CN106261968A - A kind of processing method of fish scale jelly - Google Patents
A kind of processing method of fish scale jelly Download PDFInfo
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- CN106261968A CN106261968A CN201610677863.1A CN201610677863A CN106261968A CN 106261968 A CN106261968 A CN 106261968A CN 201610677863 A CN201610677863 A CN 201610677863A CN 106261968 A CN106261968 A CN 106261968A
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- fish scale
- jelly
- scale jelly
- processing method
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 216
- 235000015110 jellies Nutrition 0.000 title claims abstract description 115
- 239000008274 jelly Substances 0.000 title claims abstract description 114
- 238000003672 processing method Methods 0.000 title claims abstract description 30
- 238000012856 packing Methods 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 238000010411 cooking Methods 0.000 claims abstract description 18
- 239000000052 vinegar Substances 0.000 claims abstract description 18
- 235000021419 vinegar Nutrition 0.000 claims abstract description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 12
- 239000004677 Nylon Substances 0.000 claims abstract description 9
- 229920001778 nylon Polymers 0.000 claims abstract description 9
- 240000008042 Zea mays Species 0.000 claims abstract description 7
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims abstract description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 7
- 235000013339 cereals Nutrition 0.000 claims abstract description 7
- 235000009973 maize Nutrition 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims description 26
- 238000002156 mixing Methods 0.000 claims description 8
- 238000005554 pickling Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 238000002604 ultrasonography Methods 0.000 claims description 3
- 235000005979 Citrus limon Nutrition 0.000 claims 2
- 244000131522 Citrus pyriformis Species 0.000 claims 2
- 238000004140 cleaning Methods 0.000 abstract description 9
- 238000002360 preparation method Methods 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 6
- 102000004190 Enzymes Human genes 0.000 abstract description 5
- 108090000790 Enzymes Proteins 0.000 abstract description 5
- 239000002253 acid Substances 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 238000002372 labelling Methods 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract 2
- 235000021110 pickles Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 238000005452 bending Methods 0.000 description 3
- 239000012535 impurity Substances 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000001802 infusion Methods 0.000 description 2
- 210000003097 mucus Anatomy 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 230000032677 cell aging Effects 0.000 description 1
- 210000001268 chyle Anatomy 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000003344 environmental pollutant Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 231100000719 pollutant Toxicity 0.000 description 1
- 238000011321 prophylaxis Methods 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 208000007442 rickets Diseases 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 230000009759 skin aging Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- 238000004506 ultrasonic cleaning Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The processing method that the invention discloses a kind of fish scale jelly, first by new fish scale Sal mix and blend, it is carried out by automatic rinser, ultrasonic automatic cleaning machine successively, pickle with white vinegar and cooking wine, boil after putting in pot and adding water boil and fully bend to fish scale, become fragile, filter with nylon gauze；Take fresh roe to boil; it is laid in bottom fish scale jelly packing box after having boiled; and fill is fully congealed in packing box at 0 ~ 4 DEG C after the fish scale jelly fill boiled fully is congealed at 0 ~ 4 DEG C in packing box or mixed homogeneously with Fructus Citri Limoniae juice, cooked maize grain by the fish scale jelly boiled, obtain fish scale jelly and preserve at 0 ~ 4 DEG C.The method preparation process does not add strong acid, highly basic and enzyme preparation, uses preferable cleaning method, not only there is preferable cleaning performance but also the nutritional labeling of fish scale jelly will not be destroyed, simple to operate be capable of industrialized production；The present invention can obtain sweet salty different taste fish scale jelly and outward appearance is pure and fresh attractive in appearance.
Description
Technical field
The invention belongs to food processing technology field, the processing method being specifically related to a kind of fish scale jelly.
Background technology
Fish scale is special health food, containing more lecithin, has enhancing human brain memory power, delaying cell aging
Effect.Fish scale contains rich in protein, fat and multivitamin, also ferrum, zinc, calcium and the trace of multiple needed by human
Nutrient, wherein the content of calcium and phosphorus is the highest, energy preventing child rickets and person in middle and old age's osteoporosis and fracture.In fish scale also
Containing multiple unsaturated fatty acid, gallbladder can be reduced solid to accelerate transmission and chyle fat with protein-bonded form in blood
Alcohol deposition in blood vessel wall, has multiple effects such as preventing arteriosclerosis, prophylaxis of hypertension and heart disease.Additionally, in fish scale
The substantial amounts of collagen protein contained can strengthen the structure of connective tissue, delay skin aging, has well beauty treatment and health care
Effect.Therefore, the fish scale jelly boiled with fish scale has abundant nutritive value, and outward appearance is glittering and translucent, smooth in taste, gradually by extensively
Big consumer is liked.
Fish scale not easy cleaning, being difficult to storage, thus difficulty of processing is bigger, and majority is taken as waste disposal, is substantially reduced
Comprehensive utilization ratio.Along with fish scale jelly is liked by people, the processing method of existing fish scale jelly gradually increases.Existing fish scale jelly
Processing method in order to reduce the cleaning difficulty of fish scale and can clean and reach standard, generally use strong acid, highly basic or enzyme preparation
Process fish scale, but not only make its protein contained be destroyed through strong acid, highly basic process fish scale, and need substantial amounts of
Water cleans to remove acid or the residual of alkali.Processing with enzyme preparation mainly decomposes the protein on fish scale surface, plays emollescence, but
It is that when industrially producing in enormous quantities, enzyme preparation is relatively costly, and cleaning performance is general.
Summary of the invention
For the problems referred to above, the processing method that the invention provides a kind of fish scale jelly, the method is quick, simple, at fish scale
The preparation process frozen with the addition of roe, improve the production efficiency of fish scale jelly, also improve the nutritive value of fish scale jelly.
The present invention is achieved by the following technical solutions
The processing method of a kind of fish scale jelly, comprises the following steps:
(1) take fresh fish scale, add Sal mixing, stir 10 ~ 15min with blender；By fully friction to remove fish scale
The mucus on surface and bigger impurity, fish scale surface is often with mucus, bloody or fish skin residual, and salt adding both can remove
Most impurity, it is also possible to play the effect removing fishy smell；
(2) fish scale after processing with Sal in step (1) adds cleaning in automatic rinser, at least cleans both sides, removes
Most impurity and Sal；It is then added in ultrasonic automatic cleaning machine clean further；Due to by ultrasound wave
Radiation, the microbubble enable in groove in liquid keeps vibration under the effect of sound wave, destroys pollutant and scavenger surface
Absorption, cause the fatigue rupture of pollution layer to be stripped；
(3) fish scale white vinegar and cooking wine after step (2) being cleaned carry out pickling 10 ~ 20min；Cooking wine can help to remove fish
The fishy smell of squama；White vinegar can reduce the pH value on fish scale surface, softens fish scale surface, is conducive to boiling；Also may be used when later stage infusion
To help to dissolve the fish skin of residual on fish scale, to obtain as clear as crystal fish scale jelly；
(4) fish scale after step (3) being pickled is directly placed in pot, and add water be heated to boiling, use slow fire after boiling
Boiling 1.5 ~ 2.5 hours, fish scale is the most smooth, and the abundant bending that fish scale becomes, fish scale becomes fragile, the most while hot with nylon gauze to enduring
The solution of system filters, and filters out fish scale and other dispensings；The amount of water of fish scale jelly has important effect, decides finished product
Form, add water excess, then fish scale jelly is the softest causes sabot of cannot cutting into slices；Added water and be unfavorable for the abundant infusion of fish scale at least,
And easily glue pot；
(5) take fresh roe in boiling water, boil 5 ~ 10min, pull out standby；
(6) take fish scale jelly packing box, the roe that step (5) boils is laid in bottom fish scale jelly packing box, then by step
(4) the fish scale jelly fill boiled in, in fish scale jelly packing box, is fully congealed under the conditions of 0 ~ 4 DEG C；
(7) fish scale jelly after step (6) being congealed is vacuum-packed, and after stamp vanning, under the conditions of 0 ~ 4 DEG C, warehouse-in is protected
Deposit；During outbound transport, fish scale jelly is to transport under the conditions of 0 ~ 4 DEG C.
Described fish scale jelly processing method, step (1) described fish scale is 20:1 ~ 2 with the quality amount ratio of Sal.
Described fish scale jelly processing method, the frequency of step (2) described ultrasound wave is 40KHz, ultrasonic time is 40 ~
50min。
Described fish scale jelly processing method, step (3) described fish scale is 50:4 ~ 5 with the quality amount ratio of white vinegar, described fish
Squama is 50:5 ~ 6 with the quality amount ratio of cooking wine.
Described fish scale jelly processing method, step (4) described fish scale is 3 ~ 4:1 with the quality amount ratio of water.
Described fish scale jelly processing method, step (6) described fish scale jelly is 20:3 ~ 4 with the quality amount ratio of roe.
The processing method of described fish scale jelly, after step (6) adds roe in fish scale jelly packing box, first 50 ~ 70
Under the conditions of DEG C, fish scale jelly and Fructus Citri Limoniae juice, the niblet that boils are mixed homogeneously, be then filled in packing box, 0 ~ 4 DEG C of condition
Fully congeal down, and preserve under the conditions of 0 ~ 4 DEG C.
The processing method of described fish scale jelly, step (6) fish scale jelly is 200:1 with the mass ratio of Fructus Citri Limoniae juice, and fish scale jelly is with ripe
The mass ratio of niblet is 20 ~ 25:1.
Compared with prior art, the present invention has following positive beneficial effect
(1) present invention changes other fish scale jellies and uses the processing method that strong acid, highly basic and enzyme preparation are complicated, uses ultrasonic cleaning
Reach the effect of simple high-efficiency washing fish scale, can either high-efficiency washing fish scale, will not destroy again fish scale protein structure and
The nutritional labeling of fish scale jelly；
(2) present invention process is simple, and production efficiency is high, high-volume can produce continuously, also reduces the cost of production in enormous quantities；
(3) fish scale jelly that the present invention produces, had both changed outward appearance and the nutritive value of fish scale jelly by the addition of roe；Also prepare
?
The simple nutrition fish scale jelly adding niblet and Fructus Citri Limoniae juice and adding roe in bottom, obtains fresh and sweet good to eat fish
Squama freezes；The fish scale jelly that i.e. prepared by the present invention is according to the most edible salubrious saline taste fish scale jelly of taste, it is also possible to edible fresh and sweet can
The sweet taste nutrition fish scale jelly of mouth；
(4) present invention uses fish scale jelly prepared by simple method, pure and fresh attractive in appearance, the delicious taste of outward appearance, has preferable nutrition
It is worth and economic worth.
Specific embodiment
Below by specific embodiment, the present invention is described in more details, but is not limited to the present invention's
Protection domain.
Embodiment 1
The processing method of a kind of fish scale jelly, comprises the following steps:
(1) taking fresh fish scale, add Sal mixing, fish scale is 20:1 with the mass ratio of Sal, stirs 10min with blender；
(2), after the fish scale addition automatic rinser after processing with Sal in step (1) cleans, add it to ultrasonic
In ripple automatic rinser, under conditions of frequency is 40 KHz, ultrasonic 50min is further cleaned；Miscellaneous by cleaning removing
Matter i.e. Sal；
(3) fish scale white vinegar and cooking wine after step (2) being cleaned carry out pickling 10min；Wherein fish scale and the quality of white vinegar
It is 50:6 than the mass ratio for 50:4, fish scale and cooking wine.
(4) fish scale after step (3) being pickled is directly placed in pot and adds water, and described fish scale with the mass ratio of water is
3:1, is then heated to boiling, boils 1.5 hours with slow fire after boiling, to fish scale become fully completely, fish scale becomes fragile, now
With nylon gauze, the solution boiled is filtered while hot；
(5) take fresh roe in boiling water, boil 5min, pull out standby；
(6) take fish scale jelly packing box, the roe that step (5) boils is laid in bottom fish scale jelly packing box, then by step
(4) the fish scale jelly fill boiled in, in fish scale jelly packing box, is fully congealed under the conditions of 0 ~ 4 DEG C；Fish used in this step
The mass ratio that waits of squama and roe is 20:3；
(7) fish scale jelly after step (6) being congealed is vacuum-packed, and after stamp vanning, under the conditions of 0 ~ 4 DEG C, warehouse-in is protected
Deposit；During outbound transport, fish scale jelly is to transport under the conditions of 0 ~ 4 DEG C.
Embodiment 2
The processing method of a kind of fish scale jelly, comprises the following steps:
(1) taking fresh fish scale, add Sal mixing, fish scale is 20:2 with the mass ratio of Sal, stirs 15min with blender；
(2), after the fish scale addition automatic rinser after processing with Sal in step (1) cleans, add it to ultrasonic
In ripple automatic rinser, under conditions of frequency is 40KHz, ultrasonic 40min is further cleaned；
(3) fish scale white vinegar and cooking wine after step (2) being cleaned carry out pickling 20min；Wherein fish scale and the quality of white vinegar
It is 10:1 than the mass ratio for 10:1, fish scale and cooking wine；
(4) fish scale after step (3) being pickled is directly placed in pot and adds water, and described fish scale is 4:1 with the mass ratio of water,
Being then heated to boiling, boil 2.5 hours with slow fire after boiling, the abundant bending become to fish scale, fish scale becomes fragile, the most while hot
With nylon gauze, the solution boiled is filtered；
(5) take fresh roe in boiling water, boil 10min, pull out standby；
(6) take fish scale jelly packing box, the roe that step (5) boils is laid in bottom fish scale jelly packing box, then by step
(4) the fish scale jelly fill boiled in, in fish scale jelly packing box, is fully congealed under the conditions of 0 ~ 4 DEG C；Fish used in this step
The mass ratio that waits of squama and roe is 20:4；
(7) fish scale jelly after step (6) being congealed is vacuum-packed, and after stamp vanning, under the conditions of 0 ~ 4 DEG C, warehouse-in is protected
Deposit；During outbound transport, fish scale jelly is to transport under the conditions of 0 ~ 4 DEG C.
Embodiment 3
The processing method of a kind of fish scale jelly, comprises the following steps:
(1) taking fresh fish scale, add Sal mixing, fish scale is 20:1.5 with the mass ratio of Sal, stirs with blender
12min；
(2), after the fish scale addition automatic rinser after processing with Sal in step (1) cleans, add it to ultrasonic
In ripple automatic rinser, under conditions of frequency is 40KHz, ultrasonic 45min cleans further；
(3) fish scale white vinegar and cooking wine after step (2) being cleaned carry out pickling 12min；Wherein fish scale and the quality of white vinegar
It is 50:5.5 than the mass ratio for 50:4.5, fish scale and cooking wine.
(4) fish scale after step (3) being pickled is directly placed in pot and adds water, and described fish scale with the mass ratio of water is
3.5:1, is then heated to boiling, boils 2 hours with slow fire after boiling, to fish scale become fully completely, fish scale becomes fragile, now
With nylon gauze, the solution boiled is filtered while hot；
(5) take fresh roe in boiling water, boil 8min, pull out standby；
(6) take fish scale jelly packing box, the roe that step (5) boils is laid in bottom fish scale jelly packing box, then by step
(4) the fish scale jelly fill boiled in, in fish scale jelly packing box, is fully congealed under the conditions of 0 ~ 4 DEG C；Fish used in this step
The mass ratio that waits of squama and roe is 20:3.5；
(7) fish scale jelly after step (6) being congealed is vacuum-packed, and after stamp vanning, under the conditions of 0 ~ 4 DEG C, warehouse-in is protected
Deposit；During outbound transport, fish scale jelly is to transport under the conditions of 0 ~ 4 DEG C.
Embodiment 4
The processing method of a kind of fish scale jelly, comprises the following steps:
(1) taking fresh fish scale, add Sal mixing, fish scale is 20:1 with the mass ratio of Sal, stirs 10min with blender；
(2), after the fish scale addition automatic rinser after processing with Sal in step (1) cleans, add it to ultrasonic
In ripple automatic rinser, under conditions of frequency is 40 KHz, ultrasonic 50min cleans further；
(3) fish scale white vinegar and cooking wine after step (2) being cleaned carry out pickling 10min；Wherein fish scale and the quality of white vinegar
It is 50:6 than the mass ratio for 50:4, fish scale and cooking wine；
(4) fish scale after step (3) being pickled is directly placed in pot and adds water, and described fish scale is 3:1 with the mass ratio of water,
Be then heated to boiling, boil 1.5 hours with slow fire after boiling, to fish scale become fully completely, fish scale becomes fragile, the most while hot
With nylon gauze, the solution boiled is filtered；
(5) take fresh roe in boiling water, boil 5min, pull out standby；
(6) take fish scale jelly packing box, the roe that step (5) boils is laid in bottom fish scale jelly packing box, then at 50 DEG C
Under the conditions of the fish scale jelly boiled in step (4) and Fructus Citri Limoniae juice, the niblet that boils are mixed homogeneously after fill at fish scale jelly bag
In mounted box, fully congeal under the conditions of 0 ~ 4 DEG C；In this step, fish scale used is 20:3 with the mass ratio that waits of roe, fish scale jelly with
The mass ratio of Fructus Citri Limoniae juice is 200:1, and fish scale jelly is 20 ~ 25:1 with the mass ratio of cooked maize grain；
(7) fish scale jelly after step (6) being congealed is vacuum-packed, and after stamp vanning, under the conditions of 0 ~ 4 DEG C, warehouse-in is protected
Deposit；During outbound transport, fish scale jelly is to transport under the conditions of 0 ~ 4 DEG C.
Embodiment 5
The processing method of a kind of fish scale jelly, comprises the following steps:
(1) taking fresh fish scale, add Sal mixing, fish scale is 20:2 with the mass ratio of Sal, stirs 15min with blender；
(2), after the fish scale addition automatic rinser after processing with Sal in step (1) cleans, add it to ultrasonic
In ripple automatic rinser, under conditions of frequency is 40 KHz, ultrasonic 40min cleans further；
(3) fish scale white vinegar and cooking wine after step (2) being cleaned carry out pickling 20min；Wherein fish scale and the consumption of white vinegar
It is 10:1 than the mass ratio for 10:1, fish scale and cooking wine；
(4) fish scale after step (3) being pickled is directly placed in pot and adds water, and described fish scale is 4:1 with the mass ratio of water,
Being then heated to boiling, boil 2.5 hours with slow fire after boiling, the abundant bending become to fish scale, fish scale becomes fragile, the most while hot
With nylon gauze, the solution boiled is filtered；
(5) take fresh roe in boiling water, boil 10min, pull out standby；
(6) take fish scale jelly packing box, the roe that step (5) boils is laid in bottom fish scale jelly packing box, then at 70 DEG C
Under the conditions of the fish scale jelly boiled in step (4) is mixed homogeneously with Fructus Citri Limoniae juice, cooked maize grain, fill is at fish scale jelly packing box
In, fully congeal under the conditions of 0 ~ 4 DEG C；In this step, fish scale used is 20:4, fish scale jelly and Fructus Citri Limoniae juice with the mass ratio of roe
Mass ratio be 200:1, the mass ratio of fish scale jelly and cooked maize grain is 20 ~ 25:1；
(7) fish scale jelly after step (6) being congealed is vacuum-packed, and after stamp vanning, under the conditions of 0 ~ 4 DEG C, warehouse-in is protected
Deposit；During outbound transport, fish scale jelly is to transport under the conditions of 0 ~ 4 DEG C.
Embodiment 6
The processing method of a kind of fish scale jelly, comprises the following steps:
(1) taking fresh fish scale, add Sal mixing, fish scale is 20:1.5 with the mass ratio of Sal, stirs with blender
12min；
(2), after the fish scale addition automatic rinser after processing with Sal in step (1) cleans, add it to ultrasonic
In ripple automatic rinser, under conditions of frequency is 40KHz, ultrasonic 45min cleans further；
(3) fish scale white vinegar and cooking wine after step (2) being cleaned carry out pickling 12min；Wherein fish scale and the quality of white vinegar
It is 50:5.5 than the mass ratio for 50:4.5, fish scale and cooking wine.
(4) fish scale after step (3) being pickled is directly placed in pot and adds water, and described fish scale with the mass ratio of water is
3.5:1, is then heated to boiling, boils 2 hours with slow fire after boiling, to fish scale become fully completely, fish scale becomes fragile, now
With nylon gauze, the solution boiled is filtered while hot；
(5) take fresh roe in boiling water, boil 8min, pull out standby；
(6) take fish scale jelly packing box, the roe that step (5) boils is laid in bottom fish scale jelly packing box, then at 60 DEG C
Under the conditions of the fish scale jelly boiled in step (4) is mixed homogeneously with Fructus Citri Limoniae juice, cooked maize grain, fill is at fish scale jelly packing box
In, fully congeal under the conditions of 0 ~ 4 DEG C；In this step, fish scale used is 20:3.5, fish scale jelly and Fructus Citri Limoniae with the mass ratio of roe
The mass ratio of juice is 200:1, and fish scale jelly is 20 ~ 25:1 with the mass ratio of cooked maize grain；
(7) fish scale jelly after step (6) being congealed is vacuum-packed, and after stamp vanning, under the conditions of 0 ~ 4 DEG C, warehouse-in is protected
Deposit；During outbound transport, fish scale jelly is to transport under the conditions of 0 ~ 4 DEG C.
Claims (8)
1. the processing method of a fish scale jelly, it is characterised in that comprise the following steps:
(1) take fresh fish scale, add Sal mixing, stir 10 ~ 15min with blender；
(2), after the fish scale addition automatic rinser after processing with Sal in step (1) cleans, add it to ultrasonic
Ripple automatic rinser cleans further；
(3) fish scale white vinegar and cooking wine after step (2) being cleaned carry out pickling 10 ~ 20min；
(4) fish scale after step (3) being pickled is directly placed in pot, and add water be heated to boiling, use slow fire after boiling
Boil 1.5 ~ 2.5 hours, with nylon gauze, the solution boiled is filtered the most while hot；
(5) take fresh roe in boiling water, boil 5 ~ 10min, pull out standby；
(6) take fish scale jelly packing box, the roe that step (5) boils is laid in bottom fish scale jelly packing box, then by step (4)
In the fish scale jelly fill that boils in fish scale jelly packing box, fully congeal under the conditions of 0 ~ 4 DEG C；
(7) fish scale jelly after step (6) being congealed is vacuum-packed, and after stamp vanning, under the conditions of 0 ~ 4 DEG C, warehouse-in is protected
Deposit；During outbound transport, fish scale jelly is to transport under the conditions of 0 ~ 4 DEG C.
Fish scale jelly processing method the most according to claim 1, it is characterised in that step (1) described fish scale and the matter of Sal
Amount amount ratio is 20:1 ~ 2.
Fish scale jelly processing method the most according to claim 1, it is characterised in that the frequency of step (2) described ultrasound wave is
40KHz, ultrasonic time is 40 ~ 50min.
Fish scale jelly processing method the most according to claim 1, it is characterised in that step (3) described fish scale and the matter of white vinegar
Amount amount ratio is 50:4 ~ 5, and described fish scale is 50:5 ~ 6 with the quality amount ratio of cooking wine.
Fish scale jelly processing method the most according to claim 1, it is characterised in that step (4) described fish scale and the quality of water
Amount ratio is 3 ~ 4:1.
Fish scale jelly processing method the most according to claim 1, it is characterised in that step (6) described fish scale jelly and roe
Quality amount ratio is 20:3 ~ 4.
The processing method of fish scale jelly the most according to claim 1, it is characterised in that step (6) adds in fish scale jelly packing box
After entering roe, first under the conditions of 50 ~ 70 DEG C, fish scale jelly and Fructus Citri Limoniae juice, the niblet that boils are mixed homogeneously, then fill
In packing box, fully congeal under the conditions of 0 ~ 4 DEG C, and preserve under the conditions of 0 ~ 4 DEG C.
The processing method of fish scale jelly the most according to claim 7, it is characterised in that the fish scale jelly described in step (6) and lemon
The mass ratio of lemon juice is 200:1, and fish scale jelly is 20 ~ 25:1 with the mass ratio of cooked maize grain.
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