Production method of fried puffed flavored fish skin

Abstract

The invention discloses a production method of fried puffed flavored fish skin. The production method comprises the following steps: S1, treating raw materials; S2, performing segmentation; S3, performing pickling; putting the cut fish skin into a pickling barrel, and pickling for 20-40 minutes; S4, frying for the first time; adjusting the oil temperature of the frying and cooling integrated equipment to 125-130 DEG C, performing low-temperature frying, and performing frying for 8 min; S5, performing cooling; turning on a cold air device for cooling to the normal temperature of 20-25 DEG C; S6, performing deep-frying puffing for the second time; adjusting the oil temperature of the frying and cooling integrated equipment to 170 DEG C, and carrying out secondary frying puffing by utilizingmoisture contained in the primary frying; S7, filtering oil; S8, performing cooling; S9, performing seasoning; S10, performing drying; and S11, performing modified atmosphere packaging. The fresh fishskin or frozen fish skin is adopted as a raw material, the flavor fish skin product is prepared through the procedures of cleaning, cutting, pickling and the like, a secondary frying method and a fusion puffing technology are employed, and the obtained flavor fish skin has special taste and high quality and is long in shelf life and easy to store.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a production method of fried puffed fish skin with flavor. Background technique [0002] Fish skin is rich in protein and various trace elements. Its protein is mainly macromolecular collagen and mucopolysaccharide components. It is a good product for women's skin care and beauty. Medical research has found that leukin-leucine in "fish skin" has anti-cancer effects. Fish skin is rich in collagen. Every 100g of dry shark skin contains 67.1g of protein and 0.5g of fat. The protein is collagen, which is very good for beauty and calcium supplementation. [0003] The Chinese invention patent with application number 201610794063.8 discloses a processing method of shredded fish skin; this method uses lye to clean, blanches, rinses the lye with flowing water, and then sterilizes with ozone, then removes, drains and adds seasoning soup juice. This method is easy to ...

AI Technical Summary

Problems solved by technology

This method is easy to cause the collagen in the fish skin to deform, consumes a lot of water for production, and the ozone sterilization is not complete (ozone is a volatile gas, and atomic oxygen has strong oxidizing properties, but it cannot penetrate. It is suitable for air sterilization and is harmful to the respiratory tract of operators. have certain hazards)

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