Cheese codfish crisps and preparation method thereof

Abstract

A cheese codfish crispy slice, comprising: codfish, cheese, nuts, 10-15 parts of starch, 2-4 parts of salt, 1-3 parts of sugar, 2-5 parts of cooking wine, 0.5-1.5 parts of pepper, 1-2 parts of chicken essence, 30-50 parts of sucrose, 10-20 parts of glucose, 5-10 parts of fructose, 5-10 parts of gelatin, 10-20 parts of carrageenan, 10-30 parts of sesame oil, 10-15 parts of sesame oil, 10-2 ... The invention discloses a method for preparing cheese cod fish crisps, which comprises the following steps: the first step is to prepare the cheese cod fish crisps, the second step is to prepare the cheese cod fish crisps, and the third step is to prepare the cheese cod fish crisps. The first step is to prepare the cheese cod fish crisps, which comprises the following steps: the first step is to prepare the cheese cod fish crisps, and the second step is to prepare the cheese cod fish crisps. The first step is to prepare the cheese cod fish crisps, which comprises the following steps: the first step is to prepare the cheese cod fish crisps, and the third step is to prepare the cheese cod fish crisps. The ...

Description

Technical Field

[0001] The invention discloses the technical field of cheese preparation, and relates to cheese codfish crisps and a preparation method thereof. Background Art

[0002] Cod is a high-quality marine fish resource, rich in protein, unsaturated fatty acids such as DHA, EPA, vitamins and minerals, and other nutrients, which are of great significance to human health. Cod products occupy a certain share in the food market, and common ones include canned cod and frozen cod products.

[0003] Nut kernels are rich in nutrients such as protein, unsaturated fatty acids, dietary fiber, vitamins and minerals. They have a crispy taste and unique flavor and are a common raw material for snack foods.

[0004] Cheese is rich in nutrients such as protein, calcium, and phosphorus. Its unique flavor and taste are deeply loved by consumers and are widely used in the food processing field.

[0005] There are some snacks on the market that are a mixture of cod products and other ingredients, but there are many deficiencies in processing technology and product quality. For example, some cod and nut combination products are simply mixed and then fried or baked, which causes a large amount of nut nutrients to be lost at high temperatures, and the product tastes greasy, and the flavor coordination between cod and nuts is poor.

[0006] In the case of products combining cod and cheese, the existing technologies mostly process cod and cheese separately and then simply splice or mix them together, which results in the problem that the cheese and cod are not tightly combined and are easily separated. Moreover, the traditional drying process, such as natural drying and hot air drying, takes a long time to dry when processing such composite products, which easily leads to darkening of the product color and serious loss of nutrients, and it is difficult to ensure the crisp taste of the product. Summary of the invention

[0007] In view of this, the present application provides cheese codfish crisps and a preparation method thereof, and develops a cheese codfish crisps that can fully retain the nutritional components of codfish, nuts and cheese and has good taste and flavor coordination.

[0008] According to one aspect of the present application, a cheese codfish crisp is provided, the raw materials of which include: codfish, cheese, nuts, starch, salt, sugar, cooking wine, pepper, chicken essence, syrup adhesive and water; and the syrup adhesive includes: sucrose, glucose, fructose, gelatin, carrageenan, potassium sorbate and citric acid; wherein: the amount of starch is: 10-15 parts, the amount of salt is: 2-4 parts, the amount of sugar is: 1-3 parts, the amount of cooking wine is: 2-5 parts, the amount of pepper is: 0.5-1.5 parts, the amount of chicken essence is: 1-2 parts, the amount of sucrose is: 30-50 parts, the amount of glucose is: 10-20 parts, the amount of fructose is: 5-10 parts, the amount of gelatin is: 5-10 parts, the amount of carrageenan is: 3-6 parts, the amount of potassium sorbate is: 0.1-0.3 parts, the amount of citric acid is: 0.2-0.5 parts and water.

[0009] In one possible embodiment, the cheese is Parmesan cheese and / or Romano cheese.

[0010] In a feasible embodiment, the nut kernels are almonds, cashews and walnuts, or a combination of two or more thereof.

[0011] A method for preparing cheese codfish crisps comprises the following steps: S1: taking fresh codfish, removing the fish head, fish tail, fish bones and fish skin, cleaning the fish meat and cutting it into small pieces, putting the codfish small pieces into a meat grinder and grinding them into codfish paste, selecting nut kernels with full grains and no peculiar smell, crushing them into evenly sized crumbs with a grain size controlled at 2-4 mm, selecting cheese with strong flavor and hard texture, and cutting it into cubic cheese grains with a side length of 2-4 mm; S2: adding starch, salt, sugar, cooking wine, pepper and chicken essence to the codfish paste, stirring, and marinating after stirring evenly; S3: spreading the marinated codfish paste evenly on a baking tray, drying in an oven to make codfish paste jerky, and taking it out to cool; S4: adding sucrose , glucose and fructose are added into appropriate amount of water, heated to boiling, stirred until completely dissolved, then gelatin and carrageenan are slowly added, stirring while adding, so that the colloid is completely dissolved to form a uniform glue solution; S5: potassium sorbate and citric acid are added into the glue solution, stirred evenly, cooled to room temperature, and a syrup adhesive is prepared; S6: a layer of syrup adhesive is evenly applied on the surface of the cooled codfish mince, and the prepared nut crumbs and cheese grains are evenly sprinkled on the surface of the codfish mince coated with the syrup adhesive, and lightly pressed; S7: the codfish mince is placed in an infrared oven for baking; S8: the baked cheese codfish crisps are placed in a vacuum microwave for drying; S9: after the dried cheese codfish crisps are cooled to room temperature, they are packaged to obtain the finished product.

[0012] In a feasible embodiment, starch, salt, sugar, cooking wine, pepper and chicken essence are added to the codfish paste, stirred, and marinated after being stirred evenly, and marinated at 0-4° C. for 2-4 hours.

[0013] In a feasible embodiment, the marinated codfish paste is evenly spread on a baking tray with a thickness of 2-3 mm, and is placed in an oven at 50-60° C. for drying for 2-3 hours to form codfish paste jerky, which is then taken out and cooled.

[0014] In a feasible embodiment, gelatin and carrageenan are slowly added while stirring, and heating and stirring are continued for 10-15 minutes to completely dissolve the colloids and form a uniform colloid solution.

[0015] In a feasible embodiment, a layer of syrup adhesive is evenly applied on the surface of the cooled codfish paste, and the prepared chopped nuts and cheese particles are evenly sprinkled on the surface of the codfish paste coated with the syrup adhesive, and the thickness of the syrup adhesive applied is 1-2 mm.

[0016] In a feasible embodiment, the codfish paste is placed in an infrared oven for baking, and the infrared power is set to 1000-1500W and the baking time is 3-5 minutes.

[0017] In a feasible embodiment, the baked cheese codfish crisps are placed in a vacuum microwave for drying, and the vacuum degree is set to 0.06-0.09 MPa, the microwave power is set to 600-900 W, and the drying time is set to 10-15 min.

[0018] The beneficial effects of the present invention are as follows: cod, cheese, nuts, starch, salt, sugar, cooking wine, pepper, chicken essence, syrup adhesive and water are arranged; and the syrup adhesive is: sucrose, glucose, fructose, gelatin, carrageenan, potassium sorbate, citric acid, and firstly prepare codfish minced jerky, use the codfish minced jerky as a base, evenly spread the syrup adhesive on its surface, and then sprinkle nuts and cheese grains on it, and use infrared baking to make the surface preliminarily fixed and produce a certain aroma, and then use vacuum microwave drying technology to perform deep drying, so that the product reaches a special process of ideal crispness and low moisture content; the present application utilizes the combined application of infrared baking and vacuum microwave drying technology, as well as the syrup adhesive formula developed according to the characteristics of cod, nuts and cheese, so that the prepared cheese codfish crisps maintain a good fusion state, can fully retain the nutritional components of cod, nuts and cheese, and have good taste and flavor coordination. DETAILED DESCRIPTION

[0019] The following examples are provided for a better understanding of the present invention, but are not intended to limit the best mode of implementation and do not limit the content and protection scope of the present invention. Any product identical or similar to the present invention obtained by anyone under the inspiration of the present invention or by combining the features of the present invention with other prior arts shall fall within the protection scope of the present invention.

[0020] If no specific experimental steps or conditions are specified in the examples, the conventional experimental steps or conditions described in the literature in the field can be used. If no manufacturer is specified for the reagents or instruments used, they are all conventional reagent products that can be obtained commercially.

[0021] The present application provides a cheese codfish crispy slices, the raw materials of which include: codfish, cheese, nuts, starch, salt, sugar, cooking wine, pepper, chicken essence, syrup adhesive and water; and the syrup adhesive includes: sucrose, glucose, fructose, gelatin, carrageenan, potassium sorbate and citric acid; wherein: the proportion of starch is: 10-15 parts, the proportion of salt is: 2-4 parts, the proportion of sugar is: 1-3 parts, the proportion of cooking wine is: 2-5 parts, the proportion of pepper is: 0.5-1.5 parts, the proportion of chicken essence is: 1-2 parts, the proportion of sucrose is: 30-50 parts, the proportion of glucose is: The method comprises the following steps: preparing codfish paste, taking the codfish paste as a base, evenly applying syrup adhesive on the surface of the base, and then sprinkling nuts and cheese grains on the base; performing infrared baking to preliminarily shape the surface and generate a certain aroma; and performing deep drying by using vacuum microwave drying technology to achieve an ideal crispness and low moisture content of the product to obtain a finished product.

[0022] In a feasible embodiment, the cheese is Parmesan cheese and / or Romano cheese; the nut kernels are almonds, cashews and walnuts, or a combination of two or more thereof.

[0023] A method for preparing cheese codfish crisps comprises the following steps: S1: taking fresh codfish, removing the fish head, fish tail, fish bones and fish skin, cleaning the fish meat and cutting it into small pieces, putting the codfish small pieces into a meat grinder and grinding them into codfish paste, selecting nut kernels with full grains and no peculiar smell, crushing them into evenly sized crumbs with a grain size controlled at 2-4 mm, selecting cheese with strong flavor and hard texture, and cutting it into cubic cheese grains with a side length of 2-4 mm; S2: adding starch, salt, sugar, cooking wine, pepper and chicken essence to the codfish paste, stirring, and marinating after stirring evenly; S3: spreading the marinated codfish paste evenly on a baking tray, drying in an oven to make codfish paste jerky, and taking it out to cool; S4: adding sucrose , glucose and fructose are added into appropriate amount of water, heated to boiling, stirred until completely dissolved, then gelatin and carrageenan are slowly added, stirring while adding, so that the colloid is completely dissolved to form a uniform glue solution; S5: potassium sorbate and citric acid are added into the glue solution, stirred evenly, cooled to room temperature, and a syrup adhesive is prepared; S6: a layer of syrup adhesive is evenly applied on the surface of the cooled codfish mince, and the prepared nut crumbs and cheese grains are evenly sprinkled on the surface of the codfish mince coated with the syrup adhesive, and lightly pressed; S7: the codfish mince is placed in an infrared oven for baking; S8: the baked cheese codfish crisps are placed in a vacuum microwave for drying; S9: after the dried cheese codfish crisps are cooled to room temperature, they are packaged to obtain the finished product.

[0024] Furthermore, starch, salt, sugar, cooking wine, pepper and chicken essence are added to the codfish paste, stirred, and marinated after being evenly stirred, and marinated at 0-4° C. for 2-4 hours.

[0025] Preferably, the marinated codfish paste is evenly spread on a baking tray with a thickness of 2-3 mm, and placed in an oven at 50-60° C. for drying for 2-3 hours to make codfish paste jerky, which is then taken out and cooled.

[0026] In a feasible embodiment, gelatin and carrageenan are slowly added while stirring, and heating and stirring are continued for 10-15 minutes to completely dissolve the colloids and form a uniform colloid solution.

[0027] In addition, a layer of syrup adhesive is evenly applied on the surface of the cooled codfish paste, and the prepared chopped nuts and cheese particles are evenly sprinkled on the surface of the codfish paste coated with the syrup adhesive, and the thickness of the syrup adhesive applied is 1-2 mm.

[0028] Preferably, the codfish paste is placed in an infrared oven for baking, and the infrared power is set to 1000-1500W and the baking time is 3-5min.

[0029] During the above steps, the baked cheese codfish crisps are placed in a vacuum microwave for drying, and the vacuum degree is set to 0.06-0.09MPa, the microwave power is set to 600-900W, and the drying time is set to 10-15min. After the dried cheese codfish crisps are cooled to room temperature, they are packaged to obtain finished products.

[0030] Preferably, nitrogen filling packaging or vacuum packaging can be used, and the packaging quantity of each bag is set according to market demand, such as 10g, 15g, 20g, etc. The packaging material is a plastic film or composite material with good barrier properties to prevent the product from moisture and oxidation and extend the shelf life of the product.

[0031] Example 1

[0032] A cheese codfish crispy slice comprises the following raw materials: 100 parts of codfish, 12 parts of starch, 3 parts of salt, 2 parts of sugar, 3 parts of cooking wine, 1 part of pepper, 1.5 parts of chicken essence, 40 parts of sucrose, 15 parts of glucose, 8 parts of fructose, 8 parts of gelatin, 5 parts of carrageenan, 0.2 parts of potassium sorbate, 0.3 parts of citric acid, 30 parts of almonds, 20 parts of Parmesan cheese and appropriate amount of water.

[0033] The preparation method comprises the following steps:

[0034] S1: Take fresh cod, remove the head, tail, bones and skin, clean the fish and cut it into small pieces, put the cod pieces into a meat grinder and grind them into cod mince, select full-grained and odorless nut kernels, crush them into even-sized pieces with a particle size of 2 mm, select cheese with a strong flavor and a harder texture, and cut it into cubic cheese pieces with a side length of 2 mm;

[0035] S2: adding starch, salt, sugar, cooking wine, pepper and chicken essence to the codfish paste, stirring, and marinating after stirring evenly, and marinating at 2° C. for 2 h;

[0036] S3: Spread the marinated codfish paste evenly on a baking tray with a thickness of 2.5 mm, put it into an oven at 55° C. and dry it for 2.5 hours to make codfish paste, and take it out to cool;

[0037] S4: Add sucrose, glucose and fructose to an appropriate amount of water, heat to boiling, stir until completely dissolved, then slowly add gelatin and carrageenan, stirring while adding, continue heating and stirring for 10 minutes to completely dissolve the colloid and form a uniform colloid solution;

[0038] S5: adding potassium sorbate and citric acid to the adhesive solution, stirring evenly, and cooling to room temperature to prepare a syrup adhesive;

[0039] S6: evenly apply a layer of syrup adhesive on the surface of the cooled codfish paste, and evenly sprinkle the prepared almond crumbs and Parmesan cheese grains on the surface of the codfish paste coated with the syrup adhesive, and the thickness of the syrup adhesive applied is 1.5 mm;

[0040] S7: putting the codfish paste into the infrared oven for baking, and setting the infrared power to 1200W and the baking time to 4 minutes;

[0041] S8: The baked cheese codfish crisps are placed in a vacuum microwave for drying, and the vacuum degree is set to 0.08 MPa, the microwave power is set to 700 W, and the drying time is set to 12 minutes;

[0042] S9: After the dried cheese codfish chips are cooled to room temperature, they are packaged, with each bag having a packaging quantity of 15 g to obtain a finished product.

[0043] Example 2

[0044] A cheese codfish crispy slice comprises the following raw materials: 90 parts of codfish, 13 parts of starch, 2.5 parts of salt, 1.5 parts of sugar, 4 parts of cooking wine, 0.8 parts of pepper, 1.2 parts of chicken essence, 35 parts of sucrose, 18 parts of glucose, 6 parts of fructose, 6 parts of gelatin, 4 parts of carrageenan, 0.15 parts of potassium sorbate, 0.25 parts of citric acid, 25 parts of cashew nuts, 18 parts of Romano cheese and proper amount of water.

[0045] The preparation method comprises the following steps:

[0046] S1: Take fresh cod, remove the head, tail, bones and skin, clean the fish and cut it into small pieces, put the cod pieces into a meat grinder and grind them into cod mince, select full-grained and odorless nut kernels, crush them into even-sized pieces with a particle size of 4 mm, select cheese with a strong flavor and a harder texture, and cut it into cubic cheese pieces with a side length of 4 mm;

[0047] S2: adding starch, salt, sugar, cooking wine, pepper and chicken essence to the codfish paste, stirring, and marinating after stirring evenly, and marinating at 3° C. for 2.5 hours;

[0048] S3: The marinated codfish paste is evenly spread on a baking tray with a thickness of 2 mm, and is placed in a 50° C. oven for drying for 3 hours to form codfish paste, which is then taken out and cooled;

[0049] S4: Add sucrose, glucose and fructose to an appropriate amount of water, heat to boiling, stir until completely dissolved, then slowly add gelatin and carrageenan, stirring while adding, continue heating and stirring for 10 minutes to completely dissolve the colloid and form a uniform colloid solution;

[0050] S5: adding potassium sorbate and citric acid to the adhesive solution, stirring evenly, and cooling to room temperature to prepare a syrup adhesive;

[0051] S6: evenly apply a layer of syrup adhesive on the surface of the cooled codfish paste, and evenly sprinkle the prepared almond crumbs and Parmesan cheese grains on the surface of the codfish paste coated with the syrup adhesive, and the thickness of the syrup adhesive applied is 1.2 mm;

[0052] S7: putting the codfish paste into the infrared oven for baking, and setting the infrared power to 1300W and the baking time to 3.5 minutes;

[0053] S8: putting the baked cheese codfish crisps into a vacuum microwave for drying, and setting the vacuum degree to 0.07 MPa, the microwave power to 800 W, and the drying time to 10 min;

[0054] S9: After the dried cheese codfish chips are cooled to room temperature, they are packaged, with each bag having a packaging quantity of 10 g to obtain a finished product.

[0055] It can be seen that the cheese codfish crisps obtained in Example 1 have a crispy taste, distinct layers, chewy codfish, crispy almonds, and rich cheese. Nutritional component testing shows that the protein content reaches more than 25%, the unsaturated fatty acid content is rich, and the product has basically unchanged taste and flavor after being stored at room temperature for 6 months, without oil oxidation odor, stable product quality, and good market feedback.

[0056] The obtained cheese codfish crispy product of Example 2 has a strong cheese aroma and cashew nut aroma, and the codfish mince is closely combined with nuts and cheese. The product has a moisture content of 3.5%, is crispy and delicious, and has intact nutritional components. It has high competitiveness in the market and has good sales.

[0057] The present application is provided with cod, cheese, nuts, starch, salt, sugar, cooking wine, pepper, chicken essence, syrup adhesive and water; and the syrup adhesive is: sucrose, glucose, fructose, gelatin, carrageenan, potassium sorbate, citric acid, and the proportion of starch is: 10-15 parts, the proportion of salt is 2-4 parts, the proportion of sugar is 1-3 parts, the proportion of cooking wine is 2-5 parts, the proportion of pepper is 0.5-1.5 parts, the proportion of chicken essence is 1-2 parts, the proportion of sucrose is 30-50 parts, the proportion of glucose is 10-20 parts, the proportion of fructose is The invention discloses a method for preparing codfish paste, wherein the codfish paste is 5-10 parts, gelatin is 5-10 parts, carrageenan is 3-6 parts, potassium sorbate is 0.1-0.3 parts, citric acid is 0.2-0.5 parts and water. The codfish paste is used as a base, syrup adhesive is evenly applied on the surface, and then nuts and cheese grains are sprinkled on the surface. The surface is initially shaped and a certain aroma is generated by infrared baking, and then vacuum microwave drying technology is used for deep drying to achieve the desired crispness and low moisture content of the product. The special process has the following advantages:

[0058] The codfish mince is prepared by low-temperature pickling and gentle drying, which effectively retains the nutrients such as protein and unsaturated fatty acids in the codfish. The application of infrared baking and vacuum microwave drying technology avoids the destruction of the nutrients of nuts and cheese by traditional high-temperature frying or long-term hot air drying, making the product rich in multiple nutrients and healthier.

[0059] The unique formula of syrup adhesive makes the nuts, cheese and codfish tightly combined. During the baking and drying process, the ingredients blend with each other to produce a rich taste. Infrared baking gives the product a unique aroma, and vacuum microwave drying makes the product reach the ideal crispness. The delicious codfish, the crispy nuts and the rich flavor of cheese are perfectly combined, overcoming the problem of inconsistent taste and flavor of existing products.

[0060] The optimized processing technology ensures a good combination of cheese, cod and nuts. It is not easy to delaminate or deform during storage. The precisely controlled drying process keeps the moisture content of the product stable at a low level, ensuring the crisp taste and long shelf life of the product. The shelf life of the product at room temperature can reach 6-8 months, and the quality remains good during storage.

[0061] The preparation process has clear steps, and the process parameters are easy to control, which is suitable for large-scale industrial production. The raw materials are widely available, the cost is relatively low, and the energy consumption in the production process is low, which can effectively improve production efficiency and reduce production costs, and has good market application prospects and economic benefits.

[0062] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical solutions and concepts of the present invention within the scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A cheese codfish crisp, characterized in that: The raw materials of cheese cod crisps include: cod, cheese, nuts, starch, salt, sugar, cooking wine, pepper, chicken essence, syrup adhesive and water; And the syrup binder is: sucrose, glucose, fructose, gelatin, carrageenan, potassium sorbate, citric acid; Among them: the number of starch is: 10-15 parts, the number of salt is 2-4 parts, the number of sugar is 1-3 parts, the number of cooking wine is 2-5 parts, the number of pepper powder is 0.5-1.5 parts, the number of chicken essence is 1-2 parts, the number of sucrose is 30-50 parts, the number of glucose is 10-20 parts, the number of fructose is 5-10 parts, the number of gelatin is 5-10 parts, the number of carrageenan is 3-6 parts, the number of potassium sorbate is 0.1-0.3 parts, the number of citric acid is 0.2-0.5 parts and water.

2. The cheese codfish crisp according to claim 1, characterized in that: The cheese is Parmesan and or Romano.

3. The cheese codfish crisp according to claim 2, characterized in that: The nut kernels are almonds, cashews and walnuts, or a combination of two or more.

4. A method for preparing cheese codfish crisps capable of achieving 1-3, characterized in that: The following steps are involved: S1: Take fresh cod, remove the head, tail, bones and skin, clean the fish and cut it into small pieces, put the cod pieces into a meat grinder and grind them into cod mince, select nut kernels with full grains and no peculiar smell, and crush them into even-sized pieces with a particle size of 2-4 mm, select cheese with strong flavor and hard texture, and cut it into cubic cheese pieces with a side length of 2-4 mm; S2: Add starch, salt, sugar, cooking wine, pepper and chicken essence to the codfish paste, stir, and marinate after stirring evenly; S3: Spread the marinated codfish paste evenly on a baking tray, dry it in an oven to make codfish paste, and take it out to cool; S4: Add sucrose, glucose and fructose to an appropriate amount of water, heat to boiling, stir until completely dissolved, then slowly add gelatin and carrageenan, stirring while adding to completely dissolve the colloid to form a uniform colloid solution; S5: adding potassium sorbate and citric acid to the adhesive solution, stirring evenly, and cooling to room temperature to prepare a syrup adhesive; S6: Apply a layer of syrup adhesive evenly on the surface of the cooled codfish paste, sprinkle the prepared chopped nuts and cheese evenly on the surface of the codfish paste coated with syrup adhesive, and press lightly; S7: Put the codfish mince into the infrared oven for baking; S8: The baked cheese codfish crisps are placed in a vacuum microwave for drying; S9: After the dried cheese codfish chips are cooled to room temperature, they are packaged to obtain finished products.

5. The method for preparing cheese codfish chips according to claim 4, characterized in that: Add starch, salt, sugar, cooking wine, pepper and chicken essence to the codfish paste, stir, and marinate after stirring evenly, and marinate at 0-4°C for 2-4h.

6. The method for preparing cheese codfish chips according to claim 5, characterized in that: The marinated codfish paste is evenly spread on a baking tray with a thickness of 2-3 mm, and is placed in an oven at 50-60°C for drying for 2-3 hours to make codfish paste jerky, which is then taken out and cooled.

7. The method for preparing cheese codfish crisps according to claim 6, characterized in that: Slowly add gelatin and carrageenan, stirring while adding, and continue heating and stirring for 10-15 minutes to completely dissolve the colloid and form a uniform colloid solution.

8. The method for preparing cheese codfish chips according to claim 7, characterized in that: Apply a layer of syrup adhesive evenly on the surface of the cooled codfish paste, and sprinkle the prepared chopped nuts and cheese particles evenly on the surface of the codfish paste coated with the syrup adhesive, and the thickness of the syrup adhesive applied is 1-2mm.

9. The method for preparing cheese codfish crisps according to claim 8, characterized in that: Put the codfish paste into the infrared oven for baking, and set the infrared power to 1000-1500W and the baking time to 3-5 minutes.

10. The method for preparing cheese codfish chips according to claim 9, characterized in that: The baked cheese codfish crisps are placed in a vacuum microwave for drying, and the vacuum degree is set to 0.06-0.09 MPa, the microwave power is set to 600-900 W, and the drying time is set to 10-15 minutes.