CN116508974A - Preparation method and application of canned fish flavoring agent - Google Patents

Abstract

The invention belongs to the technical field of food seasoning, and particularly relates to a preparation method and application of a canned fish seasoning. The preparation method comprises the following steps: (1) preparing sliced ginger, garlic and green Chinese onion; (2) Mixing the raw materials (1) with pricklyash peel, star anise, cinnamon, myrcia and rock candy, adding peanut cold oil, stirring, frying in hot oil, taking out solid substances, cooling the peanut oil in the air, and cutting fresh orange peel into pieces (3); (4) preparing Allium chinense hydrolysate: cutting fresh Allium chinense, mixing with water, adding cellulase for hydrolysis, adding pectase for hydrolysis, inactivating enzyme, and spray drying supernatant to obtain Allium chinense hydrolysate powder; (5) Mixing the raw materials prepared in the steps (2) and (3) and (4) with edible salt, sterilizing, airing, and packaging. The fish can flavoring agent prepared by the method can effectively suppress fishy smell in the fish can; moreover, the Allium chinense hydrolysate has no artificial preservative, can delay the propagation of microorganisms, and has effective preservative effect.

Description

A kind of preparation method and application of flavoring agent for canned fish

technical field

The invention belongs to the technical field of food seasoning, in particular to a method for preparing a canned fish seasoning, and also relates to its application.

Background technique

Although the processing technology of canned fish is very mature at present, there are still some deficiencies in nutrition and taste; for example, there is a certain degree of fishy smell when unsealed; Salt, high-sugar foods increase the risk of diseases including obesity, heart disease and type 2 diabetes. In order to better meet market demand and develop market prospects, it is necessary to improve the taste, flavor and nutrition of canned fish; and ensure the shelf life and quality of canned fish.

Contents of the invention

In order to solve the above problems, the present invention provides a preparation method of canned fish flavoring agent; the canned fish flavoring agent is processed by screening specific raw materials, the flavoring agent can greatly suppress fishy smell, and has freshness preservation and mouthfeel coordination Effect; And, the specific natural edible raw material that adds among the present invention can also play very good antiseptic effect.

Concrete scheme of the present invention is as follows:

The invention provides a kind of preparation method of canned fish flavoring agent, specifically comprises the following steps:

(1) Select ginger, garlic and scallions, wash with running water, drain and cut into small pieces, set aside;

(2) Take Chinese prickly ash, star anise, cinnamon, bay leaves, rock sugar and set aside;

(3) Mix the raw materials prepared in (1): small pieces of ginger, garlic, and green onions with the raw materials prepared in (2): Chinese prickly ash, star anise, cinnamon, bay leaves, and rock sugar, add peanut cold oil, stir well, and mix them at 100 Fry in hot peanut oil at -120°C for 2-3 minutes, take out the solids, and let the peanut oil cool;

In particular, here is to add a little peanut cold oil (about 1/10 of the weight of the mixture), stir evenly; then put it in 120 ℃ oil, and fry; the raw materials can be fried more fully and tasty;

(4) Get fresh orange peel, wash, dry, chop and set aside;

Here the inventor has also tried to add hawthorn, lemon and other peels in the preliminary test, but the effect of fresh-keeping and flavor-enhancing is not as good as that of orange peel.

(5) preparation of hydrolyzate;

Take fresh scallion head, wash, chop, add water, heat; first add cellulase, hydrolyze; then add pectinase, hydrolyze; inactivate enzyme at 90-95°C for 10-15 minutes; Centrifuge at a speed of 4500rpm for 5-8 minutes, take the supernatant, and spray dry the supernatant to obtain the powder of the hydrolyzate of Chinese spinach;

(6) Mix the powder of step (3) let cool peanut oil, (4) chopped orange peel, (5) Chinese spinach hydrolyzate and edible salt, and sterilize at 110-130°C for 10-20 Minutes, let cool, package, obtain canned fish seasoning.

Preferably, in step (1), the weight ratio of ginger, garlic and scallions is 1-3:0.5-4:0.1-1:2-5.

Preferably, in step (1), the weight ratio of ginger, garlic and scallions is 1-3:0.5-3.5:0.1-0.8:2-5.

Preferably, in step (1), the weight ratio of ginger, garlic and scallions is 1.3-3:0.5-3.0:0.1-0.8:2-5.

Preferably, in step (2), the weight ratios of Chinese prickly ash, star anise, cinnamon bark, bay leaf and rock sugar are 1-2:0.1-0.3:0.1-0.2:0.1-0.3:0.2-0.8.

Preferably, in step (2), the weight ratios of Chinese prickly ash, star anise, cinnamon bark, bay leaf and rock sugar are 1-2:0.1-0.25:0.1-0.2:0.1-0.3:0.2-0.7.

Preferably, in step (2), the weight ratios of Chinese prickly ash, star anise, cinnamon bark, bay leaf and rock sugar are 1-2:0.1-0.25:0.2:0.1-0.3:0.3-0.7.

Preferably, in step (3), the weight ratio of the total amount of peanut oil used to the raw materials prepared in step (1) and the raw materials prepared in step (2) is 9-12:4-6:1-3.

Preferably, in step (3), the weight ratio of the total amount of peanut oil used to the raw materials prepared in step (1) and the raw materials prepared in step (2) is 9-11.5:4-6:1-2.5;

Preferably, in step (3), the weight ratio of the total amount of peanut oil used to the raw materials prepared in step (1) and the raw materials prepared in step (2) is 9-11.5:4-6:1.5-2.5;

Preferably, in step (5), water is added to the chopped fresh scallion at a weight-to-volume ratio of 1:6-8, and heated to 42-55°C;

Preferably, in step (5), the amount of cellulase added is: 0.2-0.5: 90-115 according to the weight ratio of enzyme to Chinese beetroot; hydrolysis time: 30-40 minutes.

Preferably, in step (5), the amount of cellulase added is: 0.3-0.5: 90-115 according to the weight ratio of enzyme to Chinese beetroot; hydrolysis time: 30-40 minutes.

Preferably, in step (5), the added amount of pectinase is: 0.2-0.4% of the added weight of the Chinese spinach; hydrolysis time: 20-30 minutes.

Preferably, in the step (5), the added amount of pectinase is: 0.2-0.35% of the added weight of the Chinese spinach; hydrolysis time: 20-30 minutes.

Preferably, in step (6), the weight ratio of (3) cooling peanut oil, (4) chopped orange peel, and (5) powder of Chinese spinach hydrolyzate to edible salt is 5-7:0.2-0.4:0.05 -0.45: 0.1-0.4.

Preferably, in step (6), the weight ratio of (3) cooling peanut oil, (4) chopped orange peel, and (5) powder of Chinese spinach hydrolyzate to edible salt is 5-6:0.2-0.4:0.05 -0.45: 0.2-0.4.

The canned fish seasoning prepared by the preparation method of the canned fish seasoning of the present invention can be applied in the preparation of fishy smell-removing food, and the food is common food; the common food includes pickled products processed by aquatic products, dried Products, canned products, cooked food.

The aquatic products include large yellow croaker, small yellow croaker, hairtail, pomfret, Spanish mackerel, perch, grouper, tuna and other various fish and shrimps.

The canned fish flavoring prepared by the preparation method of the canned fish seasoning according to the invention can be applied to the preparation of barbecue ingredients, chafing dish bottom ingredients, convenient instant soup ingredients, and cooking seasonings.

Ginger, garlic and scallions are all sulfide propylene compounds, which are spicy condiments; sulfide propylene compounds are highly volatile, and when exposed to high temperatures, they can emit a strong spicy smell, so they are helpful for detoxification. fishy.

Zanthoxylum bungeanum, star anise, cinnamon bark, and fragrant leaves are fragrant seasonings, which can not only increase the fragrance, but also cover up part of the fishy smell. However, because the seasoning itself has a fragrance, if the amount of addition is not well controlled, the cooked fish will lose its own umami taste.

Spinach is a spicy vegetable, spicy and tender, containing sugar, protein, calcium, phosphorus, iron, carotene, vitamin C and other nutrients. The special aroma and spicy taste of pickle can promote digestion. Increase appetite, enhance blood circulation, play the role of diuresis and dampness.

The beneficial effects of the present invention are:

(1) The flavoring agent prepared by the preparation method of the present invention can well suppress the fishy smell, and integrates fishy smell removal, water retention, color protection and freshness enhancement; the sweet potato hydrolyzate prepared by the present invention can effectively maintain the freshness of canned fish ;

(2) The addition of scallion hydrolyzate can delay the loss of nutrients in canned fish: protein, fat, vitamins (VB1, VB2, VA, VD), and can also play a good antiseptic effect, and the shelf life can reach 24 months; the prepared canned fish does not need to add artificial preservatives; it is a healthy, safe and canned food; and with fewer raw materials and low cost, it will be more popular in the market.

Detailed ways

Example 1

A preparation method for canned fish flavoring agent, is characterized in that, comprises the steps:

(1) Select ginger, garlic and scallions, wash with running water, drain and cut into small pieces, set aside;

Among them, the weight ratio of ginger, garlic and scallions is 2:0.5:0.7:3;

(2) Take Chinese prickly ash, star anise, cinnamon, bay leaves, rock sugar and set aside;

Among them, the weight ratio of pepper, star anise, cinnamon, bay leaves, rock sugar is 2:0.25:0.2:0.2:0.3;

(3) Mix the raw materials prepared in (1): small pieces of ginger, garlic, and green onions with the raw materials prepared in (2): Chinese prickly ash, star anise, cinnamon, bay leaves, and rock sugar, add peanut cold oil, stir well, and mix them at 120 Fry in hot peanut oil at ℃ for 2 minutes, take out the solids, and let the peanut oil cool;

In particular, here is to add a little peanut cold oil (about 1/10 of the weight of the mixture), stir evenly; then fry in oil at 120°C; the raw materials can be fried more fully and tasty;

The weight ratio of the total amount of peanut oil to the raw materials prepared in step (1) and the raw materials prepared in step (2) is 11.5:4:1.5;

(4) Get fresh orange peel, wash, dry, chop and set aside;

(5) preparation of Chinese spinach hydrolyzate;

Take fresh scallions, wash and chop them, add water at a weight-to-volume ratio of 1:7, and heat to 50°C; add cellulase at a weight ratio of 0.3:115 between enzymes and scallions, and hydrolyze for 30 minutes; then press Add pectinase at 0.25% of the weight of the scallion, hydrolyze for 20 minutes; inactivate the enzyme at 95°C for 10 minutes; centrifuge at 4500rpm for 5 minutes, take the supernatant, and spray dry the supernatant to obtain the scallion Powder of head hydrolyzate;

(6) Mix (3) chilled peanut oil, (4) chopped orange peel, (5) powder of the hydrolyzate of Chinese spinach root and edible salt according to the weight ratio of 6:0.2:0.35:0.2, and mix them under the condition of 130°C Sterilize for 15 minutes, let cool, package, as canned fish seasoning.

Example 2

A preparation method for canned fish flavoring agent, is characterized in that, comprises the steps:

(1) Select ginger, garlic and scallions, wash with running water, drain and cut into small pieces, set aside;

Among them, the weight ratio of ginger, garlic and scallions is 3:1.2:0.7:3;

(2) Take Chinese prickly ash, star anise, cinnamon, bay leaves, rock sugar and set aside;

Among them, the weight ratio of pepper, star anise, cinnamon, bay leaves, rock sugar is 2:0.25:0.2:0.2:0.4;

(3) Mix the raw materials prepared in (1): small pieces of ginger, garlic, and green onions with the raw materials prepared in (2): Chinese prickly ash, star anise, cinnamon, bay leaves, and rock sugar, add peanut cold oil, stir well, and mix them at 120 Fry in hot peanut oil at ℃ for 2 minutes, take out the solids, and let the peanut oil cool;

In particular, here is to add a little peanut cold oil (about 1/10 of the weight of the mixture), stir evenly; then fry in oil at 120°C; the raw materials can be fried more fully and tasty;

The weight ratio of the total amount of peanut oil to the raw materials prepared in step (1) and the raw materials prepared in step (2) is 11:4:1.5;

(4) Get fresh orange peel, wash, dry, chop and set aside;

(5) preparation of Chinese spinach hydrolyzate;

Take fresh scallions, wash and chop them, add water at a weight-to-volume ratio of 1:7, and heat to 50°C; add cellulase at a weight ratio of 0.4:115 between enzymes and scallions, and hydrolyze for 30 minutes; then press Add pectinase at 0.25% of the weight of the scallion, hydrolyze for 20 minutes; inactivate the enzyme at 95°C for 10 minutes; centrifuge at 4500rpm for 5 minutes, take the supernatant, and spray dry the supernatant to obtain the scallion Powder of head hydrolyzate;

(6) Mix (3) chilled peanut oil, (4) chopped orange peel, (5) powder of the hydrolyzate of Chinese sweet potato and edible salt according to the weight ratio of 6:0.2:0.35:0.3, at 130°C Sterilize for 15 minutes, let cool, package, as canned fish seasoning.

Example 3

A preparation method for canned fish flavoring agent, is characterized in that, comprises the steps:

(1) Select ginger, garlic and scallions, wash with running water, drain and cut into small pieces, set aside;

Among them, the weight ratio of ginger, garlic and scallions is 1.3:1.2:0.7:2;

(2) Take Chinese prickly ash, star anise, cinnamon, bay leaves, rock sugar and set aside;

Among them, the weight ratio of Chinese prickly ash, star anise, cinnamon bark, fragrant leaves and rock sugar is 2:0.2:0.2:0.2:0.6;

(3) Mix the raw materials prepared in (1): small pieces of ginger, garlic, and green onions with the raw materials prepared in (2): Chinese prickly ash, star anise, cinnamon, bay leaves, and rock sugar, add peanut cold oil, stir well, and mix them at 120 Fry in hot peanut oil at ℃ for 2 minutes, take out the solids, and let the peanut oil cool;

In particular, here is to add a little peanut cold oil (about 1/10 of the weight of the mixture), stir evenly; then fry in oil at 120°C; the raw materials can be fried more fully and tasty;

The weight ratio of the total amount of peanut oil to the raw materials prepared in step (1) and the raw materials prepared in step (2) is 11:4:2;

(4) Get fresh orange peel, wash, dry, chop and set aside;

(5) preparation of Chinese spinach hydrolyzate;

Take fresh scallions, wash and chop them, add water at a weight-to-volume ratio of 1:6, and heat to 50°C; add cellulase at a weight ratio of 0.4:100 between enzymes and scallions, and hydrolyze for 30 minutes; then press Add pectinase at 0.25% of the weight of the scallion, hydrolyze for 20 minutes; inactivate the enzyme at 95°C for 10 minutes; centrifuge at 4500rpm for 5 minutes, take the supernatant, and spray dry the supernatant to obtain the scallion Powder of head hydrolyzate;

(6) Mix (3) chilled peanut oil, (4) chopped orange peel, (5) powder of the hydrolyzate of Chinese sweet potato and edible salt according to the weight ratio of 5.5:0.2:0.35:0.3, and mix them under the condition of 130°C Sterilize for 15 minutes, let cool, package, as canned fish seasoning.

Example 4

A preparation method for canned fish flavoring agent, is characterized in that, comprises the steps:

(1) Select ginger, garlic and scallions, wash with running water, drain and cut into small pieces, set aside;

Among them, the weight ratio of ginger, garlic and scallions is 1.3:1.2:0.7:2;

(2) Take Chinese prickly ash, star anise, cinnamon, bay leaves, rock sugar and set aside;

Among them, the weight ratio of pepper, star anise, cinnamon, bay leaves, rock sugar is 2:0.2:0.2:0.1:0.5;

(3) Mix the raw materials prepared in (1): small pieces of ginger, garlic, and green onions with the raw materials prepared in (2): Chinese prickly ash, star anise, cinnamon, bay leaves, and rock sugar, add peanut cold oil, stir well, and mix them at 120 Fry in hot peanut oil at ℃ for 2 minutes, take out the solids, and let the peanut oil cool;

In particular, here is to add a little peanut cold oil (about 1/10 of the weight of the mixture), stir evenly; then fry in oil at 120°C; the raw materials can be fried more fully and tasty;

The weight ratio of the total amount of peanut oil to the raw materials prepared in step (1) and the raw materials prepared in step (2) is 10:4:2;

(4) Get fresh orange peel, wash, dry, chop and set aside;

(5) preparation of Chinese spinach hydrolyzate;

Take fresh scallions, wash and chop them, add water at a weight-volume ratio of 1:6, and heat to 50°C; add cellulase at a weight ratio of 0.4:98 between enzymes and scallions, and hydrolyze for 30 minutes; then press Add pectinase to 0.35% of the weight of the scallion, hydrolyze for 25 minutes; inactivate the enzyme at 95°C for 10 minutes; centrifuge at 4500rpm for 5 minutes, take the supernatant, and spray dry the supernatant to obtain the scallion Powder of head hydrolyzate;

(6) Mix (3) chilled peanut oil, (4) chopped orange peel, (5) powder of the hydrolyzate of Chinese sweet potato and edible salt according to the weight ratio of 5.5:0.2:0.35:0.3, and mix them under the condition of 130°C Sterilize for 15 minutes, let cool, package, as canned fish seasoning.

Comparative example 1

Steps (1)-(4) are the same as in Example 1;

Step (5) Take the fresh Chinese spinach head, wash, chop, and set aside;

Step (6) Put (3) let cool peanut oil, (4) chopped orange peel, (5) chopped Chinese sweet potato and edible salt according to 5-7: 0.2-0.4: 0.05-0.45: 0.1-0.4 The mixture is mixed in a weight ratio, sterilized at 110-130°C for 10-20 minutes, allowed to cool, packaged, and used as a flavoring agent for canned fish.

Comparative example 2

Steps (1)-(4) are the same as in Example 1;

Step (5) prepares Chinese spinach hydrolyzate;

Take fresh scallion head, wash and chop it, add water according to the weight volume ratio of 1:6-8, heat to 42-55°C; Hydrolyze for 30-40 minutes; then add pectinase according to 0.2-0.4% of the weight of the head, and hydrolyze for 20-30 minutes; inactivate the enzyme for 10-15 minutes under the condition of 90-95°C; at the speed of 2500-4500rpm Centrifuge for 5-8 minutes, take the supernatant, and spray-dry the supernatant to obtain the powder of the hydrolyzate of Chinese spinach;

Step (6) is the same as in Example 1.

Comparative example 3

Steps (1)-(4) are the same as in Example 1;

Step (5) prepares Chinese spinach hydrolyzate;

Take fresh scallion head, wash and chop it, add water according to the weight volume ratio of 1:6-8, heat to 42-55°C; add pectin according to the weight ratio of enzyme to scallion head 0.2-0.5:90-115 Enzyme, hydrolyze for 30-40 minutes; then add cellulase according to 0.2-0.4% of the weight of the head, and hydrolyze for 20-30 minutes; inactivate the enzyme for 10-15 minutes at 90-95°C; at 2500-4500rpm Centrifuge at a rotating speed for 5-8 minutes, take the supernatant, and spray-dry the supernatant to obtain the powder of the hydrolyzate of Chinese spinach;

Step (6) is the same as in Example 1.

Comparative example 4

Step (1); With embodiment 1;

Step (2): Take Chinese prickly ash, star anise, cinnamon bark, fragrant leaves, rock sugar, and set aside;

Among them, the weight ratio of Chinese prickly ash, star anise, cinnamon bark, fragrant leaves and rock sugar is 3:0.2:0.05:0.3:0.2;

Steps (3)-(6) are the same as in Example 1.

Test Example 1 Sensory Evaluation

The flavoring agents prepared in the above-mentioned examples and comparative examples were applied to canned fish, and their mouthfeel and flavor were evaluated after storage for 6 months. The evaluation criteria and results were as follows.

Table 1 Judging Criteria

Table 2 Evaluation Results

project freshness Saltyness fishy smell Comprehensive taste Example 1 9.7 9.6 9.3 9.3 Example 2 9.7 9.4 9.0 9.0 Example 3 8.9 9.2 9.0 8.7 Example 4 9.5 9.4 9.2 9.1 Comparative example 1 6.2 8.1 8.8 6.5 Comparative example 2 7.0 9.2 7.0 6.8 Comparative example 3 8.5 9.3 6.8 7.0 Comparative example 4 9.2 9.3 7.0 7.0

According to the above table, we can see that the processing method of sweet potato has a great influence on the taste of canned fish. In comparative example 1, the shredded Chinese spinach was directly added as a raw material, and the degree of freshness loss was relatively large; it showed that the freshness of canned fish could be effectively maintained after hydrolysis;

The type and order of adding enzymes in the hydrolysis process of sweet potato will also affect the taste of canned fish. The preparation process of the hydrolyzate of Chinese sweet potato in comparative example 2 adopts protease and pectinase successively; The suppression effect is far less than the embodiment of the present invention; this shows that the choice of enzymes in the preparation process of the Chinese spinach hydrolyzate and the order of addition have a greater impact on the suppression effect of fishy smell.

In addition, it can also be seen that the proportion of spices in the embodiment of the present invention is more optimal. The addition of spices in a certain proportion will better suppress the fishy smell and make the overall taste more harmonious.

Test example 2

Table 3 shows the shelf life of the seasonings prepared in Examples and Comparative Examples applied to canned freshwater fish and stored at room temperature.

Table 3 Effect of flavoring agents on nutrients in canned fish

project Shelf life/month Example 1 twenty four Example 2 twenty four Example 3 twenty four Example 4 twenty four Comparative example 1 18 Comparative example 2 20 Comparative example 3 twenty four Comparative example 4 twenty four

As can be seen from the above table, the flavoring agent prepared by the embodiment of the present invention can play a good antiseptic effect in canned fish; this may be because the water spinach hydrolyzate in the embodiment has the effect of delaying the growth and reproduction of microorganisms .

Claims (10)

1. a preparation method for canned fish seasoning, is characterized in that, comprises the steps: (1) Select ginger, garlic and scallions, wash with running water, drain and cut into small pieces, set aside; (2) Take pepper, star anise, cinnamon, bay leaves, rock sugar and set aside; (3) Mix the raw materials prepared in (1): small pieces of ginger, garlic, and green onions with the raw materials prepared in (2): Chinese prickly ash, star anise, cinnamon, bay leaves, and rock sugar, add peanut cold oil, stir well, and mix them at 100 Fry in hot peanut oil at -120°C for 2-3 minutes, take out the solids, and let the peanut oil cool; (4) Take fresh orange peel, wash, dry, chop and set aside; (5) Preparation of Chinese spinach hydrolyzate; Take fresh scallion head, wash, chop, add water, heat; first add cellulase, hydrolyze; then add pectinase, hydrolyze; inactivate enzyme at 90-95°C for 10-15 minutes; Centrifuge at a speed of 4500rpm for 5-8 minutes, take the supernatant, and spray dry the supernatant to obtain the powder of the hydrolyzate of Chinese spinach; (6) Mix step (3) let the peanut oil cool, (4) chopped orange peel, (5) the powder of the hydrolyzate of sweet potato and edible salt, and sterilize at 110-130°C for 10-20 Minutes, let cool, package, obtain canned fish seasoning. 2. The preparation method of canned fish seasoning as claimed in claim 1, characterized in that, in step (1), the weight ratio of ginger, garlic and scallions is 1-3:0.5-4:0.1-1:2- 5. 3. The preparation method of canned fish seasoning as claimed in claim 1, characterized in that, in step (2), the weight ratio of Chinese prickly ash, star anise, cinnamon, fragrant leaves, and rock sugar is 1-2:0.1-0.3:0.1 -0.2: 0.1-0.3: 0.2-0.8. 4. The preparation method of canned fish seasoning as claimed in claim 1, characterized in that, in step (3), the weight ratio of the total amount of peanut oil to the raw materials prepared in step (1) and the raw materials prepared in step (2) is 9- 12:4-6:1-3. 5. The preparation method of canned fish seasoning as claimed in claim 1, characterized in that in step (5), water is added to the chopped fresh scallion at a weight-to-volume ratio of 1:6-8, and heated to 42 -55°C. 6. The preparation method of canned fish seasoning as claimed in claim 1, characterized in that, in step (5), the amount of cellulase added is: 0.2-0.5:90-115 according to the weight ratio of enzyme to watermelon; Hydrolysis time: 30-40 minutes. 7. The preparation method of canned fish seasoning as claimed in claim 1, characterized in that, in step (5), the amount of pectinase added is: 0.2-0.4% of the added weight of scallion; hydrolysis time: 20- 30 minutes. 8. The preparation method of canned fish seasoning as claimed in claim 1, characterized in that in step (6), (3) cooling peanut oil, (4) chopped orange peel, (5) hydrolysis of sweet potato The weight ratio of powder to edible salt is 5-7:0.2-0.4:0.05-0.45:0.1-0.4. 9. The application of the canned fish seasoning prepared by the preparation method as claimed in claim 1 in the preparation of fishy food, wherein said food is common food; said common food comprises processed pickled products, dried Products, canned products, cooked food. 10. The canned fish seasoning that the preparation method described in claim 1 makes is applied to the preparation of barbecue sauce, chafing dish bottom material, instant instant soup stock, culinary seasoning.