Processing method for improving crispy mouth feel of fried fish skin

A processing method and fish skin technology, which is applied in the field of processing to improve the crispy taste of fried fish fillets, and achieves the effects of wide application prospects, low production cost, and reduced intake

Active Publication Date: 2015-03-04
GUANGZHOU LUSHI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far there is no report that papain is used in the field of aquatic product processing

Method used

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  • Processing method for improving crispy mouth feel of fried fish skin
  • Processing method for improving crispy mouth feel of fried fish skin
  • Processing method for improving crispy mouth feel of fried fish skin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The treatment method for improving the crispy taste of fried fish skin in this embodiment uses tilapia fish skin as a raw material, and its preparation process includes enzymatic hydrolysis, air-drying, and frying. The specific steps are as follows:

[0033] a. Enzymolysis

[0034] Collect 1000g of tilapia fish skin, scrape off the fish scales on the fish skin and the remaining fish meat, and clean them 2 times. Wherein, descaling, scraping the meat, and cleaning can be processed according to the general methods in this field. After draining the water, place the Add 5000g of water and 10g of papain (activity: 100 U / mL) to the hole tray, stir well, put the fish skin in the water bath when the temperature reaches 55°C for enzymolysis, and the enzymolysis time is 30min;

[0035] b. air dry

[0036] After the enzymatic hydrolysis is complete, wash the fish skin with tap water once, and cut the fish skin in half for pickling; the pickling solution is: chili powder: 50g, cum...

Embodiment 2

[0040] The treatment method for improving the crispy taste of fried fish skin in this embodiment uses dace fish skin as a raw material, and its preparation process includes enzymatic hydrolysis, air-drying, and frying. The specific steps are as follows:

[0041] a. Enzymolysis

[0042] Collect 1000g of dace fish skin, scrape off the fish scales and residual fish meat on the fish skin, and wash them twice. Among them, the descaling, scraping, and cleaning can be done according to the general methods in this field. After draining the water, place holes Add 6000g of water and 10g of papain (the activity is 90U / mL) to the tray, stir well, put the fish skin into the water bath when the temperature reaches 55°C for enzymolysis, and the enzymolysis time is 20min;

[0043] Wash the fish skin, then add the same amount of water, add 5g of protease, stir well, put the fish skin in the water bath when the temperature reaches 55°C for the second enzymatic hydrolysis, and the enzymatic hydr...

Embodiment 3

[0049]The treatment method for improving the crispy taste of fried fish skin in this embodiment uses green bamboo fish skin as a raw material, and its preparation process includes enzymatic hydrolysis, air-drying, and frying. The specific steps are as follows:

[0050] a. Enzymolysis

[0051] Collect 1000g of green bamboo fish skin, scrape off the fish scales and residual fish meat on the fish skin, and wash them twice. Among them, the descaling, scraping, and cleaning can be done according to the general methods in this field. After draining the water, place holes Add 5000g of water and 13g of papain (with an activity of 70U / mL) to the tray, stir well, put the fish skin into the water bath when the temperature reaches 50°C for enzymolysis, and the enzymolysis time is 30min;

[0052] b. air dry

[0053] After the enzymatic hydrolysis is complete, wash the fish skin with tap water once, and cut the fish skin into 4 sections for pickling; the pickling liquid is: chili powder: 6...

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Abstract

The invention discloses a processing method for improving the crispy mouth feel of fried fish skin. The method comprises the following steps: adding papain into a fish skin raw material, adding water, fully stirring, and performing enzymolysis in a water bath; washing the enzymatically hydrolyzed fish skin, salting by salting liquid, arranging the salted fish skin in a non-overlapping manner, and ventilating in an up-down manner for drying; putting the dried fish skin into hot oil one by one for frying for 90-120 seconds. According to the processing method, a small amount of papain is added for enzymolysis, so that macromolecular protein can be effectively enzymatically hydrolyzed by protease and the toughness of the fish skin is reduced; the fish skin is processed by the method, so that the crispy effect of the fried fish skin is remarkable, the intake of fried harmful substances is greatly reduced, the fish skin protein is relatively easy to absorb, and the fish skin is delicious and nutritional; the processing method is easy to perform, low in production cost and favorable for scale production, and has a guide effect on leisure instant fish skin markets.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a treatment method for improving the crispy texture of fried fish fillets. Background technique [0002] After tilapia fillets are processed, the yield of fish meat is less than 40%. For every 1 ton of tilapia fillets processed, about 2 tons of leftovers are produced, leaving a large amount of waste such as fish skins, fish heads, and fish bones. Therefore, the comprehensive development and utilization of these leftovers can not only increase the added value of whole tilapia fish, but also make full use of tilapia resources and enrich the types of tilapia processed products. [0003] As far as the current application status of fish skin is concerned, fish skin is more used as leather, clothing, or deep-processed into collagen, and it is also processed into cold fish skin and seasoned fried fish skin through primary processing. The development and research technology of these fish s...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L17/00
CPCA23L17/65A23V2002/00A23V2300/38A23V2300/10
Inventor 吴国铭陈辉王文勇闫瑞霞黄瑞霞
Owner GUANGZHOU LUSHI FOOD CO LTD
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