CN108618015A - 一种即食比管鱼罐头的加工方法 - Google Patents
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Abstract
本发明涉及一种即食比管鱼罐头的加工方法，包括如下步骤：1)清洗；2)焯熟：将步骤1)备好的比管鱼置于开水中焯2～3分钟，捞出沥水；3)调味：配制调味料，将酱油3～5份、料酒1～2份、八角粉0.5～1份、胡椒粉0.3～0.5份、木薯粉1～2份、橄榄油8～10份、青梅汁3～5份、食用盐1～2份、淀粉3～5份、姜末0.5～1份、羧甲基壳聚糖2～3份搅拌混匀得到调味料，后将调味料均匀涂抹于经步骤2)处理后的比管鱼表面，后在比管鱼的表面撒上切成碎末的海鲜菇，静置入味2～3小时；4)装罐加汁：将步骤3)调味后的比管鱼装入罐中，同时向其中加入汤汁，后进行封罐杀菌，即得。
Description
技术领域
本发明涉及一种罐头的加工方法，尤其涉及一种即食比管鱼罐头的加工方法，属于海产品加工技术领域。
背景技术
比管鱼，又称笔管鱼，是一种体型细长的墨斗鱼，其肉质鲜美，且富含营养物质，据测定，其干品含蛋白质32％、脂肪9％、灰分3.4％、盐分12％。中医认为，其性味甘、咸、寒，入肝、肺经，具有滋阴、明目、清热、软坚、止咳等功效。
但目前针对比管鱼的食用方法中多以鲜食为主，若销往外地则以冰冻产品为主，但在冰冻前通常比管鱼已经死亡或者变质，造成体色呈橙红色，因此冰冻产品并不能完整的保持比管鱼的营养成分，所以亟待开发出一种能够完整保持比管鱼的营养成分的比管鱼的食用方法。
发明内容
本发明针对现有比管鱼的食用方法存在的不足，提供一种即食比管鱼罐头的加工方法。
本发明解决上述技术问题的技术方案如下：
一种即食比管鱼罐头的加工方法，包括如下步骤：
1)清洗：取新鲜的比管鱼为原料，置于水中清洗，洗去泥沙后除去口内的角质腭和体内的墨囊，待用；
2)焯熟：将步骤1)备好的比管鱼置于开水中焯2～3分钟，捞出沥水；
3)调味：配制调味料，将酱油3～5份、料酒1～2份、八角粉0.5～1份、胡椒粉0.3～0.5份、木薯粉1～2份、橄榄油8～10份、青梅汁3～5份、食用盐1～2份、淀粉3～5份、姜末0.5～1份、羧甲基壳聚糖2～3份搅拌混匀得到调味料，后将调味料均匀涂抹于经步骤2)处理后的比管鱼表面，后在比管鱼的表面撒上切成碎末的海鲜菇，静置入味2～3小时；
4)装罐加汁：将步骤3)调味后的比管鱼装入罐中，同时向其中加入汤汁，后进行封罐杀菌，即得。
进一步，步骤4)中所述汤汁是通过如下方法制得的：将陈皮3～5份、甘草粉0.5～1份、海鲜菇2～3份、胡椒粉0.5～1份、八角0.5～1份置于100份水中加热煮制60～90min,后向其中加入异VC钠3～5份、植酸1～2份混合均匀，即得。
本发明的有益效果是：
1)本发明通过选择特定的调味料组分，在调味料中使用了酱油、八角粉、胡椒粉、橄榄油等成分从而丰富了比管鱼的风味，且通过添加料酒、木薯粉和青梅汁压制去除了比管鱼的鱼腥异味，使用羧甲基壳聚糖保持比管鱼的鲜味，并通过与沸水焯熟的工艺相配合，从而最大程度的展现出比管鱼的肉质鲜美和丰富的营养；
2)使用本发明的方法所得的比管鱼罐头极大的丰富了比管鱼的食用方法，适合于工业化生产，能够大大的提高比管鱼的附加值。
具体实施方式
以下结合实例对本发明的原理和特征进行描述，所举实例只用于解释本发明，并非用于限定本发明的范围。
实施例1：
一种即食比管鱼罐头的加工方法，包括如下步骤：
1)清洗：取新鲜的比管鱼为原料，置于水中清洗，洗去泥沙后除去口内的角质腭和体内的墨囊，待用；
2)焯熟：将步骤1)备好的比管鱼置于开水中焯2～3分钟，捞出沥水；
3)调味：配制调味料，将酱油5份、料酒1份、八角粉0.5份、胡椒粉0.3份、木薯粉2份、橄榄油8份、青梅汁3份、食用盐1份、淀粉3份、姜末1份、羧甲基壳聚糖2份搅拌混匀得到调味料，后将调味料均匀涂抹于经步骤2)处理后的比管鱼表面，后在比管鱼的表面撒上切成碎末的海鲜菇，静置入味2小时；
4)装罐加汁：将步骤3)调味后的比管鱼装入罐中，同时向其中加入汤汁，汤汁是通过如下方法制得的：将陈皮5份、甘草粉0.5份、海鲜菇2份、胡椒粉1份、八角1份置于100份水中加热煮制60min,后向其中加入异VC钠3份、植酸1份混合均匀，后进行封罐杀菌，即得。
实施例2：
一种即食比管鱼罐头的加工方法，包括如下步骤：
1)清洗：取新鲜的比管鱼为原料，置于水中清洗，洗去泥沙后除去口内的角质腭和体内的墨囊，待用；
2)焯熟：将步骤1)备好的比管鱼置于开水中焯2～3分钟，捞出沥水；
3)调味：配制调味料，将酱油3份、料酒2份、八角粉1份、胡椒粉0.5份、木薯粉1份、橄榄油10份、青梅汁5份、食用盐2份、淀粉5份、姜末0.5份、羧甲基壳聚糖3份搅拌混匀得到调味料，后将调味料均匀涂抹于经步骤2)处理后的比管鱼表面，后在比管鱼的表面撒上切成碎末的海鲜菇，静置入味3小时；
4)装罐加汁：将步骤3)调味后的比管鱼装入罐中，同时向其中加入汤汁，汤汁是通过如下方法制得的：将陈皮3份、甘草粉1份、海鲜菇3份、胡椒粉0.5份、八角0.5份置于100份水中加热煮制90min,后向其中加入异VC钠5份、植酸2份混合均匀，后进行封罐杀菌，即得。
实施例3：
一种即食比管鱼罐头的加工方法，包括如下步骤：
1)清洗：取新鲜的比管鱼为原料，置于水中清洗，洗去泥沙后除去口内的角质腭和体内的墨囊，待用；
2)焯熟：将步骤1)备好的比管鱼置于开水中焯2～3分钟，捞出沥水；
3)调味：配制调味料，将酱油5份、料酒2份、八角粉0.5份、胡椒粉0.5份、木薯粉1份、橄榄油8份、青梅汁3份、食用盐1份、淀粉3份、姜末1份、羧甲基壳聚糖2份搅拌混匀得到调味料，后将调味料均匀涂抹于经步骤2)处理后的比管鱼表面，后在比管鱼的表面撒上切成碎末的海鲜菇，静置入味3小时；
4)装罐加汁：将步骤3)调味后的比管鱼装入罐中，同时向其中加入汤汁，汤汁是通过如下方法制得的：将陈皮5份、甘草粉0.5份、海鲜菇2份、胡椒粉1份、八角1份置于100份水中加热煮制60min,后向其中加入异VC钠3份、植酸1份混合均匀，后进行封罐杀菌，即得。
以上所述仅为本发明的较佳实施例，并不用以限制本发明，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (2)
1.一种即食比管鱼罐头的加工方法，其特征在于，包括如下步骤：
1)清洗：取新鲜的比管鱼为原料，置于水中清洗，洗去泥沙后除去口内的角质腭和体内的墨囊，待用；
2)焯熟：将步骤1)备好的比管鱼置于开水中焯2～3分钟，捞出沥水；
3)调味：配制调味料，将酱油3～5份、料酒1～2份、八角粉0.5～1份、胡椒粉0.3～0.5份、木薯粉1～2份、橄榄油8～10份、青梅汁3～5份、食用盐1～2份、淀粉3～5份、姜末0.5～1份、羧甲基壳聚糖2～3份搅拌混匀得到调味料，后将调味料均匀涂抹于经步骤2)处理后的比管鱼表面，后在比管鱼的表面撒上切成碎末的海鲜菇，静置入味2～3小时；
4)装罐加汁：将步骤3)调味后的比管鱼装入罐中，同时向其中加入汤汁，后进行封罐杀菌，即得。
2.根据权利要求1所述的加工方法，其特征在于，步骤4)中所述汤汁是通过如下方法制得的：将陈皮3～5份、甘草粉0.5～1份、海鲜菇2～3份、胡椒粉0.5～1份、八角0.5～1份置于100份水中加热煮制60～90min,后向其中加入异VC钠3～5份、植酸1～2份混合均匀，即得。
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| CN101904519A (zh) * | 2010-09-01 | 2010-12-08 | 福州日兴水产食品有限公司 | 一种鲍鱼罐头的制作工艺 |
| CN103054087A (zh) * | 2012-08-09 | 2013-04-24 | 浙江省海洋开发研究院 | 一种糖醋鱿鱼罐头的制备工艺 |
| CN106261073A (zh) * | 2015-05-25 | 2017-01-04 | 苏厚华 | 一种五香鱿鱼罐头 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101904519A (zh) * | 2010-09-01 | 2010-12-08 | 福州日兴水产食品有限公司 | 一种鲍鱼罐头的制作工艺 |
| CN103054087A (zh) * | 2012-08-09 | 2013-04-24 | 浙江省海洋开发研究院 | 一种糖醋鱿鱼罐头的制备工艺 |
| CN106261073A (zh) * | 2015-05-25 | 2017-01-04 | 苏厚华 | 一种五香鱿鱼罐头 |
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