CN1142918A - Working method for tomato sauce fish - Google Patents
Working method for tomato sauce fish Download PDFInfo
- Publication number
- CN1142918A CN1142918A CN96109519A CN96109519A CN1142918A CN 1142918 A CN1142918 A CN 1142918A CN 96109519 A CN96109519 A CN 96109519A CN 96109519 A CN96109519 A CN 96109519A CN 1142918 A CN1142918 A CN 1142918A
- Authority
- CN
- China
- Prior art keywords
- temperature
- sterilization
- processing method
- minute
- fish
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to a kind of method for processing the fish braised in jomato sauce. It mainly consists of the steps of selecting material, washing, soaking in salt solution, dewatering, pouring thick gray, high temp. sterilizing, low temp. sterilizing and storing up. The advantages are simple and rational process.
Description
The invention belongs to tin product, be meant a kind of processing method of gizzard shad in tomato sauce especially.
Commercially available tomato juice black carp is generally the iron ware storage at present, and the interior solid content of the finished product that makes is less and the shelf-life is shorter, does not still have the report of such processing method in the patent documentation.
The objective of the invention is to put forward processing method, the interior more and long shelf-life of solid content of the gizzard shad in tomato sauce can that adopts this method to make from a kind of gizzard shad in tomato sauce.
Integral processing of the present invention is:
The processing method of gizzard shad in tomato sauce, the fresh fish of choosing is decaptitated, cleaned the back drop part of anhydrating with clear water behind the tail, internal organ, with light salt brine above-mentioned clean fish is pickled high-temperature steam sterilization 30-50 minute and dehydration in the retort of packing into after 10-20 minute, above-mentioned material dosing is packed in the vessel under 60-90 ℃ of temperature, pour into soup juice dipping and mix the final vacuum sealed cans, after high temperature sterilization 50-70 minute cold sterilization to in-tank mixing thing temperature to 30-35 ℃, store and got product in 10-20 days.
Each process parameter is among the present invention:
Light salt brine concentration is 7%-10%, and the mixed proportion of light salt brine and fish is 1: 3-5.
Vapor (steam) temperature is 100 ℃-105 ℃ during the high-temperature vapour sterilization, and air pressure is that 0.5-0.7 atmosphere exists, and dehydration rate is 30%-35%.
Soup juice proportioning is a tomato juice: vegetable oil: monosodium glutamate: refined salt: white sugar: spice water is 20-35: 15-25: 1-5: 4-10: 15-20: 20-25.
The high temperature sterilization temperature is 110 ℃-120 ℃, and air pressure is 1-2 atmospheric pressure, and the cold sterilization time is 30-40 minute, and temperature is 20 ℃-25 ℃.
The invention will be further described below in conjunction with embodiment:
Selecting fresh black carp for use is raw material, remove head, tail, internal organ afterwash drop removes 30% moisture content, with above-mentioned material according in the rustless steel container of packing into after the size screening, adding concentration is 8% saline solution, the ratio of salt solution and fish is a fish: water=3: 1, in the retort of packing into, adopt 100 ℃ of steam under 0.6 atmospheric pressure, to sterilize 45 minutes and slough 30% moisture content, to under 80 ℃ of conditions, pour into soup juice final vacuum sealed cans after the quantitative tinning of fish after the sterilization, soup juice proportioning is a tomato juice: vegetable oil: monosodium glutamate: refined salt: white sugar: spice water is 35: 21: 5: 8: 20: 23, to pour into can behind the soup juice at 110 ℃, after 1.5 individual atmospheric pressure was sterilized 65 minutes down, pour 25 ℃ of cold water, cool off 35 minutes to in-tank mixing thing temperature to 35 ℃, warehouse-in is deposited outbound in 20 days and is made finished product.
The obtained technological progress of the present invention is: this invented technology step is reasonable in design, adopts this technology preparation The can solid content height that comes out, the time of guaranteeing the quality is long.
Claims (5)
1, the processing method of gizzard shad in tomato sauce, the fresh fish of choosing is decaptitated, cleaned the back drop part of anhydrating with clear water behind the tail, internal organ, it is characterized in that above-mentioned clean fish being pickled high-temperature steam sterilization 30-50 minute and dehydration in the retort of packing into after 10-20 minute with light salt brine, above-mentioned material dosing is packed in the vessel under 60-90 ℃ of temperature, pour into soup juice dipping and mix the final vacuum sealed cans, after high temperature sterilization 50-70 minute cold sterilization to in-tank mixing thing temperature to 30-35 ℃, store and got product in 10-20 days.
2, processing method according to claim 1 is characterized in that light salt brine concentration is 7%-10%, and the mixed proportion of light salt brine and fish is 1: 3-5.
3, processing method according to claim 1, vapor (steam) temperature is 100 ℃-105 ℃ when it is characterized in that the high-temperature vapour sterilization, and air pressure is that 0.5-0.7 atmosphere exists, and dehydration rate is 30%-35%.
4, processing method according to claim 1, it is characterized in that soup juice proportioning is a tomato juice: vegetable oil: monosodium glutamate: refined salt: white sugar: spice water is 20-35: 15-25: 1-5: 4-10: 15-20: 20-25.
5, processing method according to claim 1 is characterized in that the high temperature sterilization temperature is 110 ℃-120 ℃, and air pressure is 1-2 atmospheric pressure, and the cold sterilization time is 30-40 minute, and temperature is 20 ℃-25 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96109519A CN1142918A (en) | 1996-08-23 | 1996-08-23 | Working method for tomato sauce fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96109519A CN1142918A (en) | 1996-08-23 | 1996-08-23 | Working method for tomato sauce fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1142918A true CN1142918A (en) | 1997-02-19 |
Family
ID=5120401
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN96109519A Pending CN1142918A (en) | 1996-08-23 | 1996-08-23 | Working method for tomato sauce fish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1142918A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1098048C (en) * | 1999-07-17 | 2003-01-08 | 福建省漳州罐头食品总厂 | Canned shiitake mushroom and fish sauce |
| CN102687871A (en) * | 2012-03-26 | 2012-09-26 | 浙江省海洋开发研究院 | Preparation method of canned sardines |
| CN103892343A (en) * | 2012-12-28 | 2014-07-02 | 大连瑞驰企业集团有限公司 | Kabayaki fish steak and processing method of kabayaki fish steak can |
| CN104000240A (en) * | 2014-01-03 | 2014-08-27 | 衢州鲟龙水产食品科技开发有限公司 | A production process of ketchup sturgeon meat can |
-
1996
- 1996-08-23 CN CN96109519A patent/CN1142918A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1098048C (en) * | 1999-07-17 | 2003-01-08 | 福建省漳州罐头食品总厂 | Canned shiitake mushroom and fish sauce |
| CN102687871A (en) * | 2012-03-26 | 2012-09-26 | 浙江省海洋开发研究院 | Preparation method of canned sardines |
| CN102687871B (en) * | 2012-03-26 | 2013-09-11 | 浙江省海洋开发研究院 | Preparation method of canned sardines |
| CN103892343A (en) * | 2012-12-28 | 2014-07-02 | 大连瑞驰企业集团有限公司 | Kabayaki fish steak and processing method of kabayaki fish steak can |
| CN104000240A (en) * | 2014-01-03 | 2014-08-27 | 衢州鲟龙水产食品科技开发有限公司 | A production process of ketchup sturgeon meat can |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN86102550A (en) | A kind of preparation of agent keeping vegetable fresh and using method | |
| CN101779804B (en) | Instant holothurian and preparation method thereof | |
| FR2492226A1 (en) | HIGHLY CONCENTRATED PRODUCT OF EGG WHETHER OR EGG WHITE, AND PROCESS FOR PREPARING THE SAME | |
| CN101779805B (en) | Instant holothurian and preparation method thereof | |
| CN1142918A (en) | Working method for tomato sauce fish | |
| NO173043B (en) | ANTI-DENATURING AGENT FOR ADDING TO A EDIBLE POSTAGE PRODUCT. | |
| CN1121478A (en) | Digesting bagged instant rice and producing process thereof | |
| EP0373026B1 (en) | Process for the preparation of liquid egg-products | |
| CN1276722C (en) | Process for treating food garbage feed | |
| KR100460025B1 (en) | The manufacturing of high quality salted-fermented anchovy in fish sauce | |
| CN108685066A (en) | A kind of production technology of pickling pepper | |
| CN110050965B (en) | Squid ball making method | |
| CN1121155C (en) | Crab sausage and its making process | |
| CN1032896C (en) | Full-true health-care garlic tin and production method thereof | |
| CN1259306A (en) | Instant 'eight-treasure rice pudding' and its prodn. technique | |
| CN1164958A (en) | Method for making spiced cooked salted egg | |
| CN1561843A (en) | River crab bionic food and its preparing method | |
| KR101426004B1 (en) | Method for preparing canned salted fermented anchovy fillet and canned salted fermented anchovy fillet prepared thereby | |
| CN101012429A (en) | Method of brewing corn rum | |
| KR19980024025A (en) | Manufacturing method of ginseng radish | |
| CN116326701A (en) | Composite pericarpium Granati juice beverage | |
| CN1183905A (en) | Fig can and preparation process thereof | |
| RU2043725C1 (en) | Method for processing natural raw material into conserving agent and method for production of fish products with use of this agent | |
| CN116584614A (en) | New rice dumpling cooking process | |
| KR20000056418A (en) | Manufacture method of anchovy flesh salted |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |