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Preparation method for instant flavor fish skin

A fish skin and flavor technology, which is applied in the field of preparation of ready-to-eat flavor fish skin, can solve problems such as easy production of acrylamide, influence of edible groups, damage to fish skin, etc., and achieve the effects of enriching varieties, reducing oxidative rancidity, and remarkable crisping effect

Pending Publication Date: 2019-09-27
HAINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this method can effectively reduce the fishy smell of fish skin, high-concentration alcohol will destroy the protein structure of fish skin, and the fish skin after wine soaking will be directly pickled to affect the taste of fish skin in the later stage
This method adopts normal pressure and high temperature frying. Under the high temperature frying at 170-190°C, it is easy to produce harmful carcinogens such as acrylamide, which is not conducive to the health of the human body. groups have a great influence

Method used

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  • Preparation method for instant flavor fish skin
  • Preparation method for instant flavor fish skin
  • Preparation method for instant flavor fish skin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The preparation method of instant flavor fish skin described in the present embodiment is as follows:

[0036] (1) Soak hair to increase brittleness

[0037] After thawing the frozen tilapia skin, remove its surface scales, congestion, dirt and fish meat, rinse it repeatedly, add 1.5% of the skin mass of sodium bicarbonate and 2% of the fish skin mass of bromelain, add 3% of the mass of the fish skin times the amount of water, mix well and soak at a constant temperature of 55°C for 30 minutes, then drain the solution and wash repeatedly to obtain the foamed fish skin;

[0038] (2) Remove fishy seasoning

[0039] Add marinade to the soaked fish skin obtained in step (1), stir well and then seal and marinate at 23°C for 3 hours to obtain deodorized marinated fish skin. The marinade consists of edible salt, monosodium glutamate, and pepper , chili powder, ginger powder and cooking wine, edible salt is 1.8% of the fish skin quality after pretreatment in step (1), cooking ...

Embodiment 2

[0047] The preparation method of described edible crispy fish skin is as follows:

[0048] (1) Soak hair to increase brittleness

[0049] Remove the superficial congestion, dirt and fish flesh from the fresh pangasius skin, rinse it repeatedly, add sodium bicarbonate with 2% of the mass of the skin and bromelain with 5% of the mass of the skin, add water 4 times the mass of the skin, and mix well Afterwards, soak at a constant temperature of 50°C for 25 minutes, then drain the solution, and wash repeatedly to obtain the foamed fish skin;

[0050] (2) Remove fishy seasoning

[0051] Add marinade to the soaked fish skin obtained in step (1), stir well and then seal and marinate at 20°C for 2 hours to obtain deodorized marinated fish skin. The marinade consists of edible salt, monosodium glutamate, pepper powder , chili powder, ginger powder and cooking wine, edible salt is 2% of the fish skin quality after pretreatment in step (1), cooking wine is 2.0% of the fish skin quality...

Embodiment 3

[0059] (1) Soak hair to increase brittleness

[0060] Remove the superficial congestion, dirt and fish flesh from the fresh Longli fish skin, rinse it repeatedly, add 1.5% sodium bicarbonate of fish skin mass and 3.5% bromelain of fish skin mass, add water 5 times the mass of fish skin, and mix After evenly mixing, soak at a constant temperature of 55°C for 30 minutes, then drain the solution, and wash repeatedly to obtain the foamed fish skin;

[0061] (2) Remove fishy seasoning

[0062] Add marinade to the soaked fish skin obtained in step (1), stir well and then seal and marinate at 20°C for 4 hours to obtain deodorized marinated fish skin. The marinade consists of edible salt, monosodium glutamate, and pepper , chili powder, ginger powder and cooking wine, edible salt is 2% of the fish skin quality after pretreatment in step (1), cooking wine is 2.0% of the fish skin quality after pretreatment in step (1), pepper powder is 1.5% of the fish skin quality after pretreatment...

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Abstract

The invention discloses a preparation method for instant flavor fish skin. The preparation method comprises the following steps: S1, performing combined treatment on fish skin by adopting enzyme and alkali for soaking the fish skin; S2, removing fishy flavor and seasoning the soaked fish skin by adopting a pickling material; S3, completing deep-frying treatment on the fish skin by adopting vacuum deep-frying; S4, spraying flour for seasoning; S5, performing modified atmosphere packaging. Through a soaking crisp increasing process in the preparation method, the product has a crisp taste; moreover, the fishy flavor of the fish skin can be obviously reduced. By contrast, the original nutrients and luster of the fish skin can be reserved to the utmost extent through vacuum deep-frying; the integrity of a fish skin structure is kept; moreover, the generation of harmful substances, such as oxidative rancidity and acrylamide, of fish skin fat under high-temperature deep-frying is reduced, so that the shelf life of the product is beneficially prolonged.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing ready-to-eat flavored fish skin. Background technique [0002] In the process of fish production and processing, a large amount of leftovers will inevitably be produced, including fish heads, fish skins, fish fins, fish tails, fish bones and residual fish meat. 40% to 55% of fish. At present, a small part of these leftovers are used for processing low-cost feed fish meal, and some are even discarded as waste, which not only causes a great waste of fishery resources, but also pollutes the environment. [0003] The structure of fish skin is basically the same as that of other animals, and can be divided into three layers, namely the epidermis, dermis and subcutaneous layer. The chemical composition of fish skin is relatively complex. The main components are protein, water, lipids, inorganic salts and carbohydrates. The content of each component changes with t...

Claims

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Application Information

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IPC IPC(8): A23L17/00
CPCA23L17/00
Inventor 冯爱国付仁豪林向东汪春玲
Owner HAINAN UNIVERSITY
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