CN107439908A - A kind of preparation method of crucian cans - Google Patents
A kind of preparation method of crucian cans Download PDFInfo
- Publication number
- CN107439908A CN107439908A CN201710802801.3A CN201710802801A CN107439908A CN 107439908 A CN107439908 A CN 107439908A CN 201710802801 A CN201710802801 A CN 201710802801A CN 107439908 A CN107439908 A CN 107439908A
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- Prior art keywords
- fish
- processing
- fish scale
- crucian
- juice
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of preparation method of crucian cans, the present invention can not only improve the mouthfeel requirement of tank body, simultaneously, also fish scale is utilized carefully, fish scale is boiled well, fish scale is brewed into can juice, mixed with the flesh of fish, the being prepared is not only glittering and translucent, also mouthfeel is submissive, in addition, the present invention carries out high voltage pulse processing to fish block, it is more sufficient can so make it that the human body pickles rear internal taste, meat is loose, loose meat after high voltage pulse processing is after frying is handled, it is crisp outside and soft inside, mouthfeel is very good, and by the infiltration of fish scale juice, the mouthfeel and taste of can be greatly improved.
Description
Technical field
The present invention relates to a kind of preparation method of crucian cans, belong to can preparing technical field.
Background technology
Crucian is mainly the omnivorefish using plant as food, and happiness is gregarious and goes, and selects food and occupies, fine and tender taste, meat nutriture value
Value is very high, per hectogram meat containing 13 grams of protein, 11 grams of fat, and contains the mineral matters such as substantial amounts of calcium, phosphorus, iron.Crucian is medicinal
Be worth high, its flat property and sweet taste, enter stomach, kidney, have and middle qi-restoratives, except thin, warm stomach feed, bowl spares anger the effect of.And with
The continuous development of social economy, the raising year by year of people's life class, convenience, health, nutrition, the tinned food of safety are just more next
More approved by consumer, can industry has wide development space.And in can, crucian cans are that people compare happiness
One of joyous kind, still, current crucian cans nutritive value be not high, and condiment, the crucian inside human body are simply added into can
Vividness is inadequate, and seasoning is bad in the human body, moreover, nutritive value is limited.
The present invention is directed to problem above, there is provided a kind of preparation method of crucian cans, to improve the requirement of the mouthfeel of can,
And improve the nutritive value of can.
The content of the invention
To achieve the above object, the present invention provides following technical scheme：A kind of preparation method of crucian cans, its feature exist
In it comprises the following steps：
（1）Pretreatment：Fresh crucian is removed into fish scale, and internal organ are removed, is cleaned up, stripping and slicing processing, and fish scale is clear
Wash clean, it is standby；
（2）Pickle processing：4-8% edible salt, the sesame oil of 3-6% weight, the 1-2% of fish block weight will be added in the fish block cut
The pepper powder of weight, and appropriate egg white solution and tenderizer are added, stir, fish block is placed in 2-5 DEG C of refrigerator, it is quiet
Put 10-30min；
（3）High voltage pulse processing：The fish block pickled is placed in pressure vessel, and pulse is applied to pressure vessel, wherein,
The maximum pressure of pulse is 100-110Mpa, and minimum pulse is 20-30Mpa, PRT 2-3min, and
The relation of pulse curve and time follow sine curve or cosine curve, and 20- is handled to the fish block pulse pickled
30min；
（4）Frying processing：Fish block after HIGH PRESSURE TREATMENT is dried, removes the moisture on surface, is afterwards placed in fish block edible
Fried processing is carried out in oil, waits to fry to yellowish-brown, pulls out, drain；
（5）Hot steaming processing in steamer：The fish block that frying takes the dish out of the pot is entered into water-filling steaming processing, 10-20min is steamed, is cooled to room temperature afterwards；
（6）Can juice is made using fish scale：Utilize step（1）In cleaned fish scale carry out boiling, obtain juice；
（7）Tinning is handled：By the step（5）The middle fish block cooled down is placed in can, and by the step（6）Prepare
Fish scale juice pours into, then spoons appropriate sesame oil, preservative, ginger splices, shallot silk；
（8）Sterilization, sealed cans processing：Tin can is subjected to sterilization processing before sealing, afterwards Quick seal in an aseptic environment
Processing, you can obtain crucian cans.
Further, preferably, the step（6）In, make comprising the following steps that for can juice using fish scale：
1. step（1）In fish scale be placed in clear water and clean repeatedly, and rub or scrubbed using brush repeatedly, remove fish scale
On impurity and the trace of blood, reduce fishy smell；
2. fish scale is placed in pressure cooker, appropriate salt is added, utilizes autoclaving, boiling 20-30min；
3. the fish scale water after HIGH PRESSURE TREATMENT is placed in marmite, continue to boil, during boiling, when boiling towards a convenience
Do not stop to stir, big fire boils at least 10min, turns small fire afterwards and boils at least 30min；
4. the soup boiled is carried out into filtration treatment using screen, nonfused bulk fish scale is filtered, takes and is filtrated to get soup
Liquid；
5. a certain amount of fresh ginger, anise, Chinese prickly ash, shallot, cassia bark and matrimony vine are placed in marmite, seasoning water is boiled；
6. a certain amount of seasoning water is placed in the step（4）In soup in, you can obtain fish scale can juice.
Further, preferably, in the step（1）In, when carrying out stripping and slicing to fish, the length and width size of fish block are
4-7cm, fish block thickness are 0.5-2cm.
Further, preferably, in the step（7）In, before tinning processing, first to being filled with sterile nitrogen in tank body
Processing, inflationtime are no less than 15s.
Further, preferably, the step（2）In, it is additionally added cooking wine, white granulated sugar, light-coloured vinegar and monosodium glutamate.
Compared with prior art, the beneficial effects of the invention are as follows：
The present invention can not only improve the mouthfeel requirement of tank body, meanwhile, also fish scale is utilized carefully, fish scale is endured well
System, is brewed into can juice by fish scale, is mixed with the flesh of fish, and the being prepared is not only glittering and translucent, and also mouthfeel is submissive, this
Outside, the present invention carries out high voltage pulse processing to fish block, and can so causing the human body to pickle, rear internal taste is more sufficient, and meat is dredged
Pine, the loose meat after high voltage pulse processing is after frying is handled, and crisp outside and soft inside, mouthfeel is very good, and by fish scale juice
Infiltration, the mouthfeel and taste of can be greatly improved.
Embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only part of the embodiment of the present invention, rather than whole embodiments.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made, all
Belong to the scope of protection of the invention.
The present invention provides a kind of technical scheme：A kind of preparation method of crucian cans, it comprises the following steps：
（1）Pretreatment：Fresh crucian is removed into fish scale, and internal organ are removed, is cleaned up, stripping and slicing processing, and fish scale is clear
Wash clean, it is standby；
（2）Pickle processing：4-8% edible salt, the sesame oil of 3-6% weight, the 1-2% of fish block weight will be added in the fish block cut
The pepper powder of weight, and appropriate egg white solution and tenderizer are added, stir, fish block is placed in 2-5 DEG C of refrigerator, it is quiet
Put 10-30min；
（3）High voltage pulse processing：The fish block pickled is placed in pressure vessel, and pulse is applied to pressure vessel, wherein,
The maximum pressure of pulse is 100-110Mpa, and minimum pulse is 20-30Mpa, PRT 2-3min, and
The relation of pulse curve and time follow sine curve or cosine curve, and 20- is handled to the fish block pulse pickled
30min；
（4）Frying processing：Fish block after HIGH PRESSURE TREATMENT is dried, removes the moisture on surface, is afterwards placed in fish block edible
Fried processing is carried out in oil, waits to fry to yellowish-brown, pulls out, drain；
（5）Hot steaming processing in steamer：The fish block that frying takes the dish out of the pot is entered into water-filling steaming processing, 10-20min is steamed, is cooled to room temperature afterwards；
（6）Can juice is made using fish scale：Utilize step（1）In cleaned fish scale carry out boiling, obtain juice；
Comprising the following steps that for can juice is made using fish scale：
1. step（1）In fish scale be placed in clear water and clean repeatedly, and rub or scrubbed using brush repeatedly, remove fish scale
On impurity and the trace of blood, reduce fishy smell；
2. fish scale is placed in pressure cooker, appropriate salt is added, utilizes autoclaving, boiling 20-30min；
3. the fish scale water after HIGH PRESSURE TREATMENT is placed in marmite, continue to boil, during boiling, when boiling towards a convenience
Do not stop to stir, big fire boils at least 10min, turns small fire afterwards and boils at least 30min；
4. the soup boiled is carried out into filtration treatment using screen, nonfused bulk fish scale is filtered, takes and is filtrated to get soup
Liquid；
5. a certain amount of fresh ginger, anise, Chinese prickly ash, shallot, cassia bark and matrimony vine are placed in marmite, seasoning water is boiled；
6. a certain amount of seasoning water is placed in the step（4）In soup in, you can obtain fish scale can juice.
（7）Tinning is handled：By the step（5）The middle fish block cooled down is placed in can, and by the step（6）System
Standby fish scale juice pours into, then spoons appropriate sesame oil, preservative, ginger splices, shallot silk；
（8）Sterilization, sealed cans processing：Tin can is subjected to sterilization processing before sealing, afterwards Quick seal in an aseptic environment
Processing, you can obtain crucian cans.
In the present embodiment, in the step（1）In, when carrying out stripping and slicing to fish, the length and width size of fish block are 4-
7cm, fish block thickness are 0.5-2cm.In the step（7）In, before tinning processing, first to being filled with tank body at sterile nitrogen
Reason, inflationtime are no less than 15s.The step（2）In, it is additionally added cooking wine, white granulated sugar, light-coloured vinegar and monosodium glutamate.
The present invention can not only improve the mouthfeel requirement of tank body, meanwhile, also fish scale is utilized carefully, fish scale carried out fine
Boil, fish scale is brewed into can juice, mixed with the flesh of fish, the being prepared is not only glittering and translucent, also mouthfeel it is submissive,
In addition, the present invention carries out high voltage pulse processing to fish block, can so cause the human body after pickling internal taste it is more sufficient, meat
Loose, for the loose meat after high voltage pulse processing after frying is handled, crisp outside and soft inside, mouthfeel is very good, and passes through fish scale juice
Infiltration, the mouthfeel and taste of can be greatly improved.
Although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of changes, modification can be carried out to these embodiments, replace without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (4)
1. a kind of preparation method of crucian cans, it is characterised in that it comprises the following steps：
（1）Pretreatment：Fresh crucian is removed into fish scale, and internal organ are removed, is cleaned up, stripping and slicing processing, and fish scale is clear
Wash clean, it is standby；
（2）Pickle processing：4-8% edible salt, the sesame oil of 3-6% weight, the 1-2% of fish block weight will be added in the fish block cut
The pepper powder of weight, and appropriate egg white solution and tenderizer are added, stir, fish block is placed in 2-5 DEG C of refrigerator, it is quiet
Put 10-30min；
（3）High voltage pulse processing：The fish block pickled is placed in pressure vessel, and pulse is applied to pressure vessel, wherein,
The maximum pressure of pulse is 100-110Mpa, and minimum pulse is 20-30Mpa, PRT 2-3min, and
The relation of pulse curve and time follow sine curve or cosine curve, and 20- is handled to the fish block pulse pickled
30min；
（4）Frying processing：Fish block after HIGH PRESSURE TREATMENT is dried, removes the moisture on surface, is afterwards placed in fish block edible
Fried processing is carried out in oil, waits to fry to yellowish-brown, pulls out, drain；
（5）Hot steaming processing in steamer：The fish block that frying takes the dish out of the pot is entered into water-filling steaming processing, 10-20min is steamed, is cooled to room temperature afterwards；
（6）Can juice is made using fish scale：Utilize step（1）In cleaned fish scale carry out boiling, obtain juice；
（7）Tinning is handled：By the step（5）The middle fish block cooled down is placed in can, and by the step（6）Prepare
Fish scale juice pours into, then spoons appropriate sesame oil, preservative, ginger splices, shallot silk；
（8）Sterilization, sealed cans processing：Tin can is subjected to sterilization processing before sealing, afterwards Quick seal in an aseptic environment
Processing, you can obtain crucian cans.
A kind of 2. preparation method of crucian cans according to claim 1, it is characterised in that：The step（6）In, utilize
Fish scale makes comprising the following steps that for can juice：
1. step（1）In fish scale be placed in clear water and clean repeatedly, and rub or scrubbed using brush repeatedly, remove fish scale
On impurity and the trace of blood, reduce fishy smell；
2. fish scale is placed in pressure cooker, appropriate salt is added, utilizes autoclaving, boiling 20-30min；
3. the fish scale water after HIGH PRESSURE TREATMENT is placed in marmite, continue to boil, during boiling, when boiling towards a convenience
Do not stop to stir, big fire boils at least 10min, turns small fire afterwards and boils at least 30min；
4. the soup boiled is carried out into filtration treatment using screen, nonfused bulk fish scale is filtered, takes and is filtrated to get soup
Liquid；
5. a certain amount of fresh ginger, anise, Chinese prickly ash, shallot, cassia bark and matrimony vine are placed in marmite, seasoning water is boiled；
6. a certain amount of seasoning water is placed in the step（4）In soup in, you can obtain fish scale can juice.
A kind of 3. preparation method of crucian cans according to claim 3, it is characterised in that：In the step（1）In, it is right
When fish carries out stripping and slicing, the length and width size of fish block are 4-7cm, and fish block thickness is 0.5-2cm.
A kind of 4. preparation method of crucian cans according to claim 1, it is characterised in that：In the step（7）In,
Before tinning processing, first to being filled with sterile nitrogen processing in tank body, inflationtime is no less than 15s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710802801.3A CN107439908A (en) | 2017-09-08 | 2017-09-08 | A kind of preparation method of crucian cans |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710802801.3A CN107439908A (en) | 2017-09-08 | 2017-09-08 | A kind of preparation method of crucian cans |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107439908A true CN107439908A (en) | 2017-12-08 |
Family
ID=60495215
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710802801.3A Pending CN107439908A (en) | 2017-09-08 | 2017-09-08 | A kind of preparation method of crucian cans |
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| Country | Link |
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| CN (1) | CN107439908A (en) |
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 |
| CN108967918A (en) * | 2018-07-24 | 2018-12-11 | 大连百味佳食品有限公司 | The processing method of cumin fragrant-flowered garlic flower sausage |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101095530A (en) * | 2006-06-27 | 2008-01-02 | 张景梅 | method for making crucian cans |
| CN101422254A (en) * | 2007-10-31 | 2009-05-06 | 天津市中英保健食品有限公司 | Canned fish preparation method |
| CN101933634A (en) * | 2009-06-29 | 2011-01-05 | 李柏兴 | Fish scale processing method |
| CN103082345A (en) * | 2013-01-23 | 2013-05-08 | 厦门古龙食品有限公司 | Dace processing method |
| CN103211247A (en) * | 2012-12-06 | 2013-07-24 | 福清鑫港水产食品有限公司 | Method for preparing fermented soya bean and chili hairtail can |
| CN103766962A (en) * | 2014-01-14 | 2014-05-07 | 广东美味鲜调味食品有限公司 | Preparation method for novel dace can with black beans |
| CN104970403A (en) * | 2015-07-09 | 2015-10-14 | 江苏省农业科学院 | Gel type fish soup product and production process thereof |
-
2017
- 2017-09-08 CN CN201710802801.3A patent/CN107439908A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101095530A (en) * | 2006-06-27 | 2008-01-02 | 张景梅 | method for making crucian cans |
| CN101422254A (en) * | 2007-10-31 | 2009-05-06 | 天津市中英保健食品有限公司 | Canned fish preparation method |
| CN101933634A (en) * | 2009-06-29 | 2011-01-05 | 李柏兴 | Fish scale processing method |
| CN103211247A (en) * | 2012-12-06 | 2013-07-24 | 福清鑫港水产食品有限公司 | Method for preparing fermented soya bean and chili hairtail can |
| CN103082345A (en) * | 2013-01-23 | 2013-05-08 | 厦门古龙食品有限公司 | Dace processing method |
| CN103766962A (en) * | 2014-01-14 | 2014-05-07 | 广东美味鲜调味食品有限公司 | Preparation method for novel dace can with black beans |
| CN104970403A (en) * | 2015-07-09 | 2015-10-14 | 江苏省农业科学院 | Gel type fish soup product and production process thereof |
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 |
| CN108967918A (en) * | 2018-07-24 | 2018-12-11 | 大连百味佳食品有限公司 | The processing method of cumin fragrant-flowered garlic flower sausage |
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Application publication date: 20171208 |
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