CN104770772A - Sardine can preparation method - Google Patents

Abstract

The present invention relates to a sardine can preparation method. The sardine can preparation method mixes tea polyphenols and acetic acids, deodorizes sardines to enable almost no fishy smell of the processed sardines; cooperates vitamin C and tea polyphenols to remove endogenous formaldehyde generated during the sardine processing process, effectively controls the formaldehyde content of sardine products; uses ultra-high pressure sterilization technology to achieve a good sterilization effect, can not only better maintain the original flavor, form and nutrition of sardines, but also greatly extends the shelf life of products. The beneficial effects of the sardines are mainly reflected in that the products produced by the present method have no sea fishy smell and low formaldehyde contents, are healthier and delicious, have good taste and moderate softness and hardness, basically keeps the original nutrients in the sardines, and are the combination of freshness, nutrition, convenience and safety.

Description

A kind of preparation method of canned sardines

(1) technical field

The present invention relates to a kind of preparation method of canned sardines.

(2) background technology

Sardine is rich in surprising nutritive value, is rich in phosphatide and OMEGA-3 aliphatic acid, protein and calcium.Web site contents according to United States cardiovascular association shows, and this special fatty acid can reduce the generation (causing harmful aliphatic acid of thrombus) of triglyceride, and has the mystery effect reducing blood pressure and slow down atherosclerotic speed gradually.Pregnant woman should eat fish in the gestational period more, as sardine, because sardine is rich in phosphatide.Phosphatide simultaneously in sardine has the advantageous effect of promotion for the brain development of fetus.Except phosphatide, sardine also contains calcareous in a large number, especially in fish-bone.The fish-bone of canned sardine is very soft, can safe edible.The mineral matter that our somagenic need is enough, sardine is also suitable for the people of all ages and classes layer because of its abundant calcium content, can absorb calcium by the sardine of boiling.Canned sardine has multiple eating method, can be made into sandwich, is also the good merchantable brand of going with rice or bread on people's dining table.

There is fishy smell in the aquatic biological of ocean, largely can affect local flavor and the mouthfeel of product all to some extent after being made into instant product.Therefore, before processing of aquatic products, it is carried out except raw meat is very necessary.

In addition, discovery is investigated in a large number, containing formaldehyde in numerous food product.To raw formaldehyde in the aquatic products of formaldehyde most study raw in food, research finds that some fresh aquatic products of fishing for itself are containing a certain amount of formaldehyde, and has increase in various degree in storage and process content of formaldehyde.In refrigerating process, contain the volatile materials such as formaldehyde in sardine, and formaldehyde maximum level can reach 41mg/kg.Formaldehyde is the material of higher poison, is defined as carcinogenic and teratogen by the World Health Organization, is generally acknowledged allergen, is also one of potential strong mutagen.Lot of documents record, formaldehyde on the impact of health in allotriosmia, stimulation, allergy, abnormal pulmonary function, dysfunction of liver and immunologic dysfunction etc.So the content of formaldehyde effectively controlled in aquatic products goods is in safe range, be related to consumers in general's problem healthy and in the urgent need to address.

(3) summary of the invention

The object of the invention is to provide a kind of preparation method of canned sardines.The canned sardines obtained by the method processing is without any extra large fishy smell, and content of formaldehyde is low, delicious flavour, and mouthfeel is good, and soft or hard appropriateness, substantially maintains the original nutritional labeling of sardine, have freshness, trophism, convenience and security concurrently.

The technical solution used in the present invention is:

A preparation method for canned sardines, described method comprises following sequential steps:

(1) fresh or freezing sardine removes head, tail, internal organ and fish scale, stripping and slicing after thawing, and cleans up;

(2) the sardine block after cleaning is placed in the mixed liquor of acetic acid quality concentration 5%, Tea Polyphenols mass concentration 0.05%, pulls after soaking 10 ~ 16h at 0 ~ 4 DEG C;

Tea Polyphenols is the All Pure Nature antioxidant food extracted from tealeaves, has oxidation resistance strong, has no side effect, the features such as free from extraneous odour.Tea Polyphenols, except having antioxidation, also has bacteriostasis, as having inhibitory action to staphylococcus, Escherichia coli, hay bacillus etc.Peculiar smell in the adsorbable food of Tea Polyphenols, therefore has certain deodorization.Have protective effect to the pigment in food, it both can play the effect of natural colouring matter, can prevent again food from fading, and Tea Polyphenols also has the formation and summation that suppress nitrite.

The present invention by Tea Polyphenols and acetic acid composite, de-raw meat is carried out to sardine, in 5% acetic acid and 0.05% Tea Polyphenols solution soak after sardine, substantially without fishy smell.

(3) the sardine block after step (2) process is immersed in the mixed liquor of Tea Polyphenols mass concentration 0.1%, vitamin C mass concentration 0.1%, the mass ratio of sardine block and mixed liquor is 1:2 ~ 3, pulls after soaking 10 ~ 18h at 0 ~ 4 DEG C;

Containing a large amount of phenolic hydroxyl group in Tea Polyphenols, there is very strong reproducibility, easily by the dissociation of phenolic hydroxyl group and the approach of free radical oxidized, can react fast with formaldehyde, generate polymer substance.Vitamin C and Tea Polyphenols act synergistically, and can strengthen the ability that Tea Polyphenols removes formaldehyde, can remove the endogenous formaldehyde produced in sardine process, the method is simple and easy to do, effectively can control the content of formaldehyde in sardine goods.

(4) sardine after step (3) process packaged enter in pressure cooker, 0.20 ~ 0.35MPa, 120 ~ 130 DEG C of constant temperature steam 20 ~ 30 minutes;

(5) according to white granulated sugar 5 parts, monosodium glutamate 0.5 part, salt 2 parts, cooking wine 1 part, water 100 parts of mass ratio allotment flavouring liquids, according to feed liquid mass ratio 1:2, steamed sardine block is put into flavouring liquid, 110V pulse electrifying half an hour, interpulse period is 1 second; Pull out and drain; Adopt pulse voltage process sardine block, because voltage can destroy the secondary structure of protein, the tenderness of sardine block is improved, retentiveness strengthens, and hardness is less, and elastic force is comparatively large, and chewability is moderate, and mouthfeel is good.

(6) the packaged tank of the sardine after draining, and add baste, baste is composed as follows: edible oil 1 part, salt 1 part, 1 part, capsicum, white granulated sugar 1 part, 3 parts, ginger, yellow rice wine 2 parts, five-spice powder 0.5 part, 100 parts, water, heating is boiled, cool, filter rear tinning together with sardine block, sardine block, baste mass ratio are 1 ~ 2:1, leave 10 ~ 20% spaces in tank;

(7) the canned sardines open-ended after tinning, in 18 ~ 20 DEG C, under 400 ~ 500Mpa after high pressure sterilization 15 ~ 20min, then carry out microwave disinfection, microwave frequency 2000 ~ 2500MHz, temperature 60 ~ 70 DEG C after sealing, 1 ~ 2 minute time, obtain canned sardines finished product.

The present invention adopts Technology of Ultra-high Pressure Sterilization sterilization effect good, can not only keep the original local flavor of sardine, form and nutrition preferably, and substantially prolongs the shelf-life of product.

Super-high-pressure Food-processing Technology technology is an emerging cold processing technique, and super-pressure effect can make the cell membrane of microorganism or cell membrane be damaged, protein denaturation, thus by microorganism killing.Compared with heat treatment method, the effect of superhigh pressure technique to food be homogeneous, rapidly and without the restriction of volume and form, affect, can keep the Normal juice of food, original flavor and nutritional labeling preferably to the natural structure thing of the small-molecule substance such as flavor substance, pigment.Super-pressure can make enzyme deactivation, the reactions such as Restrain browning, makes up that the color and luster that freezing causes changes, defect, the foreign odor avoiding thermal sterilization to bring and the generation of exotic matter such as to follow the string.Ultra high pressure treatment can also make the matter structure of sardine improve, and elasticity and chewability all increase, and more can be accepted by sellers.Meanwhile, ultrahigh-pressure sterilization is simple to operate, energy consumption is low, do not pollute environment.

Preferably, in step (6), sardine block, baste mass ratio are 1.5:1.

Beneficial effect of the present invention is mainly reflected in: adopt the inventive method, obtained product is without any extra large fishy smell, content of formaldehyde is low, long shelf-life, more healthy, and delicious flavour, mouthfeel is good, soft or hard appropriateness, substantially maintains the original nutritional labeling of sardine, has freshness, trophism, convenience and security concurrently.

(4) detailed description of the invention

Below in conjunction with specific embodiment, the present invention is described further, but protection scope of the present invention is not limited in this:

Embodiment 1:

(1), after freezing sardine is thawed, remove head, tail, internal organ and fish scale, stripping and slicing, cleans up;

(2) the sardine block after cleaning is placed in the mixed liquor of acetic acid quality concentration 5%, Tea Polyphenols mass concentration 0.05%, and feed liquid mass ratio 1:2, pulls after soaking 12h at 0 ~ 4 DEG C;

(3) sardine block is immersed in the mixed liquor of Tea Polyphenols mass concentration 0.1%, vitamin C mass concentration 0.1%, and the mass ratio of sardine block and mixed liquor is 1:2, pulls after soaking 15h at 0 ~ 4 DEG C;

(4) sardine packaged enter in pressure cooker, 0.20 ~ 0.25MPa, 125 ± 2 DEG C of constant temperature steam 25 minutes;

(5) according to white granulated sugar 5 parts, monosodium glutamate 0.5 part, salt 2 parts, cooking wine 1 part, water 100 parts of mass ratio allotment flavouring liquids, according to feed liquid mass ratio 1:2, steamed sardine block is put into flavouring liquid, 110V pulse electrifying half an hour, interpulse period is 1 second; Pull out after end-of-pulsing and drain;

(6) the packaged tank of the sardine after draining, and add baste, baste is composed as follows: edible oil 1 part, salt 1 part, 1 part, capsicum, white granulated sugar 1 part, 3 parts, ginger, yellow rice wine 2 parts, five-spice powder 0.5 part, 100 parts, water, heating is boiled, cool, filter rear tinning together with sardine block, sardine block, baste mass ratio are 1.5:1, leave 10% space in tank;

(7) the canned sardines open-ended after tinning, in 18 ~ 20 DEG C, high pressure sterilization 15min under 450Mpa, then carries out microwave disinfection, microwave frequency 2400MHz, temperature 65 ± 2 DEG C after sealing, 1 minute time, obtains canned sardines finished product.

Obtain product without any extra large fishy smell, content of formaldehyde low (below 10mg/kg), more healthy, and delicious flavour, mouthfeel is good, and soft or hard appropriateness, maintains the original nutritional labeling of sardine substantially.

Claims (2)

1. a preparation method for canned sardines, described method comprises following sequential steps:

(1) sardine removes head, tail, internal organ and fish scale, and stripping and slicing, cleans up;

(2) the sardine block after cleaning is placed in the mixed liquor of acetic acid quality concentration 5%, Tea Polyphenols mass concentration 0.05%, pulls after soaking 10 ~ 16h at 0 ~ 4 DEG C;

(3) sardine block is immersed in the mixed liquor of Tea Polyphenols mass concentration 0.1%, vitamin C mass concentration 0.1%, and the mass ratio of sardine block and mixed liquor is 1:2 ~ 3, pulls after soaking 10 ~ 18h at 0 ~ 4 DEG C;

(4) sardine packaged enter in pressure cooker, 0.20 ~ 0.35MPa, 120 ~ 130 DEG C of constant temperature steam 20 ~ 30 minutes;

(5) according to white granulated sugar 5 parts, monosodium glutamate 0.5 part, salt 2 parts, cooking wine 1 part, water 100 parts of mass ratio allotment flavouring liquids, according to feed liquid mass ratio 1:2, steamed sardine block is put into flavouring liquid, 110V pulse electrifying half an hour, interpulse period is 1 second; Pull out and drain;

(6) the packaged tank of the sardine after draining, and add baste, baste is composed as follows: edible oil 1 part, salt 1 part, 1 part, capsicum, white granulated sugar 1 part, 3 parts, ginger, yellow rice wine 2 parts, five-spice powder 0.5 part, 100 parts, water, heating is boiled, cool, filter rear tinning together with sardine block, sardine block, baste mass ratio are 1 ~ 2:1, leave 10 ~ 20% spaces in tank;

(7) the canned sardines open-ended after tinning, in 18 ~ 20 DEG C, under 400 ~ 500Mpa after high pressure sterilization 15 ~ 20min, then carry out microwave disinfection, microwave frequency 2000 ~ 2500MHz, temperature 60 ~ 70 DEG C after sealing, 1 ~ 2 minute time, obtain canned sardines finished product.

2. the method for claim 1, is characterized in that in step (6), sardine block, baste mass ratio are 1.5:1.