CN112273601A - Preservative-free salted mackerel can and processing technology thereof - Google Patents
Preservative-free salted mackerel can and processing technology thereof Download PDFInfo
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- CN112273601A CN112273601A CN202011168715.XA CN202011168715A CN112273601A CN 112273601 A CN112273601 A CN 112273601A CN 202011168715 A CN202011168715 A CN 202011168715A CN 112273601 A CN112273601 A CN 112273601A
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- 241000269821 Scombridae Species 0.000 title claims abstract description 70
- 235000020640 mackerel Nutrition 0.000 title claims abstract description 70
- 238000005516 engineering process Methods 0.000 title claims abstract description 17
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 53
- 238000010411 cooking Methods 0.000 claims abstract description 33
- 239000000049 pigment Substances 0.000 claims abstract description 29
- 239000012267 brine Substances 0.000 claims abstract description 25
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 25
- 241000234314 Zingiber Species 0.000 claims abstract description 24
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 24
- 235000008397 ginger Nutrition 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 24
- 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 22
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 22
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 22
- 230000008569 process Effects 0.000 claims abstract description 18
- 235000000346 sugar Nutrition 0.000 claims abstract description 16
- 239000003755 preservative agent Substances 0.000 claims abstract description 12
- 230000002335 preservative effect Effects 0.000 claims abstract description 11
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 6
- 244000269722 Thea sinensis Species 0.000 claims abstract 6
- 241000251468 Actinopterygii Species 0.000 claims description 102
- 235000019688 fish Nutrition 0.000 claims description 102
- 230000001954 sterilising effect Effects 0.000 claims description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 33
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 32
- 239000011780 sodium chloride Substances 0.000 claims description 32
- 238000004659 sterilization and disinfection Methods 0.000 claims description 30
- 238000005554 pickling Methods 0.000 claims description 23
- 238000010025 steaming Methods 0.000 claims description 18
- 238000009938 salting Methods 0.000 claims description 16
- 238000005406 washing Methods 0.000 claims description 16
- 238000005520 cutting process Methods 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 10
- 239000003205 fragrance Substances 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 240000001592 Amaranthus caudatus Species 0.000 claims description 5
- 235000009328 Amaranthus caudatus Nutrition 0.000 claims description 5
- 210000001015 abdomen Anatomy 0.000 claims description 5
- 235000012735 amaranth Nutrition 0.000 claims description 5
- 239000004178 amaranth Substances 0.000 claims description 5
- 210000000988 bone and bone Anatomy 0.000 claims description 5
- 235000012730 carminic acid Nutrition 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000000498 cooling water Substances 0.000 claims description 5
- 238000001514 detection method Methods 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
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- 210000001835 viscera Anatomy 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 238000011010 flushing procedure Methods 0.000 claims description 2
- 238000005536 corrosion prevention Methods 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract 2
- 241001122767 Theaceae Species 0.000 description 21
- 230000009471 action Effects 0.000 description 3
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- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
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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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- 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
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
-
- 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
Abstract
The invention discloses a preservative-free salted mackerel can and a processing technology thereof, and the formula comprises: mackerel, tea juice, cooking wine, monosodium glutamate, white granulated sugar, edible pigment and ginger juice, wherein the components in parts by weight are as follows: 200 portions of mackerel, 5 to 10 portions of tea juice, 1.5 to 3 portions of cooking wine, 1 to 2 portions of monosodium glutamate, 2 to 5 portions of sugar, 0.005 to 0.008 portion of edible pigment and 2.5 to 4.5 portions of ginger juice, the invention has simple process and convenient manufacture, no preservative is added in the formula and the manufacture process, and brine is adopted for corrosion prevention, thereby not only prolonging the shelf life of the can, but also improving the edible safety of the can.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preservative-free salted mackerel can and a processing technology thereof.
Background
The food package is called can, and can be canned beverage, including canned soda water, coffee, fruit juice, frozen milk tea, beer, etc. Can also be canned food, including luncheon meat. The can opening part is still provided with a can opener or can-opening imitation technology, and most of the can opening methods are can-opening type at present.
The salted mackerel can is prepared by processing and canning mackerel into a food can, the canned product generally has the characteristics of long storage time and instant eating after uncovering, but in order to prolong the shelf life of the can, a preservative is added, excessive ingestion of the preservative can cause harm to human health, and after the salted mackerel can is finished, saline needs to be added for packaging, the saline itself has no color, fish blocks can be whitened after long-time soaking, the appetite is influenced, the salted mackerel can has a light taste, no thick sauce covers the fishy smell of the fish, the bad treatment can have heavy fishy smell, and the quality of the mackerel can is greatly influenced.
Disclosure of Invention
The invention aims to provide a salted mackerel can without preservatives and a processing technology thereof, so as to solve the problems in the background technology.
In order to solve the technical problems, the invention provides the following technical scheme: a preservative-free salted mackerel can comprises the following components: mackerel, tea juice, cooking wine, monosodium glutamate, white granulated sugar, edible pigment and ginger juice, wherein the components in parts by weight are as follows: 200 portions of mackerel 300, 5 to 10 portions of tea juice, 1.5 to 3 portions of cooking wine, 1 to 2 portions of monosodium glutamate, 2 to 5 portions of sugar, 0.005 to 0.008 portion of edible pigment and 2.5 to 4.5 portions of ginger juice.
A processing technology of a preservative-free canned salted mackerel comprises the following steps of, step one, selecting raw materials; step two, cleaning and cutting the blocks; step three, salting the fish blocks; step four, washing the fish blocks; step five, infusing and flavoring; step six, weighing and filling; step seven, cooking and dehydrating; step eight, injecting saline water; step nine, exhausting and sealing; step ten, sterilizing and cooling; step eleven, checking and warehousing;
in the first step, 200-300 parts of mackerel, 5-10 parts of tea juice, 1.5-3 parts of cooking wine, 1-2 parts of monosodium glutamate, 2-5 parts of sugar, 0.005-0.008 parts of edible pigment and 2.5-4.5 parts of ginger juice are weighed according to the parts by weight of the components;
in the second step, removing scales, fins, heads, internal organs and black films on the abdomen of 200-300 parts of the mackerel weighed in the first step, washing the mackerel clean, and then cutting the mackerel into fish blocks of 3-4cm by a knife;
in the third step, the fish blocks in the second step are completely immersed in the saline water, the ratio of the saline water to the fish blocks is 1:1, the fish blocks are salted for a period of time, and the fish blocks are turned over once every 3-5min in the salting process;
wherein in the fourth step, the fish blocks salted in the third step are fished out and put into a basin to be washed under a faucet for one time;
in the fifth step, the fish blocks washed in the fourth step are drained and then placed into a pickling jar, 5-10 parts of tea juice, 1.5-3 parts of cooking wine, 1-2 parts of monosodium glutamate and 2-5 parts of sugar are sequentially added into the pickling jar, the fish blocks and the ingredients are mixed and stirred uniformly, the fish blocks are pickled for a period of time, and the fish blocks are turned over once every 1-3min in the pickling process;
in the sixth step, the fish blocks processed in the fifth step are weighed by an electronic scale and then put into a can, and then a proper amount of 1 DEG Be brine is added until the fish blocks are immersed;
putting the weighed and subpackaged cans in the step six into a steam box, steaming the cans in a high-temperature steam box for 5min, spraying 2.5-4.5 parts of ginger juice onto the fish blocks, steaming the fish blocks for 10-19min until the fish blocks are basically steamed, the bones and the meat are separated, and the fragrance is given off, and pouring out the residual juice in the cans after the steaming is finished;
taking a proper amount of 2-4 DEG Be saline water, then putting 0.005-0.008 parts of edible pigment into the 2-4 DEG Be saline water to be uniformly mixed, and then injecting the uniformly mixed saline water into the steamed and dehydrated can in the seventh step until the 2-4 DEG Be saline water submerges the fish blocks;
in the ninth step, the cans filled with the brine in the eighth step are placed in a high-speed vacuum can sealing machine for exhausting and vacuum packaging;
placing the cans which are hermetically sealed and discharged in the ninth step into a horizontal sterilization pot, sterilizing at high temperature for a period of time, and introducing cooling water to cool the cans to 40 ℃ in time after the sterilization is finished;
and step eleven, sampling and detecting whether the cans sterilized and cooled in the step eleven are damaged or air-leaked, and boxing and transporting the cans to a warehouse for storage after detection.
According to the technical scheme, the edible pigment is one or a mixture of carmine and amaranth.
According to the technical scheme, in the third step, the density of the brine is 16-18 degrees Be, and the salting time is 12-22 min.
According to the technical scheme, in the fourth step, the time for flushing the fish blocks under the water faucet is 5-10 s.
According to the technical scheme, in the fifth step, the brewing time is 60-120 min.
According to the technical scheme, in the seventh step, the temperature of the high-temperature steam box is 98-100 ℃, and the cooking time is 15-24 min.
According to the technical scheme, in the ninth step, the sterilization mode is high-pressure steam sterilization, the constant-temperature sterilization temperature is 118, the temperature rise time is 5min, the constant-temperature sterilization time is 60min, and the temperature reduction time is 5 min.
Compared with the prior art, the invention has the following beneficial effects:
1. the invention has simple process and convenient preparation, and the formula and the preparation process do not add any preservative but adopt saline water for corrosion prevention, thereby not only prolonging the shelf life of the can, but also improving the edible safety of the can.
2. According to the method, the fish blocks are soaked by the cooking wine and the ginger juice is added during cooking, so that the fishy smell of the mackerel is removed, the edible mouthfeel is improved, and meanwhile, the tea leaf juice is added during soaking, so that the tea fragrance of the salted canned mackerel is increased.
3. The soup of the canned salted mackerel is colored by adding the edible pigment in the formula, so that the appearance of the canned salted mackerel can is improved.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, the present invention provides a technical solution:
example 1:
a preservative-free salted mackerel can comprises the following components: mackerel, tea juice, cooking wine, monosodium glutamate, white granulated sugar, edible pigment and ginger juice, wherein the components in parts by weight are as follows: 200 portions of mackerel 300, 5 to 10 portions of tea juice, 1.5 to 3 portions of cooking wine, 1 to 2 portions of monosodium glutamate, 2 to 5 portions of sugar, 0.005 to 0.008 portion of edible pigment and 2.5 to 4.5 portions of ginger juice.
A processing technology of a preservative-free canned salted mackerel comprises the following steps of, step one, selecting raw materials; step two, cleaning and cutting the blocks; step three, salting the fish blocks; step four, washing the fish blocks; step five, infusing and flavoring; step six, weighing and filling; step seven, cooking and dehydrating; step eight, injecting saline water; step nine, exhausting and sealing; step ten, sterilizing and cooling; step eleven, checking and warehousing;
in the first step, 300 parts of mackerel, 10 parts of tea juice, 3 parts of cooking wine, 2 parts of monosodium glutamate, 5 parts of sugar, 0.008 part of edible pigment and 4.5 parts of ginger juice are respectively weighed according to the parts by weight of the components, wherein the edible pigment is one or a mixture of carmine and amaranth;
in the second step, removing scales, fins, heads, internal organs and black films on the abdomen of 300 parts of the mackerel weighed in the first step, washing the mackerel clean, and then cutting the mackerel into fish blocks of 3-4cm by using a knife;
in the third step, the fish blocks in the second step are completely immersed in the brine with the ratio of the brine to the fish blocks being 1:1, the fish blocks are salted for a period of time, the fish blocks are turned over once every 3-5min in the salting process, the density of the brine is 16-18 degrees Be, and the salting time is 12-22 min;
in the fourth step, fishing out the fish blocks salted in the third step, putting the fish blocks into a basin, and washing the fish blocks under a faucet for one time, wherein the time for washing the fish blocks under the faucet is 5-10 s;
in the fifth step, the fish blocks washed in the fourth step are drained and then placed into a pickling jar, then 10 parts of tea juice, 3 parts of cooking wine, 2 parts of monosodium glutamate and 5 parts of sugar are sequentially added into the pickling jar, the fish blocks and the ingredients are mixed and stirred uniformly, the pickling is carried out for a period of time, the fish blocks are turned over once every 1-3min in the pickling process, and the pickling time is 60-120 min;
in the sixth step, the fish blocks processed in the fifth step are weighed by an electronic scale and then put into a can, and then a proper amount of 1 DEG Be brine is added until the fish blocks are immersed;
putting the weighed and subpackaged cans in the step six into a steam box, steaming the cans in a high-temperature steam box for 5min, then spraying 4.5 parts of ginger juice onto the fish blocks, steaming the fish blocks for 10-19min until the fish blocks are basically steamed, bone and meat are separated, and fragrance is given out, pouring out residual juice in the cans after the steaming is finished, wherein the temperature of the high-temperature steam box is 98-100 ℃, and the steaming time is 15-24 min;
in the eighth step, a proper amount of 2-4 DEG Be saline water is taken, then 0.008 part of edible pigment is put into the 2-4 DEG Be saline water to be uniformly mixed, and then the uniformly mixed saline water is injected into the steamed and dehydrated can in the seventh step until the 2-4 DEG Be saline water submerges the fish blocks;
in the ninth step, the cans filled with the brine in the eighth step are placed in a high-speed vacuum can sealing machine for exhausting and vacuum packaging;
placing the cans which are hermetically sealed and discharged in the ninth step into a horizontal sterilization pot, sterilizing at high temperature for a period of time, introducing cooling water to cool the cans to 40 ℃ in time after the sterilization is finished, wherein the sterilization mode is high-pressure steam sterilization, the constant-temperature sterilization temperature is 118 ℃, the temperature rise time is 5min, the constant-temperature sterilization time is 60min, and the temperature reduction time is 5 min;
and step eleven, sampling and detecting whether the cans sterilized and cooled in the step eleven are damaged or air-leaked, and boxing and transporting the cans to a warehouse for storage after detection.
Example 2:
a preservative-free salted mackerel can comprises the following components: mackerel, tea juice, cooking wine, monosodium glutamate, white granulated sugar, edible pigment and ginger juice, wherein the components in parts by weight are as follows: 200 portions of mackerel 300, 5 to 10 portions of tea juice, 1.5 to 3 portions of cooking wine, 1 to 2 portions of monosodium glutamate, 2 to 5 portions of sugar, 0.005 to 0.008 portion of edible pigment and 2.5 to 4.5 portions of ginger juice.
A processing technology of a preservative-free canned salted mackerel comprises the following steps of, step one, selecting raw materials; step two, cleaning and cutting the blocks; step three, salting the fish blocks; step four, washing the fish blocks; step five, infusing and flavoring; step six, weighing and filling; step seven, cooking and dehydrating; step eight, injecting saline water; step nine, exhausting and sealing; step ten, sterilizing and cooling; step eleven, checking and warehousing;
in the first step, 200 parts of mackerel, 5 parts of tea juice, 1.5 parts of cooking wine, 1 part of monosodium glutamate, 2 parts of sugar, 0.005 part of edible pigment and 2.5 parts of ginger juice are weighed according to the parts by weight of the components, wherein the edible pigment is one or a mixture of carmine and amaranth;
in the second step, removing scales, fins, heads, internal organs and black films on the abdomen of 200 parts of the mackerel weighed in the first step, washing the mackerel clean, and then cutting the mackerel into fish blocks of 3-4cm by using a knife;
in the third step, the fish blocks in the second step are completely immersed in the brine with the ratio of the brine to the fish blocks being 1:1, the fish blocks are salted for a period of time, the fish blocks are turned over once every 3-5min in the salting process, the density of the brine is 16-18 degrees Be, and the salting time is 12-22 min;
in the fourth step, fishing out the fish blocks salted in the third step, putting the fish blocks into a basin, and washing the fish blocks under a faucet for one time, wherein the time for washing the fish blocks under the faucet is 5-10 s;
in the fifth step, the fish blocks washed in the fourth step are drained and then placed into a pickling jar, 5 parts of tea juice, 1.5 parts of cooking wine, 1 part of monosodium glutamate and 2 parts of sugar are sequentially added into the pickling jar, the fish blocks and the ingredients are mixed and stirred uniformly, the pickling time is one end, the fish blocks are turned over once every 1-3min in the pickling process, and the pickling time is 60-120 min;
in the sixth step, the fish blocks processed in the fifth step are weighed by an electronic scale and then put into a can, and then a proper amount of 1 DEG Be brine is added until the fish blocks are immersed;
putting the weighed and subpackaged cans in the step six into a steam box, steaming the cans in a high-temperature steam box for 5min, then spraying 2.5 parts of ginger juice onto the fish blocks, steaming the fish blocks for 10-19min until the fish blocks are basically steamed, bone and meat are separated, and fragrance is given out, pouring out residual juice in the cans after the steaming is finished, wherein the temperature of the high-temperature steam box is 98-100 ℃, and the steaming time is 15-24 min;
in the eighth step, a proper amount of 2-4 DEG Be saline water is taken, then 0.005 part of edible pigment is put into the 2-4 DEG Be saline water to be uniformly mixed, and then the uniformly mixed saline water is injected into the steamed and dehydrated can in the seventh step until the 2-4 DEG Be saline water submerges the fish blocks;
in the ninth step, the cans filled with the brine in the eighth step are placed in a high-speed vacuum can sealing machine for exhausting and vacuum packaging;
placing the cans which are hermetically sealed and discharged in the ninth step into a horizontal sterilization pot, sterilizing at high temperature for a period of time, introducing cooling water to cool the cans to 40 ℃ in time after the sterilization is finished, wherein the sterilization mode is high-pressure steam sterilization, the constant-temperature sterilization temperature is 118 ℃, the temperature rise time is 5min, the constant-temperature sterilization time is 60min, and the temperature reduction time is 5 min;
and step eleven, sampling and detecting whether the cans sterilized and cooled in the step eleven are damaged or air-leaked, and boxing and transporting the cans to a warehouse for storage after detection.
Example 3:
a preservative-free salted mackerel can comprises the following components: mackerel, tea juice, cooking wine, monosodium glutamate, white granulated sugar, edible pigment and ginger juice, wherein the components in parts by weight are as follows: 200 portions of mackerel 300, 5 to 10 portions of tea juice, 1.5 to 3 portions of cooking wine, 1 to 2 portions of monosodium glutamate, 2 to 5 portions of sugar, 0.005 to 0.008 portion of edible pigment and 2.5 to 4.5 portions of ginger juice.
A processing technology of a preservative-free canned salted mackerel comprises the following steps of, step one, selecting raw materials; step two, cleaning and cutting the blocks; step three, salting the fish blocks; step four, washing the fish blocks; step five, infusing and flavoring; step six, weighing and filling; step seven, cooking and dehydrating; step eight, injecting saline water; step nine, exhausting and sealing; step ten, sterilizing and cooling; step eleven, checking and warehousing;
in the first step, 250 parts of mackerel, 7.5 parts of tea juice, 2 parts of cooking wine, 1.5 parts of monosodium glutamate, 2.5 parts of sugar, 0.007 parts of edible pigment and 3 parts of ginger juice are weighed according to the parts by weight of the components, wherein the edible pigment is one or a mixture of carmine and amaranth;
in the second step, removing scales, fins, heads, internal organs and black films on the abdomen of the 250 parts of the mackerel weighed in the first step, washing the mackerel clean, and then cutting the mackerel into fish blocks of 3-4cm by using a knife;
in the third step, the fish blocks in the second step are completely immersed in the brine with the ratio of the brine to the fish blocks being 1:1, the fish blocks are salted for a period of time, the fish blocks are turned over once every 3-5min in the salting process, the density of the brine is 16-18 degrees Be, and the salting time is 12-22 min;
in the fourth step, fishing out the fish blocks salted in the third step, putting the fish blocks into a basin, and washing the fish blocks under a faucet for one time, wherein the time for washing the fish blocks under the faucet is 5-10 s;
in the fifth step, the fish blocks washed in the fourth step are drained and then placed into a pickling jar, 7.5 parts of tea juice, 2 parts of cooking wine, 1.5 parts of monosodium glutamate and 2.5 parts of sugar are sequentially added into the pickling jar, the fish blocks and the ingredients are mixed and stirred uniformly, the fish blocks are pickled for a period of time, the fish blocks are turned over once every 1-3min in the pickling process, and the pickling time is 60-120 min;
in the sixth step, the fish blocks processed in the fifth step are weighed by an electronic scale and then put into a can, and then a proper amount of 1 DEG Be brine is added until the fish blocks are immersed;
putting the weighed and subpackaged cans in the step six into a steam box, steaming the cans in a high-temperature steam box for 5min, then spraying 3 parts of ginger juice onto the fish blocks, steaming the fish blocks for 10-19min until the fish blocks are basically steamed, bone and meat are separated, and fragrance is given out, pouring out residual juice in the cans after the steaming is finished, wherein the temperature of the high-temperature steam box is 98-100 ℃, and the steaming time is 15-24 min;
in the eighth step, a proper amount of 2-4 DEG Be saline water is taken, then 0.007 parts of edible pigment is put into the 2-4 DEG Be saline water to be uniformly mixed, and then the uniformly mixed saline water is injected into the steamed and dehydrated can in the seventh step until the 2-4 DEG Be saline water submerges the fish blocks;
in the ninth step, the cans filled with the brine in the eighth step are placed in a high-speed vacuum can sealing machine for exhausting and vacuum packaging;
placing the cans which are hermetically sealed and discharged in the ninth step into a horizontal sterilization pot, sterilizing at high temperature for a period of time, introducing cooling water to cool the cans to 40 ℃ in time after the sterilization is finished, wherein the sterilization mode is high-pressure steam sterilization, the constant-temperature sterilization temperature is 118 ℃, the temperature rise time is 5min, the constant-temperature sterilization time is 60min, and the temperature reduction time is 5 min;
and step eleven, sampling and detecting whether the cans sterilized and cooled in the step eleven are damaged or air-leaked, and boxing and transporting the cans to a warehouse for storage after detection.
The results of comparing the salted mackerel cans obtained in the above examples after being opened and observed for eating are shown in the following table:
| example 1 | Example 2 | Example 3 | Comparative example | |
| Colour(s) | Red colour | Red colour | Red colour | Colorless and colorless |
| Fishy smell | Is free of | Is free of | Is free of | Is obvious |
Compared with the prior art, the invention has the following beneficial effects: the method comprises the steps of pickling after salting in the process of processing the mackerel, pickling the mackerel for one to two hours by seasoning and cooking wine, fully flavoring the mackerel, removing fishy smell of the mackerel, adding ginger juice in the process of cooking, further removing the fishy smell of the mackerel, adding tea juice in a pickling formula, removing grease, enhancing flavor, increasing tea smell of a brine mackerel can, adding edible pigment in the formula, coloring the brine mackerel can, improving the phase of selling the can, and in the aspect of corrosion prevention, performing corrosion prevention by using brine soaking, adding no preservative, causing no harm to human bodies and improving the edible safety.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (8)
1. A preservative-free salted mackerel can comprises the following components: mackerel, tea juice, cooking wine, monosodium glutamate, white granulated sugar, edible pigment and ginger juice, and is characterized in that: the weight parts of the components are respectively as follows: 200 portions of mackerel 300, 5 to 10 portions of tea juice, 1.5 to 3 portions of cooking wine, 1 to 2 portions of monosodium glutamate, 2 to 5 portions of sugar, 0.005 to 0.008 portion of edible pigment and 2.5 to 4.5 portions of ginger juice.
2. A processing technology of a preservative-free canned salted mackerel comprises the following steps of, step one, selecting raw materials; step two, cleaning and cutting the blocks; step three, salting the fish blocks; step four, washing the fish blocks; step five, infusing and flavoring; step six, weighing and filling; step seven, cooking and dehydrating; step eight, injecting saline water; step nine, exhausting and sealing; step ten, sterilizing and cooling; step eleven, checking and warehousing; the method is characterized in that:
in the first step, 200-300 parts of mackerel, 5-10 parts of tea juice, 1.5-3 parts of cooking wine, 1-2 parts of monosodium glutamate, 2-5 parts of sugar, 0.005-0.008 parts of edible pigment and 2.5-4.5 parts of ginger juice are weighed according to the parts by weight of the components;
in the second step, removing scales, fins, heads, internal organs and black films on the abdomen of 200-300 parts of the mackerel weighed in the first step, washing the mackerel clean, and then cutting the mackerel into fish blocks of 3-4cm by a knife;
in the third step, the fish blocks in the second step are completely immersed in the saline water, the ratio of the saline water to the fish blocks is 1:1, the fish blocks are salted for a period of time, and the fish blocks are turned over once every 3-5min in the salting process;
wherein in the fourth step, the fish blocks salted in the third step are fished out and put into a basin to be washed under a faucet for one time;
in the fifth step, the fish blocks washed in the fourth step are drained and then placed into a pickling jar, 5-10 parts of tea juice, 1.5-3 parts of cooking wine, 1-2 parts of monosodium glutamate and 2-5 parts of sugar are sequentially added into the pickling jar, the fish blocks and the ingredients are mixed and stirred uniformly, the fish blocks are pickled for a period of time, and the fish blocks are turned over once every 1-3min in the pickling process;
in the sixth step, the fish blocks processed in the fifth step are weighed by an electronic scale and then put into a can, and then a proper amount of 1 DEG Be brine is added until the fish blocks are immersed;
putting the weighed and subpackaged cans in the step six into a steam box, steaming the cans in a high-temperature steam box for 5min, spraying 2.5-4.5 parts of ginger juice onto the fish blocks, steaming the fish blocks for 10-19min until the fish blocks are basically steamed, the bones and the meat are separated, and the fragrance is given off, and pouring out the residual juice in the cans after the steaming is finished;
taking a proper amount of 2-4 DEG Be saline water, then putting 0.005-0.008 parts of edible pigment into the 2-4 DEG Be saline water to be uniformly mixed, and then injecting the uniformly mixed saline water into the steamed and dehydrated can in the seventh step until the 2-4 DEG Be saline water submerges the fish blocks;
in the ninth step, the cans filled with the brine in the eighth step are placed in a high-speed vacuum can sealing machine for exhausting and vacuum packaging;
placing the cans which are hermetically sealed and discharged in the ninth step into a horizontal sterilization pot, sterilizing at high temperature for a period of time, and introducing cooling water to cool the cans to 40 ℃ in time after the sterilization is finished;
and step eleven, sampling and detecting whether the cans sterilized and cooled in the step eleven are damaged or air-leaked, and boxing and transporting the cans to a warehouse for storage after detection.
3. The formula of the canned salted mackerel without preservative in claim 1, is characterized in that: the edible pigment is one or mixture of carmine and amaranth.
4. The processing technology of the canned salted mackerel without preservative in claim 2 is characterized in that: in the third step, the density of the brine is 16-18 DEG Be, and the salting time is 12-22 min.
5. The processing technology of the canned salted mackerel without preservative in claim 2 is characterized in that: in the fourth step, the time for flushing the fish blocks under the water faucet is 5-10 s.
6. The processing technology of the canned salted mackerel without preservative in claim 2 is characterized in that: in the fifth step, the brewing time is 60-120 min.
7. The processing technology of the canned salted mackerel without preservative in claim 2 is characterized in that: and in the seventh step, the temperature of the high-temperature steam box is 98-100 ℃, and the cooking time is 15-24 min.
8. The processing technology of the canned salted mackerel without preservative in claim 2 is characterized in that: in the ninth step, the sterilization mode is high-pressure steam sterilization, the constant-temperature sterilization temperature is 118 ℃, the temperature rise time is 5min, the constant-temperature sterilization time is 60min, and the temperature reduction time is 5 min.
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| CN114391639A (en) * | 2021-12-27 | 2022-04-26 | 河南职业技术学院 | Bighead carp hair tip instant soup and processing method thereof |
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| CN103054078A (en) * | 2012-08-09 | 2013-04-24 | 浙江省海洋开发研究院 | Processing technology of fermented soya bean anchovy |
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