CN100411529C - Processed freshwater fish scale and method for processing and cooking same - Google Patents
Processed freshwater fish scale and method for processing and cooking same Download PDFInfo
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- CN100411529C CN100411529C CNB2006100128231A CN200610012823A CN100411529C CN 100411529 C CN100411529 C CN 100411529C CN B2006100128231 A CNB2006100128231 A CN B2006100128231A CN 200610012823 A CN200610012823 A CN 200610012823A CN 100411529 C CN100411529 C CN 100411529C
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Abstract
The present invention relates to a treated fresh water fish scale and a treatment and cooking method thereof. A slime layer and a pigment layer are removed, and the composite of a transparent chitin layer and a collagen layer is obtained. The method comprises fours steps: cleaning and removing impurities of a fish scale of fresh water fish, boiling the fish scale with water, removing the slime layer and the pigment layer, and dipping and rinsing the fish scale. (1) The fish scale is rinsed by clear water to remove impurities mixed in the process of slaughter; (2) the fish scale is heated for 5 to 15 minutes in water at the temperature of 80 DEG C to 95 DEG C; (3) the fish scale after being boiled with water is washed by using vinegar and salt solution until the slime layer and the pigment layer are cleaned out, and the composite of the transparent chitin layer and the collagen layer is obtained; the composition of vinegar and salt solution is water: vinegar: salt =1: 0.005 to 0.01: 0.005 to 0.01; (4) a transparent fish scale is submerged in the clear water to be prepared for use. The present invention breaks through the traditional concept that a fish scale is inedible, and provides a processing method for a fish scale. The fishy smell of the fish scale is removed, and the fish scale is processed into health food having delicious taste and abundant nutrition.
Description
Technical field
The invention belongs to the comprehensive development and utilization category of fish products discarded object, be specifically related to a kind of treated freshwater fish scale and processing and cooking method.
Background technology
Fish scale is a fish skin surface derivative, and formal name used at school is fish scale (firmly) albumen, has report fish scale weight to account for 2～3% of fish body weight.
It has been generally acknowledged that not only raw meat but also hard of fish scale, can only discard.The applicant finds that after deliberation fish scale is not simple one deck, and amplifying the back visible structure is to meet the compound that constitutes by rete malpighii, uvea, collagen layer and chitin layer successively.The rete malpighii and the uvea of surface layer is the main source of " fishy smell ", after handling, method provided by the invention removes rete malpighii and uvea, the remaining transparent chitin layer and the compound of collagen layer, through suitably processing processing, the fish scale of picture grass carp, silver carp, carp, crucian, Tilapia mossambica, snakeheaded fish etc., removed bad " fishy smell ", can cook the dish of delicious flavour, not only enjoyed delicacies but also make full use of its nutriment.
Fish scale contains rich in protein, fat and several mineral materials, food can strengthen memory, delay brain cell and degenerate, and have antidotal effect, deserve to be called the desirable food materials of keeping fit brain tonic, replenishing the calcium.
Summary of the invention
Purpose of the present invention is the comprehensive utilization of carrying out fish scale, develops a kind of treated freshwater fish scale and processing and cooking method.
Technical scheme of the present invention is as follows:
Develop a kind of treated freshwater fish scale, it is characterized in that fish scale after treatment, removed rete malpighii and uvea, obtain the transparent chitin layer and the compound of collagen layer.
The processing method of above-mentioned freshwater fish scale is characterized in that processing method comprises: scrape freshwater fish scale, through cleaning, impurity elimination; Poach; Remove rete malpighii and uvea and float four steps with soaking;
(1) described cleaning, impurity elimination are meant and use the clear water rinsing, remove foreign material such as the fish blood of sneaking in the process of slaughtering, internal organ;
(2) described poach is meant in 80～95 ℃ of hot water, heating 5～15min;
(3) described removal rete malpighii and uvea are meant with vinegar and salt solution and wash fish scale behind the poach by rubbing with the hands, wash to the greatest extent to rete malpighii and uvea, obtain till the compound of transparent chitin layer and collagen layer;
Vinegar and salt solution composition=water: vinegar: salt=1: 0.005～0.01: 0.005～0.01;
(4) described soaking floated, and is meant to remove rete malpighii and uveal transparent fish scale, is dipped in the clear water standby.
The cooking method of above-mentioned treated freshwater fish scale is characterized in that the fish scale after handling is pulled out from water, and drop is to there not being the free water drippage, and is fried to golden yellow color in 160～190 ℃ deep fat, after the foam expansion, enters the conventional cooking, seasoning.
The cooking method of above-mentioned treated freshwater fish scale is characterized in that the fish scale after handling is pulled out from water; According to part by weight: clean fish scale: water: the ratio of vinegar=1: 1.5～2.0: 0.005～0.02; Place the pressure cooker of 110～120 ℃ of temperature to stew 20～30min; Filter, solid content is soft fish scale, enters the conventional cooking; Filtrate is the milky viscous fluid, puts 0～5 ℃ of cooling 45～60min, obtains peptone shape thing; Change cutter, conventional cold and dressed with sauce, seasoning.
Advantage of the present invention is, break through people and be accustomed to fish scale inedible traditional concept in the thinking, this valuable resource of fish scale is effectively utilized, not only provide a kind of fish scale processing method to remedy the deficiency of prior art, this processing method can be removed bad " fishy smell " of fish scale, is processed into tasty mouthfeel, nutritious healthy food; Making several mineral materials, protein, ovum phosphoric acid and multiple unrighted acids such as the calcium that is rich in the fish scale, phosphorus simultaneously, be fully used, is the nutrient excellent product of dietotherapeutic, very favourable to the health of human body.
Description of drawings
Fig. 1 is a fish scale structure enlarged diagram before handling;
Fig. 2 is to use the inventive method to handle back fish scale structure enlarged diagram.
The specific embodiment
Among the figure, 1 chitin layer; 2 collagen layer; 3 uveas; 4 rete malpighiis.
Select the processing method of fresh-water fishes (grass carp, silver carp, carp, crucian, Tilapia mossambica or the snakeheaded fish) fish scale more than 2.5 jin for use, processing method comprises: scrape freshwater fish scale, through cleaning, impurity elimination; Poach: remove rete malpighii and uvea and float four steps with soaking;
(1) described cleaning, impurity elimination are meant and use the clear water rinsing, remove foreign material such as the fish blood of sneaking in the process of slaughtering, internal organ;
(2) described poach is meant in 80～95 ℃ of hot water, heating 5～15min;
(3) remove rete malpighii and uvea, be meant with vinegar and salt solution and wash fish scale behind the poach by rubbing with the hands, wash to rete malpighii and uvea and use up, obtain till the compound of transparent chitin layer and collagen layer;
Vinegar and salt solution composition=water: vinegar: salt=1: 0.005～0.01: 0.005～0.01;
(4) described soaking floated, and is meant the transparent fish scale of removing rete malpighii and pigment bed thickness, is dipped in the clear water standby.
The cooking method of above-mentioned treated freshwater fish scale with the fish scale after handling, is pulled out from water, and drop is to there not being the free water drippage, and is fried to golden yellow color in 160～190 ℃ deep fat, after the foam expansion, and the conventional cooking, seasoning.
For example, cooking crisp-fried fish scale, the fish scale drop after the processing is not to there being the free water drippage, and the vegetable oil that gradation is put into 6 to 8 one-tenth heat (160～190 ℃) with fish scale is fried, and is fried to golden yellow color, emersion pasta after the foam expansion, this moment, fish scale was crisp, and drop removes excess oil; Fish scale is the curling shape of nature; Set up another oil cauldron and put into green grass or young crops, red sharp green pepper end, the spiced salt, sugar, monosodium glutamate, stir-frying fast evenly takes the dish out of the pot, the manufactured goods golden yellow color, the mouthfeel crisp-fried is little peppery, and one fish scale special delicate fragrance is arranged.
The fish scale processing method is with embodiment 1.
The cooking method of the freshwater fish scale that another kind is treated is with the fish scale after handling, and pulls out from water;
According to part by weight: clean fish scale: water: the ratio of vinegar=1: 1.5～2.0: 0.005～0.02 (for example, clean fish scale 500g, add water 750～1000g, look used cooker shape and fish scale kind and different, the water of this quantity should flood fish scale and exceed 20mm above the fish scale ±; The vinegar consumption is chosen between 2.5～10g also with used cooker shape and fish scale kind and different); Place the pressure cooker of 110～120 ℃ of temperature to stew 20～30min; Filter, solid content is soft fish scale, the conventional cooking; Filtrate is the milky viscous fluid, puts 0～5 ℃ of cooling 45～60min, obtains peptone shape thing; Change cutter, conventional cold and dressed with sauce, seasoning.
Claims (3)
1. the processing method of a freshwater fish scale is characterized in that processing method comprises: scrape freshwater fish scale, through cleaning, impurity elimination; Poach; Remove rete malpighii and uvea and float four steps with soaking;
(1) described cleaning, impurity elimination are meant and use the clear water rinsing, remove fish blood, the internal organ foreign material of sneaking in the process of slaughtering;
(2) described poach is meant in 80～95 ℃ of hot water, heating 5～15min;
(3) described removal rete malpighii and uvea are meant with vinegar and salt solution and wash fish scale behind the poach by rubbing with the hands, wash to the greatest extent to rete malpighii and uvea, obtain till the compound of transparent chitin layer and collagen layer;
Vinegar and salt solution consist of water: vinegar: salt=1: 0.005～0.01: 0.005～0.01;
(4) described soaking floated, and is meant to remove rete malpighii and uveal transparent fish scale, is dipped in the clear water standby.
2. according to the processing method of the described a kind of freshwater fish scale of claim 1, it is characterized in that the fish scale after handling is pulled out from water; According to clean fish scale: water: the part by weight of vinegar=1: 1.5～2.0: 0.005～0.02 places the pressure cooker of 110～120 ℃ of temperature to stew 20～30min; Filter, solid content is soft fish scale, the conventional cooking, seasoning; Filtrate is the milky viscous fluid, puts 0～5 ℃ of cooling 45～60min, obtains peptone shape thing; Change cutter, conventional cold and dressed with sauce, seasoning.
3. according to the processing method of the described freshwater fish scale of claim 1, it is characterized in that the fish scale after handling is pulled out from water, drop is to there not being the free water drippage, and is fried to golden yellow color in 160～190 ℃ deep fat, after the foam expansion, enters the conventional cooking, seasoning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100128231A CN100411529C (en) | 2006-06-09 | 2006-06-09 | Processed freshwater fish scale and method for processing and cooking same |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100128231A CN100411529C (en) | 2006-06-09 | 2006-06-09 | Processed freshwater fish scale and method for processing and cooking same |
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| Publication Number | Publication Date |
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| CN1864512A CN1864512A (en) | 2006-11-22 |
| CN100411529C true CN100411529C (en) | 2008-08-20 |
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| CNB2006100128231A Expired - Fee Related CN100411529C (en) | 2006-06-09 | 2006-06-09 | Processed freshwater fish scale and method for processing and cooking same |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360239A (en) * | 2016-09-09 | 2017-02-01 | 安徽省怡果生态科技有限公司 | Fig powder drink with effect of dispelling effects of alcohol |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999700B (en) * | 2010-10-21 | 2012-10-03 | 百洋水产集团股份有限公司 | Processing method of tilapia scale leisure food |
| CN102228269B (en) * | 2011-07-29 | 2012-12-26 | 四川大学 | Fish scale leisure food and production process thereof |
| CN108382122A (en) * | 2018-05-02 | 2018-08-10 | 严明如 | A kind of technique that Chinese painting is made using fish scale fish-bone material |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1107458A (en) * | 1994-12-28 | 1995-08-30 | 西北农业大学 | Long-acting water-holding chemical fertilizer and producing process thereof |
| CN1628540A (en) * | 2003-12-16 | 2005-06-22 | 威海市宇王水产有限公司 | Production method of fish scale collagen |
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2006
- 2006-06-09 CN CNB2006100128231A patent/CN100411529C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1107458A (en) * | 1994-12-28 | 1995-08-30 | 西北农业大学 | Long-acting water-holding chemical fertilizer and producing process thereof |
| CN1628540A (en) * | 2003-12-16 | 2005-06-22 | 威海市宇王水产有限公司 | Production method of fish scale collagen |
Non-Patent Citations (2)
| Title |
|---|
| 鱼鳞菜两款. 刘充.四川烹饪，第1995年 06期. 1995 |
| 鱼鳞菜两款. 刘充.四川烹饪，第1995年 06期. 1995 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360239A (en) * | 2016-09-09 | 2017-02-01 | 安徽省怡果生态科技有限公司 | Fig powder drink with effect of dispelling effects of alcohol |
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| CN1864512A (en) | 2006-11-22 |
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