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Method for preparing food with longsnout catfish skin as rough material

A raw material, the technology of catfish, which is applied in the field of food preparation with fish skin as raw material, can solve the problems of black turbidity, affecting the appearance of product color, dull fish skin, etc., and achieve the effect of ensuring the appearance of color

Inactive Publication Date: 2008-07-09
德炎水产食品股份有限公司
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AI Technical Summary

Problems solved by technology

[0003] The defect of the existing method for preparing catfish skin with pickled peppers is that because the skin of catfish is black, and only simple clear water is used for cleaning in the process, the soup of the product is black and turbid, the soup cannot be toned, and the skin is dull. Gloss, affecting the appearance of product color

Method used

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  • Method for preparing food with longsnout catfish skin as rough material

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Embodiment Construction

[0021] As shown in Figure 1, the production process steps of the present invention are:

[0022] (1) The steps of raw material processing:

[0023] 100kg of catfish skin is put into a running water pool to thaw in running water, soak with 1-3% edible lye for 30-50 minutes after thawing, and then wash the raw materials with clear water.

[0024] After cleaning, the raw materials are required to have no alkali smell and no impurities.

[0025] (2) Steps of blanching:

[0026] Put the cleaned raw materials on the drain rack to drain the surface moisture, and then put 5-7kg per basket into the blanching tank for blanching. The blanching temperature is 85°C-95°C, and the blanching time is 0.5-2 minutes.

[0027] The blanching water is required to be changed every time 500kg of fish skin is processed.

[0028] (3) cooling:

[0029] The blanched raw materials are quickly transferred to a cold water pool for cooling, and the temperature of the raw materials can be lowered to about...

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Abstract

The invention relates to a preparation method of food. In the method, catfish skin is taken as the raw material. The method successively includes a step of the treatment of the raw material and a step of packaging. A step of washing is also included between the step of the treatment of the raw material and the step of packaging. The step of washing is essentially that: washing the catfish skin with 5-15 percent of acetic acid or 5-15 percent of white vinegar for 0.5-2 minutes and washing the skin with clear water. Compared with the prior art, the invention has the following advantage that: the method includes the step of using 5-15 percent of the acetic acid or 5-15 percent of the white vinegar for washing the catfish skin, and the step can clean the black materials in the catfish skin toremove the black color in the cooking liquor of the product, which can regulate the color of the cooking liquor and is beneficial to the beautiful appearance of the product.

Description

technical field [0001] The invention relates to a food preparation method, in particular to a food preparation method using fish as a raw material, in particular to a food preparation method using fish skin as a raw material. Background technique [0002] The food preparation method using catfish skin as raw material, such as the preparation method of catfish skin with pickled peppers, sequentially includes: raw material, thawing, cleaning, blanching, cooling, cutting into sections, seasoning, weighing and packaging, freezing, packing into storage, etc. step. [0003] The defect of the existing method for preparing catfish skin with pickled peppers is that because the skin of catfish is black, and only simple clear water is used for cleaning in the process, the soup of the product is black and turbid, the soup cannot be toned, and the skin is dull. Gloss affects the appearance of product color. Contents of the invention [0004] The technical problem to be solved by the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L1/015A23L17/00A23L5/20
Inventor 肖永强杨继光
Owner 德炎水产食品股份有限公司
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