CN105494598A - Canned fish and making method thereof - Google Patents
Canned fish and making method thereof Download PDFInfo
- Publication number
- CN105494598A CN105494598A CN201510950640.3A CN201510950640A CN105494598A CN 105494598 A CN105494598 A CN 105494598A CN 201510950640 A CN201510950640 A CN 201510950640A CN 105494598 A CN105494598 A CN 105494598A
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- China
- Prior art keywords
- parts
- fish
- moringa
- canned
- leaf
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
Abstract
The invention discloses canned fish and a making method thereof. The canned fish is made of, by weight, 50-200 parts of fresh fish or frozen fish, 10-50 parts of moringa seeds, 30-80 parts of moringa leaves, 5-50 parts of soybeans, 10-70 parts of lentinula edodes, 1-5 parts of sesame, 10-50 parts of salt and 500-2000 parts of water. Active ingredients in the moringa seeds and the moringa leaves in the formula are utilized, the phenomenon that canned fish has much oil and dry meat is solved, the canned fish is the healthy canned food, and the making method is easy.
Description
Technical field
The present invention relates to a kind of food and preparation method thereof, specifically a kind of canned fish and preparation method thereof.
Background technology
Tinned food provides conveniently to the life of people, and the processing of tinned food is gradually towards the healthy pollution-free food future development added without anticorrosion, nothing.
Canned fish is with fresh or freezing fish for raw material, through processing process, tinning, adds the instant canned pack that the process such as flavoring, sealing, sterilization make.Due to instant, nutritious, be easy to carry, be thus subject to the favor of consumer.Along with the development of technology and people more and more pay attention to food-safety problem, the deficiency that canned fish product faces at present mainly contain following some: most of canned fish is long for consumption cycle, and canned fish content often presents features such as oil is large, jerky, and taste is comparatively single, common as fermented soya bean flavor fish.
Moringa seeds is the seed of Moringa tree, is widely used in make-up and beauty industry at present in China.Moringa seeds water-retaining property is strong, the active material of the cosmetics of super quality such as being mainly used as fluid purification in fields such as food, medicine, health care, cosmetics, extracting manufacture water conservation, be sun-proof.Moringa seeds contains raw alkaloid, and biologically active is high.Moringa seeds is also rich in seed oil of Moringa oleigera, has and reduces blood sugar, improving water flood, gut purge and the function that enhances metabolism.Moringa seeds toxin expelling, accelerate metabolic in have some reasonable performances, on the whole, moringa seeds reduction blood fat, blood pressure, weight-reducing, regulate stomach, protect liver abstinence from alcohol, strengthen body immunity aspect there is significant curative effect.
Leaf of Moringa is rich in several mineral materials, vitamin, 20 seed amino acids, 46 kinds of antioxygen elements and 36 kinds of naturally anti-scorching bodies and mineral matter.The vitamin C contained in the Moringa of every 100 grams is 7 times of oranges and tangerines, and iron is 3 times of spinach, and vitamin A is 4 times of carrot, and calcareous is 4 times of milk, and potassium is 3 times of banana, and protein is 2 times of Yoghourt.Leaf of Moringa has augment nutritional as vegetables and food, the function of Dietotherapy health; Also the aspect such as medicine, health care is widely used in.
There are no preparation leaf of Moringa, moringa seeds being used for canned fish.
Summary of the invention
The object of this invention is to provide a kind of canned fish, add moringa seeds, leaf of Moringa in the formula of this canned fish, canned fish content can be made to there will not be oil is large, meat the is dry situation of active component is wherein a kind of tinned food of health.
Technical scheme of the present invention is as follows: a kind of canned fish, is prepared by the material of following parts by weight: fresh fish or freezing fish 50 ~ 200 parts, moringa seeds 10 ~ 50 parts, leaf of Moringa 30 ~ 80 parts, soya bean 5 ~ 50 parts, 10 ~ 70 parts, mushroom, sesame 1 ~ 5 part, salt 10 ~ 50 parts, 500 ~ 2000 parts, water.
Preferred technical scheme can be, described canned fish is prepared by the material of following parts by weight: fresh fish or freezing fish 100 parts, moringa seeds 35 parts, leaf of Moringa 50 parts, soya bean 35 parts, 66 parts, mushroom, sesame 2.5 parts, salt 30 parts, 1500 parts, water.
Preferred technical scheme can also be, described canned fish is prepared by the material of following parts by weight: fresh fish or freezing fish 150 parts, moringa seeds 40 parts, leaf of Moringa 75 parts, soya bean 20 parts, 45 parts, mushroom, sesame 3 parts, salt 22 parts, 1800 parts, water.
The kind of fresh fish of the present invention or freezing fish can be sardine or dace.
The preparation method of canned fish of the present invention, comprises the steps:
(1) pretreatment: fresh fish is directly cleaned decaptitate tail or freezing fish of internal organ and thaw, clean, go internal organ to decaptitate tail, clean up, with saline sook 10 ~ 20 minutes, then uses 80 ~ 90 DEG C of Moringa extracts to soak 0.5 ~ 2 hour, is separated fresh fish and filtrate, for subsequent use; Described Moringa extract is blended in 80 ~ 90 DEG C of hot water extraction with leaf of Moringa and water according to mass ratio 1:5 ~ 8 to obtain for 1 ~ 2 hour;
(2) slaking: moringa seeds is pulverized, obtained moringa seeds micro mist; By moringa seeds micro mist, soya bean, mushroom, sesame, salt, flesh of fish mixing, moisturizing to solid-to-liquid ratio is 1:3 ~ 6, vexedly under 60 ~ 80kPa boils 25 ~ 35 minutes, is separated ripen fish and soup juice, for subsequent use;
(3) condiment: filtrate, soup juice are mixed and heated to 80 ~ 90 DEG C, obtain juice;
(4) by ripen fish and juice according to the quality of 2:1 than tinning, vacuumize, sterilization, tank body seals, obtained.
The present invention adds the moringa seeds being rich in high active substance in formula, the vegetable active polypeptide that moringa seeds discharges, polyphenoils isoreactivity composition can keep the good taste of meat, the water retention property of moringa seeds can be given canned fish content and have good water-retaining property, avoid and oppress dry hardening, affect shelf-life and mouthfeel; Moringa seeds add the effect can also playing restraining and sterilizing bacteria, extend the flesh of fish shelf-life; At the preprocessing process of the flesh of fish, carry out immersion with leaf of Moringa extract and can carry out sterilization in advance to the flesh of fish, and make Moringa extract active component enter between structure of fish muscle, be conducive to improving water-retaining property, make the flesh of fish obtain favorable elasticity and mouthfeel; Its content of the canned fish that the inventive method process obtains there will not be the situation that oil is large, meat is dry, also has special delicate fragrance, sweet mouthfeel.
Detailed description of the invention
Be described in further details the present invention below by embodiment, these embodiments are only used for the present invention is described, do not limit the scope of the invention.
Embodiment 1 prepares canned fish of the present invention by the material of following parts by weight: freezing dace 100 parts, moringa seeds 35 parts, leaf of Moringa 50 parts, soya bean 35 parts, 66 parts, mushroom, sesame 2.5 parts, salt 30 parts, 1500 parts, water.
Step is as follows:
(1) pretreatment: thawed by freezing dace, clean, go internal organ to decaptitate tail, clean up, with saline sook 15 minutes, then soaks 1 hour with 80 DEG C of Moringa extracts, is separated fresh fish and filtrate, for subsequent use; Described Moringa extract is blended in 80 DEG C of hot water extraction with leaf of Moringa and water according to mass ratio 1:5 to obtain for 2 hours;
(2) slaking: moringa seeds is pulverized, obtained moringa seeds micro mist; By moringa seeds micro mist, soya bean, mushroom, sesame, salt, flesh of fish mixing, moisturizing to solid-to-liquid ratio is 1:5, vexedly under 60kPa boils 30 minutes, is separated ripen fish and soup juice, for subsequent use;
(3) condiment: filtrate, soup juice are mixed and heated to 90 DEG C, obtain juice;
(4) by ripen fish and juice according to the quality of 2:1 than tinning, vacuumize, sterilization, tank body seals, obtained.
Embodiment 2 prepares canned fish of the present invention by the material of following parts by weight: fresh dace 150 parts, moringa seeds 40 parts, leaf of Moringa 75 parts, soya bean 20 parts, 45 parts, mushroom, sesame 3 parts, salt 22 parts, 1800 parts, water.
Step is as follows:
(1) pretreatment: fresh dace is directly cleaned internal organ and to decaptitate tail, clean up, with saline sook 15 minutes, then soaks 1.5 hours with 90 DEG C of Moringa extracts, is separated fresh fish and filtrate, for subsequent use; Described Moringa extract is blended in 90 DEG C of hot water extraction with leaf of Moringa and water according to mass ratio 1:8 to obtain for 2 hours;
(2) slaking: moringa seeds is pulverized, obtained moringa seeds micro mist; By moringa seeds micro mist, soya bean, mushroom, sesame, salt, flesh of fish mixing, moisturizing to solid-to-liquid ratio is 1:3, vexedly under 70kPa boils 25 minutes, is separated ripen fish and soup juice, for subsequent use;
(3) condiment: filtrate, soup juice are mixed and heated to 80 DEG C, obtain juice;
(4) by ripen fish and juice according to the quality of 2:1 than tinning, vacuumize, sterilization, tank body seals, obtained.
Embodiment 3 prepares canned fish of the present invention by the material of following parts by weight: freezing sardine 200 parts, moringa seeds 10 parts, leaf of Moringa 80 parts, soya bean 50 parts, 70 parts, mushroom, sesame 5 parts, salt 44 parts, water are appropriate.
Step is as follows:
(1) pretreatment: thawed by freezing sardine, clean, go internal organ to decaptitate tail, clean up, with saline sook 20 minutes, then soaks 2 hours with 80 DEG C of Moringa extracts, is separated fresh fish and filtrate, for subsequent use; Described Moringa extract is blended in 90 DEG C of hot water extraction with leaf of Moringa and water according to mass ratio 1:6 to obtain for 1 hour;
(2) slaking: moringa seeds is pulverized, obtained moringa seeds micro mist; By moringa seeds micro mist, soya bean, mushroom, sesame, salt, flesh of fish mixing, moisturizing to solid-to-liquid ratio is 1:5, vexedly under 80kPa boils 30 minutes, is separated ripen fish and soup juice, for subsequent use;
(3) condiment: filtrate, soup juice are mixed and heated to 86 DEG C, obtain juice;
(4) by ripen fish and juice according to the quality of 2:1 than tinning, vacuumize, sterilization, tank body seals, obtained.
Embodiment 4 prepares canned fish of the present invention by the material of following parts by weight: fresh sardine 50 parts, moringa seeds 50 parts, leaf of Moringa 30 parts, soya bean 15 parts, 30 parts, mushroom, sesame 1 part, salt 10 parts, water are appropriate.
Step is as follows:
(1) pretreatment: fresh sardine is directly cleaned internal organ and to decaptitate tail, clean up, with saline sook 10 minutes, then soaks 0.5 hour with 85 DEG C of Moringa extracts, is separated fresh fish and filtrate, for subsequent use; Described Moringa extract is blended in 80 DEG C of hot water extraction with leaf of Moringa and water according to mass ratio 1:7 to obtain for 1.5 hours;
(2) slaking: moringa seeds is pulverized, obtained moringa seeds micro mist; By moringa seeds micro mist, soya bean, mushroom, sesame, salt, flesh of fish mixing, moisturizing to solid-to-liquid ratio is 1:6, vexedly under 60kPa boils 35 minutes, is separated ripen fish and soup juice, for subsequent use;
(3) condiment: filtrate, soup juice are mixed and heated to 82 DEG C, obtain juice;
(4) by ripen fish and juice according to the quality of 2:1 than tinning, vacuumize, sterilization, tank body seals, obtained.
Claims (5)
1. a canned fish, is characterized in that: prepared by the material of following parts by weight: fresh fish or freezing fish 50 ~ 200 parts, moringa seeds 10 ~ 50 parts, leaf of Moringa 30 ~ 80 parts, soya bean 5 ~ 50 parts, 10 ~ 70 parts, mushroom, sesame 1 ~ 5 part, salt 10 ~ 50 parts, 500 ~ 2000 parts, water.
2. canned fish according to claim 1, is characterized in that: prepared by the material of following parts by weight: fresh fish or freezing fish 100 parts, moringa seeds 35 parts, leaf of Moringa 50 parts, soya bean 35 parts, 66 parts, mushroom, sesame 2.5 parts, salt 30 parts, 1500 parts, water.
3. canned fish according to claim 1, is characterized in that: prepared by the material of following parts by weight: fresh fish or freezing fish 150 parts, moringa seeds 40 parts, leaf of Moringa 75 parts, soya bean 20 parts, 45 parts, mushroom, sesame 3 parts, salt 22 parts, 1800 parts, water.
4. the canned fish according to claim 1 or 2 or 3, is characterized in that: the kind of institute's fresh fish or freezing fish is sardine or dace.
5. the preparation method of canned fish according to claim 1, is characterized in that: comprise the steps:
(1) pretreatment: fresh fish is directly cleaned decaptitate tail or freezing fish of internal organ and thaw, clean, go internal organ to decaptitate tail, clean up, with saline sook 10 ~ 20 minutes, then uses 80 ~ 90 DEG C of Moringa extracts to soak 0.5 ~ 2 hour, is separated fresh fish and filtrate, for subsequent use; Described Moringa extract is blended in 80 ~ 90 DEG C of hot water extraction with leaf of Moringa and water according to mass ratio 1:5 ~ 8 to obtain for 1 ~ 2 hour;
(2) slaking: moringa seeds is pulverized, obtained moringa seeds micro mist; By moringa seeds micro mist, soya bean, mushroom, sesame, salt, flesh of fish mixing, moisturizing to solid-to-liquid ratio is 1:3 ~ 6, vexedly under 60 ~ 80kPa boils 25 ~ 35 minutes, is separated ripen fish and soup juice, for subsequent use;
(3) condiment: filtrate, soup juice are mixed and heated to 80 ~ 90 DEG C, obtain juice;
(4) by ripen fish and juice according to the quality of 2:1 than tinning, vacuumize, sterilization, tank body seals, obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510950640.3A CN105494598A (en) | 2015-12-19 | 2015-12-19 | Canned fish and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510950640.3A CN105494598A (en) | 2015-12-19 | 2015-12-19 | Canned fish and making method thereof |
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| Publication Number | Publication Date |
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| CN105494598A true CN105494598A (en) | 2016-04-20 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510950640.3A Pending CN105494598A (en) | 2015-12-19 | 2015-12-19 | Canned fish and making method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995635A (en) * | 2016-05-27 | 2016-10-12 | 岭南师范学院 | Health moringa-seed red snapper ball and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102687871A (en) * | 2012-03-26 | 2012-09-26 | 浙江省海洋开发研究院 | Preparation method of canned sardines |
| CN103284224A (en) * | 2013-06-08 | 2013-09-11 | 杨玉萍 | Preparation method of flexible package canned fish |
| CN103462084A (en) * | 2013-08-09 | 2013-12-25 | 高雷 | Preparation method for appetite promoting black curd bean spicy taste catfish |
| CN104286899A (en) * | 2014-10-22 | 2015-01-21 | 李奕新 | Canned selenium-rich beef and preparation method thereof |
| CN105124653A (en) * | 2015-08-09 | 2015-12-09 | 莆田市汇龙海产有限公司 | Canned braised abalone with brown sauce and preparation method thereof |
-
2015
- 2015-12-19 CN CN201510950640.3A patent/CN105494598A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102687871A (en) * | 2012-03-26 | 2012-09-26 | 浙江省海洋开发研究院 | Preparation method of canned sardines |
| CN103284224A (en) * | 2013-06-08 | 2013-09-11 | 杨玉萍 | Preparation method of flexible package canned fish |
| CN103462084A (en) * | 2013-08-09 | 2013-12-25 | 高雷 | Preparation method for appetite promoting black curd bean spicy taste catfish |
| CN104286899A (en) * | 2014-10-22 | 2015-01-21 | 李奕新 | Canned selenium-rich beef and preparation method thereof |
| CN105124653A (en) * | 2015-08-09 | 2015-12-09 | 莆田市汇龙海产有限公司 | Canned braised abalone with brown sauce and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995635A (en) * | 2016-05-27 | 2016-10-12 | 岭南师范学院 | Health moringa-seed red snapper ball and preparation method thereof |
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Application publication date: 20160420 |