CN106509692A - Canned fishes and preparation method thereof - Google Patents
Canned fishes and preparation method thereof Download PDFInfo
- Publication number
- CN106509692A CN106509692A CN201610966718.5A CN201610966718A CN106509692A CN 106509692 A CN106509692 A CN 106509692A CN 201610966718 A CN201610966718 A CN 201610966718A CN 106509692 A CN106509692 A CN 106509692A
- Authority
- CN
- China
- Prior art keywords
- tunas
- canned
- tuna
- levigate
- major ingredient
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 16
- 235000019688 fish Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 5
- 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 abstract description 5
- 239000000463 material Substances 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 244000291564 Allium cepa Species 0.000 claims abstract 3
- 239000000796 flavoring agent Substances 0.000 claims description 14
- 235000013355 food flavoring agent Nutrition 0.000 claims description 12
- 235000019511 tuna Nutrition 0.000 claims description 11
- 230000005070 ripening Effects 0.000 claims description 10
- 239000004615 ingredient Substances 0.000 claims description 9
- 241000628997 Flos Species 0.000 claims description 7
- 239000005022 packaging material Substances 0.000 claims description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 2
- 240000004760 Pimpinella anisum Species 0.000 claims description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 1
- 241000269849 Thunnus Species 0.000 abstract description 9
- 235000021122 unsaturated fatty acids Nutrition 0.000 abstract description 6
- 150000004670 unsaturated fatty acids Chemical class 0.000 abstract description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 abstract 1
- 240000006927 Foeniculum vulgare Species 0.000 abstract 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 abstract 1
- 240000007232 Illicium verum Species 0.000 abstract 1
- 235000008227 Illicium verum Nutrition 0.000 abstract 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 abstract 1
- 244000223014 Syzygium aromaticum Species 0.000 abstract 1
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000011837 pasties Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000003130 cardiopathic effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000003754 fetus Anatomy 0.000 description 1
- 239000007952 growth promoter Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 206010025482 malaise Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides canned fishes and a preparation method thereof. Tunas are utilized as main raw materials; fresh gingers, onions, yellow wine, white sugar, refined salt, Chinese prickly ash, star anises, Chinese cinnamons, fennels and clove seasoning are added; and then, high-pressure curing is performed after water is added, and the cured materials are crushed and finely grinded, so that the canned fishes are prepared. The tunas and the auxiliary materials are proportioned according to ratio, and the mixture is prepared into fish paste after high-pressure curing is performed. The tunas cured by high pressure are fully seasoned and delicious in taste; and the cured tunas are crushed and finely grinded, so that the nutrients in the tunas can be more easily absorbed by the human body. Thus, the purpose of fully utilizing the unsaturated fatty acid in the tunas is achieved.
Description
Technical field
The invention belongs to meat product canned food scope, and in particular to canned tunas and preparation method thereof.
Background technology
It is well known that tuna is cheap, meat is abundant, and spinelet is few, and meat flavour is sweet and refreshing, containing abundant protein, various
The mineral such as vitamin and calcium, ferrum, zinc, magnesium, phosphorus, and containing abundant unsaturated fatty acid；Unsaturated fatty acid can be effective
Ground reduces hypertension and cardiopathic sickness rate, has facilitation to the growth promoter of fetus and child, and often to eat can improve intelligence；
But in actual production process, tuna is only intended to business and cooks edible, and its characteristic for being rich in unsaturated fatty acid does not but have
It is fully utilized.
The content of the invention
The purpose of the present invention:
The present invention is aiming at the prior art shortcoming insufficient to the unsaturated fatty acidss acid-utilising that is rich in tuna, carries
For a kind of canned tunas and preparation method thereof.
The technical scheme is that：
A kind of canned fish, with tuna as major ingredient, is put into Rhizoma Zingiberis Recenss, onion, yellow wine, white sugar, refined salt, Pericarpium Zanthoxyli, anise, osmanthus
Skin, Fructus Foeniculi, Flos Caryophylli flavouring agent, high pressure ripening after adding water, crush levigate being prepared from.
2%-10% of the flavouring agent consumption for major ingredient tuna consumption.
In the flavouring agent, the percentage by weight of each component is：Rhizoma Zingiberis Recenss 15%-20%；Onion 35%-45%；Yellow wine
20%-30%；White sugar 8%-15%；Refined salt 5%-10%；Pericarpium Zanthoxyli 0.3%-1%；Anistree 0.3%-1%；Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.2%-
0.6%；Fructus Foeniculi 0.15-0.5%；Flos Caryophylli 0.1%-0.5%.
The water consumption for major ingredient tuna weight 1/5 1/2.
Canned tunas its preparation method is as follows：
(1) material allocation：Each raw material is allocated according to formula proportion；
(2) high pressure ripening：With pressure cooker in 110 DEG C, heating 40min；
(3) crush, it is levigate：It is stewing it is ripe after pull tuna out, 200 mesh, 300 purpose is milled down to by disintegrating machine, fish mud at once
Pasty state；
(4) quantitative separating：Levigate fish mud is filled to packaging material while hot, and packaging material can be that vial, ferrum are listened, moulded
Pocket；
(5) vacuum sealing；
(6) high temperature sterilize；
(7) cooling vanning.
The present invention has the advantages and positive effects that：
By tuna and adjuvant proportioning in proportion in the present invention, fish mud, high pressure ripening tuna are made Jing after high pressure ripening
It is tasty fully, delicious flavour, crush it is levigate make fish in nutritional labeling be easier to be absorbed by the body, make full use of golden rifle so as to reach
The purpose of unsaturated fatty acid in fish.
Specific embodiment
To make present disclosure be easier to be clearly understood, the present invention is done into one below according to specific embodiment
Step detailed description.
Embodiment 1：
Canned tunas, with 100kg tunas as major ingredient, are put into high pressure ripening, crushing after 2kg flavouring agents, plus 20kg water
Levigate to be prepared from, in the flavouring agent, the percentage by weight of each component is：Rhizoma Zingiberis Recenss 17%；Onion 39%；Yellow wine 25%；In vain
Sugar 10%；Refined salt 7.2%；Pericarpium Zanthoxyli 0.5%；Anistree 0.5%；Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.3%；Fructus Foeniculi 0.25%；Flos Caryophylli 0.25%, according to following
Step is prepared from：
(1) material allocation：Each raw material is allocated according to formula proportion；
(2) high pressure ripening：With pressure cooker in 110 DEG C, heating 40min；
(3) crush, it is levigate：It is stewing it is ripe after pull tuna out, 200 mesh, 300 purpose is milled down to by disintegrating machine, fish mud at once
Pasty state；
(4) quantitative separating：Levigate fish mud is filled to packaging material while hot, and packaging material can be that vial, ferrum are listened, moulded
Pocket；
(5) vacuum sealing；
(6) high temperature sterilize；
(7) cooling vanning.
Embodiment 2：
Canned tunas, with 100kg tunas as major ingredient, are put into high pressure ripening, crushing after 5kg flavouring agents, plus 35kg water
Levigate to be prepared from, in the flavouring agent, the percentage by weight of each component is：Rhizoma Zingiberis Recenss 15%；Onion 45%；Yellow wine 20%；In vain
Sugar 8%；Refined salt 10%；Pericarpium Zanthoxyli 0.3%；Anistree 1%；Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.2%；Fructus Foeniculi 0.4%；Flos Caryophylli 0.1%, its preparation method is with real
Apply example 1.
Embodiment 3：
Canned tunas, with 100kg tunas as major ingredient, are put into high pressure ripening, crushing after 10kg flavouring agents, plus 50kg water
Levigate to be prepared from, in the flavouring agent, the percentage by weight of each component is：Rhizoma Zingiberis Recenss 20%；Onion 36%；Yellow wine 21%；In vain
Sugar 15%；Refined salt 5%；Pericarpium Zanthoxyli 1%；Anistree 0.6%；Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.6%；Fructus Foeniculi 0.5%；Flos Caryophylli 0.3%, its preparation method is with real
Apply example 1.
Above one embodiment of the present of invention is described in detail, but the content has been only the preferable enforcement of the present invention
Example, it is impossible to be considered as limiting practical range of the invention.All impartial changes made according to the present patent application scope and improvement
Deng, still all should belong to the present invention patent covering scope within.
Claims (6)
1. a kind of canned fish, it is characterised in that with tuna as major ingredient, be put into Rhizoma Zingiberis Recenss, onion, yellow wine, white sugar, refined salt, Pericarpium Zanthoxyli,
Anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi, Flos Caryophylli flavouring agent, high pressure ripening after adding water, crush levigate being prepared from.
2. canned tunas according to claim 1, it is characterised in that：The flavouring agent consumption is major ingredient tuna consumption
2%-10%.
3. canned tunas according to claim 1 and 2, it is characterised in that：The weight hundred of each component in the flavouring agent
Point ratio is：Rhizoma Zingiberis Recenss 15%-20%；Onion 35%-45%；Yellow wine 20%-30%；White sugar 8%-15%；Refined salt 5%-10%；Flower
Green pepper 0.3%-1%；Anistree 0.3%-1%；Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.2%-0.6%；Fructus Foeniculi 0.15-0.5%；Flos Caryophylli 0.1%-0.5%.
4. canned tunas according to claim 1, it is characterised in that：The water consumption for major ingredient tuna weight 1/
5—1/2。
5. canned tunas according to claim 1-4 any one, it is characterised in that：Its preparation method is as follows：
(1) material allocation：Each raw material is allocated according to formula proportion；
(2) high pressure ripening：With pressure cooker in 110 DEG C, heating 40min；
(3) crush, it is levigate：It is stewing it is ripe after pull tuna out, be milled down to the paste of 200 mesh, 300 mesh at once by disintegrating machine, fish mud
Shape；
(4) quantitative separating：Levigate fish mud is filled in packaging material while hot；
(5) vacuum sealing；
(6) high temperature sterilize；
(7) cooling vanning.
6. canned tunas according to claim 5, it is characterised in that：The packaging material are that vial, ferrum are listened or moulded
Pocket.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610966718.5A CN106509692A (en) | 2016-11-05 | 2016-11-05 | Canned fishes and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610966718.5A CN106509692A (en) | 2016-11-05 | 2016-11-05 | Canned fishes and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106509692A true CN106509692A (en) | 2017-03-22 |
Family
ID=58326484
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610966718.5A Pending CN106509692A (en) | 2016-11-05 | 2016-11-05 | Canned fishes and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106509692A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113679011A (en) * | 2021-08-27 | 2021-11-23 | 浙江融创食品工业有限公司 | Original tuna paste and preparation process thereof |
-
2016
- 2016-11-05 CN CN201610966718.5A patent/CN106509692A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113679011A (en) * | 2021-08-27 | 2021-11-23 | 浙江融创食品工业有限公司 | Original tuna paste and preparation process thereof |
| CN113679011B (en) * | 2021-08-27 | 2023-07-28 | 浙江融创食品工业有限公司 | Primary taste tuna mud and preparation process thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170322 |
|
| WD01 | Invention patent application deemed withdrawn after publication |