CN112971061A - Preparation method of dried fish floss snowflake crisp - Google Patents
Preparation method of dried fish floss snowflake crisp Download PDFInfo
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- CN112971061A CN112971061A CN202110259504.5A CN202110259504A CN112971061A CN 112971061 A CN112971061 A CN 112971061A CN 202110259504 A CN202110259504 A CN 202110259504A CN 112971061 A CN112971061 A CN 112971061A
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- fish
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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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
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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
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Abstract
The invention provides a preparation method of a dried fish floss snowflake crisp, which comprises the following steps: (1) pretreating raw material fish; (2) removing fishy smell: soaking cleaned fish for about 3min, and rinsing with clear water; (3) and (3) cooking: putting the cleaned fish into a pot, and cooking for 10 min; (4) bone and meat separation of fish: cooking the pretreated grass carp, and taking out meat; (5) preparing dried fish floss: parching fish meat, and parching to loose; (6) melting butter and cotton candy: melting butter on a pot with slow fire, and stirring until the butter is fully fused; (7) mixing materials: putting the dried fish floss and other materials into a pot together, stirring, and taking out; (8) cooling and cutting into blocks: putting the uniformly stirred material into a mould, cooling and cutting the material into small squares by a knife; (9) and (6) packaging. The preparation method is simple, and the prepared dried fish floss snowflake crisp contains various amino acids necessary for human bodies, and has the characteristics of delicious taste, rich nutrition, unique color, fragrance and taste.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a preparation method of dried fish floss snowflake crisp.
Background
The snowflake crisp is a dessert snack integrating color value and delicacy, and a layer of milk powder is laid on the surface of the snowflake crisp, so that the snowflake crisp is just like falling on the tip of a nose of a side face and is beautiful. The biscuit is added, so that the biscuit is more crisp; the addition of cranberry provides a sweet and delicious taste but is not too greasy; after all the food materials are combined together, the effects complement each other, and the food is an indispensible delicious small dessert. At present, the taste of the snowflake crisp is mainly fruit and nut, and the snowflake crisp added with aquatic product elements is not discovered temporarily. The flaky pastry is added with the dried fish floss, and the dried fish floss contains various essential amino acids required by a human body, vitamin B1, vitamin B2, nicotinic acid, calcium, phosphorus, iron and other inorganic salts, has more soluble proteins and low fat melting point, is easy to digest and absorb by the human body, and is very helpful for the nutrition intake of children and patients. Meanwhile, materials such as dried fish floss, cranberry, biscuits, whole milk powder and the like are added, so that the flavor and the quality of the product are better. The product is ready to eat and rich in nutrition, great convenience is provided for consumers, and the development of the aquatic product processing industry in China is promoted to a certain extent.
Disclosure of Invention
The invention aims to solve the technical problem of providing a preparation method of the dried fish floss snowflake crisp, which is simple and can solve the problems that the types of instant products are not many and the nutrition does not meet the requirements.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a preparation method of the dried fish floss snowflake crisp comprises the following steps:
(1) pretreatment of raw fish: repeatedly cleaning fresh grass carp, removing impurities, black film, blood stain and the like, and making deteriorated fish which becomes yellow or becomes oxidized and rotten unusable;
(2) removing fishy smell: completely soaking cleaned fish in 1.0% edible white vinegar solution (containing salt 0.5%), and rinsing with clear water for 4-5 times after soaking for about 3 min;
(3) and (3) cooking: putting cleaned fish into a pot, and steaming for 10min (before putting the fish, the water should be boiled);
(4) bone and meat separation of fish: cooking the pretreated grass carp, and taking out meat;
(5) preparing dried fish floss: adding edible oil, and parching the fish with slow fire; after the color of the dried fish floss is changed into yellowish, sequentially adding soy sauce, white granulated sugar and black sesame, uniformly mixing, frying the dried fish floss until the dried fish floss turns loose, making the dried fish floss sound sandy, pressing the dried fish floss by a shovel to be elastic, and taking the dried fish floss out of the pot; drying in a drying oven until the fish floss is melted and has a water content of about 18-20%;
(6) melting butter and cotton candy: melting butter on a pot with slow fire, adding marshmallow, stirring until the marshmallow is fully fused, and allowing the marshmallow to have a wire drawing degree;
(7) mixing materials: mixing whole milk powder and marshmallow uniformly, putting the dried fish floss, the cranberry and the biscuit into a pot for stirring, wherein the marshmallow is hot and other materials are normal temperature, so that the stirring difficulty is high, and the materials are uniformly kneaded by using two hands;
(8) cooling and cutting into blocks: putting the uniformly stirred material into an aluminum mould, and uniformly scattering the whole milk powder on the surface; after being placed at normal temperature, the mixture is cut into small squares by a knife;
(9) packaging: and (5) filling the finished product into a sterile packaging bag.
In one embodiment of the invention, in the step (5), by weight, the food comprises 390-410g of grass carp meat, 2-6g of edible oil, 10-15g of soy sauce, 4-8g of white granulated sugar and 8-12g of black sesame.
In one embodiment of the invention, the water content in the grass carp fillets is reduced to 18-20% after the drying in the step (5).
In one embodiment of the invention, in step (7), 40-50g of butter, 200-220g of marshmallow are measured by weight.
In one embodiment of the invention, in step (8), 40-50g of whole milk powder, 80-100g of dried fish floss, 80-100g of cranberry dried meat, and 140g of biscuits are measured by weight.
In one embodiment of the present invention, the whole milk powder in step (9) is 40-50g by weight.
In one embodiment of the present invention, the length, width and height of the dice in step (9) are all about 3-4 cm.
In one embodiment of the present invention, the edible white vinegar solution in step (2) contains common salt 0.5%.
In one embodiment of the invention, the cleaned fish is cooked in step (3) in a pot, and the water is boiled before the fish is placed.
Through the technical scheme, the invention has the beneficial effects that:
the dried fish floss snowflake crisp prepared by the invention can be used as an instant snack, is rich in nutrition, can provide various essential amino acids required by a human body, enriches the types of instant foods, and can promote the economic development of aquatic products in China while enriching the types of aquatic products.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below. It is obvious that the drawings in the following description are only some embodiments of the invention, and that for a person skilled in the art, other drawings can be derived from them without inventive effort.
FIG. 1 is a process flow diagram of the preparation method of the present invention.
FIG. 2 shows the dried fish floss snowflake crisp prepared by the method of the invention.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further explained below by combining the specific drawings.
Example 1
As shown in fig. 1 and fig. 2, the preparation method mainly comprises the following steps: raw material fish-cleaning-removing fishy smell-cooking-frying-adding seasoning taste-frying-drying-stirring-shaping-cooling-switching-packaging, wherein the steps of material preparation and melting are added before stirring.
The invention discloses a preparation method of a dried fish floss snowflake crisp, which comprises the following steps:
(1) pretreatment of raw fish: repeatedly cleaning fresh grass carp, removing impurities, black film, blood stain and the like, and making deteriorated fish which becomes yellow or becomes oxidized and rotten unusable;
(2) removing fishy smell: completely soaking cleaned fish in 1.0% edible white vinegar solution (containing salt 0.5%), and rinsing with clear water for 4-5 times after soaking for about 3 min;
(3) steaming, namely, putting the cleaned fish into a pot for steaming (the water is boiled before the fish is put), wherein the time is 10 min;
(4) bone and meat separation of fish: cooking the pretreated grass carp, and taking out meat;
(5) preparing dried fish floss: adding edible oil, and parching 400g of fish meat with slow fire; after the color of the dried fish floss is changed into yellowish, sequentially adding 13g of soy sauce, 6g of white granulated sugar and 10g of black sesame, uniformly mixing, frying the dried fish floss until the dried fish floss turns loose, making the dried fish floss sound sandy, pressing down the dried fish floss by a shovel to be elastic, and taking the dried fish floss out of the pot; drying in a drying oven until the fish floss is melted and has a water content of about 18-20%;
(6) melting butter and cotton candy: melting 40g of butter on a pot with slow fire, adding 200g of cotton candy, and stirring until the cotton candy is fully fused and the cotton candy is subjected to wire drawing;
(7) mixing materials: after 50g of whole milk powder and marshmallow are uniformly mixed, 80g of dried fish floss, 50g of dried cranberries and 120g of biscuits are put into a pot together for stirring, and at the moment, because the marshmallow is hot and other materials are normal temperature, the stirring difficulty is high, and the materials are uniformly mixed by using two hands to force;
(8) cooling and cutting into blocks: putting the uniformly stirred material into an aluminum mould, and uniformly scattering 50g of whole milk powder on the surface; after being placed at normal temperature, the mixture is cut into small squares by a knife;
(9) packaging: and (5) filling the finished product into a sterile packaging bag.
The product has strong milk fragrance and is suitable for consumer groups with sweet taste or regional food.
Example 2
The invention discloses a preparation method of a dried fish floss snowflake crisp, which comprises the following steps:
(1) pretreatment of raw fish: repeatedly cleaning fresh grass carp, removing impurities, black film, blood stain and the like, and making deteriorated fish which becomes yellow or becomes oxidized and rotten unusable;
(2) removing fishy smell: completely soaking cleaned fish in 1.0% edible white vinegar solution (containing salt 0.5%), and rinsing with clear water for 4-5 times after soaking for about 3 min;
(3) steaming, namely, putting the cleaned fish into a pot for steaming (the water is boiled before the fish is put), wherein the time is 10 min;
(4) bone and meat separation of fish: cooking the pretreated grass carp, and taking out meat;
(5) preparing dried fish floss: adding edible oil, and parching 400g of fish meat with slow fire; after the color of the dried fish floss is changed into yellowish, sequentially adding 13g of soy sauce, 6g of white granulated sugar and 10g of black sesame, uniformly mixing, frying the dried fish floss until the dried fish floss turns loose, making the dried fish floss sound sandy, pressing down the dried fish floss by a shovel to be elastic, and taking the dried fish floss out of the pot; drying in a drying oven until the fish floss is melted and has a water content of about 18-20%;
(6) melting butter and cotton candy: melting 40g of butter on a pot with slow fire, adding 200g of cotton candy, and stirring until the cotton candy is fully fused and the cotton candy is subjected to wire drawing;
(7) mixing materials: after 50g of whole milk powder and the cotton candy are uniformly mixed, 100g of dried fish floss, 50g of dried cranberries and 140g of biscuits are put into a pot together for stirring, at the moment, the cotton candy is hot, and other materials are normal temperature, so that the stirring difficulty is high, and the materials are uniformly mixed by using two hands to force;
(8) cooling and cutting into blocks: putting the uniformly stirred material into an aluminum mould, and uniformly scattering 50g of whole milk powder on the surface; after being placed at normal temperature, the mixture is cut into small squares by a knife;
(9) packaging: and (5) filling the finished product into a sterile packaging bag.
Compared with example 1, the product has reduced sweetness, has more obvious flavor of the dried fish floss, and is suitable for consumer groups with weak taste at ordinary times.
While there have been shown and described what are at present considered to be the fundamental principles of the invention, its essential features and advantages, it will be understood by those skilled in the art that the invention is not limited by the embodiments described above, which are merely illustrative of the principles of the invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the invention, which is to be accorded the full scope of the invention as hereinafter claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (9)
1. The preparation method of the dried fish floss snowflake crisp is characterized by comprising the following steps:
(1) pretreatment of raw fish: repeatedly cleaning fresh grass carp, removing impurities, black film and blood stain, and making deteriorated fish with yellowing or oxidation and decay not usable;
(2) removing fishy smell: completely soaking cleaned fish in 1.0% edible white vinegar solution for 3min, and rinsing with clear water for 4-5 times;
(3) and (3) cooking: putting the cleaned fish into a pot, and cooking for 10 min;
(4) bone and meat separation of fish: cooking the pretreated grass carp, and taking out meat;
(5) preparing dried fish floss: adding edible oil, and parching the fish with slow fire; after the color of the dried fish floss is changed into yellowish, sequentially adding soy sauce, white granulated sugar and black sesame, uniformly mixing, frying the dried fish floss until the dried fish floss turns loose, making the dried fish floss sound sandy, pressing the dried fish floss by a shovel to be elastic, and taking the dried fish floss out of the pot; drying in a drying oven until the dried fish floss is melted and has a water content of 18-20%;
(6) melting butter and cotton candy: melting butter on a pot with slow fire, adding marshmallow, stirring until the marshmallow is fully fused, and allowing the marshmallow to have a wire drawing degree;
(7) mixing materials: mixing whole milk powder and marshmallow uniformly, putting the dried fish floss, the cranberry and the biscuit into a pot for stirring, wherein the marshmallow is hot and other materials are normal temperature, so that the stirring difficulty is high, and the materials are uniformly kneaded by using two hands;
(8) cooling and cutting into blocks: putting the uniformly stirred material into an aluminum mould, and uniformly scattering the whole milk powder on the surface; after being placed at normal temperature, the mixture is cut into small squares by a knife;
(9) packaging: and (5) filling the finished product into a sterile packaging bag.
2. The preparation method of the crisp fish floss flakes as claimed in claim 1, wherein the weight percentages in the step (5) are 390-410g of grass carp meat, 2-6g of edible oil, 10-15g of soy sauce, 4-8g of white granulated sugar and 8-12g of black sesame.
3. The preparation method of the dried fish floss snowflake crisp as claimed in claim 1, wherein the water content in the grass carp fillet is reduced to 18-20% after the drying in the step (5).
4. The method for preparing yusongxuesu as claimed in claim 1, wherein in step (7), the weight amounts of butter are 40-50g, and cotton candy is 200-220 g.
5. The method for preparing crisp fish floss flakes according to claim 1, wherein the weight of the whole milk powder in step (8) is 40-50g, the weight of fish floss is 80-100g, the weight of cranberry is 80-100g, and the weight of biscuit is 100-120 g.
6. The method for preparing crispy fish floss and snowflakes according to claim 1, wherein the whole milk powder in step (9) accounts for 40-50g by weight.
7. The method for preparing crisp fish floss flakes according to claim 1, wherein the length, width and height of the small cubes in step (9) are all about 3-4 cm.
8. The method for preparing crispy fish floss and snowflakes according to claim 1, wherein the edible white vinegar solution in the step (2) contains 0.5% of common salt.
9. The method for preparing yusongxiao crisp according to claim 1, wherein the cleaned fish in step (3) is cooked in a pot, and the water is boiled before the fish is placed.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110259504.5A CN112971061A (en) | 2021-03-10 | 2021-03-10 | Preparation method of dried fish floss snowflake crisp |
| NL2028347A NL2028347B1 (en) | 2021-03-10 | 2021-05-31 | Method for preparing fish floss-flavored snowflake crisp |
| BE20215436A BE1028321B1 (en) | 2021-03-10 | 2021-05-31 | Process for processing freshwater fish ribs and intercostal meat |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110259504.5A CN112971061A (en) | 2021-03-10 | 2021-03-10 | Preparation method of dried fish floss snowflake crisp |
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| CN112971061A true CN112971061A (en) | 2021-06-18 |
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| CN202110259504.5A Pending CN112971061A (en) | 2021-03-10 | 2021-03-10 | Preparation method of dried fish floss snowflake crisp |
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| NL (1) | NL2028347B1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115316482A (en) * | 2022-08-08 | 2022-11-11 | 中国医学科学院药用植物研究所云南分所 | Fructus amomi snowflake crisp and preparation method thereof |
| CN116636600A (en) * | 2023-06-14 | 2023-08-25 | 上海海洋大学 | Preparation method of red date-flavored dried fish floss with low fishy smell |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110063467A (en) * | 2019-04-15 | 2019-07-30 | 上海海洋大学 | A kind of preparation method of ichthyophagy crab mixing dried meat floss |
-
2021
- 2021-03-10 CN CN202110259504.5A patent/CN112971061A/en active Pending
- 2021-05-31 NL NL2028347A patent/NL2028347B1/en active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110063467A (en) * | 2019-04-15 | 2019-07-30 | 上海海洋大学 | A kind of preparation method of ichthyophagy crab mixing dried meat floss |
Non-Patent Citations (1)
| Title |
|---|
| 三只小猪麻麻: "咸蛋黄肉松雪花酥" * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115316482A (en) * | 2022-08-08 | 2022-11-11 | 中国医学科学院药用植物研究所云南分所 | Fructus amomi snowflake crisp and preparation method thereof |
| CN116636600A (en) * | 2023-06-14 | 2023-08-25 | 上海海洋大学 | Preparation method of red date-flavored dried fish floss with low fishy smell |
Also Published As
| Publication number | Publication date |
|---|---|
| NL2028347B1 (en) | 2024-05-02 |
| NL2028347A (en) | 2022-09-27 |
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