CN104738705A - Processing method for canned fish with tomato juice and soya beans - Google Patents
Processing method for canned fish with tomato juice and soya beans Download PDFInfo
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- CN104738705A CN104738705A CN201410810434.8A CN201410810434A CN104738705A CN 104738705 A CN104738705 A CN 104738705A CN 201410810434 A CN201410810434 A CN 201410810434A CN 104738705 A CN104738705 A CN 104738705A
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Abstract
The invention relates to a processing method for canned fish with tomato juice and soya beans. The processing method comprises the following steps: selecting raw materials and auxiliary materials, processing, canning, sealing in vacuum, sterilizing, cooling and packaging. The processing method is characterized in that during canning, onion oil is firstly added, then the processed soya beans and fish meat are put into a can, and finally the mixed tomato juice and spice juice are added. The canned fish with the tomato juice and the soya beans is prepared from the following components in parts by weight: 40-50 parts of the soya beans, 20-30 parts of the fish meat, 20-30 parts of the spice juice and 6-9 parts of the onion oil.
Description
Technical field
The present invention relates to a kind of processing method of tomato juice soya bean canned fish.
Background technology
Gizzard shad in tomato sauce can is one of kind important in can, but only has the flesh of fish and tomato juice in can.Soya bean contains abundant, the protein of high-quality, the multiple nutrients material such as lecithin and isoflavones.Therefore, together with being fitted over soya bean by the flesh of fish, its nutritive value is abundanter.
Summary of the invention
The object of the present invention is to provide a kind of processing method of tomato juice soya bean canned fish, the can nutritive value prepared is abundanter.
Realize technological process of the present invention and technical scheme as follows:
Technological process:
Technical scheme:
Comprise tinning, vacuum seal, sterilization, packaging, it is characterized in that: during tinning, first add onion oil, then by handle well soya bean, the flesh of fish tank filling in, reinject allotment tomato juice spices juice.Parts by weight in tomato juice soya bean canned fish shared by each composition are respectively soya bean 40-50, flesh of fish 20-30, spices juice 20-30, onion oil 6-9.
The said flesh of fish is any one in the following flesh of fish: tuna, salmon, Spanish mackerel, mackerel, carp.
Said tomato juice spices juice composition contains: catsup, cassia bark, cloves, basyleave, white granulated sugar, light-coloured vinegar, starch, salt, monosodium glutamate, cooking wine.
Said onion oil composition contains: onion and sunflower oil.
The beneficial effect that the present invention has:
The present invention is a kind of processing method of tomato juice soya bean canned fish, during tinning, first adds onion oil, then by handle well soya bean, the flesh of fish tank filling in, reinject allotment tomato juice spices juice.
Parts by weight shared by tomato juice spices juice of the present invention are respectively: tomato juice sauce 15-20, cassia bark 0.02-0.03, cloves 0.01-0.02, basyleave 0.02-0.03, white granulated sugar 2-4, light-coloured vinegar 1-2, starch 4-6, salt 1.5-3.0, monosodium glutamate 0.2-0.4, cooking wine 6-8, and all the other are pure water; Parts by weight shared by onion oil are respectively: onion 50-60, sunflower oil 40-50.
In tomato juice soya bean canned fish of the present invention, the tomato juice spices juice added and onion oil, its one-tenth is grouped into and proportioning, the soya bean in can and the flesh of fish can be made more effectively to combine, under the prerequisite guaranteeing can delicious food, make the nutrition of can abundanter.
Detailed description of the invention
One, raw material is selected and process
(1) soya bean is selected and process
(1) soya bean is selected
Damage by worms beans, variegated beans, broken beans, class's scar beans, enzyme of strict removing becomes beans, granule beans and impurity thereof etc.
(2) soya bean process
1. steep beans: the clean water soya bean chosen water temperature being no more than 20 DEG C soaks 16-20 hour, and soaking bean water is three times of beans, in the middle of bubble beans, change water 2 ~ 3.The beans soaked should be full, non-spreading in the middle part of beans, but without the obvious recessed heart.
2. cooked beans:
Cooked beans in double-layer stainless steel pot, water consumption is not less than one times of beans, lower beans water temperature 80 DEG C-90 DEG C, the cooked beans time in boiling water, about about 15 minutes, by well-done for beans free from beany flavor.
3. rinsing and cooling:
Well-done beans are dropped into immediately rinsing in the clean water of flowing, cooling.
4. select:
After cooling, beans are pulled out and put into bamboo sieve and select, removing decortication beans, broken beans, variegated beans, class's scar beans, the beans of not boiling and impurity etc.
(2) fish is selected and process
(1) fish is selected
Select any one fresh fish in tuna, salmon, Spanish mackerel, mackerel, carp or frozen fish.
(2) process of fish
1. clean or thaw
The clean water of fresh fish flowing rinses fish surface dirt; Frozen fish water or air thawing, temperature 10 DEG C-15 DEG C, is as the criterion to thaw completely, and rinses well with water.
2. inedible part is removed
After fish body thaws and cleans, first remove fish head, fish tail, internal organ, blood stains, and rinse the mucus of fish surface, dirt and impurity, then blood stains, black film etc. in removing abdomen with 10 DEG C-15 DEG C clean circulating waters.
3. the boiling of fish
The atmospheric steam that the fish body cleaned up passes into more than 100 DEG C carries out boiling, steams thoroughly to fish body.Digestion time is with the kind of fish and size determination digestion time.
4. cool
Fish body after boiling cools under the room temperature of about 15 DEG C, and make fish surface compacted mass, the human body is cold.
5. arrange
Cooled fish body arranges one by one.First remove fin, fish scale or fish-skin, bone, deburring, then according to product requirement, by the flesh of fish be cut into different fish blocks or sheet.
Two, onion oil makes
Parts by weight shared by onion oil are respectively: onion 50-60, sunflower oil 40-50.
First, after sunflower oil being heated to about 110 DEG C, put into the onion grain of chopping, mild heat, to the micro-golden yellow of onion, take the dish out of the pot onion oil.
Three, tomato juice spices juice is prepared
Parts by weight shared by tomato juice spices juice are respectively: tomato juice sauce 15-20, cassia bark 0.02-0.03, cloves 0.01-0.02, basyleave 0.02-0.03, white granulated sugar 2-4, light-coloured vinegar 1-2, starch 4-6, salt 1.5-3.0, monosodium glutamate 0.2-0.4, cooking wine 6-8, and all the other are pure water.Cassia bark, cloves and basyleave are cleaned up, put into water and be heated to boil, little fire heating 30 minutes, adds tomato ketchup, white granulated sugar, light-coloured vinegar, starch, salt, monosodium glutamate, cooking wine after filtration.
Four, tinning
Slack tank selects glass jar or the antiacid can of sulfur resistive.For subsequent use after slack tank cleaning, sterilization.
First in tank, add onion oil, then put into soya bean, the flesh of fish, finally inject tomato juice spices juice.
Five, seal
Vacuum seal immediately after tinning, vacuum should at 0.04Mpa-0.05Mpa.
Six, sterilization
For can net weight 500g of the present invention, bactericidal formula is 10 '---60 '---10 ' back-pressure/118 DEG C, and pot is different with net weight, and its sterilizing time is different.
Seven, cool
During sterilization cooling, back-pressure is cooled to central temperature in tank is about 40 DEG C.
Eight, be incubated
Cooled can scrub, is placed in the moist closet inside holding 7 days of 37 DEG C.
Nine, check, pack
Can after insulation, first beats the vacuum of inspection hammer by the every tank of tank inspection with wooden, rejects the fat defective can such as to listen, then packs and store.
Embodiment 1: tomato juice soya bean canned tunas makes
Parts by weight in tomato juice soya bean canned tunas shared by each composition are respectively soya bean 40-50, tuna flesh of fish 20-30, spices juice 20-30, onion oil 6-9.
Parts by weight shared by tomato juice spices juice are respectively: tomato juice sauce 15-20, cassia bark 0.02-0.03, cloves 0.01-0.02, basyleave 0.02-0.03, white granulated sugar 2-4, light-coloured vinegar 1-2, starch 4-6, salt 1.5-3.0, monosodium glutamate 0.2-0.4, cooking wine 6-8, and all the other are pure water.Cassia bark, cloves and basyleave are cleaned up, put into water and be heated to boil, little fire heating 30 minutes, adds tomato ketchup, white granulated sugar, light-coloured vinegar, starch, salt, monosodium glutamate, cooking wine after filtration.
Parts by weight shared by onion oil are respectively: onion 50-60, sunflower oil 40-50.First, after sunflower oil being heated to about 110 DEG C, put into the onion grain of chopping, mild heat, to the micro-golden yellow of onion, take the dish out of the pot onion oil.
Embodiment 2: tomato juice soya bean salmon can process
Parts by weight in tomato juice soya bean salmon can shared by each composition are respectively soya bean 40-50, salmon flesh of fish 20-30, spices juice 20-30, onion oil 6-9.
Parts by weight shared by tomato juice spices juice are respectively: tomato juice sauce 15-20, cassia bark 0.02-0.03, cloves 0.01-0.02, basyleave 0.02-0.03, white granulated sugar 2-4, light-coloured vinegar 1-2, starch 4-6, salt 1.5-3.0, monosodium glutamate 0.2-0.4, cooking wine 6-8, and all the other are pure water.Cassia bark, cloves and basyleave are cleaned up, put into water and be heated to boil, little fire heating 30 minutes, adds tomato ketchup, white granulated sugar, light-coloured vinegar, starch, salt, monosodium glutamate, cooking wine after filtration.
Parts by weight shared by onion oil are respectively: onion 50-60, sunflower oil 40-50.First, after sunflower oil being heated to about 110 DEG C, put into the onion grain of chopping, mild heat, to the micro-golden yellow of onion, take the dish out of the pot onion oil.
Embodiment 3: tomato juice soya bean Spanish mackerel can process
Parts by weight in tomato juice soya bean Spanish mackerel can shared by each composition are respectively soya bean 40-50, Spanish mackerel flesh of fish 20-30, spices juice 20-30, onion oil 6-9.
Parts by weight shared by tomato juice spices juice are respectively: tomato juice sauce 15-20, cassia bark 0.02-0.03, cloves 0.01-0.02, basyleave 0.02-0.03, white granulated sugar 2-4, light-coloured vinegar 1-2, starch 4-6, salt 1.5-3.0, monosodium glutamate 0.2-0.4, cooking wine 6-8, and all the other are pure water.Cassia bark, cloves and basyleave are cleaned up, put into water and be heated to boil, little fire heating 30 minutes, adds tomato ketchup, white granulated sugar, light-coloured vinegar, starch, salt, monosodium glutamate, cooking wine after filtration.
Parts by weight shared by onion oil are respectively: onion 50-60, sunflower oil 40-50.First, after sunflower oil being heated to about 110 DEG C, put into the onion grain of chopping, mild heat, to the micro-golden yellow of onion, take the dish out of the pot onion oil.
Embodiment 4: tomato juice soya bean canned mackerel makes
Parts by weight in tomato juice soya bean canned mackerel shared by each composition are respectively soya bean 40-50 mackerel meat 20-30, spices juice 20-30, onion oil 6-9.
Parts by weight shared by tomato juice spices juice are respectively: tomato juice sauce 15-20, cassia bark 0.02-0.03, cloves 0.01-0.02, basyleave 0.02-0.03, white granulated sugar 2-4, light-coloured vinegar 1-2, starch 4-6, salt 1.5-3.0, monosodium glutamate 0.2-0.4, cooking wine 6-8, and all the other are pure water.Cassia bark, cloves and basyleave are cleaned up, put into water and be heated to boil, little fire heating 30 minutes, adds tomato ketchup, white granulated sugar, light-coloured vinegar, starch, salt, monosodium glutamate, cooking wine after filtration.
Parts by weight shared by onion oil are respectively: onion 50-60, sunflower oil 40-50.First, after sunflower oil being heated to about 110 DEG C, put into the onion grain of chopping, mild heat, to the micro-golden yellow of onion, take the dish out of the pot onion oil.
Embodiment 5: tomato juice soya bean carp can process
Parts by weight in tomato juice soya bean carp can shared by each composition are respectively soya bean 40-50, carp flesh of fish 20-30, spices juice 20-30, onion oil 6-9.
Parts by weight shared by tomato juice spices juice are respectively: tomato juice sauce 15-20, cassia bark 0.02-0.03, cloves 0.01-0.02, basyleave 0.02-0.03, white granulated sugar 2-4, light-coloured vinegar 1-2, starch 4-6, salt 1.5-3.0, monosodium glutamate 0.2-0.4, cooking wine 6-8, and all the other are pure water.Cassia bark, cloves and basyleave are cleaned up, put into water and be heated to boil, little fire heating 30 minutes, adds tomato ketchup, white granulated sugar, light-coloured vinegar, starch, salt, monosodium glutamate, cooking wine after filtration.
Parts by weight shared by onion oil are respectively: onion 50-60, sunflower oil 40-50.First, after sunflower oil being heated to about 110 DEG C, put into the onion grain of chopping, mild heat, to the micro-golden yellow of onion, take the dish out of the pot onion oil.
Claims (5)
1. a processing method for tomato juice soya bean canned fish, comprises tinning, vacuum seal, sterilization, packaging, it is characterized in that: during tinning, first add onion oil, then by handle well soya bean, the flesh of fish tank filling in, reinject allotment tomato juice spices juice.
2. method according to claim 1, the parts by weight in tomato juice soya bean canned fish shared by each composition are respectively soya bean 40-50, flesh of fish 20-30, spices juice 20-30, onion oil 6-9.
3. method according to claim 2, the said flesh of fish is any one in the following flesh of fish: tuna, salmon, Spanish mackerel, mackerel, carp.Said tomato juice spices juice composition contains: catsup, cassia bark, cloves, basyleave, white granulated sugar, light-coloured vinegar, starch, salt, monosodium glutamate, cooking wine.Said onion oil composition contains: onion and sunflower oil.
4. method according to claim 3, it is characterized in that: the parts by weight shared by tomato juice spices juice are respectively: tomato juice sauce 15-20, cassia bark 0.02-0.03, cloves 0.01-0.02, basyleave 0.02-0.03, white granulated sugar 2-4, light-coloured vinegar 1-2, starch 4-6, salt 1.5-3.0, monosodium glutamate 0.2-0.4, cooking wine 6-8, all the other are pure water; Parts by weight shared by onion oil are respectively: onion 50-60, sunflower oil 40-50.
5. method according to claim 4, it is characterized in that: during compounding fragrances juice, first cassia bark, cloves and basyleave are cleaned up, put into pure water and be heated to boil, little fire heating 30 minutes, adds catsup, white granulated sugar, light-coloured vinegar, starch, salt, monosodium glutamate, cooking wine after filtration again.
When onion oil makes, first oil is heated to about 110 DEG C, then adds the onion grain of chopping, fry to micro-golden yellow.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410810434.8A CN104738705A (en) | 2014-12-24 | 2014-12-24 | Processing method for canned fish with tomato juice and soya beans |
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| CN201410810434.8A CN104738705A (en) | 2014-12-24 | 2014-12-24 | Processing method for canned fish with tomato juice and soya beans |
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| CN104738705A true CN104738705A (en) | 2015-07-01 |
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| CN201410810434.8A Pending CN104738705A (en) | 2014-12-24 | 2014-12-24 | Processing method for canned fish with tomato juice and soya beans |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2716972C1 (en) * | 2019-03-19 | 2020-03-17 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Дагестанский государственный аграрный университет имени М.М. Джамбулатова" (ФГБОУ ВО Дагестанский ГАУ) | Technology for production of mackerel in oil with ginger fish preserves |
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| 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 |
| CN103380915A (en) * | 2013-07-16 | 2013-11-06 | 陈义方 | Processing method for tomato juice mackerel can |
| CN104000240A (en) * | 2014-01-03 | 2014-08-27 | 衢州鲟龙水产食品科技开发有限公司 | A production process of ketchup sturgeon meat can |
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Patent Citations (3)
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| 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 |
| CN103380915A (en) * | 2013-07-16 | 2013-11-06 | 陈义方 | Processing method for tomato juice mackerel can |
| CN104000240A (en) * | 2014-01-03 | 2014-08-27 | 衢州鲟龙水产食品科技开发有限公司 | A production process of ketchup sturgeon meat can |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2716972C1 (en) * | 2019-03-19 | 2020-03-17 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Дагестанский государственный аграрный университет имени М.М. Джамбулатова" (ФГБОУ ВО Дагестанский ГАУ) | Technology for production of mackerel in oil with ginger fish preserves |
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Application publication date: 20150701 |
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