CN101331960A - Production method of chopped peppers lucisoma setigerus head can - Google Patents
Production method of chopped peppers lucisoma setigerus head can Download PDFInfo
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- CN101331960A CN101331960A CNA2008101386969A CN200810138696A CN101331960A CN 101331960 A CN101331960 A CN 101331960A CN A2008101386969 A CNA2008101386969 A CN A2008101386969A CN 200810138696 A CN200810138696 A CN 200810138696A CN 101331960 A CN101331960 A CN 101331960A
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Abstract
The invention relates to a method for preparing a canned steamed large-mouth fish head with diced hot red peppers and is characterized in that a fresh large-mouth fish head, which is cut from the eyes, is chosen, immersed and seasoned in the tea water with salt and is packaged into a can container after the water is drained; diced kelp, diced hot red peppers and condiment liquid are added into the container with the weight percentage of the fish head of 45 to 55 percent, diced kelp of 10 to 20 percent, diced hot red peppers of 4 to 7 percent and condiment liquid of 25 to 35 percent; the gas in the can is dissolved out after the container is opened and heated for 15 to 30 minutes in the temperature condition of more than 85 DEG C; after the can is sealed, the sterilization is carried out for 60 to 90 minutes at temperature of 100 to 120 DEG C, and the head is cooled to room temperature, thus forming the canned steamed large-mouth fish head with diced hot red peppers. The canned large-mouth fish head manufactured with the method integrates the nutritional components of the large-mouth fish head, diced kelp, diced hot red peppers and condiment liquid and is rich in nutrition, delicious in taste, long in shelf life and convenient in eating as well as improves the added value produced by heads of large-mouth fish, reduces the waste of resources. The manufacturing method of the invention is reasonable in process, feasible in operation and is suitable for industrial production.
Description
Technical field
The present invention relates to a kind of preparation method of tin product, particularly a kind of will big mouthful the fish head with cut green pepper and arrange in pairs or groups and make the preparation method of chopped peppers lucisoma setigerus head can.
Background technology
Contain protein 20.4g, fatty 0.5g, calcium 42mg, phosphorus 232mg and multivitamin in big mouthful of per 100 meat of fish, fine and tender taste, color and luster is pure white, the flavour deliciousness, be one of more fingerling of aquatic products processing industry processing, but all big mouthful of fish fish head given it up maybe with the raw material of this fish head as the processing fish meal in the process.Actual upper big mouth fish fish head is rich in trace element as calcium, zinc, potassium, sodium, phosphorus etc., and nutriments such as unrighted acid DHA, eicosapentaenoic acid, arachidonic acid.Because people, abandon the fish head to the deficiency of a big mouthful of fish nutritive value understanding or with its raw material or direct feed as cultivated animals as the processing fish meal, make the added value of its generation low, and caused the wasting of resources and environmental pollution.
Summary of the invention
For solve exist in the prior art added value that big mouthful fish head produces low, abandon or make fish meal or do the deficiency that feed has caused the wasting of resources and environmental pollution, the invention provides a kind of preparation method of chopped peppers lucisoma setigerus head can.This preparation method technology is reasonable, strong operability, the added value height that big mouthful of fish head produced.
The technical solution adopted for the present invention to solve the technical problems is: a kind of preparation method of chopped peppers lucisoma setigerus head can is characterized in that: through following technology
Big mouthful of fresh fish head selected in the preliminary treatment of A, raw material for use, and the fish head by excision before the eye, is removed gill portion and remaining internal organ, and cleans up;
B, soaking tasty big mouthful of fish head will above-mentionedly handling well, to put into the soak immersion tasty, soak time 30-60 minute, described soak is the tea that is dissolved with salt, the ratio of salt and tea is 1 in this soak: 30-50, and the fish head that used soak is soaked to cover during immersion is as the criterion;
C, the tinning big mouthful of fish head that above-mentioned immersion is tasty take out drain well, in the Can container of packing into;
D, add attached material and add previously prepared sea-tangle fourth in the Can container of the above-mentioned big mouthful of fish head of packing into, cut green pepper and liquid seasoning, its big mouthful of nose heave amount percentage of fish is that 45%-55%, sea-tangle fourth are 10%-20%, to cut green pepper be that 4%-7%, liquid seasoning are 25%-35%;
E, exhaust with the above-mentioned Can container that big mouthful of fish head, sea-tangle fourth is housed, cuts green pepper, liquid seasoning under the condition more than 85 ℃, open heating 15-30 minute, the unnecessary gas in stripping fish head and the attached material;
F, sealed cans, sterilization, the cooling Can container hermetically sealed can mouth after with the unnecessary gas in big mouthful of fish head of above-mentioned eliminating and the attached material, under 100 ℃-120 ℃ temperature, sterilization 60-90 minute, then it is cooled to normal temperature, chopped peppers lucisoma setigerus head can.
The described sea-tangle fourth that is added in the Can container that big mouthful of fish head is housed is a root of selecting for use sea-tangle wide, thick, after it is cleaned, and the fourth piece that cuts into.
The described liquid seasoning that is added in the Can container that big mouthful of fish head is housed is to choose percentage by weight to be respectively: water 95%-98%, green onion 1%-4%, ginger 1%-4%, filter the filtered fluid make behind the heating and cooking, get this filtered fluid and add white sugar, monosodium glutamate, soy sauce and evenly stir and get; The percentage by weight of each component is in this liquid seasoning: filtered fluid 85%-90%, white sugar 4%-10%, monosodium glutamate 0.2%-0.6%, soy sauce 2%-7%.
The big mouthful of fish fish head can food that adopts this method to be made, because of rich protein, amino acid, laminarin, vitamin B1, C, D, niacin, carrotene, riboflavin, sweet mellow wine, iodine, calcium, phosphorus, potassium oxide, cellulose and laminine etc. in the sea-tangle, often eat and to reduce cholesterol in the blood of human body, triglycerides, stop the formation and the development of arterial intima AP, play diseases such as hypotensive, prevention vascular sclerosis, coronary heart disease, obesity, fundus hemorrhage, cataract simultaneously.Cut and contain protein in the green pepper, fat, carbohydrate, dietary fiber, vitamin, carrotene, vitamin B2, vitamin C, vitamin E, calcium, iron, zinc, selenium etc., its active ingredient capsicim is a kind of polyphenoils, can stop the metabolism of cells involved, thereby stop the canceration process of cell tissue, reduce the incidence of cancer cell, and can promote fatty metabolism, prevent that body fat from accumulating, help the lowering blood-fat and reducing weight diseases prevention, the fragrant pungent energy saliva stimulating that it is strong and the secretion of gastric juice, increase appetite, promote intestines peristalsis, help digest.So the big mouthful of fish fish head can food that utilizes this method to make fully combines the nutritional labeling of various raw materials, nutritious, delicious flavour, the time of guaranteeing the quality is permanent, instant, improved the added value that big mouthful of fish head produces, reduced because of abandoning the fish head or making the environmental pollution that fish meal causes with the fish head.Preparation method technology of the present invention is reasonable, and operation feasible is suitable for suitability for industrialized production.
The specific embodiment
The invention will be further described below in conjunction with embodiment.
Embodiment 1
The preparation method of the bottled chopped peppers lucisoma setigerus head can of a kind of 200 grams:
Big mouthful of fresh fish head selected in the preliminary treatment of A, raw material for use, and the fish head by the upper jaw, the lower jaw that excise fish before the eye, is selected the fish head section of its fish neck to the eye place, and removes gill portion and remaining internal organ, clean up with the clear water that flows, and weighing 9000 grams, standby;
Choose fresh sea-tangle fertilizer, thick root 4000 grams, its flowing water is cleaned, the cutting piece of coming of age, standby;
Filtration makes filtered fluid after getting clean water 6000 gram adding green onions 150 grams, ginger 150 gram heating row boilings, get its an amount of filtered fluid then and add white sugar, monosodium glutamate, soy sauce and stir and make liquid seasoning, the weight of each component is respectively in this liquid seasoning: filtered fluid 5394g, white sugar 496g, monosodium glutamate 31g, soy sauce 279g stir and make flavoring;
B, soaking tasty big mouthful of fish head will above-mentionedly handling well, to put into the soak immersion tasty, soak time 50 minutes, this soak is to adopt the tea that is dissolved with salt, and the ratio of its salt and tea is 1: 40, and the fish head that soak is soaked to cover during immersion is as the criterion;
C, the bottling big mouthful of fish head that above-mentioned immersion is tasty take out drain well, and weighing 90 grams are respectively charged in the vial, amount to 100 bottles;
D, add attached material and in the vial of the above-mentioned big mouthful of fish head of packing into, add previously prepared sea-tangle fourth 40 grams respectively, cut green pepper 8 grams and liquid seasoning 62 grams.
F, exhaust with the above-mentioned vial that big mouthful of fish head, sea-tangle fourth is housed, cuts green pepper, liquid seasoning under 90 ℃ temperature conditions, uncovered heating 16 minutes, the unnecessary gas in stripping fish head and the attached material;
The vial sealing bottleneck behind the unnecessary gas in big mouthful of fish head and the attached material will have above-mentionedly been got rid of in G, envelope bottleneck, sterilization, cooling, and under 120 ℃ temperature, sterilization 65 minutes is cooled to normal temperature with it then, 200 restrain bottled chopped peppers lucisoma setigerus head can.
Embodiment 2
The preparation method of the packed chopped peppers lucisoma setigerus head can of a kind of 250 grams:
Big mouthful of fresh fish head selected in the preliminary treatment of A, raw material for use, and the fish head by the upper jaw, the lower jaw that excise fish before the eye, is selected the fish head section of its fish neck to the eye place, and removes gill portion and remaining internal organ, clean up with the clear water that flows, and weighing 27.5kg, standby;
Choose fresh sea-tangle root 5kg, its flowing water is cleaned, the cutting piece of coming of age, standby;
Filtration makes filtered fluid after getting clean water 15kg adding green onion 330g, the boiling of ginger 330g heating row, get its an amount of filtered fluid then and add white sugar, monosodium glutamate, soy sauce and stir and make liquid seasoning, the weight of each component is respectively in this liquid seasoning: filtered fluid 12.6kg, white sugar 840g, monosodium glutamate 75g, soy sauce 485g stir and make flavoring.
B, soaking tasty big mouthful of fish head will above-mentionedly handling well, to put into the soak immersion tasty, soak time 40 minutes, this soak is to adopt the tea that is dissolved with salt, and the ratio of its salt and tea is 1: 30, and the fish head that soak is soaked to cover during immersion is as the criterion;
C, the pack big mouthful of fish head that above-mentioned immersion is tasty take out drain well, and weighing 137.5 grams are respectively charged in the can soft packaging bag, amount to 200 bags;
D, add in the can soft packaging bag that attached material will above-mentionedly be equipped with big mouthful of fish head and add previously prepared sea-tangle fourth 25 grams respectively, cut green pepper 17.5 grams and liquid seasoning 70 restrains.
F, exhaust with the above-mentioned can soft packaging bag that big mouthful of fish head, sea-tangle fourth is housed, cuts green pepper, liquid seasoning under 87 ℃ temperature conditions, uncovered heating 22 minutes, the unnecessary gas in stripping fish head and the attached material;
G, envelope mouth, sterilization, the cooling can soft packaging bag sealing sack after with the unnecessary gas in big mouthful of fish head of above-mentioned eliminating and the attached material, under 110 ℃ temperature, sterilization 80 minutes is cooled to normal temperature with it then, the packed chopped peppers lucisoma setigerus head can of 200 grams.
Embodiment 3
The preparation method of the canned chopped peppers lucisoma setigerus head can of a kind of 500 grams:
Big mouthful of fresh fish head selected in the preliminary treatment of A, raw material for use, and the fish head by the upper jaw, the lower jaw that excise fish before the eye, is selected the fish head section of its fish neck to the eye place, and removes gill portion and remaining internal organ, clean up with the clear water that flows, and weighing 12.5kg, standby;
Choose fresh sea-tangle root 3.75kg, its flowing water is cleaned, the cutting piece of coming of age, standby;
Filtration makes filtered fluid after getting clean water 7800 gram adding green onions 190 grams, ginger 190 gram heating row boilings, get its an amount of filtered fluid then and add white sugar, monosodium glutamate, soy sauce and stir and make liquid seasoning, the weight of each component is respectively in this liquid seasoning: filtered fluid 6.5kg, white sugar 532.5g, monosodium glutamate 36.25g, soy sauce 181.25g.
B, soaking tasty big mouthful of fish head will above-mentionedly handling well, to put into the soak immersion tasty, soak time 60 minutes, this soak is to adopt the tea that is dissolved with salt, and the ratio of its salt and tea is 1: 50, and the fish head that soak is soaked to cover during immersion is as the criterion;
C, the tinning big mouthful of fish head that above-mentioned immersion is tasty take out drain well, and weighing 250 grams are respectively charged in the can, amount to 50 jars;
D, add attached material and in the above-mentioned can that big mouthful of fish head be housed, add previously prepared sea-tangle fourth 75 grams respectively, cut green pepper 30 grams and liquid seasoning 145 grams.
F, exhaust with the above-mentioned can that big mouthful of fish head, sea-tangle fourth is housed, cuts green pepper, liquid seasoning under 95 ℃ temperature conditions, uncovered heating 30 minutes, the unnecessary gas in stripping fish head and the attached material;
G, sealed cans, sterilization, the cooling can hermetically sealed can mouth after with the unnecessary gas in big mouthful of fish head of above-mentioned eliminating and the attached material, under 100 ℃ temperature, sterilization 90 minutes is cooled to normal temperature with it then, the canned chopped peppers lucisoma setigerus head can of 500 grams.
The preparation method technology of chopped peppers lucisoma setigerus head can of the present invention is reasonable, and operation feasible is suitable for suitability for industrialized production.The chopped peppers lucisoma setigerus head can food nutrition of making is abundant, delicious flavour, and the time of guaranteeing the quality is permanent, and instant has improved the added value that big mouthful of fish head produced greatly.
Claims (3)
1, a kind of preparation method of chopped peppers lucisoma setigerus head can is characterized in that: through following technology
Big mouthful of fresh fish head selected in the preliminary treatment of A, raw material for use, and the fish head by excision before the eye, is removed gill portion and remaining internal organ, and cleans up;
B, soaking tasty big mouthful of fish head will above-mentionedly handling well, to put into the soak immersion tasty, soak time 30-60 minute, described soak is the tea that is dissolved with salt, the ratio of salt and tea is 1 in this soak: 30-50, and the fish head that used soak is soaked to cover during immersion is as the criterion;
C, the tinning big mouthful of fish head that above-mentioned immersion is tasty take out drain well, in the Can container of packing into;
D, add attached material and add previously prepared sea-tangle fourth in the Can container of the above-mentioned big mouthful of fish head of packing into, cut green pepper and liquid seasoning, its big mouthful of nose heave amount percentage of fish is that 45%-55%, sea-tangle fourth are 10%-20%, to cut green pepper be that 4%-7%, liquid seasoning are 25%-35%;
E, exhaust with the above-mentioned Can container that big mouthful of fish head, sea-tangle fourth is housed, cuts green pepper, liquid seasoning under the condition more than 85 ℃, open heating 15-30 minute, the unnecessary gas in stripping fish head and the attached material;
F, sealed cans, sterilization, the cooling Can container hermetically sealed can mouth after with the unnecessary gas in big mouthful of fish head of above-mentioned eliminating and the attached material, under 100 ℃-120 ℃ temperature, sterilization 60-90 minute, then it is cooled to normal temperature, chopped peppers lucisoma setigerus head can.
2, the preparation method of a kind of chopped peppers lucisoma setigerus head can according to claim 1 is characterized in that: the described sea-tangle fourth that is added in the Can container that big mouthful of fish head is housed is a root of selecting for use sea-tangle wide, thick, after it is cleaned, and the fourth piece that cuts into.
3, the preparation method of a kind of chopped peppers lucisoma setigerus head can according to claim 1 and 2, it is characterized in that: the described liquid seasoning that is added in the Can container that big mouthful of fish head is housed is to choose percentage by weight to be respectively: water 95%-98%, green onion 1%-4%, ginger 1%-4%, filter the filtered fluid make behind the heating and cooking, get this filtered fluid and add white sugar, monosodium glutamate, soy sauce and evenly stir and get; The percentage by weight of each component is in this liquid seasoning: filtered fluid 85%-90%, white sugar 4%-10%, monosodium glutamate 0.2%-0.6%, soy sauce 2%-7%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008101386969A CN101331960A (en) | 2008-07-29 | 2008-07-29 | Production method of chopped peppers lucisoma setigerus head can |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008101386969A CN101331960A (en) | 2008-07-29 | 2008-07-29 | Production method of chopped peppers lucisoma setigerus head can |
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| CN101331960A true CN101331960A (en) | 2008-12-31 |
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| CNA2008101386969A Pending CN101331960A (en) | 2008-07-29 | 2008-07-29 | Production method of chopped peppers lucisoma setigerus head can |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178208A (en) * | 2011-04-13 | 2011-09-14 | 天津农学院 | Fish head sauce with tea aroma and preparation method thereof |
| CN102423086A (en) * | 2011-10-24 | 2012-04-25 | 福建岳海水产食品有限公司 | Preparation method for soft package sea-tangle fish flesh roll cans |
| CN103222614A (en) * | 2013-03-29 | 2013-07-31 | 李月素 | Manufacturing method of fish head sauce with summer-heat relieving effect |
| CN103222616A (en) * | 2013-03-29 | 2013-07-31 | 李月素 | Manufacturing method of liver-protective fish head soy sauce |
| CN103229985A (en) * | 2013-03-29 | 2013-08-07 | 李月素 | Preparation method of anti-ageing fish head sauce |
| CN103637244A (en) * | 2013-11-29 | 2014-03-19 | 中国水产科学研究院南海水产研究所 | Processing method of canned adult sturgeon head |
| CN103689661A (en) * | 2013-11-28 | 2014-04-02 | 华中农业大学 | Instant double-pepper fish head and production method thereof |
| CN104223185A (en) * | 2014-07-03 | 2014-12-24 | 四川省汇泉罐头食品有限公司 | Preparation method of can of steamed fish head with diced hot red peppers |
| CN107348381A (en) * | 2017-08-09 | 2017-11-17 | 安徽省启示录餐饮管理有限公司 | A kind of Antimicrobial preservative succulence flavorful trotter and preparation method thereof |
-
2008
- 2008-07-29 CN CNA2008101386969A patent/CN101331960A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178208A (en) * | 2011-04-13 | 2011-09-14 | 天津农学院 | Fish head sauce with tea aroma and preparation method thereof |
| CN102423086A (en) * | 2011-10-24 | 2012-04-25 | 福建岳海水产食品有限公司 | Preparation method for soft package sea-tangle fish flesh roll cans |
| CN102423086B (en) * | 2011-10-24 | 2013-05-29 | 福建岳海水产食品有限公司 | Preparation method for soft package sea-tangle fish flesh roll cans |
| CN103222614A (en) * | 2013-03-29 | 2013-07-31 | 李月素 | Manufacturing method of fish head sauce with summer-heat relieving effect |
| CN103222616A (en) * | 2013-03-29 | 2013-07-31 | 李月素 | Manufacturing method of liver-protective fish head soy sauce |
| CN103229985A (en) * | 2013-03-29 | 2013-08-07 | 李月素 | Preparation method of anti-ageing fish head sauce |
| CN103689661A (en) * | 2013-11-28 | 2014-04-02 | 华中农业大学 | Instant double-pepper fish head and production method thereof |
| CN103689661B (en) * | 2013-11-28 | 2015-04-22 | 华中农业大学 | Instant double-pepper fish head and production method thereof |
| CN103637244A (en) * | 2013-11-29 | 2014-03-19 | 中国水产科学研究院南海水产研究所 | Processing method of canned adult sturgeon head |
| CN104223185A (en) * | 2014-07-03 | 2014-12-24 | 四川省汇泉罐头食品有限公司 | Preparation method of can of steamed fish head with diced hot red peppers |
| CN107348381A (en) * | 2017-08-09 | 2017-11-17 | 安徽省启示录餐饮管理有限公司 | A kind of Antimicrobial preservative succulence flavorful trotter and preparation method thereof |
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Open date: 20081231 |