Preparation method of crisp Tilapia middle vertebrae leisure food

A technology of snack food and tilapia, which is applied in the field of snack food, can solve the problems of increasing equipment cost investment, etc., and achieve the effect of broadening the scope of comprehensive utilization, good flavor and crisp texture

Inactive Publication Date: 2012-06-27
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In the above-mentioned process route of fish bone processing, the softening of fish bones is usually mainly achieved by simple high-temperature cooking; the softening and crisping of fish bones is also achieved by combining high-pressure cooking and microwave processing, but additionally increases the cost of equipment put in

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] First remove the dorsal, ventral and caudal fins of the fish bones, blanching in 90°C water for 3 minutes to make the residual meat easy to separate, then clean and trim the fish bones to remove the residual meat and side bones, leaving only the middle vertebrae. Bake the middle vertebrae at 90°C for 30 minutes to remove most of the moisture in the middle vertebrae. Completely immerse the middle vertebra in 12% acetic acid solution with a mass ratio of solid to liquid of 1:2.5, and keep it warm at 120°C and 0.20 MPa for 15 minutes to completely soften the middle vertebra. The middle vertebrae were soaked in 0.05% sodium carbonate solution at a mass concentration of 0.05% at a solid-liquid ratio of 1:100 for 8 hours at room temperature, and the solution was changed every 3 hours to remove residual acetic acid. Bake the middle vertebrae at 90°C for 30 minutes to remove most of the moisture in the middle vertebrae, and make the middle vertebrae harden properly to facilitat...

Embodiment 2

[0037]First remove the dorsal, ventral and caudal fins of the fish bones, blanching in 95°C water for 4 minutes to make the residual meat easy to separate, then clean and trim the fish bones to remove the residual meat and side bones, leaving only the middle vertebrae. Bake the middle vertebrae at 85°C for 40 minutes to remove most of the moisture in the middle vertebrae. Soak the middle vertebra completely in vinegar with a mass concentration of 9% acetic acid at a solid-to-liquid mass ratio of 1:2.5, and keep it warm for 20 minutes at 120° C. at 0.20 MPa to soften the middle vertebra thoroughly. The middle vertebrae were soaked in a 0.05% sodium carbonate solution at a mass concentration of 0.05% at a solid-liquid ratio of 1:100 for 7 hours at room temperature, and the solution was changed every 3 hours to remove residual acetic acid. Bake the middle vertebrae at 80°C for 40 minutes to remove most of the moisture in the middle vertebrae, and make the middle vertebrae harden ...

Embodiment 3

[0039] First remove the dorsal, ventral and caudal fins of the fish bones, blanching in 100°C water for 2 minutes to make the residual meat easy to separate, then clean and trim the fish bones to remove the residual meat and side bones, leaving only the middle vertebrae. Bake the middle vertebrae at 90°C for 30 minutes to remove most of the moisture in the middle vertebrae. Completely immerse the middle vertebrae in vinegar with a mass concentration of 6% acetic acid at a mass ratio of 1:2.5, and incubate at 120° C. and 0.20 MPa for 25 minutes to soften the middle vertebrae thoroughly. The middle vertebrae were soaked in 0.05% sodium carbonate solution at a mass concentration of 0.05% at a material-to-liquid ratio of 1:100 for 6 hours at room temperature, and the solution was changed every 3 hours to remove residual acetic acid. Bake the middle vertebrae at 90°C for 30 minutes to remove most of the moisture in the middle vertebrae, and make the middle vertebrae harden properly...

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PUM

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Abstract

The invention provides a preparation method of crisp Tilapia middle vertebrae leisure food. The Tilapia middle vertebrae is adopted as the raw material, the raw material is undertaken the high-temperature acidizing cooking treatment after the pretreatment and then is undertaken the seasoning composite treatment to obtain the fishbone leisure food. The efficiency for adopting the high-temperature acidizing cooking treatment to soften the tilapia fishbone is high, and the time can be reduced by 50 to 83 percent compared with the pure high-temperature cooking treatment. The fishbone leftovers inthe aquatic processing is adequately used; the bone mass of the product is uniformly crisp, so the product is easy to chew up, the flavor is good, and no bone residue exists. The calcium-phosphorus ration of the product is about 2.5:1, thereby favoring the absorption and utilization of the calcium in the human body.

Description

technical field [0001] The invention relates to a snack food with crisp texture and good flavor and a preparation method thereof, which is prepared from tilapia fillets and vertebrae in leftovers as raw materials. Background technique [0002] my country is a major producer of tilapia, accounting for about half of the world's total output. In addition to selling some fresh products, tilapia is processed into frozen fish fillets and exported to European and American countries. A large amount of leftovers are produced in the tilapia fillet production process and account for more than 60% of the fish weight, among which the vertebral fish fillets in tilapia account for about 15%. Most of these leftovers are used as cheap feed, and their nutritional value and economic value are not fully utilized. If it is further processed so that it can be eaten by humans, the high value of fish processing by-products can be achieved, which is of great significance to the comprehensive utili...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/325A23L17/00
Inventor 曾庆孝朱志伟邱志超张方乐
Owner SOUTH CHINA UNIV OF TECH
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