CN103719940A - Preparation method of canned fish - Google Patents
Preparation method of canned fish Download PDFInfo
- Publication number
- CN103719940A CN103719940A CN201410017628.2A CN201410017628A CN103719940A CN 103719940 A CN103719940 A CN 103719940A CN 201410017628 A CN201410017628 A CN 201410017628A CN 103719940 A CN103719940 A CN 103719940A
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- Prior art keywords
- fish
- preparation
- temperature
- canned fish
- canned
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Classifications
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- 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
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- 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
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
Abstract
The invention discloses a preparation method of a canned fish, and the preparation method comprises the steps: soaking and rinsing raw material fishes of which the heads, scales and internal organs are removed by using saline water, fermenting the fishes by yeast, drying the fishes at low temperature to a certain extent, then roasting the fishes at high temperature, canning samples, adding hot oil and immediately sealing the can, so as to obtain the canned fish. By utilizing the yeast for fermentation, not only can the fishy smell is reduced but also can the flavor of the canned fish is improved. By adopting low-temperature drying and then high-temperature roasting, the flavor and the quality of the canned fish are improved, and the preparation method adopts a way of adding the hot oil to directly seal the can without high-temperature sterilization, and the thus nutritive loss is avoided.
Description
Technical field
The preparation method who the present invention relates to a kind of canned fish, belongs to food processing technology field, relates in particular to a kind of method that mode by culture propagation, low temperature drying, high-temperature baking is prepared canned fish.
Background technology
Along with the continuous quickening of rhythm of life and work rhythm, instant food is subject to people's favor gradually.Therefore, the tinned food of convenience, health, nutrition, safety is more and more subject to consumer's approval, and canned aquatic products especially canned fish has become main tinned food.According to China Fisheries yearbook data information, show, the fish total output of China in 2012 has exceeded 2,600 ten thousand tons.But the kind of fish processed goods mainly concentrates on refrigerated products, dried product, sootiness goods, fish gruel and goods aspect thereof, and can product only accounts for 1% of aquatic products processing product, there is very large market expansion space.But traditional boiling canned fish, because flesh of fish fiber very thin after boiling is easily destroyed, causes Fish tissue to disperse, forming fragment affects sense organ; And fish fry can is because the unrighted acid of fish body in frying course is easily seeped in the oil of fried use, after Reusability, can cause like this peroxide value of product and oil consumption taste high especially; And the technique of canned fish, content and local flavor all do not have significantly to change in decades, and kind is too single, has hindered the survival and development of canned fish enterprise.
Summary of the invention
The object of the present invention is to provide the preparation method that a kind of mouthfeel is good, nutritious, have good organoleptic canned fish.
To achieve these goals, technical scheme of the present invention is:
The present invention is a kind of preparation method of canned fish, and it comprises the following steps: (1) fresh raw material fish, through decaptitating, after squama, internal organ, black film, utilizes the saline solution dipping rinsing 15-30 min of 3-5 times of fish body weight, drains; (2) fermentation: be placed in yeast juice and flood 1-2 min cleaning up the fish body draining, drain, then carry out heat-preservation fermentation; (3) low temperature drying: utilize hot blast to be dried the fish body fermenting; (4) high-temperature baking: utilize baking box to toast dried fish body; (5) tinning, heating oil, sealed cans: by after baked fish body tinning, add flavoring and deep fat sealed cans while hot, be prepared into canned fish.
In step (1), the concentration of saline solution is 10-15% (w/v), and dipping temperature is 5-10 ° of C.
In step (2), yeast is the one in torulopsis or Lu Shi yeast, and the concentration of yeast juice is 1-5% (w/v).
In step (2), described fermentation condition is: temperature is: 28-35 ° of C; Humidity is: 20-40%; Time is 18-36 h.
In step (3), described heated-air drying condition is: temperature is 50-70 ° of C, and the time is 4-8 h.
In step (4), described baking condition is: temperature is 150-200 ° of C, and the time is 8-15 min.
In step (5), described hot oil temperature is 80-90 ° of C.
Described raw material fish is fresh-water fishes or the fish that fat content is less than 8%.
Because the present invention adopts salt water rinse, fish body is carried out to pre-treatment, can effectively remove part watery blood and water-solubility protein in fish body, increase local flavor, by yeast-leavened mode, can reduce the fishlike smell of product again, product easily obtains consumer's approval, adopt the mode of low temperature drying and high-temperature baking, not only can increase the local flavor of product, and avoid generation and the digestion process Fish tissue of frying course oil consumption taste loose, reduce the oil consumption taste of product.In addition, the present invention, adding under the state of deep fat sealed cans while hot, avoids adopting traditional high temperature sterilization, can reduce the nutritive loss of product.Therefore the present invention has the following advantages:
1, the present invention adopts the rinsing of salt water retting and culture propagation, can reduce the fishlike smell of product.
2, the present invention adopts low temperature drying and high-temperature baking, can increase the local flavor of product, reduces peroxide value and the oil consumption taste of product.
3, the present invention does not adopt traditional high temperature sterilization mode, can reduce the nutritive loss of product.
Below in conjunction with subordinate list and specific embodiment, the present invention is further illustrated.
subordinate list explanation
Table 1 is the sensory evaluation of canned fish product;
Table 2 is the peroxide value of canned fish product.
The specific embodiment
embodiment 1
About 1kg indigo plant circle Scad, through decaptitating, scale, go after internal organ and black film, adding 3L w/v is 10% saline solution, under 5 ° of C, flood rinsing 30 min, after draining, be put in the torulopsis solution that contains 1% (w/v) and soak 2 min, drain, then transfer to fermentation 36 h in 28 ° of C climatic chambers (humidity is 40%), recycling drying box is dry 8 h under 50 ° of C, finally utilize baking box to toast 8 min under 200 ° of C, pack in glass canned food, the about 120 g left and right of every tank, add the deep fat of flavoring and 80 ° of C, sealed cans immediately, be prepared into canned fish product, product is carried out to sensory evaluation and determination of POV (placing after month at 37 ℃).
embodiment 2
About 1kg little yellow croaker, through decaptitating, scale, go after internal organ and black film, adding 5L w/v is 12% saline solution, under 10 ° of C, flood rinsing 20 min, after draining, be put in the torulopsis solution that contains 3% (w/v) and soak 1.5 min, drain, then transfer to fermentation 24h in 30 ° of C climatic chambers (humidity is 30%), recycling drying box is dry 6 h under 60 ° of C, be trimmed to suitable specification, finally utilize baking box to toast 10 min under 180 ° of C, pack in glass canned food, the about 120 g left and right of every tank, add the deep fat of flavoring and 85 ° of C, sealed cans immediately, be prepared into canned fish product, product is carried out to sensory evaluation and determination of POV (placing after month at 37 ℃).
embodiment 3
About 1kg Tilapia mossambica, through decaptitating, scale, go after internal organ and black film, adding 5L w/v is 15% saline solution, under 10 ° of C, flood rinsing 15 min, after draining, be put in the Lu Shi yeast soln that contains 5% (w/v) and soak 1 min, drain, then transfer to fermentation 18h in 35 ° of C climatic chambers (humidity is 20%), recycling drying box is dry 4 h under 70 ° of C, be trimmed to suitable specification, finally utilize baking box to toast 12 min under 150 ° of C, pack in tinplate can, the about 120 g left and right of every tank, add the deep fat of flavoring and 90 ° of C, sealed cans immediately, be prepared into canned fish product, product is carried out to sensory evaluation and determination of POV (placing after month at 37 ℃).
the reference examples 1 (Fish Filets in Hot Chili Oil can) of traditional methods
About 1kg Tilapia mossambica, through decaptitating, scaling, going after internal organ and black film, through clear water rinsing, after draining, pack in tinplate can, after 100 ° of C boiling dehydrations, the clean soup juice of tank switching drop, add baste, vacuum sealing, under 121 ° of C, high-temperature sterilization 30 min, are prepared into Fish Filets in Hot Chili Oil canned pack, the about 150 g left and right of every tank, carry out sensory evaluation and determination of POV (placing after month at 37 ℃) to product.
the reference examples 2 (fish fry can) of traditional methods
About 1kg Tilapia mossambica, through decaptitating, scale, go after internal organ and black film, through clear water rinsing, after draining, be placed in baste and be mixed, then dropping into temperature is fried 8min in 180 ° of C oil cauldrons, pull out and drain, pack in tinplate can, the about 120 g left and right of every tank, add flavored oils, vacuum sealing, under 121 ° of C, high-temperature sterilization 15 min, are prepared into fish fry canned pack, the about 120 g left and right of every tank, carry out sensory evaluation and determination of POV (placing after month at 37 ℃) to product.
The preparation of canned fish adopts boiling or fried processing technology conventionally, and because flesh of fish fiber is thinner, after boiling, Fish tissue easily disperses, and while pouring out from can, often becoming fragment affects sense organ; If adopt fried mode, the unrighted acid in fish body is easily seeped in the oil of fried use, can cause like this oil consumption taste of product high especially after Reusability; And the fishy smell in canned fish also the consumer groups of product be restricted.For these problems, this patent utilizes salt water rinse and yeast-leavened mode to carry out pre-treatment to fish body, and the processing technology of recycling low temperature drying and high-temperature baking is prepared canned fish, not only reduces the fishlike smell of product, can also improve local flavor and the quality of product.Color and luster, flavour and smell, the tissue morphologies etc. of the sensory evaluation group forming through 10 people to product are evaluated, and result shows that canned fish prepared by the present invention can obtain popular welcome (table 1).And the canned fish prepared of the present invention places after one month in insulation at 37 ℃, the peroxide value of product is starkly lower than fish fry can, approaches, far below the national standard (20 meq/kg) of edible oil with Fish Filets in Hot Chili Oil can.
In sum, the present invention by decaptitating, the raw material fish of squama, internal organ and black film utilizes salt water rinse, culture propagation, low temperature drying to a certain extent, by high-temperature baking, tinning, adds deep fat sealed cans while hot, is prepared into canned fish.Product of the present invention has good local flavor and quality, and the method will be for utilizing the Optimization of Low Value Fish processing of rising in value to open up new way.
Above are only specific embodiments of the invention, but design concept of the present invention is not limited to this, allly utilizes this design to carry out the change of unsubstantiality to the present invention, all should belong to the behavior of invading protection domain of the present invention.
The sensory evaluation of table 1 canned fish product
The peroxide value (POV preserves one month for 37 ℃) of table 2 canned fish product
Claims (8)
1. a preparation method for canned fish, is characterized in that: it comprises the following steps: (1) is cleaned: fresh raw material fish, through decaptitating, after squama, internal organ, black film, utilizes the saline solution dipping rinsing 15-30 min of 3-5 times of fish body weight, drains; (2) fermentation: be placed in yeast juice and flood 1-2 min cleaning up the fish body draining, drain, then carry out heat-preservation fermentation; (3) low temperature drying: utilize hot blast to be dried the fish body fermenting; (4) high-temperature baking: utilize high temperature to toast dried fish body; (5) tinning, heating oil, sealed cans: by after baked fish body tinning, add after flavoring and deep fat and sealed cans while hot, be prepared into canned fish.
2. the preparation method of canned fish as claimed in claim 1, is characterized in that: in step (1), the concentration of saline solution is 10-15% (w/v), and dipping temperature is 5-10 ° of C.
3. the preparation method of canned fish as claimed in claim 1, is characterized in that: in step (2), yeast is the one in torulopsis or Lu Shi yeast, and the concentration of yeast juice is 1-5% (w/v).
4. the preparation method of canned fish as claimed in claim 1, is characterized in that: in step (2), described fermentation condition is: temperature is: 28-35 ° of C; Humidity is: 20-40%; Time is 18-36 h.
5. the preparation method of canned fish as claimed in claim 1, is characterized in that: in step (3), described heated-air drying condition is: temperature is 50-70 ° of C, and the time is 4-8 h.
6. the preparation method of canned fish as claimed in claim 1, is characterized in that: in step (4), described baking condition is: temperature is 150-200 ° of C, and the time is 8-12 min.
7. the preparation method of canned fish as claimed in claim 1, is characterized in that: in step (5), described hot oil temperature is 80-90 ° of C.
8. the preparation method of canned fish as claimed in claim 1, is characterized in that: described raw material fish is fresh-water fishes or the fish that fat content is less than 8%.
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| CN201410017628.2A CN103719940B (en) | 2014-01-15 | 2014-01-15 | The preparation method of canned fish |
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| CN201410017628.2A CN103719940B (en) | 2014-01-15 | 2014-01-15 | The preparation method of canned fish |
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| CN103719940A true CN103719940A (en) | 2014-04-16 |
| CN103719940B CN103719940B (en) | 2016-04-20 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902794A (en) * | 2018-07-24 | 2018-11-30 | 江南大学 | A kind of preparation method of high-quality canned fish |
| CN112273594A (en) * | 2020-10-14 | 2021-01-29 | 自然资源部第三海洋研究所 | Instant flavored fermented fish soft can and preparation method thereof |
| CN112971058A (en) * | 2021-03-31 | 2021-06-18 | 晋江市华丰食品有限公司 | Processing method of canned fish |
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2014
- 2014-01-15 CN CN201410017628.2A patent/CN103719940B/en active Active
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| CN101002616A (en) * | 2007-01-16 | 2007-07-25 | 大连集祥食品有限公司 | Pickled food made of anchovy, and its production method |
| CN101444309A (en) * | 2007-11-27 | 2009-06-03 | 天津市中英保健食品有限公司 | Method for preparing fresh-water mandarin fish food |
| CN101744316A (en) * | 2009-12-18 | 2010-06-23 | 暨南大学 | Fermented low-salt semi-dried tilapia mossambica, processing method thereof and application thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902794A (en) * | 2018-07-24 | 2018-11-30 | 江南大学 | A kind of preparation method of high-quality canned fish |
| CN112273594A (en) * | 2020-10-14 | 2021-01-29 | 自然资源部第三海洋研究所 | Instant flavored fermented fish soft can and preparation method thereof |
| CN112971058A (en) * | 2021-03-31 | 2021-06-18 | 晋江市华丰食品有限公司 | Processing method of canned fish |
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| CN103719940B (en) | 2016-04-20 |
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Inventor after: Weng Wuyin Inventor after: Lin Hai Inventor before: Weng Wuyin |
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Effective date of registration: 20161014 Address after: 528325 Shunde City, Foshan District, East Village, Xing Xing Town Patentee after: Guangdong Ganzhu Can Co., Ltd. Address before: Yinjiang road in Jimei District of Xiamen City, Fujian Province, No. 185 361021 Patentee before: Jimei University |