CN106107623A - A kind of local flavor fish skin silk and processing technology thereof - Google Patents
A kind of local flavor fish skin silk and processing technology thereof Download PDFInfo
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- CN106107623A CN106107623A CN201610490083.6A CN201610490083A CN106107623A CN 106107623 A CN106107623 A CN 106107623A CN 201610490083 A CN201610490083 A CN 201610490083A CN 106107623 A CN106107623 A CN 106107623A
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Abstract
The present invention provides the processing technology of a kind of local flavor fish skin silk, comprises the following steps: A) thaw post rinse by fish skin, is soaked by the fish skin after rinsing in edible sodium hydroxide solution, and the fish skin after soaking rinses again；Described fish skin is for there being squama fish fish skin；B) by step A) fish skin that obtains carries out blanch, the fish skin after blanch cooled down；C) fish skin after cooling is cut, the fish skin silk after cutting is sterilized；D) by the fish skin after sterilization and flavoring for mixture, local flavor fish skin silk is obtained.The application processing technology by local flavor fish skin silk, adds instant and the safety of local flavor fish skin silk, and makes the elastic preferable of local flavor fish skin silk.Further, the application flavouring agent includes steeping green pepper, lactic acid and acetic acid, utilizes the pungent of bubble green pepper to have stimulated appetite with lactic acid, the tart flavour of acetic acid, adds the palatability of local flavor fish skin silk.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of local flavor fish skin silk and processing technology thereof.
Background technology
Fish skin contains rich in protein and various trace elements, and protein therein is mainly the collagen protein of macromole
And the composition of mucopolysaccharide, therefore fish skin is Ms's beauty care aesthetic health care good merchantable brand.
Traditional fish skin processing method particularly as follows: by fish skin after sodium hydroxide solution steep raising, do not remove alkalescence and heat up,
Alkalescence is retained in fish skin, strengthens the weight of fish skin and the most crisp mouthfeel, and its shortcoming is that fish skin alkali taste is notable, and fish skin tenacity is relatively
Difference, the Q elasticity of collagen protein is not enough.
At present, during food and drink modulation fish skin, the collocation of many employings fish skin shredding and other fresh vegetabless is fabricated to cold vegetable dish in sauce and eats,
Production Time is longer, is affected by summer environment high temperature simultaneously, and edible convenience and safety are the best.
Thus, need a kind of instant of offer badly higher with safety, and the processing technology of elastic preferably fish skin silk.
Summary of the invention
Present invention solves the technical problem that the processing technology being to provide a kind of local flavor fish skin silk, the local flavor that the application makes
Fish skin silk is direct-edible, and safety is higher, and elastic preferable.
In view of this, this application provides the processing technology of a kind of local flavor fish skin silk, comprise the following steps:
A), thaw post rinse by fish skin, is soaked by the fish skin after rinsing in edible sodium hydroxide solution, will soak
After fish skin again rinse；Described fish skin is for there being squama fish fish skin；
B), by step A) fish skin that obtains carries out blanch, the fish skin after blanch cooled down；
C), the fish skin after cooling is cut, the fish skin silk after cutting is sterilized；
D), by the fish skin silk after sterilization and flavoring for mixture, local flavor fish skin silk is obtained.
Preferably, described step D) particularly as follows:
Fish skin silk after sterilization, Capsicum frutescens Linn. are mixed pack with flavouring agent decoction, obtains local flavor fish skin silk.
Preferably, in step A) also include before:
Fish skin is carried out an acceptance inspection, makes fish skin meet product standard.
Preferably, the concentration of described edible sodium hydroxide solution is 0.3wt%～0.6wt%, the fish skin after described rinsing
It is 1:2 with the solid-to-liquid ratio of described edible sodium hydroxide solution.
Preferably, the mode of described cooling is:
Cool down again after the fish skin pre-cooling after blanch, make the temperature of fish skin be down to less than 10 DEG C.
Preferably, described sterilization process particularly as follows:
It is sterilization 5～10min in 0.6～1.5mg/L Ozone Water that fish skin silk after cutting is placed in concentration.
Preferably, also include after described mixing:
Mixed fish skin silk is carried out freezing.
Preferably, described flavouring agent includes edible salt 3.0～3.6 weight portion, white sugar 2.0～2.4 weight portion, monosodium glutamate
2.1 weight portions, mixed acid 0.2～0.24 weight portion, Chinese liquor 2.1 weight portion, Herba Alii fistulosi Rhizoma Zingiberis Recens Herba Apii graveolentis composite juice 10～15 weight portion, edible
Spice 2.1 weight portion, edible essence 0.24 weight portion, bubble green pepper water 37 weight portion and water 36.5～40.6 weight portion；Described Herba Alii fistulosi Rhizoma Zingiberis Recens
Herba Apii graveolentis composite juice is by Rhizoma Zingiberis Recens 5～6 weight portion, big Bulbus Allii Fistulosi 5～6 weight portion, stem of celery 11～12 weight portion, Bulbus Allii 11.50 weight
Part forms with water 34～35 weight portion, and described bubble green pepper water is by blue or green Capsicum frutescens Linn. 2.5 weight portion, edible salt 7 weight portion, lactic acid 0.25 weight
Amount part, acetic acid 0.25 weight portion form with water 90 weight portion；Described mixed acid be mass ratio be that the lactic acid of 1:1 mixes with acetic acid
Acid；Described fish skin is 2:1 with the mass ratio of described flavouring agent.
Present invention also provides a kind of local flavor fish skin silk, fish skin silk prepare with flavouring agent, described fish skin silk is for having
Squama fish fish skin silk.
Preferably, described flavouring agent includes edible salt 3.0～3.6 weight portion, white sugar 2.0～2.4 weight portion, monosodium glutamate
2.1 weight portions, mixed acid 0.2～0.24 weight portion, Chinese liquor 2.1 weight portion, Herba Alii fistulosi Rhizoma Zingiberis Recens Herba Apii graveolentis composite juice 10～15 weight portion, edible
Spice 2.1 weight portion, edible essence 0.24 weight portion, bubble green pepper water 37 weight portion and water 36.5～40.6 weight portion；Described Herba Alii fistulosi Rhizoma Zingiberis Recens
Herba Apii graveolentis composite juice is by Rhizoma Zingiberis Recens 5～6 weight portion, big Bulbus Allii Fistulosi 5～6 weight portion, stem of celery 11～12 weight portion, Bulbus Allii 11.50 weight
Part forms with water 34～35 weight portion, and described bubble green pepper water is by blue or green Capsicum frutescens Linn. 2.5 weight portion, edible salt 7 weight portion, lactic acid 0.25 weight
Amount part, acetic acid 0.25 weight portion form with water 90 weight portion；Described mixed acid be mass ratio be that the lactic acid of 1:1 mixes with acetic acid
Acid；Described fish skin is 2:1 with the mass ratio of described flavouring agent.
This application provides the processing technology of a kind of local flavor fish skin silk, during making local flavor fish skin silk, first will
Fish skin defrosting post rinse, makes fish skin surface cleanliness preferable, then is soaked in edible sodium hydroxide solution by the fish skin after rinsing,
To increase the hard crisp mouthfeel of fish skin, the fish skin after soaking rinses, again with by clean for the caustic dip in fish skin, it is to avoid
Alkali liquor residues in the mouthfeel affecting fish skin in fish skin, then fish skin is carried out blanch, further ensures the elasticity of fish skin, increases
Add the safety of fish skin, then the fish skin after cooling has been cut and sterilizes, to increase the safety of fish skin silk further,
The application, finally by fish skin silk and flavoring for mixture, makes fish skin silk have preferable mouthfeel.The application is by local flavor fish skin silk
Processing technology, adds instant and the safety of local flavor fish skin silk, and makes the elastic preferable of local flavor fish skin silk.Further
, the application flavouring agent includes steeping green pepper and acidic flavoring agent lactic acid, acetic acid, utilizes the pungent of bubble green pepper to have stimulated with the tart flavour of acidic flavoring agent
Appetite, adds the palatability of local flavor fish skin silk.
Accompanying drawing explanation
Fig. 1 is the process chart that local flavor fish skin silk of the present invention makes.
Detailed description of the invention
In order to be further appreciated by the present invention, below in conjunction with embodiment, the preferred embodiment of the invention is described, but
Should be appreciated that these describe simply as to further illustrate the features and advantages of the present invention rather than to the claims in the present invention
Limit.
The processing technology of a kind of local flavor fish skin silk, comprises the following steps:
A), thaw post rinse by fish skin, is soaked by the fish skin after rinsing in edible sodium hydroxide solution, will soak
After fish skin again rinse；Described fish skin is for there being squama fish fish skin；
B), by step A) fish skin that obtains carries out blanch, the fish skin after blanch cooled down；
C), the fish skin after cooling is cut, the fish skin silk after cutting is sterilized；
D), by the fish skin silk after sterilization and flavoring for mixture, local flavor fish skin silk is obtained.
This application provides the processing technology of a kind of local flavor fish skin silk, idiographic flow is as it is shown in figure 1, Fig. 1 is wind of the present invention
The fabrication processing figure of taste fish skin silk.The local flavor fish skin silk made by the processing technology of the application can directly be packed, and increases
Its instant, the safety of the local flavor fish skin silk of the application is preferable simultaneously, and elastic preferably.
Making during local flavor fish skin silk, fish skin is thawed post rinse by the application, before thawing, preferably by fish skin
Carry out an acceptance inspection, make fish skin meet product standard.The local flavor fish skin that the application makes is finally a kind of packed food, therefore, and its bag
Package material and flavouring agent are the appointed manufacturer of official register accreditation and produce, and meet related quality criterion requirement.In order to
Ensureing the nutritional labeling of fish skin, herein described fish skin is preferably freezing fish skin.Herein described fish skin preferably has squama fish
Fish skin, more preferably tilapia fishskin.Described rinsing is preferably carried out in tap water, so that fish skin is thawed to fish skin separation, and
Wash away the mucus of fish skin surface attachment, the residual flesh of fish and other dirts, it is ensured that the cleanliness factor on fish skin surface.Then the application will
Fish skin after rinsing soaks in edible sodium hydroxide solution, to ensure the elasticity of fish skin.Described edible sodium hydroxide is molten
The concentration of liquid is preferably 0.3wt%～0.6wt%, and the strong brittleness of excessive concentration alkalescence is big without tenacity, and the too low brittleness of concentration is poor.Described
Fish skin and solid-to-liquid ratio 1:2 of described edible sodium hydroxide solution.In order to ensure fish skin immersion in edible sodium hydroxide solution
Effect, described immersion process particularly as follows:
Fish skin is put in edible sodium hydroxide solution, soaks 40～60min, carry out every 10min during described immersion
Stirring, is soaked in the fish skin kept afloat bottom solution.
In above process, described stirring is the most at the uniform velocity stirred.
In order to the alkali liquor on the fish skin surface after soaking is removed clean, it is to avoid the mouthfeel of the remaining influence fish skin of alkali liquor, this
Apply for that the fish skin after soaking alkali liquor rinses again.Described rinse cycle particularly as follows:
Fish skin after soaking is put in water, stirs 3～5min, bleeds off the water after cleaning and adds new water and be carried out,
Repeatedly cleaning 3～5 times, the pH of fish skin to be detected is 8.0～8.5, i.e. completes rinse cycle.
Then fish skin after rinsing is carried out blanch by the application, and described blanch can make fish skin brittleness elastic preferably.This Shen
Please the technological means that is well known to those skilled in the art of described blanch, this application is had no particular limits.Described blanch is excellent
Electing as in blanch pond and carry out, in described blanch pond, the temperature of water is preferably 90～100 DEG C, the time of described blanch be preferably 4～
6s.In order to ensure brittleness and the elasticity of fish skin, the fish skin after blanch is cooled down by the application, and the time of described cooling is preferably
20～60min.Described cooling the most first carries out pre-cooling and cools down, so that fish skin temperature is rapidly decreased to less than 10 DEG C.Enter one
Step, the ice cube that can add cleaning reduces the temperature of cooling water.
The convenience edible in order to increase fish skin, the fish skin after cooling is cut, cuts into fish skin silk by the application.Cut
The length of the fish skin silk after cutting is preferably 5cm～15cm.Then fish skin silk after cutting is sterilized by the application, described sterilization
Preferably carrying out in Ozone Water, the concentration of described Ozone Water is preferably 0.6～1.5mg/L, the time of described sterilization be preferably 5～
10min。
The application finally by the fish skin silk after sterilization and flavoring for mixture, increases the mouthfeel of fish skin.Herein described seasoning
The flavouring agent that material is well known to those skilled in the art, has no particular limits this application, and example, described flavouring agent includes
Edible salt 3.0～3.6 weight portion, white sugar 2.0～2.4 weight portion, monosodium glutamate 2.1 weight portion, mixed acid 0.2～0.24 weight
Part, Chinese liquor 2.1 weight portion, Herba Alii fistulosi Rhizoma Zingiberis Recens Herba Apii graveolentis composite juice 10～15 weight portion, flavorant 2.1 weight portion, edible essence 0.24 weight
Amount part, bubble green pepper water 37 weight portion and water 36.5～40.6 weight portion；Described Herba Alii fistulosi Rhizoma Zingiberis Recens Herba Apii graveolentis composite juice is by Rhizoma Zingiberis Recens 5～6 weight portion, big
Bulbus Allii Fistulosi 5～6 weight portion, stem of celery 11～12 weight portion, Bulbus Allii 11.50 weight portion form with water 34～35 weight portion, described bubble
Green pepper water is by blue or green Capsicum frutescens Linn. 2.5 weight portion, edible salt 7 weight portion, lactic acid 0.25 weight portion, acetic acid 0.25 weight portion and water 90 weight
Part composition；Described mixed acid be mass ratio be lactic acid and the acetic acid mixed acid of 1:1；Described fish skin and the mass ratio of described flavouring agent
For 2:1.
In above-mentioned flavouring agent, described lactic acid and acetic acid also have the effect of bacteria growing inhibiting in addition to adjusting tart flavour,
Described lactic acid is preferably 1:1 with the mass ratio of described acetic acid, and it prepares in advance.The addition of described lactic acid and acetic acid with
Regulation flavouring agent pH value is 3.6～4.0, low is higher than 4.0, and acidity is inadequate, and fungistatic effect is poor, less than 3.6, because acidity is too high, and product
Product palatability is poor；Described Herba Alii fistulosi Rhizoma Zingiberis Recens Herba Apii graveolentis composite juice is mainly sheltered fish skin fishy smell and increases product fragrance, and addition accounts for seasoning
The 10%～15% of material, addition is less than 10%, and fishy smell masking effect is poor, and higher than 15%, products taste is garlicky more significant, disappears
Expense person just can not accept.Described fish skin is preferably 2:1 with the mass ratio of described flavouring agent.The process of described mixing particularly as follows:
Fish skin silk, Capsicum frutescens Linn. are mixed pack with flavouring agent decoction, obtains local flavor fish skin silk.
After mixing pack, in order to increase the instant of local flavor fish skin silk, then local flavor fish skin silk is carried out freezing.
The temperature of described freezing is preferably-35 DEG C～-39 DEG C.
This application provides the manufacture method of a kind of local flavor fish skin silk, the making of the fish skin silk of a kind of pickled chilli flavor
Method, the local flavor fish skin silk instant made according to the manufacture method of the application is higher with safety, and fragility is with elastic
Preferably.
In order to be further appreciated by the present invention, the processing technology of the local flavor fish skin provided the present invention below in conjunction with embodiment is entered
Row describes in detail, and protection scope of the present invention is not limited by the following examples.
The fish skin that the following is in example is tilapia fishskin.
Embodiment 1
After being thawed by fish skin, sorting, clean, it is put in the sodium hydroxide solution of 0.4wt% the ratio of immersion, fish skin and solution
Example is 1:2, soak time 60 minutes, and once, soak time terminates, and is dragged for by fish skin immediately from solution in agitation in the most every 10 minutes
Go out, be put into 2 times of weight and wash in the clear water of fish skin, scavenging period 3 minutes, the water again changing isodose after discharging water is washed again, as
This cleans 3 times, and it is 8.0 that random picking 3～5 fish skin detect its pH, drains surface open fire.
Being put into by fish skin slips through the net in boiling hot wooden dipper, and boiling hot wooden dipper is immersed in the hot water of 90 DEG C and rocks holding 6 seconds back and forth, then will leak wooden dipper
Taking out, pour out fish skin, quickly fish skin is dipped in frozen water mixed liquor and cools down rapidly, the temperature of cooling water remains less than 10
℃；Then with one section of portable firmly fish skin strip, the other end naturally droops, and one holds 5～8 fish skin, along fish skin length
Direction puts into filament cutter, makes shredding direction consistent with fish skin length direction, and after machine cuts, the underproof needs of specification return
Return and cut again once or carry out manual cutting, a length of 5cm～15cm of the fish skin silk after cutting；
After fish skin silk good for cutting process is put into the 10min that sterilizes in the Ozone Water that concentration is 0.6mg/L, salvage and carry out
Dewatering, then weighs fish skin silk 100g, bubble green pepper 10g and adds B material mixed liquor (pH value 4.0) 50g pack, the dispensing that B material uses
Ratio: edible salt 3.6kg, white sugar 2.4kg, monosodium glutamate 2.1kg, mixed acid (lactic acid: acetic acid=1:1) 0.2kg, Chinese liquor 2.1kg, Herba Alii fistulosi
Rhizoma Zingiberis Recens Herba Apii graveolentis composite juice 10kg, flavorant 2.1kg, edible essence 0.24kg, bubble green pepper water 36.72kg, water 40.54kg；Wherein Herba Alii fistulosi
Rhizoma Zingiberis Recens Herba Apii graveolentis composite juice includes Rhizoma Zingiberis Recens 5.75kg, big Bulbus Allii Fistulosi 5.75kg, stem of celery 11.50kg, Bulbus Allii 11.50kg, water 34.51kg；
Described bubble green pepper water includes blue or green Capsicum frutescens Linn. 2.5kg, edible salt 7kg, lactic acid 0.25kg, acetic acid 0.25kg and water 90kg；Product dress is true
IQF in mono-frozen machine after empty package bag, final product is stored at-18 DEG C.Fish skin with pickled pepper silk prepared by the present embodiment
Physical and chemical index and microbiological indicator meet country products standards regulation.
Embodiment 2
After being thawed by fish skin, sorting, clean, it is put in the sodium hydroxide solution of 0.8wt% the ratio of immersion, fish skin and solution
Example is 1:2, soak time 50 minutes, and once, soak time terminates, and is dragged for by fish skin immediately from solution in agitation in the most every 10 minutes
Go out, be put into 2 times of weight and wash in the clear water of fish skin, scavenging period 3 minutes, the water again changing isodose after discharging water is washed again, as
This cleans 4 times, and it is 8.3 that random picking 3～5 fish skin detect its pH, drains surface open fire；
Being put into by fish skin slips through the net in boiling hot wooden dipper, and boiling hot wooden dipper is immersed in the hot water of 95 DEG C and rocks holding 5 seconds back and forth, then will leak wooden dipper
Taking out, pour out fish skin, quickly fish skin is dipped in frozen water mixed liquor and cools down rapidly, the temperature of cooling water remains less than 10
℃；Then with one section of portable firmly fish skin strip, the other end naturally droops, and one holds 5～8 fish skin, along fish skin length
Direction puts into filament cutter, makes shredding direction consistent with fish skin length direction, and after machine cuts, the underproof needs of specification return
Return and cut again once or carry out manual cutting, a length of 5cm～15cm of the fish skin silk after cutting；
After fish skin silk good for cutting process is put into the 8min that sterilizes in the Ozone Water that concentration is 1.0mg/L, salvage and carry out
Dewatering.Then fish skin silk 100g, bubble green pepper 10g Yu B material mixed liquor (pH value 3.8) 50g pack are weighed；The charge ratio that B material uses: food
With salt 3.2kg, white sugar 2.1kg, monosodium glutamate 2.1kg, mixed acid (lactic acid: acetic acid=1:1) 0.22kg, Chinese liquor 2.1kg, Herba Alii fistulosi Jiang Qin
Dish composite juice 12kg, flavorant 2.1kg, edible essence 0.24kg, bubble green pepper water 36.72kg, water 39.224kg；Wherein Herba Alii fistulosi Jiang Qin
Dish composite juice includes Rhizoma Zingiberis Recens 5.75kg, big Bulbus Allii Fistulosi 5.75kg, stem of celery 11.50kg, Bulbus Allii 11.50kg, water 34.51kg；Bubble green pepper
Water includes blue or green Capsicum frutescens Linn. 2.5kg, edible salt 7kg, lactic acid 0.25kg, acetic acid 0.25kg and water 90kg；Product dress vacuum packaging bag
After IQF in mono-frozen machine, final product is stored at-18 DEG C.The physical and chemical index of fish skin with pickled pepper silk prepared by the present embodiment
With the regulation that microbiological indicator meets country's products standards.
Embodiment 3
After being thawed by fish skin, sorting, clean, being put in the sodium hydroxide solution of 1% immersion, fish skin with the ratio of solution is
1:2, soak time 40 minutes, once, soak time terminates, and is pulled out by fish skin immediately from solution in agitation in the most every 10 minutes,
Being put into 2 times of weight to wash in the clear water of fish skin, scavenging period 3 minutes, the water again changing isodose after discharging water is washed again, the most clearly
Washing 5 times, it is 8.5 that random picking 3～5 fish skin detect its pH, drains surface open fire；
Being put into by fish skin slips through the net in boiling hot wooden dipper, and boiling hot wooden dipper is immersed in the hot water of 100 DEG C and rocks holding 4 seconds back and forth, then will leakage
Wooden dipper takes out, and pours out fish skin, quickly fish skin is dipped in frozen water mixed liquor and cools down rapidly, and the temperature of cooling water remains and is less than
10℃；Then with one section of portable firmly fish skin strip, the other end naturally droops, and one holds 5～8 fish skin, long along fish skin
Degree direction puts into filament cutter, makes shredding direction consistent with fish skin length direction, after machine cuts, and the underproof needs of specification
Return and cut again once or carry out manual cutting, a length of 5cm～15cm of the fish skin silk after cutting；
After fish skin section good for cutting process is put into the 5min that sterilizes in the Ozone Water that concentration is 1.5mg/L, salvage and carry out
Dewatering, then weighs fish skin silk 100g, bubble green pepper 10g Yu B material mixed liquor (pH value 3.6) 50g, packs, the charge ratio that B material uses:
Edible salt 3.0kg, white sugar 2.0kg, monosodium glutamate 2.1kg, mixed acid (lactic acid: acetic acid=1:1) 0.24kg, Chinese liquor 2.1kg, Herba Alii fistulosi Rhizoma Zingiberis Recens
Herba Apii graveolentis composite juice 15kg, flavorant 2.1kg, edible essence 0.24kg, bubble green pepper water 36.72kg, water 36.5kg, wherein Herba Alii fistulosi Jiang Qin
Dish composite juice: Rhizoma Zingiberis Recens 5.75kg, big Bulbus Allii Fistulosi 5.75kg, stem of celery 11.50kg, Bulbus Allii 11.50kg, water 34.51kg, steeps green pepper water bag
Include blue or green Capsicum frutescens Linn. 2.5kg, edible salt 7kg, lactic acid 0.25kg, acetic acid 0.25kg and water 90kg；Product dress vacuum packaging bag after
IQF in mono-frozen machine, final product is stored at-18 DEG C.The total plate count of local flavor fish skin silk prepared by the present embodiment
580CFU/g、460CFU/g、490CFU/g、400CFU/g、120CFU/g；The coliform MPN/100g number of above-mentioned total plate count
Be worth successively ＜ 10, ＜ 10, ＜ 10, ＜ 10 ,=20, meet country products standards regulation.
Embodiment 4
In the whole nation, northwest, southwest, northeast, North China, the southeast, Central China randomly select each age group, every profession and trade people respectively
Scholar 1080 altogether, is divided into 36 groups according to age, engaged in trade, often 30 surveyees of group, to the embodiment of the present invention 1 to 3
One local flavor fish skin silk provided carries out sense of food and local flavor official can evaluate, and sense evaluation criterion is shown in Table 1, and evaluation result is shown in Table 2, table
3。
Table 1 official can evaluation criterion table
The color and luster of local flavor fish skin silk of table 2 embodiment of the present invention 1～3 making, morphological assessment result data table
The fragrance of local flavor fish skin silk of table 3 embodiment of the present invention 1～3 making, flavour evaluation result tables of data
Shown by survey result, from the whole nation northwest, southwest, northeast, North China, the southeast, Central China's each age group, each row
In industry personage 1080 surveyees altogether, the sense of food satisfaction rate to the local flavor fish skin silk that the present invention provides is 94%, and local flavor is full
Meaning rate is 95.33%.
The explanation of above example is only intended to help to understand method and the core concept thereof of the present invention.It is right to it should be pointed out that,
For those skilled in the art, under the premise without departing from the principles of the invention, it is also possible to the present invention is carried out
Some improvement and modification, these improve and modify in the protection domain also falling into the claims in the present invention.
Described above to the disclosed embodiments, makes professional and technical personnel in the field be capable of or uses the present invention.
Multiple amendment to these embodiments will be apparent from for those skilled in the art, as defined herein
General Principle can realize without departing from the spirit or scope of the present invention in other embodiments.Therefore, the present invention
It is not intended to be limited to the embodiments shown herein, and is to fit to and principles disclosed herein and features of novelty phase one
The widest scope caused.
Claims (10)
1. the processing technology of a local flavor fish skin silk, it is characterised in that comprise the following steps:
A), thaw post rinse by fish skin, is soaked by the fish skin after rinsing, in edible sodium hydroxide solution after soaking
Fish skin rinses again；Described fish skin is for there being squama fish fish skin；
B), by step A) fish skin that obtains carries out blanch, the fish skin after blanch cooled down；
C), the fish skin after cooling is cut, the fish skin silk after cutting is sterilized；
D), by the fish skin silk after sterilization and flavoring for mixture, local flavor fish skin silk is obtained.
Processing technology the most according to claim 1, it is characterised in that described step D) particularly as follows:
Fish skin silk after sterilization, Capsicum frutescens Linn. are mixed pack with flavouring agent decoction, obtains local flavor fish skin silk.
Processing technology the most according to claim 1, it is characterised in that in step A) also include before:
Fish skin is carried out an acceptance inspection, makes fish skin meet product standard.
Processing technology the most according to claim 1 and 2, it is characterised in that the concentration of described edible sodium hydroxide solution is
0.3wt%～0.6wt%, the fish skin after described rinsing is 1:2 with the solid-to-liquid ratio of described edible sodium hydroxide solution.
Processing technology the most according to claim 1 and 2, it is characterised in that the mode of described cooling is:
Cool down again after the fish skin pre-cooling after blanch, make the temperature of fish skin be down to less than 10 DEG C.
Processing technology the most according to claim 1 and 2, it is characterised in that the process of described sterilization particularly as follows:
It is sterilization 5～10min in 0.6～1.5mg/L Ozone Water that fish skin silk after cutting is placed in concentration.
Processing technology the most according to claim 1 and 2, it is characterised in that also include after described mixing:
Mixed fish skin silk is carried out freezing.
Processing technology the most according to claim 1 and 2, it is characterised in that described flavouring agent includes edible salt 3.0～3.6
Weight portion, white sugar 2.0～2.4 weight portion, monosodium glutamate 2.1 weight portion, mixed acid 0.2～0.24 weight portion, Chinese liquor 2.1 weight
Part, Herba Alii fistulosi Rhizoma Zingiberis Recens Herba Apii graveolentis composite juice 10～15 weight portion, flavorant 2.1 weight portion, edible essence 0.24 weight portion, bubble green pepper water 37 weight
Amount part and water 36.5～40.6 weight portion；Described Herba Alii fistulosi Rhizoma Zingiberis Recens Herba Apii graveolentis composite juice by Rhizoma Zingiberis Recens 5～6 weight portion, big Bulbus Allii Fistulosi 5～6 weight portion,
Stem of celery 11～12 weight portion, Bulbus Allii 11.50 weight portion form with water 34～35 weight portion, and described bubble green pepper water is by blue or green Capsicum frutescens Linn.
2.5 weight portions, edible salt 7 weight portion, lactic acid 0.25 weight portion, acetic acid 0.25 weight portion form with water 90 weight portion；Described mixed
Close acid for lactic acid that mass ratio is 1:1 and acetic acid mixed acid；Described fish skin is 2:1 with the mass ratio of described flavouring agent.
9. a local flavor fish skin silk, it is characterised in that prepared with flavouring agent by fish skin silk, described fish skin silk is for there being squama fish fish
Skin silk.
Local flavor fish skin silk the most according to claim 9, it is characterised in that described flavouring agent includes edible salt 3.0～3.6
Weight portion, white sugar 2.0～2.4 weight portion, monosodium glutamate 2.1 weight portion, mixed acid 0.2～0.24 weight portion, Chinese liquor 2.1 weight
Part, Herba Alii fistulosi Rhizoma Zingiberis Recens Herba Apii graveolentis composite juice 10～15 weight portion, flavorant 2.1 weight portion, edible essence 0.24 weight portion, bubble green pepper water 37 weight
Amount part and water 36.5～40.6 weight portion；Described Herba Alii fistulosi Rhizoma Zingiberis Recens Herba Apii graveolentis composite juice by Rhizoma Zingiberis Recens 5～6 weight portion, big Bulbus Allii Fistulosi 5～6 weight portion,
Stem of celery 11～12 weight portion, Bulbus Allii 11.50 weight portion form with water 34～35 weight portion, and described bubble green pepper water is by blue or green Capsicum frutescens Linn.
2.5 weight portions, edible salt 7 weight portion, lactic acid 0.25 weight portion, acetic acid 0.25 weight portion form with water 90 weight portion；Described mixed
Close acid for lactic acid that mass ratio is 1:1 and acetic acid mixed acid；Described fish skin is 2:1 with the mass ratio of described flavouring agent.
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| CN113785955A (en) * | 2021-09-13 | 2021-12-14 | 安徽灵猫食品有限公司 | Production method of fried puffed flavor fish skin |
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| CN113785955A (en) * | 2021-09-13 | 2021-12-14 | 安徽灵猫食品有限公司 | Production method of fried puffed flavor fish skin |
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