CN105325935A - Preparation method of canned and fried fish - Google Patents
Preparation method of canned and fried fish Download PDFInfo
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- CN105325935A CN105325935A CN201510803178.4A CN201510803178A CN105325935A CN 105325935 A CN105325935 A CN 105325935A CN 201510803178 A CN201510803178 A CN 201510803178A CN 105325935 A CN105325935 A CN 105325935A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3526—Organic compounds containing nitrogen
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method of canned and fried fish. The preparation method mainly solves the problems of uniform flavor and heavy fishy smell of existing canned fish. The preparation method comprises steps as follows: fresh marine fish is taken as a raw material, heads, tails, fins and viscera are removed, then the fresh marine fish are washed clean, and fish blocks are prepared; the fish blocks are soaked in a fishy smell elimination solution to remove a fish smell; the fish blocks are put into salt water after being rinsed and then subjected to superhigh-pressure treatment; the fish blocks are washed and immersed into a flavoring liquid to be flavored; the fish blocks are fried, and the fried fish blocks are obtained; shiitake mushrooms, winter bamboo shoots, carrots, sesame, chilli powder, fermented black bean sauce, granulated sugar, salt and goat bone soup are selected to prepare auxiliary materials; the fried fish blocks and the auxiliary materials are canned, nisin is added for bacteriostasis, exhausting, sealing, can washing, sterilization and back pressure cooling are performed, then the canned fish is left to stand and cooled to the normal temperature, and the finished canned and fried fish is prepared after being detected to be qualified. The preparation method is technologically reasonable, materials are matched scientifically, and the operability is high. The canned and fried fish prepared with the method has rich nutrition, chewy meat quality, a unique flavor and a long guarantee time and tastes good and delicious.
Description
Technical field
The present invention relates to the preparation of fish product, especially a kind of preparation method of fish fry can.
Background technology
Jiaodong Peninsula fishery resources are enriched, and be Spanish mackerel, yellow croaker, lefteye flounder, perch, the fish such as eel live in concentrated communities the good place of breeding, perch the tens of kinds of marine fishes such as a large amount of sharks, silvery pomfret, cod simultaneously.These ocean fishes, except eating raw, market also occur with ocean fish being the fish product such as fish ball, fillet, steck, grilled fish that raw material makes.But the deficiency that the above-mentioned fish product ubiquity shelf-life is short.And ocean fish is processed into instant can, not only can extend its storage period, improve its edibility, and its commodity value can be increased.
At present, on market is that the canned fish that raw material makes all exists the deficiency that taste is single, fishy smell is heavy with ocean fish.
Summary of the invention
Have that taste is single to overcome existing canned fish, deficiency that fishy smell is heavy, the invention provides the preparation method of a kind of rational technology, batching science, strong operability, fish fry can that make efficiency is high.The fish fry can meat adopting the method to make closely, delicious flavour, unique flavor, safety and sanitation.
The technical solution adopted for the present invention to solve the technical problems is: a kind of preparation method of fish fry can, is characterized in that: it is through following process steps:
(1) the choosing and process of raw material: choose fresh or freezing and the fresh ocean fish of naturally thawing is raw material, with silt and the dirt of flowing water eccysis fish surface, decaptitates, truncates, removes fin, removes internal organ, clean, obtained fish section, for subsequent use;
(2) defishying: fish section obtained in step (1) is immersed in de-raw meat liquid and carries out defishying, soak time 1 ~ 2h, then use clear water rinsing 3 ~ 5min;
(3) ultra high pressure treatment: be placed in the salt solution that concentration is 2 ~ 3% by obtaining the fish section after rinsing in step (2), under 400 ~ 600MPa condition, control temperature 20 ~ 30 DEG C, effect 10 ~ 20min;
(4) flood tasty: being submerged in the baste prepared in advance by obtaining the fish section after ultra high pressure treatment in step (3), controlling baste temperature less than 10 DEG C, flooding tasty 2 ~ 4h; Take out fish section, drain its surperficial supernatant liquid, for subsequent use;
(5) fried: the fish section after tasty for the dipping obtained in step (4) is put into deep fat, carry out stirring, frying, Oil-temperature control is 180 ~ 190 DEG C, explode to fish body be yellowish-brown, and to control fish section dehydration rate be 45 ~ 50%, obtained fish fry section;
(6) auxiliary material is prepared: choose mushroom, winter bamboo shoot, carrot, Semen sesami nigrum, chilli powder, black bean sauce, granulated sugar, salt, sheep bone soup is raw material, by mushroom, winter bamboo shoot, carrot section shortening, add in sheep bone soup with Semen sesami nigrum, chilli powder, black bean sauce, granulated sugar, salt, boil, obtained auxiliary material;
(7) tinning: the auxiliary material prepared in fish fry section obtained in step (5) and step (6) is loaded in the empty Can container disappeared by preset weight, wherein, weight ratio 2 ~ 3 ︰ 1 of described fish fry section and auxiliary material;
(8) add nisin: add nisin by the Can container obtaining being equipped with fish fry section, auxiliary material in step (7), its consumption be fish fry section weight be 1 ~ 3%;
(9) be vented, seal: the Can container being filled with fish fry section, auxiliary material and nisin is put into fumer, being heated to central temperature in tank is more than 75 DEG C, be exhausted 10 ~ 20min, then carry out Vacuum Pressure potting mouth by sealing machine, obtain fish fry can semi-finished product;
(10) high-temperature sterilization: by after the fish fry can semi-finished product appearance impurity eccysis that obtains in step (9), put into retort, control temperature more than 110 DEG C high-temperature sterilization 60 ~ 80min;
(11) cool: in retort, carry out back-pressure cooling by obtaining the fish fry can semi-finished product after sterilization in step (10), wherein, cooling pressure controls, for more than 0.4Mpa, to be cooled to can central temperature 35 ~ 45 DEG C; After back-pressure has cooled, fish fry can semi-finished product are taken out and send into chilling room, leave standstill and be cooled to normal temperature;
(12) detection, finished product: carry out metal detection by obtaining cooled fish fry can in step (11) by metal detector, it is qualified to detect, and obtains fish fry can finished product.
Described de-raw meat liquid carries out preparation by weight percentage by following component: purple perilla liquid 5 ~ 10%, vinegar 1 ~ 2%, cooking wine 3 ~ 5%, ethyl maltol 0.2 ~ 0.5%, and surplus is water, and the percentage by weight sum of each component is 100%; Described purple perilla liquid is 1:50 ~ 60 by the weight ratio of dry perilla leaf and clear water, boils with warm fire, flame-out after fragrance effusion, filters and obtain.
Described baste carries out proportioning by weight percentage by following component and forms through boiling, filtering: salt 3 ~ 5%, soy sauce 10 ~ 20%, Wei Sake 5 ~ 10%, granulated sugar 2 ~ 5%, monosodium glutamate 0.3 ~ 1%, yellow rice wine 1 ~ 1.5%, ginger juice 1 ~ 3%, galic essential oil 0.5 ~ 1%, lemon juice 0.5 ~ 1%, Chinese prickly ash 1 ~ 3%, fennel seeds 1 ~ 3%, dried orange peel 1 ~ 3%, lemongrass 1 ~ 3%, Asian puccoon 1 ~ 3%, sweet ancient name for Chinese cabbage 1 ~ 3%, fructus amomi 1 ~ 3%, cardamom 1 ~ 3%, rhizoma cyperi 1 ~ 3%, Lysimachia sikokiana 1 ~ 3%, surplus is water, and the percentage by weight sum of each component is 100%; Described fish section and the weight ratio of baste are 1: 1 ~ 2.
In described auxiliary material, the percentage by weight of its each component is respectively: mushroom 5 ~ 10%, winter bamboo shoot 5 ~ 10%, carrot 3 ~ 5%, Semen sesami nigrum 1 ~ 3%, chilli powder 0.5 ~ 2%, black bean sauce 5 ~ 8%, granulated sugar 1 ~ 4%, salt 2 ~ 3%, surplus is sheep bone soup, and the percentage by weight sum of each component is 100%.
The internal vacuum of the Can container after described Vacuum Pressure potting mouth is not less than 0.01Mpa.
The detection accuracy Key Limit Value of described metal detection is defined as: Fe ф 2.0mm, SUS ф 3.0mm.
The present invention is by obtained fish section by de-raw meat, ultra high pressure treatment, tasty, the fried obtained fish fry section of dipping, the auxiliary material tinning in proportion of fish fry section and preparation, sealing, then after high-temperature sterilization, cooling, detection, obtain fish fry can finished product.In the preparation process in accordance with the present invention, adopt de-raw meat immersion bubble fish section, not only reach the object of raw meat, and fish section also add taste compound, substantially increase the quality of fish product; Adopt ultra high pressure treatment flesh of fish section in salt solution, reach sterilization, blunt enzyme or improve the object of food function characteristic, adopt the fish section of the method process to have fresh-keeping and antioxidant effect preferably, simultaneously, interior tissue fiber alignment is more tight, and hardness improves, and obtains better mouthfeel; Adopt baste to carry out dipping to fish section tasty, add fresh taste and peculiar flavour to fish section; Its auxiliary material prepared improves the nutrition arrangement of canned fish, and can reduce greasy feeling when food fish can; Its nisin added utilizes the anticorrosion of nisin and bacteriostasis, reduces the sterilization intensity of fish fry can, act synergistically with high temperature sterilization step, ensure that its indices meets product standard, make the fish fry can safety and sanitation obtained, memory time is long.Preparation method's rational technology of fish fry can of the present invention, batching science, strong operability, be applicable to large-scale production.The canned fish meat prepared according to the method closely, be as good as fishy smell, nutritious, delicious flavour, unique flavor, safety and sanitation, long shelf-life.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described.
embodiment 1
A preparation method for fish fry can, is characterized in that: it is through following process steps:
(1) the choosing and process of raw material: choosing fresh yellow croaker is raw material, with silt and the dirt of flowing water eccysis fish surface, decaptitates, truncates, removes fin, removes internal organ, cleans, obtained fish section, for subsequent use;
(2) defishying: fish section obtained in step (1) is immersed in de-raw meat liquid and carries out defishying, soak time 1.5h, then use clear water rinsing 4min; Wherein, de-raw meat liquid carries out preparation by weight percentage by following component: purple perilla liquid 7.5%, vinegar 1.5%, cooking wine 4%, ethyl maltol 0.35% and water 86.65%; Purple perilla liquid is 1:55 by the weight ratio of dry perilla leaf and clear water, boils with warm fire, flame-out after fragrance effusion, filters and obtain;
(3) ultra high pressure treatment: be placed in the salt solution that concentration is 2.5% by obtaining the fish section after rinsing in step (2), under 500MPa condition, control temperature 25 DEG C, effect 15min;
(4) flood tasty: be submerged in the baste prepared in advance by obtaining the fish section after ultra high pressure treatment in step (3), the weight ratio of fish section and baste is 1: 1.5, controls baste temperature 10 DEG C, floods tasty 2h; Take out fish section, drain its surperficial supernatant liquid, for subsequent use; Wherein, baste carries out proportioning by weight percentage by following component and forms through boiling, filtering: salt 4%, soy sauce 15%, Wei Sake 7.5%, granulated sugar 3.5%, monosodium glutamate 0.65%, yellow rice wine 1.25%, ginger juice 2%, galic essential oil 0.75%, lemon juice 0.75%, Chinese prickly ash 2%, fennel seeds 2%, dried orange peel 2%, lemongrass 2%, Asian puccoon 2%, sweet ancient name for Chinese cabbage 2%, fructus amomi 2%, cardamom 2%, rhizoma cyperi 2%, Lysimachia sikokiana 2% and water 44.6%;
(5) fried: the fish section after tasty for the dipping obtained in step (4) is put into deep fat, carry out stirring, frying, Oil-temperature control is 185 DEG C, and exploding to fish body is yellowish-brown, and to control fish section dehydration rate be 47.5%, obtained fish fry section;
(6) auxiliary material is prepared: choose mushroom, winter bamboo shoot, carrot, Semen sesami nigrum, chilli powder, black bean sauce, granulated sugar, salt, sheep bone soup is raw material, by mushroom, winter bamboo shoot, carrot section shortening, add in sheep bone soup with Semen sesami nigrum, chilli powder, black bean sauce, granulated sugar, salt, boil, obtained auxiliary material; Wherein, the percentage by weight of each component is respectively: mushroom 7.5%, winter bamboo shoot 7.5%, carrot 4%, Semen sesami nigrum 2%, chilli powder 1%, black bean sauce 6.5%, granulated sugar 2.5%, salt 2.5% and sheep bone soup 66.5%;
(7) tinning: the auxiliary material prepared in fish fry section obtained in step (5) and step (6) is loaded in the empty Can container disappeared by preset weight, wherein, weight ratio 2.5 ︰ 1 of fish fry section and auxiliary material;
(8) add nisin: add nisin by the Can container obtaining being equipped with fish fry section, auxiliary material in step (7), its consumption be fish fry section weight be 2%;
(9) be vented, seal: the Can container being filled with fish fry section, auxiliary material and nisin is put into fumer, being heated to central temperature in tank is 75 DEG C, be exhausted 20min, then Vacuum Pressure potting mouth is carried out by sealing machine, the internal vacuum 0.01Mpa of Can container, obtains fish fry can semi-finished product;
(10) high-temperature sterilization: by after the fish fry can semi-finished product appearance impurity eccysis that obtains in step (9), put into retort, control temperature 110 DEG C of high-temperature sterilization 70min;
(11) cool: in retort, carry out back-pressure cooling by obtaining the fish fry can semi-finished product after sterilization in step (10), wherein, cooling pressure controls, for 0.4Mpa, to be cooled to can central temperature 40 DEG C; After back-pressure has cooled, fish fry can semi-finished product are taken out and send into chilling room, leave standstill and be cooled to normal temperature;
(12) detection, finished product: carry out metal detection by obtaining cooled fish fry can in step (11) by metal detector, wherein, the detection accuracy Key Limit Value of metal detection is defined as: Fe ф 2.0mm, SUS ф 3.0mm; It is qualified to detect, and obtains fish fry can finished product.
Preparation method's rational technology of the fish fry can that the present embodiment provides, batching science, strong operability, be applicable to large-scale production.The canned fish meat prepared according to the method closely, be as good as fishy smell, nutritious, delicious flavour, unique flavor, safety and sanitation, long shelf-life.
embodiment 2
A preparation method for fish fry can, is characterized in that: it is through following process steps:
(1) the choosing and process of raw material: choose freezing and the fresh Spanish mackerel of naturally thawing is raw material, with silt and the dirt of flowing water eccysis fish surface, decaptitates, truncates, removes fin, removes internal organ, clean, obtained fish section, for subsequent use;
(2) defishying: fish section obtained in step (1) is immersed in de-raw meat liquid and carries out defishying, soak time 1h, then use clear water rinsing 5min; Wherein, de-raw meat liquid carries out preparation by weight percentage by following component: purple perilla liquid 5%, vinegar 2%, cooking wine 3%, ethyl maltol 0.5% and water 89.5%; Purple perilla liquid is 1:50 by the weight ratio of dry perilla leaf and clear water, boils with warm fire, flame-out after fragrance effusion, filters and obtain;
(3) ultra high pressure treatment: be placed in the salt solution that concentration is 3% by obtaining the fish section after rinsing in step (2), under 400MPa condition, control temperature 30 DEG C, effect 10min;
(4) flood tasty: be submerged in the baste prepared in advance by obtaining the fish section after ultra high pressure treatment in step (3), the weight ratio of fish section and baste is 1: 2, controls baste temperature 5 DEG C, floods tasty 3h; Take out fish section, drain its surperficial supernatant liquid, for subsequent use; Wherein, baste carries out proportioning by weight percentage by following component and forms through boiling, filtering: salt 3%, soy sauce 20%, Wei Sake 5%, granulated sugar 5%, monosodium glutamate 0.3%, yellow rice wine 1.5%, ginger juice 1%, galic essential oil 1%, lemon juice 0.5%, Chinese prickly ash 3%, fennel seeds 1%, dried orange peel 3%, lemongrass 1%, Asian puccoon 3%, sweet ancient name for Chinese cabbage 1%, fructus amomi 3%, cardamom 1%, rhizoma cyperi 3%, Lysimachia sikokiana 1% and water 42.7%;
(5) fried: the fish section after tasty for the dipping obtained in step (4) is put into deep fat, carry out stirring, frying, Oil-temperature control is 180 DEG C, and exploding to fish body is yellowish-brown, and to control fish section dehydration rate be 50%, obtained fish fry section;
(6) auxiliary material is prepared: choose mushroom, winter bamboo shoot, carrot, Semen sesami nigrum, chilli powder, black bean sauce, granulated sugar, salt, sheep bone soup is raw material, by mushroom, winter bamboo shoot, carrot section shortening, add in sheep bone soup with Semen sesami nigrum, chilli powder, black bean sauce, granulated sugar, salt, boil, obtained auxiliary material; Wherein, the percentage by weight of each component is respectively: mushroom 5%, winter bamboo shoot 10%, carrot 3%, Semen sesami nigrum 3%, chilli powder 0.5%, black bean sauce 8%, granulated sugar 1%, salt 3% and sheep bone soup 66.5%;
(7) tinning: the auxiliary material prepared in fish fry section obtained in step (5) and step (6) is loaded in the empty Can container disappeared by preset weight, wherein, weight ratio 2 ︰ 1 of fish fry section and auxiliary material;
(8) add nisin: add nisin by the Can container obtaining being equipped with fish fry section, auxiliary material in step (7), its consumption be fish fry section weight be 3%;
(9) be vented, seal: the Can container being filled with fish fry section, auxiliary material and nisin is put into fumer, being heated to central temperature in tank is 85 DEG C, be exhausted 15min, then Vacuum Pressure potting mouth is carried out by sealing machine, the internal vacuum 0.1Mpa of Can container, obtains fish fry can semi-finished product;
(10) high-temperature sterilization: by after the fish fry can semi-finished product appearance impurity eccysis that obtains in step (9), put into retort, control temperature 115 DEG C of high-temperature sterilization 60min;
(11) cool: in retort, carry out back-pressure cooling by obtaining the fish fry can semi-finished product after sterilization in step (10), wherein, cooling pressure controls, for 0.5Mpa, to be cooled to can central temperature 35 DEG C; After back-pressure has cooled, fish fry can semi-finished product are taken out and send into chilling room, leave standstill and be cooled to normal temperature;
(12) detection, finished product: carry out metal detection by obtaining cooled fish fry can in step (11) by metal detector, wherein, the detection accuracy Key Limit Value of metal detection is defined as: Fe ф 2.0mm, SUS ф 3.0mm; It is qualified to detect, and obtains fish fry can finished product.
Preparation method's rational technology, the strong operability of the fish fry can that the present embodiment provides, production efficiency is high.The canned fish meat prepared according to the method closely, be as good as that fishy smell, delicious flavour, unique flavor, mouthfeel are good, long shelf-life.
embodiment 3
A preparation method for fish fry can, is characterized in that: it is through following process steps:
(1) the choosing and process of raw material: choose freezing and the fresh butterfish of naturally thawing is raw material, with silt and the dirt of flowing water eccysis fish surface, decaptitates, truncates, removes fin, removes internal organ, clean, obtained fish section, for subsequent use;
(2) defishying: fish section obtained in step (1) is immersed in de-raw meat liquid and carries out defishying, soak time 2h, then use clear water rinsing 3min; Wherein, de-raw meat liquid carries out preparation by weight percentage by following component: purple perilla liquid 10%, vinegar 1%, cooking wine 5%, ethyl maltol 0.2% and water 83.8%; Purple perilla liquid is 1:60 by the weight ratio of dry perilla leaf and clear water, boils with warm fire, flame-out after fragrance effusion, filters and obtain;
(3) ultra high pressure treatment: be placed in the salt solution that concentration is 2% by obtaining the fish section after rinsing in step (2), under 600MPa condition, control temperature 20 DEG C, effect 20min;
(4) flood tasty: be submerged in the baste prepared in advance by obtaining the fish section after ultra high pressure treatment in step (3), the weight ratio of fish section and baste is 1: 1, controls baste temperature 0 DEG C, floods tasty 4h; Take out fish section, drain its surperficial supernatant liquid, for subsequent use; Wherein, baste carries out proportioning by weight percentage by following component and forms through boiling, filtering: salt 5%, soy sauce 10%, Wei Sake 10%, granulated sugar 2%, monosodium glutamate 1%, yellow rice wine 1%, ginger juice 3%, galic essential oil 0.5%, lemon juice 1%, Chinese prickly ash 1%, fennel seeds 3%, dried orange peel 1%, lemongrass 3%, Asian puccoon 1%, sweet ancient name for Chinese cabbage 3%, fructus amomi 1%, cardamom 3%, rhizoma cyperi 1%, Lysimachia sikokiana 3% and water 46.5%;
(5) fried: the fish section after tasty for the dipping obtained in step (4) is put into deep fat, carry out stirring, frying, Oil-temperature control is 190 DEG C, and exploding to fish body is yellowish-brown, and to control fish section dehydration rate be 45%, obtained fish fry section;
(6) auxiliary material is prepared: choose mushroom, winter bamboo shoot, carrot, Semen sesami nigrum, chilli powder, black bean sauce, granulated sugar, salt, sheep bone soup is raw material, by mushroom, winter bamboo shoot, carrot section shortening, add in sheep bone soup with Semen sesami nigrum, chilli powder, black bean sauce, granulated sugar, salt, boil, obtained auxiliary material; Wherein, the percentage by weight of each component is respectively: mushroom 10%, winter bamboo shoot 5%, carrot 5%, Semen sesami nigrum 1%, chilli powder 2%, black bean sauce 5%, granulated sugar 4%, salt 2% and sheep bone soup 66%;
(7) tinning: the auxiliary material prepared in fish fry section obtained in step (5) and step (6) is loaded in the empty Can container disappeared by preset weight, wherein, weight ratio 3 ︰ 1 of fish fry section and auxiliary material;
(8) add nisin: add nisin by the Can container obtaining being equipped with fish fry section, auxiliary material in step (7), its consumption be fish fry section weight be 1%;
(9) be vented, seal: the Can container being filled with fish fry section, auxiliary material and nisin is put into fumer, being heated to central temperature in tank is 95 DEG C, be exhausted 10min, then Vacuum Pressure potting mouth is carried out by sealing machine, the internal vacuum 0.05Mpa of Can container, obtains fish fry can semi-finished product;
(10) high-temperature sterilization: by after the fish fry can semi-finished product appearance impurity eccysis that obtains in step (9), put into retort, control temperature 120 DEG C of high-temperature sterilization 80min;
(11) cool: in retort, carry out back-pressure cooling by obtaining the fish fry can semi-finished product after sterilization in step (10), wherein, cooling pressure controls, for 0.6Mpa, to be cooled to can central temperature 45 DEG C; After back-pressure has cooled, fish fry can semi-finished product are taken out and send into chilling room, leave standstill and be cooled to normal temperature;
(12) detection, finished product: carry out metal detection by obtaining cooled fish fry can in step (11) by metal detector, wherein, the detection accuracy Key Limit Value of metal detection is defined as: Fe ф 2.0mm, SUS ф 3.0mm; It is qualified to detect, and obtains fish fry can finished product.
Preparation method's rational technology of the fish fry can that the present embodiment provides, batching science, strong operability.The canned fish prepared according to the method is nutritious, meat is tight, mouthfeel is good, delicious flavour, unique flavor, long shelf-life.
Claims (6)
1. a preparation method for fish fry can, is characterized in that: it is through following process steps:
(1) the choosing and process of raw material: choose fresh or freezing and the fresh ocean fish of naturally thawing is raw material, with silt and the dirt of flowing water eccysis fish surface, decaptitates, truncates, removes fin, removes internal organ, clean, obtained fish section, for subsequent use;
(2) defishying: fish section obtained in step (1) is immersed in de-raw meat liquid and carries out defishying, soak time 1 ~ 2h, then use clear water rinsing 3 ~ 5min;
(3) ultra high pressure treatment: be placed in the salt solution that concentration is 2 ~ 3% by obtaining the fish section after rinsing in step (2), under 400 ~ 600MPa condition, control temperature 20 ~ 30 DEG C, effect 10 ~ 20min;
(4) flood tasty: being submerged in the baste prepared in advance by obtaining the fish section after ultra high pressure treatment in step (3), controlling baste temperature less than 10 DEG C, flooding tasty 2 ~ 4h; Take out fish section, drain its surperficial supernatant liquid, for subsequent use;
(5) fried: the fish section after tasty for the dipping obtained in step (4) is put into deep fat, carry out stirring, frying, Oil-temperature control is 180 ~ 190 DEG C, explode to fish body be yellowish-brown, and to control fish section dehydration rate be 45 ~ 50%, obtained fish fry section;
(6) auxiliary material is prepared: choose mushroom, winter bamboo shoot, carrot, Semen sesami nigrum, chilli powder, black bean sauce, granulated sugar, salt, sheep bone soup is raw material, by mushroom, winter bamboo shoot, carrot section shortening, add in sheep bone soup with Semen sesami nigrum, chilli powder, black bean sauce, granulated sugar, salt, boil, obtained auxiliary material;
(7) tinning: the auxiliary material prepared in fish fry section obtained in step (5) and step (6) is loaded in the empty Can container disappeared by preset weight, wherein, weight ratio 2 ~ 3 ︰ 1 of described fish fry section and auxiliary material;
(8) add nisin: add nisin by the Can container obtaining being equipped with fish fry section, auxiliary material in step (7), its consumption be fish fry section weight be 1 ~ 3%;
(9) be vented, seal: the Can container being filled with fish fry section, auxiliary material and nisin is put into fumer, being heated to central temperature in tank is more than 75 DEG C, be exhausted 10 ~ 20min, then carry out Vacuum Pressure potting mouth by sealing machine, obtain fish fry can semi-finished product;
(10) high-temperature sterilization: by after the fish fry can semi-finished product appearance impurity eccysis that obtains in step (9), put into retort, control temperature more than 110 DEG C high-temperature sterilization 60 ~ 80min;
(11) cool: in retort, carry out back-pressure cooling by obtaining the fish fry can semi-finished product after sterilization in step (10), wherein, cooling pressure controls, for more than 0.4Mpa, to be cooled to can central temperature 35 ~ 45 DEG C; After back-pressure has cooled, fish fry can semi-finished product are taken out and send into chilling room, leave standstill and be cooled to normal temperature;
(12) detection, finished product: carry out metal detection by obtaining cooled fish fry can in step (11) by metal detector, it is qualified to detect, and obtains fish fry can finished product.
2. the preparation method of a kind of fish fry can according to claim 1, it is characterized in that: described de-raw meat liquid carries out preparation by weight percentage by following component: purple perilla liquid 5 ~ 10%, vinegar 1 ~ 2%, cooking wine 3 ~ 5%, ethyl maltol 0.2 ~ 0.5%, surplus is water, and the percentage by weight sum of each component is 100%; Described purple perilla liquid is 1:50 ~ 60 by the weight ratio of dry perilla leaf and clear water, boils with warm fire, flame-out after fragrance effusion, filters and obtain.
3. the preparation method of a kind of fish fry can according to claim 1, it is characterized in that: described baste carries out proportioning by weight percentage by following component and through boiling, filtration forms: salt 3 ~ 5%, soy sauce 10 ~ 20%, Wei Sake 5 ~ 10%, granulated sugar 2 ~ 5%, monosodium glutamate 0.3 ~ 1%, yellow rice wine 1 ~ 1.5%, ginger juice 1 ~ 3%, galic essential oil 0.5 ~ 1%, lemon juice 0.5 ~ 1%, Chinese prickly ash 1 ~ 3%, fennel seeds 1 ~ 3%, dried orange peel 1 ~ 3%, lemongrass 1 ~ 3%, Asian puccoon 1 ~ 3%, sweet ancient name for Chinese cabbage 1 ~ 3%, fructus amomi 1 ~ 3%, cardamom 1 ~ 3%, rhizoma cyperi 1 ~ 3%, Lysimachia sikokiana 1 ~ 3%, surplus is water, and the percentage by weight sum of each component is 100%, described fish section and the weight ratio of baste are 1: 1 ~ 2.
4. the preparation method of a kind of fish fry can according to claim 1, it is characterized in that: in described auxiliary material, the percentage by weight of its each component is respectively: mushroom 5 ~ 10%, winter bamboo shoot 5 ~ 10%, carrot 3 ~ 5%, Semen sesami nigrum 1 ~ 3%, chilli powder 0.5 ~ 2%, black bean sauce 5 ~ 8%, granulated sugar 1 ~ 4%, salt 2 ~ 3%, surplus is sheep bone soup, and the percentage by weight sum of each component is 100%.
5. the preparation method of a kind of fish fry can according to claim 1, is characterized in that: the internal vacuum of the Can container after described Vacuum Pressure potting mouth is not less than 0.01Mpa.
6. the preparation method of a kind of fish fry can according to claim 1, is characterized in that: the detection accuracy Key Limit Value of described metal detection is defined as: Fe ф 2.0mm, SUS ф 3.0mm.
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