CN104366576A - Production formula and production technology of fish skin can - Google Patents
Production formula and production technology of fish skin can Download PDFInfo
- Publication number
- CN104366576A CN104366576A CN201310356650.5A CN201310356650A CN104366576A CN 104366576 A CN104366576 A CN 104366576A CN 201310356650 A CN201310356650 A CN 201310356650A CN 104366576 A CN104366576 A CN 104366576A
- Authority
- CN
- China
- Prior art keywords
- grams
- fish
- skin
- baste
- production technology
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a production technology of a fish skin can. The fish skin can which can be preserved at normal temperature is produced by fully using the high proteins and high calcium of fish skins, so the technology improves the utilization values of fish steak, fish skins and other byproducts generated in the processing process of fillets, provides people with a new delicious canned food, benefits the society, and improves the economic benefits of enterprises.
Description
Affiliated field
The invention belongs to field of processing of aquatic products, be specifically related to a kind of formula and production technology thereof of fish-skin can.
Background technology
Current fresh-water fishes processing factory of China processing fillet, approximately need every day to process tens of tons of fresh-water fishes, the accessory substances such as the steck produced in fillet process, fish-skin account for 60% of processing total amount, wherein fish-skin accounts for about 20-23%, this part accessory substance is all used for processing fish meal at present, additive as feed is used for livestock and poultry, aquaculture, and this low value-added utilization, causes 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. all do not refer to the problem of the further utilization of the accessory substance such as steck, fish-skin produced in fillet process.
The object of the invention is to: make full use of the high protein of fish-skin, the value of high calcium content, produce a kind of can the fish-skin can of preservation under normal temperature, improve the value of the accessory substance such as steck, fish-skin produced in fillet process, not only for people provide new delicious tinned food, benefit the society, and improve the economic benefit of enterprise.
Technology contents
1, the technological process of production:
Got the fish-skin of fillet → clean → stripping and slicing → pickle → fried → immerse baste → tinning of weighing → add baste → exhaust sealing → inspection → sterilization → cooling → inspection → vanning.
2, technology content:
After selecting fresh or freezing good fish-skin to clean in the water of cleaning, be cut into the bulk that every block length is about 3cm, block fish-skin is invaded in baste and invades bubble, pickle about 1 hour, then the edible oil putting into oil temperature about 180 DEG C explodes to tea yellow, immersed while hot in baste and taken out drop juice after about 1 minute, the ratio adding 8 grams of flavorings in 190 grams of fish-skins is again weighed tinning, (flexible package canned vacuum 300 millimetres of mercury that is vented to is with lower sealing), high-temperature sterilization is carried out when can temperature > 30 DEG C, sterilization temperature 118 DEG C, 40 minutes time, be cooled to less than 40 DEG C warehouse-ins of casing after the assay was approved.
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 is fully uniformly mixed becomes baste.
Spice water formula and manufacture craft:
30 grams, cassia bark, dried orange peel 200 grams, spiceleaf 30 grams, 2000 grams, ginger, chive 1000 grams, 50 grams, Chinese prickly ash, 50 grams, pepper, cloves 10 grams, add water 10kg, and slow fire boils the concentrated spice water making 8kg.
Specific implementation method
1, the production procedure of fish-skin can:
Fish-skin → clean → stripping and slicing → pickle → fried → immersion baste → tinning of weighing → add baste → exhaust sealing → inspection → sterilization → cooling → inspection → vanning.
2, the technology of fish-skin can:
(1) pretreatment of raw material
Select fresh or freezing good fish-skin, be cut into the bulk that every block length is about 3cm, fish-skin invaded baste and fully mixes thoroughly, pickle 1 hour.
(2) fried
Fish-skin is put into the edible oil of oil temperature about 180 DEG C, explode to tea yellow.
(3) liquid is invaded
While hot fish-skin is immersed in baste, after about 1 minute, take out drop juice.
(4) tinning
Add baste 8 grams of tinnings by fried fish tartar souce skin 190 grams, make fish-skin marshalling in tank, ensure net weight 198 grams/tank (slack tank must by SSOP requirement cleaning and sterilizing).
(5) vented closure
Capping below purging vacuum degree to 300 millimetress of mercury.
(6) check
Whether organoleptic examination sealing is good.
(7) sterilization
The can of initial temperature more than 30 DEG C is put into the sterilization kettle 40 minutes that temperature reaches 118 DEG C.
(8) cool
Be cooled to less than 40 DEG C.
(9) sampling inspection
By national Specification, check before dispatching from the factory.
(10) case
Adopt corrugated case, every 24 bottles or case by the specification of customer requirement.
Claims (3)
1. a fish-skin can and production technology thereof, the feature of its technology is: after selecting fresh or freezing good fish-skin to clean in the water of cleaning, be cut into the bulk that every block length is about 3cm, block fish-skin is invaded in baste and invades bubble, pickle about 1 hour, then the edible oil putting into oil temperature about 180 DEG C explodes to tea yellow, immersed while hot in baste and taken out drop juice after about 1 minute, the ratio adding 8 grams of flavorings in 190 grams of fish-skins is again weighed tinning, (flexible package canned vacuum 300 millimetres of mercury that is vented to is with lower sealing), high-temperature sterilization is carried out when can temperature > 30 DEG C, sterilization temperature 118 DEG C, 40 minutes time, be cooled to less than 40 DEG C warehouse-ins of casing after the assay was approved.
2. a kind of fish-skin can according to claim 1 and production technology thereof, 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 is fully uniformly mixed becomes baste.
3. according to a kind of fish-skin can and the production technology thereof of claim 1 or 2, it is characterized in that: described spice water formula and manufacture craft are: 30 grams, cassia bark, dried orange peel 200 grams, spiceleaf 30 grams, 2000 grams, ginger, chive 1000 grams, 50 grams, Chinese prickly ash, 50 grams, pepper, cloves 10 grams, add water 10kg, and slow fire boils the concentrated spice water making 8kg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310356650.5A CN104366576A (en) | 2013-08-16 | 2013-08-16 | Production formula and production technology of fish skin can |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310356650.5A CN104366576A (en) | 2013-08-16 | 2013-08-16 | Production formula and production technology of fish skin can |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104366576A true CN104366576A (en) | 2015-02-25 |
Family
ID=52545967
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310356650.5A Pending CN104366576A (en) | 2013-08-16 | 2013-08-16 | Production formula and production technology of fish skin can |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104366576A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707754A (en) * | 2016-03-30 | 2016-06-29 | 宁波大学 | Instant squid skin sauce and preparation method thereof |
| CN105962308A (en) * | 2016-05-09 | 2016-09-28 | 青岛福富通食品有限公司 | Deep sea fish skin sauce and preparation technology thereof |
-
2013
- 2013-08-16 CN CN201310356650.5A patent/CN104366576A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707754A (en) * | 2016-03-30 | 2016-06-29 | 宁波大学 | Instant squid skin sauce and preparation method thereof |
| CN105707754B (en) * | 2016-03-30 | 2019-10-25 | 宁波大学 | A kind of instant squid skin sauce and preparation method thereof |
| CN105962308A (en) * | 2016-05-09 | 2016-09-28 | 青岛福富通食品有限公司 | Deep sea fish skin sauce and preparation technology thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| DD01 | Delivery of document by public notice |
Addressee: Wang Chunqiao Document name: Notification of before Expiration of Request of Examination as to Substance |
|
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150225 |
|
| WD01 | Invention patent application deemed withdrawn after publication |