阅读说明：本技术 一种带鱼罐头的制作方法 (Method for manufacturing canned hairtail ) 是由 孟大伟 于 2019-11-28 设计创作，主要内容包括：本发明提供一种带鱼罐头的制作方法,包括步骤：提供带鱼原料；制备腌制液,用所述腌制液腌制制备的带鱼原料,形成腌制带鱼原料；将腌制带鱼原料进行干燥；将腌制带鱼原料进行油炸处理,形成油炸带鱼原料；制备煲汤底料,将煲汤底料和水在瓦罐内煲汤30-60分钟,形成瓦罐带鱼汤；将制备的瓦罐带鱼汤和油炸带鱼原料混合,在60-80度温度保持20-30分钟后装瓶。该带鱼罐头不仅携带方便,保质期长,还具有营养、细腻和骨酥肉嫩的特点。(The invention provides a method for manufacturing a hairtail can, which comprises the following steps: providing a hairtail raw material; preparing a pickling liquid, and pickling the prepared hairtail raw material by using the pickling liquid to form a pickled hairtail raw material; drying the pickled hairtail raw material; frying the pickled hairtail raw material to form a fried hairtail raw material; preparing soup base material, and stewing the soup base material and water in a crock for 30-60 minutes to form crock hairtail soup; mixing the prepared soup with the fried hairtail, keeping at 60-80 deg.C for 20-30 min, and bottling. The canned hairtail is convenient to carry, has long shelf life, and has the characteristics of nutrition, fineness, crisp bone and tender meat.)

1. A manufacturing method of a hairtail can comprises the following steps:

s100, providing a hairtail raw material;

s200, providing a pickling liquid, and pickling the prepared hairtail raw material by using the pickling liquid to form a pickled hairtail raw material; the pickling liquid comprises a pickling material and water, wherein the pickling material comprises the following components in parts by weight: 10-20: 30-50 parts of salt, yellow wine and spices, wherein the pickling material accounts for 10-40% of the weight of the pickling liquid, and the balance is water;

s300, drying the salted hairtail raw material;

s400, frying the dried salted hairtail raw material to form a fried hairtail raw material;

s500, preparing a soup base material, and stewing the soup base material and water in a crock for 30-60 minutes to form crock hairtail soup; the soup base material comprises pepper, fennel, red date and pepper, wherein the pepper: fennel: red dates: the weight ratio of the hot pepper is as follows: 30-40: 10-20: 18-30: 10-40 parts of; when the soup is cooked, the weight of the soup cooking bottom material accounts for 30-39%, and the balance is water.

S600, mixing the prepared tile-can hairtail soup with the fried hairtail raw material, keeping the temperature at 60-80 ℃ for 20-30 minutes, and bottling.

2. The method for manufacturing canned hairtail according to claim 1,

in the step S100, the hairtail raw material is prepared in the following manner: the hairtail raw material is prepared from fresh hairtail, or the hairtail raw material is prepared from frozen hairtail.

3. The method for manufacturing canned hairtail according to claim 1,

in the step S200, the curing liquid is kept at 18-22 ℃ for 25-40 minutes.

4. The method for manufacturing canned hairtail according to claim 1,

in the S300, the salted hairtail raw material is baked at 50-65 ℃ for 60-80 minutes for drying, or dried in an air drying mode until the surface moisture is removed.

5. The method for manufacturing canned hairtail according to claim 1, wherein in step S400, the oil acid value of the pickled hairtail raw material is maintained at 3.0mgKOH/g or less when the pickled hairtail raw material is fried.

6. The method for manufacturing canned hairtail according to claim 1, wherein in the step S400, the oil is kept at 165 to 175 ℃ and the frying is performed for 4 to 8 minutes while frying the raw material for salted hairtail.

7. The method for manufacturing canned hairtail according to any one of claims 1 to 6, further comprising, after step S600, step S700:

putting the packaging bottle together with the packaging bottle into a sterilization cavity with the temperature kept between 115 and 117 ℃ and the pressure between 1 and 1.3MPa for 50 to 70 minutes.

8. The method for manufacturing the hairtail can according to any one of claims 1 to 6, wherein the soup base further comprises a seasoning combination, the seasoning combination comprises at least two of cinnamon, clove, pepper, dried orange peel, costustoot, rhizoma kaempferiae, angelica dahurica, fennel, galangal, liquorice, netmeg and amomum villosum, and the seasoning combination accounts for 2 to 3 percent of the total weight of the soup base.

Technical Field

The invention relates to a hairtail food, and relates to a method for manufacturing a hairtail can.

Background

The hairtail is named because the body is flat and long like a belt. The hairtail not only has higher nutritive value, but also has good edible effect; the hairtail has fat content higher than that of common fishes, is mostly unsaturated fatty acid, has longer carbon chain and has the function of reducing cholesterol; the scales and silvery white grease layer of the whole body of the hairtail also contains an anticancer component 6-thioguanine, which is beneficial to the adjuvant therapy of leukemia, gastric cancer, lymphoma and the like; the hairtail has the efficacy of tonifying the five internal organs if being eaten frequently; the hairtail contains abundant magnesium element, has good protection effect on cardiovascular system, and is beneficial to preventing cardiovascular diseases such as hypertension, myocardial infarction and the like. If people eat hairtail frequently, the hairtail also has the effects of nourishing the liver, enriching the blood, beautifying the skin, nourishing the hair and building the body. In addition, the hairtail has less fleshy spines, so the hairtail is one of the food materials which are popular with people at present.

Although the hairtail is well liked by people, the hairtail has the characteristics of easy decay and inconvenient carrying.

Disclosure of Invention

The invention aims to provide a method for manufacturing canned hairtail, which is convenient to carry and long in quality guarantee period, and has the characteristics of nutrition, fineness, crisp bones and tender meat.

The invention provides a method for manufacturing canned hairtail, which comprises the following steps:

s100, providing a hairtail raw material;

s200, providing a pickling liquid, and pickling the prepared hairtail raw material by using the pickling liquid to form a pickled hairtail raw material; the pickling liquid comprises a pickling material and water, wherein the pickling material comprises the following components in parts by weight: 10-20: 30-50 parts of salt, yellow wine and spices, wherein the pickling material accounts for 10-40% of the weight of the pickling liquid, and the balance is water;

s300, drying the salted hairtail raw material;

s400, frying the dried salted hairtail raw material to form a fried hairtail raw material;

s500, preparing a soup base material, and stewing the soup base material and water in a pottery jar for 30-60 minutes to form a pottery jar with fish soup; the soup base material comprises pepper, fennel, red date and pepper, wherein the pepper: fennel: red dates: the weight ratio of the hot pepper is as follows: 30-40: 10-20: 18-30: 10-40 parts of; when the soup is cooked, the weight of the soup cooking bottom material accounts for 30-39%, and the balance is water;

s600, mixing the prepared tile-can hairtail soup with the fried hairtail raw material, keeping the temperature at 60-80 ℃ for 20-30 minutes, and bottling.

In an optional technical scheme, in the step S100, the hairtail raw material is prepared in the following manner: the hairtail raw material is prepared from fresh hairtail, or the hairtail raw material is prepared from frozen hairtail.

In an optional technical scheme, in the step S200, the curing liquid is kept at 18-22 ℃ for 25-40 minutes.

In an optional technical scheme, in the step S300, the salted hairtail raw material is baked at 50-65 ℃ for 60-80 minutes to be dried, or dried in an air drying mode until the surface moisture is removed.

In an optional technical scheme, in the step S400, when the raw material for pickling hairtail is fried, the oil acid value is kept below 3.0 mgKOH/g.

In an optional technical scheme, in the step S400, when the raw material for pickling the hairtail is fried, oil is kept at 175 ℃ for frying for 4-8 minutes.

In an optional technical solution, after step S600, the method further includes step S700:

and the packaging bottle and the sterilization cavity are placed at the temperature of 115 ℃ and 117 ℃ and the pressure of 1-1.3MPa for 50-70 minutes.

In an optional technical scheme, the soup base material further comprises seasoning combinations, wherein the seasoning combinations comprise at least two of cassia bark, clove, pepper, dried orange peel, costustoot, rhizoma kaempferiae, angelica dahurica, fennel, galangal, liquorice, netmeg and amomum villosum, and the seasoning combinations account for 2-3% of the total weight of the soup base material.

The canned hairtail is convenient to carry, has long shelf life, and has the characteristics of nutrition, fineness, crisp bone and tender meat.

Drawings

The present invention will be described in further detail with reference to the accompanying drawings and specific embodiments.

Fig. 1 is a flow chart of a method for manufacturing canned hairtail according to the present invention.

Detailed Description

The method for manufacturing the canned hairtail provided by the embodiment of the invention comprises the following steps:

and S100, providing hairtail raw materials.

When the hairtail raw material is used, the appearance body surface is silvery white or silvery gray and is rich in luster, and the hairtail is not easy to rub off; is bright red or purple red, and has transparent mucus; rich eyeball, clear cornea, firm tissue and muscle, tight and elastic tissue, and no foreign flavor; therefore, the normal fresh fragrance of the fresh hairtail can be ensured after the hairtail is processed, and the delicate tissue and delicious taste of the hairtail meat can be ensured.

For the selection of the hairtail source, the natural wild hairtail in the east China sea is preferred, and the natural climate and temperature of the east China sea determine the freshness and tenderness of the hairtail in the deep sea.

The hairtail raw material can be fresh hairtail or frozen hairtail. The fresh hairtail can be cleaned by clear water. The frozen hairtail can be thawed by flowing water, the thawing is completely ensured, and the fish meat quality of the hairtail is kept unchanged; the temperature of the flowing water for thawing is preferably kept at 10-15 deg.C.

When preparing the hairtail raw material, the head, tail and internal organs of the hairtail are removed according to the prior art, mucus and impurities on the surface of the hairtail are cleaned by flowing water, black membrane, blood stain and internal organs in the abdominal cavity are cleaned, and the head of the hairtail is removed, in the process, the water temperature can be kept below 20 ℃ so as to keep the quality of the hairtail raw material.

The hairtail can be cleaned by a full-automatic chain fish washer well known by the technical personnel in the field, and the hairtail is cleaned by circulating water, and the hairtail in a cleaning pool is proper and cannot be overfilled. The washed fish is not easy to overstock, so as to prevent the color from turning black; meanwhile, attention should be paid to removing deteriorated and mechanically damaged hairtail raw materials so as to avoid influencing the quality of hairtail fish flesh.

S200, providing a pickling liquid, and pickling the prepared hairtail raw material by using the pickling liquid to form a pickled hairtail raw material; the pickling liquid comprises a pickling material and water, wherein the pickling material comprises the following components in parts by weight: 10-20: 30-50 parts of salt, yellow wine, spices and a proper amount of water in balance. The curing liquid should not be too thick or too light, but the curing material accounts for 10-40% of the weight of the curing liquid in general. The curing time can be adjusted according to the concentration and temperature of the curing liquid, and is preferably kept at 18-22 deg.C for 25-40 min.

S300, drying the salted hairtail raw material.

After pickling, the hairtail raw material is provided with pickling liquid and needs to be dried. The pickled hairtail raw material can be dried by baking for 60-80 minutes at 50-65 ℃, or a steam type baking machine can be used, or other baking machines can be used for drying; or air drying until the surface moisture is removed; the air drying can be natural air or air with certain temperature for drying, and preferably removing water on the surface of the hairtail.

S400, frying the dried salted hairtail raw material to form a fried hairtail raw material.

And (4) frying, namely, ensuring that the hairtail raw material is fried to be cooked, if the hairtail raw material is fried to be golden yellow. In order to ensure the quality of the raw material of the fried hairtail, the quality of the oil liquid should be maintained, and the acid value of the oil liquid can be kept below 3.0 mgKOH/g. The frying time can be adjusted according to actual needs, and can be between 4 and 8 minutes when the oil is kept at 165-175 ℃.

In actual operation, the distance between the oil level and the pot edge should be proper by regularly refueling, for example, the distance is kept at about 20 cm, and refueling is carried out for 2 times every day, and meanwhile, the color of the oil is guaranteed to be unchanged.

S500, preparing a soup base material, and stewing the soup base material and water in a pottery jar for 30-60 minutes to form a pottery jar with fish soup; the soup base material comprises pepper, fennel, red date and pepper, wherein the pepper: fennel: red dates: the weight ratio of the hot pepper is as follows: 30-40: 10-20: 18-30: 10-40. When the soup is cooked, the weight of the soup cooking bottom material accounts for 30-39%, and the balance is water. The total amount of water should be suitable. When the soup is cooked, the weight of the added water accounts for 61-70% of the total weight of the soup. In order to adjust the taste and flavor of the soup, the soup base material can also comprise at least two seasoning combinations, wherein the seasoning combinations comprise cassia bark, clove, pepper, dried orange peel, costustoot, rhizoma kaempferiae, angelica dahurica, fennel, galangal, liquorice, netmeg and amomum villosum, and the seasoning combinations account for 2-3% of the total weight of the soup base material.

The earthen jar made of pottery clay has the special density and material properties; the soup blend cooked by the soup cooker can keep the natural taste of the hairtail and ensure the mellow, fragrant and tender taste of the hairtail.

S600, mixing the prepared tile-can hairtail soup with the fried hairtail raw material, keeping the temperature at 60-80 ℃ for 20-30 minutes, and bottling.

In addition, after bottling, the method can also comprise a step S700, namely, the method and the packaging bottle are placed together at the temperature of 115 ℃ and 117 ℃ and the pressure of 1-1.3MPa in the sterilization cavity for 50-70 minutes; so as to keep the characteristics of crisp bones and tender meat.

After sterilization, the steam in the sterilization cavity can be discharged after temperature and pressure reduction, and then the air machine is started to cool to 90 ℃. In order to prevent the bottle from being turned over due to overhigh negative pressure, the temperature is preferably gradually reduced. Then, in order to reduce the greasiness outside the bottle, the packaging bottle can be washed, the water temperature can be kept at 60-70 ℃, a proper cleaning agent is added, and meanwhile, the gas leakage bottle is detected.

Based on the above description, the embodiments were tested, and the related data of the embodiments are as follows:

in step S200, the example parameters are as follows:

in step S500, the corresponding parameters are as follows:

accordingly, in the other steps, the processing is appropriately performed in the existing manner.

The hairtail cans corresponding to examples 1 to 10 were subjected to evaluation of nutritional value, evaluation of meat fineness and evaluation of comprehensive taste, respectively.

First, the canned hairtail was bottled and cooled to room temperature in step S600 in examples 1 to 10. The nutritive value evaluation is a comprehensive evaluation of the protein content in the canned hairtail by a Coomassie method, wherein more than 18g of protein is contained in 100g of the canned hairtail, and the difference is that 15g-18g of the protein is contained in the canned hairtail, and the difference is that less than 15g of the protein is contained in the 100g of the canned hairtail. The evaluation of meat quality smoothness and comprehensive taste is to invite 100 subjects to try on canned hairtails, and then select good, medium and bad options. The evaluation result is selected as the most of the evaluation items of the canned hairtail according to each embodiment. The evaluation results are shown in the following table: