Processing method of instant cod bones

A processing method and technology for cod, which are applied to the processing field of instant cod bones, can solve problems such as reports on processing technology of non-instant cod bones, and achieve the effects of uniform color, fragrant smell and crisp taste.

Inactive Publication Date: 2016-08-10
FOSHAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the above-mentioned deficiencies in the prior art, the object of the present invention is to provide a processing method f

Method used

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  • Processing method of instant cod bones
  • Processing method of instant cod bones
  • Processing method of instant cod bones

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Embodiment Construction

[0022] The present invention provides a processing method of instant cod bone. In order to make the purpose, technical scheme and effect of the present invention clearer and more definite, the present invention will be further described in detail below. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention.

[0023] The processing method of instant cod bone in following embodiment is as follows:

[0024] (1), materials and equipment

[0025] Main ingredients: cod skeleton; black tea, green tea, Pu'er tea, yeast (Anqi yeast), white wine (Jiujiang double steamed), vinegar (Hengshun white vinegar), star anise, cinnamon, ginger, salt, monosodium glutamate, powdered sugar, seafood powder etc. are commercially available.

[0026] Experimental instruments and equipment, as shown in Table 1:

[0027] Table 1 Experimental instruments and equipment

[0028] Instrument / equipment...

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Abstract

The invention discloses a processing method of instant cod bones. The method comprises the following steps of placing trimmed cod bones into protein hydrolysate, and performing enzymolysis fleshing treatment; soaking the cod bones after enzymolysis in deodorization fluid for deodorization treatment; rinsing the deodorized cod bones, and performing softening treatment, wherein the softening temperature is 115-121 DEG C, and the softening time is 15-25 minutes; deep-frying the softened cod bones under the condition of 140-200 DEG C for 1-6 minutes, and then after the completion of deep-frying, performing drying treatment; and sprinkling pre-compounded seasoning powder to the surfaces of the dried cod bones for performing seasoning treatment so as to obtain the instant cod bones. The instant cod bones made by the processing method disclosed by the invention are crisp in mouth feel, not stuck on teeth, uniform in color, fragrant and mellow in smell and moderate in the degree of saltiness, conform to a hygienic standard, and are dainty safe instant foods.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for processing instant cod bones. Background technique [0002] Cod belongs to the vertebrate phylum Codidae, and is widely distributed in all oceans of the world. In my country, cod is mainly produced in the Yellow Sea, Bohai Sea and the northern part of the East China Sea. Cod is one of the important fish species for ocean fishing in my country. The annual processing volume of cod in China reaches 40 -500,000 tons, most of the cod is used to process cod fish fillets, cod processing is the same as other fish processing, cod processing also produces a large amount of leftovers, and cod fish bones are one of the largest proportion of leftovers . Cod is rich in nutrients. Cod is rich in protein, minerals and trace elements. Usually, after processing cod fillets, cod bones rich in calcium, protein and phosphorus and other nutrients are discarded, resulting in a large resource ...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L27/00A23L5/10
Inventor 张英慧王文勇
Owner FOSHAN UNIVERSITY
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