CN105815695A - Formula and processing technology for can of braised skipjack in soy sauce - Google Patents

Abstract

The invention discloses a formula and processing technology of braised skipjack canned food, which comprises the steps of cleaning and removing impurities, removing thorns, removing fishy smell, cutting into sections, roasting, stewing, packaging, sterilizing and refrigerating, and the like. In order to improve the flavor, various spices such as star anise, cinnamon, and grass fruit are added to enhance the flavor and freshness of the braised bonito. In addition, to enrich the taste, a special seasoning made of lemon juice, orange juice, and plum wine is added. The juice makes the bonito produced by the process have the unique fruit flavor of the invention, which balances the nutrition of the bonito and enriches the mouthfeel.

Description

A kind of formula and processing technology of braised skipjack canned food

technical field

The invention relates to the field of aquatic product processing, in particular to a formula and processing technology of braised skipjack canned food.

Background technique

Skipjack (scientific name: Katsuwonuspelamis), also known as bonito, bonito, and bomb fish, belongs to the genus Bonito of the ray-finned fish class Perciformes, Tuna suborder, Tuna family. Distributed in the warm waters of the world's oceans. The body is spindle-shaped, the cross-section is almost round, the head is slightly larger, the caudal peduncle is thin and strong, and the caudal fin is forked. All are smooth and scaleless except for the breastplate and lateral line, which are scaled. There are 41 vertebrae and the body length can reach 111 cm. The maximum weight can reach 34.5 kg. Live in temperate and tropical seas, and have seasonal migration. It is an important edible fish with a very good taste. It is mostly made into bonito, canned, sashimi, sashimi and fish floss.

Bonito dashi, which is often used in Japanese cooking, is made from bonito. Skipjack is boiled in Japan using a special process, and the fish bones are removed and smoked repeatedly. Because the smoked bonito is as hard as a block of wood, it is also called "wooden fish". Condiment, also known as "wooden fish essence", is one of the most commonly used condiments in Japanese cuisine and Japanese food family restaurants.

At present, the processing of canned bonito is mainly in Southeast Asia, accounting for more than 80% of the global production. The processing of bonito in my country started late, with small scale and single products.

Chinese Patent Publication No. CN101779695A, application publication date July 21, 2010, announced a processing method of canned tuna. In this invention, salt water immersion color protection treatment was adopted, and salt, monosodium glutamate, and sodium pyrophosphate were added to the soup. , sodium tripolyphosphate, citric acid, vitamin C, etc., to prevent oxidation and browning of fish. The invention overcomes the shortcomings of the low-value tuna itself, can be used as canned raw materials and processed into canned tuna, and improves the economic benefits and development prospects of the product. But the raw material that adds in this invention processing technique is single, and the taste of finished product canned fish is relatively poor, can satisfy the various taste requirements of consumers.

Contents of the invention

The invention provides a canned bonito braised in brown sauce with reasonable compatibility, balanced nutrition, green health and rich taste.

The invention also provides a processing technology for canned braised bonito, which can not only ensure the color and taste of the braised bonito, but also keep nutrients from being lost.

In order to achieve the above object, the present invention adopts the following technical solutions.

A kind of canned bonito braised in brown sauce, which contains the following raw materials in parts by weight: 1000 parts of bonito, 200-300 parts of shiitake mushrooms, 150-250 parts of onion, 80-100 parts of green onion, 30-80 parts of ginger, 40-80 parts of garlic, water 80-100 parts, 12-16 parts of star anise, 8-10 parts of cinnamon, 6-10 parts of grass fruit, 12-20 parts of wolfberry, 60-120 parts of cooking wine, 80-100 parts of white vinegar, 100-140 parts of edible oil, seasoning 100-160 servings of juice; a variety of seasoning spices are added to the raw materials to make the finished bonito more mellow and taste better.

The sauce consists of the following raw materials in parts by weight: 30-50 parts of lemon juice, 50-60 parts of orange juice, 40-80 parts of green plum wine, 20-40 parts of dark soy sauce and 10-16 parts of white vinegar. The seasoning sauce is blended with lemon juice, orange juice and plum wine, so that the roasted bonito has the unique fruit flavor of the present invention, which balances the nutrition of the bonito and enriches the taste of the bonito, making it easier to be consumed Those who like it; add lemon juice, orange juice and other citrus juices to the braised bonito, which can increase the flavor of the bonito, and can also stimulate the fishy taste of the bonito itself. Bring out the unique umami of bonito to the extreme.

As a preference, 10-30 parts of homemade seafood seasoning is also added to the raw materials; the remaining internal organs, fish fins, fish heads and fish tails after the homemade seafood seasoning is cleaned and removed from bonito are crushed and enzymatically processed under protease conditions. Decomposition reaction, obtained after drying and grinding.

Preferably, when the homemade seafood seasoning is processed, the protease used in the enzymolysis reaction is one of bromelain, papain or trypsin. The discarded internal organs, fins, fish heads and tails of skipjack tuna are rich in protein, lipid and other nutrients, but they are not accepted by consumers due to their shape, less meat quality and troublesome eating. , the protein and lipids in these fish offal can be decomposed by enzymatic reaction to produce special seafood flavor, which can enhance the umami taste of skipjack tuna, and also reduce the use of umami flavor agents such as monosodium glutamate and chicken essence, making it healthier. It can also make full use of resources to save costs, and at the same time reduce environmental pollution caused by discarded fish offal.

A processing technology of braised skipjack canned food, comprising the following steps:

a) Cleaning and removing impurities: clean and remove the internal organs, fins, heads and tails of the skipjack tuna in the raw materials;

b) Fishy removal: put the cleaned bonito into the fishy liquid for ultrasonic treatment for 20-40 minutes;

c) Cutting into sections: cut the deodorized bonito into 3-8cm long and 3-8cm wide pieces;

d) Baking: brush a layer of cooking oil on the surface, put it in the oven and bake at 180-200°C for 20-30 minutes; when baking, take out a layer of cooking oil on the surface of the bonito every 5 minutes;

e) Stewing: first put star anise, cinnamon, grass fruit, wolfberry, onion, ginger, garlic, white vinegar, cooking wine and water into the pot and simmer for 40-60 minutes, then put the roasted bonito, shiitake mushrooms and onions into the pot Stew for 30-50 minutes, and finally add the seasoning sauce to obtain the finished product of braised bonito;

f) Packaging: put the finished braised bonito in cans at 50-500g per portion and vacuumize it to make canned bonito;

g) Sterilization: Microwave sterilize the packaged braised skipjack for 2-3 minutes;

h) Refrigeration: After the sterilized canned bonito is cooled to room temperature, it is stored in a refrigerator at a temperature of 0-4°C.

Preferably, the deodorizing liquid is made from the following raw materials in parts by weight: 10-20 parts of baking soda, 12-16 parts of table salt, 30-50 parts of perilla leaves, 16-22 parts of ginger, 12-14 parts of vitamin E, 75% 40-70 parts of ethanol solution. Perilla is a kind of Chinese herbal medicine with excellent deodorizing effect. Soaking in a special perilla solution can quickly and effectively remove the fishy substances on the bonito fish. The addition of vitamin E with antioxidant properties can ensure that the deodorizing liquid lasts longer.

As preferably, deodorization liquid is made through the following steps:

a) Mix perilla leaves, ginger and 75% ethanol solution and filter to obtain perilla ethanol solution;

b) Add baking soda, salt, and vitamin E to the perilla ethanol solution to obtain the fishy-removing liquid.

Soaking the perilla in ethanol solution can effectively soak out the organic matter in the perilla that has the effect of removing fishy smell.

detailed description

The technical solutions of the present invention will be further described below through specific examples.

Example 1

A kind of braised bonito canned, containing the following raw materials in parts by weight: 1000 parts of bonito, 250 parts of shiitake mushrooms, 200 parts of onions, 90 parts of green onions, 55 parts of ginger, 60 parts of garlic, 90 parts of water, 14 parts of star anise, and 9 parts of cinnamon , 8 parts of grass fruit, 16 parts of wolfberry, 90 parts of cooking wine, 90 parts of white vinegar, 120 parts of edible oil, and 130 parts of seasoning sauce;

The sauce consists of the following raw materials in parts by weight: 40 parts of lemon juice, 55 parts of orange juice, 60 parts of green plum wine, 30 parts of dark soy sauce and 13 parts of white vinegar.

A processing technology of braised skipjack canned food, comprising the following steps:

a) Cleaning and removing impurities: clean and remove the internal organs, fins, heads and tails of the skipjack tuna in the raw materials;

b) Fishy removal: put the cleaned bonito into the fishy liquid for ultrasonic treatment for 20-40 minutes;

c) Cutting into sections: cut the deodorized bonito into 6cm long and 6cm wide pieces;

d) Baking: Brush a layer of edible oil on the surface, put it in the oven and bake at 190°C for 25 minutes; when baking, take it out every 5 minutes and brush a layer of cooking oil on the surface of the bonito;

e) Stewing: first stew star anise, cinnamon, grass fruit, wolfberry, onion, ginger, garlic, white vinegar, cooking wine and water for 50 minutes, then put the roasted bonito, shiitake mushrooms and onions into the pot 40 minutes, finally add the seasoning sauce to make the finished product of braised bonito;

f) Packaging: put the finished braised bonito in cans at 300g per portion and vacuumize it to make canned bonito;

g) Sterilization: Microwave sterilize the packaged braised skipjack for 2.5 minutes;

h) Refrigeration: After the sterilized canned bonito is cooled to room temperature, store it in a refrigerator at 2°C.

Wherein, the fishy-removing liquid is made from the following raw materials by weight: 15 parts of baking soda, 14 parts of table salt, 40 parts of perilla leaves, 19 parts of ginger, 13 parts of vitamin E, and 55 parts of 75% ethanol solution; the fishy-removing liquid is as follows Preparation: Mix perilla leaves and ginger with 75% ethanol solution, crush and filter to obtain perilla ethanol solution, add baking soda, salt, and vitamin E to the perilla ethanol solution to obtain fishy-removing liquid.

Example 2

A kind of braised bonito canned, containing the following raw materials in parts by weight: 1000 parts of bonito, 200 parts of shiitake mushrooms, 150 parts of onion, 80 parts of green onion, 30 parts of ginger, 40 parts of garlic, 80 parts of water, 12 parts of star anise, and 8 parts of cinnamon , 6 parts of grass fruit, 12 parts of wolfberry, 60 parts of cooking wine, 80 parts of white vinegar, 100 parts of cooking oil, 100 parts of seasoning sauce;

The sauce consists of the following raw materials in parts by weight: 30 parts of lemon juice, 50 parts of orange juice, 40 parts of green plum wine, 20 parts of dark soy sauce and 10 parts of white vinegar.

10 parts of homemade seafood seasoning are also added to the raw materials; the homemade seafood seasoning is cleaned and removed from bonito, and the remaining internal organs, fish fins, fish heads and fish tails are crushed and enzymatically hydrolyzed in bromelain, papain or trypsin Carry out enzymatic hydrolysis reaction under the conditions, and obtain it after drying and grinding.

A processing technology of braised skipjack canned food, comprising the following steps:

a) Cleaning and removing impurities: clean and remove the internal organs, fins, heads and tails of the skipjack tuna in the raw materials;

b) Fishy removal: Put the cleaned bonito into the fishy liquid for ultrasonic treatment for 20 minutes;

c) Cutting into sections: cut the deodorized bonito into 3cm long and 3cm wide pieces;

d) Baking: Brush a layer of cooking oil on the surface, put it into the oven and bake at 180°C for 20 minutes; when baking, take it out every 5 minutes and brush a layer of cooking oil on the surface of the bonito;

e) Stewing: first stew the star anise, cinnamon, grass fruit, wolfberry, onion, ginger, garlic, white vinegar, cooking wine and water for 40 minutes, then put the roasted bonito, shiitake mushrooms and onions into the pot 30 minutes, finally add the seasoning sauce to make the finished product of braised bonito;

f) Packaging: put the finished braised bonito in cans at 50g per serving and vacuumize it to make canned bonito;

g) Sterilization: Microwave sterilize the packaged braised skipjack for 2 minutes;

h) Refrigeration: After the sterilized canned bonito is cooled to room temperature, store it in refrigeration at 0°C.

Wherein, the deodorizing liquid is made from the following raw materials by weight: 10 parts of baking soda, 12 parts of table salt, 30 parts of perilla leaves, 16 parts of ginger, 12 parts of vitamin E, and 40 parts of 75% ethanol solution; the deodorizing liquid is as follows Preparation: Mix perilla leaves and ginger with 75% ethanol solution, crush and filter to obtain perilla ethanol solution, add baking soda, salt, and vitamin E to the perilla ethanol solution to obtain fishy-removing liquid.

Example 3

A kind of braised bonito canned, containing the following raw materials in parts by weight: 1000 parts of bonito, 250 parts of shiitake mushrooms, 200 parts of onions, 90 parts of green onions, 55 parts of ginger, 60 parts of garlic, 90 parts of water, 14 parts of star anise, and 9 parts of cinnamon , 8 parts of grass fruit, 16 parts of wolfberry, 90 parts of cooking wine, 90 parts of white vinegar, 120 parts of edible oil, and 130 parts of seasoning sauce;

The sauce consists of the following raw materials in parts by weight: 40 parts of lemon juice, 55 parts of orange juice, 60 parts of green plum wine, 30 parts of dark soy sauce and 13 parts of white vinegar.

20 parts of homemade seafood seasoning are also added to the raw materials; the remaining internal organs, fish fins, fish heads and fish tails after cleaning and removing impurities from the homemade seafood seasoning are crushed and enzymatically hydrolyzed in bromelain, papain or trypsin Carry out enzymatic hydrolysis reaction under the conditions, and obtain it after drying and grinding.

A processing technology of braised skipjack canned food, comprising the following steps:

a) Cleaning and removing impurities: clean and remove the internal organs, fins, heads and tails of the skipjack tuna in the raw materials;

b) Fishy removal: Put the cleaned bonito into the fishy liquid for ultrasonic treatment for 30 minutes;

c) Cutting into sections: cut the deodorized bonito into 5cm long and 5cm wide pieces;

d) Baking: Brush a layer of edible oil on the surface, put it in the oven and bake at 190°C for 25 minutes; when baking, take it out every 5 minutes and brush a layer of cooking oil on the surface of the bonito;

e) Stewing: first stew star anise, cinnamon, grass fruit, wolfberry, onion, ginger, garlic, white vinegar, cooking wine and water for 50 minutes, then put the roasted bonito, shiitake mushrooms and onions into the pot 40 minutes, finally add the seasoning sauce to make the finished product of braised bonito;

f) Packaging: put the finished braised bonito in cans at 300g per portion and vacuumize it to make canned bonito;

g) Sterilization: Microwave sterilize the packaged braised skipjack for 2.5 minutes;

h) Refrigeration: After the sterilized canned bonito is cooled to room temperature, store it in a refrigerator at 2°C.

Wherein, the fishy-removing liquid is made from the following raw materials by weight: 15 parts of baking soda, 14 parts of table salt, 40 parts of perilla leaves, 19 parts of ginger, 13 parts of vitamin E, and 55 parts of 75% ethanol solution; the fishy-removing liquid is as follows Preparation: Mix perilla leaves and ginger with 75% ethanol solution, crush and filter to obtain perilla ethanol solution, add baking soda, salt, and vitamin E to the perilla ethanol solution to obtain fishy-removing liquid.

Example 4

A kind of braised bonito canned, containing the following raw materials in parts by weight: 1000 parts of bonito, 300 parts of shiitake mushrooms, 250 parts of onions, 100 parts of green onions, 80 parts of ginger, 80 parts of garlic, 100 parts of water, 16 parts of star anise, and 10 parts of cinnamon , 10 parts of grass fruit, 20 parts of wolfberry, 120 parts of cooking wine, 100 parts of white vinegar, 140 parts of edible oil, 160 parts of seasoning sauce;

The sauce consists of the following raw materials in parts by weight: 50 parts of lemon juice, 60 parts of orange juice, 80 parts of plum wine, 40 parts of dark soy sauce and 16 parts of white vinegar.

30 parts of homemade seafood seasoning are also added to the raw materials; the homemade seafood seasoning is cleaned and removed from bonito, and the remaining internal organs, fish fins, fish heads and fish tails are crushed and enzymatically hydrolyzed in bromelain, papain or trypsin Carry out enzymatic hydrolysis reaction under the conditions, and obtain it after drying and grinding.

A processing technology of braised skipjack canned food, comprising the following steps:

a) Cleaning and removing impurities: clean and remove the internal organs, fins, heads and tails of the skipjack tuna in the raw materials;

b) Fishy removal: Put the cleaned bonito into the fishy liquid for ultrasonic treatment for 40 minutes;

c) Cut into sections: cut the deodorized bonito into 8cm long and 8cm wide pieces;

d) Baking: Brush a layer of edible oil on the surface, put it in the oven and bake at 200°C for 30 minutes; when baking, take it out every 5 minutes and brush a layer of cooking oil on the surface of the bonito;

e) Stewing: first stew the star anise, cinnamon, grass fruit, wolfberry, onion, ginger, garlic, white vinegar, cooking wine and water for 60 minutes, then put the roasted bonito, shiitake mushrooms and onions into the pot 50 minutes, finally add the seasoning sauce to make the finished product of braised bonito;

f) Packaging: put the finished braised bonito in cans at 500g per serving and vacuumize it to make canned bonito;

g) Sterilization: Microwave sterilize the packaged braised skipjack for 3 minutes;

h) Refrigeration: After the sterilized canned bonito is cooled to room temperature, store it in a refrigerator at 4°C.

Wherein, the deodorizing liquid is made from the following raw materials by weight: 20 parts of baking soda, 16 parts of table salt, 50 parts of perilla leaves, 22 parts of ginger, 14 parts of vitamin E, and 70 parts of 75% ethanol solution; the deodorizing liquid is as follows Preparation: Mix perilla leaves and ginger with 75% ethanol solution, crush and filter to obtain perilla ethanol solution, add baking soda, salt, and vitamin E to the perilla ethanol solution to obtain fishy-removing liquid.

The technical index of the present invention is:

Sensory indicators: clean appearance, no impurities, moderate salty sweetness, fresh and delicious, no air holes and no swelling bags in the packaging; it has a special bonito flavor and a touch of fruit flavor;

Physical and chemical indicators: protein ≥ 16%, fat ≤ 9%, moisture ≤ 20%, sodium nitrite ≤ 8mg/kg;

Microbiological indicators: total number of colonies (cfu/g) ≤ 10, coliform bacteria (MPN/g) ≤ 3, no pathogenic bacteria were detected.

Claims (7)

1. a Skipjack canned food braised in soy sauce, it is characterised in that containing the raw material of following weight portion: Skipjack 1000 parts, Lentinus Edodes 200-300 part, Bulbus Allii Cepae 150-250 part, Herba Alii fistulosi 80-100 part, Rhizoma Zingiberis Recens 30-80 part, Bulbus Allii 40-80 part, water 80-100 part, anistree 12-16 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 8-10 part, Fructus Tsaoko 6-10 part, Fructus Lycii 12-20 part, cooking wine 60-120 part, white vinegar 80-100 part, edible oil 100-140 part, sauce 100-160 part；

Sauce is made up of the raw material of following weight portion: Fructus Citri Limoniae juice 30-50 part, orange juice 50-60 part, green liquor 40-80 part, dark soy sauce 20-40 part, white vinegar 10-16 part.

One the most according to claim 1 braises Skipjack canned food in soy sauce, it is characterised in that: raw material is also added with make seafood condiment 10-30 part by oneself；Self-control seafood condiment is cleaned remaining internal organs after remove impurity, fin, fish head and fish tail by Skipjack, size-reduced and carry out enzyme digestion reaction under the conditions of protease, prepares after drying and grinding.

One the most according to claim 2 braises Skipjack canned food in soy sauce, it is characterised in that: the protease used in described enzyme digestion reaction is the one in bromelain, papain or trypsin.

4. the processing technique of a Skipjack canned food braised in soy sauce according to claim 1, it is characterised in that it comprises the steps of

A) remove impurity is cleaned: by the Skipjack in raw material, clean and remove internal organs, fin, fish head and fish tail；

B) raw meat is removed: by the Skipjack after cleaning remove impurity, put into supersound process 20-40 minute in raw meat liquid；

C) cutting: the Skipjack going raw meat to process is cut into the fish block of long 3-8cm, wide 3-8cm；

D) baking: at surface brush last layer edible oil, puts baking box into and toasts 20-30 minute at 180-200 DEG C；Wherein took out at one layer of edible oil of Skipjack surface brush every 5 minutes during baking；

E) stew boil: first anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Tsaoko, Fructus Lycii, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii, white vinegar, cooking wine and water are entered pot stew boil 40-60 minute, afterwards Skipjack, Lentinus Edodes and the Bulbus Allii Cepae through baking is entered pot stew boil 30-50 minute, be eventually adding sauce prepare braise in soy sauce Skipjack finished product.

The processing technique of a kind of Skipjack canned food braised in soy sauce the most according to claim 4, it is characterised in that further comprising the steps of:

F) packaging: the Skipjack finished product braised in soy sauce completed is loaded canned food by every part of 50-500g and evacuation makes Skipjack canned food braised in soy sauce；

G) sterilizing: packaged Skipjack canned food microwave sterilizating braised in soy sauce is processed 2-3 minute；

H) cold preservation: after the Skipjack canned food braised in soy sauce after subject to sterilization is cooled to room temperature, stored refrigerated at a temperature of 0-4 DEG C.

The processing technique of a kind of Skipjack braised in soy sauce the most according to claim 4, it is characterised in that the described raw meat liquid that goes is prepared by the raw material of following weight portion: sodium bicarbonate 10-20 part, Sal 12-16 part, Folium Perillae 30-50 part, Rhizoma Zingiberis Recens 16-22 part, vitamin e1 2-14 part, 75% ethanol solution 40-70 part.

The processing technique of a kind of Skipjack braised in soy sauce the most according to claim 4, it is characterised in that the described raw meat liquid that goes is prepared by following steps:

A) Folium Perillae, Rhizoma Zingiberis Recens are mixed with 75% ethanol solution blend after filter, obtain perillyl alcohol solution；

B) in perillyl alcohol solution, add sodium bicarbonate, Sal, vitamin E, obtain raw meat liquid.