CN110100972A - A kind of fish-skin chopping and preparation method thereof - Google Patents

Abstract

The invention discloses a kind of fish-skin choppings and preparation method thereof.Fish-skin chopping contains the following parts by weight: 65-75 portions of Fresh Grade Breast, 15-20 parts of fish-skins, 4-8 parts of flour, 1-5 parts of soybean protein isolates, 1-3 parts of glycerol, 0.5-1.5 parts of D-sorbites；Preparation method includes the following steps: S1, raw material selection；S2, ingredient mixing；S3, tumbling；S4, it cuts and mixes；S5, molding；S6, sterilization, drying；S7, chopping；S8, packaging；Fish-skin chopping of the invention, which has, is free of fishlike smell, not only the Fresh Grade Breast ingredient containing high protein, but also has agreeable to the taste digestible flesh of fish nutrition, can be improved pet resistance, makes the advantage of bone stalwartness；In addition, preparation method of the invention has the fishlike smell that can reduce fish-skin chopping, have the advantages that simple to operate.

Description

A kind of fish-skin chopping and preparation method thereof

Technical field

The present invention relates to pet food technical fields, more specifically, it relates to a kind of fish-skin chopping and preparation method thereof.

Background technique

Pet is the indispensable friend of the mankind and companion, continuous improvement and social senilization with living standard The appearance of phenomenon, clever and sensible, understanding pet, which has been increasingly becoming, to be brought joy, accompanies lonely most loyal companion Companion, the type that people raise pet also constantly increase, and the demand of pet food is growing, meanwhile, people are to pet food The requirements such as nutrition, palatability, the interest of product are also higher and higher.Currently, more and more pet foods start to use for reference mankind's food Certain raw materials of product, such as containing the pet food of the flesh of fish.

In the prior art, application No. is the Chinese invention patent application files of CN200810139828.X to disclose a kind of water It produces pet food (fish skin series) and preparation method thereof, including following raw material, by the fish-skin 80-120 that following weight proportions are prepared, Natural fermented seafood condiment 0.5-1.5%, different Vc sodium 0.0002-0.001%, seaweed 0.5-1.5%, making step are by water The impurity produced in Animal Skin is rejected, and is cleaned up simultaneously draining 3-5 minutes spare, the once purged powder of fresh seaweed to subtle sheet, is done Seaweed is crushed to subtle sheet after must easing back, each raw material is uniformly mixed low temperature and is pickled 20-40 minutes, is then formed, quick-frozen, dries System and packaging.

In existing this aquatic pet food (fish skin series) and preparation method thereof, without the fish-skin, fresh especially processed The fishy smell such as seaweed and dry seaweed are heavier, there are fishlike smell easily in oral cavity after pet food, and unbalanced nutrition, it is difficult to raising is doted on The resistance and bone growth speed of object.

Summary of the invention

In view of the deficienciess of the prior art, the first purpose of this invention is to provide a kind of fish-skin chopping, have Non-volatile fishlike smell improves pet resistance, makes the advantage of pet bone stalwartness.

Second object of the present invention is to provide a kind of preparation method of fish-skin chopping, with simple to operate, The fishlike smell that can reduce fish-skin chopping, the fish-skin chopping prepared can be improved pet resistance, keep pet bone healthy and strong, Advantage.

To realize above-mentioned first purpose, the present invention provides the following technical scheme that a kind of fish-skin chopping, feature exist In containing the following parts by weight: 65-75 portions of Fresh Grade Breast, 15-20 parts of fish-skins, 4-8 parts of flour, 1-5 parts of soybean separation proteins White, 1-3 parts of glycerol, 0.5-1.5 parts of D-sorbites.

By using above-mentioned technical proposal, due to using Fresh Grade Breast and fish-skin as primary raw material, because in Fresh Grade Breast not Containing extra fat, protein content is higher, plays the role of resistance building and strong bone, and Fresh Grade Breast contains promotion pet A variety of nutriments such as the phosphatide constituents and calcium of growth, iron, magnesium, vitamin, can strengthen muscles and bones, rich in fish-skin Protein and various trace elements can provide vitamin and microelement necessary to pet, have to the body health of pet Good maintenance effect, can enhance the immunity of pet body, and fish-skin has the characteristics of suitable pet bites, can massage pet Gum simultaneously makes pet achieve the purpose that grind one's teeth in sleep, and can eliminate residue between pet teeth, be conducive to the health of pet teeth, soybean Protein isolate can reduce cholesterol and saturated fat, and urinary calcium is prevented to lose, and promote bone health, and the suction of soybean protein isolate Oiliness is added in Fresh Grade Breast, is capable of forming emulsion and gel-type vehicle, prevents fat mobile to surface, promotes fat absorption or rouge Fat combines, and reduces the loss of fat and juice in Fresh Grade Breast process, and glycerol and D-sorbite can be extended with water lock, moisturizing Shelf-life, by by Fresh Grade Breast and fish-skin reasonable combination, i.e. the chicken ingredient containing high protein, and contain agreeable to the taste digestible fish Meat nutrition, had not only increased the content of meat in fish-skin chopping, but also drop prevents pet from getting fat, and the salt content in low fish-skin reduces Fishlike smell increases palatability, and improves pet resistance, promotes pet bone growth.

Further, the parts by weight of the raw material are as follows: 70 portions of Fresh Grade Breast, 18 parts of fish-skins, 6 parts of flour, 3 parts of soybean separation proteins White, 2 parts of glycerol, 1 part of D-sorbite.

By using above-mentioned technical proposal, the component of each raw material is more accurate, further increases the palatability of fish-skin chopping, Pet resistance is improved, bone growth is promoted.

Further, the fish-skin is grass carp skin or cod skin or salmon skin.

By using above-mentioned technical proposal, grass carp skin unsaturated fatty acid rich in can promote blood circulation, mention High pet appetite, selenium also rich in, can strengthen immunity, promote the absorption of vitamin C and vitamin E, cod skin is rich Containing a large amount of collagen, pet hair can be made vivid, clean Mao Jingmao, salmon skin contains unsaturated fatty acid, Ke Yiqing Except saturated fatty acid excessive in blood, eyes are protected, tear stains is reduced, keeps hair vivid.

It further, further include 1-5 parts of collagens in the raw material.

By using above-mentioned technical proposal, collagen can improve the tenderness of meat, and can improve its use value, mention High protein content improves mouthfeel, the addition of collagen, additionally it is possible to make meat be hardened, fish-skin chopping is enable to massage pet Gum simultaneously makes pet achieve the purpose that grind one's teeth in sleep, and can eliminate residue between pet teeth, be conducive to the health of pet teeth.

To realize above-mentioned second purpose, the present invention provides the following technical scheme that a kind of preparation method of fish-skin chopping, The following steps are included:

S1, raw material selection: Fresh Grade Breast and fish-skin are thawed, and chicken ester, extravasated blood, the soft or hard solid and impurity chosen in Fresh Grade Breast are different Object scales fish-skin cleaning；

S2, ingredient mixing: flour, soybean protein isolate, glycerol and D-sorbite are accurately weighed, ingredient is uniformly mixed；

S3, tumbling: tumbling is carried out by the surface for being sprinkled upon Fresh Grade Breast of mixed ingredients, then by Fresh Grade Breast；

S4, it cuts and mixes: the Fresh Grade Breast after tumbling being cut and mixes material pureed；

S5, molding: it is 10-12cm that width, which is made, in material mud, with a thickness of the specification of 0.5-0.7cm, brushes one in the inside of fish-skin Layer collagen, the side of fish-skin brushing collagen is wrapped on material mud after molding, semi-finished product are made；

S6, sterilization, drying: it is placed in semi-finished product are nonoverlapping in Dropbox, substandard half product of shape will be chosen, and baking is put into It in room, is sterilized in 90-95 DEG C of placement 20-25min, then the temperature was then adjusted to 50-55 DEG C, dries 3-4h, then temperature is mentioned Up to 60-65 DEG C drying 8-9h takes out when moisture is 20-22%；

S7, chopping: the semi-finished product in Dropbox are cut into the strip that width is 0.5-0.6cm, fish-skin chopping product is made；

S8, packaging: by product through gold visit after metering packing, storage.

By using above-mentioned technical proposal, flour, soybean protein isolate, glycerol and D-sorbite are uniformly mixed, coated On the surface of Fresh Grade Breast, glycerol and flour cooperate, and can reduce lost, soybean protein isolate and the face of moisture in Fresh Grade Breast Powder cooperates, and the lysine content in soybean protein isolate is higher, can be improved the protein content and wet gluten of fish-skin chopping Content reduces the beany flavor of flour, improves flour toughness；One layer of collagen, collagen tool are brushed into the inside of fish-skin again The effect for having protection, supporting pet tissue and bone tensile strength, and collagen has viscosity and elasticity, increases fish-skin and chicken The cohesive force of brisket material mud prevents fish-skin and Fresh Grade Breast material mud to be detached from, collagen rich in fish-skin, linolenic acid and Ω -3 can promote the cranial nerve and skeleton development of pet, and bright Mao Zuoyong also, fish-skin is coated on Fresh Grade Breast material mud, And after sterilization and drying, fish-skin is hardened, and toughness increases, and helps to increase the enjoyment that pet baits food, extends and taste Time, while low temperature drying can largely retain nutritional ingredient, manufactured fish-skin chopping nutrition is balanced, operating method letter It is single, it is convenient.

Further, in the step S3, tumbler revolving speed is 8-12r/min, tumbling time 8-12min.

Fresh Grade Breast and various mixed ingredient tumblings in tumbler are made various by using above-mentioned technical proposal The adherency of ingredients and the surface for being wrapped in Fresh Grade Breast adequately can melt and absorb convenient for various auxiliary materials.

Further, thawing mode is natural thaw in the step S1 or cold water spray thaws or microwave thawing, control The temperature of Fresh Grade Breast and fish-skin is 1-5 DEG C.

By using above-mentioned technical proposal, the temperature of the Fresh Grade Breast after defrosting can make the meat of Fresh Grade Breast fresh at 1-5 DEG C Beauty, and excessive microorganism will not be bred, avoid protein denaturation.

Further, Fresh Grade Breast is cut when mixing material pureed in the step S4, and the largest particles of Fresh Grade Breast is 0.1- 0.2cm。

By using above-mentioned technical proposal, the largest particles of Fresh Grade Breast is 0.1-0.2cm, can guarantee that pet is easy to chew Meanwhile also ensuring that pet to the intensity that bites of food, has good massage effect to tooth, the gum of pet.

Further, in the step S1, fish-skin is handled in accordance with the following methods after scaling: (1) fish-skin being placed on salt 1-4h is impregnated in water, pulls draining, and centrifugal dehydration 3-5min out；

It (2) is 93-95%'s by 0.04-0.08 parts of food flavor enzymes, 1-5 parts of ginger powders, 1-3 parts of citric acids, 5-10 parts of mass fractions The aromatic vinegar and 5-10 parts of fennel powders that edible alcohol, 1-5 part acetic acid content are 2-4% after mixing, are uniformly applied to dehydration On fish-skin afterwards, by fish-skin as in drying room, 0.5-1h is digested at 60-65 DEG C；

(3) fish-skin after enzymatic hydrolysis is subjected at 90-95 DEG C destroy the enzyme treatment, handled 1-5 hours.

By using above-mentioned technical proposal, after the salt water deodorization of the fish-skin after defrosting, then by ginger powder, citric acid, food After mixing with raw materials such as alcohol, aromatic vinegar, fennel powders, it is applied on fish-skin, the aldehydes in ethyl alcohol and raw material in alcohol is anti- Aroma substance should be generated and generate lipid material in conjunction with organic acid, flavouring is played and propose fresh effect, citric acid is used to neutralize fish raw meat, Ginger, fennel powder be used to deodorization mention it is fresh, and ginger powder generate special odor, easily promote pet ignore remained in food it is micro- The food flavor enzyme of weak fishlike smell, addition can decompose fishlike smell, increase the fragrance of fish-skin, and increase enterogastric peristalsis, fish-skin is made easily to disappear Change.

Further, the concentration of the salt water be 0.3-0.6%, when being impregnated salt water temperature control 10 DEG C with Under.

By using above-mentioned technical proposal, fish-skin is immersed in the salt water that concentration is 0.3-0.6%, and soaking temperature is 10 DEG C hereinafter, removing fishy odor can be removed faster.

In conclusion the invention has the following advantages:

The first, it is be combined with each other due to the present invention using Fresh Grade Breast and fish-skin, increases the meat content of fish-skin chopping, i.e., containing height The chicken ingredient of albumen, and contain agreeable to the taste digestible flesh of fish nutrition, the fishy smell of fish-skin is offset, and protein in Fresh Grade Breast, The nutriments such as phosphatide constituents, calcium, iron can be improved the resistance of pet, and the bone of pet is promoted to grow up, more in fish-skin Kind microelement, collagen, linolenic acid and Ω -3 rich in can promote the cranial nerve and skeleton development of pet, and also The immunity of pet body can be enhanced in the bright hair effect having, and fish-skin is suitble to pet to bite, and reaches and grinds one's teeth in sleep, eliminates between pet tooth The effect of residue, and glycerol and D-sorbite have the function of water lock and moisturizing, improve the shelf-life of fish-skin chopping, soybean point Loss fatty in Fresh Grade Breast can be reduced from albumen, to improve the resistance of pet, increased palatability, reduced fishlike smell.

The second, the method in the present invention after mixing flour, soybean protein isolate, glycerol and D-sorbite by uniformly applying Be put on Fresh Grade Breast, and flour and glycerol cooperate, reduce the loss of fat and moisture in Fresh Grade Breast, soybean protein isolate and Flour cooperates, and can not only reduce the fishlike smell of flour and fish-skin, moreover it is possible to which the toughness for improving flour helps to reach and grind one's teeth in sleep The purpose of enjoyment is baited with increase pet.

It after method smears one layer of collagen on fish-skin in third, the present invention, then is wrapped on Fresh Grade Breast material mud, not only The bonding force between Fresh Grade Breast and fish-skin can be increased, prevent fish-skin and Fresh Grade Breast to be detached from, and can be improved in fish-skin chopping The content of protein promotes pet bone growth.

4th, the method in the present invention is by the fish-skin and ginger powder, citric acid, edible alcohol, aromatic vinegar and fennel after defrosting Powder etc. is applied on fish-skin after mixing, and citric acid can neutralize fishy smell, and the ethyl alcohol in edible alcohol can be produced with organic acid It is raw to have dulcet lipid material, and fennel powder thick taste, have the function of invigorating the spleen qi-regulating, can deodorization mention it is fresh, to drop Fishy smell in low fish-skin, and zymolysis technique is used, smelling removal is decomposed, tarts up, keeps fish-skin easy to digest.

Specific embodiment

Invention is further described in detail with reference to embodiments.

Embodiment

It is 10103005 type flour, greatly that flour, which is selected from the article No. of Food Co., Ltd, the township Shan Dongwang sale, in following embodiment Beans protein isolate is selected from the soybean protein isolate that the article No. that Zi Jie Food Co., Ltd in Henan sells is 0158, glycerol is selected from Zhengzhou Open up the GLY-995FAG type glycerol of hundred million chemical products Co., Ltds sale, D-sorbite is selected from the hundred limited public affairs of excellent biotechnology of Hebei The article No. of D-sorbite, collagen selected from the sale of Guangzhou International Trading Company Ltd, Botong that the article No. that department sells is 25685 The compound wind that the article No. of Jiangsu Feng Haoheng Biotechnology Co., Ltd sale is 01 is selected from for 932147 collagen types, food flavor enzyme Taste protease, ginger powder are selected from the ginger powder that the article No. that Jin Jie Food Co., Ltd in Jiangsu sells is 0106, citric acid is selected from Soviet Union VL001 type citric acid, the fennel powder of Zhou Yuantairun Chemical Co., Ltd. sale are sold selected from Xinghua City Meng Yao Food Co., Ltd Article No. be 013 type fennel powder.

A kind of embodiment 1: preparation method of fish-skin chopping, comprising the following steps:

S1, raw material selection: according to the raw material proportioning in table 1,65kg Fresh Grade Breast and 15kg fish-skin is subjected to natural thaw, control chicken The temperature of brisket and fish-skin is 1 DEG C, chooses chicken ester, extravasated blood, soft or hard solid and impurity foreign matter in Fresh Grade Breast, fish-skin cleaning is gone Squama, fish-skin are grass carp skin, and the grass carp skin of defrosting is handled in accordance with the following methods: (1) by fish-skin be placed on concentration be 0.3% and Temperature is to impregnate 1h in 10 DEG C of salt water below, pulls draining, and centrifugal dehydration 3min out；

It (2) is 93% by 0.04kg food flavor enzyme, 1kg ginger powder, 1kg citric acid, 5kg mass fraction according to the proportion in table 2 Edible alcohol, the aromatic vinegar that 1kg acetic acid content is 2% and 5kg fennel powder after mixing, are uniformly applied to dewatered fish-skin On, by fish-skin as in drying room, 0.5h is digested at 60 DEG C；

(3) fish-skin after enzymatic hydrolysis is subjected at 90 DEG C destroy the enzyme treatment, handled 1 hour；

S2, ingredient mixing: 4kg flour, 1kg soybean protein isolate, 1kg glycerol and 0.5kg D-sorbite accurately are weighed, by ingredient It is uniformly mixed；

S3, tumbling: carrying out tumbling by the surface for being sprinkled upon Fresh Grade Breast of mixed ingredients, then by Fresh Grade Breast, tumbler Revolving speed is 8r/min, tumbling time 8min；

S4, it cuts and mixes: the Fresh Grade Breast after tumbling being cut and mixes material pureed, the largest particles of Fresh Grade Breast is 0.1cm；

S5, molding: it is 10cm that width, which is made, in material mud, with a thickness of the specification of 0.5cm, brushes one layer of collagen egg in the inside of fish-skin It is white, the side of fish-skin brushing collagen is wrapped on material mud after molding, semi-finished product are made；

S6, sterilization, drying: it is placed in semi-finished product are nonoverlapping in Dropbox, and semi-finished product in irregular shape is chosen, be put into It in drying chamber, is sterilized in 90 DEG C of placement 20min, then the temperature was then adjusted to 50 DEG C, dries 3h, then temperature is improved to 60 DEG C and is dried Dry 8h takes out when moisture is 20%；

S7, chopping: the semi-finished product in Dropbox are cut into the strip that width is 0.5cm, fish-skin chopping product is made；

S8, packaging: by product through gold visit after metering packing, storage.

The raw material proportioning of fish-skin chopping in 1 embodiment 1-3 of table

Embodiment 2: a kind of preparation method of fish-skin chopping, the difference from embodiment 1 is that, the raw material proportioning of fish-skin chopping such as table Shown in 1, and thawing mode is that cold water spray thaws in step S1, and the temperature for controlling Fresh Grade Breast and fish-skin is 3 DEG C, is rolled in step S3 The revolving speed for rubbing machine is 10r/min, and the largest particles of Fresh Grade Breast is 0.15cm in tumbling time 10min, step S4, in step S5 The specification for expecting mud is width 11cm, and sterilization temperature is 93 DEG C, sterilizing time 23min in thickness 0.6cm, step S6, for the first time Drying temperature is 53 DEG C, and drying time 3.5h, second of drying temperature is 63 DEG C, drying time 8.5h, when moisture is It when 21%, takes out, semi-finished product is cut into the strip of 0.55cm in S7.

Embodiment 3: a kind of preparation method of fish-skin chopping, the difference from embodiment 1 is that, the raw material proportioning of fish-skin chopping As shown in table 1, and in step S1 thawing mode is microwave thawing, and the temperature for controlling Fresh Grade Breast and fish-skin is 5 DEG C, is rolled in step S3 The revolving speed for rubbing machine is 12r/min, and the largest particles of Fresh Grade Breast is 0.2cm in tumbling time 12min, step S4, in step S5 The specification for expecting mud is width 12cm, and sterilization temperature is 95 DEG C, sterilizing time 25min in thickness 0.7cm, step S6, for the first time Drying temperature is 55 DEG C, and drying time 4h, second of drying temperature is 65 DEG C, drying time 9h, when moisture is 22%, It takes out, semi-finished product is cut into the strip of 0.6cm in S7.

Embodiment 4: a kind of preparation method of fish-skin chopping, the difference from embodiment 1 is that, the fish after thawing in step S1 Skin is handled in accordance with the following methods: (1) according to the proportion in table 2, fish-skin being placed on to concentration is 0.4% and temperature is 10 DEG C below 2.5h is impregnated in salt water, pulls draining, and centrifugal dehydration 4min out；

It (2) is 94% by 0.06kg food flavor enzyme, 3kg ginger powder, 3kg citric acid, 8kg mass fraction according to the proportion in table 2 Edible alcohol, the aromatic vinegar that 3kg acetic acid content is 3% and 8kg fennel powder after mixing, are uniformly applied to dewatered fish-skin On, by fish-skin as in drying room, 0.8h is digested at 63 DEG C；

(3) fish-skin after enzymatic hydrolysis is subjected at 93 DEG C destroy the enzyme treatment, handled 3 hours.

The processing raw material proportioning of fish-skin after thawing in 2 embodiment 1 of table and embodiment 4-5

Embodiment 5: a kind of preparation method of fish-skin chopping, the difference from embodiment 1 is that, the fish-skin after thawing in step S1 is pressed According to following methods processing: (1) according to the proportion in table 2, fish-skin being placed on to concentration is 0.6% and temperature is 10 DEG C of salt water below Middle immersion 4h pulls draining, and centrifugal dehydration 5min out；

It (2) is 95% by 0.08kg food flavor enzyme, 5kg ginger powder, 5kg citric acid, 10kg mass fraction according to the proportion in table 2 Edible alcohol, 5kg acetic acid content be 4% aromatic vinegar and 10kg fennel powder after mixing, be uniformly applied to dewatered On fish-skin, by fish-skin as in drying room, 1h is digested at 65 DEG C；

(3) fish-skin after enzymatic hydrolysis is subjected at 95 DEG C destroy the enzyme treatment, handled 5 hours.

Comparative example

Comparative example 1: a kind of preparation method of fish-skin chopping, the difference from embodiment 1 is that, chicken is not added in fish-skin chopping raw material Brisket.

Comparative example 2: a kind of preparation method of fish-skin chopping, the difference from embodiment 1 is that, pigeon breast in fish-skin chopping raw material Meat is 60kg.

Comparative example 3: a kind of preparation method of fish-skin chopping, the difference from embodiment 1 is that, pigeon breast in fish-skin chopping raw material Meat is 80kg.

Comparative example 4: a kind of preparation method of fish-skin chopping, the difference from embodiment 1 is that, it is dried for the first time in step S6 Temperature is 110 DEG C, and second of drying temperature is 120 DEG C.

Comparative example 5: a kind of preparation method of fish-skin chopping, the difference from embodiment 1 is that, fish-skin after thawing in step S1 Food flavor enzyme is not added in the raw material of deodorization.

Comparative example 6: a kind of preparation method of fish-skin chopping, the difference from embodiment 1 is that, fish-skin after thawing in step S1 Fennel powder is not added in the raw material of deodorization.

Performance detection test

Fish-skin chopping is prepared according to the method in embodiment 1-5 and comparative example 1-6, and takes identical weight by embodiment 1-5 and right Fish-skin chopping made from ratio 1-6, then take 11 identical vessel, and successively marked as vessel 1-11, by embodiment 1-5 and right Fish-skin chopping made from ratio 1-6 is sequentially placed into vessel 1-11, and carries out following experiment:

1, the observation of appearance color and shape: the appearance color and regular shape degree of fish-skin chopping, observation in observation vessel 1-11 The results are shown in Table 3；

2, the influence to pet growth conditions: weight is selected as (30 ± 1) kg, the good male Labrador Retriever 11 of the state of mind Only, 11 Labrador Retrievers and vessel 1-11 are corresponded, daily feeding time is identical, and feeding is in the morning, afternoon and evening three times, continuously Feeding 30 days, the weight of each Labrador Retriever is recorded, and calculates growth rate, growth rate is by (weight-test after 30 days Preceding weight)/test before weight × 100%, observation hair color brightness, the state of mind, tear stains and the case where implication, the data obtained As shown in table 3.

Influence test result of the fish-skin chopping to pet made from table 3 embodiment 1-5 and comparative example 1-6

The appearance color of the fish-skin chopping made from embodiment 1-5 it can be seen from data in table 3 is brown, and regular shape, and By

The hair color for the Labrador Retriever that fish-skin chopping made from embodiment 1-5 is fed is bright-coloured glossy, and the speed of growth is fast, and spirit State is preferable, without tear stains and implication.

Comparative example 1 is because being not added with Fresh Grade Breast in fish-skin chopping raw material, and the fish-skin for wrapping up ingredient is still brown, and shape is more advised Then, it but is not added with the fish-skin chopping fishy smell of Fresh Grade Breast and is not neutralized, affect the mouthfeel of fish-skin chopping, and unbalanced nutrition, The speed of growth of Labrador Retriever is relatively slow, and hair color is intense darkness without light, and the state of mind is normal, there is implication；Comparative example 2 is because of pigeon breast Meat is relatively fewer compared with the content of fish-skin, and in Fresh Grade Breast and the effect of fish-skin fishy smell is unobvious, and Labrador Retriever has implication, And the speed of growth is slow, hair color is intense darkness without light；Because Fresh Grade Breast content is compared with fish-skin in comparative example 3, relatively more, Labrador The speed of growth of dog is not much different compared with Example 1, and hair color is bright-coloured glossy, and the state of mind is normal, no tear stains and implication, To save raw material, illustrate that Fresh Grade Breast content is more, speed of growth and hair color to pet etc. are without larger impact；Comparative example 4 Because first time drying temperature and second of drying temperature are higher, so that fish-skin color burn, severely deformed, and nutritional ingredient stream It loses, although the speed of growth is slow, and hair color is intense darkness without light so that Labrador Retriever is without tear stains and implication；In comparative example 5 because When carrying out deodorization processing to fish-skin, it is not added with food flavor enzyme, fails to digest fish-skin, heavier fishlike smell affects fish-skin and cuts The mouthfeel of silk, leads to Labrador Retriever loss of appetite, the speed of growth is slow, has implication, and hair color is intense darkness without light；Comparative example 6 because It is not added with fennel powder when to the processing of fish-skin deodorization, the fishlike smell of fish-skin is not divisible, affects the mouthfeel of fish-skin chopping, and granny rag is drawn The loss of appetite of more dogs, the speed of growth is slower, and has implication, and hair color is intense darkness without light.

Phase homogenous quantities are taken to prepare fish-skin chopping according to the method in embodiment 1-5 and comparative example 1-6, and in accordance with the following methods The content of moisture, thick protein, fiber, calcium and crude fat in fish-skin chopping is tested, test result is as shown in table 4:

1, it the measurement of moisture content: is tested according to GB/T6435-2014 " moisture measures in feed "；

2, it the measurement of gross protein value: is tested according to GB/T6432-1994 " crude protein determining method in feed "；

3, it determination of fat: is tested according to GB/T6433-2006 " measurement of crude fat in feed "；

4, it the measurement of crude fiber content: is surveyed according to GB/T6434-2006 " coarse-fibred assay filtration method in feed " Examination；5, it the measurement of calcium content: is tested according to GB/T6436-2018 " calcium catalyst in feed "；

The nutrient composition content of fish-skin chopping made from table 4 embodiment 1-5 and comparative example 1-6

Test item	Thick protein/%	Crude fat/%	Crude fibre/%	Calcium/%	Moisture/%
						Embodiment 1	57.8	13.7	7.8	3.9	21.7
Embodiment 2	57.6	13.2	7.3	3.5	20.5
						Embodiment 3	57.4	13.5	7.5	3.6	21.2
Embodiment 4	56.9	12.8	7.4	3.7	20.5
						Embodiment 5	56.7	12.6	7.2	3.5	21.1
Comparative example 1	28.6	3.1	3.4	0.82	9.6
						Comparative example 2	32.7	3.5	4.7	1.1	10.2
Comparative example 3	57.7	12.6	7.2	3.5	13.2
						Comparative example 4	45.3	3.2	3.2	0.82	9.5
Comparative example 5	35.8	3.6	3.5	1.2	9.8
						Comparative example 6	42.7	3.9	3.8	1.2	9.6

Meet it can be seen from data in table 4 according to various nutrient composition contents in fish-skin chopping made from embodiment 1-5 and dotes on The trophic level of object, various nutriments are more balanced.

Comparative example 1 is because being not added with Fresh Grade Breast in fish-skin chopping raw material, and protein content is less in fish-skin chopping, and crude fat Etc. nutritional ingredients it is below standard；Comparative example 2 is relatively fewer because Fresh Grade Breast is compared with the content of fish-skin, protein in fish-skin chopping Content is compared with Example 1, relatively fewer, and remaining nutrient composition content is less；Because of Fresh Grade Breast content and fish in comparative example 3 Skin-deep ratio, it is relatively more, all kinds of nutrient composition contents compared with Example 1, no large change；Comparative example 4 is dried because of first time Temperature and second of drying temperature are higher, and high temperature drying is substantially reduced the nutritional ingredients such as thick protein, crude fat；Comparative example When in 5 because carrying out deodorization processing to fish-skin, it is not added with food flavor enzyme, the content of nutritional ingredient decreases in fish-skin chopping；Comparison Example 6 because to fish-skin deodorization processing when be not added with fennel powder, in fish-skin chopping the content of nutritional ingredient compared with Example 1, content It reduces.

This specific embodiment is only explanation of the invention, is not limitation of the present invention, those skilled in the art Member can according to need the modification that not creative contribution is made to the present embodiment after reading this specification, but as long as at this All by the protection of Patent Law in the scope of the claims of invention.

Claims (10)

1. a kind of fish-skin chopping, which is characterized in that contain the following parts by weight: 65-75 portions of Fresh Grade Breast, 15-20 parts of fish-skins, 4-8 parts of flour, 1-5 parts of soybean protein isolates, 1-3 parts of glycerol, 0.5-1.5 parts of D-sorbites.

2. fish-skin chopping according to claim 1, which is characterized in that the parts by weight of the raw material are as follows: 70 parts of Fresh Grade Breast, 18 Part fish-skin, 6 parts of flour, 3 parts of soybean protein isolates, 2 parts of glycerol, 1 part of D-sorbite.

3. fish-skin chopping according to claim 1 or 2, which is characterized in that the fish-skin grass carp skin or cod skin or three texts Fish-skin.

It further include 1-5 parts of collagens in the raw material 4. fish-skin chopping according to claim 1 or 2.

5. a kind of preparation method of fish-skin chopping according to claim 1 to 4, which is characterized in that including following step It is rapid:

S1, raw material selection: Fresh Grade Breast and fish-skin are thawed, and chicken ester, extravasated blood, the soft or hard solid and impurity chosen in Fresh Grade Breast are different Object scales fish-skin cleaning；

S2, ingredient mixing: flour, soybean protein isolate, glycerol and D-sorbite are accurately weighed, ingredient is uniformly mixed；

S3, tumbling: tumbling is carried out by the surface for being sprinkled upon Fresh Grade Breast of mixed ingredients, then by Fresh Grade Breast；

S4, it cuts and mixes: the Fresh Grade Breast after tumbling being cut and mixes material pureed；

S5, molding: it is 10-12cm that width, which is made, in material mud, with a thickness of the specification of 0.5-0.7cm, brushes one in the inside of fish-skin Layer collagen, the side of fish-skin brushing collagen is wrapped on material mud after molding, semi-finished product are made；

S6, sterilization, drying: it is placed in semi-finished product are nonoverlapping in Dropbox, substandard half product of shape is chosen, baking is put into It in room, is sterilized in 90-95 DEG C of placement 20-25min, then the temperature was then adjusted to 50-55 DEG C, dries 3-4h, then temperature is mentioned Up to 60-65 DEG C drying 8-9h takes out when moisture is 20-22%；

S7, chopping: the semi-finished product in Dropbox are cut into the strip that width is 0.5-0.6cm, fish-skin chopping product is made；

S8, packaging: by product through gold visit after metering packing, storage.

6. the preparation method of fish-skin chopping according to claim 5, which is characterized in that in the step S3, tumbler turns Speed is 8-12r/min, tumbling time 8-12min.

7. the preparation method of fish-skin chopping according to claim 5, which is characterized in that thawing mode is in the step S1 Natural thaw or the defrosting of cold water spray or microwave thawing, the temperature for controlling Fresh Grade Breast and fish-skin is 1-5 DEG C.

8. the preparation method of fish-skin chopping according to claim 5, which is characterized in that Fresh Grade Breast, which is cut, in the step S4 mixes When at material pureed, the largest particles of Fresh Grade Breast is 0.1-0.2cm.

9. the preparation method of fish-skin chopping according to claim 5, which is characterized in that in the step S1, fish-skin is scaled It is handled in accordance with the following methods afterwards:

(1) fish-skin is placed in salt water and impregnates 1-4h, pull draining, and centrifugal dehydration 3-5min out；

(2) food for being 93-95% by 0.04-0.08 parts of food flavor enzymes, 1-5 parts of ginger powders, 1-3 parts of citric acids, 5-10 parts of mass fractions With alcohol, 1-5 parts of acetic acid contents be 2-4% aromatic vinegar and 5-10 parts of fennel powders after mixing, be uniformly applied to dewatered On fish-skin, by fish-skin as in drying room, 0.5-1h is digested at 60-65 DEG C；

(3) fish-skin after enzymatic hydrolysis is subjected at 90-95 DEG C destroy the enzyme treatment, handled 1-5 hours.

10. the preparation method of fish-skin chopping according to claim 9, which is characterized in that the concentration of the salt water is 0.3- 0.6%, the temperature of salt water is controlled at 10 DEG C or less when being impregnated.