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

Active Publication Date: 2008-12-17
PENGLAI JINGLU FISHERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no research and development of such products in the market for the processing of salmon skin, such as: the dried products are hard, the nutrition loss is large and the taste is poor, and the processing of fresh products has the defects of adding preservatives and other chemicals, which changes the original delicious taste, and there are certain hidden dangers to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention relates to a crisp fried fish roll and a processing method thereof, in particular to the method for processing salmon which belongs to the technical field of seafood processing methods. The crisp fried fish roll is characterized in that the crisp fried fish roll is prepared by 5 to 10 parts of salmon skin, 0.1 to 0.3 part of prepared seasoning, 0.1 to 0.3 part of vegetable oil and 0.2 to 0.4 part of liquor according to the mix ratio by weight. The processing method comprises: 1. material selection, 2. thaw and decomposition, 3. removal of fishy smell, 4. oil frying, 5. oil removal and cooling, 6. preparing and drying of excipients, 7. seasoning, 8. nitrogen filling, 9. and packaging. The processing method can better maintain and integrate the original flavor, the nutrients and the values of the salmon skin, the taste is crisp, delicious and easy to be stored, and the crisp fried fish roll is ready to eat by opening a bag, thereby being characterized by simple operation, energy conversation, long guarantee period, green, health and high nutritional value.

Description

1. Technical field [0001] The invention relates to a crispy fish roll and a processing method thereof, in particular to a salmon processing method, and belongs to the technical field of seafood processing methods. 2. Background technology [0002] Salmon skin is rich in calcium, phosphorus and iron, which is very beneficial to bone development and hematopoiesis, and can prevent anemia. In addition to being rich in protein and amino acids needed by the human body, salmon skin is also a low-calorie food containing a large amount of taurine. It can relieve fatigue, restore vision and improve liver function. The peptides and trace elements such as selenium contained in it have anti-virus and anti-ray effects. At present, there is no research and development of such products in the market for the processing of salmon skin, such as: the dried products are hard, the nutrition loss is large and the taste is poor, and the processing of fresh products has the defects of adding prese...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L1/01A23B4/16A23L17/00A23L5/10
Inventor 牟伟丽
Owner PENGLAI JINGLU FISHERY
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