CN109845965A - A kind of anti-oxidant sturgeon fish-bone face processing technology - Google Patents
A kind of anti-oxidant sturgeon fish-bone face processing technology Download PDFInfo
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- CN109845965A CN109845965A CN201711233849.3A CN201711233849A CN109845965A CN 109845965 A CN109845965 A CN 109845965A CN 201711233849 A CN201711233849 A CN 201711233849A CN 109845965 A CN109845965 A CN 109845965A
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- fish
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- sturgeon
- oxidant
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Abstract
The present invention relates to a kind of anti-oxidant sturgeon fish-bone face processing technologys, comprising the following steps: production minced fillet and face, piece of making dough, volume face, steaming face, slice, drying.It is an advantage of the invention that rich in calcareous and microelement in fish-bone, often eat can effective supplement calcium, for the teenager in growth period, supplement calcium can promote teenager's skeleton development, be conducive to long；For the middle-aged and the old that bone senesces, fish-bone face supplement calcium can prevent osteoporosis, keep the elderly's legs and feet more flexible.It is made into after fish-bone face, nutritional ingredient all becomes water-soluble substances, largely protects the nutrient of finished product from destroying, it is easy to it is absorbed by the body, so, it eats useful and harmless to body more.
Description
Technical field
The present invention relates to a kind of anti-oxidant sturgeon fish-bone face processing technologys.
Background technique
Fish is always the nutrition ticbit that many people are fond of.It is fresh-water fishes using blueness, grass, silver carp, bighead processing fish-bone face
One effective way of deep processing.The Anhui, Hubei Province, people from Jiangxi for living in one band of the middle and lower reach of Yangtze River are just accustomed in winter since ancient times with biography
The method of system makes fish monger, makes fish-bone face or self-produced reversal or presenting friends that kind.After reform and opening-up, as market passes through
The development of Ji, batch production produce fish-bone face in batch and come into being.In order to make this traditional food processing project in the same way, from
And the faster development for driving fresh-water fishes to process, it is now made processing technology and is described as follows.
Summary of the invention
Present invention aim to address the above problem, provide that a kind of nutritive value is higher, is easier to promote the anti-of calcium absorption
Aoxidize sturgeon fish-bone face processing technology.
To achieve the above object, the invention provides the following technical scheme:
A kind of anti-oxidant sturgeon fish-bone face processing technology, comprising the following steps:
A) it makes minced fillet: sturgeon being scaled after decaptitating, both sides is cutd open into from ridge, then remove the peel, removes inner membrance, then put into clear
Wash clean blood stains in water pond, then manually or mechanically reject fish-bone fishbone；
And face b): by 2kg raw fish meat paste, 4kg purified starch, 1kg glutinous rice flour, 10 pieces of fresh hen eggs, 250g eat salad oil,
20g chickens' extract, 10g sodium sorbate, ginger powder, which are mixed, is kneaded into dough with mechanical or manual, such as really up to the mark or mistake during rubbing
It is soft to be adjusted by the way that dry, wet feed material is added in right amount, can't water mixing, otherwise directly affect fish-bone face quality, kneading face is sure to
It is sufficiently mixed various raw material uniformly；
C) it makes dough piece: the dough noodle press mixed or roll being in strip to cane processing or round dough sheet, dough sheet require big
It is small consistent, edge lengths or diameter 30cm or so；
D) it rolls up face: spilling a thin layer of dried starch on the dough sheet for pressing or having rolled, dough sheet is then rolled into cylindric (volume
Dried starch will be rolled up inside when roll)；
E) it steams face: scroll-like fish-bone dough being placed in food steamer and (can only put one layer, cannot stack), is then placed on pot
Boiling spreads cooling out after roll is well-done；
F) slice, drying: being cut into dough sheet for the fish-bone face cooling hardened, packaging after drying or dry, storage or directly to
Outer sale.
Further, the sturgeon needs in 1kg or more, and to cultivate or fishing waters is clean, free of contamination fresh and alive sturgeon
Fish.
Further, purified starch must select semen viciae fabae, pea or sweet potato starch in the step b), and starch fineness is 50
Mesh.
Further, glutinous rice flour requires that fresh, whiteness is good, free from admixture, viscosity are strong in the step b), and fineness is 50 mesh.
Further, step e) the fish-bone dough digestion time is 20 minutes.
As the preferred technical solution of the present invention, the dough sheet of 0.2cm thickness is cut into fish-bone face in the step f).
The beneficial effects of the present invention are:
Rich in calcareous and microelement in fish-bone, often eat can effective supplement calcium, for be in growth period
Teenager for, supplement calcium can promote teenager's skeleton development, be conducive to long；The person in middle and old age to senesce for bone
For people, fish-bone face supplement calcium can prevent osteoporosis, keep the elderly's legs and feet more flexible.It is made into fish-bone face
Later, nutritional ingredient all becomes water-soluble substances, largely protects the nutrient of finished product from destroying, it is easy to quilt
Absorption of human body, so, it eats useful and harmless to body more；It can prevent from going mouldy after the fish-bone face made is dried, be easy to save,
Nutrition loss is prevented simultaneously；It selects purified starch and glutinous rice flour that can promote the mouthfeel in fish-bone face, smooth chewiness, enjoys deliciousness
It can supplement the nutrients again simultaneously, practicability is stronger.
Specific embodiment
A kind of anti-oxidant sturgeon fish-bone face processing technology, comprising the following steps:
A) it makes minced fillet: sturgeon being scaled after decaptitating, both sides is cutd open into from ridge, then remove the peel, removes inner membrance, then put into clear
Wash clean blood stains in water pond, then manually or mechanically reject fish-bone fishbone；
And face b): by 2kg raw fish meat paste, 4kg purified starch, 1kg glutinous rice flour, 10 pieces of fresh hen eggs, 250g eat salad oil,
20g chickens' extract, 10g sodium sorbate, ginger powder, which are mixed, is kneaded into dough with mechanical or manual, such as really up to the mark or mistake during rubbing
It is soft to be adjusted by the way that dry, wet feed material is added in right amount, can't water mixing, otherwise directly affect fish-bone face quality, kneading face is sure to
It is sufficiently mixed various raw material uniformly；
C) it makes dough piece: the dough noodle press mixed or roll being in strip to cane processing or round dough sheet, dough sheet require big
It is small consistent, edge lengths or diameter 30cm or so；
D) it rolls up face: spilling a thin layer of dried starch on the dough sheet for pressing or having rolled, dough sheet is then rolled into cylindric (volume
Dried starch will be rolled up inside when roll)；
E) it steams face: scroll-like fish-bone dough being placed in food steamer and (can only put one layer, cannot stack), is then placed on pot
Boiling spreads cooling out after roll is well-done；
F) slice, drying: being cut into dough sheet for the fish-bone face cooling hardened, packaging after drying or dry, storage or directly to
Outer sale.
Further, step e) the fish-bone dough digestion time is 20 minutes.
As the preferred technical solution of the present invention, the dough sheet of 0.2cm thickness is cut into fish-bone face in the step f).
Raw material selection:
1) raw fish meat paste: system is rotten to be required item to weigh 1 kilogram or more, cultivates or catch the free of contamination fresh and alive fish in waters with sturgeon.
2) purified starch must select semen viciae fabae, pea or sweet potato starch.Starch must without mildew, without sand impurity, fineness
In 50 mesh or so.
3) glutinous rice flour requires that fresh, whiteness is good, free from admixture, viscosity are strong, and fineness is also 50 mesh or so.
4) other Fresh Eggs, edible salad oil, chickens' extract, refined salt, ginger powder, as the factorial production must also be marked by country
Quasi- addition sodium sorbate.
Process flow:
Fresh and alive fish system is rotten --- and face, i.e., all raw materials such as minced fillet, starch are mixed and knead dough --- it rolls
--- boiling --- cooling slice (circle) --- drying --- packaging that (pressure) musculus cutaneus processed is simultaneously rolled into roll.
Rich in calcareous and microelement in fish-bone, often eat can effective supplement calcium, for be in growth period
Teenager for, supplement calcium can promote teenager's skeleton development, be conducive to long；The person in middle and old age to senesce for bone
For people, fish-bone face supplement calcium can prevent osteoporosis, keep the elderly's legs and feet more flexible.It is made into fish-bone face
Later, nutritional ingredient all becomes water-soluble substances, largely protects the nutrient of finished product from destroying, it is easy to quilt
Absorption of human body, so, it eats useful and harmless to body more；It can prevent from going mouldy after the fish-bone face made is dried, be easy to save,
Nutrition loss is prevented simultaneously；It selects purified starch and glutinous rice flour that can promote the mouthfeel in fish-bone face, smooth chewiness, enjoys deliciousness
It can supplement the nutrients again simultaneously, practicability is stronger.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (6)
1. a kind of anti-oxidant sturgeon fish-bone face processing technology, which comprises the following steps:
A) it makes minced fillet: sturgeon being scaled after decaptitating, both sides is cutd open into from ridge, then remove the peel, removes inner membrance, then put clear water disk into
Middle wash clean blood stains, then manually or mechanically reject fish-bone fishbone；
B) and face: 2kg raw fish meat paste, 4kg purified starch, 1kg glutinous rice flour, 10 pieces of fresh hen eggs, 250g are eaten into salad oil, 20g chicken
Essence, 10g sodium sorbate, ginger powder mix and are kneaded into dough with mechanical or manual, during rubbing as it is really up to the mark or it is excessively soft can
Adjusted by the way that dry, wet feed material is added in right amount, can't water mixing, otherwise directly affect fish-bone face quality, kneading face must make respectively
Kind raw material are sufficiently mixed uniformly；
C) it makes dough piece: the dough noodle press mixed or roll being in strip to cane processing or round dough sheet, dough sheet require size one
It causes, edge lengths or diameter 30cm or so；
D) it rolls up face: spilling a thin layer of dried starch on the dough sheet for pressing or having rolled, dough sheet is then rolled into cylindric (volume roll
When dried starch to roll up inside)；
E) it steams face: scroll-like fish-bone dough being placed in food steamer and (can only put one layer, cannot stack), is then placed on pot and steams
It boils, spreads cooling out after roll is well-done；
F) it is sliced, is drying: dough sheet is cut into the cooling fish-bone face hardened, is dried or is packed after drying, stores or direct out out
It sells.
2. a kind of anti-oxidant sturgeon fish-bone face processing technology according to claim 1, which is characterized in that the sturgeon needs
In 1kg or more, and to cultivate or fishing waters is clean, free of contamination fresh and alive sturgeon.
3. a kind of anti-oxidant sturgeon fish-bone face processing technology according to claim 1, which is characterized in that in the step b)
Purified starch must select semen viciae fabae, pea or sweet potato starch, and starch fineness is 50 mesh.
4. a kind of anti-oxidant sturgeon fish-bone face processing technology according to claim 1, which is characterized in that in the step b)
Glutinous rice flour requires that fresh, whiteness is good, free from admixture, viscosity are strong, and fineness is 50 mesh.
5. a kind of anti-oxidant sturgeon fish-bone face processing technology according to claim 1, which is characterized in that the step e) fish
Bone dough digestion time is 20 minutes.
6. a kind of anti-oxidant sturgeon fish-bone face processing technology according to claim 1, which is characterized in that in the step f)
It is cut into the dough sheet of 0.2cm thickness in fish-bone face.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711233849.3A CN109845965A (en) | 2017-11-30 | 2017-11-30 | A kind of anti-oxidant sturgeon fish-bone face processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711233849.3A CN109845965A (en) | 2017-11-30 | 2017-11-30 | A kind of anti-oxidant sturgeon fish-bone face processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109845965A true CN109845965A (en) | 2019-06-07 |
Family
ID=66887710
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711233849.3A Pending CN109845965A (en) | 2017-11-30 | 2017-11-30 | A kind of anti-oxidant sturgeon fish-bone face processing technology |
Country Status (1)
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|---|---|
| CN (1) | CN109845965A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111838532A (en) * | 2020-08-14 | 2020-10-30 | 中国海洋大学 | Sturgeon flour product and making process thereof |
| CN113367279A (en) * | 2021-06-24 | 2021-09-10 | 贵州省水产研究所 | Making process of sturgeon and fishbone noodles |
-
2017
- 2017-11-30 CN CN201711233849.3A patent/CN109845965A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111838532A (en) * | 2020-08-14 | 2020-10-30 | 中国海洋大学 | Sturgeon flour product and making process thereof |
| CN111838532B (en) * | 2020-08-14 | 2023-03-21 | 中国海洋大学 | Sturgeon flour product and making process thereof |
| CN113367279A (en) * | 2021-06-24 | 2021-09-10 | 贵州省水产研究所 | Making process of sturgeon and fishbone noodles |
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| PB01 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190607 |
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| WD01 | Invention patent application deemed withdrawn after publication |