CN106261983A - A kind of fish bone leisure food technology for removing offensive smell - Google Patents
A kind of fish bone leisure food technology for removing offensive smell Download PDFInfo
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- CN106261983A CN106261983A CN201610760961.1A CN201610760961A CN106261983A CN 106261983 A CN106261983 A CN 106261983A CN 201610760961 A CN201610760961 A CN 201610760961A CN 106261983 A CN106261983 A CN 106261983A
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- fishbone
- raw meat
- smell
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Abstract
The invention discloses a kind of fish bone leisure food technology for removing offensive smell, including, fishbone is at room temperature thawed 30 minutes；The fishbone thawed is cut off the limit thorn on both sides, both sides each Liu Bianci 1cm, is wide 3cm, long 4cm along spinal bone cutting；Segment fishbone is put in the sodium hydroxide solution of 1g/L and rinse, the most naturally drain；Fishbone after draining steeps in removal agent of raw meat smell 30 DEG C and soaks 180 minutes, and described removal agent of raw meat smell is that 0.2g/L black tea is mixed by 1:1 mass ratio with 0.2g/L calcium chloride.Carrying out fishbone according to technical solution of the present invention and remove raw meat, method is simple, and effect is notable, has preferable market prospect.
Description
Technical field
The invention belongs to food processing technology field, particularly to a kind of fish bone leisure food technology for removing offensive smell.
Background technology
Rich in fish oil, protein and the mineral element such as calcium, phosphorus in fishbone, account under the then conduct of the significant component of fishbone of fish body
Heel goes out of use or is processed as bone meal and adds in feedstuff.
At present, many fish bone leisure foods come into the market, and these products are mostly fried product, there is oil content height, protect
The shortcomings such as the Tibetan phase is short, it is difficult to meet requirement.
Summary of the invention
It is an object of the invention to overcome above-mentioned deficiency, propose following technical scheme:
The invention is intended to provide a kind of fish bone leisure food technology for removing offensive smell, the invention provides following summary of the invention for this:
A kind of fish bone leisure food technology for removing offensive smell, including:
Thaw: fishbone is at room temperature thawed 30 minutes；
Cutting: the fishbone thawed is cut off the limit thorn on both sides, both sides each Liu Bianci 1cm, is wide along spinal bone cutting
3cm, long 4cm；
Rinsing: segment fishbone is put in the sodium hydroxide solution of 1g/L and rinse, the most naturally drain；
Remove raw meat: the fishbone after draining steeps in removal agent of raw meat smell 30 DEG C and soaks 180 minutes, described removal agent of raw meat smell be 0.2g/L black tea with
0.2g/L calcium chloride presses the mixing of 1:1 mass ratio.
Carrying out fishbone according to technical solution of the present invention and remove raw meat, method is simple, and effect is notable, has preferable market prospect.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is expanded on further.Should be understood that these embodiments are merely to illustrate the present invention
Rather than restriction the scope of the present invention.In addition, it is to be understood that after having read the content that the present invention lectures, people in the art
Member can various modifications may be made or changes to the present invention, and these equivalent form of values fall within the application appended claims equally and limited
Scope.
Embodiment 1
Thaw: fishbone at room temperature be thawed 30 minutes, in order to accelerate, can rinse with tap water；
Cutting: the fishbone thawed is cut off the limit thorn that both sides are long, both sides each Liu Bianci 1cm, along spinal bone cutting is
Wide 3cm, long 4cm；
Rinsing: segment fishbone is put in the sodium hydroxide solution of 1g/L and rinse, the most naturally drain；
Remove raw meat: the fishbone after draining steeps in removal agent of raw meat smell 30 DEG C and soaks 180 minutes, described removal agent of raw meat smell be 0.2g/L black tea with
0.2g/L calcium chloride presses the mixing of 1:1 mass ratio.
During rinsing, sodium hydroxide can play the effect of saponification oils and fats.
In removal agent of raw meat smell, the catechin compounds in Folium Camelliae sinensis can eliminate methyl mercaptan compound, it is possible to and aminoacid
In conjunction with, there is certain passivation enzyme and bactericidal action, and the osmosis of saltouing of calcium chloride contribute to the precipitation of fishy smell material,
It is also beneficial to swelling and the gelation of the flesh of fish.
Claims (1)
1. a fish bone leisure food technology for removing offensive smell, it is characterised in that comprise the steps:
Thaw: fishbone is at room temperature thawed 30 minutes；
Cutting: the fishbone thawed is cut off the limit thorn on both sides, both sides each Liu Bianci 1cm, is wide 3cm, length along spinal bone cutting
4cm；
Rinsing: segment fishbone is put in the sodium hydroxide solution of 1g/L and rinse, the most naturally drain；
Remove raw meat: the fishbone after draining steeps in removal agent of raw meat smell 30 DEG C and soaks 180 minutes, described removal agent of raw meat smell be 0.2g/L black tea with
0.2g/L calcium chloride presses the mixing of 1:1 mass ratio.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610760961.1A CN106261983A (en) | 2016-08-30 | 2016-08-30 | A kind of fish bone leisure food technology for removing offensive smell |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610760961.1A CN106261983A (en) | 2016-08-30 | 2016-08-30 | A kind of fish bone leisure food technology for removing offensive smell |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106261983A true CN106261983A (en) | 2017-01-04 |
Family
ID=57674971
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610760961.1A Pending CN106261983A (en) | 2016-08-30 | 2016-08-30 | A kind of fish bone leisure food technology for removing offensive smell |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106261983A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107440004A (en) * | 2017-08-28 | 2017-12-08 | 山东好当家海洋发展股份有限公司 | A kind of method that fish-bone removes fishy smell |
| CN107692097A (en) * | 2017-11-10 | 2018-02-16 | 桐城市天泰农机服务专业合作社 | A kind of health-care loach and preparation method thereof |
| CN107836663A (en) * | 2017-11-10 | 2018-03-27 | 桐城市天泰农机服务专业合作社 | A kind of chopped chilli loach and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60149362A (en) * | 1984-01-18 | 1985-08-06 | Bibun Corp | Preparation of fish paste |
| CN101396131A (en) * | 2008-11-03 | 2009-04-01 | 石狮市日祥海洋食品有限公司 | Preparation method of steak |
| CN105249292A (en) * | 2015-10-19 | 2016-01-20 | 青岛巨能管道设备有限公司 | Fishbone snack food |
-
2016
- 2016-08-30 CN CN201610760961.1A patent/CN106261983A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60149362A (en) * | 1984-01-18 | 1985-08-06 | Bibun Corp | Preparation of fish paste |
| CN101396131A (en) * | 2008-11-03 | 2009-04-01 | 石狮市日祥海洋食品有限公司 | Preparation method of steak |
| CN105249292A (en) * | 2015-10-19 | 2016-01-20 | 青岛巨能管道设备有限公司 | Fishbone snack food |
Non-Patent Citations (1)
| Title |
|---|
| 李娟: "《鱼骨休闲食品研制》", 《中国优秀硕士学位论文全文数据库 工程科技I辑》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107440004A (en) * | 2017-08-28 | 2017-12-08 | 山东好当家海洋发展股份有限公司 | A kind of method that fish-bone removes fishy smell |
| CN107440004B (en) * | 2017-08-28 | 2020-11-13 | 山东好当家海洋发展股份有限公司 | Method for removing fishy smell of fishbone |
| CN107692097A (en) * | 2017-11-10 | 2018-02-16 | 桐城市天泰农机服务专业合作社 | A kind of health-care loach and preparation method thereof |
| CN107836663A (en) * | 2017-11-10 | 2018-03-27 | 桐城市天泰农机服务专业合作社 | A kind of chopped chilli loach and preparation method thereof |
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170104 |