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Method for processing channel catfish skin

A channel catfish and fish skin technology, applied in application, food preparation, food science and other directions, can solve problems such as limited processing methods of fish skin, and achieve the effect of good deodorization effect, good crispness and crisp taste.

Inactive Publication Date: 2013-02-06
HUNAN AGRICULTURAL UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the processing methods of fish skin are very limited. As a new processing method, microwave puffing has high research significance.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] The method for processing channel catfish skin specifically comprises the following steps:

[0039] (1), fish skin cleaning: thaw the fish skin, scrape off the remaining fish meat on the side of the fish skin, and then clean the mucus and blood stains on the surface of the fish skin;

[0040] (2), cut into sections: cut the channel catfish skin into strips of about 5cm×8cm;

[0041] (3) Rinse to remove fishy smell: put the washed fish skin in black tea solution at 15°C to remove fishy smell, use 60g·L -1 Soak the black tea solution for 120min, and rinse the fish skin with tap water for 8min after deodorization;

[0042] (4), dipping flavor: immerse the fish skin after deodorization and rinsing into the prepared spice liquid (the components of the spice liquid and their mass percentages are: 0.3% star anise, 0.1% cumin, 0.05% cinnamon, 0.3% pepper, 0.5% of sugar, 0.5% of soy sauce, 0.3% of grass fruit, 0.4% of fragrant leaves, and the rest is water), and the amount of ...

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PUM

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Abstract

The invention belongs to the technical field of channel catfish skin processing, and particularly discloses a method for processing channel catfish skin. The method comprises the process flow as follows: cleaning, sectioning, deodorizing and rinsing, soaking for flavor, pre-baking, microwave puffing, seasoning, packaging and sterilizing the channel catfish skin, so as to achieve the finished product. The fish skin is golden yellow, highly lustrous and crisp. Black tea has an excellent deodorizing effect. The seasoning liquid seasons the fish skin with tasty flavor, the product is spicy and odorless, has the color of orange red chili oil except the silver gray color of the fish skin, and is enticing in color and flavor. The processed fish skin has the total bacteria no greater than 10 cfu / g, and the coliform no greater than 30 MPN / 100G, is free of pathogenic bacteria and the food spoilage caused by biological action, and can be guaranteed in quality more than 6 months under normal temperature.

Description

technical field [0001] The invention belongs to the technical field of channel catfish skin processing, and in particular relates to a method for processing channel catfish skin. Background technique [0002] Channel catfish (Ictaluruspunctatus), also known as American catfish and channel catfish, belongs to Silurformes (Silurformes), catfish (Ictaluridae), is one of the most important aquaculture fish in the United States [1] . Channel catfish are naturally distributed in the central watershed of the United States, southern Canada and parts of the Atlantic coast, and then widely entered the Atlantic coast. The United States began commercial farming in the 1960s, and my country introduced it from the United States for the first time in 1984 from Hubei Province. [2] After nearly 20 years of breeding practice and research, it has gradually formed a complete set of technical systems covering parent breeding, fish egg hatching, seedling breeding, adult fish breeding, bait prep...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L1/015A23L1/025A23L17/00A23L5/20A23L5/30
Inventor 刘焱陈韬邓放明
Owner HUNAN AGRICULTURAL UNIV
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