CN104664447A - Processing technique for canned jerk filefish - Google Patents
Processing technique for canned jerk filefish Download PDFInfo
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- CN104664447A CN104664447A CN201510108514.3A CN201510108514A CN104664447A CN 104664447 A CN104664447 A CN 104664447A CN 201510108514 A CN201510108514 A CN 201510108514A CN 104664447 A CN104664447 A CN 104664447A
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- prelarva
- filefish
- jerk
- finished product
- canned
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Abstract
The invention discloses a processing technique for canned jerk filefish. The processing technique for the canned jerk filefish comprises the following steps: raw material processing, cooking by deep-frying, curing with seasoning, canning and oil addition, air exhaustion and sealing, sterilization, as well as inspection and storage. According to the processing technique for the canned jerk filefish, fresh or frozen jerk filefish is processed, the processed jerk filefish is deep-fried, the deep-fried jerk filefish and an independently prepared mixture are boiled and heated, and canning and sealing are then carried out after oil addition. Through the processing technique, nutrients of the jerk filefish are well preserved, and the canned jerk filefish tastes good and is suitable for people of all ages. The canned jerk filefish is a brand new product that can be eaten immediately after being opened.
Description
Technical field
The present invention relates to a kind of technical field of aquatic product processing, particularly relate to a kind of processing technology reaching prelarva can.
Background technology
Reach prelarva also known as fish or the black scraper fish of stripping off the skin, aboundresources, containing nutritional labelings such as rich in protein, vitamin and fat, nutritive value is that common fish institute is incomparable, is a kind of cheap and good-quality edible fishes.As dish, domestic traditional Chinese physician appreciate especially reach prelarva thin children, without fishy smell, adopt fragrant stewing method particularly nice.Because this fish flesh of fish is lighter, therefore simmer also nicier with fermented soya bean, soy sauce, shredded ginger, garlic solvent.
But above-mentioned reach prelarva and can only cook and could eat, now commercially lack a kind of can namely opening and instant reach prelarva product.
Summary of the invention
The invention provides a kind of processing technology reaching prelarva can, the technical problem that solve is the manufacturing process and the processing technology that reach prelarva can.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is: a kind of processing technology reaching prelarva can, is characterized in that: described in reach prelarva can processing technology comprise the following steps: Feedstock treating, the fried cooking, pickling spices, tinning oiling, exhaust sealing, sterilization, inspection warehouse-in;
(1) Feedstock treating: thaw to the freezing prelarva that reaches, with circulating water cleaning, removes the impurity on fish body, and reject rotten fish, then draining is placed to be processed;
(2) the fried cooking: by describedly reaching that prelarva is put in that oil temperature is about 180 DEG C, fish oil ratio is that under the environment of 1:8, deep-fat frying time is 1-2 minute, reaches prelarva color in golden yellow; Fried rear nothing burns phenomenon;
(3) condiment: salt, sugar add 40kg clear water and puts heating for dissolving in pot, through 120 order filter-cloth filterings, obtains compound; By the compound obtained with reach prelarva and be placed in pot and boil, boil and when soup is received dry soon, to pour white wine into mix thoroughly and take the dish out of the pot for subsequent use, obtain semi-finished product;
(4) tinning: be sub-packed according to quantity in iron flask by described semi-finished product, to adding edible flavouring oil in iron flask;
(5) exhaust sealing: iron flask is found time, and iron flask is sealed;
(6) sterilization: carry out overall sterilization to iron flask, places cooling, obtains finished product after cooling;
(7) inspection warehouse-in: finished product is tested, qualified warehouse-in.
Further, described edible flavouring oil is the chili oil of modulation separately.
Further, the semi-finished product of described tinning need through weighing.
From the above-mentioned description to structure of the present invention, compared to the prior art, tool of the present invention has the following advantages:
1. the fresh or freezing prelarva that reaches processes by the processing technology reaching prelarva can of the present invention, is carried out fried and carries out boiling heating with the compound modulated alone by the prelarva that reaches after process, then refuels and carries out tinning sealing.Processing technology of the present invention makes that the nutrition reaching prelarva is intact, taste good, all-ages.
2. the invention solves and reach prelarva and namely open instant a kind of completely new product.
Detailed description of the invention
Below embodiments of the invention are described in further detail.
First embodiment
(1) Feedstock treating: thaw to the freezing prelarva that reaches, with circulating water cleaning, removes the impurity on fish body, and reject rotten fish, then draining is placed to be processed;
(2) the fried cooking: by describedly reaching that prelarva is put in that oil temperature is about 180 DEG C, fish oil ratio is that under the environment of 1:8, deep-fat frying time is 1-2 minute, reaches prelarva color in golden yellow; Fried rear nothing burns phenomenon;
(3) condiment: salt, sugar add 40kg clear water and puts heating for dissolving in pot, through 120 order filter-cloth filterings, obtains compound; By the compound obtained with reach prelarva and be placed in pot and boil, boil and when soup is received dry soon, to pour white wine into mix thoroughly and take the dish out of the pot for subsequent use, obtain semi-finished product;
(4) tinning: be sub-packed according to quantity in iron flask by described semi-finished product, to adding edible flavouring oil in iron flask;
(5) exhaust sealing: iron flask is found time, and iron flask is sealed;
(6) sterilization: carry out overall sterilization to iron flask, places cooling, obtains finished product after cooling;
(7) inspection warehouse-in: finished product is tested, qualified warehouse-in
Second embodiment
(1) Feedstock treating: thaw to the freezing prelarva that reaches, with circulating water cleaning, removes the impurity on fish body, and reject rotten fish, then draining is placed to be processed;
(2) condiment: salt, sugar add 40kg clear water and puts heating for dissolving in pot, through 120 order filter-cloth filterings, obtains compound; By the compound obtained with reach prelarva and be placed in pot and boil, boil and when soup is received dry soon, to pour white wine into mix thoroughly and take the dish out of the pot for subsequent use, obtain semi-finished product;
(3) tinning: described semi-finished product are sub-packed in iron flask according to quantity, add chili oil in iron flask;
(4) exhaust sealing: iron flask is found time, and iron flask is sealed;
(5) sterilization: carry out overall sterilization to iron flask, places cooling, obtains finished product after cooling;
(6) inspection warehouse-in: finished product is tested, qualified warehouse-in
These are only the preferred embodiments of the present invention, be not limited to the present invention, for a person skilled in the art, the present invention can have various modifications and variations.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (3)
1. reach a processing technology for prelarva can, it is characterized in that: described in reach prelarva can processing technology comprise following
Step: Feedstock treating, the fried cooking, pickling spices, tinning oiling, exhaust sealing, sterilization, inspection warehouse-in;
(1) Feedstock treating: thaw to the freezing prelarva that reaches, with circulating water cleaning, removes the impurity on fish body, and reject rotten fish, then draining is placed to be processed;
(2) the fried cooking: by describedly reaching that prelarva is put in that oil temperature is about 180 DEG C, fish oil ratio is that under the environment of 1:8, deep-fat frying time is 1-2 minute, reaches prelarva color in golden yellow; Fried rear nothing burns phenomenon;
(3) condiment: salt, sugar add 40kg clear water and puts heating for dissolving in pot, through 120 order filter-cloth filterings, obtains compound; By the compound obtained with reach prelarva and be placed in pot and boil, boil and when soup is received dry soon, to pour white wine into mix thoroughly and take the dish out of the pot for subsequent use, obtain semi-finished product;
(4) tinning: be sub-packed according to quantity in iron flask by described semi-finished product, to adding edible flavouring oil in iron flask;
(5) exhaust sealing: iron flask is found time, and iron flask is sealed;
(6) sterilization: carry out overall sterilization to iron flask, places cooling, obtains finished product after cooling;
(7) inspection warehouse-in: finished product is tested, qualified warehouse-in.
2. a kind of processing technology reaching prelarva can according to claim 1, is characterized in that: described edible flavouring oil is the chili oil of modulation separately.
3. a kind of processing technology reaching prelarva can according to claim 1, is characterized in that: the semi-finished product needs of described tinning are through weighing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510108514.3A CN104664447A (en) | 2015-03-12 | 2015-03-12 | Processing technique for canned jerk filefish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510108514.3A CN104664447A (en) | 2015-03-12 | 2015-03-12 | Processing technique for canned jerk filefish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104664447A true CN104664447A (en) | 2015-06-03 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510108514.3A Pending CN104664447A (en) | 2015-03-12 | 2015-03-12 | Processing technique for canned jerk filefish |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106666489A (en) * | 2016-12-09 | 2017-05-17 | 广东美味鲜调味食品有限公司 | Fish larvae paste and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101011166A (en) * | 2007-01-26 | 2007-08-08 | 黄杏娴 | Production method for fish and red pepper can |
| CN103251080A (en) * | 2013-05-17 | 2013-08-21 | 石狮市海百皇水产食品有限公司 | White kidney bean small squid canned food and preparation method thereof |
| CN103637252A (en) * | 2013-12-02 | 2014-03-19 | 青岛金龙一食品有限公司 | Preparation method of canned dace with black bean |
| CN103637251A (en) * | 2013-12-02 | 2014-03-19 | 青岛金龙一食品有限公司 | Preparation technology of canned anchovy |
-
2015
- 2015-03-12 CN CN201510108514.3A patent/CN104664447A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101011166A (en) * | 2007-01-26 | 2007-08-08 | 黄杏娴 | Production method for fish and red pepper can |
| CN103251080A (en) * | 2013-05-17 | 2013-08-21 | 石狮市海百皇水产食品有限公司 | White kidney bean small squid canned food and preparation method thereof |
| CN103637252A (en) * | 2013-12-02 | 2014-03-19 | 青岛金龙一食品有限公司 | Preparation method of canned dace with black bean |
| CN103637251A (en) * | 2013-12-02 | 2014-03-19 | 青岛金龙一食品有限公司 | Preparation technology of canned anchovy |
Non-Patent Citations (2)
| Title |
|---|
| 姜作真等: ""香酥鱼软罐头的研制报告"", 《食品工业科技》 * |
| 龚珞军等: ""水产硬罐头的制作技术（五）"", 《渔业致富指南》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106666489A (en) * | 2016-12-09 | 2017-05-17 | 广东美味鲜调味食品有限公司 | Fish larvae paste and preparation method thereof |
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Application publication date: 20150603 |
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| RJ01 | Rejection of invention patent application after publication |