CN102423086A - Preparation method for soft package sea-tangle fish flesh roll cans - Google Patents
Preparation method for soft package sea-tangle fish flesh roll cans Download PDFInfo
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- CN102423086A CN102423086A CN2011103247375A CN201110324737A CN102423086A CN 102423086 A CN102423086 A CN 102423086A CN 2011103247375 A CN2011103247375 A CN 2011103247375A CN 201110324737 A CN201110324737 A CN 201110324737A CN 102423086 A CN102423086 A CN 102423086A
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Abstract
The invention discloses a preparation method for soft package sea-tangle fish flesh roll cans. The method comprises the steps of reconstitution and slicing of sea-tangle, cutting of fish flesh into strips, preparation of sea-tangle fish flesh rolls, cooking with steam, seasoning, packaging in bags and sterilization. The preparation method is simple; the prepared cans have a light weight, cost little, hardly break, are convenient to transport and can be eaten immediately after opening; the sea-tangle fish flesh rolls have good taste; and substantial economic benefits are achieved.
Description
Technical field
The invention belongs to field of processing of aquatic products, be specifically related to a kind of preparation method of flexible package kelp-fish volume can.
Background technology
Sea-tangle is the high ocean vegetables of a kind of nutritive value.According to one's analysis, contain crude protein 8.2g, fatty 0.1g, carbohydrate 57g, inorganic salts 12.9g and carrotene 0.57mg, thiamine 0.69mg, riboflavin 0.36mg, niacin 1.6mg, calcium 2.25g, iron 0.15g, iodine 24mg, cobalt 22 μ g, fluorine 1.89 * 10 in the dried sea-tangle of every 100g
-6G contains various trace elements such as manganese, zinc, copper, selenium, phosphorus, potassium, boron in addition.Sea-tangle is a kind of basic food, often eats and can prevent acidification of blood, and it is transformed towards alkalescent, can prevent diseases such as cirrhosis, cancer, ulcer effectively; Sea-tangle is rich in iodine, has the effect that promotes that thyroid hormone generates, so can treat the effect that the thyroid gland enlargement is a goitre, iodine has the children of promotion brain development simultaneously, improves effects such as intelligence.The sea-tangle processed goods mainly concentrates on products such as rough machined sea-tangle dry product (light, salty), the simple kelp knot of processing, sea-tangle silk, sea-tangle powder at present, as stewing or the cold vegetable dish in sauce use.
Summary of the invention
The object of the present invention is to provide the preparation method of a kind of flexible package kelp-fish volume can, the preparation method is simple, the can light weight, and cost is low, cracky not, the convenient transportation cost is low, and it is instant break a seal, and kelp-fish is rolled up delicious, has remarkable economic efficiency.
For realizing above-mentioned purpose, the present invention adopts following technical scheme:
The preparation method's of flexible package kelp-fish volume can technological process is following: dried sea-tangle → rehydration → stripping and slicing → bag strip of flesh is also tied up → boiling → seasoning → cooling → pack → vacuum seal → sterilization → cooling.Concrete steps are following:
1) sea-tangle rehydration: dried sea-tangle was soaked in running water 2-4 hour, washed with mobile running water;
2) sea-tangle is cut into the sea-tangle sheet of long 8-10cm, wide 6-8cm; The size of sea-tangle sheet can be adjusted according to requirement of client;
3) preparation of strip of flesh: seawater fish or fresh-water fishes, require raw material to reach the one-level freshness, remove fish scale, internal organ and fish-bone, clean up, be cut into little of 6-8cm length, every weight 5-10 gram;
4) winding becomes tubular on the sea-tangle sheet making of kelp-fish volume: the strip of flesh of step 3) is placed on step 2), ties up with dried wooden dipper silk;
5) boiling: the boiling cage that will fill kelp-fish volume was put into the jacketed pan boiling 5-10 minute, took out food steamer, was put in 5-10 ℃ the cooling chamber temperature of kelp-fish volume is reduced to below 25 ℃;
6) seasoning: flavoring is boiled in jacketed pan; Kelp-fish volume is put in the flavoring soaked 4-6 hour, flavoring is 1 ︰ 1 with the mass ratio that kelp-fish is rolled up; Described flavoring prescription: soy sauce 30～35 kg, D-sorbite 50～55 kg, maltose 9～10 kg, cooking wine 10～12 kg, white granulated sugar 13～15kg;
7) pack: with the kelp-fish volume of the packed seasoning of digestion resistant, vacuum-pumping and sealing; The every packed 95-105 of the sack of 175 * 100 * 48mm specification restrains the kelp-fish volume behind the modulated flavor, and the every packed 195-205 of the sack of 156 * 177 * 48mm specification restrains the kelp-fish volume behind the modulated flavor; The specification of sack can be according to client's needs adjustment;
8) sterilization: adopt the full-automatic high-pressure retorts, carry out sterilization according to the method for operating of the sterilization of canned food of routine: 111 ℃-112 ℃ of sterilization temperatures, heated up 15 minutes, constant temperature 80 minutes cools off and promptly got described flexible package kelp-fish in 20 minutes and roll up can.
Remarkable advantage of the present invention is: the present invention is used for the processing of sea-tangle with flexible package canned manufacturing principle, and exploitation contains the product that kelp nourishing and characteristics contain fish protein again, for the high-valued processing of sea-tangle provides an approach.
Specific embodiment
Embodiment 1
1,Sea-tangle rehydration: dried sea-tangle is put in the water soaked 4 hours, scrub the removal grains of sand, impurity with mobile running water.
2, the sea-tangle after rehydration is cleaned is cut into the sea-tangle sheet of long 10cm, wide 8cm.
3, the preparation of strip of flesh: can use the seawater fish also can use fresh-water fishes, require raw material to reach the one-level freshness.Remove fish scale, internal organ and fish-bone, clean up, be cut into little of 8cm length, every weight 10 grams.
4, bag strip of flesh and tying up
Strip of flesh is placed on winding becomes tubular on the sea-tangle sheet, ties up with dried wooden dipper silk again.
5, boiling
The boiling cage of filling the kelp-fish volume was put into the jacketed pan boiling 10 minutes, the kelp-fish volume is cooked.Take out food steamer, be put in 5～10 ℃ the cooling chamber temperature of kelp-fish volume is reduced to below 25 ℃.
6, seasoning
Flavoring prescription: soy sauce 35 kg, D-sorbite 55 kg, maltose 10 kg, cooking wine 12 kg, white granulated sugar 15kg.Each flavoring that weighs up is put in the jacketed pan, boils and get final product.Kelp-fish volume is put in the flavoring soaked 6 hours, flavoring is 1:1 with the mass ratio that kelp-fish is rolled up.
7, pack
Use the digestion resistant bag, the sack of 156 * 177 * 48mm specification, the kelp-fish volume behind the modulated flavor of every packed 205 grams.Pack back vacuum-pumping and sealing.
8, sterilization
Adopt the full-automatic high-pressure retorts, carry out sterilization according to the method for operating of the sterilization of canned food of routine.Bactericidal formula: 15～80～20/111 ℃～112 ℃.Both sterilization temperature was 111 ℃～112 ℃, and heat up 15 minutes, constant temperature 80 minutes, cooling 20 minutes are finished product.
Embodiment 2
1,Sea-tangle rehydration: dried sea-tangle is put in the water soaked 2 hours, scrub the removal grains of sand, impurity with mobile running water.
2, the sea-tangle after rehydration is cleaned is cut into the sea-tangle sheet of long 8cm, wide 6cm.
3, the preparation of strip of flesh: can use the seawater fish also can use fresh-water fishes, require raw material to reach the one-level freshness.Remove fish scale, internal organ and fish-bone, clean up, be cut into little of 6cm length, every weight 5 grams.
4, bag strip of flesh and tying up
Strip of flesh is placed on winding becomes tubular on the sea-tangle sheet, ties up with dried wooden dipper silk again.
5, boiling
The boiling cage of filling the kelp-fish volume was put into the jacketed pan boiling 5 minutes, the kelp-fish volume is cooked.Take out food steamer, be put in 5～10 ℃ the cooling chamber temperature of kelp-fish volume is reduced to below 25 ℃.
6, seasoning
Flavoring prescription: soy sauce 30 kg, D-sorbite 50 kg, maltose 9 kg, cooking wine 10 kg, white granulated sugar 13kg.Each flavoring that weighs up is put in the jacketed pan, boils and get final product.Kelp-fish volume is put in the flavoring soaked 4 hours, flavoring is 1:1 with the mass ratio that kelp-fish is rolled up.
7, pack
Use the digestion resistant bag, the sack of 175 * 100 * 48mm specification, the kelp-fish volume behind the modulated flavor of every packed 105 grams.Pack back vacuum-pumping and sealing.
8, sterilization
Adopt the full-automatic high-pressure retorts, carry out sterilization according to the method for operating of the sterilization of canned food of routine.Bactericidal formula: 15～80～20/111 ℃～112 ℃.Both sterilization temperature was 111 ℃～112 ℃, and heat up 15 minutes, constant temperature 80 minutes, cooling 20 minutes are finished product.
Embodiment 3
1,Sea-tangle rehydration: dried sea-tangle is put in the water soaked 3 hours, scrub the removal grains of sand, impurity with mobile running water.
2, the sea-tangle after rehydration is cleaned is cut into the sea-tangle sheet of long 9cm, wide 7cm.
3, the preparation of strip of flesh: can use the seawater fish also can use fresh-water fishes, require raw material to reach the one-level freshness.Remove fish scale, internal organ and fish-bone, clean up, be cut into little of 7cm length, every weight 7.5 grams.
4, bag strip of flesh and tying up
Strip of flesh is placed on winding becomes tubular on the sea-tangle sheet, ties up with dried wooden dipper silk again.
5, boiling
The boiling cage of filling the kelp-fish volume was put into the jacketed pan boiling 8 minutes, the kelp-fish volume is cooked.Take out food steamer, be put in 5～10 ℃ the cooling chamber temperature of kelp-fish volume is reduced to below 25 ℃.
6, seasoning
Flavoring prescription: soy sauce 33 kg, D-sorbite 52 kg, maltose 9.5 kg, cooking wine 11 kg, white granulated sugar 14kg.Each flavoring that weighs up is put in the jacketed pan, boils and get final product.Kelp-fish volume is put in the flavoring soaked 5 hours, flavoring is 1:1 with the mass ratio that kelp-fish is rolled up.
7, pack
Use the digestion resistant bag, the sack of 156 * 177 * 48mm specification, the kelp-fish volume behind the modulated flavor of every packed 195 grams.Pack back vacuum-pumping and sealing.
8, sterilization
Adopt the full-automatic high-pressure retorts, carry out sterilization according to the method for operating of the sterilization of canned food of routine.Bactericidal formula: 15～80～20/111 ℃～112 ℃.Both sterilization temperature was 111 ℃～112 ℃, and heat up 15 minutes, constant temperature 80 minutes, cooling 20 minutes are finished product.
The above is merely preferred embodiment of the present invention, and all equalizations of doing according to claim of the present invention change and modify, and all should belong to covering scope of the present invention.
Claims (1)
1. the flexible package kelp-fish is rolled up the preparation method of can, and it is characterized in that: described preparation method's concrete steps are following:
1) sea-tangle rehydration: dried sea-tangle was soaked in running water 2-4 hour, washed with mobile running water;
2) sea-tangle is cut into the sea-tangle sheet of long 8-10cm, wide 6-8cm;
3) preparation of strip of flesh: seawater fish or fresh-water fishes, require raw material to reach the one-level freshness, remove fish scale, internal organ and fish-bone, clean up, be cut into little of 6-8cm length, every weight 5-10 gram;
4) winding becomes tubular on the sea-tangle sheet making of kelp-fish volume: the strip of flesh of step 3) is placed on step 2), ties up with dried wooden dipper silk;
5) boiling: the boiling cage that will fill kelp-fish volume was put into the jacketed pan boiling 5-10 minute, took out food steamer, was put in 5-10 ℃ the cooling chamber temperature of kelp-fish volume is reduced to below 25 ℃;
6) seasoning: flavoring is boiled in jacketed pan; Kelp-fish volume is put in the flavoring soaked 4-6 hour, flavoring is 1 ︰ 1 with the mass ratio that kelp-fish is rolled up; Described flavoring prescription is: soy sauce 30～35 kg, D-sorbite 50～55 kg, maltose 9～10 kg, cooking wine 10～12 kg, white granulated sugar 13～15kg;
7) pack: with the kelp-fish volume of the packed seasoning of digestion resistant, vacuum-pumping and sealing; The every packed 95-105 of the sack of 175 * 100 * 48mm specification restrains the kelp-fish volume behind the modulated flavor, and the every packed 195-205 of the sack of 156 * 177 * 48mm specification restrains the kelp-fish volume behind the modulated flavor;
8) sterilization: adopt the full-automatic high-pressure retorts, carry out sterilization according to the method for operating of the sterilization of canned food of routine: 111 ℃-112 ℃ of sterilization temperatures, heated up 15 minutes, constant temperature 80 minutes cools off and promptly got described flexible package kelp-fish in 20 minutes and roll up can.
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| CN2011103247375A CN102423086B (en) | 2011-10-24 | 2011-10-24 | Preparation method for soft package sea-tangle fish flesh roll cans |
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| CN2011103247375A CN102423086B (en) | 2011-10-24 | 2011-10-24 | Preparation method for soft package sea-tangle fish flesh roll cans |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102805391A (en) * | 2012-08-10 | 2012-12-05 | 山东东方海洋科技股份有限公司 | Processing method of ready-to-eat kelp-wrapping-fish food and product thereof |
| CN103815438A (en) * | 2014-03-07 | 2014-05-28 | 福建岳海水产食品有限公司 | Freeze prepared eel skin and preparation method thereof |
| CN104351806A (en) * | 2014-11-28 | 2015-02-18 | 荣成南光食品有限公司 | Preparation method of tuna and kelp roll |
| CN104351857A (en) * | 2014-11-28 | 2015-02-18 | 荣成南光食品有限公司 | Preparation method of fish roe and kelp roll |
| CN104605413A (en) * | 2015-03-04 | 2015-05-13 | 莆田市海帝食品有限公司 | Algae can and production method thereof |
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| CN1989841A (en) * | 2005-12-30 | 2007-07-04 | 肖楠 | Method for making sea-tangle and chicken roll |
| CN101248891A (en) * | 2007-11-03 | 2008-08-27 | 山东俚岛海洋科技股份有限公司 | Instant sea-tangle coil food product and its processing method |
| CN101248894A (en) * | 2007-11-03 | 2008-08-27 | 山东俚岛海洋科技股份有限公司 | Instant tunny sea-tangle coil food product and its processing method |
| CN101331960A (en) * | 2008-07-29 | 2008-12-31 | 泰祥集团技术开发有限公司 | Production method of chopped peppers lucisoma setigerus head can |
| CN102217765A (en) * | 2010-04-19 | 2011-10-19 | 浙江海洋学院 | Preparing method of fish liver instant product |
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2011
- 2011-10-24 CN CN2011103247375A patent/CN102423086B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1989841A (en) * | 2005-12-30 | 2007-07-04 | 肖楠 | Method for making sea-tangle and chicken roll |
| CN101248891A (en) * | 2007-11-03 | 2008-08-27 | 山东俚岛海洋科技股份有限公司 | Instant sea-tangle coil food product and its processing method |
| CN101248894A (en) * | 2007-11-03 | 2008-08-27 | 山东俚岛海洋科技股份有限公司 | Instant tunny sea-tangle coil food product and its processing method |
| CN101331960A (en) * | 2008-07-29 | 2008-12-31 | 泰祥集团技术开发有限公司 | Production method of chopped peppers lucisoma setigerus head can |
| CN102217765A (en) * | 2010-04-19 | 2011-10-19 | 浙江海洋学院 | Preparing method of fish liver instant product |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102805391A (en) * | 2012-08-10 | 2012-12-05 | 山东东方海洋科技股份有限公司 | Processing method of ready-to-eat kelp-wrapping-fish food and product thereof |
| CN103815438A (en) * | 2014-03-07 | 2014-05-28 | 福建岳海水产食品有限公司 | Freeze prepared eel skin and preparation method thereof |
| CN103815438B (en) * | 2014-03-07 | 2015-08-19 | 福建岳海水产食品有限公司 | A kind of freezing precook japanese eel skin and preparation method thereof |
| CN104351806A (en) * | 2014-11-28 | 2015-02-18 | 荣成南光食品有限公司 | Preparation method of tuna and kelp roll |
| CN104351857A (en) * | 2014-11-28 | 2015-02-18 | 荣成南光食品有限公司 | Preparation method of fish roe and kelp roll |
| CN104605413A (en) * | 2015-03-04 | 2015-05-13 | 莆田市海帝食品有限公司 | Algae can and production method thereof |
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| CN102423086B (en) | 2013-05-29 |
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