CN111528419A - Preparation method of barbecue-flavored tilapia skin - Google Patents
Preparation method of barbecue-flavored tilapia skin Download PDFInfo
- Publication number
- CN111528419A CN111528419A CN202010481645.7A CN202010481645A CN111528419A CN 111528419 A CN111528419 A CN 111528419A CN 202010481645 A CN202010481645 A CN 202010481645A CN 111528419 A CN111528419 A CN 111528419A
- Authority
- CN
- China
- Prior art keywords
- fish skin
- skin
- fish
- tilapia
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000276707 Tilapia Species 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 241000251468 Actinopterygii Species 0.000 claims abstract description 159
- 239000000843 powder Substances 0.000 claims abstract description 53
- 238000005554 pickling Methods 0.000 claims abstract description 37
- 235000021168 barbecue Nutrition 0.000 claims abstract description 28
- 238000005238 degreasing Methods 0.000 claims abstract description 22
- 238000001035 drying Methods 0.000 claims abstract description 18
- 235000021329 brown rice Nutrition 0.000 claims abstract description 17
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 16
- 239000000796 flavoring agent Substances 0.000 claims abstract description 15
- 235000019634 flavors Nutrition 0.000 claims abstract description 15
- 235000013305 food Nutrition 0.000 claims abstract description 14
- 230000001007 puffing effect Effects 0.000 claims abstract description 14
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 238000005520 cutting process Methods 0.000 claims abstract description 8
- 238000007789 sealing Methods 0.000 claims abstract description 8
- 238000010257 thawing Methods 0.000 claims abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 34
- 238000002156 mixing Methods 0.000 claims description 25
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 24
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 14
- 235000006679 Mentha X verticillata Nutrition 0.000 claims description 8
- 235000002899 Mentha suaveolens Nutrition 0.000 claims description 8
- 235000001636 Mentha x rotundifolia Nutrition 0.000 claims description 8
- 239000003963 antioxidant agent Substances 0.000 claims description 8
- 230000003078 antioxidant effect Effects 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 claims description 7
- 108010011485 Aspartame Proteins 0.000 claims description 7
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 7
- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 claims description 7
- 235000002566 Capsicum Nutrition 0.000 claims description 7
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 7
- 239000006002 Pepper Substances 0.000 claims description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims description 7
- 235000017804 Piper guineense Nutrition 0.000 claims description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims description 7
- 108091028664 Ribonucleotide Proteins 0.000 claims description 7
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 7
- 239000000605 aspartame Substances 0.000 claims description 7
- 229960003438 aspartame Drugs 0.000 claims description 7
- 235000010357 aspartame Nutrition 0.000 claims description 7
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 claims description 7
- 235000018889 capsanthin Nutrition 0.000 claims description 7
- 239000008103 glucose Substances 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 7
- 239000004223 monosodium glutamate Substances 0.000 claims description 7
- 235000012658 paprika extract Nutrition 0.000 claims description 7
- 239000001688 paprika extract Substances 0.000 claims description 7
- 239000002336 ribonucleotide Substances 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 7
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 6
- 102000004139 alpha-Amylases Human genes 0.000 claims description 6
- 108090000637 alpha-Amylases Proteins 0.000 claims description 6
- 229940024171 alpha-amylase Drugs 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 230000007935 neutral effect Effects 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 238000001125 extrusion Methods 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 244000304337 Cuminum cyminum Species 0.000 claims 1
- 244000203593 Piper nigrum Species 0.000 claims 1
- 238000012545 processing Methods 0.000 abstract description 7
- 238000009448 modified atmosphere packaging Methods 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000006227 byproduct Substances 0.000 abstract description 2
- 230000000717 retained effect Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 17
- 239000004278 EU approved seasoning Substances 0.000 description 15
- 102000004169 proteins and genes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 241000510672 Cuminum Species 0.000 description 6
- 241000722363 Piper Species 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 235000013312 flour Nutrition 0.000 description 4
- 239000002932 luster Substances 0.000 description 4
- 238000007873 sieving Methods 0.000 description 4
- 102000008186 Collagen Human genes 0.000 description 3
- 108010035532 Collagen Proteins 0.000 description 3
- 229920001436 collagen Polymers 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 235000021190 leftovers Nutrition 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- 229910052708 sodium Inorganic materials 0.000 description 3
- 235000015424 sodium Nutrition 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 235000013332 fish product Nutrition 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- WDMUXYQIMRDWRC-UHFFFAOYSA-N 2-hydroxy-3,4-dinitrobenzoic acid Chemical compound OC(=O)C1=CC=C([N+]([O-])=O)C([N+]([O-])=O)=C1O WDMUXYQIMRDWRC-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000251730 Chondrichthyes Species 0.000 description 1
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 235000019733 Fish meal Nutrition 0.000 description 1
- 229920002683 Glycosaminoglycan Polymers 0.000 description 1
- 238000007696 Kjeldahl method Methods 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- XKMRRTOUMJRJIA-UHFFFAOYSA-N ammonia nh3 Chemical compound N.N XKMRRTOUMJRJIA-UHFFFAOYSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000004467 fishmeal Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 235000019624 protein content Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
-
- 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 preparation method of barbecue flavor tilapia skin, which comprises the following steps: (1) thawing fish skin, cleaning, and cutting into required size; (2) degreasing and removing fishy smell of fish skin; (3) sealing and pickling the fish skin; (4) putting the fish skin into a frying pan for frying for the first time; (5) squeezing and puffing black rice and brown rice to obtain puffed powder; (6) scattering the puffing powder on the surface of the fried fish skin, and frying for the second time; (7) and (3) feeding the fried fish skin into a hot air tunnel for drying, and performing modified atmosphere packaging. According to the barbecue flavor fish skin, the tilapia skin which is a fish processing byproduct is used as a raw material, so that the cost is low, the unique taste of the fish skin enriches the types of leisure food in the market, more choices are provided for consumers, the original nutrition and color of the fish skin are retained to the maximum extent, the taste is crisp, the preparation method is scientific and rigorous, and the barbecue flavor fish skin is suitable for the application of the fish skin food processing industry.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of barbecue-flavored tilapia skin.
Background
During the production and processing of fish products, a large amount of leftovers including fish heads, fish skins, fish fins, fish tails, fish bones and residual fish meat are inevitably produced, wherein the fish skins and the fish scales account for about 40-55% of the weight of the raw fish. At present, a small part of the leftovers are used for processing low-cost feed fish meal, and a part of the leftovers are even directly discarded as waste, which causes great waste of fishery resources and pollutes the environment.
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.
With the continuous improvement of living standard of people, people have higher requirements on diet, and besides enough nutrient components, the food has flavor, appearance and color. To meet the ever-increasing dietary needs of people, many snacks related to fish products appear on the market, and fish skin is one of the snacks. At present, the fish skin products on the market have single mouthfeel and appearance, namely most fish skin products are in irregular and curled shapes under the heated condition, the requirements of people on the color, the fragrance and the taste of food cannot be met, improvement is needed, and the crisp fish skin is tough and difficult to directly eat.
Disclosure of Invention
The invention aims to make up for the defects of the prior art and provides a preparation method of grilled tilapia skin.
In order to achieve the above object, the present invention provides the following technical solutions:
a preparation method of barbecue flavor tilapia skin comprises the following steps:
(1) thawing the stored frozen fish skin, cleaning, cutting into a certain size, and draining for later use;
(2) soaking the fish skin obtained in the step (1) in a degreasing solution which is 3-4 times of the weight of the fish skin, continuously stirring for 30-60 minutes to degrease and remove fishy smell, and rinsing to be neutral after finishing degreasing;
(3) draining the fish skin obtained in the step (2), sending the fish skin into a curing barrel, adding curing seasoning, adding water with the mass of 5-10% of that of the fish skin, uniformly stirring the materials, and sealing and curing for 40-80 minutes;
(4) draining the fish skin pickled in the step (3), then sending the fish skin into a frying pan, frying until the fish skin is puffed, curled and shaped, and then taking out and deoiling for later use;
(5) crushing black rice and brown rice to 20-40 meshes, adding alpha-amylase into the black rice and brown rice according to 750U/g, sending the mixture into a double-screw extruder together for extrusion and expansion to obtain expanded powder, and crushing the expanded powder to pass through a 100-mesh and 140-mesh sieve for later use;
(6) uniformly scattering the puffing powder obtained in the step (5) on the surface of the fried fish skin subjected to deoiling in the step (4), feeding the fish skin into the frying pan again for secondary frying until the fish skin is golden yellow in color and crisp, taking out the fish skin, and centrifugally throwing out the redundant oil on the surface of the fish skin;
(7) and (4) sending the fried fish skin in the step (6) into a hot air tunnel for drying, and then packaging according to the modified atmosphere of the specification to obtain the required barbecue flavor fish skin.
Preferably, the fish skin in the step (1) is tilapia skin.
Further, the degreasing solution in the step (2) is obtained by uniformly mixing 0.1-0.2 wt% of calcium chloride solution, 20-30g/L of acetic acid solution, 0.01-0.03 wt% of mint essence solution and the like.
Further, the pickling seasoning in the step (3) is prepared by mixing refined salt, white granulated sugar, monosodium glutamate, pepper powder, an antioxidant and barbecue seasoning powder according to the mass ratio of (2-3) to (8-10) to (0.5-1.5) to (0.5-0.8) to (0.02-0.05) to (0.8-1.2), wherein the adding amount of the pickling seasoning is 5-10% of the mass of the fish skin before pickling.
Further, the barbecue seasoning powder is prepared by mixing edible glucose, cumin powder, capsanthin, aspartame, disodium ribonucleotide and sodium bicarbonate according to the food standard addition amount.
Further, the temperature of the front, middle and rear sections of the expander is controlled to be 60-80 ℃, 110-.
Further, the hot air tunnel in the step (7) is divided into three sections, wherein the first section is at 190 ℃ for 5 minutes, the second section is at 170 ℃ for 8 minutes, and the third section is at 150 ℃ for 8 minutes.
The invention also provides a barbecue flavor tilapia skin prepared by the preparation method of the barbecue flavor tilapia skin.
The invention has the advantages that:
1. according to the barbecue flavor fish skin, a fish meat processing byproduct tilapia skin is used as a raw material, so that the cost is low, the special taste of the fish skin enriches the types of leisure food in the market, and more choices are provided for consumers.
2. The product takes calcium chloride, acetic acid and mint essence as degreasing and fishy smell removing materials in the preparation process, wherein the acetic acid can not only kill microorganisms, but also partially denature protein, so that the taste of the fish skin is more moderate, and meanwhile, in the vinegar pickling process, volatile basic nitrogen can be leached out, so that the freshness requirement of the fish skin raw material is reduced, and volatile aroma components in the mint essence can cover the fishy smell of the fish skin, so that the taste of the product is optimized.
3. Wrap up for wrapping up in the powder raw materials through black rice brown rice after once frying, wherein black rice brown rice extrudes through twin-screw bulking machine and puffs, in extrusion process, through high temperature, high pressure, the effect of high shear force, make macromolecular substances such as starch, protein, fat, crude fiber cut off into micromolecular substance, improve black rice brown rice's edibility greatly, overcome itself difficult cooking, the palatability is poor, the dispersibility of making and concocting is poor, the drawback that the viscosity is high, it contains active substance such as abundant nutrient composition and polyphenol as brown rice simultaneously, excellent antioxidant capacity has, consequently, can improve the nutritive value of fish skin greatly, be different from conventional refined flour parcel on the market simultaneously, the taste is more unique.
4. In the final drying stage of preparation, the quality and color of the fish skin are directly influenced by the temperature and the time, the phenomenon of burnt skin can occur when the temperature is too high or the time is too long, the finished product is easy to break, the fish skin is easy to generate and the fishy smell is heavy when the temperature is too low or the time is too short, so the best drying effect is achieved by adopting three-stage drying and accurately controlling the temperature and the time.
5. The barbecued fish skin product of the invention furthest reserves the original nutrition and color of the fish skin, has crisp taste and scientific and rigorous preparation method, and is suitable for the application of the fish skin food processing industry.
Detailed Description
The technical scheme of the invention is further explained by combining the specific examples as follows:
example 1
A preparation method of barbecue flavor tilapia skin comprises the following steps:
(1) unfreezing stored frozen tilapia skin, cleaning, cutting into a specification and a size, and draining for later use;
(2) soaking the fish skin obtained in the step (1) in a degreasing solution which is 3 times of the weight of the fish skin, continuously stirring for 30 minutes to degrease and remove fishy smell, and rinsing to be neutral after the degreasing solution is completed, wherein the degreasing solution is obtained by uniformly mixing 0.1 wt% of calcium chloride solution, 20g/L of acetic acid solution, 0.01 wt% of mint essence solution and the like;
(3) draining the fish skin obtained in the step (2), sending the fish skin into a pickling barrel, adding pickling seasonings, adding water with the mass of 5% of that of the fish skin, uniformly mixing the materials, and then sealing and pickling for 40 minutes, wherein the pickling seasonings are prepared by mixing refined salt, white granulated sugar, monosodium glutamate, pepper powder, an antioxidant and barbecue seasoning powder according to the mass ratio of 2: 8: 0.5: 0.02: 0.8, the adding amount of the pickling seasonings is 5% of that of the fish skin before pickling, and the barbecue seasoning powder is prepared by mixing edible glucose, cumin powder, capsanthin, aspartame, disodium ribonucleotide and sodium bicarbonate according to the food standard adding amount;
(4) draining the fish skin pickled in the step (3), then sending the fish skin into a frying pan, frying until the fish skin is puffed, curled and shaped, and then taking out and deoiling for later use;
(5) crushing black rice and brown rice to 20 meshes, adding alpha-amylase into the black rice and brown rice according to the ratio of 750U/g, feeding the mixture into a double-screw extruder together, extruding and puffing at the temperature of 60 ℃, 110 ℃ and 130 ℃ respectively at the front, middle and rear sections of the extruder to obtain puffed powder, and crushing the puffed powder and sieving the puffed powder with a 100-mesh sieve for later use;
(6) uniformly scattering the puffing powder obtained in the step (5) on the surface of the fried fish skin subjected to deoiling in the step (4), feeding the fish skin into the frying pan again for secondary frying until the fish skin is golden yellow in color and crisp, taking out the fish skin, and centrifugally throwing out the redundant oil on the surface of the fish skin;
(7) and (4) conveying the fried fish skin in the step (6) into a hot air tunnel for drying, wherein the hot air tunnel is divided into three sections, the temperature of the first section is 190 ℃, the time is 5 minutes, the temperature of the second section is 170 ℃, the time is 8 minutes, the temperature of the third section is 150 ℃, the time is 8 minutes, and after the drying, the fish skin is subjected to modified atmosphere packaging according to specifications to obtain the barbecued fish skin.
Example 2
A preparation method of barbecue flavor tilapia skin comprises the following steps:
(1) unfreezing stored frozen tilapia skin, cleaning, cutting into a specification and a size, and draining for later use;
(2) soaking the fish skin obtained in the step (1) in a degreasing solution which is 4 times of the weight of the fish skin, continuously stirring for 60 minutes to degrease and remove fishy smell, and rinsing to be neutral after the degreasing solution is completed, wherein the degreasing solution is obtained by uniformly mixing 0.2 wt% of calcium chloride solution, 30g/L of acetic acid solution, 0.03 wt% of mint essence solution and the like;
(3) draining the fish skin obtained in the step (2), sending the fish skin into a pickling barrel, adding pickling seasonings, adding water which accounts for 10% of the mass of the fish skin, uniformly mixing the materials, and then sealing and pickling for 80 minutes, wherein the pickling seasonings are prepared by mixing refined salt, white granulated sugar, monosodium glutamate, pepper powder, an antioxidant and barbecue seasoning powder according to the mass ratio of 3: 10: 1.5: 0.8: 0.05: 1.2, the adding amount of the pickling seasonings is 10% of the mass of the fish skin before pickling, and the barbecue seasoning powder is prepared by mixing edible glucose, cumin powder, capsanthin, aspartame, disodium ribonucleotide and sodium bicarbonate according to the food standard adding amount;
(4) draining the fish skin pickled in the step (3), then sending the fish skin into a frying pan, frying until the fish skin is puffed, curled and shaped, and then taking out and deoiling for later use;
(5) crushing black rice and brown rice to 40 meshes, adding alpha-amylase into the black rice and brown rice according to the ratio of 750U/g, feeding the mixture into a double-screw puffing machine together, controlling the temperatures of the front section, the middle section and the rear section of the puffing machine to be 80 ℃, 120 ℃ and 150 ℃ respectively, carrying out extrusion puffing to obtain puffed powder, and crushing the puffed powder and sieving the puffed powder with a 140-mesh sieve for later use;
(6) uniformly scattering the puffing powder obtained in the step (5) on the surface of the fried fish skin subjected to deoiling in the step (4), feeding the fish skin into the frying pan again for secondary frying until the fish skin is golden yellow in color and crisp, taking out the fish skin, and centrifugally throwing out the redundant oil on the surface of the fish skin;
(7) and (4) conveying the fried fish skin in the step (6) into a hot air tunnel for drying, wherein the hot air tunnel is divided into three sections, the temperature of the first section is 190 ℃, the time is 5 minutes, the temperature of the second section is 170 ℃, the time is 8 minutes, the temperature of the third section is 150 ℃, the time is 8 minutes, and after the drying, the fish skin is subjected to modified atmosphere packaging according to specifications to obtain the barbecued fish skin.
Example 3
A preparation method of barbecue flavor tilapia skin comprises the following steps:
(1) unfreezing stored frozen tilapia skin, cleaning, cutting into a specification and a size, and draining for later use;
(2) soaking the fish skin obtained in the step (1) in a degreasing solution which is 3.5 times of the weight of the fish skin, continuously stirring for 45 minutes to degrease and remove fishy smell, and rinsing to be neutral after the degreasing solution is finished, wherein the degreasing solution is obtained by uniformly mixing 0.15 wt% of calcium chloride solution, 25g/L of acetic acid solution, 0.02 wt% of mint essence solution and the like;
(3) draining the fish skin obtained in the step (2), sending the fish skin into a pickling barrel, adding pickling seasonings, adding water with the mass being 8% of that of the fish skin, uniformly mixing the materials, and then sealing and pickling for 60 minutes, wherein the pickling seasonings are prepared by mixing refined salt, white granulated sugar, monosodium glutamate, pepper powder, an antioxidant and barbecue seasoning powder according to the mass ratio of 2.5: 9: 1: 0.6: 0.03: 1, the adding amount of the pickling seasonings is 8% of that of the fish skin before pickling, and the barbecue seasoning powder is prepared by mixing edible glucose, cumin powder, capsanthin, aspartame, sodium ribonucleotide and sodium bicarbonate according to the addition amount of food standards;
(4) draining the fish skin pickled in the step (3), then sending the fish skin into a frying pan, frying until the fish skin is puffed, curled and shaped, and then taking out and deoiling for later use;
(5) crushing black rice and brown rice to 30 meshes, adding alpha-amylase into the black rice and brown rice according to the ratio of 750U/g, feeding the mixture into a double-screw extruder together, extruding and puffing at the temperature of 70 ℃, 115 ℃ and 140 ℃ respectively at the front, middle and rear sections of the extruder to obtain puffed powder, and crushing the puffed powder and sieving the puffed powder with a 120-mesh sieve for later use;
(6) uniformly scattering the puffing powder obtained in the step (5) on the surface of the fried fish skin subjected to deoiling in the step (4), feeding the fish skin into the frying pan again for secondary frying until the fish skin is golden yellow in color and crisp, taking out the fish skin, and centrifugally throwing out the redundant oil on the surface of the fish skin;
(7) and (4) conveying the fried fish skin in the step (6) into a hot air tunnel for drying, wherein the hot air tunnel is divided into three sections, the temperature of the first section is 190 ℃, the time is 5 minutes, the temperature of the second section is 170 ℃, the time is 8 minutes, the temperature of the third section is 150 ℃, the time is 8 minutes, and after the drying, the fish skin is subjected to modified atmosphere packaging according to specifications to obtain the barbecued fish skin.
Comparative example 1
Degreasing and deodorization treatment without a degreasing solution, and simultaneously adopting a single drying mode in the final drying stage, wherein the specific steps are as follows:
(1) unfreezing stored frozen tilapia skin, cleaning, cutting into a specification and a size, and draining for later use;
(2) draining the fish skin obtained in the step (2), sending the fish skin into a pickling barrel, adding pickling seasonings, adding water with the mass being 8% of that of the fish skin, uniformly mixing the materials, and then sealing and pickling for 60 minutes, wherein the pickling seasonings are prepared by mixing refined salt, white granulated sugar, monosodium glutamate, pepper powder, an antioxidant and barbecue seasoning powder according to the mass ratio of 2.5: 9: 1: 0.6: 0.03: 1, the adding amount of the pickling seasonings is 8% of that of the fish skin before pickling, and the barbecue seasoning powder is prepared by mixing edible glucose, cumin powder, capsanthin, aspartame, sodium ribonucleotide and sodium bicarbonate according to the addition amount of food standards;
(3) draining the fish skin pickled in the step (3), then sending the fish skin into a frying pan, frying until the fish skin is puffed, curled and shaped, and then taking out and deoiling for later use;
(4) crushing black rice and brown rice to 30 meshes, adding alpha-amylase into the black rice and brown rice according to the ratio of 750U/g, feeding the mixture into a double-screw extruder together, extruding and puffing at the temperature of 70 ℃, 115 ℃ and 140 ℃ respectively at the front, middle and rear sections of the extruder to obtain puffed powder, and crushing the puffed powder and sieving the puffed powder with a 120-mesh sieve for later use;
(5) uniformly scattering the puffing powder obtained in the step (5) on the surface of the fried fish skin subjected to deoiling in the step (4), feeding the fish skin into the frying pan again for secondary frying until the fish skin is golden yellow in color and crisp, taking out the fish skin, and centrifugally throwing out the redundant oil on the surface of the fish skin;
(6) and (4) feeding the fried fish skin into a dryer for drying, and packaging according to the specification modified atmosphere after the drying is finished to obtain the barbecue-flavored fish skin.
Comparative example 2
The flour wrapping stage adopts refined flour for wrapping, and the specific steps are as follows:
(1) unfreezing stored frozen tilapia skin, cleaning, cutting into a specification and a size, and draining for later use;
(2) soaking the fish skin obtained in the step (1) in a degreasing solution which is 3-4 times of the weight of the fish skin, continuously stirring for 45 minutes to degrease and remove fishy smell, and rinsing to be neutral after the degreasing solution is finished, wherein the degreasing solution is obtained by uniformly mixing 0.15 wt% of calcium chloride solution, 25g/L of acetic acid solution, 0.02 wt% of mint essence solution and the like;
(3) draining the fish skin obtained in the step (2), sending the fish skin into a pickling barrel, adding pickling seasonings, adding water with the mass being 8% of that of the fish skin, uniformly mixing the materials, and then sealing and pickling for 60 minutes, wherein the pickling seasonings are prepared by mixing refined salt, white granulated sugar, monosodium glutamate, pepper powder, an antioxidant and barbecue seasoning powder according to the mass ratio of 2.5: 9: 1: 0.6: 0.03: 1, the adding amount of the pickling seasonings is 8% of that of the fish skin before pickling, and the barbecue seasoning powder is prepared by mixing edible glucose, cumin powder, capsanthin, aspartame, sodium ribonucleotide and sodium bicarbonate according to the addition amount of food standards;
(4) draining the fish skin pickled in the step (3), then sending the fish skin into a frying pan, frying until the fish skin is puffed, curled and shaped, and then taking out and deoiling for later use;
(6) uniformly scattering refined flour on the surface of the deoiled fried fish skin, feeding the fish skin into the frying pan again for secondary frying until the fish skin is golden and crisp, taking out the fish skin, and centrifugally throwing out the redundant oil on the surface of the fish skin;
(7) and (4) conveying the fried fish skin in the step (6) into a hot air tunnel for drying, wherein the hot air tunnel is divided into three sections, the temperature of the first section is 190 ℃, the time is 5 minutes, the temperature of the second section is 170 ℃, the time is 8 minutes, the temperature of the third section is 150 ℃, the time is 8 minutes, and after the drying, the fish skin is subjected to modified atmosphere packaging according to specifications to obtain the barbecued fish skin.
The grilled fish skins obtained in examples 1 to 3 and comparative example 1 were subjected to sensory evaluation, and an evaluation group consisting of 10 or more researchers having abundant sensory evaluation experiences was provided, and the results are shown in Table 1:
TABLE 1
| Color and luster | Taste of the product | Appearance of the product | |
| Example 1 | Bright color and luster | Fresh, not greasy, salty, crisp and crisp | Large pieces are intact and have no debris |
| Example 2 | Bright color and luster | Fresh, not greasy, salty, crisp and crisp | Large pieces are intact and have no debris |
| Example 3 | Bright color and luster | Fresh, not greasy, salty, crisp and crisp | Large pieces are intact and have no debris |
| Comparative example 1 | Color ammonia nitrogen | Greasy with fishy smell and rancid taste | Uneven size and more chippings |
The products 1 to 3 in the examples and the product in the comparative example 1 are packaged, sterilized and stored in a cool place at room temperature for 180 days, and the change conditions of various microorganisms are shown in a table 2:
TABLE 2
The reducing sugar, total protein and soluble protein contents of the products of examples 1 to 3 and the product of comparative example 2 were measured by the dinitrosalicylic acid method and the kjeldahl method, and the results are shown in table 3:
TABLE 3
As can be seen from the tables 1, 2 and 3, the product prepared by the preparation method has a long shelf life, all microbial indexes of the product can meet related standards specified by the state, and the product is rich in nutrition and has greater advantages in appearance, taste and flavor than similar products in the market.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (8)
1. A preparation method of barbecue flavor tilapia skin is characterized by comprising the following steps:
(1) thawing the stored frozen fish skin, cleaning, cutting into a certain size, and draining for later use;
(2) soaking the fish skin obtained in the step (1) in a degreasing solution which is 3-4 times of the weight of the fish skin, continuously stirring for 30-60 minutes to degrease and remove fishy smell, and rinsing to be neutral after finishing degreasing;
(3) draining the fish skin obtained in the step (2), sending the fish skin into a curing barrel, adding curing seasoning, adding water with the mass of 5-10% of that of the fish skin, uniformly stirring the materials, and sealing and curing for 40-80 minutes;
(4) draining the fish skin pickled in the step (3), then sending the fish skin into a frying pan, frying until the fish skin is puffed, curled and shaped, and then taking out and deoiling for later use;
(5) crushing black rice and brown rice to 20-40 meshes, adding alpha-amylase into the black rice and brown rice according to 750U/g, sending the mixture into a double-screw extruder together for extrusion and expansion to obtain expanded powder, and crushing the expanded powder to pass through a 100-mesh and 140-mesh sieve for later use;
(6) uniformly scattering the puffing powder obtained in the step (5) on the surface of the fried fish skin subjected to deoiling in the step (4), feeding the fish skin into the frying pan again for secondary frying until the fish skin is golden yellow in color and crisp, taking out the fish skin, and centrifugally throwing out the redundant oil on the surface of the fish skin;
(7) and (4) sending the fried fish skin in the step (6) into a hot air tunnel for drying, and then packaging according to the modified atmosphere of the specification to obtain the required barbecue flavor fish skin.
2. The method for preparing grilled tilapia skin according to claim 1, wherein the skin of step (1) is tilapia skin.
3. The preparation method of grilled flavored tilapia skin according to claim 1, wherein the degreasing solution in the step (2) is obtained by uniformly mixing 0.1-0.2 wt% of calcium chloride solution, 20-30g/L of acetic acid solution, 0.01-0.03 wt% of mint essence solution and the like.
4. The preparation method of the barbecue-flavored tilapia skin according to claim 1, wherein the pickling seasoning in the step (3) is prepared by mixing refined salt, white granulated sugar, monosodium glutamate, pepper powder, an antioxidant and barbecue seasoning powder according to a mass ratio of (2-3): (8-10): (0.5-1.5): (0.5-0.8): (0.02-0.05): (0.8-1.2), and the addition amount is 5-10% of the mass of the tilapia skin before pickling.
5. The preparation method of grilled tilapia skin according to claim 4, wherein the grilled seasoning powder is prepared by mixing edible glucose, cumin powder, capsanthin, aspartame, disodium ribonucleotide and sodium bicarbonate according to food standard addition amount.
6. The method for preparing grilled flavored tilapia skin according to claim 1, wherein the temperature of the front, middle and rear sections of the expander is controlled to be 60-80 ℃, 110-.
7. The method for preparing grilled flavored tilapia skin according to claim 1, wherein the hot air tunnel in step (7) is divided into three sections, the first section is 190 ℃ for 5 minutes, the second section is 170 ℃ for 8 minutes, and the third section is 150 ℃ for 8 minutes.
8. Barbecue flavored fish skin prepared by the preparation method of barbecue flavored tilapia skin of any one of claims 1-7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010481645.7A CN111528419A (en) | 2020-05-29 | 2020-05-29 | Preparation method of barbecue-flavored tilapia skin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010481645.7A CN111528419A (en) | 2020-05-29 | 2020-05-29 | Preparation method of barbecue-flavored tilapia skin |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111528419A true CN111528419A (en) | 2020-08-14 |
Family
ID=71968890
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010481645.7A Pending CN111528419A (en) | 2020-05-29 | 2020-05-29 | Preparation method of barbecue-flavored tilapia skin |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111528419A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113826710A (en) * | 2020-12-24 | 2021-12-24 | 丰益(上海)生物技术研发中心有限公司 | Frying additive for improving frying flavor of food materials and frying method |
| CN114098018A (en) * | 2021-12-03 | 2022-03-01 | 上海海洋大学 | Processing method of fried flavor grass carp skin |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104473228A (en) * | 2015-01-18 | 2015-04-01 | 吴海军 | Immediately-edible flavor fish skin and preparation method thereof |
| CN105146556A (en) * | 2015-07-17 | 2015-12-16 | 四川大学 | Ready-to-eat flavored fish skin and preparation method thereof |
| CN110279077A (en) * | 2019-08-05 | 2019-09-27 | 海南大学 | A kind of preparation method of instant flavour fish-skin |
| CN110810753A (en) * | 2019-11-12 | 2020-02-21 | 安徽灵猫食品有限公司 | Production method of fried puffed flavor fish skin |
-
2020
- 2020-05-29 CN CN202010481645.7A patent/CN111528419A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104473228A (en) * | 2015-01-18 | 2015-04-01 | 吴海军 | Immediately-edible flavor fish skin and preparation method thereof |
| CN105146556A (en) * | 2015-07-17 | 2015-12-16 | 四川大学 | Ready-to-eat flavored fish skin and preparation method thereof |
| CN110279077A (en) * | 2019-08-05 | 2019-09-27 | 海南大学 | A kind of preparation method of instant flavour fish-skin |
| CN110810753A (en) * | 2019-11-12 | 2020-02-21 | 安徽灵猫食品有限公司 | Production method of fried puffed flavor fish skin |
Non-Patent Citations (1)
| Title |
|---|
| 周婉君: "即食型休闲食品"油炸鱼皮"工艺研究", 《南方水产》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113826710A (en) * | 2020-12-24 | 2021-12-24 | 丰益(上海)生物技术研发中心有限公司 | Frying additive for improving frying flavor of food materials and frying method |
| CN113826710B (en) * | 2020-12-24 | 2024-04-09 | 丰益(上海)生物技术研发中心有限公司 | Frying additive for improving frying flavor of food materials and frying method |
| CN114098018A (en) * | 2021-12-03 | 2022-03-01 | 上海海洋大学 | Processing method of fried flavor grass carp skin |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4384009A (en) | Method of manufacturing dehydrated meat product | |
| CN104621476A (en) | Instant potato wrapper and processing method thereof | |
| CN105942257A (en) | Roast sausages and processing method and application thereof | |
| CN111034898A (en) | Non-fried protein crisp chips and production method thereof | |
| JPH05505098A (en) | Low calorie meat products and their manufacturing method | |
| CN111528419A (en) | Preparation method of barbecue-flavored tilapia skin | |
| KR102092598B1 (en) | A method of manufacturing chicken breast processed food, which has a thin thickness and improved texture through compression, and a chicken breast processed food manufactured through the manufacturing method | |
| EP1545236B1 (en) | Process for the preparation of a nutritive preparation based on vegetable matter and the product prepared by the process | |
| CN106722319B (en) | Preparation method of puffed duck meat | |
| CN108029977B (en) | Preparation method of western-style beef jerky | |
| CN103734619A (en) | Salty fresh edible fungi aromatic rice fruit and preparation method thereof | |
| KR20030062941A (en) | A chicken processed foodstuffs containing the powder of mulberry leaves | |
| CN107259413A (en) | A kind of sandwich fish-skin intestines of minced fillet and preparation method thereof | |
| CN103750284A (en) | Fragrant and sweet mushroom-flavor rice crackers and preparation method thereof | |
| CA2171762A1 (en) | Expanded coating material | |
| KR102353805B1 (en) | Abalone noodle and process for preparing the same | |
| KR101904342B1 (en) | process for preparing stir-fried rice cake with garlic sauce | |
| CN107865342A (en) | A kind of Alaska pollock row and preparation method thereof | |
| US20030039735A1 (en) | Gelatinized potato starch breading composition and process for manufacture | |
| KR102034109B1 (en) | Premix composition with chicken breast power and waffle or bread for sandwich using thereby | |
| CN113142275A (en) | Aroma-producing agaricus bisporus dietary fiber biscuit and making method thereof | |
| JP3256760B2 (en) | Manufacturing method of dried kakiage tempura | |
| CN111096420A (en) | Method for making dried chicken breast shreds | |
| JP3936723B1 (en) | Freeze-dried food and method for producing the same | |
| KR102444859B1 (en) | Batter powder for meat |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200814 |