Method for treating fresh water fish skin and cooking method

A treatment method and technology for freshwater fish, which can be applied in applications, food preparation, food science, etc., and can solve problems such as unpalatable fish skin and poor taste

Inactive Publication Date: 2009-09-30
张鹏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The applicant found through research that it is difficult to make the fish skin taste good by conventional methods, and the taste is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Use freshwater fish (grass carp, silver carp, carp, crucian carp, tilapia or black fish) skin treatment methods of more than 2.5 catties, including: (1) Peel off large pieces of fish skin from the outer scales at 60~85℃ Blanch in hot water for 0.5~3.0min, shower, fish skin weight: hot water weight=1:3~4;

[0025] (2) Remove the remaining fish flesh and fat in the inner layer of the fish skin, and immerse the net fish skin in a solution of edible alkali and salt for 15-30 minutes at room temperature, and stir from time to time during the dipping process; weight of fish skin: weight of edible alkali and salt solution = 1: 3~8; Composition of edible alkali and salt solution=water: edible alkali: salt=1:0.005~0.01:0.005~0.01;

[0026] (3) After soaking, filter out the soaking liquid, and rinse the fish skin with clean water until the washing water is neutral;

[0027] (4) Cut the clean fish skin treated above into strips and immerse in clean water for later use.

[0028] Anothe...

Embodiment 2

[0035] The fish skin treatment method is the same as in Example 1.

[0036] Another cooking method of treated freshwater fish skin is to remove the treated fish skin from the water; drain it until there is no free dripping, and fry it in hot oil at 160~190℃ until golden color. After the bubble expands, it goes into regular cooking and seasoning.

[0037] For example, when cooking crispy fish skin, the processed fish skin is drained until there is no free dripping, and the cooking wine is added, and the fish is pickled with salt and then "patched", that is, the fish skin is evenly glued to the flour, and the fish skin is still piece by piece. , Without sticking to one piece, put the fish skin into 6 to 80% hot (160~190℃) vegetable oil and fry it until it is golden in color, bubbling and swelling, and the oil surface appears. At this time, the fish skin is crispy and drained. Remove the remaining oil; the fish skin is naturally curled; add the green and red peppers, salt and pepper,...

Embodiment 3

[0039] The fish skin treatment method is the same as in Example 1.

[0040] Another cooking method for treated freshwater fish skin is to remove the treated fish skin from the water; according to the weight ratio: clean fish skin: water: vinegar = 1:1.5~2.0:0.005~0.02 Proportion (for example, clean fish skin 500g, add water 750~1000g, the water should submerge the fish skin and be 20mm ± above the fish skin; the amount of vinegar can be selected between 2.5~10g); Stew in a pressure cooker for 20-30 minutes; filter, the solids are crispy fish skin, and enter regular cooking; the filtrate is a milky white viscous liquid, cool at 0-5°C for 45-60 minutes to obtain peptone; change the knife, conventional cold dressing, Seasoning.

[0041] The fish skin is soft and smooth, with the aroma of abalone or the umami taste of fish belly.

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PUM

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Abstract

The invention relates to a process for treating fresh water fish skin and its means for cooking.1) peeling off fish skin scraped the scales , scalding in hot water at 60-85deg.C for 0.5-3.0 min, cooling, the weight of fish skin : weight of hot water = 1: 3-4;2), removing fish meat and fat remained on the skin, cleaning said skin in edible soda and salt solution, soaking in room temp. for 15-30 min,mixing constantly; the weight of fish skin : edible soda and salt solution = 1: 3-8; solution components of edible soda and salt = water : edible soda : salt =1 : 0.005- 0.01:0.005-0.01;3) has been soaked, solution filtered, fish skin cleaned and washing till becoming neutral; 4) treated fish skin to be cut into strips and to be soaked in clear water ready for use.

Description

Technical field [0001] The invention belongs to the category of comprehensive development and utilization of fish product waste, and specifically relates to a method for processing freshwater fish skin and a cooking method. Background technique [0002] In the prior art, the fish skin is processed and cooked together with the fish body; no separate processing and cooking report has been seen. Individuals, such as women, abandon fish skins without eating. [0003] Among the convenience foods, there are "grilled fish fillets" products. In the scraps of the processing process, the discarded fish skins account for a large proportion. Except for some reports on the use of fish leather, there is no comprehensive utilization and processed into food. Reports. [0004] The traditional medical theory of the motherland believes that: fish skin is flat, sweet and warm, invigorating the spleen and relieving dysentery, moistening the lungs and relieving cough, invigorating the kidney, stomach,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/325A23L17/00
Inventor 张鹏张吉程
Owner 张鹏
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