CN104336662A - Fish can and processing method thereof - Google Patents
Fish can and processing method thereof Download PDFInfo
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- CN104336662A CN104336662A CN201310337545.7A CN201310337545A CN104336662A CN 104336662 A CN104336662 A CN 104336662A CN 201310337545 A CN201310337545 A CN 201310337545A CN 104336662 A CN104336662 A CN 104336662A
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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
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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Abstract
The invention provides a fish can and a processing method thereof. The fish can which is delicious in taste, nutritious, pollution-free, safe and rich in nutrition is prepared through a series of steps including: selecting raw material of freshwater fish, and subjecting the raw material to preprocessing, curing, semi-drying, frying, dosing, bottling, exhausting, sealing and high-temperature sterilization. In the dosing step, the mud smell of the freshwater fish is removed by using cooking wine and ginger juice; by adding spice, the fish blocks are unique in fragrance; by adding plant protein, white granulated sugar and the like, the nutrition is enriched and the taste is improved; by adding peppers, the function of appetizing is achieved. Through the steps of curing and semi-drying, the taste of the food is improved. In the whole process, a reasonable process is used and no food additives are added, so that the expiration date of the food is ensured, and no pollution and safety are realized.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of canned fish and processing method thereof.
Background technology
Fresh-water fishes are not only nutritious, and tasty mouthfeel, meat are tender, are the high-energy foods than being easier to digest, and are rich in the nutriment that the human body such as the inorganic salts such as phosphorus, calcium, iron and vitamin A, vitamin d, vitamin B1, niacin needs.In addition the unrighted acid be rich in the flesh of fish can reduce the cholesterol concentration in blood, not only can play the effect of fat-reducing, can also help the formation of our pre-preventing thrombosis, the generation of prevention cardiovascular and cerebrovascular disease.
But fresh-water fishes spur is many, mud fishy smell weight, and easily corrupt in process, difficulty of processing is comparatively large, and the shelf-life is shorter.And many times, fresh-water fishes are made a course, in the processing of catering industry scene, can only can not preserve for a long time, also be not easy to carry, enjoy at any time for people.In addition on the market, in order to make product of freshwater fish have longer storage life, food additives and anticorrisive agent is usually added.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of canned fish and processing method thereof, do not make the flesh of fish preserve for a long time and be easy to carry containing food additives and anticorrisive agent, and ensure that fish food delicious flavour, nutrition are good to eat, green safety and being rich in nutrition value.
As the first technical scheme of the present invention's design, a kind of canned fish, in mass ratio basic composition is of its formula of example: fish block 1000 g soya bean 100 ~ 150 g, capsicum 15 ~ 30 g, edible salt 5 ~ 10 g, edible oil 100 ~ 150 g, monosodium glutamate 1 ~ 3 g, cooking wine 15 ~ 30 g, ginger juice 15 ~ 30 g, white granulated sugar 5 ~ 10 g, spice 0.5 ~ 1 g.Described spice is by (pulverizing after the mixed in equal amounts such as purple perilla, cardamom, cassia bark, fennel, fennel seeds and form.Described fish block can be the flesh of fish block of one or more mixing in grass carp, black carp, silver carp, bighead.。
As the second technical scheme of the present invention's design, a kind of processing method of canned fish, has following steps successively:
(1) raw material is selected:
Select unpolluted, the fresh-water fishes lived are raw material;
(2) pretreatment of raw material:
First, remove fish surface contaminant with clear water, de-scaling, slaughters, and is cleaned out by fish guts, rinses bloodstain with clear water;
Then, by fish head and fish tail excision, then the flesh of fish is drained away the water;
Finally, the flesh of fish is cut into small pieces;
(3) pickle:
In flesh of fish block, add the curing agent of 3 ~ 5%, puddle evenly, at the temperature of 15 DEG C, pickle 24 ~ 28 hours;
(4) half is drying:
To drain through pickling the taking-up of fish block, and smoking 4 to 8 hours under being then placed in the temperature of 40-50 DEG C, doing to 5 ~ 6 one-tenth;
(5) fried:
By through fried 2 to 3 minutes of half drying fish block, well-done to fish, then drain oil and cool;
(6) prepare burden:
By fried fish block by every 1000 g fish block batching vegetable protein 100 ~ 150 g, capsicum 15 ~ 30g, edible salt 5 ~ 10g, edible oil 100 ~ 150g, monosodium glutamate 1 ~ 3g, cooking wine 15 ~ 30g, ginger juice 15 ~ 30g, white granulated sugar 5 ~ 10g, spice 0.5 ~ 1g, puddle evenly;
(7) bottle
Fish block after batching and batching thereof are loaded in vial together;
(8) exhaust and sealing:
To vial thermal exhaust, being heated to bottle central temperature more than 80 DEG C, after exhaust, is that 0.067 Mpa vacuum revolves envelope machine by glass cap screwing hermetic in vacuum;
(9) high-temperature sterilization:
Bactericidal formula is 15-60-20/118 DEG C, and back-pressure is cooled to 38 DEG C, then continues cool to room temperature in atmosphere, is finished product;
By the canned fish made by said method, can labeling vanning warehouse-in.
Preferred: above-mentioned steps (1) selects to select the grass carp of 1.5 ~ 2 kg during raw material, black carp is raw material.The size of fish affects dressing percentage, and too little fish dressing percentage is low, and product cost is increased, and is not suitable for large-scale production and processing.The fish being greater than 2 kg can certainly be used as raw material.In addition the fresh-water fishes such as silver carp, bighead being greater than 1.5 kg also can be selected to be raw material.Raw material fish must be live fish, fish of checkmating is rejected, fish from polluted water region or eutrophic water has peculiar smell, also should reject, need the detection of carrying out oppressing heavy metal, antibiotic, chemical pollutant in addition, rejecting heavy metal, antibiotic, chemical pollutant exceed the fish of relevant industries standard, national standard or provincial standard.
Preferred: the fritter that the flesh of fish can be cut into 50 ~ 70g when the flesh of fish is cut into small pieces by (2) in step.
Preferred: the manufacture craft of step (3) described curing agent: by weight proportion, takes food salt 98 ~ 98.5%, litsea citrate oil 0.25 ~ 0.35%, Tea Polyphenols 1.1 ~ 1.8%, puddle evenly.
Preferred: the manufacture craft of step (6) described spice pulverizes after purple perilla, cardamom, cassia bark, fennel, fennel seeds mixed in equal amounts.
Preferred: the vegetable protein described in step (6) can be soya bean.The manufacture craft of described soya bean can be: be first soaked in water soya bean 12 to 18 hours, then filters, cooks.The summer soya bean time the best of being soaked in water is 12 hours, and winter, the best was 18 hours.
Compared with prior art, the invention has the beneficial effects as follows: make freshwater fish food delicious flavour, nutrition good to eat by rational formula.First, cooking wine, ginger juice eliminate the mud fishy smell of fresh-water fishes itself, and add spice and make fish block fragrance unique.Add vegetable protein, white granulated sugar etc. to have enriched nutrition and improve mouthfeel, capsicum can make people whet the appetite.Secondly, rational processing technology, pickles, the quality guarantee period that half drying, fried, bottling sealing, high-temperature sterilization etc. improve food.Pickle, the half drying mouthfeel also improving food.Again, by the batching using rational technique and interpolation not to have food additives, ensureing that the shelf-life that improve food has accomplished green safety simultaneously.Finally, the present invention is by being processed into canned fish by fresh-water fishes.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is further detailed explanation, and in these embodiments, unless otherwise indicated, all numbers and percentage are all by mass.
Embodiment 1:
The preparation method of Xiang Tan live fish a: first step, selects raw material: the grass carp selecting 1.5kg is raw material, checkmate fish and the rejecting of contaminated fish, and detect fish, the fish not meeting relevant criterion is rejected in the lump; Second step, pretreatment of raw material: cleaned by fish in fish washer with clear water, removes surface contaminant, then de-scaling, slaughters and cleaned out by internal organ, and rinse bloodstain with clear water; Then, by fish head and fish tail excision, then the flesh of fish is drained away the water.Finally, the flesh of fish is cut into the fritter of about 50g; 3rd step, adds the curing agent of 3%, puddles evenly, pickle 28 hours at the temperature of 15 DEG C in flesh of fish block.Curing agent formula is (in mass ratio example) salt 98%, litsea citrate oil 0.3%, Tea Polyphenols 1.7%; Above-mentioned batching precise is puddled evenly; Then in flesh of fish block, add the curing agent of 3%, puddle evenly, at the temperature of 15 DEG C, pickle 28 hours; 4th step, half is drying
:to take out and drain through pickling fish block, and smoke under being then placed in the temperature of 40 to 5 one-tenths and do, general needs 7 hours.5th step, fried: the fish block through half baking to be carried out fried about 2 minutes, explodes and namely stop to fish is well-done, drain oil after fried and cool; 6th step, batching: fried fish block is joined soya bean 100g, capsicum 15g, edible salt 5g, edible oil 100g, monosodium glutamate 1g, cooking wine 15g, ginger juice 15g, white granulated sugar 5g, spice 0.5g by every 1000 g fish blocks, puddles evenly.Spice is pulverize after the mixed in equal amounts such as purple perilla, cardamom, cassia bark, fennel, fennel seeds.Soya bean is first soaked in water 12 hours, then filters, cooks; 7th step, bottling
:fish block after batching and batching thereof are loaded in vial together; 8th step, exhaust and sealing: to vial thermal exhaust, being heated to bottle central temperature more than 80 DEG C, after exhaust, is that 0.067Mpa vacuum revolves envelope machine by glass cap screwing hermetic in vacuum.9th step, high-temperature sterilization: bactericidal formula is 15-60-20/118 DEG C, back-pressure cools, and is cooled to about 38 DEG C, allows it continue cool to room temperature in atmosphere, be Xiang Tan live fish finished product.
Embodiment 2:
The preparation method of Xiang Tan live fish a: first step, selects raw material: the grass carp selecting 2kg is raw material, checkmate fish and the rejecting of contaminated fish, and detect fish, the fish not meeting relevant criterion is rejected in the lump; Second step, pretreatment of raw material: cleaned by fish in fish washer with clear water, removes surface contaminant, then de-scaling, slaughters and cleaned out by internal organ, and rinse bloodstain with clear water; Then, by fish head and fish tail excision, then the flesh of fish is drained away the water.Finally, the flesh of fish is cut into the fritter of about 70 g; 3rd step, adds the curing agent of 3%, puddles evenly, pickle 28 hours at the temperature of 15 DEG C in flesh of fish block.Curing agent formula is (in mass ratio example) salt 98.5%, litsea citrate oil 0.35%, Tea Polyphenols 1.15%; Above-mentioned batching precise is puddled evenly; Then in flesh of fish block, add the curing agent of 5%, puddle evenly, at the temperature of 15 DEG C, pickle 24 hours; 4th step, half is drying
:to take out and drain through pickling fish block, and smoke under being then placed in the temperature of 50 DEG C to 6 one-tenths and do, general needs 6.5 hours.5th step, fried: the fish block through half baking to be carried out fried about 2.5 minutes, explodes and namely stop to fish is well-done, drain oil after fried and cool; 6th step, batching: fried fish block is joined soya bean 150g, capsicum 30g, edible salt 10g, edible oil 150g, monosodium glutamate 3g, cooking wine 30g, ginger juice 30g, white granulated sugar 10g, spice 0.5g by every 1000 g fish blocks, puddles evenly.Spice is pulverize after the mixed in equal amounts such as purple perilla, cardamom, cassia bark, fennel, fennel seeds.Soya bean is first soaked in water 18 hours, then filters, cooks; 7th step, bottling
:fish block after batching and batching thereof are loaded in vial together; 8th step, exhaust and sealing: to vial thermal exhaust, being heated to bottle central temperature more than 80 DEG C, after exhaust, is that 0.067Mpa vacuum revolves envelope machine by glass cap screwing hermetic in vacuum.9th step, high-temperature sterilization: bactericidal formula is 15-60-20/118 DEG C, back-pressure cools, and is cooled to about 38 DEG C, allows it continue cool to room temperature in atmosphere, be Xiang Tan live fish finished product.
Embodiment 3:
The preparation method of Xiang Tan live fish a: first step, selects raw material: the grass carp selecting 1.7kg is raw material, checkmate fish and the rejecting of contaminated fish, and detect fish, the fish not meeting relevant criterion is rejected in the lump; Second step, pretreatment of raw material: cleaned by fish in fish washer with clear water, removes surface contaminant, then de-scaling, slaughters and cleaned out by internal organ, and rinse bloodstain with clear water; Then, by fish head and fish tail excision, then the flesh of fish is drained away the water.Finally, the flesh of fish is cut into the fritter of about 60g; 3rd step, adds the curing agent of 4%, puddles evenly, pickle 26 hours at the temperature of 15 DEG C in flesh of fish block.Curing agent formula is (in mass ratio example) salt 98.5%, litsea citrate oil 0.35%, Tea Polyphenols 1.15%; Above-mentioned batching precise is puddled evenly; Then in flesh of fish block, add the curing agent of 5%, puddle evenly, at the temperature of 15 DEG C, pickle 24 hours; 4th step, half is drying
:to take out and drain through pickling fish block, and smoke under being then placed in the temperature of 40 to 5 one-tenths and do, general needs 7.5 hours.5th step, fried: the fish block through half baking to be carried out fried about 3 minutes, explodes and namely stop to fish is well-done, drain oil after fried and cool; 6th step, batching: fried fish block is joined soya bean 100g, capsicum 15g, edible salt 5g, edible oil 100g, monosodium glutamate 1g, cooking wine 15g, ginger juice 15g, white granulated sugar 5g, spice 0.5g by every 1000 g fish blocks, puddles evenly.Spice is pulverize after the mixed in equal amounts such as purple perilla, cardamom, cassia bark, fennel, fennel seeds.Soya bean is first soaked in water 17 hours, then filters, cooks; 7th step, bottling
:fish block after batching and batching thereof are loaded in vial together; 8th step, exhaust and sealing: to vial thermal exhaust, being heated to bottle central temperature more than 80 DEG C, after exhaust, is that 0.067Mpa vacuum revolves envelope machine by glass cap screwing hermetic in vacuum.9th step, high-temperature sterilization: bactericidal formula is 15-60-20/118 DEG C, back-pressure cools, and is cooled to about 38 DEG C, allows it continue cool to room temperature in atmosphere, be Xiang Tan live fish finished product.
Embodiment 4:
The preparation method of Xiang Tan live fish a: first step, selects raw material: the grass carp selecting 1.6kg is raw material, checkmate fish and the rejecting of contaminated fish, and detect fish, the fish not meeting relevant criterion is rejected in the lump; Second step, pretreatment of raw material: cleaned by fish in fish washer with clear water, removes surface contaminant, then de-scaling, slaughters and cleaned out by internal organ, and rinse bloodstain with clear water; Then, by fish head and fish tail excision, then the flesh of fish is drained away the water.Finally, the flesh of fish is cut into the fritter of about 70g; 3rd step, adds the curing agent of 3.5%, puddles evenly, pickle 26 hours at the temperature of 15 DEG C in flesh of fish block.Curing agent formula is (in mass ratio example) salt 98.5%, litsea citrate oil 0.35%, Tea Polyphenols 1.15%; Above-mentioned batching precise is puddled evenly; Then in flesh of fish block, add the curing agent of 3.8%, puddle evenly, at the temperature of 15 DEG C, pickle 28 hours; 4th step, half is drying
:to take out and drain through pickling fish block, and smoke under being then placed in the temperature of 50 to 6 one-tenths and do, general needs 7 hours.5th step, fried: the fish block through half baking to be carried out fried about 2.5 minutes, explodes and namely stop to fish is well-done, drain oil after fried and cool; 6th step, batching: by fried fish block by every 1000 g fish blocks, soya bean 150 g, capsicum 30 g, edible salt 10 g, edible oil 150 g, monosodium glutamate 3 g, cooking wine 30 g, ginger juice 30 g, white granulated sugar 10 g, spice 1g, puddles evenly.Spice is pulverize after the mixed in equal amounts such as purple perilla, cardamom, cassia bark, fennel, fennel seeds.Soya bean is first soaked in water 16 hours, then filters, cooks; 7th step, bottling
:fish block after batching and batching thereof are loaded in vial together; 8th step, exhaust and sealing: to vial thermal exhaust, being heated to bottle central temperature more than 80 DEG C, after exhaust, is that 0.067Mpa vacuum revolves envelope machine by glass cap screwing hermetic in vacuum.9th step, high-temperature sterilization: bactericidal formula is 15-60-20/118 DEG C, back-pressure cools, and is cooled to about 38 DEG C, allows it continue cool to room temperature in atmosphere, be canned fish finished product.
Embodiment 5:
The preparation method of Xiang Tan live fish a: first step, selects raw material: the grass carp selecting 1.55kg is raw material, checkmate fish and the rejecting of contaminated fish, and detect fish, the fish not meeting relevant criterion is rejected in the lump; Second step, pretreatment of raw material: cleaned by fish in fish washer with clear water, removes surface contaminant, then de-scaling, slaughters and cleaned out by internal organ, and rinse bloodstain with clear water; Then, by fish head and fish tail excision, then the flesh of fish is drained away the water.Finally, the flesh of fish is cut into the fritter of about 50g; 3rd step, adds the curing agent of 3%, puddles evenly, pickle 24 hours at the temperature of 15 DEG C in flesh of fish block.Curing agent formula is (in mass ratio example) salt 98 %, litsea citrate oil 0.25%, Tea Polyphenols 1.75%; Above-mentioned batching precise is puddled evenly; Then in flesh of fish block, add the curing agent of 3%, puddle evenly, at the temperature of 15 DEG C, pickle 24 hours; 4th step, half is drying
:to take out and drain through pickling fish block, and smoke under being then placed in the temperature of 45 DEG C to 5.5 one-tenths and do, general needs 6 hours.5th step, fried: the fish block through half baking to be carried out fried about 2 minutes, explodes and namely stop to fish is well-done, drain oil after fried and cool; 6th step, batching: by fried fish block by every 1000 g fish blocks, soya bean 100 g, capsicum 15 g, edible salt 5 g, edible oil 100 g, monosodium glutamate 1 g, cooking wine 15 g, ginger juice 15 g, white granulated sugar 5g, spice 0.5g, puddles evenly.Spice is pulverize after the mixed in equal amounts such as purple perilla, cardamom, cassia bark, fennel, fennel seeds.Soya bean is first soaked in water 15 hours, then filters, cooks; 7th step, bottling
:fish block after batching and batching thereof are loaded in vial together; 8th step, exhaust and sealing: to vial thermal exhaust, being heated to bottle central temperature more than 80 DEG C, after exhaust, is that 0.067Mpa vacuum revolves envelope machine by glass cap screwing hermetic in vacuum.9th step, high-temperature sterilization: bactericidal formula is 15-60-20/118 DEG C, back-pressure cools, and is cooled to about 38 DEG C, allows it continue cool to room temperature in atmosphere, be canned fish finished product.
Embodiment 6:
The preparation method of Xiang Tan live fish a: first step, selects raw material: the grass carp selecting 1.58kg is raw material, checkmate fish and the rejecting of contaminated fish, and detect fish, the fish not meeting relevant criterion is rejected in the lump; Second step, pretreatment of raw material: cleaned by fish in fish washer with clear water, removes surface contaminant, then de-scaling, slaughters and cleaned out by internal organ, and rinse bloodstain with clear water; Then, by fish head and fish tail excision, then the flesh of fish is drained away the water.Finally, the flesh of fish is cut into the fritter of about 70g; 3rd step, adds the curing agent of 3.5%, puddles evenly, pickle 28 hours at the temperature of 15 DEG C in flesh of fish block.Curing agent formula is (in mass ratio example) salt 98 %, litsea citrate oil 0.35%, Tea Polyphenols 1.65%; Above-mentioned batching precise is puddled evenly; Then in flesh of fish block, add the curing agent of 3%, puddle evenly, at the temperature of 15 DEG C, pickle 28 hours; 4th step, half is drying
:to take out and drain through pickling fish block, and smoke under being then placed in the temperature of 46 DEG C to 6 one-tenths and do, general needs 8 hours.5th step, fried: the fish block through half baking to be carried out fried about 2.5 minutes, explodes and namely stop to fish is well-done, drain oil after fried and cool; 6th step, batching: by fried fish block by every 1000 g fish blocks, soya bean 150 g, capsicum 30g, edible salt 10 g, edible oil 150 g, monosodium glutamate 3 g, cooking wine 30 g, ginger juice 30 g, white granulated sugar 10g, spice 1g, puddles evenly.Spice is pulverize after the mixed in equal amounts such as purple perilla, cardamom, cassia bark, fennel, fennel seeds.Soya bean is first soaked in water 13 hours, then filters, cooks; 7th step, bottling
:fish block after batching and batching thereof are loaded in vial together; 8th step, exhaust and sealing: to vial thermal exhaust, being heated to bottle central temperature more than 80 DEG C, after exhaust, is that 0.067Mpa vacuum revolves envelope machine by glass cap screwing hermetic in vacuum.9th step, high-temperature sterilization: bactericidal formula is 15-60-20/118 DEG C, back-pressure cools, and is cooled to about 38 DEG C, allows it continue cool to room temperature in atmosphere, be canned fish finished product.
Claims (10)
1. a canned fish, is characterized in that: basic composition is of its formula: fish block 1000 g, soya bean 100 ~ 150 g, capsicum 15 ~ 30 g, edible salt 5 ~ 10 g, edible oil 100 ~ 150 g, monosodium glutamate 1 ~ 3 g, cooking wine 15 ~ 30 g, ginger juice 15 ~ 30 g, white granulated sugar 5 ~ 10 g, spice 0.5 ~ 1g, to be above-mentionedly weight percentage; Wherein, described spice forms by pulverizing after purple perilla, cardamom, cassia bark, fennel, fennel seeds mixed in equal amounts.
2. a canned fish according to claim 1, is characterized in that: described fish block can be the flesh of fish block of one or more mixing in grass carp, black carp, silver carp, bighead.
3. a preparation method for canned fish as claimed in claim 1, is characterized in that: have following steps successively:
(1) raw material is selected:
Select unpolluted, the fresh-water fishes lived are raw material;
(2) pretreatment of raw material:
First, remove fish surface contaminant with clear water, de-scaling, slaughters, and is cleaned out by fish guts, rinses bloodstain with clear water;
Then, by fish head and fish tail excision, then the flesh of fish is drained away the water;
Finally, the flesh of fish is cut into small pieces;
(3) pickle:
In flesh of fish block, add the curing agent of 3 ~ 5%, puddle evenly, at the temperature of 15 DEG C, pickle 24 ~ 28 hours;
(4) half is drying:
To drain through pickling the taking-up of fish block, under being then placed in the temperature of 40-50 DEG C, smoking 4 to 8 hours; Fried:
By through fried 2 to 3 minutes of half drying fish block, then drain oil and cool;
(5) prepare burden:
By fried fish block by every 1000 g fish block batching vegetable protein 100 ~ 150 g, capsicum 15 ~ 30g, edible salt 5 ~ 10g, edible oil 100 ~ 150g, monosodium glutamate 1 ~ 3g, cooking wine 15 ~ 30g, ginger juice 15 ~ 30g, white granulated sugar 5 ~ 10g, spice 0.5 ~ 1g, puddle evenly;
(6) bottle
Fish block after batching and batching thereof are loaded in vial together;
(7) exhaust and sealing:
To vial thermal exhaust, being heated to bottle central temperature more than 80 DEG C, after exhaust, is that 0.067 Mpa vacuum revolves envelope machine by glass cap screwing hermetic in vacuum;
(8) high-temperature sterilization:
Bactericidal formula is 15-60-20/118 DEG C, and back-pressure is cooled to 38 DEG C, then continues cool to room temperature in atmosphere, is finished product.
4. the preparation method of canned fish according to claim 3, is characterized in that: the fresh-water fishes described in step (1) be the grass carp of 1.5 ~ 2 kg or/and black carp, or/and be greater than the silver carp of 1.5 kg or/and bighead.
5. the preparation method of canned fish according to claim 3, is characterized in that: in step, (2) refer to will oppress the fritter being cut into 50 ~ 70g by oppressing to be cut into small pieces.
6. the preparation method of canned fish according to claim 3, is characterized in that: the manufacture craft of step (3) described curing agent: by weight proportion, takes food salt 98 ~ 98.5%, litsea citrate oil 0.25 ~ 0.35%, Tea Polyphenols 1.1 ~ 1.8%, puddles evenly.
7. the preparation method of canned fish according to claim 3, is characterized in that: the manufacture craft of step (5) described spice: pulverize after purple perilla, cardamom, cassia bark, fennel, fennel seeds mixed in equal amounts.
8. the preparation method of canned fish according to claim 3, is characterized in that: the vegetable protein described in step (5) is soya bean.
9. the preparation method of canned fish according to claim 8, is characterized in that: described soya bean manufacture craft: be first soaked in water soya bean 12 to 18 hours, then filters, cooks.
10. the preparation method of canned fish according to claim 8, is characterized in that: described soya bean manufacture craft: be first soaked in water soya bean, then filters, cooks, and summer soya bean time that is soaked in water is 12 hours, and winter is 18 hours.
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| CN201310337545.7A CN104336662A (en) | 2013-08-06 | 2013-08-06 | Fish can and processing method thereof |
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| CN112450393A (en) * | 2020-11-09 | 2021-03-09 | 漳州职业技术学院 | Deep processing method of instant sour and hot fish can |
| CN115633763A (en) * | 2022-10-27 | 2023-01-24 | 江西大家食品有限公司 | Preparation method of canned food "fish with distillers' grains" based on HACCP quality safety guarantee system |
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2013
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| CN110839838A (en) * | 2019-11-28 | 2020-02-28 | 山东亚圣食品有限公司 | Method for manufacturing canned hairtail |
| CN110876459A (en) * | 2019-12-16 | 2020-03-13 | 湖南文理学院 | Sour and hot fish can |
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| CN112450393A (en) * | 2020-11-09 | 2021-03-09 | 漳州职业技术学院 | Deep processing method of instant sour and hot fish can |
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