Fish-flavored crisp chips and processing method thereof

Abstract

The invention belongs to the field of food processing, and particularly relates to fish-flavored crisp chips and a processing method thereof. The fish-flavored crisp chips contain fish byproducts, cassava starch, whole egg liquid, water and sugar, and the fish-flavored crisp chips are prepared at high temperature after the substances are uniformly mixed. According to the crisp chips, fish byproducts are used as raw materials, the crisp chips are endowed with nutritional values such as high protein and the like, the crisp chips can also be endowed with unique aquatic product flavor, the making process is simple and convenient, the utilization rate of fish bodies is increased, environmental pollution is reduced, market supply is balanced, consumer requirements are met, reference is provided for high-value utilization of freshwater fish products, and the crisp chips are worthy of popularization and application. Economic benefits of enterprises are improved, and a new way is provided for comprehensive utilization of freshwater fish resources.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and in particular relates to a fish-flavored crisp chip and a processing method thereof. Background Art

[0002] In 2023, the total amount of aquatic product processing in my country will reach 21.9946 million tons, of which freshwater products account for 22.11% of the total, which is far lower than the total amount of marine products. Moreover, most freshwater products are mainly processed in a rough manner, with a weak foundation for fine processing and a low level of comprehensive utilization of raw materials. A large number of by-products will be produced in the processing of fish, such as fish scales, fish skin, fish bones, etc., which account for 40% to 60% of the total weight of the fish. In addition, fish by-products are rich in protein, amino acids, minerals such as calcium and phosphorus, as well as nutritional components such as oil and fat. If these processing by-products are effectively processed or reused, it can reduce resource waste, avoid environmental pollution, give full play to the nutritional value and economic value of freshwater fish by-products, create economic benefits for enterprises, and have broad application prospects in the fields of food, chemical industry, health products and cosmetics. At present, most aquatic by-products on the market are processed into feed and fertilizer for sale, and a small part is processed into fish oil, bioactive substances, etc. In addition, aquatic by-products can also be used to apply enzymatic hydrolysis technology to develop aquatic condiments or make flavored snacks. However, due to technical and economic limitations, the utilization rate of aquatic product processing by-products is still low, and further technological development is needed to achieve efficient and comprehensive development and utilization.

[0003] As people's living standards continue to improve, the snack food industry is developing rapidly. The development of healthy, nutritious and functional foods will be the main direction of snack foods in the future. my country has the world's largest snack food consumer market. At the same time, freshwater fish snack foods, as a food with great market potential, have broad market prospects and good development feasibility. Crisp chips are a common snack food. Common types include fruit and vegetable crisp chips, edible fungus crisp chips, composite crisp chips, etc., but the crisp chips on the market have problems such as high carbohydrates and low protein content. If freshwater fish by-products rich in protein, amino acids, calcium, phosphorus and other minerals are added to the crisp chips, it can not only enrich the overall flavor of the crisp chips and enhance the nutritional value, but also solve the problem of unbalanced carbohydrate and protein content in existing crisp chips, which is of great significance. Summary of the invention

[0004] The purpose of the present invention is to provide a fish-flavored crispy chip and a processing method thereof. The fish-flavored crispy chip prepared by the method uses fish by-products as raw materials, adds cassava starch, whole egg liquid and sugar as auxiliary materials, and is developed into crispy chips, thus innovating a new category of freshwater fish by-product snacks.

[0005] The technical scheme of the method is a fish-flavored crispy slice containing fish by-products, tapioca starch, whole egg liquid, water and sugar.

[0006] The fish by-product is in powder form, preferably in powder form passing through a 10-mesh sieve.

[0007] The fish by-product is a pickled fish by-product, which is pickled in cooking wine water at 4°C-8°C for 15-30min, wherein the weight proportion of cooking wine in the cooking wine water is 10%-20%, preferably 10%.

[0008] The fish by-products are by-products from fish production and processing, including any one or any combination of fish heads, fish bones, fish skin, fish fins, fish scales, fish viscera and fish bladders, preferably any one or any combination of fish bones, fish scales and fish skin, and more preferably fish bones, fish scales or fish skin.

[0009] The fish include marine fish and freshwater fish. Marine fish refers to fish living in the ocean, such as sea bass, grouper, salmon, tuna, etc.; freshwater fish refers to fish living in freshwater environments such as rivers, lakes, streams, such as crucian carp, black carp, silver carp, carp, tiger barb, etc.

[0010] The amount of fish by-products, tapioca starch, whole egg liquid, water and sugar is 50 parts of fish by-products and tapioca starch, 15-25 parts of whole egg liquid, 20-30 parts of water, and 3-10 parts of sugar, preferably 50 parts of fish by-products and tapioca starch, 18-22 parts of whole egg liquid, 23-27 parts of water, and 3-8 parts of sugar, and further preferably 50 parts of fish by-products and tapioca starch, 20 parts of whole egg liquid, 25 parts of water, and 5 parts of sugar.

[0011] The mass ratio of the fish by-product to the cassava starch is 1:0.2-5, preferably 1:0.5-4.5. As a preferred embodiment, when the fish by-product is fish scale, it is preferably 1:1.5-4, more preferably 1:2-4, and further preferably 1:3-4; when the fish by-product is fish skin, it is preferably 1:0.5-2, more preferably 1:0.5-1.5, and further preferably 1:0.5-1; when the fish by-product is fish bone, it is preferably 1:1-4.5, and further preferably 1:1.2-4.

[0012] The invention provides a method for processing fish-flavored crisps, which comprises the following steps: evenly mixing fish by-products, cassava starch, whole egg liquid, water and sugar, and then cooking at high temperature to obtain the fish-flavored crisps.

[0013] The fish by-product is dried and ground to obtain a powdered fish by-product. The drying process is drying at 70° C. The powder is ground to pass through a 10-mesh sieve.

[0014] The fish by-products are pickled before drying, and the pickling process is to place the fish by-products in cooking wine water at 4°C-8°C for 15-30 minutes, wherein the cooking wine accounts for 10%-20% by weight in the cooking wine water, preferably 10% by weight. After the pickling process, the surface moisture of the fish by-products is removed.

[0015] The fish by-products are by-products from fish production and processing, including any one or any combination of fish heads, fish bones, fish skin, fish fins, fish scales, fish viscera and fish bladders, preferably any one or any combination of fish bones, fish scales and fish skin, and more preferably fish bones, fish scales or fish skin.

[0016] The fish include marine fish and freshwater fish. Marine fish refers to fish living in the ocean, such as sea bass, grouper, salmon, tuna, etc.; freshwater fish refers to fish living in freshwater environments such as rivers, lakes, streams, such as crucian carp, black carp, silver carp, carp, tiger barb, etc.

[0017] The high temperature production is 155° C. high temperature production, specifically 155° C. high temperature pressing for 1 minute.

[0018] The amount of fish by-products, tapioca starch, whole egg liquid, water and sugar is 50 parts of fish by-products and tapioca starch, 15-25 parts of whole egg liquid, 20-30 parts of water, and 3-10 parts of sugar, preferably 50 parts of fish by-products and tapioca starch, 18-22 parts of whole egg liquid, 23-27 parts of water, and 3-8 parts of sugar, and further preferably 50 parts of fish by-products and tapioca starch, 20 parts of whole egg liquid, 25 parts of water, and 5 parts of sugar.

[0019] The mass ratio of the fish by-product to the cassava starch is 1:0.2-5, preferably 1:0.5-4.5. As a preferred embodiment, when the fish by-product is fish scale, it is preferably 1:1.5-4, more preferably 1:2-4, and further preferably 1:3-4; when the fish by-product is fish skin, it is preferably 1:0.5-2, more preferably 1:0.5-1.5, and further preferably 1:0.5-1; when the fish by-product is fish bone, it is preferably 1:1-4.5, and further preferably 1:1.2-4.

[0020] Compared with the prior art, the technical solution provided by the present invention has at least the following gain effects:

[0021] (1) The present invention adds fish by-products (especially freshwater fish, such as silver carp by-products) to flavored crisps, solving the problem of low nutritional content such as insufficient protein and calcium content in traditional crisp snack foods. The crisps prepared by the method not only give the fish flavored crisps high nutritional value such as high protein, but also give the crisps a unique aquatic flavor. The crisps are uniform and shiny in color, crisp and delicate, uniform in size, moderately sweet and salty, rich in nutrition, and have a unique fish flavor.

[0022] (2) The present invention determines the optimum amount of by-products added to the fish-flavored crisps, wherein the optimum amount of fish scale powder added is 20 parts, the optimum amount of fish skin powder added is 60 parts, and the optimum amount of fish bone powder added is 40 parts (the mixed powder of fish by-products-cassava starch is taken as a single whole, and the total amount is 100 parts). At this addition amount, the fish-flavored crisps have higher sensory quality and nutritional quality.

[0023] (3) The present invention uses fish by-products (especially freshwater fish, such as silver carp by-products) as raw materials, and after intensive processing, develops healthy, nutritious, and differentiated freshwater fish snack foods, which not only fills the gap in fish by-product flavored crisps, but also improves the utilization rate of fish bodies, while reducing environmental pollution, balancing market supply, and meeting consumer demand, providing a reference for the high-value utilization of freshwater fish products, improving the economic benefits of enterprises, and providing a new way for the comprehensive utilization of freshwater fish resources. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 Photos of fish flavored chips with different amounts of fish by-products added. DETAILED DESCRIPTION

[0025] The technical solution of the present invention is described below with specific embodiments, but is not intended to limit the scope of protection of the present invention.

[0026] Example 1

[0027] Raw material processing: scrape the scales from the silver carp, wash them, and remove mucus and other impurities. Marinate the scales with cooking wine (the weight of cooking wine in the cooking wine is 10%) at 4°C for 20 minutes, wipe off the surface moisture after marinating, spread them on the drying rack, and dry them in a dryer at 70°C for 20 hours. After cooling, take them out and grind them into powder for 5 minutes, then sieve them with a 10-mesh screen to obtain fish scale powder.

[0028] Fish scale flavored crisps were prepared into a batter according to the following proportions (based on the mass of the batter): 50 parts of fish scale-tapioca starch mixed powder (the fish scale powder accounts for 20% by mass and the tapioca starch accounts for 80% by mass in the mixed powder), 25 parts of water, 20 parts of whole egg liquid, and 5 parts of sugar. The batter was fully stirred and then put into a pancake machine, and pressed at 155° C. for 1 minute to obtain fish scale flavored crisps.

[0029] Example 2

[0030] Raw material processing: scrape the scales from the silver carp, wash them, and remove mucus and other impurities. Marinate the scales with cooking wine (the weight of cooking wine in the cooking wine is 10%) at 4°C for 20 minutes, wipe off the surface moisture after marinating, spread them on the drying rack, and dry them in a dryer at 70°C for 20 hours. After cooling, take them out and grind them into powder for 5 minutes, then sieve them with a 10-mesh screen to obtain fish scale powder.

[0031] Fish scale flavored crisps were prepared into a batter according to the following proportions (based on the mass of the batter): 50 parts of fish scale-tapioca starch mixed powder (the mass of the mixed powder was 40% of fish scale powder and the mass of tapioca starch was 60%), 25 parts of water, 20 parts of whole egg liquid, and 5 parts of sugar. The batter was fully stirred and then put into a pancake machine, and pressed at 155° C. for 1 minute to obtain fish scale flavored crisps.

[0032] Example 3

[0033] Raw material processing: scrape the scales from the silver carp, wash them, and remove mucus and other impurities. Marinate the scales with cooking wine (the weight of cooking wine in the cooking wine is 10%) at 4°C for 20 minutes, wipe off the surface moisture after marinating, spread them on the drying rack, and dry them in a dryer at 70°C for 20 hours. After cooling, take them out and grind them into powder for 5 minutes, then sieve them with a 10-mesh screen to obtain fish scale powder.

[0034] Fish scale flavored crisps were prepared into a batter according to the following proportions (based on the mass of the batter): 50 parts of fish scale-tapioca starch mixed powder (the mass of the mixed powder was 60% of fish scale powder and the mass of tapioca starch was 40%), 25 parts of water, 20 parts of whole egg liquid, and 5 parts of sugar. The batter was fully stirred and then put into a pancake machine, and pressed at 155° C. for 1 minute to obtain fish scale flavored crisps.

[0035] Example 4

[0036] Raw material processing: scrape the scales from the silver carp, wash them, and remove mucus and other impurities. Marinate the scales with cooking wine (the weight of cooking wine in the cooking wine is 10%) at 4°C for 20 minutes, wipe off the surface moisture after marinating, spread them on the drying rack, and dry them in a dryer at 70°C for 20 hours. After cooling, take them out and grind them into powder for 5 minutes, then sieve them with a 10-mesh screen to obtain fish scale powder.

[0037] Fish scale flavored crisps were prepared into a batter according to the following proportions (based on the mass of the batter): 50 parts of fish scale-tapioca starch mixed powder (the fish scale powder accounts for 80% by mass and the tapioca starch accounts for 20% by mass), 25 parts of water, 20 parts of whole egg liquid, and 5 parts of sugar. The batter was fully stirred and then put into a pancake machine and pressed at 155° C. for 1 minute to obtain fish scale flavored crisps.

[0038] Example 5

[0039] Raw material processing: Remove the fish skin from the silver carp, wash it, remove mucus and other impurities, and cut it into 5cm×10cm strips. The fish skin is wet-marinated with cooking wine (the mass proportion of cooking wine in the cooking wine is 10%) at 4°C for 20 minutes. After marinating, wipe off the surface moisture, spread it on the drying rack, and dry it in a dryer at 70°C for 20 hours. After cooling, take it out and grind it into powder for 5 minutes, then sieve it with a 10-mesh screen to obtain fish skin powder.

[0040] Fish skin flavored crisps were prepared into a batter according to the following proportions (based on the mass of the batter): 50 parts of fish skin-tapioca starch mixed powder (the mass of the mixed powder was 20% of fish skin powder and 80% of tapioca starch), 25 parts of water, 20 parts of whole egg liquid, and 5 parts of sugar. The batter was fully stirred and then put into a pancake machine, and pressed at 155° C. for 1 min to obtain fish skin flavored crisps.

[0041] Example 6

[0042] Raw material processing: Remove the fish skin from the silver carp, wash it, remove mucus and other impurities, and cut it into 5cm×10cm strips. The fish skin is wet-marinated with cooking wine (the mass proportion of cooking wine in the cooking wine is 10%) at 4°C for 20 minutes. After marinating, wipe off the surface moisture, spread it on the drying rack, and dry it in a dryer at 70°C for 20 hours. After cooling, take it out and grind it into powder for 5 minutes, then sieve it with a 10-mesh screen to obtain fish skin powder.

[0043] Fish skin flavored crisps were prepared into a batter according to the following proportions (based on the mass of the batter): 50 parts of fish skin-cassava starch mixed powder (the mass of the mixed powder was 40% of fish skin powder and 60% of cassava starch), 25 parts of water, 20 parts of whole egg liquid, and 5 parts of sugar. The batter was fully stirred and then put into a pancake machine, and pressed at 155° C. for 1 min to obtain fish skin flavored crisps.

[0044] Example 7

[0045] Raw material processing: Remove the fish skin from the silver carp, wash it, remove mucus and other impurities, and cut it into 5cm×10cm strips. The fish skin is wet-marinated with cooking wine (the mass proportion of cooking wine in the cooking wine is 10%) at 4°C for 20 minutes. After marinating, wipe off the surface moisture, spread it on the drying rack, and dry it in a dryer at 70°C for 20 hours. After cooling, take it out and grind it into powder for 5 minutes, then sieve it with a 10-mesh screen to obtain fish skin powder.

[0046] Fish skin flavored crisps were prepared into a batter according to the following proportions (based on the mass of the batter): 50 parts of fish skin-tapioca starch mixed powder (the mass of the mixed powder was 60% of fish skin powder and 40% of tapioca starch), 25 parts of water, 20 parts of whole egg liquid, and 5 parts of sugar. The batter was fully stirred and then put into a pancake machine, and pressed at 155° C. for 1 minute to obtain fish skin flavored crisps.

[0047] Example 8

[0048] Raw material processing: Remove the fish skin from the silver carp, wash it, remove mucus and other impurities, and cut it into 5cm×10cm strips. The fish skin is wet-marinated with cooking wine (the mass proportion of cooking wine in the cooking wine is 10%) at 4°C for 20 minutes. After marinating, wipe off the surface moisture, spread it on the drying rack, and dry it in a dryer at 70°C for 20 hours. After cooling, take it out and grind it into powder for 5 minutes, then sieve it with a 10-mesh screen to obtain fish skin powder.

[0049] Fish skin flavored crisps were prepared into a batter according to the following proportions (based on the mass of the batter): 50 parts of fish skin-tapioca starch mixed powder (the mass of the mixed powder is 80% of fish skin powder and the mass of tapioca starch is 20%), 25 parts of water, 20 parts of whole egg liquid, and 5 parts of sugar. The batter was fully stirred and then put into a pancake machine, and pressed at 155° C. for 1 minute to obtain fish skin flavored crisps.

[0050] Example 9

[0051] Raw material processing: Remove the fish bones from the silver carp meat and wash it to remove other impurities. Cut the silver carp bones into 4cm×5cm blocks, marinate the fish bones with cooking wine (the mass proportion of cooking wine in the cooking wine water is 10%) at 4℃ for 20min, wipe off the surface moisture after marinating, spread it on the drying rack, and dry it in a dryer at 70℃ for 20h. After cooling, take it out and grind it into powder for 5min, then sieve it with a 10-mesh screen to obtain fish bone powder.

[0052] Fish bone flavored crisps were prepared into batter according to the following proportions (based on the mass of batter): 50 parts of fish bone-tapioca starch mixed powder (the mass of fish bone powder in the mixed powder accounts for 20%, and the mass of tapioca starch accounts for 80%), 25 parts of water, 20 parts of whole egg liquid, and 5 parts of sugar. The batter was fully stirred and then put into a pancake machine, and pressed at 155° C. for 1 minute to obtain fish bone flavored crisps.

[0053] Example 10

[0054] Raw material processing: Remove the fish bones from the silver carp meat and wash it to remove other impurities. Cut the silver carp bones into 4cm×5cm blocks, marinate the fish bones with cooking wine (the mass proportion of cooking wine in the cooking wine water is 10%) at 4℃ for 20min, wipe off the surface moisture after marinating, spread it on the drying rack, and dry it in a dryer at 70℃ for 20h. After cooling, take it out and grind it into powder for 5min, then sieve it with a 10-mesh screen to obtain fish bone powder.

[0055] Fish bone flavored crisps were prepared into batter according to the following proportions (based on the mass of batter): 50 parts of fish bone-tapioca starch mixed powder (the mass of fish bone powder in the mixed powder accounts for 40%, and the mass of tapioca starch accounts for 60%), 25 parts of water, 20 parts of whole egg liquid, and 5 parts of sugar. The batter was fully stirred and then put into a pancake machine, and pressed at 155° C. for 1 minute to obtain fish bone flavored crisps.

[0056] Embodiment 11

[0057] Raw material processing: Remove the fish bones from the silver carp meat and wash it to remove other impurities. Cut the silver carp bones into 4cm×5cm blocks, marinate the fish bones with cooking wine (the mass proportion of cooking wine in the cooking wine water is 10%) at 4℃ for 20min, wipe off the surface moisture after marinating, spread it on the drying rack, and dry it in a dryer at 70℃ for 20h. After cooling, take it out and grind it into powder for 5min, then sieve it with a 10-mesh screen to obtain fish bone powder.

[0058] Fish bone flavored crisps were prepared into batter according to the following proportions (based on the mass of batter): 50 parts of fish bone-tapioca starch mixed powder (the mass of fish bone powder in the mixed powder accounts for 60%, and the mass of tapioca starch accounts for 40%), 25 parts of water, 20 parts of whole egg liquid, and 5 parts of sugar. The batter was fully stirred and then put into a pancake machine, and pressed at 155° C. for 1 minute to obtain fish bone flavored crisps.

[0059] Example 12

[0060] Raw material processing: Remove the fish bones from the silver carp meat and wash it to remove other impurities. Cut the silver carp bones into 4cm×5cm blocks, marinate the fish bones with cooking wine (the mass proportion of cooking wine in the cooking wine water is 10%) at 4℃ for 20min, wipe off the surface moisture after marinating, spread it on the drying rack, and dry it in a dryer at 70℃ for 20h. After cooling, take it out and grind it into powder for 5min, then sieve it with a 10-mesh screen to obtain fish bone powder.

[0061] Fish bone flavored crisps were prepared into batter according to the following proportions (based on the mass of batter): 50 parts of fish bone-tapioca starch mixed powder (the mass of fish bone powder in the mixed powder accounts for 80%, and the mass of cassava starch accounts for 20%), 25 parts of water, 20 parts of whole egg liquid, and 5 parts of sugar. The batter was fully stirred and then put into a pancake machine, and pressed at 155° C. for 1 minute to obtain fish bone flavored crisps.

[0062] Result determination:

[0063] 1. Photos of the products prepared in Examples 1-12 are as follows Figure 1 shown.

[0064] 2. Sensory evaluation of the products prepared in Examples 1-12

[0065] The sensory evaluation method is as follows: an evaluation team consisting of 10 trained and selected professional sensory evaluators is selected. Mineral water, sensory trays and other items are prepared before the test, and the sensory evaluators are informed of the precautions to be taken. During the entire sensory evaluation process, silence is maintained. The color, organizational morphology, smell, texture and taste of the crisps prepared in Examples 1-12 are scored respectively, and the overall acceptability is calculated according to the formula, overall acceptability = color × 0.2 + organizational morphology × 0.25 + smell × 0.2 + texture × 0.2 + taste × 0.2.

[0066] Table 1 Sensory evaluation table

[0067]

[0068] Table 2 Sensory evaluation score table of fish flavor crisps

[0069]

[0070]

[0071] Note: The lowercase letters represent the fish scale crisps group, fish skin crisps group, and fish bone crisps group. There are significant differences among the groups (P<0.05).

[0072] 3. Thickness and color difference detection of products prepared in Examples 1-12

[0073] In the present invention, the thickness value determination method is: using a vernier caliper to detect the thickness of the product prepared in Examples 1-12.

[0074] In the present invention, the color difference value determination method is: using a colorimeter to measure the brightness value (L*), red-green value (a*), yellow-blue value (b*) of the meat sample surface, and calculating the whiteness value (W).

[0075] Table 3 Effect of different amounts of by-products added on the thickness and color difference of fish flavor crisps

[0076]

[0077] Note: The lowercase letters represent the fish scale crisps group, fish skin crisps group, and fish bone crisps group. There are significant differences among the groups (P<0.05).

[0078] 4. Basic nutritional composition test of the products prepared in Examples 1-12

[0079] The method for determining the moisture content in the basic nutrients is determined by the direct drying method according to GB5009.3-2016 National Food Safety Standard for Determination of Water in Food. The method for determining the crude protein content is determined by the Kjeldahl method according to GB5009.5-2016 National Food Safety Standard for Determination of Protein in Food. The method for determining the crude fat content is determined by the Soxhlet extraction method according to GB5009.6-2016 National Food Safety Standard for Determination of Fat in Food. The method for determining the ash content is determined by the high temperature burning method according to GB5009.4-2016 National Food Safety Standard for Determination of Ash in Food.

[0080] Table 4 Basic nutritional composition of fish flavor crisps (%)

[0081]

[0082]

[0083] Note: Lowercase letters represent fish scale group, fish skin group, and fish bone group. There are significant differences among the groups (P<0.05).

[0084] 5. Detection of texture characteristics of products prepared in Examples 1-12

[0085] The brittleness and hardness of Examples 1-12 were measured using a TA-XT plus texture analyzer, with the following measurement parameters: using a P / 5 probe; pre-measurement speed: 2.0 mm / s; measurement speed: 1.0 mm / s; post-measurement speed: 2.0 mm / s; 2nd compression dwell time 5 s, strain displacement 1 mm, trigger force 5.0 g. Each group was measured five times and the average value was taken.

[0086] Table 5 Results of texture characteristics of fish flavored crisps

[0087]

[0088] Note: The lowercase letters represent the fish scale crisps group, fish skin crisps group, and fish bone crisps group. There are significant differences among the groups (P<0.05).

[0089] The results show that:

[0090] In the fish scale crisps group, the taste of Example 1 is significantly greater than that of other examples (P < 0.05) and the overall acceptability is greater than that of other examples. As the amount of fish scale powder added increases, the protein content of the fish flavor crisps increases, indicating that it has good nutritional value. As shown in Table 5, when the amount of fish scale powder added is greater than 20 parts (calculated as a fish scale-cassava starch mixed powder), the crispness of the crisps is not detected. Combined with the texture evaluation in the sensory evaluation, with the addition of fish scale powder, its texture sensory score decreases, indicating that excessive addition of fish scale powder will seriously affect the texture characteristics of the crisps. In summary, Example 1 in the fish scale crisps group is the most preferred group, that is, the optimal amount of fish scale powder added in the fish scale crisps is 20 parts (measured as a single whole of the fish scale-cassava starch mixed powder, with a total amount of 100 parts).

[0091] In the fish skin crisps group, the taste of Example 7 is significantly greater than that of other examples (P < 0.05), and the overall acceptability of Example 8 is significantly lower than that of other examples (P < 0.05). And the b* value of Example 7 is significantly higher than that of Example 5 and Example 6 (P < 0.05). As the amount of fish skin powder added increases, the protein content, hardness, brittleness, adhesiveness and chewiness of the fish skin crisps increase. And too low hardness and brittleness will result in a soft taste, which is not suitable as a crisp snack food. In summary, Example 7 in the fish skin crisps group is the most preferred group, and the optimal amount of fish skin powder added in the fish skin crisps is 60 parts (taking the mixed powder of fish skin-cassava starch as a single whole, with a total amount of 100 parts measured).

[0092] In the fish bone crisps group, the overall acceptability of Example 9 and Example 10 is greater than that of other examples. And as the amount of fish bone crisps added increases, the crude protein, crude fat and ash content of the fish bone crisps are significantly increased (P < 0.05), and the hardness of Example 9 and Example 10 is significantly lower than that of the other examples (P < 0.05), and the brittleness of Example 10 and Example 11 is significantly higher than that of Example 9 (P < 0.05). In summary, Example 10 in the fish bone crisps group is the most preferred group, that is, the optimal amount of fish bone powder added in the fish bone crisps is 40 parts (taking the mixed powder of fish bone-cassava starch as a single whole, with a total amount of 100 parts).

[0093] Therefore, the present invention determines that the optimum addition amount of fish scale powder is 20 parts, the optimum addition amount of fish skin powder is 60 parts, and the optimum addition amount of fish bone powder is 40 parts (calculated as fish scale-tapioca starch mixed powder) through sensory evaluation, color difference analysis, basic nutritional composition and texture characteristics analysis. The results show that the nutritional value of the prepared fish crisps is improved, with fish-specific flavor, uniform color, crisp and delicate, uniform size, and consistent thickness.

[0094] Note: The above examples are only used to illustrate the present invention and are not intended to limit the technical solutions described in the present invention; therefore, although this specification has described the present invention in detail with reference to the above embodiments, a person skilled in the art should understand that the present invention can still be modified or replaced by equivalents; and all technical solutions and improvements that do not depart from the spirit and scope of the present invention should be covered by the scope of the claims of the present invention.

Claims

1. A fish-flavored crisp, characterized in that: Contains fish by-products, tapioca starch, liquid egg, water and sugar.

2. The fish-flavored crisps according to claim 1, characterized in that: The amount of the fish by-product, cassava starch, whole egg liquid, water and sugar is 50 parts of fish by-product and cassava starch, 15-25 parts of whole egg liquid, 20-30 parts of water, and 3-10 parts of sugar, and the mass ratio of the fish by-product to the cassava starch is 1:0.2-5.

3. A fish flavor crisp according to claim 1 or 2, characterized in that: The fish by-product is in powder form.

4. A fish flavor crisp according to any one of claims 1 to 3, characterized in that: The fish by-products include any one or any combination of fish heads, fish bones, fish skins, fish fins, fish scales, fish viscera and fish maws.

5. The fish-flavored crisps according to any one of claims 1 to 3, characterized in that: The fish by-product is a pickled fish by-product.

6. A method for processing fish flavor crisps, characterized in that the steps include: Fish flavored chips are obtained by mixing fish by-products, tapioca starch, whole egg liquid, water and sugar and cooking at high temperature.

7. The processing method according to claim 6, characterized in that: The fish by-product is dried and ground to obtain powdered fish by-product.

8. The processing method according to claim 7, characterized in that: The fish by-product is pickled before being dried.

9. The processing method according to any one of claims 6 to 8, characterized in that: The fish by-products include any one or any combination of fish heads, fish bones, fish skins, fish fins, fish scales, fish viscera and fish maws.

10. The processing method according to any one of claims 6 to 8, characterized in that: The amount of the fish by-product, cassava starch, whole egg liquid, water and sugar is 50 parts of fish by-product and cassava starch, 15-25 parts of whole egg liquid, 20-30 parts of water, and 3-10 parts of sugar, and the mass ratio of the fish by-product to the cassava starch is 1:0.2-5.

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