A kind of grilled fish bone processing technology

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...

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