CN108056404A - A kind of cultivation river Puffer fish fish-skin and preparation method thereof - Google Patents
A kind of cultivation river Puffer fish fish-skin and preparation method thereof Download PDFInfo
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- CN108056404A CN108056404A CN201711405624.1A CN201711405624A CN108056404A CN 108056404 A CN108056404 A CN 108056404A CN 201711405624 A CN201711405624 A CN 201711405624A CN 108056404 A CN108056404 A CN 108056404A
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- fish
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
Abstract
The present invention relates to field of food, and in particular to a kind of preparation method for cultivating river Puffer fish fish-skin, particularly a kind of production method of rearing of fugu obscurus fish skin with pickled pepper.The preparation method of the offer of the present invention, the method includes the steps：S1 in 60~70 DEG C of 3~5min of hot-water soak, rinses fish-skin with cold water；S2 impregnates 20~30min in dietary alkali/salt mixed solution；The kind of the water of the dietary alkali/salt mixed solution, dietary alkali and edible salt analogizes to 30 100：1‑2：1‑2；S3 cold water flush；S4 repeats the above steps S1 to S3；Fish-skin is cut to the about a length of 2~4cm of strip by S5, and width is 0.5 1cm；Fish-skin is put into the tanning of soup bottom by S6, is cooled down and is impregnated.
Description
Technical field
The present invention relates to field of food, and in particular to a kind of cultivation river Puffer fish fish-skin and preparation method thereof.
Background technology
River Puffer fish also known as bar fish, enraged fish etc., with hilsa herring, hairtail and being known as " the Changjiang river three delicacies ".River Puffer is cultivated by the country
The welcome of outer consumer, has a vast market prospect and economic value.In September, 2016, China have been promulgated on river Puffer product
The new policy of purchase and sale has lifted a ban Fugu rubripes and the fugu obscurus of cultivation, and cultivated asepsis river Puffer is by domestic and international consumer
Welcome, have a vast market prospect and economic value.
Fish-skin is dropped as leftover bits and pieces in snack food process is facilitated and accounts for most of ratio, cause resource
Waste.Fish-skin has many nutritive effects, and the effect of medicinal is used as in a medicine book " fish-skin " on the books in the southern beam period of China；
Having arrived Datang period has been used as one of tribute, and theory of traditional Chinese medical science thinks：" fish-skin " sweet-salty is mild-natured and has effects that nourishing；
In terms of dietotherapy, " fish-skin " is mainly the collagen of macromolecular containing abundant protein and various trace elements, protein
And the ingredient of mucopolysaccharide, it is Ms's beauty care beauty and health care good merchantable brand, medical research is found, leucocyte-bright ammonia in " fish-skin "
Acid has antitumaous effect.
People eat fish-skin and usually first substantially intact strip down fish-skin from fish body at present, and block is cut into after cleaning, is added
Enter condiment stirring, marinated rear frying or be put into chafing dish to stew, but there is complex manufacturing process, condiment for this kind of edible way
It is difficult to tasty, eating mouth feel is bad, and fish-skin dish is made to be difficult to be accepted by the public.Meanwhile manual manufacture fish-skin dish can only i.e. do it is instant,
Storage, carrying demand cannot be met, and because of the difference of production technique, the fish-skin dish color disunity of making, shape is poor, system
Make process trouble again, it is difficult popularization to cause fish-skin food, wastes fish-skin resource, and research finds that river Puffer fish-skin is thicker, conventional
Processing method do not overcome not only fish-skin stick the characteristics of sliding and due to fish-skin it is thicker be difficult it is tasty.
The content of the invention
The invention aims to a kind of preparation methods for cultivating river Puffer fish fish-skin, particularly a kind of fugu obscurus bubble green pepper
The production method of fish-skin effectively comprehensively utilizes leftover bits and pieces river Puffer fish-skin, develops a kind of beneficial to human body, nutritive value
High food.The main technical point of the present invention is exactly to obtain the fish skin with pickled pepper product that mouthfeel is delicious, nutritive value is high.
The preparation method of cultivation river Puffer fish fish-skin provided by the invention, comprises the following steps：
S1 in 60~70 DEG C of 3~5min of hot-water soak, rinses fish-skin with cold water；
S2 impregnates 20~30min in dietary alkali/salt mixed solution；Water, the food of the dietary alkali/salt mixed solution
Weight ratio with alkali and edible salt is 30-100：1-2：1-2；
S3 cold water flush；
S4 repeats the above steps S1 to S3；It can be repeated several times.
Fish-skin is cut to strip about a length of 2~4cm, width 0.5-1cm by S5；
Fish-skin is put into the tanning of soup bottom by S6, is cooled down and is impregnated.
Wherein, the cultivation river Puffer fish is fugu obscurus.
Wherein, the soup bottom in the step S6 is by edible salt, bubble green pepper, Chinese prickly ash, ginger powder, garlic powder, cassia bark, illiciumverum, edible perfume
Essence, cooking wine, potassium sorbate, D-araboascorbic acid sodium, the fruit of Chinese wolfberry, Radix Salviae Miltiorrhizae, jujube and water composition, weight ratio 25-30：10-
15：3-5：5-8：5-8：3：10：2：5-8：0.15-0.2：5-7：5-8：5-8：20-50：50-100.
Wherein, the method for the soup bottom tanning in the step S6 is edible salt, bubble green pepper, Chinese prickly ash, ginger powder, garlic powder, cassia bark, eight
Angle, food flavor, potassium sorbate, D-araboascorbic acid sodium, the fruit of Chinese wolfberry, Radix Salviae Miltiorrhizae, cooking wine, jujube and water form master after being sufficiently mixed
Material, the major ingredient carry out after being heated to boiled rear holding 60min, obtain soup bottom liquid with filtered through gauze, be put into fish-skin.
Wherein, when the soaking time in the step S6 is 4-6 small.
Fish-skin prepared by above-mentioned any preparation method.
Raw material " fish-skin " sweet-salty of this programme is mild-natured, has pharmacology and nourishing effects, leucocyte-leucine therein
There is antitumaous effect；The protein content and selenium of globefish skin, Zn content higher, protein content 23.7% are higher than general fish
Go out about 5% left 63.78 micro- gram gram of glaze winter Se content, 12.15 milligrams/100 grams of Zn content is selenium in the soft-shelled turtle, Zn content respectively
4.2 times and 5.28 times.Its unsaturated fatty acid content is more than 20%, and wherein DHA (melatonin) accounts for 15.36%, EPA (docosapentaenoic acid)
For 6.19%；0.26 gram of carbohydrate, total amount of heat 95.70kcal (1cal=4.18)；04 unit of retinol1, vitamin
B1110 micrograms, 100 microgram of vitamin B2,2.5 milligrams of vitamin B3, content of glutamic acid be in fish most, fat content is only
0.26 gram." fish-skin " is the food materials of low fat containing abundant protein and various trace elements, fish-skin, and contains EPA, DHA,
The phenomenon that inflammation can be reduced, avoid some winter climate dry skin allergy；The protein of fish-skin is mainly the glue of macromolecular
The ingredient of former albumen and mucopolysaccharide, fish-skin can provide abundant collagen, have Q bullets skin, the obscure aging of prevention and often
Smooth characteristic is moistened in moisturizing, and collagen and elastic fibers can be promoted to synthesize, make skin recovery of Q bullet water tender；If studies have pointed out that
Lack collagen, it will cause skin aging and follow the string to generate wrinkle, be protected so fish-skin is the beauty of Ms's beauty care
Strong good merchantable brand.
Other raw material potassium sorbates of this programme, D-araboascorbic acid sodium, the fruit of Chinese wolfberry, Radix Salviae Miltiorrhizae, jujube etc.；
Radix Salviae Miltiorrhizae also known as red ginseng, radix salviae miltiorrhizae, red root etc. are dicotyledon Labiatae, dry root and rhizome.Dietary function master
Hemostasis head, chest, the side of body, abdomen pain to be controlled, is gathered, irregular menstruation, dysmenorrhoea Amenorrhea, postpartum stasis of blood, joint pain is beaten the stasis of blood swell,
Warm disease is vexed, palpitation due to deficiency of blood, sore swollen toxin, red rash mange.
The fruit of Chinese wolfberry is the ripening fruits of matrimony vine of solanaceae plant.Contain in the fruit of Chinese wolfberry there are many amino acid, and containing glycine betaine,
The special nutrient compositions such as zeaxanthine, physalin make it have extraordinary health-care efficacy, also with nourishing liver and kidney,
The effect of benefiting shrewd head.
Jujube warm-natured, returns spleen stomach sweet in flavor has tonifying middle-Jiao and Qi, nourishing blood and tranquilization, the function of mitigating pharmacological property；And modern pharmacology
Then find that it is rich that jujube contains protein, carbohydrate, organic acid, vitamin A, vitamin C, lot of trace calcium and amino acid etc.
Rich nutrition.Jujube turns the serum for the treatment of anaphylactoid purpura, anaemia, hypertension, acute, chronic hepatitis and liver cirrhosis patient
Ammonia enzyme, which increases and prevent transfusion reaction etc., ideal effect；Jujube contains triterpene compound and cyclic adenosine monophosphate, have compared with
Strong suppression cancer, anti-allergic effects；Substance containing antifatigue effect in jujube can enhance the endurance of people；Jujube, which also has, mitigates poison
The effect of property substance is to liver damage；Flavone compound in jujube plays the role of calm blood pressure lowering.
Potassium sorbate can effectively inhibit the activity of mould, saccharomycete and aerobic bacteria, moreover it is possible to prevent clostridium botulinum, Portugal
The harmful microbes such as grape coccus, salmonella are grown and breeding, but beneficial micro- with lactobacillus acidophilus etc. to anaerobic Bacillus
Biology is nearly unavailable, and the effect of supression development is more stronger than bactericidal effect, so as to reach the holding time for effectively extending food,
And keep the flavor of original food.Its anti-corrosion effect is 5-10 times of similar product sodium benzoate.
D-araboascorbic acid sodium is important antioxidant fresh-keeping agent in food service industry, can keep the color and luster of food, natural flavor,
It extends the shelf life, and not yet finds any toxic side effect at present.
This programme adds potassium sorbate, D-araboascorbic acid sodium, the fruit of Chinese wolfberry, pellet in the raw material for preparing bubble green pepper soup bottom
Ginseng, jujube；Potassium sorbate has stronger bacteriostasis, and the development effect of supression thalline is more stronger than bactericidal effect, effective so as to reach
Ground extends the holding time of food, and keeps the flavor of original food, and anti-corrosion effect is the 5-10 of similar product sodium benzoate
Times.D-araboascorbic acid sodium has antioxidation, can keep the color and luster of food, and natural flavor extends the shelf life, and at present still
Any toxic side effect is not found.The fruit of Chinese wolfberry has extraordinary health-care efficacy, also with nourishing liver and kidney, the effect of benefiting shrewd head.
Radix Salviae Miltiorrhizae effect cures mainly hemostasis head, chest, the side of body, abdomen pain, gathers, irregular menstruation, dysmenorrhoea Amenorrhea, postpartum stasis of blood, joint pain,
It beats the stasis of blood swell, warm disease is vexed, palpitation due to deficiency of blood, sore swollen toxin, red rash mange.Jujube warm-natured, returns spleen stomach sweet in flavor has bowl spares benefit
Gas, nourishing blood and tranquilization, the function of mitigating pharmacological property；The addition of these materials is different from traditional method for preparing fish skin for external application.It is and traditional
Eating method in relation to fish-skin has cold and dressed with sauce, braised in soy sauce, frying, and this programme takes marinated boiling mode.
Compared with prior art, the present invention has the advantages that：
1st, the proportion for accounting for its entire fish due to river Puffer fish fish-skin in the present invention is larger, and containing abundant collagen, with river
Puffer fish-skin is primary raw material, adds the auxiliary materials such as Radix Salviae Miltiorrhizae, the fruit of Chinese wolfberry, jujube in process, fully meets health of the people to diet
Theory particularly meets pursuit of the Ms in terms of beauty care beauty, and river Puffer fish-skin mellow in taste, chewing elasticity are good in addition
Inferior position of other fish skin products in mouthfeel can also be compensated for.
2nd, Puffer fish-skin in river is thicker, and in the blanching stage, we can effectively remove fish-skin using 60~70 DEG C of low temperature blanchings and show
Remaining panniculus can keep fish-skin appearance itself to cut and shaping again, and blanching puts rapidly cold water, fish-skin alkali into later
Water pickle again burn it is ripe, expanding with heat and contract with cold in very short time strengthens the smooth mouthfeel of fish-skin.
3rd, on method for salting, the addition manner of flavoring is different from traditional method for preparing fish skin for external application, and main use will be auxiliary
Filtered through gauze is used after the unified tanning of material, the tanning technique of fish-skin is carried out with bottom liquid, this step can make product ensure its flavor
While exquisiteness free from admixture.
4th, the soaking technology in the present invention be will boil ripe fish-skin further impregnate 4-6 it is small when, this step ensures
Thickness larger river Puffer fish-skin can be completely tasty, is to obtain the premise of flavor river Puffer fish skin product.This step is difference
In an important key point of other fish skin product techniques.
Specific embodiment
It is that the present invention will be further described for specific embodiment with lower part, but implementation below is only to this hair
Bright is explained further, and does not represent the scope of the present invention and is only limitted to this, the equivalence replacement that every thinking with the present invention is done,
In protection scope of the present invention.
Embodiment 1
1st, the preparation of soak：By edible salt 25-30g, bubble green pepper 10-15g, Chinese prickly ash 3-5g, ginger powder 5-8g, garlic powder 5-8g,
Cassia bark 3g, illiciumverum 10g, food flavor 2g, cooking wine 5-8g, potassium sorbate 0.15-0.2g, D-araboascorbic acid sodium 5-7g, matrimony vine
Sub- 5-8g, Radix Salviae Miltiorrhizae 5-8g, jujube 2 and suitable water these raw materials are ready to.
2nd, by edible salt, bubble green pepper, Chinese prickly ash, ginger powder, garlic powder, cassia bark, illiciumverum, food flavor, potassium sorbate, the D- in raw material
Sodium isoascorbate, the fruit of Chinese wolfberry, Radix Salviae Miltiorrhizae, cooking wine, jujube and water form major ingredient after being sufficiently mixed, major ingredient be heated to it is boiled after
After keeping 60min, soup bottom liquid is obtained with filtered through gauze.
3rd, the preparation of fish-skin：The nontoxic fugu obscurus of cultivation is slaughtered according to national standard method to obtain fish-skin.
4th, fish-skin is crossed into 3~5min of water in 60~70 DEG C of hot water, it is therefore an objective to the mucus on its fish-skin be removed, use cold water
It rinses.The fat of fish-skin internal layer is removed, fish-skin is impregnated into 20~30min in dietary alkali and salt solution, in soaking process not
When stir, dietary alkali and edible salt solution composition=water：Dietary alkali：Edible salt=30：1：1.It has been impregnated that, filter off maceration extract, used
Clear water rinses fish-skin.Above-mentioned steps are repeated twice.
5th, fish-skin is cut to strip about a length of 2~4cm, width 0.5-1cm, be put into container for use.
6th, fish-skin is put into soak and persistently boiled in 30min, when cooling immersion 6 is small.
7th, it is vacuum-packed, is put into 4 DEG C of refrigerators and preserves.
Embodiment 2A kind of production method of rearing of fugu obscurus fish skin with pickled pepper
1st, the preparation of soak：By edible salt 25-30g, bubble green pepper 10-15g, Chinese prickly ash 3-5g, ginger powder 5-8g, garlic powder 5-8g,
Cassia bark 3g, illiciumverum 10g, food flavor 2g, cooking wine 5-8g, potassium sorbate 0.15-0.2g, D-araboascorbic acid sodium 5-7g, matrimony vine
Sub- 5-8g, Radix Salviae Miltiorrhizae 5-8g, jujube 2 and suitable water these raw materials are ready to.
2nd, by edible salt, bubble green pepper, Chinese prickly ash, ginger powder, garlic powder, cassia bark, illiciumverum, food flavor, the fruit of Chinese wolfberry, the pellet in raw material
Ginseng, jujube and suitable water form major ingredient after being sufficiently mixed, which carries out being heated to boiled rear holding 30min.
3rd, potassium sorbate, D-araboascorbic acid sodium, cooking wine etc. are added thereto again and boil 20min, past filter residue is soaked
Steep liquid；
4th, the preparation of fish-skin：The nontoxic fugu obscurus of cultivation is slaughtered according to national standard method to obtain monoblock fish-skin.
5th, fish-skin is crossed into 3~5min of water in 60~70 DEG C of hot water, it is therefore an objective to the mucus on its fish-skin be removed, use cold water
It rinses.The fat of fish-skin internal layer is removed, fish-skin is impregnated in dietary alkali and salt solution
20~30min is stirred frequently in soaking process, dietary alkali and edible salt solution composition=water：Dietary alkali：Edible salt
=30：1：1.It has been impregnated that, filter off maceration extract, rinsed fish-skin with clear water.Above-mentioned steps are repeated twice.
6th, fish-skin is cut to strip about a length of 2~4cm, width 0.5-1cm.
7th, fish-skin is put into soak and persistently boiled in 30min, when cooling immersion 6 is small.
8th, it is vacuum-packed, is put into 4 DEG C of refrigerators and preserves.
Comparative example 1A kind of production method of rearing of fugu obscurus fish skin with pickled pepper
1st, the preparation of soak：By edible salt 25-30g, bubble green pepper 10-15g, Chinese prickly ash 3-5g, ginger powder 5-8g, garlic powder 5-8g,
Cassia bark 3g, illiciumverum 10g, food flavor 2g, cooking wine 5-8g, potassium sorbate 0.15-0.2g, D-araboascorbic acid sodium 5-7g, matrimony vine
Sub- 5-8g, Radix Salviae Miltiorrhizae 5-8g, jujube 2 and suitable water these raw materials are ready to.
2nd, by edible salt, bubble green pepper, Chinese prickly ash, ginger powder, garlic powder, cassia bark, illiciumverum, food flavor, the fruit of Chinese wolfberry, the pellet in raw material
Ginseng, jujube and suitable water form major ingredient after being sufficiently mixed, which carries out being heated to boiled rear holding 30min.
3rd, potassium sorbate, D-araboascorbic acid sodium, cooking wine etc. are added thereto again and boil 20min, past filter residue is soaked
Steep liquid；
4th, the preparation of fish-skin：The nontoxic fugu obscurus of cultivation is slaughtered according to national standard method to obtain monoblock fish-skin.
5th, fish-skin in 90 DEG C of hot water is crossed into 3~5min of water, is rinsed with cold water.The fat of fish-skin internal layer is removed, by fish-skin
20~30min is impregnated in dietary alkali and salt solution, is stirred frequently in soaking process, dietary alkali and edible salt solution composition=
Water：Dietary alkali：Edible salt=100：1：1.It has been impregnated that, filter off maceration extract, rinsed fish-skin with clear water.Above-mentioned steps are repeated two
It is secondary.
6th, fish-skin is cut to strip about a length of 2~4cm, width 0.5-1cm.
7th, fish-skin is put into soak and persistently boiled in 30min, when cooling immersion 6 is small.
8th, it is vacuum-packed, is put into 4 DEG C of refrigerators and preserves.
Through taste tests, the delicate flavour that can not eat filefish substantially of comparative example 1, but embodiment 1 and embodiment 2 is fresh
Taste is substantially better than comparative example 1.
Claims (6)
1. a kind of preparation method for cultivating river Puffer fish fish-skin, which is characterized in that comprise the following steps：
S1 in 60~70 DEG C of 3~5min of hot-water soak, rinses fish-skin with cold water；
S2 impregnates 20~30min in dietary alkali/salt mixed solution；Water, the dietary alkali of the dietary alkali/salt mixed solution
Weight ratio with edible salt is 30-100：1-2：1-2；
S3 cold water flush；
S4 repeats the above steps S1 to S3；
Fish-skin is cut to strip about a length of 2~4cm, width 0.5-1cm by S5；
Fish-skin is put into the tanning of soup bottom by S6, is cooled down and is impregnated.
2. preparation method according to claim 1, it is characterised in that：The cultivation river Puffer fish is fugu obscurus.
3. preparation method according to claim 1, it is characterised in that：Soup bottom in the step S6 by edible salt, bubble green pepper,
It is Chinese prickly ash, ginger powder, garlic powder, cassia bark, illiciumverum, food flavor, cooking wine, potassium sorbate, D-araboascorbic acid sodium, the fruit of Chinese wolfberry, Radix Salviae Miltiorrhizae, red
Jujube and water composition, weight ratio 25-30：10-15：3-5：5-8：5-8：3：10：2：5-8：0.15-0.2：5-7：5-8：5-8：
20-50：50-100.
4. preparation method according to claim 3, it is characterised in that：The method of soup bottom tanning in the step S6 is food
Rear shape is sufficiently mixed with salt, bubble green pepper, Chinese prickly ash, ginger powder, garlic powder, cassia bark, illiciumverum, food flavor, the fruit of Chinese wolfberry, Radix Salviae Miltiorrhizae, jujube and water
Into major ingredient, major ingredient is carried out to be heated to boiled rear holding 30min, then potassium sorbate, D-araboascorbic acid sodium and cooking wine are added in
After keeping 20min after major ingredient is boiled, soup bottom liquid is obtained by filtration.
5. preparation method according to claim 1, it is characterised in that：When soaking time in the step S6 is 4-6 small.
6. the fish-skin prepared with any preparation method described in claim 1-5.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112914017A (en) * | 2021-02-09 | 2021-06-08 | 中国海洋大学 | Method for removing fat in fish skin |
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| CN1524429A (en) * | 2003-02-24 | 2004-09-01 | 刘玉峰 | Face-caring body-beautifying egg and its preparing process |
| CN1943432A (en) * | 2006-06-09 | 2007-04-11 | 张鹏 | Method for treating fresh water fish skin and cooking method |
| 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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2017
- 2017-12-22 CN CN201711405624.1A patent/CN108056404A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1524429A (en) * | 2003-02-24 | 2004-09-01 | 刘玉峰 | Face-caring body-beautifying egg and its preparing process |
| CN1943432A (en) * | 2006-06-09 | 2007-04-11 | 张鹏 | Method for treating fresh water fish skin and cooking method |
| 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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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112914017A (en) * | 2021-02-09 | 2021-06-08 | 中国海洋大学 | Method for removing fat in fish skin |
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Application publication date: 20180522 |