CN106261942B - Giant salamander can and preparation method thereof - Google Patents
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- CN106261942B CN106261942B CN201510349945.9A CN201510349945A CN106261942B CN 106261942 B CN106261942 B CN 106261942B CN 201510349945 A CN201510349945 A CN 201510349945A CN 106261942 B CN106261942 B CN 106261942B
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention relates to a giant salamander can and a preparation method thereof, wherein the giant salamander can comprises, by weight, 40-65 parts of giant salamander meat and 30-55 parts of soup, wherein the soup is one or more of soup stock and fish soup, and the can further comprises 1-5 parts of ingredients by mass, such as one or more of abalone, sea cucumber and oyster, or one or more of tricholoma matsutake, shiitake and pleurotus eryngii. The preparation method comprises the following steps: (1) processing giant salamander meat, (2) preparing soup, and (3) preparing ingredients, namely canning, vacuum can sealing, sterilizing, cooling, code spraying, labeling and warehousing the giant salamander meat, the soup and the ingredients which are finished in the steps (1), (2) and (3) according to a proportion.
Description
Technical Field
The invention belongs to the technical field of food and processing, and particularly relates to a giant salamander can and a preparation method thereof.
Background
Along with the improvement of the quality of life of substances and the acceleration of the pace of work and life of people, the demand of people on convenience food is more and more high, and the requirement is also more and more high. But the instant food sold in the market at present has single variety and taste, and no nutrition-oriented collocation.
The giant salamander is an animal with both food and medicine, has high nutritive value, obvious functions of nourishing, building body, benefiting intelligence and preserving health, and is called as the ginseng in water. With the popularization of artificial breeding technology, the artificially cultured commercial giant salamanders are scaled and industrialized, but the market still mainly sells fresh animals and cold fresh (or frozen) split products, and the giant salamanders lack deep-processed products and are not beneficial to the healthy development of the giant salamander industry. According to statistics, more than 86% of hospitalized patients, up to 67% of nursing homes, 91% of rehabilitation centers and 38% of the old people in the community need nutritional treatment; about 4.5 million patients in China need nutritional treatment each year, and most of the patients seek medical help from other places, which cannot well meet the nutritional requirements of the weak bodies of the patients. However, the instant nutritious food is extremely lack of convenience and good in taste in clinic, has a nutritional treatment effect, and particularly has nourishing and intelligence-benefiting effects. Most of clinical nutritional meals are occupied by foreign products, and the clinical nutritional market is oriented, so that valuable data of homology of medicine and food in China are fully excavated, and the characteristic nutritional food in China is developed, thereby being beneficial to forming strong competition with foreign like products. The traditional Chinese medicine considers that the giant salamander is sweet in nature and light in taste, has the functions of tonifying qi, nourishing blood, promoting intelligence, nourishing and strengthening, is mainly used for treating neurasthenia, anemia, dysentery, malaria and the like, and is used for treating weakness after illness and childbirth, kidney deficiency and yin deficiency, tuberculosis hemoptysis, chronic dysentery rectocele and the like. Therefore, aiming at the requirements of hospitalized patients and people needing health preservation on nutrition, the giant salamander food material characteristics are combined, the food processing nutrition theory and technology are adopted, the giant salamander can product is developed, and the method has important significance for enterprise development, meeting market requirements and promoting giant salamander industrial structure adjustment and technology upgrading.
Disclosure of Invention
In view of the above, the invention aims to provide a giant salamander can and a preparation method thereof.
In order to achieve the purpose, the invention provides the following technical scheme:
a giant salamander can, comprising: 40-65 parts of giant salamander meat and 30-55 parts of soup, wherein the soup is one or more of soup stock or fish soup.
Preferably, the soup is a soup stock and fish soup which are combined according to the mass ratio of 1: 0.5-3.
Preferably, the can further comprises 1-5 parts by mass of an ingredient 1, wherein the ingredient comprises one or more of abalone, sea cucumber or oyster; or the ingredient is ingredient 2 which comprises one or more of matsutake, mushroom or pleurotus eryngii.
The preparation method of the giant salamander can comprises the following steps:
(1) pretreatment of giant salamander meat
a. Taking the freshly killed giant salamander meat to remove blood;
b. under the condition that the temperature is 0-10 ℃, yeast solution with the mass fraction of 0.3-0.6% is used for removing fishy smell of giant salamander meat for 1.5h, and then the giant salamander meat is soaked in clear water for 1-2 h;
c. pickling the giant salamander meat for 2 hours at the temperature of 0-10 ℃ by using 0.4% of salt, 1% of monosodium glutamate and 3% of cooking wine in terms of the weight of the giant salamander meat;
d. taking 0.425% of salt, 0.5% of cooking wine, 3% of raw meal and 5% of egg white by weight of giant salamander meat, uniformly mixing, adding the giant salamander meat dices, uniformly coating, and treating for 20 min;
e. frying the starched giant salamander meat dices for 10-15 s under the condition that the oil temperature is 180-200 ℃, fishing out the meat dices, and removing floating oil in boiling water;
(2) preparation of soup
Preparing soup stock: taking 13-17 parts of duck meat, 25-29 parts of chicken, 8-25 parts of pigskin, 21-25 parts of pig bone, 18-25 parts of pig trotters, 2-5 parts of yellow wine, 1-3 parts of ginger and 0.04-0.06 part of white pepper, adding 3-4 times of pure water, putting into a pot, decocting with strong fire until the mixture is boiled and kept for 10min, then decocting with slow fire for 4-6h, filtering to obtain soup, wherein the soup discharging ratio is 1: 1.5-3, and 0.4% of salt is added according to the weight of the soup;
preparing fish soup: firstly, taking 10-90 parts of giant salamander bones and 10-90 parts of crucian, deodorizing for 1-2 hours by using 0.3-0.6 mass percent of yeast solution, cleaning by using running water until no residual blood stain and yeast solution exist, draining, frying the giant salamander bones and the crucian by using medium fire until the surfaces of the giant salamander bones and the crucian are slightly yellow, frying the giant salamander bones for 15-20 s, frying the crucian for 10-15 s, and frying the giant salamander bones and the crucian by using hot water; then taking 10-30 parts of pigskin, 4 parts of ginger, 1 part of cooking wine and 0.1 part of white pepper granules by weight, mixing the processed giant salamander bones and crucian, adding 5-6 times of water, putting the mixture into a pot for boiling, boiling the mixture with big fire, removing blood foam on the soup, stewing for 1-2 hours with small fire, stewing with big fire again for 3.5-4.5 hours, adding 2 parts of green Chinese onion and fistular onion stalk, filtering to obtain soup, and adding salt with the final soup mass fraction of 0.4%;
(3) preparation of the batch
1, preparing materials: soaking dried abalone in clear water for 48h, steaming for 1h, and slicing for later use; cleaning sea cucumber with clear water for later use; removing fishy smell of Concha Ostreae with 0.3-0.6% yeast solution for 1.5 hr, and cleaning;
and (3) preparing a material 2: cleaning Tricholoma matsutake, Lentinus Edodes and Pleurotus eryngii.
(4) Filling into cans
And (3) canning the giant salamander meat, the soup and the ingredients which are finished in the steps (1), (2) and (3) in proportion, sealing the cans in vacuum, sterilizing, and cooling to the temperature range.
Preferably, the soup is soup stock when the fish soup is canned, or the soup is fish soup, or the soup is a combination of soup stock and fish soup according to a mass ratio of 1: 0.5-3.
Preferably, the material temperature is 80-90 ℃ and the vacuum degree is 0.06Mpa (vacuum degree range) during vacuum can sealing.
Preferably, after cooling, the tank is kept warm for 5-7 days at the temperature of 36-38 ℃, and the tank which is not fat is selected for code spraying and labeling and warehousing.
The invention has the beneficial effects that:
(1) compared with the traditional can process, the process disclosed by the invention has the advantages that the yeast solution is adopted for efficiently removing fishy smell, the green and safe effects are realized, the soup stock and the fish soup are compounded to enrich the food taste and the natural delicate flavor, and the seafood (abalone, sea cucumber and oyster) and the mushroom (tricholoma matsutake, mushroom and pleurotus eryngii) are taken as ingredients to develop a healthy, safe, nutritional and convenient diet therapy nutritional meal which has the effects of nourishing, strengthening the body, promoting intelligence, preserving health and the like and is suitable for the elderly, inpatients and health-preserving crowds.
(2) In the preparation of the soup, firstly, the giant salamander bones and the crucian are deodorized, so that the prepared soup is free of fishy smell and can completely keep the delicate flavor of the giant salamander bones and the crucian, and pigskin is added into both the broth and the fish soup, namely, gelatin in the pigskin is decocted in the decocting process, so that the soup is in a solid state at normal temperature and has the function of fixing diced meat.
(3) The implementation of the invention changes the single primary processing pattern of the existing giant salamander meat product processing, improves the additional value of the giant salamander, enriches the nutritional sources of inpatients and health-preserving people, changes the industrial pattern that the giant salamander is directly sold as a living body and a carcass and can not be deeply processed, and improves the technical level.
Detailed Description
The preferred embodiments of the present invention will be described in detail below.
Preparation method of giant salamander can
(1) Treatment of giant salamander meat
a. Taking the freshly killed giant salamander meat to remove blood;
b. under the condition that the temperature is 0-10 ℃, a yeast solution with the mass fraction of 0.3-0.6% is used for removing the fishy smell of the giant salamander meat for 1.5 hours, and then the giant salamander meat is soaked in clear water for 1-2 hours;
c. pickling the giant salamander meat for 2 hours at the temperature of 0-10 ℃ by using 0.4% of salt, 1% of monosodium glutamate and 3% of cooking wine in terms of the weight of the giant salamander meat;
d. taking 0.425% of salt, 0.5% of cooking wine, 3% of raw meal and 5% of egg white by weight of giant salamander meat, uniformly mixing, adding the giant salamander meat dices, uniformly coating, and treating for 20 min;
e. frying the starched giant salamander meat dices for 10-15 s under the condition that the oil temperature is 180-200 ℃, fishing out the meat dices, and removing floating oil in boiling water;
(2) preparation of soup
Preparing soup stock: taking 13-17 parts of duck meat, 25-29 parts of chicken, 8-25 parts of pigskin, 21-25 parts of pig bone, 18-25 parts of pig trotters, 2-5 parts of yellow wine, 1-3 parts of ginger and 0.04-0.06 part of white pepper, adding 3-4 times of pure water, putting into a pot, decocting with strong fire until the mixture is boiled and kept for 10min, then decocting with slow fire for 4-6h, filtering to obtain soup, wherein the soup discharging ratio is 1: 1.5-3, and 0.4% of salt is added according to the weight of the soup;
preparing fish soup: firstly, taking 10-90 parts of giant salamander bones and 10-90 parts of crucian, deodorizing for 1-2 hours by using 0.3-0.6 mass percent of yeast solution, cleaning by using running water until no residual blood stain and yeast solution exist, draining, frying the giant salamander bones and the crucian by using medium fire until the surfaces of the giant salamander bones and the crucian are slightly yellow, frying the giant salamander bones for 15-20 s, frying the crucian for 10-15 s, and frying the giant salamander bones and the crucian by using hot water; then taking 10-30 parts of pigskin, 4 parts of ginger, 1 part of cooking wine and 0.1 part of white pepper granules by weight, mixing the processed giant salamander bones and crucian, adding 5-6 times of water, putting the mixture into a pot for boiling, boiling the mixture with big fire, removing blood foam on the soup, stewing for 1-2 hours with small fire, stewing with big fire again for 3.5-4.5 hours, adding 2 parts of green Chinese onion and fistular onion stalk, filtering to obtain soup, and adding salt with the final soup mass fraction of 0.4%;
(3) preparation of the batch
1, preparing materials: soaking dried abalone in clear water for 48h, steaming for 1h, and slicing for later use; cleaning sea cucumber with clear water for later use; removing fishy smell of Concha Ostreae with 0.3-0.6% yeast solution for 1.5 hr, and cleaning;
and (3) preparing a material 2: cleaning Tricholoma matsutake, Lentinus Edodes and Pleurotus eryngii;
(4) filling into cans
Canning, vacuum can sealing, sterilizing, cooling, code spraying, labeling and warehousing giant salamander meat, soup and ingredients which are finished in the steps (1), (2) and (3) according to a proportion;
the material temperature is not lower than 80 ℃ and the vacuum degree is more than 0.06MPa when the tank is sealed in vacuum;
and (4) after cooling, preserving the temperature of the tank for 5-7 days at the temperature of 36-38 ℃, and selecting the tank which is not fat to be sprayed with codes, labeled and warehoused.
Example 1
A giant salamander can comprises, by weight, 40 parts of giant salamander meat and 55 parts of soup stock.
Example 2
A giant salamander can comprises 65 parts of giant salamander meat and 45 parts of fish soup by weight.
Example 3
The giant salamander can comprises, by weight, 60 parts of giant salamander meat and 46 parts of soup, wherein the soup is a combination of soup stock and fish soup in a mass ratio of 1: 0.5.
Example 4
The giant salamander can comprises, by weight, 50 parts of giant salamander meat, 45 parts of soup and 5 parts of ingredients, wherein the soup is a soup stock and a fish soup which are combined according to a mass ratio of 1:3, and the ingredients are abalone, sea cucumber and oyster which are combined according to a mass ratio of 1:1: 1.
Example 5
The giant salamander can comprises 48 parts of giant salamander meat, 50 parts of soup and 4 parts of ingredients in parts by weight, wherein the soup is a stock and fish soup which are combined according to a mass ratio of 1:2, and the ingredients are tricholoma matsutake, shiitake and pleurotus eryngii which are combined according to a mass ratio of 1:2: 1.
Example 6
The giant salamander can comprises, by weight, 44 parts of giant salamander meat, 48 parts of soup stock and 3 parts of ingredients, wherein the ingredients are abalone and sea cucumber which are combined in a mass ratio of 1:1.
1. Sensory evaluation is carried out on the giant salamander cans prepared in the steps of 1 to 6: the evaluation group consisting of 10 persons was scored and the average was taken. The total score is 100, and the specific scoring criteria are shown in Table 1.
TABLE 1 sensory evaluation criteria of meat cans
The results of sensory evaluation of the foods prepared in examples 1 to 6 are shown in Table 2.
TABLE 2 sensory evaluation results
As can be seen from the table 2, the single broth or fish soup is used as the soup for canning in the examples 1 and 2, the broth and the fish soup are compounded in the example 3, and the sensory evaluation results show that the mouthfeel and the natural delicate flavor of the food are obviously enriched by adopting the compounding of the broth and the fish soup from the aspects of mouthfeel and smell, and the appearance, the smell, the mouthfeel and the tissue structure of the can be integrally improved by adding other ingredients in the examples 3 to 5, which shows that the mutual microscopic interaction between the raw materials can promote the freshness and the deliciousness of the can.
Finally, it is noted that the above-mentioned preferred embodiments illustrate rather than limit the invention, and that, although the invention has been described in detail with reference to the above-mentioned preferred embodiments, it will be understood by those skilled in the art that various changes in form and detail may be made therein without departing from the scope of the invention as defined by the appended claims.
Claims (4)
1. The preparation method of the giant salamander can is characterized by comprising the following steps:
(1) treatment of giant salamander meat
a. Taking the freshly killed giant salamander meat to remove blood;
b. under the condition that the temperature is 0 ~ 10 ℃, yeast solution with the mass fraction of 0.3 ~ 0.6.6% is used for removing fishy smell of giant salamander meat for 1.5h, and then the giant salamander meat is soaked in clear water for 1 ~ 2 h;
c. pickling giant salamander meat with 0.4% of salt, 1% of monosodium glutamate and 3% of cooking wine at the temperature of 0 ~ 10 ℃ for 2h based on the weight of the giant salamander meat;
d. taking 0.425% of salt, 0.5% of cooking wine, 3% of raw meal and 5% of egg white by weight of giant salamander meat, uniformly mixing, adding the giant salamander meat dices, uniformly coating, and treating for 20 min;
e. the starched giant salamander meat dices are oiled for 10 ~ 15s at the oil temperature of 180 ~ 200 ℃ and then fished out, and oil slick is removed in boiling water;
(2) preparation of soup
The soup-stock is prepared by taking 13-17 parts of duck meat, 25-29 parts of chicken, 8-25 parts of pigskin, 21-25 parts of pig bone, 18-25 parts of pig trotters, 2-5 parts of yellow rice wine, 1-3 parts of ginger and 0.04-0.06 part of white pepper, adding 3-4 times of pure water, putting into a pot, decocting until the mixture is boiled with strong fire and kept for 10min, then decocting with slow fire for 4-6h, filtering to obtain soup, wherein the soup ratio is 1:1.5 ~ 3, and 0.4% of salt is added according to the weight of the soup;
the preparation of the fish soup comprises the steps of firstly taking 10-90 parts of giant salamander bones and 10-90 parts of crucian, removing fishy smell for 1-2h by using a yeast solution with the mass fraction of 0.3-0.6%, then cleaning the crucian by using running water until no blood stain and yeast solution remain, draining, frying the giant salamander bones and the crucian to be slightly yellow in surface by using a medium fire, frying the giant salamander bones for 15 ~ s and the crucian for 10 ~ s, frying the giant salamander bones and the crucian with hot water to remove oil on the surfaces of the giant salamander bones and the crucian, then taking 10-30 parts of pigskin, 4 parts of ginger, 1 part of cooking wine and 0.1 part of white pepper grains by weight, mixing the treated giant salamander bones and the crucian, adding ~ times of water by weight, boiling the mixture by using the large fire, removing blood foam on the soup, then stewing for 1-36 h by using the small fire, then stewing by using the large fire, stewing for 3.539 for 2h, and adding 2.5.539 for 2.4 parts of green onion and filtering to obtain the final soup;
(3) preparation of the batch
1, preparing materials: soaking dried abalone in clear water for 48h, steaming for 1h, and slicing for later use; cleaning sea cucumber with clear water for later use; removing fishy smell of Concha Ostreae with 0.3-0.6% yeast solution for 1.5 hr, and cleaning;
and (3) preparing a material 2: cleaning Tricholoma matsutake, Lentinus Edodes and Pleurotus eryngii;
(4) filling into cans
And (3) canning the giant salamander meat, the soup and the ingredients which are finished in the steps (1), (2) and (3) according to the proportion, sealing the cans in vacuum, sterilizing, and cooling to below 80 ℃.
2. The preparation method of the giant salamander can according to claim 1, wherein the soup is soup stock during canning, or the soup is fish soup, or the soup stock is soup stock and fish soup in a mass ratio of 1:0.5 ~ 3.
3. The method for preparing giant salamander can according to claim 1, wherein the material temperature is not lower than 80 ℃ and the vacuum degree is more than 0.06Mpa during vacuum can sealing.
4. The preparation method of the giant salamander can according to claim 1, wherein the can is kept warm for 5 ~ 7 days at a temperature of 36 ~ 38 ℃ after cooling, and non-fat cans are selected for code spraying, labeling and warehousing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510349945.9A CN106261942B (en) | 2015-06-23 | 2015-06-23 | Giant salamander can and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510349945.9A CN106261942B (en) | 2015-06-23 | 2015-06-23 | Giant salamander can and preparation method thereof |
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| Publication Number | Publication Date |
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| CN106261942A CN106261942A (en) | 2017-01-04 |
| CN106261942B true CN106261942B (en) | 2019-12-24 |
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| CN107319391A (en) * | 2017-07-20 | 2017-11-07 | 重庆贡龙大鲵生物科技有限公司 | Giant salamander leisure food processing method |
| CN110037251A (en) * | 2019-04-24 | 2019-07-23 | 重庆市三品功能食品研究院有限公司 | A kind of giant salamander meal replacing food and preparation method thereof that suitable high sugared crowd eats |
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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 |