CN107568730A - A kind of fish-skin with beauty functions is dry and preparation method thereof - Google Patents
A kind of fish-skin with beauty functions is dry and preparation method thereof Download PDFInfo
- Publication number
- CN107568730A CN107568730A CN201710960999.8A CN201710960999A CN107568730A CN 107568730 A CN107568730 A CN 107568730A CN 201710960999 A CN201710960999 A CN 201710960999A CN 107568730 A CN107568730 A CN 107568730A
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- skin
- fish
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- grass carp
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Dry and preparation method thereof the invention discloses a kind of fish-skin with beauty functions, its making raw material is as follows：Grass carp, watermelon, apple, pears, banana, pawpaw, blueberry, honey, peanut oil, green onion end, bruised ginger, salt, spiced flour, cooking wine, Radix Angelicae Sinensis, Ligusticum wallichii, the fruit of Chinese wolfberry, glutinous rehmannia, pseudo-ginseng, the fleece-flower root and water.Product of the present invention is fabricated using multiple working procedure, and convenient storage and carrying, the material of selection contain the nutritional ingredients such as abundant vitamin C, have good whitening effect.
Description
Technical field
The present invention relates to food technology field, particularly a kind of fish-skin with beauty functions is dry and its preparation side
Method.
Background technology
In order to play the effect of beautifying face and moistering lotion, and it is convenient for people to store and carries, and providing one kind has beauty
The fish-skin of effect is dry and preparation method thereof.
The content of the invention
In order to realize that the technical solution used in the present invention is：
A kind of fish-skin with beauty functions is dry and preparation method thereof, and its making raw material is as follows：Grass carp, watermelon, apple, pears,
Banana, pawpaw, blueberry, honey, peanut oil, green onion end, bruised ginger, salt, spiced flour, cooking wine, Radix Angelicae Sinensis, Ligusticum wallichii, the fruit of Chinese wolfberry, glutinous rehmannia,
Pseudo-ginseng, the fleece-flower root and water.
A kind of described fish-skin with beauty functions is dry and preparation method thereof, it is preferred that its raw material are using following
Weight forms：1, grass carp, watermelon 30-40g, apple 30-40g, pears 20-30g, banana 20-30g, pawpaw 15-25g, blueberry 15-
25g, honey 10-15g, peanut oil 8-12g, green onion end 3-5g, bruised ginger 3-5g, salt 2-4g, spiced flour 1-3g, cooking wine 4-7g, when
Return 10-15g, Ligusticum wallichii 10-15g, fruit of Chinese wolfberry 5-10g, glutinous rehmannia 5-10g, pseudo-ginseng 15-20g, fleece-flower root 15-20g, appropriate amount of water.
A kind of described fish-skin with beauty functions is dry and preparation method thereof, it is preferred that its raw material are using following
Weight forms：1, grass carp, watermelon 30g, apple 30g, pears 20g, banana 20g, pawpaw 15g, blueberry 15g, honey 10g, peanut oil
8g, green onion end 3g, bruised ginger 3g, salt 2g, spiced flour 1g, cooking wine 4g, Radix Angelicae Sinensis 10g, Ligusticum wallichii 10g, fruit of Chinese wolfberry 5g, glutinous rehmannia 5g, pseudo-ginseng
15g, fleece-flower root 15g, appropriate amount of water.
A kind of described fish-skin with beauty functions is dry and preparation method thereof, its manufacturing process include sorting-tear open skin-
Squeeze the juice-soak and-tasty-smoke-air-drying-and preserve, detailed process is as follows：
Sorting：Select the live grass carp of a 3-4 jin.
Tear skin open：Grass carp is slaughtered, removes internal organ, removes scale, with hand and tears skin instrument acquisition fish-skin open, and is cut into and is about 4cm, it is wide about
2cm fritter.
Squeeze the juice：Fresh watermelon, apple, pears, banana, pawpaw and blueberry are selected by dosage, is put into juice extractor and is squeezed into
Juice, cross 50-60 mesh and obtain blended fruit juice.
Immersion：Fish-skin block is placed in fruit juice, pulled out after soaking 20-24 hours in the environment of 10-15 degree.
It is tasty：Peanut oil is put into oil cauldron, is heated to adding green onion end during 7 points of heat, fish-skin block is added after the 5-8s that stir-fries, then
Bruised ginger, salt, spiced flour and cooking wine are added after stir-frying 15-20s, adds a small amount of water, changes after slow fire stewes 5-6 minutes slowly and pulls out
Fish-skin block.
Smoke：Radix Angelicae Sinensis, Ligusticum wallichii, the fruit of Chinese wolfberry, glutinous rehmannia, pseudo-ginseng and the fleece-flower root are taken, is put into marmite, adds 300-400ml
Water, it is boiled by fire, places a net metal dividing plate in marmite oral area, fish-skin block is placed on dividing plate, smokes 3-4 hours.
Air-dry：The metal partion (metp) done with fish-skin is placed on sunny, the faster place of wind speed, natural drying 5-7
My god.
Preserve：It is dry to the fish-skin after air-drying to carry out sterilization processing, it is placed in packaging bag, packs, both.
Product of the present invention is fabricated using multiple working procedure, and convenient storage and carrying, the material of selection contain abundant dimension
The nutritional ingredients such as raw plain C, have good whitening effect.
Embodiment
Embodiment one
1, grass carp, watermelon 30g, apple 30g, pears 20g, banana 20g, pawpaw 15g, blueberry 15g, honey 10g, peanut oil 8g, green onion
Last 3g, bruised ginger 3g, salt 2g, spiced flour 1g, cooking wine 4g, Radix Angelicae Sinensis 10g, Ligusticum wallichii 10g, fruit of Chinese wolfberry 5g, glutinous rehmannia 5g, pseudo-ginseng 15g, what
Tuber of multiflower knotweed 15g, appropriate amount of water.
Manufacturing process, which includes sorting-tearing skin open-, squeezes the juice-soaks and-tasty-smoke-air-drying-and preserve, detailed process is as follows：
Sorting：Select one 3 jin of live grass carp.
Tear skin open：Grass carp is slaughtered, removes internal organ, removes scale, with hand and tears skin instrument acquisition fish-skin open, and is cut into and is about 4cm, it is wide about
2cm fritter.
Squeeze the juice：Fresh watermelon, apple, pears, banana, pawpaw and blueberry are selected by dosage, is put into juice extractor and is squeezed into
Juice, cross 50 mesh and obtain blended fruit juice.
Immersion：Fish-skin block is placed in fruit juice, pulled out after being soaked 20 hours in the environment of 10 degrees Celsius.
It is tasty：Peanut oil is put into oil cauldron, is heated to adding green onion end during 7 points of heat, adds fish-skin block after the 5s that stir-fries, then turn over
Bruised ginger, salt, spiced flour and cooking wine are added after frying 15s, adds a small amount of water, changes after slow fire is stewed 5 minutes slowly and pulls fish-skin block out.
Smoke：Radix Angelicae Sinensis, Ligusticum wallichii, the fruit of Chinese wolfberry, glutinous rehmannia, pseudo-ginseng and the fleece-flower root are taken, is put into marmite, adds 300ml water, greatly
Fire boils, and places a net metal dividing plate in marmite oral area, fish-skin block is placed on dividing plate, smoked 3 hours.
Air-dry：The metal partion (metp) done with fish-skin is placed on sunny, the faster place of wind speed, natural drying 5 days.
Preserve：It is dry to the fish-skin after air-drying to carry out sterilization processing, it is placed in packaging bag, packs, both.
Embodiment two
1, grass carp, watermelon 35g, apple 35g, pears 25g, banana 25g, pawpaw 20g, blueberry 20g, honey 12g, peanut oil 10g,
Green onion end 4g, bruised ginger 4g, salt 3g, spiced flour 2g, cooking wine 6g, Radix Angelicae Sinensis 13g, Ligusticum wallichii 13g, fruit of Chinese wolfberry 7g, glutinous rehmannia 7g, pseudo-ginseng 16g,
Fleece-flower root 16g, appropriate amount of water.
Manufacturing process, which includes sorting-tearing skin open-, squeezes the juice-soaks and-tasty-smoke-air-drying-and preserve, detailed process is as follows：
Sorting：Select one 4 jin of live grass carp.
Tear skin open：Grass carp is slaughtered, removes internal organ, removes scale, with hand and tears skin instrument acquisition fish-skin open, and is cut into and is about 4cm, it is wide about
2cm fritter.
Squeeze the juice：Fresh watermelon, apple, pears, banana, pawpaw and blueberry are selected by dosage, is put into juice extractor and is squeezed into
Juice, cross 60 mesh and obtain blended fruit juice.
Immersion：Fish-skin block is placed in fruit juice, pulled out after being soaked 24 hours in the environment of 15 degree.
It is tasty：Peanut oil is put into oil cauldron, is heated to adding green onion end during 7 points of heat, adds fish-skin block after the 8s that stir-fries, then turn over
Bruised ginger, salt, spiced flour and cooking wine are added after frying 20s, adds a small amount of water, changes after slow fire is stewed 6 minutes slowly and pulls fish-skin block out.
Smoke：Radix Angelicae Sinensis, Ligusticum wallichii, the fruit of Chinese wolfberry, glutinous rehmannia, pseudo-ginseng and the fleece-flower root are taken, is put into marmite, adds 400ml water, greatly
Fire boils, and places a net metal dividing plate in marmite oral area, fish-skin block is placed on dividing plate, smoked 4 hours.
Air-dry：The metal partion (metp) done with fish-skin is placed on sunny, the faster place of wind speed, natural drying 7 days.
Preserve：It is dry to the fish-skin after air-drying to carry out sterilization processing, it is placed in packaging bag, packs, both.
Embodiment three
1, grass carp, watermelon 40g, apple 40g, pears 30g, banana 30g, pawpaw 25g, blueberry 25g, honey 15g, peanut oil 12g,
Green onion end 5g, bruised ginger 5g, salt 4g, spiced flour 3g, cooking wine 7g, Radix Angelicae Sinensis 15g, Ligusticum wallichii 15g, fruit of Chinese wolfberry 10g, glutinous rehmannia 10g, pseudo-ginseng
20g, fleece-flower root 20g, appropriate amount of water.
Manufacturing process, which includes sorting-tearing skin open-, squeezes the juice-soaks and-tasty-smoke-air-drying-and preserve, detailed process is as follows：
Sorting：Select one 4 jin of live grass carp.
Tear skin open：Grass carp is slaughtered, removes internal organ, removes scale, with hand and tears skin instrument acquisition fish-skin open, and is cut into and is about 4cm, it is wide about
2cm fritter.
Squeeze the juice：Fresh watermelon, apple, pears, banana, pawpaw and blueberry are selected by dosage, is put into juice extractor and is squeezed into
Juice, cross 55 mesh and obtain blended fruit juice.
Immersion：Fish-skin block is placed in fruit juice, pulled out after being soaked 22 hours in the environment of 13 degree.
It is tasty：Peanut oil is put into oil cauldron, is heated to adding green onion end during 7 points of heat, adds fish-skin block after the 6s that stir-fries, then turn over
Bruised ginger, salt, spiced flour and cooking wine are added after frying 18s, adds a small amount of water, changes after slow fire is stewed 5 minutes slowly and pulls fish-skin block out.
Smoke：Radix Angelicae Sinensis, Ligusticum wallichii, the fruit of Chinese wolfberry, glutinous rehmannia, pseudo-ginseng and the fleece-flower root are taken, is put into marmite, adds 350ml water, greatly
Fire boils, and places a net metal dividing plate in marmite oral area, fish-skin block is placed on dividing plate, smoked 3 hours.
Air-dry：The metal partion (metp) done with fish-skin is placed on sunny, the faster place of wind speed, natural drying 6 days.
Preserve：It is dry to the fish-skin after air-drying to carry out sterilization processing, it is placed in packaging bag, packs, both.
Have been described in detail above embodiments of the present invention, but this is only to facilitate the example for understanding and lifting, should not be by
It is considered as and limits the scope of the present invention.Equally, any person of ordinary skill in the field can the technique according to the invention
Scheme and its description of preferred embodiment, make various possible equivalent changes or replace, but all these changes or replacement are all
The scope of the claims of the present invention should be belonged to.
Claims (6)
1. a kind of fish-skin with beauty functions is dry and preparation method thereof, it is characterised in that its making raw material is as follows：Grass carp,
Watermelon, apple, pears, banana, pawpaw, blueberry, honey, peanut oil, green onion end, bruised ginger, salt, spiced flour, cooking wine, Radix Angelicae Sinensis, Ligusticum wallichii,
The fruit of Chinese wolfberry, glutinous rehmannia, pseudo-ginseng, the fleece-flower root and water.
2. a kind of fish-skin with beauty functions according to claim 1 is dry and preparation method thereof, it is characterised in that it
Raw material are formed using following weight：1, grass carp, watermelon 30-40g, apple 30-40g, pears 20-30g, banana 20-30g, pawpaw
15-25g, blueberry 15-25g, honey 10-15g, peanut oil 8-12g, green onion end 3-5g, bruised ginger 3-5g, salt 2-4g, spiced flour 1-
3g, cooking wine 4-7g, Radix Angelicae Sinensis 10-15g, Ligusticum wallichii 10-15g, fruit of Chinese wolfberry 5-10g, glutinous rehmannia 5-10g, pseudo-ginseng 15-20g, fleece-flower root 15-
20g, appropriate amount of water.
3. a kind of fish-skin with beauty functions according to claim 1 is dry and preparation method thereof, it is characterised in that it
Raw material are formed using following weight：1, grass carp, watermelon 30g, apple 30g, pears 20g, banana 20g, pawpaw 15g, blueberry 15g,
Honey 10g, peanut oil 8g, green onion end 3g, bruised ginger 3g, salt 2g, spiced flour 1g, cooking wine 4g, Radix Angelicae Sinensis 10g, Ligusticum wallichii 10g, the fruit of Chinese wolfberry
5g, glutinous rehmannia 5g, pseudo-ginseng 15g, fleece-flower root 15g, appropriate amount of water.
4. a kind of fish-skin with beauty functions according to claim 1 is dry and preparation method thereof, it is characterised in that it
Raw material are formed using following weight：1, grass carp, watermelon 40g, apple 40g, pears 30g, banana 30g, pawpaw 25g, blueberry 25g,
Honey 15g, peanut oil 12g, green onion end 5g, bruised ginger 5g, salt 4g, spiced flour 3g, cooking wine 7g, Radix Angelicae Sinensis 15g, Ligusticum wallichii 15g, the fruit of Chinese wolfberry
10g, glutinous rehmannia 10g, pseudo-ginseng 20g, fleece-flower root 20g, appropriate amount of water.
5. a kind of fish-skin with beauty functions according to claim 1 is dry and preparation method thereof, it is characterised in that it
Raw material are formed using following weight：1, grass carp, watermelon 35g, apple 35g, pears 25g, banana 25g, pawpaw 20g, blueberry 20g,
Honey 13g, peanut oil 10g, green onion end 4g, bruised ginger 4g, salt 3g, spiced flour 2g, cooking wine 5g, Radix Angelicae Sinensis 13g, Ligusticum wallichii 13g, the fruit of Chinese wolfberry
8g, glutinous rehmannia 8g, pseudo-ginseng 18g, fleece-flower root 18g, appropriate amount of water.
6. a kind of fish-skin with beauty functions according to claim 1-5 is dry and preparation method thereof, it is characterised in that it
Manufacturing process include sorting-tearing skin open-and squeeze the juice-soak-tasty-smoking-air-drying-and preserving, detailed process is as follows：
Sorting：Select the live grass carp of a 3-4 jin；
Tear skin open：Grass carp is slaughtered, removes internal organ, removes scale, with hand and tears skin instrument acquisition fish-skin open, and is cut into and is about 4cm, wide about 2cm
Fritter；
Squeeze the juice：Fresh watermelon, apple, pears, banana, pawpaw and blueberry are selected by dosage, is put into juice extractor and is squeezed into juice, mistake
50-60 mesh obtains blended fruit juice；
Immersion：Fish-skin block is placed in fruit juice, pulled out after soaking 20-24 hours in the environment of 10-15 degree
It is tasty：Peanut oil is put into oil cauldron, is heated to adding green onion end during 7 points of heat, adds fish-skin block after the 5-8s that stir-fries, then stir-fry
Bruised ginger, salt, spiced flour and cooking wine are added after 15-20s, adds a small amount of water, changes after slow fire stewes 5-6 minutes slowly and pulls fish-skin out
Block；
Smoke：Radix Angelicae Sinensis, Ligusticum wallichii, the fruit of Chinese wolfberry, glutinous rehmannia, pseudo-ginseng and the fleece-flower root are taken, is put into marmite, adds 300-400ml water, greatly
Fire boils, and places a net metal dividing plate in marmite oral area, fish-skin block is placed on dividing plate, smokes 3-4 hours；
Air-dry：The metal partion (metp) done with fish-skin is placed on sunny, the faster place of wind speed, natural drying 5-7 days；
Preserve：It is dry to the fish-skin after air-drying to carry out sterilization processing, it is placed in packaging bag, packs, both.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710960999.8A CN107568730A (en) | 2017-10-17 | 2017-10-17 | A kind of fish-skin with beauty functions is dry and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710960999.8A CN107568730A (en) | 2017-10-17 | 2017-10-17 | A kind of fish-skin with beauty functions is dry and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107568730A true CN107568730A (en) | 2018-01-12 |
Family
ID=61037268
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710960999.8A Withdrawn CN107568730A (en) | 2017-10-17 | 2017-10-17 | A kind of fish-skin with beauty functions is dry and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107568730A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111493128A (en) * | 2020-04-26 | 2020-08-07 | 广东保戈食品科技有限公司 | Fishy smell removing and fresh keeping process for fish skin |
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| JPH0638674A (en) * | 1991-07-08 | 1994-02-15 | Nippon Shiyotsuken Kk | Production of smoked salmon |
| JPH1057016A (en) * | 1996-08-16 | 1998-03-03 | Shian Design Manag:Kk | Food made by drying skin of cod roe |
| CN1943432A (en) * | 2006-06-09 | 2007-04-11 | 张鹏 | Method for treating fresh water fish skin and cooking method |
| CN101779798A (en) * | 2009-12-28 | 2010-07-21 | 泰祥集团技术开发有限公司 | Method for making seasoned fried fish skin food |
| CN101843809A (en) * | 2009-12-09 | 2010-09-29 | 北京绿源求证科技发展有限责任公司 | Chinese medicament for treating ichthyosis |
| CN101843778A (en) * | 2009-11-18 | 2010-09-29 | 北京绿源求证科技发展有限责任公司 | Chinese medicament for treating ichthyosis |
| JP2011110035A (en) * | 2009-11-21 | 2011-06-09 | Masahiro Inoue | Sweet food containing skin of sunfish, and method for producing the same |
| CN103284211A (en) * | 2013-05-10 | 2013-09-11 | 德炎水产食品股份有限公司 | Pickled chili fish skin and preparation method thereof |
| CN103798396A (en) * | 2013-11-22 | 2014-05-21 | 安徽金菜地食品有限公司 | Female beauty soya-bean milk and preparation method thereof |
| CN105853595A (en) * | 2016-06-21 | 2016-08-17 | 南安市鸿博计算机技术有限公司 | Medicinal composition for preventing alopecia and preparation method thereof |
| CN105901567A (en) * | 2016-06-14 | 2016-08-31 | 西华大学 | Instant fish skin crisp chips and processing method thereof |
| CN106616221A (en) * | 2016-12-24 | 2017-05-10 | 南陵县皖南野生葛研究所 | Primrose root-flavored dried mi-iuy croaker |
-
2017
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|---|---|---|---|---|
| JPH0638674A (en) * | 1991-07-08 | 1994-02-15 | Nippon Shiyotsuken Kk | Production of smoked salmon |
| JPH1057016A (en) * | 1996-08-16 | 1998-03-03 | Shian Design Manag:Kk | Food made by drying skin of cod roe |
| CN1943432A (en) * | 2006-06-09 | 2007-04-11 | 张鹏 | Method for treating fresh water fish skin and cooking method |
| CN101843778A (en) * | 2009-11-18 | 2010-09-29 | 北京绿源求证科技发展有限责任公司 | Chinese medicament for treating ichthyosis |
| JP2011110035A (en) * | 2009-11-21 | 2011-06-09 | Masahiro Inoue | Sweet food containing skin of sunfish, and method for producing the same |
| CN101843809A (en) * | 2009-12-09 | 2010-09-29 | 北京绿源求证科技发展有限责任公司 | Chinese medicament for treating ichthyosis |
| CN101779798A (en) * | 2009-12-28 | 2010-07-21 | 泰祥集团技术开发有限公司 | Method for making seasoned fried fish skin food |
| CN103284211A (en) * | 2013-05-10 | 2013-09-11 | 德炎水产食品股份有限公司 | Pickled chili fish skin and preparation method thereof |
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| CN105901567A (en) * | 2016-06-14 | 2016-08-31 | 西华大学 | Instant fish skin crisp chips and processing method thereof |
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| CN106616221A (en) * | 2016-12-24 | 2017-05-10 | 南陵县皖南野生葛研究所 | Primrose root-flavored dried mi-iuy croaker |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111493128A (en) * | 2020-04-26 | 2020-08-07 | 广东保戈食品科技有限公司 | Fishy smell removing and fresh keeping process for fish skin |
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| PB01 | Publication | ||
| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180112 |