CN114304542A - Instant tilapia fish chin and processing method thereof - Google Patents
Instant tilapia fish chin and processing method thereof Download PDFInfo
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- CN114304542A CN114304542A CN202210036422.9A CN202210036422A CN114304542A CN 114304542 A CN114304542 A CN 114304542A CN 202210036422 A CN202210036422 A CN 202210036422A CN 114304542 A CN114304542 A CN 114304542A
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Abstract
The invention discloses instant tilapia fish chin and a processing method thereof, and relates to the technical field of food processing. When the instant tilapia fish chin is processed, tilapia fish chin is used as a raw material, tilapia fish is washed clean and cut into flowers, pickled by a pickling material prepared from edible salt, white granulated sugar, five spice powder, garlic powder, starch, onion powder, chicken essence, pepper powder and cumin powder, fried for the first time, wrapped by mixed starch prepared from potato starch, corn starch and plain flour, fried for the second time, sprinkled with a seasoning prepared from fennel, paprika powder and chili powder, and finally packaged by nitrogen and sterilized by microwave to prepare the instant tilapia fish chin. The instant tilapia fish chin processed by the method has good flavor and mouthfeel.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to instant tilapia fish chin and a processing method thereof.
Background
Tilapia, also called african crucian, originated in africa, developed in china, and developed to date into the most popular fish product in the world, called world fish. Tilapia mossambica has the characteristics of fresh and tender meat, no muscle prick, high protein, low fat and the like. Except for few fresh products sold, most tilapia is processed into frozen tilapia fillets, frozen whole fish and other forms to be exported to the places of America, Canada, European Union, Japan and the like.
During the process of processing the fillets of the tilapia, a large amount of leftovers including fish heads, fish tails, fish steaks, fish viscera and the like are generated, and the leftovers account for more than 54 percent of the weight of the whole fish. The leftovers have higher nutrient content, outstanding flavor, rich raw materials and low price, and are rare high-quality protein resources; however, most of the leftovers are used as cheap feed, so that the economic value is not fully utilized, and the serious environmental pollution is caused. The processing scale of the existing tilapia fish chin is small, the tilapia fish chin contains more fat and easily affects the taste, and in order to solve the technical problems, the instant tilapia fish chin prepared by the method has good flavor and taste and is easy to produce and process.
Disclosure of Invention
The invention aims to provide instant tilapia fish chin and a processing method thereof, and aims to solve the problems in the prior art.
A processing method of instant tilapia fish chin mainly comprises the following processing steps: pickling, primary frying, wrapping with flour, secondary frying, and packaging with nitrogen.
As optimization, the processing method of the instant tilapia fish chin mainly comprises the following processing steps:
(1) pickling: pretreating tilapia chin, placing the pretreated tilapia chin into a cylinder of a pickling machine, and mixing pickling materials and ice blocks which are 0.05-0.08 times of the mass of the tilapia chin, wherein the pure water is mixed with water according to a mass ratio of 1: 8: 8-1: 12: 12, uniformly mixing, adding into a barrel of a pickling machine, changing the rotation direction of the barrel of the pickling machine at the rotation speed of 150-200 r/min every 3-5 min for 4-6 h, and taking out to obtain pickled tilapia fish chin;
(2) primary frying: soaking the pickled tilapia chin in pure water at the temperature of 1-20 ℃ for 30-40 s, taking out, draining off water, frying in palm oil at the temperature of 170-190 ℃ for 3-4 min, and taking out to obtain the tilapia chin after primary frying;
(3) wrapping powder: mixing potato starch, corn starch and plain flour according to a mass ratio of 12: 2: 3-14: 4: 5, uniformly mixing to prepare mixed starch, placing the tilapia fish chin fried for the first time in the mixed starch, rolling to ensure that the mixed starch is completely attached to the surface, and preparing the tilapia fish chin coated with the powder;
(4) secondary frying: frying the powder-coated tilapia fish chin in palm oil at 170-190 ℃ for 3-4 min, taking out, and coating the surface with the oil at a concentration of 0.03-0.05 g/cm2Spreading flavoring agent to obtain twice fried tilapia fish chin;
(5) and (3) sealing and storing nitrogen gas: and placing the tilapia fish chin in a packaging container, pumping air into the packaging container, introducing nitrogen to enable the air pressure to reach 0.11-0.13 MPa, sealing, and performing microwave sterilization to obtain the instant tilapia fish chin.
As optimization, the pretreatment method in the step (1) comprises the following steps: scraping fish scales on the back of the tilapia under the chin, removing residual gill cover, internal organs and black membrane, cleaning with pure water, and cutting into flower at the thick back of the raw material.
Preferably, the marinade in the step (1) is prepared from edible salt, white granulated sugar, five spice powder, garlic powder, starch, onion powder, chicken essence, pepper powder and cumin powder in a mass ratio of 30: 5: 6: 2: 5: 2: 2: 7: 3-38: 10: 12: 5: 10: 6: 6: 13: 8, mixing uniformly.
Preferably, the seasoning in the step (4) is prepared from fennel, red pepper powder and chili powder in a mass ratio of 1: 2: 2-1: 3: 4, mixing uniformly.
As optimization, the microwave sterilization process parameters in the step (5) are as follows: the microwave frequency is 2-3 kW, and the sterilization time is 3-5 min.
As optimization, the instant tilapia fish chin prepared by the processing method of the instant tilapia fish chin mainly comprises the following components in parts by weight: 40-50 parts of tilapia fish chin, 3-4 parts of marinade, 6-8 parts of mixed starch and 1-2 parts of seasoning.
Preferably, the marinade is prepared from edible salt, white granulated sugar, five spice powder, garlic powder, starch, onion powder, chicken essence, pepper powder and cumin powder.
Preferably, the mixed starch is prepared from potato starch, corn starch and plain flour.
Preferably, the seasoning is prepared from fennel, red pepper powder and chili powder.
Compared with the prior art, the invention has the following beneficial effects:
when the instant tilapia chin is processed, the tilapia chin is used as a raw material to be pickled, primarily fried, wrapped with powder, secondarily fried and packaged by nitrogen to obtain the tilapia chin.
Firstly, the pickling materials added in the pickling process have slightly sweet taste and good nutritional value, taste buds of eaters are greatly stimulated, raw materials for preparing the pickling materials are easy to obtain, the manufacturing cost is low, the taste is fresh, fragrant and spicy, the seasoning taste is better, and the aftertaste of customers is endless; the mixed starch used in the powder wrapping process is rich and enhances the flavor of the tilapia fish chin, the tilapia fish chin is combined with the crispness of the mixed starch, the mixed starch forms a porous surface layer after being fried, the flavor and nutrient substances are effectively adsorbed, the loss of nutrient substances and flavor is prevented, the juicy feeling and the full-bodied flavor are kept to the maximum extent, the mixed starch is crispy outside and tender inside, is delicious and juicy, and the flavor, the mouthfeel, the color and the appearance are improved.
And then the frying process of the processing comprises primary frying and secondary frying, wherein the tilapia chin is fried in palm oil at 170-190 ℃ for 3-4 min, the water in the tilapia chin loses meat quality to be compact, the meat quality is compact, melted oil in the tilapia chin is discharged by the compact meat quality, so that the tilapia chin is not oily, meanwhile, the oil in the palm oil and the tilapia chin is good organic solvent, organic matters which are emitted in fishy smell of the tilapia chin can be well absorbed and extracted, the fishy smell in the tilapia chin is removed, the mixed starch is coated, the mixed starch is fried in the palm oil at 170-190 ℃ for 3-4 min for secondary frying, so that the tilapia chin forms a porous mixed starch coat, the tilapia oil in the frying process can be absorbed, the oil is convenient, and the porous structure of the porous mixed starch coat enables the seasoning to be easy to adhere and not to run off, the taste is locked, the nitrogen gas is sealed to ensure that oxygen and water vapor are not contained, so that the chin of the instant tilapia is not easy to breed bacteria and soften, and the mouthfeel is effectively kept.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In order to more clearly illustrate the method provided by the present invention, the following examples are used to illustrate the method for testing each index of the instant tilapia chin made in the following examples as follows:
quality: the quality of the instant tilapia fish chin obtained in each example and the comparative example material is detected, and whether the surface is scorched or not and whether the tilapia fish chin inside is well cooked or not are observed.
Example 1
The instant tilapia fish chin mainly comprises the following components in parts by weight: 50 parts of tilapia fish chin, 3 parts of curing material, 6 parts of mixed starch and 1 part of seasoning.
The processing method of the instant tilapia fish chin mainly comprises the following processing steps:
(1) pickling: scraping the scales on the back of the tilapia fish, removing residual gill cover, internal organs and black films, cleaning with pure water, cutting flowers at a thick back meat part of the raw material, placing the cut flowers in a barrel of a pickling machine, and then adding edible salt, white granulated sugar, five spice powder, garlic powder, starch, onion powder, chicken essence, pepper powder and cumin powder in a mass ratio of 30: 5: 6: 2: 5: 2: 2: 7: 3, evenly mixing to prepare a pickling material, mixing the pickling material with the mass of 0.05 time of the tilapia chin and ice blocks, and mixing pure water according to the mass ratio of 1: 8: 8, uniformly mixing, adding the mixture into a barrel of a pickling machine, changing the rotation direction of the barrel of the pickling machine at the rotation speed of 150r/min every 3min for 6 hours, and taking out to obtain pickled tilapia chin;
(2) primary frying: soaking the pickled tilapia chin in pure water at 1 ℃ for 30s, taking out and draining off water, frying in palm oil at 170 ℃ for 4min, and taking out to obtain the tilapia chin after primary frying;
(3) wrapping powder: mixing potato starch, corn starch and plain flour according to a mass ratio of 12: 2: 3, uniformly mixing to prepare mixed starch, placing the tilapia fish chin fried for the first time in the mixed starch, rolling to ensure that the mixed starch is completely attached to the surface, and preparing the tilapia fish chin coated with the powder;
(4) secondary frying: frying the powder-coated tilapia fish chin in palm oil at 170 deg.C for 4min, taking out, and coating with a coating of 0.03g/cm2The fennel, the red pepper powder and the chili powder are scattered on the base material according to the mass ratio of 1: 2: 2, uniformly mixing the ingredients to prepare a seasoning, and preparing the tilapia fish chin after the secondary frying;
(5) and (3) sealing and storing nitrogen gas: placing the tilapia chin in a packaging container, pumping air into the packaging container, introducing nitrogen to enable the air pressure to reach 0.11MPa, sealing, and performing microwave sterilization with the microwave frequency of 2kW for 5min to obtain the instant tilapia chin.
Example 2
The instant tilapia fish chin mainly comprises the following components in parts by weight: 45 parts of tilapia fish chin, 3 parts of curing material, 7 parts of mixed starch and 1 part of seasoning.
The processing method of the instant tilapia fish chin mainly comprises the following processing steps:
(1) pickling: scraping the scales on the back of the tilapia fish, removing residual gill cover, internal organs and black films, cleaning with pure water, cutting flowers at a thick back meat part of the raw material, placing the cut flowers in a barrel of a pickling machine, and then adding edible salt, white granulated sugar, five spice powder, garlic powder, starch, onion powder, chicken essence, pepper powder and cumin powder in a mass ratio of 34: 8: 9: 3: 8: 4: 4: 10: 5, uniformly mixing to prepare a pickling material, mixing the pickling material with the mass of 0.05-0.08 times of the tilapia chin and ice blocks, wherein the pure water is mixed according to the mass ratio of 1: 10: 10, uniformly mixing, adding the mixture into a barrel of a pickling machine, changing the rotation direction of the barrel of the pickling machine at the rotation speed of 180r/min every 4min for 5 hours, and taking out to obtain the pickled tilapia chin;
(2) primary frying: soaking the pickled tilapia chin in pure water at 10 ℃ for 35s, taking out and draining off water, frying in palm oil at 180 ℃ for 4min, and taking out to obtain the tilapia chin after primary frying;
(3) wrapping powder: mixing potato starch, corn starch and medium gluten flour according to a mass ratio of 13: 3: 4, uniformly mixing to prepare mixed starch, placing the tilapia fish chin fried for the first time in the mixed starch, rolling to ensure that the mixed starch is completely attached to the surface, and preparing the tilapia fish chin coated with the powder;
(4) secondary frying: frying the powder-coated tilapia fish chin in palm oil at 180 deg.C for 3min, taking out, and coating with a coating of 0.04g/cm2The fennel, the red pepper powder and the chili powder are scattered on the base material according to the mass ratio of 1: 2: 3, uniformly mixing the ingredients to prepare a seasoning, and preparing the tilapia fish chin after the secondary frying;
(5) and (3) sealing and storing nitrogen gas: placing the tilapia chin in a packaging container, pumping air into the packaging container, introducing nitrogen to enable the air pressure to reach 0.12MPa, sealing, and performing microwave sterilization with the microwave frequency of 2kW for 4min to obtain the instant tilapia chin.
Example 3
The instant tilapia fish chin mainly comprises the following components in parts by weight: 40 parts of tilapia fish chin, 4 parts of curing material, 8 parts of mixed starch and 2 parts of seasoning.
The processing method of the instant tilapia fish chin mainly comprises the following processing steps:
(1) pickling: scraping the scales on the back of the tilapia fish, removing residual gill cover, internal organs and black films, cleaning with pure water, cutting flowers at a thick back meat part of the raw material, placing the cut flowers in a barrel of a pickling machine, and then adding edible salt, white granulated sugar, five spice powder, garlic powder, starch, onion powder, chicken essence, pepper powder and cumin powder in a mass ratio of 38: 10: 12: 5: 10: 6: 6: 13: 8, uniformly mixing to prepare a pickling material, mixing the pickling material with the mass of 0.08 time of the tilapia chin and ice blocks, and mixing pure water according to the mass ratio of 1: 8: 8-1: 12: 12, uniformly mixing, adding into a cylinder of a pickling machine, changing the rotation direction of the cylinder of the pickling machine every 5min at the rotation speed of 200r/min for 4h, and taking out to obtain the pickled tilapia chin;
(2) primary frying: soaking the pickled tilapia chin in pure water at 20 ℃ for 30s, taking out and draining off water, frying in palm oil at 190 ℃ for 3min, and taking out to obtain the tilapia chin after primary frying;
(3) wrapping powder: mixing potato starch, corn starch and medium gluten flour in a mass ratio of 14: 4: 5, uniformly mixing to prepare mixed starch, placing the tilapia fish chin fried for the first time in the mixed starch, rolling to ensure that the mixed starch is completely attached to the surface, and preparing the tilapia fish chin coated with the powder;
(4) secondary frying: frying the powder-coated tilapia fish chin in palm oil at 180 deg.C for 3min, taking out, and coating with a coating of 0.04g/cm2The fennel, the red pepper powder and the chili powder are scattered on the base material according to the mass ratio of 1: 3: 4, uniformly mixing the ingredients to prepare a seasoning, and preparing the tilapia fish chin after the secondary frying;
(5) and (3) sealing and storing nitrogen gas: placing the tilapia chin in a packaging container, pumping air into the packaging container, introducing nitrogen to enable the air pressure to reach 0.13MPa, sealing, and performing microwave sterilization with the microwave frequency of 3kW for 3min to obtain the instant tilapia chin.
Comparative example 1
The instant tilapia fish chin mainly comprises the following components in parts by weight: 50 parts of tilapia fish chin, 3 parts of curing material, 6 parts of mixed starch and 1 part of seasoning.
The processing method of the instant tilapia fish chin mainly comprises the following processing steps:
(1) pickling: scraping the scales on the back of the tilapia fish, removing residual gill cover, internal organs and black films, cleaning with pure water, cutting flowers at a thick back meat part of the raw material, placing the cut flowers in a barrel of a pickling machine, and then adding edible salt, white granulated sugar, five spice powder, garlic powder, starch, onion powder, chicken essence, pepper powder and cumin powder in a mass ratio of 30: 5: 6: 2: 5: 2: 2: 7: 3, evenly mixing to prepare a pickling material, mixing the pickling material with the mass of 0.05 time of the tilapia chin and ice blocks, and mixing pure water according to the mass ratio of 1: 8: 8, uniformly mixing, adding the mixture into a barrel of a pickling machine, changing the rotation direction of the barrel of the pickling machine at the rotation speed of 150r/min every 3min for 6 hours, and taking out to obtain pickled tilapia chin;
(2) wrapping powder: mixing potato starch, corn starch and plain flour according to a mass ratio of 12: 2: 3, uniformly mixing to prepare mixed starch, soaking the pickled tilapia chin in pure water at the temperature of 1 ℃ for 30s, taking out, draining water, placing in the mixed starch, and rolling to ensure that the surface of the mixed starch is completely attached to prepare the powder-coated tilapia chin;
(3) frying: frying the powder-coated tilapia fish chin in palm oil at 170 deg.C for 4min, taking out, and coating with a coating of 0.03g/cm2The fennel, the red pepper powder and the chili powder are scattered on the base material according to the mass ratio of 1: 2: 2, uniformly mixing the ingredients to prepare a seasoning, and preparing the tilapia fish chin after the secondary frying;
(4) and (3) sealing and storing nitrogen gas: placing the tilapia chin in a packaging container, pumping air into the packaging container, introducing nitrogen to enable the air pressure to reach 0.11MPa, sealing, and performing microwave sterilization with the microwave frequency of 2kW for 5min to obtain the instant tilapia chin.
Comparative example 2
The instant tilapia fish chin mainly comprises the following components in parts by weight: 50 parts of tilapia fish chin, 3 parts of curing material, 6 parts of mixed starch and 1 part of seasoning.
The processing method of the instant tilapia fish chin mainly comprises the following processing steps:
(1) pickling: scraping the scales on the back of the tilapia fish, removing residual gill cover, internal organs and black films, cleaning with pure water, cutting flowers at a thick back meat part of the raw material, placing the cut flowers in a barrel of a pickling machine, and then adding edible salt, white granulated sugar, five spice powder, garlic powder, starch, onion powder, chicken essence, pepper powder and cumin powder in a mass ratio of 30: 5: 6: 2: 5: 2: 2: 7: 3, evenly mixing to prepare a pickling material, mixing the pickling material with the mass of 0.05 time of the tilapia chin and ice blocks, and mixing pure water according to the mass ratio of 1: 8: 8, uniformly mixing, adding the mixture into a barrel of a pickling machine, changing the rotation direction of the barrel of the pickling machine at the rotation speed of 150r/min every 3min for 6 hours, and taking out to obtain pickled tilapia chin;
(2) wrapping powder: mixing potato starch, corn starch and plain flour according to a mass ratio of 12: 2: 3, uniformly mixing to prepare mixed starch, soaking the pickled tilapia chin in pure water at the temperature of 1 ℃ for 30s, taking out, draining water, placing in the mixed starch, and rolling to ensure that the surface of the mixed starch is completely attached to prepare the powder-coated tilapia chin;
(3) frying: frying the powder-coated tilapia fish chin in palm oil at 170 deg.C for 8min, taking out, and coating with a coating of 0.03g/cm2The fennel, the red pepper powder and the chili powder are scattered on the base material according to the mass ratio of 1: 2: 2, uniformly mixing the ingredients to prepare a seasoning, and preparing the tilapia fish chin after the secondary frying;
(4) and (3) sealing and storing nitrogen gas: placing the tilapia chin in a packaging container, pumping air into the packaging container, introducing nitrogen to enable the air pressure to reach 0.11MPa, sealing, and performing microwave sterilization with the microwave frequency of 2kW for 5min to obtain the instant tilapia chin.
Examples of effects
Table 1 below gives the analysis results of the quality of the instant tilapia fish chin using examples 1 to 3 of the present invention and comparative examples 1 to 2.
TABLE 1
As can be seen from comparison of experimental data of examples 1, 2 and 3 and comparative example 1 in table 1, the internal maturity of examples 1, 2 and 3 compared to comparative example 1 indicates that primary frying is not performed, and direct breading and frying are performed, and when the frying time is the time of secondary frying in the examples, the internal tilapia fish chin is not completely mature, thereby reducing the quality of the food; from the comparison of experimental data of examples 1, 2 and 3 with comparative example 2, it can be seen that the surface color of examples 1, 2 and 3 with comparative example 2 is dark brown, which means that when the frying time is the sum of the time of primary frying and secondary frying in the examples, the surface starch is coked black, thereby deteriorating the quality of the food.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Claims (10)
1. A processing method of instant tilapia fish chin mainly comprises the following processing steps: pickling, primary frying, wrapping with flour, secondary frying, and packaging with nitrogen.
2. The processing method of the instant tilapia fish chin according to claim 1, characterized in that the processing method of the instant tilapia fish chin mainly comprises the following processing steps:
(1) pickling: pretreating tilapia chin, placing the pretreated tilapia chin into a cylinder of a pickling machine, and mixing pickling materials and ice blocks which are 0.05-0.08 times of the mass of the tilapia chin, wherein the pure water is mixed with water according to a mass ratio of 1: 8: 8-1: 12: 12, uniformly mixing, adding into a barrel of a pickling machine, changing the rotation direction of the barrel of the pickling machine at the rotation speed of 150-200 r/min every 3-5 min for 4-6 h, and taking out to obtain pickled tilapia fish chin;
(2) primary frying: soaking the pickled tilapia chin in pure water at the temperature of 1-20 ℃ for 30-40 s, taking out, draining off water, frying in palm oil at the temperature of 170-190 ℃ for 3-4 min, and taking out to obtain the tilapia chin after primary frying;
(3) wrapping powder: mixing potato starch, corn starch and plain flour according to a mass ratio of 12: 2: 3-14: 4: 5, uniformly mixing to prepare mixed starch, placing the tilapia fish chin fried for the first time in the mixed starch, rolling to ensure that the mixed starch is completely attached to the surface, and preparing the tilapia fish chin coated with the powder;
(4) secondary frying: frying the powder-coated tilapia fish chin in palm oil at 170-190 ℃ for 3-4 min, taking out, and coating the surface with the oil at a concentration of 0.03-0.05 g/cm2Spreading flavoring agent to obtain twice fried tilapia fish chin;
(5) and (3) sealing and storing nitrogen gas: and placing the tilapia fish chin in a packaging container, pumping air into the packaging container, introducing nitrogen to enable the air pressure to reach 0.11-0.13 MPa, sealing, and performing microwave sterilization to obtain the instant tilapia fish chin.
3. The processing method of the instant tilapia fish chin according to claim 2, characterized in that the pretreatment method in step (1) is as follows: scraping fish scales on the back of the tilapia under the chin, removing residual gill cover, internal organs and black membrane, cleaning with pure water, and cutting into flower at the thick back of the raw material.
4. The processing method of the instant tilapia fish chin according to claim 3, wherein the marinade in the step (1) is prepared from edible salt, white granulated sugar, five spice powder, garlic powder, starch, onion powder, chicken essence, pepper powder and cumin powder in a mass ratio of 30: 5: 6: 2: 5: 2: 2: 7: 3-38: 10: 12: 5: 10: 6: 6: 13: 8, mixing uniformly.
5. The processing method of the instant tilapia fish chin according to claim 4, wherein the seasoning in the step (4) is prepared from fennel, paprika and paprika in a mass ratio of 1: 2: 2-1: 3: 4, mixing uniformly.
6. The processing method of the instant tilapia fish chin according to claim 5, characterized in that the microwave sterilization process parameters in the step (5) are as follows: the microwave frequency is 2-3 kW, and the sterilization time is 3-5 min.
7. The processing method of the instant tilapia fish chin according to claim 6, characterized in that the instant tilapia fish chin prepared by the processing method of the instant tilapia fish chin mainly comprises the following components in parts by weight: 40-50 parts of tilapia fish chin, 3-4 parts of marinade, 6-8 parts of mixed starch and 1-2 parts of seasoning.
8. The processing method of the instant tilapia fish chin according to claim 7, wherein the marinade is prepared from edible salt, white granulated sugar, five spice powder, garlic powder, starch, onion powder, chicken essence, pepper powder and cumin powder.
9. The method for processing the instant tilapia fish chin according to claim 8, wherein the mixed starch is prepared from potato starch, corn starch and plain flour.
10. The processing method of the instant tilapia fish chin according to claim 9, wherein the seasoning is prepared from fennel, paprika and paprika.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103844282A (en) * | 2014-03-10 | 2014-06-11 | 广州陆仕水产企业有限公司 | Method for fabricating canned fish from tilapia wastes |
| CN106858411A (en) * | 2016-12-29 | 2017-06-20 | 深圳联合水产发展有限公司 | A kind of freezing pre-fried fish and shrimp wrap up in powder food and preparation method thereof |
| 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 |
| CN111602778A (en) * | 2020-06-23 | 2020-09-01 | 湖南创奇食品有限公司 | Formula for making fish chin with spicy flavor and preparation method thereof |
-
2022
- 2022-01-13 CN CN202210036422.9A patent/CN114304542A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103844282A (en) * | 2014-03-10 | 2014-06-11 | 广州陆仕水产企业有限公司 | Method for fabricating canned fish from tilapia wastes |
| CN106858411A (en) * | 2016-12-29 | 2017-06-20 | 深圳联合水产发展有限公司 | A kind of freezing pre-fried fish and shrimp wrap up in powder food and preparation method thereof |
| 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 |
| CN111602778A (en) * | 2020-06-23 | 2020-09-01 | 湖南创奇食品有限公司 | Formula for making fish chin with spicy flavor and preparation method thereof |
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