How to make canned crucian carp
In the past 10 days, the topic of food production has remained popular on social media, especially the tutorials on homemade canned food have attracted much attention. Among them, canned crucian carp has become a popular keyword because of its rich nutrition and delicious taste. This article will combine hot topics across the network to analyze the production methods of canned crucian carp for you in detail, and attach structured data for reference.
1. A list of popular food topics recently (next to 10 days)
| Ranking | Topic keywords | Search volume (10,000) | Main Platforms |
|---|---|---|---|
| 1 | Air Fryer Recipe | 285 | TikTok/Xiaohongshu |
| 2 | Low-card desserts | 176 | B station/Weibo |
| 3 | Homemade cans | 142 | Kuaishou/Zhihu |
| 4 | How to make crucian carp | 98 | Baidu/Xiaoqian |
2. The entire process of canned crucian carp
1. Prepare the materials
| Material name | Dosage | Things to note |
|---|---|---|
| Fresh crucian carp | 500g | Select a specification of about 200g/piece |
| Edible oil | 100ml | Rapeseed oil is recommended |
| Seasoning | See the table below for details | Can be adjusted according to taste |
2. Seasoning ratio
| seasoning | Standard quantity | Alternatives |
|---|---|---|
| Douban sauce | 30g | Can be replaced by soybean paste |
| White sugar | 15g | Zero-catalyst can be replaced |
| Balsamic vinegar | 20ml | It is recommended to use aged vinegar |
| Other spices | 2 star anise and 1 cinnamon | Five-spice powder can be replaced |
3. Detailed explanation of the production steps
(1)Preprocessing phase: Remove the scales and internal organs of the crucian carp, wash it, use kitchen paper to absorb the moisture, and make an inclined knife on both sides of the fish body to set aside.
(2)Frying and shaping: The oil temperature is burned to 180℃ (small bubbles are found in the chopsticks), add the crucian carp and fry until golden and crispy, which takes about 3-5 minutes.
(3)Making sauce: Start a pot and stir-fry the bean paste and bring out red oil, add 300ml of water and other seasonings, boil and turn to low heat for 5 minutes.
(4)Can seal: Plaster the fried crucian carp into a disinfected glass jar, pour in hot sauce until completely submerged, leave 1cm top gap, seal and sterilize boiling water for 20 minutes.
3. Comparison of key data
| Process parameters | Family practices | Industrial Standards |
|---|---|---|
| Sterilization temperature | 100℃ | 121℃ |
| Shelf life | 15 days (refrigerated) | 24 months |
| Salt content | 3-5% | 1.5-2.5% |
4. Things to note
1. The container must be disinfected at high temperature and can be boiled in boiling water for 15 minutes or baked in the oven at 120℃ for 20 minutes.
2. According to the recent actual test data of food bloggers, adding 5ml of high-alcohol can extend the shelf life by 2-3 days.
3. Although the "rice cooker version" that has been popular on the Internet is convenient, the sterilization effect does not meet the standards and is not recommended for long-term storage.
5. Nutritional data reference (per 100g)
| Nutrients | content | Daily proportion |
|---|---|---|
| protein | 18.5g | 37% |
| calcium | 120mg | 15% |
| Omega-3 | 0.8g | 53% |
Recently, the topic of #官网 canned fish has been played on the Douyin platform for more than 230 million times, of which the number of likes related to canned crucian carp videos generally exceeds 50,000. The average collection of notes on "Lazy Version Canned Crucian Carp" on Xiaohongshu is 8,000+, indicating that the recipe has high practicality and spread. It is recommended that you refer to the cross-verification points of multiple popular videos when making them. For example, the process of frying first and then stewing is recommended by 85% of bloggers.
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