CN101176561A - Method for preparing low fats fishbone leisure food - Google Patents
Method for preparing low fats fishbone leisure food Download PDFInfo
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- CN101176561A CN101176561A CNA2007101912599A CN200710191259A CN101176561A CN 101176561 A CN101176561 A CN 101176561A CN A2007101912599 A CNA2007101912599 A CN A2007101912599A CN 200710191259 A CN200710191259 A CN 200710191259A CN 101176561 A CN101176561 A CN 101176561A
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- fish
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- fishbone
- low fat
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Abstract
The utility model relates to a preparation method of a fishbone snack food with low fat, which belongs to the technical field of the snack food handling. The utility model uses fishbone, which is the leftovers in the marine product processing as material; after rinsing, fishy smell removal, washing, curing, embrittlement, and flavour treating, the fishbone is made into the fishbone snack food product with low fat. The utility model can cure the fishbone adequately by means of the autoclave steaming; and then removes the moisture content by means of the microwave to embrittle the products. The method gets rid of the deep fry, has low fat, can meet the requirements of the human health adequately. The method of preparing the fishbone snack food with low fat for filling calcium is easy and quick, and is very good for improving the processing level of the farm products, the livestock products and the marine products in our country, and can bring along great economic benefits. The utility model uses the castoff as material to reduce the production cost, and prepares new products.
Description
Technical field
A kind of preparation method of low fat fish-bone leisure food belongs to the leisure food processing technique field.
Background technology
The fish body accounts for quite a few fish-bone of fish body and then goes out of use as leftover bits and pieces or be processed into bone meal and add in the feed after industrialization processing.Be rich in mineral elements such as fish oil, protein and calcium, phosphorus in the fish-bone.Carry out the fish-bone deep processing and can improve the utilization rate of fish body, increase the added value of fish body processing.At present, existing a small amount of fish-bone leisure food comes into the market, and these products mostly are the fish-bone fried product greatly, all exists shortcomings such as oil content height, preservation term weak point, is difficult to satisfy the requirement of healthy food.The present invention utilizes autoclaving, can fully make the fish-bone slaking, utilizes microwave to remove moisture then, makes the product embrittlement.This method is not fried, and fat content is low, fully satisfies the requirement of health.
Summary of the invention
The preparation method who the purpose of this invention is to provide a kind of low fat fish-bone leisure food, utilize the present invention to prepare the low fat fish-bone leisure food of replenishing the calcium, method is simply quick, level of processing for the leftover bits and pieces that improves China's farming, poultry, aquatic products is very useful, and can produce very big economic benefit.Preparation method provided by the invention utilizes discarded object to reduce production cost for raw material, prepares brand-new product.
Technical scheme of the present invention: a kind of preparation method of low fat fish-bone leisure food is a raw material with the disposal from fishery product processing fish-bone, through rinsing, go raw meat, washing, slaking, embrittlement and seasoning, makes low fat fish-bone leisure food product; Technology is:
Fish-bone soaks 10～30min with the NaOH solution of 0.1～10g/L, tentatively removes raw meat and saponification grease, with the clear water flushing, is soaked in removal agent of raw meat smell 0.1～0.8g/L CaCl of 15～45 ℃ then
2In 100～300min, fish-bone washing back boiling 2～10min under 0.1～0.15MPa makes the fish-bone slaking, in common microwave stove moderate heat heating 1min embrittlement fish-bone, sprays the flavoring seasoning that different taste requires on the fish-bone surface afterwards afterwards.
Beneficial effect of the present invention: the present invention utilizes autoclaving, can fully make the fish-bone slaking, utilizes microwave to remove moisture then, makes the product embrittlement.This method is not fried, and fat content is low, fully satisfies the requirement of health.Utilize the present invention to prepare the low fat fish-bone leisure food of replenishing the calcium, method is simply quick, is very useful for the level of processing of the leftover bits and pieces that improves China's farming, poultry, aquatic products, and can produces very big economic benefit.Preparation method provided by the invention utilizes discarded object to reduce production cost for raw material, prepares brand-new product.
The specific embodiment
Embodiment 1
Fish-bone soaks 30min with the NaOH solution of 0.1g/L, tentatively removes raw meat and saponification grease, with the clear water flushing, is soaked in 15 ℃ removal agent of raw meat smell 0.8g/L CaCl then
2Middle 100min, fish-bone washing back boiling 2min under 0.1～0.15MPa makes the fish-bone slaking, afterwards in common microwave stove moderate heat heating lmin embrittlement fish-bone, the flavoring seasoning that requires at fish-bone surface spraying different taste afterwards.The product mouthfeel is harder, no fishy smell.
Embodiment 2
Fish-bone soaks 10min with the NaOH solution of 10g/L, tentatively removes raw meat and saponification grease, with the clear water flushing, is soaked in 45 ℃ removal agent of raw meat smell 0.1g/L CaCl then
2Middle 300min, fish-bone washing back boiling 10min under 0.1～0.15MPa makes the fish-bone slaking, afterwards in common microwave stove moderate heat heating 1min embrittlement fish-bone, the flavoring seasoning that requires at fish-bone surface spraying different taste afterwards.The product mouthfeel is crisp, no fishy smell, but bitter slightly.
Embodiment 3
Fish-bone soaks 20min with the NaOH solution of 3g/L, tentatively removes raw meat and saponification grease, with the clear water flushing, is soaked in 25 ℃ removal agent of raw meat smell 0.5g/L CaCl then
2Middle 200min, fish-bone washing back boiling 6min under 0.1～0.15MPa makes the fish-bone slaking, afterwards in common microwave stove moderate heat heating 1min embrittlement fish-bone, the flavoring seasoning that requires at fish-bone surface spraying different taste afterwards.The product mouthfeel is crisp, and no fishy smell does not have bitter hiding.
Claims (1)
1. the preparation method of a low fat fish-bone leisure food is characterized in that with the disposal from fishery product processing fish-bone be raw material, through rinsing, go raw meat, washing, slaking, embrittlement and seasoning, makes low fat fish-bone leisure food product; Technology is:
Fish-bone soaks 10～30min with the NaOH solution of 0.1～10g/L, tentatively removes raw meat and saponification grease, with the clear water flushing, is soaked in removal agent of raw meat smell 0.1～0.8g/L CaCl of 15～45 ℃ then
2In 100～300min, fish-bone washing back boiling 2～10min under 0.1～0.15MPa makes the fish-bone slaking, in common microwave stove moderate heat heating 1min embrittlement fish-bone, sprays the flavoring seasoning that different taste requires on the fish-bone surface afterwards afterwards.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101912599A CN101176561B (en) | 2007-12-12 | 2007-12-12 | Method for preparing low fats fishbone leisure food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101912599A CN101176561B (en) | 2007-12-12 | 2007-12-12 | Method for preparing low fats fishbone leisure food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101176561A true CN101176561A (en) | 2008-05-14 |
| CN101176561B CN101176561B (en) | 2010-07-28 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2007101912599A Expired - Fee Related CN101176561B (en) | 2007-12-12 | 2007-12-12 | Method for preparing low fats fishbone leisure food |
Country Status (1)
| Country | Link |
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| CN (1) | CN101176561B (en) |
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101396131B (en) * | 2008-11-03 | 2011-07-20 | 石狮市日祥海洋食品有限公司 | Preparation method of steak |
| CN102283400A (en) * | 2011-07-29 | 2011-12-21 | 四川大学 | Fish bone leisure food and production method thereof |
| CN102524832A (en) * | 2010-12-23 | 2012-07-04 | 浙江海洋学院 | Method for crisping whole fishbone |
| CN102048188B (en) * | 2009-11-02 | 2012-11-21 | 浙江万里学院 | Preparation method of calcium-enriched eel osteal leisure food |
| CN102845771A (en) * | 2012-08-10 | 2013-01-02 | 山东东方海洋科技股份有限公司 | Method for preparing fishbone food |
| CN103315330A (en) * | 2013-06-27 | 2013-09-25 | 荣成宏业实业有限公司 | Preparation method of fish bone leisure food |
| CN103340443A (en) * | 2013-07-08 | 2013-10-09 | 广西大学 | Processing method of puffed swimming bladder snack food |
| CN103385491A (en) * | 2012-05-11 | 2013-11-13 | 浙江海洋学院 | Manufacturing method for tea-flavor fish-bone snack |
| CN103610016A (en) * | 2013-11-21 | 2014-03-05 | 浙江海洋学院 | Fishbone extractive flavor seasoning and preparation method thereof |
| CN103815444A (en) * | 2013-10-11 | 2014-05-28 | 浙江海洋学院 | Instant flavor squid skin and processing method thereof |
| CN105795375A (en) * | 2016-03-25 | 2016-07-27 | 浙江海洋学院 | Squid bone snack food and preparation method thereof |
| CN106036838A (en) * | 2016-06-03 | 2016-10-26 | 吉林大学 | Formula and preparation technology of low-value wood frog bone instant snack food |
| CN107242453A (en) * | 2017-07-31 | 2017-10-13 | 青岛河澄知识产权有限公司 | A kind of seafood bone meal crispy rice |
| CN107343520A (en) * | 2017-08-22 | 2017-11-14 | 合肥先智商贸有限责任公司 | One kind plus calcium biscuit and preparation method thereof |
| CN107348399A (en) * | 2017-07-31 | 2017-11-17 | 青岛河澄知识产权有限公司 | A kind of seafood bone meal nutrition potato chips |
| CN107440004A (en) * | 2017-08-28 | 2017-12-08 | 山东好当家海洋发展股份有限公司 | A kind of method that fish-bone removes fishy smell |
| CN109123062A (en) * | 2018-06-22 | 2019-01-04 | 青岛海洋生物医药研究院股份有限公司 | A kind of preparation method and application of peptide calcium chelate |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1198629C (en) * | 2002-03-21 | 2005-04-27 | 蒋杰士 | Biology calcium health foods made from sierra fish bone and its preparation method |
| CN1259922C (en) * | 2004-01-16 | 2006-06-21 | 中国水产科学研究院南海水产研究所 | Processing technique for making active calcium by java tilapia bone |
-
2007
- 2007-12-12 CN CN2007101912599A patent/CN101176561B/en not_active Expired - Fee Related
Cited By (24)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101396131B (en) * | 2008-11-03 | 2011-07-20 | 石狮市日祥海洋食品有限公司 | Preparation method of steak |
| CN102048188B (en) * | 2009-11-02 | 2012-11-21 | 浙江万里学院 | Preparation method of calcium-enriched eel osteal leisure food |
| CN102524832B (en) * | 2010-12-23 | 2013-10-02 | 浙江海洋学院 | Method for crisping whole fishbone |
| CN102524832A (en) * | 2010-12-23 | 2012-07-04 | 浙江海洋学院 | Method for crisping whole fishbone |
| CN102283400A (en) * | 2011-07-29 | 2011-12-21 | 四川大学 | Fish bone leisure food and production method thereof |
| CN103385491A (en) * | 2012-05-11 | 2013-11-13 | 浙江海洋学院 | Manufacturing method for tea-flavor fish-bone snack |
| CN103385491B (en) * | 2012-05-11 | 2016-08-03 | 浙江海洋学院 | A kind of tea-flavor fish-bone leisure food manufacture method |
| CN102845771A (en) * | 2012-08-10 | 2013-01-02 | 山东东方海洋科技股份有限公司 | Method for preparing fishbone food |
| CN102845771B (en) * | 2012-08-10 | 2014-02-19 | 山东东方海洋科技股份有限公司 | Method for preparing fishbone food |
| CN103315330A (en) * | 2013-06-27 | 2013-09-25 | 荣成宏业实业有限公司 | Preparation method of fish bone leisure food |
| CN103340443A (en) * | 2013-07-08 | 2013-10-09 | 广西大学 | Processing method of puffed swimming bladder snack food |
| CN103340443B (en) * | 2013-07-08 | 2015-07-29 | 广西大学 | A kind of processing method of expanded air bladder leisure food |
| CN103815444B (en) * | 2013-10-11 | 2016-04-06 | 浙江海洋学院 | Instant flavour squid skin and processing method thereof |
| CN103815444A (en) * | 2013-10-11 | 2014-05-28 | 浙江海洋学院 | Instant flavor squid skin and processing method thereof |
| CN103610016B (en) * | 2013-11-21 | 2015-06-10 | 浙江海洋学院 | Fishbone extractive flavor seasoning and preparation method thereof |
| CN103610016A (en) * | 2013-11-21 | 2014-03-05 | 浙江海洋学院 | Fishbone extractive flavor seasoning and preparation method thereof |
| CN105795375A (en) * | 2016-03-25 | 2016-07-27 | 浙江海洋学院 | Squid bone snack food and preparation method thereof |
| CN106036838A (en) * | 2016-06-03 | 2016-10-26 | 吉林大学 | Formula and preparation technology of low-value wood frog bone instant snack food |
| CN107242453A (en) * | 2017-07-31 | 2017-10-13 | 青岛河澄知识产权有限公司 | A kind of seafood bone meal crispy rice |
| CN107348399A (en) * | 2017-07-31 | 2017-11-17 | 青岛河澄知识产权有限公司 | A kind of seafood bone meal nutrition potato chips |
| CN107343520A (en) * | 2017-08-22 | 2017-11-14 | 合肥先智商贸有限责任公司 | One kind plus calcium biscuit and preparation method thereof |
| CN107440004A (en) * | 2017-08-28 | 2017-12-08 | 山东好当家海洋发展股份有限公司 | A kind of method that fish-bone removes fishy smell |
| CN107440004B (en) * | 2017-08-28 | 2020-11-13 | 山东好当家海洋发展股份有限公司 | Method for removing fishy smell of fishbone |
| CN109123062A (en) * | 2018-06-22 | 2019-01-04 | 青岛海洋生物医药研究院股份有限公司 | A kind of preparation method and application of peptide calcium chelate |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101176561B (en) | 2010-07-28 |
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Granted publication date: 20100728 Termination date: 20131212 |