Breeding pufferfish skin and preparation method thereof

Abstract

The invention relates to the field of food, in particular to a preparation method of breeding pufferfish skin, particularly a preparation method of breeding Takifugu obscurus pickled fish skin. The preparation method provided by the invention comprises the following steps: S1, soaking the fish skin into hot water with the temperature of 60 to 70 DEG C for 3 to 5 minutes and washing with cool water; S2, dipping in an edible alkali/salt mixed solution for 20 to 30 minutes, wherein the variety ratio of the water to the edible alkali to the edible salt in the edible alkali/salt mixed solution is (30-100):(1-2):(1-2); S3, washing with cold water; S4, repeating the steps S1 to S3; S5, cutting the fish skin into long strips with the length of 2 to 4 cm and the width of 0.5 to 1 cm; and S6, putting the fish skin into the bottom of soup, boiling, cooling and soaking.

Description

technical field [0001] The invention relates to the field of food, in particular to a cultured puffer fish skin and a preparation method thereof. Background technique [0002] River puffer fish is also known as Ba fish, gas drum fish, etc., and it is called "three delicacies of the Yangtze River" together with shad and saury. Breeding pufferfish is widely welcomed by consumers at home and abroad, and has broad market prospects and economic value. In September 2016, my country promulgated a new policy on the purchase and sale of fugu products, and lifted the ban on the cultivation of pufferfish and pufferfish. Farming non-toxic pufferfish is widely welcomed by consumers at home and abroad, and has broad market prospects and economic value. [0003] Fish skin is discarded as leftovers in the process of convenience snack food processing, accounting for a large proportion, resulting in a waste of resources. Fish skin has many nutritional benefits. A medical book in the Nanlian...

AI Technical Summary

Problems solved by technology

[0004] At present, when people eat fish skin, they usually peel off the skin from the fish body completely, wash it, cut it into pieces, add seasoning, stir it, marinate it and fry it or put it in a hot pot for stewing. The process is complicated, the seasoning is difficult to taste, and the taste is not good, making fish skin dishes difficult to be accepted by the public

At the same time, artificially produced fish skin dishes can only be cooked and eaten immediately, which cannot meet the needs of storage and carrying, and due to differences in production levels, the fish skin dishes produced are not uniform in color, aroma, and taste, have poor appearance, and the production process is troublesome, resulting in fish skin. Food is difficult to popularize, and fish skin resources are wasted in vain. Studies have found that puffer fish skin is thick. Conventional processing methods not only fail to overcome the sticky skin characteristics, but also make it difficult to taste due to thick fish skin.