CN106360428A - Gravy-flavored soft canned red snappers and preparation method thereof - Google Patents
Gravy-flavored soft canned red snappers and preparation method thereof Download PDFInfo
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- CN106360428A CN106360428A CN201610762211.8A CN201610762211A CN106360428A CN 106360428 A CN106360428 A CN 106360428A CN 201610762211 A CN201610762211 A CN 201610762211A CN 106360428 A CN106360428 A CN 106360428A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 76
- 241000251468 Actinopterygii Species 0.000 claims abstract description 108
- 235000015067 sauces Nutrition 0.000 claims abstract description 34
- 239000000796 flavoring agent Substances 0.000 claims abstract description 32
- 235000019634 flavors Nutrition 0.000 claims abstract description 32
- 235000013372 meat Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 33
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 27
- 235000014347 soups Nutrition 0.000 claims description 24
- 240000008415 Lactuca sativa Species 0.000 claims description 23
- 235000012045 salad Nutrition 0.000 claims description 23
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 22
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- 241000287828 Gallus gallus Species 0.000 claims description 11
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- 241000282894 Sus scrofa domesticus Species 0.000 claims description 11
- 210000001015 abdomen Anatomy 0.000 claims description 11
- 238000010411 cooking Methods 0.000 claims description 11
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- 235000011194 food seasoning agent Nutrition 0.000 claims description 11
- 235000015277 pork Nutrition 0.000 claims description 11
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- 210000001835 viscera Anatomy 0.000 claims description 11
- 239000002994 raw material Substances 0.000 abstract description 7
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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)
- Seasonings (AREA)
Abstract
The invention provides gravy-flavored soft canned red snappers and a preparation method thereof. According to the gravy-flavored soft canned red snappers and the preparation method thereof disclosed by the invention, specific raw materials are selected, so that a gravy sauce is prepared; and the specific gravy sauce and red snapper fish meat are combined together, so that the canned red snappers do not have the fishy smell of the red snappers, reserve the flavor of the red snapper fish meat, and have rich fish fragrance and gravy taste. A formula of the canned red snappers is scientific and reasonable in collocation, not only takes account of various requirements for nutrition, taste, color and the like and meets taste requirements at different areas, but also can well reserve the nutrient value ingredients of the red snappers. In addition, the red snappers are packaged through soft cans, so that the soft canned red snappers are light in mass, small in size, convenient to open, resistant to store and convenient to carry.
Description
Technical field
The present invention relates to food processing technology field, more particularly, to a kind of burn 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 burning 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 burning 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:
S21. the preparation of basic soup: by 150 ~ 450 grams of pork chop, 400 ~ 600 grams of hen, 25 ~ 75 grams of dry scallop, Gaster Sus domestica 100 ~ 300
Gram, 25 ~ 75 grams of chicken foot put in 15 ~ 45 liters of clear water, boil, boil 2 hours, filter standby:
S22. the preparation of brown sauce: 150 ~ 450 grams are heated to 160 DEG C by salad oil, puts into 400 ~ 600 grams of roast pork beans, fries 3 points
Clock, is subsequently adding 1500 grams of basic soup, 400 ~ 600 grams of Mel, boils 10 minutes, puts into 5 ~ 15 grams of tonings of dark soy sauce；
S3. fill and sterilization: the flesh of fish of described processed, brown sauce are sequentially loaded into soft tank, vacuum packaging, sterilization, complete to make
Standby；The quality of the flesh of fish of described processed and the weight ratio of brown sauce are 2:1.
The present invention passes through from specific raw material, prepares a kind of brown sauce, by the fish of special brown sauce 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 burning 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.
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 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, the preparation of brown sauce: 300 grams are heated to 160 DEG C by salad oil, puts into 500 grams of roast pork beans, fries 3 points
Clock, is subsequently adding 1500 grams of basic soup, 500 grams of Mel, boils 10 minutes, puts into 10 grams of tonings of dark soy sauce.
It is a further object to provide the burning juice local flavor Red snapper soft canned being prepared from by above-mentioned preparation method,
Described burning juice local flavor Red snapper soft canned unique flavor, in good taste, can retain the nutritional value component of Red snapper 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 brown sauce, by the flesh of fish knot of special brown sauce 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 burning 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 and requires, full
The taste demand of sufficient 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 burning 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:
S21. the preparation of basic soup: 300 grams of pork chop, 500 grams of hen, 50 grams of dry scallop, 200 grams of Gaster Sus domestica, 50 grams of chicken foot are put into
To in 30 liters of clear water, boil, boil 2 hours, filter standby；
S22. the preparation of brown sauce: 300 grams are heated to 160 DEG C by salad oil, puts into 500 grams of roast pork beans, fries 3 minutes, Ran Houjia
Enter 1500 grams of basic soup, 500 grams of Mel, boil 10 minutes, put into 10 grams of tonings of dark soy sauce；
S3. fill and sterilization: 300 grams of the described processed flesh of fish, 150 grams of brown sauce are sequentially loaded into soft tank, vacuum packaging, sealing
After be placed in retorts sterilization, preparation completes.
Embodiment 2
A kind of preparation method burning 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:
S21. the preparation of basic soup: 150 grams of pork chop, 400 grams of hen, 25 grams of dry scallop, 100 grams of Gaster Sus domestica, 25 grams of chicken foot are put into
To in 15 liters of clear water, boil, boil 2 hours, filter standby；
S22. the preparation of brown sauce: 150 grams are heated to 160 DEG C by salad oil, puts into 400 grams of roast pork beans, fries 3 minutes, Ran Houjia
Enter 750 grams of basic soup, 400 grams of Mel, boil 10 minutes, put into 5 grams of tonings of dark soy sauce；
S3. fill and sterilization: 150 grams of the described processed flesh of fish, 75 grams of brown sauce are sequentially loaded into soft tank, vacuum packaging, after sealing
It is placed in sterilization in retorts, preparation completes.
Embodiment 3
A kind of preparation method burning 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:
S21. the preparation of basic soup: 450 grams of pork chop, 600 grams of hen, 75 grams of dry scallop, 300 grams of Gaster Sus domestica, 75 grams of chicken foot are put into
To in 45 liters of clear water, boil, boil 2 hours, filter standby；
S22. the preparation of brown sauce: 450 grams are heated to 160 DEG C by salad oil, puts into 600 grams of roast pork beans, fries 3 minutes, Ran Houjia
Enter 1500 grams of basic soup, 600 grams of Mel, boil 10 minutes, put into 15 grams of tonings of dark soy sauce；
S3. fill and sterilization: 450 grams of the described processed flesh of fish, 225 grams of brown sauce are sequentially loaded into soft tank, vacuum packaging, sealing
After be placed in retorts sterilization, preparation completes.
Comparative example 1
A kind of preparation method burning 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:
S21. the preparation of basic soup: 300 grams of pork chop, 500 grams of hen, 50 grams of dry scallop, 200 grams of Gaster Sus domestica, 50 grams of chicken foot are put into
To in 30 liters of clear water, boil, boil 2 hours, filter standby；
S22. the preparation of brown sauce: 300 grams are heated to 160 DEG C by salad oil, puts into 1000 grams of roast pork beans, fries 3 minutes, then
Add basic 1500 grams of soup, 500 grams of Mel, boil 10 minutes, put into 10 grams of tonings of dark soy sauce；
S3. fill and sterilization: 300 grams of the described processed flesh of fish, 150 grams of brown sauce are sequentially loaded into soft tank, vacuum packaging, sealing
After be placed in retorts sterilization, preparation completes.
The composition of raw materials that this comparative example burns juice local flavor Red snapper canned food is substantially same as Example 1, and difference is, this
The consumption of the roast pork beans 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 burning 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:
S21. the preparation of basic soup: 300 grams of pork chop, 500 grams of hen, 50 grams of dry scallop, 200 grams of Gaster Sus domestica, 50 grams of chicken foot are put into
To in 30 liters of clear water, boil, boil 2 hours, filter standby；
S22. the preparation of brown sauce: 300 grams are heated to 160 DEG C by salad oil, puts into 500 grams of roast pork beans, fries 3 minutes, Ran Houjia
Enter 1500 grams of basic soup, 500 grams of Mel, boil 10 minutes, put into 10 grams of tonings of dark soy sauce；
S3. fill and sterilization: 150 grams of the described processed flesh of fish, 150 grams of brown sauce are sequentially loaded into soft tank, vacuum packaging, sealing
After be placed in retorts sterilization, preparation completes.
The composition of raw materials burning juice local flavor Red snapper canned food described in this comparative example is substantially same as Example 1, and difference exists
In the processed flesh of fish is 1:1 with the usage ratio of brown sauce, and its preparation method is also same as Example 1.
Comparative example 3
A kind of preparation method burning 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:
S21. the preparation of basic soup: 300 grams of pork chop, 500 grams of hen, 50 grams of dry scallop, 200 grams of Gaster Sus domestica, 50 grams of chicken foot are put into
To in 30 liters of clear water, boil, boil 2 hours, filter standby；
S22. the preparation of brown sauce: 300 grams are heated to 160 DEG C by salad oil, puts into 500 grams of roast pork beans, fries 3 minutes, Ran Houjia
Enter 1500 grams of basic soup, 500 grams of Mel, boil 10 minutes, put into 10 grams of tonings of dark soy sauce；
S3. fill and sterilization: 300 grams of the described processed flesh of fish, 150 grams of brown sauce are sequentially loaded into soft tank, vacuum packaging, sealing
After be placed in retorts sterilization, preparation completes.
The composition of raw materials burning juice local flavor Red snapper canned food described in this comparative example 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 burning 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:
S21. the preparation of basic soup: 300 grams of pork chop, 500 grams of hen, 50 grams of dry scallop, 200 grams of Gaster Sus domestica, 50 grams of chicken foot are put into
To in 30 liters of clear water, boil, boil 2 hours, filter standby；
S22. the preparation of brown sauce: 300 grams are heated to 160 DEG C by salad oil, puts into 500 grams of roast pork beans, fries 3 minutes, Ran Houjia
Enter 1500 grams of basic soup, 500 grams of Mel, boil 10 minutes, put into 10 grams of tonings of dark soy sauce；
S3. fill and sterilization: 300 grams of the described processed flesh of fish, 100 grams of brown sauce are sequentially loaded into soft tank, vacuum packaging, sealing
After be placed in retorts sterilization, preparation completes.
The composition of raw materials burning juice local flavor Red snapper canned food described in this comparative example is substantially same as Example 1, and difference exists
In the processed flesh of fish is 3:1 with the usage ratio of brown sauce, and its preparation method is also same as Example 1.
Comparative example 5
A kind of preparation method burning 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:
S21. the preparation of basic soup: 300 grams of pork chop, 500 grams of hen, 50 grams of dry scallop, 200 grams of Gaster Sus domestica, 50 grams of chicken foot are put into
To in 30 liters of clear water, boil, boil 2 hours, filter standby；
S22. the preparation of brown sauce: 300 grams are heated to 160 DEG C by salad oil, puts into 500 grams of roast pork beans, fries 3 minutes, Ran Houjia
Enter 1500 grams of basic soup, 500 grams of Mel, boil 10 minutes, put into 10 grams of tonings of dark soy sauce；
S3. fill and sterilization: 300 grams of the described processed flesh of fish, 150 grams of brown sauce are sequentially loaded into soft tank, vacuum packaging, sealing
After be placed in retorts sterilization, preparation completes.
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 burning 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:
S21. the preparation of basic soup: 300 grams of pork chop, 500 grams of hen, 50 grams of dry scallop, 200 grams of Gaster Sus domestica, 50 grams of chicken foot are put into
To in 30 liters of clear water, boil, boil 2 hours, filter standby；
S22. the preparation of brown sauce: 300 grams are heated to 160 DEG C by salad oil, puts into 500 grams of roast pork beans, fries 3 minutes, Ran Houjia
Enter 1500 grams of basic soup, 500 grams of Mel, boil 10 minutes, put into 10 grams of tonings of dark soy sauce；
S3. fill and sterilization: 300 grams of the described processed flesh of fish, 150 grams of brown sauce are sequentially loaded into soft tank, vacuum packaging, sealing
After be placed in retorts sterilization, preparation completes.
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 burning 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 the burning juice 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 burning 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, burns 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 burning 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:
S21. the preparation of basic soup: by 150 ~ 450 grams of pork chop, 400 ~ 600 grams of hen, 25 ~ 75 grams of dry scallop, Gaster Sus domestica 100 ~ 300
Gram, 25 ~ 75 grams of chicken foot put in 15 ~ 45 liters of clear water, boil, boil 2 hours, filter standby:
S22. the preparation of brown sauce: 150 ~ 450 grams are heated to 160 DEG C by salad oil, puts into 400 ~ 600 grams of roast pork beans, fries 3 points
Clock, is subsequently adding 1500 grams of basic soup, 400 ~ 600 grams of Mel, boils 10 minutes, puts into 5 ~ 15 grams of tonings of dark soy sauce；
S3. fill and sterilization: the flesh of fish of described processed, brown sauce are sequentially loaded into soft tank, vacuum packaging, sterilization, complete to make
Standby；The quality of the flesh of fish of described processed and the mass ratio of brown sauce are 2:1.
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 it is characterised in that the mass concentration of salt in described saline be 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 s22, the preparation of brown sauce: by color
Draw 300 grams of oil to be heated to 160 DEG C, put into 500 grams of roast pork beans, fry 3 minutes, be subsequently adding 1500 grams of basic soup, 500 grams of Mel,
Boil 10 minutes, put into 10 grams of tonings of dark soy sauce.
10. a kind of burn juice local flavor Red snapper soft canned it is characterised in that preparation method described in any one of claim 1 ~ 9
It is prepared from.
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| CN101574157A (en) * | 2009-06-05 | 2009-11-11 | 泰祥集团技术开发有限公司 | Canned abalones and production method thereof |
| CN103919103A (en) * | 2013-11-18 | 2014-07-16 | 苏州厦都贸易有限公司 | Barbecued pork sauce and preparation method thereof |
| CN104207209A (en) * | 2013-06-03 | 2014-12-17 | 江苏中洋集团股份有限公司 | Making method of vacuum-packaged instant flavor sturgeon |
| 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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2016
- 2016-08-30 CN CN201610762211.8A patent/CN106360428A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101574157A (en) * | 2009-06-05 | 2009-11-11 | 泰祥集团技术开发有限公司 | Canned abalones and production method thereof |
| CN104207209A (en) * | 2013-06-03 | 2014-12-17 | 江苏中洋集团股份有限公司 | Making method of vacuum-packaged instant flavor sturgeon |
| CN104413469A (en) * | 2013-08-30 | 2015-03-18 | 刘宜霞 | Canned green mullets containing tomato juice and preparation technology of canned green mullets |
| CN103919103A (en) * | 2013-11-18 | 2014-07-16 | 苏州厦都贸易有限公司 | Barbecued pork sauce and preparation method thereof |
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Application publication date: 20170201 |