The process of producing high-calcium, low-fat snacks from salmon bones.

Abstract

This invention involves developing salmon bones into a snack product that is a source of calcium. It is made from by-products of salmon processing plants in order to add value to them. The byproduct of this invention is the process of manufacturing calcium-rich snack products. High-fat, low-fat salmon bone meal consists of the following steps: A. Preparing the core bone. And the bones / side fins: B. Preparing stir-fried fish bones, C. Preparing the product, and D. Coating methods. Seasoning, which can be chosen from one or more of the following methods, including glazing methods. Wet or dry coating method.

Claims

OCR 09WP 22 / 01 / 2568 1. The process of manufacturing high-calcium, low-fat snack products from salmon bones involves several steps. As follows: A. Preparation of the axial skeleton and lateral skeletal sections, which involves taking the axial skeleton and... The boneless portion of the pork ribs, which has undergone texture improvement and fat reduction processes, is then baked. Dry the fish bones using a hot air oven at a temperature of 80-130 degrees Celsius for 45-60 minutes, or until dry. It has a moisture content of less than 7%. Let it cool down to prevent condensation in the container, then grind it. Fish bones can be broken into coarse pieces and stored in dry packaging to prevent moisture, or they can be used in other processes. The next product in this step will yield 40-50% of the dried axial and lateral bone portions. By weight, the moisture content of the bone is calculated from wet bone, and when the bone is dry, it has a moisture content of 4.6%. B. Preparing the stir-fried fish bones: Sauté freshly grated ginger in vegetable oil in a 1:1 ratio until fragrant. Then add the dried and coarsely ground rib bones and side bones in a ratio of 5. Next, stir-fry the prepared fish bones with vegetable oil and grated fresh ginger until thoroughly mixed. Set aside. Stir-fried fish bones C. Product Preparation: The raw materials for product preparation include: Stir-fried fish bones (containing the central bone and side bones) 10-30 grams 10-50 grams of cornstarch 10-50 grams of wheat flour or bread flour 10-50 grams of whipped egg whites to create a foam. Baking powder 0.5-5 grams 1-10 grams of egg yolk 1-10 grams of melted unsalted butter 10-50 grams of water The preparation method is as follows: 1) Mix the cornstarch, wheat flour, or bread flour together. Add the prepared stir-fried fish bones. Mix thoroughly with the flour. 2) Add the melted butter and egg yolks according to the recipe. Mix well and thoroughly. This step involves oil. And egg yolks tend to clump together with the flour, so you need to break up any lumps and make sure everything is thoroughly mixed. 3) Gradually add water and mix well. 4) Add the whipped egg whites or egg white foam last. Gently mix them in. Mixing too vigorously will cause the egg whites to thicken. Whipping egg whites into foam causes them to collapse and results in a firmer product texture. 5) Scoop the mixture with the tip of a spoon and arrange it into rectangular pieces measuring 4.0 x 0.7 cm. Mark a centimeter on the parchment paper or on a greased baking tray. 6) Bake at 170-220 degrees Celsius for 10-25 minutes, or until the product is golden brown and thoroughly cooked. 7) Coat with seasonings. D. Coating / seasoning methods, which can be selected from one method or a combination of more than one method. Wet coating method or dry coating method? The wet coating method involves the following steps: 1) Prepare the glaze by combining 50 grams of water, 5 grams of seasoning powder, and 3 grams of glucose syrup in a pan. Heat it in an electric stove until it becomes thick and viscous and melts together. 2) Take the 20 pieces of product obtained from the product preparation step and mix them with the glaze. Throughout all parts of the product. 3) Sprinkle another 1 gram of seasoning powder evenly over the product. 4) Bake the product at 200 degrees Celsius for 2-3 minutes to allow the glaze to dry. The dry coating method involves the following steps: 1) Take the 20 product samples obtained from the product preparation step and spray them with 5 drops of vegetable oil. Spread the mixture evenly over the grams of ingredients, then add 4 grams of seasoning powder and mix thoroughly. 2) Bake until the surface is dry at 200 degrees Celsius for 2-3 minutes.

2. The process of manufacturing high-calcium, low-fat snack products from salmon bones, as per claim 1, which states: It may also include dried ginger, ginger powder, galangal, garlic, and shallots, either individually or in combination. One thing