CN101011165A - Production method for fish and garlic can - Google Patents
Production method for fish and garlic can Download PDFInfo
- Publication number
- CN101011165A CN101011165A CNA2007100265784A CN200710026578A CN101011165A CN 101011165 A CN101011165 A CN 101011165A CN A2007100265784 A CNA2007100265784 A CN A2007100265784A CN 200710026578 A CN200710026578 A CN 200710026578A CN 101011165 A CN101011165 A CN 101011165A
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- fish
- garlic
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- oil
- flavor liquid
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Abstract
The invention relates to a method for producing fish garlic tin, which comprises that 1, preparing material that processing fish and garlic; 2, preparing seasons; 3, preparing product; 4, disinfecting at high temperature. The invention uses the garlic to obtain disinfection and health functions, uses the seasons formed by several Chinese traditional medicines, and uses high-temperature disinfection and vacuum package to prolong the storage time, while the invention can avoid pollution.
Description
Technical field
The present invention relates to field of food, especially a kind of preparation method of canned fish.
Background technology
Present prior art, canned fish have Salt black bean to insult canned fish can be edible for people, and the kind of canned fish is few, and taste is single, can not satisfy popular various tastes.
Summary of the invention
The objective of the invention is: the preparation method of a kind of fish, garlic can is provided, and the can of producing with this method not only has distinct taste, and is pollution-free, can adjust formulation ratio, and have health-care efficacy according to different crowds.
The present invention is achieved in that the preparation method of a kind of fish, garlic can, according to the following steps:
(1) feedstock production
1, the processing of fish:
1. cuing open fish scales, goes wing, decaptitates, opens tripe with the built-in removing of fish;
2. pickle and mix fish thoroughly adding salt in the flesh of fish: salt=100: 5, when pickling, pressurize on fish and anhydrate fish: pressure=1: 1.1, pressurization was anhydrated 4 hours;
The salt of 3. desalinization of soil by flooding or leaching clean fish meat surface;
4., fried oil is heated to about 170 ℃, fish was put into oil 10～30 minutes, fried to humidity 32%～36%, pulling out dries in the air puts; Dry in the air at normal temperatures and put 24 hours.
2, garlic processing
Select for use the original state garlic clove of pickling, the garlic clove of pickling section maybe the garlic clove of pickling to be smash into mashed garlic, or select fried garlic clove for use.
(2) condiment preparation
Baste boils: (percentage by weight)
Radix Glycyrrhizae 25% anistree 20% fennel, 10% Chinese prickly ash 10%
Cassia bark 10% spiceleaf 5% sand ginger 15% cloves 5%
Take by weighing above-mentioned seasoning matter and water in proportion by 1: 25, boiled 60 minutes, dry in the air, promptly make baste to normal temperature;
Get above-mentioned baste, in baste, it is that soy sauce 4%, white granulated sugar 10%, salt 1%, sodium glutamate 1% and post time sauce 1% mix that adding accounts for the baste percentage by weight, promptly make and soak flavor liquid,
(3) preparation (percentage by weight)
To get the fish of above-mentioned steps (one) 1 processing, what immersion step (two) was made soaks in the flavor liquid, 5～10 minutes, pulls out standby;
Fish 5%～95% garlic, 1%～80% vegetable oil or soak the flavor liquid 1%～30%
By above-mentioned formulation ratio, at first get garlic and put into the packing material bottom, get fish again and cover above the garlic, on fish, to water vegetable oil then equably or soak flavor liquid, sealed package vacuumizes.
(4) high temperature sterilization is placed on heating, sterilization in the steam pot, 60 minutes.
The preparation method of a kind of fish of the present invention, garlic can, one has provided a kind of instant food; The 2nd, utilized garlic pungent, self possess sterilizing function and health care; The 3rd, can carry out fish, garlic is reasonably combined, to adapt to people's difference custom; The 4th, do not add anticorrisive agent, condiment is made by multiple Chinese herbal medicine, and the 5th, pollution-free in the production process, the 6th, high-temperature sterilization, vacuumize and comprise long shelf-life.
The specific embodiment
Below the present invention is further described.
Embodiment 1
The preparation method of a kind of fish, garlic can, according to the following steps:
(1) feedstock production
1, the processing of fish:
1. cuing open fish scales, goes wing, decaptitates, opens tripe with the built-in removing of fish;
2. pickle and mix fish thoroughly adding salt in the flesh of fish: salt=100: 5, when pickling, pressurize on fish and anhydrate fish: pressure=1: 1.1, pressurization was anhydrated 4 hours; Promptly with there being the object of constant weight to be pressed in above the fish, to remove moisture in the fish;
The salt of 3. desalinization of soil by flooding or leaching clean fish meat surface;
4., fried oil is heated to about 170 ℃, fish was put into oil 10～30 minutes, fried to humidity 32%～36%, pulling out dries in the air puts; Dry in the air at normal temperatures and put 24 hours;
2, garlic processing
The original state garlic clove of selecting for use salt to pickle.
(2) condiment preparation
Baste boils:
Radix Glycyrrhizae 25% anistree 20% fennel, 10% Chinese prickly ash 10%
Cassia bark 10% spiceleaf 5% sand ginger 15% cloves 5%
Take by weighing above-mentioned seasoning matter and water in proportion by 1: 25 batching, boiled 60 minutes, dry in the air, promptly make baste to normal temperature;
In above-mentioned baste, it is that soy sauce 4%, white granulated sugar 10%, 1% salt 1%, sodium glutamate 1% and post time sauce 1% mix that adding accounts for the baste percentage by weight, promptly makes and soaks flavor liquid.
(3) preparation
Get the fish of above-mentioned steps (one) 1 processing, what immersion step (two) was made soaks in the flavor liquid, soaks 5～10 minutes, pulls out standby;
Fish 25% garlic 65% soaks flavor liquid 10%.
To make 10kg is example, by above-mentioned formulation ratio, at first gets garlic 6.5kg and puts into the packing material bottom, gets fish 2.5kg again and covers above the garlic, waters equably on fish then and soaks flavor liquid 1kg, and sealed package vacuumizes.
(4) high temperature sterilization is placed on heating, sterilization in the steam pot, 60 minutes.
Adopt the garlic clove that salt is pickled to smash into mashed garlic in the present embodiment, also can implement.
The also garlic clove that can adopt salt solution or vinegar to pickle.
Embodiment 2
The 2nd step of step () selects for use bright garlic clove fried among the embodiment 1, and oil is heated to 170 ℃, explodes 2～3 minutes in oil, pulls the normal temperature that dries in the air out, and is stand-by.
Step (three) fish 50% garlic 20% vegetable oil 30%.
Embodiment 3
In the 2nd step of step () among the embodiment 1, select the garlic clove section of pickling for use with salt.
Step (three) fish 50% garlic 40% soaks flavor liquid 10%.
Embodiment 4
Among the embodiment 1, step (three) fish 5% garlic 80% soaks flavor liquid 15%.
Embodiment 5
Among the embodiment 1, step (three) fish 95% garlic 2% soaks flavor liquid 3%.
In an embodiment, also can get garlic 1%, soak the flavor liquid 4%, or get garlic 4%, soak the flavor liquid 1%.
Embodiment 6
Among the embodiment 1, step (three) fish 70% garlic 20% vegetable oil 10%.
In the present invention, vegetable oil and soak the flavor liquid can replace mutually.Described vegetable oil can be any one in soya-bean oil, rapeseed oil and the palm oil.
The section of garlic clove described in the present invention is meant the garlic clove of pickling, and is cut into cutting element to have certain thickness thin slice
The preparation method of a kind of fish of the present invention, garlic can, fish, garlic and soak the flavor liquid proportioning can adjust, to adapt to different consumer demands.
Claims (9)
1, the preparation method of a kind of fish, garlic can is characterized in that: according to the following steps:
(1) feedstock production
1, the processing of fish:
1. cuing open fish scales, goes wing, decaptitates, opens tripe with the built-in removing of fish;
2. pickle and mix flesh of fish adding salt thoroughly fish: salt=100: 5, when pickling, pressurize on fish and anhydrate fish: pressure=1: 1.1, pressurization was anhydrated 4 hours;
The salt of 3. desalinization of soil by flooding or leaching clean fish meat surface;
4., fried oil is heated to about 170 ℃, fish was put into oil 10～30 minutes, fried to humidity 32%～36%, pulling out dries in the air puts; Dry in the air at normal temperatures and put 24 hours.
2, garlic processing
Select for use the garlic clove of pickling, the garlic clove of pickling section maybe the garlic clove of pickling to be smash into mashed garlic, or select fried garlic clove for use.
(2) condiment preparation
Baste boils: (percentage by weight)
Radix Glycyrrhizae 25% anistree 20% fennel, 10% Chinese prickly ash 10%
Cassia bark 10% spiceleaf 5% sand ginger 15% cloves 5%
Take by weighing above-mentioned seasoning matter and water in proportion by 1: 25, boiled 60 minutes, dry in the air, promptly make baste to normal temperature;
Get above-mentioned baste, in baste, it is that soy sauce 4%, white granulated sugar 10%, salt 1%, sodium glutamate 1% and post time sauce 1% mix that adding accounts for the baste percentage by weight, promptly makes and soaks flavor liquid
(3) preparation (percentage by weight)
Get the fish of above-mentioned steps (one) 1 processing, what immersion step (two) was made soaks in the flavor liquid, soaks 5～10 clocks, pulls out standby;
Fish 5%～95% garlic, 1%～80% vegetable oil or soak the flavor liquid 1%～30%
By above-mentioned formulation ratio, at first get garlic and put into the packing material bottom, get fish again and cover above the garlic, on fish, to water vegetable oil then equably or soak flavor liquid, sealed package vacuumizes.
(4) high temperature sterilization is placed on heating, sterilization in the steam pot, 60 minutes
2, the preparation method of a kind of fish according to claim 1, garlic can is characterized in that: in step (three) preparation, and fish 25% garlic, 65% vegetable oil or soak flavor liquid 10%.
3, the preparation method of a kind of fish according to claim 1, garlic can is characterized in that: in step (three) preparation, and fish 50% garlic, 20% vegetable oil or soak flavor liquid 30%.
4, the preparation method of a kind of fish according to claim 1, garlic can is characterized in that: in step (three) preparation, and fish 50% garlic, 40% vegetable oil or soak flavor liquid 10%.
5, the preparation method of a kind of fish according to claim 1, garlic can is characterized in that: in step (three) preparation, and fish 95% garlic, 2% vegetable oil or soak flavor liquid 3%.
6, the preparation method of a kind of fish according to claim 1, garlic can is characterized in that: in step (three) preparation, and fish 95% garlic 1%, vegetable oil or soak flavor liquid 4%.
7, the preparation method of a kind of fish according to claim 1, garlic can is characterized in that: in step (three) preparation, and fish 70% garlic, 20% vegetable oil or soak flavor liquid 10%.
8, the preparation method of a kind of fish according to claim 1, garlic can is characterized in that: the fried garlic clove in the described step () 2, oil is heated to 170 ℃, and bright garlic clove was exploded 2～3 minutes in oil, pulls the normal temperature that dries in the air out.
9, according to the preparation method of claim 1,2,3,4,5,6,7 or 8 described a kind of fishes, garlic can, it is characterized in that: described vegetable oil is soya-bean oil, rapeseed oil or palm oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100265784A CN101011165A (en) | 2007-01-26 | 2007-01-26 | Production method for fish and garlic can |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100265784A CN101011165A (en) | 2007-01-26 | 2007-01-26 | Production method for fish and garlic can |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101011165A true CN101011165A (en) | 2007-08-08 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007100265784A Pending CN101011165A (en) | 2007-01-26 | 2007-01-26 | Production method for fish and garlic can |
Country Status (1)
| Country | Link |
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| CN (1) | CN101011165A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178186A (en) * | 2011-04-06 | 2011-09-14 | 食品行业生产力促进中心 | Garlic leisure food processing method |
| CN101658307B (en) * | 2009-09-21 | 2011-09-28 | 李长智 | Method for producing air-dried fish with crisp bones |
| CN103082345A (en) * | 2013-01-23 | 2013-05-08 | 厦门古龙食品有限公司 | Dace processing method |
| CN103211234A (en) * | 2013-04-08 | 2013-07-24 | 厦门和康工贸有限公司 | Marinated meat product processing method and formula of processing spices |
| CN103783458A (en) * | 2012-10-31 | 2014-05-14 | 四川五斗米食品开发有限公司 | Shunshui fish infused seasoning and preparation method thereof |
| CN104068419A (en) * | 2014-06-27 | 2014-10-01 | 陕西东东包餐饮食品有限公司 | Production process of garlic-cooked fish |
| CN114098019A (en) * | 2020-08-27 | 2022-03-01 | 中港（福建）水产食品有限公司 | Canned fish capable of being preserved at normal temperature |
-
2007
- 2007-01-26 CN CNA2007100265784A patent/CN101011165A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101658307B (en) * | 2009-09-21 | 2011-09-28 | 李长智 | Method for producing air-dried fish with crisp bones |
| CN102178186A (en) * | 2011-04-06 | 2011-09-14 | 食品行业生产力促进中心 | Garlic leisure food processing method |
| CN103783458A (en) * | 2012-10-31 | 2014-05-14 | 四川五斗米食品开发有限公司 | Shunshui fish infused seasoning and preparation method thereof |
| CN103783458B (en) * | 2012-10-31 | 2015-07-22 | 四川五斗米食品开发有限公司 | Shunshui fish infused seasoning and preparation method thereof |
| CN103082345A (en) * | 2013-01-23 | 2013-05-08 | 厦门古龙食品有限公司 | Dace processing method |
| CN103082345B (en) * | 2013-01-23 | 2014-05-28 | 厦门古龙食品有限公司 | Dace processing method |
| CN103211234A (en) * | 2013-04-08 | 2013-07-24 | 厦门和康工贸有限公司 | Marinated meat product processing method and formula of processing spices |
| CN104068419A (en) * | 2014-06-27 | 2014-10-01 | 陕西东东包餐饮食品有限公司 | Production process of garlic-cooked fish |
| CN114098019A (en) * | 2020-08-27 | 2022-03-01 | 中港（福建）水产食品有限公司 | Canned fish capable of being preserved at normal temperature |
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Effective date of abandoning: 20070808 |
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