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Processing technology of egg roll type crispy tilapia skin

A processing technology and fish skin technology, which is applied in the direction of food ingredients as taste improvers, food ingredients as coating agents, food science, etc., can solve the problems of single appearance and inconvenient eating of crispy fish skin products, and achieve a good eating experience , Easy to eat directly, loose texture effect

Pending Publication Date: 2019-11-22
ZHONGSHAN FLASHLIGHT POLYTECHNIC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide an egg roll-shaped crispy fish skin processing technology for crispy tilapia skin, which solves the problem that crispy fish skin products have a single appearance and are not easy to eat

Method used

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  • Processing technology of egg roll type crispy tilapia skin

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Embodiment 1

[0035] Embodiment 1: This embodiment provides an egg roll type crispy fish skin processing technology, which is carried out according to the following process steps:

[0036] S1. Raw material pretreatment: the frozen and stored crispy tilapia skin is thawed, descaled, washed, and drained to obtain clean and dry crispy tilapia skin, and then cut to 10-12cm wide and 7 ~9cm flakes, considering that the fish skin will shrink during the subsequent air-drying and frying process, so when the fish skin is cut into flakes, keep a certain size, and the ambient temperature in the operation room should be 5-15℃ , In order to avoid the breeding of bacteria and other microorganisms in the operation room that harm food safety.

[0037] S2, marinating seasoning: marinate the sliced ​​fish skin cut in step S1 with marinating seasoning to remove the fishy smell of the fish skin. The marinating can also make the fish skin soak in enough seasonings to make the fish skin have A certain amount of salt;...

Embodiment 2

[0043] Embodiment 2: Most of the content of this embodiment is basically the same as that of Embodiment 1, the difference is that the hot air drying in step S3 is replaced by roll-type drying: that is, the fish skin marinated in step S2 is heated in a high-pressure steam cooker Steamed at 80~160℃ for 20~40 minutes, then use a cylindrical mold to roll the steamed fish skin into an egg roll shape fish skin instead of using an egg roll forming machine to roll it into an egg roll shape and then roll it into The egg roll-shaped fish skin is placed in a drying box at 80-120°C and dried until the water content of the fish skin is 10%-25%, and then taken out for use. Through steaming, the surface of the fish skin is partially steamed, which is convenient for expansion during frying and puffing. It is first rolled into egg roll-shaped fish skin and then dried so that the surface of the egg roll-shaped fish skin can be fully impregnated with a layer of edible oil during the oil immersion...

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Abstract

The invention discloses a processing technology of egg roll type crispy tilapia skin. The processing technology comprises the following steps that refrigerated crispy tilapia skin is unfrozen, scaled,cleaned, drained and cut into slices with the length of 10-12 centimeters and the width of 7-9 centimeters, wherein the ambient temperature of an operation room is required to be 5-15 DEG C; the cutsliced tilapia skin is marinated with pickling seasonings, wherein the seasonings comprise 0.3% of salt, 0.1% of monosodium glutamate and 0.1% of wine by mass; the marinated sliced tilapia skin is steamed at 80-160 DEG C for 20-40 minutes by using a high-pressure steamer, and the steamed tilapia skin is placed in a blast drying box at 80-160 DEG C for drying until the water content of the tilapiaskin is 10-25%; the dried tilapia skin is subjected to oil impregnation, then the tilapia skin is fed into a preheated egg roll make-up machine for deep frying, so that the tilapia skin is puffed androlled for shaping when being hot; the egg roll type tilapia skin is coated with flour paste and breadcrumbs for secondary deep-fry puffing until the tilapia skin is deep-fried to be golden and crispy, and the grease of the egg roll type tilapia skin after secondary deep frying is completed is drained off.

Description

【Technical Field】 [0001] The invention relates to the technical field of food processing, in particular to the processing technology of egg roll type crispy fish skin. 【Background technique】 [0002] Crispy Tilapia is a freshwater farmed fish cultivated by the key scientific research of the world aquaculture industry. It has wide adaptability, strong fecundity, food habits, few diseases, strong disease resistance, easy access to feed, high feed utilization, and growth. It has the advantages of fastness and meat quality, suitable for breeding on various water surfaces, usually living in fresh water, but also in salt water with different salt content. The meat of crispy tilapia is tight, elastic, resistant to boiling, and crispy when eaten. During the processing of crispy tilapia, a large amount of scraps such as fish skin and viscera are produced, of which fish skin takes up a relatively large proportion. A small part of these scraps are sold cheaply and most of them are discarde...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L5/10
CPCA23L17/70A23L5/11A23V2002/00A23V2200/22A23V2200/14A23V2250/1614A23V2250/5118A23V2250/628A23V2300/10
Inventor 吴小禾陈淑娴李双石郑立野张桂芝唐林新
Owner ZHONGSHAN FLASHLIGHT POLYTECHNIC
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