CN106261942A - A kind of Andrias davidianus Blanchard canned food and preparation method thereof - Google Patents
A kind of Andrias davidianus Blanchard canned food and preparation method thereof Download PDFInfo
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- CN106261942A CN106261942A CN201510349945.9A CN201510349945A CN106261942A CN 106261942 A CN106261942 A CN 106261942A CN 201510349945 A CN201510349945 A CN 201510349945A CN 106261942 A CN106261942 A CN 106261942A
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- 241001253208 Andrias davidianus Species 0.000 title claims abstract description 38
- 235000013324 preserved food Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000014347 soups Nutrition 0.000 claims abstract description 45
- 241000395633 Andrias japonicus Species 0.000 claims abstract description 33
- 235000021222 fish soup Nutrition 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 12
- 241000965254 Apostichopus japonicus Species 0.000 claims abstract description 9
- 240000000599 Lentinula edodes Species 0.000 claims abstract description 8
- 235000001715 Lentinula edodes Nutrition 0.000 claims abstract description 8
- 244000252132 Pleurotus eryngii Species 0.000 claims abstract description 8
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims abstract description 8
- 241000121220 Tricholoma matsutake Species 0.000 claims abstract description 8
- 238000002372 labelling Methods 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 210000000988 bone and bone Anatomy 0.000 claims description 19
- 241001415306 Cryptobranchidae Species 0.000 claims description 16
- 241000252229 Carassius auratus Species 0.000 claims description 13
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 12
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 11
- 235000013372 meat Nutrition 0.000 claims description 11
- 241000195474 Sargassum Species 0.000 claims description 10
- 235000013547 stew Nutrition 0.000 claims description 9
- 239000008280 blood Substances 0.000 claims description 8
- 210000004369 blood Anatomy 0.000 claims description 8
- 238000010411 cooking Methods 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 7
- 241000287828 Gallus gallus Species 0.000 claims description 6
- 238000001802 infusion Methods 0.000 claims description 6
- 241001609213 Carassius carassius Species 0.000 claims description 3
- 102000002322 Egg Proteins Human genes 0.000 claims description 3
- 108010000912 Egg Proteins Proteins 0.000 claims description 3
- 235000006439 Lemna minor Nutrition 0.000 claims description 3
- 241000209501 Spirodela Species 0.000 claims description 3
- 241000282898 Sus scrofa Species 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 235000013364 duck meat Nutrition 0.000 claims description 3
- 239000006260 foam Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 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 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 210000004681 ovum Anatomy 0.000 claims description 3
- 238000009955 starching Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 description 11
- 230000035943 smell Effects 0.000 description 11
- 235000013305 food Nutrition 0.000 description 10
- 230000035764 nutrition Effects 0.000 description 10
- 230000000694 effects Effects 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 238000011282 treatment Methods 0.000 description 3
- 108010010803 Gelatin Proteins 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 230000002159 abnormal effect Effects 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 208000001848 dysentery Diseases 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 208000031971 Yin Deficiency Diseases 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000020992 canned meat Nutrition 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 201000004792 malaria Diseases 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000000474 nursing effect Effects 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 208000008128 pulmonary tuberculosis Diseases 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a kind of Andrias davidianus Blanchard canned food and preparation method thereof, in parts by weight, this canned food contains Megalobatrachus japonicus daoidianuas(Blanchard) 40～65 parts, decoction 30～55 parts, described decoction is one or more of soup or fish soup, this canned food is possibly together with the dispensing of 1～5 mass parts, one or more in such as Carnis Haliotidis, Stichopus japonicus or Concha Ostreae, or be one or more of Tricholoma matsutake (lto et lmai) Singer, Lentinus Edodes or Pleurotus eryngii.Its preparation method is as follows: prepared by the process of (1) Megalobatrachus japonicus daoidianuas(Blanchard), the preparation of (2) decoction, (3) dispensing, the Megalobatrachus japonicus daoidianuas(Blanchard) that in proportion step (1), step (2), step (3) completed, decoction, dispensing carry out tinning, vacuum sealing, sterilize, cool down, coding, labeling warehouse-in.
Description
Technical field
The invention belongs to food and processing technique field, be specifically related to a kind of Andrias davidianus Blanchard canned food and preparation method thereof.
Background technology
Along with raising and work, the quickening of rhythm of life of people's material life quality, people are to the demand of instant food increasingly
Greatly, it is desirable to more and more higher.But the instant food kind sold in the market and taste are single, and do not focus on nutrition
Collocation.
Andrias davidianus Blanchard is a kind of food and medicament dual-purpose animal, high nutritive value, nourish, keep fit, Fructus Alpiniae Oxyphyllae, health-preserving function obvious, be referred to as
Radix Ginseng in water.Along with the popularization of artificial breeding technology, the commodity Andrias davidianus Blanchard scale of artificial cultivation and industrialization, but at present
Still sell based on fresh and alive animal and cold fresh (or freezing) segmentation product on market, lack Andrias davidianus Blanchard deep processing product, be unfavorable for that Andrias davidianus Blanchard produces
The sound development of industry.According to statistics, the inpatient in the whole world more than 86%, the nursing home of up to 67% and the rehabilitation center of 91% and 38%
Community-dwelling elder need nutrition treatment；China there are about 4.5 hundred million person-times of client need nutrition treatments every year, and has the most patients to be
Seeking medical advice in other places, it is not well positioned to meet patient's weak health demand to nutrition.But the most extremely lack
Convenient, in good taste, and there is nutrition treatment effect, especially there is the nutritious food of nourishing and effect of benefiting intelligence.On clinical nutrition is eaten
Mostly occupied by external product, towards clinical nutrition market, fully excavate China's integration of edible and medicinal herbs preciousness data, exploitation China characteristic
Nutraceutical, is conducive to forming strong competition with same kind of products at abroad.The traditional Chinese medical science is thought, Andrias davidianus Blanchard property is sweet flat, lightly seasoned, have QI invigorating,
Nourish blood, Fructus Alpiniae Oxyphyllae, nourishing, strong function, cure mainly neurasthenia, anemia, dysentery, malaria etc., for after being ill, body in puerperal
Body weakness, yin deficiency of suffering from a deficiency of the kidney, pulmonary tuberculosis spitting of blood, proctoptosis with chronic dysentery etc..So for inpatient and need the crowd of health preserving to nutrition
Demand, in conjunction with Andrias davidianus Blanchard food materials characteristic, uses food processing nutrient theory and technology, develops Andrias davidianus Blanchard canned pack, send out enterprise
Exhibition, meets the market demand, promotes that Andrias davidianus Blanchard industry restructuring and technology upgrading are significant.
Summary of the invention
In view of this, it is an object of the invention to provide a kind of Andrias davidianus Blanchard canned food and preparation method thereof.
For reaching above-mentioned purpose, the present invention provides following technical scheme:
A kind of Andrias davidianus Blanchard canned food, described canned food contains: Megalobatrachus japonicus daoidianuas(Blanchard) 40 by weight～65 parts, decoction 30～55 parts, described soup
Juice is one or more of soup or fish soup.
Preferably, described decoction is soup and fish soup 1:0.5 in mass ratio～3 combination.
Preferably, described canned food is possibly together with the dispensing of 1～5 mass parts, and described dispensing is dispensing 1, including Carnis Haliotidis, Stichopus japonicus or male
One or more in oyster；Or described dispensing is dispensing 2, including one or more of Tricholoma matsutake (lto et lmai) Singer, Lentinus Edodes or Pleurotus eryngii.
The preparation method of described a kind of Andrias davidianus Blanchard canned food, comprises the following steps:
(1) pretreatment of Megalobatrachus japonicus daoidianuas(Blanchard)
A, take the Megalobatrachus japonicus daoidianuas(Blanchard) just slaughtered and dehematize；
B, under the conditions of temperature is 0～10 DEG C, with the yeast soln that mass fraction is 0.3-0.6%, Megalobatrachus japonicus daoidianuas(Blanchard) is carried out eliminating sargassum smell
1.5h, then soak 1～2h with clear water；
C, under the conditions of temperature is 0～10 DEG C, in terms of Megalobatrachus japonicus daoidianuas(Blanchard) weight, with the salt of 0.4%, the monosodium glutamate of 1%, the cooking wine of 3%
Megalobatrachus japonicus daoidianuas(Blanchard) is pickled 2h；
D, in terms of Megalobatrachus japonicus daoidianuas(Blanchard) weight, take salt 0.425%, cooking wine 0.5%, fecula 3%, Ovum Gallus domesticus album 5% mix homogeneously,
Add Andrias davidianus Blanchard meat cubelets, wrapped uniformly, process 20min；
Oil 10～15s crossed under conditions of oil temperature is 180～200 DEG C by e, Andrias davidianus Blanchard meat cubelets starching completed, and pulls meat cubelets out,
Oil slick is removed in boiling water；
(2) decoction preparation
Prepared by soup: in parts by weight, takes duck meat 13-17 part, Carnis Gallus domesticus 25-29 part, Corii Sus domestica 8-25 part, pig cylinder bone 21-25
Part, Ungula Sus domestica 18-25 part, yellow wine 2-5 part, Rhizoma Zingiberis Recens 1-3 part, Radix orixae japonicae grain 0.04-0.06 part, the pure water adding 3-4 times puts into pot
In boil, big fire until boiling and keep 10min, then lard speech with literary allusions fire infusion 4-6h, filter to obtain soup, going out soup ratio is 1:1.5～3,
The salt of 0.4% is added by soup weight；
Prepared by fish soup: first take Giant salamander bone 10-90 part, Carassius auratus 10-90 part, is all the yeast soln of 0.3-0.6% with mass fraction
Eliminating sargassum smell 1-2h, then clean to noresidue blood stains and yeast soln with flowing water and drain, the most oily to Giant salamander bone and Carassius auratus respectively with moderate heat
Micro-Huang to surface, Giant salamander bone cross oil 15～20s, Carassius auratus cross oil 10～15s, reusable heat water crosses Giant salamander bone and the oil on Carassius auratus surface；
The most in parts by weight, Corii Sus domestica 10-30 part, Rhizoma Zingiberis Recens 4 parts, cooking wine 1 part, Radix orixae japonicae grain 0.1 part and processed Giant salamander bone and crucian carp are taken
Fish mixes, and adds 5～6 times of water and puts into infusion in pot, is first boiled with big fire, and skim the blood foam above soup, use instead afterwards
Little fire carry out stew boil 1～2h, change into the most again big fire stew boil, stew boil 3.5～4.5h, add 2 parts of Herba Alii fistulosi Bulbus Allii Fistulosi, filter to obtain soup,
Add the salt of final soup mass fraction 0.4%；
(3) prepared by dispensing
Dispensing 1: dry Carnis Haliotidis clear water steep raising 48h, steams 1h, and shave is standby；Stichopus japonicus is the most standby by clean water；Concha Ostreae
With the yeast soln eliminating sargassum smell 1.5h that mass fraction is 0.3-0.6%, then clean up standby；
Dispensing 2: Tricholoma matsutake (lto et lmai) Singer, Lentinus Edodes and Pleurotus eryngii are cleaned up standby.
(4) tinning
The Megalobatrachus japonicus daoidianuas(Blanchard) that step (1), step (2), step (3) completed in proportion, decoction, dispensing carry out tinning, vacuum seal
Tank, sterilization, be cooled to (temperature range).
Preferably, during tinning, decoction is soup, or decoction is fish soup, or decoction is soup and fish soup 1:0.5 in mass ratio～3
Combination.
Preferably, during vacuum sealing, temperature of charge is 80～90 DEG C, and vacuum is 0.06Mpa (vacuum ranges).
Preferably, after cooling, tank is incubated 5～7 days under the temperature conditions of 36～38 DEG C, select the most fat listen carry out coding, patch
Mark warehouse-in.
The beneficial effects of the present invention is:
(1) technique of the present invention is compared with tradition canned food technique, uses the efficient eliminating sargassum smell of yeast soln, green safety, uses soup
Compounding with fish soup enrich food mouthfeel and natural delicate flavour, with seafood (Carnis Haliotidis, Stichopus japonicus, Concha Ostreae) and mushroom (Tricholoma matsutake (lto et lmai) Singer,
Lentinus Edodes, Pleurotus eryngii) be dispensing develop have the effect such as nourishing and fit keeping function, Fructus Alpiniae Oxyphyllae health preserving be suitable for old people, inpatient,
The health of health preserving crowd, safety, nutrition, convenient diet therapy nutritional meal, the tin product meat cubelets form of the present invention is uniform, yellowish pink
White and quality soft or hard appropriateness, decoction be white and under giving off a strong fragrance, winter room temperature self-assembling formation gelatin, without fishy smell, additive-free.
(2), in the preparation of the decoction in the present invention, first carried out removing raw meat by Giant salamander bone and Carassius auratus, so can ensure prepared soup
Not only do not have fishy smell can also completely retain the delicate flavour of itself, soup and fish soup all add Corii Sus domestica, i.e. will during boiling
In Corii Sus domestica, stewed gelatin is out, and soup so can be promoted in solid forms to have the effect of fixing meat cubelets at normal temperatures.
(3) enforcement of the present invention changes the general layout of the existing single preliminary working of Megalobatrachus japonicus daoidianuas(Blanchard) Product processing, and improves Andrias davidianus Blanchard and add
Value, enriches inpatient and health preserving crowd's source of nutrition, changes Andrias davidianus Blanchard and sells directly to households with live body and trunk, fails the industry of deep processing
General layout, improves technical merit.
Detailed description of the invention
The preferred embodiments of the present invention will be described in detail below.
It it is below the preparation method of Andrias davidianus Blanchard canned food
(1) process of Megalobatrachus japonicus daoidianuas(Blanchard)
A, take the Megalobatrachus japonicus daoidianuas(Blanchard) just slaughtered and dehematize；
B, under the conditions of temperature is 0～10 DEG C, with mass fraction be 0.3～0.6% yeast soln Megalobatrachus japonicus daoidianuas(Blanchard) is carried out eliminating sargassum smell
1.5h, then soak 1～2h with clear water；
C, under the conditions of temperature is 0～10 DEG C, in terms of Megalobatrachus japonicus daoidianuas(Blanchard) weight, with the salt of 0.4%, the monosodium glutamate of 1%, the material of 3%
Megalobatrachus japonicus daoidianuas(Blanchard) is pickled 2h by wine；
D, in terms of Megalobatrachus japonicus daoidianuas(Blanchard) weight, take salt 0.425%, cooking wine 0.5%, fecula 3%, Ovum Gallus domesticus album 5% mix homogeneously,
Add Andrias davidianus Blanchard meat cubelets, wrapped uniformly, process 20min；
Oil 10～15s crossed under conditions of oil temperature is 180～200 DEG C by e, Andrias davidianus Blanchard meat cubelets starching completed, and pulls meat cubelets out,
Oil slick is removed in boiling water；
(2) decoction preparation
Prepared by soup: in parts by weight, takes duck meat 13-17 part, Carnis Gallus domesticus 25-29 part, Corii Sus domestica 8-25 part, pig cylinder bone 21-25
Part, Ungula Sus domestica 18-25 part, yellow wine 2-5 part, Rhizoma Zingiberis Recens 1-3 part, Radix orixae japonicae grain 0.04-0.06 part, the pure water adding 3-4 times puts into pot
In boil, big fire until boiling and keep 10min, then lard speech with literary allusions fire infusion 4-6h, filter to obtain soup, going out soup ratio is 1:1.5～3,
The salt of 0.4% is added by soup weight；
Prepared by fish soup: first take Giant salamander bone 10-90 part, Carassius auratus 10-90 part, is all the yeast soln of 0.3-0.6% with mass fraction
Eliminating sargassum smell 1-2h, then clean to noresidue blood stains and yeast soln with flowing water and drain, the most oily to Giant salamander bone and Carassius auratus respectively with moderate heat
Micro-Huang to surface, Giant salamander bone cross oil 15～20s, Carassius auratus cross oil 10～15s, reusable heat water crosses Giant salamander bone and the oil on Carassius auratus surface；
The most in parts by weight, Corii Sus domestica 10-30 part, Rhizoma Zingiberis Recens 4 parts, cooking wine 1 part, Radix orixae japonicae grain 0.1 part and processed Giant salamander bone and crucian carp are taken
Fish mixes, and adds 5～6 times of water and puts into infusion in pot, is first boiled with big fire, and skim the blood foam above soup, use instead afterwards
Little fire carry out stew boil 1～2h, change into the most again big fire stew boil, stew boil 3.5～4.5h, add 2 parts of Herba Alii fistulosi Bulbus Allii Fistulosi, filter to obtain soup,
Add the salt of final soup mass fraction 0.4%；
(3) prepared by dispensing
Dispensing 1: dry Carnis Haliotidis clear water steep raising 48h, steams 1h, and shave is standby；Stichopus japonicus is the most standby by clean water；Concha Ostreae
With the yeast soln eliminating sargassum smell 1.5h that mass fraction is 0.3-0.6%, then clean up standby；
Dispensing 2: Tricholoma matsutake (lto et lmai) Singer, Lentinus Edodes and Pleurotus eryngii are cleaned up standby；
(4) tinning
The Megalobatrachus japonicus daoidianuas(Blanchard) that step (1), step (2), step (3) completed in proportion, decoction, dispensing carry out tinning, vacuum seal
Tank, sterilization, then cool down, coding, labeling warehouse-in；
During vacuum sealing, temperature of charge is not less than 80 DEG C, and vacuum is more than 0.06Mpa；
After cooling, tank is incubated 5～7 days under the temperature conditions of 36～38 DEG C, select the most fat listen carry out coding, labeling warehouse-in.
Embodiment 1
A kind of Andrias davidianus Blanchard canned food, in parts by weight, this canned food contains Megalobatrachus japonicus daoidianuas(Blanchard) 40 parts, 55 parts of soup.
Embodiment 2
A kind of Andrias davidianus Blanchard canned food, in parts by weight, this canned food contains Megalobatrachus japonicus daoidianuas(Blanchard) 65 parts, fish soup 45 parts.
Embodiment 3
A kind of Andrias davidianus Blanchard canned food, in parts by weight, this canned food contains Megalobatrachus japonicus daoidianuas(Blanchard) 60 parts, decoction 46 parts, described decoction be soup and
Fish soup 1:0.5 in mass ratio combines.
Embodiment 4
A kind of Andrias davidianus Blanchard canned food, in parts by weight, this canned food contains Megalobatrachus japonicus daoidianuas(Blanchard) 50 parts, decoction 45 parts, dispensing 5 parts, described soup
Juice is soup and fish soup 1:3 in mass ratio combination, and described dispensing is that Carnis Haliotidis, Stichopus japonicus and Concha Ostreae combine with mass ratio 1:1:1.
Embodiment 5
A kind of Andrias davidianus Blanchard canned food, in parts by weight, this canned food contains Megalobatrachus japonicus daoidianuas(Blanchard) 48 parts, decoction 50 parts, dispensing 4 parts, described soup
Juice is soup and fish soup 1:2 in mass ratio combination, and described dispensing is that Tricholoma matsutake (lto et lmai) Singer, Lentinus Edodes and Pleurotus eryngii combine with mass ratio 1:2:1.
Embodiment 6
A kind of Andrias davidianus Blanchard canned food, in parts by weight, this canned food contains Megalobatrachus japonicus daoidianuas(Blanchard) 44 parts, 48 parts of soup, dispensing 3 parts, described in join
Material combines with mass ratio 1:1 for Carnis Haliotidis and Stichopus japonicus.
1, the Andrias davidianus Blanchard canned food preparing enforcement 1-6 carries out subjective appreciation: the evaluation group being made up of 10 people marks, and makes even
Average.Total score 100 points, concrete standards of grading are shown in Table 1.
Table 1 canned meat sensory evaluation standard
Carry out Analyses Methods for Sensory Evaluation Results by food prepared by embodiment 16 and be shown in Table 2.
Table 2 Analyses Methods for Sensory Evaluation Results
As can be seen from Table 2, embodiment 1,2 all uses single soup or fish soup to use height as tinning decoction, embodiment 3
Soup compounds with fish soup, can be seen that from Analyses Methods for Sensory Evaluation Results, uses soup substantially to enrich from mouthfeel and abnormal smells from the patient with the compounding of fish soup
The mouthfeel of food and natural delicate flavour, embodiment 35 adds again other dispensings, add dispensing can overall promote its outward appearance, abnormal smells from the patient,
Mouthfeel, organizational structure, the mutual microcosmic effect between this explanation raw material can promote canned food fresher fragrant delicious.
Finally illustrating, preferred embodiment above is only in order to illustrate technical scheme and unrestricted, although by above-mentioned
The present invention is described in detail by preferred embodiment, it is to be understood by those skilled in the art that can in form and
In details, it is made various change, without departing from claims of the present invention limited range.
Claims (7)
1. an Andrias davidianus Blanchard canned food, it is characterised in that described canned food contains: Megalobatrachus japonicus daoidianuas(Blanchard) 40 by weight～65 parts, decoction 30～55
Part, described decoction is one or more of soup or fish soup.
A kind of Andrias davidianus Blanchard canned food, it is characterised in that: described decoction is soup and fish soup 1:0.5 in mass ratio～3
Combination.
A kind of Andrias davidianus Blanchard canned food, it is characterised in that described canned food possibly together with the dispensing of 1～5 mass parts,
Described dispensing is dispensing 1, including one or more in Carnis Haliotidis, Stichopus japonicus or Concha Ostreae；Or described dispensing is dispensing 2, bag
Include one or more of Tricholoma matsutake (lto et lmai) Singer, Lentinus Edodes or Pleurotus eryngii.
4. the preparation method of a kind of Andrias davidianus Blanchard canned food described in claim 1, it is characterised in that comprise the following steps:
(1) process of Megalobatrachus japonicus daoidianuas(Blanchard)
A, take the Megalobatrachus japonicus daoidianuas(Blanchard) just slaughtered and dehematize；
B, under the conditions of temperature is 0～10 DEG C, with mass fraction be 0.3～0.6% yeast soln Megalobatrachus japonicus daoidianuas(Blanchard) is carried out eliminating sargassum smell 1.5h,
1～2h is soaked again with clear water；
C, under the conditions of temperature is 0～10 DEG C, in terms of Megalobatrachus japonicus daoidianuas(Blanchard) weight, with the salt of 0.4%, the monosodium glutamate of 1%, the cooking wine pair of 3%
Megalobatrachus japonicus daoidianuas(Blanchard) pickles 2h；
D, in terms of Megalobatrachus japonicus daoidianuas(Blanchard) weight, take salt 0.425%, cooking wine 0.5%, fecula 3%, Ovum Gallus domesticus album 5% mix homogeneously, add
Andrias davidianus Blanchard meat cubelets, wrapped uniformly, process 20min；
Oil 10～15s crossed under conditions of oil temperature is 180～200 DEG C by e, Andrias davidianus Blanchard meat cubelets starching completed, and pulls meat cubelets out, in boiling
Water removes oil slick；
(2) decoction preparation
Prepared by soup: in parts by weight, takes duck meat 13-17 part, Carnis Gallus domesticus 25-29 part, Corii Sus domestica 8-25 part, pig cylinder bone 21-25
Part, Ungula Sus domestica 18-25 part, yellow wine 2-5 part, Rhizoma Zingiberis Recens 1-3 part, Radix orixae japonicae grain 0.04-0.06 part, the pure water adding 3-4 times puts into pot
In boil, big fire until boiling and keep 10min, then lard speech with literary allusions fire infusion 4-6h, filter to obtain soup, going out soup ratio is 1:1.5～3,
The salt of 0.4% is added by soup weight；
Prepared by fish soup: first take Giant salamander bone 10-90 part, Carassius auratus 10-90 part, is all the yeast soln of 0.3-0.6% with mass fraction
Eliminating sargassum smell 1-2h, then clean to noresidue blood stains and yeast soln with flowing water and drain, the most oily to Giant salamander bone and Carassius auratus respectively with moderate heat
Micro-Huang to surface, Giant salamander bone cross oil 15～20s, Carassius auratus cross oil 10～15s, reusable heat water crosses Giant salamander bone and the oil on Carassius auratus surface；
The most in parts by weight, Corii Sus domestica 10-30 part, Rhizoma Zingiberis Recens 4 parts, cooking wine 1 part, Radix orixae japonicae grain 0.1 part and processed Giant salamander bone and crucian carp are taken
Fish mixes, and adds 5～6 times of water and puts into infusion in pot, is first boiled with big fire, and skim the blood foam above soup, use instead afterwards
Little fire carry out stew boil 1～2h, change into the most again big fire stew boil, stew boil 3.5～4.5h, add 2 parts of Herba Alii fistulosi Bulbus Allii Fistulosi, filter to obtain soup,
Add the salt of final soup mass fraction 0.4%；
(3) prepared by dispensing
Dispensing 1: dry Carnis Haliotidis clear water steep raising 48h, steams 1h, and shave is standby；Stichopus japonicus is the most standby by clean water；Concha Ostreae
With the yeast soln eliminating sargassum smell 1.5h that mass fraction is 0.3-0.6%, then clean up standby；
Dispensing 2: Tricholoma matsutake (lto et lmai) Singer, Lentinus Edodes and Pleurotus eryngii are cleaned up standby；
(4) tinning
The Megalobatrachus japonicus daoidianuas(Blanchard) that step (1), step (2), step (3) completed in proportion, decoction, dispensing carry out tinning, vacuum
Sealed cans, sterilization, be cooled to less than 80 DEG C.
The preparation method of a kind of Andrias davidianus Blanchard canned food, it is characterised in that during tinning, decoction is soup, or
Decoction is fish soup, or decoction is soup and fish soup 1:0.5 in mass ratio～3 combination.
The preparation method of a kind of Andrias davidianus Blanchard canned food, it is characterised in that during vacuum sealing, temperature of charge is the lowest
In 80 DEG C, vacuum is more than 0.06Mpa.
The preparation method of a kind of Andrias davidianus Blanchard canned food, it is characterised in that by tank the temperature of 36～38 DEG C after cooling
Under the conditions of degree be incubated 5～7 days, select the most fat listen carry out coding, labeling warehouse-in.
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| CN106261942B (en) | 2019-12-24 |
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Address after: 405423 group 1, Jinlong Village, Wenquan Town, Kai County, Chongqing Patentee after: Chongqing kunmin Biotechnology Co.,Ltd. Patentee after: Chongqing Changsheng lake fish bio Polytron Technologies Inc. Address before: 405423 group 1, Jinlong Village, Wenquan Town, Kai County, Chongqing Patentee before: CHONGQING KUIFENG FOOD Co.,Ltd. Patentee before: CHONGQING KUIXU BIOLOGICAL SCIENCE & TECHNOLOGY Co.,Ltd. |
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Inventor after: Chen Bing Inventor after: Zhou Minghui Inventor after: Liu Liangzhong Inventor after: Jia Weibao Inventor after: Jin Wei Inventor after: Gou Qiang Inventor after: Wang Ying Inventor after: Shang Haitao Inventor before: Chen Bing Inventor before: Zhou Minghui Inventor before: Liu Liangzhong Inventor before: Wei Hong Inventor before: Jia Weibao Inventor before: Jin Wei Inventor before: Gou Qiang Inventor before: Wang Ying Inventor before: Shang Haitao |
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Granted publication date: 20191224 |