CN108514085A - A kind of seafood can of unique flavor nutritious tonifying - Google Patents
A kind of seafood can of unique flavor nutritious tonifying Download PDFInfo
- Publication number
- CN108514085A CN108514085A CN201810296145.9A CN201810296145A CN108514085A CN 108514085 A CN108514085 A CN 108514085A CN 201810296145 A CN201810296145 A CN 201810296145A CN 108514085 A CN108514085 A CN 108514085A
- Authority
- CN
- China
- Prior art keywords
- parts
- seafood
- raw material
- soup
- added
- 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.)
- Withdrawn
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in the form of whole pieces or fragments thereof, without mashing or comminuting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to tinned food processing technique fields, and in particular to a kind of seafood can of unique flavor nutritious tonifying.The type seafood can includes the flavour enhancing soup-stock of the sea cucumber being filled in closing can, squid block, mussel, sandworm, peeled shrimp, navy bean, Chinese chestnut, matrimony vine, the skin jelly for wrapping up aforementioned raw material, and submergence aforementioned raw material；Wherein skin jelly boils to obtain using pork rind and agar by big fire high temperature, and skin is rich in collagen in freezing, and the skin in can freezes and soup-stock is while improving nutritive value of food, can also lock the flavor perfection of seafood.The unique flavor of the type seafood can, it is full of nutrition, there is health-care effect, fat content is low, is not easy to get fat after edible, is suitble to the crowd of each age group edible.
Description
Technical field
The present invention relates to tinned food processing technique fields, and in particular to a kind of seafood tank of unique flavor nutritious tonifying
Head.
Background technology
With the raising of people's income level, the consumption idea of people is also constantly changing, and tinned food once is main
The single varieties of food in most of can in order to meet a kind of instant food of people's food needs during the journey, taste compared with
Difference, nutritive value is not high, cannot meet people to the nutrition of food and delicious demand, therefore tinned food is gradually lost by masses
Forget, the consumption figure of tinned food is lower and lower.
But the people of today improve living standard, rhythm of life also accelerates, and the convenience of tinned food is defended
The advantages of raw, easy storage, is again by it has been found that many young men for the puzzlement from oil smoke, are unwilling to enter kitchen point
Fire is cooked, therefore this part population is being continuously increased the demand of the instant food such as can.Therefore, if fruit can develop
Some disclosure satisfy that needed for human nutrition, unique flavor, and be not easy the health nutrient can for making one to get fat, and just can win
The consumption market of bigger.
Invention content
For problems of the prior art, the present invention provides a kind of seafood can of unique flavor nutritious tonifying,
The unique flavor of the type seafood can, it is full of nutrition, there is health-care effect, fat content is low, is not easy to get fat after edible.
In order to achieve the above object, the present invention is achieved through the following technical solutions：
A kind of seafood can of unique flavor nutritious tonifying, including it is filled in the sea cucumber closed in can, squid block, mussel, sand
Worm peeled shrimp, navy bean, Chinese chestnut, matrimony vine, wraps up the skin jelly of aforementioned raw material, and submerges the flavour enhancing soup-stock of aforementioned raw material；Wherein, should
In seafood can, each raw material is calculated as according to mass fraction：5-8 parts of sea cucumber, 10-13 parts of squid block, 3-7 parts of mussel, sandworm 3-6
Part, 4-8 parts of peeled shrimp, 7-10 parts of navy bean, 10-13 parts of Chinese chestnut, 2-5 parts of matrimony vine, 17-20 parts of skin jelly, 11-15 parts of flavour enhancing soup-stock.
Preferably, in the seafood can, each raw material is calculated as according to mass fraction：6-7 parts of sea cucumber, 11-12 parts of squid block, makes a gift of
5-6 parts of shellfish, 4-5 parts of sandworm, 6-7 parts of peeled shrimp, 8-9 parts of navy bean, 11-12 parts of Chinese chestnut, 3-4 parts of matrimony vine, skin freeze 18-19 parts, increase
12-13 parts of taste soup-stock.
In the present invention, the preparation method that skin freezes is：According to mass fraction, prepare 15 parts of agar, 50 parts of pork rind, honey
3 parts, 2 parts of salt, 4 parts of light-coloured vinegar, pork rind cleaned and minces and be added in saucepan together with agar by 250 parts of water, and water, white is added
Vinegar, honey, salt simmer 2-3h, then filter cooking liquor, and gelled after supernatant cooling obtains required skin and freezes.
In the present invention, the preparation method of flavour enhancing soup-stock is：20kg pig cylinders bone, 8kg chicken nuggets, 6kg mushrooms and 130kg are added
Into slaughterhouse, big fire boils 25-30min, then removes upper layer grease, then be added into slaughterhouse 60g aniseed, 70g cassia barks,
20g spiceleafs, 50g Chinese prickly ashes continue small fire and boil 2-3h, the supernatant of soup is filtered out, the salt and 0.5% of soup quality 2% is added
Monosodium glutamate, continue small fire heat and stir 3-4min, obtain required flavour enhancing soup-stock.
The preparation method of seafood can provided by the invention is：
（1）Pretreatment of raw material：It will be cut into the bulk of 1-2cm after sea cucumber gutting, cleaning, is cut into 1-2cm's after mussel cleaning
2-3cm strips are cut into after bulk, squid and sandworm cleaning, Chinese chestnut hemisection is blocking, and mussel is mixed addition with mass ratioes such as cooking wine
Into steamer, boiling 15-25min, the oil cauldron that sandworm and squid enter 130-140 DEG C fries 3-5min, spare after the completion of processing.
（2）Raw material is tasty：Sea cucumber, squid block, mussel, sandworm, peeled shrimp, navy bean, Chinese chestnut, matrimony vine are added to saucepan
In, seasoning packet is added into saucepan, while cooking wine, light soy sauce, white sugar, monosodium glutamate, salt and the oyster sauce of seasoning amount, infusion 20- is added
30min will take out in raw material in saucepan, filter off soup.
（3）Process tinning：By skin jelly be heated to melting, then will be tasty after raw material be added to liquid skin freeze in, mixing
It is filled into can after uniformly, freezes with after raw material again cooling condensation after skin, flavour enhancing soup-stock is added.
（4）Encapsulation sterilizing：Can after filling food is sent in exhaust canister and is vented, then with sealing machine to tin can
It is sealed, the can after sealing is sent in sterilization tank, and with 110-120 DEG C of temperature, high-temperature sterilization handles 15-20min, most
After be cooled to room temperature, obtain required seafood can.
Preferably, step（2）In seasoning packet in containing capsicum, Chinese prickly ash, ginger, smashed garlic, cassia bark, vanilla, dried orange peel and eight
Angle.
Preferably, mussel selects fresh work mussel, uses the silt or dirt in the preceding rinsed clean shellfish meat with clear water.
Preferably, peeled shrimp uses fresh sea shrimp, and peeled shrimp is stripped before use.
The present invention has following advantageous effect：
The type can has used the seafood such as a large amount of sea cucumber, mussel, peeled shrimp, desinsection, and battalion's ingredient is abundant, is easily absorbed by the human body, non-
It is edible to be often suitable as instant food, navy bean and Chinese chestnut etc. are also added in can, these raw materials enrich can taste again
Simultaneously, moreover it is possible to provide a large amount of starch to meet the needs of people are for energy.
The food materials of the type can are by advance tasty processing, and in good taste, flavor is good, and the skin of secret is also enclosed with outside raw material
Freeze, further improve the mouthfeel of can, skin contains abundant collagen in freezing, long-time service is not only not easy to get fat, also
With certain beauty and health care effect.In order to enrich the nutritive value of can, soup-stock, soup-stock nutrition are also added in tinned food
It is abundant, and can effectively lock the flavor of food.
Specific implementation mode
The specific implementation mode of the present invention is further described with reference to embodiment, following embodiment is only used for more
Technical scheme of the present invention is clearly demonstrated, and not intended to limit the protection scope of the present invention.
Embodiment 1
A kind of seafood can of unique flavor nutritious tonifying, including it is filled in the sea cucumber closed in can, squid block, mussel, sand
Worm peeled shrimp, navy bean, Chinese chestnut, matrimony vine, wraps up the skin jelly of aforementioned raw material, and submerges the flavour enhancing soup-stock of aforementioned raw material；Wherein, should
In seafood can, each raw material is calculated as according to mass fraction：5 parts of sea cucumber, 10 parts of squid block, 3 parts of mussel, 3 parts of sandworm, 4 parts of peeled shrimp,
7 parts of navy bean, 10 parts of Chinese chestnut, 2 parts of matrimony vine, skin freeze 17 parts, 11 parts of flavour enhancing soup-stock.
Wherein, mussel selects fresh work mussel, uses the silt or dirt in the preceding rinsed clean shellfish meat with clear water；Peeled shrimp
Using fresh sea shrimp, peeled shrimp is stripped before use.
In the present embodiment, the preparation method that skin freezes is：According to mass fraction, prepare 15 parts of agar, 50 parts of pork rind, bee
Clean mince of pork rind is added in saucepan by 3 parts of honey, 2 parts of salt, 4 parts of light-coloured vinegar, 250 parts of water together with agar, addition water,
Light-coloured vinegar, honey, salt simmer 2h, then filter cooking liquor, and gelled after supernatant cooling obtains required skin and freezes.
In the present embodiment, the preparation method of flavour enhancing soup-stock is：20kg pig cylinders bone, 8kg chicken nuggets, 6kg mushrooms and 130kg are added
Enter into slaughterhouse, big fire boils 25min, then removes upper layer grease, then 60g aniseed, 70g cassia barks, 20g are added into slaughterhouse
Spiceleaf, 50g Chinese prickly ashes continue small fire and boil 2h, the supernatant of soup is filtered out, 2% salt of soup quality and 0.5% taste is added
Essence continues small fire and heats and stir 3min, obtains required flavour enhancing soup-stock.
The preparation method of seafood can provided by the invention is：
（1）Pretreatment of raw material：It will be cut into the bulk of 1-2cm after sea cucumber gutting, cleaning, is cut into 1-2cm's after mussel cleaning
2-3cm strips are cut into after bulk, squid and sandworm cleaning, Chinese chestnut hemisection is blocking, and mussel is mixed addition with mass ratioes such as cooking wine
Into steamer, boiling 15min, the oil cauldron that sandworm and squid enter 130 DEG C fries 3min, spare after the completion of processing.
（2）Raw material is tasty：Sea cucumber, squid block, mussel, sandworm, peeled shrimp, navy bean, Chinese chestnut, matrimony vine are added to saucepan
In, seasoning packet is added into saucepan, contains capsicum, Chinese prickly ash, ginger, smashed garlic, cassia bark, vanilla, dried orange peel and illiciumverum in seasoning packet,
Cooking wine, light soy sauce, white sugar, monosodium glutamate, salt and the oyster sauce of seasoning amount are added simultaneously, infusion 20min will take out in raw material in saucepan, filter
Go soup.
（3）Process tinning：By skin jelly be heated to melting, then will be tasty after raw material be added to liquid skin freeze in, mixing
It is filled into can after uniformly, freezes with after raw material again cooling condensation after skin, flavour enhancing soup-stock is added.
（4）Encapsulation sterilizing：Can after filling food is sent in exhaust canister and is vented, then with sealing machine to tin can
It is sealed, the can after sealing is sent in sterilization tank, and with 110 DEG C of temperature, high-temperature sterilization handles 15min, finally cools down
To room temperature, required seafood can is obtained.
Embodiment 2
A kind of seafood can of unique flavor nutritious tonifying, including it is filled in the sea cucumber closed in can, squid block, mussel, sand
Worm peeled shrimp, navy bean, Chinese chestnut, matrimony vine, wraps up the skin jelly of aforementioned raw material, and submerges the flavour enhancing soup-stock of aforementioned raw material；Wherein, should
In seafood can, each raw material is calculated as according to mass fraction：8 parts of sea cucumber, 13 parts of squid block, 7 parts of mussel, 6 parts of sandworm, 8 parts of peeled shrimp,
10 parts of navy bean, 13 parts of Chinese chestnut, 5 parts of matrimony vine, skin freeze 20 parts, 15 parts of flavour enhancing soup-stock.
Wherein, mussel selects fresh work mussel, uses the silt or dirt in the preceding rinsed clean shellfish meat with clear water；Peeled shrimp
Using fresh sea shrimp, peeled shrimp is stripped before use.
In the present embodiment, the preparation method that skin freezes is：According to mass fraction, prepare 15 parts of agar, 50 parts of pork rind, bee
Clean mince of pork rind is added in saucepan by 3 parts of honey, 2 parts of salt, 4 parts of light-coloured vinegar, 250 parts of water together with agar, addition water,
Light-coloured vinegar, honey, salt simmer 3h, then filter cooking liquor, and gelled after supernatant cooling obtains required skin and freezes.
In the present embodiment, the preparation method of flavour enhancing soup-stock is：20kg pig cylinders bone, 8kg chicken nuggets, 6kg mushrooms and 130kg are added
Enter into slaughterhouse, big fire boils 30min, then removes upper layer grease, then 60g aniseed, 70g cassia barks, 20g are added into slaughterhouse
Spiceleaf, 50g Chinese prickly ashes continue small fire and boil 3h, the supernatant of soup is filtered out, 2% salt of soup quality and 0.5% taste is added
Essence continues small fire and heats and stir 4min, obtains required flavour enhancing soup-stock.
The preparation method of seafood can provided by the invention is：
（1）Pretreatment of raw material：It will be cut into the bulk of 1-2cm after sea cucumber gutting, cleaning, is cut into 1-2cm's after mussel cleaning
2-3cm strips are cut into after bulk, squid and sandworm cleaning, Chinese chestnut hemisection is blocking, and mussel is mixed addition with mass ratioes such as cooking wine
Into steamer, boiling 25min, the oil cauldron that sandworm and squid enter 140 DEG C fries 5min, spare after the completion of processing.
（2）Raw material is tasty：Sea cucumber, squid block, mussel, sandworm, peeled shrimp, navy bean, Chinese chestnut, matrimony vine are added to saucepan
In, seasoning packet is added into saucepan, contains capsicum, Chinese prickly ash, ginger, smashed garlic, cassia bark, vanilla, dried orange peel and illiciumverum in seasoning packet,
Cooking wine, light soy sauce, white sugar, monosodium glutamate, salt and the oyster sauce of seasoning amount are added simultaneously, infusion 30min will take out in raw material in saucepan, filter
Go soup.
（3）Process tinning：By skin jelly be heated to melting, then will be tasty after raw material be added to liquid skin freeze in, mixing
It is filled into can after uniformly, freezes with after raw material again cooling condensation after skin, flavour enhancing soup-stock is added.
（4）Encapsulation sterilizing：Can after filling food is sent in exhaust canister and is vented, then with sealing machine to tin can
It is sealed, the can after sealing is sent in sterilization tank, and with 120 DEG C of temperature, high-temperature sterilization handles 20min, finally cools down
To room temperature, required seafood can is obtained.
Embodiment 3
A kind of seafood can of unique flavor nutritious tonifying, including it is filled in the sea cucumber closed in can, squid block, mussel, sand
Worm peeled shrimp, navy bean, Chinese chestnut, matrimony vine, wraps up the skin jelly of aforementioned raw material, and submerges the flavour enhancing soup-stock of aforementioned raw material；Wherein, should
In seafood can, each raw material is calculated as according to mass fraction：6 parts of sea cucumber, 12 parts of squid block, 5 parts of mussel, 5 parts of sandworm, 6 parts of peeled shrimp,
9 parts of navy bean, 12 parts of Chinese chestnut, 4 parts of matrimony vine, skin freeze 19 parts, 13 parts of flavour enhancing soup-stock.
Wherein, mussel selects fresh work mussel, uses the silt or dirt in the preceding rinsed clean shellfish meat with clear water；Peeled shrimp
Using fresh sea shrimp, peeled shrimp is stripped before use.
In the present embodiment, the preparation method that skin freezes is：According to mass fraction, prepare 15 parts of agar, 50 parts of pork rind, bee
Clean mince of pork rind is added in saucepan by 3 parts of honey, 2 parts of salt, 4 parts of light-coloured vinegar, 250 parts of water together with agar, addition water,
Light-coloured vinegar, honey, salt simmer 2.5h, then filter cooking liquor, and gelled after supernatant cooling obtains required skin and freezes.
In the present embodiment, the preparation method of flavour enhancing soup-stock is：20kg pig cylinders bone, 8kg chicken nuggets, 6kg mushrooms and 130kg are added
Enter into slaughterhouse, big fire boils 28min, then removes upper layer grease, then 60g aniseed, 70g cassia barks, 20g are added into slaughterhouse
Spiceleaf, 50g Chinese prickly ashes continue small fire and boil 2.5h, the supernatant of soup is filtered out, 2% salt of soup quality and 0.5% taste is added
Essence continues small fire and heats and stir 3.5min, obtains required flavour enhancing soup-stock.
The preparation method of seafood can provided by the invention is：
（1）Pretreatment of raw material：It will be cut into the bulk of 1-2cm after sea cucumber gutting, cleaning, is cut into 1-2cm's after mussel cleaning
2-3cm strips are cut into after bulk, squid and sandworm cleaning, Chinese chestnut hemisection is blocking, and mussel is mixed addition with mass ratioes such as cooking wine
Into steamer, boiling 20min, the oil cauldron that sandworm and squid enter 135 DEG C fries 4min, spare after the completion of processing.
（2）Raw material is tasty：Sea cucumber, squid block, mussel, sandworm, peeled shrimp, navy bean, Chinese chestnut, matrimony vine are added to saucepan
In, seasoning packet is added into saucepan, contains capsicum, Chinese prickly ash, ginger, smashed garlic, cassia bark, vanilla, dried orange peel and illiciumverum in seasoning packet,
Cooking wine, light soy sauce, white sugar, monosodium glutamate, salt and the oyster sauce of seasoning amount are added simultaneously, infusion 25min will take out in raw material in saucepan, filter
Go soup.
（3）Process tinning：By skin jelly be heated to melting, then will be tasty after raw material be added to liquid skin freeze in, mixing
It is filled into can after uniformly, freezes with after raw material again cooling condensation after skin, flavour enhancing soup-stock is added.
（4）Encapsulation sterilizing：Can after filling food is sent in exhaust canister and is vented, then with sealing machine to tin can
It is sealed, the can after sealing is sent in sterilization tank, and with 115 DEG C of temperature, high-temperature sterilization handles 18min, finally cools down
To room temperature, required seafood can is obtained.
The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, although with reference to aforementioned reality
Applying example, invention is explained in detail, for those skilled in the art, still can be to aforementioned each implementation
Technical solution recorded in example is modified or equivalent replacement of some of the technical features.All essences in the present invention
With within principle, any modification, equivalent replacement, improvement and so on should all be included in the protection scope of the present invention god.
Claims (8)
1. a kind of seafood can of unique flavor nutritious tonifying, it is characterised in that：Including being filled in the sea cucumber closed in can, squid
Fish block mussel, sandworm, peeled shrimp, navy bean, Chinese chestnut, matrimony vine, wraps up the skin jelly of aforementioned raw material, and submerges the flavour enhancing of aforementioned raw material
Soup-stock；Wherein, in the seafood can, each raw material is calculated as according to mass fraction：5-8 parts of sea cucumber, 10-13 parts of squid block, mussel 3-7
Part, 3-6 parts of sandworm, 4-8 parts of peeled shrimp, 7-10 parts of navy bean, 10-13 parts of Chinese chestnut, 2-5 parts of matrimony vine, 17-20 parts of skin jelly, flavour enhancing is high
11-15 parts of soup.
2. a kind of seafood can of unique flavor nutritious tonifying according to claim 1, it is characterised in that：The seafood can
In, each raw material is calculated as according to mass fraction：6-7 parts of sea cucumber, 11-12 parts of squid block, 5-6 parts of mussel, 4-5 parts of sandworm, peeled shrimp 6-7
Part, 8-9 parts of navy bean, 11-12 parts of Chinese chestnut, 3-4 parts of matrimony vine, 18-19 parts of skin jelly, 12-13 parts of flavour enhancing soup-stock.
3. a kind of seafood can of unique flavor nutritious tonifying according to claim 1, it is characterised in that：The system that the skin freezes
Preparation Method is：According to mass fraction, prepare 15 parts of agar, 50 parts of pork rind, 3 parts of honey, 2 parts of salt, 4 parts of light-coloured vinegar, water 250
Part, clean mince of pork rind is added in saucepan together with agar, water, light-coloured vinegar, honey, salt is added, simmers 2-3h,
Then cooking liquor is filtered, gelled after supernatant cooling obtains required skin and freezes.
4. a kind of seafood can of unique flavor nutritious tonifying according to claim 1, it is characterised in that：The flavour enhancing soup-stock
Preparation method be：20kg pig cylinders bone, 8kg chicken nuggets, 6kg mushrooms and 130kg are added in slaughterhouse, big fire boils 25-
Then 30min removes upper layer grease, then 60g aniseed, 70g cassia barks, 20g spiceleafs, 50g Chinese prickly ashes are added into slaughterhouse, continues small
Fire tanning 2-3h, the supernatant of soup is filtered out, 2% salt of soup quality and 0.5% monosodium glutamate is added, and is continued small fire and is heated and stir
3-4min is mixed, required flavour enhancing soup-stock is obtained.
5. a kind of seafood can of unique flavor nutritious tonifying according to claim 1, it is characterised in that：The seafood can
Preparation method be：
（1）Pretreatment of raw material：It will be cut into the bulk of 1-2cm after sea cucumber gutting, cleaning, is cut into 1-2cm's after mussel cleaning
2-3cm strips are cut into after bulk, squid and sandworm cleaning, Chinese chestnut hemisection is blocking, and mussel is mixed addition with mass ratioes such as cooking wine
Into steamer, boiling 15-25min, the oil cauldron that sandworm and squid enter 130-140 DEG C fries 3-5min, spare after the completion of processing；
（2）Raw material is tasty：Sea cucumber, squid block, mussel, sandworm, peeled shrimp, navy bean, Chinese chestnut, matrimony vine are added in saucepan, to
Seasoning packet is added in saucepan, while being added cooking wine, light soy sauce, white sugar, monosodium glutamate, salt and the oyster sauce of seasoning amount, infusion 20-30min,
It will be taken out in saucepan in raw material, filter off soup；
（3）Process tinning：By skin jelly be heated to melting, then will be tasty after raw material be added to liquid skin freeze in, be uniformly mixed
After be filled into can, freeze and raw material is again after cooling condensation after skin, flavour enhancing soup-stock be added；
（4）Encapsulation sterilizing：Can after filling food is sent in exhaust canister and is vented, then tin can is carried out with sealing machine
Sealing, the can after sealing are sent in sterilization tank, and with 110-120 DEG C of temperature, high-temperature sterilization handles 15-20min, finally drops
It warms to room temperature, obtains required seafood can.
6. a kind of seafood can of unique flavor nutritious tonifying according to claim 5, it is characterised in that：Step（2）Middle institute
It states and contains capsicum, Chinese prickly ash, ginger, smashed garlic, cassia bark, vanilla, dried orange peel and illiciumverum in seasoning packet.
7. a kind of seafood can of unique flavor nutritious tonifying according to claim 1, it is characterised in that：The mussel is selected
Fresh mussel uses the silt or dirt in the preceding rinsed clean meat with clear water.
8. a kind of seafood can of unique flavor nutritious tonifying according to claim 1, it is characterised in that：The peeled shrimp uses
Fresh sea shrimp, strips peeled shrimp before use.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810296145.9A CN108514085A (en) | 2018-04-04 | 2018-04-04 | A kind of seafood can of unique flavor nutritious tonifying |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810296145.9A CN108514085A (en) | 2018-04-04 | 2018-04-04 | A kind of seafood can of unique flavor nutritious tonifying |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108514085A true CN108514085A (en) | 2018-09-11 |
Family
ID=63431376
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810296145.9A Withdrawn CN108514085A (en) | 2018-04-04 | 2018-04-04 | A kind of seafood can of unique flavor nutritious tonifying |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108514085A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111990612A (en) * | 2020-08-27 | 2020-11-27 | 大连鑫玉龙海洋生物种业科技股份有限公司 | Flavored canned sea cucumbers and preparation method thereof |
-
2018
- 2018-04-04 CN CN201810296145.9A patent/CN108514085A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111990612A (en) * | 2020-08-27 | 2020-11-27 | 大连鑫玉龙海洋生物种业科技股份有限公司 | Flavored canned sea cucumbers and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103584188B (en) | Preparation method of carbon grilled squid slices | |
| CN105077377B (en) | A kind of dried tuna meat floss processing technology | |
| CN105341729A (en) | Low temperature curing beefsteak and processing method | |
| CN104432142A (en) | Preparation method of spicy beef jerky | |
| CN103431363B (en) | Preparation method of bullfrog dried small shrimp sauce | |
| CN101836745A (en) | Instant leisure grilled snakehead fish fillet and preparation method thereof | |
| CN110313606A (en) | A kind of yak meat and its preparation process | |
| CN109170623A (en) | A kind of instant bagged Benben chicken and preparation method thereof | |
| CN105192764A (en) | Smoky instant oyster and processing method thereof | |
| CN110604272A (en) | A kind of production method of interesting ready-to-eat leisure jumping shrimp | |
| CN103393152A (en) | Sea cucumber lily soup and its making method | |
| CN106261981A (en) | The processing method of instant grilled fish | |
| KR102254039B1 (en) | Seasoned and dried blackmouth angler and manufacturing method thereof | |
| CN108420003A (en) | A kind of production and processing technology of canned beef | |
| CN108514085A (en) | A kind of seafood can of unique flavor nutritious tonifying | |
| KR100479185B1 (en) | The soup of carp and chicken boiled together and its cooking method | |
| CN101816438B (en) | Method for preparing stock soup fish | |
| CN105192754A (en) | Instant whitebait and preparation method thereof | |
| KR20040094043A (en) | the art of cooking for beef-rib soup | |
| CN107259419A (en) | A kind of process technology for pickling red shrimp | |
| CN107495149A (en) | A kind of processing method for improving dried beef slices and going out into and improve mouthfeel | |
| CN108112889A (en) | A kind of production method of spiced pork leg | |
| KR100394339B1 (en) | A manufacturing method of instant soup with skate | |
| CN111528410A (en) | Production technology of instant beef with matsutake sauce | |
| CN101433335A (en) | Local flavor dog product and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180911 |
|
| WW01 | Invention patent application withdrawn after publication |