Preparation method of Basha fish popcorns

A technology of fish popcorn and pangasius, which is applied in food ingredients as antimicrobial preservation, food freezing, food science, etc., can solve the problems of large loss of fish nutrients, not safe and healthy, and obesity of eaters, so as to inhibit reproduction and reduce Energy intake, long shelf life effect

Inactive Publication Date: 2017-08-22
JIMEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional pangasius fish products are usually dried, marinated, fried or processed into cans. Dried fish products have a hard taste; marinated fish products have poor palatability; fried fish products are more crispy and popular with the public , but the nutrient loss of fish is large, and the oil content after frying is high, which can easily lead to obesity; the fish products processed into cans contain preservatives and food additives, which are not safe and healthy enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A processing method for pangasius rice crackers, which comprises the following steps:

[0027] (1) Material selection: select fresh pangasius as raw material;

[0028] (2) Cut into pieces: Use a knife to remove the hard thorns on the outer back of the selected pangasius, cut from the head of the fish along its vertebrae to the tail, separate the fish vertebrae on both sides, and remove the internal organs; then cut the fish Remove the bones and skin from the fish body, wash the fish until no blood is precipitated, and then cut into 1 cm 3 fish popcorn flower;

[0029] (3) Pickling: use iodine-free salt and fish popcorn at a weight ratio of 1:1000, stir evenly for 5 minutes;

[0030] (4) Steaming: steam the marinated fish popcorn in a steamer at 150-200°C for 10 minutes;

[0031] (5) Cooling and water control: Place the steamed fish popcorn at room temperature to cool naturally for 1 hour, and then control the water on the surface of the fish popcorn;

[0032] (6) Pr...

Embodiment 2

[0036] A processing method for pangasius rice crackers, which comprises the following steps:

[0037] (1) Material selection: select fresh pangasius as raw material;

[0038] (2) Cut into pieces: Use a knife to remove the hard thorns on the outer back of the selected pangasius, cut from the head of the fish along its vertebrae to the tail, separate the fish vertebrae on both sides, and remove the internal organs; then cut the fish Remove the bones and skin from the fish body, wash the fish until no blood is precipitated, and then cut into 1 cm 3 fish popcorn flower;

[0039] (3) Pickling: use iodine-free salt and fish popcorn at a weight ratio of 1:1000, stir evenly for 5 minutes;

[0040] (4) Steaming: Steam the marinated fish popcorn in a steamer at 150-200°C for 15 minutes;

[0041] (5) Cooling and water control: Place the steamed fish popcorn at room temperature to cool naturally for 1.5 hours, and then control the moisture on the surface of the fish popcorn;

[0042] ...

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PUM

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Abstract

The invention discloses a preparation method of Basha fish popcorns. The preparation method comprises the following steps of selecting materials; performing dicing; performing pickling; performing steaming; performing cooling; performing draining; performing pre-freezing; performing freeze drying; performing packaging; and performing sterilization. According to the preparation method disclosed by the invention, high fat content in Basha fish is utilized, and the Basha fish popcorns which are fragrant, crisp, fresh and delicious in flavor and good in mouth feel are prepared; and the prepared Basha fish popcorns can furthest reserve nutrient components of Basha fish and maintain the fragrance, the nutrition and the health of Basha fish meat, the prepared Basha fish popcorns are high in protein and low in calorie, and energy intake of bodies of people is reduced.

Description

technical field [0001] The invention relates to the technical field of fish food processing, in particular to a preparation method of pangasius rice crackers. Background technique [0002] Pangasius is an important freshwater aquaculture species in Southeast Asian countries. It belongs to Siluriformes fish, which belongs to the Mans catfish of the genus Miscanthus. It is a scaleless fish and is a unique high-quality economic fish in the Mekong River Basin. ". Pangasius has strong adaptability. It has a wide appetite, is resistant to hypoxia, is not easy to get sick, and does not have high requirements on water quality. It is especially suitable for high-density farming. Moreover, it grows very fast, and the fry can grow to the size of commercial fish within 8 months. Pangasius is more cost-effective than Longli fish, and there is no significant difference in nutrition, but the price is much cheaper. The meat of pangasius is white and tender, without small spines between m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L5/10A23L5/30A23L3/44A23L3/36
CPCA23L3/361A23L3/44A23V2002/00A23V2200/10A23V2300/20A23V2300/10
Inventor 李健苏文金苏国成杨燊王力李桂玲刘鹏飞
Owner JIMEI UNIV
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