CN105266070A - Making method of canned Chinese hooksnout carp with original taste and flavor - Google Patents
Making method of canned Chinese hooksnout carp with original taste and flavor Download PDFInfo
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- CN105266070A CN105266070A CN201510782490.XA CN201510782490A CN105266070A CN 105266070 A CN105266070 A CN 105266070A CN 201510782490 A CN201510782490 A CN 201510782490A CN 105266070 A CN105266070 A CN 105266070A
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- 238000000034 method Methods 0.000 title claims abstract description 39
- 239000000796 flavoring agent Substances 0.000 title abstract description 7
- 235000019634 flavors Nutrition 0.000 title abstract description 7
- 241000252233 Cyprinus carpio Species 0.000 title abstract 7
- 238000002360 preparation method Methods 0.000 claims abstract description 24
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 12
- 238000007789 sealing Methods 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 241001248031 Opsariichthys bidens Species 0.000 claims description 90
- 239000003795 chemical substances by application Substances 0.000 claims description 40
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 39
- 230000008569 process Effects 0.000 claims description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 27
- 235000014347 soups Nutrition 0.000 claims description 26
- 239000002994 raw material Substances 0.000 claims description 19
- 238000000605 extraction Methods 0.000 claims description 12
- 241000251468 Actinopterygii Species 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 10
- 240000001548 Camellia japonica Species 0.000 claims description 9
- 241001328788 Camellia nitidissima Species 0.000 claims description 9
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 9
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 9
- 241000756943 Codonopsis Species 0.000 claims description 9
- 241000718543 Ormosia krugii Species 0.000 claims description 9
- 240000003731 Piper cubeba Species 0.000 claims description 9
- 235000002711 Piper cubeba Nutrition 0.000 claims description 9
- 235000018597 common camellia Nutrition 0.000 claims description 9
- 239000000706 filtrate Substances 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000007689 inspection Methods 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000004382 potting Methods 0.000 claims description 5
- 239000012266 salt solution Substances 0.000 claims description 5
- 238000007790 scraping Methods 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 235000015165 citric acid Nutrition 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 abstract description 39
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 235000013372 meat Nutrition 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 238000009924 canning Methods 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 9
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- 239000008280 blood Substances 0.000 description 1
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- 239000007788 liquid Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- WSFSSNUMVMOOMR-NJFSPNSNSA-N methanone Chemical compound O=[14CH2] WSFSSNUMVMOOMR-NJFSPNSNSA-N 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000003471 mutagenic agent Substances 0.000 description 1
- 231100000707 mutagenic chemical Toxicity 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a making method of canned Chinese hooksnout carp with original taste and flavor. The method comprises the steps of cleaning, color retaining, salt pickling, cooking liquor preparation, canning, exhaust, sealing, sterilization and the like at low temperature. The making method has the advantages that the made canned Chinese hooksnout carp has no fishy smell and is low in formaldehyde content, fresh and delicious in taste, good in mouthfeel and appropriate in hardness, the original taste and flavor of Chinese hooksnout carp are kept, the shelf life is long, the problem that the canned Chinese hooksnout carp is dark in color and becomes black after being made is effectively solved, and the finished canned Chinese hooksnout carp has freshness, nutriment, convenience and safety; heat-sensitive nutrients are reserved to a maximum limit, moisture loss is prevented, and the good tenderness and elastic meat of the finished canned Chinese hooksnout carp are ensured; in addition, the requirement of a customer for secondary processing and eating can be met, the production technology is scientific and reasonable, high in operability and suitable for industrial production and application.
Description
[technical field]
The present invention relates to aquatic food processing technique field, be specifically related to a kind of preparation method of Normal juice opsariichthys bidens can.
[background technology]
There is fishy smell in the aquatic biological of ocean, largely can affect local flavor and the mouthfeel of product all to some extent after being made into instant product.Therefore, before processing of aquatic products, it is carried out except raw meat is very necessary.In the preparation process of existing opsariichthys bidens can, owing to seldom carrying out color retention to opsariichthys bidens, cause the color and luster that opsariichthys bidens appearance luster is gloomy, affect class opsariichthys bidens.In addition, we know, in the process of manufacture of food, can obtain different mouthfeels and local flavor by adding different auxiliary ingredients.
In addition, discovery is investigated in a large number, containing formaldehyde in numerous food product.To raw formaldehyde in the aquatic products of formaldehyde most study raw in food, research finds that some fresh aquatic products of fishing for itself are containing a certain amount of formaldehyde, and has increase in various degree in storage and process content of formaldehyde.In refrigerating process, contain the volatile materials such as formaldehyde in opsariichthys bidens, and formaldehyde maximum level can reach 41mg/kg.Formaldehyde is the material of higher poison, is defined as carcinogenic and teratogen by the World Health Organization, is generally acknowledged allergen, is also one of potential strong mutagen.Lot of documents record, formaldehyde on the impact of health in allotriosmia, stimulation, allergy, abnormal pulmonary function, dysfunction of liver and immunologic dysfunction etc.So the content of formaldehyde effectively controlled in aquatic products goods is in safe range, be related to consumers in general's problem healthy and in the urgent need to address.
[summary of the invention]
The object of this invention is to provide a kind of preparation method preventing dimmed, the blackening of opsariichthys bidens color and luster after it has been manufactured of opsariichthys bidens can.The opsariichthys bidens can obtained by the method processing is without any extra large fishy smell, and content of formaldehyde is low, delicious flavour, and mouthfeel is good, and soft or hard appropriateness, substantially maintains the original nutritional labeling of opsariichthys bidens, have freshness, trophism, convenience and security concurrently.
The present invention seeks to be achieved through the following technical solutions: a kind of preparation method of Normal juice opsariichthys bidens can, comprises the following steps:
A. cleaning treatment: select fresh or the freezing and opsariichthys bidens thawed, under 5 ~ 10 DEG C of conditions, wash dirt and the impurity of fish surface, scraping fish scale, removing head pulls out internal organ simultaneously, then truncate, fin, after washing, drain for subsequent use;
C. protect look process: put into by the opsariichthys bidens produced in the keeping color agent of 80 ~ 90 DEG C and soak 30 ~ 40min, then take out with cold water fast cooling, rinsing, the amount ratio of opsariichthys bidens and keeping color agent is 1g:2 ~ 3ml; Preferably, the amount ratio of opsariichthys bidens and keeping color agent is 1g:2ml; Keeping color agent can also remove the extra large fishy smell of opsariichthys bidens, reduces the content of formaldehyde in the opsariichthys bidens can made;
C. salt is pickled: by protecting the opsariichthys bidens pickled 5 ~ 6h of salt solution of 10% after look process, rinsing freshen afterwards, drain with clear water; Preferably, pickled temperature controls under 5 ~ 10 DEG C of cryogenic conditions;
D. the preparation of soup juice: soup juice adds water boil 20 ~ 25min by 2% refined salt, 1% monosodium glutamate, filters, and gets filtrate obtaining;
E. tinning, exhaust, sealing, sterilization: add in tank by the keeping color agent added in the opsariichthys bidens after pickled for salt process, the process of guarantor's look, soup juice, be exhausted, then by automatic sealing pressure potting mouth; Finally opsariichthys bidens can is put into high-pressure water heating fountain retort, when opsariichthys bidens central temperature reaches 80 DEG C, be exhausted 10min, sterilization 20 ~ 30min at 118 DEG C, be cooled to temperature about 40 DEG C in tank.
By cooled for step e opsariichthys bidens can at 10 ~ 15 DEG C of temperature, leave standstill 24 hours, inspection, packaging, obtains described opsariichthys bidens canned pack.
Preferably, described keeping color agent is made up of the raw material of following weight portion: Canton love-pea vine 10 ~ 20 parts, 10 ~ 20 parts, cassia bark, citric acid 10 ~ 20 parts, piper cubeba 10 ~ 30 parts, Camellia nitidissima 20 ~ 30 parts, 20 ~ 30 parts, camellia leaf, Radix Codonopsis 5 ~ 10 parts; The preparation method of keeping color agent is: by Canton love-pea vine, cassia bark, citric acid, piper cubeba, Camellia nitidissima, camellia leaf, the mixing of Radix Codonopsis raw material, add water and carry out heating extraction 1.5 ~ 2h, the amount ratio of raw material and water is 1g:5 ~ 10ml.
Preferably, described keeping color agent is made up of the raw material of following weight portion: Canton love-pea vine 15 parts, 15 parts, cassia bark, citric acid 15 parts, piper cubeba 20 parts, Camellia nitidissima 25 parts, 25 parts, camellia leaf, Radix Codonopsis 6 parts.
Preferably, often canned enter the percentage by weight of opsariichthys bidens be 50 ~ 60%, the percentage by weight of soup juice is 30 ~ 40%, and the percentage by weight of keeping color agent is 10%, and soup juice and keeping color agent temperature are not less than 80 DEG C.
Compared with prior art, the present invention has following beneficial effect:
1. opsariichthys bidens method for making canned of the present invention, after producing opsariichthys bidens under cryogenic, carries out the process of guarantor's look immediately, more pickled, makes finished product opsariichthys bidens bright yellow color, efficiently solves opsariichthys bidens can and makes that rear opsariichthys bidens color and luster is dimmed, the problem of blackening.
2. keeping color agent of the present invention extracts to obtain from multiple edible raw material, mainly Chinese medicine material, there is nourishing liver and kidney, benefiting shrewd head, enrich blood and foster the spirit of nobility, improve the functions such as immunity, add during tinning and extract obtained keeping color agent in can, make the health-care efficacy of opsariichthys bidens can more perfect.
3. the present invention protects in look processing procedure and does not use chemical method of color protection liquid, but the keeping color agent containing guarantor's colour content that have employed from plurality of raw materials extraction is obtained carries out guarantor's look, avoids the harm using chemical method of color protection composition to produce human body.
4. operate under cryogenic in the producing of opsariichthys bidens of the present invention, reach the sterilizing time after effectively shortening tinning, and realize cold sterilization, retain thermal sensitivity nutritional labeling to greatest extent, prevent water loss, and ensure the tenderness that opsariichthys bidens can finished product is good and the flexible object of meat.
5. the opsariichthys bidens can made of the present invention, an opsariichthys bidens body profile is complete, instant, and mouthfeel is soft, maintains the genuineness of opsariichthys bidens, long shelf-life.And client can be met reprocess edible demand as required.Be applicable to the compatibility of any soup juice, production technology is scientific and reasonable, workable, is applicable to suitability for industrialized production application.
6. adopt the inventive method, obtained product is without any extra large fishy smell, and content of formaldehyde is low, long shelf-life, more healthy, and delicious flavour, mouthfeel is good, soft or hard appropriateness, substantially maintains the original nutritional labeling of opsariichthys bidens, has freshness, trophism, convenience and security concurrently.
[detailed description of the invention]
The following examples can help the present invention of those skilled in the art's comprehend, but cannot limit the present invention by any way.
Embodiment 1
A preparation method for Normal juice opsariichthys bidens can, comprises the following steps:
A cleaning treatment: choose fresh and alive opsariichthys bidens, under 5 ~ 10 DEG C of conditions, washes dirt and the impurity of fish surface, scraping fish scale, removing head pull out internal organ simultaneously, then truncate, fin, after washing, drain for subsequent use;
B. look process is protected: the raw material taking weight portion: Canton love-pea vine 20 parts, 20 parts, cassia bark, citric acid 20 parts, piper cubeba 30 parts, Camellia nitidissima 30 parts, 30 parts, camellia leaf, Radix Codonopsis 10 parts; Each raw material is put into round-bottomed flask, by raw material gross weight than the water adding 10 times; Then carry out being heated to boiling, carry out heating and refluxing extraction, extraction time is 2h; After extraction, cross leaching filtrate and namely obtain keeping color agent.Put into by opsariichthys bidens after previous step process in the keeping color agent of 80 DEG C and soak 40min, then take out with cold water fast cooling, rinsing, the amount ratio of opsariichthys bidens and keeping color agent is 1g:2ml;
C. salt is pickled: by the pickled 5h of salt solution of the opsariichthys bidens meat 10% after the process of guarantor's look, pickled temperature controls, between 5 ~ 10 DEG C, to rinse freshen afterwards, drain with clear water;
D. the preparation of soup juice: soup juice adds water boil 20 ~ 25min by 2% refined salt, 1% monosodium glutamate, filters, and gets filtrate obtaining;
E. tinning, exhaust, sealing, sterilization: the keeping color agent added in the opsariichthys bidens after pickled for salt process, the process of guarantor's look, soup juice are added in tank, often canned enter the percentage by weight of opsariichthys bidens be 50 ~ 60%, the percentage by weight of soup juice is 30 ~ 40%, the percentage by weight of keeping color agent is 10%, soup juice and keeping color agent temperature are not less than 80 DEG C, be exhausted, then by automatic sealing pressure potting mouth; Finally opsariichthys bidens can is put into high-pressure water heating fountain retort, when opsariichthys bidens central temperature reaches 80 DEG C, be exhausted 10min, sterilization 30min at 118 DEG C, be cooled to temperature about 40 DEG C in tank.
F. check, pack: cooled opsariichthys bidens can, at 10 ~ 15 DEG C of temperature, leaves standstill 24 hours, inspection, and packaging, obtains described opsariichthys bidens canned pack.
Embodiment 2
A preparation method for Normal juice opsariichthys bidens can, comprises the following steps:
A. cleaning treatment: select the freezing and opsariichthys bidens thawed, under 5 ~ 10 DEG C of conditions, wash dirt and the impurity of fish surface, scraping fish scale, removing head pulls out internal organ simultaneously, then truncate, fin, after washing, drain for subsequent use;
B. look process is protected: the raw material taking weight portion: Canton love-pea vine 15 parts, 15 parts, cassia bark, citric acid 15 parts, piper cubeba 20 parts, Camellia nitidissima 25 parts, 25 parts, camellia leaf, Radix Codonopsis 6 parts; Each raw material is put into round-bottomed flask, by raw material gross weight than the water adding 8 times; Then carry out being heated to boiling, carry out heating and refluxing extraction, extraction time is 1.5h; After extraction, cross leaching filtrate and namely obtain keeping color agent.Put into by opsariichthys bidens after previous step process in the keeping color agent of 85 DEG C and soak 35min, then take out with cold water fast cooling, rinsing, the amount ratio of opsariichthys bidens and keeping color agent is 1g:3ml;
C. salt is pickled: will protect the pickled 6h of salt solution of the opsariichthys bidens after look process with 10%, pickled temperature controls, between 5 ~ 10 DEG C, to rinse freshen afterwards, drain with clear water;
D. the preparation of soup juice: soup juice adds water boil 20 ~ 25min by 2% refined salt, 1% monosodium glutamate, filters, and gets filtrate obtaining;
E. tinning, exhaust, sealing, sterilization: the keeping color agent added in the opsariichthys bidens after pickled for salt process, the process of guarantor's look, soup juice are added in tank, often canned enter the percentage by weight of opsariichthys bidens be 50 ~ 60%, the percentage by weight of soup juice is 30 ~ 40%, the percentage by weight of keeping color agent is 10%, and soup juice and keeping color agent temperature are not less than 80 DEG C.Be exhausted, then by automatic sealing pressure potting mouth; Finally opsariichthys bidens can is put into high-pressure water heating fountain retort, when opsariichthys bidens central temperature reaches 80 DEG C, be exhausted 10min, sterilization 25min at 118 DEG C, be cooled to temperature about 40 DEG C in tank.
F. check, pack: cooled opsariichthys bidens can, at 10 ~ 15 DEG C of temperature, leaves standstill 24 hours, inspection, and packaging, obtains described opsariichthys bidens canned pack.
Embodiment 3
A preparation method for Normal juice opsariichthys bidens can, comprises the following steps:
A. cleaning treatment: select fresh or the freezing and opsariichthys bidens thawed, under 5 ~ 10 DEG C of conditions, wash dirt and the impurity of fish surface, scraping fish scale, removing head pulls out internal organ simultaneously, then truncate, fin, after washing, drain for subsequent use;
B. look process is protected: the raw material taking weight portion: Canton love-pea vine 10 parts, 10 parts, cassia bark, citric acid 10 parts, piper cubeba 10 parts, Camellia nitidissima 20 parts, 20 parts, camellia leaf, Radix Codonopsis 5 parts; Each raw material is put into round-bottomed flask, by raw material gross weight than the water adding 5 times; Then be heated to boiling, carry out heating and refluxing extraction, extraction time is 1.5h; After extraction, cross leaching filtrate and namely obtain keeping color agent.Put into by opsariichthys bidens after previous step process in the keeping color agent of 90 DEG C and soak 20min, then take out with cold water fast cooling, rinsing, the amount ratio of opsariichthys bidens and keeping color agent is 1g:1ml;
C. salt is pickled: by the pickled 12h of salt solution of the opsariichthys bidens meat 10% after the process of guarantor's look, pickled temperature controls, between 5 ~ 10 DEG C, to rinse freshen afterwards, drain with clear water;
D. the preparation of soup juice: soup juice adds water boil 20 ~ 25min by 2% refined salt, 1% monosodium glutamate, filters, and gets filtrate obtaining;
E. tinning, exhaust, sealing, sterilization: the keeping color agent added in the opsariichthys bidens after pickled for salt process, the process of guarantor's look, soup juice are added in tank, often canned enter the percentage by weight of opsariichthys bidens be 50 ~ 60%, the percentage by weight of soup juice is 30 ~ 40%, the percentage by weight of keeping color agent is 10%, and soup juice and keeping color agent temperature are not less than 80 DEG C.Be exhausted, then by automatic sealing pressure potting mouth; Finally opsariichthys bidens can is put into high-pressure water heating fountain retort, when opsariichthys bidens central temperature reaches 80 DEG C, be exhausted 10min, sterilization 20min at 115 DEG C, be cooled to temperature about 40 DEG C in tank.
F. check, pack: cooled opsariichthys bidens can, at 10 ~ 15 DEG C of temperature, leaves standstill 24 hours, inspection, and packaging, obtains described opsariichthys bidens canned pack.
By opsariichthys bidens can obtained for above-described embodiment 1 to 3, at ambient temperature, keep sample and detect its shelf-life and quality, the shelf-life recorded is 18 months.
Although above the present invention is described in detail with a general description of the specific embodiments, on basis of the present invention, can make some modifications or improvements it, this will be apparent to those skilled in the art.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, all belong to the scope of protection of present invention.
Claims (7)
1. a preparation method for Normal juice opsariichthys bidens can, is characterized in that, preparation method comprises the following steps:
A. cleaning treatment: select fresh or the freezing and opsariichthys bidens thawed, under 5 ~ 10 DEG C of conditions, wash dirt and the impurity of fish surface, scraping fish scale, removing head pulls out internal organ simultaneously, then truncate, fin, after washing, drain for subsequent use;
B. protect look process: put into by the opsariichthys bidens after previous step process in the keeping color agent of 80 ~ 90 DEG C and soak 30 ~ 40min, then take out with cold water fast cooling, rinsing, the amount ratio of opsariichthys bidens and keeping color agent is 1g:2 ~ 3ml;
C. salt is pickled: by protecting the opsariichthys bidens pickled 5 ~ 6h of salt solution of 10% after look process, rinsing freshen afterwards, drain with clear water;
D. the preparation of soup juice: soup juice adds water boil 20 ~ 25min by 2% refined salt, 1% monosodium glutamate, filters, and gets filtrate obtaining;
E. tinning, exhaust, sealing, sterilization: add in tank by the keeping color agent added in the opsariichthys bidens after pickled for salt process, the process of guarantor's look, soup juice, be exhausted, then by automatic sealing pressure potting mouth; Finally opsariichthys bidens can is put into high-pressure water heating fountain retort, when opsariichthys bidens central temperature reaches 80 DEG C, be exhausted 10min, sterilization 20 ~ 30min at 118 DEG C, be cooled to temperature about 40 DEG C in tank.
2. the preparation method of a kind of Normal juice opsariichthys bidens can according to claim 1, is characterized in that, by cooled for step e opsariichthys bidens can at 10 ~ 15 DEG C of temperature, leave standstill 24 hours, inspection, packaging, obtains described opsariichthys bidens canned pack.
3. the preparation method of a kind of Normal juice opsariichthys bidens can according to claim 1, it is characterized in that, described keeping color agent is made up of the raw material of following weight portion: Canton love-pea vine 10 ~ 20 parts, 10 ~ 20 parts, cassia bark, citric acid 10 ~ 20 parts, piper cubeba 10 ~ 30 parts, Camellia nitidissima 20 ~ 30 parts, 20 ~ 30 parts, camellia leaf, Radix Codonopsis 5 ~ 10 parts; The preparation method of keeping color agent is: by Canton love-pea vine, cassia bark, citric acid, piper cubeba, Camellia nitidissima, camellia leaf, the mixing of Radix Codonopsis raw material, add water and carry out heating extraction 1.5 ~ 2h, the amount ratio of raw material and water is 1g:5 ~ 10ml.
4. the preparation method of a kind of Normal juice opsariichthys bidens can according to claim 3, it is characterized in that, described keeping color agent is made up of the raw material of following weight portion: Canton love-pea vine 15 parts, 15 parts, cassia bark, citric acid 15 parts, piper cubeba 20 parts, Camellia nitidissima 25 parts, 25 parts, camellia leaf, Radix Codonopsis 6 parts.
5. the preparation method of a kind of Normal juice opsariichthys bidens can according to claim 1, is characterized in that, the amount ratio of opsariichthys bidens and keeping color agent is 1g:2ml.
6. the preparation method of a kind of Normal juice opsariichthys bidens can according to claim 1, it is characterized in that, often canned enter the percentage by weight of opsariichthys bidens be 50 ~ 60%, the percentage by weight of soup juice is 30 ~ 40%, the percentage by weight of keeping color agent is 10%, and soup juice and keeping color agent temperature are not less than 80 DEG C.
7. the preparation method of a kind of Normal juice opsariichthys bidens can according to claim 1, it is characterized in that, in the pickled step of opsariichthys bidens salt, pickled temperature controls under 5 ~ 10 DEG C of cryogenic conditions.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106942646A (en) * | 2017-04-17 | 2017-07-14 | 集美大学 | A kind of canned fish processing method for keeping the flesh of fish complete |
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| CN106942646A (en) * | 2017-04-17 | 2017-07-14 | 集美大学 | A kind of canned fish processing method for keeping the flesh of fish complete |
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Application publication date: 20160127 |