A kind of grilled fish bone processing technology

A processing technology and grilled fish technology, which can be used in food ingredients as taste improvers, food ingredients as taste improvers, food preparation, etc. It can solve the problem that seasonings are not easy to penetrate into fish bones, affect the sensory quality of fish bones, and lose the flavor of seasonings and other problems, to achieve the effect of optimized processing technology, uniform size and thickness, and crisp taste

Active Publication Date: 2015-08-19
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

[0028] (1) Cleaning: Take fresh or frozen fish spine, remove the side spines on both sides of the fish spine, cut into 3~4cm bone segments, wash and drain.

[0029] (2) Deodorization: The drained fish spine is soaked in the deodorizing liquid for 2 hours and then taken out and drained. The mass ratio of the fish spine to the deodorizing liquid is 1:10. The deodorizing liquid is made of nisin , Trehalose, white wine, citric acid, the balance is perilla water, the specific formulation of deodorant liquid is shown in Table 1.

[0030] (3) High-pressure softening: Add the fish spine in step (2) to the acetic acid solution and cook for 40 minutes under a pressure of 0.14 MPa.

[0031] (4) Dipping: Put the softened fish spine in the dipping liquid for 2 hours at 10℃. The mass ratio of the fish spine to the dipping liquid is 1:4. The dipping liquid is made of leavening agent and seasoning liquid according to the mass ratio It is mixed 1:3, wherein the leavening agent is composed of sodium ...

Embodiment 2

[0038] (1) Cleaning: Take fresh or frozen fish spine, remove the side spines on both sides of the fish spine, cut into 3~4cm bone segments, wash and drain.

[0039] (2) Deodorization: The drained fish spine is soaked in the deodorizing liquid for 1.5 hours, then taken out and drained. The mass ratio of the fish spine to the deodorizing liquid is 1:11. The deodorizing liquid is made of Streptococcus lactis Vegetarian, trehalose, white wine, citric acid, the balance is perilla water, the specific formulation of the deodorant liquid is shown in Table 1.

[0040] (3) High-pressure softening: Add the fish spine in step (2) to the acetic acid solution, and cook for 50 minutes at a pressure of 0.13 MPa.

[0041] (4) Dipping: Put the softened fish spine in the dipping liquid and soak for 2.5 hours at 5°C. The mass ratio of the fish spine to the dipping liquid is 1:3. The dipping liquid is made of leavening agent and seasoning liquid according to the quality. It is mixed with a ratio of 1:4....

Embodiment 3

[0048] (1) Cleaning: Take fresh or frozen fish spine, remove the side spines on both sides of the fish spine, cut into 3~4cm bone segments, wash and drain.

[0049] (2) Deodorization: The drained fish spine is soaked in the deodorizing liquid for 1 hour, then taken out and drained. The mass ratio of the fish spine to the deodorizing liquid is 1:12. The deodorizing liquid is made of nisin , Trehalose, white wine, citric acid, the balance is perilla water, the specific formulation of deodorant liquid is shown in Table 1.

[0050] (3) High-pressure softening: Add the fish spine in step (2) to the acetic acid solution, and cook for 60 minutes under a pressure of 0.12 MPa.

[0051] (4) Dipping: Put the softened fish spine in the dipping liquid and soak for 3 hours at 0℃. The mass ratio of the fish spine to the dipping liquid is 1:2. The dipping liquid is made of leavening agent and flavoring liquid according to the mass ratio It is mixed 1:5, where the leavening agent is composed of sodi...

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PUM

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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 grilled fish bone processing technology. Background technique [0002] At present, after the fish body is processed, the fish bones are often discarded as scraps and less comprehensively utilized. 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, which are good foods for the 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 to supplement calcium. [0003] Application publication number CN102845771A, the Chinese patent application publication date 2013.01.02 discloses a method for preparing fish bone food. The main steps of the method are: raw material thawing → washing → seasoning → drying → so...

Claims

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Application Information

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Patent Type & Authority Patents(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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