CN106107632A - A kind of Cirrhina molitorella canned food - Google Patents
A kind of Cirrhina molitorella canned food Download PDFInfo
- Publication number
- CN106107632A CN106107632A CN201610648373.9A CN201610648373A CN106107632A CN 106107632 A CN106107632 A CN 106107632A CN 201610648373 A CN201610648373 A CN 201610648373A CN 106107632 A CN106107632 A CN 106107632A
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- Prior art keywords
- cirrhina molitorella
- canned food
- cirrhina
- molitorella
- sauce
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Abstract
The invention discloses a kind of Cirrhina molitorella canned food.Prepared by the steps such as the Cirrhina molitorella canned food of the present invention is through decaptitating, truncate, go internal organs and fin process, baking by Cirrhina molitorella, pickles, fried, its preparation method is simple, oppresses delicious flavour, and material mixture ratio is simple, is of high nutritive value, in good taste.
Description
Technical field
The present invention relates to field of processing of aquatic products, be specifically related to a kind of Cirrhina molitorella canned food.
Background technology
Cirrhina molitorella property is put down, and has the effect of nourishing the stomach muscle reinforcing and bone strengthening；Secondly, Cirrhina molitorella is rich in rich in protein and vitamin and trace
Elements etc., Cirrhina molitorella canned food has realized commercialization production and selling.Commercially available existing Cirrhina molitorella canned pack, its mouthfeel is poor, has eaten
To feel in mouth is weight in taste greasy, oily, or the most salty, has certain impact to healthy.
Summary of the invention
The invention reside in that offer a kind of is prepared conveniently, proportioning is simple and the Cirrhina molitorella canned food of delicious flavour.
The present invention is achieved through the following technical solutions: a kind of Cirrhina molitorella canned food, comprises the following steps:
S1, selects the fresh and alive Cirrhina molitorella that body size is close, and the Weight control of Cirrhina molitorella is at 500 ~ 1000 g；Cirrhina molitorella is decaptitated, truncate,
Remove internal organs and fin, draw 3 edges of a knife on the surface of fish body；
S2, puts into the Cirrhina molitorella processed through step S1 in baking oven and toasts, and temperature modulation 50 DEG C is toasted 4 ~ 5 hours, is baked to water
Divide maintenance dose between 10 ~ 20%；
S3, pickles the Cirrhina molitorella processed through step S2, carries out pickling immersion 1 ~ 2h in sauce；Wherein, sauce
It is made up of the material of following weight portion: Adeps Bovis seu Bubali 1 ~ 6, Radix Angelicae Sinensis 0.5 ~ 1, Radix Glycyrrhizae 0.5 ~ 0.8, old ginger 0.5 ~ 1.5, Arillus Longan 0.5 ~ 1, thin
Folium Nelumbinis 3-8, puts into above-mentioned material in pressure cooker, adds suitable quantity of water, and after big fire is boiled, little fire boils 3 ~ 5 hours, uses gauze
Sock filtration is standby after removing residue；
S4, by the sauce obtained through step S3 and soy sauce, crystal sugar, chicken essence according to the mass ratio mix homogeneously of 10:1:1:2
After, standby；
S5, will again enter fried 1 ~ 2min in oil cauldron via the soaked Cirrhina molitorella of step S3, after soaking 5 ~ 19s the most again, be placed in
Drain on filter screen；
S6, loads in Cans by the Cirrhina molitorella processed through step S5, and fish body size is wanted uniformly, and arrangement is neat, then at canned food
Refined Oleum Arachidis hypogaeae semen is added in Ping；By canned food high temperature sterilize in 120 DEG C of environment, then canned food being cooled to 20 ~ 25 DEG C, warehouse-in is i.e.
Can.
The Cirrhina molitorella canned food of the present invention is through decaptitating, truncate, go internal organs and fin process, baking by Cirrhina molitorella, pickles, fried
Preparing etc. step, its preparation method is simple, oppresses delicious flavour, and material mixture ratio is simple, is of high nutritive value, in good taste.
Detailed description of the invention
The invention will be further described with the following Examples.
Embodiment uses following steps to prepare Cirrhina molitorella canned food:
S1, selects the fresh and alive Cirrhina molitorella that body size is close, and the Weight control of Cirrhina molitorella is at 500 ~ 1000 g；Cirrhina molitorella is decaptitated, truncate,
Remove internal organs and fin, draw 3 edges of a knife on the surface of fish body；
S2, puts into the Cirrhina molitorella processed through step S1 in baking oven and toasts, and temperature modulation 50 DEG C is toasted 5 hours, is baked to moisture
Maintenance dose is at 15-20%；
S3, pickles the Cirrhina molitorella processed through step S2, carries out pickling immersion 2h in sauce；Wherein, sauce by
The material of following weight portion is made: Adeps Bovis seu Bubali 5, Radix Angelicae Sinensis 1, Radix Glycyrrhizae 0.6, old ginger 0.5, Arillus Longan 1, mentha leave 8, is put into by above-mentioned material
In pressure cooker, adding suitable quantity of water, after big fire is boiled, little fire boils 4 hours, standby after using gauze sock filtration to remove residue；
S4, by the sauce obtained through step S3 and soy sauce, crystal sugar, chicken essence according to the mass ratio mix homogeneously of 10:1:1:1
After, standby；
S5, will again enter fried 1 ~ 2min in oil cauldron via the soaked Cirrhina molitorella of step S3, after soaking 5 ~ 19s the most again, be placed in
Drain on filter screen；
S6, loads in Cans by the Cirrhina molitorella processed through step S5, and fish body size is wanted uniformly, and arrangement is neat, then at canned food
Refined Oleum Arachidis hypogaeae semen is added in Ping；By canned food high temperature sterilize in 120 DEG C of environment, then canned food being cooled to 20 ~ 25 DEG C, warehouse-in is i.e.
Can.
Last it should be noted that, above example is only in order to illustrate technical scheme, rather than the present invention is protected
Protecting the restriction of scope, although having made to explain to the present invention with reference to preferred embodiment, those of ordinary skill in the art should
Work as understanding, technical scheme can be modified or equivalent, without deviating from the reality of technical solution of the present invention
Matter and scope.
Claims (3)
1. a Cirrhina molitorella canned food, it is characterised in that comprise the following steps:
S1, selects the fresh and alive Cirrhina molitorella that body size is close, and the Weight control of Cirrhina molitorella is at 500 ~ 1000 g；Cirrhina molitorella is decaptitated, truncate,
Remove internal organs and fin, draw 3 edges of a knife on the surface of fish body；
S2, puts into the Cirrhina molitorella processed through step S1 in baking oven and toasts, and temperature modulation 50 DEG C is toasted 4 ~ 5 hours, is baked to water
Divide maintenance dose between 10 ~ 20%；
S3, pickles the Cirrhina molitorella processed through step S2, carries out pickling immersion 1 ~ 2h in sauce；Wherein, sauce
It is made up of the material of following weight portion: Adeps Bovis seu Bubali 1 ~ 6, Radix Angelicae Sinensis 0.5 ~ 1, Radix Glycyrrhizae 0.5 ~ 0.8, old ginger 0.5 ~ 1.5, Arillus Longan 0.5 ~ 1, thin
Folium Nelumbinis 3-8, puts into above-mentioned material in pressure cooker, adds suitable quantity of water, and after big fire is boiled, little fire boils 3 ~ 5 hours, uses gauze
Sock filtration is standby after removing residue；
S4, by the sauce obtained through step S3 and soy sauce, crystal sugar, chicken essence according to the mass ratio mix homogeneously of 10:1:1:2
After, standby；
S5, will again enter fried 1 ~ 2min in oil cauldron via the soaked Cirrhina molitorella of step S3, after soaking 5 ~ 19s the most again, be placed in
Drain on filter screen；
S6, loads in Cans by the Cirrhina molitorella processed through step S5, and fish body size is wanted uniformly, and arrangement is neat, then at canned food
Refined Oleum Arachidis hypogaeae semen is added in Ping；By canned food high temperature sterilize in 120 DEG C of environment, then canned food being cooled to 20 ~ 25 DEG C, warehouse-in is i.e.
Can.
2. according to a kind of Cirrhina molitorella canned food described in claim 1, it is characterised in that step S2 is baked to water tariff collection amount and exists
15%。
3. according to a kind of Cirrhina molitorella canned food described in claim 1, it is characterised in that canned food is cooled to 30 DEG C by step S6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610648373.9A CN106107632A (en) | 2016-08-10 | 2016-08-10 | A kind of Cirrhina molitorella canned food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610648373.9A CN106107632A (en) | 2016-08-10 | 2016-08-10 | A kind of Cirrhina molitorella canned food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106107632A true CN106107632A (en) | 2016-11-16 |
Family
ID=57257733
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610648373.9A Withdrawn CN106107632A (en) | 2016-08-10 | 2016-08-10 | A kind of Cirrhina molitorella canned food |
Country Status (1)
| Country | Link |
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| CN (1) | CN106107632A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107223911A (en) * | 2017-06-22 | 2017-10-03 | 广州鹰金钱企业集团公司 | A kind of spicy dace can and preparation method thereof |
| CN107319398A (en) * | 2017-06-22 | 2017-11-07 | 广州鹰金钱企业集团公司 | A kind of spicy dace can and preparation method thereof |
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| CN102018236A (en) * | 2009-09-09 | 2011-04-20 | 曾正 | Formula and preparation method of instant fresh and hot fried dace with dried tofu |
| CN103637252A (en) * | 2013-12-02 | 2014-03-19 | 青岛金龙一食品有限公司 | Preparation method of canned dace with black bean |
| CN103766962A (en) * | 2014-01-14 | 2014-05-07 | 广东美味鲜调味食品有限公司 | Preparation method for novel dace can with black beans |
| CN104000234A (en) * | 2014-05-27 | 2014-08-27 | 广州鹰金钱企业集团公司 | Delicious dace head product and processing technology thereof |
| CN105433367A (en) * | 2015-11-13 | 2016-03-30 | 西华大学 | Instant mushroom-flavored drunken-fish can and preparation method thereof |
| CN105595230A (en) * | 2016-01-08 | 2016-05-25 | 佛山市恒南医药科技有限公司 | Making method for dried tangerine or orange peel and fermented blank bean daces |
| CN105815694A (en) * | 2015-12-15 | 2016-08-03 | 浙江海洋学院 | Formula and processing technology for can of braised hairtail in soy sauce |
| CN105815695A (en) * | 2015-12-15 | 2016-08-03 | 浙江海洋学院 | Formula and processing technology for can of braised skipjack in soy sauce |
-
2016
- 2016-08-10 CN CN201610648373.9A patent/CN106107632A/en not_active Withdrawn
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102018236A (en) * | 2009-09-09 | 2011-04-20 | 曾正 | Formula and preparation method of instant fresh and hot fried dace with dried tofu |
| CN103637252A (en) * | 2013-12-02 | 2014-03-19 | 青岛金龙一食品有限公司 | Preparation method of canned dace with black bean |
| CN103766962A (en) * | 2014-01-14 | 2014-05-07 | 广东美味鲜调味食品有限公司 | Preparation method for novel dace can with black beans |
| CN104000234A (en) * | 2014-05-27 | 2014-08-27 | 广州鹰金钱企业集团公司 | Delicious dace head product and processing technology thereof |
| CN105433367A (en) * | 2015-11-13 | 2016-03-30 | 西华大学 | Instant mushroom-flavored drunken-fish can and preparation method thereof |
| CN105815694A (en) * | 2015-12-15 | 2016-08-03 | 浙江海洋学院 | Formula and processing technology for can of braised hairtail in soy sauce |
| CN105815695A (en) * | 2015-12-15 | 2016-08-03 | 浙江海洋学院 | Formula and processing technology for can of braised skipjack in soy sauce |
| CN105595230A (en) * | 2016-01-08 | 2016-05-25 | 佛山市恒南医药科技有限公司 | Making method for dried tangerine or orange peel and fermented blank bean daces |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107223911A (en) * | 2017-06-22 | 2017-10-03 | 广州鹰金钱企业集团公司 | A kind of spicy dace can and preparation method thereof |
| CN107319398A (en) * | 2017-06-22 | 2017-11-07 | 广州鹰金钱企业集团公司 | A kind of spicy dace can and preparation method thereof |
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| PB01 | Publication | ||
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20161116 |
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| WW01 | Invention patent application withdrawn after publication |