CN103766956A - Preparation method of curried thamnaconus modestus cans - Google Patents
Preparation method of curried thamnaconus modestus cans Download PDFInfo
- Publication number
- CN103766956A CN103766956A CN201110461986.9A CN201110461986A CN103766956A CN 103766956 A CN103766956 A CN 103766956A CN 201110461986 A CN201110461986 A CN 201110461986A CN 103766956 A CN103766956 A CN 103766956A
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- weight
- black scraper
- preparation
- scraper puffer
- curried
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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
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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)
Abstract
Disclosed is a preparation method of curried thamnaconus modestus cans. The cans comprise the components by weight: 85-95% of thamnaconus modestus, 1-3% of refined salt, 2-5% of refined soybean oil, 1-3% of a curry powder, 0.2-0.5% of white granulated sugar, and 0.1-0.2% of a chili pepper powder. The preparation method comprises the processing steps of pretreating the raw materials, cleaning, stewing, taking meat, seasoning, canning, adding soup, sealing mouths, and then sterilizing, pre-cooling, drying, putting in storage and carrying out heat preservation. The curried thamnaconus modestus cans processed by utilizing the preparation method utilize small-size thamnaconus modestus, allows the fine and tender taste of thamnaconus modestusl to be well maintained, and can be immediately eaten after covers are opened.
Description
Technical field
The preparation method that the present invention relates to a kind of curried black scraper Puffer can, belongs to food processing field.
Background technology
Black scraper Puffer is commonly called as peeling fish, because it looks ugly, there are the thick skin of one deck and dorsal fin to have not only long but also thick fin spine, be easy to linked network and the finger of having hindered fisherman, make price very low, but the meat of the pachydermia of black scraper Puffer after peelling off is not only thin but also tender, and black scraper Puffer hepatomegaly, can cod-liver oil processed, fish-bone can cook steck can, and head, skin, internal organ can make fish meal; Micromicro refining glue, putty also can replace tung oil ash, and whole body is precious, treats black scraper Puffer and will value it, rational exploitation and utilization again.
When the large and small yellow croaker of China's traditional economy fish, the slump of disastrous proportions of inkfish resource, prosperous of sea area black scraper Puffer resource, can catch 200,000 tons, be only second to hairtail for 1 year in recent years.The coastal black scraper Puffer wintering ground of China's Huanghai Sea, the East Sea and Korea is in Yi Dai sea area, Jizhou Island Zhi Duima island, and its spawning ground in Diaoyu Island, the coastal and Liaodong Wan of Haizhou Wan, Rushan (Shandong).And find that black scraper Puffer migration distance is very long, route stable, speed is different, is beneficial to and fishes for, its life-span is longer, and the product after deep processing is popular deeply.But black scraper Puffer belongs to the wild fish of fishing for, and after fishing for up, individuality varies, large individuality can be made and freeze product outlets, but little individuality can not waste again, so the deep working method of little individual black scraper Puffer is just very important.
Summary of the invention
The black scraper Puffer 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 delicate mouthfeel of black scraper Puffer, and the instant processing method of uncapping.
Technical scheme provided by the invention is as follows:
A kind of preparation method of curried black scraper Puffer can, in described can, the percentage by weight of black scraper Puffer is 85～95%, the part by weight of purified salt is 1～3%, the part by weight of refined soybean oil is 2～5%, the part by weight of curry powder is 1～3%, the part by weight of white granulated sugar is 2～5 ‰, the part by weight of chilli powder is 1～2 ‰, its procedure of processing comprises raw material processing, cleaning, boiling, gets meat, seasoning, tinning, with soup, sealing, then carry out sterilization, precooling, oven dry, warehouse-in and insulation.
Concrete steps are as follows:
(1) raw material processing: choose the fresh and alive black scraper Puffer of 5～10cm length, the tail of decaptitating, remove the peel, 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) boiling: with more than 95 ℃ vapour cooking 15～30min;
(4) get meat: after being quickly cooled to normal temperature, take off two meat along spine;
(5) seasoning: soybean oil, refined salt, curry powder, chilli powder and white granulated sugar are brewed into soup stock;
(6) tinning: the flesh of fish after boiling is put into clean slack tank;
(7) with soup: the good soup stock of seasoning is drenched in the tank that black scraper Puffer is housed;
(8) sealing: be heated to 90 ℃ of left and right final vacuum sealings of core to installing the can of black scraper Puffer and soup stock;
(9) 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.
From foregoing description, the curried black scraper Puffer of perfume (or spice) of the present invention can is small, is not suitable for making the black scraper Puffer that freezes product and processes, and both kept the mouthfeel of black scraper Puffer delicacy, the instant and long shelf-life of can opening.
The specific embodiment
A kind of preferred embodiment of the present invention,
(1) raw material processing: choose the fresh and alive black scraper Puffer of 5～10cm length, the tail of decaptitating, drive a cutter from belly, pachydermia is peeled off, gilled;
(2) clean: with clear water, internal organ, blood and foreign material are rinsed well, in the frozen water of 0～4 ℃, soaked 10min, the method can keep the moisture of the flesh of fish not run off;
(3) boiling: with more than 95 ℃ vapour cooking 20min;
(4) get meat: after being quickly cooled to normal temperature, take off two meat along spine;
(5) seasoning: soybean oil, refined salt, curry powder, chilli powder and white granulated sugar are brewed into soup stock, remain on 80 ℃ and deposit above for subsequent use;
(6) tinning: the flesh of fish after boiling is put into clean slack tank;
(7) with soup: the good soup stock of seasoning is drenched in the tank that black scraper Puffer is housed;
(8) sealing: be heated to 90 ℃ of left and right final vacuum sealings of core to installing the can of black scraper Puffer and soup stock;
(9) 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.
Above are only of the present invention specific embodiment, but technique of the present invention is not limited to this, all changes that utilizes this process the present invention to be carried out to unsubstantiality, all should belong to the behavior of invading protection domain of the present invention.
Claims (2)
1. the preparation method of a curried black scraper Puffer can, it is characterized in that: in described can, the percentage by weight of black scraper Puffer is 85～95%, the part by weight of purified salt is 1～3%, the part by weight of refined soybean oil is 2～5%, the part by weight of curry powder is 1～3%, the part by weight of white granulated sugar is 2～5 ‰, the part by weight of chilli powder is 1～2 ‰, its procedure of processing comprises raw material processing, cleaning, boiling, gets meat, seasoning, tinning, with soup, sealing, then carry out sterilization, precooling, oven dry, warehouse-in and insulation.
2. the preparation method of curried black scraper Puffer can according to claim 1, is characterized in that: concrete steps are as follows:
(1) raw material processing: choose the fresh and alive black scraper Puffer of 5～10cm length, the tail of decaptitating, remove the peel, 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) boiling: with more than 95 ℃ vapour cooking 15～30min;
(4) get meat: after being quickly cooled to normal temperature, take off two meat along spine;
(5) seasoning: soybean oil, refined salt, curry powder, chilli powder and white granulated sugar are brewed into soup stock;
(6) tinning: the flesh of fish after boiling is put into clean slack tank;
(7) with soup: the good soup stock of seasoning is drenched in the tank that black scraper Puffer is housed;
(8) sealing: be heated to 90 ℃ of left and right final vacuum sealings of core to installing the can of black scraper Puffer and soup stock;
(9) 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110461986.9A CN103766956A (en) | 2011-12-31 | 2011-12-31 | Preparation method of curried thamnaconus modestus cans |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110461986.9A CN103766956A (en) | 2011-12-31 | 2011-12-31 | Preparation method of curried thamnaconus modestus cans |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103766956A true CN103766956A (en) | 2014-05-07 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110461986.9A Pending CN103766956A (en) | 2011-12-31 | 2011-12-31 | Preparation method of curried thamnaconus modestus cans |
Country Status (1)
| Country | Link |
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| CN (1) | CN103766956A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105595223A (en) * | 2015-12-31 | 2016-05-25 | 广东海宝罐头食品有限公司 | Production process of skinned fish cans |
| CN106235082A (en) * | 2016-08-30 | 2016-12-21 | 岭南师范学院 | A kind of curried local flavor Red snapper soft canned and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101574157A (en) * | 2009-06-05 | 2009-11-11 | 泰祥集团技术开发有限公司 | Canned abalones and production method thereof |
| CN100574157C (en) * | 2005-02-03 | 2009-12-23 | 北京大学 | High-speed light receiver based on low-frequency phase-locking ring |
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2011
- 2011-12-31 CN CN201110461986.9A patent/CN103766956A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100574157C (en) * | 2005-02-03 | 2009-12-23 | 北京大学 | High-speed light receiver based on low-frequency phase-locking ring |
| CN101574157A (en) * | 2009-06-05 | 2009-11-11 | 泰祥集团技术开发有限公司 | Canned abalones and production method thereof |
Non-Patent Citations (2)
| Title |
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| 刘家宝等编: "《食品加工技术、工艺和配方大全续集4（中）》", 31 August 1998 * |
| 蔡鹤龙: "马面鲀制罐工艺的改革", 《食品科学》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105595223A (en) * | 2015-12-31 | 2016-05-25 | 广东海宝罐头食品有限公司 | Production process of skinned fish cans |
| CN106235082A (en) * | 2016-08-30 | 2016-12-21 | 岭南师范学院 | A kind of curried local flavor Red snapper soft canned and preparation method thereof |
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Application publication date: 20140507 |
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| RJ01 | Rejection of invention patent application after publication |