Crisp-fried fish coil and method of processing the same
A processing method and technology of fish rolls, applied in chemical preservation of meat/fish, food preparation, food science, etc., can solve problems such as hidden dangers to health, change of delicious taste, large nutrient loss, etc., to prevent high blood pressure, appearance Beautiful appearance and high nutritional value
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Embodiment 1
[0026] A crispy fish roll of this embodiment comprises the following components: 5 parts of salmon skin, 0.1 part of seasoning, 0.1 part of vegetable oil, and 0.2 part of white wine according to the mass ratio.
[0027] The processing method of above-mentioned crispy fish roll comprises following processing steps:
[0028] 1. Material selection: select high-quality salmon skin.
[0029] 2. Thawing and decomposing: first place the salmon skin raw material in a low-temperature room below 5°C for 12 hours to thaw naturally, then split the raw material so that the fish fillets do not stick to each other, and strictly remove foreign matter and impurities.
[0030] 3. Remove the fishy smell: add an appropriate amount of white wine to the salmon skin and stir for 15 minutes.
[0031] 4. Frying: Fry the salmon skin with the fishy smell removed in oil at 175°C for 7 minutes.
[0032] 5. Deoiling and cooling: put the fried salmon skin in a sterile centrifuge for 5 minutes, and then co...
Embodiment 2
[0038] A crispy fish roll of this embodiment comprises the following components: 7 parts of salmon skin, 0.2 part of seasoning, 0.2 part of vegetable oil, 0.3 part of white wine, and 0.01 part of table salt according to the mass ratio.
[0039] The processing method of above-mentioned crispy fish roll comprises following processing steps:
[0040] 1. Material selection: select high-quality salmon skin.
[0041] 2. Thawing and decomposing: first place the salmon skin raw material in a low-temperature room below 5°C to thaw naturally for 10 hours, then split the raw material so that the fish fillets do not stick to each other, and strictly remove foreign matter and impurities.
[0042] 3. Remove the fishy smell: add an appropriate amount of white wine to the salmon skin and stir for 12 minutes.
[0043] 4. Frying: Fry the salmon skin with the fishy smell removed in oil at 160°C for 8 minutes.
[0044] 5. Deoiling and cooling: put the fried salmon skin into a sterile centrifuge...
Embodiment 3
[0050] A kind of crispy fish roll of this embodiment comprises the following components: the ratio of auxiliary materials for crispy fish roll is, according to the mass ratio, 10 parts of salmon skin, 0.3 part of seasoning, 0.3 part of vegetable oil, 0.4 part of white wine, and salt 0.1 part.
[0051] The processing method of above-mentioned crispy fish roll comprises following processing steps:
[0052] 1. Material selection: select high-quality salmon skin.
[0053] 2. Thawing and decomposing: first place the salmon skin raw material in a low-temperature room below 5°C to thaw naturally for 14 hours, then split the raw material so that the fish fillets do not stick to each other, and strictly remove foreign matter and impurities.
[0054] 3. Remove the fishy smell: add an appropriate amount of white wine to the salmon skin and stir for 18 minutes.
[0055] 4. Frying: Fry the salmon skin with the fishy smell removed in oil at 190°C for 7.5 minutes.
[0056] 5. Deoiling and...
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