CN105962308A - Deep sea fish skin sauce and preparation technology thereof - Google Patents

Deep sea fish skin sauce and preparation technology thereof Download PDF

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Publication number
CN105962308A
CN105962308A CN201610305263.2A CN201610305263A CN105962308A CN 105962308 A CN105962308 A CN 105962308A CN 201610305263 A CN201610305263 A CN 201610305263A CN 105962308 A CN105962308 A CN 105962308A
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Prior art keywords
fish skin
fish
catsup
skin
preparation technology
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CN201610305263.2A
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Chinese (zh)
Inventor
薛宗杰
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Qingdao Fu Fu Fortis Food Co Ltd
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Qingdao Fu Fu Fortis Food Co Ltd
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Priority to CN201610305263.2A priority Critical patent/CN105962308A/en
Publication of CN105962308A publication Critical patent/CN105962308A/en
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Abstract

The invention provides a preparation technology of a deep sea fish skin sauce. The preparation technology comprises the following steps of pretreating raw materials: thoroughly cleaning fish skin of deep sea fish with clean water, and removing impurities; performing draining; performing drying: baking the drained fish skin until the baked fish skin is brown and fragrance is generated; performing dicing: dicing the dried fish skin; performing deep-frying: pouring oil in a deep-frying machine, heating the oil to 160-180 DEG C, putting the dried fish skin to the deep-frying machine, and deep-frying the fish skin until the deep-fried fish skin is brown; after the fish skin is deep-fried, controlling oil temperature to be 140 DEG C; performing seasoning and decocting; performing filling: performing quantitation on a fish skin sauce, and performing filling on the fish skin sauce after quantitation to glass bottles; performing sealing; performing sterilization; and loading the processed glass bottles with the fish skin sauce into boxes, and enabling the fish skin sauce loaded in the boxes to be preserved under room temperature conditions. According to the production technology disclosed by the invention, the technologies of drying and deep-frying are performed on the fish skin, so that the whole canned fish skin is guaranteed to be fresh, fragrant and refreshing. In addition, the invention further provides a deep sea fish skin sauce prepared by the preparation technology.

Description

A kind of bathypelagic fish fish skin catsup and preparation technology thereof
Technical field
The invention belongs to food processing technology field, particularly to a kind of bathypelagic fish fish skin catsup and preparation technology thereof.
Background technology
Fish skin is mainly the collagen protein of macromole rich in various trace elements and protein, its protein, and the collagen protein in fish skin can reduce cholesterol, is a kind of preferably reducing weight and blood fat food.But, a large amount of fish skin produced in current processing of aquatic products industry, its Land use systems is only added in feedstuff, or directly abandoned it, this way not only reduces the utilization rate of fish skin, and causes fish skin nutrition seriously to run off, and causes the waste of resource.Additionally, for the fish skin of bathypelagic fish utilize the most few, utilize the fish skin of bathypelagic fish rich in collagen property, be only used for extracting fish collagen by a lot of Producers, be made into cosmetics etc., and almost without using it in food.
Summary of the invention
Deep-sea fish skin is utilized to make bathypelagic fish fish skin catsup as raw material it is contemplated that propose one, for making up the deficiency of basic not this kind of product in prior art, it is possible not only to provide a kind of novel tinned food, the more offer that makes full use of for fish skin to ensure for consumer.
The present invention is achieved by the following technical solutions: pretreatment of raw material: is cleaned by the fish skin clear water of bathypelagic fish and goes the removal of impurity;Carry out rinsing 1 time with the deionized water that temperature is 75-100 DEG C again, drain;Dry: the fish skin after draining toasts, fish skin is baked to coke yellow and go out perfume (or spice);Stripping and slicing: stripping and slicing will be carried out through the fish skin dried;Fried: in Fryer, to pour oil into, oil is heated up to 160-180 DEG C, put into the fish skin after drying wherein, by fried for fish skin to coke yellow;After fried end, by Oil-temperature control at 140 DEG C;Seasoning boils: be sequentially placed into Semen Sojae Preparatum, Semen Sesami, paprika, Zanthoxyli Bungeani powder in the fish skin obtained to fry step and oil, Herba Alii fistulosi, Jiang little Huo boil 20-30min, are being added thereto to broad bean paste, salt, Oleum Sesami, Saccharum Sinensis Roxb., monosodium glutamate, takes the dish out of the pot after 5 minutes brewed by warm fire, obtains fish skin catsup;Fill: be filled in vial after quantitative for fish skin catsup;Sealing: the fish skin catsup after bottling is carried out vacuum seal;Sterilize: it is in 98-100 DEG C of water after sterilization 30min that the fish skin catsup after sealing puts into water temperature, in case casing after being pulled out control water, cooling;Vanning: and make to preserve under the fish skin catsup normal temperature condition after vanning.
Preferably, described bathypelagic fish is salmon fish, deep-sea cod or cabrilla.
Preferably, the weight portion of above-mentioned each raw material is respectively as follows: fish skin: 20-40 part, oil 70-90 part;Paprika 10-25 part, broad bean paste 20-30 part, Semen Sojae Preparatum 15-20 part, Semen Sesami 2-8 part, Zanthoxyli Bungeani powder 1-3 part, Oleum Sesami 0.1-1 part, Herba Alii fistulosi 2-5 part, Rhizoma Zingiberis Recens 1-5 part;Salt 0.5-2 part;Sugar 1-6 part;Monosodium glutamate 1-3 part.
Preferably, described fish skin is 30 parts, oil 83 parts;Paprika 20 parts, broad bean paste 25 parts, 18 parts of Semen Sojae Preparatum, Semen Sesami 2.5 parts, Zanthoxyli Bungeani powder 1.8 parts, 0.4 part of Oleum Sesami, Herba Alii fistulosi 2.4 parts, Rhizoma Zingiberis Recens 2 parts;Salt 0.8 part;Sugar 1.6 parts;Monosodium glutamate 1 part.
Preferably, fish skin is cut into the square that the length of side is 8-12cm.
Preferably, described Semen Sesami, paprika and Zanthoxyli Bungeani powder, after 180-200 DEG C of baking 15min, add to the fish skin after fried and oil.
Preferably, in baking step, the temperature that the fish skin after dehydration carries out toasting is 60 DEG C, and the time is 1h.
Preferably, in fry step, by fried for fish skin 10-20min.
Preferably, described oil is Oleum Brassicae campestris, Oleum Arachidis hypogaeae semen or Oleum Helianthi.
Additionally, the present invention also proposes a kind of bathypelagic fish fish skin catsup utilizing above-mentioned preparation technology to be prepared from.
The present invention relative to prior art have the advantage that is: fish skin is prepared as fish skin catsup as raw material by the present invention first, not only make original the most often by as garbage or be only used for preparing the fish skin of feedstuff and be fully utilized, the nutritive value making fish skin gives full play of so that fish skin resource is effectively configured.
In addition, by fish skin through drying and fried technique in the production technology of the present invention, ensure that the whole fresh perfume (or spice) of fish skin canned food is tasty and refreshing, and by the oil after fried fish tartar souce skin together as the composition in fish skin canned food in the fish skin canned food prepared in the present invention, prevent this fish skin catsup putrid and deteriorated, and due to the existence of oil, without adding preservative in this fish skin catsup production process, ensure that its safety, be a product suitable for all ages.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment one, the present embodiment proposes a kind of fish skin catsup utilizing salmon fish to be prepared from.
It comprises the steps:
A: pretreatment of raw material: salmon fish fish skin clear water is cleaned and goes the removal of impurity;Carry out rinsing 1 time with the deionized water that temperature is 80 DEG C again, drain;As selected the salmon fish for freezing, before fish skin is cleaned by, need to thaw;As selected fresh salmon fish, then directly utilize clean water;In order to ensure the mouthfeel of fish skin, the present invention, when being carried out fish skin, only rinses 1 time.
B: dry: the fish skin after draining toasts, and the temperature carrying out toasting is 60 DEG C, the time is that fish skin is baked to coke yellow and gone out perfume (or spice) by 1h.
C: stripping and slicing: stripping and slicing will be carried out through the fish skin dried;Owing in subsequent step, fish skin needs fried, rolled-up fish skin after consumer's gripping is fried for convenience, the fish skin in the present embodiment is cut into the square that the length of side is 8cm, 9cm, 10cm, 11cm or 12cm;
D: fried: add Oleum Brassicae campestris in pot, and be heated up to 170 DEG C, put into the fish skin after stripping and slicing wherein, by fried for fish skin 15min so that fish skin becomes coke yellow;After fried end, by Oil-temperature control at 140 DEG C;The nutritional labelings such as unsaturated fatty acid and vitamin E such as oil used in the present invention is Oleum Brassicae campestris, the linoleic acid contained by Oleum Brassicae campestris can be absorbed by organisms well, has certain vessel softening, effect of slow down aging.
Putting into Semen Sojae Preparatum in E: seasoning boils: fish skin after fried and oil, Semen Sesami, paprika, Zanthoxyli Bungeani powder, Herba Alii fistulosi, Jiang little Huo endure 30min slowly, be added thereto to broad bean paste, salt, Oleum Sesami, Saccharum Sinensis Roxb., and monosodium glutamate takes the dish out of the pot after 5 minutes brewed by warm fire, obtains fish skin catsup;
F: fill: be filled in vial after quantitative for fish skin catsup;
G: sealing: the fish skin catsup after bottling is carried out vacuum seal;
It is in 98-100 DEG C of water after sterilization 30min that H: sterilize: the fish skin catsup after sealing puts into water temperature, in case casing after being pulled out control water, cooling;
I: vanning: and make to preserve under the fish skin catsup normal temperature condition after vanning.
Wherein, in the fish skin catsup of the present embodiment, the weight of each composition is respectively as follows: fish skin: 30kg, Oleum Brassicae campestris 83kg;Paprika 20kg, broad bean paste 25kg, Semen Sojae Preparatum 18kg, Semen Sesami 2.5kg, Zanthoxyli Bungeani powder 1.8kg, Oleum Sesami 0.4kg, Herba Alii fistulosi 2.4kg, Rhizoma Zingiberis Recens 5kg;Salt 0.8kg;White sugar 1.6kg;Monosodium glutamate 1kg.
Wherein 30kg fish skin is to put into the fish skin weight before steamer, and 83kg Oleum Brassicae campestris is to put in oil cauldron the weight of oil when fried fish tartar souce skin.
Certainly, the preparation technology of this fish skin catsup is not limited to salmon fish, it is also possible to utilize deep-sea cod or cabrilla, or the fish skin of other bathypelagic fishs is prepared as corresponding fish skin catsup as raw material.Of course for the kind of further abundant fish skin catsup, originally deep-sea cod and salmon fish, deep-sea cod and cabrilla, cabrilla and salmon fish can also be prepared as by above-mentioned preparation technology, and deep-sea cod, cabrilla and the mixing fish skin catsup of salmon fish.
In order to extend the shelf-life of product further, preferably remaining the local flavor of product, boil between step and sealing step in seasoning, the present invention also has a step i.e.: through seasoning boil obtain fish skin catsup carry out microwave disinfection again.Sterilization conditions is: 800w, 2450Hz, 30s.
In addition, flavouring agent in the present embodiment: Zanthoxyli Bungeani powder, paprika and Semen Sesami are before adding in Oleum Brassicae campestris, above-mentioned three kinds of flavouring agents can be toasted, it is specially described Semen Sesami, paprika and Zanthoxyli Bungeani powder after 180-200 DEG C of baking 15min, add to the fish skin after fried and oil, it is ensured that the fresher perfume (or spice) of fish skin catsup prepared.
Certainly, in order to increase the nutrition of fish skin catsup of the present invention, in the present embodiment fish skin catsup can also be to add a small amount of Chinese medicine extract, and this Chinese medicine extract adds in fish skin catsup before fill step after fish skin catsup seasoning boils step;The raw material of this Chinese medicine extract is Radix Codonopsis, Rhizoma Cibotii, Fructus Mori, Semen Cuscutae, Fructus Corni and the Cortex Eucommiae.The preparation technology of above-mentioned Chinese medicine extract is: raw material and weight thereof are respectively as follows: Radix Codonopsis 100g, Rhizoma Cibotii 150g part, Fructus Mori 120g, Semen Cuscutae 80g, Fructus Corni 60g and Cortex Eucommiae 40g;Above-mentioned raw materials is added in 4000g water, boil 60-90min, filter to obtain medicinal liquid compositions, above-mentioned medicinal liquid compositions is concentrated, then is spray-dried, after obtaining dry powder Chinese medicine composition, weigh 15g or 20g and add to fish skin catsup.Wherein concentrate and spray drying is common process.
Wherein, Radix Codonopsis has invigorating the spleen and replenishing QI, and stomach function regulating promotes the production of body fluid, effect of expelling phlegm for arresting cough;Rhizoma Cibotii has wind-damp dispelling, invigorating the liver and kidney, effect of strong waist knee joint;Fructus Mori has immunologic enhancement, can be with cancer-resisting, and Fructus Mori master enters Liver and kidney, kind nourishing YIN and benefiting blood, promotes the production of body fluid and moisturizes, the disease such as be suitable to Liver and kidney deficiency of YIN-blood and body fluid deficiency is quenched one's thirst, dryness of the intestine.Semen Cuscutae has tonic effect, sweet pungent tepor, examines gas and neutralizes, both can YANG invigorating, again can tonifying YIN, there is temperature and the driest, mend and the most stagnant feature.Fructus Corni has effect of invigorating the liver and kidney hidroschesis.The Cortex Eucommiae has effect of liver and kidney tonifying, bone and muscle strengthening.
Certainly, the oil in the present invention can also be Oleum Helianthi.Wherein, Oleum Helianthi it contain the unsaturated fatty acid of the needed by human such as substantial amounts of linoleic acid, can promote regeneration and the growth of human body cell, protect skin health, and cholesterol alluvial in blood can be reduced.
Embodiment two,
The present embodiment proposes a kind of fish skin catsup utilizing deep-sea cod and the preparation technology of this fish skin catsup.
It comprises the steps:
A: pretreatment of raw material: the fish skin clear water of deep-sea cod is cleaned and goes the removal of impurity;Carry out rinsing 1 time with the deionized water that temperature is 80 DEG C again, drain;As selected the salmon fish for freezing, before fish skin is cleaned by, need to thaw;As selected fresh salmon fish, then directly utilize clean water;
B: dry: the fish skin after draining toasts, and the temperature carrying out toasting is 60 DEG C, the time is that fish skin is baked to coke yellow and gone out perfume (or spice) by 1h.
C: stripping and slicing: stripping and slicing will be carried out through the fish skin dried;Owing in subsequent step, fish skin needs fried, rolled-up fish skin after consumer's gripping is fried for convenience, the fish skin in the present embodiment is cut into the square that the length of side is 8cm, 9cm or 10cm;
D: fried: add Oleum Brassicae campestris in pot, and be heated up to 165 DEG C, put into the fish skin after stripping and slicing wherein, make fish skin become coke yellow fried for fish skin 20min;After fried end, by Oil-temperature control at 140 DEG C;The nutritional labelings such as unsaturated fatty acid and vitamin E such as oil used in the present invention is Oleum Brassicae campestris, the linoleic acid contained by Oleum Brassicae campestris can be absorbed by organisms well, has certain vessel softening, effect of slow down aging.
Putting into Semen Sojae Preparatum in E: seasoning boils: fish skin after fried and oil, Semen Sesami, paprika, Zanthoxyli Bungeani powder, Herba Alii fistulosi, Jiang little Huo endure 30min slowly, be added thereto to broad bean paste, salt, Oleum Sesami, Saccharum Sinensis Roxb., and monosodium glutamate takes the dish out of the pot after 5 minutes brewed by warm fire, obtains fish skin catsup;
F: fill: be filled in vial after quantitative for fish skin catsup;
G: sealing: the fish skin catsup after bottling is carried out vacuum seal;
It is in 98-100 DEG C of water after sterilization 30min that H: sterilize: the fish skin catsup after sealing puts into water temperature, in case casing after being pulled out control water, cooling;
I: vanning: and make to preserve under the fish skin catsup normal temperature condition after vanning.
Wherein, in the fish skin catsup of the present embodiment, the weight of each composition is respectively as follows: fish skin: 40kg, Oleum Brassicae campestris 88kg;Paprika 23kg, broad bean paste 28kg, Semen Sojae Preparatum 15kg, Semen Sesami 6kg, Zanthoxyli Bungeani powder 2.5kg, Oleum Sesami 0.9kg, Herba Alii fistulosi 3.5kg, Rhizoma Zingiberis Recens 3kg;Salt 1.5kg;White sugar 4.5kg;Monosodium glutamate 2.2kg.Wherein 40kg fish skin is to put into the fish skin weight before steamer, and 88kg Oleum Brassicae campestris is to put in oil cauldron the weight of oil when fried fish tartar souce skin.
Certainly, the preparation technology of this fish skin catsup is not limited to prepare deep-sea cod, it is also possible to utilize salmon fish or cabrilla, is finally prepared as deep sea cod skin beans and cabrilla fish skin catsup.Of course for the kind of further abundant fish skin catsup, originally deep-sea cod and salmon fish, deep-sea cod and cabrilla, cabrilla and salmon fish can also be prepared as by above-mentioned preparation technology, and deep-sea cod, cabrilla and the mixing fish skin catsup of salmon fish.
Embodiment three,
The present embodiment proposes a kind of fish skin catsup utilizing deep-sea cod and the preparation technology of this fish skin catsup.
It comprises the steps:
A: pretreatment of raw material: deep sea cod skin clear water is cleaned and goes the removal of impurity;Carry out rinsing 1 time with the deionized water that temperature is 80 DEG C again, drain;As selected the salmon fish for freezing, before fish skin is cleaned by, need to thaw;As selected fresh salmon fish, then directly utilize clean water;
B: dry: the fish skin after draining toasts, and the temperature carrying out toasting is 60 DEG C, the time is that fish skin is baked to coke yellow and gone out perfume (or spice) by 1h.
C: stripping and slicing: stripping and slicing will be carried out through the fish skin dried;Owing in subsequent step, fish skin needs fried, rolled-up fish skin after consumer's gripping is fried for convenience, the fish skin in the present embodiment is cut into the square that the length of side is 8cm, 9cm or 10cm;
D: fried: add Oleum Brassicae campestris in pot, and be heated up to 180 DEG C, put into the fish skin after stripping and slicing wherein, make fish skin become coke yellow fried for fish skin 12min;After fried end, by Oil-temperature control at 140 DEG C;The nutritional labelings such as unsaturated fatty acid and vitamin E such as oil used in the present invention is Oleum Brassicae campestris, the linoleic acid contained by Oleum Brassicae campestris can be absorbed by organisms well, has certain vessel softening, effect of slow down aging.
Putting into Semen Sojae Preparatum in E: seasoning boils: fish skin after fried and oil, Semen Sesami, paprika, Zanthoxyli Bungeani powder, Herba Alii fistulosi, Jiang little Huo endure 30min slowly, be added thereto to broad bean paste, salt, Oleum Sesami, Saccharum Sinensis Roxb., and monosodium glutamate takes the dish out of the pot after 5 minutes brewed by warm fire, obtains fish skin catsup;
F: fill: be filled in vial after quantitative for fish skin catsup;
G: sealing: the fish skin catsup after bottling is carried out vacuum seal;
It is in 98-100 DEG C of water after sterilization 30min that H: sterilize: the fish skin catsup after sealing puts into water temperature, in case casing after being pulled out control water, cooling;
I: vanning: and make to preserve under the fish skin catsup normal temperature condition after vanning, room temperature is commonly defined as 25 DEG C.
Wherein, in the fish skin catsup of the present embodiment, the weight of each composition is respectively as follows: fish skin: 25kg, Oleum Brassicae campestris 75kg;Paprika 18kg, broad bean paste 25kg, Semen Sojae Preparatum 16kg, Semen Sesami 3kg, Zanthoxyli Bungeani powder 1.6kg, Oleum Sesami 0.6kg, Herba Alii fistulosi 4kg, Rhizoma Zingiberis Recens 2kg;Salt 1kg;White sugar 2kg;Monosodium glutamate 1.8kg.Wherein 25kg fish skin is to put into the fish skin weight before steamer, and 75kg Oleum Brassicae campestris is to put in oil cauldron the weight of oil when fried fish tartar souce skin.
Above example is only in order to illustrate technical scheme, rather than is limited;Although the present invention being described in detail with reference to previous embodiment, for the person of ordinary skill of the art, still the technical scheme described in previous embodiment can be modified, or wherein portion of techniques feature is carried out equivalent;And these amendments or replacement, do not make the essence of appropriate technical solution depart from the spirit and scope of claimed technical solution of the invention.

Claims (10)

1. the preparation technology of a bathypelagic fish fish skin catsup, it is characterised in that comprise the steps,
Pretreatment of raw material: the fish skin clear water of bathypelagic fish is cleaned and goes the removal of impurity;It is 75-100 DEG C by temperature again Deionized water carry out rinsing 1 time, drain;
Dry: the fish skin after draining toasts, fish skin is baked to coke yellow and go out perfume (or spice);
Stripping and slicing: stripping and slicing will be carried out through the fish skin dried;
Fried: in Fryer, to pour oil into, oil is heated up to 160-180 DEG C, put into the fish after drying wherein Skin, by fried for fish skin to coke yellow;After fried end, by Oil-temperature control at 140 DEG C;
Seasoning boils: be sequentially placed into Semen Sojae Preparatum in the fish skin obtained to fry step and oil, Semen Sesami, paprika, Zanthoxyli Bungeani powder, Herba Alii fistulosi, Jiang little Huo boil 20-30min, be added thereto to broad bean paste, salt, Oleum Sesami, Saccharum Sinensis Roxb., Monosodium glutamate, takes the dish out of the pot after 5 minutes brewed by warm fire, obtains fish skin catsup;
Fill: be filled in vial after quantitative for fish skin catsup;
Sealing: the fish skin catsup after bottling is carried out vacuum seal;
Sterilization: the fish skin catsup after sealing is put into water temperature is to sterilize after 30min in 98-100 DEG C of water, is dragged for In case casing after going out to control water, cooling;
Vanning: and make to preserve under the fish skin catsup normal temperature condition after vanning.
The preparation technology of bathypelagic fish fish skin catsup the most according to claim 1, it is characterised in that described deeply Ocean fishes is salmon fish, deep-sea cod or cabrilla.
The preparation technology of bathypelagic fish fish skin catsup the most according to claim 2, it is characterised in that above-mentioned respectively The weight portion of raw material is respectively as follows: fish skin: 20-40 part, oil 70-90 part;Paprika 10-25 part, broad bean paste 20-30 part, Semen Sojae Preparatum 15-20 part, Semen Sesami 2-8 part, Zanthoxyli Bungeani powder 1-3 part, Oleum Sesami 0.1-1 part, Herba Alii fistulosi 2-5 part, Rhizoma Zingiberis Recens 1-5 part;Salt 0.5-2 part;Sugar 1-6 part;Monosodium glutamate 1-3 part.
The preparation technology of bathypelagic fish fish skin catsup the most according to claim 3, it is characterised in that described fish Skin is 30 parts, oil 83 parts;Paprika 20 parts, broad bean paste 25 parts, 18 parts of Semen Sojae Preparatum, Semen Sesami 2.5 parts, Zanthoxyli Bungeani powder 1.8 parts, 0.4 part of Oleum Sesami, Herba Alii fistulosi 2.4 parts, Rhizoma Zingiberis Recens 2 parts;Salt 0.8 part;Sugar 1.6 parts;Monosodium glutamate 1 part.
The preparation technology of bathypelagic fish fish skin catsup the most according to claim 4, it is characterised in that by fish skin It is cut into the square that the length of side is 8-12cm.
The preparation technology of bathypelagic fish fish skin catsup the most according to claim 5, it is characterised in that described sesame Fiber crops, paprika and Zanthoxyli Bungeani powder after 180-200 DEG C of baking 15min, add to the fish skin after fried and In oil.
The preparation technology of bathypelagic fish fish skin catsup the most according to claim 6, it is characterised in that dry step In Zhou, the temperature that the fish skin after dehydration carries out toasting is 60 DEG C, and the time is 1h.
The preparation technology of bathypelagic fish fish skin catsup the most according to claim 7, it is characterised in that fried In step, by fried for fish skin 10-20min.
The preparation technology of bathypelagic fish fish skin catsup the most according to claim 8, it is characterised in that described oil For Oleum Brassicae campestris, Oleum Arachidis hypogaeae semen or Oleum Helianthi.
10. the bathypelagic fish fish skin catsup being prepared from according to the preparation technology described in any one in claim 1-9.
CN201610305263.2A 2016-05-09 2016-05-09 Deep sea fish skin sauce and preparation technology thereof Pending CN105962308A (en)

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