A kind of instant fish skin and preparation method thereof
A fish skin and flavor technology, applied in the field of fish skin food and its preparation, can solve the problems of long processing time and unfavorable digestion, and achieve the effects of reducing the content of the substrate, increasing the taste and prolonging the shelf life
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Embodiment 1
[0032] The preparation method of instant flavor fish skin described in the present embodiment is as follows:
[0033] (1) wine stains
[0034] After thawing the frozen cod skin, remove the superficial congestion, dirt and fish meat, centrifuge at 600rpm for 10min, add 40% of the mass of the cod skin to the cod skin obtained by centrifugation, the volume concentration is 60% edible alcohol solution, mix well and store at room temperature Place it in a sealed container for 60 minutes, drain the edible alcohol solution, and obtain the wine-soaked cod skin;
[0035] (2) Pickled
[0036] Add marinating material to the marinated cod skin obtained in step (1), said marinating material is made up of edible salt, ginger powder, pepper powder and D-sodium erythorbate, edible salt is centrifuged gained cod in step (1) 1.8% of the skin quality, ginger powder is 1.5% of the centrifuged gained cod skin quality in the step (1), pepper is 1.0% of the centrifuged gained cod skin quality in t...
Embodiment 2
[0044] The preparation method of instant flavor fish skin described in the present embodiment is as follows:
[0045] (1) wine stains
[0046] Remove the surface congestion, dirt and fish flesh from the fresh crucian carp skin, centrifuge at 800rpm for 7 minutes, add 30% of the mass of the fish skin to the centrifuged crucian carp skin with a volume concentration of 75% edible alcohol solution, mix well and seal it at room temperature Stand for 45 minutes, drain the edible alcohol solution, and obtain the wine-soaked crucian carp skin;
[0047] (2) Pickled
[0048]Add marinade to the wine-soaked crucian carp skin obtained in step (1), the marinade is composed of edible salt, ginger powder, pepper and D-sodium erythorbate, and the edible salt is centrifuged crucian carp obtained in step (1). 2.0% of the skin quality, ginger powder is 1.7% of the centrifuged gained crucian carp skin quality in step (1), pepper is 0.7% of the centrifuged gained crucian carp skin quality in step...
Embodiment 3
[0056] The preparation method of instant flavor fish skin described in the present embodiment is as follows:
[0057] (1) wine stains
[0058] After thawing the frozen salmon skin, remove the superficial congestion, dirt and fish meat, centrifuge at 1000rpm for 5min, add 20% of the mass of the fish skin to the salmon skin with a volume concentration of 90% edible alcohol solution, mix well and store at room temperature Put it under seal for 30 minutes, drain the edible alcohol solution, and obtain the wine-soaked salmon skin;
[0059] (2) Pickled
[0060] Add a marinade to the marinated salmon skin obtained in the step (1), the marinade is composed of edible salt, ginger powder, pepper and D-sodium erythorbate, and the edible salt is the centrifuged salmon obtained in the step (1) 2.2% of the skin quality, ginger powder is 2.0% of the centrifuged gained salmon skin quality in the step (1), pepper is 0.5% of the centrifuged gained salmon skin quality in the step (1), D-sodium...
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