Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Fishbone-puffed snack food and preparation method thereof

A snack food, fish bone technology, applied in food preparation, food science, application, etc.

Active Publication Date: 2012-03-21
广西轻工业科学技术研究院有限公司
View PDF2 Cites 14 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the application of fish bones in food is to prepare high-calcium nutritious foods such as bone paste, bone soup, bone paste or bone meal, but these foods are not convenient to eat, either need to be heated or seasoned, and because of their moisture content High, not easy to store and inconvenient to carry
Invention patent (publication number CN101176561A) uses fish bones as raw materials from aquatic product processing, after rinsing, deodorization, water washing, aging and seasoning, to prepare low-fat fish snack food. This invention uses high-pressure cooking to ripen fish bones, and then Use microwaves to remove water and make the product brittle, but the taste is not good

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Clean the tilapia offal raw material with clear water, add water to dilute to substrate weight concentration 10% after the meat grinder grinds, add the papain of 0.2% of the raw material weight of the offal, control enzymatic hydrolysis pH value 7, temperature 50 ℃, time 5h, Then use a 40-mesh filter to remove meat, fat and other residues and then wash, and recover the by-product fat and protein according to the conventional method; put the fish bones in CaCl 2 The weight concentration of citric acid is 0.1% and the weight concentration of citric acid is 0.1% in the mixed aqueous solution, soak at room temperature for 10 minutes, take out the fish bones that are clean and have no fishy smell after washing with clean water; control the drying temperature of the fish bones under normal pressure 90 DEG C, drying time 4h, obtain fishbone meal through superfine pulverization material particle size is 100 orders.

[0034] 25 parts of 100-mesh fish bone meal, 55 parts of 80-me...

Embodiment 2

[0036] Clean the raw material of grass carp scraps with clear water, mince them with a meat grinder, add water to dilute to a substrate weight concentration of 8%, add animal protease with a weight of 0.3% of scrap raw materials, control the enzymatic hydrolysis pH value of 6.5, temperature 55 ° C, time 4h, and then use Sieve through a 50-mesh filter to remove meat, fat and other residues and then wash, and recover the by-product fat and protein according to the conventional method; put the fish bones in CaCl 2 The weight concentration of citric acid is 0.2% and the weight concentration of citric acid is 0.15% in the mixed aqueous solution, soak at room temperature for 20min, take out and wash with clean water to get clean fish bones without fishy smell; put the fish bones at -0.07~-0.08MPa Under control drying temperature 60 DEG C, drying time 6h, be 110 meshes to obtain fishbone meal through superfine pulverization material particle size.

[0037] Mix 20 parts of 110-mesh fi...

Embodiment 3

[0039] Wash the raw material of cod leftovers with clear water, mince them with a meat grinder, add water to dilute to a substrate weight concentration of 12%, add alkaline protease with a weight of 0.4% of the leftover raw materials, control the enzymatic hydrolysis pH value to 9, temperature 50 ° C, time 3h, and then Use a 60-mesh filter to remove meat, fat and other residues, and then wash, and recover the by-product fat and protein according to the conventional method; put the fish bones in CaCl 2The weight concentration of citric acid is 0.3% and the weight concentration of citric acid is 0.2% in the mixed aqueous solution, soak at room temperature for 30min, take out and get clean fish bones without fishy smell after washing with clean water; control the drying temperature of the fish bones under normal pressure 75 DEG C, drying time 5h, obtain fishbone meal through superfine pulverization material particle size is 120 orders.

[0040] Mix 30 parts of 120-mesh fish bone ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a fishbone-puffed snack food and a preparation method thereof. The fishbone-puffed snack food is prepared from fish wastes through the steps of cleaning and mincing the fish wastes; adding water to dilute the minced fish leftovers to a certain substrate concentration; after adding proteases so as to carry out enzymolysis for several hours on the conditions of an appropriate temperature and an appropriate pH value, sieving for removing meat, fat and other residues; carrying out fishy smell removal processing to obtain fishbones which are clean and free of fishy smell; drying the fishbones and carrying out superfine pulverization on the fishbones so as to obtain fishbone meal; and adding rice meal, white granulated sugar, other starches, salt and gourmet powder into the obtained fishbone meal, mixing, regulating moisture, and carrying out extruding and puffing and other processes obtain the fishbone-puffed snack food. By using the method disclosed by the invention, the utilization rate of wastes in aquatic product processing is improved, and the product added value is increased; the product is rich in organic phosphorus and calcium, therefore, the product is suitable for all people, especially children and old people and the like who need calcium supplement; and the process flow is simple, no swelling agent is required to be added, the energy consumption is low, the industrialized production is easy to realize, and byproducts such as fat and proteins can be recovered, therefore, the economic benefits and the social benefits are good.

Description

Technical field [0001] The present invention is the field of comprehensive fish use technology, involving a fish bone puffing and leisure food and its preparation methods. Background technique [0002] Fish bone is a by -products of the fish processing industry. It is a general name for the middle shaft bone, limb bone and fishbone of the fish body. It is usually discarded with other processes, or only as fertilizer and feed.With the rapid growth of the fish breeding industry and fishing industry, there are more and more wastes such as various scripts produced in fish processing processing.Quality feed not only uses low levels to cause waste of aquatic resources, but also pollutes the surrounding environment.Therefore, how to improve the utilization of fish processing waste is particularly important for improving the economic benefits of fisheries. [0003] Fish bones are rich in organic calcium and phosphorus, and they are the best proportion of absorbing phosphorus and calcium ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/18A23L1/326A23L1/29A23L17/10A23L33/00
Inventor 陈军何洁雷光鸿罗左青黄忠华姜毅王元春韦艳君曹敏梁智
Owner 广西轻工业科学技术研究院有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com