Crispy fish product and production method thereof

A fish product and crispy technology, which is applied in the field of crispy small fish products and its production, can solve the problem of less application

Inactive Publication Date: 2013-07-10
HUAZHONG AGRI UNIV
View PDF3 Cites 15 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, it is widely used in the processing of fruit and vegetable chips, such as bananas, purple potatoes, potatoes, sweet potatoes, apples, carrots, etc., but it is less used in the processing of meat products and aquatic products.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Crispy fish product and production method thereof
  • Crispy fish product and production method thereof
  • Crispy fish product and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052]Take 10 kg of fresh carp with a body length of 5-10 cm and a body weight of 10-30 g (a freshwater fish species abundant in the middle and lower reaches of the Yangtze River, the same below), dissect it from the back, remove scales, gills and After viscera, rinse with tap water, drain the water, and marinate in 30kg of pickling solution for 3.5 hours. The preparation method of the pickling solution is: take 30kg of boiling water, add 1.2kg of salt, 0.15kg of pepper, 0.6kg of ginger slices, 0.1kg of rice wine, 0.1kg of white vinegar, 0.3kg of monosodium glutamate, and 0.3kg of white sugar powder, and use it after cooling. After pickling, put it into a drying box to dry for 5 hours. The drying temperature is 30°C, the relative humidity is 40%, and the wind speed is 3m / s. When the drying ends, the water content of the fish body is about 35%. After drying, it is flattened with a tablet press. Add 250g of water to the flattened small fish to moisten the surface of the fish bo...

Embodiment 2

[0057] Take 10kg crucian carp with a body length of 9cm-13cm and a weight of 70g-100g, cut it from the back, remove the scales, gills and viscera, rinse it with tap water, drain the water, and put it in 30kg of pickling solution Marinate for 3-4 hours. The way of pickling liquid is carried out by embodiment 1. After pickling, put it into a drying box and dry for 10 hours. The drying temperature is 30°C, the relative humidity is 40%, and the wind speed is 3m / s. When the drying finishes, the water content of the fish body is 40%. After drying, flatten with a tablet machine, and smear 100g of honey on the surface of the fish body. Finally, the microwave dosage of 7.5w / g was used to intermittently microwave the crucian carp, and every 30s was stopped for 20s, so that the total microwave treatment time was 4min. Microwave ends to get the finished product. According to the method in Table 1, the sensory evaluation of the product was carried out. The score results are as follows:...

Embodiment 3

[0059] Take 10kg of loach with a body length of 10cm-15cm and a weight of 50-80g, cut it from the back, remove the gills and internal organs, rinse it with tap water, drain the water, and marinate it in 30kg of pickling solution for 3 hours . The preparation method of pickle liquid is carried out by embodiment 1. After pickling, put it into a drying box to dry for 15 hours, so that the water content of the fish body is 42%, the drying temperature is 20°C, the humidity is 30%, and the wind speed is 3m / s. After drying, press flat with tablet machine, make fish body surface moistening with the water of 250g, then sprinkle spicy powder seasoning (purchased from Henan Xiangyi Dakitchen Seasoning Food Co., Ltd. product). Finally, the microwave dose of 10w / g was used to treat the loach with microwave, and every 20s was stopped for 20s, so that the total microwave treatment time was 5min. Microwave ends to get the finished product. According to the method in Table 1, the sensory ev...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention belongs to the technical field of food processing, and in particular to crispy fish and a production method thereof. The method comprises the main steps of: using various fish as raw materials; cleaning, salting, drying and pressing the raw materials; and conducting infiltration seasoning and microwave drying to obtain a product; or conducting steaming, vacuum frying, deoiling and seasoning to obtain the crispy fish product. The invention has simple process, overcomes defects of high salt of a traditional dried fish product and much oil of fried fish; and the obtained crispy fish has characteristics of crisp texture, nutrition, health, convenient and instant eating and easy preservation, and is suitable for industrialized production.

Description

technical field [0001] The invention relates to a crispy small fish product and a production method thereof, belonging to the technical field of aquatic product processing. Background technique [0002] In the process of aquaculture, fishing and processing, due to poor processing performance, small fish are often made into dishes for consumption or processed into feed, which affects the processing and utilization value of small fish. At present, the products processed by using small fish mainly include fried small fish and salted dried fish, which are mainly made by pre-drying, atmospheric pressure frying and baking. Small fish fried at atmospheric pressure have a high oil content, which affects consumers' acceptance of this type of product. Dried fish dried in pickling or baked has severe browning and shrinkage, and has a hard taste and poor crispness. Therefore need to find new method to process small fish, to enrich the kind of small fish products, improve its mouthfeel...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L17/00
Inventor 赵思明熊善柏谢静陈颖吕昊
Owner HUAZHONG AGRI UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap