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Preparation method of channel catfish crisp fish skin

A technology for channel catfish and fish skin, which is applied in the field of preparation of channel catfish crispy fish skin, can solve problems such as low economic value of channel catfish and underutilization, and achieve safety, non-toxic side effects, wide range of raw material sources, and simple equipment Effect

Pending Publication Date: 2022-04-12
广西金海盈食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, at present, most of the fish skin leftovers from aquatic product processing plants in my country are used as bait raw materials, which have not been fully utilized, making channel catfish of low economic value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1: a kind of preparation method of channel catfish crisp fish skin comprises the following steps:

[0030] S1, get 2 kilograms of catfish skin raw materials, at first the catfish skin is thawed, then add the edible sodium hydroxide that concentration is 0.3%, the salt of 2.5%, the food grade hydrogen peroxide of 0.08% respectively, stir constantly at 20-24 ℃ Carry out decolorization, non-collagen and degreasing treatment under the same conditions for 200 minutes, rinse with water until neutral, so as to reduce the residual pigment, non-collagen and fat in the fish skin;

[0031] S2. Adding 2.5% salt, 0.8% calcium chloride, and ginger water: green onion water: lemon water = 1:0.2:0.25 by weight to the catfish skin after the three-treatment process. Liquid, add water and deodorize for 200 minutes, preferably, the mass ratio of the amount of water added to the total weight of salt, calcium chloride, and mixed water is 1:0.3; finally wash with clean water and dra...

Embodiment 2

[0037] Embodiment 2: a kind of preparation method of channel catfish crisp fish skin, comprises the following steps:

[0038] S1, get 2 kilograms of catfish skin raw materials, at first the catfish skin is thawed, then add the edible sodium hydroxide that concentration is 0.35%, the salt of 2.8%, the food-grade hydrogen peroxide of 0.09% respectively, stir constantly at 20-24 ℃ Carry out decolorization, non-collagen, and degreasing treatment under the same conditions for 180 minutes, rinse with water until neutral, so as to reduce the residual pigment, non-collagen, and fat in the fish skin;

[0039] S2. Adding 2.8% salt, 0.9% calcium chloride, and ginger water: green onion water: lemon water = 1:0.2:0.25 by weight to the catfish skin after the three-treatment process. liquid, add water and deodorize for 60 minutes, preferably, the mass ratio of the amount of water added to the total weight of salt, calcium chloride, and mixed water is 1:0.2; finally wash with clean water and ...

Embodiment 3

[0044] Embodiment 3: a kind of preparation method of channel catfish crisp fish skin, comprises the following steps:

[0045]S1, get 2 kilograms of catfish skin raw material, at first the catfish skin is thawed, then add the edible sodium hydroxide that concentration is 0.4%, the salt of 3.0%, the food grade hydrogen peroxide of 0.1% respectively, at 20-24 ℃ constantly stir Carry out decolorization, non-collagen and degreasing treatment under the same conditions for 200 minutes, rinse with water until neutral, so as to reduce the residual pigment, non-collagen and fat in the fish skin;

[0046] S2. Adding concentration of 3.0% salt, 1.0% calcium chloride and ginger water: scallion water: lemon water = 1:0.2:0.25 mixed and prepared by weight liquid, add water and deodorize for 60 minutes, preferably, the mass ratio of the amount of water added to the total weight of salt, calcium chloride, and mixed water is 1:0.2; finally wash with clean water and drain;

[0047] S3, adding e...

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PUM

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Abstract

The invention discloses a preparation method of ictalurus punctatus crisp fish skin, and belongs to the technical field of deep processing of ictalurus punctatus byproducts, the preparation method comprises the following steps: S1, respectively adding edible sodium hydroxide, table salt and food-grade hydrogen peroxide into unfrozen ictalurus punctatus fish skin; s2, adding table salt, calcium chloride and mixed water formed by mixing ginger water, green Chinese onion water and lemonade; adding water; s3, adding an edible sodium hydroxide solution, and cutting into shredded catfish skin; s4, adding water at the temperature of 90 DEG C or above; fishing out, putting into ice water, and cooling to 12 DEG C or below; s5, sterilizing in a water body with the ozone concentration of 0.8-2gm / L, and adding seasoning soup; and S6, performing vacuum packaging, and then performing quick-freezing and cold storage. According to the invention, fish skin leftovers after channel catfish processing are used as raw materials to prepare the crisp shredded fish skin, so that the channel catfish skin is fully utilized to generate the crisp shredded fish skin product with collagen content of 85% or more and crisp degree of 9.4 or more.

Description

technical field [0001] The invention relates to the technical field of deep processing of channel catfish by-products, and more specifically relates to a method for preparing crisp skin of channel catfish. Background technique [0002] Channel catfish is a fish in the family Scorpidae and Scorpidae. It is a large fish, the largest individual can reach more than 20 kg. It has a long body, a wide and fat front part, a slender rear part, and a long head. The mouth is subterminal, with 4 pairs of dark gray tentacles on the upper and lower jaws of the head, with different lengths, the mouth corner is the longest, the nose is the shortest, the eyes are smaller, the side is in the middle, the gill opening is larger, and the gill membrane is not connected to the cheek. The body surface is smooth, the lateral line is complete, the sides and back of the body are light gray or light tea-blue, the abdomen is milky white or silvery white, there are obvious and irregular black spots on b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L5/20A23L5/49
Inventor 蔡焰值陈忠球蔡煜黄楠
Owner 广西金海盈食品有限公司
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