CN104473228A - Immediately-edible flavor fish skin and preparation method thereof - Google Patents
Immediately-edible flavor fish skin and preparation method thereof Download PDFInfo
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- CN104473228A CN104473228A CN201510023204.1A CN201510023204A CN104473228A CN 104473228 A CN104473228 A CN 104473228A CN 201510023204 A CN201510023204 A CN 201510023204A CN 104473228 A CN104473228 A CN 104473228A
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Abstract
The invention discloses immediately-edible flavor fish skin. The immediately-edible flavor fish skin is puffed fish skin and is prepared by conducting vacuum frying or microwave puffing on flavored fish skin. The preparation method of the immediately-edible flavor fish skin includes the following steps of pre-treating, flavoring, forming by tabletting, puffing, packaging and the like. The raw material of the immediately-edible flavor fish skin is fish skin which is by-products obtained after fish flesh products are processed, fish skin is made into puffed food, and the immediately-edible flavor fish skin is crispy and tasty in mouthfeel, low in water content, long in shelf time and capable of effectively keeping delicate flavor.
Description
Technical field
The invention belongs to technical field of aquatic product processing, particularly a kind of instant flavour fish-skin and preparation method thereof.
Background technology
Along with the fast development of processing of aquatic products industry, the sales volume of fish product is increasing, as fillet, surimi product etc., can produce many leftover bits and pieces as fish scale, fish-bone, air bladder, fish-skin etc. in these fish product process.Wherein fish-skin accounts for 5% ~ 10% of fish health gross weight, is one of accessory substance that in fish product process, generation is larger.Collagen component containing high-quality in fish-skin, contains 67.1 grams, protein, 0.5 gram, fat, carbohydrate 11.1 grams in every hectogram fish-skin according to data, and containing several mineral materials and vitamins such as calcium, phosphorus, iron.Fish-skin China medicinal and edible record comparatively early, just to have period at southern beam and say that fish-skin is as medicinal record, to the fish-skin Tang Dynasty using as coastal area to one of tribute of ruling of feudalism class.Theory of traditional Chinese medical science thinks that theory of traditional Chinese medical science is thought: " fish-skin " sweet-salty is put down, and has effect of nourishing; In dietotherapy, " fish-skin ", containing rich in protein and various trace elements, the composition of its protein mainly macromolecular collagen and mucopolysaccharide is Ms's beauty care beauty and health care good merchantable brand; Medical research finds, the leucocyte ~ leucine in " fish-skin " has antitumaous effect.
But fish-skin is only used to extract collagen or directly pulverize be prepared into fish meal etc. at present, and Product processing utilization rate is lower, and product economy benefit is low.Also there is the fish-skin produced in the process such as the fish in some areas gruel directly to be discarded and not only waste resource, certain destruction can be caused to environment simultaneously.Therefore, in fish products process, the comprehensive utilization of fish-skin accessory substance has major economic value and social value to the deep development of China's fishery-ies product and utilization.
Chinese patent 201010222175.9 discloses a kind of refrigerated prepared instant sharkskin and preparation method thereof, by sharkskin warp is taken off raw meat, increases crisp process, after blanching slaking, frozen water chilling, cold process for sterilizing is adopted to carry out bacteria reducing process in early stage to sharkskin, then adding bacteriostasis, preservation liquid carries out fresh-keeping, and after packaging, namely refrigeration obtain refrigerated prepared instant sharkskin.Fish-skin mouthfeel prepared by the present invention is sharp and clear, delicious, has chewiness, slightly has slight ocean fish fishy smell, and product refrigerates under 0 DEG C ~ 4 DEG C low temperature environments, fresh-keeping shelf life 30 days ~ 90 days.But this product is due to needs refrigeration, therefore store and need in transportation to increase cold chain facility, cause higher fresh-keeping cost, this sharkskin is fully immersed in antibacterial liquid simultaneously, containing sterilization in antibacterial liquid formula, food additives use amount is large, can not meet consumer to the healthy requirement without adding food.
Summary of the invention
For the deficiency in solving the problems of the technologies described above, the object of this invention is to provide a kind of fish-skin ready-to-eat food, this product is crisp tasty and refreshing, safe and sanitary, green health, shelf life of products is long, without the need to cold chain transportation and storage, for achieving the above object, the present invention is achieved through the following technical solutions:
A kind of instant flavour fish-skin, this instant flavour fish-skin is expanded fish-skin.By obtaining after fish-skin seasoning through vacuum frying or microwave bulking.
Prepare the method for above-mentioned instant flavour fish-skin, comprise the following steps: (one), pre-treatment: after fish product processed side product fish-skin is cleaned up, soak, vacuum soaks de-raw meat, for subsequent use; (2), seasoning: will the fish-skin after raw meat be gone to put into baste, drain surface moisture after vacuum stirring dipping; (3), compression molding: paved by the fish-skin after seasoning, surface size, successively superposed by the fish-skin after different starching, the general thickness of fish-skin is 1 ~ 5cm to superposition, then uses tabletting machine, moulding in forming machine; (4), expanded: by after the fish-skin snap frozen after shaping through vacuum frying process or directly carry out microwave bulking process; (5), pack: cool after expanding treatment, after fish-skin temperature is cold, pack and obtain instant flavour fish-skin.
Concrete, described pre-treatment step is: fish-skin surface clean is clean, and the NaCl solution with 0.9% soaks 10 ~ 15min, pulls out, rinse 1 ~ 2 time with clear water, add raw meat flavouring liquid in material liquid volume than the ratio of 1:1.5 ~ 2, vacuum soaks 3 ~ 5min, pull out, drain surperficial feed liquid; Wherein, go described in raw meat flavouring liquid formula be following weight portion material composition: white wine 10 ~ 20 parts, pure water 20 ~ 40 parts, bruised ginger 3 ~ 7 parts, 2 ~ 5 parts, shallot, 1 ~ 2 part, lemon.
Concrete, described seasoning step is: be soaked in baste by material liquid volume than 1:1 ~ 2 by the fish-skin after pre-treatment, and vacuum stirring soaks 5 ~ 10min, and vacuum is-0.07 ~-0.09MPa, mixing speed 50 ~ 150r/min; Wherein, described baste is made up of the material of following weight portion: zanthoxylum powder 3 ~ 6 parts, chilli powder 5 ~ 10 parts, salt 5 ~ 10 parts, monosodium glutamate 1 ~ 3 part, matrimony vine 2 ~ 4 parts, vegetable oil 10 ~ 15 parts, bruised ginger 3 ~ 6 parts, beer 20 ~ 35 parts.
Concrete, described compression molding step is: converted starch, clear water, egg, edible salt are weighed 1:1:0.2 ~ 0.4:0.05 ~ 0.1 in mass ratio, starching slip used is obtained after mixing, by the fish-skin surface size after seasoning, fish-skin after different starching is successively superposed, to superposition, the general thickness of fish-skin is 1 ~ 5cm, and tablet press machine compresses, and forming machine is shaping.
Concrete, described bulking step is: by the fish-skin snap frozen 3 ~ 6h after shaping, in vacuum-0.085 ~-0.096MPa, frying-expansion 25 ~ 35min under the condition that temperature is 65 ~ 75 DEG C, keep the vacuum constant vacuum de-oiling 2 ~ 4min afterwards under the condition of 50 ~ 150r/min.
Concrete, described bulking step is: the fish-skin after shaping is placed in micro-wave oven, and microwave dose is 0.1 ~ 0.3w/g, and temperature 80 ~ 90 DEG C process 8 ~ 15min, adjusts microwave dose 0.03 ~ 0.07w/g, temperature 60 ~ 70 DEG C afterwards, process 20 ~ 35min.
The present invention utilizes fish product processing byproduct fish-skin to be raw material, and fish-skin is made dilated food, and mouthfeel crisp-fried is sharp and clear, and water content is low, long shelf-life, can effectively keep fish-skin delicate flavour.In product processing of the present invention, fish skin raw material is removed raw meat after pre-treatment; Shaping with tabletting machine after seasoning, by to fish-skin surface hanging in tableting processes, multilayer fish-skin is synthesized the multilayer fish-skin that thickness is 1 ~ 5cm, then use tabletting machine, can effectively increase fish-skin thickness and toughness by this step, prevent temperature distortion curling effect final products outward appearance.In preparation process, de-raw meat, immersion process carry out in vacuum environment, and vacuum process makes fish-skin inner air overflow, and soak infiltrates into fish-skin inside, make fish-skin take off raw meat speed fast, tasty fast and even.Adopt vacuum frying technology or microwave bulking technology to carry out expanded, make fish-skin mouthfeel palatable crisp more, and oil content is low, meets the requirement of consumer to healthy food.In simultaneously product vacuum frying or microwave bulking process, the water content of fish-skin itself reduces in a large number, and fish-skin is dried to below safety moisture content, and its shelf-life extends greatly, also can realize safe storage without the need to cold chain.Simultaneously product of the present invention effectively can kill putrefactive microorganisms, the growth and breeding of the spoilage organisms such as anti-bacteria, fungi in fried and microwave process in puffing process, can meet normal shelf-life duration without the need to adding anticorrisive agent.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is described further; it is to be noted that following examples are only the indicative explainations that the mode that exemplifies is done the present invention; but protection scope of the present invention is not limited in this, all those skilled in the art all fall into protection scope of the present invention with the replacement of spirit of the present invention to the equivalence that the present invention does.
Embodiment 1
A kind of instant flavour fish-skin, adopts vacuum frying or microwave bulking to be prepared into crispy in taste, long shelf-life, without the need to the expanded fish-skin of cold chain storage.The step of concrete this product of preparation is as follows: (one), pre-treatment: after fish product processed side product fish-skin is cleaned up, soak, vacuum soaks de-raw meat, for subsequent use; (2), seasoning: will the fish-skin after raw meat be gone to put into baste, drain surface moisture after vacuum stirring dipping; (3), compression molding: paved by the fish-skin after seasoning, surface size, successively superposed by the fish-skin after different starching, the general thickness of fish-skin is 1 ~ 5cm to superposition, then uses tabletting machine, moulding in forming machine; (4), expanded: by after the fish-skin snap frozen after shaping through vacuum frying process or directly carry out microwave bulking process; (5), pack: cool after expanding treatment, after fish-skin temperature is cold, pack and obtain instant flavour fish-skin.
Embodiment 2
A kind of instant flavour fish-skin, adopts vacuum frying or microwave bulking to be prepared into crispy in taste, long shelf-life, without the need to the expanded fish-skin of cold chain storage.The step of concrete this product of preparation is as follows: (one), pre-treatment: fish-skin surface clean is clean, NaCl solution with 0.9% soaks 10 ~ 15min, pull out, rinse 1 ~ 2 time with clear water, add raw meat flavouring liquid in material liquid volume than the ratio of 1:1.5 ~ 2, vacuum soaks 3 ~ 5min, pulls out, drain surperficial feed liquid; Wherein, go described in raw meat flavouring liquid formula be following weight portion material composition: white wine 10 ~ 20 parts, pure water 20 ~ 40 parts, bruised ginger 3 ~ 7 parts, 2 ~ 5 parts, shallot, 1 ~ 2 part, lemon.(2), seasoning: be soaked in baste by material liquid volume than 1:1 ~ 2 by the fish-skin after pre-treatment, vacuum stirring soaks 5 ~ 10min, and vacuum is-0.07 ~-0.09MPa, mixing speed 50 ~ 150r/min; Wherein, described baste is made up of the material of following weight portion: zanthoxylum powder 3 ~ 6 parts, chilli powder 5 ~ 10 parts, salt 5 ~ 10 parts, monosodium glutamate 1 ~ 3 part, matrimony vine 2 ~ 4 parts, vegetable oil 10 ~ 15 parts, bruised ginger 3 ~ 6 parts, beer 20 ~ 35 parts.(3), compression molding: compression molding step is: converted starch, clear water, egg, edible salt are weighed 1:1:0.2 ~ 0.4:0.05 ~ 0.1 in mass ratio, slip is obtained after mixing, by the fish-skin surface size after seasoning, fish-skin after different starching is successively superposed, to superposition, the general thickness of fish-skin is 1 ~ 2cm, tablet press machine compresses afterwards, and forming machine is shaping.(4), expanded: by the fish-skin snap frozen 3 ~ 6h after shaping, in vacuum-0.085 ~-0.096MPa, frying-expansion 25 ~ 35min under the condition that temperature is 65 ~ 75 DEG C, keep the vacuum constant vacuum de-oiling 2 ~ 4min afterwards under the condition of 50 ~ 150r/min.(5), pack: cool after expanding treatment, after fish-skin temperature is cold, pack and obtain instant flavour fish-skin.
Embodiment 3
The method concrete operation step of the instant flavour fish-skin of preparation embodiment 2 is:
(1), pre-treatment: fish-skin surface clean is clean, and the NaCl solution with 0.9% soaks 10min, pulls out, rinse 1 ~ 2 time with clear water, add raw meat flavouring liquid in material liquid volume than the ratio of 1:1.5, vacuum soaks 5min, pull out, drain surperficial feed liquid; Wherein, go described in raw meat flavouring liquid formula be following weight portion material composition: white wine 10 parts, pure water 20 parts, bruised ginger 7 parts, 5 parts, shallot, 1 part, lemon.(2), seasoning: be soaked in baste by material liquid volume than 1:1 by the fish-skin after pre-treatment, vacuum stirring soaks 10min, and vacuum is-0.09MPa, mixing speed 150r/min; Wherein, described baste is made up of the material of following weight portion: zanthoxylum powder 3 parts, chilli powder 5 parts, salt 5 parts, monosodium glutamate 1 part, matrimony vine 2 parts, vegetable oil 10 parts, bruised ginger 3 parts, beer 20 parts.(3), compression molding: compression molding step is: by converted starch, clear water, egg, edible salt in mass ratio 1:1:0.2:0.05 weigh, slip is obtained after mixing, by the fish-skin surface size after seasoning, afterwards another fish-skin is covered to the surface of the fish-skin after starching, successively superposed by fish-skin after different starching, to superposition, the general thickness of fish-skin is 2 ~ 3cm, and tablet press machine compresses, forming machine is shaping, can be prepared into the various shapes such as small fish, five-pointed star, heart as required.(4), expanded: by the fish-skin snap frozen 3 ~ 6h after shaping, in vacuum-0.085 ~-0.096MPa, frying-expansion 35min under the condition that temperature is 65 DEG C, keep the vacuum constant vacuum de-oiling 4min afterwards under the condition of 50r/min.(5), pack: cool after expanding treatment, after fish-skin temperature is cold, pack and obtain instant flavour fish-skin.
Embodiment 4
The method concrete operation step of the instant flavour fish-skin of preparation embodiment 2 is:
(1), pre-treatment: fish-skin surface clean is clean, and the NaCl solution with 0.9% soaks 15min, pulls out, rinses 1 ~ 2 time, add raw meat flavouring liquid in material liquid volume than the ratio of 1:2 with clear water, and vacuum immersion 3min, pulls out, drain surperficial feed liquid; Wherein, go described in raw meat flavouring liquid formula be following weight portion material composition: white wine 20 parts, pure water 40 parts, bruised ginger 3 parts, 2 parts, shallot, 2 parts, lemon.(2), seasoning: be soaked in baste by material liquid volume than 1:2 by the fish-skin after pre-treatment, vacuum stirring soaks 5min, and vacuum is-0.07MPa, mixing speed 50r/min; Wherein, described baste is made up of the material of following weight portion: zanthoxylum powder 6 parts, chilli powder 10 parts, salt 10 parts, monosodium glutamate 3 parts, matrimony vine 4 parts, vegetable oil 15 parts, bruised ginger 6 parts, beer 35 parts.(3), compression molding: compression molding step is: by converted starch, clear water, egg, edible salt in mass ratio 1:1:0.4:0.1 weigh, slip is obtained after mixing, by the fish-skin surface size after seasoning, fish-skin after different starching is successively superposed, to superposition, the general thickness of fish-skin is 4 ~ 5cm, tablet press machine compresses, and forming machine is shaping.(4), expanded: the fish-skin after shaping is placed in micro-wave oven, and microwave dose is 0.1w/g, and temperature 80 DEG C process 15min, adjusts microwave dose 0.03w/g, temperature 60 C afterwards, process 35min.(5), pack: cool after expanding treatment, after fish-skin temperature is cold, pack and obtain instant flavour fish-skin.
Embodiment 5
The method concrete operation step of the instant flavour fish-skin of preparation embodiment 2 is:
(1), pre-treatment: fish-skin surface clean is clean, and the NaCl solution with 0.9% soaks 10min, pulls out, rinses 1 ~ 2 time, add raw meat flavouring liquid in material liquid volume than the ratio of 1:2 with clear water, and vacuum immersion 5min, pulls out, drain surperficial feed liquid; Wherein, go described in raw meat flavouring liquid formula be following weight portion material composition: white wine 15 parts, pure water 30 parts, bruised ginger 5 parts, 3 parts, shallot, 1 part, lemon.(2), seasoning: be soaked in baste by material liquid volume than 1:2 by the fish-skin after pre-treatment, vacuum stirring soaks 8min, and vacuum is-0.08MPa, mixing speed 100r/min; Wherein, described baste is made up of the material of following weight portion: zanthoxylum powder 5 parts, chilli powder 8 parts, salt 7 parts, monosodium glutamate 2 parts, matrimony vine 3 parts, vegetable oil 13 parts, bruised ginger 5 parts, beer 30 parts.(3), compression molding: compression molding step is: by converted starch, clear water, egg, edible salt in mass ratio 1:1:0.3:0.08 weigh, slip is obtained after mixing, by the fish-skin surface size after seasoning, afterwards another fish-skin is covered to the surface of the fish-skin after starching, second fish-skin is repeated starching, and successively superposition is until thickness to 3 ~ 4cm successively, and tablet press machine compresses, forming machine is shaping, can be prepared into the various shapes such as small fish, five-pointed star, heart as required.(4), expanded: by the fish-skin snap frozen 3 ~ 6h after shaping, in vacuum-0.085 ~-0.096MPa, frying-expansion 25min under the condition that temperature is 75 DEG C, keep the vacuum constant vacuum de-oiling 2min afterwards under the condition of 150r/min.(5), pack: cool after expanding treatment, after fish-skin temperature is cold, pack and obtain instant flavour fish-skin.
Embodiment 6
The method concrete operation step of the instant flavour fish-skin of preparation embodiment 2 is:
(1), pre-treatment: fish-skin surface clean is clean, and the NaCl solution with 0.9% soaks 15min, pulls out, rinse 1 ~ 2 time with clear water, add raw meat flavouring liquid in material liquid volume than the ratio of 1:1.5, vacuum soaks 4min, pull out, drain surperficial feed liquid; Wherein, go described in raw meat flavouring liquid formula be following weight portion material composition: white wine 20 parts, pure water 25 parts, bruised ginger 4.5 parts, 4 parts, shallot, 2 parts, lemon.(2), seasoning: be soaked in baste by material liquid volume than 1:2 by the fish-skin after pre-treatment, vacuum stirring soaks 5min, and vacuum is-0.07 ~-0.09MPa, mixing speed 100r/min; Wherein, described baste is made up of the material of following weight portion: zanthoxylum powder 5 parts, chilli powder 8 parts, salt 6 parts, monosodium glutamate 2 parts, matrimony vine 2.5 parts, vegetable oil 12 parts, bruised ginger 5 parts, beer 27 parts.(3), compression molding: compression molding step is: by converted starch, clear water, egg, edible salt in mass ratio 1:1:0.3:0.1 weigh, slip is obtained after mixing, by the fish-skin surface size after seasoning, fish-skin after different starching is successively superposed, to superposition, the general thickness of fish-skin is 3cm, tablet press machine compresses, and forming machine is shaping.(4), expanded: the fish-skin after shaping is placed in micro-wave oven, and microwave dose is 0.3w/g, and temperature 90 DEG C process 8min, adjusts microwave dose 0.07w/g, temperature 70 C afterwards, process 20min.(5), pack: cool after expanding treatment, after fish-skin temperature is cold, pack and obtain instant flavour fish-skin.
The invention belongs to processing of aquatic products and utilize technical field, relate to the comprehensive utilization technique of processing of aquatic products accessory substance, be specifically related to a kind of instant flavour fish-skin and preparation method thereof, fish-skin is made puffing fishes leathercraft by the present invention, crispy in taste, fresh refreshing good to eat.Through pre-treatment, seasoning, compression molding, expanded, packaging be finally prepared into the expanded fish-skin of instant flavour.Pretreatment process adopts vacuum to take off the de-raw meat of raw meat immersion bubble, and seasoning process vacuum stirring is tasty, and greatly shorten de-raw meat and seasoning time, puffing process adopts vacuum frying or microwave bulking technology, ensures that product is fully expanded, reaches crisp-fried mouthfeel.Product dehydrate in puffing process, puffing process is also product sterilization and dry run simultaneously, ensures product quality, does not use additive and anticorrisive agent, effectively extend the shelf life, and store without the need to cold chain.
Claims (8)
1. an instant flavour fish-skin, is characterized in that, described instant flavour fish-skin is expanded fish-skin.
2. a kind of instant flavour fish-skin as claimed in claim 1, is characterized in that, described expanded fish-skin is by obtaining after fish-skin seasoning through vacuum frying or microwave bulking.
3. prepare the method for instant flavour fish-skin as claimed in claim 1 or 2, it is characterized in that, comprise the following steps: (one), pre-treatment: after fish-skin is cleaned up, soak, vacuum soaks de-raw meat, for subsequent use; (2), seasoning: will the fish-skin after raw meat be gone to put into baste, drain surface moisture after vacuum stirring dipping; (3), compression molding: paved by the fish-skin after seasoning, surface size, successively superposed by the fish-skin after different starching, the general thickness of fish-skin is 1 ~ 5cm to superposition, then uses tabletting machine, moulding in forming machine; (4), expanded: by after the fish-skin snap frozen after shaping through vacuum frying process or directly carry out microwave bulking process; (5), pack: cool after expanding treatment, after fish-skin temperature is cold, pack and obtain instant flavour fish-skin.
4. the preparation method of instant flavour fish-skin as claimed in claim 3, it is characterized in that, described pre-treatment step is: fish-skin surface clean is clean, and the NaCl solution with 0.9% soaks 10 ~ 15min, pulls out, rinse 1 ~ 2 time with clear water, add raw meat flavouring liquid in material liquid volume than the ratio of 1:1.5 ~ 2, vacuum soaks 3 ~ 5min, pulls out, drain surperficial feed liquid; Wherein, go described in raw meat flavouring liquid formula be following weight portion material composition: white wine 10 ~ 20 parts, pure water 20 ~ 40 parts, bruised ginger 3 ~ 7 parts, 2 ~ 5 parts, shallot, 1 ~ 2 part, lemon.
5. the preparation method of instant flavour fish-skin as claimed in claim 3, it is characterized in that, described seasoning step is: be soaked in baste by material liquid volume than 1:1 ~ 2 by the fish-skin after pre-treatment, vacuum stirring soaks 5 ~ 10min, vacuum is-0.07 ~-0.09MPa, mixing speed 50 ~ 150r/min; Wherein, described baste is made up of the material of following weight portion: zanthoxylum powder 3 ~ 6 parts, chilli powder 5 ~ 10 parts, salt 5 ~ 10 parts, monosodium glutamate 1 ~ 3 part, matrimony vine 2 ~ 4 parts, vegetable oil 10 ~ 15 parts, bruised ginger 3 ~ 6 parts, beer 20 ~ 35 parts.
6. the preparation method of instant flavour fish-skin as claimed in claim 3, it is characterized in that, described compression molding step is: converted starch, clear water, egg, edible salt are weighed 1:1:0.2 ~ 0.4:0.05 ~ 0.1 in mass ratio, slip is obtained after mixing, by the fish-skin surface size after seasoning, successively superposed by the fish-skin after different starching, to superposition, the general thickness of fish-skin is 1 ~ 5cm, compress with tablet press machine afterwards, forming machine is shaping.
7. the preparation method of instant flavour fish-skin as claimed in claim 3, it is characterized in that, described bulking step is: by the fish-skin snap frozen 3 ~ 6h after shaping, in vacuum-0.085 ~-0.096MPa, frying-expansion 25 ~ 35min under the condition that temperature is 65 ~ 75 DEG C, keep the vacuum constant vacuum de-oiling 2 ~ 4min afterwards under the condition of 50 ~ 150r/min.
8. the preparation method of instant flavour fish-skin as claimed in claim 3, it is characterized in that, described bulking step is: the fish-skin after shaping is placed in micro-wave oven, microwave dose is 0.1 ~ 0.3w/g, temperature 80 ~ 90 DEG C process 8 ~ 15min, adjust microwave dose 0.03 ~ 0.07w/g afterwards, temperature 60 ~ 70 DEG C, process 20 ~ 35min.
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| CN105558893A (en) * | 2015-12-23 | 2016-05-11 | 广东省农业科学院蚕业与农产品加工研究所 | Fishskin fat controlling food as well as making method and use thereof |
| CN105901567A (en) * | 2016-06-14 | 2016-08-31 | 西华大学 | Instant fish skin crisp chips and processing method thereof |
| CN105942316A (en) * | 2016-05-03 | 2016-09-21 | 长沙思麦食品开发有限公司 | Puffed chili crisp slices and preparation method thereof |
| CN108185329A (en) * | 2017-12-05 | 2018-06-22 | 浙江海洋大学 | A kind of puffing tuna rind food processing method |
| CN110050968A (en) * | 2019-05-20 | 2019-07-26 | 安徽省农业科学院水产研究所 | A kind of instant crisp chip processing method of silver carp fish-skin |
| CN110916115A (en) * | 2019-12-16 | 2020-03-27 | 湖南文理学院 | Processing method of instant fish skin |
| CN111528419A (en) * | 2020-05-29 | 2020-08-14 | 广西壮族自治区水产科学研究院 | Preparation method of barbecue-flavored tilapia skin |
| CN111528417A (en) * | 2020-05-29 | 2020-08-14 | 广西壮族自治区水产科学研究院 | Processing method of instant tilapia skin crisp chips |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105558893A (en) * | 2015-12-23 | 2016-05-11 | 广东省农业科学院蚕业与农产品加工研究所 | Fishskin fat controlling food as well as making method and use thereof |
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| CN105942316A (en) * | 2016-05-03 | 2016-09-21 | 长沙思麦食品开发有限公司 | Puffed chili crisp slices and preparation method thereof |
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| CN108185329A (en) * | 2017-12-05 | 2018-06-22 | 浙江海洋大学 | A kind of puffing tuna rind food processing method |
| CN110050968A (en) * | 2019-05-20 | 2019-07-26 | 安徽省农业科学院水产研究所 | A kind of instant crisp chip processing method of silver carp fish-skin |
| CN110916115A (en) * | 2019-12-16 | 2020-03-27 | 湖南文理学院 | Processing method of instant fish skin |
| CN111528419A (en) * | 2020-05-29 | 2020-08-14 | 广西壮族自治区水产科学研究院 | Preparation method of barbecue-flavored tilapia skin |
| CN111528417A (en) * | 2020-05-29 | 2020-08-14 | 广西壮族自治区水产科学研究院 | Processing method of instant tilapia skin crisp chips |
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Application publication date: 20150401 |