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Fish bone leisure food and production method thereof

A technology for snack food and fish bone, which is applied in the field of food processing, can solve the problems of fish bone food raw materials not being effectively used, the taste is not crispy enough, and the process is complicated, and achieves the effects of low cost, improved product quality, and simple process.

Active Publication Date: 2012-11-28
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Currently fish are being developed, and fish bones are mostly used as animal feed or discarded, so that the precious food raw material of fish bones is not effectively utilized, and it also pollutes the environment, causing serious waste
At present, the development of fish bone is mainly to make oral calcium supplement food with fish bone as raw material. There are also a small number of invention patents involving fish bone snack food, but the process is relatively complicated and the taste is not crisp enough.

Method used

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  • Fish bone leisure food and production method thereof
  • Fish bone leisure food and production method thereof
  • Fish bone leisure food and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] When using frozen tilapia fish bone raw materials, the raw materials should be thawed in a thawing room at a temperature of 15°C for 12 hours until the raw material temperature is -2°C; remove fish heads, fish tails, internal organs, and select fish fins, fish scales, fish meat, etc. Debris; cut off the long side thorns on both sides of the spine, leaving about 2cm each; rinse in the cleaning tank, cut into 6cm lengths, and wash away the congestion, aponeurosis, dirt, etc. on the fish bones; after cleaning the above Transfer the raw materials into the stainless steel marinating tank in the marinating room, and then add the marinating raw materials: 100 parts of fish bones, 1.80 parts of salt, 4.50 parts of cooking wine, 0.80 parts of citric acid, cover with plastic wrap and marinate for 12 hours. 0°C, turning once every 2 hours during the marinating period; soften the marinated fish bones within 1 hour, and use a high-pressure steam sterilizer for softening treatment; sp...

Embodiment 2

[0044]When using frozen grass carp bone raw materials, the raw materials need to be thawed in a thawing room at a temperature of 16°C for 11 hours until the raw material temperature is -1°C; remove fish heads, fish tails, internal organs, and select fish fins, fish scales, fish meat and other miscellaneous cut off the overly long side thorns on both sides of the spine, leaving about 2cm each; rinse in the cleaning tank, cut into 5.50cm in length, and wash away the congestion, aponeurosis, dirt, etc. on the fish bones; after cleaning the above Transfer the raw materials into the stainless steel marinating tank in the marinating room, and then add the marinating raw materials: 100 parts of fish bones, 2.0 parts of salt, 4.70 parts of cooking wine, 1.0 parts of citric acid, cover with plastic wrap and marinate for 13 hours. 1 ℃, turning once every 2 hours during the marinating period; soften the marinated fish bones within 1 hour, and use a high-pressure steam sterilizer for softe...

Embodiment 3

[0046] When using frozen carp bone raw materials, the raw materials need to be thawed in a thawing room at a temperature of 18°C ​​for 10 hours until the raw material temperature is 0°C; remove fish heads, fish tails, internal organs, and select fish fins, fish scales, fish meat and other sundries ; Cut off the too long side thorns on both sides of the spine, leaving about 2cm each; rinse in the cleaning tank, cut into 5cm lengths, and wash away the congestion, aponeurosis, dirt, etc. on the fish bones; wash the above raw materials Transfer to the stainless steel marinating tank in the marinating room, and then add marinating raw materials: 100 parts of cleaned fish bones, 2.0 parts of salt, 5.0 parts of cooking wine, 1.0 parts of citric acid, cover with plastic wrap and marinate for 14 hours. The temperature is 2°C, and it is turned every 2 hours during the pickling period; the marinated fish bones are softened within 1 hour, and are softened in a high-pressure steam sterilize...

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Abstract

The invention discloses a fish bone leisure food and a production method thereof. The method is characterized in that: fresh or frozen fish bones are taken as raw materials, and the production method comprises the steps of unfreezing, cleaning, pickling, softening, deep-frying, removing oil, seasoning, bagging and the like, wherein pickling materials are uniformly permeated by a low-temperature pickling technology; the fish bones are softened through high-temperature steam treatment; the fish bones are quickly dehydrated to form the crispy quality by a high-temperature constant-temperature deep-frying technology; and the quality guarantee period of a product can be effectively prolonged by a centrifugal oil removal technology. The fish bone leisure food produced by the method has the flavor of the fish bones, is crispy and delicious, has mellow taste and can be transported, stored and sold at normal temperature.

Description

technical field [0001] The invention relates to a fishbone snack food and a production method thereof, belonging to the technical field of food processing. Background technique [0002] Fish bones are rich in protein, fish oil, organic calcium, phosphorus and other trace elements, such as iron, zinc, strontium, copper and other elements, so the appearance of fish bones is hard. Calcium and phosphorus are essential trace elements for human development and metabolism. If the human body suffers from insufficient calcium and phosphorus or an imbalance in the ratio of calcium and phosphorus, various diseases will occur. Insufficient phosphorus will also affect the absorption of calcium. The various nutrients contained in fish bones can increase the memory of the human brain, delay cell aging, reduce the deposition of cholesterol on the blood vessel wall, prevent the occurrence of high blood pressure and heart disease, and have a good medical and health care effect. The calcium c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/325A23L17/00
Inventor 吕远平张磊李美凤张佳琪谭敏李燕
Owner SICHUAN UNIV
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