CN107801935A - A kind of flatfish can - Google Patents
A kind of flatfish can Download PDFInfo
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- CN107801935A CN107801935A CN201710918119.0A CN201710918119A CN107801935A CN 107801935 A CN107801935 A CN 107801935A CN 201710918119 A CN201710918119 A CN 201710918119A CN 107801935 A CN107801935 A CN 107801935A
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- flatfish
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
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- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to technical field of food preparation, is related to a kind of flatfish can, and its primary raw material is:Flatfish, oil of Cymbopogon winterianus and citron tea etc.;Its preparation technology is:Select fresh flatfish to handle clean and be pickled, sootiness is standby after the flatfish being pickled is entered into oil cauldron frying, carried out with raw materials such as shaddock, Ji Me Lao Jiu and oil of Cymbopogon winterianus and got ready with juice, then the good flatfish of sootiness is put into filling in juice and seal, sterilize and produce flatfish can;The present invention is free of additive and delicious flavour, and the raw material natural sex that it is selected is good, and scientific formulation is reasonable, and configuration technique is simple, and application environment is friendly.
Description
Technical field:
The invention belongs to technical field of food preparation, is related to a kind of being mixed using flatfish as primary raw material,
More particularly to one kind with flatfish, lemongrass flores aurantii essential oil, citron tea etc. for flatfish can made of raw material.
Background technology:
With the continuous development of China's economic, people's living standard gradually steps up, convenience, health, nutrition, the can of safety
Food is just increasingly favored by consumer, therefore can industry has a wide development space, and can both domestic and external is main
It is divided into meat, birds, fruits, greengrocery and other classes, other classes include dry fruit and carbohydrate can etc..The benefit of can is non-
Chang Duo, for example the nutrition of fresh feed is remained, and without harmful additive, therefore tinned food is safety, nutrition, health
A good selection, tinned food species is very abundant, and wherein meat, veterinary antibiotics are available in all varieties, and taste is also very abundant,
Delicious food can be enjoyed by opening a tin, and can be saved the time busy in kitchen, and the packaging of can is that environmental protection can drop mostly
Solution, very friendly to environment, can does not need deepfreeze in addition, can save electric energy.Since 2008, consumption of resident water
Flat raising and the change of dietary structure cause the consumption of canned meat particularly canned fish that the steady-state growth impetus is presented, therefore invent
A kind of abundant raw material, the canned fish of nutrient health can get consumer reception very much.
Canned fish species is various in the market, as Chinese patent CN201510781217.5 discloses a kind of sardine tank
The preparation method of head, including cleaning treatment, the processing of guarantor's color, salt pickling, the preparation of soup, tinning, exhaust, envelope under cryogenic
Mouthful, sterilization etc. step, by this method process made from canned sardines there is no any extra large fishy smell, delicious flavour is in good taste, soft
Hard appropriateness, but this patent has only used the root of three-nerved spicebush, and matrimony vine and radix glycyrrhizae etc., which are done, protects color purposes, does not utilize the Special Traditional Chinese Medicine of China
Come, while reaching edible canned fish and have an effect of health care;As Chinese patent CN201510684741.0 discloses a kind of Huang
Flower canned fish and preparation method thereof, selection and proportioning by raw material, adds oyster sauce and dark soy sauce, enriches the mouthfeel of canned fish,
But it is relatively simple to enrich the way of canned fish mouthfeel by adding condiment, and the taste of numerous condiment is difficult to perfectly be presented on fish
In can.
Flatfish, body is flat, and eyes are located at the same side of body, and individual is very large, and fine and tender taste is delicious, is seafood
First-class food materials, deep to be liked by consumers in general, extensive market, economic value are very high.Flatfish is rich in protein, vitamin A, dimension
The nutritional ingredients such as raw plain D, calcium, phosphorus, potassium, the content of especially vitamin B6 is rich, and fat content is less, rich in the main of brain
Components D HA, often edible to increase intelligence, in addition, the unrighted acid contained by it is easily absorbed by the body, helping, which reduces courage, consolidates
Alcohol, build up health, and be healthy food suitable for people of all ages with the medical value such as wind-damp dispelling, promoting blood circulation and removing obstruction in channels.Flatfish meat
Exquisiteness, it is delicious fertile, but it eats comparatively laborious in daily life, deburring cleaning of scaling is needed by multi task process, from
It is longer the time required to being cleaned to culinary art, in fast pace life instantly, especially younger age group, it is difficult to find time cook.
In the market to preserve for a long time, flatfish pickling is dried mostly and makes dried fish, its salinity is higher, and loses the flesh of fish
Fine and smooth mouthfeel, Chinese patent CN201510277556.X disclose a kind of flatfish less salt delicious and crisp hot pickled mustard tube and preparation method thereof, first
Fresh vegetable head is placed in light-coloured vinegar solution into immersion to carry out proposing crisp processing, then divides two-wheeled inoculating lactic acid bacterium, realizes Titian and less salt
Effect, but the nitrite that the hot pickled mustard tube in this invention contains is higher, and nitrite can react in stomach with amine, generate nitrosamine,
Nitrosamine has strong carcinogenicity, therefore the flatfish product containing hot pickled mustard tube is not suitable for long-term consumption;And by flatfish and a variety of
Canned fish is made in Chinese herbal medicine, both instant, adds nutrition again, and can make meat more using lemongrass and flores aurantii essential oil
It is fresh and tender, therefore a kind of abundant raw material is invented, the flatfish canned pack of nutrient health has market prospects very much.
The content of the invention:
The shortcomings that it is an object of the invention to overcome prior art to exist, seek to design a kind of utilizing flatfish and a variety of foods
Material is the flatfish can that primary raw material is mixed in proportion.
To achieve these goals, each raw material weight component is in flatfish can of the present invention:Flatfish 150-
180 parts, wormwood 30-45 parts, brown sugar 20-30 parts, sweet basil 10-15 parts, Radix Astragali 5-10 parts, lemongrass flores aurantii essential oil 0.5-1 parts, shaddock
Tea 40-50 parts, rock sugar 5-10 parts, Ji Me Lao Jiu 10-20 parts;
Flatfish can preparation technology of the present invention is:
(1) stock up:From fresh flatfish, except decaptitating, tail, fin, internal organ and spur, fish scale is shaved, after being eluted with water
It is standby;
(2) it is pickled:Weight concentration is used to carry out salt marsh for 8-12% salt solution the flatfish that step (1) obtains, it is fresh
The salt marsh time of flatfish is 20-30 minutes, and the weight ratio of salt solution and flatfish is 2:1, flatfish is rushed with clear water after salt marsh
Wash 1-2 times, and drain away the water;
(3) it is fried:The flatfish being pickled is put into oil cauldron, 180-200 DEG C of oil temperature, minute time 2-3, gently stirred,
Pulled out when flatfish is in light yellow and drain oil;
(4) sootiness:Component weighs sweet basil by weight and the Radix Astragali is cut into fragment, is put into flatfish abdomen, by wormwood and brown sugar
The bottom of a pan is put into, flatfish is put into pot on shelf, closed pot cover, and big stopping heating after burning 15-20 minutes, taking-up cools, will
Spices takes out in fish belly, flatfish is cut into block standby;
(5) juice is matched somebody with somebody:Lemongrass and flores aurantii removal of impurities are cleaned, by weight 1:1 ratio is put into boiler, is passed through 90-100
DEG C water vapour, after 10-12 hours, after being cooled down via catheter collection, gas be condensed into water oil mixing liquid, stand 10-20
Minute, water-oil separating, obtain lemongrass flores aurantii essential oil;Shaddock is washed by rubbing with the hands twice with salt, surface wax is removed, is cleaned up with water,
Washed by rubbing with the hands with sodium bicarbonate one time, rinsed well with clear water again, peel pomelo peel, the white flesh in pomelo peel is scraped off with knife, by shaddock
Skin is cut into filament, is put into frozen water immersion 20-30 minutes, grapefruit flesh is removed into endothelium, break into small it is standby, in marmite
Interior addition boiling water, adds the pomelo peel soaked, after big fire heating stews 20-30 minutes, add grapefruit flesh, Ji Me Lao Jiu and
Rock sugar, stir, stop heating, cooled and filtered slagging-off after stewing 20-30 minutes, then instill lemongrass flores aurantii essential oil, stir
It is uniform to obtain citron tea;
(6) tinning:The citron tea that the flatfish and step (5) that step (4) is obtained obtain at normal temperatures, according to 2:1
Ratio with Multifunction pouring machine weigh space that is filling, and leaving in tank 10%;
(7) seal:The above-mentioned can iron flask equipped with flatfish meat is heated to 80-90 DEG C, in pressure 0.05MPA-
Under 0.06MPA, sealed by vacuum seamer, obtain vacuum sealing can, and with vacuum in canned product analyzer detect very
Reciprocal of duty cycle;
(8) sterilize:Above-mentioned seal up a tin is sent in wet sterilization pot, temperature, 0.1MPA- at 118-121 DEG C
Under under 0.15MPA pressure, 20-30 minutes are sterilized, then natural cooling, that is, product flatfish can is made, it is convenient to preserve, fresh
U.S. tasty, its meat taste is fine and smooth, and has the delicate fragrance of plant, can be instant with can opening, also can cooking techniques.
Compared with prior art, its preparation technology is green and healthy, product instant, nutritious, and fresh perfume (or spice) can by the present invention
Mouthful, meat is fine and smooth, and profusely raw fragrant, edible way is various, is easy to preserve, and production environment is friendly.
Embodiment:
Below by embodiment, the invention will be further described.
Embodiment 1:
Each raw material weight component of flatfish can that the present embodiment is related to is:180 parts of flatfish, 30 parts of wormwood, brown sugar 20
Part, 15 parts of sweet basil, 10 parts of the Radix Astragali, 0.5 part of lemongrass flores aurantii essential oil, 40 parts of citron tea, 5 parts of rock sugar, 10 parts of Ji Me Lao Jiu;
Flatfish can preparation technology of the present invention is:
(1) stock up:From fresh flatfish, except decaptitating, tail, fin, internal organ and spur, fish scale is shaved, after being eluted with water
It is standby;
(2) it is pickled:Weight concentration is used to carry out salt marsh, fresh ratio for 12% salt solution the flatfish that step (1) obtains
The salt marsh time of mesh fish is 30 minutes, and the weight ratio of salt solution and flatfish is 2:1, flatfish is rinsed 2 times with clear water after salt marsh,
And drain away the water;
(3) it is fried:The flatfish being pickled is put into oil cauldron, 200 DEG C of oil temperature, 2 minutes time, gently stirred, when than mesh
Fish is pulled out when being in light yellow and drains oil;
(4) sootiness:Component weighs sweet basil by weight and the Radix Astragali is cut into fragment, is put into flatfish abdomen, by wormwood and brown sugar
The bottom of a pan is put into, flatfish is put into pot on shelf, closed pot cover, and big baked wheaten cake stops heating after 20 minutes, taking-up cools, by fish belly
Interior spices takes out, and flatfish is cut into block standby;
(5) juice is matched somebody with somebody:Lemongrass and flores aurantii removal of impurities are cleaned, by weight 1:1 ratio is put into boiler, is passed through 100 DEG C
Water vapour, after 12 hours, after being cooled down via catheter collection, gas be condensed into water oil mixing liquid, stand 20 minutes, profit
Separation, obtains lemongrass flores aurantii essential oil;Shaddock is washed by rubbing with the hands twice with salt, surface wax is removed, is cleaned up with water, with sodium bicarbonate again
It is secondary to wash by rubbing with the hands one time, rinsed well with clear water, peel pomelo peel, the white flesh in pomelo peel is scraped off with knife, pomelo peel is cut into filament
Youngster, be put into frozen water and soak 30 minutes, grapefruit flesh is removed into endothelium, break into small it is standby, boiling water is added in marmite, is added
Enter the pomelo peel soaked, after big fire heating stews 30 minutes, add grapefruit flesh, Ji Me Lao Jiu and rock sugar, stir, stew
Stop heating, cooled and filtered slagging-off after boiling 20 minutes, then instill lemongrass flores aurantii essential oil, stir to obtain citron tea;
(6) tinning:The citron tea that the flatfish and step (5) that step (4) is obtained obtain at normal temperatures, according to 2:1
Ratio with Multifunction pouring machine weigh space that is filling, and leaving in tank 10%;
(7) seal:The above-mentioned can iron flask equipped with flatfish meat is heated to 90 DEG C, under pressure 0.05MPA, by true
Empty tin seamer sealing, obtains vacuum sealing can, and carry out detection vacuum with vacuum in canned product analyzer;
(8) sterilize:Above-mentioned seal up a tin is sent in wet sterilization pot, temperature at 121 DEG C, under 0.1MPA pressure
Under, sterilize 30 minutes, then natural cooling, that is, be made product flatfish can, and it is convenient to preserve, and can opening is instant, tasty, its
Meat taste is fine and smooth, and has the delicate fragrance of plant.
Embodiment 2:
The present embodiment difference from Example 1 in flatfish can each raw material weight component be:Flatfish 150
Part, 45 parts of wormwood, 30 parts of brown sugar, 15 parts of sweet basil, 10 parts of the Radix Astragali, 1 part of lemongrass flores aurantii essential oil, 50 parts of citron tea, 10 parts of rock sugar, i.e.,
Black 20 parts of wine, preparation technology is with embodiment 1, and obtained product fishlike smell is thin, and plant flavour is denseer, sweet mouthfeel, especially
It is adapted to the consumer of uncomfortable fishlike smell to eat, instant, energy was not only provided but also supplemented the nutrients, is the good merchantable brand of travelling at home.
Embodiment 3:
Flatfish braised in soy sauce is prepared from flatfish can prepared by embodiment 1, flatfish is taken out and is stained with from can
Starch is standby, and oil is poured into pot, adds green onion, ginger and garlic stir-frying to go out fragrance, flatfish is cooked, and is turn-taked along pot side and pours into rice vinegar, then
Add cooking wine to continue to heat, add clear water and do not had fish block, big fire is boiled, pours into soy sauce, is simmered 20 minutes in turning, stewes soup
Juice is sticky, and half receives dry state, spreads a perilla leaf, takes the dish out of the pot, and flatfish way braised in soy sauce is simple, quality glow lubrication, and mouthfeel is fresh
Tender fertile, nutrient health, the suitable whole family eats.
Claims (1)
1. a kind of flatfish can, it is characterised in that the composition by weight of raw material is:Flatfish 150-180 parts, wormwood 30-45 parts,
Brown sugar 20-30 parts, sweet basil 10-15 parts, Radix Astragali 5-10 parts, lemongrass flores aurantii essential oil 0.5-1 parts, citron tea 40-50 parts, rock sugar 5-10
Part, Ji Me Lao Jiu 10-20 parts;Its specific preparation technology comprises the steps of:
(1) stock up:From fresh flatfish, except decaptitating, tail, fin, internal organ and spur, fish scale is shaved, is eluted with water rear standby;
(2) it is pickled:Weight concentration is used to carry out salt marsh, salt marsh time for 8-12% salt solution the flatfish that step (1) obtains
For 20-30 minutes, the weight ratio of salt solution and flatfish is 2:1, flatfish is rinsed 1-2 times with clear water after salt marsh, and drain the water
Point;
(3) it is fried:By the flatfish being pickled put into oil cauldron, 180-200 DEG C of oil temperature, minute time 2-3, gently stir, when than
Mesh fish is pulled out when being in light yellow and drains oil;
(4) sootiness:Component weighs sweet basil by weight and the Radix Astragali is cut into fragment, is put into flatfish abdomen, wormwood and brown sugar are put into
The bottom of a pan, flatfish are put into pot on shelf, closed pot cover, and big stopping heating after burning 15-20 minutes, taking-up cools, by fish belly
Interior spices takes out, and flatfish is cut into block standby;
(5) juice is matched somebody with somebody:Lemongrass and flores aurantii removal of impurities are cleaned, by weight 1:1 ratio is put into boiler, is passed through 90-100 DEG C
Water vapour, after 10-12 hours, after being cooled down via catheter collection, gas is condensed into the liquid of water oil mixing, stands 10-20 minutes,
Water-oil separating, obtain lemongrass flores aurantii essential oil;Shaddock is washed by rubbing with the hands twice with salt, surface wax is removed, is cleaned up with water, use little Su
Beat and wash by rubbing with the hands again one time, rinsed well with clear water, peel pomelo peel, the white flesh in pomelo peel is scraped off with knife, pomelo peel is cut into
Filament, be put into frozen water immersion 20-30 minutes, grapefruit flesh removed into endothelium, break into small it is standby, added in marmite
Boiling water, the pomelo peel soaked is added, after big fire heating stews 20-30 minutes, adds grapefruit flesh, Ji Me Lao Jiu and rock sugar,
Stir, stop heating, cooled and filtered slagging-off after stewing 20-30 minutes, then instill lemongrass flores aurantii essential oil, stir
Citron tea;
(6) tinning:The citron tea that the flatfish and step (5) that step (4) is obtained obtain at normal temperatures, according to 2:1 ratio
With Multifunction pouring machine weigh space that is filling, and leaving in tank 10%;
(7) seal:The above-mentioned can iron flask equipped with flatfish meat is heated to 80-90 DEG C, in pressure 0.05MPA-0.06MPA
Under, sealed by vacuum seamer, obtain vacuum sealing can, and detection vacuum is carried out with vacuum in canned product analyzer;
(8) sterilize:Above-mentioned seal up a tin is sent in wet sterilization pot, the temperature, 0.1MPA-0.15MPA at 118-121 DEG C
Under under pressure, 20-30 minutes are sterilized, then natural cooling, that is, product flatfish can is made, it is convenient to preserve, tasty, its
Meat taste is fine and smooth, and has the delicate fragrance of plant, can be instant with can opening, also can cooking techniques.
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CN201710918119.0A CN107801935A (en) | 2017-09-29 | 2017-09-29 | A kind of flatfish can |
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CN201710918119.0A CN107801935A (en) | 2017-09-29 | 2017-09-29 | A kind of flatfish can |
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Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103637248A (en) * | 2013-11-30 | 2014-03-19 | 余永跃 | Method for manufacturing smoked fish |
CN105325933A (en) * | 2015-11-19 | 2016-02-17 | 荣成石岛广信食品有限公司 | Preparation method of soup-stock-containing canned and smoked mackerel |
CN105325935A (en) * | 2015-11-19 | 2016-02-17 | 荣成石岛广信食品有限公司 | Preparation method of canned and fried fish |
CN105685671A (en) * | 2014-11-26 | 2016-06-22 | 青岛首冠企业管理咨询有限公司 | Making process for special smoked fish |
CN105995628A (en) * | 2016-05-18 | 2016-10-12 | 广西师范大学 | Preparation method of canned liquid-smoked procypris mera |
-
2017
- 2017-09-29 CN CN201710918119.0A patent/CN107801935A/en active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103637248A (en) * | 2013-11-30 | 2014-03-19 | 余永跃 | Method for manufacturing smoked fish |
CN105685671A (en) * | 2014-11-26 | 2016-06-22 | 青岛首冠企业管理咨询有限公司 | Making process for special smoked fish |
CN105325933A (en) * | 2015-11-19 | 2016-02-17 | 荣成石岛广信食品有限公司 | Preparation method of soup-stock-containing canned and smoked mackerel |
CN105325935A (en) * | 2015-11-19 | 2016-02-17 | 荣成石岛广信食品有限公司 | Preparation method of canned and fried fish |
CN105995628A (en) * | 2016-05-18 | 2016-10-12 | 广西师范大学 | Preparation method of canned liquid-smoked procypris mera |
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Application publication date: 20180316 |
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