CN106343406A - Green lemon flavor red snapper soft can and preparing method thereof - Google Patents

Abstract

The invention provides a lemon-flavored red snapper soft can and a preparation method thereof. The preparation method prepares a lemon juice by selecting specific raw materials, and combines the special lemon juice with the fish meat of red snapper, so that the canned food not only overcomes the fishy smell of red snapper, but also retains The fish flavor of red snapper is enhanced, with strong fish aroma and lemon flavor. The canned formula is scientifically and reasonably matched, not only taking into account the requirements of nutrition, taste, color and other aspects, meeting the taste requirements of different regions, but also well retaining the nutritional value components of red snapper. In addition, it is packaged in a soft can, which is light in weight, small in size, easy to open, durable in storage, and easy to carry.

Description

A kind of lemon-flavored red snapper soft can and preparation method thereof

technical field

The invention relates to the technical field of food processing, in particular to a lemon-flavored red snapper soft can and a preparation method thereof.

Background technique

Red snapper is generally distributed in China's Bohai Sea, Yellow Sea, East China Sea, South China Sea and other places. The fish meat is delicious and mellow. The soluble collagen extracted from red snapper has extremely high cell adhesion, high moisture retention and good sensory properties. It is highly active and easy to absorb, odorless and transparent, and does not produce irritation. Regular consumption of red snapper can not only delay skin aging, reduce age problems such as wrinkles and spots, but also improve human metabolism and make people look younger. Seafood in Zhanjiang City, Guangdong Province is famous far and wide. In 2010, it was rated as the "Seafood Capital of China". Zhanjiang is adjacent to the Beibu Gulf sea area to the west. The dried red snapper fish and red snapper tubes produced in this sea area are one of Zhanjiang's famous specialties. , the annual output of Zhanjiang red snapper is relatively stable, and it can be caught all year round, with a rich output.

Except for fresh food, most of the red snappers are mainly frozen and pickled, and the variety is single, which restricts the development of the red snapper aquaculture industry. Canned food is a kind of food that can be stored for a long time. The development of canned red snapper is not only conducive to enriching the varieties of processed red snapper products, but also can integrate traditional Chinese flavors into the invention of canned food, increasing the characteristics of canned red snapper products and satisfying different tastes demand.

Contents of the invention

The object of the present invention is to provide a method for preparing soft canned red snapper with lemon flavor.

In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is:

A method for preparing soft canned red snapper with lemon flavor, comprising the following steps:

S1. Preliminary treatment, cleaning, pickling and cooking of red snapper;

S2. Preparation of lemon juice:

S21. Preparation of the first seasoning sauce: Mix 250-450 grams of concentrated lemon juice, 300-500 grams of sugar, 50-150 grams of white vinegar, and 25-75 grams of assorted herbs, heat until boiling, add 3-7 grams of custard powder , stirring, cooling;

S22. Preparation of the second seasoning sauce: Peel 400-600 grams of lemons, cut them open, mix them with 150-350 grams of butter and 50-150 grams of cheese, heat at 120-130°C until the butter and cheese melt, let stand Set, filter and reserve;

S23. mixing the first sauce and the second sauce to obtain lime juice;

S3. Filling and sterilization: the cooked fish and lemon juice are sequentially packed into a soft tank, vacuum-packed, sterilized, and the preparation is completed; the ratio of the quality of the cooked fish to the quality of the lemon juice is 2 :1.

The present invention prepares a lemon juice by selecting specific raw materials, and combines the special lemon juice with the fish meat of the red snapper, so that the can not only overcomes the fishy smell of the red snapper, but also retains the red snapper. The fish flavor of sea bream, with a strong fish aroma and lemon flavor. The canned formula is scientifically and reasonably matched, not only taking into account the requirements of nutrition, taste, color and other aspects, meeting the taste requirements of different regions, but also well retaining the nutritional value components of red snapper.

Further, the steps of the preliminary treatment include: removing scales, heads and tails, fins, laparotomy and viscera of red snapper, cleaning the black membrane in the abdominal cavity, and cutting into fish pieces, each piece of fish has a weight of 30 ~50 grams.

Further, the step of the cleaning treatment is: rinsing the flesh of the red snapper in brine with a temperature ≤ 10° C. for 10 minutes, and then removing part of the water in the flesh.

Furthermore, the mass concentration of the salt in the brine is 3%-5%.

Furthermore, the condition for removing part of the water from the fish meat is: place the fish meat in a centrifuge and centrifuge at a speed of 3000 r/min for 3 minutes.

Further, the pickling step is as follows: 5 grams of salt, 10-20 grams of cooking wine, 10-30 grams of chives, 25-75 grams of fresh ginger slices, 10-20 grams of raw powder, 5-15 grams of tender meat powder 1. Add 25-75 grams of water to 150-450 grams of red snapper meat, mix well, marinate for 3-4 hours, remove shallots and fresh ginger slices, and drain the water from the fish. Preferably, add 5 grams of salt, 15 grams of cooking wine, 20 grams of chives, 50 grams of fresh ginger slices, 10 grams of raw powder, 10 grams of tender meat powder, and 50 grams of water into 300 grams of red snapper fish, mix well, and marinate Stew for 3-4 hours, remove the chives and fresh ginger slices, and drain the water from the fish.

Further, the cooking step is: frying the drained fish meat in salad oil.

Furthermore, the frying oil temperature is 150°C.

Further, in the step S21, the preparation of the first seasoning sauce: mix 350 grams of concentrated lemon juice, 400 grams of white sugar, 100 grams of white vinegar, and 50 grams of mixed herbs, heat to boil, keep boiling for 10 minutes, add custard powder 5 grams, stirred and cooled; in the step S22, the preparation of the second seasoning sauce: peel and cut 500 grams of lemons, mix with 250 grams of butter and 100 grams of cheese, heat at 125°C until the butter and cheese Melt, let stand, and filter for later use.

Another object of the present invention is to provide the lemon-flavored red snapper soft can prepared by the above preparation method. The lemon-flavored red snapper soft can has a unique flavor and a good taste, and can well retain the flavor of the red snapper. Nutritional value ingredients.

Compared with prior art, the beneficial effect of the present invention is:

The present invention prepares a lemon juice by selecting specific raw materials, and combines the special lemon juice with the fish meat of the red snapper, so that the can not only overcomes the fishy smell of the red snapper, but also retains the red snapper. The fish flavor of sea bream, with a strong fish aroma and lemon flavor. The canned formula is scientifically and reasonably matched, not only taking into account the requirements of nutrition, taste, color and other aspects, meeting the taste requirements of different regions, but also well retaining the nutritional value components of red snapper. In addition, it is packaged in a soft can, which is light in weight, small in size, easy to open, durable in storage, and easy to carry.

detailed description

The present invention will be further described in detail through the following specific examples. It should be understood that the specific examples described here are only used to explain the present invention, not to limit the present invention, and various changes can be made within the scope of the present invention.

Example 1

A method for preparing soft canned red snapper with lemon flavor comprises the following steps:

S1. Red snappers are treated as follows:

S11. Preliminary treatment: remove the scales, head and tail, fins, laparotomy and viscera of the red snapper, wash the black membrane in the abdominal cavity, and cut into fish pieces, each piece of fish piece weighs 30-50 grams;

S12. Cleaning treatment: Rinse the flesh of red snapper in salt water with a temperature of ≤10°C for 10 minutes, the mass concentration of salt in the salt water is 3%~5%, and then place the flesh in a centrifuge at a speed of 3000 Centrifuge at r/min for 3 minutes to remove part of the water from the fish;

S13. Marinating: Add 5 grams of salt, 15 grams of cooking wine, 20 grams of chives, 50 grams of fresh ginger slices, 15 grams of raw powder, 10 grams of tender meat powder, and 50 grams of water into 300 grams of red snapper fish, mix Mix evenly, marinate for 4 hours, remove shallots and fresh ginger slices, and drain the water from the fish;

S14. Cooking: frying the drained fish in salad oil at 150°C for 6 minutes to obtain cooked fish;

S2. Preparation of lemon juice:

S21. Preparation of the first seasoning sauce: mix 350 grams of concentrated lemon juice, 400 grams of sugar, 100 grams of white vinegar, and 50 grams of mixed herbs, heat to boiling, keep boiling for 10 minutes, add 5 grams of custard powder, stir, and cool;

S22. Preparation of the second sauce: Peel and cut 500 grams of lemons, mix them with 250 grams of butter and 100 grams of cheese, heat the oil at 125°C until the butter and cheese melt, let stand for 5 hours, and filter for later use ;

S23. mixing the first sauce and the second sauce to obtain lime juice;

S3. Filling and sterilization: 300 grams of the cooked fish and 150 grams of lemon juice are sequentially packed into a soft can, vacuum-packed, sealed and sterilized in a sterilizer, and the preparation is completed.

Example 2

A method for preparing soft canned red snapper with lemon flavor comprises the following steps:

S1. Red snappers are treated as follows:

S11. Preliminary treatment: remove the scales, head and tail, fins, laparotomy and viscera of the red snapper, wash the black membrane in the abdominal cavity, and cut into fish pieces, each piece of fish piece weighs 30-50 grams;

S12. Cleaning treatment: Rinse the flesh of red snapper in salt water with a temperature of ≤10°C for 10 minutes, the mass concentration of salt in the salt water is 3%~5%, and then place the flesh in a centrifuge at a speed of 3000 Centrifuge at r/min for 3 minutes to remove part of the water from the fish;

S13. Marinating: Add 3 grams of salt, 10 grams of cooking wine, 10 grams of chives, 25 grams of fresh ginger slices, 10 grams of raw powder, 5 grams of tender meat powder, and 25 grams of water into 150 grams of red snapper fish, mix Mix evenly, marinate for 4 hours, remove shallots and fresh ginger slices, and drain the water from the fish;

S14. Cooking: frying the drained fish in salad oil at 150°C for 6 minutes to obtain cooked fish;

S2. Preparation of lemon juice:

S21. Preparation of the first seasoning sauce: mix 250 grams of concentrated lemon juice, 300 grams of sugar, 50 grams of white vinegar, and 25 grams of mixed herbs, heat to boiling, keep boiling for 10 minutes, add 3 grams of custard powder, stir, and cool;

S22. Preparation of the second sauce: Peel and cut 400 grams of lemons, mix them with 150 grams of butter and 50 grams of cheese, heat the oil at 125°C until the butter and cheese melt, let stand for 5 hours, and filter for later use ;

S23. mixing the first sauce and the second sauce to obtain lime juice;

S3. Filling and sterilization: 150 grams of the cooked fish meat and 75 grams of lemon juice are sequentially packed into a soft can, vacuum-packed, sealed and sterilized in a sterilizing pot, and the preparation is completed.

Example 3

A method for preparing soft canned red snapper with lemon flavor comprises the following steps:

S1. Red snappers are treated as follows:

S11. Preliminary treatment: remove the scales, head and tail, fins, laparotomy and viscera of the red snapper, wash the black membrane in the abdominal cavity, and cut into fish pieces, each piece of fish piece weighs 30-50 grams;

S12. Cleaning treatment: Rinse the flesh of red snapper in salt water with a temperature of ≤10°C for 10 minutes, the mass concentration of salt in the salt water is 3%~5%, and then place the flesh in a centrifuge at a speed of 3000 Centrifuge at r/min for 3 minutes to remove part of the water from the fish;

S13. Marinating: Add 7 grams of salt, 20 grams of cooking wine, 30 grams of chives, 75 grams of fresh ginger slices, 20 grams of cornstarch, 15 grams of tender meat powder, and 75 grams of water into 450 grams of red snapper meat, mix Mix evenly, marinate for 4 hours, remove shallots and fresh ginger slices, and drain the water from the fish;

S14. Cooking: frying the drained fish in salad oil at 150°C for 6 minutes to obtain cooked fish;

S2. Preparation of lemon juice:

S21. Preparation of the first seasoning sauce: mix 350 grams of concentrated lemon juice, 400 grams of sugar, 100 grams of white vinegar, and 50 grams of mixed herbs, heat to boiling, keep boiling for 10 minutes, add 5 grams of custard powder, stir, and cool;

S22. Preparation of the second sauce: Peel and cut 600 grams of lemon, mix with 350 grams of butter and 150 grams of cheese, heat the oil at 125°C until the butter and cheese melt, let it stand for 5 hours, and filter for later use ;

S23. mixing the first sauce and the second sauce to obtain lime juice;

S3. Filling and sterilization: put 450 grams of cooked fish meat and 225 grams of lemon juice into a soft can in turn, vacuum pack, seal and put in a sterilizer for sterilization, and the preparation is completed.

Comparative example 1

A method for preparing soft canned red snapper with lemon flavor comprises the following steps:

S1. Red snappers are treated as follows:

S11. Preliminary treatment: remove the scales, head and tail, fins, laparotomy and viscera of the red snapper, wash the black membrane in the abdominal cavity, and cut into fish pieces, each piece of fish piece weighs 30-50 grams;

S12. Cleaning treatment: Rinse the flesh of red snapper in salt water with a temperature of ≤10°C for 10 minutes, the mass concentration of salt in the salt water is 3%~5%, and then place the flesh in a centrifuge at a speed of 3000 Centrifuge at r/min for 3 minutes to remove part of the water from the fish;

S13. Marinating: Add 5 grams of salt, 15 grams of cooking wine, 20 grams of chives, 50 grams of fresh ginger slices, 15 grams of raw powder, 10 grams of tender meat powder, and 50 grams of water into 300 grams of red snapper fish, mix Mix evenly, marinate for 4 hours, remove shallots and fresh ginger slices, and drain the water from the fish;

S14. Cooking: frying the drained fish in salad oil at 150°C for 6 minutes to obtain cooked fish;

S2. Preparation of lemon juice:

S21. Preparation of the first seasoning sauce: mix 350 grams of concentrated lemon juice, 400 grams of sugar, 100 grams of white vinegar, and 50 grams of mixed herbs, heat to boiling, keep boiling for 10 minutes, add 5 grams of custard powder, stir, and cool;

S22. Preparation of the second seasoning sauce: Peel and cut 1000 grams of lemon, mix with 250 grams of butter and 100 grams of cheese, heat the oil at 125°C until the butter and cheese melt, let stand for 5 hours, and filter for later use ;

S23. mixing the first sauce and the second sauce to obtain lime juice;

S3. Filling and sterilization: 300 grams of the cooked fish and 150 grams of lemon juice are sequentially packed into a soft can, vacuum-packed, sealed and sterilized in a sterilizer, and the preparation is completed.

The raw material formula of the lemon-flavored canned red snapper of this comparative example is basically the same as that of Example 1, except that the amount of lemon used in this comparative example is 1000 grams, and its preparation method is the same as that of Example 1.

Comparative example 2

A method for preparing soft canned red snapper with lemon flavor comprises the following steps:

S1. Red snappers are treated as follows:

S11. Preliminary treatment: remove the scales, head and tail, fins, laparotomy and viscera of the red snapper, wash the black membrane in the abdominal cavity, and cut into fish pieces, each piece of fish piece weighs 30-50 grams;

S12. Cleaning treatment: Rinse the flesh of red snapper in salt water with a temperature of ≤10°C for 10 minutes, the mass concentration of salt in the salt water is 3%~5%, and then place the flesh in a centrifuge at a speed of 3000 Centrifuge at r/min for 3 minutes to remove part of the water from the fish;

S13. Marinating: Add 5 grams of salt, 15 grams of cooking wine, 20 grams of chives, 50 grams of fresh ginger slices, 15 grams of raw powder, 10 grams of tender meat powder, and 50 grams of water into 300 grams of red snapper fish, mix Mix evenly, marinate for 4 hours, remove shallots and fresh ginger slices, and drain the water from the fish;

S14. Cooking: frying the drained fish in salad oil at 150°C for 6 minutes to obtain cooked fish;

S2. Preparation of lemon juice:

S21. Preparation of the first seasoning sauce: mix 350 grams of concentrated lemon juice, 400 grams of sugar, 100 grams of white vinegar, and 50 grams of mixed herbs, heat to boiling, keep boiling for 10 minutes, add 5 grams of custard powder, stir, and cool;

S22. Preparation of the second sauce: Peel and cut 500 grams of lemons, mix them with 250 grams of butter and 100 grams of cheese, heat the oil at 125°C until the butter and cheese melt, let stand for 5 hours, and filter for later use ;

S23. mixing the first sauce and the second sauce to obtain lime juice;

S3. Filling and sterilization: put 150 grams of cooked fish meat and 150 grams of lemon juice into a soft tank in turn, vacuum pack, seal and put in a sterilizing pot for sterilization, and the preparation is completed.

The raw material formula of lemon-flavored canned red snapper described in this comparative example is basically the same as that of Example 1, the difference is that the ratio of cooked fish meat to lemon juice is 1:1, and its preparation method is also the same as that of Example 1. same.

Comparative example 3

A method for preparing soft canned red snapper with lemon flavor comprises the following steps:

S1. Red snappers are treated as follows:

S11. Preliminary treatment: remove the scales, head and tail, fins, laparotomy and viscera of the red snapper, wash the black membrane in the abdominal cavity, and cut into fish pieces, each piece of fish piece weighs 30-50 grams;

S12. Cleaning treatment: Rinse the flesh of red snapper in salt water with a temperature of ≤10°C for 10 minutes, the mass concentration of salt in the salt water is 3%~5%, and then place the flesh in a centrifuge at a speed of 3000 Centrifuge at r/min for 3 minutes to remove part of the water from the fish;

S13. Marinating: Add 5 grams of salt, 15 grams of cooking wine, 20 grams of chives, 50 grams of fresh ginger slices, 15 grams of raw powder, 10 grams of tender meat powder, and 50 grams of water into 300 grams of red snapper fish, mix Evenly, marinate for 2 hours, remove the shallots and fresh ginger slices, and drain the water from the fish;

S14. Cooking: frying the drained fish in salad oil at 150°C for 6 minutes to obtain cooked fish;

S2. Preparation of lemon juice:

S21. Preparation of the first seasoning sauce: mix 350 grams of concentrated lemon juice, 400 grams of sugar, 100 grams of white vinegar, and 50 grams of mixed herbs, heat to boiling, keep boiling for 10 minutes, add 5 grams of custard powder, stir, and cool;

S22. Preparation of the second sauce: Peel and cut 500 grams of lemons, mix them with 250 grams of butter and 100 grams of cheese, heat the oil at 125°C until the butter and cheese melt, let stand for 5 hours, and filter for later use ;

S23. mixing the first sauce and the second sauce to obtain lime juice;

S3. Filling and sterilization: 300 grams of the cooked fish and 150 grams of lemon juice are sequentially packed into a soft can, vacuum-packed, sealed and sterilized in a sterilizer, and the preparation is completed.

The raw material formula of lemon-flavored canned red snapper described in this comparative example is basically the same as that of Example 1, except that in step S13, the duration of marinating is 2 hours, and the preparation method is also the same as that of Example 1.

Comparative example 4

A method for preparing soft canned red snapper with lemon flavor comprises the following steps:

S1. Red snappers are treated as follows:

S11. Preliminary treatment: remove the scales, head and tail, fins, laparotomy and viscera of the red snapper, wash the black membrane in the abdominal cavity, and cut into fish pieces, each piece of fish piece weighs 30-50 grams;

S12. Cleaning treatment: Rinse the flesh of red snapper in salt water with a temperature of ≤10°C for 10 minutes, the mass concentration of salt in the salt water is 3%~5%, and then place the flesh in a centrifuge at a speed of 3000 Centrifuge at r/min for 3 minutes to remove part of the water from the fish;

S13. Marinating: Add 5 grams of salt, 15 grams of cooking wine, 20 grams of chives, 50 grams of fresh ginger slices, 15 grams of raw powder, 10 grams of tender meat powder, and 50 grams of water into 300 grams of red snapper fish, mix Mix evenly, marinate for 4 hours, remove shallots and fresh ginger slices, and drain the water from the fish;

S14. Cooking: frying the drained fish in salad oil at 150°C for 6 minutes to obtain cooked fish;

S2. Preparation of lemon juice:

S21. Preparation of the first seasoning sauce: mix 350 grams of concentrated lemon juice, 400 grams of sugar, 100 grams of white vinegar, and 50 grams of mixed herbs, heat to boiling, keep boiling for 10 minutes, add 5 grams of custard powder, stir, and cool;

S22. Preparation of the second sauce: Peel and cut 500 grams of lemons, mix them with 250 grams of butter and 100 grams of cheese, heat the oil at 125°C until the butter and cheese melt, let stand for 5 hours, and filter for later use ;

S23. mixing the first sauce and the second sauce to obtain lime juice;

S3. Filling and sterilization: 300 grams of the cooked fish meat and 100 grams of lemon juice are sequentially packed into soft cans, vacuum-packed, sealed and sterilized in a sterilizing pot, and the preparation is completed.

The raw material formula of lemon-flavored canned red snapper described in this comparative example is basically the same as that of Example 1, the difference is that the ratio of cooked fish meat to lemon juice is 3:1, and its preparation method is also the same as that of Example 1. same.

Comparative example 5

A method for preparing soft canned red snapper with lemon flavor comprises the following steps:

S1. Red snappers are treated as follows:

S11. Preliminary treatment: remove the scales, head and tail, fins, laparotomy and viscera of the red snapper, wash the black membrane in the abdominal cavity, and cut into fish pieces, each piece of fish piece weighs 30-50 grams;

S12. Cleaning treatment: Rinse the flesh of red snapper in salt water with a temperature of ≤10°C for 10 minutes, the mass concentration of salt in the salt water is 3%~5%, and then place the flesh in a centrifuge at a speed of 3000 Centrifuge at r/min for 3 minutes to remove part of the water from the fish;

S14. Cooking: frying the drained fish in salad oil at 150°C for 6 minutes to obtain cooked fish;

S2. Preparation of lemon juice:

S21. Preparation of the first seasoning sauce: mix 350 grams of concentrated lemon juice, 400 grams of sugar, 100 grams of white vinegar, and 50 grams of mixed herbs, heat to boiling, keep boiling for 10 minutes, add 5 grams of custard powder, stir, and cool;

S22. Preparation of the second sauce: Peel and cut 500 grams of lemons, mix them with 250 grams of butter and 100 grams of cheese, heat the oil at 125°C until the butter and cheese melt, let stand for 5 hours, and filter for later use ;

S23. mixing the first sauce and the second sauce to obtain lime juice;

S3. Filling and sterilization: 300 grams of the cooked fish and 150 grams of lemon juice are sequentially packed into a soft can, vacuum-packed, sealed and sterilized in a sterilizer, and the preparation is completed.

The difference between this comparative example and Example 1 is that this comparative example does not marinate the flesh of red snapper, and other steps are the same as in Example 1.

Comparative example 6

A method for preparing soft canned red snapper with lemon flavor comprises the following steps:

S1. Red snappers are treated as follows:

S11. Preliminary treatment: remove the scales, head and tail, fins, laparotomy and viscera of the red snapper, wash the black membrane in the abdominal cavity, and cut into fish pieces, each piece of fish piece weighs 30-50 grams;

S13. Marinating: Add 5 grams of salt, 15 grams of cooking wine, 20 grams of chives, 50 grams of fresh ginger slices, 15 grams of raw powder, 10 grams of tender meat powder, and 50 grams of water into 300 grams of red snapper fish, mix Mix evenly, marinate for 4 hours, remove shallots and fresh ginger slices, and drain the water from the fish;

S14. Cooking: frying the drained fish in salad oil at 150°C for 6 minutes to obtain cooked fish;

S2. Preparation of lemon juice:

S21. Preparation of the first seasoning sauce: mix 350 grams of concentrated lemon juice, 400 grams of sugar, 100 grams of white vinegar, and 50 grams of mixed herbs, heat to boiling, keep boiling for 10 minutes, add 5 grams of custard powder, stir, and cool;

S22. Preparation of the second sauce: Peel and cut 500 grams of lemons, mix them with 250 grams of butter and 100 grams of cheese, heat the oil at 125°C until the butter and cheese melt, let stand for 5 hours, and filter for later use ;

S23. mixing the first sauce and the second sauce to obtain lime juice;

S3. Filling and sterilization: 300 grams of the cooked fish and 150 grams of lemon juice are sequentially packed into a soft can, vacuum-packed, sealed and sterilized in a sterilizer, and the preparation is completed.

The difference between this comparative example and Example 1 is that this comparative example does not perform the cleaning treatment on the flesh of red snapper, and other steps are the same as in Example 1.

Sensory Quality Evaluation

The lemon-flavored canned red snapper prepared in the above examples and comparative examples was evaluated for sensory quality, wherein the sensory evaluation scoring standards are shown in Table 1, and the sensory evaluation scores of different formulations are shown in Table 2. The higher the score, the better.

Table 1 Score criteria for sensory evaluation

Table 2 Sensory evaluation of canned red snapper with lemon flavor in different formulations

As can be seen from the sensory evaluation analysis results in Table 2, compared with Comparative Examples 1-6, the lemon-flavored red snapper soft cans prepared in the examples of the present invention have normal odor, harmonious and no peculiar smell, delicate and strong mouthfeel, and soft taste. The sensory score of the lemon-flavored red snapper soft can was at a higher level compared with the control.

Apparently, the above-mentioned embodiments of the present invention are only examples for clearly illustrating the present invention, rather than limiting the implementation of the present invention. For those of ordinary skill in the art, other changes or changes in different forms can be made on the basis of the above description. It is not necessary and impossible to exhaustively list all the implementation manners here. All modifications, equivalent replacements and improvements made within the spirit and principles of the present invention shall be included within the protection scope of the claims of the present invention.

Claims (10)

1. a kind of preparation method of western lemon local flavor Red snapper soft canned is it is characterised in that comprise the following steps:

S1. Red snapper is carried out preliminary treatment, cleaning treatment, pickle, processed；

S2. the preparation of western lemon juice:

S21. the preparation of the first sauce: by 250 ~ 450 grams of concentrated lemon juice, 300 ~ 500 grams of white sugar, 50 ~ 150 grams of white vinegar, assorted 25 ~ 75 grams of mixing of Rhizoma et radix valerianae, are heated to seething with excitement, and add 3 ~ 7 grams of custard powder, stirring, cooling；

S22. the preparation of the second sauce: by 400 ~ 600 grams of peelings of Fructus Citri Limoniae, cut, with 150 ~ 350 grams of Adeps Bovis seu Bubali, cheese 50 ~ 150 Gram mixing, be heated to Adeps Bovis seu Bubali and cheese dissolve, standing, filter standby；

S23. the first sauce and the second sauce are mixed, obtain western lemon juice；

S3. fill and sterilization: the flesh of fish of described processed, western lemon juice are sequentially loaded into soft tank, vacuum packaging, sterilization, complete to make Standby；The quality of the flesh of fish of described processed is 2:1 with the mass ratio of western lemon juice.

2. preparation method according to claim 1 is it is characterised in that the step of described preliminary treatment is: Red snapper is entered Row scales, end to end, remove fin, internal organs of cutting open the belly, clean Intraabdominal black film, flitch, the weight of each piece of fish block is 30 ~ 50 Gram.

3. preparation method according to claim 1 is it is characterised in that the step of described cleaning treatment is: by Red snapper The flesh of fish is placed in the saline of temperature≤10 DEG C and rinses 10 minutes, removes the part moisture of the flesh of fish afterwards.

4. preparation method according to claim 3 is it is characterised in that the mass concentration of salt in described saline is 3% ~ 5%.

5. preparation method according to claim 3 is it is characterised in that the condition of the part moisture of the described removal flesh of fish is: The flesh of fish is placed in a centrifuge, is centrifuged 3 minutes under rotating speed 3000 r/min.

6. preparation method according to claim 1 is it is characterised in that the described step pickled is: by 3 ~ 7 grams of salt, cooking wine 10 ~ 20 grams, 10 ~ 30 grams of chive, 25 ~ 75 grams of fresh ginger-chip, 10 ~ 20 grams of fecula, 5 ~ 15 grams of tenderizer, 25 ~ 75 grams of clear water be added to In 150 ~ 450 grams of the flesh of fish of Red snapper, mix thoroughly, pickle 3 ~ 4 hours, remove chive, fresh ginger-chip, drain the moisture of the flesh of fish.

7. preparation method according to claim 1 is it is characterised in that the step of described processed is: by the fish draining away the water Frying in salad oil put into by meat.

8. preparation method according to claim 7 is it is characterised in that the oil temperature of described frying is 150 DEG C.

9. preparation method according to claim 1 is it is characterised in that in described step s21, the system of the first sauce Standby: 350 grams of concentrated lemon juice, 400 grams of white sugar, 100 grams of white vinegar, the 50 grams of mixing of assorted Rhizoma et radix valerianae are heated to seething with excitement, keep boiling 10 Minute, add 5 grams of custard powder, stirring, cooling；

In described step s22, the preparation of the second sauce: by 500 grams of peelings of Fructus Citri Limoniae, cut, with 250 grams of Adeps Bovis seu Bubali, cheese 100 Gram mixing, be heated to Adeps Bovis seu Bubali and cheese dissolve, standing, filter standby.

10. a kind of western lemon local flavor Red snapper soft canned is it is characterised in that preparation method described in any one of claim 1 ~ 9 It is prepared from.