CN103637254A - Preparation technology of canned soy-sauce braised carp soft - Google Patents
Preparation technology of canned soy-sauce braised carp soft Download PDFInfo
- Publication number
- CN103637254A CN103637254A CN201310630900.XA CN201310630900A CN103637254A CN 103637254 A CN103637254 A CN 103637254A CN 201310630900 A CN201310630900 A CN 201310630900A CN 103637254 A CN103637254 A CN 103637254A
- Authority
- CN
- China
- Prior art keywords
- carp
- fish
- soft
- soy
- preparation technology
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
Abstract
The invention relates to the technical field of aquatic product processing, and particularly relates to a preparation technology of canned soy-sauce braised carp soft. The preparation technology of canned soy-sauce braised carp soft comprises the following steps: slaughtering and cleaning of raw carp, dicing, salting, deep frying, bagging, exhausting and sealing and sterilizing and cooling. The canned soy-sauce braised carp soft is processed mainly based on the soy-sauce braising process characteristics in the cooking technology of the country. The carp dices are salted and deep-fried before being put into a cooking bag made of a multi-layer composite film of polyester, aluminum foil, polyamide and the like; and after the treatment of exhausting, sealing, sterilizing and cooling, a novel canned food is obtained. With soft can package, the canned soy-sauce braised carp soft is convenient to carry and sanitary and beautiful, and the original flavor of the carp product can be maintained; the preparation technology has the characteristics of simple process, convenience in operation, long shelf life and the like. The canned soy-sauce braised carp soft prepared by the technology provided by the invention is treated by the salting process and deep-fried with sauce so that the nutrition of the carp is stored well, and the carp is crispy and delicious with fresh and tender meat, unique flavor, abundant nutrition and relatively good mouthfeel and is suitable for the people of all ages; moreover, the canned soy-sauce braised carp soft is ready to eat and is a brand new aquatic product with high nutritional value.
Description
Technical field
The present invention relates to technical field of aquatic product processing, be specifically related to a kind of preparation technology of braised carp in brown sauce foods packed in carton containers.
Background technology
The protein of carp not only content is high, and quality is also good, and human body digestibility can reach 96%, and can supply with human body essential amino acid, mineral matter, vitamin A and vitamin D; In every 1043 killifisses, contain 76.9 grams of moisture, protein 17.6 grams, fatty 4.I gram, 1.1 grams of ash contents, 0.5 gram, carbohydrate, dehydroretinol 5 micrograms, the dizzy element of sulphur is milligram O.03, and riboflavin is milligram O.09,50 milligrams of calcium, 334 milligrams, potassium, sodium 53.7 milligrams, 33 milligrams, magnesium, iron l milligram, 0.05 milligram, manganese, 2.08 milligrams, zinc, 0.06 milligram of copper, 204 milligrams, phosphorus; Selenium 15.38 micrograms, 2.7 milligrams of niacins.The edible meat of carp is delicate, and delicious is nutritious, and human body is benefited.Carp whole body can be used as medicine, and can treat cirrhosis, ascites, oedema, chronic nephritis, cough and asthma, nosebleed epistaxis, gastric disorder causing nausea and tell food, tympanitis etc.The suitable appetite of carp is low, the too tired and depressed person of work is edible, and milk lacked, coughed that the disorder such as to breathe heavily edible especially suitable trouble cardiac edema, nutritional edema, beriberi oedema, forepart pregnant women oedema, nephritic dropsy, icterohepatitis, cirrhotic ascites, fetal irritability, postpartum.The fat of carp mostly is unrighted acid, can well reduce cholesterol, and carp is rich in cobalamin and phosphorus, can reduce cholesterol, can prevent and treat artery sclerosis, coronary heart disease, therefore, eats fish more and can have good health and a long life.
The processing of braised carp in brown sauce foods packed in carton containers, mainly adopts craft feature braised in soy sauce in China's cooking skill.Fried reinstalling in the retort pouch of being made by multi-layer compound films such as polyester, aluminium foil, polyamide after the first salt marsh of fish piece, through exhaust, sealing, sterilization, the cooling and novel tank head food made.The features such as foods packed in carton containers is packed, not only easy to carry, and health is attractive in appearance, and can also keep original local flavor of fish product, has technique simple, easy to operate, and shelf life is long.The braised carp in brown sauce foods packed in carton containers preparation technology of preparation of the present invention carries out fried owing to adopting salt marsh technique and being equipped with baste, make the nutrition of carp intact, crisp-fried is delicious, Fresh & Tender in Texture, unique flavor, nutritious, taste good and all-ages, opening instant is a kind of brand-new aquatic products that are of high nutritive value.
Summary of the invention
The object of the invention is in order to overcome the problems such as carp product taste prepared by existing carp preparation technology is single, mouthfeel is poor, a kind of preparation technology of braised carp in brown sauce foods packed in carton containers is provided, carp product special taste prepared by the preparation technology of braised carp in brown sauce foods packed in carton containers of the present invention, applicable Chinese taste, nutrition is complete, long shelf-life, and open instant, and all-ages.
In order to reach foregoing invention object, the present invention is by the following technical solutions: a kind of preparation technology of braised carp in brown sauce foods packed in carton containers, preparation technology's flow process of described braised carp in brown sauce foods packed in carton containers comprises the following steps: raw material fish → slaughter, clean → stripping and slicing → salt marsh → fried → pack → exhaust, sealing → sterilization, cooling.→ product inspection warehouse-in.
Be specially:
(1) raw material is checked and accepted: select that fish body is complete, smell is normal, muscle is flexible, freshness is good, fresh carp more than every 250g, must not use rotten fish.
(2) fish is first scraped off to fish scale, then except decaptitating, tail, fin, gill, in circulating water, wash away black film, blood stains in surface impurity and abdominal cavity.
(3) the fish piece into about 5.5cm length by clean fish body crosscut, then clean once.(4) the fish piece after processing is carried out to salt marsh, adopt dry salting, batching and the mixing of fish piece are mixed thoroughly, about 5-10 of salt marsh time minute (by fish block size, controlling).(5) oil is put into iron pan and be heated to 180-210 ℃, it is fried that the ratio of fish and oil is that 1:10 carries out, about 3-6 minute of fried time, explode to fish piece surface, be golden yellow for spend, can pull out drain cooling.(6) with bamboo chopsticks illness fish piece, put into carefully bag, often packed (200+(-) 5) g, during pack, require each position collocation evenly, and notice that sack and fish piece separate, in order to avoid cause sack soup juice to pollute.(7) by install fish piece bag at 96 kPa vacuum lower sealings, the time is 10 seconds.(8) after vacuum involution, static 05 can put into cannery retort, sterilizing type is 15`-90`-back-pressure, and 147kPa/115 ℃ takes out at ventilation airing after sterilization, is cooled to 40 ℃ of left and right.(9) packet-by-packet check the adhesion situation of bag wall and fish piece, as tight one explanation sterilization between the two achieves the goal.Reject fat bag, leak-off pocket, puts packaging bag by manufactured goods, heat sealing, and finished product is cased and in cool place, is dried place's preservation.
The specific embodiment:
Preparation technology is as follows: raw material fish → slaughter, clean → stripping and slicing → salt marsh → fried → pack → exhaust, sealing → sterilization, cooling.→ product inspection warehouse-in.
(1) raw material is checked and accepted: select that fish body is complete, smell is normal, muscle is flexible, freshness is good, fresh carp more than every 250g, must not use rotten fish.
(2) fish is first scraped off to fish scale, then except decaptitating, tail, fin, gill, in circulating water, wash away black film, blood stains in surface impurity and abdominal cavity.
(3) the fish piece into about 5.5cm length by clean fish body crosscut, then clean once.(4) the fish piece after processing is carried out to salt marsh, adopt dry salting, batching and the mixing of fish piece are mixed thoroughly, about 5-10 of salt marsh time minute (by fish block size, controlling).(5) oil is put into iron pan and be heated to 180-210 ℃, it is fried that the ratio of fish and oil is that 1:10 carries out, about 3-6 minute of fried time, explode to fish piece surface, be golden yellow for spend, can pull out drain cooling.(6) with bamboo chopsticks illness fish piece, put into carefully bag, often packed (200+(-) 5) g, during pack, require each position collocation evenly, and notice that sack and fish piece separate, in order to avoid cause sack soup juice to pollute.(7) by install fish piece bag at 96 kPa vacuum lower sealings, the time is 10 seconds.(8) after vacuum involution, static 05 can put into cannery retort, sterilizing type is 15`-90`-back-pressure, and 147kPa/115 ℃ takes out at ventilation airing after sterilization, is cooled to 40 ℃ of left and right.(9) packet-by-packet check the adhesion situation of bag wall and fish piece, as tight one explanation sterilization between the two achieves the goal.Reject fat bag, leak-off pocket, puts packaging bag by manufactured goods, heat sealing, and finished product is cased and in cool place, is dried place's preservation.
Owing to having adopted technique scheme, the invention has the beneficial effects as follows:
(1) preparation technology is unique and simple;
(2) the braised carp in brown sauce nutrition leak that preparation technology obtains is few, is of high nutritive value;
(3) the braised carp in brown sauce taste good that the preparation technology of braised carp in brown sauce foods packed in carton containers prepares and all-ages;
(4) the braised carp in brown sauce delicious meat that the preparation technology of braised carp in brown sauce foods packed in carton containers prepares, nutrition is intact, crisp-fried is delicious, Fresh & Tender in Texture, and unique flavor is nutritious, and taste good and all-ages, opens instant.
The processing of braised carp in brown sauce foods packed in carton containers, mainly adopts craft feature braised in soy sauce in China's cooking skill.Fried reinstalling in the retort pouch of being made by multi-layer compound films such as polyester, aluminium foil, polyamide after the first salt marsh of fish piece, through exhaust, sealing, sterilization, the cooling and novel tank head food made.The features such as foods packed in carton containers is packed, not only easy to carry, and health is attractive in appearance, and can also keep original local flavor of fish product, has technique simple, easy to operate, and shelf life is long.The braised carp in brown sauce foods packed in carton containers preparation technology of preparation of the present invention carries out fried owing to adopting salt marsh technique and being equipped with baste, make the nutrition of carp intact, crisp-fried is delicious, Fresh & Tender in Texture, unique flavor, nutritious, taste good and all-ages, opening instant is a kind of brand-new aquatic products that are of high nutritive value.
Claims (1)
1. the preparation technology of a braised carp in brown sauce foods packed in carton containers, it is characterized in that, the preparation technology of described braised carp in brown sauce foods packed in carton containers comprises the following steps: raw material fish → slaughter, clean → stripping and slicing → salt marsh → fried → pack → exhaust, sealing → sterilization, cooling → product inspection warehouse-in;
(1) raw material is checked and accepted: select that fish body is complete, smell is normal, muscle is flexible, freshness is good, fresh carp more than every 250g, must not use rotten fish;
(2) fish is first scraped off to fish scale, then except decaptitating, tail, fin, gill, in circulating water, wash away black film, blood stains in surface impurity and abdominal cavity;
(3) the fish piece into about 5.5cm length by clean fish body crosscut, then clean once;
(4) the fish piece after processing is carried out to salt marsh, adopt dry salting, batching and the mixing of fish piece are mixed thoroughly, about 5-10 of salt marsh time minute (by fish block size, controlling);
(5) oil is put into iron pan and be heated to 180-210 ℃, it is fried that the ratio of fish and oil is that 1:10 carries out, about 3-6 minute of fried time, explode to fish piece surface, be golden yellow for spend, can pull out drain cooling;
(6) with bamboo chopsticks illness fish piece, put into carefully bag, often packed (200+(-) 5) g, during pack, require each position collocation evenly, and notice that sack and fish piece separate, in order to avoid cause sack soup juice to pollute;
(7) by install fish piece bag at 96 kPa vacuum lower sealings, the time is 10 seconds;
(8) after vacuum involution, static 05 can put into cannery retort, sterilizing type is 15`-90`-back-pressure, and 147kPa/115 ℃ takes out at ventilation airing after sterilization, is cooled to 40 ℃ of left and right;
(9) packet-by-packet check the adhesion situation of bag wall and fish piece, as between the two closely one explanation sterilization achieve the goal, reject fat bag, leak-off pocket, puts packaging bag by manufactured goods, heat sealing, the finished product dry place preservation in cool place of casing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310630900.XA CN103637254A (en) | 2013-12-02 | 2013-12-02 | Preparation technology of canned soy-sauce braised carp soft |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310630900.XA CN103637254A (en) | 2013-12-02 | 2013-12-02 | Preparation technology of canned soy-sauce braised carp soft |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103637254A true CN103637254A (en) | 2014-03-19 |
Family
ID=50242661
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310630900.XA Pending CN103637254A (en) | 2013-12-02 | 2013-12-02 | Preparation technology of canned soy-sauce braised carp soft |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103637254A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187859A (en) * | 2014-07-22 | 2014-12-10 | 安徽富煌三珍食品集团有限公司 | Manufacturing method of Chaohu anabarilius flavor fillet |
| CN106261967A (en) * | 2016-08-17 | 2017-01-04 | 郑州子非鱼食品有限公司 | A kind of processing method of quick-frozen braised the Yellow River Cyprinus carpio |
| CN107969651A (en) * | 2017-11-11 | 2018-05-01 | 梁苑春 | A kind of canned stewed carp |
| CN110140897A (en) * | 2019-06-06 | 2019-08-20 | 大连工业大学 | A kind of production method of self-heating stewed fish with brown sauce |
| 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 |
-
2013
- 2013-12-02 CN CN201310630900.XA patent/CN103637254A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187859A (en) * | 2014-07-22 | 2014-12-10 | 安徽富煌三珍食品集团有限公司 | Manufacturing method of Chaohu anabarilius flavor fillet |
| CN106261967A (en) * | 2016-08-17 | 2017-01-04 | 郑州子非鱼食品有限公司 | A kind of processing method of quick-frozen braised the Yellow River Cyprinus carpio |
| CN107969651A (en) * | 2017-11-11 | 2018-05-01 | 梁苑春 | A kind of canned stewed carp |
| CN110140897A (en) * | 2019-06-06 | 2019-08-20 | 大连工业大学 | A kind of production method of self-heating stewed fish with brown sauce |
| 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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107125620B (en) | Electric roast chicken breast suitable for body-building crowd and preparation method thereof | |
| JP2004242586A (en) | Method for producing processed food, composite food thereof or juice | |
| CN103549493B (en) | Making method for quick-frozen seasoned sliced Pneumatophorus japonicus food | |
| CN103637254A (en) | Preparation technology of canned soy-sauce braised carp soft | |
| CN104013015A (en) | Making method of saute spicy chicken | |
| CN101380124A (en) | Making method of instant crisp fried, tingle and hot croaker | |
| CN103689661A (en) | Instant double-pepper fish head and production method thereof | |
| CN104366588A (en) | High-dietary fiber seaweed fish ball and preparation method thereof | |
| KR101141784B1 (en) | Canned seafood for lunch box and manufacturing method thereof | |
| CN104095249A (en) | Fish maw product and preparation method thereof | |
| KR20100094237A (en) | The making method and nutrition engraulis japonica snack | |
| KR101652424B1 (en) | Soy sauce marinated crab flavored sauce and frozen rice using the same | |
| CN103704777A (en) | Preparation method of deep-fried salmon steaks | |
| CN104286959A (en) | Preparation method of leisure grain-marinated sturgeons | |
| CN108703356A (en) | A kind of tomato beef sauce and its processing method | |
| CN104126813A (en) | Chicken feet with pickled peppers and preparation method thereof | |
| KR101137597B1 (en) | Method of canning for instant konnyaku and instant canned konnyaku | |
| CN107279765A (en) | A kind of food containing the flesh of fish and mutton and preparation method thereof | |
| CN104126814A (en) | Chicken fillets with pickled peppers and preparation method thereof | |
| CN104366402A (en) | pickled bamboo shoots | |
| CN105166744A (en) | Nutritional purple sweet potato sandwich preparing method | |
| CN104957673B (en) | A kind of minced fillet sushi and preparation method thereof | |
| CN101108010B (en) | Fresh convenient coarse grain powder with beef | |
| CN106107612B (en) | Hamburger egg and production method and system of a kind of high nutrition long shelf-life | |
| KR20140107005A (en) | Method for Manufacturing Nourishment Steamed Rice by Toast using Apparatus |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140319 |