CN105725107A - Method for preparing scomberomorus sinensis cans - Google Patents
Method for preparing scomberomorus sinensis cans Download PDFInfo
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- CN105725107A CN105725107A CN201610110677.XA CN201610110677A CN105725107A CN 105725107 A CN105725107 A CN 105725107A CN 201610110677 A CN201610110677 A CN 201610110677A CN 105725107 A CN105725107 A CN 105725107A
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- spanish mackerel
- fish
- block
- scomberomorus
- sinensis
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- 230000008569 process Effects 0.000 claims abstract description 13
- 238000002360 preparation method Methods 0.000 claims abstract description 12
- 238000007789 sealing Methods 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- 235000014347 soups Nutrition 0.000 claims abstract description 7
- 241001622901 Scomberomorus commerson Species 0.000 claims description 86
- 235000019688 fish Nutrition 0.000 claims description 71
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 49
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 30
- 235000013324 preserved food Nutrition 0.000 claims description 29
- 239000000843 powder Substances 0.000 claims description 25
- 239000003795 chemical substances by application Substances 0.000 claims description 20
- 235000011347 Moringa oleifera Nutrition 0.000 claims description 15
- 241001122767 Theaceae Species 0.000 claims description 15
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 15
- 235000013824 polyphenols Nutrition 0.000 claims description 15
- 210000000582 semen Anatomy 0.000 claims description 15
- 238000004519 manufacturing process Methods 0.000 claims description 14
- 235000021110 pickles Nutrition 0.000 claims description 13
- 241000526900 Camellia oleifera Species 0.000 claims description 10
- 241000628997 Flos Species 0.000 claims description 10
- 240000003183 Manihot esculenta Species 0.000 claims description 10
- 235000013399 edible fruits Nutrition 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 10
- 235000005739 manihot Nutrition 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- UAJTZZNRJCKXJN-UHFFFAOYSA-M sodium;2-dodecoxy-2-oxoethanesulfonate Chemical compound [Na+].CCCCCCCCCCCCOC(=O)CS([O-])(=O)=O UAJTZZNRJCKXJN-UHFFFAOYSA-M 0.000 claims description 10
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- 238000001816 cooling Methods 0.000 claims description 9
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- 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
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- 210000003205 muscle Anatomy 0.000 claims description 5
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- 239000011521 glass Substances 0.000 claims description 4
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- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
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- 239000002932 luster Substances 0.000 abstract description 4
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- 235000013372 meat Nutrition 0.000 description 7
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000251464 Coelacanthiformes Species 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 241001223864 Sphyraena barracuda Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
- A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a method for preparing scomberomorus sinensis cans. The method comprises the steps of raw material selection, unfreezing, raw material treatment, color keeping treatment, pickling, frying, soup preparation, canning, air discharging, sealing, sterilization and the like. The method has the benefits that the problem that after the scomberomorus sinensis cans are prepared, along with time lapse, the scomberomorus sinensis flesh turns dark and grey in color and luster is effectively solved, the problem that the scomberomorus sinensis flesh turns hard in the sterilization process, and is poor in elasticity and chewiness is also solved, and the flesh quality can be kept with inherent elasticity and flavor. The scomberomorus sinensis cans prepared according to the method has the peculiar flavor of braised fish in brown sauce, is rich in soup and dark red in color and luster, sufficiently keeps the nutritional ingredients of scomberomorus sinensis, is delicate in scomberomorus sinensis quality, dried, delicious, nutritious, spiced and highly seasoned; the processing steps in the method are reasonable in design, and the defect that the scomberomorus sinensis is inconvenient to preserve and transport for a long time is effectively overcome.
Description
[technical field]
The present invention relates to aquatic food processing technique field, be specifically related to the manufacture method of a kind of Spanish mackerel canned food.
[background technology]
Spanish mackerel also cries " Spanish mackerel " (formal name used at school), Osteichthyes, mackerel section.Kind is a lot, common are " Chinese mackerel ", Scomberomrus niphonius (Cuvier et Valenciennes)., spotted spanish mackere, barracuda etc., its meat exquisiteness, delicious flavour, nutritious, containing nutrients such as abundant protein, vitamin A, mineral (mainly calcium), Spanish mackerel has QI invigorating, puts down and cough effect, and weak cough with asthma is had certain curative effect.Because being that the fresh goods shelf-life is shorter, people adopt for a long time and original pickle or dry processes and become dry products or curing food, and economic benefit is poor.Situation about being utilized on can processing at present for Spanish mackerel is few, it is processed the improvement of method, to keeping the nutrition of above-mentioned fish, color and luster and mouthfeel, meet the demand of people, promote economic benefit and the effective shortcoming solving the inconvenient long-term storage and transport of Spanish mackerel.Meanwhile, in the preparation process of existing Spanish mackerel canned food, owing to seldom Spanish mackerel being carried out color retention, cause the Spanish mackerel canned food occurring making, As time goes on, the problem that Spanish mackerel yellowish pink pool is dimmed, graying.It addition, it is known that different mouthfeels and local flavor can be obtained by the different auxiliary ingredients of addition in the process of manufacture of food.
[summary of the invention]
It is an object of the invention to provide the manufacture method of a kind of Spanish mackerel canned food, efficiently solve after Spanish mackerel canned food makes, As time goes on, the problem that Spanish mackerel yellowish pink pool is dimmed, graying, simultaneously, also Spanish mackerel meat meat in sterilization process is solved hardening, the problem of elasticity and chewiness difference, make meat keep intrinsic elasticity and local flavor.
The present invention seeks to be achieved through the following technical solutions:
The manufacture method of a kind of Spanish mackerel canned food, comprises the following steps:
A. raw material is chosen: selecting fish body complete, abnormal smells from the patient is normal, and muscle is flexible, kindred compact siro spinning technology, chilled fish that freshness is good or frost fish, and every quality is the Spanish mackerel of more than 0.5Kg；
B. thaw: during with Frozen Spanish mackerel for raw material, it is necessary to thaw；
C. Feedstock treating: the Spanish mackerel after previous step being processed removes fish head, fish tail, wing and internal organs, is cut into the fish block of 2-3cm length after fully washing away blood and slime；
D. guarantor's color processes: being put into by the Spanish mackerel block that previous step prepares in the keeping color agent of 60～70 DEG C and soak 20～30min, then take out with cold water fast cooling, rinsing, then drain, the amount ratio of Spanish mackerel block and keeping color agent is 1g:2～3ml；Described keeping color agent is made by the raw material of following weight portion: Herba Abri 10 parts, Mel 7 parts, citric acid 8 parts, Flos abelmoschi manihot 5 parts, leaf of Moringa 10 parts, Herba Houttuyniae 5 parts, 6 parts of camellia oleifera fruit core, tea polyphenols 1 part, Semen Strychni 1 part；The preparation method of keeping color agent is: by Herba Abri, Mel, citric acid, Flos abelmoschi manihot, leaf of Moringa, Herba Houttuyniae, camellia oleifera fruit core, tea polyphenols, the mixing of Semen Strychni raw material, adding water and be heated extraction 1.5～2h, the amount ratio of raw material and water is 1g:7～10ml；
E. pickle: by protecting, the Spanish mackerel block after color processes adds refined salt 1Kg by every 100Kg, Chinese liquor 0.5Kg pickles 20-30min, standby；
F. fried: first Oleum Arachidis hypogaeae semen to be heated to 180-190 DEG C, then put into the fried 5-8min of the fish block pickled, be that namely yellow is pulled out and drained to fish surface；
G. decoction preparation: 1. spice water: Fructus Anisi Stellati powder 300g, Moringa powder 200g, Zanthoxyli Bungeani powder 100g, Rhizoma Zingiberis powder 300g, Fructus Piperis powder 300g, tea polyphenols 10g supply water to 20Kg after adding clear water infusion 3h；2. joining soup: refined salt 14Kg, soy sauce 20Kg, Saccharum Sinensis Roxb. 20Kg, monosodium glutamate 0.5Kg and spice water 20Kg, heating to the above-mentioned dispensing that adds water supplies 180Kg with clear water after all dissolving, is more namely available for tinning by three layers filtered through gauze after boiling and uses；
H. tinning, aerofluxus, sealing, sterilization: added in tank with decoction by fried good Spanish mackerel block, be exhausted, then pass through automatic sealing pressure potting mouth；Spanish mackerel canned food finally being put into high-pressure water heating fountain retorts, when Spanish mackerel central temperature reaches 80 DEG C, is exhausted 10min, sterilize 20～30min at 115 DEG C, is subsequently cooled in tank temperature about 40 DEG C,.
By the Spanish mackerel canned food after cooling at 10～15 DEG C of temperature, standing 24 hours, it is qualified to check, and packaging obtains desired Spanish mackerel canned pack.
Preferably, in Spanish mackerel block curing process, pickle temperature and control under 5～10 DEG C of cryogenic conditions.
Time fried, the inventory of each fish block is about in pot about the 10% of oil mass.After fish block puts into, just can shake loose gently when fish block surface skining, floating and stir, to prevent fish block inter-adhesive and decortication.The chip that fish block produces in frying course to be removed in time, often to supplement fresh oil simultaneously, or change fresh oil.
Preferably, tinning adopts the 860 type tanks, every tank charge weight to be: flesh of fish 150g, decoction 106g or adopt glass jar, and every tank charge weight is: the flesh of fish 340g, decoction 170g.
Compared with prior art, the method have the advantages that
Efficiently solve after Spanish mackerel canned food makes, As time goes on, the problem that Spanish mackerel yellowish pink pool is dimmed, graying, meanwhile, also solve Spanish mackerel meat meat in sterilization process hardening, the problem of elastic and chewiness difference, make meat keep intrinsic elasticity and local flavor.Adopt the Spanish mackerel canned food that the inventive method is made, there is the peculiar taste of stewed fish with brown sauce, decoction is more, color and luster is dark red, has been sufficiently reserved the nutritional labeling of Spanish mackerel, and fish matter is delicate, dry perfume moistens, spiced is dense, and present invention process step is reasonable in design, and the effective shortcoming solving the inconvenient long-term preservation of Spanish mackerel and long-time transport.
[detailed description of the invention]
The following examples can help those skilled in the art more fully to understand the present invention, but cannot be intended to limit the present invention in any manner.
Embodiment 1
The manufacture method of a kind of Spanish mackerel canned food, comprises the following steps:
A. raw material is chosen: selecting fish body complete, abnormal smells from the patient is normal, and muscle is flexible, kindred compact siro spinning technology, the chilled fish that freshness is good, and every quality is the Spanish mackerel of more than 0.5Kg；
B. Feedstock treating: after clean for Spanish mackerel surface clean, remove fish head, fish tail, wing and internal organs with cutter, after fully washing away blood and slime, be cut into the fish block of 2-3cm length；
C. guarantor's color processes: being put into by the Spanish mackerel block that previous step prepares in the keeping color agent of 60～70 DEG C and soak 30min, then take out with cold water fast cooling, rinsing, then drain, the amount ratio of Spanish mackerel block and keeping color agent is 1g:3ml；Described keeping color agent is made by the raw material of following weight portion: Herba Abri 10 parts, Mel 7 parts, citric acid 8 parts, Flos abelmoschi manihot 5 parts, leaf of Moringa 10 parts, Herba Houttuyniae 5 parts, 6 parts of camellia oleifera fruit core, tea polyphenols 1 part, Semen Strychni 1 part；The preparation method of keeping color agent is: by Herba Abri, Mel, citric acid, Flos abelmoschi manihot, leaf of Moringa, Herba Houttuyniae, camellia oleifera fruit core, tea polyphenols, the mixing of Semen Strychni raw material, adding water and be heated extraction 1.5～2h, the amount ratio of raw material and water is 1g:10ml；
D. pickling: pickle temperature and control under 5～10 DEG C of cryogenic conditions, by protecting, the Spanish mackerel block after color processes adds refined salt 1Kg by every 100Kg, Chinese liquor 0.5Kg pickles 25min, standby；
E. fried: first Oleum Arachidis hypogaeae semen to be heated to 180-190 DEG C, then put into the fried 5-8min of the fish block pickled, be that namely yellow is pulled out and drained to fish surface.Time fried, the inventory of each fish block is about in pot about the 10% of oil mass.After fish block puts into, just can shake loose gently when fish block surface skining, floating and stir, to prevent fish block inter-adhesive and decortication.The chip that fish block produces in frying course to be removed in time, often to supplement fresh oil simultaneously, or change fresh oil；
F. decoction preparation: 1. spice water: Fructus Anisi Stellati powder 300g, Moringa powder 200g, Zanthoxyli Bungeani powder 100g, Rhizoma Zingiberis powder 300g, Fructus Piperis powder 300g, tea polyphenols 10g supply water to 20Kg after adding clear water infusion 3h.2. joining soup: refined salt 14Kg, soy sauce 20Kg, Saccharum Sinensis Roxb. 20Kg, monosodium glutamate 0.5Kg and spice water 20Kg adds water after heating to above-mentioned dispensing is all dissolved and supplies 180Kg with clear water, is more namely available for tinning by three layers filtered through gauze after boiling and uses.During tinning, decoction temperature is unsuitable too low；
G. tinning, aerofluxus, sealing, sterilization: fried good Spanish mackerel block and decoction added in tank, be exhausted, tinning adopts the 860 type tanks, every tank charge weight to be: flesh of fish 150g, decoction 106g or adopt glass jar, and every tank charge weight is: the flesh of fish 340g, decoction 170g.Then pass through automatic sealing pressure potting mouth；Spanish mackerel canned food finally being put into high-pressure water heating fountain retorts, when Spanish mackerel central temperature reaches 80 DEG C, is exhausted 10min, sterilize 25min at 115 DEG C, is subsequently cooled in tank temperature about 40 DEG C,.
By the Spanish mackerel canned food after cooling at 10～15 DEG C of temperature, standing 24 hours, it is qualified to check, and packaging obtains described Spanish mackerel canned pack.
Embodiment 2
The manufacture method of a kind of Spanish mackerel canned food, comprises the following steps:
A. raw material is chosen: selecting fish body complete, abnormal smells from the patient is normal, and muscle is flexible, kindred compact siro spinning technology, the frost fish that freshness is good, and every quality is the Spanish mackerel of more than 0.5Kg；
B. thaw: with Frozen Spanish mackerel for raw material, when thawing, be placed in clear water and allow it naturally thaw, course of defrosting is changed 2～3 clear water；
C. Feedstock treating: the Spanish mackerel after defrosting removes fish head, fish tail, wing and internal organs, is cut into the fish block of 2-3cm length after fully washing away blood and slime；
D. guarantor's color processes: being put into by the Spanish mackerel block that previous step prepares in the keeping color agent of 60～70 DEG C and soak 25min, then take out with cold water fast cooling, rinsing, then drain, the amount ratio of Spanish mackerel block and keeping color agent is 1g:3ml；Described keeping color agent is made by the raw material of following weight portion: Herba Abri 10 parts, Mel 7 parts, citric acid 8 parts, Flos abelmoschi manihot 5 parts, leaf of Moringa 10 parts, Herba Houttuyniae 5 parts, 6 parts of camellia oleifera fruit core, tea polyphenols 1 part, Semen Strychni 1 part；The preparation method of keeping color agent is: by Herba Abri, Mel, citric acid, Flos abelmoschi manihot, leaf of Moringa, Herba Houttuyniae, camellia oleifera fruit core, tea polyphenols, the mixing of Semen Strychni raw material, adding water and be heated extraction 1.5～2h, the amount ratio of raw material and water is 1g:8ml.
D. pickle: pickling temperature and control under 5～10 DEG C of cryogenic conditions, the fish block that every 100Kg handles well pickles 20min after adding refined salt 1Kg, Chinese liquor 0.5Kg, standby；
E. fried: first Oleum Arachidis hypogaeae semen to be heated to 180-190 DEG C, then put into the fried 5-8min of the fish block pickled, be that namely yellow is pulled out and drained to fish surface.Time fried, the inventory of each fish block is about in pot about the 10% of oil mass.After fish block puts into, just can shake loose gently when fish block surface skining, floating and stir, to prevent fish block inter-adhesive and decortication.The chip that fish block produces in frying course to be removed in time, often to supplement fresh oil simultaneously, or change fresh oil；
F. decoction preparation: 1. spice water: Fructus Anisi Stellati powder 300g, Moringa powder 200g, Zanthoxyli Bungeani powder 100g, Rhizoma Zingiberis powder 300g, Fructus Piperis powder 300g, tea polyphenols 10g supply water to 20Kg after adding clear water infusion 3h.2. joining soup: refined salt 14Kg, soy sauce 20Kg, Saccharum Sinensis Roxb. 20Kg, monosodium glutamate 0.5Kg and spice water 20Kg adds water after heating to above-mentioned dispensing is all dissolved and supplies 180Kg with clear water, is more namely available for tinning by three layers filtered through gauze after boiling and uses.During tinning, decoction temperature is unsuitable too low；
G. tinning, aerofluxus, sealing, sterilization: added in tank with decoction by fried good Spanish mackerel block, be exhausted, tinning adopts glass jar, and every tank charge weight is: the flesh of fish 340g, decoction 170g.Then pass through automatic sealing pressure potting mouth；Spanish mackerel canned food finally being put into high-pressure water heating fountain retorts, when Spanish mackerel central temperature reaches 80 DEG C, is exhausted 10min, sterilize 20min at 115 DEG C, is subsequently cooled in tank temperature about 40 DEG C,.
By the Spanish mackerel canned food after cooling at 10～15 DEG C of temperature, standing 24 hours, it is qualified to check, and packaging obtains described Spanish mackerel canned pack.
Embodiment 3
The manufacture method of a kind of Spanish mackerel canned food, comprises the following steps:
A. raw material is chosen: selecting fish body complete, abnormal smells from the patient is normal, and muscle is flexible, kindred compact siro spinning technology, the frost fish that freshness is good, and every quality is the Spanish mackerel of more than 0.5Kg；
B. thaw: with Frozen Spanish mackerel for raw material, when thawing, be placed in clear water and allow it naturally thaw, course of defrosting is changed 2～3 clear water；
C. Feedstock treating: the Spanish mackerel after defrosting removes fish head, fish tail, wing and internal organs, is cut into the fish block of 2-3cm length after fully washing away blood and slime；
D. guarantor's color processes: being put into by the Spanish mackerel block that previous step prepares in the keeping color agent of 60～70 DEG C and soak 20min, then take out with cold water fast cooling, rinsing, then drain, the amount ratio of Spanish mackerel block and keeping color agent is 1g:2ml；Described keeping color agent is made by the raw material of following weight portion: Herba Abri 10 parts, Mel 7 parts, citric acid 8 parts, Flos abelmoschi manihot 5 parts, leaf of Moringa 10 parts, Herba Houttuyniae 5 parts, 6 parts of camellia oleifera fruit core, tea polyphenols 1 part, Semen Strychni 1 part；The preparation method of keeping color agent is: by Herba Abri, Mel, citric acid, Flos abelmoschi manihot, leaf of Moringa, Herba Houttuyniae, camellia oleifera fruit core, tea polyphenols, the mixing of Semen Strychni raw material, adding water and be heated extraction 1.5～2h, the amount ratio of raw material and water is 1g:7ml.
D. pickle: pickling temperature and control under 5～10 DEG C of cryogenic conditions, the fish block that every 100Kg handles well pickles 30min after adding refined salt 1Kg, Chinese liquor 0.5Kg, standby；
E. fried: first Oleum Arachidis hypogaeae semen to be heated to 180-190 DEG C, then put into the fried 5-8min of the fish block pickled, be that namely yellow is pulled out and drained to fish surface.Time fried, the inventory of each fish block is about in pot about the 10% of oil mass.After fish block puts into, just can shake loose gently when fish block surface skining, floating and stir, to prevent fish block inter-adhesive and decortication.The chip that fish block produces in frying course to be removed in time, often to supplement fresh oil simultaneously, or change fresh oil.
F. decoction preparation: 1. spice water: Fructus Anisi Stellati powder 300g, Moringa powder 200g, Zanthoxyli Bungeani powder 100g, Rhizoma Zingiberis powder 300g, Fructus Piperis powder 300g, tea polyphenols 10g supply water to 20Kg after adding clear water infusion 3h.2. joining soup: refined salt 14Kg, soy sauce 20Kg, Saccharum Sinensis Roxb. 20Kg, monosodium glutamate 0.5Kg and spice water 20Kg adds water after heating to above-mentioned dispensing is all dissolved and supplies 180Kg with clear water, is more namely available for tinning by three layers filtered through gauze after boiling and uses.During tinning, decoction temperature is unsuitable too low；
G. tinning, aerofluxus, sealing, sterilization: fried good Spanish mackerel block and decoction added in tank, be exhausted, tinning adopts the 860 type tanks, every tank charge weight to be: the flesh of fish 150g, decoction 106g, then passes through automatic sealing pressure potting mouth；Spanish mackerel canned food finally being put into high-pressure water heating fountain retorts, when Spanish mackerel central temperature reaches 80 DEG C, is exhausted 10min, sterilize 30min at 115 DEG C, is subsequently cooled in tank temperature about 40 DEG C,.
By the Spanish mackerel canned food after cooling at 10～15 DEG C of temperature, standing 24 hours, it is qualified to check, and packaging obtains described Spanish mackerel canned pack.
The Spanish mackerel canned food prepared by above-described embodiment 1 to 3, at ambient temperature, keep sample its shelf-life of detection and quality, and the shelf-life recorded is 18 months.
Although, above the present invention is described in detail with a general description of the specific embodiments, but on basis of the present invention, it is possible to it is made some modifications or improvements, and 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, belong to the scope of protection of present invention.
Claims (6)
1. the manufacture method of a Spanish mackerel canned food, it is characterised in that comprise the following steps:
A. raw material is chosen: selecting fish body complete, abnormal smells from the patient is normal, and muscle is flexible, kindred compact siro spinning technology, chilled fish that freshness is good or frost fish, and every quality is the Spanish mackerel of more than 0.5Kg；
B. thaw: during with Frozen Spanish mackerel for raw material, it is necessary to thaw；
C. Feedstock treating: the Spanish mackerel after previous step being processed removes fish head, fish tail, wing and internal organs, is cut into the fish block of 2-3cm length after fully washing away blood and slime；
D. guarantor's color processes: being put into by the Spanish mackerel block that previous step prepares in the keeping color agent of 60～70 DEG C and soak 20～30min, then take out with cold water fast cooling, rinsing, then drain, the amount ratio of Spanish mackerel block and keeping color agent is 1g:2～3ml；Described keeping color agent is made by the raw material of following weight portion: Herba Abri 10 parts, Mel 7 parts, citric acid 8 parts, Flos abelmoschi manihot 5 parts, leaf of Moringa 10 parts, Herba Houttuyniae 5 parts, 6 parts of camellia oleifera fruit core, tea polyphenols 1 part, Semen Strychni 1 part；The preparation method of keeping color agent is: by Herba Abri, Mel, citric acid, Flos abelmoschi manihot, leaf of Moringa, Herba Houttuyniae, camellia oleifera fruit core, tea polyphenols, the mixing of Semen Strychni raw material, adding water and be heated extraction 1.5～2h, the amount ratio of raw material and water is 1g:7～10ml；
E. pickle: by protecting, the Spanish mackerel block after color processes adds refined salt 1Kg by every 100Kg, Chinese liquor 0.5Kg pickles 20-30min, standby；
F. fried: first Oleum Arachidis hypogaeae semen to be heated to 180-190 DEG C, then put into the fried 5-8min of the fish block pickled, be that namely yellow is pulled out and drained to fish surface；
G. decoction preparation: 1. spice water: Fructus Anisi Stellati powder 300g, Moringa powder 200g, Zanthoxyli Bungeani powder 100g, Rhizoma Zingiberis powder 300g, Fructus Piperis powder 300g, tea polyphenols 10g supply water to 20Kg after adding clear water infusion 3h；2. joining soup: refined salt 14Kg, soy sauce 20Kg, Saccharum Sinensis Roxb. 20Kg, monosodium glutamate 0.5Kg and spice water 20Kg, heating to the above-mentioned dispensing that adds water supplies 180Kg with clear water after all dissolving, is more namely available for tinning by three layers filtered through gauze after boiling and uses；
H. tinning, aerofluxus, sealing, sterilization: added in tank with decoction by fried good Spanish mackerel block, be exhausted, then pass through automatic sealing pressure potting mouth；Spanish mackerel canned food finally being put into high-pressure water heating fountain retorts, when Spanish mackerel central temperature reaches 80 DEG C, is exhausted 10min, sterilize 20～30min at 115 DEG C, is subsequently cooled in tank temperature about 40 DEG C,.
2. the manufacture method of a kind of Spanish mackerel canned food according to claim 1, it is characterised in that: the Spanish mackerel canned food after being cooled down by step h, at 10～15 DEG C of temperature, stands 24 hours, and it is qualified to check, packaging, obtains desired Spanish mackerel canned pack.
3. the manufacture method of a kind of Spanish mackerel canned food according to claim 1, it is characterised in that: Spanish mackerel block is pickled in step, pickles temperature and controls under 5～10 DEG C of cryogenic conditions.
4. the manufacture method of a kind of Spanish mackerel canned food according to claim 1, it is characterised in that: time fried, the inventory of each fish block is about in pot about the 10% of oil mass.
5. the manufacture method of a kind of Spanish mackerel canned food according to claim 1, it is characterized in that: time fried, after fish block puts into, just can shake loose gently when fish block surface skining, floating and stir, to prevent fish block inter-adhesive and decortication, the chip that fish block produces in frying course to be removed in time, often to supplement fresh oil simultaneously, or change fresh oil.
6. the manufacture method of a kind of Spanish mackerel canned food according to claim 1, it is characterised in that: in step h, tinning adopts the 860 type tanks, every tank charge weight to be: flesh of fish 150g, decoction 106g or adopt glass jar, and every tank charge weight is: the flesh of fish 340g, decoction 170g.
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| CN107549684A (en) * | 2017-10-31 | 2018-01-09 | 李韵婷 | The preparation method of fried canned fish |
| CN109259120A (en) * | 2018-10-24 | 2019-01-25 | 大连民族大学 | A kind of fermentation Spanish mackerel can and preparation method thereof |
| CN110140897A (en) * | 2019-06-06 | 2019-08-20 | 大连工业大学 | A kind of production method of self-heating stewed fish with brown sauce |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549684A (en) * | 2017-10-31 | 2018-01-09 | 李韵婷 | The preparation method of fried canned fish |
| CN109259120A (en) * | 2018-10-24 | 2019-01-25 | 大连民族大学 | A kind of fermentation Spanish mackerel can and preparation method thereof |
| CN110140897A (en) * | 2019-06-06 | 2019-08-20 | 大连工业大学 | A kind of production method of self-heating stewed fish with brown sauce |
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