Processing method of dried fish leisure food

A processing method and technology of snack food, which is applied in the processing field of dried fish snack food, can solve the problems of non-compliance and high oil content, and achieve the effects of low cost, bright color and food safety

Inactive Publication Date: 2012-02-15
BAIYANG INVESTMENT GRP INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the processed dried fish leisure food adopts the traditional deep-frying method. The fish meat is dried first, and then seasoned and processed. Therefore, the oil content is extremely high, which does not meet the requirements of modern health food.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Trim and clean tilapia fillets, cut off the fins and maws at the edges, and cut them into strips with a thickness of 1.0cm horizontally and vertically;

[0025] Rinse the fish fillets cut in step in 0.2% salt water for 1 hour at a material-to-liquid ratio of 1:1 to remove the mucus, blood stains and earthy smell on the surface of the fish;

[0026] Wash the fish fillets rinsed in step with drinking water, drain until the water flow is not linear, add 1% of the weight of the fish fillets to marinate for 30 minutes, and the marinating temperature is 4°C;

[0027] Spread out the fish fillets marinated in step , and dry them in an oven in the form of a temperature gradient. First bake at 55°C for 1 hour, turn one side over during this period, heat up to 75°C and bake for 2 hours, then cool down to 55°C. Bake at ℃ for 30min;

[0028] Add supplementary materials to the fish fillets dried in step to fry and season according to the weight of the fish fillets, specifica...

Embodiment 2

[0033] Trim and wash the Spanish mackerel fillets, cut off the fins and maws at the edges, and cut them into strips with a thickness of 2cm horizontally and vertically;

[0034] Rinse the fish fillets cut in step in 0.3% salt water for 1 hour at a material-to-liquid ratio of 1:1 to remove mucus, blood stains and earthy smell on the surface of the fish;

[0035] Wash the fish fillets rinsed in step with drinking water, drain until the water flow is not linear, add 1% of the weight of the fish fillets to marinate for 30 minutes, and the marinating temperature is 4°C;

[0036] Spread out the fish fillets marinated in step , and dry them in an oven in the form of a temperature gradient. First bake at 55°C for 1 hour, turn one side over during this period, heat up to 75°C and bake for 1 hour, then cool down to 55°C. Bake at ℃ for 30min;

[0037] Add supplementary materials to the fish fillets dried in step to fry and season according to the weight of the fish fillets, spec...

Embodiment 3

[0042] Trim and clean tilapia fillets, cut off the fins and maws at the edges, and cut them into strips with a thickness of 1.5cm horizontally and vertically;

[0043] Rinse the fish fillets cut in step in 0.5% salt water for 30 minutes at a material-to-liquid ratio of 1:1 to remove mucus, blood stains and earthy smell on the surface of the fish;

[0044] Wash the fish fillets rinsed in step with drinking water, drain until the water flow is not linear, add salt with 1.5% weight of the fish fillets and marinate for 45 minutes at 4°C;

[0045] Spread out the fish fillets marinated in step , and dry them in an oven in the form of a temperature gradient. First bake at 55°C for 1.25h, turn one side over during the period, heat up to 75°C and bake for 2h, then cool down to Bake at 55°C for 45 minutes;

[0046] Add auxiliary materials to the fish fillets dried in step and fry them for seasoning, specifically 8% edible oil, 3% red pepper, 3% natural spices, 2% pepper, 0.3 % ...

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PUM

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Abstract

The invention discloses a processing method of dried fish leisure food. In the method, the fish without intermuscular bones such as tilapia or Spanish mackerel with skin is used as a raw material which is subjected to slicing, rinsing, pickling, baking, frying, seasoning and the like to obtain the dried fish leisure food meeting the requirements for the modern healthy food. Compared with the traditional method, the method disclosed by the invention reduces the use of chemical agents, reduces the grease content of the product, realizes good taste and conforms to the modern food consumption concept concerning environmental protection, health and safety.

Description

technical field [0001] The invention relates to the production of fish food, in particular to a processing method of dried fish snack food. Background technique [0002] Tilapia farming in mainland China originated in the 1950s, and large-scale farming began in the 1980s. Now it has formed a good farming, processing and production system, and its output has ranked first in the world for many years. Tilapia has become the most competitive in my country. Advantages in exporting aquatic products. Tilapia farming areas are mainly concentrated in Guangdong, Guangxi, Hainan, Fujian and Shandong. Tilapia meat is delicious, tender and rich in unsaturated fatty acids and rich in protein, which is very good for brain and body development. With the development of my country's economy and the improvement of people's living standards, the pace of life is constantly accelerating, and leisure food has become one of the hot spots of market consumption. At present, most of the processed fi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 孙忠义陆桂梅米顺利陈莹陆田肖碧红杨立
Owner BAIYANG INVESTMENT GRP INC
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