CN107410935A - Fried crisp fish-bone of type and preparation method thereof - Google Patents
Fried crisp fish-bone of type and preparation method thereof Download PDFInfo
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- CN107410935A CN107410935A CN201710279135.XA CN201710279135A CN107410935A CN 107410935 A CN107410935 A CN 107410935A CN 201710279135 A CN201710279135 A CN 201710279135A CN 107410935 A CN107410935 A CN 107410935A
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- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 20
- 238000001035 drying Methods 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 18
- 238000009835 boiling Methods 0.000 claims abstract description 10
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 235000021110 pickles Nutrition 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims description 39
- 210000000988 bone and bone Anatomy 0.000 claims description 21
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 15
- 239000000796 flavoring agent Substances 0.000 claims description 15
- 235000019634 flavors Nutrition 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 15
- 235000013305 food Nutrition 0.000 claims description 12
- 241000251468 Actinopterygii Species 0.000 claims description 11
- 229920002472 Starch Polymers 0.000 claims description 11
- 235000019688 fish Nutrition 0.000 claims description 11
- 235000019698 starch Nutrition 0.000 claims description 11
- 239000008107 starch Substances 0.000 claims description 11
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 6
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 6
- 244000203593 Piper nigrum Species 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
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- 239000008280 blood Substances 0.000 claims description 6
- 210000004369 blood Anatomy 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 239000008157 edible vegetable oil Substances 0.000 claims description 6
- 235000010350 erythorbic acid Nutrition 0.000 claims description 6
- 235000007983 food acid Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000001931 piper nigrum l. white Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 239000011734 sodium Substances 0.000 claims description 6
- 229910052708 sodium Inorganic materials 0.000 claims description 6
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 6
- 238000010257 thawing Methods 0.000 claims description 6
- 241000972773 Aulopiformes Species 0.000 claims description 4
- 229920002261 Corn starch Polymers 0.000 claims description 4
- 241000287828 Gallus gallus Species 0.000 claims description 4
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- 239000008120 corn starch Substances 0.000 claims description 4
- 229940099112 cornstarch Drugs 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
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- 244000017020 Ipomoea batatas Species 0.000 claims description 3
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- 239000002131 composite material Substances 0.000 claims description 3
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- 241000949456 Zanthoxylum Species 0.000 claims description 2
- 239000003651 drinking water Substances 0.000 claims description 2
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- 235000019713 millet Nutrition 0.000 claims description 2
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
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- 238000007602 hot air drying Methods 0.000 description 3
- MWKXCSMICWVRGW-UHFFFAOYSA-N calcium;phosphane Chemical compound P.[Ca] MWKXCSMICWVRGW-UHFFFAOYSA-N 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
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- 238000010521 absorption reaction Methods 0.000 description 1
- 238000010306 acid treatment Methods 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
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides a kind of fried crisp fish-bone of type and preparation method thereof, its preparation process be followed successively by softening, pickle, breading, drying, frying, de-oiling, seasoning, packaging, wherein bating step employs the technological means of acid adding boiling softening fish-bone, and the improvement for passing through technology, so that the overall processing time significantly shortens, it can complete to process finished product from fish-bone only in 2h~3h, can farthest retain the nutritional ingredient of fish-bone.Product prepared by the present invention has the characteristics of crispy in taste, attractive color, long shelf-life.
Description
Technical field
The invention belongs to food processing field, is related to a kind of crisp fish-bone of fried type and preparation method thereof.
Background technology
Fish-bone is the accessory substance of fish processing industry, is generally dropped together with other processing fents, or only as fertilizer,
Feed.Fish-bone is the general name of fish body axial bone, appendage bone and fishbone, and axial bone includes skull and spine, and appendage bone includes median fin
Bone and paired fin bone.Recent numerous studies show, are rich in calcium, P elements and collagen in fish-bone, and calcium phosphorus ration is close to people
Body absorbs the optimal proportion 2 of calcium phosphorus:1, be the good merchantable brand replenished the calcium, often edible fish-bone can prevent osteoporosis, to teenager and in
The elderly is highly profitable.
At present, although the secondary operation food of the ocean such as cod bone and salmon bone os osseum fish-bone on the market be present,
Shortcoming is still suffered from terms of processing technology, causes a large amount of losses of the nutriments such as wherein calcium and collagen；Or processing step
Complexity, product cost is improved, reduce the market profit margin of fish-bone secondary use.
Patent CN102845771A discloses a kind of preparation method of fishbone food, the processing step used in this method according to
Secondary is to thaw, clean, seasoning, drying, softening, wrapping up in material, fried and baking.Wherein, softening is that the moisture of fish-bone after the drying contains
Amount reaches what is carried out when 6%~12%, it is therefore desirable to higher softening temperature and longer softening time (121 DEG C~126 DEG C,
25min~40min)；Baking is that the fish-bone after frying is baked the long period to (60 DEG C~90 DEG C, 2h directly under higher temperature
~3h or 90 DEG C~120 DEG C, 1.5h~2h), this can not only rise appreciably the production cycle, increase energy consumption and production cost, and
The oxidative rancidity of grease can be accelerated, shorten the shelf life of product.
The content of the invention
It is an object of the invention to overcome the deficiencies of the prior art and provide a kind of crisp fish-bone of fried type and its preparation side
Method, to simplify production technology, shorten production time, reduction production cost, and fish-bone product is set farthest to retain fish-bone
Nutritional ingredient, there is crisp mouthfeel and tempting color and luster and extend the shelf life.
In order to achieve the above object, the present invention provides following technical scheme.
The preparation method of the crisp fish-bone of fried type of the present invention, procedure of processing are as follows successively：
(1) soften
The food of 0.8~1.2 times of its quality, mass concentration 0.15%~0.60% is immersed after undressed fish-bone segment is cleaned
With in acid solution, boiling processing 15min~20min at 115 DEG C~120 DEG C, then rinsed with drinking water and remove residual impurity,
Obtain softening fish-bone after draining；
(2) pickle
The softening fish-bone obtained in step (1) is well mixed with preserved materials, 25min~35min is pickled at room temperature, obtains
To pickling fish-bone；
(3) dry
By step (2) obtain pickle fish-bone breading after at 65 DEG C~70 DEG C dry to its moisture be 15wt%~
18wt%, obtain drying fish-bone；
(4) frying
By the drying fish-bone obtained in step (3) be put into temperature be frying 90 in 185 DEG C~200 DEG C of edible vegetable oil~
180s, obtain frying fish-bone；
(5) de-oiling, seasoning, packaging
The frying fish-bone obtained in step (4) is subjected to de-oiling, seasoning and packaging successively.
In the step of above-mentioned technical proposal (1), the undressed fish-bone is in the ocean bony fish after fresh or defrosting
Axle bone, undressed fish-bone segment, which is cleaned, is after undressed fish-bone is cut into long 1.0cm~1.5cm section shape, then washes away fish-bone
Extravasated blood, manadesma, the dirt of upper residual.
The axial bone of the preferred cod of axial bone or the axial bone of salmon of the ocean bony fish.
In the step of above-mentioned technical proposal (1), the food acids are consumption level of acetic acid or citric acid.
In the step of above-mentioned technical proposal (2), the preserved materials by softening fish-bone quality 0.8%~1.2% white granulated sugar,
Soften the edible salt of fish-bone quality 0.8%~1.2%, the ginger powder of softening fish-bone quality 0.1%~0.3%, softening fish-bone quality
0.1%~0.3% white pepper powder and the D-araboascorbic acid sodium composition of softening fish-bone quality 0.05%~0.15%.
In the step of above-mentioned technical proposal (3), the breading is that the food of its quality 5%~10% is added in fish-bone is pickled
With starch and stir.
The food starch is cornstarch, farina, tapioca, starch from sweet potato, the wheaten starch of food grade
In one kind.
In the step of above-mentioned technical proposal (5), the de-oiling is that frying fish-bone is put into centrifuge, in 800r/min~
5min~10min is handled under 1000r/min；The seasoning be by the frying fish-bone after deoiling treatment and its quality 1.5%~
2.5% complex flavor powder is well mixed.
The component and mass parts of the composite seasoning powder be：5~10 parts of millet chilli powder, 1~3 part of two twigs of the chaste tree chilli powder,
3~5 parts of 1~3 part of zanthoxylum powder, 3~5 parts of chicken essence seasoning and monosodium glutamate powder, or 1~3 part of two twigs of the chaste tree chilli powders, five-spice powder 8~12
3~5 parts of part, 3~5 parts of chicken essence seasoning and monosodium glutamate powder.
The invention has the advantages that：
1st, softened after undressed fish-bone being cleaned into segment due to the method for the invention and employ acid adding boiling
Technique softened, thus the disintegration of fish-bone compact tissue structure can be rapidly promoted, shorten the softening time of fish-bone, the present invention
Methods described significantly contracts also directed to the processing time in each procedure of processing of fish-bone regulation and control after softening, thus overall processing time
Short (can complete to process finished product from fresh fish-bone only in 2h~3h), and production cost can be reduced.
2nd, the method for the invention will undressed fish-bone clean segment after i.e. by add low quality concentration (0.15%~
0.60%) edible acid cooking softening so that fish-bone is on the premise of suitable softening degree has been ensured, the energy after rinsing for several times
The residual impurities such as the flesh of fish being enough kept completely separate on fish-bone, therefore bone and flesh separation need not be directed to and carry out complicated pretreatment process, and
And the collagen in fish-bone is farthest remained, the calcareous precipitation in fish-bone is reduced, product calcium content can reach 10%
~18%.Meanwhile the addition of food acids also helps the elimination of fish-bone fishy smell, and avoided using the food acids of low quality concentration
Tart flavour residual, is not required to carry out removing acid treatment again using dietary alkali, and to carry out boiling soft with the fish-bone after drying is not added with into food acids
Change is compared, and is not only reduced boiling temperature, is shortened digestion time, and at utmost remains the nutriment of fish-bone, is disappeared
Except the fishy smell of fish-bone.
3rd, the method for the invention carries out breading processing to pickling rear fish-bone before the drying, can both pass through the water suction of starch
Drying time is shortened in effect, moreover it is possible to increases the crisp degree of fish-bone using the gelatinization of starch, while reduces the oil absorption of fish-bone.
4th, the method for the invention can not only be overcome using first fried, rear centrifugation de-oiling, the technique seasoned again and first be wrapped up in material
Seasoning, rear frying, flavor substance existing for baking process loses the defects of big again, and centrifugation de-oiling can obviously reduce after frying
The oil content of fish-bone product, delay the oxidative rancidity of grease, extend its shelf life；Meanwhile seasoned after fried centrifugation both can be complete
Retain flavor components in flavoring, moreover it is possible to mix the crisp fish-bone product that various flavors protrude.
5th, using the inventive method prepare fish-bone quality is crisp, attractive color, flavor protrude, be a kind of very characteristic
Leisure supplementary calcium food.
Embodiment
Below in conjunction with embodiments of the invention, technical scheme is clearly and completely described, it is clear that
Described embodiment is only part of the embodiment of the present invention, rather than whole embodiments.Based on the implementation in the present invention
Example, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made, is belonged to
The scope of protection of the invention.
Embodiment 1
(1) soften
Cod axial bone after fresh or defrosting is cut into 1.0cm section shape, then washes away the extravasated blood remained on fish-bone, muscle
Film, dirt etc., naturally dry to anhydrous droplet fall；5kg fish-bones are taken, are dipped in 6kg (1.2 times of fish-bone quality) consumption level of acetic acid
In solution (mass concentration 0.15%), the boiling sofening treatment 20min at 115 DEG C, it is put into running water after pulling out, rushes repeatedly
The impurity such as the flesh of fish for going to adhere to thereon are removed, obtain softening fish-bone after draining；
(2) pickle
The softening fish-bone obtained in step (1) is well mixed with preserved materials, takes out, obtains after pickling 25min at room temperature
To pickling fish-bone；Preserved materials are made up of white granulated sugar, edible salt, ginger powder, white pepper powder, D-araboascorbic acid sodium, and specific proportioning is shown in
Table 1；
(3) dry
Its cornstarch of quality 10% is added in fish-bone in pickling of obtaining of step (2), is well mixed after 65 DEG C of hot blasts
It is 15wt% that 60min, which is dried, to its moisture, obtains drying fish-bone；
(4) frying
The drying fish-bone obtained in step (3) is put into frying 180s in the edible vegetable oil that temperature is 185 DEG C, fried
Fish-bone processed；
(5) de-oiling, seasoning, packaging
The frying fish-bone obtained in step (4) is put into centrifuge, handles 10min under 800r/min, then by de-oiling
Packed after the complex flavor powder mix of frying fish-bone after processing and its quality 1.5% is uniform, it is crisp to obtain fried type
Fish-bone, the specific proportioning of complex flavor powder are shown in Table 2.
Embodiment 2
(1) soften
Cod axial bone after fresh or defrosting is cut into 1.5cm section shape, then washes away the extravasated blood remained on fish-bone, muscle
Film, dirt etc., naturally dry to anhydrous droplet fall；10kg fish-bones are taken, are dipped in 10kg (1.0 times of fish-bone quality) food grade vinegar
In acid solution (mass concentration 0.3%), the boiling sofening treatment 18min at 118 DEG C, it is put into after pulling out in running water, repeatedly
The flesh of fish for removing and adhering to thereon is rinsed, obtains softening fish-bone after draining；
(2) pickle
The softening fish-bone obtained in step (1) is well mixed with preserved materials, takes out, obtains after pickling 30min at room temperature
To fish-bone is pickled, preserved materials are made up of white granulated sugar, edible salt, ginger powder, white pepper powder, D-araboascorbic acid sodium, and specific proportioning is shown in
Table 1；
(3) dry
Its cornstarch of quality 8% is added in fish-bone in pickling of obtaining of step (2), is well mixed after 68 DEG C of hot air dryings
Dry 45min is 17wt% to its moisture, obtains drying fish-bone；
(4) frying
The drying fish-bone obtained in step (3) is put into frying 140s in the edible vegetable oil that temperature is 192 DEG C, fried
Fish-bone processed；
(5) de-oiling, seasoning, packaging
The frying fish-bone obtained in step (4) is put into centrifuge, handles 5min under 1000r/min, then by de-oiling
Frying fish-bone after processing and with the complex flavor powder mix of its quality 2.0% it is uniform after packed, it is crisp to obtain fried type
Crisp fish-bone, the specific proportioning of complex flavor powder are shown in Table 2.
Embodiment 3
(1) soften
Cod axial bone after fresh or defrosting is cut into 1.5cm section shape, then washes away the extravasated blood remained on fish-bone, muscle
Film, dirt etc., naturally dry to anhydrous droplet fall；5kg fish-bones are taken, are dipped in 4kg (0.8 times of fish-bone quality) consumption level of acetic acid
In solution (mass concentration 0.6%), the boiling sofening treatment 15min at 120 DEG C, it is put into running water after pulling out, rushes repeatedly
The flesh of fish for going to adhere to thereon is removed, obtains softening fish-bone after draining；
(2) pickle
The softening fish-bone obtained in step (1) is well mixed with preserved materials, takes out, obtains after pickling 35min at room temperature
To fish-bone is pickled, preserved materials are made up of white granulated sugar, edible salt, ginger powder, white pepper powder, D-araboascorbic acid sodium, and specific proportioning is shown in
Table 1；
(3) dry
Its starch from sweet potato of quality 5% is added in fish-bone in pickling of obtaining of step (2), is well mixed after 70 DEG C of hot air dryings
Dry 30min is 18wt% to its moisture, obtains drying fish-bone；
(4) frying
The drying fish-bone obtained in step (3) is put into frying 90s in the edible vegetable oil that temperature is 200 DEG C, fried
Fish-bone processed；
(5) de-oiling, seasoning, packaging
The frying fish-bone obtained in step (4) is put into centrifuge, handles 10min under 800r/min, then by de-oiling
Packed after the complex flavor powder mix of frying fish-bone after processing and its quality 2.5% is uniform, it is crisp to obtain fried type
Fish-bone, the specific proportioning of complex flavor powder are shown in Table 2.
Embodiment 4
(1) soften
Salmon axial bone after fresh or defrosting is cut into 1.0cm section shape, then washes away the extravasated blood remained on fish-bone, muscle
Film, dirt etc., naturally dry to anhydrous droplet fall；5kg fish-bones are taken, are dipped in 4kg (0.8 times of fish-bone quality) consumption level of acetic acid
In solution (mass concentration 0.4%), the boiling sofening treatment 19min at 118 DEG C, it is put into running water after pulling out, rushes repeatedly
The flesh of fish for going to adhere to thereon is removed, obtains softening fish-bone after draining；
(2) pickle
The softening fish-bone obtained in step (1) is well mixed with preserved materials, takes out, obtains after pickling 35min at room temperature
To fish-bone is pickled, preserved materials are made up of white granulated sugar, edible salt, ginger powder, white pepper powder, D-araboascorbic acid sodium, and specific proportioning is shown in
Table 1；
(3) dry
Its tapioca of quality 5% is added in fish-bone in pickling of obtaining of step (2), is well mixed after 70 DEG C of hot air dryings
Dry 45min is 16wt% to its moisture, obtains drying fish-bone；
(4) frying
The drying fish-bone obtained in step (3) is put into frying 160s in the edible vegetable oil that temperature is 190 DEG C, fried
Fish-bone processed；
(5) de-oiling, seasoning, packaging
The frying fish-bone obtained in step (4) is put into centrifuge, handles 10min under 800r/min, then by de-oiling
Packed after the complex flavor powder mix of frying fish-bone after processing and its quality 2.5% is uniform, it is crisp to obtain fried type
Fish-bone, the specific proportioning of complex flavor powder are shown in Table 2.
The component and dosage of each embodiment preserved materials of table 1 (in terms of softening fish-bone quality)
The component and dosage of each embodiment composite seasoning powder of table 2 (in terms of mass fraction)
Claims (10)
1. a kind of preparation method of the crisp fish-bone of fried type, it is characterised in that procedure of processing is as follows successively：
(1) soften
0.8~1.2 times of its quality, the food acids of mass concentration 0.15%~0.60% are immersed after undressed fish-bone segment is cleaned
In solution, boiling processing 15min~20min at 115 DEG C~120 DEG C, then rinsed with drinking water and remove residual impurity, draining
After obtain soften fish-bone；
(2) pickle
The softening fish-bone obtained in step (1) is well mixed with preserved materials, 25min~35min is pickled at room temperature, is salted down
Fish-bone processed；
(3) dry
By step (2) obtain pickle fish-bone breading after at 65 DEG C~70 DEG C dry to its moisture be 15wt%~
18wt%, obtain drying fish-bone；
(4) frying
By the drying fish-bone obtained in step (3) be put into temperature be frying 90 in 185 DEG C~200 DEG C of edible vegetable oil~
180s, obtain frying fish-bone；
(5) de-oiling, seasoning, packaging
The frying fish-bone obtained in step (4) is subjected to de-oiling, seasoning and packaging successively.
2. the preparation method of the crisp fish-bone of fried type according to claim 1, it is characterised in that undressed described in step (1)
Fish-bone is the axial bone of the ocean bony fish after fresh or defrosting, and it is to be cut into undressed fish-bone that undressed fish-bone segment, which is cleaned,
After long 1.0cm~1.5cm section shape, then wash away the extravasated blood remained on fish-bone, manadesma, dirt.
3. the preparation method of the crisp fish-bone of fried type according to claim 2, it is characterised in that in the ocean bony fish
Axle bone is the axial bone of cod or the axial bone of salmon.
4. the preparation method of the fried crisp fish-bone of type according to any claim in claims 1 to 3, it is characterised in that step
Suddenly food acids described in (1) are consumption level of acetic acid or citric acid.
5. the preparation method of the fried crisp fish-bone of type according to any claim in claims 1 to 3, it is characterised in that step
Suddenly white granulated sugar of the preserved materials described in (2) by softening fish-bone quality 0.8%~1.2%, softening fish-bone quality 0.8%~1.2%
Edible salt, the ginger powder of softening fish-bone quality 0.1%~0.3%, the white pepper powder of softening fish-bone quality 0.1%~0.3% and
Soften the D-araboascorbic acid sodium composition of fish-bone quality 0.05%~0.15%.
6. the preparation method of the crisp fish-bone of fried type according to any claim in claims 1 to 3, it is characterised in that
Breading described in step (3) is that the food starch of its quality 5%~10% is added in fish-bone is pickled and is stirred.
7. the preparation method of the crisp fish-bone of fried type according to claim 6, it is characterised in that the food starch is food
With one kind in the cornstarch of level, farina, tapioca, starch from sweet potato, wheaten starch.
8. the preparation method of the crisp fish-bone of fried type according to any claim in claims 1 to 3, it is characterised in that
De-oiling is that frying fish-bone is put into centrifuge described in step (5), under 800r/min~1000r/min handle 5min~
10min；The seasoning is to mix the frying fish-bone after deoiling treatment with the complex flavor powder of its quality 1.5%~2.5%
Uniformly.
9. the preparation method of the crisp fish-bone of fried type according to claim 8, it is characterised in that the group of the composite seasoning powder
Divide and mass parts are：5~10 parts of millet chilli powder, 1~3 part of two twigs of the chaste tree chilli powder, 1~3 part of zanthoxylum powder, chicken essence seasoning 3~5
Part and 3~5 parts of powder of monosodium glutamate, or 1~3 part of two twigs of the chaste tree chilli powders, 8~12 parts of five-spice powder, 3~5 parts of chicken essence seasoning and monosodium glutamate powder 3
~5 parts.
10. the crisp fish-bone of fried type prepared by claim 1 to 9 any claim methods described.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850890A (en) * | 2018-04-20 | 2018-11-23 | 浙江工商大学 | A kind of production method of crisp-fried loach bone |
| CN110558497A (en) * | 2019-10-10 | 2019-12-13 | 福州大学 | Method for making eel bone crisp |
| CN113017030A (en) * | 2021-03-23 | 2021-06-25 | 江油市登武食品有限公司 | Preparation method of cartilaginous fish meat |
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| CN101171972A (en) * | 2007-10-09 | 2008-05-07 | 蓬莱京鲁渔业有限公司 | Method for processing sleeve-fish bone |
| CN101779799A (en) * | 2010-03-31 | 2010-07-21 | 华南理工大学 | Preparation method of crisp Tilapia middle vertebrae leisure food |
| CN102228269A (en) * | 2011-07-29 | 2011-11-02 | 四川大学 | Fish scale leisure food and production process thereof |
| CN102283400A (en) * | 2011-07-29 | 2011-12-21 | 四川大学 | Fish bone leisure food and production method thereof |
| CN102652566A (en) * | 2012-02-25 | 2012-09-05 | 何寒 | Method for preparing bone-crisped fish |
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| CN101171972A (en) * | 2007-10-09 | 2008-05-07 | 蓬莱京鲁渔业有限公司 | Method for processing sleeve-fish bone |
| CN101779799A (en) * | 2010-03-31 | 2010-07-21 | 华南理工大学 | Preparation method of crisp Tilapia middle vertebrae leisure food |
| CN102228269A (en) * | 2011-07-29 | 2011-11-02 | 四川大学 | Fish scale leisure food and production process thereof |
| CN102283400A (en) * | 2011-07-29 | 2011-12-21 | 四川大学 | Fish bone leisure food and production method thereof |
| CN102652566A (en) * | 2012-02-25 | 2012-09-05 | 何寒 | Method for preparing bone-crisped fish |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850890A (en) * | 2018-04-20 | 2018-11-23 | 浙江工商大学 | A kind of production method of crisp-fried loach bone |
| CN110558497A (en) * | 2019-10-10 | 2019-12-13 | 福州大学 | Method for making eel bone crisp |
| CN113017030A (en) * | 2021-03-23 | 2021-06-25 | 江油市登武食品有限公司 | Preparation method of cartilaginous fish meat |
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Application publication date: 20171201 |