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Method for processing fish bone snack food

A processing method and technology of snack food, applied in the direction of food science, etc., can solve the problems that it is difficult to see snack food, can not guarantee the normal consumption and taste of fishbone food, etc., to increase the taste and taste, improve the crispness, and improve the production process simple effect

Inactive Publication Date: 2018-09-28
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing fish food also includes fish bone food, but because the existing production process cannot guarantee the normal consumption and taste of fish bone food, it is difficult to see leisure food specially made of fish bone on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0030] The preparation of the seasoning spice liquid is as follows: boil according to the following composition and parts by weight, then add cooking wine, stir and filter, keep warm for later use: 5-6 parts of table salt, 2-3 parts of white sugar, 0.8-1.5 parts of pepper powder, Dry red chili powder 1.5-2 parts, ginger powder 0.2-0.3 parts, garlic powder 0.1-0.2 parts, cumin powder 0.06-0.08 parts, nutmeg powder 0.05-0.08 parts, cinnamon powder 0.03-0.05 parts, licorice powder 0.03 parts -0.05 parts, 0.005-0.01 parts of rosemary powder, 0.005-0.01 parts of clove powder, 0.2-0.4 parts of monosodium glutamate, 0.5-0.8 parts of cooking wine, 0.3-0.5 parts of soy sauce, 30-40 parts of water.

[0031] The frying conditions in the vacuum low-temperature frying chamber of the present invention are: the degree of vacuum is 0.092-0.095MPa, the frying temperature is 100-120°C, and the frying time is 10-15 minutes.

[0032] Since the adhesion of fish meat to the fish bone affects the pr...

Embodiment 1

[0033] Embodiment 1: the processing method of a kind of fish bone snack food of the present invention, described processing method comprises the steps:

[0034] a) Pretreatment of fish bones: first remove the meat scraps on the fish bones, wash the fish bones in clean water, and then boil them in a pot for 15 minutes to ripen the fish bones, remove the surface oil, remove the fish bones and dry them for later use ;

[0035] b) Enzymolysis: Soak the fish bones in an aqueous solution of endopeptidase at 50°C for 3 hours;

[0036] c) Soaking in seasoning and spice liquid: soak the enzymatically hydrolyzed fish bones in a seasoning and spice liquid at a temperature of 300°C for 1 hour;

[0037] d) Oil blocking treatment: first prepare the coating solution, add methylcellulose, succinic acid and hydroxymethyl cellulose at a ratio of 2.5:1:2.5, slowly add the mixed solution in a water bath at 70°C and stir to form a coating solution; then Immerse the fish bones in the slurry coati...

Embodiment 2

[0046] Embodiment 2: the processing method of a kind of fish bone snack food of the present invention, described processing method comprises the steps:

[0047] a) Pretreatment of fish bones: first remove the meat scraps on the fish bones, wash the fish bones in clean water, then put them in a pot and boil them for 10 minutes, ripen the fish bones, remove the surface oil, remove the fish bones and dry them for later use ;

[0048] b) Enzymatic hydrolysis: soak the fish bones in an aqueous solution of endopeptidase at 40°C for 2 hours;

[0049] c) Soaking in seasoning and spice liquid: soak the enzymatically hydrolyzed fish bones in a seasoning and spice liquid at a temperature of 25°C for 0.5h;

[0050] d) Oil blocking treatment: first prepare the coating solution, add methylcellulose, succinic acid and hydroxymethyl cellulose at a ratio of 1:1:1, slowly add the mixed solution in a water bath at 65°C and stir to form a coating solution; then Immerse the fish bones in the slurr...

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PUM

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Abstract

The invention provides a method for processing a fish bone snack food. The method comprises the following steps: (a) pretreating fish bones, namely firstly removing fish scraps on fish bones and washing the fish bones in clear water, then, boiling the fish bones in a pot for 10-20 minutes to cure the fish bones and remove grease on the surfaces of the fish bones, picking out the fish bones, and performing drying for later use; (b) performing enzymolysis, namely performing soaking and enzymolysis on the fish bones in an endopeptidase aqueous solution at 40-60 DEG C for 2-4 hours; and (c) performing soaking with a seasoning spice liquid, namely soaking the enzymolytic fish bones in the seasoning spice liquid at the temperature of 25-35 DEG C for 0.5-2 hours.

Description

technical field [0001] The invention relates to a processing method of fishbone snack food, which belongs to the technical field of aquatic product processing. Background technique [0002] With the development of the aquatic product industry and the improvement of processing level, the amount of fish bones as a by-product of fish products is increasing, but the utilization rate of fish bones as fertilizer and feed is not high, and most of the fish bones are discarded and rotted , Pollution of environmental sanitation, such as monkfish and so on. The main components of fish bones are ash, protein, water and fat. Fish bones are also rich in calcium, phosphorus and other trace elements. Regular consumption can prevent osteoporosis. For the elderly, it is very beneficial. If fish bones are processed into food, it can not only improve the utilization rate of fish resources, increase the added value of fish processing, but also solve the environmental pollution caused by fish bo...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L27/00A23L5/10
Inventor 陈小娥方旭波余辉李萍
Owner ZHEJIANG OCEAN UNIV
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