CN104351846A - True mackerel can and preparation method thereof - Google Patents
True mackerel can and preparation method thereof Download PDFInfo
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- CN104351846A CN104351846A CN201410712125.7A CN201410712125A CN104351846A CN 104351846 A CN104351846 A CN 104351846A CN 201410712125 A CN201410712125 A CN 201410712125A CN 104351846 A CN104351846 A CN 104351846A
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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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Abstract
The invention relates to a true mackerel can and a preparation method thereof, aiming at solving the technical problems that the existing true mackerel can is poor in mouth feel and flavor. The true mackerel can is prepared by using seasoning liquid which is prepared from the following raw materials in parts by weight: 49-51kg of white granulated sugar, 5.8-6.2kg of soybean sauce, 1.4-1.6kg of table salt, 4.8-5.2kg of cooking wine, 0.290-0.310kg of natural five-spice powder, 0.033-0.035kg of disodium 5'-ribonucleotide, 1.1-1.3kg of rice vinegar, 0.7-0.9kg of monosodium glutamate and 54-56kg of water. The method is widely applied to preparation of the true mackerel can.
Description
Technical field
The present invention relates to a kind of food and preparation method thereof, specifically a kind of true mackerel can and preparation method thereof.
Background technology
Mackerel has many kinds, but the true mackerel caught in the Atlantic Ocean and Mediterranean is only real mackerel.Mackerel is a kind of high protein, low fat, the food that is easily absorbed by the body.Also containing eicosapentaenoic acid (EPA) and DHA (DHA) in true mackerel body, EPA has hemangiectasis, prevents the effects such as blood clotting; DHA is to brain cell, have extremely important relation to cranial nerve conduction and the effect of growing of cynapse especially.Mackerel meat flavour is sweet, warm in nature.Its strengthening by means of tonics, cures mainly enterogastric diseases, and lung labor is deficient, the diseases such as nervous breakdown.
There is the problems such as mouthfeel is poor, nondigestible because of the restriction of conventional machining process in existing mackerel can.
Summary of the invention
Of the present invention just in order to solve the technical problem that existing true mackerel can mouthfeel is bad, local flavor is poor, provide a kind of mouthfeel better, the true mackerel can of unique flavor and preparation method thereof.
For this reason, the invention provides a kind of true mackerel can, its baste using following raw material to make is made: white granulated sugar 49 ~ 51kg, soy sauce 5.8 ~ 6.2kg, salt 1.4 ~ 1.6kg, cooking wine 4.8 ~ 5.2kg, natural five spice powder 290 ~ 310g, flavour nucleotide disodium 33 ~ 35g, rice vinegar 1.1 ~ 1.3kg, monosodium glutamate 0.7 ~ 0.9kg, water 54 ~ 56kg.
Preferably, the baste that true mackerel can uses following raw material to make is made: white granulated sugar 49kg, soy sauce 5.8kg, salt 1.4kg, cooking wine 4.8kg, natural five spice powder 290g, flavour nucleotide disodium 33g, rice vinegar 1.1kg, monosodium glutamate 0.7kg, water 54kg.
The present invention also provides a kind of preparation method of above-mentioned true mackerel can, and it contains following steps:
(1) raw material is chosen: choosing fresh or freezing rear true mackerel of naturally thawing is raw material;
(2) decaptitate dirty: decaptitate before first fin, choose out belly from anus cutter, cut tripe fin, gill;
(3) clean: wash away the dirt such as surperficial trash ice and belly extravasated blood, remaining internal organ fast with circulating water;
(4) hack: first cut the back flesh of fish to middle bone place, then be switched to Zhong Guchu from belly, choose out tail, separated by fillet from afterbody along middle bone, upset fish body, bone in same method removal, removes fin;
(5) draining is cleaned: use clear water repeatedly to clean, draining after removing blood stains liquid;
(6) salt marsh: the true mackerel after draining with 1 ~ 3% salt solution salt marsh 10 ~ 20 minutes;
(7) fried: to pull the fish block after salt marsh out draining, the fried fish tartar souce 3 ~ 6 minutes when oily kettle temperature rises to 160 ~ 180 DEG C, yield 55 ~ 60%; By the immersion liquid 2 ~ 3 minutes in baste of the fish after fried, pull control liquid out;
(8) vacuum packaging: pack of being weighed after cooling, adopt vacuum packaging during packaging, do not allowed bubble in bag when vacuumizing, sack has not allowed impurity and embossing;
(9) sterilization: sterilization 45 ~ 55 minutes at 110 ~ 114 DEG C;
(10) metal detector is crossed: cross metal detector by bag product, detect its sensitivity with Fe Ф 1.5mm, the test block of Sus Ф 2.5mm standard metal;
(11) vanning storage: interior polybag, external application packed in cases, be then placed on storage in depots, storage temperature is 10 ~ 20 DEG C.
Preferably, the mass ratio of step (6) medium salting macrura reevesii and salt solution is 1:1.
Preferably, supplemented every one hour the soybean oil consumed time fried in step (7).
Adding and rational percentage proportioning of the various auxiliary material of baste of the present invention, greatly optimize the mouthfeel of product, be easy to be esthetically acceptable to the consumers; The reasonable arrangement of preparation process and the choose reasonable of preparation condition, can optimized fabrication method, makes product have good local flavor.
Detailed description of the invention
Embodiment 1
One, baste factory formula: white granulated sugar 49kg, soy sauce 5.8kg, salt 1.4kg, cooking wine 4.8kg, natural five spice powder 290g, flavour nucleotide disodium 33g, rice vinegar 1.1kg, monosodium glutamate 0.7kg, water 54kg.
Two, preparation method
(1) raw material is chosen: choosing fresh or freezing rear true mackerel of naturally thawing is raw material;
(2) decaptitate dirty: decaptitate before first fin, choose out belly from anus cutter, cut tripe fin, gill;
(3) clean: wash away the dirt such as surperficial trash ice and belly extravasated blood, remaining internal organ fast with circulating water;
(4) hack: first cut the back flesh of fish to middle bone place, then be switched to Zhong Guchu from belly, choose out tail, separated by fillet from afterbody along middle bone, upset fish body, bone in same method removal, removes fin;
(5) draining is cleaned: use clear water repeatedly to clean, draining after removing blood stains liquid;
(6) salt marsh: the true mackerel after draining with 1% salt solution salt marsh 20 minutes, the mass ratio of fish and salt solution is 1:1;
(7) fried: to pull the fish block after salt marsh out draining, the fried fish tartar souce 6 minutes when oily kettle temperature rises to 160 DEG C, yield 55%; The soybean oil consumed is supplemented every one hour; By the immersion liquid 2 minutes in baste of the fish after fried, pull control liquid out;
(8) vacuum packaging: pack of being weighed after cooling, adopt vacuum packaging during packaging, do not allowed bubble in bag when vacuumizing, sack has not allowed impurity and embossing;
(9) sterilization: sterilization 55 minutes at 110 DEG C;
(10) metal detector is crossed: cross metal detector by bag product, detect its sensitivity with Fe Ф 1.5mm, the test block of Sus Ф 2.5mm standard metal.
(11) vanning storage: interior polybag, external application packed in cases, be then placed on storage in depots, storage temperature is 10 DEG C.
Embodiment 2
One, baste factory formula: white granulated sugar 50kg, soy sauce 6kg, salt 1.5kg, cooking wine 5kg, natural five spice powder 300g, flavour nucleotide disodium 34g, rice vinegar 1.2kg, monosodium glutamate 0.8kg, water 55kg.
Two, preparation method
(1) raw material is chosen: choosing fresh or freezing rear true mackerel of naturally thawing is raw material;
(2) decaptitate dirty: decaptitate before first fin, choose out belly from anus cutter, cut tripe fin, gill;
(3) clean: wash away the dirt such as surperficial trash ice and belly extravasated blood, remaining internal organ fast with circulating water;
(4) hack: first cut the back flesh of fish to middle bone place, then be switched to Zhong Guchu from belly, choose out tail, separated by fillet from afterbody along middle bone, upset fish body, bone in same method removal, removes fin;
(5) draining is cleaned: use clear water repeatedly to clean, draining after removing blood stains liquid;
(6) salt marsh: the true mackerel after draining with 2% salt solution salt marsh 15 minutes, the mass ratio of fish and salt solution is 1:1;
(7) fried: to pull the fish block after salt marsh out draining, the fried fish tartar souce 4 minutes when oily kettle temperature rises to 170 DEG C, yield 57%; The soybean oil consumed is supplemented every one hour; By the immersion liquid 2.5 minutes in baste of the fish after fried, pull control liquid out;
(8) vacuum packaging: pack of being weighed after cooling, adopt vacuum packaging during packaging, do not allowed bubble in bag when vacuumizing, sack has not allowed impurity and embossing;
(9) sterilization: sterilization 50 minutes at 112 DEG C;
(10) metal detector is crossed: cross metal detector by bag product, detect its sensitivity with Fe Ф 1.5mm, the test block of Sus Ф 2.5mm standard metal.
(11) vanning storage: interior polybag, external application packed in cases, be then placed on storage in depots, storage temperature is 15 DEG C.
Embodiment 3
One, baste factory formula: white granulated sugar 51kg, soy sauce 6.2kg, salt 1.6kg, cooking wine 5.2kg, natural five spice powder 310g, flavour nucleotide disodium 35g, rice vinegar 1.3kg, monosodium glutamate 0.9kg, water 56kg.
Two, preparation method
(1) raw material is chosen: choosing fresh or freezing rear true mackerel of naturally thawing is raw material;
(2) decaptitate dirty: decaptitate before first fin, choose out belly from anus cutter, cut tripe fin, gill;
(3) clean: wash away the dirt such as surperficial trash ice and belly extravasated blood, remaining internal organ fast with circulating water;
(4) hack: first cut the back flesh of fish to middle bone place, then be switched to Zhong Guchu from belly, choose out tail, separated by fillet from afterbody along middle bone, upset fish body, bone in same method removal, removes fin;
(5) draining is cleaned: use clear water repeatedly to clean, draining after removing blood stains liquid;
(6) salt marsh: the true mackerel after draining with 3% salt solution salt marsh 10 minutes, the mass ratio of fish and salt solution is 1:1;
(7) fried: to pull the fish block after salt marsh out draining, the fried fish tartar souce 3 minutes when oily kettle temperature rises to 180 DEG C, yield 60%; The soybean oil consumed is supplemented every one hour; By the immersion liquid 3 minutes in baste of the fish after fried, pull control liquid out;
(8) vacuum packaging: pack of being weighed after cooling, adopt vacuum packaging during packaging, do not allowed bubble in bag when vacuumizing, sack has not allowed impurity and embossing;
(9) sterilization: sterilization 45 minutes at 114 DEG C;
(10) metal detector is crossed: cross metal detector by bag product, detect its sensitivity with Fe Ф 1.5mm, the test block of Sus Ф 2.5mm standard metal.
(11) vanning storage: interior polybag, external application packed in cases, be then placed on storage in depots, storage temperature is 20 DEG C.
Claims (5)
1. a true mackerel can, is characterized in that the baste using following raw material to make is made: white granulated sugar 49 ~ 51kg, soy sauce 5.8 ~ 6.2kg, salt 1.4 ~ 1.6kg, cooking wine 4.8 ~ 5.2kg, natural five spice powder 290 ~ 310g, flavour nucleotide disodium 33 ~ 35g, rice vinegar 1.1 ~ 1.3kg, monosodium glutamate 0.7 ~ 0.9kg, water 54 ~ 56kg.
2. true mackerel can according to claim 1, it is characterized in that the baste using following raw material to make is made: white granulated sugar 49kg, soy sauce 5.8kg, salt 1.4kg, cooking wine 4.8kg, natural five spice powder 290g, flavour nucleotide disodium 33g, rice vinegar 1.1kg, monosodium glutamate 0.7kg, water 54kg.
3. a preparation method for true mackerel can as claimed in claim 1 or 2, is characterized in that containing following steps:
(1) raw material is chosen: choosing fresh or freezing rear true mackerel of naturally thawing is raw material;
(2) decaptitate dirty: decaptitate before first fin, choose out belly from anus cutter, cut tripe fin, gill;
(3) clean: wash away the dirt such as surperficial trash ice and belly extravasated blood, remaining internal organ fast with circulating water;
(4) hack: first cut the back flesh of fish to middle bone place, then be switched to Zhong Guchu from belly, choose out tail, separated by fillet from afterbody along middle bone, upset fish body, bone in same method removal, removes fin;
(5) draining is cleaned: use clear water repeatedly to clean, draining after removing blood stains liquid;
(6) salt marsh: the true mackerel after draining with 1 ~ 3% salt solution salt marsh 10 ~ 20 minutes;
(7) fried: to pull the fish block after salt marsh out draining, the fried fish tartar souce 3 ~ 6 minutes when oily kettle temperature rises to 160 ~ 180 DEG C, yield 55 ~ 60%; By the immersion liquid 2 ~ 3 minutes in baste of the fish after fried, pull control liquid out;
(8) vacuum packaging: pack of being weighed after cooling, adopt vacuum packaging during packaging, do not allowed bubble in bag when vacuumizing, sack has not allowed impurity and embossing;
(9) sterilization: sterilization 45 ~ 55 minutes at 110 ~ 114 DEG C;
(10) metal detector is crossed: cross metal detector by bag product, detect its sensitivity with Fe Ф 1.5mm, the test block of Sus Ф 2.5mm standard metal;
(11) vanning storage: interior polybag, external application packed in cases, be then placed on storage in depots, storage temperature is 10 ~ 20 DEG C.
4. the preparation method of true mackerel can according to claim 3, is characterized in that the mass ratio of described step (6) medium salting macrura reevesii and salt solution is 1:1.
5. the preparation method of true mackerel can according to claim 4, supplemented every one hour the soybean oil consumed when it is characterized in that fried in described step (7).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410712125.7A CN104351846A (en) | 2014-11-28 | 2014-11-28 | True mackerel can and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410712125.7A CN104351846A (en) | 2014-11-28 | 2014-11-28 | True mackerel can and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104351846A true CN104351846A (en) | 2015-02-18 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410712125.7A Pending CN104351846A (en) | 2014-11-28 | 2014-11-28 | True mackerel can and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738702A (en) * | 2015-03-31 | 2015-07-01 | 丁伯林 | Crisp fried fish and preparation method thereof |
| CN112273601A (en) * | 2020-10-28 | 2021-01-29 | 福建星光食品有限公司 | Preservative-free salted mackerel can and processing technology thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1185903A (en) * | 1998-01-13 | 1998-07-01 | 北京克迷特技贸公司 | Production of soft canned freshwater fish |
| 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 |
| CN103598488A (en) * | 2013-12-04 | 2014-02-26 | 集美大学 | Processing method for reducing histamine in canned mackerel |
-
2014
- 2014-11-28 CN CN201410712125.7A patent/CN104351846A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1185903A (en) * | 1998-01-13 | 1998-07-01 | 北京克迷特技贸公司 | Production of soft canned freshwater fish |
| 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 |
| CN103598488A (en) * | 2013-12-04 | 2014-02-26 | 集美大学 | Processing method for reducing histamine in canned mackerel |
Non-Patent Citations (1)
| Title |
|---|
| 王庆怀: ""对鲐鱼罐头生产工艺的改进"", 《食品科学》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738702A (en) * | 2015-03-31 | 2015-07-01 | 丁伯林 | Crisp fried fish and preparation method thereof |
| CN112273601A (en) * | 2020-10-28 | 2021-01-29 | 福建星光食品有限公司 | Preservative-free salted mackerel can and processing technology thereof |
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Application publication date: 20150218 |