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Production technology of zanthoxylum armatum fish popcorn

A production process, a technology for fish and popcorn, applied in the functions of food ingredients, food ingredients as taste modifiers, food science and other directions, can solve the problems of fishy smell, complex processing, etc., achieve a large market prospect, and save complex processing. Effect

Inactive Publication Date: 2017-01-25
王善合
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, fish meat generally has a strong fishy smell and complex processing. It is not easy to successfully complete a wonderful fish dish. Therefore, it is of great significance to provide a convenient, quick and delicious fish product.

Method used

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Embodiment Construction

[0031] The present invention will be further described below in conjunction with specific embodiment:

[0032] A kind of production technology of rattan pepper fish popcorn flower, comprises the following steps:

[0033] (1) Preparation of raw and auxiliary materials

[0034] Preparation of raw and auxiliary materials: select frozen Longli fish meat with no foreign matter, no peculiar smell, good quality, breaded fried chicken, rattan pepper marinade, cornstarch, and flour for later use;

[0035] (2) Handling of raw and auxiliary materials

[0036] Processing of raw and auxiliary materials: thaw the frozen dragonfish meat to 0-5℃, pick out the bloody meat and red meat mixed in the dragonfish meat, cut the dragonfish meat into small pieces of uniform size for later use, each piece is 1 -2cm, weight 4-6g;

[0037] (3), tumble

[0038] Rolling and kneading: According to the ratio of 10 parts of wet corn starch, 5 parts of flour, and 15 parts of water, make a pickling slurry, ...

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PUM

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Abstract

The invention provides a production technology of zanthoxylum armatum fish popcorn and relates to the field of fish processing. The production technology of the zanthoxylum armatum fish popcorn comprises the steps of raw and auxiliary material preparation, raw and auxiliary material treatment, kneading, curing, frying with syrup, powder wrappage, frying, quick freezing, packaging, warehousing and storage. The technology reserves complete nutrition of the fish and removes complicated processing when people eat fish; the cured and fried fish popcorn is delicious and tasty and suitable for people of all ages and has larger market prospects.

Description

technical field [0001] The invention relates to the field of fish meat processing, in particular to a production process of rattan pepper fish popcorn. Background technique [0002] Fish is lean meat, 100 grams of fish contains less than 2 grams of fat, and 100 grams of sausage contains more than 10 grams of fat. Even the fattiest Norwegian salmon contains half the calories of pork chops. Fish is also an important source of protein. Fish meat is easily absorbed by the body, and 100 grams of fish meat guarantees half of the daily protein required by the human body. Fish also supplies vitamins A, D, E, etc. needed by the human body. Fish also contains a variety of fatty acids, which can prevent blood viscosity from increasing, effectively prevent heart disease, and strengthen the brain and nerve tissue as well as the retina of the eye. For pregnant women and babies, these fatty acids are even more indispensable. A recent study by scientists shows that fatty acids also pla...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L17/00A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/16A23V2250/5118
Inventor 王善合
Owner 王善合
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