CN103719923A - Fish skin can and production technology thereof - Google Patents
Fish skin can and production technology thereof Download PDFInfo
- Publication number
- CN103719923A CN103719923A CN201210405308.5A CN201210405308A CN103719923A CN 103719923 A CN103719923 A CN 103719923A CN 201210405308 A CN201210405308 A CN 201210405308A CN 103719923 A CN103719923 A CN 103719923A
- Authority
- CN
- China
- Prior art keywords
- grams
- fish
- skin
- production technology
- baste
- 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
- 238000005516 engineering process Methods 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 235000013599 spices Nutrition 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 244000269722 Thea sinensis Species 0.000 claims description 3
- 239000008157 edible vegetable oil Substances 0.000 claims description 3
- 238000009472 formulation Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 claims description 3
- 229910052753 mercury Inorganic materials 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 2
- 235000002566 Capsicum Nutrition 0.000 claims description 2
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 2
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 2
- 239000006002 Pepper Substances 0.000 claims description 2
- 235000016761 Piper aduncum Nutrition 0.000 claims description 2
- 235000017804 Piper guineense Nutrition 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims description 2
- 235000008184 Piper nigrum Nutrition 0.000 claims description 2
- 244000223014 Syzygium aromaticum Species 0.000 claims description 2
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 2
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims description 2
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 2
- 238000003556 assay Methods 0.000 claims description 2
- 235000008397 ginger Nutrition 0.000 claims description 2
- 235000021552 granulated sugar Nutrition 0.000 claims description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 2
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 2
- 239000004223 monosodium glutamate Substances 0.000 claims description 2
- 235000019991 rice wine Nutrition 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 235000013555 soy sauce Nutrition 0.000 claims description 2
- 241000251468 Actinopterygii Species 0.000 abstract description 8
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 239000006227 byproduct Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 description 7
- 239000000126 substance Substances 0.000 description 4
- 238000001816 cooling Methods 0.000 description 3
- 239000013505 freshwater Substances 0.000 description 2
- 208000006558 Dental Calculus Diseases 0.000 description 1
- 235000019733 Fish meal Nutrition 0.000 description 1
- 241000252498 Ictalurus punctatus Species 0.000 description 1
- 241000276707 Tilapia Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 239000004467 fishmeal Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a production technology of a fish skin can, which sufficiently utilizes values of high protein and high calcium content of fish skin, produces a fish skin can capable of being preserved at normal temperature, improves use values of by-products, such as fish steaks, fish skin and the like, produced during processing, and not only provides delicious can food for people and benefits the society, but also improves the economic benefit of enterprises.
Description
Affiliated field
The invention belongs to field of processing of aquatic products, be specifically related to a kind of formula and production technology thereof of fish-skin can.
Background technology
China current fresh-water fishes processing factory processing fillet, approximately need to process tens of tons of fresh-water fishes every day, the accessory substances such as the steck producing in fillet process, fish-skin account for 60% of processing total amount, wherein fish-skin accounts for 20-23% left and right, at present this part accessory substance is all used for processing fish meal, additive as feed is used for livestock and poultry, aquaculture, and this low value-added utilization, has caused the waste of resource.Chinese patent 200610124622.0 < < freezing Tilapia Fillet and processing method > > thereof, 200710034397.6 < < channel catfish ictalurus punctatus deepfreezed fillets and processing technology > > etc. do not refer to the problem of the further utilization of the accessory substances such as the steck that produces in fillet process, fish-skin.
The object of the invention is to: make full use of the high protein of fish-skin, the value of high calcium content, produce the fish-skin can of preservation under a kind of energy normal temperature, the value of the accessory substances such as the steck producing in raising fillet process, fish-skin, not only for people provide new delicious tinned food, benefit the society, and improved the economic benefit of enterprise.
Technology contents
1, the technological process of production:
Got the fish-skin of fillet → clean → stripping and slicing → pickle → fried → immerse baste → tinning of weighing → add baste → exhaust sealing → check → sterilization → cooling → check → case.
2, technology content:
After selecting fresh or freezing good fish-skin to clean in clean water, be cut into the bulk of the about 3cm of every block length, block fish-skin is invaded in baste and invaded bubble, pickle approximately 1 hour, then the edible oil of putting into approximately 180 ℃ of oil temperatures explodes to tea yellow, immersed while hot in baste and taken out drop juice after approximately 1 minute, the ratio that adds 8 grams of flavorings in the 190 grams of fish-skins again tinning of weighing, (flexible package canned vacuum 300 millimetress of mercury that are vented to are with lower sealing), when 30 ℃ of can temperature >, carry out high-temperature sterilization, 118 ℃ of sterilization temperatures, 40 minutes time, be cooled to 40 ℃ of warehouse-ins of casing after the assay was approved below.
Formulation of flavoring liquid and manufacture craft:
Get soy sauce 40kg, yellow rice wine 40kg, refined salt 1.5kg, white granulated sugar 25kg, spice water 8kg, monosodium glutamate 0.5kg is fully uniformly mixed becomes baste.
Spice water formula and manufacture craft:
30 grams, cassia bark, 200 grams of dried orange peels, 30 grams of spiceleafs, 2000 grams, ginger, 1000 grams of chives, 50 grams, Chinese prickly ash, 50 grams, pepper, 10 grams of cloves, add water 10kg, boils the concentrated spice water of making 8kg on slow fire.
Specific implementation method
1, the production procedure of fish-skin can:
Fish-skin → clean → stripping and slicing → pickle → fried → immerse baste → tinning of weighing → add baste → exhaust sealing → check → sterilization → cooling → check → case.
2, the technology of fish-skin can:
(1) pretreatment of raw material
Select fresh or freezing good fish-skin, be cut into the bulk of the about 3cm of every block length, fish-skin is invaded to baste and fully mix thoroughly, pickle 1 hour.
(2) fried
Fish-skin is put into the edible oil of approximately 180 ℃ of oil temperatures, exploded to tea yellow.
(3) invade liquid
While hot fish-skin is immersed in baste, after approximately 1 minute, take out drop juice.
(4) tinning
By 190 grams of fried fish tartar souce skins, add 8 grams of tinnings of baste, make fish-skin marshalling in tank, guarantee 198 grams/tank of net weight (slack tank must by SSOP requirement cleaning and sterilizing).
(5) vented closure
Exhaust vacuum is to the following capping of 300 millimetres of mercury.
(6) check
Whether organoleptic examination sealing is good.
(7) sterilization
The above cans of 30 ℃ of initial temperature are put into the sterilization kettle 40 minutes that temperature reaches 118 ℃.
(8) cooling
Be cooled to below 40 ℃.
(9) sampling inspection
Press national Specification, check before dispatching from the factory.
(10) vanning
Adopt corrugated case, every 24 bottles or by the specification vanning of customer requirement.
Claims (3)
1., a kind of fish-skin can and production technology thereof, the feature of its technology is: after selecting fresh or freezing good fish-skin to clean in clean water, be cut into the bulk of the about 3cm of every block length, block fish-skin is invaded in baste and invaded bubble, pickle approximately 1 hour, then the edible oil of putting into approximately 180 ℃ of oil temperatures explodes to tea yellow, immersed while hot in baste and taken out drop juice after approximately 1 minute, the ratio that adds 8 grams of flavorings in the 190 grams of fish-skins again tinning of weighing, (flexible package canned vacuum 300 millimetress of mercury that are vented to are with lower sealing), when 30 ℃ of can temperature >, carry out high-temperature sterilization, 118 ℃ of sterilization temperatures, 40 minutes time, be cooled to 40 ℃ of warehouse-ins of casing after the assay was approved below.
2. according to a kind of fish-skin can and the production technology thereof of claim 1, it is characterized in that: described formulation of flavoring liquid and manufacture craft are: get soy sauce 40kg, yellow rice wine 40kg, refined salt 1.5kg, white granulated sugar 25kg, spice water 8kg, monosodium glutamate 0.5kg is fully uniformly mixed becomes baste.
3. according to a kind of fish-skin can and the production technology thereof of claim 1 or 2, it is characterized in that: described spice water formula and manufacture craft are: 30 grams, cassia bark, 200 grams of dried orange peels, 30 grams of spiceleafs, 2000 grams, ginger, 1000 grams of chives, 50 grams, Chinese prickly ash, 50 grams, pepper, 10 grams of cloves, add water 10kg, on slow fire, boil the concentrated spice water of making 8kg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210405308.5A CN103719923A (en) | 2012-10-16 | 2012-10-16 | Fish skin can and production technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210405308.5A CN103719923A (en) | 2012-10-16 | 2012-10-16 | Fish skin can and production technology thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103719923A true CN103719923A (en) | 2014-04-16 |
Family
ID=50444417
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210405308.5A Pending CN103719923A (en) | 2012-10-16 | 2012-10-16 | Fish skin can and production technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103719923A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146556A (en) * | 2015-07-17 | 2015-12-16 | 四川大学 | Ready-to-eat flavored fish skin and preparation method thereof |
| CN105707754A (en) * | 2016-03-30 | 2016-06-29 | 宁波大学 | Instant squid skin sauce and preparation method thereof |
| CN105962308A (en) * | 2016-05-09 | 2016-09-28 | 青岛福富通食品有限公司 | Deep sea fish skin sauce and preparation technology thereof |
-
2012
- 2012-10-16 CN CN201210405308.5A patent/CN103719923A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146556A (en) * | 2015-07-17 | 2015-12-16 | 四川大学 | Ready-to-eat flavored fish skin and preparation method thereof |
| CN105146556B (en) * | 2015-07-17 | 2018-12-25 | 四川大学 | A kind of instant flavour fish-skin and preparation method thereof |
| CN105707754A (en) * | 2016-03-30 | 2016-06-29 | 宁波大学 | Instant squid skin sauce and preparation method thereof |
| CN105707754B (en) * | 2016-03-30 | 2019-10-25 | 宁波大学 | A kind of instant squid skin sauce and preparation method thereof |
| CN105962308A (en) * | 2016-05-09 | 2016-09-28 | 青岛福富通食品有限公司 | Deep sea fish skin sauce and preparation technology thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140416 |