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Processing technique of baked fish bone

A processing technology and a technology for grilling fish, which are applied in the directions of food ingredients as taste improvers, food ingredients as taste improvers, food preparation, etc., can solve the problem that seasonings are not easy to penetrate into fish bones, affect the sensory quality of fish bones, and flavor loss of seasonings and other problems, to achieve the effect of optimization of processing technology, uniform size and thickness, and crunchy taste.

Active Publication Date: 2014-03-05
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this preparation method, the fish bones are seasoned first, and then dried and softened. Among them, the softening of the fish bones adopts the method of high-pressure cooking. The disadvantage is that the fish bones are seasoned first, and then softened, so that not only It is not easy to penetrate into the fish bones, and it will cause a large loss of seasoning flavor during the softening process, which will affect the final flavor of the fish bones. Secondly, in this method, the high-pressure softening does not perform any treatment on the fish bones, but directly treats the fish bones Coating, it is easy to cause the disconnection of the fish bone and affect the final sensory quality of the fish bone. In addition, the coating material is composed of starch, water, and chili powder, and the surface of the fish bone is usually relatively smooth, only through the stickiness of the starch. It is difficult to wrap the wrapping material evenly on the surface of the fish bone

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] (1) Cleaning: Take fresh or frozen fish spines, remove the thorns on both sides of the fish spines, cut them into 3~4cm bone segments, wash and drain.

[0036] (2) Fishy removal: Soak the drained fish backbone in the fishy removal solution for 2 hours, then take it out and drain it. The mass ratio of the fish backbone to the fishy removal solution is 1:10, and the fishy removal solution is composed of nisin , trehalose, white wine, citric acid, and the balance is perilla water, and the specific proportioning of the fishy liquid is shown in Table 1.

[0037] (3) High-pressure softening: Add the fish backbone in step (2) into the acetic acid solution, and cook for 40 minutes under a pressure of 0.14 MPa.

[0038] (4) Dipping: Place the softened fish spine in the soaking solution for 2 hours at 10°C, the mass ratio of the fish spine to the soaking solution is 1:4, and the soaking solution is composed of leavening agent and seasoning solution according to the mass ratio 1:...

Embodiment 2

[0045] (1) Cleaning: Take fresh or frozen fish spines, remove the thorns on both sides of the fish spines, cut them into 3~4cm bone segments, wash and drain.

[0046](2) Fishy removal: soak the drained fish backbone in the fishy removal solution for 1.5 hours, then take it out and drain it. The mass ratio of the fish backbone to the fishy removal solution is 1:11, and the fishy removal solution is produced by Streptococcus lactis Sodium glutamate, trehalose, white wine, citric acid, the balance is perilla water, and the specific proportioning ratio of fishy-removing liquid is shown in Table 1.

[0047] (3) High-pressure softening: Add the fish backbone in step (2) into the acetic acid solution, and cook for 50 minutes under a pressure of 0.13MPa.

[0048] (4) Dipping: Place the softened fish spine in the soaking solution for 2.5 hours at 5°C. The mass ratio of the fish spine to the soaking solution is 1:3. It is mixed at a ratio of 1:4. Among them, the leavening agent is comp...

Embodiment 3

[0055] (1) Cleaning: Take fresh or frozen fish spines, remove the thorns on both sides of the fish spines, cut them into 3~4cm bone segments, wash and drain.

[0056] (2) Fishy removal: Soak the drained fish backbone in the fishy removal solution for 1 hour, then take it out and drain it. The mass ratio of the fish backbone to the fishy removal solution is 1:12, and the fishy removal solution is composed of nisin , trehalose, white wine, citric acid, and the balance is perilla water, and the specific proportioning of the fishy liquid is shown in Table 1.

[0057] (3) High-pressure softening: Add the fish backbone in step (2) into the acetic acid solution, and cook for 60 minutes under a pressure of 0.12MPa.

[0058] (4) Dipping: Place the softened fish spine in the soaking solution at 0°C for 3 hours, the mass ratio of the fish spine to the soaking solution is 1:2, and the soaking solution is composed of leavening agent and seasoning solution according to the mass ratio 1:5 m...

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Abstract

The invention discloses a processing technique of baked fish bone. The processing technique comprises the following steps of (1), cleaning; (2), removing the fish smell; (3), softening at a high pressure; (4), dipping; (5), freezing; (6), wrapping; (7), frying; (8), baking; and (9), improving the fragrance. Through optimizing the processing technique of the baked fish bone, by adopting a self-made fish smell removing solution and a swelling agent, the made baked fish bone is uniform in size and thickness, compact in structure, crisp in mouth feel and easy to chew, is greatly improved in additional value of the fish bone, and also provides a convenient calcium supplementing manner for people.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a process for processing grilled fish bones. [0002] Background technique [0003] At present, after the fish body is processed, the fish bones are often discarded as leftovers and seldom used for comprehensive utilization. Some are used as industrial raw materials to make low-value-added products such as feed bone meal and fertilizer. Fish bones are rich in calcium and trace elements, and are good food for human body to supplement calcium. Therefore, processing fish bones into edible food can not only turn waste into treasure, greatly increase the added value of fish bones, but also provide people with a convenient way of calcium supplementation. [0004] Application publication number CN102845771A, the Chinese patent application publication date 2013.01.02 discloses a preparation method of fishbone food, the main steps of the method are: raw material thawi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L17/00
CPCA23L17/00A23L27/84A23V2002/00A23V2300/20A23V2200/16A23V2200/14
Inventor 王阳光
Owner ZHEJIANG OCEAN UNIV
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