CN105231255A - Making method of canned Chinese hooksnout carps - Google Patents
Making method of canned Chinese hooksnout carps Download PDFInfo
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- CN105231255A CN105231255A CN201510781123.8A CN201510781123A CN105231255A CN 105231255 A CN105231255 A CN 105231255A CN 201510781123 A CN201510781123 A CN 201510781123A CN 105231255 A CN105231255 A CN 105231255A
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Abstract
The invention provides a making method of canned Chinese hooksnout carps. The making method comprises the following steps of performing cleaning treatment on Chinese hooksnout carps under low-temperature conditions, deep-frying the cleaned Chinese hooksnout carps, performing color protection treatment, preparing cooking liquor, canning the processed Chinese hooksnout carps, exhausting air, sealing cans, performing sterilization and the like. The making method disclosed by the invention has the advantages that the canned Chinese hooksnout carps processed and prepared by the method do not have any sea fishy taste, and are low in methanal content, delicious in taste, good in mouth feel, moderate in soft and hard degrees, and long in quality guarantee period; the problem that the color of the Chinese hooksnout carps becomes dark and black after the canned Chinese hooksnout carps are made is effectively solved; the finished products of the canned Chinese hooksnout carps concurrently have the freshness, nutrition, convenience and high safety; thermal-sensitivity nutrient components are reserved to the maximum extent, water losses are avoided, and favorable tenderness and the elasticity of the meat quality of finished products of the canned Chinese hooksnout carps are guaranteed; the production technology is scientific and reasonable, the maneuverability is strong, and the making method is suitable for industrial production and application.
Description
[technical field]
The present invention relates to aquatic food processing technique field, be specifically related to a kind of preparation method of opsariichthys bidens can.
[background technology]
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 the preparation process of existing opsariichthys bidens can, owing to seldom carrying out color retention to opsariichthys bidens, cause the color and luster that opsariichthys bidens meat appearance luster is gloomy, affect class opsariichthys bidens meat.In addition, we know, in the process of manufacture of food, can obtain different mouthfeels and local flavor by adding different auxiliary ingredients.
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 opsariichthys bidens, 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.
[summary of the invention]
The object of this invention is to provide a kind of preparation method preventing dimmed, the blackening in the yellowish pink pool of opsariichthys bidens after it has been manufactured of opsariichthys bidens can.The opsariichthys bidens can 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 opsariichthys bidens, have freshness, trophism, convenience and security concurrently.
The present invention seeks to be achieved through the following technical solutions: a kind of preparation method of opsariichthys bidens can, comprises the following steps:
A. cleaning treatment: select fresh or the freezing and opsariichthys bidens thawed, under 5 ~ 10 DEG C of conditions, wash dirt and the impurity of fish surface, scraping fish scale, removing head pulls out internal organ simultaneously, then truncate, fin, after washing, drain for subsequent use;
B. fried: the opsariichthys bidens drained is dropped into oil temperature in the oil cauldron of 190 ~ 200 DEG C, fried 2-3min, explodes with fish and has solid sense for standard to golden yellow, the flesh of fish, pick up and drain;
C. protect look process: put into by the opsariichthys bidens after previous step process in the keeping color agent of 80 ~ 90 DEG C and soak 30 ~ 40min, then take out with cold water fast cooling, rinsing, the amount ratio of opsariichthys bidens meat and keeping color agent is 1g:2 ~ 3ml; Preferably, the amount ratio of opsariichthys bidens meat and keeping color agent is 1g:2ml; Keeping color agent can also remove the extra large fishy smell of opsariichthys bidens, reduces the content of formaldehyde in the opsariichthys bidens can made;
D. the preparation of soup juice: by raw material pig's feet, remove the peel native chicken, leg of pork bone, shank, day lily, ginger, matrimony vine, red date, anise, Chinese cassia tree clean up, put into pot, by raw material gross weight than the water adding 3 ~ 4 times, first boil with big fire, then be transferred to slow fire and endure 2 ~ 3h, afterwards raw material is pulled out from pot, then add the xanthans of 0.5% that accounts for water weight and the sucrose ester of 0.15% boils 20 minutes, filter, get filtrate obtaining;
E. tinning, exhaust, sealing, sterilization: add in tank by the keeping color agent added in the opsariichthys bidens meat after pickled for salt process, the process of guarantor's look, soup juice, be exhausted, then by automatic sealing pressure potting mouth; Finally opsariichthys bidens can is put into high-pressure water heating fountain retort, when opsariichthys bidens central temperature reaches 80 DEG C, be exhausted 10min, sterilization 20 ~ 30min at 118 DEG C, be cooled to temperature about 40 DEG C in tank.
By cooled for step e opsariichthys bidens can at 10 ~ 15 DEG C of temperature, leave standstill 24 hours, inspection, packaging, obtains described opsariichthys bidens canned pack.
Preferably, described keeping color agent is made up of the raw material of following weight portion: Canton love-pea vine 10 ~ 20 parts, 10 ~ 20 parts, cassia bark, citric acid 10 ~ 20 parts, piper cubeba 10 ~ 30 parts, honeysuckle 20 ~ 30 parts, 20 ~ 30 parts, camellia leaf, Radix Codonopsis 5 ~ 10 parts; The preparation method of keeping color agent is: by Canton love-pea vine, cassia bark, citric acid, piper cubeba, honeysuckle, camellia leaf, the mixing of Radix Codonopsis raw material, add water and carry out heating extraction 1.5 ~ 2h, the amount ratio of raw material and water is 1g:5 ~ 10ml.
Preferably, described keeping color agent is made up of the raw material of following weight portion: Canton love-pea vine 15 parts, 15 parts, cassia bark, citric acid 15 parts, piper cubeba 20 parts, honeysuckle 25 parts, 25 parts, camellia leaf, Radix Codonopsis 6 parts.
Preferably, each raw material of soup juice forms by following weight portion: 30 ~ 40 parts, pig's feet, remove the peel 20 ~ 30 parts, native chicken, 10 ~ 20 parts, leg of pork bone, shank 10 ~ 20 parts, day lily 5 ~ 10 parts, 5 ~ 10 parts, ginger, matrimony vine 5 ~ 8 parts, red date 5 ~ 8 parts, anistree 2 ~ 5 parts, Chinese cassia tree 2 ~ 5 parts.Preparation method is: cleaned up by each raw material, bulk raw is wherein minced, all put into pot, by raw material gross weight than the water adding 3 ~ 4 times, first boil with big fire, be then transferred to slow fire and endure 2 ~ 3h, afterwards raw material is pulled out from pot, add the xanthans of 0.5% that accounts for water weight again and the sucrose ester of 0.15% boils 20 minutes, filter, get filtrate obtaining.
Preferably, each raw material of described soup juice forms by following weight portion: 35 parts, pig's feet, remove the peel 25 parts, native chicken, 15 parts, leg of pork bone, shank 15 parts, day lily 6 parts, 8 parts, ginger, matrimony vine 6 parts, red date 6 parts, anistree 3 parts, Chinese cassia tree 3 parts.
Preferably, often canned enter the percentage by weight of opsariichthys bidens meat be 50 ~ 60%, the percentage by weight of soup juice is 30 ~ 40%, and the percentage by weight of keeping color agent is 10%, and soup juice and keeping color agent temperature are not less than 80 DEG C.
Compared with prior art, the present invention has following beneficial effect:
1. opsariichthys bidens method for making canned of the present invention, produce opsariichthys bidens meat under cryogenic, carry out the process of guarantor's look immediately after fried, make finished product opsariichthys bidens meat bright yellow color, efficiently solve that the yellowish pink pool of opsariichthys bidens in opsariichthys bidens can process process is dimmed, the problem of blackening.
2. keeping color agent of the present invention extracts to obtain from multiple edible raw material, mainly Chinese medicine material, there is nourishing liver and kidney, benefiting shrewd head, enrich blood and foster the spirit of nobility, improve the functions such as immunity, add during tinning and extract obtained keeping color agent in can, make the health-care efficacy of opsariichthys bidens can more perfect.
3. the present invention protects in look processing procedure and does not use chemical method of color protection liquid, but the keeping color agent containing guarantor's colour content that have employed from plurality of raw materials extraction is obtained carries out guarantor's look, avoids the harm using chemical method of color protection composition to produce human body.
4. operate under cryogenic in the producing of opsariichthys bidens meat of the present invention, and with clorox to opsariichthys bidens meat sterilization, reach the sterilizing time after effectively shortening tinning, and realize cold sterilization, retain thermal sensitivity nutritional labeling to greatest extent, prevent water loss, and ensure the tenderness that opsariichthys bidens can finished product is good and the flexible object of meat.
5. the opsariichthys bidens can made of the present invention, an opsariichthys bidens body profile is complete, instant, and mouthfeel is soft, delicious flavour, long shelf-life.Production technology is scientific and reasonable, workable, is applicable to suitability for industrialized production application.
6. adopt the inventive method, obtained product is without any extra large fishy smell, and 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 opsariichthys bidens, has freshness, trophism, convenience and security concurrently.
[detailed description of the invention]
The following examples can help the present invention of those skilled in the art's comprehend, but cannot limit the present invention by any way.
Embodiment 1
A preparation method for opsariichthys bidens can, comprises the following steps:
A cleaning treatment: choose fresh and alive opsariichthys bidens, under 5 ~ 10 DEG C of conditions, washes dirt and the impurity of fish surface, scraping fish scale, removing head pull out internal organ simultaneously, then truncate, fin, after washing, drain for subsequent use;
B. fried: the opsariichthys bidens drained is dropped into oil temperature in the oil cauldron of 190 ~ 200 DEG C, fried 2-3min, explodes with fish and has solid sense for standard to golden yellow, the flesh of fish, pick up and drain;
C. look process is protected: the raw material taking weight portion: Canton love-pea vine 20 parts, 20 parts, cassia bark, citric acid 20 parts, piper cubeba 30 parts, honeysuckle 30 parts, 30 parts, camellia leaf, Radix Codonopsis 10 parts; Each raw material is put into round-bottomed flask, by raw material gross weight than the water adding 10 times; Then carry out being heated to boiling, carry out heating and refluxing extraction, extraction time is 2h; After extraction, cross leaching filtrate and namely obtain keeping color agent.Be dipped into while hot in the keeping color agent of 80 DEG C by opsariichthys bidens after fried and soak 40min, then take out with cold water fast cooling, rinsing, the amount ratio of opsariichthys bidens meat and keeping color agent is 1g:2ml;
D. the preparation of soup juice: take 40 parts, the pig's feet of weight portion, remove the peel 30 parts, native chicken, 20 parts, leg of pork bone, shank 20 parts, day lily 10 parts, 10 parts, ginger, matrimony vine 8 parts, red date 8 parts, anistree 5 parts, Chinese cassia tree 5 parts.Each raw material is cleaned up, bulk raw is wherein minced, all put into pot, by raw material gross weight than the water adding 4 times, first boil with big fire, be then transferred to slow fire and endure 2h, afterwards raw material is pulled out from pot, add the xanthans of 0.5% that accounts for water weight again and the sucrose ester of 0.15% boils 20 minutes, filter, get filtrate obtaining;
E. tinning, exhaust, sealing, sterilization: the keeping color agent added in the opsariichthys bidens meat after pickled for salt process, the process of guarantor's look, soup juice are added in tank, often canned enter the percentage by weight of opsariichthys bidens meat be 50 ~ 60%, the percentage by weight of soup juice is 30 ~ 40%, the percentage by weight of keeping color agent is 10%, soup juice and keeping color agent temperature are not less than 80 DEG C, be exhausted, then by automatic sealing pressure potting mouth; Finally opsariichthys bidens can is put into high-pressure water heating fountain retort, when opsariichthys bidens central temperature reaches 80 DEG C, be exhausted 10min, sterilization 30min at 118 DEG C, be cooled to temperature about 40 DEG C in tank.
F. check, pack: cooled opsariichthys bidens can, at 10 ~ 15 DEG C of temperature, leaves standstill 24 hours, inspection, and packaging, obtains described opsariichthys bidens canned pack.
Embodiment 2
A preparation method for opsariichthys bidens can, comprises the following steps:
A. cleaning treatment: select the freezing and opsariichthys bidens thawed, under 5 ~ 10 DEG C of conditions, wash dirt and the impurity of fish surface, scraping fish scale, removing head pulls out internal organ simultaneously, then truncate, fin, after washing, drain for subsequent use;
B. fried: the opsariichthys bidens drained is dropped into oil temperature in the oil cauldron of 190 ~ 200 DEG C, fried 2-3min, explodes with fish and has solid sense for standard to golden yellow, the flesh of fish, pick up and drain;
C. look process is protected: the raw material taking weight portion: Canton love-pea vine 15 parts, 15 parts, cassia bark, citric acid 15 parts, piper cubeba 20 parts, honeysuckle 25 parts, 25 parts, camellia leaf, Radix Codonopsis 6 parts; Each raw material is put into round-bottomed flask, by raw material gross weight than the water adding 8 times; Then carry out being heated to boiling, carry out heating and refluxing extraction, extraction time is 1.5h; After extraction, cross leaching filtrate and namely obtain keeping color agent.Be dipped into while hot in the keeping color agent of 85 DEG C by opsariichthys bidens after fried and soak 35min, then take out with cold water fast cooling, rinsing, the amount ratio of opsariichthys bidens meat and keeping color agent is 1g:1ml;
D. the preparation of soup juice: take 35 parts, the pig's feet of weight portion, remove the peel 25 parts, native chicken, 15 parts, leg of pork bone, shank 15 parts, day lily 6 parts, 8 parts, ginger, matrimony vine 6 parts, red date 6 parts, anistree 3 parts, Chinese cassia tree 3 parts.Each raw material is cleaned up, bulk raw is wherein minced, all put into pot, by raw material gross weight than the water adding 4 times, first boil with big fire, be then transferred to slow fire and endure 2.5h, afterwards raw material is pulled out from pot, add the xanthans of 0.5% that accounts for water weight again and the sucrose ester of 0.15% boils 20 minutes, filter, get filtrate obtaining;
E. tinning, exhaust, sealing, sterilization: the keeping color agent added in the opsariichthys bidens meat after pickled for salt process, the process of guarantor's look, soup juice are added in tank, often canned enter the percentage by weight of opsariichthys bidens meat be 50 ~ 60%, the percentage by weight of soup juice is 30 ~ 40%, the percentage by weight of keeping color agent is 10%, and soup juice and keeping color agent temperature are not less than 80 DEG C.Be exhausted, then by automatic sealing pressure potting mouth; Finally opsariichthys bidens can is put into high-pressure water heating fountain retort, when opsariichthys bidens central temperature reaches 80 DEG C, be exhausted 10min, sterilization 25min at 118 DEG C, be cooled to temperature about 40 DEG C in tank.
F. check, pack: cooled opsariichthys bidens can, at 10 ~ 15 DEG C of temperature, leaves standstill 24 hours, inspection, and packaging, obtains described opsariichthys bidens canned pack.
Embodiment 3
A preparation method for opsariichthys bidens can, comprises the following steps:
A. cleaning treatment: select the freezing and opsariichthys bidens thawed, under 5 ~ 10 DEG C of conditions, wash dirt and the impurity of fish surface, scraping fish scale, removing head pulls out internal organ simultaneously, then truncate, fin, after washing, drain for subsequent use;
B. fried: the opsariichthys bidens drained is dropped into oil temperature in the oil cauldron of 190 ~ 200 DEG C, fried 2-3min, explodes with fish and has solid sense for standard to golden yellow, the flesh of fish, pick up and drain;
C. look process is protected: the raw material taking weight portion: Canton love-pea vine 10 parts, 10 parts, cassia bark, citric acid 10 parts, piper cubeba 10 parts, honeysuckle 20 parts, 20 parts, camellia leaf, Radix Codonopsis 5 parts; Each raw material is put into round-bottomed flask, by raw material gross weight than the water adding 5 times; Then be heated to boiling, carry out heating and refluxing extraction, extraction time is 1.5h; After extraction, cross leaching filtrate and namely obtain keeping color agent.Be dipped into while hot in the keeping color agent of 90 DEG C by opsariichthys bidens after fried and soak 30min, then take out with cold water fast cooling, rinsing, the amount ratio of opsariichthys bidens meat and keeping color agent is 1g:3ml;
D. the preparation of soup juice: take 30 parts, the pig's feet of weight portion, remove the peel 20 parts, native chicken, 10 parts, leg of pork bone, shank 10 parts, day lily 5 parts, 5 parts, ginger, matrimony vine 5 parts, red date 5 parts, anistree 2 parts, Chinese cassia tree 2 parts.Each raw material is cleaned up, bulk raw is wherein minced, all put into pot, by raw material gross weight than the water adding 3 times, first boil with big fire, be then transferred to slow fire and endure 3h, afterwards raw material is pulled out from pot, add the xanthans of 0.5% that accounts for water weight again and the sucrose ester of 0.15% boils 20 minutes, filter, get filtrate obtaining;
E. tinning, exhaust, sealing, sterilization: the keeping color agent added in the opsariichthys bidens meat after pickled for salt process, the process of guarantor's look, soup juice are added in tank, often canned enter the percentage by weight of opsariichthys bidens meat be 50 ~ 60%, the percentage by weight of soup juice is 30 ~ 40%, the percentage by weight of keeping color agent is 10%, and soup juice and keeping color agent temperature are not less than 80 DEG C.Be exhausted, then by automatic sealing pressure potting mouth; Finally opsariichthys bidens can is put into high-pressure water heating fountain retort, when opsariichthys bidens central temperature reaches 80 DEG C, be exhausted 10min, sterilization 20min at 118 DEG C, be cooled to temperature about 40 DEG C in tank.
F. check, pack: cooled opsariichthys bidens can, at 10 ~ 15 DEG C of temperature, leaves standstill 24 hours, inspection, and packaging, obtains described opsariichthys bidens canned pack.
By opsariichthys bidens can obtained for above-described embodiment 1 to 3, at ambient temperature, keep sample and detect its shelf-life and quality, the shelf-life recorded is 18 months.
Although above the present invention is described in detail with a general description of the specific embodiments, on basis of the present invention, can make some modifications or improvements it, this will be apparent to those skilled in the art.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, all belong to the scope of protection of present invention.
Claims (8)
1. a preparation method for opsariichthys bidens can, is characterized in that, preparation method comprises the following steps:
A. cleaning treatment: select fresh or the freezing and opsariichthys bidens thawed, under 5 ~ 10 DEG C of conditions, wash dirt and the impurity of fish surface, scraping fish scale, removing head pulls out internal organ simultaneously, then truncate, fin, after washing, drain for subsequent use;
B. fried: the opsariichthys bidens drained is dropped into oil temperature in the oil cauldron of 190 ~ 200 DEG C, fried 2-3min, explodes with fish and has solid sense for standard to golden yellow, the flesh of fish, pick up and drain;
C. protect look process: put into by the opsariichthys bidens after previous step process in the keeping color agent of 80 ~ 90 DEG C and soak 30 ~ 40min, then take out with cold water fast cooling, rinsing, the amount ratio of opsariichthys bidens meat and keeping color agent is 1g:2 ~ 3ml;
D. the preparation of soup juice: by raw material pig's feet, remove the peel native chicken, leg of pork bone, shank, day lily, ginger, matrimony vine, red date, anise, Chinese cassia tree clean up, put into pot, by raw material gross weight than the water adding 3 ~ 4 times, first boil with big fire, then be transferred to slow fire and endure 2 ~ 3h, afterwards raw material is pulled out from pot, then add the xanthans of 0.5% that accounts for water weight and the sucrose ester of 0.15% boils 20 minutes, filter, get filtrate obtaining;
E. tinning, exhaust, sealing, sterilization: add in tank by the keeping color agent added in the opsariichthys bidens meat after pickled for salt process, the process of guarantor's look, soup juice, be exhausted, then by automatic sealing pressure potting mouth; Finally opsariichthys bidens can is put into high-pressure water heating fountain retort, when opsariichthys bidens central temperature reaches 80 DEG C, be exhausted 10min, sterilization 20 ~ 30min at 118 DEG C, be cooled to temperature about 40 DEG C in tank.
2. the preparation method of a kind of opsariichthys bidens can according to claim 1, is characterized in that, by cooled for step e opsariichthys bidens can at 10 ~ 15 DEG C of temperature, leave standstill 24 hours, inspection, packaging, obtains described opsariichthys bidens canned pack.
3. the preparation method of a kind of opsariichthys bidens can according to claim 1, it is characterized in that, described keeping color agent is made up of the raw material of following weight portion: Canton love-pea vine 10 ~ 20 parts, 10 ~ 20 parts, cassia bark, citric acid 10 ~ 20 parts, piper cubeba 10 ~ 30 parts, honeysuckle 20 ~ 30 parts, 20 ~ 30 parts, camellia leaf, Radix Codonopsis 5 ~ 10 parts; The preparation method of keeping color agent is: by Canton love-pea vine, cassia bark, citric acid, piper cubeba, honeysuckle, camellia leaf, the mixing of Radix Codonopsis raw material, add water and carry out heating extraction 1.5 ~ 2h, the amount ratio of raw material and water is 1g:5 ~ 10ml.
4. the preparation method of a kind of opsariichthys bidens can according to claim 3, it is characterized in that, described keeping color agent is made up of the raw material of following weight portion: Canton love-pea vine 15 parts, 15 parts, cassia bark, citric acid 15 parts, piper cubeba 20 parts, honeysuckle 25 parts, 25 parts, camellia leaf, Radix Codonopsis 6 parts.
5. the preparation method of a kind of opsariichthys bidens can according to claim 1, it is characterized in that, in steps d, each raw material forms by following weight portion: 30 ~ 40 parts, pig's feet, remove the peel 20 ~ 30 parts, native chicken, 10 ~ 20 parts, leg of pork bone, shank 10 ~ 20 parts, day lily 5 ~ 10 parts, 5 ~ 10 parts, ginger, matrimony vine 5 ~ 8 parts, red date 5 ~ 8 parts, anistree 2 ~ 5 parts, Chinese cassia tree 2 ~ 5 parts.
6. the preparation method of a kind of opsariichthys bidens can according to claim 5, it is characterized in that, each raw material forms by following weight portion: 35 parts, pig's feet, remove the peel 25 parts, native chicken, 15 parts, leg of pork bone, shank 15 parts, day lily 6 parts, 8 parts, ginger, matrimony vine 6 parts, red date 6 parts, anistree 3 parts, Chinese cassia tree 3 parts.
7. the preparation method of a kind of opsariichthys bidens can according to claim 1, is characterized in that, the amount ratio of opsariichthys bidens meat and keeping color agent is 1g:2ml.
8. the preparation method of a kind of opsariichthys bidens can according to claim 1, it is characterized in that, often canned enter the percentage by weight of opsariichthys bidens meat be 50 ~ 60%, the percentage by weight of soup juice is 30 ~ 40%, the percentage by weight of keeping color agent is 10%, and soup juice and keeping color agent temperature are not less than 80 DEG C.
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Application publication date: 20160113 |