CN101361575B - Instant sharkskin and preparation method thereof - Google Patents

Abstract

The invention discloses an instant shark skin, which is produced by mixing, boiling and thickening the following raw materials with the following weight percents: 12 to 15 percent of fishy smell removed sharp skin, 3 to 5 percent of compounding material, and 80 to 85 percent of dripping seasoning. The compounding material is prepared by mushroom, black fungus, white fungus, veiled lady and dried scallop with a wet weight proportion of 3:3:6:6:2 after soaked. The dripping seasoning is prepared by the following dripping materials with the following weight percents and water: 10 to 15 percent ofabalone juice, 0.3 to 0.5 percent of fresh chicken powder, 0.3 to 0.5 percent of white spirit, 0.1 to 0.3 percent of inosine monophosphate and guanosine monophosphate, 0.05 to 0.1 percent of salt, 0.01 to 0.05 percent of chicken extract, and 2 to 4 percent of starch. The invention has the advantages of convenient use, high nutritional value and good taste. The invention also discloses a preparation method of the instant sharp skin. The method has the advantage of good fishy smell removing effect; in addition, the compounding material and the dripping seasoning for the preparation of the sharpskin taste delicious and are rich in various nutrients.

Description

A kind of instant sharkskin and preparation method thereof

Technical field

The present invention relates to ready-to-eat food, be specifically related to a kind of instant sharkskin and preparation method thereof.

Background technology

Shark is distributed widely in the Indian Ocean, the Pacific Ocean and the Atlantic Ocean, is global fish, at China South Sea, all there is distribution in the East Sea and the yellow Bohai Sea.China's shark amount of fishing is bigger, the about 17000t of annual production, and the south, sea area is the highest to the east of the fishery harvesting output, accounts for 44% of national output.Sharkskin contains a large amount of collagen (comprising elasticin, glycoprotein) and other various nutritional labelings, methods such as can adopting burning after sending out system, take off, boil in a covered pot over a slow fire, be braised becomes dish, soft sliding tough, glutinous and oiliness, plump good to eat, belong to famousr and precious seafood delights, but sharkskin because being arranged, is not liked by people unique urine stink.There is scraping to remove sand, send out and make sharkskin sale completely in the market, but needs refrigeration placement and further culinary art back to eat, utilize the research that sharkskin is processed into ready-to-eat food not appear in the newspapers.

Summary of the invention

Problem to be solved by this invention provides a kind of instant, is of high nutritive value, appetizing instant sharkskin.The present invention also provides the preparation method of this instant sharkskin.

The present invention solves the problems of the technologies described above the technical scheme that is adopted: a kind of instant sharkskin, by following weight percentages through mixing, boiling back thicken soup forms: take off raw meat sharkskin 12～15%, batching 3～5% and soup liquor condiment 80～85%, described batching is by mushroom, black fungus, tremella, dictyophora phalloidea, dried scallop is formulated by the weight ratio of the weight in wet base 3:3:6:6:2 after soaking, and described soup liquor condiment is formed by the material and the water modulation of following soup juice weight percentage: abalone juice 10～15%, freshly-slaughtered poultry powder 0.3～0.5%, liquor 0.3～0.5%, inosinicacid and guanylic acid 0.1～0.3%, salt 0.05～0.1%, chicken extract 0.01～0.05% and starch 2～4%.

A kind of method for preparing described instant sharkskin comprises the steps:

1) fishy-smell removing agent preparation: obtain fishy-smell removing agent by weight 1000:1～2:1～2 mixed preparing by water, salt, food grade hydrochloric acid;

2) sharkskin takes off raw meat: sharkskin is immersed in the fishy-smell removing agent by weight 1:2～3, soaked under the room temperature 2～3 hours, wash foam on the most sharkskin with clear water, obtain taking off the raw meat sharkskin;

3) taking off the raw meat sharkskin boils: will take off the raw meat sharkskin and put into clear water, slow fire boiled 5～10 minutes, and clear water is cleaned then, repeats 2-3 time;

4) batching preparation: mushroom, black fungus, tremella, dictyophora phalloidea and dried scallop are soaked with clear water respectively, the chopping respectively of black fungus and mushroom, dictyophora phalloidea is cut into segment, and tremella is cut into pieces, mixes to prepare by the weight in wet base ratio after soaking: 3:3:6:6:2 to obtain required batching;

5) soup liquor condiment modulation: the material of pressing following soup juice weight percentage: abalone juice 10～15%, freshly-slaughtered poultry powder 0.3～0.5%, liquor 0.3～0.5%, inosinicacid and guanylic acid 0.1～0.3%, salt 0.05～0.1%, chicken extract 0.01～0.05% and starch 2～4%, join in the water that surplus is a water, evenly stir, modulation obtains the soup liquor condiment;

6) above-mentioned take off raw meat sharkskin, batching and the soup liquor condiment that boils mixed by weight percentage, boil then, thicken soup obtains instant sharkskin again, to the back sterilization of described instant sharkskin packing.

Compared with prior art, the invention has the advantages that instant sharkskin by following weight percentages through mixing, boiling back thicken soup forms: take off raw meat sharkskin 12～15%, batching 3～5% and soup liquor condiment 80～85%, batching is by mushroom, black fungus, tremella, dictyophora phalloidea, dried scallop is formulated by the weight ratio of the weight in wet base 3:3:6:6:2 after soaking, and the soup liquor condiment is formed by the material and the water modulation of following soup juice weight percentage: abalone juice 10～15%, freshly-slaughtered poultry powder 0.3～0.5%, liquor 0.3～0.5%, inosinicacid and guanylic acid 0.1～0.3%, salt 0.05～0.1%, chicken extract 0.01～0.05% and starch 2～4%.It is just edible that instant sharkskin is not only opened, soft sliding tough, glutinous and oiliness, plump good to eat, and be rich in various nutritions, so the present invention has instant, is of high nutritive value, appetizing advantage.Take off the raw meat step can be removed sharkskin in the short time stench flavor by fishy-smell removing agent preparation and sharkskin in the method for the present invention, deodorization effect is better, the batching of allotment and soup liquor condiment have tasty and are rich in the advantage of various nutrition, for instant sharkskin edibility and trophism lay the foundation, improved people's liking to edible instant sharkskin.

The specific embodiment

Below in conjunction with embodiment the present invention is described in further detail.

Embodiment

A kind of preparation of instant sharkskin comprises the steps:

1) fishy-smell removing agent preparation: obtain fishy-smell removing agent by weight 1000:1～2:1～2 mixed preparing by water, salt, food grade hydrochloric acid;

2) sharkskin takes off raw meat: sharkskin is immersed in the fishy-smell removing agent by weight 1:2～3, soaked under the room temperature 2～3 hours, wash foam on the most sharkskin with clear water, obtain taking off the raw meat sharkskin;

3) taking off the raw meat sharkskin boils: will take off the raw meat sharkskin and put into clear water, slow fire boiled 5～10 minutes, and clear water is cleaned then; This step repeats 2-3 time;

4) batching preparation: mushroom, black fungus, tremella, dictyophora phalloidea and dried scallop are soaked with clear water respectively, the chopping respectively of black fungus and mushroom, dictyophora phalloidea is cut into segment, and tremella is cut into pieces, mixes to prepare by the weight in wet base ratio after soaking: 3:3:6:6:2 to obtain required batching;

5) soup liquor condiment modulation: the material of pressing following soup juice weight percentage: abalone juice 10～15%, freshly-slaughtered poultry powder 0.3～0.5%, liquor 0.3～0.5%, inosinicacid and guanylic acid 0.1～0.3%, salt 0.05～0.1%, chicken extract 0.01～0.05% and starch 2～4%, join in the water that surplus is a water, evenly stir, modulation obtains the soup liquor condiment;

6) with above-mentioned boil take off raw meat sharkskin, batching and soup liquor condiment in following percentage by weight: the ratio mixing preparation that takes off raw meat sharkskin 12～15%, batching 3～5% and soup liquor condiment 80～85%, boil then, thicken soup obtains instant sharkskin again, to the back sterilization of instant sharkskin packing.

Claims (2)

1. instant sharkskin, it is characterized in that by following weight percentages through mixing, boiling back thicken soup forms: take off raw meat sharkskin 12～15%, batching 3～5% and soup liquor condiment 80～85%, described batching is by mushroom, black fungus, tremella, dictyophora phalloidea, dried scallop is formulated by the weight ratio of the weight in wet base 3:3:6:6:2 after soaking, and described soup liquor condiment is formed by the material and the water modulation of following soup juice weight percentage: abalone juice 10～15%, freshly-slaughtered poultry powder 0.3～0.5%, liquor 0.3～0.5%, inosinicacid and guanylic acid 0.1～0.3%, salt 0.05～0.1%, chicken extract 0.01～0.05% and starch 2～4%.

2. a method for preparing the described instant sharkskin of claim 1 is characterized in that comprising the steps:

1) fishy-smell removing agent preparation: obtain fishy-smell removing agent by weight 1000:1～2:1～2 mixed preparing by water, salt, food grade hydrochloric acid;

2) sharkskin takes off raw meat: sharkskin is immersed in the fishy-smell removing agent by weight 1:2～3, soaked under the room temperature 2～3 hours, wash foam on the most sharkskin with clear water, obtain taking off the raw meat sharkskin;

3) taking off the raw meat sharkskin boils: will take off the raw meat sharkskin and put into clear water, slow fire boiled 5～10 minutes, and clear water is cleaned then, repeats 2-3 time;

4) batching preparation: mushroom, black fungus, tremella, dictyophora phalloidea and dried scallop are soaked with clear water respectively, the chopping respectively of black fungus and mushroom, dictyophora phalloidea is cut into segment, and tremella is cut into pieces, mixes to prepare by the weight in wet base ratio after soaking: 3:3:6:6:2 to obtain required batching;

5) soup liquor condiment modulation: the material of pressing following soup juice weight percentage: abalone juice 10～15%, freshly-slaughtered poultry powder 0.3～0.5%, liquor 0.3～0.5%, inosinicacid and guanylic acid 0.1～0.3%, salt 0.05～0.1%, chicken extract 0.01～0.05% and starch 2～4%, join in the water that surplus is a water, evenly stir, modulation obtains the soup liquor condiment;

6) above-mentioned take off raw meat sharkskin, batching and the soup liquor condiment that boils mixed by weight percentage, boil then, thicken soup obtains instant sharkskin again, to the back sterilization of described instant sharkskin packing.