Preparation method of crispy-bone pickled fish

Abstract

The invention relates to a preparation method of a crispy-bone pickled fish. The method comprises the following steps: using a fresh ship, opening the belly of the fish, gilling, keeping a fish head, fish scales, a fish tail and fish fins without cutting the fish into sections, cleaning, and draining off; cutting the fish into long strips after making fish bones crispy and promoting the gelatinization of gelatin, and sealing up for safe keeping after drying, so as to make the crispy-bone pickled fish. In the processing process, the fish fins, the fish scales, the fish bones and fishing spears are fully made crispy, and the fish scales, the fish fins and the fish tail are not removed, so that the production processes and the labor cost are saved. Fish oil is used in deep-fry, so that the cured taste of the pickled fish is greatly improved. Promotion of the gelatinization of the gelatin greatly improves the gel property, the tissue toughness and the taste of the meat of the pickled fish. Through the process of pickling the fish bones, the fish scales, the fish fins and the fish bones can be directly eaten, the content of calcium of the pickled fish is increased, the difficulty in softening the fish bones and the difficulty of inedibility do not exist, and meanwhile, the adoption of the fish oil for deep-fry and the promotion of the gelatinization of the gelatin both greatly improve the flavor of the pickled fish.

Description

technical field [0001] The invention relates to a method for preparing crispy distiller's grain fish. Background technique [0002] my country is the largest country in the production of freshwater fish, but the production of the four major fish is large, the value is low, and the utilization rate of production and processing is low, so they are still mainly sold fresh. The reason behind the backwardness of freshwater fish processing in my country is not only the concept and market problems, but also the fact that freshwater fish has many bones, bones, scales, etc., which are difficult to remove during processing, and the quality of the produced products is poor, and most people eat them. It is inconvenient, especially for the elderly and children, and because freshwater fish only processes the fish meat part, a large amount of waste of fish processing by-product resources is caused. In particular, fish scales and fish bones contain a lot of calcium, which is a good source o...

AI Technical Summary

Problems solved by technology

[0002] my country is the largest country in the production of freshwater fish, but the production of the four major family fish is large, the value is low, and the utilization rate of production and processing is low, so they are still mainly sold fresh

The reason behind the backwardness of freshwater fish processing in my country is not only the concept and market problems, but also the fact that freshwater fish has many bones, bones, scales, etc., which are difficult to remove during processing, and the quality of the produced products is poor, and most people eat them. Inconvenient, especially for the elderly and children, and because freshwater fish only processes the fish meat, it causes a lot of waste of fish processing by-product resources

In particular, fish scales and fish bones contain a lot of calcium, which is a good source of calcium supplementation for the human body, and most of them are discarded during processing and use, resulting in waste

The traditional production method of distiller's lees fish is raw material processing, salting, sun-drying, lees intoxication, and storage. It has not been seen that fish scales, spines, bones, fins, etc. are fried, high-pressure steamed and crisped, and gelatinized. Processing Technology Report of Drunkenness Treatment After Gelling