CN106343408A - Tomato flavor red snapper soft can and a preparing method thereof - Google Patents
Tomato flavor red snapper soft can and a preparing method thereof Download PDFInfo
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- CN106343408A CN106343408A CN201610762227.9A CN201610762227A CN106343408A CN 106343408 A CN106343408 A CN 106343408A CN 201610762227 A CN201610762227 A CN 201610762227A CN 106343408 A CN106343408 A CN 106343408A
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- 241000123826 Lutjanus campechanus Species 0.000 title claims abstract description 94
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 36
- 235000019634 flavors Nutrition 0.000 title claims abstract description 36
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title abstract description 12
- 240000003768 Solanum lycopersicum Species 0.000 title description 13
- 241000251468 Actinopterygii Species 0.000 claims abstract description 108
- 235000015067 sauces Nutrition 0.000 claims abstract description 15
- 241000227653 Lycopersicon Species 0.000 claims abstract 4
- 238000002360 preparation method Methods 0.000 claims description 60
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 48
- 235000011194 food seasoning agent Nutrition 0.000 claims description 41
- 229920002472 Starch Polymers 0.000 claims description 39
- 239000008107 starch Substances 0.000 claims description 39
- 150000003839 salts Chemical class 0.000 claims description 35
- 235000015193 tomato juice Nutrition 0.000 claims description 27
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 22
- 235000021110 pickles Nutrition 0.000 claims description 22
- 230000001954 sterilising effect Effects 0.000 claims description 22
- 238000004659 sterilization and disinfection Methods 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
- 235000021419 vinegar Nutrition 0.000 claims description 14
- 239000000052 vinegar Substances 0.000 claims description 14
- 235000021551 crystal sugar Nutrition 0.000 claims description 13
- 235000014347 soups Nutrition 0.000 claims description 13
- 235000019698 starch Nutrition 0.000 claims description 13
- 230000008719 thickening Effects 0.000 claims description 13
- 238000004140 cleaning Methods 0.000 claims description 12
- 240000008415 Lactuca sativa Species 0.000 claims description 11
- 210000001015 abdomen Anatomy 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
- 235000013372 meat Nutrition 0.000 claims description 2
- 235000008960 ketchup Nutrition 0.000 claims 1
- 239000000203 mixture Substances 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 238000009472 formulation Methods 0.000 abstract description 3
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- 230000008859 change Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000001303 quality assessment method Methods 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
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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
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
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- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
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- 239000003906 humectant Substances 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
Landscapes
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a tomato flavor red snapper soft can and a preparing method thereof. The tomato flavor red snapper soft can is prepared from the specific materials to a special sauce. The can not only overcomes the smell of the red snapper but also keeps the flavor of the red snapper with a rich fish and tomato flavor through the combination of the special sauce with the red sanpper. The formulation of the can is scientific and reasonable, which not only gives considerations to all aspects of nutrition, taste, color and others, and meets the taste demands from different regions, but also keeps the nutritional values of red snapper. Moreover, the package of soft can has the advantages of light weight, small volume, easy to open, long storage and easy to carry.
Description
Technical field
The present invention relates to food processing technology field, more particularly, to a kind of tomato juice 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 tomato juice 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 tomato juice 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 seasoning dip: by 100 ~ 300 grams of tomato sauce, 5 ~ 15 grams of crystal sugar, 3 ~ 7 grams of refined salt, red vinegar 10 ~ 30
Gram, boil in 40 ~ 65 grams of addition pots of clear water, add water-starch thickening soup, described water-starch is by 10 grams of starch and 10 ~ 25 grams of clear water groups
Become；
S3. fill and sterilization: the flesh of fish of described processed, seasoning dip 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 seasoning dip.
The present invention passes through from specific raw material, prepares a kind of seasoning dip, by special seasoning dip and Red snapper
The flesh of fish combine 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, tool
There are strong taste with sweet and sour flavor and tomato juice taste.Described canned food formula collocation is scientific and reasonable, not only takes into account each side such as nutrition, taste, color and luster
Face requires, and meets the taste demand of different regions, and can also retain the nutritional value component of Red snapper 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 ~ 15 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 4 hours,
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 s2, the preparation of seasoning dip: by 200 grams of tomato sauce, 10 grams of crystal sugar, 5 grams of refined salt,
Boil in 20 grams of red vinegar, 50 grams of addition pots of clear water, add water-starch thickening soup, described water-starch is clear by 10 grams of starch and 20 grams
Water forms.
It is a further object to provide the tomato juice local flavor Red snapper soft canned being prepared from by above-mentioned preparation method,
Described tomato juice 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 seasoning dip, by the fish of special seasoning dip 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 tomato juice taste.Described canned food formula collocation is scientific and reasonable, and not only taking into account each side such as nutrition, taste, color and luster will
Ask, meet the taste demand of different regions, and the nutritional value component of Red snapper can also be retained well.In addition, using soft
Tank is packed, 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 tomato juice 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 seasoning dip: the preparation of seasoning dip: by 200 grams of tomato sauce, 10 grams of crystal sugar, 5 grams of refined salt, red vinegar
20 grams, boil in 50 grams of addition pots of clear water, add water-starch thickening soup, described water-starch is made up of 10 grams of starch and 20 grams of clear water；
S3. fill and sterilization: 300 grams of the described processed flesh of fish, 150 grams of seasoning dip 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 tomato juice 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 seasoning dip: the preparation of seasoning dip: by 100 grams of tomato sauce, 5 grams of crystal sugar, 3 grams of refined salt, red vinegar
10 grams, boil in 40 grams of addition pots of clear water, add water-starch thickening soup, described water-starch is made up of 10 grams of starch and 10 grams of clear water；
S3. fill and sterilization: 150 grams of the described processed flesh of fish, 75 grams of seasoning dip 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 tomato juice 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 seasoning dip: the preparation of seasoning dip: by 300 grams of tomato sauce, 15 grams of crystal sugar, 7 grams of refined salt, red vinegar
30 grams, boil in 65 grams of addition pots of clear water, add water-starch thickening soup, water-starch is made up of 10 grams of starch and 25 grams of clear water；
S3. fill and sterilization: 450 grams of the described processed flesh of fish, 225 grams of seasoning dip 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 tomato juice 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 seasoning dip: the preparation of seasoning dip: by 50 grams of tomato sauce, 10 grams of crystal sugar, 5 grams of refined salt, red vinegar
50 grams, boil in 50 grams of addition pots of clear water, add water-starch thickening soup, described water-starch is made up of 10 grams of starch and 20 grams of clear water；
S3. fill and sterilization: 300 grams of the described processed flesh of fish, 150 grams of seasoning dip 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 the tomato juice local flavor Red snapper soft canned described in this comparative example is substantially same as Example 1, difference
Place is, the consumption of the tomato sauce that this comparative example is used is 50 grams, and the consumption of red vinegar is 50 grams, its preparation method and reality
Apply example 1 identical.
Comparative example 2
A kind of preparation method of tomato juice 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 seasoning dip: the preparation of seasoning dip: by 400 grams of tomato sauce, 10 grams of crystal sugar, 5 grams of refined salt, red vinegar
20 grams, boil in 50 grams of addition pots of clear water, add water-starch thickening soup, described water-starch is made up of 10 grams of starch and 20 grams of clear water；
S3. fill and sterilization: 100 grams of the described processed flesh of fish, 400 grams of seasoning dip 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 tomato juice local flavor Red snapper soft canned is substantially same as Example 1, difference
It is, the processed flesh of fish is 1:4 with the usage ratio of seasoning dip, and its preparation method is also same as Example 1.
Comparative example 3
A kind of preparation method of tomato juice 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 seasoning dip: the preparation of seasoning dip: by 200 grams of tomato sauce, 10 grams of crystal sugar, 5 grams of refined salt, red vinegar
20 grams, boil in 50 grams of addition pots of clear water, add water-starch thickening soup, described water-starch is made up of 10 grams of starch and 20 grams of clear water；
S3. fill and sterilization: 300 grams of the described processed flesh of fish, 150 grams of seasoning dip 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 tomato juice local flavor Red snapper soft canned is substantially same as Example 1, difference
Be, 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 tomato juice 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 seasoning dip: the preparation of seasoning dip: by 200 grams of tomato sauce, 10 grams of crystal sugar, 5 grams of refined salt, red vinegar
20 grams, boil in 50 grams of addition pots of clear water, add water-starch thickening soup, described water-starch is made up of 10 grams of starch and 20 grams of clear water；
S3. fill and sterilization: 300 grams of the described processed flesh of fish, 100 grams of seasoning dip 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 tomato juice local flavor Red snapper soft canned is substantially same as Example 1, difference
It is, the processed flesh of fish is 3:1 with the usage ratio of seasoning dip, and its preparation method is also same as Example 1.
Comparative example 5
A kind of preparation method of tomato juice 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 seasoning dip: the preparation of seasoning dip: by 200 grams of tomato sauce, 10 grams of crystal sugar, 5 grams of refined salt, red vinegar
20 grams, boil in 50 grams of addition pots of clear water, add water-starch thickening soup, described water-starch is made up of 10 grams of starch and 20 grams of clear water；
S3. fill and sterilization: 300 grams of the described processed flesh of fish, 150 grams of seasoning dip 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 tomato juice 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 seasoning dip: the preparation of seasoning dip: by 200 grams of tomato sauce, 10 grams of crystal sugar, 5 grams of refined salt, red vinegar
20 grams, boil in 50 grams of addition pots of clear water, add water-starch thickening soup, described water-starch is made up of 10 grams of starch and 20 grams of clear water；
S3. fill and sterilization: 300 grams of the described processed flesh of fish, 150 grams of seasoning dip 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 tomato juice local flavor Red snapper soft canned that above-described embodiment and comparative example are prepared carries out sensory quality assessment, wherein,
Sensory test standards of grading such as table 1, the sensory evaluation score value such as table 2 of different formulations, the higher representative of score is better.
The sensory test standards of grading of table 1
The sensory evaluation of table 2 different formulations tomato juice local flavor Red snapper canned food
From the sensory evaluation analysis result of table 2, compared with comparative example 1～6, the tomato juice 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, tomato juice 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 tomato juice 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 seasoning dip: by 100 ~ 300 grams of tomato sauce, 5 ~ 15 grams of crystal sugar, 3 ~ 7 grams of refined salt, red vinegar 10 ~ 30
Gram, boil in 40 ~ 65 grams of addition pots of clear water, add water-starch thickening soup, described water-starch is by 10 grams of starch and 10 ~ 25 grams of clear water groups
Become；
S3. fill and sterilization: the flesh of fish of described processed, seasoning dip 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 seasoning dip.
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 ~ 15 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 s2, the preparation of seasoning dip: will kind
Boil in 200 grams of ketchup, 10 grams of crystal sugar, 5 grams of refined salt, 20 grams of red vinegar, 50 grams of addition pots of clear water, add water-starch thickening soup,
Described water-starch is made up of 10 grams of starch and 20 grams of clear water.
10. a kind of tomato juice 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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| CN201610762227.9A CN106343408A (en) | 2016-08-30 | 2016-08-30 | Tomato flavor red snapper soft can and a preparing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108719852A (en) * | 2018-05-23 | 2018-11-02 | 山东惠发食品股份有限公司 | A kind of flesh of fish class tinplate tin product and preparation method thereof |
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| CN104413469A (en) * | 2013-08-30 | 2015-03-18 | 刘宜霞 | Canned green mullets containing tomato juice and preparation technology of canned green mullets |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104413469A (en) * | 2013-08-30 | 2015-03-18 | 刘宜霞 | Canned green mullets containing tomato juice and preparation technology of canned green mullets |
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| 张臻等: "五香鲤鱼罐头的研制", 《肉类工业》 * |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108719852A (en) * | 2018-05-23 | 2018-11-02 | 山东惠发食品股份有限公司 | A kind of flesh of fish class tinplate tin product and preparation method thereof |
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