CN106901246A - A kind of fish-bone starches processing method - Google Patents
A kind of fish-bone starches processing method Download PDFInfo
- Publication number
- CN106901246A CN106901246A CN201710116063.7A CN201710116063A CN106901246A CN 106901246 A CN106901246 A CN 106901246A CN 201710116063 A CN201710116063 A CN 201710116063A CN 106901246 A CN106901246 A CN 106901246A
- Authority
- CN
- China
- Prior art keywords
- fish
- bone
- quick
- processing method
- frozen
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of fish-bone slurry processing method, it is characterised in that：Comprise the following steps：（1）, fish-bone removes internal organ, removes black film, removes the gill；（2）, rinse, it is quantitative；（3）, it is quick-frozen, refrigeration；（4）, fish-bone thaw；（5）, crush；（6）, defibrination；（7）, it is quick-frozen, refrigeration.Fish-bone of the invention starches processing method, fish by remaining fish-bone part after flaking, is processed into the fish-bone slurry that can be added in the middle of food, and the safe and healthy of fish-bone can control；There is no any addition in fish-bone；Because electric mill stone mill slurry is used, the fish-bone slurry for processing, the hard sensation of fish-bone can not be eaten when being added in the middle of food, can not only increase the nutrition of food, and the delicious degree of food can be increased, it is in good taste.
Description
Technical field
The present invention relates to technical field of aquatic product processing, more particularly to fish-bone processing method.
Background technology
It is main in fish-bone to contain I, typeⅡ Collagen and the abundant necessary various trace elements of calcareous and human body, often
It is edible that the toughness of bone, the harmony of human motion and the elasticity to skin can be kept all to be very helpful, can subtract
The generation of few chronic disease（The chronic disease of present scientific research more than 50% is all because people's body microelement deficiencies are caused
's）.Osteoporosis can be prevented, for the person in middle and old age that the teenager in growth period and bone senesce, is all had very much
Benefit.Japanese many nutritionists have done sufficient research to this, it is determined that often eat fish-bone be to body it is very good, can
To increase man's lifespan.Japanese not only likes eating the flesh of fish, and it is neat and tidy that fish-bone is also eaten, Japanese's long lifespan this also and eat
Fish-bone has certain relation.
A large amount of deep-sea fish are processed in domestic annual import, because the limitation of process technology can not be used, generally using fish-bone as
Leftover bits and pieces is processed into feed, causes to waste.Existing fish-bone processing method probably has two kinds, and a kind of is using the side of dried and crushed
Method, another kind is fish-bone product needed addition other compositions, the health that the above method is produced using pickled fermented method
Security is poor；Coarse, poor taste, nutritional ingredient is destroyed, so as to have impact on the edible of fish-bone and absorb.
The content of the invention
For the above mentioned problem that the fish-bone product for solving existing fish-bone processing method production is present, the invention provides one
Plant fish-bone slurry processing method.
The technical scheme that is used to achieve the above object of the present invention is：A kind of fish-bone starches processing method, it is characterised in that：
Comprise the following steps：
（1）, fish-bone removes internal organ, removes black film, removes the gill；
（2）, rinse, it is quantitative, fish-bone is rinsed with tap water at normal temperature, it is then quantitative；
（3）, quick-frozen, refrigeration, then fish-bone quick freezing temperature refrigerate below -25 DEG C below -18 DEG C；
（4）, fish-bone thaw, be put into running water and thaw between fish-bone and can be broken into two with one's hands with hand；
（5）, crush, the flesh of fish pulper in the fish-bone fish bean curd machine complete set of equipments of wash clean is smashed；
（6）, defibrination, by the broken kindred smashed and water proportionally 1:1.5-1.8 is added to the mill in fish bean curd machine complete set of equipments
Defibrination is carried out in pulp grinder；
（7）, it is quick-frozen, refrigeration, the slurry for grinding quantitatively loads plastic bag sealing, quick-frozen below -25 DEG C, then below -18 DEG C
Refrigeration.
The step（2）In, size according to quantitative disk is quantitative 5-15 kilograms, and plastic sheet is spread in disk, it is quantitative it is good after with modeling
Tablet covers fish-bone.
The step（3）In, from fish flaking to fish-bone enter the quick-freezing room quick-frozen time in 2 hours.
The step（3）In, it is quick-frozen after carry out pallet, refrigerator sent into after pallet be placed on above backing plate pendulum and stamp refrigeration.
The step（5）In, the fish-bone of wash clean with the flesh of fish pulper in fish bean curd machine complete set of equipments by twice
Smash.
Fish-bone of the invention starches processing method, and fish by remaining fish-bone part after flaking, being processed into can be added to food
Fish-bone slurry in the middle of product, the safe and healthy of fish-bone can control；There is no any addition in fish-bone；Because using electric mill stone mill
Slurry, therefore the fish-bone slurry for processing, the hard sensation of fish-bone can not be eaten when being added in the middle of food, can not only increase food
The nutrition of product, and the delicious degree of food can be increased, it is in good taste.
Specific embodiment
Embodiment one：Fish-bone slurry processing method is as follows：
First, the processing of fish-bone：1. processing of investor's raw materials or charging processing reexport deep-sea fish process flaking during, flaking
Remaining fish-bone part, removes internal organ, removes black film, removes the gill.（The abyssal fish major part of import is all to decaptitate, remove internal organ, is exactly mainly
The black film flaking knife at internal organ position is scraped off）It is 2. then quantitative having gone the fish-bone tap water at normal temperature of black film to rinse,
Size according to quantitative disk can quantify 5-15 kilograms, and plastic sheet is spread in disk, be gone back to above fish-bone with plastic sheet after quantitatively getting well
Cover, fish-bone is easily air-dried to have prevented cold preservation time long.3. quick-frozen process：Deep-sea fish is from the remaining fish-bone of flaking to fish-bone
To be controlled in 2 hours into quick-freezing room is quick-frozen, primarily to pre- bacteriological protection is exceeded, quick freezing temperature to control -25 DEG C with
Under.It is exactly the process of pallet after quick-frozen, refrigerator is sent to after pallet, to be placed on pendulum above backing plate and stamp refrigeration, refrigerated storage temperature will
Control is below -18 DEG C.
2nd, the processing of fish-bone slurry：1. the fish-bone for jelly being sticked together is thawed, general to use the stainless steel tanks of 0.8M*1.2M*2M, and jelly is sticked together
Fish-bone erect to be put into metal trough, add water and flooded fish-bone, generally require defrosting one evening, as long as can break into two with one's hands can be to use
, thaw it is good after the time that should not deposit in water it is oversize, influence fish-bone freshness.The fish-bone for having thawed checks black film and black
Whether the fish-bone blood at film position is processed totally, if do not cleaned down with brush again totally, to be loaded and use running water in band eye plastic crate
Rinse.2. the fish in the fish bean curd machine complete set of equipments for the fish-bone of wash clean being produced with Xiangtan, Hunan Province Asia-Pacific electromechanical research institute
Meat pulper breaks into broken kindred by smashing twice.（Pulper daily noon and evening are carried out with 1.5% concentration sodium hypochlorite
Cleaning and sterilizing）3. in the broken kindred and the ratio 1 of water smashed:1.6, it is added to Asia-Pacific research institute production fish bean curd machine complete set of equipments
In fiberizer in carry out defibrination（Fiberizer daily evening at noon will carry out cleaning and sterilizing with 1.5% concentration sodium hypochlorite）, mill
The slurry for going out is quantitative 2.5-10 kilograms.Load plastic bag sealing, the quick-freezing room for being put into -30 DEG C is quick-frozen, it is quick-frozen it is good after use packed in cases
Refrigeration, refrigerated storage temperature will be at -20 DEG C.
Embodiment two：Fish-bone slurry processing method is as follows：
The processing method of fish-bone is with embodiment one.
The processing of fish-bone slurry：1. the fish-bone for jelly being sticked together thaws, general to use the stainless steel tanks of 0.8M*1.2M*2M, the fish that jelly is sticked together
Bone erects to be put into metal trough, adds water and flooded fish-bone, generally require defrosting one evening, as long as can break into two with one's hands can to use,
The time that should not be deposited in water after thawing well is oversize, influences fish-bone freshness.The fish-bone for having thawed checks black film and black film
Whether the fish-bone blood at position is processed totally, if do not cleaned down with brush again totally, is loaded and is rushed with running water in band eye plastic crate
Wash.2. the flesh of fish in the fish bean curd machine complete set of equipments for the fish-bone of wash clean being produced with Xiangtan, Hunan Province Asia-Pacific electromechanical research institute
Pulper breaks into broken kindred by smashing twice.（Pulper daily noon and evening are carried out clearly with 1.5% concentration sodium hypochlorite
Wash disinfection）3. in the broken kindred and the ratio 1 of water smashed:1.7, it is added in Asia-Pacific research institute production fish bean curd machine complete set of equipments
Fiberizer in carry out defibrination（Fiberizer daily evening at noon will carry out cleaning and sterilizing with 1.5% concentration sodium hypochlorite）, grind
Quantitative 2.5-10 kilograms of slurry.Load plastic bag sealing, the quick-freezing room for being put into less than -35 DEG C is quick-frozen, it is quick-frozen it is good after use carton bag
Dress refrigeration, refrigerated storage temperature will be at -20 DEG C.
The use of fish-bone slurry：With when amount as needed, with originally water thawing can be added to noodles, cake,
In the middle of the food such as sausage, bean curd, the high calcium nutritious food that people easily absorb is made.Can also oneself for large-scale food company
Purchase pulper and defibrination machine equipment, are operated processing fish-bone slurry together with being starched using fish-bone, just eliminate quick-frozen fish-bone slurry
Step play, benefit can be increased with cost-effective.
The present invention is described by embodiment, and those skilled in the art know, is not departing from spirit of the invention
In the case of scope, various changes or equivalence replacement can be carried out to these features and embodiment.In addition, in religion of the invention
Lead down, these features and embodiment can be modified to adapt to particular situation and material without departing from essence of the invention
God and scope.Therefore, the present invention is not limited to the particular embodiment disclosed, and falls with claims hereof
In the range of embodiment belong to protection scope of the present invention.
Claims (5)
1. a kind of fish-bone starches processing method, it is characterised in that：Comprise the following steps：
（1）, fish-bone removes internal organ, removes black film, removes the gill；
（2）, rinse, it is quantitative, fish-bone is rinsed with tap water at normal temperature, it is then quantitative；
（3）, quick-frozen, refrigeration, then fish-bone quick freezing temperature refrigerate below -25 DEG C below -18 DEG C；
（4）, fish-bone thaw, be put into running water and thaw between fish-bone and can be broken into two with one's hands with hand；
（5）, crush, the flesh of fish pulper in the fish-bone fish bean curd machine complete set of equipments of wash clean is smashed；
（6）, defibrination, by the broken bone smashed and water proportionally 1:1.5-1.8 is added to the defibrination in fish bean curd machine complete set of equipments
Defibrination is carried out in machine；
（7）, it is quick-frozen, refrigeration, the slurry for grinding quantitatively loads plastic bag sealing, quick-frozen below -25 DEG C, then below -18 DEG C
Refrigeration.
2. a kind of fish-bone according to claim 1 starches processing method, it is characterised in that：The step（2）In, according to quantitative
Quantitatively 5-15 kilograms of the size of disk, spreads plastic sheet in disk, fish-bone is covered with plastic sheet after quantitatively getting well.
3. a kind of fish-bone according to claim 1 starches processing method, it is characterised in that：The step（3）In, dug from fish
Piece is to fish-bone into the quick-freezing room quick-frozen time in 2 hours.
4. a kind of fish-bone according to claim 1 starches processing method, it is characterised in that：The step（3）In, it is quick-frozen laggard
Row pallet, sends into refrigerator and is placed on to be put above backing plate and stamp refrigeration after pallet.
5. a kind of fish-bone according to claim 1 starches processing method, it is characterised in that：The step（5）In, wash clean
Fish-bone fish bean curd machine complete set of equipments in fish-bone meat pulper by smashing twice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710116063.7A CN106901246A (en) | 2017-03-01 | 2017-03-01 | A kind of fish-bone starches processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710116063.7A CN106901246A (en) | 2017-03-01 | 2017-03-01 | A kind of fish-bone starches processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106901246A true CN106901246A (en) | 2017-06-30 |
Family
ID=59208503
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710116063.7A Pending CN106901246A (en) | 2017-03-01 | 2017-03-01 | A kind of fish-bone starches processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106901246A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101919527A (en) * | 2010-08-13 | 2010-12-22 | 华南理工大学 | Fine and smooth tilapia mossambica bone and fish sauce and preparation method thereof |
| CN105249247A (en) * | 2015-10-26 | 2016-01-20 | 合肥刘老四调味品厂 | High-calcium fishbone chilli sauce |
| CN106418408A (en) * | 2016-01-26 | 2017-02-22 | 中山市渔歌子食品有限公司 | Processing technology of thick soup seasoning with full utilization of fish heads and fish bones |
-
2017
- 2017-03-01 CN CN201710116063.7A patent/CN106901246A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101919527A (en) * | 2010-08-13 | 2010-12-22 | 华南理工大学 | Fine and smooth tilapia mossambica bone and fish sauce and preparation method thereof |
| CN105249247A (en) * | 2015-10-26 | 2016-01-20 | 合肥刘老四调味品厂 | High-calcium fishbone chilli sauce |
| CN106418408A (en) * | 2016-01-26 | 2017-02-22 | 中山市渔歌子食品有限公司 | Processing technology of thick soup seasoning with full utilization of fish heads and fish bones |
Non-Patent Citations (1)
| Title |
|---|
| 刘华等: "鱼骨的利用研究进展", 《农产品加工》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102228269B (en) | Fish scale leisure food and production process thereof | |
| CN102823888A (en) | Dried fish floss prepared from freshwater fish and industrial preparation method for dried fish floss | |
| KR102081270B1 (en) | Making Method fo Retort pouched Oyster and Capsosiphon soup with Bamboo Salt | |
| JP6750927B2 (en) | Processed food manufacturing method and processed food manufactured thereby | |
| CN101480269A (en) | Processing method of quick-freezing cooked complete crab | |
| CN103844244B (en) | A kind of squid sauce and preparation method thereof | |
| CN101869320B (en) | Refrigerated prepared instant sharkskin and preparation method thereof | |
| CN105266077A (en) | Mustard flavored shrimp ball and manufacturing method thereof | |
| CN101326999B (en) | Longevity mushroom edible fungus soup and method for producing the same | |
| CN104323340A (en) | Production process of instant squid cakes | |
| CN107048190A (en) | A kind of fish-bone vermicelli processing method | |
| CN103070429A (en) | Preparation method for instant freshwater mussel dry products | |
| CN103478758A (en) | Method for manufacturing high-calcium meat balls | |
| CN106901246A (en) | A kind of fish-bone starches processing method | |
| CN104957728A (en) | Processing method of iced fresh conch meat | |
| CN103876076A (en) | Manufacturing method of leisure food adopting purple sweet potatoes as raw material | |
| Kok et al. | 11 Manufacture of Fish Balls | |
| KR101089321B1 (en) | All-in-one gimbap-sok, producing method thereof, and gimbap using all-in-one gimbap-sok | |
| CN103190603A (en) | Formula and processing method of corbicula sauce | |
| KR20100047957A (en) | Fish paste using bass | |
| CN102178273B (en) | Method for processing delicious fish bone paste by using fish waste | |
| CN100376174C (en) | Boild mutton producing process | |
| KR100790312B1 (en) | Method of treatment for sea string | |
| CN104605431B (en) | A kind of processing method of Aricennia marina fruits | |
| CN106974249A (en) | Fishy smell removing auxiliary material and application thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170630 |
|
| RJ01 | Rejection of invention patent application after publication |