Method for processing instant crispy fish

A processing method and technology of crispy fish, applied in the processing field of ready-to-eat crispy fish, can solve the problems of reducing the comprehensive utilization level of freshwater fish, low technical content, and low product income, so as to achieve high utilization rate of fish body and increase nutritional value , the effect of low production cost

Inactive Publication Date: 2012-11-21
ZHEJIANG SHANSHUILANG FOOD
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  • Claims
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AI Technical Summary

Problems solved by technology

In recent years, with the development of the freshwater aquaculture industry, the production of freshwater fish products has increased rapidly, and a large amount of leftovers are often processed into feed with low economic value or simply processed into low-nutrition and low-efficiency food, with low technical content and high product returns. less, reducing the comprehensive utilization level of freshwater fish, which is not conducive to environmental protection
Some researches and inventions have proposed comprehensive utilization processing methods and utilization value of fish processing waste such as fish scales and viscera. However, there are few processing methods for truly efficient and high value-added utilization of fish body waste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Raw materials: collect and arrange the remaining usable scraps (fish bones, fish fins, fish tails, etc.) left over from the processing of fish blocks (grass carp) for later use.

[0022] (2) Desalination and drying: Rinse and desalt the raw materials in clean water, and rinse the surface impurities produced in the pre-processing process, and drain the water in time after cleaning.

[0023] (3) Chopping: manually or by machine chop the fish trimmings to a suitable size (preferably no more than 2cm×2cm×2cm).

[0024] (4) Frying: Frying adopts an oil-water separation fryer, water 100 kg, soybean oil 300 kg, oil temperature rises to 180 °C and starts to throw in 20 kg of desalted minced fish feed (14 kg of dry material), fry for 20 minutes and take out of the pan.

[0025] (5) Dipping material: It is advisable to add 20 kg of soup to 100 kg of fish fillets. The soup making process is as follows: chop 20kg of chicken racks, stir-fry until seven times mature, add garlic ...

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Abstract

The invention provides a method for processing an instant crispy fish, in particular to a processing method for preparing an instant crispy fish by utilizing processing leftovers of a freshwater fish. The leftovers obtained after a raw finish is thawed, cleaned, salted, cleaned, dried, fermented and cut are used as raw materials in the fish block process for processing. The method comprises the following concrete steps of: desalting raw materials; and drying, cutting, frying, soaking, frying, bagging, packaging in vacuum, sterilizing for cooling, inspecting, packaging a finished product and storing. The method disclosed by the invention can be used for carrying out curing and flavouring treatment on the fish raw materials by efficiently utilizing the processing leftovers of a fish body according to a prescription and a specific procedure to obtain the crispy fish and is a freshwater fish leftover utilization and processing method with the advantages of high utilization ratio of fish body, low production cost, long storage period and obvious increment.

Description

(1) Technical field [0001] The invention relates to a processing method for instant crispy fish, in particular to a processing method for preparing instant crispy fish by using offcuts from freshwater fish processing. (2) Background technology [0002] As an important part of human food, aquatic products are more and more concerned and valued by the world. Fish contains high protein and low fat; it contains a large amount of amino acids, and the amount and ratio of essential amino acids are most suitable for human needs, and are easily digested and absorbed by the human body; fish meat is rich in vitamins and minerals, and the meat is fresh and tender, with good taste and easy digestion. It is a meat food with high nutritional value. [0003] Freshwater fish is an important aquatic resource in my country. In recent years, the production of freshwater fish farming has been continuously increasing. However, due to the lack of a good solution for post-production processing tec...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 陈卫平陈卫建邵平许首芳
Owner ZHEJIANG SHANSHUILANG FOOD
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