CN105433290A - Preparation method of canned opsariichthys bidens - Google Patents
Preparation method of canned opsariichthys bidens Download PDFInfo
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- CN105433290A CN105433290A CN201510782693.9A CN201510782693A CN105433290A CN 105433290 A CN105433290 A CN 105433290A CN 201510782693 A CN201510782693 A CN 201510782693A CN 105433290 A CN105433290 A CN 105433290A
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- 241001248031 Opsariichthys bidens Species 0.000 title claims abstract description 97
- 238000002360 preparation method Methods 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 235000013372 meat Nutrition 0.000 claims abstract description 34
- 235000014347 soups Nutrition 0.000 claims abstract description 23
- 230000001954 sterilising effect Effects 0.000 claims abstract description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 13
- 238000007789 sealing Methods 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000011282 treatment Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims description 41
- 239000003795 chemical substances by application Substances 0.000 claims description 40
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 30
- 230000008569 process Effects 0.000 claims description 28
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 22
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 18
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 18
- 238000000605 extraction Methods 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 11
- 241000251468 Actinopterygii Species 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 10
- 241000205585 Aquilegia canadensis Species 0.000 claims description 9
- 240000001548 Camellia japonica Species 0.000 claims description 9
- 241000522254 Cassia Species 0.000 claims description 9
- 241000756943 Codonopsis Species 0.000 claims description 9
- 241000287828 Gallus gallus Species 0.000 claims description 9
- 241000756137 Hemerocallis Species 0.000 claims description 9
- 240000003731 Piper cubeba Species 0.000 claims description 9
- 235000002711 Piper cubeba Nutrition 0.000 claims description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 9
- 210000000988 bone and bone Anatomy 0.000 claims description 9
- 235000018597 common camellia Nutrition 0.000 claims description 9
- 239000000706 filtrate Substances 0.000 claims description 9
- 235000008397 ginger Nutrition 0.000 claims description 9
- 235000015277 pork Nutrition 0.000 claims description 9
- 235000008671 Calycanthus floridus Nutrition 0.000 claims description 8
- 235000008670 Calycanthus occidentalis Nutrition 0.000 claims description 8
- 244000148992 Lindera benzoin Species 0.000 claims description 8
- 235000004520 Lindera benzoin Nutrition 0.000 claims description 8
- 235000008262 Lindera benzoin var. benzoin Nutrition 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- -1 sucrose ester Chemical class 0.000 claims description 6
- 229920001285 xanthan gum Polymers 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000007689 inspection Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000004382 potting Methods 0.000 claims description 5
- 239000012266 salt solution Substances 0.000 claims description 5
- 238000007790 scraping Methods 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 235000015165 citric acid Nutrition 0.000 claims description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 2
- 240000004760 Pimpinella anisum Species 0.000 claims description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 3
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 abstract description 39
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 2
- 241000555825 Clupeidae Species 0.000 abstract 2
- 235000019512 sardine Nutrition 0.000 abstract 2
- 238000009924 canning Methods 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000009938 salting Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 9
- 241000234314 Zingiber Species 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 238000002386 leaching Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000010992 reflux Methods 0.000 description 3
- 230000004064 dysfunction Effects 0.000 description 2
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- 238000012986 modification Methods 0.000 description 2
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- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000013566 allergen Substances 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- WSFSSNUMVMOOMR-NJFSPNSNSA-N methanone Chemical compound O=[14CH2] WSFSSNUMVMOOMR-NJFSPNSNSA-N 0.000 description 1
- 239000003471 mutagenic agent Substances 0.000 description 1
- 231100000707 mutagenic chemical Toxicity 0.000 description 1
- 230000003505 mutagenic effect Effects 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000009325 pulmonary function Effects 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 1
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- 230000000638 stimulation Effects 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
Abstract
The invention provides a preparation method of canned opsariichthys bidens. The preparation method comprises the following steps: cleaning at low temperature, color retaining treatment, salting, preparation of soup, canning, exhausting, sealing and sterilization. The preparation method has the advantages that the canned opsariichthys bidens prepared through the method is free of any sea smell, low in formaldehyde content, delicious in taste, good in taste, moderate in softness and hardness and long in expiration date, the problem that the opsariichthys bidens after the preparation of the canned sardines is dark and black in color is solved, the prepared canned opsariichthys bidens has freshness, nutrition, convenience and safety at the same time, and the aims of keeping the heat sensitive nutritional ingredients to the greatest extent, preventing the water loss and ensuring the good tenderness and meat elasticity of the finished canned sardines are achieved. The preparation method is scientific and reasonable in production process, strong in operability and 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. 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;
C. salt is pickled: by the pickled 5 ~ 6h of salt solution of the opsariichthys bidens meat 10% after the process of guarantor's look, rinse freshen afterwards, drain with clear water; Preferably, pickled temperature controls under 5 ~ 10 DEG C of cryogenic conditions.
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, cassia bark, 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: the root of three-nerved spicebush 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 citric acid, 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: the root of three-nerved spicebush 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 is by the composition of 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, 5 ~ 8 parts, cassia bark, 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 is by the composition of 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, 6 parts, cassia bark, 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, after producing opsariichthys bidens meat under cryogenic, carry out the process of guarantor's look immediately, more pickled, 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. look process is protected: the raw material taking following weight portion: the root of three-nerved spicebush 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.Put in the keeping color agent of 80 DEG C by the opsariichthys bidens meat produced 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;
C. salt is pickled: by the pickled 5h of salt solution of the opsariichthys bidens meat 10% after the process of guarantor's look, pickled temperature controls, between 5 ~ 10 DEG C, to rinse freshen afterwards, drain with clear water;
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, 8 parts, cassia bark, 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. look process is protected: the raw material taking following weight portion: the root of three-nerved spicebush 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.Put in the keeping color agent of 85 DEG C by the opsariichthys bidens meat produced 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;
C. salt is pickled: by the pickled 5h of salt solution of the opsariichthys bidens meat 10% after the process of guarantor's look, pickled temperature controls, between 5 ~ 10 DEG C, to rinse freshen afterwards, drain with clear water;
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, 6 parts, cassia bark, 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. look process is protected: the raw material taking following weight portion: the root of three-nerved spicebush 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.Put in the keeping color agent of 90 DEG C by the opsariichthys bidens meat produced 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;
C. salt is pickled: by the pickled 6h of salt solution of the opsariichthys bidens meat 10% after the process of guarantor's look, pickled temperature controls, between 5 ~ 10 DEG C, to rinse freshen afterwards, drain with clear water;
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, 5 parts, cassia bark, 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 (9)
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. 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;
C. salt is pickled: by the pickled 5 ~ 6h of salt solution of the opsariichthys bidens meat 10% after the process of guarantor's look, rinse freshen afterwards, drain with clear water;
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, cassia bark, 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: the root of three-nerved spicebush 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 the root of three-nerved spicebush, 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: the root of three-nerved spicebush 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 is by the composition of 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, 5 ~ 8 parts, cassia bark, 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 is by the composition of 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, 6 parts, cassia bark, 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.
9. the preparation method of a kind of opsariichthys bidens can according to claim 1, is characterized in that, in the pickled step of opsariichthys bidens meat salt, pickled temperature controls under 5 ~ 10 DEG C of cryogenic conditions.
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| CN106307189A (en) * | 2016-10-27 | 2017-01-11 | 潘克稳 | Trout can and preparation method thereof |
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