CN114098018A - Processing method of fried flavor grass carp skin - Google Patents
Processing method of fried flavor grass carp skin Download PDFInfo
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- CN114098018A CN114098018A CN202111465091.2A CN202111465091A CN114098018A CN 114098018 A CN114098018 A CN 114098018A CN 202111465091 A CN202111465091 A CN 202111465091A CN 114098018 A CN114098018 A CN 114098018A
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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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- 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
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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
- 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
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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
- 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
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Abstract
The invention discloses a processing method of fried flavor grass carp skin, which comprises the following steps: (1) pretreatment: selecting fish skin collected after meat collection in production of grass carp minced fillet, removing fish scales on the surface and redundant residual meat, cleaning the fish skin with clear water, and trimming the fish skin into a uniform specification; (2) degreasing: soaking the fish skin in a lipase solution which is 2-3 times of the weight of the fish skin for 150-180min for degreasing treatment, wherein the addition of the lipase is 1-3%, the degreasing temperature is 30-35 ℃, rinsing to be neutral after completion, and draining; (3) removing fishy smell: taking out and draining; (4) frying for the first time; (5) coating egg liquid and bread crumbs: (6) frying for the second time; (7) seasoning: adding flavoring into the fried fish skin. The raw materials of the invention have wide sources and low price, greatly improve the added value of the fish skin, and improve the problems of resource waste and environmental pollution. The invention furthest reserves the nutrition and color of the fish skin and enriches the types of fish skin foods in the market.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of fried flavor grass carp skin.
Background
China is a fishery big country, the fish yield is 3521.03 ten thousand tons in 2020, and the fish yield accounts for 54% of the total amount of aquatic products in China. In the fish processing process, 50-70% of byproducts such as fish skin, fish head, viscera, fish bones and the like are generated, and the byproducts are generally made into cheap articles such as fish meal, animal feed, seasonings and the like and are even directly discarded, so that the byproducts are not comprehensively and effectively utilized, and the resource waste and the environmental problem are caused.
Grass carp is an important economic fish in China, is one of four major Chinese carps, and has rapid growth and wide distribution range. The grass carp skin contains 35.5% of protein, and also contains various trace elements, and has high nutritive value. The grass carp skin has rich resources, low price and rich nutrition, and the comprehensive processing and utilization degree of the grass carp skin needs to be improved, so the grass carp skin has a wide prospect.
At present, the fishskin leisure food on the market is less, has heavier fishy smell and poor taste, and can not meet the requirements of people on fishskin food. The invention solves the problems of big fishy smell, high toughness, difficult chewing and the like of the fishskin food by pickling, fishy smell removal, frying, seasoning and the like, enriches the types of the fishskin food and comprehensively and effectively utilizes grass carp skin resources.
Disclosure of Invention
The invention provides a processing method of fried flavor grass carp skin, and aims to solve the problems that the grass carp skin is low in additional value utilization rate, few in types of instant food and bad in fishy smell and taste.
The technical problem of the invention is mainly solved by the following technical scheme:
a processing method of fried flavor grass carp skin comprises the following steps:
(1) pretreatment: selecting fish skin collected after meat collection in production of grass carp minced fillet, removing fish scales on the surface and redundant residual meat, cleaning with clear water, or thawing frozen fish skin, cleaning, and trimming into a uniform specification; the pretreated fish skin has no residual meat and fish scales, and the specification is uniform.
(2) Degreasing: soaking the fish skin in a lipase solution which is 2-3 times of the weight of the fish skin for 150-180min for degreasing treatment, wherein the addition of the lipase is 1-3%, the degreasing temperature is 30-35 ℃, rinsing to be neutral after completion, and draining; the fat content of the degreased fish skin is reduced, which is beneficial to improving the food quality and is beneficial to the health of human body.
(3) Removing fishy smell: soaking fish skin in cooking wine containing shallot, ginger, edible salt and Chinese liquor with weight concentration of 2-3% and Chinese liquor with weight concentration of 3-5% for 60-90min, taking out, and draining; the fishy smell of the fishskin after fishy smell removal is obviously reduced.
(4) Primary frying: putting the drained fish skin into a frying pan for 5-10s, frying for shaping, taking out, and deoiling for later use; the fish skin turns into yellowish, and the shape changes from curling to stretching, expanding and shaping.
(5) Coating egg liquid and bread crumbs: coating egg liquid and bread crumbs on the deoiled fish skin; the surface of the fish skin is wrapped with golden yellow bread crumbs, which is beneficial to the improvement of the appearance quality of food and the implementation of the subsequent frying process.
(6) Secondary frying: feeding the fish skin into the fryer again for frying for the second time for 4-8s, and taking out; the fish skin after the secondary frying is golden in color and crisp in taste.
(7) Seasoning: adding flavoring into the fried fish skin. The seasoned fish skin food has no fishy smell, golden color, crisp mouthfeel and obvious flavor characteristics.
In the step (2), the fish skin is soaked in the lipase solution 2-3 times of the weight of the fish skin.
As a preferred embodiment of the present invention, in the step (2), the time for performing the degreasing treatment is 150-180 min.
In a preferred embodiment of the present invention, in the step (2), the lipase is added in an amount of 1 to 3%.
In the step (2), the degreasing temperature is 30-35 ℃.
As a preferred embodiment of the invention, the processing method of the fried flavor grass carp skin comprises the following steps:
(1) selecting fish skin collected after meat collection in production of grass carp minced fillet, removing fish scales on the surface and redundant residual meat, cleaning the fish skin with clear water, and trimming the fish skin into a uniform specification;
(2) degreasing: soaking the fish skin in a lipase solution which is 3 times of the weight of the fish skin for 180min for degreasing treatment, wherein the addition of the lipase is 2%, the degreasing temperature is 35 ℃, rinsing to be neutral after completion, and draining;
(3) removing fishy smell: soaking the fish skin in cooking wine which is 3 times of the fish skin in mass and contains scallion, ginger, edible salt and white spirit for 90min, wherein the weight concentration of the edible salt in the solution is 2.5%, and the weight concentration of the white spirit is 4%, taking out and draining;
(4) primary frying: putting the drained fish skin into a frying pan for 8s, frying and shaping, wherein the frying temperature is 150 ℃, frying until the fish skin is puffed and shaped, and taking out and deoiling for later use;
(5) coating egg liquid and bread crumbs: coating egg liquid and bread crumbs on the deoiled fish skin;
(6) secondary frying: frying the fish skin in the fryer for the second time for 5s at 200 ℃ until the fish skin is golden yellow and crisp in taste;
(7) seasoning: and spraying the barbecue material into the fried fish skin.
As a preferred embodiment of the invention, the processing method of the fried flavor grass carp skin comprises the following steps:
(1) selecting fish skin collected after meat collection in production of grass carp minced fillet, removing fish scales on the surface and redundant residual meat, cleaning the fish skin with clear water, and trimming the fish skin into a uniform specification;
(2) degreasing: soaking the fish skin in a lipase solution which is 2.5 times of the fish skin in mass for 165min for degreasing treatment, wherein the addition of the lipase is 1.5%, the degreasing temperature is 33 ℃, rinsing to be neutral after completion, and draining;
(3) removing fishy smell: soaking fish skin in cooking wine containing herba Alii Fistulosi, rhizoma Zingiberis recens, edible salt and Chinese liquor 3.5 times of fish skin for 75min, wherein the weight concentration of edible salt in the solution is 3% and the weight concentration of Chinese liquor is 3.5%, taking out, and draining;
(4) primary frying: putting the drained fish skin into a frying pan for 10s for frying and shaping, frying at the frying temperature of 150 ℃ until the fish skin is puffed and shaped, and taking out and deoiling for later use;
(5) coating egg liquid and bread crumbs: coating egg liquid and bread crumbs on the deoiled fish skin;
(6) secondary frying: feeding the fish skin into the fryer again for frying for 4s for the second time, wherein the frying temperature is 200 ℃, and taking out the fish skin after frying until the color is golden and the taste is crisp;
(7) seasoning: and spraying tomato material into the fried fish skin.
As a preferred embodiment of the invention, the processing method of the fried flavor grass carp skin comprises the following steps:
(1) selecting fish skin collected after meat collection in production of grass carp minced fillet, removing fish scales on the surface and redundant residual meat, cleaning the fish skin with clear water, and trimming the fish skin into a uniform specification;
(2) degreasing: soaking the fish skin in a lipase solution 2 times the weight of the fish skin for 150min for degreasing, wherein the addition amount of the lipase is 1%, the degreasing temperature is 30 ℃, rinsing to neutrality and draining;
(3) removing fishy smell: soaking the fish skin in cooking wine which is 4 times of the fish skin in mass and contains scallion, ginger, edible salt and white spirit for 60min, wherein the weight concentration of the edible salt in the solution is 2%, and the weight concentration of the white spirit is 5%, taking out and draining;
(4) primary frying: putting the drained fish skin into a frying pan for 5s for frying and shaping, frying at the temperature of 150 ℃ until the fish skin is puffed and shaped, and taking out and deoiling for later use;
(5) coating egg liquid and bread crumbs: coating egg liquid and bread crumbs on the deoiled fish skin;
(6) secondary frying: frying the fish skin in the fryer for the second time for 5s at 200 ℃ until the fish skin is golden yellow and crisp in taste;
(7) seasoning: and (4) spraying a spicy material into the fried fish skin.
The invention has the advantages that:
1. the fried flavor fish skin adopts the fish processing by-product grass carp skin as the raw material, has wide sources and low price, greatly improves the added value of the fish skin, and improves the problems of resource waste and environmental pollution.
2. The invention solves the problems of big fishy smell, high toughness, difficult chewing and the like of the fishskin food by pickling, fishy smell removal, deep-frying and seasoning and the like, the prepared fried flavor fishskin has low fishy smell and rich brittleness and elasticity in mouthfeel, the nutrition and color of the fishskin are retained to the maximum extent, and the types of the fishskin food in the market are enriched.
Drawings
The invention is described in further detail below with reference to the figures and specific embodiments.
FIG. 1 is a flow chart of the method of the present invention.
Detailed Description
The embodiments of the present invention will be described in detail below with reference to the accompanying drawings: the present embodiment is implemented on the premise of the technical solution of the present invention, and a detailed implementation manner and a specific operation process are given, but the protection scope of the present invention is not limited to the following embodiments.
Example 1:
the processing method of the fried flavor grass carp skin comprises the following steps:
(1) selecting fish skin collected after meat collection in production of grass carp minced fillet, removing fish scales on the surface and redundant residual meat, cleaning the fish skin with clear water, and trimming the fish skin into a uniform specification;
(2) degreasing: soaking the fish skin in a lipase solution which is 3 times of the weight of the fish skin for 180min for degreasing treatment, wherein the addition of the lipase is 2%, the degreasing temperature is 35 ℃, rinsing to be neutral after completion, and draining;
(3) removing fishy smell: soaking the fish skin in cooking wine which is 3 times of the fish skin in mass and contains scallion, ginger, edible salt and white spirit for 90min, wherein the weight concentration of the edible salt in the solution is 2.5%, and the weight concentration of the white spirit is 4%, taking out and draining;
(4) primary frying: putting the drained fish skin into a frying pan for 8s, frying and shaping, wherein the frying temperature is 150 ℃, frying until the fish skin is puffed and shaped, and taking out and deoiling for later use;
(5) coating egg liquid and bread crumbs: coating egg liquid and bread crumbs on the deoiled fish skin;
(6) secondary frying: frying the fish skin in the fryer for the second time for 5s at 200 ℃ until the fish skin is golden yellow and crisp in taste;
(7) seasoning: and spraying the barbecue material into the fried fish skin.
Example 2:
(1) selecting fish skin collected after meat collection in production of grass carp minced fillet, removing fish scales on the surface and redundant residual meat, cleaning the fish skin with clear water, and trimming the fish skin into a uniform specification;
(2) degreasing: soaking the fish skin in a lipase solution which is 2.5 times of the fish skin in mass for 165min for degreasing treatment, wherein the addition of the lipase is 1.5%, the degreasing temperature is 33 ℃, rinsing to be neutral after completion, and draining;
(3) removing fishy smell: soaking fish skin in cooking wine containing herba Alii Fistulosi, rhizoma Zingiberis recens, edible salt and Chinese liquor 3.5 times of fish skin for 75min, wherein the weight concentration of edible salt in the solution is 3% and the weight concentration of Chinese liquor is 3.5%, taking out, and draining;
(4) primary frying: putting the drained fish skin into a frying pan for 10s for frying and shaping, frying at the frying temperature of 150 ℃ until the fish skin is puffed and shaped, and taking out and deoiling for later use;
(5) coating egg liquid and bread crumbs: coating egg liquid and bread crumbs on the deoiled fish skin;
(6) secondary frying: feeding the fish skin into the fryer again for frying for 4s for the second time, wherein the frying temperature is 200 ℃, and taking out the fish skin after frying until the color is golden and the taste is crisp;
(7) seasoning: and spraying tomato material into the fried fish skin.
Example 3:
(1) selecting fish skin collected after meat collection in production of grass carp minced fillet, removing fish scales on the surface and redundant residual meat, cleaning the fish skin with clear water, and trimming the fish skin into a uniform specification;
(2) degreasing: soaking the fish skin in a lipase solution 2 times the weight of the fish skin for 150min for degreasing, wherein the addition amount of the lipase is 1%, the degreasing temperature is 30 ℃, rinsing to neutrality and draining;
(3) removing fishy smell: soaking the fish skin in cooking wine which is 4 times of the fish skin in mass and contains scallion, ginger, edible salt and white spirit for 60min, wherein the weight concentration of the edible salt in the solution is 2%, and the weight concentration of the white spirit is 5%, taking out and draining;
(4) primary frying: putting the drained fish skin into a frying pan for 5s for frying and shaping, frying at the temperature of 150 ℃ until the fish skin is puffed and shaped, and taking out and deoiling for later use;
(5) coating egg liquid and bread crumbs: coating egg liquid and bread crumbs on the deoiled fish skin;
(6) secondary frying: frying the fish skin in the fryer for the second time for 5s at 200 ℃ until the fish skin is golden yellow and crisp in taste;
(7) seasoning: and (4) spraying a spicy material into the fried fish skin.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (8)
1. A processing method of fried flavor grass carp skin is characterized by comprising the following steps:
(1) pretreatment: selecting fish skin collected after meat collection in production of grass carp minced fillet, removing fish scales on the surface and redundant residual meat, cleaning with clear water, or thawing frozen fish skin, cleaning, and trimming into a uniform specification;
(2) degreasing: soaking the fish skin in a lipase solution which is 2-3 times of the weight of the fish skin for 150-180min for degreasing treatment, wherein the addition of the lipase is 1-3%, the degreasing temperature is 30-35 ℃, rinsing to be neutral after completion, and draining;
(3) removing fishy smell: soaking fish skin in cooking wine containing shallot, ginger, edible salt and Chinese liquor with weight concentration of 2-3% and Chinese liquor with weight concentration of 3-5% for 60-90min, taking out, and draining;
(4) primary frying: putting the drained fish skin into a frying pan for 5-10s, frying for shaping, taking out, and deoiling for later use;
(5) coating egg liquid and bread crumbs: coating egg liquid and bread crumbs on the deoiled fish skin;
(6) secondary frying: feeding the fish skin into the fryer again for frying for 4-8s for the second time, and taking out after frying until the color is golden and the taste is crisp;
(7) seasoning: adding flavoring into the fried fish skin.
2. The method for processing fried flavor grass carp skin according to claim 1, wherein in the step (2), the fish skin is soaked in lipase solution 2-3 times of the weight of the fish skin.
3. The processing method of fried flavor grass carp skin as claimed in claim 1, wherein the time for degreasing in step (2) is 150-180 min.
4. The processing method of fried flavor grass carp skin according to claim 1, wherein in the step (2), the addition amount of lipase is 1-3%.
5. The method for processing fried flavor grass carp skin according to claim 1, wherein in the step (2), the degreasing temperature is 30-35 ℃.
6. A processing method of fried flavor grass carp skin comprises the following steps,
(1) selecting fish skin collected after meat collection in production of grass carp minced fillet, removing fish scales on the surface and redundant residual meat, cleaning the fish skin with clear water, and trimming the fish skin into a uniform specification;
(2) degreasing: soaking the fish skin in a lipase solution which is 3 times of the weight of the fish skin for 180min for degreasing treatment, wherein the addition of the lipase is 2%, the degreasing temperature is 35 ℃, rinsing to be neutral after completion, and draining;
(3) removing fishy smell: soaking the fish skin in cooking wine which is 3 times of the fish skin in mass and contains scallion, ginger, edible salt and white spirit for 90min, wherein the weight concentration of the edible salt in the solution is 2.5%, and the weight concentration of the white spirit is 4%, taking out and draining;
(4) primary frying: putting the drained fish skin into a frying pan for 8s, frying and shaping, wherein the frying temperature is 150 ℃, frying until the fish skin is puffed and shaped, and taking out and deoiling for later use;
(5) coating egg liquid and bread crumbs: coating egg liquid and bread crumbs on the deoiled fish skin;
(6) secondary frying: frying the fish skin in the fryer for the second time for 5s at 200 ℃ until the fish skin is golden yellow and crisp in taste;
(7) seasoning: and spraying the barbecue material into the fried fish skin.
7. A processing method of fried flavor grass carp skin comprises the following steps:
(1) selecting fish skin collected after meat collection in production of grass carp minced fillet, removing fish scales on the surface and redundant residual meat, cleaning the fish skin with clear water, and trimming the fish skin into a uniform specification;
(2) degreasing: soaking the fish skin in a lipase solution which is 2.5 times of the fish skin in mass for 165min for degreasing treatment, wherein the addition of the lipase is 1.5%, the degreasing temperature is 33 ℃, rinsing to be neutral after completion, and draining;
(3) removing fishy smell: soaking fish skin in cooking wine containing herba Alii Fistulosi, rhizoma Zingiberis recens, edible salt and Chinese liquor 3.5 times of fish skin for 75min, wherein the weight concentration of edible salt in the solution is 3% and the weight concentration of Chinese liquor is 3.5%, taking out, and draining;
(4) primary frying: putting the drained fish skin into a frying pan for 10s for frying and shaping, frying at the frying temperature of 150 ℃ until the fish skin is puffed and shaped, and taking out and deoiling for later use;
(5) coating egg liquid and bread crumbs: coating egg liquid and bread crumbs on the deoiled fish skin;
(6) secondary frying: feeding the fish skin into the fryer again for frying for 4s for the second time, wherein the frying temperature is 200 ℃, and taking out the fish skin after frying until the color is golden and the taste is crisp;
(7) seasoning: and spraying tomato material into the fried fish skin.
8. A processing method of fried flavor grass carp skin comprises the following steps:
(1) selecting fish skin collected after meat collection in production of grass carp minced fillet, removing fish scales on the surface and redundant residual meat, cleaning the fish skin with clear water, and trimming the fish skin into a uniform specification;
(2) degreasing: soaking the fish skin in a lipase solution 2 times the weight of the fish skin for 150min for degreasing, wherein the addition amount of the lipase is 1%, the degreasing temperature is 30 ℃, rinsing to neutrality and draining;
(3) removing fishy smell: soaking the fish skin in cooking wine which is 4 times of the fish skin in mass and contains scallion, ginger, edible salt and white spirit for 60min, wherein the weight concentration of the edible salt in the solution is 2%, and the weight concentration of the white spirit is 5%, taking out and draining;
(4) primary frying: putting the drained fish skin into a frying pan for 5s for frying and shaping, frying at the temperature of 150 ℃ until the fish skin is puffed and shaped, and taking out and deoiling for later use;
(5) coating egg liquid and bread crumbs: coating egg liquid and bread crumbs on the deoiled fish skin;
(6) secondary frying: frying the fish skin in the fryer for the second time for 5s at 200 ℃ until the fish skin is golden yellow and crisp in taste;
(7) seasoning: and (4) spraying a spicy material into the fried fish skin.
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| CN202111465091.2A CN114098018A (en) | 2021-12-03 | 2021-12-03 | Processing method of fried flavor grass carp skin |
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| CN202111465091.2A CN114098018A (en) | 2021-12-03 | 2021-12-03 | Processing method of fried flavor grass carp skin |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114680300A (en) * | 2022-04-24 | 2022-07-01 | 江苏大学 | Production method of instant fish skin crisp chips based on infrared drying and air frying |
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| CN110279077A (en) * | 2019-08-05 | 2019-09-27 | 海南大学 | A kind of preparation method of instant flavour fish-skin |
| CN110477301A (en) * | 2019-09-24 | 2019-11-22 | 中山火炬职业技术学院 | Egg roll type delicious and crisp fish-skin processing technology |
| 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 |
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2021
- 2021-12-03 CN CN202111465091.2A patent/CN114098018A/en active Pending
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| CN110279077A (en) * | 2019-08-05 | 2019-09-27 | 海南大学 | A kind of preparation method of instant flavour fish-skin |
| CN110477301A (en) * | 2019-09-24 | 2019-11-22 | 中山火炬职业技术学院 | Egg roll type delicious and crisp fish-skin processing technology |
| 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 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114680300A (en) * | 2022-04-24 | 2022-07-01 | 江苏大学 | Production method of instant fish skin crisp chips based on infrared drying and air frying |
| CN114680300B (en) * | 2022-04-24 | 2023-10-10 | 江苏大学 | Production method of instant fish skin crisp chips based on infrared drying and air frying |
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