CN104921184A - Manufacturing method of a soft canned seasoned and instant ictalurus punctatus - Google Patents
Manufacturing method of a soft canned seasoned and instant ictalurus punctatus Download PDFInfo
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- CN104921184A CN104921184A CN201510249237.8A CN201510249237A CN104921184A CN 104921184 A CN104921184 A CN 104921184A CN 201510249237 A CN201510249237 A CN 201510249237A CN 104921184 A CN104921184 A CN 104921184A
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- 241000252498 Ictalurus punctatus Species 0.000 title abstract description 26
- 238000004519 manufacturing process Methods 0.000 title abstract description 5
- 241000251468 Actinopterygii Species 0.000 claims abstract description 54
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 239000013505 freshwater Substances 0.000 claims abstract description 10
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 241000252500 Ictalurus Species 0.000 claims description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 239000003795 chemical substances by application Substances 0.000 claims description 18
- 239000000796 flavoring agent Substances 0.000 claims description 18
- 235000013305 food Nutrition 0.000 claims description 18
- 239000003921 oil Substances 0.000 claims description 17
- 235000019198 oils Nutrition 0.000 claims description 17
- 235000013372 meat Nutrition 0.000 claims description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 13
- 238000002360 preparation method Methods 0.000 claims description 13
- 244000068988 Glycine max Species 0.000 claims description 10
- 235000010469 Glycine max Nutrition 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 7
- 238000009461 vacuum packaging Methods 0.000 claims description 6
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 5
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 5
- 244000269722 Thea sinensis Species 0.000 claims description 5
- 235000006468 Thea sinensis Nutrition 0.000 claims description 5
- 238000007605 air drying Methods 0.000 claims description 5
- 235000020279 black tea Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 241001233037 catfish Species 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 238000005192 partition Methods 0.000 claims description 5
- 239000004094 surface-active agent Substances 0.000 claims description 5
- 235000015193 tomato juice Nutrition 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 240000008574 Capsicum frutescens Species 0.000 claims description 4
- 239000001390 capsicum minimum Substances 0.000 claims description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 239000008158 vegetable oil Substances 0.000 claims description 4
- 229930006000 Sucrose Natural products 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
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 235000020995 raw meat Nutrition 0.000 claims description 2
- 238000005516 engineering process Methods 0.000 abstract description 6
- 239000002994 raw material Substances 0.000 abstract description 5
- 238000001035 drying Methods 0.000 abstract description 2
- 238000005554 pickling Methods 0.000 abstract 1
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- 239000002253 acid Substances 0.000 description 3
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- 150000002978 peroxides Chemical class 0.000 description 3
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- 230000004888 barrier function Effects 0.000 description 1
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- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
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- 230000002335 preservative effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
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Classifications
-
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a manufacturing method of a soft canned seasoned and instant ictalurus punctatus which includes the following steps: pre-treating freshwater fish, removing fishy smell and pickling, drying, oil-frying, seasoning and packaging, and sterilizing and cooling. The soft canned seasoned and instant ictalurus punctatus uses freshwater fish with relatively high fat content as raw materials, the same technology can be popularized and applied in the manufacturing processes of the canned freshwater fish which uses raw materials with the same or similar characteristics, especially with relatively high fat content, and thus the market is enriched.
Description
Technical field
The invention belongs to food processing and preservation technology field, belong to technical field of aquatic product processing especially, be specifically related to a kind of preparation method of flavourings instant type channel catfishes foods packed in carton containers.
Background technology
Channel catfishes originates in U.S.'s Mississippi, the large-scale fresh-water fishes that a kind of economic worth is higher, channel catfish meat quality of fish is fine and smooth, mouthfeel is good, nutritive value is only second to " soft gold " eel, there is the function of lactagogue and nourishing, protein and vitamin content enrich, fine and tender taste, delicious flavour.Between Channel-catfish fish flesh, thorn is few is easily processed into fillet, belongs to alepidote, easily allowances for bark, dressing percentage higher (about 36% ~ 38%), and through the lasting popularization of more than 20 years, Seedling production and cultural technique were quite ripe, and output is also in cumulative year after year.The U.S. is that biggest market ， Zhan Channel-catfish fish total export volume 99%, the Wo Guo Channel-catfish fish export volume of Wo Guo Channel-catfish fish outlet occupies the second in the U.S., and because in Guo, the custom of Xiao Fei Channel-catfish fish is not yet formed, Chu Kou Channel-catfish fishery-ies product almost becomes the unique selection of Wo Guo Channel-catfish fish industry to the U.S..Because the trade barrier of state of U.S. Channel-catfish fish import in recent years and import volume are limited by the factors such as the Channel-catfish fish culture amount in its state, my state Channel-catfish fish crop cumulative year after year and outlet is limited and Ba Shayu to the impact of Channel-catfish fish market, my state Channel-catfish fish industry is made a big impact.
At present, channel catfishes form processing is single and deep processing degree is lower.Because channel catfishes is Fresh & Tender in Texture, without intervertebral thorn, be applicable to being processed into Leng Dong Channel-catfish fillet; But the bilgy odour of channel catfishes own is heavier, domestic consumer is difficult to accept, and have impact on the Leng Dong Channel-catfish fillet market demand at home.Channel catfishes belongs to high fat content fresh-water fishes, and in process, fish oil oozes out and hinders follow-up deep layer dehydration, the exploitation of Xian Channel-catfish fish Related product at flesh of fish surface formation one deck duricrust.Therefore, how to solve and to improve problem existing in channel catfishes self and processing, as reduced the problem such as bilgy odour, dehydration, process reasonable in design and the product developing applicable channel catfishes m eatquality will be important topics of fresh-water fishes processing.
Summary of the invention
The object of this part is some aspects of general introduction embodiments of the invention and briefly introduces some better embodiment.May do in the specification digest and denomination of invention of this part and the application a little simplify or omit with avoid making this part, specification digest and denomination of invention object fuzzy, and this simplification or omit and can not be used for limiting the scope of the invention.
In view of Problems existing in the preparation method product of above-mentioned and/or existing a kind of flavourings instant type channel catfishes foods packed in carton containers, propose the present invention.
Therefore, the object of this invention is to provide the preparation method of the problem run in a kind of characteristic for channel catfish meat quality of fish and processing and the flavourings instant type channel catfishes foods packed in carton containers developed.
For solving the problems of the technologies described above, according to an aspect of the present invention, the invention provides following technical scheme: a kind of preparation method of flavourings instant type channel catfishes foods packed in carton containers, fresh-water fishes are pickled through pretreatment, de-raw meat by it, dry, fried, seasoning packaging, sterilization cool and make Ji Shi Longsnout catfish soft can goods, comprise, pretreatment: by channel catfishes, decaptitate, truncate, remove internal organ, cleaning, even partition stripping and slicing becomes the fish block of 4cm × 3cm × 1.5cm size;
Take off raw meat, pickle: the fish block split is put into the de-raw meat of mixing fishy-smell removing agent, the solid-liquid ratio of fish block and fishy-smell removing agent is 1:3, temperature 4 DEG C ~ 10 DEG C, de-raw meat time 2h, described mixing fishy-smell removing agent is counted by 100g: the brewed 0.5h of 70g boiling water at room temperature used by 1.5 ~ 3g black tea, adds 4 ~ 6g salt after cooling, 1 ~ 3g sodium acid carbonate, 1 ~ 3g cooking wine, residue cold water is supplied;
Dry: flowing water drains after washing away fish block salt surfactant 3 ~ 5min, forced air drying, and baking temperature is 50 ~ 60 DEG C, and time 2 ~ 3h, is about 65% ~ 70% to moisture;
Fried: pre-dried fish block being put into temperature is 120 ~ 140 DEG C of fried 3 ~ 5min of oil, pulling out immediately and putting into temperature is 180 ~ 200 DEG C of fried 2 ~ 3min of oil, the solid-liquid ratio of the flesh of fish and oil is 1:8 ~ 1:10, fried is golden yellow to fish block surface, moisture is 45% ~ 55%, picks up and drains cooling;
Seasoning is packed: fish fry block and flavoring mix according to the ratio of mass ratio 5:1 and load vacuum packaging in compound retort pouch, and vacuum is greater than 0.09MPa, and the specification of product is 120 ~ 170g;
Sterilization cools: after seasoning, product is at 118 ~ 121 DEG C of sterilization 15 ~ 21min, and under 0.12MPa ~ 0.15MPa, back-pressure is cooled to 30 ~ 40 DEG C.
As a kind of preferred version of the preparation method of flavourings instant type channel catfishes foods packed in carton containers of the present invention, wherein: described flavoring is fragrant peppery fermented soya bean flavoring, it consists of 60% ~ 70% fermented soya bean by mass percentage, 25% ~ 35% capsicum, 3% ~ 5% vegetable oil.
As a kind of preferred version of the preparation method of flavourings instant type channel catfishes foods packed in carton containers of the present invention, wherein: described flavoring is tomato juice flavoring, it consists of the catsup of 75% ~ 85% by mass percentage, the white sugar of 5% ~ 9%, 0.3% ~ 0.5% monosodium glutamate, 10% ~ 18% water.
Beneficial effect of the present invention:
(1) edible way facilitates various: the present invention make product be the packed vacuum packaging form of fritter, be easy to carry, can instant bagged or for restaurant's cold dish as table dishes, delicious flavour, mouthfeel is better;
(2) product special flavour and organoleptic attribute is improved: adopt mixing fishy-smell removing agent to soak, fried the covering with seasoning of high temperature reduces product bilgy odour, improve local flavor, dewatering process is utilized to improve products'texture and organoleptic attribute, adopt that two-part is fried can continue to remove portion of water at cold stage, solve channel catfishes moisture and fat content higher, common drying forms duricrust deep layer dehydration cannot affect the problem of the soft rotten reduction products taste of subsequent high temperature sterilization meat, hot stage promotes to form distinctive local flavor and color and luster, the final quality characteristic improving channel catfishes Related product,
(3) keeping quality is better: channel catfishes foods packed in carton containers has carried out the sterilizing of commercial sterilization, can preservation under room temperature more than 1 year, extends the selling time of product, improves commercial value;
(4) similar raw produce diversity is improved: the raw material that this product uses has the higher freshwater fish of fat content, identical technology can be adopted to be applied to have the raw material freshwater fish can that particularly fat content is higher of same or similar characteristic, to enrich market.
Accompanying drawing explanation
Fig. 1 is the FB(flow block) of the preparation method of a kind of flavourings instant type of the present invention channel catfishes foods packed in carton containers.
Detailed description of the invention
For enabling above-mentioned purpose of the present invention, feature and advantage become apparent more, are described in detail below by the specific embodiment of the present invention.
Set forth a lot of detail in the following description so that fully understand the present invention, but the present invention can also adopt other to be different from alternate manner described here to implement, those skilled in the art can when without prejudice to doing similar popularization when intension of the present invention, therefore the present invention is by the restriction of following public specific embodiment.
Refer to Fig. 1, the present invention proposes a kind of preparation method of flavourings instant type channel catfishes foods packed in carton containers, the technical methods such as the method utilizes mixing fishy-smell removing agent immersion, fried volatilization fishy smell material composition, flavoring are covered solve the heavier problem of the bilgy odour of channel catfishes own, and the taste of Ti Gao Channel-catfish fishery-ies product can acceptance; Simultaneously adopt pickle the combined dehydration processes such as infiltration, hot blast is predrying, two-part is fried change be apt to Channel-catfish fish fats content high surfaces formation duricrust hinder follow-up deep layer to take off water problem, the product oil content adopting the fried technology of two-part to obtain is low, Oxidation of Fat and Oils degree is low, more meets the requirement of industrial continuous prodution.Thus obtaining taste and matter structure is better, preservation is of long duration, and convenient and safe Longsnout catfish soft can goods, add the diversity of channel catfish fishery-ies product on market, improves the present situation that processing level is single, improves the industry added value of channel catfishes.
Embodiment 1
After fresh and alive fish or Leng Dong Channel-catfish fish being thawed, decaptitate, truncate, remove internal organ, cleaning, even partition stripping and slicing becomes the fish block of 4cm × 3cm × 1.5cm size; The fish block split is put into the de-raw meat of mixing fishy-smell removing agent, the solid-liquid ratio of fish block and fishy-smell removing agent is 1:3, temperature 4 DEG C, de-raw meat time 2h, mixing fishy-smell removing agent at room temperature uses the brewed 0.5h of 70g boiling water by 100g: 1.5 black tea, adds 4g salt after cooling, 1g sodium acid carbonate, 3g cooking wine, residue cold water is supplied; Flowing water drains after washing away fish block salt surfactant 3min, is placed in hot air drier forced air drying, and baking temperature is 50 DEG C, and time 3h, is about 65% to moisture; Pre-dried fish block being put into temperature is 120 DEG C of fried 5min of oil, and pulling out immediately and putting into temperature is 200 DEG C of fried 2min of oil, and fried is golden yellow to fish block surface, and moisture is 45%, picks up and drains cooling.Fish fry block and flavoring mix according to the ratio of 5:1 and load vacuum packaging in compound retort pouch, and vacuum is greater than 0.09MPa, and the specification of product is 120g.Flavoring is divided into fragrant peppery fermented soya bean taste: fragrant peppery fermented soya bean flavoring consists of 65% fermented soya bean, 30% capsicum, 5% vegetable oil by mass percentage.Product sterilization 15min under 121 DEG C of conditions that seasoning is good, under 0.12MPa, back-pressure is cooled to 30 DEG C.The product moisture finally obtained drops to 45% by 80%, and oil content is 7.3%, and preserve two weeks under 37 DEG C of conditions after, the TBA value of product is 0.48g/100g, acid value is 0.39mg/g, and peroxide value is 0.18g/100g, all meets like product relevant criterion and maintains reduced levels.Before and after the processing of fish block, fishy smell sensory evaluation standard is as shown in the table:
Note: fishy smell standards of grading, 1-4 (heavier); 5-7 (generally); 8-10 (slightly)
Embodiment 2
After fresh and alive fish or Leng Dong Channel-catfish fish being thawed, decaptitate, truncate, remove internal organ, cleaning, even partition stripping and slicing becomes the fish block of 4cm × 3cm × 1.5cm size; The fish block split is put into the de-raw meat of mixing fishy-smell removing agent, the solid-liquid ratio of fish block and fishy-smell removing agent is 1:3, temperature 7 DEG C, de-raw meat time 2h, mixing fishy-smell removing agent at room temperature uses the brewed 0.5h of 70g boiling water by 100g: 2g black tea, adds 5g salt after cooling, 2g sodium acid carbonate, 2g cooking wine, residue cold water is supplied; Flowing water drains after washing away fish block salt surfactant 4min, is placed in hot air drier forced air drying, and baking temperature is 55 DEG C, and time 2.5h, is about 67% to moisture; Pre-dried fish block being put into temperature is 130 DEG C of fried 4min of oil, and pulling out immediately and putting into temperature is 180 DEG C of fried 3min of oil, and fried is golden yellow to fish block surface, and moisture is 50%, picks up and drains cooling.Fish fry block and flavoring mix according to the ratio of 5:1 and load vacuum packaging in compound retort pouch, and vacuum is greater than 0.09MPa, and the specification of product is 170g.Flavoring is divided into tomato juice taste, and tomato juice consists of the tomato juice of 75%, the white sugar of 8%, 0.35% monosodium glutamate, 16.65% water.Product sterilization 21min under 118 DEG C of conditions that seasoning is good, under 0.13MPa, back-pressure is cooled to 35 DEG C.The product moisture finally obtained drops to 50% by 81%, and oil content is 7.0%, and preserve two weeks under 37 DEG C of conditions after, the TBA value of product is 0.42g/100g, acid value is 0.36mg/g, and peroxide value is 0.15g/100g, all meets like product relevant criterion and maintains reduced levels.Before and after the processing of fish block, fishy smell sensory evaluation standard is as shown in the table:
Note: fishy smell standards of grading, 1-4 (heavier); 5-7 (generally); 8-10 (slightly)
Embodiment 3
After fresh and alive fish or Leng Dong Channel-catfish fish being thawed, decaptitate, truncate, remove internal organ, cleaning, even partition stripping and slicing becomes the fish block of 4cm × 3cm × 1.5cm size; The fish block split is put into the de-raw meat of mixing fishy-smell removing agent, the quality solid-liquid ratio of fish block and fishy-smell removing agent is 1:3, temperature 10 DEG C, de-raw meat time 2h, mixing fishy-smell removing agent at room temperature uses the brewed 0.5h of 70g boiling water by 100g: 3g black tea, adds 6g salt after cooling, 3g sodium acid carbonate, 2g cooking wine, residue cold water is supplied; Flowing water drains after washing away fish block salt surfactant 5min, is placed in hot air drier forced air drying, and baking temperature is 55 DEG C, and time 2.5h, is about 70% to moisture; Pre-dried fish block being put into temperature is 140 DEG C of fried 3min of oil, and pulling out immediately and putting into temperature is 180 DEG C of fried 3min of oil, and fried is golden yellow to fish block surface, and moisture is 55%, picks up and drains cooling; Fish fry block and flavoring mix according to the ratio of 5:1 and load vacuum packaging in compound retort pouch, and vacuum is greater than 0.09MPa, and the specification of product is 120g.Flavoring is divided into fragrant peppery fermented soya bean taste: fragrant peppery fermented soya bean flavoring consists of 65% fermented soya bean, 30% capsicum, 5% vegetable oil by mass percentage.Product sterilization 15min under 121 DEG C of conditions that seasoning is good, under 0.15MPa, back-pressure is cooled to 40 DEG C.The product moisture finally obtained drops to 50% by 82%, and oil content is 6.8%, and preserve two weeks under 37 DEG C of conditions after, the TBA value of product is 0.43g/100g, acid value is 0.43mg/g, and peroxide value is 0.21g/100g, all meets like product relevant criterion and maintains reduced levels.Before and after the processing of fish block, fishy smell sensory evaluation standard is as shown in the table:
Note: fishy smell standards of grading, 1-4 (heavier); 5-7 (generally); 8-10 (slightly)
As can be seen here, a kind of preparation method of flavourings instant type channel catfishes foods packed in carton containers, relates to food processing and preservation field.The present invention with fresh and alive or freezing channel catfishes for raw material, through pretreatment, de-raw meat is pickled, dry, two-part is fried, seasoning is packed, sterilisation step makes instant type Feng Wei Longsnout catfish soft can product, the present invention is on the basis of canned fish traditional manufacturing technique, internal moisture is reduced by segmented combined dehydration mode, reduce the destruction of follow-up sterilization to products'texture, adopt mixing fishy-smell removing agent, fried vaporization at high temperature fishy smell material and seasoning the method such as to be covered and are solved the heavier problem of bilgy odour, make matter structure and mouthfeel better and edible way various Longsnout catfish soft can food.The inventive method can realize mechanization, standardized large-scale industrial production, does not add any chemical preservative in process, can preservation under room temperature more than 1 year after sterilization, has the advantages such as instant, safety, edible way be various, wide market.
It should be noted that, above embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, although with reference to preferred embodiment to invention has been detailed description, those of ordinary skill in the art is to be understood that, can modify to technical scheme of the present invention or equivalent replacement, and not departing from the spirit and scope of technical solution of the present invention, it all should be encompassed in the middle of right of the present invention.
Claims (3)
1. a preparation method for flavourings instant type channel catfishes foods packed in carton containers, is characterized in that, is pickled by fresh-water fishes, dry, fried, seasoning packaging, sterilization cooling make i.e. food Longsnout catfish soft can goods, comprise through pretreatment, de-raw meat,
Pretreatment: by channel catfishes, decaptitates, and truncates, and removes internal organ, cleaning, and even partition stripping and slicing becomes the fish block of 4cm × 3cm × 1.5cm size;
Take off raw meat, pickle: the fish block split is put into the de-raw meat of mixing fishy-smell removing agent, the solid-liquid ratio of fish block and fishy-smell removing agent is 1:3, temperature 4 DEG C ~ 10 DEG C, de-raw meat time 2h, described mixing fishy-smell removing agent is counted by 100g: the brewed 0.5h of 70g boiling water at room temperature used by 1.5 ~ 3g black tea, adds 4 ~ 6g salt after cooling, 1 ~ 3g sodium acid carbonate, 1 ~ 3g cooking wine, residue cold water is supplied;
Dry: flowing water drains after washing away fish block salt surfactant 3 ~ 5min, forced air drying, and baking temperature is 50 ~ 60 DEG C, and time 2 ~ 3h, is about 65% ~ 70% to moisture;
Fried: pre-dried fish block being put into temperature is 120 ~ 140 DEG C of fried 3 ~ 5min of oil, pulling out immediately and putting into temperature is 180 ~ 200 DEG C of fried 2 ~ 3min of oil, the solid-liquid ratio of the flesh of fish and oil is 1:8 ~ 1:10, fried is golden yellow to fish block surface, moisture is 45% ~ 55%, picks up and drains cooling;
Seasoning is packed: fish fry block and flavoring mix according to the ratio of mass ratio 5:1 and load vacuum packaging in compound retort pouch, and vacuum is greater than 0.09MPa, and the specification of product is 120 ~ 170g;
Sterilization cools: after seasoning, product is at 118 ~ 121 DEG C of sterilization 15 ~ 21min, and under 0.12MPa ~ 0.15MPa, back-pressure is cooled to 30 ~ 40 DEG C.
2. the preparation method of flavourings instant type channel catfishes foods packed in carton containers according to claim 1, it is characterized in that, described flavoring is fragrant peppery fermented soya bean flavoring, and it consists of 60% ~ 70% fermented soya bean by mass percentage, 25% ~ 35% capsicum, 3% ~ 5% vegetable oil.
3. the preparation method of flavourings instant type channel catfishes foods packed in carton containers according to claim 1, it is characterized in that, described flavoring is tomato juice flavoring, it consists of the catsup of 75% ~ 85% by mass percentage, the white sugar of 5% ~ 9%, 0.3% ~ 0.5% monosodium glutamate, 10% ~ 18% water.
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| CN201510249237.8A CN104921184A (en) | 2015-05-15 | 2015-05-15 | Manufacturing method of a soft canned seasoned and instant ictalurus punctatus |
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| CN201510249237.8A CN104921184A (en) | 2015-05-15 | 2015-05-15 | Manufacturing method of a soft canned seasoned and instant ictalurus punctatus |
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Cited By (6)
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| CN105639499A (en) * | 2016-02-28 | 2016-06-08 | 汪永辉 | Preparation method of canned pomfrets with Cephalanoplos segetum flavor |
| CN106722405A (en) * | 2016-12-19 | 2017-05-31 | 江南大学 | A kind of processing method of quick-freezing cooked Feng Wei Channel-catfish fishes |
| CN107156697A (en) * | 2017-06-02 | 2017-09-15 | 山东东方海洋科技股份有限公司 | The dewatering and canned fish product of a kind of canned fish |
| CN109567078A (en) * | 2018-12-24 | 2019-04-05 | 浙江省海洋水产研究所 | A kind of spicy instant baby croaker foods packed in carton containers processing technology |
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| CN109567078B (en) * | 2018-12-24 | 2022-06-21 | 浙江省海洋水产研究所 | Processing technology of spicy instant soft canned plum children fish |
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| CN110122794B (en) * | 2019-06-28 | 2022-09-02 | 江南大学 | Preparation method of high-quality instant channel catfish soft can |
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