CN106333277A - Fish scale jelly composite food and preparation method thereof - Google Patents
Fish scale jelly composite food and preparation method thereof Download PDFInfo
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- CN106333277A CN106333277A CN201610747578.2A CN201610747578A CN106333277A CN 106333277 A CN106333277 A CN 106333277A CN 201610747578 A CN201610747578 A CN 201610747578A CN 106333277 A CN106333277 A CN 106333277A
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- 238000002360 preparation method Methods 0.000 title claims description 27
- 239000002131 composite material Substances 0.000 title abstract 2
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- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
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- 125000000484 butyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
- YCIMNLLNPGFGHC-UHFFFAOYSA-N catechol Chemical compound OC1=CC=CC=C1O YCIMNLLNPGFGHC-UHFFFAOYSA-N 0.000 description 1
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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 invention provides a fish scale jelly composite food. The food comprises, by weight, 15-25 parts of fish scale, 3-5 parts of avocadoes, 0.5-1 part of rock candy, 1-2 parts of lemons, a solution and 0.2-0.5 part of mint. The food has the advantages that the yield of fish scale jelly is high, the calcium content is high, nutrients cannot be damaged, the process is simple, extraction is convenient, cost is low, and fish scales are fully used; high-temperature softening operation is adopted, so a jelly large-molecular fish scale collagen chain breaks, part of fish scale collagen is decomposed into small-molecular protein peptide, nutrient absorption of human bodies is easy, and product quality is improved; high-temperature constant-temperature frying is used, so the fish scales can quickly blister and expand and are crispy and delicious, and flavor and nutrients of the product are kept; the centrifugal oil control technology is adopted, the oil content of the product can be effectively controlled, and the shelf life of the product is prolonged.
Description
Technical field
The invention belongs to technical field of aquatic product processing is and in particular to a kind of fish scale jelly making full use of fish scale is combined food
Product and preparation method thereof.
Background technology
China's inland waters are vast, and lake river gathers, and aquatic resources very abundant, is the first in the world fishery big country.Mesh
Front main economic fish there are about more than 50 kinds, and wherein four large Chinese carps (green grass or young crops, grass, silver carp, flathead), carp, crucian Deng Shi China are most important
Aquatic species, its cultivation amount accounts for more than the 70% of China's freshwater aquiculture total output.Due to the amino acid contained ratio of fish protein
Value is close with human muscle, and absorption rate is high, and therefore aquatic products have become important protein source, account for national animal egg
The 30% of white supply.At present, China to fish using main based on eating raw, supplemented by primary processing.
It is generally all scraped off and throws away as waste by fish scale.In fact, fish scale contains rich in protein, fatty and multiple
The micro elements needed by human such as vitamin and iron, calcium, zinc.Wherein collagen content is very high, and collagen has gelation,
The insoluble fibre with very big extensibility can be formed, make connective tissue have enough mechanical strengths, play support organ,
The function of protection body.But slaughter and a small amount of fish-skin is had on the fish scale scraping, its main component is protein.This fish-skin cleans
Obtained fish scale jelly fishy smell totally can not caused larger and easy to fall off in boiling, impact fish scale jelly product is sparkling and crystal-clear bright
Feature.
It is generally all scraped off and throws away when waste by fish scale.In fact, fish scale contains rich in protein, fatty and multiple dimension
Raw element, also iron, zinc, calcium and multiple trace element needed by human, and colloid.Its preparation process of existing fish scale jelly is multiple
Miscellaneous, inconvenient operation, and the rate of output is relatively low, high cost, nutrient content is destroyed.
Content of the invention
The present invention is directed to problem above, provides a kind of fish scale jelly complex food making full use of fish scale and its making side
Method.
The goal of the invention of the present invention is realized by below scheme: fish scale jelly complex food, including fish scale, butter fruit,
Rock sugar, lemon, solution and peppermint, weight is than for fish scale 15-25 part, butter fruit 3-5 part, rock sugar 0.5-1 part, lemon 1-2 part
With peppermint 0.2-0.5 part.
A kind of preparation method of fish scale butter jelly, the first step: fish scale is thawed and cleans: fish scale is solved at room temperature naturally
After jelly, fish scale is placed in water flushing and repeatedly rubs and soak, pull out to no fishy smell and dry；
Second step: the fish scale after drying and solution are added to boiling in pressure cooker, the ratio of fish scale and solution is 1:5-20；Steam
Boil and sound truce to pressure cooker；
3rd step: the product filtration separation in pressure cooker respectively obtains filtrate and screening；
4th step: add rock sugar in the filtrate obtaining toward the 3rd step and lemon tablet that the lemon juice that is squeezed into by lemon, lemon are cut into,
Peppermint and butter fruit block；
5th step: the liquid that the 4th step is obtained is placed in freezing in refrigerating chamber and obtains fish scale jelly；
6th step: the screening that the 3rd step is obtained dries, fried after drain standby, and will be standby for butter fruit stripping and slicing, by two
Person is added on the fish scale jelly that the 5th step obtains.
Further, the fish scale after taking the first step to thaw, respectively to fish scale acid treatment, alkali process, ferment treatment, then with flowing
Water cleaning fish scale to its ph7.0, then with water rinse twice；Wet fish scale is dripped to not dripping, then puts it in beaker, add
Water, prevents moisture evaporation again through over cleaning with aluminium-foil paper sealing, described acid treatment is to carry out immersion treatment with hydrochloric acid to fish scale,
Described alkali process are, with naoh solution, fish scale is carried out with immersion treatment, and described ferment treatment is by protease hydrolyzed, digests
Clean again afterwards, then go out in 70～90 DEG C of water-baths enzyme 14～15min.
Further, the fish scale after first the first step being thawed is mixed with water, pepsin, adjusts mixed system with light-coloured vinegar
Ph is 2.0～5, then carries out ultrasonic enzymolysis；Mixed system cooling after ultrasonic enzymolysis is gone out after enzyme, with water cleaning, then warp
Cross centrifuging and taking and obtain solid fish scale, then through over cleaning, the mixing quality of pepsin and fish scale is than for 0.1～0.5: 100, light-coloured vinegar is adjusted
The ph of section mixed system is 1～3,35～40 DEG C of ultrasonic temperature, ultrasonic power 150～270w, supersonic frequency 45khz, and go out enzyme
Temperature conditionss are 90 DEG C.
Further, the pressure condition of the autoclaving of the 3rd step be 0.15～0.22mpa, the autoclaving time be 30～
60min.
Further, in the 5th step, the temperature of refrigerating chamber is -10～10 DEG C.
Further, the fish scale that the screening in the 6th step softens for pressure cooker boiling, is laid in stainless steel sterilization hurdle
In, solid accumulation thickness is less than 10cm, and sterilized hurdle guarantees there is the gap no less than 4cm with upper strata sterilization hurdle when stacking；Soften
115～121 DEG C of temperature, the softening heating-up time is 15～20min, constant temperature time 10～20min, and temperature fall time is 15～25min；
By the fish scale after above-mentioned softening, carried out fried after manual dispersion in time with frying pan with constant temperature；Fish scale is poured in fried frame, material
Ulking thickness controls in 4～6cm, and fried frame is put in frying pan with constant temperature；Antioxidant tertiary butyl pair is added in per kilogram oil
Benzenediol 0.1～0.2g, frying temperature is 200～230 DEG C, deep-fat frying time 1～3min；Frying course gentle agitation, it is to avoid become
Group；Explode to crisp, swollen of fish scale, in golden yellow, you can off the pot；Above-mentioned fried frame is lifted batch turning, is carried out with centrifuge immediately
Oil-control.
Further, by wrap up in outside fried front fish scale last layer butter fruit sauce pour into more fried in fried frame.
Further, the fish scale fish scale by weight first step being obtained: the ratio of water=1:2 adds water in fish scale,
Hcl with 5% adjusts ph to 4.5, and adds pepsin in the ratio of fish scale weight 0.02%, at 35 DEG C, under 150r/min
Carry out enzymatic hydrolysis reaction 50 minutes；Then high temperature kills enzyme, is then freezed, and cryogenic temperature is -70 DEG C, and cooling time is 120
Minute, then the fish scale after freezing is put into rapidly pulverizing in pulverizer and obtain pearl white；Pearl white is loaded what steam explosion was processed
In reactor, carry out steam explosion under the pressure of 3.0mpa and process 8 minutes；Again fish scale and solution are added in pressure cooker and steam
Boil, the ratio of fish scale and solution is 1:5-20；Boiling to pressure cooker sounds truce.
Further, the solution in second step is milk.
The beneficial effects of the present invention is: the fish scale jelly rate of output is high, and calcium content is high, and nutrient content will not be destroyed, no raw meat
Taste, process is simple, it is convenient to extract, and low cost makes full use of fish scale；Using hot mastication operation, make gluey macromolecular fish glue from scale
The fracture of former protein chain, decomposed becomes low molecular protein peptides it is easy to the nutrient absorption of human body, improving product quality；Using height
Warm constant temperature is fried, so that fish scale is bubbled rapidly swollen, palatable crisp, the local flavor of retained product and nutrition；Using centrifugation oil-control
Technology, can effective control product oil content, extend shelf life of products.
Specific embodiment
Below in conjunction with specific embodiment, the invention will be further described:
Embodiment 1, the present invention: fish scale jelly complex food, including fish scale, butter fruit, rock sugar, lemon, solution and peppermint, weight
Amount ratio is fish scale 15-25 part, butter fruit 3-5 part, rock sugar 0.5-1 part, lemon 1-2 part and peppermint 0.2-0.5 part.Improve glue
The dissolution rate of former albumen and purity, effectively removes fishlike smell, and the molecular weight distribution of the collagen obtaining is concentrated, and 90%
Above between 1000 to 2000 dalton, good water solubility is it is easy to be absorbed by the body.Abundant vitamin and plant in butter fruit
Thing grease, is tied with collagen and promotes, and is more prone to absorb, and very good to skin, have functions that moisturizing, exfoliating, sun-proof.
The preparation method of fish scale jelly complex food, the first step: fish scale is thawed and cleans: fish scale is solved at room temperature naturally
After jelly, fish scale is placed in water flushing and repeatedly rubs and soak, pull out to no fishy smell and dry；
Second step: the fish scale after drying and solution are added to boiling in pressure cooker, the ratio of fish scale and solution is 1:5-20；Steam
Boil and sound truce to pressure cooker；
3rd step: the fish scale in pressure cooker and soup filtration separation respectively obtain filtrate and screening；
4th step: add rock sugar in the filtrate obtaining toward the 3rd step and lemon tablet that the lemon juice that is squeezed into by lemon, lemon are cut into,
Peppermint and butter fruit block；
5th step: the liquid that the 4th step is obtained is placed in freezing in refrigerating chamber and obtains fish scale jelly；
6th step: the screening that the 3rd step is obtained dries, fried after drain standby, and will be standby for butter fruit stripping and slicing, by two
Person is added on the fish scale jelly that the 5th step obtains.
The preparation method of fish scale jelly complex food, take the first step thaw after fish scale, respectively to fish scale acid treatment, alkali at
Reason, ferment treatment, then clean fish scale to its ph7.0 with the water of flowing, then rinsed twice with water；Wet fish scale is dripped to not dripping, then
Put it in beaker, add water, prevent moisture evaporation again through over cleaning with aluminium-foil paper sealing, described acid treatment is to use hydrochloric acid
Fish scale is carried out with immersion treatment, described alkali process are, with naoh solution, fish scale is carried out with immersion treatment, and described ferment treatment is
By protease hydrolyzed, clean again after enzymolysis, then go out in 70～90 DEG C of water-baths enzyme 14～15min.
The preparation method of fish scale jelly complex food, the fish scale after first the first step being thawed is mixed with water, pepsin, with
The ph that light-coloured vinegar adjusts mixed system is 2.0～5, then carries out ultrasonic enzymolysis；Mixed system cooling after ultrasonic enzymolysis is gone out enzyme
Afterwards, cleaned with water, then obtain solid fish scale through centrifuging and taking, then through over cleaning, the mixing quality of pepsin and fish scale ratio is for 0.1
～0.5: 100, the ph that light-coloured vinegar adjusts mixed system is 1～3,35～40 DEG C of ultrasonic temperature, ultrasonic power 150～270w, ultrasonic
Frequency 45khz, the temperature conditionss of the enzyme that goes out are 90 DEG C.Generally it is attached with fish-skin on fish scale, if do not removed clean fish-skin, then shadow significantly
Ring the quality of fish scale jelly and outward appearance, the present invention utilizes the characteristic of proteolytic enzyme protolysate matter peptide chain, by acid, enzyme, ultrasonic wave with
And the collective effect of centrifugation, will be attached to the fish-skin on fish scale and remove and decompose clean, and to process clean fish scale with this be former
Material, produces sparkling and crystal-clear bright fish scale jelly product.This simple production process is quick, and fish-skin clearance reaches more than 90%；Produce
Fish scale jelly product out is sparkling and crystal-clear bright, smooth in taste, flexible, taste no fishy smell, delicate fragrance, and quality is closely knit, no porosity.
The preparation method of fish scale jelly complex food, the pressure condition of the autoclaving of the 3rd step is 0.15～0.22mpa,
The autoclaving time is 30～60min.
The preparation method of fish scale jelly complex food, in the 5th step, the temperature of refrigerating chamber is -10～10 DEG C.
The preparation method of fish scale jelly complex food, the fish scale that the screening in the 6th step softens for pressure cooker boiling, by it
It is laid in stainless steel sterilization hurdle, solid accumulation thickness is less than 10cm, sterilized hurdle guarantees have not with upper strata sterilization hurdle when stacking
Gap less than 4cm；115～121 DEG C of softening temperature, the softening heating-up time is 15～20min, constant temperature time 10～20min, fall
The warm time is 15～25min；By the fish scale after above-mentioned softening, carried out fried after manual dispersion in time with frying pan with constant temperature；By fish
Squama is poured in fried frame, and solid accumulation THICKNESS CONTROL, in 4～6cm, fried frame is put in frying pan with constant temperature；Add in per kilogram oil
Enter antioxidant tert-butylhydroquinone 0.1～0.2g, frying temperature is 200～230 DEG C, deep-fat frying time 1～3min；Fried
Journey gentle agitation, it is to avoid agglomerating；Explode to crisp, swollen of fish scale, in golden yellow, you can off the pot；Above-mentioned fried frame is lifted batch turning,
Carry out oil-control with centrifuge immediately.
The preparation method of fish scale jelly complex food, pours into wrapping up in last layer butter fruit sauce outside fried front fish scale again
Fried in fried frame.Butter fruit is wrapped on fish scale and improves its nutrition, be combined with the high protein in fish scale, improve collagen egg
White dissolution rate and purity, effectively removes fishlike smell, and the molecular weight distribution of the collagen obtaining is concentrated, and more than 90%
Between 1000 to 2000 dalton, good water solubility is it is easy to be absorbed by the body.Fish scale can be utilized completely.
The preparation method of fish scale jelly complex food, fried after fish scale outside wrap up in last layer butter fruit mud.
The preparation method of fish scale jelly complex food, butter fruit mud is sent after cleaning, peeling, remove seed by butter fruit
Enter and in vacuum cut mixer, stir into fruit-and-vegetable puree, also with the speed pumped down of 10～20kpa/ minute during vacuum is cut and mixed.
The preparation method of fish scale jelly complex food, also includes in butter fruit mud accounting for butter fruit mud gross weight 3～5%
Fruit-and-vegetable puree, the fruits and vegetables including carrot, apple, mango, corn, Kiwi berry and strawberry send after over cleaning, peeling, remove seed
Enter and in vacuum cut mixer, stir into fruit-and-vegetable puree.
The preparation method of fish scale jelly complex food, the solution in second step is milk.The last fish scale jelly color obtaining
Pool is moving, nutritious.
The preparation method of fish scale jelly complex food, the fish scale liquid that the 4th step is obtained is added to the water with carragheen,
It is heated at 50 DEG C dissolving, is subsequently adding inspissated juice, dispense after mixing, obtain fruity fish after cooling and freeze；Wherein each raw material
Percentage by weight be respectively as follows: fish scale collagen 3-8%, carragheen 1-5%, inspissated juice 5-15%；Preferably scale collagen
Albumen 5%, carragheen 3%, inspissated juice 10%.Inspissated juice can be selected from cider, pineapple juice, grape juice, watermelon juice, Kazakhstan
One of close melon juice, orange juice, grapefruit juice, strawberry juice, mango juice, kiwi-fruit juice and Coconut Juice or more than one mixture.
Embodiment 2, fish scale jelly complex food, including fish scale, butter fruit, rock sugar, lemon, solution and peppermint, weight
Than for 20 parts of fish scale, 4 parts of butter fruit, 0.75 part of rock sugar, 1.5 parts of lemon and 0.3 part of peppermint.Improve the dissolution of collagen
Rate and purity, effectively removes fishlike smell, and the molecular weight distribution of the collagen obtaining is concentrated, and more than 90% 1000
To 2000 dalton, good water solubility is it is easy to be absorbed by the body.Abundant vitamin and vegetable fat in butter fruit, with glue
Former albumen knot promotes, and is more prone to absorb, and very good to skin, have functions that moisturizing, exfoliating, sun-proof.Fishy smell removes more
Plus thoroughly, rich in taste, pouplarity is high.
Please below 10 years old age, 10-20 year, 20-30 year, 30-40 year and more than 40 years old each 20, altogether 100
Name volunteer tastes the fish jelly product that the embodiment of the present invention 1 prepares, and through statistics, in volunteer, the taste of fish scale jelly is satisfied with
Spend for 94%.
The preparation method of fish scale jelly complex food, the fish scale fish scale by weight that the first step is obtained: the ratio of water=1:2
Example adds water in fish scale, and the hcl with 5% adjusts ph to 4.5, and adds pepsin in the ratio of fish scale weight 0.02%,
At 35 DEG C, carry out enzymatic hydrolysis reaction under 150r/min 50 minutes；Then high temperature kills enzyme, is then freezed, cryogenic temperature be-
70 DEG C, cooling time is 120 minutes, then the fish scale after freezing is put into rapidly pulverizing in pulverizer and obtains pearl white；By fish
Scale loads in the reactor that steam explosion is processed, and carries out steam explosion and process 8 minutes under the pressure of 3.0mpa；Again by fish scale and solution
It is added to boiling in pressure cooker, the ratio of fish scale and solution is 1:5-20；Boiling to pressure cooker sounds truce；
It is 79% by calculating its recovery rate, collagen content reaches 94%.
Solve the recovery of fish scale, Utilizing question in fish processing, turn waste into wealth, thus improve processing of aquatic products getting a foothold
The added value of material, improves the comprehensive utilization ratio of fish.
The applicant chooses experimental group 60 people of identical 15 age last birthday sections and contrast groups 60 people carries out contrast experiment 1, real
Test the fish scale butter jelly of everyone every per day absorptions 100g present invention of group, continuously take 2 months, experimental group and contrast groups its
Remaining pantry is totally basically identical, draws growth situation such as table 1 through test after 2 months.
Although the present invention is described by reference to preferred embodiment, those of ordinary skill in the art should
Solution, can be not limited to the description of above-described embodiment, in the range of claims, can make the various changes in form and details
Change.
Claims (10)
1. fish scale jelly complex food it is characterised in that: include fish scale jelly, butter fruit, rock sugar, lemon, milk and peppermint,
Weight is than for fish scale jelly 15-25 part, butter fruit 3-5 part, rock sugar 0.5-1 part, lemon 1-2 part and peppermint 0.2-0.5 part.
2. fish scale jelly complex food according to claim 1 preparation method it is characterised in that:
The first step: fish scale is thawed and cleans: after fish scale at room temperature naturally to thaw, fish scale is placed in water flushing and repeatedly rubs
Rub with the hands and soak, pull out to no fishy smell and dry；
Second step: the fish scale after drying and milk are added to boiling in pressure cooker, the ratio of fish scale and solution is 1:5-20；Steam
Boil and sound truce to pressure cooker；
3rd step: the product filtration separation in pressure cooker respectively obtains filtrate and screening；
4th step: add rock sugar in the filtrate obtaining toward the 3rd step and lemon tablet that the lemon juice that is squeezed into by lemon, lemon are cut into,
Peppermint and butter fruit block；
5th step: the liquid that the 4th step is obtained is placed in freezing in refrigerating chamber and obtains fish scale jelly；
6th step: the screening that the 3rd step is obtained dries, fried after drain standby, and will be standby for butter fruit stripping and slicing, by two
Person is added to the fish glue from scale that the 5th step obtains and freezes.
3. fish scale jelly complex food according to claim 2 preparation method it is characterised in that: take the first step thaw after
Fish scale, respectively to fish scale acid treatment, alkali process, ferment treatment, then clean fish scale to its ph7.0 with the water of flowing, then rushed with water
Wash twice；Wet fish scale is dripped to not dripping, then puts it in beaker, add water, prevent moisture evaporation again with aluminium-foil paper sealing
Through over cleaning, described acid treatment is, with hydrochloric acid, fish scale is carried out with immersion treatment, and described alkali process are to fish with naoh solution
Squama carries out immersion treatment, and described ferment treatment is by protease hydrolyzed, cleans again after enzymolysis, then in 70～90 DEG C of water-baths
In go out enzyme 14～15min.
4. fish scale jelly complex food according to claim 2 preparation method it is characterised in that: first the first step is thawed
Fish scale afterwards is mixed with water, pepsin, adjusts the ph of mixed system for 2.0～5 with light-coloured vinegar, then carries out ultrasonic enzymolysis；Will
Mixed system cooling after ultrasonic enzymolysis is gone out after enzyme, with water cleaning, then obtains solid fish scale through centrifuging and taking, then through over cleaning, stomach
The mixing quality of protease and fish scale is than for 0.1～0.5: 100, the ph that light-coloured vinegar adjusts mixed system is 1～3, ultrasonic temperature 35
～40 DEG C, ultrasonic power 150～270w, supersonic frequency 45khz, the temperature conditionss of the enzyme that goes out are 90 DEG C.
5. a kind of fish scale butter jelly according to claim 2 preparation method it is characterised in that: the high pressure of the 3rd step
The pressure condition of boiling is 0.15～0.22mpa, and the autoclaving time is 30～60min.
6. the fish scale jelly complex food according to claim 2 preparation method it is characterised in that:
In 5th step, the temperature of refrigerating chamber is -20～-10 DEG C, the time is 0.5-2 hour.
7. the fish scale jelly complex food according to claim 2 preparation method it is characterised in that: the filter in the 6th step
The fish scale that thing softens for pressure cooker boiling, is laid in stainless steel sterilization hurdle, solid accumulation thickness is less than 10cm, sterilized
Guarantee there is the gap no less than 4cm with upper strata sterilization hurdle when hurdle stacks；115～121 DEG C of softening temperature, softens the heating-up time for 15
～20min, constant temperature time 10～20min, temperature fall time is 15～25min；By the fish scale after above-mentioned softening, manual disperse after and
When carried out with frying pan with constant temperature fried；Fish scale is poured in fried frame, solid accumulation THICKNESS CONTROL, in 4～6cm, fried frame is put
Enter in frying pan with constant temperature；Per kilogram oil in add antioxidant tert-butylhydroquinone 0.1～0.2g, frying temperature be 200～
230 DEG C, deep-fat frying time 1～3min；Frying course gentle agitation, it is to avoid agglomerating；Explode to crisp, swollen of fish scale, in golden yellow, that is,
Can be off the pot；Above-mentioned fried frame is lifted batch turning, carries out oil-control with centrifuge immediately.
8. fish scale jelly complex food according to claim 7 preparation method it is characterised in that: by fried front fish scale
Outside wrap up in last layer butter fruit sauce pour into more fried in fried frame.
9. fish scale jelly complex food according to claim 2 preparation method it is characterised in that: the first step is obtained
Fish scale is by weight fish scale: the ratio of water=1:2 adds water in fish scale, and the hcl with 5% adjusts ph to 4.5, and presses fish scale weight
The ratio of amount 0.02% adds pepsin, at 35 DEG C, carries out enzymatic hydrolysis reaction 50 minutes under 150r/min；Then high temperature kills
Enzyme, is then freezed, and cryogenic temperature is -70 DEG C, and cooling time is 120 minutes, then puts into rapidly the fish scale after freezing
Pulverize in pulverizer and obtain pearl white；Pearl white is loaded in the reactor that steam explosion is processed, carries out vapour under the pressure of 3.0mpa
Quick-fried process 8 minutes；Again fish scale and solution are added to boiling in pressure cooker, the ratio of fish scale and solution is 1:5-20；Boiling is extremely
Pressure cooker sounds truce.
10. the fish scale jelly complex food according to claim 2 preparation method it is characterised in that: the ox in second step
Milk is obtained through degreasing, sterilization treatment by former milk.
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| CN108371303A (en) * | 2018-03-20 | 2018-08-07 | 安徽省农业科学院水产研究所 | A kind of processing method of instant fish scale food |
| CN113057337A (en) * | 2021-04-25 | 2021-07-02 | 海南三元星生物科技股份有限公司 | Functional food rich in collagen polypeptide and preparation method thereof |
| CN113273671A (en) * | 2021-05-25 | 2021-08-20 | 徐福阁 | Meat jelly food and preparation method thereof |
| CN116250616A (en) * | 2022-12-13 | 2023-06-13 | 淮阴工学院 | Instant fish scale product and preparation method thereof |
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| CN107080259A (en) * | 2017-05-03 | 2017-08-22 | 大连民族大学 | It is a kind of to smear tea flavour fish scale jelly and preparation method thereof rich in carp fish scale collagen |
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Application publication date: 20170118 |