CN107048190A - A kind of fish-bone vermicelli processing method - Google Patents
A kind of fish-bone vermicelli processing method Download PDFInfo
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- CN107048190A CN107048190A CN201710255996.4A CN201710255996A CN107048190A CN 107048190 A CN107048190 A CN 107048190A CN 201710255996 A CN201710255996 A CN 201710255996A CN 107048190 A CN107048190 A CN 107048190A
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Abstract
A kind of fish-bone vermicelli processing method, comprises the following steps：Fish-bone removes internal organ, removes black film, removes the gill；Rinse, quantify；Quick-frozen, refrigeration；Fish-bone thaws；Autoclaving；Crush；Defibrination；Process vermicelli.The fish-bone vermicelli processing method of the present invention, fish after flaking remaining fish-bone part, it is processed into the fish-bone slurry that can be added among food, use electric mill stone mill slurry, the fish-bone slurry processed can not eat the sensation of fish-bone firmly when being added among vermicelli, there is no the risk of card thorn, the nutrient that can not only increase in the nutrition of noodles, fish-bone is absorbed well, the delicious degree, in good taste of food can also be increased.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of vermicelli food.
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, it 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 the side using dried and crushed
Method, another is to use pickled fermented method, and the fish-bone product that the above method is produced needs addition other compositions, health
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
In order to solve the problem of existing fish-bone can not be made full use of as food, the invention provides a kind of fish-bone vermicelli
Processing method.
The technical scheme that is used to achieve the above object of the present invention is：A kind of fish-bone vermicelli processing method, including it is following
Step：
（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）, it is quick-frozen, refrigeration, fish-bone quick freezing temperature less than -25 DEG C, then below -18 DEG C refrigeration；
（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）, autoclaving, the fish-bone of wash clean boiled with pressure cooker pot again boiling with soft fire press 10-15 minutes, fish-bone is boiled and is pressed onto
Broken degree can be pinched with hand；
（6）, crush, it is cool it is good after fish-bone smashed with the flesh of fish pulper in fish bean curd machine complete set of equipments；
（7）, defibrination, by the broken bone smashed and water proportionally 1:1-1.8 is added to the fiberizer in fish bean curd machine complete set of equipments
In carry out defibrination；
（8）, processing vermicelli, by the fish-bone ground slurry mixed with flour and water, be put into Full-automatic machine for making noodle and process vermicelli, its
Water that middle fish-bone slurry is accounted in the 5%-20% of gross weight, fish-bone slurry and the water additionally added account for the 25-32% of gross weight.
The step（2）In, quantitative 5-15 kilograms according to the size of quantitative disk, spread plastic sheet in disk, it is quantitative it is good after with modeling
Tablet covers fish-bone.
The step（3）In, enter the quick-freezing room quick-frozen time in 2 hours from fish flaking to fish-bone.
The step（3）In, it is quick-frozen to carry out sending into refrigerator after pallet, pallet and being placed on to put above backing plate afterwards stamping refrigeration.
The step（5）In, the fish-bone of wash clean is passed through twice with the flesh of fish pulper in fish bean curd machine complete set of equipments
Smash.
The present invention fish-bone vermicelli processing method, fish after flaking remaining fish-bone part, being processed into be added to
Fish-bone slurry among food, uses electric mill stone mill slurry, and the fish-bone slurry processed can not eaten when being added among vermicelli
The sensation of fish-bone firmly, the risk without card thorn, the nutrient that can not only increase in the nutrition of noodles, fish-bone is inhaled well
Receive, the delicious degree, in good taste of food can also be increased.
Embodiment
Embodiment one：Fish-bone slurry processing method is as follows：
First, the processing of fish-bone：1. the deep-sea fish of processing of investor's raw materials or charging processing reexport is during flaking is processed, flaking
Remaining fish-bone part, removes internal organ, removes black film, removes the gill.（It is all decaptitating that the abyssal fish of import is most of, remove internal organ, is exactly mainly
The black film at internal organ position is scraped off with flaking knife）It is 2. then quantitative having gone the fish-bone of black film to be rinsed with tap water at normal temperature,
Can be quantified according to the size of quantitative disk will spread plastic sheet in 5-15 kilograms, disk, be gone back after quantitatively getting well with plastic sheet to above fish-bone
Cover, prevent cold preservation time length fish-bone easily to air-dry.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.Be exactly the process of pallet after quick-frozen, to be sent to refrigerator after pallet, to be placed on pendulum above backing plate and stamp refrigeration, refrigerated storage temperature is wanted
Control is below -18 DEG C.
2nd, the processing of fish-bone slurry：1. fish-bone jelly 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 one evening of defrosting, can be to use as long as can break into two with one's hands
, thaw it is good after the time that should not be deposited in water it is oversize, influence fish-bone freshness.The fish-bone thawed checks black film and black
Whether the fish-bone blood at film position is handled totally, if do not cleaned down again with brush totally, is loaded in band eye plastic crate and is used running water
Rinse.2. the fish-bone of wash clean being boiled pot with pressure cooker, boiling with soft fire is pressed 10 minutes again, and fish-bone is boiled to be pressed onto and all may be used with hand
Pinch broken degree.3. after pressure cooker is cool well, air bleeding valve is opened, then opens pressure cooker, cools and fish-bone is pulled out with bamboo strainer afterwards
Come, then the pulper in fish bean curd machine complete set of equipments produced with Asia-Pacific research institute that fish-bone is blended（Pulper daily noon and evening
On carry out cleaning and sterilizing with 1.5% concentration sodium hypochlorite, dry moisture in the evening, paints soya-bean oil, plays anti-rust action, makes
With when rinsed with water again）.4. in the broken bone and flesh and the ratio 1 of water smashed:1.6, it is added to the production of Asia-Pacific research institute
Defibrination is carried out in fiberizer in fish bean curd machine complete set of equipments（Fiberizer daily evening at noon will use 1.5% concentration sodium hypochlorite
Carry out cleaning and sterilizing）.
3rd, the processing in fish-bone face：The fish-bone ground slurry is mixed with flour and water, is put into Full-automatic machine for making noodle and processes
Vermicelli, wherein fish-bone starch the water accounted in the 10% of gross weight, fish-bone slurry and the water additionally added accounts for the 27% of gross weight.
Embodiment two：Fish-bone slurry processing method is as follows：
The processing method be the same as Example one of fish-bone.
The processing of fish-bone slurry：1. fish-bone jelly 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 after thawing well in water is oversize, influences fish-bone freshness.The fish-bone thawed checks black film and black film
Whether the fish-bone blood at position is handled totally, if do not cleaned down again with brush totally, is loaded and is rushed in band eye plastic crate with running water
Wash.2. the flesh of fish in the fish bean curd machine complete set of equipments fish-bone of wash clean produced with Xiangtan, Hunan Province Asia-Pacific electromechanical research institute
Pulper breaks into broken bone and flesh by smashing twice.（Pulper daily noon and evening are carried out clearly with 1.5% concentration sodium hypochlorite
Wash disinfection）3. in the broken bone and flesh and the ratio 1 of water smashed:1.2, 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）.
3rd, the processing in fish-bone face：The fish-bone ground slurry is mixed with flour and water, is put into Full-automatic machine for making noodle and processes
Vermicelli, wherein fish-bone starch the water accounted in the 15% of gross weight, fish-bone slurry and the water additionally added accounts for the 30% of gross weight.
If the fish-bone slurry ground can not be timely used, quantitative 2.5-10 kilograms of loading plastic bag sealing is put into -30 DEG C
Quick-freezing room is quick-frozen, it is quick-frozen it is good after refrigerated with packed in cases, refrigerated storage temperature will at -20 DEG C, with when amount as needed, with from
Carry out water thawing.
The present invention is described by embodiment, and those skilled in the art know, is not departing from the spirit of the present invention
In the case of scope, various changes or equivalence replacement can be carried out to these features and embodiment.In addition, in the religion of the present invention
Lead down, these features and embodiment can be modified to adapt to the essence of particular situation and material without departing from the present 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 vermicelli 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）, it is quick-frozen, refrigeration, fish-bone quick freezing temperature less than -25 DEG C, then below -18 DEG C refrigeration；
（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）, autoclaving, the fish-bone of wash clean boiled with pressure cooker pot again boiling with soft fire press 10-15 minutes, fish-bone is boiled and is pressed onto
Broken degree can be pinched with hand；
（6）, crush, it is cool it is good after fish-bone smashed with the flesh of fish pulper in fish bean curd machine complete set of equipments；
（7）, defibrination, by the broken bone smashed and water proportionally 1:1-1.8 is added to the fiberizer in fish bean curd machine complete set of equipments
In carry out defibrination；
（8）, processing vermicelli, by the fish-bone ground slurry mixed with flour and water, be put into Full-automatic machine for making noodle and process vermicelli, its
Water that middle fish-bone slurry is accounted in the 5%-20% of gross weight, fish-bone slurry and the water additionally added account for the 25-32% of gross weight.
2. a kind of fish-bone vermicelli processing method according to claim 1, it is characterised in that：The step（2）In, according to fixed
Measure and spread plastic sheet in quantitative 5-15 kilograms of the size of disk, disk, it is quantitative it is good after cover fish-bone with plastic sheet.
3. a kind of fish-bone vermicelli processing method according to claim 1, it is characterised in that：The step（3）In, from fish
Flaking enters the quick-freezing room quick-frozen time in 2 hours to fish-bone.
4. a kind of fish-bone vermicelli processing method according to claim 1, it is characterised in that：The step（3）In, it is quick-frozen after
Send into refrigerator after pallet, pallet and be placed on to put above backing plate stamping refrigeration.
5. a kind of fish-bone vermicelli processing method according to claim 1, it is characterised in that：The step（5）In, it is dry washing
Net fish-bone is with the fish-bone meat pulper in fish bean curd machine complete set of equipments by smashing twice.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710255996.4A CN107048190A (en) | 2017-04-19 | 2017-04-19 | A kind of fish-bone vermicelli processing method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710255996.4A CN107048190A (en) | 2017-04-19 | 2017-04-19 | A kind of fish-bone vermicelli processing method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108450782A (en) * | 2018-04-08 | 2018-08-28 | 南阳师范学院 | A kind of fish-bone vermicelli and preparation method thereof |
| CN111838532A (en) * | 2020-08-14 | 2020-10-30 | 中国海洋大学 | Sturgeon flour product and making process thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103416668A (en) * | 2013-07-29 | 2013-12-04 | 安徽富煌三珍食品集团有限公司 | Fish fine dried noodle preparation method |
| 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
- 2017-04-19 CN CN201710255996.4A patent/CN107048190A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416668A (en) * | 2013-07-29 | 2013-12-04 | 安徽富煌三珍食品集团有限公司 | Fish fine dried noodle preparation method |
| 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》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108450782A (en) * | 2018-04-08 | 2018-08-28 | 南阳师范学院 | A kind of fish-bone vermicelli and preparation method thereof |
| CN111838532A (en) * | 2020-08-14 | 2020-10-30 | 中国海洋大学 | Sturgeon flour product and making process thereof |
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Application publication date: 20170818 |
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