CN102524837A

CN102524837A - Fish steak can capable of being preserved at normal temperature

Info

Publication number: CN102524837A
Application number: CN2012100384553A
Authority: CN
Inventors: 杨以祥; 杨赤彪; 杨扬
Original assignee: HUAI'AN HUAIYIN DADI GREEN FOODSTUFF DEVELOPMENT Co Ltd
Current assignee: HUAI'AN HUAIYIN DADI GREEN FOODSTUFF DEVELOPMENT Co Ltd
Priority date: 2012-02-16
Filing date: 2012-02-16
Publication date: 2012-07-04

Abstract

The invention discloses a formula of a fish steak can capable of being preserved at normal temperature, a production process for the fish steak can and a making method for the fish steak can. The method comprises the following steps of: cleaning fresh or well-frozen fish steaks in clean water, cutting into cubes with a length of about 3cm, soaking the cubic fish steaks in a seasoning liquid, pickling for about 1 hour, frying in edible oil at the temperature of about 180 DEG C until the cubic fish steaks are tea yellow, soaking the hot fish steaks into the seasoning liquid for about 1 minute, taking out, draining juice, weighing 190g of fish and 8g of seasoning for each can, canning (exhausting a soft package can until the vacuum degree is below 300mm Hg and then sealing), performing high-temperature sterilization at the temperature of 118 DEG C for 40 minutes when the temperature of the cans is higher than 30 DEG C, cooling to the temperature below 40 DEG C, boxing after the cans are inspected to be qualified, and warehousing.

Description

But the steck can of preservation under room temperature

Affiliated field

The invention belongs to field of processing of aquatic products, but be specifically related to prescription, production technology of a kind of steck can of preservation under room temperature and preparation method thereof.

Background technology

China present fresh-water fishes processing factory processing fillet; Approximately need tens of tons of fresh-water fishes of processing every day, accessory substances such as the steck that produces in the fillet process, fish-skin account for 60% of processing total amount, and wherein steck accounts for about 17-19%; At present this part accessory substance all is used for processing fish meal; Additive as feed is used for livestock and poultry, aquaculture, and this low value-added utilization has caused the waste of resource.Chinese patent 200610124622.0 " a kind of freezing Tilapia Fillet and processing method thereof ", 200710034397.6 " channel catfish ictalurus punctatus deepfreezed fillets and processing technologys " etc. are not all referred to the problem of the further utilization of accessory substances such as the steck that produces in the fillet process, fish-skin.

The objective of the invention is to: make full use of the high protein of steck, the value of high calcium content; Produce the steck can of preservation under a kind of ability normal temperature; The value of accessory substances such as the steck that produces in the raising fillet process, fish-skin; Not only, benefit the society, and improved economic benefit of enterprises for people provide new delicious tinned food.

Technology contents

1, the technological process of production:

Got the steck of fillet → clean → stripping and slicing → pickle → fried → immerse baste → tinning of weighing → add baste → exhaust sealing → check → sterilization → cooling → check → vanning.

2, technology content:

After selecting for use fresh or freezing good steck in the water of cleaning, to clean, be cut into the bulk of the about 3cm of every block length, block steck invaded in the baste invade bubble; Pickled about 1 hour, it is fried yellow to tea to put into the about 180 ℃ edible oil of oil temperature then, it is immersed take out drop juice in the baste after about 1 minute while hot; Add the ratio tinning of weighing of 8 gram flavorings again in 190 gram steck; (flexible package canned vacuum 300 millimetress of mercury that are vented to are with lower sealing) carries out high-temperature sterilization, 118 ℃ of sterilization temperatures during in can temperature＞30 ℃; 40 minutes time, be cooled to vanning after the assay was approved below 40 ℃ and put in storage.

Formulation of flavoring liquid and manufacture craft:

Get soy sauce 40kg, yellow rice wine 40kg, refined salt 1.5kg, white granulated sugar 25kg, spice water 8kg, monosodium glutamate 0.5kg fully mixes becomes baste.

Spice water prescription and manufacture craft:

Cassia bark 30 grams, dried orange peel 200 grams, spiceleaf 30 restrain, ginger 2000 restrains, chive 1000 grams, and Chinese prickly ash 50 grams, pepper 50 grams, cloves 10 restrain, add water 10kg, on slow fire, boil the concentrated spice water of processing 8kg.

The practical implementation method

1, the production procedure of steck can:

Steck → clean → stripping and slicing → pickle → fried → the immerse baste → tinning of weighing → add baste → exhaust sealing → check → sterilization → cooling → check → vanning.

2, the technology of steck can:

(1) pretreatment of raw material

Select fresh or freezing good steck for use, be cut into the bulk of the about 3cm of every block length, steck is invaded baste fully mix thoroughly, pickled 1 hour.

(2) fried

Steck is put into the about 180 ℃ edible oil of oil temperature, fried yellow to tea.

(3) invade liquid

While hot steck is immersed in the baste, take out drop juice after about 1 minute.

(4) tinning

Add baste 8 gram tinnings by fried fish tartar souce row 190 grams, make steck marshalling in jar, guarantee net weight 198 gram/jars (slack tank must by SSOP requirement cleaning and sterilizing).

(5) vented closure

Exhaust vacuum is to the following capping of 300 millimetress of mercury.

(6) check

Whether the organoleptic examination sealing is good.

(7) sterilization

The can of initial temperature more than 30 ℃ put into the sterilization still 40 minutes that temperature reaches 118 ℃.

(8) cooling

Be cooled to below 40 ℃.

(9) sampling inspection

Press national Specification, the preceding check of dispatching from the factory.

(10) vanning

Adopt corrugated case, per 24 bottles or by the specification vanning of customer requirement.

Claims

But 1. the steck can of a preservation under room temperature, it is characterized in that: the technological process of production is:

Steck → clean → stripping and slicing → pickle → fried → the immerse baste → tinning of weighing → add baste → exhaust sealing → check → sterilization → cooling → check → vanning;

Technology contents is: after selecting for use fresh or freezing good steck in the water of cleaning, to clean, be cut into the bulk of the about 3cm of every block length, block steck invaded in the baste invade bubble; Pickled about 1 hour, it is fried yellow to tea to put into the about 180 ℃ edible oil of oil temperature then, it is immersed take out drop juice in the baste after about 1 minute while hot; Add the ratio tinning of weighing of 8 gram flavorings again in 190 gram steck; (flexible package canned vacuum 300 millimetress of mercury that are vented to are with lower sealing) carries out high-temperature sterilization, 118 ℃ of sterilization temperatures during in can temperature＞30 ℃; 40 minutes time, be cooled to vanning after the assay was approved below 40 ℃ and put in storage.
2. but according to the steck can of a kind of preservation under room temperature of claim 1, it is characterized in that: described formulation of flavoring liquid and manufacture craft are:

Get soy sauce 40kg, yellow rice wine 40kg, refined salt 1.5kg, white granulated sugar 25kg, spice water 8kg, monosodium glutamate 0.5kg fully mixes becomes baste.
3. but according to the steck can of a kind of preservation under room temperature of claim 1 or 2, it is characterized in that: described spice water prescription and manufacture craft are:

Cassia bark 30 grams, dried orange peel 200 grams, spiceleaf 30 restrain, ginger 2000 restrains, chive 1000 grams, and Chinese prickly ash 50 grams, pepper 50 grams, cloves 10 restrain, add water 10kg, on slow fire, boil the concentrated spice water of processing 8kg.