Preparation method for fried and crispy green bean fish bones

A production method and green bean technology, applied in the field of food processing, can solve the problems that the nutrition of green beans cannot be fully absorbed by the human body, and no green beans and fish bone products and reports have been seen, so as to achieve good economic benefits and avoid unbalanced nutritional intake. , the effect of rich source of raw materials

Inactive Publication Date: 2017-05-24
ANHUI FUHUANG SUNGEM FOODSTUFF GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are many varieties of ready-to-eat green beans on the market, but the nutrition of pure green beans cannot be fully absorbed by the human body, because methionine is the first limiting amino acid, and fish bones are rich in this amino acid. If fish bones are combined with it, the can solve this problem very well
At present, there are no products and reports of green beans and fish bones in the market

Method used

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  • Preparation method for fried and crispy green bean fish bones
  • Preparation method for fried and crispy green bean fish bones

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Such as figure 1 As shown, a method for making crispy green bean crispy fish bones, the method steps are as follows:

[0045] (1) Raw material pretreatment

[0046] Fish bones: The raw materials are fresh or frozen fish spines with no pollution. After cleaning and cutting the fish bones, marinate them with marinade for 55 minutes. Store in the fresh-keeping store for 4 hours, and then take it out for use; the purpose of fresh-keeping is to increase the processing amount of fish spines, and the second is to keep the nutrients of fish spines from being lost;

[0047] The first marinade is composed of the following components in parts by weight: 80 parts of water, 2 parts of salt, 1.2 parts of white sugar, 2.5 parts of cooking wine, and 1.5 parts of ginger;

[0048] Green beans: Select green beans with uniform size, no pests, and no mildew, soak them in drinking water, soak for 10 hours in summer and autumn, and soak for 18 hours in spring and winter, then put them in th...

Embodiment 2

[0062] Such as figure 1 As shown, a method for making crispy green bean crispy fish bones, the method steps are as follows:

[0063] (1) Raw material pretreatment

[0064] Fish bones: The raw material is fresh or frozen fish spines with meat that are not polluted. After cleaning and cutting the fish bones, marinate them with marinade for 50 minutes, then drain them and put them in the water at a temperature of 6°C and a humidity of 78%. Store in the fresh-keeping store for 4 hours, and then take it out for use; the purpose of fresh-keeping is to increase the processing amount of fish spines, and the second is to keep the nutrients of fish spines from being lost;

[0065] The first marinade is composed of the following components in parts by weight: 80 parts of water, 1.5 parts of salt, 1 part of white sugar, 2 parts of cooking wine, and 1.2 parts of ginger;

[0066] Green beans: Select green beans with uniform size, no pests, and no mildew, soak them in drinking water, soak ...

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PUM

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Abstract

The invention discloses a preparation method for fried and crispy green bean fish bones. The preparation method comprises the following steps of cleaning picked fresh or thawy meat-containing fish spines with clear water, and pickling the picked fresh or thawy meat-containing fish spines for 50-60 minutes after draining water; soaking green beans into drinking water, and deactivating the green beans for 30-40 minutes in spice II at a temperature being 93-95 DEG C, quickly freezing the green beans on a single freezer after cooling; deeply frying the green beans and the fish bones for 8-12 minutes in salad oil at a temperature from 150 DEG C to 160 DEG C, removing oil through an oil remover after taking out the green beans and the fish bones, and keeping for 8-10 minutes at a rate being 800-1000 rpm, adding prepared powder into the green beans and the fish bones in a proportion being 2:1 to 1:1, wherein adding amount of powder accounts for 1.2%-2.4% of total weight of the green beans and the fish bones; and cooling the uniformly mixed green beans and fish bones by a fan, performing nitrogen-filled packing when the temperature is lower than 37 DEG C, coding and encasing, thereby obtaining finished products.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing crispy fried green bean crispy fish bones. Background technique [0002] At present, the domestic aquatic product processing industry is very developed, but the utilization of fish by-products is still in the exploration stage, and there are few reports on the development and utilization of fish bones. Fish bones are rich in nutrients and rich in calcium. Regular consumption can prevent osteoporosis. It is especially beneficial for young people in the growth period and middle-aged and elderly people whose bones are beginning to age. [0003] At present, there are many varieties of ready-to-eat green beans on the market, but the nutrition of pure green beans cannot be fully absorbed by the human body, because methionine is the first limiting amino acid, and fish bones are rich in this amino acid. If fish bones are combined with it, the Can solve thi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L33/00A23L17/00
Inventor 杨立
Owner ANHUI FUHUANG SUNGEM FOODSTUFF GRP
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