A method of improving the storage period of fried fishbone food

A technology for frying fish bones and food storage, which is applied in the storage field of fish food products, can solve the problems affecting the taste and quality of food, and achieve the effect of increasing the storage period and improving the crispy taste

Active Publication Date: 2020-11-17
SHANDONG HOMEY AQUATIC DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the deficiency that existing fishbone food added with antioxidants affects the taste and quality of the food, the purpose of the present invention is to provide a method for improving the storage period of fried fishbone food that is safe and efficient, has a long storage period, and has a crisp taste.

Method used

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  • A method of improving the storage period of fried fishbone food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A method for improving the storage life of fried fishbone food, it goes through the following steps:

[0021] (1) Spray 14 parts by weight of treatment liquid on the surface of 1000 parts by weight of fried fishbone food and mix uniformly, said treatment solution comprises 0.72% butyl hydroxyanisole and 18% corn syrup by weight percentage, 3.5% citric acid, the rest is ethanol;

[0022] (II) Add 17 parts by weight of cornstarch to the fried fishbone food obtained in step I, and mix well;

[0023] (III) Bake the fried fishbone food obtained in step II in an oven at 175 degrees Celsius for 9 minutes;

[0024] (IV) Place the fried fishbone food obtained in step III in a closed reaction kettle, vacuumize to 0.12 atmospheric pressure, and keep for 48 minutes;

[0025] (V) Packing the fried fishbone food obtained in step IV, and storing at a temperature below room temperature.

Embodiment 2

[0027] A method for improving the storage life of fried fishbone food, it goes through the following steps:

[0028] (1) Spray 10 parts by weight of treatment liquid on the surface of 1000 parts by weight of fried fishbone food and mix uniformly, said treatment solution comprises 1% butyl hydroxyanisole and 20% corn syrup by weight percentage, 5% citric acid, the rest is ethanol;

[0029] (II) Add 20 parts by weight of cornstarch to the fried fishbone food obtained in step I, and mix well;

[0030] (III) Bake the fried fishbone food obtained in step II in an oven at 160 degrees Celsius for 12 minutes;

[0031] (IV) Place the fried fishbone food obtained in step III in a closed reaction kettle, vacuumize to 0.3 atmospheric pressure, and keep for 60 minutes;

[0032] (V) Packing the fried fishbone food obtained in step IV, and storing at a temperature below room temperature.

Embodiment 3

[0034] A method for improving the storage life of fried fishbone food, it goes through the following steps:

[0035] (1) Spray 20 parts by weight of treatment liquid on the surface of 1000 parts by weight of fried fishbone food and mix uniformly, said treatment solution comprises 0.5% butyl hydroxyanisole and 10% corn syrup by weight percentage, 2% citric acid, the rest is ethanol;

[0036] (II) Add 10 parts by weight of cornstarch to the fried fishbone food obtained in step I, and mix well;

[0037] (III) Bake the fried fishbone food obtained in step II in an oven at 180 degrees Celsius for 6 minutes;

[0038] (IV) Place the fried fishbone food obtained in step III in a closed reaction kettle, vacuumize to 0.1 atmospheric pressure, and keep for 30 minutes;

[0039] (V) Packing the fried fishbone food obtained in step IV, and storing at a temperature below room temperature.

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Abstract

The invention discloses a method for increasing a storage period of fried fish-bone food, which solves the storage problem of fried fish-bone food. The method comprises the following steps: 1) sprinkling treatment fluid on the surface of the fried fish-bone food and uniformly mixing the materials, wherein the treatment fluid contains butyl hydroxy anisd, corn syrup, citric acid, and ethyl alcohol as balance; (II) adding starch maize in the fried fish-bone food obtained in the step (I), and uniformly mixing the materials; (III) baking the fried fish-bone food obtained in the step (II) in a baking oven; (IV) placing the fried fish-bone food obtained in the step (III) in an enclosed reaction vessel, and performing vacuum-pumping and keeping the state; and (V) packaging the fried fish-bone food obtained in the step (IV) and storing the fried fish-bone food. In the method of the invention, by selecting specific treatment fluid components, the butyl hydroxy anisd can realize a good antioxidation technology, the food storage life is long, and the mouthfeel is crisp.

Description

technical field [0001] The invention relates to the storage of fish food products, in particular to a method for improving the storage period of fried fishbone food. Background technique [0002] In the process of fish processing, a large amount of fish bone waste is often produced. Fishbone leftovers can be processed and fried to make fishbone food, which is rich in calcium and is welcomed by the masses of the people. Fishbone raw materials often contain a large amount of attached fish meat, and the attached fish meat can improve the appetite in the final product on the one hand, but it is also prone to deterioration due to fat oxidation because it is rich in fat. In order to avoid the oxidative deterioration of food caused by the fat brought by fish meat and fried fish bones, it is generally necessary to add antioxidants to food. However, antioxidants often rely on aqueous or ethanol solutions to attach to food, which affects the crispy taste of fish bone fried food. If...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/3463A23L3/349A23L3/3508A23L3/3562
CPCA23L3/3463A23L3/349A23L3/3508A23L3/3562Y02A40/90
Inventor 孙永军鞠文明胡炜唐晓波
Owner SHANDONG HOMEY AQUATIC DEV
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