CN110810753A - Production method of fried puffed flavor fish skin - Google Patents
Production method of fried puffed flavor fish skin Download PDFInfo
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- CN110810753A CN110810753A CN201911102996.6A CN201911102996A CN110810753A CN 110810753 A CN110810753 A CN 110810753A CN 201911102996 A CN201911102996 A CN 201911102996A CN 110810753 A CN110810753 A CN 110810753A
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- frying
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 108
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 16
- 235000019634 flavors Nutrition 0.000 title claims abstract description 16
- 238000001816 cooling Methods 0.000 claims abstract description 96
- 238000005554 pickling Methods 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 21
- 230000001007 puffing effect Effects 0.000 claims abstract description 16
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000005520 cutting process Methods 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 7
- 238000012545 processing Methods 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 238000009448 modified atmosphere packaging Methods 0.000 claims abstract description 4
- 230000011218 segmentation Effects 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims description 43
- 239000003921 oil Substances 0.000 claims description 41
- 235000019198 oils Nutrition 0.000 claims description 41
- 238000005406 washing Methods 0.000 claims description 12
- 238000005507 spraying Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 239000008158 vegetable oil Substances 0.000 claims description 4
- 241000238557 Decapoda Species 0.000 claims description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 3
- 239000001569 carbon dioxide Substances 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 235000021400 peanut butter Nutrition 0.000 claims description 3
- 230000000149 penetrating effect Effects 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 239000008223 sterile water Substances 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 230000002093 peripheral effect Effects 0.000 claims 3
- 238000005516 engineering process Methods 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 102000008186 Collagen Human genes 0.000 description 5
- 108010035532 Collagen Proteins 0.000 description 5
- 229920001436 collagen Polymers 0.000 description 5
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- 239000002585 base Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000251730 Chondrichthyes Species 0.000 description 1
- 229920002683 Glycosaminoglycan Polymers 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000002345 respiratory system Anatomy 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F27/00—Mixers with rotary stirring devices in fixed receptacles; Kneaders
- B01F27/80—Mixers with rotary stirring devices in fixed receptacles; Kneaders with stirrers rotating about a substantially vertical axis
- B01F27/90—Mixers with rotary stirring devices in fixed receptacles; Kneaders with stirrers rotating about a substantially vertical axis with paddles or arms
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
- F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
- F25D31/00—Other cooling or freezing apparatus
-
- 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
Abstract
The invention discloses a production method of fried puffed flavor fish skin, which comprises the following steps: s1, processing raw materials; s2 segmentation; s3 pickling; putting the split fish skin into a pickling barrel, and pickling for 20-40 minutes; s4 frying for one time; the oil temperature of the frying and cooling integrated equipment is adjusted to 125-130 ℃, and low-temperature frying is carried out for 8 minutes; s5, cooling; starting a cold air device, cooling to the normal temperature of 20-25 ℃; s6 frying and puffing for the second time; adjusting the oil temperature of the frying and cooling integrated equipment to 170 ℃, and carrying out secondary frying and puffing by utilizing the water contained in the primary frying; s7 filtering oil; s8, cooling; s9 seasoning; s10, drying; and S11 modified atmosphere packaging. The invention adopts fresh fish skin or frozen fish skin as raw material, and the flavor fish skin product is prepared by cleaning, cutting, pickling and other procedures, and by utilizing a secondary frying method and fusing puffing technology.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a production method of fried puffed flavor fish skin.
Background
The fish skin contains abundant proteins and a plurality of trace elements, the proteins are mainly macromolecular collagen and mucopolysaccharide components, and the fish skin is a good skin-care and beauty-maintaining product for women. The medical research finds that the leucines-leucine in the fish skin has anticancer effect. The fish skin is rich in collagen, and each 100g of dry shark skin contains 67.1g of protein and 0.5g of fat, and the protein is collagen, and has good effects in caring skin and supplementing calcium.
The Chinese patent with application number 201610794063.8 discloses a processing method of shredded fish skin; the method comprises cleaning with alkali solution, blanching, washing with flowing water, sterilizing with ozone, taking out, draining, and adding flavoring soup. The method is easy to cause the deformation of collagen in the fish skin, the consumption of production water is high, and the ozone sterilization is incomplete (ozone is volatile gas, atomic oxygen has strong oxidizing property, but cannot penetrate through the ozone, is suitable for air sterilization, and has certain harm to the respiratory tract of an operator).
The Chinese invention patent No. 201310413938.1 discloses a method for preparing a fish skin instant food rich in micromolecular collagen, which comprises the following steps: the method is characterized in that the instant fish skin product is prepared by a method of adding papain to continue solid enzymolysis after low-temperature airflow puffing. The enzymolysis of protein causes protein decomposition, and thoroughly changes the inherent characteristics of the fish skin.
Disclosure of Invention
The invention aims to provide a production method of fried puffed flavor fish skin, which adopts fresh fish skin or frozen fish skin as a raw material, and prepares a flavor fish skin product by cleaning, cutting, pickling and other procedures, and a secondary frying method and a puffing technology are combined, wherein the obtained flavor fish skin has special taste and high quality, and has long shelf life and easy storage.
The purpose of the invention can be realized by the following technical scheme:
a production method of fried puffed flavor fish skin comprises the following steps:
s1, processing raw materials; unfreezing and cleaning frozen fish skins or fresh fish skins by using flowing water, wherein the unfreezing temperature is less than or equal to 18 ℃, after unfreezing, spraying and washing with softened water, after washing, selecting and removing impurities and fish skins which are not suitable for processing, after selecting, spraying and washing with sterile water, after washing, throwing off excessive water by using a draining machine, and after draining, waiting for cutting;
s2 segmentation; leveling the drained fish skin, putting the fish skin into a slicing machine, and cutting the fish skin into the size of a specification;
s3 pickling; putting the cut fish skin into a pickling barrel, putting a pickling material into the pickling barrel, uniformly mixing, and pickling for 20-40 minutes;
s4 frying for one time; adjusting the oil temperature of the frying and cooling integrated equipment to 125-130 ℃, starting a motor connected with a stirring shaft, sending the pickled fish skin into a frying cylinder, and frying at low temperature for 8 minutes until the water content is 15-18%;
s5, cooling; starting an air cylinder of the frying and cooling integrated equipment, feeding the fish skin subjected to primary frying into a cooling drum, starting a cold air device, cooling, and cooling to the normal temperature of 20-25 ℃;
s6 frying and puffing for the second time; the oil temperature of the frying and cooling integrated equipment is adjusted to 170 ℃, the fish skin cooled in the step S5 is placed into a frying barrel, and the water contained in the fish skin subjected to primary frying is used for secondary frying and puffing, wherein the frying and puffing time is less than or equal to 10 seconds;
s7 filtering oil; putting the fried and puffed fish skin into a high-speed centrifuge, and centrifuging to throw out excessive oil on the surface of the fish skin;
s8, cooling; placing the centrifuged fish skin in a cooling cylinder again, starting a cold air device, and cooling the fish skin to the normal temperature of 20-25 ℃;
s9 seasoning; mixing peanut butter, shrimp paste and vegetable oil according to the mass ratio of 5:2:3, homogenizing to obtain a seasoning, uniformly spraying the seasoning on the cooled fish skin, stirring clockwise for 4 minutes, and then stirring anticlockwise for 2 minutes;
s10, drying; uniformly conveying the seasoned fish skin into a continuous dryer, and drying for 30 minutes at the temperature of 90-105 ℃;
s11 modified atmosphere packaging; and (4) packaging by adopting multi-component modified atmosphere, and delivering for sale after packaging.
Further, the pickling materials in the step S3 include edible salt, white granulated sugar, vinegar and cooking wine, and the adding amount of each raw material is 1%, 0.8%, 0.5% and 0.2% of the weight of the fish skin.
Further, the amount of the seasoning added in step S9 is 20% of the total mass of the fish skin.
Further, the multi-component modified atmosphere in step S11 includes 40% volume fraction carbon dioxide and 60% volume fraction nitrogen.
Further, the frying and cooling integrated device used in the steps S4-S6 comprises an operation table, and a frying device and a cooling device which are arranged on the operation table, wherein two air cylinders are fixed on the upper surface of the operation table, the air cylinders are fixed on the upper surface of the operation table through a base, and piston ends of the air cylinders are fixed on the frying device;
the frying equipment comprises an oil tank and a frying barrel, the oil tank is fixed on the upper surface of the operating platform, and the frying barrel is arranged on the oil tank;
the oil tank is a cubic tank body and is positioned between the two cylinders, four vertex angles of the lower surface of the oil tank are fixed on the upper surface of the operating platform through stand columns, a bearing frame is fixed on the upper end surface of the oil tank, two first support plates which are arranged in parallel are fixed on the surface of the bearing frame, and a first shaft lever is fixedly penetrated on the two first support plates; the first shaft lever is sleeved with two connecting arms, and the other ends of the connecting arms are fixed on the frying barrel;
the deep-frying barrel comprises a deep-frying barrel, a bearing ring is fixed on the surface of the upper end of the deep-frying barrel, two second supporting plates which are arranged oppositely are fixed on the surface of the bearing ring, a cross beam is fixed between the two second supporting plates, a first mounting hole is formed in the surface of each second supporting plate, a connecting arm is fixed on each second supporting plate through the corresponding first mounting hole, a second shaft rod is fixed on the side surface of each second supporting plate and connected with the piston end of a cylinder, a second connecting ring is fixed at the end of the piston end and sleeved on the second shaft rod, and the second connecting ring is rotatably connected with the second shaft rod; a second mounting hole is formed in the center of the surface of the cross beam, a stirring shaft is mounted in the second mounting hole, the stirring shaft penetrates through the cross beam through a bearing and is mounted on the cross beam, and a stirring paddle is fixed on the surface of the stirring shaft; the side wall of the frying drum is also provided with a discharging plate;
the cooling device comprises a cooling barrel, the cooling barrel is placed on an operation table and is positioned on one side of the discharge plate, a second filter plate is fixed on the inner surface of the periphery of the cooling barrel, a first circular through hole and a second circular through hole are formed in the periphery of the cooling barrel, the number of the first circular through holes is 6-8, the first circular through holes are uniformly distributed on the side wall of the cooling barrel along the circumferential direction, the second circular through holes are arranged relative to the first circular through holes, the first circular through holes and the second circular through holes are respectively positioned above and below the second filter plate, a cooling device is arranged on the periphery of the cooling barrel and comprises a first ring pipe and a second ring pipe, the first ring pipe and the second ring pipe are communicated through a plurality of uniformly distributed vertical pipes, the inner side surfaces of the first ring pipe and the second ring pipe are both connected with transverse pipes, the transverse pipes are communicated with the first ring pipe/the second ring pipe, and the other end of the transverse pipes is matched with the first circular, one of the vertical pipes is communicated with an air inlet pipe, and the air inlet pipe is connected to a cold air device.
Further, the angle between the cylinder and the upper surface of the operating platform is 40-45 degrees.
Furthermore, a first connecting ring is fixed at one end of the connecting arm, the first connecting ring is sleeved on the first shaft rod, and the first connecting ring is rotatably connected with the first shaft rod.
Further, the cross beam and the two second support plates form a C-shaped structure with a downward opening, and the cross beam is positioned on the diameter of the frying drum.
Furthermore, the stirring rake includes first stirring leaf and second stirring leaf, and first stirring leaf and second stirring leaf mutually become 90 settings, and first stirring leaf and second stirring leaf along the axial equipartition on the (mixing) shaft.
Furthermore, the bottom plate of the frying drum is provided with a filter plate with uniform oil leakage holes, the filter plate enables oil to pass through without limit and fish skin to not pass through, and the second filter plate and the bottom plate of the frying drum are the same type of filter plate.
The invention has the beneficial effects that:
(1) the product is fried and puffed at low temperature and high temperature instantly, so that the generation of free radicals in the frying process is reduced to the maximum extent, the health of the product is improved, the requirements of consumers on health are met, and the influence of high temperature on protein damage is also reduced.
(2) The product adopts a secondary frying and puffing method, utilizes the water content of the fish skin and the puffing principle, and reduces the production cost. Simple process, convenient flow and standardized production. The guarantee of the consistency of the product is improved.
(3) The product is packaged by adopting multi-component modified atmosphere, the shelf life of the product is prolonged, and the product has wide application and wide market prospect.
(4) According to the invention, the fish skin is deeply processed by adopting the special frying and cooling integrated equipment, and the specific structural design of the stirring paddle is favorable for fully stirring the fish skin in the frying cylinder, so that the fish skin is uniformly heated in the frying process, and the frying quality is favorably improved; through the matching of the air cylinder and the connecting arm, the fried fish skin can be automatically put into the cooling drum, the whole discharging process is automatic, and time and labor are saved; in addition, be equipped with the second filter plate in the cooling cask, not only can make the remaining oil in skin surface after the frying leak into the barrel head of frying cask, and because first circular through-hole and the circular through-hole of second are located the top and bottom of second filter plate respectively, first circular through-hole and the circular through-hole equipartition of second are around cooling the cask, cold wind gets into the cooling cask by a plurality of position, and can follow the top and bottom and cool off the skin on the second filter plate, not only can improve the cooling uniformity of the skin after the frying, even refrigerated skin, can be more homogeneous in the taste, and then improve the quality of the skin after the frying, and can accelerate cooling rate, improve cooling efficiency, improve whole production efficiency.
Drawings
In order to facilitate understanding for those skilled in the art, the present invention will be further described with reference to the accompanying drawings.
FIG. 1 is a schematic structural view of an integral frying and cooling apparatus according to the present invention;
FIG. 2 is a schematic view of a partial structure of the frying and cooling integrated apparatus of the present invention;
FIG. 3 is a schematic view showing a partial structure of the frying and cooling integrated apparatus of the present invention;
FIG. 4 is a schematic view of a partial structure of the frying and cooling integrated apparatus of the present invention;
FIG. 5 is a schematic view showing a partial structure of the frying and cooling integrated apparatus of the present invention;
FIG. 6 is a schematic view showing a partial structure of the frying and cooling integrated apparatus of the present invention;
FIG. 7 is a schematic view of a portion of the structure of FIG. 6;
fig. 8 is a schematic view showing an operating state of the frying and cooling integrated apparatus of the present invention.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
A production method of fried puffed flavor fish skin comprises the following steps:
s1, processing raw materials; thawing frozen fish skin or fresh fish skin with flowing water, and cleaning. The thawing temperature is less than or equal to 18 ℃. And after thawing, spraying softened water for washing, and after washing, manually picking and removing impurities and fish skin which is not suitable for processing. After picking, the seeds are washed by sterile water spray. After the washing is finished, a low-speed draining machine is utilized to throw off redundant water, and the water is drained and then is waited for cutting.
S2 segmentation; and (4) manually flattening the drained fish skin, putting the fish skin into a slicing machine, and cutting the fish skin into required sizes.
S3 pickling; putting the cut fish skin into a pickling barrel, putting the pickling material into the pickling barrel, uniformly mixing, and pickling for 20-40 minutes.
The pickling material comprises edible salt, white granulated sugar, vinegar and cooking wine, and the adding amount of each raw material is 1%, 0.8%, 0.5% and 0.2% of the weight of the fish skin respectively;
s4 frying for one time; and (3) adjusting the oil temperature of the frying and cooling integrated equipment to 125-130 ℃, starting a motor connected with a stirring shaft 2208, sending the pickled fish skin into a frying cylinder 2101, and frying at a low temperature for 8 minutes, wherein the water content after frying is 15-18%.
S5, cooling; starting an air cylinder 11 of the frying and cooling integrated equipment, feeding the primarily fried fish skin into a cooling barrel 31, starting a cold air device, cooling to the normal temperature of 20-25 ℃.
S6 frying and puffing for the second time; and (3) adjusting the oil temperature of the frying and cooling integrated equipment to 170 ℃, putting the fish skin cooled in the step S5 into a frying barrel 2101, and performing secondary frying and puffing by using the water contained in the primary frying, wherein the frying and puffing time is less than or equal to 10 seconds.
S7 filtering oil; putting the fried and puffed fish skin into a high-speed centrifuge, and throwing out the redundant vegetable oil through centrifugation.
S8, cooling; and then the fish skin is placed in the cooling cylinder 31 again, the cold air device is started, and the fish skin is cooled to the normal temperature of 20-25 ℃.
S9 seasoning; mixing peanut butter, shrimp paste and vegetable oil according to the mass ratio of 5:2:3, homogenizing to obtain a seasoning, uniformly spraying the prepared seasoning on the cooled fish skin, stirring clockwise for 4 minutes, and then stirring anticlockwise for 2 minutes;
wherein, the adding amount of the seasoning is 20 percent of the total mass of the fish skin;
s10, drying; uniformly conveying the seasoned fish skin into a continuous dryer, and drying for 30 minutes at the temperature of 90-105 ℃;
s11 modified atmosphere packaging; in order to prevent the oil from deteriorating and prolong the shelf life of the product. And (4) packaging the mixture by adopting multi-component (40% of carbon dioxide and 60% of nitrogen) modified atmosphere, and then carrying out delivery and sale after packaging.
Referring to fig. 1-8, the frying and cooling integrated device used in steps S4-S5 includes an operation table 1, and a frying device 2 and a cooling device 3 mounted on the operation table 1, preferably, a universal wheel is provided on the lower surface of the operation table 1 to facilitate moving the whole frying and cooling integrated device, two air cylinders 11 are further fixed on the upper surface of the operation table 1, the air cylinders 11 are fixed on the upper surface of the operation table 1 through a base 12, preferably, the angle formed by the air cylinders 11 and the upper surface of the operation table 1 is 40-45 °, and the piston ends 13 of the air cylinders 11 are fixed on the frying device 2;
as shown in fig. 2, the frying apparatus 2 includes an oil tank 21 and a frying tub 22, the oil tank 21 is fixed on the upper surface of the operation table 1, the frying tub 22 is mounted on the oil tank 21, specifically, the oil tank 21 is a cubic box body and is located between two air cylinders 11, four corners of the lower surface of the oil tank 21 are fixed on the upper surface of the operation table 1 through pillars 2101, a bearing frame 2102 is fixed on the upper end surface of the oil tank 21, two first support plates 2103 arranged in parallel are fixed on the surface of the bearing frame 2102, and first shafts 2104 are fixed on the two first support plates 2103 in a penetrating manner; the first shaft 2104 is sleeved with two connecting arms 2105, specifically, one end of each connecting arm 2105 is fixed with a first connecting ring 2106, the first connecting ring 2106 is sleeved on the first shaft 2104, the first connecting ring 2106 is rotatably connected with the first shaft 2104, and the other end of each connecting arm 2105 is fixed on the frying barrel 22;
the frying barrel 22 comprises a frying barrel 2201, a bearing ring 2202 is fixed on the upper end surface of the frying barrel 2201, two second support plates 2203 which are oppositely arranged are fixed on the surface of the bearing ring 2202, a cross beam 2204 is fixed between the two second support plates 2203, the cross beam 2204 and the two second support plates 2203 form a C-shaped structure with a downward opening, and the cross beam 2204 is positioned on the diameter of the frying barrel 2201; a first mounting hole 2205 is formed in the surface of the second support plate 2203, the connecting arm 2105 is fixed to the second support plate 2203 through the first mounting hole 2205, a second shaft 2206 is fixed to the side surface of the second support plate 2203, the second shaft 2206 is connected with the piston end 13 of the cylinder 11, specifically, a second connecting ring 1301 is fixed to the end of the piston end 13, the second connecting ring 1301 is sleeved on the second shaft 2206, and the second connecting ring 1301 is rotatably connected with the second shaft 2206; a second mounting hole 2207 is formed in the center of the surface of the cross beam 2204, a stirring shaft 2208 is mounted in the second mounting hole 2207, the stirring shaft 2208 is mounted on the cross beam 2204 in a penetrating manner through a bearing, a stirring paddle is fixed on the surface of the stirring shaft 2208, preferably, the stirring paddle comprises a first stirring blade 2209 and a second stirring blade 2210, the first stirring blade 2209 and the second stirring blade 2210 are arranged at an angle of 90 degrees, and the first stirring blade 2209 and the second stirring blade 2210 are uniformly distributed on the stirring shaft 2208 along the axial direction; it should be noted that the bottom plate of the frying drum 2201 is a filter plate with uniform oil leakage holes, the filter plate enables oil to pass through without limit, and fish skin cannot pass through, the side wall of the frying drum 2201 is also provided with a discharge plate 2211, and the arrangement of the discharge plate 2211 enables the fish skin fried in the frying drum 2201 to be discharged easily;
the cooling device 3 comprises a cooling drum 31, the cooling drum 31 is placed on the operation table 1 and is located on one side of the discharge plate 2211, a second filter plate 32 is fixed on the inner surface of the periphery of the cooling drum 31, the second filter plate 32 and the bottom plate of the frying drum 2201 are filter plates of the same type, a first circular through hole 33 and a second circular through hole 34 are formed in the periphery side wall of the cooling drum 31, the number of the first circular through holes 33 is 6-8, the first circular through holes 33 and the second circular through holes 34 are uniformly distributed on the side wall of the cooling drum 31 along the circumferential direction, the second circular through hole 34 is arranged relative to the first circular through hole 33, the first circular through hole 33 and the second circular through hole 34 are respectively located above and below the second circular through hole 32, a cooling device 35 is arranged on the periphery side of the cooling drum 31, specifically, the cooling device 35 comprises a first ring pipe 3501 and a second ring pipe 3502, and the first ring pipe 3501 and the second ring pipe 3502 are communicated through, the inner side surfaces of the first ring pipe 3501 and the second ring pipe 3502 are both connected with a horizontal pipe 3504, the horizontal pipe 3504 is communicated with the first ring pipe 3501/the second ring pipe 3502, the other end of the horizontal pipe 3504 is matched with the first circular through hole 33/the second circular through hole 34, namely, the horizontal pipe 3504 is communicated with the cooling drum 31 and the cooling device 35, it needs to be explained that an air inlet pipe 3505 is communicated with one of the vertical pipes 3503, and the air inlet pipe 3505 is connected to the cold air device;
the working principle and the working mode of the frying and cooling integrated equipment are as follows:
when the device is used, as shown in the state of fig. 1, a proper amount of oil is contained in the oil tank 21, when the oil is heated to a proper temperature, the motor connected with the stirring shaft 2208 is started, the motor drives the motor to rotate, the fish skin is placed in the frying cylinder 2201, under the action of the stirring paddle, the fish skin rolls in the frying cylinder 2201 and is uniformly heated, the frying process is completed, after the fish is fried for a set time, the cylinder 11 is started, the piston end 13 moves forwards, the whole frying cylinder 22 is pushed to the state shown in fig. 8 under the action of the connecting arm 2105, the fried fish skin is discharged into the cooling cylinder 31 through the discharging plate 2211 and falls above the second filter plate 32, meanwhile, the cold air device connected with the air inlet pipe 3505 is started, cold air passes through the cooling device 35 and then enters the whole cooling cylinder 31 through the first circular through hole 33 and the second circular through hole 34, and the fried fish skin in the cooling cylinder 31 is cooled;
the frying and cooling integrated equipment is beneficial to fully stirring the fish skin in the frying cylinder 2201 through the specific structural design of the stirring paddle, so that the fish skin is uniformly heated in the frying process, and the frying quality is improved; through the matching of the air cylinder 31 and the connecting arm 2105, the fried fish skin can be automatically put into the cooling drum 31, the whole discharging process is automatic, and time and labor are saved; in addition, the second filter plate 32 is arranged in the cooling drum 31, so that residual oil on the surface of the fried fish skin can leak into the bottom of the frying drum 2201, and the first circular through hole 33 and the second circular through hole 34 are respectively positioned above and below the second filter plate 33, the first circular through hole 33 and the second circular through hole 34 are uniformly distributed around the cooling drum 31, cold air enters the cooling drum 31 from multiple directions, and the fish skin on the second filter plate 32 can be cooled from the upper part and the lower part, so that the cooling uniformity of the fried fish skin can be improved, the fish skin can be uniformly cooled, the taste is uniform, the quality of the fried fish skin is improved, the cooling speed can be accelerated, the cooling efficiency is improved, and the whole production efficiency is improved.
Tests show that the shelf life of the fish skin prepared by the invention reaches 180-200 days, the shelf life is long, and the fish skin is easy to store.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (10)
1. The production method of the fried and puffed flavor fish skin is characterized by comprising the following steps:
s1, processing raw materials; unfreezing and cleaning frozen fish skin or fresh fish skin by using flowing water, wherein the unfreezing temperature is less than or equal to 18 ℃, spraying and washing with softened water after unfreezing, removing impurities after washing, spraying and washing with sterile water, throwing off excessive water by using a draining machine after washing is finished, and waiting for cutting after draining;
s2 segmentation; leveling the drained fish skin, putting the fish skin into a slicing machine, and cutting the fish skin into the size of a specification;
s3 pickling; putting the cut fish skin into a pickling barrel, putting a pickling material into the pickling barrel, uniformly mixing, and pickling for 20-40 minutes;
s4 frying for one time; the oil temperature of the frying and cooling integrated equipment is adjusted to 125-130 ℃, a motor connected with a stirring shaft (2208) is started, the pickled fish skin is sent into a frying cylinder (2101) to be fried for 8 minutes at low temperature, and the water content after frying is 15-18%;
s5, cooling; starting an air cylinder (11) of the frying and cooling integrated equipment, conveying the fish skin subjected to primary frying into a cooling drum (31), starting a cold air device, cooling, and cooling to the normal temperature of 20-25 ℃;
s6 frying and puffing for the second time; the oil temperature of the frying and cooling integrated equipment is adjusted to 170 ℃, the fish skin cooled in the step S5 is placed into a frying barrel (2101), and the water contained in the fish skin after primary frying is used for secondary frying and puffing, wherein the frying and puffing time is less than or equal to 10 seconds;
s7 filtering oil; putting the fried and puffed fish skin into a high-speed centrifuge, and centrifuging to throw out excessive oil on the surface of the fish skin;
s8, cooling; putting the centrifuged fish skin into the cooling cylinder (31) again, starting a cold air device, and cooling the fish skin to the normal temperature of 20-25 ℃;
s9 seasoning; mixing peanut butter, shrimp paste and vegetable oil according to the mass ratio of 5:2:3, homogenizing to obtain a seasoning, uniformly spraying the seasoning on the cooled fish skin, stirring clockwise for 4 minutes, and then stirring anticlockwise for 2 minutes;
s10, drying; uniformly conveying the seasoned fish skin into a continuous dryer, and drying for 30 minutes at the temperature of 90-105 ℃;
s11 modified atmosphere packaging; and (4) packaging by adopting multi-component modified atmosphere, and delivering for sale after packaging.
2. The production method of the fried and puffed flavor fish skin as claimed in claim 1, wherein the pickling material in step S3 comprises edible salt, white granulated sugar, vinegar and cooking wine, and the addition amount of each raw material is 1%, 0.8%, 0.5% and 0.2% of the mass of the fish skin.
3. The method as claimed in claim 1, wherein the seasoning is added in an amount of 20% by mass of the total mass of the fish skin in step S9.
4. The method of claim 1, wherein the multi-component modified atmosphere of step S11 comprises 40% by volume carbon dioxide and 60% by volume nitrogen.
5. The method for producing fried puffed flavor fish skin according to claim 1, wherein the frying and cooling integrated equipment used in steps S4-S6 comprises a console (1) and a frying device (2) and a cooling device (3) which are installed on the console (1), two air cylinders (11) are further fixed on the upper surface of the console (1), the air cylinders (11) are fixed on the upper surface of the console (1) through bases (12), and piston ends (13) of the air cylinders (11) are fixed on the frying device (2);
the frying equipment (2) comprises an oil tank (21) and a frying barrel (22), wherein the oil tank (21) is fixed on the upper surface of the operating platform (1), and the frying barrel (22) is arranged on the oil tank (21);
the oil tank (21) is a cubic tank body and is positioned between the two cylinders (11), four top corners of the lower surface of the oil tank (21) are fixed on the upper surface of the operating platform (1) through upright posts (2101), a bearing frame (2102) is fixed on the upper end surface of the oil tank (21), two first support plates (2103) which are arranged in parallel are fixed on the surface of the bearing frame (2102), and a first shaft lever (2104) penetrates through and is fixed on the two first support plates (2103); the first shaft lever (2104) is sleeved with two connecting arms (2105), and the other ends of the connecting arms (2105) are fixed on the frying barrel (22);
the frying barrel (22) comprises a frying barrel (2201), a bearing ring (2202) is fixed on the surface of the upper end of the frying barrel (2201), two second support plates (2203) which are oppositely arranged are fixed on the surface of the bearing ring (2202), a cross beam (2204) is fixed between the two second support plates (2203), a first mounting hole (2205) is formed in the surface of each second support plate (2203), a connecting arm (2105) is fixed on each second support plate (2203) through the corresponding first mounting hole (2205), a second shaft lever (2206) is fixed on the side surface of each second support plate (2203), the second shaft lever (2206) is connected with a piston end (13) of the cylinder (11), a second connecting ring (1301) is fixed at the end of the piston end (13), the second connecting ring (1301) is sleeved on the second shaft lever (2206), and the second connecting ring (1301) is rotatably connected with the second shaft lever (2206); a second mounting hole (2207) is formed in the center of the surface of the cross beam (2204), a stirring shaft (2208) is mounted in the second mounting hole (2207), the stirring shaft (2208) is mounted on the cross beam (2204) in a penetrating mode through a bearing, and a stirring paddle is fixed on the surface of the stirring shaft (2208); the side wall of the frying drum (2201) is also provided with a discharging plate (2211);
the cooling equipment (3) comprises a cooling barrel (31), the cooling barrel (31) is placed on the operating platform (1) and is positioned on one side of the discharge plate (2211), a second filter plate (32) is fixed on the inner surface of the peripheral side of the cooling barrel (31), a first circular through hole (33) and a second circular through hole (34) are formed in the peripheral side wall of the cooling barrel (31), the number of the first circular through holes (33) is 6-8, the first circular through holes are uniformly distributed on the side wall of the cooling barrel (31) along the circumferential direction, the second circular through hole (34) is arranged relative to the first circular through hole (33), the first circular through hole (33) and the second circular through hole (34) are respectively positioned on the upper part and the lower part of the second filter plate (32), a cooling device (35) is arranged on the peripheral side of the cooling barrel (31), the cooling device (35) comprises a first ring pipe (3501) and a second ring pipe (3502), the first ring pipe (3501) and the second ring pipe (3502) are communicated with the second ring pipe (3503) through a plurality, the inside surface of first ring pipe (3501) and second ring pipe (3502) all is connected with violently pipe (3504), violently pipe (3504) and first ring pipe (3501)/second ring pipe (3502) intercommunication, violently the other end of pipe (3504) and first circular through-hole (33)/the cooperation of second circular through-hole (34), intercommunication intake pipe (3505) on one of them standpipe (3503), intake pipe (3505) are connected to cold wind device.
6. A method for producing fried puffed flavor fish skin according to claim 5, wherein the angle between the cylinder (11) and the upper surface of the operation table (1) is 40-45 °.
7. The method for producing fried and puffed flavor fish skin as claimed in claim 5, wherein the connecting arm (2105) has a first connecting ring (2106) fixed to one end thereof, the first connecting ring (2106) is sleeved on the first shaft (2104), and the first connecting ring (2106) is rotatably connected to the first shaft (2104).
8. The method of claim 5, wherein the beam (2204) and the two second support plates (2203) form a C-shaped structure with a downward opening, and the beam (2204) is located on the diameter of the frying drum (2201).
9. The method of claim 5, wherein the paddle comprises a first paddle (2209) and a second paddle (2210), the first paddle (2209) and the second paddle (2210) are disposed at 90 ° to each other, and the first paddle (2209) and the second paddle (2210) are axially and uniformly distributed on the stirring shaft (2208).
10. The method for producing fried puffed flavor fish skin according to claim 5, wherein the bottom plate of the frying drum (2201) is a filter plate with uniform oil leakage holes, the filter plate allows oil to pass through without limit and fish skin to pass through, and the second filter plate (32) and the bottom plate of the frying drum (2201) are the same type of filter plate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911102996.6A CN110810753A (en) | 2019-11-12 | 2019-11-12 | Production method of fried puffed flavor fish skin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911102996.6A CN110810753A (en) | 2019-11-12 | 2019-11-12 | Production method of fried puffed flavor fish skin |
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| CN110810753A true CN110810753A (en) | 2020-02-21 |
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| CN201911102996.6A Withdrawn CN110810753A (en) | 2019-11-12 | 2019-11-12 | Production method of fried puffed flavor fish skin |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111528419A (en) * | 2020-05-29 | 2020-08-14 | 广西壮族自治区水产科学研究院 | Preparation method of barbecue-flavored tilapia skin |
| CN112314650A (en) * | 2020-10-28 | 2021-02-05 | 阜阳富立华机电设备有限公司 | Method for draining oil and sprinkling salt for fried peanuts |
| CN113785955A (en) * | 2021-09-13 | 2021-12-14 | 安徽灵猫食品有限公司 | Production method of fried puffed flavor fish skin |
| CN115226861A (en) * | 2022-04-08 | 2022-10-25 | 平江县劲仔食品有限公司 | Preparation process of fish skin puffed food |
| CN115553435A (en) * | 2022-09-16 | 2023-01-03 | 河南华福德机械科技有限公司 | Fish skin production line |
-
2019
- 2019-11-12 CN CN201911102996.6A patent/CN110810753A/en not_active Withdrawn
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111528419A (en) * | 2020-05-29 | 2020-08-14 | 广西壮族自治区水产科学研究院 | Preparation method of barbecue-flavored tilapia skin |
| CN112314650A (en) * | 2020-10-28 | 2021-02-05 | 阜阳富立华机电设备有限公司 | Method for draining oil and sprinkling salt for fried peanuts |
| CN112314650B (en) * | 2020-10-28 | 2022-02-01 | 日照金果粮油有限公司 | Method for draining oil and sprinkling salt for fried peanuts |
| CN113785955A (en) * | 2021-09-13 | 2021-12-14 | 安徽灵猫食品有限公司 | Production method of fried puffed flavor fish skin |
| CN115226861A (en) * | 2022-04-08 | 2022-10-25 | 平江县劲仔食品有限公司 | Preparation process of fish skin puffed food |
| CN115553435A (en) * | 2022-09-16 | 2023-01-03 | 河南华福德机械科技有限公司 | Fish skin production line |
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