CN103284224A - Preparation method of flexible package canned fish - Google Patents
Preparation method of flexible package canned fish Download PDFInfo
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- CN103284224A CN103284224A CN2013102267135A CN201310226713A CN103284224A CN 103284224 A CN103284224 A CN 103284224A CN 2013102267135 A CN2013102267135 A CN 2013102267135A CN 201310226713 A CN201310226713 A CN 201310226713A CN 103284224 A CN103284224 A CN 103284224A
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Abstract
The invention discloses a preparation method of a flexible package canned fish, which comprises the following steps: processing a fish: cleaning the fish, peeling, and cutting both sides of the fish body into mesh patterns with a knife; preparing a main material, wherein the main material comprises 800g of fish, 150-250g of vinegar, 80-120g of white sugar, 3-8g of salt, 30-60g of cooking wine, 30-60g of soybean sauce, 30-60g of seasoned sauce for seafood, 30-60g of oyster sauce and 20-30g of chicken broth; cooking: taking a small amount of edible oil with a frying dipper, pouring into a pan, putting seasonings into the pan after the edible oil is hot, and frying; after the seasonings are half-mature, putting the processed fish on the seasonings, and pouring the sauce on the fish until the fish body is immersed; packaging the stewed fish with a high-temperature-resistant boiling bag, vacuumizing, and sealing; and finally, sterilizing by using a full-automatic process retort according to the conventional canned food sterilizing operation method. The flexible package canned fish has the advantages of unique formula, good mouthfeel, simple process and abundant nutrition.
Description
Technical field
The present invention relates to a kind of preparation method of canned fish, especially relate to a kind of preparation method of flexible package canned fish.
Background technology
Along with the quickening of people's work and rhythm of life, increasing to the demand of instant food, but the mouthfeel of most instant food is general, additive and anticorrisive agent composition height.
Long-term food fish can reduce heart disease danger, reduce cholesterol and can reducing blood lipid, flesh of fish comprehensive nutrition.Fish contains abundant mineral matter equally, as trace elements such as calcium, iron, zinc.Fish can also provide quite abundant vitamin, and is as vitamin A, B, C, D etc., all very useful to health.The vitamin A vision protection improves immunity; Vitamin C has effectiveness such as beauty treatment, detoxifcation; Vitamin D then plays an important role to the metabolism of skeletal growth growth, calcium.
Summary of the invention
The preparation method who the purpose of this invention is to provide a kind of flexible package canned fish, this method simply should be gone, and can make fish tasty and cost of manufacture is low, delicious taste.
Invention scheme of the present invention is: a kind of preparation method of flexible package canned fish, and its step is as follows:
The treatment step of fish: fish is cleaned, after the peeling, forms waffle-like pattern with cutter on the two sides of fish body;
The making step of material juice: in the pot of heating, add vinegar 200g, white sugar 100g, salt 5g, cooking wine 50g, soy sauce 50g, fish soy sauce 50g, oyster sauce 50g and chicken extract 25g.Boil;
Cooking step: dip a small amount of edible oil with round-bottomed frying pan, put into pot, treat described edible oil heat after, seasoning matter is put into pot, carry out frying, wherein said seasoning matter comprises onion parts, garlic clove, ginger splices, Chinese prickly ash and aniseed; After treating described seasoning matter half ripe, the fish of handling well is placed on the described seasoning matter, waters described material juice on described fish then and do not have described fish body; After firing the boiling of material juice under the big fire state, continue big fire one minute more then, change little fiery state at last into and fire, cover pot cover, stewed five minutes slowly;
Packaging step: stewed good fish, vacuum-pumping and sealing with the digestion resistant bag; Use the fish of the every packed 95-105g of sack of 175 * 100 * 48mm specification then, or stewed good fish with the every packed 195-205g of the sack of 156 * 177 * 48mm specification;
Sterilisation step: adopt the full-automatic high-pressure retort, carry out sterilization according to the method for operating of the sterilization of canned food of routine.
Preferably, above-mentioned fish is how precious fish, perch or carp.
Preferably, described seasoning matter also comprises capsicum.
Preferably, the sterilization temperature of sterilisation step is 100 ℃, and constant temperature 60 minutes cools off and namely got described flexible package canned fish in 20 minutes to 35 ℃.
The selected raw material of the present invention simply should be got, and is of high nutritive value, and the purplish red light of color is aspect taste, sour, sweet, bright, tender; Make fish more tasty, increased mouthfeel more, fish also is rich in multiple nutritional components, and this vegetable is fit to everyone and eats.
The specific embodiment
Below in conjunction with the specific embodiment, the present invention is done further explanation.
Embodiment 1
Invention scheme of the present invention is: a kind of preparation method of flexible package canned fish, and its step is as follows:
The treatment step of fish: fish is cleaned, after the peeling, forms waffle-like pattern with cutter on the two sides of fish body;
The making step of material juice: in the pot of heating, add 150g vinegar, 80g white sugar, 3g salt, 30g cooking wine, 30g soy sauce, 30g fish soy sauce, 30g oyster sauce and 20g chicken extract, boil;
Cooking step: dip a small amount of edible oil with round-bottomed frying pan, put into pot, treat described edible oil heat after, seasoning matter is put into pot, carry out frying, wherein said seasoning matter comprises onion parts, garlic clove, ginger splices, Chinese prickly ash and aniseed; After treating described seasoning matter half ripe, the fish of handling well is placed on the described seasoning matter, waters described material juice on described fish then and do not have described fish body; After firing the boiling of material juice under the big fire state, continue big fire one minute more then, change little fiery state at last into and fire, cover pot cover, stewed five minutes slowly;
Packaging step: stewed good fish, vacuum-pumping and sealing with the digestion resistant bag; Use the fish of the every packed 95-105g of sack of 175 * 100 * 48mm specification then, or stewed good fish with the every packed 195-205g of the sack of 156 * 177 * 48mm specification;
Sterilisation step: adopt the full-automatic high-pressure retort, carry out sterilization according to the method for operating of the sterilization of canned food of routine.
The above fish is how precious fish, and seasoning matter also comprises capsicum; The sterilization temperature of sterilisation step is 100 ℃, and constant temperature 60 minutes cools off and namely got described flexible package canned fish in 20 minutes to 35 ℃.
Embodiment 2
A kind of preparation method of flexible package canned fish is characterized in that, its step is as follows:
The treatment step of fish: fish is cleaned, after the peeling, forms waffle-like pattern with cutter on the two sides of fish body;
The making step of material juice: in the pot of heating, add 250g vinegar, 120g white sugar, 8g salt, 60g cooking wine, 60g soy sauce, 60g fish soy sauce, 60g oyster sauce and 30g chicken extract, boil;
Cooking step: dip a small amount of edible oil with round-bottomed frying pan, put into pot, treat described edible oil heat after, seasoning matter is put into pot, carry out frying, wherein said seasoning matter comprises onion parts, garlic clove, ginger splices, Chinese prickly ash and aniseed; After treating described seasoning matter half ripe, the fish of handling well is placed on the described seasoning matter, waters described material juice on described fish then and do not have described fish body; After firing the boiling of material juice under the big fire state, continue big fire one minute more then, change little fiery state at last into and fire, cover pot cover, stewed five minutes slowly;
Packaging step: stewed good fish, vacuum-pumping and sealing with the digestion resistant bag; Use the fish of the every packed 95-105g of sack of 175 * 100 * 48mm specification then, or stewed good fish with the every packed 195-205g of the sack of 156 * 177 * 48mm specification;
Sterilisation step: adopt the full-automatic high-pressure retort, carry out sterilization according to the method for operating of the sterilization of canned food of routine.
The above fish is perch, and seasoning matter also comprises capsicum; The sterilization temperature of sterilisation step is 105 ℃, and constant temperature 60 minutes cools off and namely got described flexible package canned fish in 20 minutes to 30 ℃.
Embodiment 3
A kind of preparation method of flexible package canned fish is characterized in that, its step is as follows:
The treatment step of fish: fish is cleaned, after the peeling, forms waffle-like pattern with cutter on the two sides of fish body;
The making step of material juice: add vinegar 200g, white sugar 100g, salt 5g, cooking wine 50g, soy sauce 50g, fish soy sauce 50g, oyster sauce 50g and chicken extract 25g in the pot of heating and boil;
Cooking step: dip a small amount of edible oil with round-bottomed frying pan, put into pot, treat described edible oil heat after, seasoning matter is put into pot, carry out frying, wherein said seasoning matter comprises onion parts, garlic clove, ginger splices, Chinese prickly ash and aniseed; After treating described seasoning matter half ripe, the fish of handling well is placed on the described seasoning matter, waters described material juice on described fish then and do not have described fish body; After firing the boiling of material juice under the big fire state, continue big fire one minute more then, change little fiery state at last into and fire, cover pot cover, stewed five minutes slowly;
Packaging step: stewed good fish, vacuum-pumping and sealing with the digestion resistant bag; Use the fish of the every packed 95-105g of sack of 175 * 100 * 48mm specification then, or stewed good fish with the every packed 195-205g of the sack of 156 * 177 * 48mm specification;
Sterilisation step: adopt the full-automatic high-pressure retort, carry out sterilization according to the method for operating of the sterilization of canned food of routine.
The above fish is perch, and seasoning matter also comprises capsicum; The sterilization temperature of sterilisation step is 100 ℃, and constant temperature 60 minutes cools off and namely got described flexible package canned fish in 20 minutes to 35 ℃.
More than the preparation method's of a kind of flexible package canned fish provided by the invention embodiment is described in detail, used specific case herein principle of the present invention and embodiment are set forth, the explanation of above embodiment just is used for helping to understand method of the present invention and core concept thereof; Simultaneously, for one of ordinary skill in the art, according to thought of the present invention, part in specific embodiments and applications all can change.In sum, this description should not be construed as limitation of the present invention.
Claims (5)
1. the preparation method of a flexible package canned fish is characterized in that, its step is as follows:
The treatment step of fish: fish is cleaned, after the peeling, forms waffle-like pattern with cutter on the two sides of fish body;
The making step of material juice: in the pot of heating, add 150～250g vinegar, 80～120g white sugar, 3～8g salt, 30～60g cooking wine, 30～60g soy sauce, 30～60g fish soy sauce, 30～60g oyster sauce and 20～30g chicken extract, boil;
Cooking step: dip a small amount of edible oil with round-bottomed frying pan, put into pot, treat described edible oil heat after, seasoning matter is put into pot, carry out frying, wherein said seasoning matter comprises onion parts, garlic clove, ginger splices, Chinese prickly ash and aniseed; After treating described seasoning matter half ripe, the fish of handling well is placed on the described seasoning matter, waters described material juice on described fish then and do not have described fish body; After firing the boiling of material juice under the big fire state, continue big fire one minute more then, change little fiery state at last into and fire, cover pot cover, stewed five minutes slowly;
Packaging step: pack stewed good fish, vacuum-pumping and sealing with the digestion resistant bag;
Sterilisation step: adopt the full-automatic high-pressure retort, carry out sterilization according to the method for operating of the sterilization of canned food of routine.
2. the preparation method of flexible package canned fish according to claim 1 is characterized in that, described fish is how precious fish, perch or carp.
3. the preparation method of flexible package canned fish according to claim 1 is characterized in that, described seasoning matter also comprises capsicum.
4. the preparation method of flexible package canned fish according to claim 1 is characterized in that, the sterilization temperature of sterilisation step is 95～105 ℃, and constant temperature 60 minutes cooled off 20 minutes to 30～45 ℃, namely got described flexible package canned fish.
5. the preparation method of flexible package canned fish according to claim 1, it is characterized in that, prepare major ingredient by following parts by weight in the described cooking step: fish 800g, vinegar 200g, white sugar 100g, salt 5g, cooking wine 50g, soy sauce 50g, fish soy sauce 50g, oyster sauce 50g and chicken extract 25g.
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| CN2013102267135A CN103284224A (en) | 2013-06-08 | 2013-06-08 | Preparation method of flexible package canned fish |
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| CN2013102267135A CN103284224A (en) | 2013-06-08 | 2013-06-08 | Preparation method of flexible package canned fish |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104055159A (en) * | 2014-06-05 | 2014-09-24 | 四川省汇泉罐头食品有限公司 | Production process of air-dried canned fish |
| CN104187860A (en) * | 2014-08-21 | 2014-12-10 | 孙立民 | Preparation method of canned Qinghai lake naked carp |
| CN104382092A (en) * | 2014-11-27 | 2015-03-04 | 江南大学 | Production process of Mao saury instant product |
| CN104921183A (en) * | 2015-01-28 | 2015-09-23 | 中港（福建）水产食品有限公司 | Manufacturing method of a chicken juice flavored canned mackerel fillet |
| CN105494598A (en) * | 2015-12-19 | 2016-04-20 | 广东海宝罐头食品有限公司 | Canned fish and making method thereof |
Citations (6)
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| US4798728A (en) * | 1986-03-26 | 1989-01-17 | House Food Industrial Company Limited | Method of retort packaging broiled fish and product thereof |
| JPH0678720A (en) * | 1992-08-31 | 1994-03-22 | Showa Sangyo Co Ltd | Preparation of retort food of fish |
| CN1185903A (en) * | 1998-01-13 | 1998-07-01 | 北京克迷特技贸公司 | Production of soft canned freshwater fish |
| CN1817233A (en) * | 2005-10-14 | 2006-08-16 | 张任伟 | Preparation of big fish head |
| CN102805142A (en) * | 2012-08-10 | 2012-12-05 | 山东东方海洋科技股份有限公司 | Preparation method of liquid smoked fish soft cans |
| CN102919894A (en) * | 2012-11-09 | 2013-02-13 | 江南大学 | Processing method of instant sweet and sour fish capable of being preserved at normal temperature |
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2013
- 2013-06-08 CN CN2013102267135A patent/CN103284224A/en active Pending
Patent Citations (6)
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| US4798728A (en) * | 1986-03-26 | 1989-01-17 | House Food Industrial Company Limited | Method of retort packaging broiled fish and product thereof |
| JPH0678720A (en) * | 1992-08-31 | 1994-03-22 | Showa Sangyo Co Ltd | Preparation of retort food of fish |
| CN1185903A (en) * | 1998-01-13 | 1998-07-01 | 北京克迷特技贸公司 | Production of soft canned freshwater fish |
| CN1817233A (en) * | 2005-10-14 | 2006-08-16 | 张任伟 | Preparation of big fish head |
| CN102805142A (en) * | 2012-08-10 | 2012-12-05 | 山东东方海洋科技股份有限公司 | Preparation method of liquid smoked fish soft cans |
| CN102919894A (en) * | 2012-11-09 | 2013-02-13 | 江南大学 | Processing method of instant sweet and sour fish capable of being preserved at normal temperature |
Non-Patent Citations (1)
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| 孙艳新: "《大众菜》", 31 July 2005, 吉林摄影出版社, article "软烧糖醋鱼", pages: 57 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104055159A (en) * | 2014-06-05 | 2014-09-24 | 四川省汇泉罐头食品有限公司 | Production process of air-dried canned fish |
| CN104187860A (en) * | 2014-08-21 | 2014-12-10 | 孙立民 | Preparation method of canned Qinghai lake naked carp |
| CN104382092A (en) * | 2014-11-27 | 2015-03-04 | 江南大学 | Production process of Mao saury instant product |
| CN104921183A (en) * | 2015-01-28 | 2015-09-23 | 中港（福建）水产食品有限公司 | Manufacturing method of a chicken juice flavored canned mackerel fillet |
| CN105494598A (en) * | 2015-12-19 | 2016-04-20 | 广东海宝罐头食品有限公司 | Canned fish and making method thereof |
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