Ready-to-eat flavored fish skin and preparation method thereof

Abstract

The invention provides ready-to-eat flavored fish skin and a preparation method thereof. The preparation method comprises the following technology steps: (1) macerating fish skin in wine: adding an edible alcohol solution of which the mass is 20-40% as much as the mass of the fish skin and of which the volume concentration is 60-90% to pretreated fish skin; uniformly stirring the pretreated fish skin and the edible alcohol solution so as to obtain a mixture; and placing the mixture in a sealing manner at a room temperature for 30-60 minutes, and then draining the edible alcohol solution so as to obtain wine-macerated fish skin; (2) preserving the wine-macerated fish skin: adding preserving materials to the wine-macerated fish skin obtained in the step (1), and uniformly stirring the preserving materials and the wine-macerated fish skin so as to obtain a new mixture; and preserving the new mixture in a sealing manner at the temperature of 4-15 DEG C for 4-12 hours so as to obtain preserved fish skin; (3) baking the preserved fish skin: baking the preserved fish skin obtained in the step (2) at the temperature of 50-70 DEG C for 20-50 minutes, after baking, cooling the baked fish skin to be room temperature, and then processing the cooled fish skin into slices so as to obtain dried fish skin slices; (4) deep-frying the dried fish skin slices; and (5) removing oil from the deep-fried fish skin slices, seasoning the dried fish skin slices after oil removal, and packaging the seasoned dried fish skin slices. According to the method disclosed by the invention, original color and original nutrition of the fish skin can be reserved to the maximum extent, the mouth feel and the preservation property are improved, and the processing technology is simple and environmental-friendly.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a fish skin food and a preparation method thereof. Background technique [0002] Fish skin is rich in collagen, polyunsaturated fatty acids, lecithin and various trace elements. It has high nutritional and health value. Regular consumption can nourish the skin, strengthen the brain and protect the eyes, protect the cardiovascular system, and prevent atherosclerosis. Fish skin food has great development value and significance. As the main waste of aquatic product processing, its value has not been effectively developed and utilized. It is usually only used to produce animal feed, or even discarded directly, resulting in waste of resources and environmental pollution. In recent years, the in-depth development and utilization of fish skin at home and abroad has gradually increased, and products such as fish skin jelly, conditioned instant fish skin (such as pickled pepper f...

AI Technical Summary

Problems solved by technology

Among them, to remove the fishy smell is to soak the fish skin in the black tea extract at 15°C for 2 hours. Although it has a good effect of removing the fishy smell, the tea polyphenols in the black tea extract easily interact with the collagen in the fish skin. Cross-linked to form larger molecular complexes that are difficult to digest and require longer processing at lower temperatures