CN108371303A - A kind of processing method of instant fish scale food - Google Patents
A kind of processing method of instant fish scale food Download PDFInfo
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- CN108371303A CN108371303A CN201810230837.3A CN201810230837A CN108371303A CN 108371303 A CN108371303 A CN 108371303A CN 201810230837 A CN201810230837 A CN 201810230837A CN 108371303 A CN108371303 A CN 108371303A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 172
- 235000013305 food Nutrition 0.000 title claims abstract description 32
- 238000003672 processing method Methods 0.000 title claims abstract description 22
- 238000001802 infusion Methods 0.000 claims abstract description 36
- 239000002994 raw material Substances 0.000 claims abstract description 32
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 16
- 235000013547 stew Nutrition 0.000 claims abstract description 16
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 14
- 235000015110 jellies Nutrition 0.000 claims abstract description 11
- 239000008274 jelly Substances 0.000 claims abstract description 11
- 238000012216 screening Methods 0.000 claims abstract description 11
- 238000012545 processing Methods 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims description 48
- 235000014347 soups Nutrition 0.000 claims description 36
- 229910052736 halogen Inorganic materials 0.000 claims description 24
- 150000002367 halogens Chemical class 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 238000009835 boiling Methods 0.000 claims description 21
- 239000000203 mixture Substances 0.000 claims description 18
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 13
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 12
- 239000003795 chemical substances by application Substances 0.000 claims description 12
- 235000007215 black sesame Nutrition 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 11
- 150000003839 salts Chemical class 0.000 claims description 11
- 238000010411 cooking Methods 0.000 claims description 10
- 229920006395 saturated elastomer Polymers 0.000 claims description 10
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 9
- 238000000605 extraction Methods 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 9
- 238000007605 air drying Methods 0.000 claims description 8
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- 239000004519 grease Substances 0.000 claims description 8
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 6
- 235000019503 curry powder Nutrition 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 5
- 244000304337 Cuminum cyminum Species 0.000 claims description 5
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 5
- 240000007232 Illicium verum Species 0.000 claims description 5
- 235000008227 Illicium verum Nutrition 0.000 claims description 5
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 239000010495 camellia oil Substances 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 239000011148 porous material Substances 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 239000008165 rice bran oil Substances 0.000 claims description 5
- 239000008159 sesame oil Substances 0.000 claims description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 5
- 235000021419 vinegar Nutrition 0.000 claims description 5
- 235000019483 Peanut oil Nutrition 0.000 claims description 4
- 244000203593 Piper nigrum Species 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 235000019774 Rice Bran oil Nutrition 0.000 claims description 4
- 235000013614 black pepper Nutrition 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 239000003921 oil Substances 0.000 claims description 4
- 235000019198 oils Nutrition 0.000 claims description 4
- 239000000312 peanut oil Substances 0.000 claims description 4
- 239000001931 piper nigrum l. white Substances 0.000 claims description 4
- 238000007873 sieving Methods 0.000 claims description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 4
- 239000000052 vinegar Substances 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 2
- 239000004576 sand Substances 0.000 claims description 2
- 235000000346 sugar Nutrition 0.000 claims description 2
- 241000196324 Embryophyta Species 0.000 claims 1
- 235000010469 Glycine max Nutrition 0.000 claims 1
- 244000068988 Glycine max Species 0.000 claims 1
- 235000015112 vegetable and seed oil Nutrition 0.000 claims 1
- 102000008186 Collagen Human genes 0.000 abstract description 4
- 108010035532 Collagen Proteins 0.000 abstract description 4
- 229920001436 collagen Polymers 0.000 abstract description 4
- 239000013505 freshwater Substances 0.000 description 5
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 4
- 235000019486 Sunflower oil Nutrition 0.000 description 4
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 4
- 239000001630 malic acid Substances 0.000 description 4
- 235000011090 malic acid Nutrition 0.000 description 4
- 239000008213 purified water Substances 0.000 description 4
- 239000003549 soybean oil Substances 0.000 description 4
- 235000012424 soybean oil Nutrition 0.000 description 4
- 239000002600 sunflower oil Substances 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 239000005030 aluminium foil Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 102000011782 Keratins Human genes 0.000 description 1
- 108010076876 Keratins Proteins 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- PQLVXDKIJBQVDF-UHFFFAOYSA-N acetic acid;hydrate Chemical compound O.CC(O)=O PQLVXDKIJBQVDF-UHFFFAOYSA-N 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000003130 cardiopathic effect Effects 0.000 description 1
- 230000032677 cell aging Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 229910052588 hydroxylapatite Inorganic materials 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- XYJRXVWERLGGKC-UHFFFAOYSA-D pentacalcium;hydroxide;triphosphate Chemical compound [OH-].[Ca+2].[Ca+2].[Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O XYJRXVWERLGGKC-UHFFFAOYSA-D 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000009288 screen filtration Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L17/20—Fish extracts
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A kind of processing method of instant fish scale food, using fresh fish scale as raw material, by screening, cleaning, fish scale infusion, fish scale is marinated, fish scale stew in soy sauce, fish scale air-dry, fish scale blistering processing, vacuum frying, hanging seasoning, packs and sterilizes.The instant fish scale food that the present invention processes, the fine and smooth mouthfeel of existing fish scale jelly, and have the crispy texture of fish scale crisp chip, while being rich in collagen.
Description
Technical field
The present invention relates to a kind of processing methods of instant fish scale food, belong to aquatic products deep process technology field.
Background technology
China's fresh water fish crop occupies first place in the world.In recent years, fresh-water fishes processing industry is obtained with the growth of fresh water fish crop
Faster development is arrived.But many fresh-water fishes process are limited only to the utilization to fish body muscle, and to leftover bits and piecess such as fish scales
The processing and utilization of material is very few.The waste total amount of annual fresh-water fishes processing industry reaches 2,000,000 tons or more, and wherein fish scale accounts for about 5%,
I.e. 100,000 tons.If can rationally utilize, environmental pollution can be effectively reduced, and the performance of enterprises can be improved.
Fish scale contains the minerals such as abundant protein and calcium, phosphorus, is mainly made of protein and hydroxyapatite, wherein
Protein accounts for the 50% ~ 70% of fish scale gross weight, predominantly collagen and keratin, it is seen that fish scale is extraordinary collagen life
Produce raw material.Meanwhile fish scale contains fat（Lecithin, a variety of aliphatic acid）And several mineral materials, vitamin, trace element etc..Have
Studies have shown that fish scale has a variety of medical values, such as enhance human brain memory power, the slow effect for prolonging cell ageing reduces cholesterol
In the deposition of vascular wall, promote cycle, plays the role of preventing hypertension and cardiopathic etc..
Invention content
The purpose of the present invention is to provide a kind of processing methods of instant fish scale food.
In order to achieve the above objects and other related objects, technical solution provided by the invention is：A kind of instant fish scale food
Processing method, including：
The screening of fish scale：Fresh fish scale is positioned on the sieve of vibrating screen, screening obtains sieving fish scale and the lower fish scale of sieve, institute
The aperture for stating the sieve pore of sieve is 0.6 ~ 1cm；
The cleaning of fish scale：Fish scale on the sieve and the lower fish scale of sieve are washed with water respectively, it is then drained and standby；
Fish scale infusion：Fish scale under sieve that second step obtains is scalded with boiling water and washes 2 ~ 5 times, is then mixed with the water of 2 ~ 4 times of its quality,
Then carry out ultrasonic wave heating extraction, after fish scale infusion soup stock is obtained by filtration, up to fish scale after the fish scale infusion soup stock is cold
Freeze；
Fish scale is marinated：By fish scale on the sieve and curing agent according to 8 ~ 12：1 mass ratio is uniformly mixed, and is pickled 5 ~ 8 hours,
After the completion of marinated, it is isolated it is marinated after fish scale；
The composition of raw materials of the curing agent includes the raw material of following parts by weight：The cooking wine of 25-35 parts by weight, 25-35 parts by weight
Salt, the light-coloured vinegar of 15-20 parts by weight, the white pepper of 5-10 parts by weight, the sodium bicarbonate of 5-10 parts by weight, 5-10 parts by weight white sand
The tsaoko powder of sugar, the ginger powder of 5-10 parts by weight, 2-5 parts by weight；
Fish scale stew in soy sauce：Fish scale after will be marinated presses 1 with halogen soup:1.3 ~ 1.6 mass ratio mixing, is simmered by room temperature to boiling,
Cease fire 10 ~ 14h of closed immersion, obtains the fish scale after stew in soy sauce；
Fish scale air-dries：Fish scale after the stew in soy sauce is drained into surface moisture, the fish scale after then being air-dried；
Fish scale blistering is handled：Fish scale saturated vapor after air-drying heats 25 ~ 35min, until fish scale blisters to obtain blistering processing
Fish scale afterwards；
Vacuum frying：Vacuum low-temperature frying is carried out to blistering treated the fish scale and obtains fish scale crisp chip；
Hanging seasons：By the fish scale crisp chip, fish scale jelly with seasoning feed powder mixing up to instant fish scale food.
Preferably technical solution is：In fish scale infusion, fish scale quality 0.23 ~ 0.28% under the sieve is added into water
Acetic acid, 0.04 ~ 0.06% citric acid, 0.015 ~ 0.025% malic acid.
Preferably technical solution is：During fish scale infusion, when carrying out ultrasonic wave heating extraction, first in 8 ~ 12min
It is inside heated to boiling, then keeps the temperature infusion 0.5-1.0 hours；During infusion, material is made to be in ultrasonic environment, ultrasound
Wave frequency rate is 25-35KHz, power density 0.35-0.45w/cm2。
Preferably technical solution is：The composition of raw materials of the halogen soup includes the raw material of following parts by weight：2.5 ~ 3.5 parts by weight
Salt, the white granulated sugar of 1.5 ~ 2.5 parts by weight, the cooking wine of 4 ~ 6 parts by weight, the Chinese prickly ash of 0.8 ~ 1.2 parts by weight, 0.8 ~ 1.2 weight
The spiceleaf of part, the water of the illiciumverum of 1.5 ~ 2.5 parts by weight, the tealeaves of 1.5 ~ 2.5 parts by weight, 80 ~ 90 parts by weight.
Preferably technical solution is：The preparation method of the halogen soup is：According to the composition of raw materials of the halogen soup by each raw material
It is uniformly mixed, after being heated to boiling, control boils 2 ~ 4 hours up to halogen soup under the conditions of temperature condition is 87 ~ 93 DEG C.
Preferably technical solution is：When fish scale air-dries, temperature is 12 ~ 18 DEG C, relative air humidity is 35 ~ 65%, is air-dried
Shi Changwei 20 ~ 28 hours.
Preferably technical solution is：When vacuum frying, vacuum degree is -0.095 ~ -0.098Mpa, and frying temperature is 80 ~ 85
DEG C, the time is 20 ~ 40s.
Preferably technical solution is：The seasoning feed powder be selected from black sesame powder, curry powder, chilli powder, five-spice powder, cumin powder,
Black green pepper powder.
Preferably technical solution is：The composition of raw materials of grease used in vacuum low-temperature frying includes the original of following parts by weight
Material：The flower of the rapeseed oil of 25-30 parts by weight, the soybean oil of 20-25 parts by weight, the lard of 10-15 parts by weight, 10-15 parts by weight
Oil generation, the black sesame oil of 10-15 parts by weight, the sunflower oil of 5-10 parts by weight, the tea-seed oil of 5-10 parts by weight, 2-5 parts by weight
Rice bran oil.
Preferably technical solution is：The pressure of the saturated vapor is 35 ~ 45Kpa.
Since above-mentioned technical proposal is used, the present invention this have the advantage that compared with prior art：
The instant fish scale food that the present invention processes, the fine and smooth mouthfeel of existing fish scale jelly, and have the crispy texture of fish scale crisp chip,
It is rich in collagen simultaneously.
Specific implementation mode
Illustrate that embodiments of the present invention, those skilled in the art can be by this explanations by particular specific embodiment below
Content disclosed by book understands other advantages and effect of the present invention easily.
The purpose of term used herein, which is only that, illustrates particular embodiment, it is not intended to is limited to the present invention.It removes
Non- context is explicitly shown, otherwise singulative " one " used herein, "one", "the" is also intended to include plural form.
Embodiment 1：A kind of processing method of instant fish scale food
A kind of processing method of instant fish scale food salts down using fresh fish scale as raw material by screening, cleaning, fish scale infusion, fish scale
System, fish scale stew in soy sauce, fish scale air-dry, fish scale blistering processing, vacuum frying, hanging seasoning, pack and sterilize.Processing step is such as
Under.
（1）Screening：Fresh fish scale is placed on vibrating screen, the sieve material of vibrating screen is food-grade stainless steel, sieve
Hole shape is square of uniform size, and the sieve pore length of side is 0.8cm.Shaker vibration enough time distinguishes the fish under collection screen
Fish scale on squama and sieve.
Fish scale shape under sieve is smaller, for boiling fish scale soup after collection.
Fish scale shape on sieve is larger, for being processed into fish scale crisp chip after collection.
（2）Cleaning：The larger fish scale of the smaller fish scale of shape, shape is cleaned 4 times with food-grade purified water respectively, then
It is drained and standby respectively.
（3）Fish scale infusion：The food-grade purified water of the smaller fish scale boiling of shape is scalded and is washed 5 times, fish scale surface is removed
The impurity such as black film, bloodstain, oil stain.
The food-grade purified water of 3 times of quality of fish scale and fish scale after blanching is put into ultrasonic wave heating extraction equipment, together
When be added fish scale quality 0.25% acetic acid, 0.05% citric acid, 0.02% malic acid, be heated to boiling in 10min, so
Heat preservation infusion 1.0h afterwards；Meanwhile during infusion, material is made to be in ultrasonic environment, ultrasonic frequency 35KHz, work(
Rate density is 0.35w/cm2.Infusion terminates, and material is taken out, and by 50 mesh aperture screen filtrations, is obtained after discarding solid impurity
Fish scale infusion soup stock.After fish scale infusion soup stock is let cool, solidifiable obtains fish scale jelly, for allocating fish scale crisp chip hanging condiment.
（4）Fish scale is marinated：Curing agent is prepared, the larger fish scale of shape and curing agent are pressed 10:1 mass ratio is uniformly mixed,
It stands and pickles 5-8h.
In parts by weight, the marinated agent prescription is：25 portions of cooking wine, 25 portions of salt, 15 parts of light-coloured vinegars, 5 parts of white Hus
Green pepper, 5 parts of sodium bicarbonates（Food grade saleratus）, 5 parts of white granulated sugar, 5 parts of ginger powders, 2 parts of tsaoko powder.
After the completion of marinated, material is taken out, fish scale and curing agent are opened using the stainless steel mesh Separation by vibration in 20 mesh apertures.
（5）Fish scale stew in soy sauce：Fish scale after will be marinated and halogen soup in mass ratio 1:1.5 ratios mix, and are simmered by room temperature small fire
To boiling, cease fire closed immersion 12h.
In parts by weight, the halogen soup formula is：3 portions of salt, 2 portions of white granulated sugars, 5 portions of cooking wine, 1 portion of Chinese prickly ash, 1 part of perfume (or spice)
Leaf, 2 parts of illiciumverums, 2 portions of tealeaves, remaining is food-grade purified water, amounts to 100 parts by weight.
The halogen soup preparation method is：By halogen soup dispensing by after the completion of recipe configuration, big baked wheaten cake is to after boiling, control temperature
Degree is 93 DEG C of maintenance 3h.
（6）Fish scale air-dries：Fish scale after stew in soy sauce is drained into surface moisture, in 18 DEG C of temperature, relative air humidity 55%
Under part, 24 h are air-dried.
（7）Fish scale blistering is handled：Fish scale after the air-drying saturated vapor of gauge pressure 40KPa is heated into 30min, until fish scale
It blisters and is transparent.
（8）Vacuum frying：Will blistering treated that fish scale is immersed in vacuum low-temperature frying grease, fish scale accounts for grease matter
Amount is than being 15 %；- 0.095 Mpa of vacuum degree, 80 DEG C of frying temperature, 20 s of vacuum low-temperature frying time are fried to fish scale surface
Anhydrous and sizing.Fish scale is taken out, grease is drained and cools to room temperature, obtain fish scale crisp chip.
Wherein, in parts by weight, vacuum low-temperature frying is with grease formula：25 portions of rapeseed oils, 20 parts of soybean oils, 10
Part lard, 10 portions of peanut oil, 10 portions of black sesame oils, 5 portions of sunflower oils, 5 portions of tea-seed oils, 2 portions of rice bran oils.The oil
Fat can Reusability 15 times.
（9）Hanging seasons：It is required according to different taste, it is respectively that the mixing such as fish scale crisp chip, fish scale jelly, seasoning feed powder are equal
It is even.
The fish scale crisp chip, fish scale soup, to season the mass ratio of feed powder be 14:5:1.
The seasoning feed powder is the mixing of black sesame powder, curry powder, chilli powder, five-spice powder, cumin powder, black green pepper powder composition
Object, black sesame powder, curry powder, chilli powder, five-spice powder, cumin powder, black green pepper powder content are equal.
（10）Packaging sterilization：By the fish scale crisp chip of hanging seasoning, fish scale jelly, seasoning powder mixture, claim according to the required weight
It is fitted into food-grade aluminium foil polybag after weight, is sealed in vacuum degree is 0.09MPa environment.
By the aluminium foil polybag after sealing using the saturated vapor sterilization of 121 DEG C of sterilization temperature, heat preservation 15min, it is cooled to
Room temperature obtains instant fish scale food.
Embodiment 2：A kind of processing method of instant fish scale food
A kind of processing method of instant fish scale food, including：
The screening of fish scale：Fresh fish scale is positioned on the sieve of vibrating screen, screening obtains sieving fish scale and the lower fish scale of sieve, institute
The aperture for stating the sieve pore of sieve is 0.6 cm；
The cleaning of fish scale：Fish scale on the sieve and the lower fish scale of sieve are washed with water respectively, it is then drained and standby；
Fish scale infusion：Fish scale under sieve that second step obtains is scalded with boiling water and washes 2 times, then mixes, connects with the water of 4 times of its quality
Carry out ultrasonic wave heating extraction, after fish scale infusion soup stock is obtained by filtration, up to fish scale jelly after the fish scale infusion soup stock is cold；
Fish scale is marinated：By fish scale on the sieve and curing agent according to 12：1 mass ratio is uniformly mixed, and is pickled 8 hours, is salted down
After the completion of system, it is isolated it is marinated after fish scale；
The composition of raw materials of the curing agent includes the raw material of following parts by weight：The cooking wine of 35 parts by weight, 35 parts by weight salt,
The light-coloured vinegar of 20 parts by weight, the white pepper of 10 parts by weight, the sodium bicarbonate of 10 parts by weight, the white granulated sugar of 10 parts by weight, 10 parts by weight
The tsaoko powder of ginger powder, 5 parts by weight；
Fish scale stew in soy sauce：Fish scale after will be marinated presses 1 with halogen soup:1.6 mass ratio mixing, is simmered to boiling by room temperature, is ceased fire
Closed immersion 14h, obtains the fish scale after stew in soy sauce；
Fish scale air-dries：Fish scale after the stew in soy sauce is drained into surface moisture, the fish scale after then being air-dried；
Fish scale blistering is handled：Fish scale after air-drying heats 25min with saturated vapor, until fish scale blisters to obtain blistering, treated
Fish scale；
Vacuum frying：Vacuum low-temperature frying is carried out to blistering treated the fish scale and obtains fish scale crisp chip；
Hanging seasons：By the fish scale crisp chip, fish scale jelly with seasoning feed powder mixing up to instant fish scale food.
Preferred embodiment is：In fish scale infusion, be added into water the acetic acid of fish scale quality 0.28% under the sieve,
0.06% citric acid, 0.025% malic acid.
Preferred embodiment is：During fish scale infusion, when carrying out ultrasonic wave heating extraction, first in 12min
It is heated to boiling, then keeps the temperature infusion 1.0 hours；During infusion, material is set to be in ultrasonic environment, ultrasonic frequency
For 30KHz, power density 0.35w/cm2。
Preferred embodiment is：The composition of raw materials of the halogen soup includes the raw material of following parts by weight：The food of 3.5 parts by weight
Salt, the white granulated sugar of 1.5 parts by weight, the cooking wine of 4 parts by weight, the Chinese prickly ash of 1.2 parts by weight, the spiceleaf of 0.8 parts by weight, 1.5 parts by weight
Illiciumverum, the tealeaves of 2.5 parts by weight, 90 parts by weight water.
Preferred embodiment is：The preparation method of the halogen soup is：According to the composition of raw materials of the halogen soup by each raw material
It is uniformly mixed, after being heated to boiling, control boils 3 hours up to halogen soup under the conditions of temperature condition is 90 DEG C.
Preferred embodiment is：When fish scale air-dries, temperature is 16 DEG C, relative air humidity 65%, a length of when air-drying
25 hours.
Preferred embodiment is：When vacuum frying, vacuum degree is -0.095Mpa, and frying temperature is 80 DEG C, and the time is
20s。
Preferred embodiment is：The seasoning feed powder is black sesame powder and curry powder according to 1：1 mass ratio mixing structure
At.
Preferred embodiment is：The composition of raw materials of grease used in vacuum low-temperature frying includes the original of following parts by weight
Material：The rapeseed oil of 30 parts by weight, the soybean oil of 25 parts by weight, the lard of 15 parts by weight, the peanut oil of 15 parts by weight, 15 parts by weight
Black sesame oil, the sunflower oil of 10 parts by weight, the tea-seed oil of 10 parts by weight, 5 parts by weight rice bran oil.
Preferred embodiment is：The pressure of the saturated vapor is 45Kpa.
Embodiment 3：A kind of processing method of instant fish scale food
A kind of processing method of instant fish scale food, including：
The screening of fish scale：Fresh fish scale is positioned on the sieve of vibrating screen, screening obtains sieving fish scale and the lower fish scale of sieve, institute
The aperture for stating the sieve pore of sieve is 0.6 cm；
The cleaning of fish scale：Fish scale on the sieve and the lower fish scale of sieve are washed with water respectively, it is then drained and standby；
Fish scale infusion：Fish scale under sieve that second step obtains is scalded with boiling water and washes 2 times, then mixes, connects with the water of 4 times of its quality
Carry out ultrasonic wave heating extraction, after fish scale infusion soup stock is obtained by filtration, up to fish scale jelly after the fish scale infusion soup stock is cold；
Fish scale is marinated：By fish scale on the sieve and curing agent according to 8：1 mass ratio is uniformly mixed, and is pickled 5 hours, has been pickled
Cheng Hou, it is isolated it is marinated after fish scale；
The composition of raw materials of the curing agent includes the raw material of following parts by weight：The cooking wine of 30 parts by weight, the salt of 30 parts by weight, 18
The light-coloured vinegar of parts by weight, the white pepper of 7 parts by weight, the sodium bicarbonate of 8 parts by weight, the white granulated sugar of 8 parts by weight, 7 parts by weight ginger powder,
The tsaoko powder of 3 parts by weight；
Fish scale stew in soy sauce：Fish scale after will be marinated presses 1 with halogen soup:1.3 mass ratio mixing, is simmered to boiling by room temperature, is ceased fire
Closed immersion 12h, obtains the fish scale after stew in soy sauce；
Fish scale air-dries：Fish scale after the stew in soy sauce is drained into surface moisture, the fish scale after then being air-dried；
Fish scale blistering is handled：Fish scale after air-drying heats 30min with saturated vapor, until fish scale blisters to obtain blistering, treated
Fish scale；
Vacuum frying：Vacuum low-temperature frying is carried out to blistering treated the fish scale and obtains fish scale crisp chip；
Hanging seasons：By the fish scale crisp chip, fish scale jelly with seasoning feed powder mixing up to instant fish scale food.
Preferred embodiment is：In fish scale infusion, be added into water the acetic acid of fish scale quality 0.23% under the sieve,
0.04% citric acid, 0.015% malic acid.
Preferred embodiment is：During fish scale infusion, when carrying out ultrasonic wave heating extraction, add first in 8min
Then heat keeps the temperature infusion 0.5 hour to boiling；During infusion, material is set to be in ultrasonic environment, ultrasonic frequency is
25KHz, power density 0.4w/cm2。
Preferred embodiment is：The composition of raw materials of the halogen soup includes the raw material of following parts by weight：The food of 2.5 parts by weight
Salt, the white granulated sugar of 1.5 parts by weight, the cooking wine of 4 parts by weight, the Chinese prickly ash of 0.8 parts by weight, the spiceleaf of 0.8 parts by weight, 1.5 parts by weight
Illiciumverum, the tealeaves of 1.5 parts by weight, 80 parts by weight water.
Preferred embodiment is：The preparation method of the halogen soup is：According to the composition of raw materials of the halogen soup by each raw material
It is uniformly mixed, after being heated to boiling, control boils 2 hours up to halogen soup under the conditions of temperature condition is 87 DEG C.
Preferred embodiment is：When fish scale air-dries, temperature is 12 DEG C, relative air humidity 35%, a length of when air-drying
20 hours.
Preferred embodiment is：When vacuum frying, vacuum degree is -0.096Mpa, and frying temperature is 80 DEG C, and the time is
30s。
Preferred embodiment is：The seasoning feed powder be selected from black sesame powder, curry powder, chilli powder, five-spice powder, cumin powder,
Black green pepper powder.
Preferred embodiment is：The composition of raw materials of grease used in vacuum low-temperature frying includes the original of following parts by weight
Material：The rapeseed oil of 27 parts by weight, the soybean oil of 22 parts by weight, the lard of 13 parts by weight, the peanut oil of 12 parts by weight, 12 parts by weight
Black sesame oil, the sunflower oil of 7 parts by weight, the tea-seed oil of 8 parts by weight, 3 parts by weight rice bran oil.
Preferred embodiment is：The pressure of the saturated vapor is 40Kpa.
As described above is only to be not intended to tool to explain the preferred embodiments of the invention to do any shape to the present invention
Limitation in formula should all wrap therefore all have any modification or change for making the related present invention under identical spirit
It includes in the scope that the invention is intended to protect.
Claims (10)
1. a kind of processing method of instant fish scale food, it is characterised in that：Including：
The screening of fish scale：Fresh fish scale is positioned on the sieve of vibrating screen, screening obtains sieving fish scale and the lower fish scale of sieve, institute
The aperture for stating the sieve pore of sieve is 0.6 ~ 1cm；
The cleaning of fish scale：Fish scale on the sieve and the lower fish scale of sieve are washed with water respectively, it is then drained and standby；
Fish scale infusion：Fish scale under sieve that second step obtains is scalded with boiling water and washes 2 ~ 5 times, is then mixed with the water of 2 ~ 4 times of its quality,
Then carry out ultrasonic wave heating extraction, after fish scale infusion soup stock is obtained by filtration, up to fish scale after the fish scale infusion soup stock is cold
Freeze；
Fish scale is marinated：By fish scale on the sieve and curing agent according to 8 ~ 12：1 mass ratio is uniformly mixed, and is pickled 5 ~ 8 hours,
After the completion of marinated, it is isolated it is marinated after fish scale；
The composition of raw materials of the curing agent includes the raw material of following parts by weight：The cooking wine of 25-35 parts by weight, 25-35 parts by weight
Salt, the light-coloured vinegar of 15-20 parts by weight, the white pepper of 5-10 parts by weight, the sodium bicarbonate of 5-10 parts by weight, 5-10 parts by weight white sand
The tsaoko powder of sugar, the ginger powder of 5-10 parts by weight, 2-5 parts by weight；
Fish scale stew in soy sauce：Fish scale after will be marinated presses 1 with halogen soup:1.3 ~ 1.6 mass ratio mixing, is simmered by room temperature to boiling,
Cease fire 10 ~ 14h of closed immersion, obtains the fish scale after stew in soy sauce；
Fish scale air-dries：Fish scale after the stew in soy sauce is drained into surface moisture, the fish scale after then being air-dried；
Fish scale blistering is handled：Fish scale saturated vapor after air-drying heats 25 ~ 35min, until fish scale blisters to obtain blistering processing
Fish scale afterwards；
Vacuum frying：Vacuum low-temperature frying is carried out to blistering treated the fish scale and obtains fish scale crisp chip；
Hanging seasons：By the fish scale crisp chip, fish scale jelly with seasoning feed powder mixing up to instant fish scale food.
2. the processing method of instant fish scale food according to claim 1, it is characterised in that：In fish scale infusion, Xiang Shui
Middle acetic acid, 0.04 ~ 0.06% citric acid, 0.015 ~ 0.025% apple that fish scale quality 0.23 ~ 0.28% under the sieve is added
Acid.
3. the processing method of instant fish scale food according to claim 1, it is characterised in that：During fish scale infusion,
It when carrying out ultrasonic wave heating extraction, is heated to boiling in 8 ~ 12min first, then keeps the temperature infusion 0.5-1.0 hours；In infusion
In the process, material is made to be in ultrasonic environment, ultrasonic frequency 25-35KHz, power density 0.35-0.45w/cm2。
4. the processing method of instant fish scale food according to claim 1, it is characterised in that：The raw material of the halogen soup is matched
Side includes the raw material of following parts by weight：The salt of 2.5 ~ 3.5 parts by weight, the white granulated sugar of 1.5 ~ 2.5 parts by weight, 4 ~ 6 parts by weight
Cooking wine, the Chinese prickly ash of 0.8 ~ 1.2 parts by weight, the spiceleaf of 0.8 ~ 1.2 parts by weight, the illiciumverum of 1.5 ~ 2.5 parts by weight, 1.5 ~ 2.5 weight
The tealeaves of part, the water of 80 ~ 90 parts by weight.
5. the processing method of instant fish scale food according to claim 4, it is characterised in that：The preparation side of the halogen soup
Method is：Each raw material is uniformly mixed according to the composition of raw materials of the halogen soup, after being heated to boiling, control temperature condition be 87 ~
Under the conditions of 93 DEG C, 2 ~ 4 hours are boiled up to halogen soup.
6. the processing method of instant fish scale food according to claim 1, it is characterised in that：When fish scale air-dries, temperature
It is 35 ~ 65% for 12 ~ 18 DEG C, relative air humidity, it is 20 ~ 28 hours a length of when air-drying.
7. the processing method of instant fish scale food according to claim 1, it is characterised in that：When vacuum frying, vacuum degree
For -0.095 ~ -0.098Mpa, frying temperature is 80 ~ 85 DEG C, and the time is 20 ~ 40s.
8. the processing method of instant fish scale food according to claim 1, it is characterised in that：The seasoning feed powder is selected from
Black sesame powder, curry powder, chilli powder, five-spice powder, cumin powder, black green pepper powder.
9. the processing method of instant fish scale food according to claim 1, it is characterised in that：Vacuum low-temperature frying is made
The composition of raw materials of grease includes the raw material of following parts by weight：The rapeseed oil of 25-30 parts by weight, the soybean of 20-25 parts by weight
The certain herbaceous plants with big flowers of oil, the lard of 10-15 parts by weight, the peanut oil of 10-15 parts by weight, the black sesame oil of 10-15 parts by weight, 5-10 parts by weight
The rice bran oil of flower seed oil, the tea-seed oil of 5-10 parts by weight, 2-5 parts by weight.
10. the processing method of instant fish scale food according to claim 1, it is characterised in that：The pressure of the saturated vapor
Power is 35 ~ 45Kpa.
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| TWI664908B (en) * | 2018-11-22 | 2019-07-11 | 東杰國際開發有限公司 | Fish scale peeling method |
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