CN104643137A - A fish-skin prepared food and a preparing method thereof - Google Patents
A fish-skin prepared food and a preparing method thereof Download PDFInfo
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- CN104643137A CN104643137A CN201310580559.1A CN201310580559A CN104643137A CN 104643137 A CN104643137 A CN 104643137A CN 201310580559 A CN201310580559 A CN 201310580559A CN 104643137 A CN104643137 A CN 104643137A
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Abstract
A fish-skin prepared food and a preparing method thereof are disclosed. The method is characterized by including following steps of: (1) dipping cleaned and drained fish skin into a solution mixture for fishy smell elimination for 15-25 min, with the solution mixture comprising 1-2% of sodium bicarbonate, 0.5-1.8% of sodium chloride and 5-20% of ethanol, with the balance being water; (2) taking out the fish skin the fishy smell of which is eliminated, dipping into water having a temperature of 60-90 DEG C, and blanching for 20-60 s; (3) mixing the blanched fish skin the fishy smell of which is eliminated and seasoning, adding into a cooking bag, and performing vacuum packing; and (4) putting the packed fish skin into a high-pressure sterilization pot, and sterilizing at 100-110 DEG C for 10-30 min or sterilizing at 110-115 DEG C for 5-20 min or performing sterilization combining sterilization at 100-110 DEG C for 5-15 min and sterilization at 110-115 DEG C for 5-15 min.
Description
Technical field
The invention belongs to food and processing technique field thereof, relate to aquatic products and processing method thereof, particularly relate to a kind of fish-skin flexible package conditioning food and processing method thereof.
Background technology
Along with the development of aquatic products intensive processing and the growth of cultivation quantity, fish-skin is as the accessory substance of aquatic products processing, and quantity increases gradually, and utilization rate is not high, and economic benefit is low.Current fish-skin more application in glue, leather, or is processed as fish meal and prepares the raw material of collagen.
But fish-skin is nutritious, there is good beauty and health care function, therefore, research and develop a kind of high nutritive value, and appetizing fish-skin food, the comprehensive utilization of fish-skin can be improved, there is larger Social and economic benef@.
Summary of the invention
In order to solve the edible processing and utilization problem of fish-skin, the exploitation of special fish-skin dish, improving comprehensive utilization technique and the economic benefit of fish-skin, the invention discloses a kind of fishskin recuperating food and preparation method thereof.
Fish-skin food of the present invention take fish-skin as raw material, adds greengrocery batching again and make after de-raw meat, blanching, seasoning or seasoning.
The preparation method of a kind of fishskin recuperating food of the present invention is following steps:
(1) fish-skin after cleaning being drained is immersed in by sodium acid carbonate 1-2%, sodium chloride 0.5-1.8% and ethanol 5-20%, and surplus is de-raw meat 15-25min in the mixed liquor of water composition;
(2) fish-skin after de-raw meat takes out and immerses blanching 20-60s in 60-90 DEG C of water;
(3) vacuum packaging in retort pouch is loaded by after the fish-skin blend flavouring after de-raw meat, blanching;
(4) packaged fish-skin is placed in high-pressure sterilizing pot adopts 100-110 DEG C, 10-30min sterilization, or 110-115 DEG C, 5-20min sterilization, or 100-110 DEG C 5-15min and 110-115 DEG C, the sterilization that combines of 5-15min.
The proportioning of above step (3) described flavoring is counted by the fish-skin weight after blanching: salt 1.5-3.0%, monosodium glutamate 1.0-2.0%, white granulated sugar 1.0-2.5%, yellow rice wine 2.0-3.0% and sesame oil 1.8-4.0%.
Fish-skin after step (3) described blend flavouring loads vacuum packaging in retort pouch after can adding greengrocery batching again.
Complete process flow of the present invention comprises Feedstock treating, de-raw meat, blanching, flavoring, sterilizing, cooling and refrigeration operation.
First fish skin raw material is repaired, remove residual fish scale, the flesh of fish and mucus, then the fish-skin after draining is immersed in by sodium acid carbonate 1-2%, de-raw meat 15-25min in the mixed liquor that sodium chloride 0.5-1.8% and ethanol 5-20% forms, take out afterwards and immerse blanching 20-60s in 60-90 DEG C of water, again by fish-skin, (proportioning is blend flavouring: salt 1.5-3.0%, monosodium glutamate 1-2.0%, white granulated sugar 1.0-2.5%, yellow rice wine 2.0-3.0% and sesame oil 1.8-4.0%) and batching (composition is: onion, green pepper, carrot, wild rice stem silk and sea-tangle) load in autoclaving bag and carry out vacuum packaging, packaged product is placed in sterilizing in high-pressure sterilizing pot, adopt 100-110 DEG C, 10-30min sterilization, or 110-115 DEG C, 5-20min sterilization, or 100-110 DEG C of 5-15min and 110-115 DEG C, the sterilization that 5-15min combines, then take out, trickle is cooled to less than 30 DEG C, be placed in 4 DEG C or-18 DEG C of refrigerations again.
The fishskin recuperating product adopting the present invention to make is through heating or the i.e. edible that thaws, convenient, fast, is applicable to the life of modern fast pace, and nutritious, and color and luster is attractive in appearance, unique flavor, has good commodity value.
Detailed description of the invention
In order to further describe the present invention program, provide following examples.
Embodiment 1:
First fish skin raw material is repaired, remove residual fish scale, the flesh of fish and mucus, fish-skin after draining is immersed in by sodium acid carbonate 1%, de-raw meat 15min in the mixed liquor that sodium chloride 1.8% and ethanol 20% form, take out blanching 20s in immersion 90 DEG C of water afterwards, again by fish-skin, (proportioning is blend flavouring: salt 2.5%, monosodium glutamate 1.5%, white granulated sugar 2.0%, yellow rice wine 2.5% and sesame oil 3.0%) and batching (composition is: onion, green pepper, carrot and wild rice stem silk) load in autoclaving bag and carry out vacuum packaging, first sterilizing 10min under 100 DEG C of high temperature, sterilizing 5min again under 115 DEG C of high temperature again, take out trickle and be cooled to less than 30 DEG C, be placed in-18 DEG C of refrigerations again, shelf-life is 6 months.Fish-skin is combined with vegetables, product is nutritious, balance, color and luster collocation rationally, unique flavor; After testing, total plate count is less than 100CFU/g, and pathogenic bacteria, coliform do not detect.
Embodiment 2:
First fish skin raw material is repaired, remove the impurity such as the residual flesh of fish and mucus, fish-skin after draining is immersed in by sodium acid carbonate 1.2%, de-raw meat 18min in the mixed liquor that sodium chloride 1% and ethanol 15% form, take out blanching 60s in immersion 60 DEG C of water afterwards, again by fish-skin, (proportioning is blend flavouring: salt 2.2%, monosodium glutamate 2.0%, white granulated sugar 1.8%, yellow rice wine 2% and sesame oil 1.8%) and batching (composition is: onion, carrot, wild rice stem silk and sea-tangle) load in retort pouch and carry out vacuum packaging, sterilizing 15min under 115 DEG C of high temperature, take out trickle and be cooled to less than 30 DEG C, be placed in 0-4 DEG C of refrigeration again, shelf-life is 1.5 months.Fish-skin, sea-tangle combine with vegetables by this product, and product is nutritious, balance, and color and luster collocation is reasonable, bright-coloured, unique flavor; After testing, total plate count is less than 1000CFU/g, and pathogenic bacteria, coliform do not detect.
Embodiment 3:
First fish skin raw material is repaired, remove residual fish scale, the flesh of fish and mucus, fish-skin after draining is immersed in by sodium acid carbonate 1.5%, de-raw meat 25min in the mixed liquor that sodium chloride 0.5% and ethanol 10% form, take out blanching 40s in immersion 80 DEG C of water afterwards, again by fish-skin, (proportioning is blend flavouring: salt 3.0%, monosodium glutamate 0.8%, white granulated sugar 1%, yellow rice wine 3.0% and sesame oil 4.0%) and batching (composition is: onion, green pepper, carrot and wild rice stem silk) load in autoclaving bag and carry out vacuum packaging, first sterilizing 10min under 100 DEG C of high temperature, sterilizing 5min again under 115 DEG C of high temperature again, take out trickle and be cooled to less than 30 DEG C, be placed in-18 DEG C of refrigerations again, shelf-life is 6 months.Fish-skin combines with vegetables by this product, and product is nutritious, balance, and color and luster collocation is reasonable, bright-coloured, unique flavor; After testing, total plate count is less than 100CFU/g, and pathogenic bacteria, coliform do not detect.
Product sterile test:
Under the prerequisite ensureing thorough sterilization, the tissue morphology of product, local flavor, mouthfeel are the important indicators affecting sturgeon skin Frozen Prepared Food quality, and sterilising temp and time are the principal elements affecting These parameters.
Flexible package Frozen Prepared Food is convenient, fast, heating using microwave and edible, is applicable to the life of modern fast pace.Sturgeon skin freezing precook product through the present invention program's gained is nutritious, tasty, and expection has good market prospects.
Claims (3)
1. a fishskin recuperating food, is characterized in that: take fish-skin as raw material, adds greengrocery batching again and make after de-raw meat, blanching, seasoning or seasoning.
2. the preparation method of a kind of fishskin recuperating food as claimed in claim 1, it is characterized in that following steps: (1) is immersed in by sodium acid carbonate 1-2%, sodium chloride 0.5-1.8% and ethanol 5-20% by cleaning the fish-skin after draining, surplus is de-raw meat 15-25min in the mixed liquor of water composition; (2) fish-skin after de-raw meat takes out and immerses blanching 20-60s in 60-90 DEG C of water; (3) vacuum packaging in retort pouch is loaded by after the fish-skin blend flavouring after de-raw meat, blanching; (4) packaged fish-skin is placed in high-pressure sterilizing pot adopts 100-110 DEG C, 10-30min sterilization, or 110-115 DEG C, 5-20min sterilization, or 100-110 DEG C, 5-15min and 110-115 DEG C, the sterilization that 5-15min combines.
3. the preparation method of a kind of fishskin recuperating food as claimed in claim 2, is characterized in that: the proportioning of step (3) described flavoring is counted by the fish-skin weight after blanching: salt 1.5-3.0%, monosodium glutamate 1-2.0%, white granulated sugar 1-2.5%, yellow rice wine 2.0-3.0% and sesame oil 1.8-4.0%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310580559.1A CN104643137A (en) | 2013-11-19 | 2013-11-19 | A fish-skin prepared food and a preparing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310580559.1A CN104643137A (en) | 2013-11-19 | 2013-11-19 | A fish-skin prepared food and a preparing method thereof |
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| Publication Number | Publication Date |
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| CN104643137A true CN104643137A (en) | 2015-05-27 |
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| CN201310580559.1A Pending CN104643137A (en) | 2013-11-19 | 2013-11-19 | A fish-skin prepared food and a preparing method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN106107622A (en) * | 2016-06-27 | 2016-11-16 | 通威（成都）水产食品有限公司 | A kind of local flavor fish skin and processing technology thereof |
| CN106107623A (en) * | 2016-06-27 | 2016-11-16 | 通威（成都）水产食品有限公司 | A kind of local flavor fish skin silk and processing technology thereof |
| CN106387714A (en) * | 2016-08-31 | 2017-02-15 | 通威（成都）水产食品有限公司 | Processing method of fish skin shreds |
| CN113142503A (en) * | 2021-05-24 | 2021-07-23 | 张家界金驰天问农业科技有限公司 | Giant salamander glue and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101233936A (en) * | 2008-03-05 | 2008-08-06 | 浙江工商大学 | Fishskin recuperating food and preparation thereof |
-
2013
- 2013-11-19 CN CN201310580559.1A patent/CN104643137A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101233936A (en) * | 2008-03-05 | 2008-08-06 | 浙江工商大学 | Fishskin recuperating food and preparation thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN105558893B (en) * | 2015-12-23 | 2019-06-18 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of fish-skin oil-control fat foods and preparation method thereof and purposes |
| CN106107622A (en) * | 2016-06-27 | 2016-11-16 | 通威（成都）水产食品有限公司 | A kind of local flavor fish skin and processing technology thereof |
| CN106107623A (en) * | 2016-06-27 | 2016-11-16 | 通威（成都）水产食品有限公司 | A kind of local flavor fish skin silk and processing technology thereof |
| CN106387714A (en) * | 2016-08-31 | 2017-02-15 | 通威（成都）水产食品有限公司 | Processing method of fish skin shreds |
| CN113142503A (en) * | 2021-05-24 | 2021-07-23 | 张家界金驰天问农业科技有限公司 | Giant salamander glue and preparation method thereof |
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Application publication date: 20150527 |