阅读说明：本技术 一种高品质鱼罐头的制备方法 (Preparation method of high-quality canned fish ) 是由 林海 于 2020-08-10 设计创作，主要内容包括：本发明公开了一种高品质鱼罐头的制备方法,属于罐头制备技术领域,包括以下步骤：生材处理、配料去腥、煎煮处理、装罐、包装杀菌；本发明通过机械称重筛分获取等大小的活鱼,选取等质量大小的活鱼,避免活鱼大小不一造成肉质存在差异,人工筛分剔除伤残活鱼,避免伤残活鱼存在病毒寄生菌,存在安全隐患,选取获得新鲜等大的健康活鱼为原料,有效提高罐头品质,且确保食品安全；本发明通过初煎煮入味,保证鱼块内部入味,通过冷藏入味,保证鱼块对调料的吸收,再煎煮调味,对鱼块表面进行调味,多种方式进行入味,保证鱼块充分入味,提高罐头口感,提鱼罐头整体品质。(The invention discloses a preparation method of a high-quality canned fish, belonging to the technical field of canned food preparation, and comprising the following steps of: processing raw materials, removing fishy smell, decocting, canning, packaging and sterilizing; according to the method, live fish with equal size is obtained through mechanical weighing and screening, the live fish with equal size is selected, the difference of meat quality caused by different sizes of the live fish is avoided, the damaged live fish is manually screened and removed, the condition that the damaged live fish has virus parasitic bacteria and potential safety hazards exists is avoided, the obtained fresh healthy live fish with equal size is selected as a raw material, the quality of cans is effectively improved, and the food safety is ensured; according to the invention, the flavor of the interior of the fish blocks is ensured by primary decoction and flavor introduction, the fish blocks are ensured to absorb seasonings by cold storage and flavor introduction, the surfaces of the fish blocks are flavored by decoction and flavor introduction, the fish blocks are ensured to be fully flavored by various modes, the taste of the can is improved, and the overall quality of the canned fish is improved.)

1. A preparation method of a high-quality canned fish is characterized by comprising the following steps: the method comprises the following steps:

(1) raw material treatment, namely obtaining live fish with equal size by mechanical weighing and screening, manually screening and removing the damaged live fish, selecting and obtaining a fresh live fish raw material with equal size, washing the surface of the fish with clear water, killing and removing the head, tail, internal organs and scales of the fish, cutting into blocks, draining blood, then washing with clear water again, and placing the cleaned fish blocks in a clean storage box for later use;

(2) removing fishy smell by adding cleaned fish blocks into a fishy smell removing barrel containing fishy smell removing liquid for deodorizing for 1.5-2h, taking out the fish blocks after soaking, washing the fish blocks with clear water, and placing the washed fish blocks in a clean storage box for later use;

(3) frying the fish blocks which are removed with fishy smell, cleaned and drained with soft fire at the temperature of 180 ℃ and 220 ℃ until the surfaces of the fish blocks are golden yellow, putting the fried fish blocks into a pressure cooker containing soup bases for heating at the temperature of 130 ℃ and 140 ℃ and steaming for 20-40 min;

draining the fish blocks steamed at high pressure, and putting the fish blocks into a refrigerating chamber for refrigerating at 1-3 ℃ for 10-15 hours;

thirdly, putting the refrigerated fish blocks into an oil pan, frying at the oil temperature of 140-;

(4) canning: putting the drained fish blocks into an iron can, adding soup which is flush with the surfaces of the fish blocks, heating to 80-85 ℃ after canning, and sealing by a vacuum can sealing machine under the pressure of 0.05-0.08MPa to obtain vacuum sealed cans;

(5) packaging and sterilizing: and (4) putting the sealed can into a high-pressure hot water spraying type sterilization kettle for secondary sterilization.

2. The method for preparing a canned high-quality fish according to claim 1, wherein: the fishy smell removing liquid comprises, by weight, 3-6 parts of tea polyphenol, 0.5-5 parts of eucalyptus oil, 0.001-0.02 part of sodium citrate dihydrate, 3-15 parts of a surfactant AES (AES), 0.01-0.03 part of glycyrrhizic acid, 1-10 parts of calcium oxide, 123-12 parts of BS (basic polysaccharide) -123, 2-12 parts of propylene glycol and 30-35 parts of water, and the preparation method comprises the following steps:

adding water into a reaction kettle according to the weight parts, stirring, adding a surfactant AES and calcium oxide, heating, stirring, sequentially adding tea polyphenol, eucalyptus oil, sodium citrate dihydrate and glycyrrhizic acid, stirring, heating to an emulsified state, adding BS-12, stirring, adding propylene glycol, cooling, defoaming and filtering to obtain a fishy smell removing liquid.

3. The method for preparing a canned high-quality fish according to claim 1, wherein: the boiled soup comprises, by weight, 1.5-2 parts of salt, 0.8-1.2 parts of aniseed, 3-5 parts of cooking wine, 0.3-0.6 part of chicken essence, 8-12 parts of tomato sauce, 2-4 parts of lemon juice, 1-3 parts of medlar, 0.5-0.8 part of cassia bark, 0.3-0.5 part of fennel, 3-6 parts of white granulated sugar and 30-40 parts of water.

4. The method for preparing a canned high-quality fish according to claim 1, wherein: the seasoning soup comprises, by weight, 3-5 parts of white granulated sugar, 0.3-0.5 part of chicken essence, 0.5-1.5 parts of salt, 1-3 parts of cooking wine, 8-12 parts of wormwood, 10-12 parts of brown sugar, 20-25 parts of grapefruit tea, 5-10 parts of rock candy and 50-80 parts of water.

5. The method for preparing a canned high-quality fish according to claim 1, wherein: the thickness of the fish blocks is between 0.8 and 2 cm.

6. The method for preparing a canned high-quality fish according to claim 1, wherein: the high-pressure hot water spraying time is 15-20min in the packaging and sterilizing process.

7. The method for preparing a canned high-quality fish according to claim 1, wherein: the iron can for packaging the fish blocks is a quantitative iron can, and the loading amount is divided into three specifications of 100 g/can, 150 g/can and 180 g/can.

8. The method for preparing a canned high-quality fish according to claim 1, wherein: the solid content of fish blocks in the canned fish is not less than 65%, and the total solid and liquid content accounts for 95% of the volume of the iron can.

Technical Field

The invention belongs to the technical field of can preparation, and particularly relates to a preparation method of a high-quality canned fish.

Background

The fish can is an instant fish product prepared from fresh or frozen fish as a raw material by processing, canning, adding seasonings, sealing, sterilizing and the like.

The fish meat is rich in nutrition, contains B vitamins and minerals such as calcium, zinc, selenium and iodine due to high protein content and easy digestion, and is beneficial to preventing cardiovascular and cerebrovascular diseases and promoting intelligence development due to the fact that the fat is rich in omega 3 fatty acid. However, if the fish meat is made into a can, its nutritive value will not be changed?

The fish is rich in protein and various nutrients, has low acidity, and is particularly easy to propagate bacteria, so the fish can be sterilized at 115-121 deg.C under high temperature and high pressure. Such high temperatures have little effect on the protein but cause significant loss of the B vitamins. Therefore, the vitamin B1 content of canned fish can be reduced to about half of that of fresh fish, and can be further reduced in long-term storage.

Disclosure of Invention

To solve the problems set forth in the background art described above. The invention provides a preparation method of a high-quality canned fish, which has the characteristics of good can quality, tasty fish blocks and good taste.

In order to achieve the purpose, the invention provides the following technical scheme: a preparation method of a high-quality canned fish comprises the following steps:

(1) raw material treatment, namely obtaining live fish with equal size by mechanical weighing and screening, manually screening and removing the damaged live fish, selecting and obtaining a fresh live fish raw material with equal size, washing the surface of the fish with clear water, killing and removing the head, tail, internal organs and scales of the fish, cutting into blocks, draining blood, then washing with clear water again, and placing the cleaned fish blocks in a clean storage box for later use;

(2) removing fishy smell by adding cleaned fish blocks into a fishy smell removing barrel containing fishy smell removing liquid for deodorizing for 1.5-2h, taking out the fish blocks after soaking, washing the fish blocks with clear water, and placing the washed fish blocks in a clean storage box for later use;

(3) frying the fish blocks which are removed with fishy smell, cleaned and drained with soft fire at the temperature of 180 ℃ and 220 ℃ until the surfaces of the fish blocks are golden yellow, putting the fried fish blocks into a pressure cooker containing soup bases for heating at the temperature of 130 ℃ and 140 ℃ and steaming for 20-40 min;

draining the fish blocks steamed at high pressure, and putting the fish blocks into a refrigerating chamber for refrigerating at 1-3 ℃ for 10-15 hours;

thirdly, putting the refrigerated fish blocks into an oil pan, frying at the oil temperature of 140-;

(4) canning: putting the drained fish blocks into an iron can, adding soup which is flush with the surfaces of the fish blocks, heating to 80-85 ℃ after canning, and sealing by a vacuum can sealing machine under the pressure of 0.05-0.08MPa to obtain vacuum sealed cans;

(5) packaging and sterilizing: and (4) putting the sealed can into a high-pressure hot water spraying type sterilization kettle for secondary sterilization.

In the invention, the fishy smell removing liquid is further composed of the following components and weight parts, wherein the components comprise, by weight, 3-6 parts of tea polyphenol, 0.5-5 parts of eucalyptus oil, 0.001-0.02 part of sodium citrate dihydrate, 3-15 parts of surfactant AES, 0.01-0.03 part of glycyrrhizic acid, 1-10 parts of calcium oxide, BS-123-12 parts, 2-12 parts of propylene glycol and 30-35 parts of water, and the preparation method comprises the following steps:

adding water into a reaction kettle according to the weight parts, stirring, adding a surfactant AES and calcium oxide, heating, stirring, sequentially adding tea polyphenol, eucalyptus oil, sodium citrate dihydrate and glycyrrhizic acid, stirring, heating to an emulsified state, adding BS-12, stirring, adding propylene glycol, cooling, defoaming and filtering to obtain a fishy smell removing liquid.

Further, the boiled soup comprises, by weight, 1.5-2 parts of salt, 0.8-1.2 parts of aniseed, 3-5 parts of cooking wine, 0.3-0.6 part of chicken essence, 8-12 parts of tomato sauce, 2-4 parts of lemon juice, 1-3 parts of medlar, 0.5-0.8 part of cassia bark, 0.3-0.5 part of fennel, 3-6 parts of white granulated sugar and 30-40 parts of water.

Further, the seasoning soup comprises, by weight, 3-5 parts of white granulated sugar, 0.3-0.5 part of chicken essence, 0.5-1.5 parts of salt, 1-3 parts of cooking wine, 8-12 parts of wormwood, 10-12 parts of brown sugar, 20-25 parts of grapefruit tea, 5-10 parts of rock sugar and 50-80 parts of water.

Further in the present invention, the thickness of the fish fillet is between 0.8 and 2 cm.

In the invention, the high-pressure hot water spraying time is 15-20min in the packaging sterilization process.

In the invention, the iron can for packaging the fish blocks is a quantitative iron can, and the loading amount is divided into three specifications of 100 g/can, 150 g/can and 180 g/can.

In the invention, the solid content of the fish blocks in the canned fish is not less than 65%, and the total solid-liquid content accounts for 95% of the volume of the iron can.

Compared with the prior art, the invention has the beneficial effects that:

1. according to the method, live fish with equal size is obtained through mechanical weighing and screening, the live fish with equal size is selected, the difference of meat quality caused by different sizes of the live fish is avoided, the damaged live fish is manually screened and removed, the condition that the damaged live fish has virus parasitic bacteria and potential safety hazards exists is avoided, the obtained fresh healthy live fish with equal size is selected as a raw material, the quality of cans is effectively improved, and the food safety is ensured;

2. according to the invention, the flavor of the interior of the fish blocks is ensured by primary decoction and flavor introduction, the fish blocks are ensured to absorb seasonings by cold storage and flavor introduction, the surfaces of the fish blocks are flavored by decoction and flavor introduction, the fish blocks are ensured to be fully flavored by various modes, the taste of the can is improved, and the overall quality of the canned fish is improved.

Drawings

FIG. 1 is a block diagram of a manufacturing process 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 the following technical solutions: a preparation method of a high-quality canned fish comprises the following steps:

(1) raw material treatment, namely obtaining live fish with equal size by mechanical weighing and screening, manually screening and removing the damaged live fish, selecting and obtaining a fresh live fish raw material with equal size, washing the surface of the fish with clear water, killing and removing the head, tail, internal organs and scales of the fish, cutting into blocks, draining blood, then washing with clear water again, and placing the cleaned fish blocks in a clean storage box for later use;

(2) removing fishy smell by adding cleaned fish blocks into a fishy smell removing barrel containing fishy smell removing liquid for deodorizing for 1.5-2h, taking out the fish blocks after soaking, washing the fish blocks with clear water, and placing the washed fish blocks in a clean storage box for later use;

(3) frying the fish blocks which are removed with fishy smell, cleaned and drained with soft fire at the temperature of 180 ℃ and 220 ℃ until the surfaces of the fish blocks are golden yellow, putting the fried fish blocks into a pressure cooker containing soup bases for heating at the temperature of 130 ℃ and 140 ℃ and steaming for 20-40 min;

draining the fish blocks steamed at high pressure, and putting the fish blocks into a refrigerating chamber for refrigerating at 1-3 ℃ for 10-15 hours;

thirdly, putting the refrigerated fish blocks into an oil pan, frying at the oil temperature of 140-;

(4) canning: putting the drained fish blocks into an iron can, adding soup which is flush with the surfaces of the fish blocks, heating to 80-85 ℃ after canning, and sealing by a vacuum can sealing machine under the pressure of 0.05-0.08MPa to obtain vacuum sealed cans;

(5) packaging and sterilizing: and (4) putting the sealed can into a high-pressure hot water spraying type sterilization kettle for secondary sterilization.

Further, the fishy smell removing liquid comprises the following components in parts by weight:

adding water into a reaction kettle according to the weight parts, stirring, adding a surfactant AES and calcium oxide, heating, stirring, sequentially adding tea polyphenol, eucalyptus oil, sodium citrate dihydrate and glycyrrhizic acid, stirring, heating to an emulsified state, adding BS-12, stirring, adding propylene glycol, cooling, defoaming and filtering to obtain a fishy smell removing liquid.

Further, the boiled soup comprises, by weight, 1.5-2 parts of salt, 0.8-1.2 parts of aniseed, 3-5 parts of cooking wine, 0.3-0.6 part of chicken essence, 8-12 parts of tomato sauce, 2-4 parts of lemon juice, 1-3 parts of medlar, 0.5-0.8 part of cassia bark, 0.3-0.5 part of fennel, 3-6 parts of white granulated sugar and 30-40 parts of water.

Further, the seasoning soup comprises, by weight, 3-5 parts of white granulated sugar, 0.3-0.5 part of chicken essence, 0.5-1.5 parts of salt, 1-3 parts of cooking wine, 8-12 parts of wormwood, 10-12 parts of brown sugar, 20-25 parts of grapefruit tea, 5-10 parts of rock candy and 50-80 parts of water.

Further, the thickness of the fish blocks is between 0.8 and 2 cm.

Furthermore, the high-pressure hot water spraying time is 15-20min in the packaging and sterilizing process.

Furthermore, the iron can for packaging the fish blocks is a quantitative iron can, and the loading amount is divided into three specifications of 100 g/can, 150 g/can and 180 g/can.

Furthermore, the solid content of fish blocks in the canned fish is not less than 65%, and the total solid and liquid accounts for 95% of the volume of the iron can.

The working principle and the using process of the invention are as follows: obtaining live fish with equal size by mechanical weighing and screening, manually screening and removing the damaged live fish, selecting and obtaining fresh live fish raw materials with equal size, washing the surface of the fish with clear water, killing and removing the head, tail, internal organs and scales of the fish, cutting into blocks, draining blood, then washing with clear water again, and placing the cleaned fish blocks in a clean storage box for later use; putting the cleaned fish blocks into a fishy smell removing barrel containing a fishy smell removing liquid for fishy smell removing and deodorizing, soaking for 1.5-2h, fishing out the fish blocks after soaking, washing the fish blocks with clear water, and putting the washed fish blocks into a clean storage box for later use; frying the fish blocks which are deodorized, cleaned and drained with slow fire at 220 ℃ to the temperature of 180-; draining the fish blocks steamed at high pressure, and refrigerating in a refrigerating chamber at 1-3 deg.C for 10-15 hr; putting the refrigerated fish blocks into an oil pan, frying at the oil temperature of 140-; putting the drained fish blocks into an iron can, adding soup which is flush with the surfaces of the fish blocks, heating to 80-85 ℃ after canning, and sealing by a vacuum can sealing machine under the pressure of 0.05-0.08MPa to obtain vacuum sealed cans; and (4) putting the sealed can into a high-pressure hot water spraying type sterilization kettle for secondary sterilization.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.