CN112971058A - Processing method of canned fish - Google Patents
Processing method of canned fish Download PDFInfo
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- CN112971058A CN112971058A CN202110345395.9A CN202110345395A CN112971058A CN 112971058 A CN112971058 A CN 112971058A CN 202110345395 A CN202110345395 A CN 202110345395A CN 112971058 A CN112971058 A CN 112971058A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 215
- 238000003672 processing method Methods 0.000 title claims abstract description 15
- 238000002791 soaking Methods 0.000 claims abstract description 38
- 235000015067 sauces Nutrition 0.000 claims abstract description 26
- 235000013324 preserved food Nutrition 0.000 claims abstract description 25
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 22
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000004140 cleaning Methods 0.000 claims abstract description 16
- 238000005520 cutting process Methods 0.000 claims abstract description 15
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 11
- 239000007921 spray Substances 0.000 claims abstract description 11
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 10
- 239000011248 coating agent Substances 0.000 claims abstract description 9
- 238000000576 coating method Methods 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 9
- 238000007789 sealing Methods 0.000 claims abstract description 8
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 210000001835 viscera Anatomy 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 51
- 244000291564 Allium cepa Species 0.000 claims description 19
- 240000002234 Allium sativum Species 0.000 claims description 19
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 19
- 235000004611 garlic Nutrition 0.000 claims description 19
- 235000008397 ginger Nutrition 0.000 claims description 19
- 150000003839 salts Chemical class 0.000 claims description 10
- 241000238565 lobster Species 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- 240000006677 Vicia faba Species 0.000 claims description 4
- 235000010749 Vicia faba Nutrition 0.000 claims description 4
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims 3
- 238000000034 method Methods 0.000 abstract description 13
- 244000068988 Glycine max Species 0.000 abstract description 10
- 235000010469 Glycine max Nutrition 0.000 abstract description 10
- 238000012545 processing Methods 0.000 abstract description 5
- 238000011049 filling Methods 0.000 abstract description 3
- 210000003491 skin Anatomy 0.000 description 31
- 241000234314 Zingiber Species 0.000 description 16
- 230000000052 comparative effect Effects 0.000 description 13
- 235000013372 meat Nutrition 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- 230000018044 dehydration Effects 0.000 description 6
- 238000006297 dehydration reaction Methods 0.000 description 6
- 230000002708 enhancing effect Effects 0.000 description 4
- 238000010009 beating Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000009924 canning Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 230000001934 delay Effects 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000007602 hot air drying Methods 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 238000000926 separation method Methods 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
-
- 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
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
-
- 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
- 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 application relates to the technical field of can processing, and particularly discloses a processing method of canned fish. The method comprises the following steps: s1, removing fish scales, fish heads, fish tails and internal organs of the fish, cutting the fish in half and half to remove middle bones, placing the fish in a cleaning cylinder, stirring and cleaning with running water, and cutting a flower knife on the surface of one side of the fish skin after taking out; s2, putting the fish into the soaking solution for soaking and fishing out; s3, taking the fish out of the soaking solution, standing, and burning the surface of the fish skin by using a flame spray gun; s4, coating sauce on the surface of the fish, filling fermented soya beans into each flower knife on the surface of the fish, wrapping the sauce and the fish by using tinfoil, and baking for 2-4min at the temperature of 160-; s5, transferring the fish in the tinfoil to the canned food after sterilization, adding seasoning oil into the canned food, placing the canned food in a nitrogen environment, heating the canned food to the temperature of 100-120 ℃, and sealing the can cover to obtain the canned fish. The method can prepare the fish in the fish can with complete fish body and no fish falling off.
Description
Technical Field
The application relates to the technical field of can processing, in particular to a processing method of canned fish.
Background
The canned food is prepared by processing, blending, canning, sealing, sterilizing, cooling or aseptically packaging raw materials meeting the commercial aseptic requirement, and can be preserved at normal temperature for a long time. The existing can containers are mainly divided into three categories: metal cans, glass cans and composite packages.
Before canning, the aquatic product can is usually dehydrated by steaming, frying or hot air drying to maintain the shape, flavor and taste of the can and reach a certain solid content.
However, the existing general dehydration methods have certain defects: the steaming method is most widely applied, but the phenomena of fish skin and fish flesh falling and skin and flesh fracture at the fish tail part are difficult to avoid in the processing process of the fish body, so the appearance of the final product is poor, and the dehydration rate is difficult to reach more than 28%. The frying method has poor universality, is only suitable for cans with partial fish species and flavors, has quick dehydration, but needs oil as a dehydration medium, has easy burnt surface and easy distortion and deformation of fish bodies, and influences the appearance, flavor and nutrition of the final can product. The dehydration by the hot air drying method consumes time and energy, the fish meat and the fish skin are easy to crack, and the fish body is twisted. Due to the restriction of the dehydration method, the traditional can is usually produced in a block-cutting mode, and the whole fish body can with beautiful appearance is rare.
Disclosure of Invention
Aiming at the defects of the prior art, the application provides a processing method of canned fish
The application provides a processing method of canned fish, adopts the following technical scheme:
a processing method of canned fish comprises the following steps:
s1, removing fish scales, fish heads, fish tails and internal organs of the fish, cutting the fish in half to remove middle bones, placing the fish in a cleaning cylinder, stirring and cleaning the fish with running water for 1-2min, taking out the fish, and then cutting a flower knife on the surface of one side of the fish skin;
s2, soaking the fish in the 20-25 ℃ soaking solution for 10-15min, and then fishing out; the soaking solution comprises ginger juice, salt, scallion juice, garlic juice and the balance of water;
s3, taking the fish out of the soak solution, standing for 1-2min, and burning the surface of the fish skin for 1-1.5S by using a flame spray gun at the temperature of 300-350 ℃;
s4, coating sauce on the surface of the fish, stuffing 1-2 lobster sauce into each flower knife on the surface of the fish, wrapping the sauce and the fish with tinfoil, and baking at 160-180 deg.C for 2-4 min;
s5, transferring the fish in the tinfoil to the canned food after sterilization, adding seasoning oil into the canned food, placing the canned food in a nitrogen environment, heating the canned food to the temperature of 100-120 ℃, and sealing the can cover to obtain the canned fish.
By adopting the technical scheme, in S1, after the fish is processed and the parts which are not needed and can not be eaten are removed, the fish is placed in a cleaning cylinder, the fish is stirred and cleaned by using running water, the blood water and the impurities on the surface of the fish body are cleaned, and a flower knife is arranged on one side of the fish skin, so that the taste of sauce materials can enter the fish body in the later manufacturing process, and the fish can be flavored conveniently; in S2, the fish processed in S1 is soaked in a soaking solution for soaking, the ginger juice, the scallion juice and the garlic juice in the soaking solution can remove fishy smell of the fish and increase the flavor of the fish, the salt in the soaking solution is used for enhancing the flavor of the fish, and the ginger juice, the scallion juice and the garlic juice are used, so that the surface of the fish is free of solid ginger, scallion and garlic, and the attractiveness of the fish after being made is improved; in S3, taking the fish out of the soaking solution, standing to enable the soaking solution on the surface of the fish to be separated from the surface of the fish, and burning the surface of the fish skin by using a flame spray gun to enable the fish skin to be contracted, the fish meat is more compact, and the flavor is better; in S4, coating sauce on the surface of the fish, filling fermented soya beans into the flower knife, wrapping the whole with tinfoil, baking at high temperature, flavoring the fish with the sauce, placing the fermented soya beans into the flower knife, so that the flower knife can be unfolded, the fish meat in the flower knife is exposed, the fermented soya beans can also play a flavor enhancing role on the fish meat, and the temperature of the fish meat is raised more uniformly by wrapping the tinfoil; in S5, the fish baked in the tin foil is transferred to the can, seasoning oil is added into the can, the can is heated in a nitrogen environment, the fish is sterilized, the can is covered while hot, the pressure inside the can is lower due to heating, and the nitrogen inside the can greatly delays the deterioration time of the fish.
Preferably, in S1, when the cutter is used to cut the fish skin, the plurality of cutters are parallel to each other without cutting the fish skin.
Preferably, in S2, the soaking solution includes the following raw materials by weight:
3-5% of ginger juice;
6-10% of salt;
3-5% of scallion juice;
3-5% of garlic juice;
the balance of water.
Preferably, the ginger juice, the scallion juice and the garlic juice are obtained by squeezing.
Preferably, in S3, the flower knife on the surface of the fish skin is turned over and laid aside.
Preferably, in S1, the fish is one of fresh fish and frozen fish.
Preferably, in S4, the sauce is a soybean paste.
Preferably, in the S5, before use, the can is soaked in absolute ethyl alcohol for 10-15min, and after being taken out, the can is dried at the temperature of 150-200 ℃.
In summary, the present application has the following beneficial effects:
1. the method comprises the following steps: s1, removing fish scales, fish heads, fish tails and internal organs of the fish, cutting the fish in half to remove middle bones, placing the fish in a cleaning cylinder, stirring and cleaning the fish with running water for 1-2min, taking out the fish, and then cutting a flower knife on the surface of one side of the fish skin; s2, soaking the fish in the 20-25 ℃ soaking solution for 10-15min, and then fishing out; the soaking solution comprises ginger juice, salt, scallion juice, garlic juice and the balance of water; s3, taking the fish out of the soak solution, standing for 1-2min, and burning the surface of the fish skin for 1-1.5S by using a flame spray gun at the temperature of 300-350 ℃; s4, coating sauce on the surface of the fish, stuffing 1-2 lobster sauce into each flower knife on the surface of the fish, wrapping the sauce and the fish with tinfoil, and baking at 160-180 deg.C for 2-4 min; s5, transferring the fish in the tinfoil to the sterilized can, adding seasoning oil into the can, placing the can in a nitrogen environment, heating the can to the temperature of 100-120 ℃, and sealing the can cover to obtain the fish can; in S1, after the fish is processed and the unnecessary and inedible parts are removed, the fish is placed in a cleaning cylinder, the fish is stirred and cleaned by using running water, the blood water and the impurities on the surface of the fish body are cleaned, a flower knife is arranged on one side of the fish skin, so that the taste of the sauce enters the fish body in the later manufacturing process, and the fish is convenient to taste; in S2, the fish processed in S1 is soaked in a soaking solution for soaking, the ginger juice, the scallion juice and the garlic juice in the soaking solution can remove fishy smell of the fish and increase the flavor of the fish, the salt in the soaking solution is used for enhancing the flavor of the fish, and the ginger juice, the scallion juice and the garlic juice are used, so that the surface of the fish is free of solid ginger, scallion and garlic, and the attractiveness of the fish after being made is improved; in S3, taking the fish out of the soaking solution, standing to enable the soaking solution on the surface of the fish to be separated from the surface of the fish, and burning the surface of the fish skin by using a flame spray gun to enable the fish skin to be contracted, the fish meat is more compact, and the flavor is better; in S4, coating sauce on the surface of the fish, filling fermented soya beans into the flower knife, wrapping the whole with tinfoil, baking at high temperature, flavoring the fish with the sauce, placing the fermented soya beans into the flower knife, so that the flower knife can be unfolded, the fish meat in the flower knife is exposed, the fermented soya beans can also play a flavor enhancing role on the fish meat, and the temperature of the fish meat is raised more uniformly by wrapping the tinfoil; in S5, the fish baked in the tin foil is transferred to the can, seasoning oil is added into the can, the can is heated in a nitrogen environment, the fish is sterilized, the can is covered while hot, the pressure inside the can is lower due to heating, and the nitrogen inside the can greatly delays the deterioration time of the fish.
Detailed Description
The present application will be described in further detail below with reference to examples 1 to 3 and comparative examples 1 to 2.
Examples
Example 1
The method in this example 1 includes the following steps:
s1, removing scales, heads, tails and internal organs of 1Kg of fresh fish, cutting half to remove middle bones, placing the fish in a cleaning cylinder, stirring and cleaning with running water for 1min, taking out the fish, and then beating four parallel flower knives on one side surface of the fish skin without cutting the fish meat;
s2, soaking the fish in the 20 ℃ soaking solution for 15min, and then fishing out; the soaking solution comprises 3% of ginger juice, 6% of salt, 3% of scallion juice, 3% of garlic juice and the balance of water by weight; and the ginger juice, the scallion juice and the garlic juice are all obtained by squeezing;
s3, after the fish is taken out of the soaking solution again, turning over the flower knife on the surface of the fish skin, standing for 1min, and burning the surface of the fish skin for 1.5S by using a flame spray gun at 300 ℃;
s4, coating broad bean paste on the surface of the fish, stuffing 1 lobster sauce into each flower knife on the surface of the fish, wrapping the sauce and the fish with tinfoil, and baking at 160 deg.C for 2 min;
s5, transferring the fish in the tinfoil to the canned food after sterilization, adding seasoning oil into the canned food, placing the canned food in a nitrogen environment, heating the canned food to 120 ℃, and sealing the can cover to obtain the canned fish; before use, the can is soaked in anhydrous ethanol for 10min, taken out, and dried at 150 deg.C.
Example 2
The method in this embodiment 2 includes the following steps:
s1, removing scales, heads, tails and internal organs of 2Kg fresh fish, cutting half to remove middle bones, placing the fish in a cleaning cylinder, stirring and cleaning with running water for 2min, and beating five parallel flower knives on one side surface of the fish skin after taking out, wherein the flower knives do not cut the fish;
s2, soaking the fish in a soaking solution at 23 ℃ for 13min, and then fishing out; the soaking solution comprises 4% of ginger juice, 8% of salt, 4% of scallion juice, 4% of garlic juice and the balance of water by weight; and the ginger juice, the scallion juice and the garlic juice are all obtained by squeezing;
s3, after the fish is taken out of the soaking solution again, the flower knife on the surface of the fish skin is turned over and stands for 2min, and the surface of the fish skin is burned for 1.2S by using a flame spray gun at the temperature of 330 ℃;
s4, coating broad bean paste on the surface of the fish, stuffing 2 lobster sauce into each flower knife on the surface of the fish, wrapping the sauce and the fish with tinfoil, and baking at 170 deg.C for 3 min;
s5, transferring the fish in the tinfoil to the canned food after sterilization, adding seasoning oil into the canned food, placing the canned food in a nitrogen environment, heating the canned food to 100 ℃, and sealing the can cover to obtain the canned fish; before use, the can is soaked in anhydrous ethanol for 15min, taken out, and dried at 200 deg.C.
Example 3
The method in this embodiment 3 includes the following steps:
s1, unfreezing 3Kg of frozen fish, removing scales, heads, tails and internal organs of the frozen fish, cutting half way to remove middle bones, placing the fish in a cleaning cylinder, stirring and cleaning with running water for 2min, and beating five parallel flower knives on one side surface of the fish skin after taking out, wherein the fish is not cut through the flower knives;
s2, soaking the fish in the soaking solution at 25 ℃ for 10min, and then fishing out; the soaking liquid comprises 5% of ginger juice, 10% of salt, 5% of scallion juice, 5% of garlic juice and the balance of water by weight; and the ginger juice, the scallion juice and the garlic juice are all obtained by squeezing;
s3, after the fish is taken out of the soaking solution again, turning over the flower knife on the surface of the fish skin, standing for 2min, and burning the surface of the fish skin for 1S by using a flame spray gun at 350 ℃;
s4, coating broad bean paste on the surface of the fish, stuffing 2 lobster sauce into each flower knife on the surface of the fish, wrapping the sauce and the fish with tinfoil, and baking at 160 deg.C for 2 min;
s5, transferring the fish in the tinfoil to the canned food after sterilization, adding seasoning oil into the canned food, placing the canned food in a nitrogen environment, heating the canned food to 100 ℃, and sealing the can cover to obtain the canned fish; before use, the can is soaked in anhydrous ethanol for 15min, taken out, and dried at 200 deg.C.
Comparative example
Comparative example 1
Comparative example 1 is different from example 1 in that the surface of the fish skin is cauterized without using a flame spray gun at S3.
Comparative example 2
The present comparative example 2 is different from example 2 in that fermented soybeans are not stuffed in the flower knife at S4.
Performance test
Detection method
The cans prepared in examples 1 to 3 and comparative examples 1 to 2 were scored according to the sensory evaluation criteria shown in Table 1, and the scores thereof were shown in Table 2.
TABLE 1 sensory evaluation requirements Table
TABLE 2 sensory scores for examples 1-3 and comparative examples 1-2
| Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 | |
| Epidermis | 4 | 4 | 4 | 2 | 3 |
| Fish body | 5 | 5 | 5 | 3 | 3 |
| Color | 4 | 4 | 4 | 4 | 4 |
| Total score | 13 | 13 | 13 | 9 | 10 |
By combining the examples 1-3 and the table 2, it can be seen that when the method of the present application is used for processing fish, the skin of the obtained fish is relatively complete except the flower knife, the fish body is not twisted, the fish flesh is not dropped, and the color and luster are relatively bright.
In comparative example 1, the surface of the skin of the fish was burned without using a flame spray gun, and the skin of the processed fish was shriveled and broken, and the flesh of the fish was exposed to the environment, and the flesh of the fish was also peeled off, and separation occurred between the skin of the fish and the flesh of the fish.
In comparative example 2, it can be seen from the combination of examples 1 to 3 and comparative example 2 and table 2 that fermented soybeans were not stuffed in the flower knife to spread the fish meat at the flower knife, resulting in the skin of the prepared fish meat being broken.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (8)
1. A processing method of canned fish is characterized by comprising the following steps:
s1, removing fish scales, fish heads, fish tails and internal organs of the fish, cutting the fish in half to remove middle bones, placing the fish in a cleaning cylinder, stirring and cleaning the fish with running water for 1-2min, taking out the fish, and then cutting a flower knife on the surface of one side of the fish skin;
s2, soaking the fish in the 20-25 ℃ soaking solution for 10-15min, and then fishing out; the soaking solution comprises ginger juice, salt, scallion juice, garlic juice and the balance of water;
s3, taking the fish out of the soak solution, standing for 1-2min, and burning the surface of the fish skin for 1-1.5S by using a flame spray gun at the temperature of 300-350 ℃;
s4, coating sauce on the surface of the fish, stuffing 1-2 lobster sauce into each flower knife on the surface of the fish, wrapping the sauce and the fish with tinfoil, and baking at 160-180 deg.C for 2-4 min;
s5, transferring the fish in the tinfoil to the canned food after sterilization, adding seasoning oil into the canned food, placing the canned food in a nitrogen environment, heating the canned food to the temperature of 100-120 ℃, and sealing the can cover to obtain the canned fish.
2. The processing method of canned fish according to claim 1, characterized in that: in S1, when the cutter is used to cut the fish skin, the plurality of cutters are parallel to each other without cutting the fish skin.
3. The processing method of canned fish of claim 1, wherein in S2, the soaking solution comprises the following raw materials in parts by weight:
3-5% of ginger juice;
6-10% of salt;
3-5% of scallion juice;
3-5% of garlic juice;
the balance of water.
4. The processing method of canned fish according to claim 3, characterized in that: the ginger juice, the scallion juice and the garlic juice are obtained by squeezing.
5. The processing method of canned fish according to claim 1, characterized in that: and in the step S3, turning over the flower knife on the surface of the fish skin and standing.
6. The processing method of canned fish according to claim 1, characterized in that: in the S1, the fish is one of fresh fish or frozen fish.
7. The processing method of canned fish according to claim 1, characterized in that: in the S4, the seasoning sauce is broad bean sauce.
8. The processing method of canned fish according to claim 1, characterized in that: in the S5, before use, the can is soaked in absolute ethyl alcohol for 10-15min, and after being taken out, the can is dried at the temperature of 150-.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110345395.9A CN112971058A (en) | 2021-03-31 | 2021-03-31 | Processing method of canned fish |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110345395.9A CN112971058A (en) | 2021-03-31 | 2021-03-31 | Processing method of canned fish |
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| CN112971058A true CN112971058A (en) | 2021-06-18 |
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| CN202110345395.9A Pending CN112971058A (en) | 2021-03-31 | 2021-03-31 | Processing method of canned fish |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115707392A (en) * | 2022-11-19 | 2023-02-21 | 象山君源食品有限公司 | Pickling method for mackerel |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101911965A (en) * | 2010-08-24 | 2010-12-15 | 林楠 | Anti-oxidation technology of nitrogen in dry metal package of canned apples |
| CN103263040A (en) * | 2013-05-13 | 2013-08-28 | 鄂州大同食品工贸有限公司 | Processing method for soft steamed flavor freshwater fish cans |
| CN103719940A (en) * | 2014-01-15 | 2014-04-16 | 集美大学 | Preparation method of canned fish |
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| CN105146590A (en) * | 2015-09-08 | 2015-12-16 | 浙江省海洋开发研究院 | Preparation method for canned tuna |
| CN108112889A (en) * | 2016-11-29 | 2018-06-05 | 罗英海 | A kind of production method of spiced pork leg |
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2021
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| CN101911965A (en) * | 2010-08-24 | 2010-12-15 | 林楠 | Anti-oxidation technology of nitrogen in dry metal package of canned apples |
| CN103263040A (en) * | 2013-05-13 | 2013-08-28 | 鄂州大同食品工贸有限公司 | Processing method for soft steamed flavor freshwater fish cans |
| CN103766962A (en) * | 2014-01-14 | 2014-05-07 | 广东美味鲜调味食品有限公司 | Preparation method for novel dace can with black beans |
| CN103719940A (en) * | 2014-01-15 | 2014-04-16 | 集美大学 | Preparation method of canned fish |
| CN105146590A (en) * | 2015-09-08 | 2015-12-16 | 浙江省海洋开发研究院 | Preparation method for canned tuna |
| CN108112889A (en) * | 2016-11-29 | 2018-06-05 | 罗英海 | A kind of production method of spiced pork leg |
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| CN115707392A (en) * | 2022-11-19 | 2023-02-21 | 象山君源食品有限公司 | Pickling method for mackerel |
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