CN106343406A - Green lemon flavor red snapper soft can and preparing method thereof - Google Patents
Green lemon flavor red snapper soft can and preparing method thereof Download PDFInfo
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- CN106343406A CN106343406A CN201610759159.0A CN201610759159A CN106343406A CN 106343406 A CN106343406 A CN 106343406A CN 201610759159 A CN201610759159 A CN 201610759159A CN 106343406 A CN106343406 A CN 106343406A
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- 241000123826 Lutjanus campechanus Species 0.000 title claims abstract description 94
- 235000005979 Citrus limon Nutrition 0.000 title claims abstract description 86
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 38
- 235000019634 flavors Nutrition 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title abstract description 13
- 244000248349 Citrus limon Species 0.000 title abstract 5
- 241000251468 Actinopterygii Species 0.000 claims abstract description 109
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 56
- 244000131522 Citrus pyriformis Species 0.000 claims description 81
- 238000002360 preparation method Methods 0.000 claims description 74
- 235000015067 sauces Nutrition 0.000 claims description 48
- 235000013351 cheese Nutrition 0.000 claims description 26
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 22
- 235000021110 pickles Nutrition 0.000 claims description 22
- 150000003839 salts Chemical class 0.000 claims description 22
- 230000001954 sterilising effect Effects 0.000 claims description 22
- 238000004659 sterilization and disinfection Methods 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 20
- 239000011780 sodium chloride Substances 0.000 claims description 20
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 13
- 229930006000 Sucrose Natural products 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 13
- 235000011950 custard Nutrition 0.000 claims description 13
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- 238000003756 stirring Methods 0.000 claims description 13
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- 210000001015 abdomen Anatomy 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 11
- 238000010411 cooking Methods 0.000 claims description 11
- 238000005520 cutting process Methods 0.000 claims description 11
- 235000012045 salad Nutrition 0.000 claims description 11
- 238000009461 vacuum packaging Methods 0.000 claims description 11
- 210000001835 viscera Anatomy 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 7
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- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 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
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- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a green lemon flavor red snapper soft can and preparing method thereof. The preparing method makes green lemon juice by selecting specific raw materials. The specially made green lemon juice combines with red snapper, enabling the can to overcome fishy smell of red snapper and retain the fish flavor of red snapper with strong fish flavor and green lemon taste. The can formula collocates scientifically and reasonably, which can not only maintain requirements in nutrition, taste, color to satisfy flavor requirements in different regions, but also can retain the nutritional values of red snapper. Besides, adopted flexible can package has light weight and small volume, easy to be opened, as well as storable and easy to carry.
Description
Technical field
The present invention relates to food processing technology field, more particularly, to a kind of western lemon local flavor Red snapper soft canned and its
Preparation method.
Background technology
Red snapper is typically distributed across the ground such as Chinese Bohai and Yellow Seas, the East Sea, the South Sea, is just oppressing delicious alcohol, in Red snapper
The soluble collagen extracting, has high cell cohesiveness, humectant and good organoleptic properties, and active Gao Yi
Absorb, odorless is transparent, does not produce zest.Often to eat with Red snapper, not only can delay skin aging, reduce wrinkle, mottle etc. year
Month problem, more can improve human metabolism, allow people have younger condition.Zhanjiang city marine product is well-known far
Near, it is cited as within 2010 " China sea delicious food all ", Zhanjiang borders on Beibu Bay in the west, the Red snapper that this marine site produces does and red
The products such as madai cylinder are one of the famous special products in Zhanjiang, and Zhanjiang Red snapper annual production is more stable, and whole year all can fish for, and yield is rich
Rich.
Red snapper except outer for eating raw, most of based on freezing, to pickle etc., single varieties, constrain Red snapper Aquatic product foster
Grow the development of industry.Canned food be a kind of can long term storage food, exploitation Red snapper canned food not only contributes to abundant Red snapper processing
Product variety, moreover it is possible to incorporate Chinese tradition local flavor in the invention of canned food, increases the characteristic of Red snapper tin product, meets different
The demand of taste.
Content of the invention
It is an object of the invention to provide a kind of preparation method of western lemon local flavor Red snapper soft canned.
For solving above-mentioned technical problem, the technical solution used in the present invention is:
A kind of preparation method of western lemon local flavor Red snapper soft canned, comprises the following steps:
S1. Red snapper is carried out preliminary treatment, cleaning treatment, pickle, processed；
S2. the preparation of western lemon juice:
S21. the preparation of the first sauce: by 250 ~ 450 grams of concentrated lemon juice, 300 ~ 500 grams of white sugar, 50 ~ 150 grams of white vinegar, assorted
25 ~ 75 grams of mixing of Rhizoma et radix valerianae, are heated to seething with excitement, and add 3 ~ 7 grams of custard powder, stirring, cooling；
S22. the preparation of the second sauce: by 400 ~ 600 grams of peelings of Fructus Citri Limoniae, cut, with 150 ~ 350 grams of Adeps Bovis seu Bubali, cheese 50 ~ 150
Gram mixing, 120 ~ 130 DEG C heating, dissolve to Adeps Bovis seu Bubali and cheese, standing, filter standby；
S23. the first sauce and the second sauce are mixed, obtain western lemon juice；
S3. fill and sterilization: the flesh of fish of described processed, western lemon juice are sequentially loaded into soft tank, vacuum packaging, sterilization, complete to make
Standby；The quality of the flesh of fish of described processed is 2:1 with the mass ratio of western lemon juice.
The present invention passes through from specific raw material, prepares a kind of western lemon juice, by the fish of special western lemon juice and Red snapper
Meat combined so that described canned food had both overcome the fishlike smell of Red snapper, remains the flesh of fish local flavor of Red snapper again, has dense
Strongly fragrant taste with sweet and sour flavor and western lemon local flavor.Described canned food formula collocation is scientific and reasonable, not only takes into account each side such as nutrition, taste, color and luster
Require, meet the taste demand of different regions, and the nutritional value component of Red snapper can also be retained well.
Further, the step of described preliminary treatment is: Red snapper is carried out scale, end to end, remove fin, internal organs of cutting open the belly,
Clean Intraabdominal black film, flitch, the weight of each piece of fish block is 30 ~ 50 grams.
Further, the step of described cleaning treatment is: the flesh of fish of Red snapper is placed in drift in the saline of temperature≤10 DEG C
Wash 10 minutes, remove the part moisture of the flesh of fish afterwards.
Further, the mass concentration of the salt in described saline is 3% ~ 5%.
Further, the condition of the described part moisture removing the flesh of fish is: the flesh of fish is placed in a centrifuge, in rotating speed
It is centrifuged 3 minutes under 3000 r/min.
Further, the described step pickled is: by 5 grams of salt, 10 ~ 20 grams of cooking wine, 10 ~ 30 grams of chive, fresh ginger-chip 25 ~ 75
Gram, 10 ~ 20 grams of fecula, 5 ~ 15 grams of tenderizer, 25 ~ 75 grams of clear water be added in 150 ~ 450 grams of the flesh of fish of Red snapper, mix thoroughly, salt down
System 3 ~ 4 hours, removes chive, fresh ginger-chip, drains the moisture of the flesh of fish.It is preferably 5 grams of salt, 15 grams of cooking wine, 20 grams of chive, fresh ginger
50 grams of piece, 10 grams of fecula, 10 grams of tenderizer, 50 grams of clear water are added in 300 grams of the flesh of fish of Red snapper, mix thoroughly, pickle 3 ~ 4 little
When, remove chive, fresh ginger-chip, drain the moisture of the flesh of fish.
Further, the step of described processed is: the flesh of fish draining away the water is put into frying in salad oil.
Further, the oil temperature of described frying is 150 DEG C.
Further, in described step s21, the preparation of the first sauce: by 350 grams of concentrated lemon juice, 400 grams of white sugar,
100 grams of white vinegar, the 50 grams of mixing of assorted Rhizoma et radix valerianae, are heated to seething with excitement, keep boiling 10 minutes, add 5 grams of custard powder, stirring, cooling；Institute
State in step s22, the preparation of the second sauce: by 500 grams of peelings of Fructus Citri Limoniae, cut, mix with 250 grams of Adeps Bovis seu Bubali, 100 grams of cheese,
125 DEG C of heating, dissolve to Adeps Bovis seu Bubali and cheese, and standing filters standby.
It is a further object to provide the western lemon local flavor Red snapper soft canned being prepared from by above-mentioned preparation method,
Described western lemon local flavor Red snapper soft canned unique flavor, in good taste, the nutritional value component of Red snapper can be retained well.
Compared with prior art, the invention has the beneficial effects as follows:
The present invention passes through from specific raw material, prepares a kind of western lemon juice, by the flesh of fish knot of special western lemon juice and Red snapper
Altogether so that described canned food had both overcome the fishlike smell of Red snapper, remain the flesh of fish local flavor of Red snapper again, have strong
Taste with sweet and sour flavor and western lemon local flavor.Described canned food formula collocation is scientific and reasonable, not only takes into account each side such as nutrition, taste, color and luster and requires,
Meet the taste demand of different regions, and the nutritional value component of Red snapper can also be retained well.In addition, adopting soft tank bag
Dress, light weight, small volume, unlatching convenience, storage tolerance, easy to carry.
Specific embodiment
Down the present invention is further described it will be appreciated that concrete reality described herein by specific examples below
Apply example to be only used for explaining the present invention, be not intended to limit the present invention, can carry out various in the range of right of the present invention limits
Change.
Embodiment 1
A kind of preparation method of western lemon local flavor Red snapper soft canned comprises the following steps:
S1. Red snapper is carried out with following process:
S11. preliminary treatment: Red snapper is carried out scale, end to end, remove fin, internal organs of cutting open the belly, clean Intraabdominal black film, be cut into
Fish block, the weight of each piece of fish block is 30 ~ 50 grams；
S12. cleaning treatment: the flesh of fish of Red snapper is placed in the saline of temperature≤10 DEG C and rinses 10 minutes, the salt in saline
Mass concentration is 3% ~ 5%, is placed in a centrifuge the flesh of fish afterwards, under rotating speed 3000 r/min, is centrifuged 3 minutes, removes the flesh of fish
Part moisture；
S13. pickle: by 5 grams of salt, 15 grams of cooking wine, 20 grams of chive, 50 grams of fresh ginger-chip, 15 grams of fecula, 10 grams of tenderizer, clear water 50
Gram it is added in 300 grams of the flesh of fish of Red snapper, mixes thoroughly, pickle 4 hours, remove chive, fresh ginger-chip, drain the moisture of the flesh of fish；
S14. processed: the flesh of fish draining away the water is put into frying 6 minutes in 150 DEG C of salad oil, obtain the processed flesh of fish；
S2. the preparation of western lemon juice:
S21. the preparation of the first sauce: 350 grams of concentrated lemon juice, 400 grams of white sugar, 100 grams of white vinegar, 50 grams of assorted Rhizoma et radix valerianae are mixed
Close, be heated to seething with excitement, keep boiling 10 minutes, add 5 grams of custard powder, stirring, cooling；
S22. the preparation of the second sauce: by 500 grams of peelings of Fructus Citri Limoniae, cut, mix with 250 grams of Adeps Bovis seu Bubali, 100 grams of cheese, oil temperature
125 DEG C of heating, dissolve to Adeps Bovis seu Bubali and cheese, stand 5 hours, filter standby；
S23. the first sauce and the second sauce are mixed, obtain western lemon juice；
S3. fill and sterilization: 300 grams of the flesh of fish of described processed, 150 grams of western lemon juice are sequentially loaded into soft tank, vacuum packaging, envelope
It is placed in sterilization in retorts, preparation completes after mouthful.
Embodiment 2
A kind of preparation method of western lemon local flavor Red snapper soft canned comprises the following steps:
S1. Red snapper is carried out with following process:
S11. preliminary treatment: Red snapper is carried out scale, end to end, remove fin, internal organs of cutting open the belly, clean Intraabdominal black film, be cut into
Fish block, the weight of each piece of fish block is 30 ~ 50 grams；
S12. cleaning treatment: the flesh of fish of Red snapper is placed in the saline of temperature≤10 DEG C and rinses 10 minutes, the salt in saline
Mass concentration is 3% ~ 5%, is placed in a centrifuge the flesh of fish afterwards, under rotating speed 3000 r/min, is centrifuged 3 minutes, removes the flesh of fish
Part moisture；
S13. pickle: by 3 grams of salt, 10 grams of cooking wine, 10 grams of chive, 25 grams of fresh ginger-chip, 10 grams of fecula, 5 grams of tenderizer, clear water 25
Gram it is added in 150 grams of the flesh of fish of Red snapper, mixes thoroughly, pickle 4 hours, remove chive, fresh ginger-chip, drain the moisture of the flesh of fish；
S14. processed: the flesh of fish draining away the water is put into frying 6 minutes in 150 DEG C of salad oil, obtain the processed flesh of fish；
S2. the preparation of western lemon juice:
S21. the preparation of the first sauce: 250 grams of concentrated lemon juice, 300 grams of white sugar, 50 grams of white vinegar, 25 grams of assorted Rhizoma et radix valerianae are mixed
Close, be heated to seething with excitement, keep boiling 10 minutes, add 3 grams of custard powder, stirring, cooling；
S22. the preparation of the second sauce: by 400 grams of peelings of Fructus Citri Limoniae, cut, mix with 150 grams of Adeps Bovis seu Bubali, 50 grams of cheese, oil temperature
125 DEG C of heating, dissolve to Adeps Bovis seu Bubali and cheese, stand 5 hours, filter standby；
S23. the first sauce and the second sauce are mixed, obtain western lemon juice；
S3. fill and sterilization: 150 grams of the flesh of fish of described processed, 75 grams of western lemon juice are sequentially loaded into soft tank, vacuum packaging, sealing
After be placed in retorts sterilization, preparation completes.
Embodiment 3
A kind of preparation method of western lemon local flavor Red snapper soft canned comprises the following steps:
S1. Red snapper is carried out with following process:
S11. preliminary treatment: Red snapper is carried out scale, end to end, remove fin, internal organs of cutting open the belly, clean Intraabdominal black film, be cut into
Fish block, the weight of each piece of fish block is 30 ~ 50 grams；
S12. cleaning treatment: the flesh of fish of Red snapper is placed in the saline of temperature≤10 DEG C and rinses 10 minutes, the salt in saline
Mass concentration is 3% ~ 5%, is placed in a centrifuge the flesh of fish afterwards, under rotating speed 3000 r/min, is centrifuged 3 minutes, removes the flesh of fish
Part moisture；
S13. pickle: by 7 grams of salt, 20 grams of cooking wine, 30 grams of chive, 75 grams of fresh ginger-chip, 20 grams of fecula, 15 grams of tenderizer, clear water 75
Gram it is added in 450 grams of the flesh of fish of Red snapper, mixes thoroughly, pickle 4 hours, remove chive, fresh ginger-chip, drain the moisture of the flesh of fish；
S14. processed: the flesh of fish draining away the water is put into frying 6 minutes in 150 DEG C of salad oil, obtain the processed flesh of fish；
S2. the preparation of western lemon juice:
S21. the preparation of the first sauce: 350 grams of concentrated lemon juice, 400 grams of white sugar, 100 grams of white vinegar, 50 grams of assorted Rhizoma et radix valerianae are mixed
Close, be heated to seething with excitement, keep boiling 10 minutes, add 5 grams of custard powder, stirring, cooling；
S22. the preparation of the second sauce: by 600 grams of peelings of Fructus Citri Limoniae, cut, mix with 350 grams of Adeps Bovis seu Bubali, 150 grams of cheese, oil temperature
125 DEG C of heating, dissolve to Adeps Bovis seu Bubali and cheese, stand 5 hours, filter standby；
S23. the first sauce and the second sauce are mixed, obtain western lemon juice；
S3. fill and sterilization: 450 grams of the flesh of fish of described processed, 225 grams of western lemon juice are sequentially loaded into soft tank, vacuum packaging, envelope
It is placed in sterilization in retorts, preparation completes after mouthful.
Comparative example 1
A kind of preparation method of western lemon local flavor Red snapper soft canned comprises the following steps:
S1. Red snapper is carried out with following process:
S11. preliminary treatment: Red snapper is carried out scale, end to end, remove fin, internal organs of cutting open the belly, clean Intraabdominal black film, be cut into
Fish block, the weight of each piece of fish block is 30 ~ 50 grams；
S12. cleaning treatment: the flesh of fish of Red snapper is placed in the saline of temperature≤10 DEG C and rinses 10 minutes, the salt in saline
Mass concentration is 3% ~ 5%, is placed in a centrifuge the flesh of fish afterwards, under rotating speed 3000 r/min, is centrifuged 3 minutes, removes the flesh of fish
Part moisture；
S13. pickle: by 5 grams of salt, 15 grams of cooking wine, 20 grams of chive, 50 grams of fresh ginger-chip, 15 grams of fecula, 10 grams of tenderizer, clear water 50
Gram it is added in 300 grams of the flesh of fish of Red snapper, mixes thoroughly, pickle 4 hours, remove chive, fresh ginger-chip, drain the moisture of the flesh of fish；
S14. processed: the flesh of fish draining away the water is put into frying 6 minutes in 150 DEG C of salad oil, obtain the processed flesh of fish；
S2. the preparation of western lemon juice:
S21. the preparation of the first sauce: 350 grams of concentrated lemon juice, 400 grams of white sugar, 100 grams of white vinegar, 50 grams of assorted Rhizoma et radix valerianae are mixed
Close, be heated to seething with excitement, keep boiling 10 minutes, add 5 grams of custard powder, stirring, cooling；
S22. the preparation of the second sauce: by 1000 grams of peelings of Fructus Citri Limoniae, cut, mix with 250 grams of Adeps Bovis seu Bubali, 100 grams of cheese, oil
125 DEG C of heating of temperature, dissolve to Adeps Bovis seu Bubali and cheese, stand 5 hours, filter standby；
S23. the first sauce and the second sauce are mixed, obtain western lemon juice；
S3. fill and sterilization: 300 grams of the flesh of fish of described processed, 150 grams of western lemon juice are sequentially loaded into soft tank, vacuum packaging, envelope
It is placed in sterilization in retorts, preparation completes after mouthful.
The composition of raw materials of this comparative example western lemon local flavor Red snapper canned food is substantially same as Example 1, and difference is, this
The consumption of the Fructus Citri Limoniae that comparative example is used is 1000 grams, and its preparation method is same as Example 1.
Comparative example 2
A kind of preparation method of western lemon local flavor Red snapper soft canned comprises the following steps:
S1. Red snapper is carried out with following process:
S11. preliminary treatment: Red snapper is carried out scale, end to end, remove fin, internal organs of cutting open the belly, clean Intraabdominal black film, be cut into
Fish block, the weight of each piece of fish block is 30 ~ 50 grams；
S12. cleaning treatment: the flesh of fish of Red snapper is placed in the saline of temperature≤10 DEG C and rinses 10 minutes, the salt in saline
Mass concentration is 3% ~ 5%, is placed in a centrifuge the flesh of fish afterwards, under rotating speed 3000 r/min, is centrifuged 3 minutes, removes the flesh of fish
Part moisture；
S13. pickle: by 5 grams of salt, 15 grams of cooking wine, 20 grams of chive, 50 grams of fresh ginger-chip, 15 grams of fecula, 10 grams of tenderizer, clear water 50
Gram it is added in 300 grams of the flesh of fish of Red snapper, mixes thoroughly, pickle 4 hours, remove chive, fresh ginger-chip, drain the moisture of the flesh of fish；
S14. processed: the flesh of fish draining away the water is put into frying 6 minutes in 150 DEG C of salad oil, obtain the processed flesh of fish；
S2. the preparation of western lemon juice:
S21. the preparation of the first sauce: 350 grams of concentrated lemon juice, 400 grams of white sugar, 100 grams of white vinegar, 50 grams of assorted Rhizoma et radix valerianae are mixed
Close, be heated to seething with excitement, keep boiling 10 minutes, add 5 grams of custard powder, stirring, cooling；
S22. the preparation of the second sauce: by 500 grams of peelings of Fructus Citri Limoniae, cut, mix with 250 grams of Adeps Bovis seu Bubali, 100 grams of cheese, oil temperature
125 DEG C of heating, dissolve to Adeps Bovis seu Bubali and cheese, stand 5 hours, filter standby；
S23. the first sauce and the second sauce are mixed, obtain western lemon juice；
S3. fill and sterilization: 150 grams of the flesh of fish of described processed, 150 grams of western lemon juice are sequentially loaded into soft tank, vacuum packaging, envelope
It is placed in sterilization in retorts, preparation completes after mouthful.
Described in this comparative example, the composition of raw materials of western lemon local flavor Red snapper canned food is substantially same as Example 1, and difference exists
In the processed flesh of fish is 1:1 with the usage ratio of western lemon juice, and its preparation method is also same as Example 1.
Comparative example 3
A kind of preparation method of western lemon local flavor Red snapper soft canned comprises the following steps:
S1. Red snapper is carried out with following process:
S11. preliminary treatment: Red snapper is carried out scale, end to end, remove fin, internal organs of cutting open the belly, clean Intraabdominal black film, be cut into
Fish block, the weight of each piece of fish block is 30 ~ 50 grams；
S12. cleaning treatment: the flesh of fish of Red snapper is placed in the saline of temperature≤10 DEG C and rinses 10 minutes, the salt in saline
Mass concentration is 3% ~ 5%, is placed in a centrifuge the flesh of fish afterwards, under rotating speed 3000 r/min, is centrifuged 3 minutes, removes the flesh of fish
Part moisture；
S13. pickle: by 5 grams of salt, 15 grams of cooking wine, 20 grams of chive, 50 grams of fresh ginger-chip, 15 grams of fecula, 10 grams of tenderizer, clear water 50
Gram it is added in 300 grams of the flesh of fish of Red snapper, mixes thoroughly, pickle 2 hours, remove chive, fresh ginger-chip, drain the moisture of the flesh of fish；
S14. processed: the flesh of fish draining away the water is put into frying 6 minutes in 150 DEG C of salad oil, obtain the processed flesh of fish；
S2. the preparation of western lemon juice:
S21. the preparation of the first sauce: 350 grams of concentrated lemon juice, 400 grams of white sugar, 100 grams of white vinegar, 50 grams of assorted Rhizoma et radix valerianae are mixed
Close, be heated to seething with excitement, keep boiling 10 minutes, add 5 grams of custard powder, stirring, cooling；
S22. the preparation of the second sauce: by 500 grams of peelings of Fructus Citri Limoniae, cut, mix with 250 grams of Adeps Bovis seu Bubali, 100 grams of cheese, oil temperature
125 DEG C, it is heated to Adeps Bovis seu Bubali and cheese dissolves, stand 5 hours, filter standby；
S23. the first sauce and the second sauce are mixed, obtain western lemon juice；
S3. fill and sterilization: 300 grams of the flesh of fish of described processed, 150 grams of western lemon juice are sequentially loaded into soft tank, vacuum packaging, envelope
It is placed in sterilization in retorts, preparation completes after mouthful.
Described in this comparative example, the composition of raw materials of western lemon local flavor Red snapper canned food is substantially same as Example 1, and difference exists
In, in step s13, pickle when a length of 2 hours, its preparation method is also same as Example 1.
Comparative example 4
A kind of preparation method of western lemon local flavor Red snapper soft canned comprises the following steps:
S1. Red snapper is carried out with following process:
S11. preliminary treatment: Red snapper is carried out scale, end to end, remove fin, internal organs of cutting open the belly, clean Intraabdominal black film, be cut into
Fish block, the weight of each piece of fish block is 30 ~ 50 grams；
S12. cleaning treatment: the flesh of fish of Red snapper is placed in the saline of temperature≤10 DEG C and rinses 10 minutes, the salt in saline
Mass concentration is 3% ~ 5%, is placed in a centrifuge the flesh of fish afterwards, under rotating speed 3000 r/min, is centrifuged 3 minutes, removes the flesh of fish
Part moisture；
S13. pickle: by 5 grams of salt, 15 grams of cooking wine, 20 grams of chive, 50 grams of fresh ginger-chip, 15 grams of fecula, 10 grams of tenderizer, clear water 50
Gram it is added in 300 grams of the flesh of fish of Red snapper, mixes thoroughly, pickle 4 hours, remove chive, fresh ginger-chip, drain the moisture of the flesh of fish；
S14. processed: the flesh of fish draining away the water is put into frying 6 minutes in 150 DEG C of salad oil, obtain the processed flesh of fish；
S2. the preparation of western lemon juice:
S21. the preparation of the first sauce: 350 grams of concentrated lemon juice, 400 grams of white sugar, 100 grams of white vinegar, 50 grams of assorted Rhizoma et radix valerianae are mixed
Close, be heated to seething with excitement, keep boiling 10 minutes, add 5 grams of custard powder, stirring, cooling；
S22. the preparation of the second sauce: by 500 grams of peelings of Fructus Citri Limoniae, cut, mix with 250 grams of Adeps Bovis seu Bubali, 100 grams of cheese, oil temperature
125 DEG C of heating, dissolve to Adeps Bovis seu Bubali and cheese, stand 5 hours, filter standby；
S23. the first sauce and the second sauce are mixed, obtain western lemon juice；
S3. fill and sterilization: 300 grams of the flesh of fish of described processed, 100 grams of western lemon juice are sequentially loaded into soft tank, vacuum packaging, envelope
It is placed in sterilization in retorts, preparation completes after mouthful.
Described in this comparative example, the composition of raw materials of western lemon local flavor Red snapper canned food is substantially same as Example 1, and difference exists
In the processed flesh of fish is 3:1 with the usage ratio of western lemon juice, and its preparation method is also same as Example 1.
Comparative example 5
A kind of preparation method of western lemon local flavor Red snapper soft canned comprises the following steps:
S1. Red snapper is carried out with following process:
S11. preliminary treatment: Red snapper is carried out scale, end to end, remove fin, internal organs of cutting open the belly, clean Intraabdominal black film, be cut into
Fish block, the weight of each piece of fish block is 30 ~ 50 grams；
S12. cleaning treatment: the flesh of fish of Red snapper is placed in the saline of temperature≤10 DEG C and rinses 10 minutes, the salt in saline
Mass concentration is 3% ~ 5%, is placed in a centrifuge the flesh of fish afterwards, under rotating speed 3000 r/min, is centrifuged 3 minutes, removes the flesh of fish
Part moisture；
S14. processed: the flesh of fish draining away the water is put into frying 6 minutes in 150 DEG C of salad oil, obtain the processed flesh of fish；
S2. the preparation of western lemon juice:
S21. the preparation of the first sauce: 350 grams of concentrated lemon juice, 400 grams of white sugar, 100 grams of white vinegar, 50 grams of assorted Rhizoma et radix valerianae are mixed
Close, be heated to seething with excitement, keep boiling 10 minutes, add 5 grams of custard powder, stirring, cooling；
S22. the preparation of the second sauce: by 500 grams of peelings of Fructus Citri Limoniae, cut, mix with 250 grams of Adeps Bovis seu Bubali, 100 grams of cheese, oil temperature
125 DEG C of heating, dissolve to Adeps Bovis seu Bubali and cheese, stand 5 hours, filter standby；
S23. the first sauce and the second sauce are mixed, obtain western lemon juice；
S3. fill and sterilization: 300 grams of the flesh of fish of described processed, 150 grams of western lemon juice are sequentially loaded into soft tank, vacuum packaging, envelope
It is placed in sterilization in retorts, preparation completes after mouthful.
This comparative example is with the difference of embodiment 1, and this comparative example is not pickled to the flesh of fish of Red snapper, its
Its step is same as Example 1.
Comparative example 6
A kind of preparation method of western lemon local flavor Red snapper soft canned comprises the following steps:
S1. Red snapper is carried out with following process:
S11. preliminary treatment: Red snapper is carried out scale, end to end, remove fin, internal organs of cutting open the belly, clean Intraabdominal black film, be cut into
Fish block, the weight of each piece of fish block is 30 ~ 50 grams；
S13. pickle: by 5 grams of salt, 15 grams of cooking wine, 20 grams of chive, 50 grams of fresh ginger-chip, 15 grams of fecula, 10 grams of tenderizer, clear water 50
Gram it is added in 300 grams of the flesh of fish of Red snapper, mixes thoroughly, pickle 4 hours, remove chive, fresh ginger-chip, drain the moisture of the flesh of fish；
S14. processed: the flesh of fish draining away the water is put into frying 6 minutes in 150 DEG C of salad oil, obtain the processed flesh of fish；
S2. the preparation of western lemon juice:
S21. the preparation of the first sauce: 350 grams of concentrated lemon juice, 400 grams of white sugar, 100 grams of white vinegar, 50 grams of assorted Rhizoma et radix valerianae are mixed
Close, be heated to seething with excitement, keep boiling 10 minutes, add 5 grams of custard powder, stirring, cooling；
S22. the preparation of the second sauce: by 500 grams of peelings of Fructus Citri Limoniae, cut, mix with 250 grams of Adeps Bovis seu Bubali, 100 grams of cheese, oil temperature
125 DEG C of heating, dissolve to Adeps Bovis seu Bubali and cheese, stand 5 hours, filter standby；
S23. the first sauce and the second sauce are mixed, obtain western lemon juice；
S3. fill and sterilization: 300 grams of the flesh of fish of described processed, 150 grams of western lemon juice are sequentially loaded into soft tank, vacuum packaging, envelope
It is placed in sterilization in retorts, preparation completes after mouthful.
This comparative example is with the difference of embodiment 1, and this comparative example does not carry out described clear to the flesh of fish of Red snapper
Wash process, other steps are same as Example 1.
Sensory quality assessment
The western lemon local flavor Red snapper canned food that above-described embodiment and comparative example are prepared carries out sensory quality assessment, wherein, sense
Official identifies standards of grading such as table 1, the sensory evaluation score value such as table 2 of different formulations, and the higher representative of score is better.
The sensory test standards of grading of table 1
The sensory evaluation of the western lemon local flavor Red snapper canned food of table 2 different formulations
From the sensory evaluation analysis result of table 2, compared with comparative example 1～6, the western lemon local flavor of embodiment of the present invention preparation is red
The abnormal smells from the patient of madai soft canned is normal, coordinate free from extraneous odour, delicate mouthfeel, strong, and taste is soft, western lemon local flavor Red snapper soft canned
Sensory evaluation scores are in higher level compared with comparative example.
Obviously, the above embodiment of the present invention is only intended to clearly illustrate example of the present invention, and is not to this
The restriction of bright embodiment.For those of ordinary skill in the field, can also do on the basis of the above description
Go out change or the variation of other multi-forms.There is no need to be exhaustive to all of embodiment.All in the present invention
Spirit and principle within any modification, equivalent and improvement of being made etc., should be included in the guarantor of the claims in the present invention
Within the scope of shield.
Claims (10)
1. a kind of preparation method of western lemon local flavor Red snapper soft canned is it is characterised in that comprise the following steps:
S1. Red snapper is carried out preliminary treatment, cleaning treatment, pickle, processed；
S2. the preparation of western lemon juice:
S21. the preparation of the first sauce: by 250 ~ 450 grams of concentrated lemon juice, 300 ~ 500 grams of white sugar, 50 ~ 150 grams of white vinegar, assorted
25 ~ 75 grams of mixing of Rhizoma et radix valerianae, are heated to seething with excitement, and add 3 ~ 7 grams of custard powder, stirring, cooling；
S22. the preparation of the second sauce: by 400 ~ 600 grams of peelings of Fructus Citri Limoniae, cut, with 150 ~ 350 grams of Adeps Bovis seu Bubali, cheese 50 ~ 150
Gram mixing, be heated to Adeps Bovis seu Bubali and cheese dissolve, standing, filter standby；
S23. the first sauce and the second sauce are mixed, obtain western lemon juice；
S3. fill and sterilization: the flesh of fish of described processed, western lemon juice are sequentially loaded into soft tank, vacuum packaging, sterilization, complete to make
Standby；The quality of the flesh of fish of described processed is 2:1 with the mass ratio of western lemon juice.
2. preparation method according to claim 1 is it is characterised in that the step of described preliminary treatment is: Red snapper is entered
Row scales, end to end, remove fin, internal organs of cutting open the belly, clean Intraabdominal black film, flitch, the weight of each piece of fish block is 30 ~ 50
Gram.
3. preparation method according to claim 1 is it is characterised in that the step of described cleaning treatment is: by Red snapper
The flesh of fish is placed in the saline of temperature≤10 DEG C and rinses 10 minutes, removes the part moisture of the flesh of fish afterwards.
4. preparation method according to claim 3 is it is characterised in that the mass concentration of salt in described saline is 3% ~ 5%.
5. preparation method according to claim 3 is it is characterised in that the condition of the part moisture of the described removal flesh of fish is:
The flesh of fish is placed in a centrifuge, is centrifuged 3 minutes under rotating speed 3000 r/min.
6. preparation method according to claim 1 is it is characterised in that the described step pickled is: by 3 ~ 7 grams of salt, cooking wine
10 ~ 20 grams, 10 ~ 30 grams of chive, 25 ~ 75 grams of fresh ginger-chip, 10 ~ 20 grams of fecula, 5 ~ 15 grams of tenderizer, 25 ~ 75 grams of clear water be added to
In 150 ~ 450 grams of the flesh of fish of Red snapper, mix thoroughly, pickle 3 ~ 4 hours, remove chive, fresh ginger-chip, drain the moisture of the flesh of fish.
7. preparation method according to claim 1 is it is characterised in that the step of described processed is: by the fish draining away the water
Frying in salad oil put into by meat.
8. preparation method according to claim 7 is it is characterised in that the oil temperature of described frying is 150 DEG C.
9. preparation method according to claim 1 is it is characterised in that in described step s21, the system of the first sauce
Standby: 350 grams of concentrated lemon juice, 400 grams of white sugar, 100 grams of white vinegar, the 50 grams of mixing of assorted Rhizoma et radix valerianae are heated to seething with excitement, keep boiling 10
Minute, add 5 grams of custard powder, stirring, cooling；
In described step s22, the preparation of the second sauce: by 500 grams of peelings of Fructus Citri Limoniae, cut, with 250 grams of Adeps Bovis seu Bubali, cheese 100
Gram mixing, be heated to Adeps Bovis seu Bubali and cheese dissolve, standing, filter standby.
10. a kind of western lemon local flavor Red snapper soft canned is it is characterised in that preparation method described in any one of claim 1 ~ 9
It is prepared from.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108634165A (en) * | 2018-05-16 | 2018-10-12 | 井立元 | Instant sweet and sour smoked fish of one kind and preparation method thereof |
| CN110973518A (en) * | 2019-12-18 | 2020-04-10 | 湖南医药学院 | Processing method of canned sour fish |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104413469A (en) * | 2013-08-30 | 2015-03-18 | 刘宜霞 | Canned green mullets containing tomato juice and preparation technology of canned green mullets |
-
2016
- 2016-08-30 CN CN201610759159.0A patent/CN106343406A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104413469A (en) * | 2013-08-30 | 2015-03-18 | 刘宜霞 | Canned green mullets containing tomato juice and preparation technology of canned green mullets |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108634165A (en) * | 2018-05-16 | 2018-10-12 | 井立元 | Instant sweet and sour smoked fish of one kind and preparation method thereof |
| CN110973518A (en) * | 2019-12-18 | 2020-04-10 | 湖南医药学院 | Processing method of canned sour fish |
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