Method for making seasoned fried fish skin food

A production method and technology of fish skin, applied in food preparation, food science, application, etc., can solve the problems of poor taste of fish skin food and difficult taste of fish skin, and achieve the effect of beautiful color, stable product quality and simple operation

Inactive Publication Date: 2010-07-21
TAIXIANG GRP TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the problem that fish skin is difficult to taste in the prior art, resulting in poor taste of fish skin food, the invention provides a method for making seasoned fried fish skin food. The preparation method of the invention has reasonable process, simple operation and low production cost , stable product quality, easy to achieve large-scale production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment one: the preparation method of seasoning fried cod fish skin food

[0017] a. Raw material processing Select the remaining cod skin after cod processing as raw material, scrape off the remaining fish scales on the edge of the cod skin, and then clean the mucus, blood stains and other impurities on the surface of the fish skin with clean water, take it out and put it in 4~6 Drain water at ℃;

[0018] b, deodorization Soak the cod skin after draining in 1.5% tea (m / V, boiled for 10min) for 15min, the temperature of the tea is 55°C;

[0019] c, shaping the cod skin after the above-mentioned deodorization is cut into section shape;

[0020] d. Paste and taste. Put the cut cod skin section into the paste seasoning liquid and soak it for taste. The weight ratio of the cod skin section to the paste seasoning liquid is 1:3, and the soaking time is 40 minutes. The components of the seasoning liquid and the percentages by weight of each component are: sugar 12%, bals...

Embodiment 2

[0024] Embodiment two: the preparation method of seasoning fried shark skin food

[0025] a. Raw material processing Select the remaining shark skin after shark processing as the raw material, scrape off the remaining fish scales on the edge of the shark skin, then clean the mucus, blood stains and other impurities on the surface of the fish skin with clean water, take it out and place it for 5-8 Drain water at ℃;

[0026] b. Deodorization Soak the drained shark skin in 1.5% tea (m / V, boiled for 5 minutes) for 10 minutes, and the temperature of the tea is 60°C;

[0027] c, shaping cut the shark skin after the above-mentioned deodorization into strips;

[0028] d. Paste and taste. Put the above-mentioned cut shark skin strips into the paste seasoning liquid and soak for taste. The weight ratio of the shark skin strips to the paste seasoning liquid is 1:5, and the soaking time is 20 minutes. The components and the weight percentages of each component are respectively: 10% of s...

Embodiment 3

[0032] Embodiment three: the preparation method of seasoning fried sturgeon fish skin food

[0033] a. Raw material processing Select the remaining sturgeon skin after the processing of the sturgeon as the raw material, scrape off the residual fish scales on the side of the sturgeon skin, then clean the mucus, blood stains and other impurities on the surface of the fish skin with clean water, take it out and place it Drain at 4-10°C;

[0034] b, deodorization Soak the drained sturgeon skin in 1% tea (m / V, boiled for 8min) for 20min, and the temperature of the tea is 50°C;

[0035] c, shaping cut the above-mentioned sturgeon skin after the deodorization into flakes;

[0036] d. Paste and taste. Put the cut sturgeon skin slices into the paste seasoning liquid and soak them for taste. The weight ratio of the sturgeon skin slices to the paste seasoning liquid is 1:4, and the soaking time for taste is 30min. The components of the paste seasoning liquid and the percentages by weig...

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PUM

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Abstract

The invention relates to a method for making a seasoned fried fish skin food, which comprises the following steps: removing fish scales, mucus, blood stains and other impurities on the surface of fish skin, cleaning, draining, soaking in tea water for removing fishy smell, shaping, starching, seasoning, frying, packaging and obtaining a finished product; and starchy seasoning liquid adopted for starching and seasoning comprises the following components by weight percent: 8-12% of sugar, 2-3% of aromatic vinegar, 2-4% of salt, 0.5-1% of ginger juice, 1.8-4% of sesame oil, 2-3% of monosodium glutamate, 1-3% of pepper powder, 3-5% of chili oil, 1.5-3% of yellow rice wine, 20-30% of mixed flour (flour: starch powder is equal to 2:1), 3-5% of yeast powder and the balance of water. The made seasoned fried fish skin food has the advantages of abundant nutrition, beautiful color and luster, crisp, delicious and special taste, and convenient eating, and the preparation method has the advantages of reasonable process, simple operation and stable product quality, thereby having good commercial value.

Description

technical field [0001] The invention relates to a preparation process of aquatic food products, in particular to a preparation method of seasoned fried fish skin food. Background technique [0002] With the increase in the number of aquatic product farming and the development of intensive processing, fish skin, as the residue of aquatic product processing, is increasing in quantity. At present, fish skin is mostly used to make rubber, leather, or to process fish meal and prepare collagen. [0003] Fish skin is rich in nutrients and contains a large amount of colloid, protein, mucus, fat, lutein, lutein ester and other nutrients. Its protein is mainly composed of macromolecular collagen and mucopolysaccharides. excellent product. "Compendium of Materia Medica" records: Fish skin, flat in nature, sweet and warm in taste, invigorates the spleen and relieves dysentery, moistens the lungs and relieves cough, nourishes the kidney, stomach, and removes dampness, and has nourishin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L1/29A23L17/00A23L33/00
Inventor 朱文慧步营于玲吴新颖李钰金
Owner TAIXIANG GRP TECH DEV
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