CN102415524A - Method for making octopus daube can - Google Patents
Method for making octopus daube can Download PDFInfo
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- CN102415524A CN102415524A CN2011104033655A CN201110403365A CN102415524A CN 102415524 A CN102415524 A CN 102415524A CN 2011104033655 A CN2011104033655 A CN 2011104033655A CN 201110403365 A CN201110403365 A CN 201110403365A CN 102415524 A CN102415524 A CN 102415524A
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- octopus
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Abstract
The invention discloses a method for making an octopus daube can. The method comprises the following steps of: preparing raw materials of meat and octopus, mixing with pure water, liquorice, star anise, anise, pepper, cinnamon, vanilla and clove, boiling, filtering off solid content and impurities, and adding soy sauce, white granulated sugar, salt, sodium glutamate and a caramel colorant to obtain flavoring liquid; performing primary treatment on the octopus and the meat, precooking, mixing with the flavoring liquid, and filling in a can; and performing procedures of exhausting, sealing, sterilizing, cooling, wiping, inspecting, performing pressure test, inspecting again and packaging to obtain the product. The octopus daube can has the advantages of delicious taste, fresh tender meat, high elasticity, rich nutrients, long storage time, portability, reasonable nutrients and the like.
Description
Technical field
The present invention relates to a kind of nutritional health food, especially a kind of is master's can and preparation method with octopus and meat.
Background technology
Along with the development of society, the improving constantly of people's living standard, People more and more is paid attention to nutrition, the health care and convenient of food.Application number is that 200310122055.1 application for a patent for invention discloses a kind of can and preparation method that contains meat and vegetables, and meat accounts for Main Ingredients and Appearance in this can, and vegetables are less; Though possess good mouthfeel; But nutrition is also unbalanced, and fat content is higher, heat is higher, lacks trace elements such as calcium, phosphorus, iron, selenium, iodine, manganese; And these trace elements content in marine product is higher; In addition, also contain abundant DHA (being commonly called as brain gold), EPA equal altitudes unrighted acid in the marine product, also have the taurine of high level.In sum, people hope to be come out by the can of a kind of more Ensure Liquid, health care very much.
Summary of the invention
The purpose of this invention is to provide and a kind ofly contain Chinese medicine and meat composition, have the preparation method of the octopus daube can of health care and nutritious, delicious flavour.
The technical solution adopted for the present invention to solve the technical problems is:
This kind can is a primary raw material with octopus and meat mainly, utilizes prior art to make the technology of carnivorous can, adds octopus and the baste that boils, and processes product of the present invention.Wherein, meat product can be selected livestock meat or the poultry or the flesh of fish for use.Its manufacture craft is following:
A, raw material are handled,
(1) with fresh meat or the meat after thawing be cut into square of uniform size after cleaning;
(2) with fresh octopus or the octopus after thawing, remove the clothing film and the internal organ on surface, the head and remove eyeball and mouth of leaving behind is cut into chunks head, pawl and body respectively;
B, precook, the water in the container of precooking is heated to when boiling, and water temperature remains on boiling point, the cube meat after the above-mentioned processing and octopus is put into container precook, and cube meat was precooked 20～30 minutes, and octopus was precooked 2～5 minutes;
C, preparation baste; Pure water 90～110kg, Radix Glycyrrhizae 140～160g, anistree 90～110g, fennel 40～60g, Chinese prickly ash 90～110g, cassia bark 40～60g, vanilla 10～30g, cloves 10～30g; After mixing is boiled 50～70 minutes; Elimination impurity and solid content, in juice, adding is that 3～5% soy sauce, 8～12% white granulated sugars, 3～5% salt, 1～1.5% sodium glutamate and 1～1.5% caramel colorant of its weight promptly processed baste again;
D, tinning and sterilization; Octopus, cube meat, baste weight ratio are 1:1:1; Earlier with in octopus and the cube meat tank filling; With annotating the soup machine baste is injected jar again, again through exhaust, seal, sterilization, cooling, wiping bag, inspection article, pressure testing, inspection article and packaging process again, process product of the present invention.
Said sterilization environment temperature is 121 ℃, continues 40～60 minutes.
Said cube meat is the square of 2cm3.
The invention has the beneficial effects as follows: product mouthfeel of the present invention is pure, delicious flavour, Fresh & Tender in Texture, good springiness, nutritious, the holding time is grown, be easy to carry, reasonable nutrition, no chemical addition agent belongs to pollution-free food.Process can seasoning dip with raw materials such as Radix Glycyrrhizae, anise, fennel, cassia bark, vanilla, cloves, can bring high blood pressure down with cholesterol, prevent and treat hypertension, can also spleen benefiting and stimulating the appetite, the clearing lung-heat of reducing phlegm, enriching yin and nourishing kidney, liver, spleen, stomach, kidney all there are the effect of maintenance.
The specific embodiment
Below in conjunction with embodiment the present invention is described further.
Embodiment 1: meat is selected 1 jin of pig streaky pork for use, and it is 0.7 jin that 1 jin octopus is handled back weight.
Through following technology
A, raw material are handled,
(1) after being cleaned, 1 jin of pig streaky pork is cut into the square of 2cm3 of uniform size;
(2) the manual clothing film of removing the octopus surface, the head and remove eyeball and mouth of leaving behind are removing internal organ, and remaining head, pawl and body are cut into three sections after cleaning, and every segment length can be 1～4cm, and its gross weight is 0.7 jin.Raw material will guarantee the cleannes in the tripe in processing procedure;
B, in order to keep octopus meat tissue suitable elasticity and to have good color and luster, need the appropriateness dehydration after raw material is handled, in blanching bath, be heated to water when boiling; Water temperature remains on about boiling point; Cube meat after the above-mentioned processing and octopus are put into container precook, cube meat was precooked 20 minutes, and octopus is precooked and dewatered in 3 minutes; Pull out when treating octopus body come-up, cool off with the cooling water that flows rapidly; In the dehydration, because octopus soma shrinks, the impurity and the muscle that are attached to the surface are easy to reject;
C, preparation baste; Comprise pure water 100kg, Radix Glycyrrhizae 150g, anistree 100g, fennel 50g, Chinese prickly ash 100g, cassia bark 50g, vanilla 20g, cloves 20g; After mixing is boiled 60 minutes; Stir the back with filter cloth elimination impurity and solid content, it is subsequent use only to stay juice, and adding is that 4% soy sauce, 10% white granulated sugar, 4% salt, 1% sodium glutamate and 1% caramel colorant of its weight promptly processed baste in juice again;
D, tinning and sterilization; Octopus, cube meat, baste weight ratio are 1:1:1; Earlier with in octopus and the cube meat tank filling; Re-use and annotate the soup machine baste is injected jar, again through exhaust, seal, sterilization, cooling, wiping bag, inspection article, pressure testing, inspection article and packaging process again, process product of the present invention.
Said sterilization environment temperature is 121 ℃, continues 50 minutes.
Embodiment 2: meat is selected chicken for use.
Meat is selected 1 jin of chicken for use, and it is 0.7 jin that 1 jin octopus is handled back weight.
Through following technology
A, raw material are handled,
(1) after being cleaned, 1 kilogram of chicken is cut into the square of 2cm3 of uniform size;
(2) the manual clothing film of removing the octopus surface, the head and remove eyeball and mouth of leaving behind are removing internal organ, and remaining head, pawl and body are cut into three sections after cleaning, and every segment length can be 1～4cm, and its gross weight is 0.7 jin.Raw material will guarantee the cleannes in the tripe in processing procedure;
B, in order to keep octopus meat tissue suitable elasticity and to have good color and luster, need the appropriateness dehydration after raw material is handled, in blanching bath, be heated to water when boiling; Water temperature remains on about boiling point; Cube meat after the above-mentioned processing and octopus are put into container precook, cube meat was precooked 15 minutes, and octopus is precooked and dewatered in 3 minutes; Pull out when treating octopus body come-up, cool off with the cooling water that flows rapidly; In the dehydration, because octopus soma shrinks, the impurity and the muscle that are attached to the surface are easy to reject, and the finer and smoother chewiness of mouthfeel;
C, preparation baste; Comprise pure water 100kg, Radix Glycyrrhizae 150g, anistree 100g, fennel 50g, Chinese prickly ash 100g, cassia bark 50g, vanilla 20g, cloves 20g; After mixing is boiled 60 minutes; Stir the back with filter cloth elimination impurity and solid content, it is subsequent use only to stay juice, and adding is that 4% soy sauce, 10% white granulated sugar, 4% salt, 1% sodium glutamate, 1% caramel colorant, 1% vinegar of its weight is promptly processed baste in juice again; Remove the fishy smell of chicken through vinegar;
D, tinning and sterilization; Octopus, cube meat, baste weight ratio are 1:1:1; Earlier with in octopus and the cube meat tank filling; Re-use and annotate the soup machine baste is injected jar, through exhaust, seal, sterilization, cooling, wiping bag, inspection article, pressure testing, inspection article and packaging process again, process product of the present invention.
Said sterilization environment temperature is 121 ℃, continues 50 minutes.
Embodiment 3: meat is selected the flesh of fish for use.
Meat is selected 1 jin of flesh of fish for use, and the weight after 1 jin of octopus is handled is 0.7 jin.
Through following technology
A, raw material are handled,
(1) after being cleaned, 1 jin of flesh of fish is cut into the square of 2cm3 of uniform size;
(2) the manual clothing film of removing the octopus surface, the head and remove eyeball and mouth of leaving behind are removing internal organ, and remaining head, pawl and body are cut into three sections after cleaning, and every segment length can be 1～4cm, and its gross weight is 0.7 jin; Raw material will guarantee the cleannes in the tripe in processing procedure;
B, in order to keep octopus meat tissue suitable elasticity and to have good color and luster, need the appropriateness dehydration after raw material is handled, in blanching bath, be heated to water when boiling; Water temperature remains on about boiling point; Cube meat after the above-mentioned processing and octopus are put into container precook, cube meat was precooked 10 minutes, and octopus is precooked and dewatered in 3 minutes; Pull out when treating octopus body come-up, cool off with the cooling water that flows rapidly; In the dehydration, because octopus soma shrinks, the impurity and the muscle that are attached to the surface are easy to reject;
C, preparation baste; Comprise pure water 100kg, Radix Glycyrrhizae 150g, anistree 100g, fennel 50g, Chinese prickly ash 100g, cassia bark 50g, vanilla 20g, cloves 20g, ginger 100g and green onion 100g; After mixing is boiled 60 minutes; Stir the back with filter cloth elimination impurity and solid content, it is subsequent use only to stay juice, and adding is that 4% soy sauce, 10% white granulated sugar, 4% salt, 1% sodium glutamate and 1% caramel colorant of its weight promptly processed baste in juice again; Remove the fishy smell of the flesh of fish with ginger and green onion;
D, tinning and sterilization; Octopus, cube meat, baste weight ratio are 1:1:1; Earlier with in octopus and the cube meat tank filling; Re-use and annotate the soup machine baste is injected jar, again through exhaust, seal, sterilization, cooling, wiping bag, inspection article, pressure testing, inspection article and packaging process again, process product of the present invention.
Said sterilization environment temperature is 121 ℃, continues 50 minutes.
Claims (4)
1. the preparation method of an octopus daube can is characterized in that:
Through following technology
A, raw material are handled,
(1) with fresh meat or the meat after thawing be cut into evenly square of size after cleaning;
(2) with fresh octopus or the octopus after thawing, remove the clothing film and the internal organ on surface, the head and remove eyeball and mouth of leaving behind is cut into chunks head, pawl and body respectively;
B, precook, the water in the container of precooking is heated to when boiling, and water temperature remains on boiling point, the cube meat after the above-mentioned processing and octopus is put into container precook, and cube meat was precooked 10～30 minutes, and octopus was precooked 2～5 minutes;
C, preparation baste; Comprise pure water 90～110kg, Radix Glycyrrhizae 140～160g, anistree 90～110g, fennel 40～60g, Chinese prickly ash 90～110g, cassia bark 40～60g, vanilla 10～30g, cloves 10～30g; After mixing is boiled 50～70 minutes; Elimination impurity and solid content, in juice, adding is that 3～5% soy sauce, 8～12% white granulated sugars, 3～5% salt, 1～1.5% sodium glutamate and 1～1.5% caramel colorant of its weight promptly processed baste again;
D, tinning and sterilization; Octopus, cube meat, baste are by weight being 1:1:1; Earlier with in octopus and the cube meat tank filling; With annotating the soup machine baste is injected jar again, again through exhaust, seal, sterilization, cooling, wiping bag, inspection article, pressure testing, inspection article and packaging process again, process product of the present invention.
2. the preparation method of a kind of octopus daube can according to claim 1 is characterized in that: said sterilization environment temperature is 121 ℃, continues 40～60 minutes.
3. the preparation method of a kind of octopus daube can according to claim 1 is characterized in that: said cube meat is the square of 2cm3.
4. the preparation method of a kind of octopus daube can according to claim 1 is characterized in that: described cooling means adopts the cooling water that flows to cool off.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2011104033655A CN102415524B (en) | 2011-12-07 | 2011-12-07 | Method for making octopus daube can |
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| CN2011104033655A CN102415524B (en) | 2011-12-07 | 2011-12-07 | Method for making octopus daube can |
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| CN102415524A true CN102415524A (en) | 2012-04-18 |
| CN102415524B CN102415524B (en) | 2013-01-30 |
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| CN2011104033655A Expired - Fee Related CN102415524B (en) | 2011-12-07 | 2011-12-07 | Method for making octopus daube can |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549678A (en) * | 2017-09-09 | 2018-01-09 | 青岛晨翔食品有限公司 | A kind of ocean fish can and preparation method thereof |
| CN109156700A (en) * | 2018-08-31 | 2019-01-08 | 安徽老炊食品有限公司 | A kind of processing technology of yellow croaker canned beef full of nutrition |
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| CN101095530A (en) * | 2006-06-27 | 2008-01-02 | 张景梅 | method for making crucian cans |
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2011
- 2011-12-07 CN CN2011104033655A patent/CN102415524B/en not_active Expired - Fee Related
Patent Citations (7)
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|---|---|---|---|---|
| CN1114160A (en) * | 1994-06-13 | 1996-01-03 | 唐高峥 | Process for producing raw fish flesh |
| CN101095530A (en) * | 2006-06-27 | 2008-01-02 | 张景梅 | method for making crucian cans |
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| CN101313761A (en) * | 2008-07-25 | 2008-12-03 | 林明 | Secondary liquid heat fuming preparation method for fresh water fish |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549678A (en) * | 2017-09-09 | 2018-01-09 | 青岛晨翔食品有限公司 | A kind of ocean fish can and preparation method thereof |
| CN109156700A (en) * | 2018-08-31 | 2019-01-08 | 安徽老炊食品有限公司 | A kind of processing technology of yellow croaker canned beef full of nutrition |
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| Publication number | Publication date |
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| CN102415524B (en) | 2013-01-30 |
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