CN103750393A - Manufacturing method for spicy red sea bream can - Google Patents
Manufacturing method for spicy red sea bream can Download PDFInfo
- Publication number
- CN103750393A CN103750393A CN201110461955.3A CN201110461955A CN103750393A CN 103750393 A CN103750393 A CN 103750393A CN 201110461955 A CN201110461955 A CN 201110461955A CN 103750393 A CN103750393 A CN 103750393A
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- CN
- China
- Prior art keywords
- porgy
- spice
- fried
- weight
- sea bream
- 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.)
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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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- 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)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention provides a manufacturing method for a spicy red sea bream can. The invention is characterized in that the spicy red sea bream can comprises, by weight, 90 to 95% of red sea bream, 2 to 3% of refined salt, 2 to 4% of refined soybean oil, 0.3 to 0.5% hot red pepper powder and 0.3 to 0.5% of spice, and the manufacturing method comprises the steps consisting of processing of raw materials, cleaning, frying, seasoning, canning, addition of soup, sealing, sterilization, precooling, drying, warehousing and heat preservation. The spicy red sea bream can processed by using the manufacturing method makes use of red sea bream which is not suitable for preparation of a frozen product, perfectly maintains delicious taste of red sea bream and can be eaten as soon as the cover of the can is opened.
Description
Technical field
The preparation method that the present invention relates to the peppery porgy can of a kind of perfume (or spice), belongs to food processing field.
Background technology
Porgy meat is fine and smooth, delicious flavour, nutritious, 74.9 grams of water contents, 19.3 grams, protein, 4.1 grams, fat, 0.5 gram, carbohydrate, 64 milligrams of calcium, 175 milligrams, phosphorus, 1 milligram of iron, 0.02 milligram, thiamines rope, 0.14 milligram, riboflavin, 3.41 milligrams of niacins, 116 kilocalories of heats in every 100 grams of flesh of fish.Porgy, except for eating raw, is partly made can and smoked product, is the upper product in ocean fish edible variety.The porgy of market circulation at present, mainly to make to freeze product outlet, but the bodily form of some porgy does not meet the specification requirement of freezing product, but making fish gruel is again a kind of very large waste, so the porgy preparation method of little body is the problem that aquatic products processing industry is being studied always.
Summary of the invention
The porgy that the object of the present invention is to provide a kind of little body, is not suitable for doing gelation product utilizes, and well keeps the delicious taste of porgy, and the instant processing method of uncapping.
Technical scheme provided by the invention is as follows:
The preparation method of the peppery porgy can of a kind of perfume (or spice), in described can, the percentage by weight of porgy is 90～95%, the part by weight of purified salt is 2～3%, the part by weight of refined soybean oil is 2～4%, the part by weight of Paprika is 3～5 ‰, the part by weight of spice is 3～5 ‰, and its procedure of processing comprises raw material processing, cleaning, fried, seasoning, tinning, with soup, sealing, then carries out sterilization, precooling, oven dry, warehouse-in and insulation.
Concrete steps are as follows:
(1) raw material is processed: choose the fresh and alive porgy of the long 3～7cm of body, decaptitate, scale, go internal organ;
(2) clean: with clear water, internal organ, blood and foreign material are rinsed well, in the frozen water of 0～4 ℃, soaked 5～10min;
(3) fried: fried under the oil temperature of 200～300 ℃, fried time 1～3min;
(4) seasoning: soybean oil, refined salt, Paprika and spice are brewed into soup stock;
(5) tinning: the porgy after fried is put into clean slack tank;
(6) with soup: the good soup stock of seasoning is drenched in the tank that porgy is housed;
(7) sealing: be heated to 90 ℃ of left and right final vacuum sealings of core to installing the can of porgy and soup stock;
(8) sterilization, precooling, warehouse-in and insulation: sterilization 30～35min at 110～120 ℃, puts packing after being incubated 15 days detecting at 35～40 ℃ after being chilled in advance normal temperature in storage.
Described spice comprises pepper powder, five-spice powder and star aniseed powder.
From foregoing description, the peppery porgy can of perfume (or spice) of the present invention is small, is not suitable for making the porgy of freezing product and processes, and both kept the mouthfeel of porgy deliciousness, the instant and long shelf-life of can opening.
The specific embodiment
A kind of preferred embodiment of the present invention,
(1) raw material is processed: choose the fresh and alive porgy of the long 3～7cm of body, decaptitate, scale, go internal organ;
(2) clean: with clear water, internal organ, blood and foreign material are rinsed well, in the frozen water of 0～4 ℃, soaked 5～10min;
(3) fried: fried under the oil temperature of 250 ℃, fried time 2min;
(4) seasoning: soybean oil, refined salt, Paprika and spice are brewed into soup stock, and remain on 80 ℃ and deposit above standby;
(5) tinning: the porgy after fried is put into clean slack tank;
(6) with soup: the good soup stock of seasoning is drenched in the tank that porgy is housed;
(7) sealing: be heated to 90 ℃ of left and right final vacuum sealings of core to installing the can of porgy and soup stock;
(8) sterilization, precooling, warehouse-in and insulation: sterilization 30～35min at 110～120 ℃, puts packing after being incubated 15 days detecting at 35～40 ℃ after being chilled in advance normal temperature in storage.
Described spice comprises pepper powder, five-spice powder and star aniseed powder.
Above are only a specific embodiment of the present invention, but technique of the present invention is not limited to this, all this processes of utilizing are carried out the change of unsubstantiality to the present invention, all should belong to the behavior of invading protection domain of the present invention.
Claims (3)
1. the preparation method of the peppery porgy can of perfume (or spice), it is characterized in that: in described can, the percentage by weight of porgy is 90～95%, the part by weight of purified salt is 2～3%, the part by weight of refined soybean oil is 2～4%, the part by weight of Paprika is 3～5 ‰, the part by weight of spice is 3～5 ‰, and its procedure of processing comprises raw material processing, cleaning, fried, seasoning, tinning, with soup, sealing, then carries out sterilization, precooling, oven dry, warehouse-in and insulation.
2. the preparation method of can of squid braised in soy sauce according to claim 1, is characterized in that: concrete steps are as follows:
(1) raw material is processed: choose the fresh and alive porgy of 3～7cm length, decaptitate, scale, go internal organ;
(2) clean: with clear water, internal organ, blood and foreign material are rinsed well, in the frozen water of 0～4 ℃, soaked 5～10min;
(3) fried: fried under the oil temperature of 200～300 ℃, fried time 1～3min;
(4) seasoning: soybean oil, refined salt, Paprika and spice are brewed into soup stock;
(5) tinning: the porgy after fried is put into clean slack tank;
(6) with soup: the good soup stock of seasoning is drenched in the tank that porgy is housed;
(7) sealing: be heated to 90 ℃ of left and right final vacuum sealings of core to installing the can of porgy and soup stock;
(8) sterilization, precooling, warehouse-in and insulation: sterilization 30～35min at 110～120 ℃, puts packing after being incubated 15 days detecting at 35～40 ℃ after being chilled in advance normal temperature in storage.
3. the preparation method of the peppery porgy can of perfume (or spice) according to claim 1, is characterized in that: described spice comprises pepper powder, five-spice powder and star aniseed powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110461955.3A CN103750393A (en) | 2011-12-31 | 2011-12-31 | Manufacturing method for spicy red sea bream can |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110461955.3A CN103750393A (en) | 2011-12-31 | 2011-12-31 | Manufacturing method for spicy red sea bream can |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103750393A true CN103750393A (en) | 2014-04-30 |
Family
ID=50517846
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110461955.3A Pending CN103750393A (en) | 2011-12-31 | 2011-12-31 | Manufacturing method for spicy red sea bream can |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103750393A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104783227A (en) * | 2015-05-12 | 2015-07-22 | 郴州市吴氏蜂业有限责任公司 | Preparation method of instant flavored little fish |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101331958A (en) * | 2008-07-29 | 2008-12-31 | 泰祥集团技术开发有限公司 | Production method of spanish mackerel head can |
| CN101422254A (en) * | 2007-10-31 | 2009-05-06 | 天津市中英保健食品有限公司 | Canned fish preparation method |
| CN102246846A (en) * | 2011-06-27 | 2011-11-23 | 大连创达技术交易市场有限公司 | Production line for producing canned fish |
-
2011
- 2011-12-31 CN CN201110461955.3A patent/CN103750393A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101422254A (en) * | 2007-10-31 | 2009-05-06 | 天津市中英保健食品有限公司 | Canned fish preparation method |
| CN101331958A (en) * | 2008-07-29 | 2008-12-31 | 泰祥集团技术开发有限公司 | Production method of spanish mackerel head can |
| CN102246846A (en) * | 2011-06-27 | 2011-11-23 | 大连创达技术交易市场有限公司 | Production line for producing canned fish |
Non-Patent Citations (1)
| Title |
|---|
| 刘水生: "香辣带鱼软罐头加工工艺", 《生意通》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104783227A (en) * | 2015-05-12 | 2015-07-22 | 郴州市吴氏蜂业有限责任公司 | Preparation method of instant flavored little fish |
| CN104783227B (en) * | 2015-05-12 | 2018-02-06 | 湖南省东江清水食品有限公司 | The preparation method of the small anchovies of instant flavour |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140430 |