CN107467552A - A kind of preparation method of canned sardines braised in soy sauce - Google Patents
A kind of preparation method of canned sardines braised in soy sauce Download PDFInfo
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- CN107467552A CN107467552A CN201710793687.2A CN201710793687A CN107467552A CN 107467552 A CN107467552 A CN 107467552A CN 201710793687 A CN201710793687 A CN 201710793687A CN 107467552 A CN107467552 A CN 107467552A
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- Prior art keywords
- soup
- slubbing
- added
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- sardine
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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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to a kind of preparation method of canned sardines braised in soy sauce, specific procedure of processing are as follows：Stock up, pickle, frying, slubbing soup is prepared, slubbing soup is added, two soups are prepared, two soups are added, sealing sterilization.The present invention can prepare special taste, novelty, and the instant canned sardines of excellent taste.Fish body is pickled by the cooking wine with 2 4% ginger splices and 1 2% lemon juice first, while reducing fish body fishy smell effectively product carry it is fresh；Then enter small fire frying laggard wardrobe road soup addition to fish body, by repeatedly seasoning, the raw material components proportioning of slubbing soup is selected, after at least 5min clocks, the fish body of small fire frying is fully able to suck slubbing soup, effectively ensures special taste, the novelty of fish body, excellent taste；The soups of later stage Zai Jiang bis- add, and so mouthfeel influence on can is just little, on the basis of can special taste, novelty is ensured, reduces production cost.
Description
Technical field
The present invention relates to canned sardines manufacture field, refers specifically to a kind of preparation method of canned sardines braised in soy sauce.
Background technology
Sardine is OMEGA-3 aliphatic acid, protein and calcium rich in phosphatide rich in surprising nutritive value.According to the U.S.
The web site contents of cardiovascular association show, this special fatty acid can reduce the generation of triglyceride, and (that causes thrombus has
Evil aliphatic acid), and have the magical effect for gradually reducing blood pressure and slowing down atherosclerosis speed.Except phosphatide, sardine is also
Containing a large amount of calcareous, especially in fish-bone.Existing sardine is more to be prepared to sardine tank in addition to eating raw
Head, excessively tradition, mouthfeel are bad for existing canned sardines taste, lack innovation, it is difficult to promoted on the market.Cause
This, research and development are a can to prepare special taste, novelty, and the preparation method of the canned sardines braised in soy sauce of excellent taste is this hair
Bright research purpose.
The content of the invention
In view of the above-mentioned problems of the prior art, the invention reside in provide a kind of preparation side of canned sardines braised in soy sauce
Method, the preparation method of the canned sardines braised in soy sauce can prepare special taste, novelty, and the instant sardine tank of excellent taste
Head.
The technical scheme is that：
A kind of preparation method of canned sardines braised in soy sauce, specific procedure of processing are as follows：
a：Stock：From sardine that is fresh or thawing, remove end to end, fin and internal organ, shave standby after fish scale；
b：Pickle：Sardine after processing is put into cooking wine and pickles 25-35min, toward pickle with cooking wine by weight proportion plus
Enter 1-2% salt, 2-4% ginger splices and 1-2% lemon juices；
c：Frying：Sardine after pickling is pulled out and drained, then puts into deep fryer and is fried, fried from small fire, oil
Fryer power is 300-600W, is fried to sardine surface in golden yellow；
d：Slubbing soup is prepared：The slubbing soup is added water to cook by soup stock to be formed, the soup stock be by it is following by weight proportion
The raw material composition of configuration, refined salt 1.5-3 parts, granulated sugar 0.5-1.5 parts, ginger juice 0.5-3 parts, lemon juice 0.5-3 parts, fennel 0.5-
0.7 part, matrimony vine 0.5-1.5 parts, cinnamomi cortex pulveratus 0.05-0.1 parts, soup stock is added in 90-100 DEG C of water after cooking 1h and is filtrated to get
The part by weight of the soup, its reclaimed water and soup stock is 40-50：1；
e：Slubbing soup is added：By the quantitative tinning of sardine after frying, slubbing soup, slubbing soup addition control are then added
System is contour in soup liquid level and fish body；
f：Two soups are prepared：Two soup is refined salt 1.5-3 parts, the granulated sugar 0.5-1.5 set by ratio by weight
Part mixes composition with water 40-50 parts；
g：Two soups are added：After slubbing soup is added and completes at least 5min, the addition of two soups is carried out, is added to staying in tank
There is 5-10% space；
h：Sealing sterilization：Exhaust, potting mouth is then pressed by automatic sealing, canned sardines is finally put into high-pressure water heating spray
In leaching formula retort, when sardine central temperature reaches 80 DEG C, 10min is exhausted, 20~30min is sterilized at 118 DEG C,
It is cooled in tank and obtains canned sardines below 40 DEG C of temperature.
The step（e）In, in 150-200g/ tanks, thickness of the fish body in tank body is no more than 3cm for quantitative tinning control.
Advantages of the present invention：
The present invention can prepare special taste, novelty, and the instant canned sardines of excellent taste.First by with 2-4%
The cooking wine of ginger splices and 1-2% lemon juices is pickled to fish body, while reducing fish body fishy smell effectively product carry it is fresh；So
Enter small fire frying laggard wardrobe road soup addition to fish body afterwards, by repeatedly seasoning, the raw material components of slubbing soup are matched into
Row is selected, and after at least 5min clocks, the fish body of small fire frying is fully able to suck slubbing soup, effectively ensures fish body
Special taste, novelty, excellent taste；The soups of later stage Zai Jiang bis- add, and so mouthfeel influence on can is just little, is ensuring
On the basis of can special taste, novelty, production cost is reduced.So as to realize a kind of canned sardines new product preparation method
Exploitation, improve choice of the people to canned sardines.
Embodiment
For the ease of it will be appreciated by those skilled in the art that being now described in further detail by embodiment to the present invention：
Embodiment one
A kind of preparation method of canned sardines braised in soy sauce, specific procedure of processing are as follows：
a：Stock：From sardine that is fresh or thawing, remove end to end, fin and internal organ, shave standby after fish scale；
b：Pickle：Sardine after processing is put into cooking wine and pickles 25min, toward pickling with adding 1% in cooking wine by weight proportion
Salt, 2% ginger splices and 1% lemon juice；
c：Frying：Sardine after pickling is pulled out and drained, then puts into deep fryer and is fried, fried from small fire, oil
Fryer power is 300W, is fried to sardine surface in golden yellow；
d：Slubbing soup is prepared：The slubbing soup is added water to cook by soup stock to be formed, the soup stock be by it is following by weight proportion
Configuration raw material composition, 1.5 parts of refined salt, 0.5 part of granulated sugar, 0.5 part of ginger juice, 0.5 part of lemon juice, 0.5 part of fennel, 0.5 part of matrimony vine,
0.05 part of cinnamomi cortex pulveratus, soup stock is added in 90 DEG C of water after cooking 1h and be filtrated to get the soup, the weight of its reclaimed water and soup stock
Ratio is 40：1；
e：Slubbing soup is added：By the quantitative tinning of sardine after frying, slubbing soup, slubbing soup addition control are then added
System is contour in soup liquid level and fish body；
f：Two soups are prepared：Two soup is 1.5 parts of refined salt, 0.5 part of granulated sugar and the water set by ratio by weight
40 parts of mixing compositions；
g：Two soups are added：After slubbing soup is added and completes at least 5min, the addition of two soups is carried out, is added to staying in tank
There is 5-10% space；
h：Sealing sterilization：Exhaust, potting mouth is then pressed by automatic sealing, canned sardines is finally put into high-pressure water heating spray
In leaching formula retort, when sardine central temperature reaches 80 DEG C, 10min is exhausted, 20min is sterilized at 118 DEG C, cool down
In to tank canned sardines is obtained below 40 DEG C of temperature.
The step（e）In, in 150g/ tanks, thickness of the fish body in tank body is no more than 3cm for quantitative tinning control.
Embodiment two
A kind of preparation method of canned sardines braised in soy sauce, specific procedure of processing are as follows：
a：Stock：From sardine that is fresh or thawing, remove end to end, fin and internal organ, shave standby after fish scale；
b：Pickle：Sardine after processing is put into cooking wine and pickles 30min, toward pickling with being added by weight proportion in cooking wine
1.5% salt, 3% ginger splices and 1.5% lemon juice；
c：Frying：Sardine after pickling is pulled out and drained, then puts into deep fryer and is fried, fried from small fire, oil
Fryer power is 450W, is fried to sardine surface in golden yellow；
d：Slubbing soup is prepared：The slubbing soup is added water to cook by soup stock to be formed, the soup stock be by it is following by weight proportion
The raw material composition of configuration, 2 parts of refined salt, 1 part of granulated sugar, 2 parts of ginger juice, 2 parts of lemon juice, 0.6 part of fennel, 1 part of matrimony vine, cinnamomi cortex pulveratus 0.75
Part, soup stock is added in 950 DEG C of water after cooking 1h and be filtrated to get the soup, the part by weight of its reclaimed water and soup stock is 45：
1；
e：Slubbing soup is added：By the quantitative tinning of sardine after frying, slubbing soup, slubbing soup addition control are then added
System is contour in soup liquid level and fish body；
f：Two soups are prepared：Two soup is 1 part of 2 parts of refined salt, the granulated sugar and 45 parts of water set by ratio by weight
Mixing composition；
g：Two soups are added：After slubbing soup is added and completes at least 5min, the addition of two soups is carried out, is added to staying in tank
There is 5-10% space；
h：Sealing sterilization：Exhaust, potting mouth is then pressed by automatic sealing, canned sardines is finally put into high-pressure water heating spray
In leaching formula retort, when sardine central temperature reaches 80 DEG C, 10min is exhausted, 25min is sterilized at 118 DEG C, cool down
In to tank canned sardines is obtained below 40 DEG C of temperature.
The step（e）In, in 175g/ tanks, thickness of the fish body in tank body is no more than 3cm for quantitative tinning control.
Embodiment three
A kind of preparation method of canned sardines braised in soy sauce, specific procedure of processing are as follows：
a：Stock：From sardine that is fresh or thawing, remove end to end, fin and internal organ, shave standby after fish scale；
b：Pickle：Sardine after processing is put into cooking wine and pickles 35min, toward pickling with adding 2% in cooking wine by weight proportion
Salt, 4% ginger splices and 2% lemon juice；
c：Frying：Sardine after pickling is pulled out and drained, then puts into deep fryer and is fried, fried from small fire, oil
Fryer power is 600W, is fried to sardine surface in golden yellow；
d：Slubbing soup is prepared：The slubbing soup is added water to cook by soup stock to be formed, the soup stock be by it is following by weight proportion
The raw material composition of configuration, 3 parts of refined salt, 1.5 parts of granulated sugar, 3 parts of ginger juice, 3 parts of lemon juice, 0.7 part of fennel, 1.5 parts of matrimony vine, cinnamomi cortex pulveratus
0.1 part, soup stock is added in 100 DEG C of water after cooking 1h and be filtrated to get the soup, the part by weight of its reclaimed water and soup stock is
50：1；
e：Slubbing soup is added：By the quantitative tinning of sardine after frying, slubbing soup, slubbing soup addition control are then added
System is contour in soup liquid level and fish body；
f：Two soups are prepared：Two soup is 1.5 parts of 3 parts of refined salt, the granulated sugar and water 50 set by ratio by weight
Part mixing composition；
g：Two soups are added：After slubbing soup is added and completes at least 5min, the addition of two soups is carried out, is added to staying in tank
There is 5-10% space；
h：Sealing sterilization：Exhaust, potting mouth is then pressed by automatic sealing, canned sardines is finally put into high-pressure water heating spray
In leaching formula retort, when sardine central temperature reaches 80 DEG C, 10min is exhausted, 30min is sterilized at 118 DEG C, cool down
In to tank canned sardines is obtained below 40 DEG C of temperature.
The step（e）In, in 200g/ tanks, thickness of the fish body in tank body is no more than 3cm for quantitative tinning control.
The foregoing is only presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification, it should all belong to the covering scope of the present invention.
Claims (2)
1. a kind of preparation method of canned sardines braised in soy sauce, it is characterised in that specific procedure of processing is as follows：
a：Stock：From sardine that is fresh or thawing, remove end to end, fin and internal organ, shave standby after fish scale；
b：Pickle：Sardine after processing is put into cooking wine and pickles 25-35min, toward pickle with cooking wine by weight proportion plus
Enter 1-2% salt, 2-4% ginger splices and 1-2% lemon juices；
c：Frying：Sardine after pickling is pulled out and drained, then puts into deep fryer and is fried, fried from small fire, oil
Fryer power is 300-600W, is fried to sardine surface in golden yellow；
d：Slubbing soup is prepared：The slubbing soup is added water to cook by soup stock to be formed, the soup stock be by it is following by weight proportion
The raw material composition of configuration, refined salt 1.5-3 parts, granulated sugar 0.5-1.5 parts, ginger juice 0.5-3 parts, lemon juice 0.5-3 parts, fennel 0.5-
0.7 part, matrimony vine 0.5-1.5 parts, cinnamomi cortex pulveratus 0.05-0.1 parts, soup stock is added in 90-100 DEG C of water after cooking 1h and is filtrated to get
The part by weight of the soup, its reclaimed water and soup stock is 40-50：1；
e：Slubbing soup is added：By the quantitative tinning of sardine after frying, slubbing soup, slubbing soup addition control are then added
System is contour in soup liquid level and fish body；
f：Two soups are prepared：Two soup is refined salt 1.5-3 parts, the granulated sugar 0.5-1.5 set by ratio by weight
Part mixes composition with water 40-50 parts；
g：Two soups are added：After slubbing soup is added and completes at least 5min, the addition of two soups is carried out, is added to staying in tank
There is 5-10% space；
h：Sealing sterilization：Exhaust, potting mouth is then pressed by automatic sealing, canned sardines is finally put into high-pressure water heating spray
In leaching formula retort, when sardine central temperature reaches 80 DEG C, 10min is exhausted, 20~30min is sterilized at 118 DEG C,
It is cooled in tank and obtains canned sardines below 40 DEG C of temperature.
A kind of 2. preparation method of canned sardines braised in soy sauce according to claim 1, it is characterised in that：The step（e）
In, in 150-200g/ tanks, thickness of the fish body in tank body is no more than 3cm for quantitative tinning control.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710793687.2A CN107467552A (en) | 2017-09-06 | 2017-09-06 | A kind of preparation method of canned sardines braised in soy sauce |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710793687.2A CN107467552A (en) | 2017-09-06 | 2017-09-06 | A kind of preparation method of canned sardines braised in soy sauce |
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| CN107467552A true CN107467552A (en) | 2017-12-15 |
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| CN201710793687.2A Pending CN107467552A (en) | 2017-09-06 | 2017-09-06 | A kind of preparation method of canned sardines braised in soy sauce |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549511A (en) * | 2013-10-24 | 2014-02-05 | 周杰 | Method for processing canned mantis shrimps |
| CN103637264A (en) * | 2013-12-02 | 2014-03-19 | 青岛金龙一食品有限公司 | Preparation process of canned fried squid |
| CN104413442A (en) * | 2013-08-25 | 2015-03-18 | 刘宜霞 | Canned spiced Scomberomorus niphonius and processing technology thereof |
| US9095151B1 (en) * | 2013-02-08 | 2015-08-04 | Mitsui Foods, Inc. | Method for making tuna salad |
| CN105380152A (en) * | 2015-11-16 | 2016-03-09 | 广西立扬建筑装饰工程有限公司 | Preparation method of canned sardines in original juice |
-
2017
- 2017-09-06 CN CN201710793687.2A patent/CN107467552A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9095151B1 (en) * | 2013-02-08 | 2015-08-04 | Mitsui Foods, Inc. | Method for making tuna salad |
| CN104413442A (en) * | 2013-08-25 | 2015-03-18 | 刘宜霞 | Canned spiced Scomberomorus niphonius and processing technology thereof |
| CN103549511A (en) * | 2013-10-24 | 2014-02-05 | 周杰 | Method for processing canned mantis shrimps |
| CN103637264A (en) * | 2013-12-02 | 2014-03-19 | 青岛金龙一食品有限公司 | Preparation process of canned fried squid |
| CN105380152A (en) * | 2015-11-16 | 2016-03-09 | 广西立扬建筑装饰工程有限公司 | Preparation method of canned sardines in original juice |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171215 |
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| RJ01 | Rejection of invention patent application after publication |