CN104905314A - A preparation method of black pepper flavored canned mackerel fillets - Google Patents
A preparation method of black pepper flavored canned mackerel fillets Download PDFInfo
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- CN104905314A CN104905314A CN201510041596.4A CN201510041596A CN104905314A CN 104905314 A CN104905314 A CN 104905314A CN 201510041596 A CN201510041596 A CN 201510041596A CN 104905314 A CN104905314 A CN 104905314A
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Abstract
The present invention discloses a preparation method of black pepper flavored canned mackerel fillets, and the preparation method is performed according to the following specific production steps: thawing, possessing, soaking, stewing, additionally possessing and caning raw materials; adding soup sauce into canned mackerel fillets; and sealing, vacuumizing, sterilizing, cooling and cleaning cans. The raw materials are performed with stewing at 98-105 DEG C for 14-15 minutes, followed by spray cooling every 5-8 minutes until the raw materials are cooled to a fish body temperature of 38-40 DEG C; the soup sauce is composed of salad oil sauce and seasoning soup sauce, the salad oil sauce is heated to 78-82 DEG C and then sprinkled on the mackerel fillets; and the seasoning soup sauce is heated to 78-80 DEG C and then added into the mackerel fillets. The black pepper flavored canned mackerel fillets processed by using the preparation method provide a good water lock effect for fish, and a high degree of freshness and deliciousness for meat texture. By flavoring the seasoning soup sauce repeatedly, the black pepper flavored canned mackerel fillets are suitable in taste, and have an excellent effect on melting the fish and the seasoning soup sauce.
Description
Technical field
The present invention relates to food processing field, specifically refer to a kind of preparation method of black pepper taste mackerel sheet can.
Background technology
Mackerel is a kind of very common edible fish, haunts Western Pacific and Atlantic near shore, and be one of economic fish at the middle and upper levels that China is important, fishing season, general spring flood was 4-7 month; Autumn flood is 9-12 month.The South Sea all can be fished for the coastal whole year.This kind fish distribution is wide, growth is fast, output is high.Oppress every hectogram containing 21.4 grams, protein, lipase 37 .4 gram, meat is solid, and mackerel must eat fresh, once damp proof insulation (death time was more than 2 days), can produces excessive tissue amine, can cause food poisoning in fish body.Mackerel except for except eating raw, more than in order to freezing, pickle, smoke and be made into can etc.
Because be subject to traditional processing technology and the restriction of mouthfeel, simultaneously because mackerel meat is solid, flavoring is difficult to merge completely with mackerel, make taste bad, cause the kind of mackerel fast food seasoned pack product very few, kind and taste single, current mackerel can mostly is single tomato juice taste or spiced taste.
Black pepper is subject to liking of numerous people as a kind of meat tartar sauce and seasoning matter and praises highly, and the fragrant peppery flavour of black pepper and mackerel are good collocation, but also never occur the mackerel can of black pepper taste on the market.
Summary of the invention
The invention reside in the preparation method that a kind of black pepper taste mackerel sheet can is provided, undertaken by following making step: raw material thaws, Feedstock treating, raw material soaking, material cooking, processing are canned, the interpolation of soup juice, exhaust sealing, sterilization cooling, wipe tank
Concrete operating procedure is as follows:
1, raw material thaws: by the mackerel of boxes quick-frozen by fish scale-shaped arrangement, cover preservative film above, carry out nature and thaw to half thawed state; Determine according to temperature, fish temperature and the amount of thawing: summer temperature 24-30 DEG C, thawing time is 8-9h; Winter temperature 15-20 DEG C, thawing time is 11-12h;
2, Feedstock treating: being decaptitated by the mackerel after thawing truncates, removes internal organ, and cleans in clear water;
3, raw material soaking: described raw material soaking process, after carrying out cleaning to mackerel, adopts the saline sook 12-15min with Baume degrees 10-12 ° of B é, then pull out after draining the water and clean once with clear water again;
4, material cooking: according to fish size, as 150-200g, carries out at 98-105 DEG C, after boiling 14-15min, steamed fish fog cooling, time 5-8min once, until be cooled to fish temperature 38-40 DEG C;
5, process canned: the mackerel cooled is removed the peel, bones, de-black meat, be processed into the fish meat sheet of suitable size, require admittedly to reset tank according to net content;
6, soup juice adds: add the salad oil juice after heating and seasoning soup juice in the flesh of fish after tinning respectively;
Salad oil juice: the salad oil juice being heated to 78-82 DEG C waters and pours on the flesh of fish, and salad oil juice weight proportion is the 21-23% of can net weight;
Seasoning soup juice: the following raw material composition be configured by weight proportion: white granulated sugar 3.8-4.2%, refined salt 2-2.2%, black pepper 1.9-2%, dehydrated potato powder 5-5.3%, cornstarch 0.4-0.5%, onion 2.3-2.5%, surplus is water; The weight proportion of described seasoning soup juice is can net weight 20-22%, adds in the flesh of fish after being heated to 78-80 DEG C;
7, exhaust sealing: while hot sealed cans are carried out to can after with soup juice, and carry out being evacuated to 0.04Mpa;
8, sterilization cooling: net content 180g, bactericidal formula: 15min-80min/116 DEG C, is cooled to 38-42 DEG C;
9, tank is wiped, inspection warehouse-in: dry can and coat antirust oil (White Mineral Oil) on point rear line and case afterwards, inspection warehouse-in.
Advantage of the present invention:
The black pepper taste mackerel sheet utilizing this preparation method to process, after carrying out boiling to fish body, namely adopts misting cooling mode that fish body is cooled to 38-40 DEG C, under the prerequisite ensureing flesh of fish maturity, guarantees flesh of fish lock water effect, effectively keeps the delicious degree of the flesh of fish; Before seasoning soup juice adds, after first salad oil juice being heated to 78-82 DEG C, sprinkling is on fillet, makes former solid meat comparatively soft, is convenient to seasoning soup juice and oppresses better merge while improving mouthfeel; The fragrance of seasoning soup juice and mackerel cooperation is added by salad oil juice, and onion in seasoning soup juice and black pepper can not only be removed fishlike smell, the pungent of fragrant and sweet and black pepper of onion can be combined with the deliciousness of the flesh of fish simultaneously, meets popular hobby, is adapted at market is promoted.
Detailed description of the invention
The present invention to be described in further detail below in conjunction with several embodiment for the ease of it will be appreciated by those skilled in the art that, but the present invention is not limited only to this.
Embodiment one:
A preparation method for black pepper taste mackerel sheet can, concrete making step is as follows:
(1) raw material thaws: by the mackerel of boxes quick-frozen by fish scale-shaped arrangement, cover preservative film above, carry out nature and thaw to half thawed state; Determine according to temperature, fish temperature and the amount of thawing: summer temperature 24-30 DEG C, thawing time is 8-9h; Winter temperature 15-20 DEG C, thawing time is 11-12h;
(2) Feedstock treating: being decaptitated by the mackerel after thawing truncates, removes internal organ, and cleans in clear water;
(3) raw material soaking: described raw material soaking process, after carrying out cleaning to mackerel, adopts the saline sook 15min with Baume degrees 10 ° of B é, then pull out after draining the water and clean once with clear water again;
(4) material cooking: carry out at 98 DEG C, after boiling 15min, steamed fish fog cooling, time 6min once, until be cooled to fish temperature 38-40 DEG C;
(5) process canned: the mackerel cooled is removed the peel, bones, de-black meat, be processed into the fish meat sheet of suitable size, require admittedly to reset tank according to net content;
(6) soup juice adds: add salad oil juice and seasoning soup juice in the flesh of fish after tinning;
Salad oil juice: the salad oil juice being heated to 82 DEG C waters and pours on the flesh of fish, and salad oil juice weight proportion is 23% of can net weight;
Seasoning soup juice: the following raw material composition be configured by weight proportion: white granulated sugar 4.2%, refined salt 2.2%, black pepper 2%, dehydrated potato powder 5.3%, cornstarch 0.5%, onion 2.5%, water 83.3%; Seasoning soup juice weight proportion is 20% of can net weight, adds in the flesh of fish after being heated to 80 DEG C;
(7) exhaust sealing: while hot sealed cans are carried out to can after with soup juice, and carry out being evacuated to 0.04Mpa;
(8) sterilization cooling: net content 180g, bactericidal formula: 15min-80min/116 DEG C, is cooled to 38-42 DEG C;
(9) tank is wiped, inspection warehouse-in: dry can and coat antirust oil (White Mineral Oil) on point rear line and case afterwards, inspection warehouse-in.
Embodiment two:
(1) raw material thaws: by the mackerel of boxes quick-frozen by fish scale-shaped arrangement, cover preservative film above, carry out nature and thaw to half thawed state; Determine according to temperature, fish temperature and the amount of thawing: summer temperature 24-30 DEG C, thawing time is 8-9h; Winter temperature 15-20 DEG C, thawing time is 11-12h;
(2) Feedstock treating: being decaptitated by the mackerel after thawing truncates, removes internal organ, and cleans in clear water;
(3) raw material soaking: described raw material soaking process, after carrying out cleaning to mackerel, adopts the saline sook 13min with Baume degrees 11 ° of B é, then pull out after draining the water and clean once with clear water again;
(4) material cooking: carry out at 100 DEG C, after boiling 14.5min, steamed fish fog cooling, time 7min once, until be cooled to fish temperature 38-40 DEG C;
(5) process canned: the mackerel cooled is removed the peel, bones, de-black meat, be processed into the fish meat sheet of suitable size, require admittedly to reset tank according to net content;
(6) soup juice adds: add salad oil juice and seasoning soup juice in the flesh of fish after tinning;
Salad oil juice: the salad oil juice being heated to 80 DEG C waters and pours on the flesh of fish, and salad oil juice weight proportion is 22% of can net weight;
Seasoning soup juice: the following raw material composition be configured by weight proportion: white granulated sugar 4%, refined salt 2.1%, black pepper 2%, dehydrated potato powder 5.2%, cornstarch 0.45%, onion 2.4%, water 83.85%; Seasoning soup juice weight proportion is 21% of can net weight, adds in the flesh of fish after being heated to 79 DEG C;
(7) exhaust sealing: while hot sealed cans are carried out to can after with soup juice, and carry out being evacuated to 0.04Mpa;
(8) sterilization cooling: net content 180g, bactericidal formula: 15min-80min/116 DEG C, is cooled to 38-42 DEG C;
(9) tank is wiped, inspection warehouse-in: dry can and coat antirust oil (White Mineral Oil) on point rear line and case afterwards, inspection warehouse-in.
Embodiment three:
(1) raw material thaws: by the mackerel of boxes quick-frozen by fish scale-shaped arrangement, cover preservative film above, carry out nature and thaw to half thawed state; Determine according to temperature, fish temperature and the amount of thawing: summer temperature 24-30 DEG C, thawing time is 8-9h; Winter temperature 15-20 DEG C, thawing time is 11-12h;
(2) Feedstock treating: being decaptitated by the mackerel after thawing truncates, removes internal organ, and cleans in clear water;
(3) raw material soaking: described raw material soaking process, after carrying out cleaning to mackerel, adopts the saline sook 12min with Baume degrees 12 ° of B é, then pull out after draining the water and clean once with clear water again;
(4) material cooking: carry out at 105 DEG C, after boiling 14min, steamed fish fog cooling, time 8min once, until be cooled to fish temperature 38-40 DEG C;
(5) process canned: the mackerel cooled is removed the peel, bones, de-black meat, be processed into the fish meat sheet of suitable size, require admittedly to reset tank according to net content;
(6) soup juice adds: add salad oil juice and seasoning soup juice in the flesh of fish after tinning;
Salad oil juice: the salad oil juice being heated to 78 DEG C, salad oil juice weight proportion is 21% of can net weight;
Seasoning soup juice: the following raw material composition be configured by weight proportion: white granulated sugar 3.8%, refined salt 2%, black pepper 1.9%, dehydrated potato powder 5%, cornstarch 0.4%, onion 2.3%, water 84.6%; Seasoning soup juice weight proportion is 22% of can net weight, adds in the flesh of fish after being heated to 78 DEG C;
(7) exhaust sealing: while hot sealed cans are carried out to can after with soup juice, and carry out being evacuated to 0.04Mpa;
(8) sterilization cooling: net content 180g, bactericidal formula: 15min-80min/116 DEG C, is cooled to 38-42 DEG C;
(9) tank is wiped, inspection warehouse-in: dry can and coat antirust oil (White Mineral Oil) on point rear line and case afterwards, inspection warehouse-in.
Claims (4)
1. the preparation method of a black pepper taste mackerel sheet can, undertaken by following concrete making step: raw material thaws, Feedstock treating, raw material soaking, material cooking, processing are canned, the interpolation of soup juice, exhaust sealing, sterilization cooling, wipe tank, it is characterized in that: described material cooking carries out at 98-105 DEG C, after boiling 14-15min, steamed fish fog cooling, time 5-8min once, until be cooled to fish temperature 38-40 DEG C; The soup juice that described soup juice adds is made up of salad oil juice and seasoning soup juice, and after described salad oil juice is heated to 78-82 DEG C, sprinkling is on fillet, adds after then seasoning soup juice being heated to 78-80 DEG C; The weight proportion of described salad oil juice is can net weight 21-23%, the weight proportion of described seasoning soup juice is can net weight 20-22%, described seasoning soup juice is made up of the following raw material be configured by weight proportion: white granulated sugar 3.8-4.2%, refined salt 2-2.2%, black pepper 1.9-2%, dehydrated potato powder 5-5.3%, cornstarch 0.4-0.5%, onion 2.3-2.5%, surplus is water.
2. the preparation method of a kind of black pepper taste mackerel sheet can according to claim 1, it is characterized in that: described raw material soaking process be to mackerel carry out clean after, adopt the saline sook 12-15min with Baume degrees 10-12 ° of B é, then pull out after draining the water and clean again once with clear water.
3. the preparation method of a kind of black pepper taste mackerel sheet can according to claim 1, is characterized in that: described exhaust sealing carries out sealed cans to can while hot after with soup juice, and carry out being evacuated to 0.04Mpa.
4. the preparation method of a kind of black pepper taste mackerel sheet can according to claim 1, is characterized in that: described sterilization cooling: net content 180g, bactericidal formula: 15min-80min/116 DEG C, is cooled to 38-42 DEG C.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108323717A (en) * | 2017-01-19 | 2018-07-27 | 龙海海昌食品有限公司 | A kind of sea fishing can processing technique |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103380915A (en) * | 2013-07-16 | 2013-11-06 | 陈义方 | Processing method for tomato juice mackerel can |
| CN104286965A (en) * | 2014-09-22 | 2015-01-21 | 吴庆伟 | Canned oysters |
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2015
- 2015-01-28 CN CN201510041596.4A patent/CN104905314A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103380915A (en) * | 2013-07-16 | 2013-11-06 | 陈义方 | Processing method for tomato juice mackerel can |
| CN104286965A (en) * | 2014-09-22 | 2015-01-21 | 吴庆伟 | Canned oysters |
Non-Patent Citations (1)
| Title |
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| 陈仪男: "金枪鱼罐头系列产品工艺研究", 《集美大学学报（自然科学版》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108323717A (en) * | 2017-01-19 | 2018-07-27 | 龙海海昌食品有限公司 | A kind of sea fishing can processing technique |
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Application publication date: 20150916 |