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Method for preparing low fats fishbone leisure food

A snack food, low-fat technology, applied in food preparation, food science, application, etc., can solve the problems of difficult to meet healthy food, high oil content, short storage period, etc., achieve low fat content, reduce production cost, and simple method fast effect

Inactive Publication Date: 2008-05-14
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, a small amount of fishbone leisure food has entered the market. Most of these products are fishbone fried products, which have the disadvantages of high oil content and short storage period, which are difficult to meet the requirements of healthy food.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Soak the fish bones in 0.1g / L NaOH solution for 30 minutes, initially remove the fishy smell and saponified oil, rinse with clean water, and then soak in 0.8g / L CaCl 2 Cook for 100 minutes in water, wash the fish bones in water and cook for 2 minutes at 0.1-0.15 MPa to ripen the fish bones, then heat them in an ordinary microwave oven for 1 minute to embrittle the fish bones, and then spray seasonings of different tastes on the surface of the fish bones. The product has a hard taste and no fishy smell.

Embodiment 2

[0010] Soak the fish bones in 10g / L NaOH solution for 10min, initially remove the fishy smell and saponified oil, rinse with clean water, and then soak in 0.1g / L CaCl 2 Cook for 300 minutes, wash the fish bones in water and cook for 10 minutes at 0.1-0.15 MPa to mature the fish bones, then heat them in a common microwave oven for 1 minute to embrittle the fish bones, and then spray seasonings of different tastes on the surface of the fish bones. The taste of the product is crisp, no fishy smell, but slightly bitter.

Embodiment 3

[0012] Soak the fish bones in 3g / L NaOH solution for 20min, initially remove fishy smell and saponified oil, rinse with clean water, and then soak in 0.5g / L CaCl deodorizer at 25°C 2 Cook for 200 minutes, wash the fish bones with water and cook for 6 minutes at 0.1-0.15 MPa to mature the fish bones, then heat them in a common microwave oven for 1 minute to embrittle the fish bones, and then spray seasonings of different tastes on the surface of the fish bones. The product has a crisp taste, no fishy smell, and no bitterness.

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PUM

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Abstract

The utility model relates to a preparation method of a fishbone snack food with low fat, which belongs to the technical field of the snack food handling. The utility model uses fishbone, which is the leftovers in the marine product processing as material; after rinsing, fishy smell removal, washing, curing, embrittlement, and flavour treating, the fishbone is made into the fishbone snack food product with low fat. The utility model can cure the fishbone adequately by means of the autoclave steaming; and then removes the moisture content by means of the microwave to embrittle the products. Themethod gets rid of the deep fry, has low fat, can meet the requirements of the human health adequately. The method of preparing the fishbone snack food with low fat for filling calcium is easy and quick, and is very good for improving the processing level of the farm products, the livestock products and the marine products in our country, and can bring along great economic benefits. The utility model uses the castoff as material to reduce the production cost, and prepares new products.

Description

technical field [0001] The invention discloses a method for preparing a low-fat fishbone snack food, which belongs to the technical field of snack food processing. Background technique [0002] After the fish body is processed industrially, the fish bones that account for a considerable part of the fish body are discarded as leftovers or processed into bone meal and added to the feed. Fish bones are rich in fish oil, protein, calcium, phosphorus and other mineral elements. Deep processing of fish bones can improve the utilization rate of fish body and increase the added value of fish body processing. At present, a small amount of fishbone snack food has entered the market. Most of these products are fishbone fried products, which have the disadvantages of high oil content and short storage period, which are difficult to meet the requirements of healthy food. The invention utilizes high-pressure cooking to fully ripen fish bones, and then utilizes microwaves to remove water...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L17/00
Inventor 过世东李娟
Owner JIANGNAN UNIV
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