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Fish scale leisure food and production process thereof

A snack food and production method technology, applied in the field of food processing, can solve the problems of fish scales not crisp enough, complicated processing procedures, waste of resources, etc., and achieve the effects of retaining flavor and nutrition, easy nutrient absorption, and inhibiting growth

Active Publication Date: 2012-12-26
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, when fish are developed, fish scales are basically thrown away as waste, which not only causes a great waste of resources, but also pollutes the environment
At present, the development and research of fish scales is mainly to extract fish scale collagen, and there are also a small number of invention patents related to fish scale snack food, Chinese patent 200610012823.1 "A Treatment and Processing Method of Freshwater Fish Scales", 200610021171.8 "Fish Scale Food and Manufacturing Technology", 00113115. X "A Fish Scale Processing Method", but the processing procedure is complicated, and the fish scales are not crisp enough

Method used

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  • Fish scale leisure food and production process thereof
  • Fish scale leisure food and production process thereof
  • Fish scale leisure food and production process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Select frozen tilapia fish scale raw materials, and thaw the raw materials in a thawing room at a temperature of 15°C for 6 hours until the raw material temperature is -2~0°C; pick out sundries such as fins, fish bones, fish meat, etc.; put them in the cleaning tank Clean the silt, viscous substances and other impurities attached to the surface of the fish scales; transfer the above-mentioned cleaned raw materials into the stainless steel pickling tank in the pickling room, and add the pickled raw materials: 100 parts of fish scales, 2.20 parts of table salt, 5.00 parts of cooking wine 0.50 parts of citric acid, cover with plastic wrap and marinate for 5 hours, the temperature between marinating is 4°C; during the marinating period, turn it every 1 hour; put the marinated fish scales into the cleaning tank, wash and drain; The fish scales are softened within 1 hour, and the high-pressure steam sterilization pot is used for softening treatment; the fish scales are spread ...

Embodiment 2

[0045]Select frozen grass carp fish scale raw materials, and thaw the raw materials in a thawing room with a temperature of 16°C for 5.5 hours until the raw material temperature is -2~0°C; pick out sundries such as fish fins, fish bones, fish meat, etc.; Clean the silt, viscous substances and other impurities on the surface of the fish scales; transfer the above-mentioned cleaned raw materials into the stainless steel pickling tank in the pickling room, and add the pickled raw materials: 100 parts of fish scales, 1.90 parts of table salt, 4.60 parts of cooking wine , 0.35 parts of citric acid, cover with plastic wrap and marinate for 5 hours, the temperature between marinating is 3°C; turn over once every 1 hour during the marinating period; put the marinated fish scales into the cleaning tank, wash and drain; the cleaned fish scales Soften within 1 hour, and use a high-pressure steam sterilizer for softening treatment; the fish scales are spread flat in the stainless steel ste...

Embodiment 3

[0047] Select frozen carp scale raw materials, which need to be thawed in a thawing room at a temperature of 18°C ​​for 5 hours until the raw material temperature is -2 to 0°C; pick out fish fins, fish bones, fish meat and other sundries; Clean the silt, viscous substances and other impurities on the surface of the fish scales; transfer the above-mentioned cleaned raw materials into the stainless steel pickling tank in the pickling room, and add the pickled raw materials: 100 parts of fish scales, 2.0 parts of table salt, 4.70 parts of cooking wine , 0.40 parts of citric acid, cover with plastic wrap and marinate for 4 hours, the temperature between marinating is 2°C; turn over once every 1 hour during the marinating period; put the marinated fish scales into the cleaning tank, wash and drain; the cleaned fish scales Soften within 1 hour, and use a high-pressure steam sterilizer for softening treatment; the fish scales are spread flat in the stainless steel sterilization column...

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Abstract

The invention discloses a fish scale leisure food and a production process thereof. The food is characterized in that: the food treats fresh or frozen stored fish scale as a raw material; the production process comprises operations of unfreezing, cleaning, pickling, cleaning, softening, frying, oil control, seasoning, bagging and the like; wherein a technology of low temperature pickling which is adopted allows pickling materials to uniformly penetrate; the technology of high temperature softening which is adopted allows partial scale collagen chains to fracture; and the technology of high and constant temperature frying which is adopted allows fish scale to rapidly puff. The leisure fish scale food produced through the process has a peculiar fish scale flavor, tastes crisp and delicious, and mellow, and can be transported, stored and sold at normal temperature.

Description

technical field [0001] The invention relates to fish scale leisure food and a production method thereof, belonging to the technical field of food processing. Background technique [0002] Fish scales contain a lot of collagen, calcium, phosphorus, iron and other mineral elements and rich in vitamins, chitin, lecithin, a variety of unsaturated fatty acids, etc. Eating it can enhance memory, delay brain cell degeneration, and also has anti-aging effects It is an ideal food for strengthening the body, strengthening the brain and supplementing calcium. The rich calcium, phosphorus and other mineral elements can prevent rickets in children, osteoporosis and fractures in the elderly; collagen can improve the nutrition of human cells, promote the metabolism of skin and bone tissue, increase skin elasticity, make the skin smooth and delicate, and play a role in preventing rheumatism. It has good effects on arthritis, improving human immunity and enhancing vitality. Ancient medical...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/325A23L1/09A23L17/00
Inventor 吕远平张磊李美凤张佳琪谭敏李燕
Owner SICHUAN UNIV
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