CN106579072A - Preparation method of canned pacific saury - Google Patents
Preparation method of canned pacific saury Download PDFInfo
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- CN106579072A CN106579072A CN201611203095.2A CN201611203095A CN106579072A CN 106579072 A CN106579072 A CN 106579072A CN 201611203095 A CN201611203095 A CN 201611203095A CN 106579072 A CN106579072 A CN 106579072A
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Abstract
The invention discloses a preparation method of canned pacific saury. The method includes the steps of: thawing, segment cutting, washing, salting, draining, canning, exhausting, water covering, soup adding, sealing and sterilization. Through strict sanitary control of all technological processes, and the edible safety of the prepared canned pacific saury is ensured. At the same time, by controlling the time and temperature of all the technological processes, the qualified rate of the canned pacific saury is ensured. Also, through cooperation of fish and soup base, the canned pacific saury has unique flavor, and is suitable for different groups to eat.
Description
Technical field
The present invention relates to aquatic products processing field, more particularly to a kind of saury can preparation method.
Background technology
Contain rich in protein and fat etc., delicious flavour in saury body, thus steam, boil, decocting, bake can, and
Low price（Between the sale price per kilogram 70-90 yen of the Japanese markets of producing areas）.From Shanghai Aquatic Products Univ. 9CN) to saury nutrition
From the point of view of component analyses, saury protein content is 20.7%.Contain rich in protein, fatty acid in saury body, according to point
Analysis, saury contains the indispensable eicosapentaenoic acid of human body（EPA）, docosahexenoic acid（DHA）Deng unsaturated fatty acidss
Acid, EPA, DHA play the role of to suppress hypertension, myocardial infarction, arteriosclerosis.
The conventional nutrients content of the fresh sample of saury is：Moisture（60.62±0.48）%；Ash（0.75±0.01）%；
Gross protein value（17.63±0.34）%, less than silvery pomfret, close Carnis Pseudosciaenae [6], higher than morrhua [6], Todarodes pacificus Steenstrup and
The marine economy Fish such as four big family Carnis Pseudosciaenae.Crude fat content reaches (21.04 ± 0.60) %, higher than many high fat marine economy
Fish：Trichiurus haumela and four big family Carnis Pseudosciaenae etc.；Less than Norway's salmon fish.Test result indicate that, saury belongs to higher fatty acid, high egg
White seawater fish.It is reported that, in certain scope, local flavor increases with the increase of muscle fat content, works as muscle fat
Content reaches (3.5～4.5) % of fresh sample and just has good palatability.The crude fat content of saury is very high, therefore with fine
Mouthfeel.
With the improvement of people's living standards, be not concerned only with food-safety problem, also the peculiar flavour of food is had compared with
High demand, current saury canned food is loved by the people because of its being rich in nutrition value, but saline saury canned food is more
Single local flavor can not meet the demand of people, it is therefore necessary to provide one kind and not only can guarantee that food safety but also had unique wind
The preparation method of the saury canned food of taste.
The content of the invention
The present invention be in order to overcome above-mentioned prior art in defect, there is provided one kind had both ensured food safety, and with special
The saury can preparation method of local flavor.
For achieving the above object, the present invention provides a kind of saury can preparation method, comprises the steps：
1.1st, thaw：The raw material fish of cold preservation is carried out into naturally to thaw, the central temperature of the raw material fish after defrosting is controlled at -4 DEG C -4
℃；
1.2nd, cutting：Raw material fish is cut into fish head along branchial skeleton side, tail is then cut, then the length by fish body as required is cut
Section, is obtained fish section；
1.3rd, clean：The internal organs of fish section are removed, is cleaned with clear water fish section；
1.4th, salting：Clean fish section is immersed in the saline that concentration is 10%-15%, soak time is 8-15 minutes；
1.5th, dewatering：The fish section after 8-15 minutes will be soaked to pull out and clean in flowing water, then entered the fish section after cleaning
Row dewatering 8-12 minutes；
1.6th, tinning：Fish section is fitted in fish tank, wherein, fish tail portion is down；
1.7th, aerofluxuss：Water is filled in fish tank and is put in fumer and be exhausted, fumer temperature control at 90 DEG C -100 DEG C,
Evacuation time was controlled in 10-20 minutes, and the temperature control of fish section is more than 65 DEG C after aerofluxuss；
1.8th, water is covered：After fish tank will be taken out in fumer, the blood and slime in fish tank is poured out by water dispenser is manually or automatically covered, covered
The time control of water is in 3-5 minutes；
1.9th, juice is added：To add in fish tank after pre-configured decoction preheating；
2.0th, seal：By sealing machine by sealing of tank cover on fish tank, finished product canned food；
2.1st, sterilize：Finished product canned food is placed in retorts and is sterilized.
In such scheme, the configuration of the soup stock comprises the steps：
A, by dried plum, Rhizoma Zingiberis Recenss, water according to weight ratio：Dried plum 15-20%, Rhizoma Zingiberis Recenss 2-5%, the ratio of water 75-85% are boiled, system
Obtain prunus mume (sieb.) sieb.et zucc. juice；
B, prunus mume (sieb.) sieb.et zucc. juice, sugar, Japanese soy sauce, sake, corn starch, dark soy sauce, monosodium glutamate and salt are carried out hybrid modulation into soup stock, its
In, the prunus mume (sieb.) sieb.et zucc. juice, sugar, Japanese soy sauce, sake, corn starch, dark soy sauce, monosodium glutamate and salt are obtained the weight portion of the soup stock
For：Prunus mume (sieb.) sieb.et zucc. juice 75-90 parts, sugar 6-10 parts, Japanese soy sauce 3-7 parts, sake 2-5 parts, corn starch 1-4 parts, dark soy sauce 1-4 parts,
Monosodium glutamate 1-4 parts, salt 0.5-1.5 parts.
In such scheme, the decoction is 40-55 with the mixed weight ratio of fish section:155-160.
In such scheme, in step 1.4, the fish section is 1 with the volume ratio of saline:2.
Compared with prior art, saury can preparation method of the present invention, comprises the steps：Defrosting, cutting,
Cleaning, salting, dewatering, tinning, aerofluxuss, water, plus juice, sealing, sterilization are covered, each operation strictly controlled, so as to ensure to make
For the edible safety of the saury canned food for going out；Simultaneously its unique prunus mume (sieb.) sieb.et zucc. juice taste decoction is mixed with saury fish section, its 40-
55:The mixed proportion of 155-160 so that the tasty effect of the flesh of fish of saury canned food is good, and special taste, nutritious, mouthfeel is good,
Suitable different crowd it is edible.
Specific embodiment
In conjunction with the embodiments the invention will be further described, it is to be understood that protection scope of the present invention is not by concrete real
Apply the restriction of mode.
A kind of saury can preparation method of the present invention, comprises the steps：
1.1st, thaw：The raw material fish of cold preservation is carried out into naturally to thaw, the central temperature of the raw material fish after defrosting is controlled at -4 DEG C -4
DEG C, the raw material fish taken out from freezer is placed in the space of spaciousness, it is to avoid overlapped so as to naturally to thaw, after defrosting
The central temperature of raw material fish is controlled between -4 DEG C -4 DEG C, and priority is -2-2 DEG C, at the same by stale raw material fish and its
His trash fish is rejected, and removes the foreign body for sticking to raw material fish fish body surface.
1.2nd, cutting：Raw material fish is cut into fish head along branchial skeleton side, tail, then the length by fish body as required is then cut
Cutting, is obtained fish section, wherein last little tail section is not used.
1.3rd, clean：The internal organs of fish section are removed, is cleaned with clear water fish section, with tweezers the internal organs in fish section are removed, and passed through
Flowing water is cleaned, washed away, and removes congestion and remaining internal organs in fish section.
1.4th, salting：Clean fish section is immersed in the saline that concentration is 10%-15%, soak time is 8-15 minutes,
Preferably, the fish section of the volume of saline soak 1 of 2 volumes, fish section is 1 with the immersion mixed volume ratio of saline:2；
1.5th, dewatering：The fish section after 8-15 minutes will be soaked to pull out and clean in flowing water, then entered the fish section after cleaning
Row dewatering 8-12 minutes, the fish section that immersion is completed is pulled out to be placed on Lou basket rapidly carries out dewatering.
1.6th, tinning：Fish section is fitted in fish tank, wherein, fish tail portion down, by fish section it is neat be emitted on fish tank, it is ensured that
The integrity of fish body, while fish tail portion is towards discharge, while requirement can not be mixed into the little tail section in step 1.2 in fish tank.
1.7th, aerofluxuss：Water is filled in fish tank and is put in fumer and be exhausted, fumer temperature control 90 DEG C-
100 DEG C, evacuation time was controlled in 10-20 minutes, and the temperature control of fish section is more than 65 DEG C after aerofluxuss.
1.8th, water is covered：After fish tank will be taken out in fumer, the blood and slime in fish tank is fallen by water dispenser is manually or automatically covered
Go out, cover the time control of water in 3-5 minutes.
1.9th, juice is added：To add in fish tank after pre-configured soup stock preheating, make soup stock not have fish section, fish section is fully soaked
Not in soup stock, it is preferred that the decoction is with fish section according to weight ratio：40-55:The ratio of 155-160 is mixed, preferred side
Case 1:40 grams of the soup stock for having configured is added in the fish tank of 160 grams of fish section net weight；Preferred version 2：In 155 grams of fish section net weight
55 grams of the soup stock for having configured is added in fish tank；Preferred version 3：50 grams of configuration is added in the fish tank of 158 grams of fish section net weight
Good soup stock；Preferred version 4：51 grams of the soup stock for having configured is added in the fish tank of 157 grams of fish section net weight.
2.0th, seal：By sealing machine by sealing of tank cover on fish tank, finished product canned food.
2.1st, sterilize：Finished product canned food is placed in retorts and is sterilized.
The configuration of soup stock, comprises the steps：
A, by dried plum, Rhizoma Zingiberis Recenss, water according to weight ratio：Dried plum 15-20%, Rhizoma Zingiberis Recenss 2-5%, the ratio of water 75-85% are boiled, so
Afterwards liquid, i.e. prunus mume (sieb.) sieb.et zucc. juice are filtered to obtain by defecator；
B, prunus mume (sieb.) sieb.et zucc. juice, sugar, Japanese soy sauce, sake, corn starch, dark soy sauce, monosodium glutamate and salt are carried out hybrid modulation into soup stock, its
In, the prunus mume (sieb.) sieb.et zucc. juice, sugar, Japanese soy sauce, sake, corn starch, dark soy sauce, monosodium glutamate and salt are obtained the weight portion of the soup stock
For：Prunus mume (sieb.) sieb.et zucc. juice 75-90 parts, sugar 6-10 parts, Japanese soy sauce 3-7 parts, sake 2-5 parts, corn starch 1-4 parts, dark soy sauce 1-4 parts,
Monosodium glutamate 1-4 parts, salt 0.5-1.5 parts.
Compared with prior art, saury can preparation method of the present invention, by the tight of each technological process
Lattice sanitary control, it is ensured that the edible safety of the saury canned food for preparing；Simultaneously by the time to each flow process and
Temperature control, so as to ensure the qualification rate of saury canned food；Mixed with fish section by its unique soup stock simultaneously, and with 45-
50:The ratio mixing of 155-160, so that saury canned food is oppressed, tasty effect is good, and mouthfeel is good, is adapted to the food of different groups
With.
Disclosed above is only embodiments of the invention, but, the present invention is not limited to this, the technology of any this area
What personnel can think change should all fall into protection scope of the present invention.
Claims (4)
1. a kind of saury can preparation method, it is characterised in that comprise the steps：
1.1st, thaw：The raw material fish of cold preservation is carried out into naturally to thaw, the central temperature of the raw material fish after defrosting is controlled at -4 DEG C -4
℃；
1.2nd, cutting：Raw material fish is cut into fish head along branchial skeleton side, tail is then cut, then the length by fish body as required is cut
Section, is obtained fish section；
1.3rd, clean：The internal organs of fish section are removed, is cleaned fish section with clear water；
1.4th, salting：Clean fish section is immersed in the saline that concentration is 10%-15%, soak time is 8-15 minutes；
1.5th, dewatering：The fish section after 8-15 minutes will be soaked to pull out and clean in flowing water, then entered the fish section after cleaning
Row dewatering 8-12 minutes；
1.6th, tinning：Fish section is fitted in fish tank, wherein, fish tail portion is down；
1.7th, aerofluxuss：Water is filled in fish tank and is put in fumer and be exhausted, fumer temperature control at 90 DEG C -100 DEG C,
Evacuation time was controlled in 10-20 minutes, and the temperature control of fish section is more than 65 DEG C after aerofluxuss；
1.8th, water is covered：After fish tank will be taken out in fumer, the blood and slime in fish tank is poured out by water dispenser is manually or automatically covered, covered
The time control of water is in 3-5 minutes；
1.9th, juice is added：To add in fish tank after pre-configured decoction preheating；
2.0th, seal：By sealing machine by sealing of tank cover on fish tank, finished product canned food；
2.1st, sterilize：Finished product canned food is placed in retorts and is sterilized.
2. a kind of saury can preparation method according to claim 1, it is characterised in that the configuration of the soup stock includes
Following steps：
A, by dried plum, Rhizoma Zingiberis Recenss, water according to weight ratio：Dried plum 15-20%, Rhizoma Zingiberis Recenss 2-5%, the ratio of water 75-85% are boiled, system
Obtain prunus mume (sieb.) sieb.et zucc. juice；
B, prunus mume (sieb.) sieb.et zucc. juice, sugar, Japanese soy sauce, sake, corn starch, dark soy sauce, monosodium glutamate and salt are carried out hybrid modulation into soup stock, its
In, the prunus mume (sieb.) sieb.et zucc. juice, sugar, Japanese soy sauce, sake, corn starch, dark soy sauce, monosodium glutamate and salt are obtained the weight portion of the soup stock
For：Prunus mume (sieb.) sieb.et zucc. juice 75-90 parts, sugar 6-10 parts, Japanese soy sauce 3-7 parts, sake 2-5 parts, corn starch 1-4 parts, dark soy sauce 1-4 parts,
Monosodium glutamate 1-4 parts, salt 0.5-1.5 parts.
3. a kind of saury can preparation method according to claim 1 and 2, it is characterised in that the decoction and fish section
Mixed weight ratio be 40-55:155-160.
4. a kind of saury can preparation method according to claim 1, it is characterised in that in step 1.4, the fish
Section is 1 with the immersion volume ratio of saline:2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611203095.2A CN106579072A (en) | 2016-12-23 | 2016-12-23 | Preparation method of canned pacific saury |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611203095.2A CN106579072A (en) | 2016-12-23 | 2016-12-23 | Preparation method of canned pacific saury |
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| Publication Number | Publication Date |
|---|---|
| CN106579072A true CN106579072A (en) | 2017-04-26 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611203095.2A Pending CN106579072A (en) | 2016-12-23 | 2016-12-23 | Preparation method of canned pacific saury |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN110236140A (en) * | 2019-07-12 | 2019-09-17 | 福建东水食品股份有限公司 | A kind of saury technology of canned process |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5974949A (en) * | 1982-10-21 | 1984-04-27 | Tahara Kanzume Kk | Preparation of canned abundantly caught popular fish boiled in sauce |
| KR880000005B1 (en) * | 1985-02-21 | 1988-02-15 | 국립수산진흥원 | Method of fish-processing |
| CN102687871A (en) * | 2012-03-26 | 2012-09-26 | 浙江省海洋开发研究院 | Preparation method of canned sardines |
| CN103380915A (en) * | 2013-07-16 | 2013-11-06 | 陈义方 | Processing method for tomato juice mackerel can |
| CN105360998A (en) * | 2015-11-19 | 2016-03-02 | 恒茂实业集团有限公司 | Making method of quick-frozen seasoned pacific saury |
-
2016
- 2016-12-23 CN CN201611203095.2A patent/CN106579072A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5974949A (en) * | 1982-10-21 | 1984-04-27 | Tahara Kanzume Kk | Preparation of canned abundantly caught popular fish boiled in sauce |
| KR880000005B1 (en) * | 1985-02-21 | 1988-02-15 | 국립수산진흥원 | Method of fish-processing |
| CN102687871A (en) * | 2012-03-26 | 2012-09-26 | 浙江省海洋开发研究院 | Preparation method of canned sardines |
| CN103380915A (en) * | 2013-07-16 | 2013-11-06 | 陈义方 | Processing method for tomato juice mackerel can |
| CN105360998A (en) * | 2015-11-19 | 2016-03-02 | 恒茂实业集团有限公司 | Making method of quick-frozen seasoned pacific saury |
Non-Patent Citations (1)
| Title |
|---|
| 李慧文: "《罐头制品（下）323例》", 31 March 2003, 科学技术文献出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN110236140A (en) * | 2019-07-12 | 2019-09-17 | 福建东水食品股份有限公司 | A kind of saury technology of canned process |
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| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB03 | Change of inventor or designer information | ||
| CB03 | Change of inventor or designer information |
Inventor after: Chen Yifang Inventor after: Wang Qiujuan Inventor after: Luo Zhiming Inventor after: Xia Jingbo Inventor before: Chen Yifang Inventor before: Wang Qiujuan Inventor before: Luo Zhiming Inventor before: Yuan Jian |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170426 |