Making method of crispy scale megalobrama amblycephala

A technology of Wuchang fish and processing method, which is applied in food drying, food science, etc., can solve the problems of insufficient recycling, etc., and achieve the effect of moderate moisture, suitable saltiness, and crisp fish scales

Active Publication Date: 2016-05-04
WUHAN ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the daily food processing of freshwater fish, fish scales are often treated as waste and not fully recycled
[0004] Crispy scale Wuchang fish is made from fresh Wuchang fish (bream bream). After dorsal dissection, the gills and viscera are removed, and the scales are kept throughout the process. After "low-salt pickling", "low-temperature air-drying" and "rehydration treatment" , "steaming", "fried and crispy" and other key processes, the product has moderate water content. Because the product retains fish scales in the pre-treatment process, after frying, the fish scales are crispy and edible. At present, there is no Wuchang A report on fish scale-flavored fish products

Method used

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  • Making method of crispy scale megalobrama amblycephala

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A preparation method of crisp phosphorus Wuchang fish, comprising the steps of:

[0042] (1) Pretreatment: Wuchang fish is not descaled, and the dorsal section method is used, starting from the tail and cutting along the spine until the head of the fish is cut, and the belly of the fish remains connected. Scrape off the viscera and black film on the fish maw, remove the gills, and wash the fish with clean water until there is no blood. Put the washed fish body face up into a plastic basket with leaky eyes, and drain until there is no excess water on the surface. The processed fish body is flatly spread out, and one side with scales is named as the front side by the present invention ( Figure 2A ), and the other side is named the opposite side ( Figure 2B ).

[0043] (2) Marinate treatment: Prepare a sufficient amount of marinade according to the ratio of marinade: fish=1 part: 100g.

[0044] The formula of 1 serving of marinade includes: 2.5g of salt, 1g of sugar,...

Embodiment 2

[0062] After air-drying, the effect of different processing methods on the frying effect:

[0063] In this embodiment, the air-dried fish is treated in different ways, and then fried to compare the flavors. The preparation steps are the same as in Example 1 except steps (4) (5), and the steps (4) (5) are replaced by different processing methods in Table 3. See Table 1 for scoring criteria

[0064] table 3

[0065]

[0066] Table 4 The effect of frying pretreatment on product sensory quality (mean ± standard deviation)

[0067]

[0068] It can be seen from Table 4 that the color, fragrance, peculiar smell, meat quality and crispness of crispy scale Wuchang fish produced by different frying pretreatment methods are quite different. The pretreatment method showed a good sensory quality, especially the crispness of the product reached 8.88 points, and the total score reached 8.41 points. The reason may be that the air-dried crispy fish has absorbed a certain amount of wat...

Embodiment 3

[0071] A preparation method of crisp phosphorus Wuchang fish, comprising the steps of:

[0072] (1) Pretreatment: Wuchang fish is not descaled, and the dorsal section method is used, starting from the tail and cutting along the spine until the head of the fish is cut, and the belly of the fish remains connected. Scrape off the viscera and black film on the fish maw, remove the gills, and wash the fish with clean water until there is no blood. Put the washed fish body face up into a plastic basket with leaky eyes, and drain until there is no excess water on the surface. The processed fish body is flatly spread out, and the side with scales is called the front side in the present invention, and the other side is called the back side.

[0073] (2) Marinate treatment: Prepare a sufficient amount of marinade according to the ratio of marinade: fish=1 part: 100g.

[0074] The formula of 1 serving of marinade includes: 2g of salt, 0.5g of sugar, 0.5g of red pepper, 0.5g of red pepp...

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Abstract

The invention discloses a making method of crispy scale megalobrama amblycephala. The method consists of: pretreatment, pickling treatment, air drying treatment, rehydration treatment, steaming treatment, and frying treatment. The method provided by the invention adopts low-salt pickling and low-temperature air drying, firstly ensures low-salt health, then well preserves the meat quality and nutrition of freshwater fish because of the low oxidation degree of fish bodies under low temperature treatment conditions, at the same time, by adopting the step-by-step and gradual heating method, improves the air drying efficiency, and also solves the problems of easy caking of fish skin and difficult removal of fish water in a constant temperature air drying process. The scheme involved in the invention firstly adopts rehydration treatment, then performs steaming treatment, and finally employs frying treatment, makes the fish scale crispy, also makes the fish maintain moderate water and an appropriate salty taste.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a method for preparing crispy phosphorus Wuchang fish. Background technique [0002] Wuchang fish, scientific name Megalobrama amblycephala, is native to Liangzi Lake, Ezhou, Hubei Province. It is rich in high-quality protein, fat, calcium, phosphorus and other mineral elements. It has high nutritional value, delicious taste, and tender meat. It is a freshwater fish. Famous species in fish. [0003] As early as "Compendium of Materia Medica", "Famous Doctors" and other pharmacopoeias, the efficacy of fish scales has been recorded. Fish scales account for 1% to 5% of the total mass of fish, and the scales of several common freshwater fishes account for 2.5% of the total mass of fish (Wang Caili, Zhu Boqing. Fish scale glue and its application in food [J]. Beijing Aquatic Products, 2004, 13(2):32-33) or so. Fish scales are the exoskeleton of the fi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00
CPCA23V2002/00A23V2300/10
Inventor 雷跃磊卢素芳郑小宁郑翠华
Owner WUHAN ACADEMY OF AGRI SCI
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