Manufacturing method of fish skin glue jellies

Abstract

The present method provides a manufacturing method of fish skin glue jellies. The manufacturing method comprises the following steps: quick-frozen fish skins are thawed; the scales of the thawed fish skins are removed and the scale removed fish skins are washed for standby application; water is added into the fish skins, and the fish skins are heated to a temperature of 30-40 DEG C and boiled for 15-30 minutes; the boiled fish skins are screened using a 40-mesh screen, the fish skins are collected, and the collected fish skins are prepared into blocks or strips; water at 1-5 times of the mass of the fish skins is added, and the fish skins are heated to a temperature of 60-80 DEG C and boiled for 1-3 hours; the boiled fish skins are screened using a 60-mesh screen to collect a liquid phase and to obtain skin fish glue liquid; and the fish glue liquid is cooled and shaped to obtain the fish skin glue jellies. Diced fish flesh is also added into the fish skin glue liquid to prepare the fish skin glue liquid containing the fish flesh; and or white granulated sugar, fresh ginger water, Chinese prickly ash water and vitamin C are added to obtain the flavored fish skin glue liquid. The method is simple in technology, energy saving and environmentally protective, not high in requirements for the equipment in the production line, easy to control in processes and suitable for industrialized production. Besides, the obtained products are high in product added value and strong in plasticity, can be directly edible or matched with other seasoning for consumption, and are high in security and suitable for a wide range of populations.

Description

technical field [0001] The invention relates to the field of making fish skin food, in particular to a method for making fish skin jelly. Background technique [0002] In the process of fish processing, a large number of by-products such as fish skin will be produced, so improving the utilization rate of fish skin and reducing production cost is one of the current research hotspots. At present, fish skin is mainly used for the production of fishmeal feed, the production of leather, the extraction of collagen, and the development of food. Fish skin contains a large amount of protein, among which type I collagen is the most abundant, which can exceed 80% of the total protein content, which is much higher than other parts of the fish body. Studies have reported that the collagen content in red sea bream skin Accounting for 80.5% of crude protein, eel is as high as 87.3%. In addition, fish skin also contains a variety of trace elements, which is a good raw material for food. ...

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Problems solved by technology

For example: Jiang Huiyan published "Pickled Pepper Fish Skin Processing Technology and Technical Key Points" ("Hangzhou Agriculture and Technology", 2013 Issue 3), Wang Yuhua et al. published "Research on Flavored Tilapia Skin Processing Technology" ("Meat Industry ", 2011, No. 8), Shen Shuo et al. published "The Development of Channel Catfish Skin Ham Sausage" ("Meat Industry", 2010, No. 12), etc.; there are also reports on patents, and Sichuan University declared in 2015 "A kind of ready-to-eat fish skin and its preparation method" (application number: 201510423628.7), the patent involves wine stains and frying process; Jingzhou Deyan Aquatic Food Co., Ltd. declared "a fish skin with pickled peppers" in 2013 and its preparation method” (Application No.: 201310169643.4), which involves the steps of rubbing and washing with natron and food-grade disinfectant water; Fujian Agriculture and Forestry University declared “a preparation method for instant fish skin jelly food” in 2013 (Application No. : 201310175779.6), this patent relates to a kind of ready-to-eat fish skin jelly food and its preparation method, but in the process of processing, cleaning, degreasing, enzymatic hydrolysis, gelatinization, filtration, decolorization and deodorization, concentration, cooling molding, seasoning bag preparation and other processes, especially the process conditions of degreasing and enzymatic hydrolysis

In addition, in the existing food processing with fish skin as raw material, there are mostly acid-base treatment, frying and other processes, which are not conducive to the complete retention of nutrients and do not conform to the concept of green production

In the reported fish skin jelly processing technology, the process is relatively cumbersome and the control conditions are complicated, which is not conducive to mass industrial production