CN104413469A - 一种茄汁青梭鱼罐头及制备工艺 - Google Patents
一种茄汁青梭鱼罐头及制备工艺 Download PDFInfo
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- CN104413469A CN104413469A CN201310387382.3A CN201310387382A CN104413469A CN 104413469 A CN104413469 A CN 104413469A CN 201310387382 A CN201310387382 A CN 201310387382A CN 104413469 A CN104413469 A CN 104413469A
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- 241001502129 Mullus Species 0.000 title claims abstract description 24
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- 235000014347 soups Nutrition 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 241000251468 Actinopterygii Species 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 8
- 239000012267 brine Substances 0.000 claims description 5
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 5
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 235000019483 Peanut oil Nutrition 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 235000013330 chicken meat Nutrition 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 239000000312 peanut oil Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
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- 239000000203 mixture Substances 0.000 claims description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 abstract description 6
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 3
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 abstract description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract description 3
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 abstract description 3
- 229930003427 Vitamin E Natural products 0.000 abstract description 3
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- 229910052791 calcium Inorganic materials 0.000 abstract description 3
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 abstract description 3
- 239000011777 magnesium Substances 0.000 abstract description 3
- 229910052749 magnesium Inorganic materials 0.000 abstract description 3
- 235000013372 meat Nutrition 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 239000011574 phosphorus Substances 0.000 abstract description 3
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 3
- 239000011591 potassium Substances 0.000 abstract description 3
- 229910052700 potassium Inorganic materials 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
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- 229910052711 selenium Inorganic materials 0.000 abstract description 3
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- 229940046009 vitamin E Drugs 0.000 abstract description 3
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
一种茄汁青梭鱼罐头及制备工艺,属于食品加工领域。它是这样实现的:优选青梭鱼,经选料、洗净后,淋干,制片,腌制、高温蒸汽灭菌、脱水,浇入汤汁浸泡,冲人饮用水混合,真空封罐,静止贮存、制成。本产品工艺步骤设计合理,采用该工艺制备出来的罐头肉味鲜美,肉质细嫩,富含蛋白质、维生素E、钙、磷、钾、镁、锌、硒等营养元素,对人有很好的补益作用,色泽红亮,酸甜可口,番茄味浓,携带和食用方便、易保存。
Description
技术领域
本发明涉及一种茄汁青梭鱼罐头及制备工艺,属于食品加工领域。
背景技术
梭鱼,即鮻鱼,属于鲻形目的鲻科。鲻科常见的有3种鱼:梭鱼,北方叫红眼鱼、肉棍子;棱梭,又称犬鱼、尖头西;鲻鱼。我国渔民分别把它们叫做青眼、红眼和黄眼,梭鱼富含蛋白质、维生素E、钙、磷、钾、镁、锌、硒等营养元素,对人有很好的补益作用,无论是红烧还是清烹,味道俱佳。因为是鲜活产品保质期较短,人们长期以来采用原始腌制或晒干工艺加工成干制品或腌制品,经济效益较差。针对上述青梭鱼目前尚未在罐头加工上被利用的情况,进行加工方法的改进,以期保持上述鱼的营养、色泽和口感,满足人们的需求,提升经济效益且有效的解决青梭鱼不方便长期保存和运输的缺点。
发明内容
本发明的目的在于公开一种茄汁青梭鱼罐头及制备工艺,它工艺简单,营养丰富,风味独特,食用方便,解决青梭鱼不方便长期保存和长时间运输的缺点。
为了解决上述问题,本发明所采用的技术方案是:优选青梭鱼150-200份,将选好的新鲜鱼刮去鳞片、用刀割去头、尾、内脏后用清水洗净后,淋去水分,片成15-25MM厚鱼片,加入淡盐水将上述洗净的鱼腌制15-25分钟后装入杀菌锅内高温蒸汽灭菌40 -60分钟并脱水,将上述物料定量装入器皿中在70-100℃温度下,浇人汤料浸泡、混合均匀后真空封罐,贮存7-10天即得成品。
所述淡盐水与鱼的混合比例为1:3-5。
所述汤料按重量份组成如下:蕃茄汁2 0 -3 5份、花生油:1 5-2 5份、鸡精1-5份、精盐5-10份、白糖1-5份、料酒5-10份、香料水2 0-2 5份。
本发明的有益效果是:
本产品工艺步骤设计合理,采用该工艺制备出来的罐头肉味鲜美,肉质细嫩,富含蛋白质、维生素E、钙、磷、钾、镁、锌、硒等营养元素,对人有很好的补益作用,色泽红亮,酸甜可口,番茄味浓,携带和食用方便、易保存。
具体实施方式
实施例1
优选青梭鱼170份,将选好的新鲜鱼刮去鳞片、用刀割去头、尾、内脏后用清水洗净后,淋去水分,片成15-25MM厚鱼片,装入不锈钢容器内,加入淡盐水(盐水和鱼的比例为鱼:水=4:1),将上述洗净的鱼腌制15-25分钟后装入杀菌锅内高温蒸汽灭菌40 -60分钟并脱水,将上述物料定量装入器皿中在70-100℃温度下,浇人汤料(所述汤料按重量份组成是:蕃茄汁2 0 份、花生油:20份、鸡精5份、精盐5份、白糖5份、料酒10份、香料水2 0份)浸泡,冲人2 5℃饮用水混合均匀,真空封罐,静止贮存7-10天即得成品。
Claims (3)
1.一种茄汁青梭鱼罐头及制备工艺,其特征是:优选青梭鱼100-200份,将选好的新鲜鱼刮去鳞片、用刀割去头、尾、内脏后用清水洗净后,淋去水分,片成15-25MM厚鱼片,加入淡盐水将上述洗净的鱼腌制15-25分钟后装入杀菌锅内高温蒸汽灭菌40 -60分钟并脱水,将上述物料定量装入器皿中在70-100℃温度下,浇人汤料浸泡、混合均匀后真空封罐,贮存7-10天即得成品。
2.根据权利要求1所述一种茄汁青梭鱼罐头及制备工艺,其特征在于:淡盐水与鱼的混合比例为1:3-5。
3.根据权利要求1、2所述一种茄汁青梭鱼罐头及制备工艺,其特征在于按重量份汤料组成如下:蕃茄汁2 0 -3 5份、花生油:1 5-2 5份、鸡精1-5份、精盐5-10份、白糖1-5份、料酒5-10份、香料水2 0-2 5份。
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Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105146589A (zh) * | 2015-10-13 | 2015-12-16 | 刘亚林 | 番茄鱼的加工方法 |
CN106307424A (zh) * | 2016-08-22 | 2017-01-11 | 岭南师范学院 | 一种五香风味红鲷咸鱼腌制液及其制备得到的红鲷咸鱼 |
CN106343407A (zh) * | 2016-08-30 | 2017-01-25 | 岭南师范学院 | 一种红油风味红鲷鱼软罐头及其制备方法 |
CN106343408A (zh) * | 2016-08-30 | 2017-01-25 | 岭南师范学院 | 一种茄汁风味红鲷鱼软罐头及其制备方法 |
CN106343406A (zh) * | 2016-08-30 | 2017-01-25 | 岭南师范学院 | 一种西柠风味红鲷鱼软罐头及其制备方法 |
CN106360428A (zh) * | 2016-08-30 | 2017-02-01 | 岭南师范学院 | 一种烧汁风味红鲷鱼软罐头及其制备方法 |
-
2013
- 2013-08-30 CN CN201310387382.3A patent/CN104413469A/zh active Pending
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105146589A (zh) * | 2015-10-13 | 2015-12-16 | 刘亚林 | 番茄鱼的加工方法 |
CN106307424A (zh) * | 2016-08-22 | 2017-01-11 | 岭南师范学院 | 一种五香风味红鲷咸鱼腌制液及其制备得到的红鲷咸鱼 |
CN106343407A (zh) * | 2016-08-30 | 2017-01-25 | 岭南师范学院 | 一种红油风味红鲷鱼软罐头及其制备方法 |
CN106343408A (zh) * | 2016-08-30 | 2017-01-25 | 岭南师范学院 | 一种茄汁风味红鲷鱼软罐头及其制备方法 |
CN106343406A (zh) * | 2016-08-30 | 2017-01-25 | 岭南师范学院 | 一种西柠风味红鲷鱼软罐头及其制备方法 |
CN106360428A (zh) * | 2016-08-30 | 2017-02-01 | 岭南师范学院 | 一种烧汁风味红鲷鱼软罐头及其制备方法 |
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