CN101214066B - Method for preparing food with longsnout catfish skin as rough material - Google Patents
Method for preparing food with longsnout catfish skin as rough material Download PDFInfo
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- CN101214066B CN101214066B CN2007101690235A CN200710169023A CN101214066B CN 101214066 B CN101214066 B CN 101214066B CN 2007101690235 A CN2007101690235 A CN 2007101690235A CN 200710169023 A CN200710169023 A CN 200710169023A CN 101214066 B CN101214066 B CN 101214066B
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Abstract
The invention relates to a preparation method of food. In the method, catfish skin is taken as the raw material. The method successively includes a step of the treatment of the raw material and a step of packaging. A step of washing is also included between the step of the treatment of the raw material and the step of packaging. The step of washing is essentially that: washing the catfish skin with 5-15 percent of acetic acid or 5-15 percent of white vinegar for 0.5-2 minutes and washing the skin with clear water. Compared with the prior art, the invention has the following advantage that: the method includes the step of using 5-15 percent of the acetic acid or 5-15 percent of the white vinegar for washing the catfish skin, and the step can clean the black materials in the catfish skin to remove the black color in the cooking liquor of the product, which can regulate the color of the cooking liquor and is beneficial to the beautiful appearance of the product.
Description
Technical field
The present invention relates to the preparation method of food, be specifically related to the food making method take fish as raw material, particularly the food making method take fish-skin as raw material.
Background technology
Food making method take the Channel-catfish fish-skin as raw material comprises successively as the preparation method of Pao Jiao Channel-catfish fish-skin: raw material, thaw, the steps such as cleaning, blanching, cooling, segment, seasoning, the packing of weighing, freezing, vanning warehouse-in.
The existing defective for preparing the method for Pao Jiao Channel-catfish fish-skin is that: You Yu Channel-catfish fish-skin is black, and only adopts simple clear water to clean in technique, and therefore, the soup juice of product is that black is muddy, and soup juice can't be mixed colours, and fish-skin is matt, affects product color attractive in appearance.
Summary of the invention
Technical problem to be solved by this invention is: the Yi Zhong preparation method of the food take the Channel-catfish fish-skin as raw material is provided, and the product of the method preparation, its soup juice can be mixed colours, and color and luster is attractive in appearance.
The present invention solves the problems of the technologies described above the technical scheme that adopts:
The preparation method of the food of Yi Zhong take the Channel-catfish fish-skin as raw material, it comprises successively: the step that raw material is processed, the step of packing;
Also comprise between the step that raw material is processed and the step of packing and rub the step of washing; Rubbing the step of washing is specially:
With 5-15% acetic acid or 5-15% light-coloured vinegar Rou Xi Channel-catfish fish-skin 0.5-2 minute, then use the clean step of clear water rinsing.
In such scheme, the step that raw material is processed is specially:
With the edible dipping by lye raw material of 1-3% 30-50 minute, then with clear water, raw material is cleaned.
In such scheme, also comprise between the step that raw material is processed and the step of packing: the step of blanching; The step of blanching is specially: drain the raw material surface moisture, put into blanching pond 0.5-2 minute, in the blanching pond, the temperature of water is 85 ℃-95 ℃.
In such scheme, raw material is contained in and puts into the blanching pond in basket, and the raw material in every basket is less than 7kg.
In such scheme, also comprise cooling step after the step of blanching; Drop to below 20 ℃ through the fish-skin central temperature after cooling step process.
In such scheme, rub after the step of washing is located at cooling step.
Compared with prior art, the inventive method has the following advantages:
1, method comprises with 5-15% acetic acid or 5-15% light-coloured vinegar and rubs the step of washing fish-skin, the atrament in this step Ke Xi Qu Channel-catfish fish-skin, thus remove black in product soup juice, make soup juice to mix colours, be conducive to product color attractive in appearance.
But 2, with the mucus of alkali lye peeling fish skin, make the glutinous polysaccharide dissolving in mucus, be convenient to clean with clear water, therefore, can guarantee further that product color is attractive in appearance.
3, the step of blanching can be removed the fishy smell of fish, makes simultaneously the body surface skin shrink moulding.
But 4, the toughness of cooling step Ti Gao Channel-catfish fish-skin is rubbed Xi Shi Channel-catfish fish-skin and is difficult for broken.
Description of drawings
Fig. 1 is embodiment of the present invention flow chart
The specific embodiment
As shown in Figure 1, production craft step of the present invention is:
(1) step of raw material processing:
The Channel-catfish fish-skin of 100kg is put into the flowing water pond carry out flowing water and thaw, rear with 1-3% edible dipping by lye 30-50 minute that thaw, then with clear water, raw material is cleaned.
Ingredient requirement alkali-free flavor after cleaning, free from admixture.
(2) step of blanching:
Raw material after cleaned is placed on drains surface moisture on draining rack, more every basket of 5-7kg puts into the blanching pond and carry out blanching, blanching temperature is 85 ℃-95 ℃, and the blanching time is 0.5-2 minute.
Blanching water requires to change once after every processing 500kg fish-skin.
(3) cooling:
Raw material after blanching is changed over to rapidly carry out coolingly in water cooling pond, material temperature drops to 30 ℃ of left and right and gets final product.The raw material on the same day must process the same day, and the water cooling pond temperature is controlled at 20 ℃ of left and right, and cooling water requires to meet drinking water standard.
(4) rub the step of washing:
With 5-15% acetic acid or 5-15% light-coloured vinegar Rou Xi Channel-catfish fish-skin 0.5-2 minute, then use the clean step of clear water rinsing.100Kg Yuan Liao Channel-catfish fish-skin 3Kg acetic acid or 10Kg light-coloured vinegar.
(5) segment or cut volume:
With stainless steel knife, cooled fish-skin is cut into the section of 5-7cm, every fish-skin approximately is cut into the 3-4 section, and another head sections vertically changes 2 cuttves, middle part and vertically changes 1 cutter and make that every segment length is short, even thickness; Or be cut into the thick volume of 2～4mm.The fish-skin section that cuts or fish-skin volume drop in batches carry out in 0-4 ℃ of Ozone Water (30PPM) cooling.The operation room temperature is controlled at below 20 ℃.
(6) step of preparation flavoring:
(6.1) ginger weighing afterwash and be cut into smalls, pot are cleaned to burn and are added load weighted salad oil after red, close fire and add the ginger end to stir-fry perfume (or spice) before stewing again after oil temperature is raised to 160 ℃, take the dish out of the pot cooling rear stand-by;
(6.2) take mixing and stirring after each flavoring, then mix with cooling ginger sesame oil after good, be mixed with liquid quelite.
(7) weigh pack packing
The fish-skin that it is good that weight in accordance with regulations takes seasoning is packed in bag, then vacuumizes packing, and neat appearance is wanted in sealing.
(8) freezing
Product after packaging is with the hands floating with packaging bag gently, and neat being placed on refrigerator tray then enters rapidly the anxious storehouse of freezing and is refrigerated to central temperature under-15 ℃.
(9) vanning warehouse-in.
Claims (2)
1. the preparation method of the food of Yi Zhong take the Channel-catfish fish-skin as raw material, it is characterized in that: it comprises successively: the step that raw material is processed, the step of blanching, cooling step, rub the step of washing and the step of packing;
The step that raw material is processed is specially: the edible dipping by lye raw material of use 1-3% 30-50 minute, then with clear water, raw material is cleaned;
The step of blanching is specially: drain the raw material surface moisture, put into blanching pond 0.5-2 minute, in the blanching pond, the temperature of water is 85 ℃-95 ℃;
Fish-skin central temperature after described cooling step process drops to below 20 ℃;
Rubbing the step of washing is specially: use 5-15% acetic acid or 5-15% light-coloured vinegar Rou Xi Channel-catfish fish-skin 0.5-2 minute, then use the clean step of clear water rinsing.
2. the method for claim 1 is characterized in that: raw material is contained in and puts into the blanching pond in basket, and the raw material in every basket is less than 7kg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101690235A CN101214066B (en) | 2007-12-27 | 2007-12-27 | Method for preparing food with longsnout catfish skin as rough material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101690235A CN101214066B (en) | 2007-12-27 | 2007-12-27 | Method for preparing food with longsnout catfish skin as rough material |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101214066A CN101214066A (en) | 2008-07-09 |
| CN101214066B true CN101214066B (en) | 2013-06-05 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2007101690235A Expired - Fee Related CN101214066B (en) | 2007-12-27 | 2007-12-27 | Method for preparing food with longsnout catfish skin as rough material |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101897446A (en) * | 2010-07-09 | 2010-12-01 | 通威股份有限公司 | Processing method of fish skin with pickled pepper |
| CN102771825A (en) * | 2012-07-13 | 2012-11-14 | 安徽富煌三珍食品集团有限公司 | Flavored catfish skin ball and preparing method thereof |
| CN102907703A (en) * | 2012-11-07 | 2013-02-06 | 湖南农业大学 | Method for processing channel catfish skin |
| CN103211249A (en) * | 2012-12-06 | 2013-07-24 | 福清鑫港水产食品有限公司 | Method for preparing cold canned spicy squid skin |
| CN103284211A (en) * | 2013-05-10 | 2013-09-11 | 德炎水产食品股份有限公司 | Pickled chili fish skin and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1557171A (en) * | 2004-01-16 | 2004-12-29 | 中国水产科学研究院南海水产研究所 | Java tilapia fishskin making process |
| CN1582771A (en) * | 2004-05-26 | 2005-02-23 | 中国海洋大学 | Production of collagen peptide from fish skins |
| CN1943432A (en) * | 2006-06-09 | 2007-04-11 | 张鹏 | Method for treating fresh water fish skin and cooking method |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100457831C (en) * | 2006-12-22 | 2009-02-04 | 中国科学院南海海洋研究所 | Pigment extracted from fish skin and preparation process thereof |
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2007
- 2007-12-27 CN CN2007101690235A patent/CN101214066B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1557171A (en) * | 2004-01-16 | 2004-12-29 | 中国水产科学研究院南海水产研究所 | Java tilapia fishskin making process |
| CN1582771A (en) * | 2004-05-26 | 2005-02-23 | 中国海洋大学 | Production of collagen peptide from fish skins |
| CN1943432A (en) * | 2006-06-09 | 2007-04-11 | 张鹏 | Method for treating fresh water fish skin and cooking method |
Non-Patent Citations (3)
| Title |
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| 傅燕凤等.淡水鱼鱼皮胶原蛋白的提取.《上海水产大学学报》.2004,第13卷(第2期),第146-150页. * |
| 吴燕燕等.软包装即食食品——鲻鱼皮加工工艺.《湛江海洋大学学报》.2002,第22卷(第3期),第42-46页. * |
| 陈苏华.加工的程序与方法.《中国烹饪工艺学》.上海文化出版社,2006,第10页. * |
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| CN101214066A (en) | 2008-07-09 |
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