CN108719852A - A kind of flesh of fish class tinplate tin product and preparation method thereof - Google Patents
A kind of flesh of fish class tinplate tin product and preparation method thereof Download PDFInfo
- Publication number
- CN108719852A CN108719852A CN201810501297.8A CN201810501297A CN108719852A CN 108719852 A CN108719852 A CN 108719852A CN 201810501297 A CN201810501297 A CN 201810501297A CN 108719852 A CN108719852 A CN 108719852A
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- parts
- flesh
- fish
- raw material
- spice
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 74
- 239000005028 tinplate Substances 0.000 title claims abstract description 30
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 title claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 title claims description 14
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 59
- 235000013599 spices Nutrition 0.000 claims abstract description 47
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 35
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 26
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 25
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 25
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 25
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 25
- 235000014103 egg white Nutrition 0.000 claims abstract description 25
- 210000000969 egg white Anatomy 0.000 claims abstract description 25
- 239000004615 ingredient Substances 0.000 claims abstract description 25
- 235000012045 salad Nutrition 0.000 claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 24
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 22
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 21
- 230000001954 sterilising effect Effects 0.000 claims abstract description 21
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 18
- 244000068988 Glycine max Species 0.000 claims abstract description 17
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 17
- 101710089165 Protein white Proteins 0.000 claims abstract description 16
- 238000000926 separation method Methods 0.000 claims abstract description 16
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 14
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 14
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 14
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 14
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 14
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 14
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 14
- 239000010452 phosphate Substances 0.000 claims abstract description 14
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 230000008569 process Effects 0.000 claims abstract description 12
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 9
- 235000019688 fish Nutrition 0.000 claims description 73
- 239000000463 material Substances 0.000 claims description 11
- 238000004140 cleaning Methods 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 239000008399 tap water Substances 0.000 claims description 10
- 235000020679 tap water Nutrition 0.000 claims description 10
- 102000004169 proteins and genes Human genes 0.000 claims description 9
- 108090000623 proteins and genes Proteins 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 8
- 241000252230 Ctenopharyngodon idella Species 0.000 claims description 5
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 5
- 244000304337 Cuminum cyminum Species 0.000 claims description 5
- 241000252233 Cyprinus carpio Species 0.000 claims description 5
- 241001596950 Larimichthys crocea Species 0.000 claims description 5
- 244000203593 Piper nigrum Species 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 241001622901 Scomberomorus commerson Species 0.000 claims description 5
- 241000404975 Synchiropus splendidus Species 0.000 claims description 5
- 241001125843 Trichiuridae Species 0.000 claims description 5
- 239000010419 fine particle Substances 0.000 claims description 5
- 239000013505 freshwater Substances 0.000 claims description 5
- 238000002372 labelling Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000007639 printing Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000004904 shortening Methods 0.000 claims description 5
- 239000007921 spray Substances 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 238000010257 thawing Methods 0.000 claims description 5
- 235000013614 black pepper Nutrition 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract description 2
- 235000019198 oils Nutrition 0.000 abstract 1
- 241000207961 Sesamum Species 0.000 description 9
- 235000018102 proteins Nutrition 0.000 description 8
- 229910052500 inorganic mineral Inorganic materials 0.000 description 4
- 239000011707 mineral Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Natural products OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 125000001931 aliphatic group Chemical group 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- 229940045997 vitamin a Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000003130 cardiopathic effect Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000004126 nerve fiber Anatomy 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- VIKNJXKGJWUCNN-XGXHKTLJSA-N norethisterone Chemical compound O=C1CC[C@@H]2[C@H]3CC[C@](C)([C@](CC4)(O)C#C)[C@@H]4[C@@H]3CCC2=C1 VIKNJXKGJWUCNN-XGXHKTLJSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 210000001525 retina Anatomy 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- 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
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
- A23L15/00—Egg products; 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
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- 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)
Abstract
The invention discloses a kind of flesh of fish class tinplate tin products and preparation method thereof.Described includes major ingredient and seasoning；The major ingredient includes that the raw material of following parts by weight is made：Flesh of fish raw material, fresh egg white, soybean separation protein white powder, tapioca, phosphate, salt, white granulated sugar, monosodium glutamate, spice, salad oil；The seasoning includes that the raw material of following parts by weight is made：Spice, salad oil, capsicum, sesame.The invention has the advantages that：The flesh of fish, fresh egg white collocation are process, delicate mouthfeel cunning is crisp, and various spices are arranged in pairs or groups in seasoning, adds sesame, suffuses an exquisite fragrance all around, and flavor characteristics are prominent and apparent；Ambient product is made by high temperature high pressure sterilizing in product, does not add any preservative, remains the nutritional ingredient of raw material, human body absorption easy to digest to the maximum extent, and stores easy to carry, and can opening is instant, convenient, is suitble to the crowd of all age group edible.
Description
Technical field
The invention belongs to food processing field, specifically a kind of flesh of fish class tinplate tin product and preparation method thereof.
Background technology
Fish food not only delicious flavour, fine and tender taste, mouthfeel is pleasant, and contains abundant high-quality protein pole in the flesh of fish
Easily digested, abundant minerals, the flesh of fish also supply required vitamin A. D. E of human body etc., also contain in the flesh of fish
There are many aliphatic acid, this substance can prevent blood viscosity from increasing, and can effectively prevent cardiopathic generation, and can strong brain and
The retina of nerve fiber and eyes.For pregnant woman and baby, these aliphatic acid are even more indispensable.It can be seen that fish
Class has high protein, low fat, vitamin, content of mineral substances abundant, features good taste, the advantages of being easy to digest and assimilate.Egg white refers to
Wrap the transparent colloid substance being made of protein in yolk Zhou Wei ﹐.Every 100 grams of egg white contains 10 grams of protein, 0.1 gram fatty,
1 gram of carbohydrate, 0.6 gram of ash content;19 milligrams of calcium, 16 milligrams of phosphorus, 0.3 milligram of iron, 0.26 milligram of riboflavin, 0.1 milli of niacin
Gram, vitamin A and C, egg white provide high-quality protein and abundant minerals for human body.The flesh of fish is combined with egg white and is not only improved
The content of product protein, and fine and smooth mouthfeel make product mouthfeel is more smooth to play crisp, ensure that product high temperature and pressure is killed
Mouthfeel after bacterium is nutrient health, delicate mouthfeel, healthy food suitable for all ages.
For this purpose, applicant provide a kind of new technical solution, and provide a kind of flesh of fish class tinplate tin product and
Its production method.
Invention content
Technical problem to be solved by the invention is to provide a kind of flesh of fish class tinplate tin products and preparation method thereof.
In order to solve the above technical problems, the technical scheme is that：A kind of flesh of fish class tinplate tin product, feature
It is, including 100~120 parts of major ingredient and 3~5 parts of seasoning.
The major ingredient includes that the raw material of following parts by weight is made：55~65 parts of flesh of fish raw material, 15~20 parts of fresh egg white,
2~5 parts of soybean separation protein white powder, 3~5 parts of tapioca, 0.1~0.3 part of phosphate, 2~4 parts of salt, 3~5 parts of white granulated sugar,
0.1~1 part of monosodium glutamate, 0.1~1 part of spice, 2~4 parts of salad oil；
The seasoning includes that the raw material of following parts by weight is made：0.5~1 part of spice, 1~2 part of salad oil, capsicum 1~2
Part, 0.3~1 part of sesame.
Further, a kind of flesh of fish class tinplate can, the major ingredient are made of the raw material of following parts by weight：Fish
60 parts of meat raw material, 15 parts of fresh egg white, 3 parts of soybean separation protein white powder, 3 parts of tapioca, 0.25 part of phosphate, 3 parts of salt,
5 parts of white granulated sugar, 0.5 part of monosodium glutamate, 0.3 part of spice, 3 parts of salad oil.
Further, a kind of flesh of fish class tinplate can, the seasoning are made of the raw material of following parts by weight：
0.5 part of spice, 2 parts of salad oil, 2 parts of capsicum, 0.3 part of sesame.
It is further preferably, a kind of flesh of fish class tinplate can, the spice in the seasoning is capsicum, black
Two or three in pepper, cumin, five-spice powder, chopped chilli.The flesh of fish is fresh-water fishes carp, grass carp, crucian, mandarin fish, seawater
Fish is one or more in hairtail, yellow croaker, Spanish mackerel, Ba Shayu.
Further, a kind of flesh of fish class tinplate can, the major ingredient are 110 parts, and seasoning is 4 parts.
Further, the production method of a kind of flesh of fish class tinplate can, includes the following steps：
（One）The procedure of processing of major ingredient：
（1）Pretreatment of raw material：The flesh of fish block that the defrosting of flesh of fish raw material is cut into 2-3cm is spare, and fresh egg white, which thaws to fluidised form, to be put
Enter spare in fresh-keeping refrigerator；Soybean separation protein white powder is cut with salad oil to be mixed moist state to be put into fresh-keeping refrigerator-freezer spare；
（2）Each raw material is weighed by weight；
（3）It cuts and mixes step：First pour into flesh of fish block, 500~1000r/min, which cuts 50S~60S and cuts, to be mixed to fine particle shape, and food is added
Salt is cut with 3000~3200r/min of phosphate to sticky, about 1.5min~3min；Tapioca, white granulated sugar, monosodium glutamate 1750 is added
~2000r/min cuts 50S~1.5min to fillings is sticky, fine and smooth, color is shinny, be added soybean separation protein white powder 3000~
3200r/min is cut to sticky, finally plus 1750~2000r/min of egg white to cut 50S~1.5min exquisitenesses sticky；It is eventually adding
Ready seasoning, 300~500r/min rotating speeds, time 30S~50S are uniformly mixed；
（Two）Wherein, the procedure of processing of seasoning：
（1）Pretreatment of raw material：Sesame, capsicum are cleaned up using tap water rear drained spare, powdery spice is ground
Grinds, it is spare；Graininess spice is cleaned up using tap water rear drained spare；
（2）Each raw material is weighed by weight；
（3）Flavoring for mixture step：First weigh oily material, pour into after graininess spice stirs evenly be eventually adding it is powdered
Spice stirs evenly, and stands 10 minutes and is sufficiently mixed uniformly；
（Three）A kind of flesh of fish class tinplate can moulding process：
It fills in the can to cleaning and sterilizing, seasoned flesh of fish shape fillings according to grammes per square metre by vacuum filling machine
Demand selects suitable can pot, uses vacuum seamer to carry out product sealing after filling, then uses high temperature and pressure
Process for sterilizing carries out the sterilization of product, shortening, and end article reaches commercially aseptic state；
（Four）Packaging, product is quickly cooled down after sterilization, cleaning tank body surface blot, wipes surface moisture, and the spray printing date of manufacture opens
Labelling, it is to be stored under normal temperature state to require vanning storage, product storing mode according to vanning.
By adopting the above-described technical solution, a kind of flesh of fish class tinplate tin product, is made of following raw material：
Seasoning including 100~120 parts of major ingredients and 3~5 parts；The major ingredient includes that the raw material of following parts by weight is made：The flesh of fish is former
55~65 parts of material, 15~20 parts of fresh egg white, 2~5 parts of soybean separation protein white powder, 3~5 parts of tapioca, phosphate 0.1~
0.3 part, 2~4 parts of salt, 3~5 parts of white granulated sugar, 0.1~1 part of monosodium glutamate, 0.1~1 part of spice, 2~4 parts of salad oil；The tune
Taste substance includes that the raw material of following parts by weight is made：0.5~1 part of spice, 1~2 part of salad oil, 1~2 part of capsicum, sesame 0.3~
1 part；The invention has the advantages that：The flesh of fish, fresh egg white collocation are process by the present invention, and delicate mouthfeel cunning is crisp, is adjusting
Various spices are arranged in pairs or groups in taste, sesame is added, suffuses an exquisite fragrance all around, flavor characteristics are prominent and apparent；Product is killed by high temperature and pressure
Ambient product is made in bacterium, does not add any preservative, remains the nutritional ingredient of raw material to the maximum extent, contains in product
Protein-based, the good fatty acid of abundant human body absorption easy to digest, and be a kind of rich in minerals, vitamin etc.
High protein is worth abundant room temperature snack food with lipid nutrition, and stores easy to carry, and can opening is instant, convenient, fits
The crowd for closing all age group is edible.
Specific implementation mode
The present invention is described further with reference to specific embodiment.
Embodiment 1
A kind of flesh of fish class tinplate tin product, is made of following raw material：Seasoning including 100 parts of major ingredients and 3 parts
Material；
Major ingredient includes that the raw material of following parts by weight is made：55 parts of flesh of fish raw material, 15 parts of fresh egg white, soybean separation protein white powder 2
Part, 3 parts of tapioca, 0.1 part of phosphate, 2 parts of salt, 3 parts of white granulated sugar, 0.1 part of monosodium glutamate, 0.1 part of spice, 2 parts of salad oil.
Seasoning includes that the raw material of following parts by weight is made：0.5 part of spice, 1 part of salad oil, 1 part of capsicum, sesame 0.3
Part.
Wherein, seasoning is made of the raw material of following parts by weight：0.5 part of spice, 2 parts of salad oil, 2 parts of capsicum, sesame
0.3 part.Spice in seasoning is two or three in capsicum, black pepper, cumin, five-spice powder, chopped chilli.It is selected from the flesh of fish
Fresh-water fishes carp, grass carp, crucian, mandarin fish, fish are one or more in hairtail, yellow croaker, Spanish mackerel, Ba Shayu.
A kind of production method of above-mentioned flesh of fish class tinplate can, includes the following steps：
（One）The procedure of processing of major ingredient：
（1）Pretreatment of raw material：The flesh of fish block that the defrosting of flesh of fish raw material is cut into 2-3cm is spare, and fresh egg white, which thaws to fluidised form, to be put
Enter spare in fresh-keeping refrigerator；Soybean separation protein white powder is cut with salad oil to be mixed moist state to be put into fresh-keeping refrigerator-freezer spare；
（2）Each raw material is weighed by weight；
（3）It cuts and mixes step：First pour into flesh of fish block, 500~1000r/min, which cuts 50S~60S and cuts, to be mixed to fine particle shape, and food is added
Salt is cut with 3000~3200r/min of phosphate to sticky, about 1.5min~3min；Tapioca, white granulated sugar, monosodium glutamate 1750 is added
~2000r/min cuts 50S~1.5min to fillings is sticky, fine and smooth, color is shinny, be added soybean separation protein white powder 3000~
3200r/min is cut to sticky, finally plus 1750~2000r/min of egg white to cut 50S~1.5min exquisitenesses sticky；It is eventually adding
Ready seasoning, 300~500r/min rotating speeds, time 30S~50S are uniformly mixed；
（Two）Wherein, the procedure of processing of seasoning：
（1）Pretreatment of raw material：Sesame, capsicum are cleaned up using tap water rear drained spare, powdery spice is ground
Grinds, it is spare；Graininess spice is cleaned up using tap water rear drained spare；
（2）Each raw material is weighed by weight；
（3）Flavoring for mixture step：First weigh oily material, pour into after graininess spice stirs evenly be eventually adding it is powdered
Spice stirs evenly, and stands 10 minutes and is sufficiently mixed uniformly；
（Three）A kind of flesh of fish class tinplate can moulding process：
It fills in the can to cleaning and sterilizing, seasoned flesh of fish shape fillings according to grammes per square metre by vacuum filling machine
Demand selects suitable can pot, uses vacuum seamer to carry out product sealing after filling, then uses high temperature and pressure
Process for sterilizing carries out the sterilization of product, shortening, and end article reaches commercially aseptic state；
（Four）Packaging, product is quickly cooled down after sterilization, cleaning tank body surface blot, wipes surface moisture, and the spray printing date of manufacture opens
Labelling, it is to be stored under normal temperature state to require vanning storage, product storing mode according to vanning.
Embodiment 2
A kind of flesh of fish class tinplate tin product, is made of following raw material：Seasoning including 110 parts of major ingredients and 4 parts
Material；
The major ingredient includes that the raw material of following parts by weight is made：60 parts of flesh of fish raw material, 15 parts of fresh egg white, soybean protein isolate
3 parts of powder, 3 parts of tapioca, 0.25 part of phosphate, 3 parts of salt, 5 parts of white granulated sugar, 0.5 part of monosodium glutamate, 0.3 part of spice, salad oil
3 parts.
Wherein, seasoning is made of the raw material of following parts by weight：0.5 part of spice, 2 parts of salad oil, 2 parts of capsicum, sesame
0.3 part.Spice in seasoning is two or three in capsicum, black pepper, cumin, five-spice powder, chopped chilli.The flesh of fish is selected from
Fresh-water fishes carp, grass carp, crucian, mandarin fish, fish are one or more in hairtail, yellow croaker, Spanish mackerel, Ba Shayu.
The production method of above-mentioned a kind of flesh of fish class tinplate can, which is characterized in that include the following steps：
（One）The procedure of processing of major ingredient：
（1）Pretreatment of raw material：The flesh of fish block that the defrosting of flesh of fish raw material is cut into 2-3cm is spare, and fresh egg white, which thaws to fluidised form, to be put
Enter spare in fresh-keeping refrigerator；Soybean separation protein white powder is cut with salad oil to be mixed moist state to be put into fresh-keeping refrigerator-freezer spare；
（2）Each raw material is weighed by weight；
（3）It cuts and mixes step：First pour into flesh of fish block, 500~1000r/min, which cuts 50S~60S and cuts, to be mixed to fine particle shape, and food is added
Salt is cut with 3000~3200r/min of phosphate to sticky, about 1.5min~3min；Tapioca, white granulated sugar, monosodium glutamate 1750 is added
~2000r/min cuts 50S~1.5min to fillings is sticky, fine and smooth, color is shinny, be added soybean separation protein white powder 3000~
3200r/min is cut to sticky, finally plus 1750~2000r/min of egg white to cut 50S~1.5min exquisitenesses sticky；It is eventually adding
Ready seasoning, 300~500r/min rotating speeds, time 30S~50S are uniformly mixed；
（Two）Wherein, the procedure of processing of seasoning：
（1）Pretreatment of raw material：Sesame, capsicum are cleaned up using tap water rear drained spare, powdery spice is ground
Grinds, it is spare；Graininess spice is cleaned up using tap water rear drained spare；
（2）Each raw material is weighed by weight；
（3）Flavoring for mixture step：First weigh oily material, pour into after graininess spice stirs evenly be eventually adding it is powdered
Spice stirs evenly, and stands 10 minutes and is sufficiently mixed uniformly；
（Three）A kind of flesh of fish class tinplate can moulding process：
It fills in the can to cleaning and sterilizing, seasoned flesh of fish shape fillings according to grammes per square metre by vacuum filling machine
Demand selects suitable can pot, uses vacuum seamer to carry out product sealing after filling, then uses high temperature and pressure
Process for sterilizing carries out the sterilization of product, shortening, and end article reaches commercially aseptic state；
（Four）Packaging, product is quickly cooled down after sterilization, cleaning tank body surface blot, wipes surface moisture, and the spray printing date of manufacture opens
Labelling, it is to be stored under normal temperature state to require vanning storage, product storing mode according to vanning.
Embodiment 3
A kind of flesh of fish class tinplate tin product, is made of following raw material：Seasoning including 120 parts of major ingredients and 5 parts
Material
The major ingredient includes that the raw material of following parts by weight is made：65 parts of flesh of fish raw material, 20 parts of fresh egg white, soybean protein isolate
5 parts of powder, 5 parts of tapioca, 0.3 part of phosphate, 4 parts of salt, 5 parts of white granulated sugar, 1 part of monosodium glutamate, 1 part of spice, 4 parts of salad oil；
The seasoning includes that the raw material of following parts by weight is made：1 part of spice, 2 parts of salad oil, 2 parts of capsicum, 1 part of sesame.
Wherein, seasoning is made of the raw material of following parts by weight：0.5 part of spice, 2 parts of salad oil, 2 parts of capsicum, sesame
0.3 part.Spice in seasoning is two or three in capsicum, black pepper, cumin, five-spice powder, chopped chilli.The flesh of fish choosing
From fresh-water fishes carp, grass carp, crucian, mandarin fish, fish is one or more in hairtail, yellow croaker, Spanish mackerel, Ba Shayu.
The production method of above-mentioned a kind of flesh of fish class tinplate can, which is characterized in that include the following steps：
（One）The procedure of processing of major ingredient：
（1）Pretreatment of raw material：The flesh of fish block that the defrosting of flesh of fish raw material is cut into 2-3cm is spare, and fresh egg white, which thaws to fluidised form, to be put
Enter spare in fresh-keeping refrigerator；Soybean separation protein white powder is cut with salad oil to be mixed moist state to be put into fresh-keeping refrigerator-freezer spare；
（2）Each raw material is weighed by weight；
（3）It cuts and mixes step：First pour into flesh of fish block, 500~1000r/min, which cuts 50S~60S and cuts, to be mixed to fine particle shape, and food is added
Salt is cut with 3000~3200r/min of phosphate to sticky, about 1.5min~3min；Tapioca, white granulated sugar, monosodium glutamate 1750 is added
~2000r/min cuts 50S~1.5min to fillings is sticky, fine and smooth, color is shinny, be added soybean separation protein white powder 3000~
3200r/min is cut to sticky, finally plus 1750~2000r/min of egg white to cut 50S~1.5min exquisitenesses sticky；It is eventually adding
Ready seasoning, 300~500r/min rotating speeds, time 30S~50S are uniformly mixed；
（Two）Wherein, the procedure of processing of seasoning：
（1）Pretreatment of raw material：Sesame, capsicum are cleaned up using tap water rear drained spare, powdery spice is ground
Grinds, it is spare；Graininess spice is cleaned up using tap water rear drained spare；
（2）Each raw material is weighed by weight；
（3）Flavoring for mixture step：First weigh oily material, pour into after graininess spice stirs evenly be eventually adding it is powdered
Spice stirs evenly, and stands 10 minutes and is sufficiently mixed uniformly；
（Three）A kind of flesh of fish class tinplate can moulding process：
It fills in the can to cleaning and sterilizing, seasoned flesh of fish shape fillings according to grammes per square metre by vacuum filling machine
Demand selects suitable can pot, uses vacuum seamer to carry out product sealing after filling, then uses high temperature and pressure
Process for sterilizing carries out the sterilization of product, shortening, and end article reaches commercially aseptic state；
（Four）Packaging, product is quickly cooled down after sterilization, cleaning tank body surface blot, wipes surface moisture, and the spray printing date of manufacture opens
Labelling, it is to be stored under normal temperature state to require vanning storage, product storing mode according to vanning.
The equipment used in the present invention is the commonly used equipment of this field, and details are not described herein.
The foregoing is merely the schematical specific implementation modes of the present invention, are not limited to the scope of the present invention.It is any
Those skilled in the art, made equivalent variations and modification under the premise of not departing from design and the principle of the present invention,
The scope of protection of the invention should be belonged to.
Claims (7)
1. a kind of flesh of fish class tinplate tin product, which is characterized in that the seasoning including 100~120 parts of major ingredients and 3~5 parts
Material；
The major ingredient includes that the raw material of following parts by weight is made：55~65 parts of flesh of fish raw material, 15~20 parts of fresh egg white, soybean
2~5 parts of separated protein powder, 3~5 parts of tapioca, 0.1~0.3 part of phosphate, 2~4 parts of salt, 3~5 parts of white granulated sugar, monosodium glutamate
0.1~1 part, 0.1~1 part of spice, 2~4 parts of salad oil；
The seasoning includes that the raw material of following parts by weight is made：0.5~1 part of spice, 1~2 part of salad oil, capsicum 1~2
Part, 0.3~1 part of sesame.
2. a kind of flesh of fish class tinplate can according to claim 1, which is characterized in that the major ingredient is by following parts by weight
Raw material be made：60 parts of flesh of fish raw material, 15 parts of fresh egg white, 3 parts of soybean separation protein white powder, 3 parts of tapioca, phosphate
0.25 part, 3 parts of salt, 5 parts of white granulated sugar, 0.5 part of monosodium glutamate, 0.3 part of spice, 3 parts of salad oil.
3. a kind of flesh of fish class tinplate can according to claim 1, which is characterized in that the seasoning is by following weight
The raw material of part is made：0.5 part of spice, 2 parts of salad oil, 2 parts of capsicum, 0.3 part of sesame.
4. a kind of flesh of fish class tinplate can according to claim 1-3 any one, which is characterized in that the seasoning
In spice be capsicum, black pepper, cumin, five-spice powder, two or three in chopped chilli.
5. the flesh of fish is fresh-water fishes carp, grass carp, crucian, mandarin fish, fish is one in hairtail, yellow croaker, Spanish mackerel, Ba Shayu
Kind is a variety of.
6. a kind of flesh of fish class tinplate can according to claim 1, which is characterized in that the major ingredient is 110 parts, seasoning
Material is 4 parts.
7. a kind of production method of flesh of fish class tinplate can according to claim 1, which is characterized in that including following step
Suddenly：
（One）The procedure of processing of major ingredient：
（1）Pretreatment of raw material：The flesh of fish block that the defrosting of flesh of fish raw material is cut into 2-3cm is spare, and fresh egg white, which thaws to fluidised form, to be put
Enter spare in fresh-keeping refrigerator；Soybean separation protein white powder is cut with salad oil to be mixed moist state to be put into fresh-keeping refrigerator-freezer spare；
（2）Each raw material is weighed by weight；
（3）It cuts and mixes step：First pour into flesh of fish block, 500~1000r/min, which cuts 50S~60S and cuts, to be mixed to fine particle shape, and food is added
Salt is cut with 3000~3200r/min of phosphate to sticky, about 1.5min~3min；Tapioca, white granulated sugar, monosodium glutamate 1750 is added
~2000r/min cuts 50S~1.5min to fillings is sticky, fine and smooth, color is shinny, be added soybean separation protein white powder 3000~
3200r/min is cut to sticky, finally plus 1750~2000r/min of egg white to cut 50S~1.5min exquisitenesses sticky；It is eventually adding
Ready seasoning, 300~500r/min rotating speeds, time 30S~50S are uniformly mixed；
（Two）Wherein, the procedure of processing of seasoning：
（1）Pretreatment of raw material：Sesame, capsicum are cleaned up using tap water rear drained spare, powdery spice is ground
Grinds, it is spare；Graininess spice is cleaned up using tap water rear drained spare；
（2）Each raw material is weighed by weight；
（3）Flavoring for mixture step：First weigh oily material, pour into after graininess spice stirs evenly be eventually adding it is powdered
Spice stirs evenly, and stands 10 minutes and is sufficiently mixed uniformly；
（Three）A kind of flesh of fish class tinplate can moulding process：
It fills in the can to cleaning and sterilizing, seasoned flesh of fish shape fillings according to grammes per square metre by vacuum filling machine
Demand selects suitable can pot, uses vacuum seamer to carry out product sealing after filling, then uses high temperature and pressure
Process for sterilizing carries out the sterilization of product, shortening, and end article reaches commercially aseptic state；
（Four）Packaging, product is quickly cooled down after sterilization, cleaning tank body surface blot, wipes surface moisture, and the spray printing date of manufacture opens
Labelling, it is to be stored under normal temperature state to require vanning storage, product storing mode according to vanning.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810501297.8A CN108719852A (en) | 2018-05-23 | 2018-05-23 | A kind of flesh of fish class tinplate tin product and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810501297.8A CN108719852A (en) | 2018-05-23 | 2018-05-23 | A kind of flesh of fish class tinplate tin product and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN108719852A true CN108719852A (en) | 2018-11-02 |
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Citations (6)
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|---|---|---|---|---|
| CN101313761A (en) * | 2008-07-25 | 2008-12-03 | 林明 | Secondary liquid heat fuming preparation method for fresh water fish |
| CN105123888A (en) * | 2015-10-22 | 2015-12-09 | 四川省汇泉罐头食品有限公司 | Canned fish and making method thereof |
| CN106343408A (en) * | 2016-08-30 | 2017-01-25 | 岭南师范学院 | Tomato flavor red snapper soft can and a preparing method thereof |
| CN106579072A (en) * | 2016-12-23 | 2017-04-26 | 宁波今日食品有限公司 | Preparation method of canned pacific saury |
| CN106942646A (en) * | 2017-04-17 | 2017-07-14 | 集美大学 | A kind of canned fish processing method for keeping the flesh of fish complete |
| CN107439908A (en) * | 2017-09-08 | 2017-12-08 | 徐州汇尔康食品有限公司 | A kind of preparation method of crucian cans |
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2018
- 2018-05-23 CN CN201810501297.8A patent/CN108719852A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101313761A (en) * | 2008-07-25 | 2008-12-03 | 林明 | Secondary liquid heat fuming preparation method for fresh water fish |
| CN105123888A (en) * | 2015-10-22 | 2015-12-09 | 四川省汇泉罐头食品有限公司 | Canned fish and making method thereof |
| CN106343408A (en) * | 2016-08-30 | 2017-01-25 | 岭南师范学院 | Tomato flavor red snapper soft can and a preparing method thereof |
| CN106579072A (en) * | 2016-12-23 | 2017-04-26 | 宁波今日食品有限公司 | Preparation method of canned pacific saury |
| CN106942646A (en) * | 2017-04-17 | 2017-07-14 | 集美大学 | A kind of canned fish processing method for keeping the flesh of fish complete |
| CN107439908A (en) * | 2017-09-08 | 2017-12-08 | 徐州汇尔康食品有限公司 | A kind of preparation method of crucian cans |
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