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Preparation method of fish skin

A technology of fish skin and cinnamon water, applied in the field of food processing, can solve the problems of lack of dishes, non-scaled standardized production, short shelf life of traditional processes, etc., and achieves the effects of long shelf life, large-scale standardized production, and unique taste.

Inactive Publication Date: 2018-01-09
YANGZHOU SHIHUAI TIANYANG FOOD DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing production method is: trimming, cleaning, soaking and cleaning for 5 minutes, cooking and seasoning after the common materials are marinated for about 15 minutes. Methods such as preparation time, sterilization, and freshness preservation make this dish lack enough freshness, aroma, tenderness, crispness, moistness, coolness, and brightness; 2) The shelf life of traditional crafts is short, at most 3 to 5 days; 3), traditional Production method Because there is no preservation and sterilization process, it is impossible to implement large-scale standardized production

Method used

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  • Preparation method of fish skin

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preparation example Construction

[0026] A kind of preparation method of fish skin, comprises the following steps:

[0027] Step 1: Soak and clean, soak the frozen raw fish skin in flowing clean water until it is completely thawed, then wash to remove minced meat and impurities;

[0028] Step 2: Cooking, boil the brine, put the fish skin into the cooking pot for cooking;

[0029] Step 3: cooling, put the cooked fish skin in purified water to soak and cool in time;

[0030] Step 4: Shred, cut the fish skin into filaments of the same size;

[0031] Step 5: marinate, put the shredded fish skin into the tumbler, and add the marinade while kneading;

[0032] Step 6: seasoning, mix the shredded fish skin with the prepared seasoning in time;

[0033] Step 7: Packaging, using vacuum pumping and nitrogen filling packaging, the sealing of the packaging is required to be flat and firm, and no air leakage is allowed;

[0034] Step 8: Sterilization, the packaged products should be sterilized by 60Co irradiation in time...

Embodiment 1

[0045] A kind of preparation method of fish skin, comprises the following steps:

[0046] Step 1: Soak and clean, put the frozen raw fish skin into a clear water tank and soak for 4 hours, then wash to remove minced meat and impurities;

[0047] Step 2: Cook, boil the brine, put the fish skin into the cooking pot for cooking, the brine mainly includes star anise water, fennel water, cinnamon water, fragrant leaf water, white vinegar, pepper liquid, the percentage of the above ingredients is: star anise 0.2% water, 0.15% fennel water, 0.08% cinnamon water, 0.2% bay leaf water, 0.3% white vinegar, 0.4% pepper liquid, and the rest is water; the cooking temperature is 90°C, and the cooking time is 8s;

[0048] Step 3: cooling, put the cooked fish skin into cold water to cool for 5 seconds;

[0049] Step 4: Shred, remove the minced meat on the fish skin, and cut the fish skin into filaments of uniform size, 0.5-1 cm in width and 10-15 cm in length;

[0050] Step 5: marinate, put ...

Embodiment 2

[0055] A kind of preparation method of fish skin, comprises the following steps:

[0056] Step 1: Soak and clean, put the frozen raw fish skin into a clear water tank and soak for 6 hours, then wash to remove minced meat and impurities;

[0057] Step 2: Cook, boil the brine, put the fish skin into the cooking pot for cooking, the brine mainly includes star anise water, fennel water, cinnamon water, fragrant leaf water, white vinegar, pepper liquid, the percentage of the above ingredients is: star anise 0.3% water, 0.2% fennel water, 0.1% cinnamon water, 0.3% bay leaf water, 0.4% white vinegar, 0.5% pepper liquid, and the rest is water; the cooking temperature is 92°C, and the cooking time is 10s;

[0058] Step 3: cooling, put the cooked fish skin into cold water to cool for 8 seconds;

[0059] Step 4: Shred, remove the minced meat on the fish skin, and cut the fish skin into filaments of uniform size, 0.5-1 cm in width and 10-15 cm in length;

[0060] Step 5: marinate, put t...

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Abstract

The invention relates to a preparation method of fish skin. The preparation method comprises the following steps: soak cleaning, boiling, cooling, shredding, pickling, flavoring, packaging and sterilization. The fish skin disclosed by the invention is more unique in taste, and the fish skin produced by the process can reserve the original taste and flavor of traditional Huaiyang cuisine and has long shelf life and long freshness lifetime; because the process adopts the present most advanced sterilization and packaging techniques, the refrigerated shelf life and freshness lifetime of the dish can reach 90 days; the fish skin can be eaten when opened conveniently; and also the preparation method is favorable for large-scale standardized production.

Description

technical field [0001] The invention relates to a method for preparing fish skin, which belongs to the technical field of food processing. Background technique [0002] Fish skin is rich in protein, calcium, phosphorus, iron and other trace elements, minerals and vitamins. According to the laboratory data of authoritative departments, every 100 grams of fish skin contains 67.1 grams of protein, 0.5 grams of fat, and 11.1 grams of sugar. Mainly composed of macromolecular collagen and mucopolysaccharide components, it is a good product for women's skin care, beauty and health care; according to ancient books, fish skin can cure indigestion, detoxify fish, and heal tuberculosis; in recent years, medical research has found that "fish skin" The leucine in blood --- leucine also has anticancer effect. [0003] The existing production method is: trimming, cleaning, soaking and cleaning for 5 minutes, cooking and seasoning after the common materials are marinated for about 15 minut...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00
Inventor 沈建华陈龙彪
Owner YANGZHOU SHIHUAI TIANYANG FOOD DEV
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