CN1557171A - Java tilapia fishskin making process - Google Patents
Java tilapia fishskin making process Download PDFInfo
- Publication number
- CN1557171A CN1557171A CNA2004100151629A CN200410015162A CN1557171A CN 1557171 A CN1557171 A CN 1557171A CN A2004100151629 A CNA2004100151629 A CN A2004100151629A CN 200410015162 A CN200410015162 A CN 200410015162A CN 1557171 A CN1557171 A CN 1557171A
- Authority
- CN
- China
- Prior art keywords
- skin
- fish
- water
- tilapia
- ozone water
- 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.)
- Granted
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The process of treating java tilapia skin into instant food includes cutting longitudinally cleaned java tilapia skin into strips; soaking inside alkali solution at 30-45 deg.c for 1-2 hr while stirring; flushing with cold water for at least five times and soaking in clear water until becoming neutral; instantly setting in water at 70-80 deg.c, quickly throwing into icy ozone water solution for 5-10 min and dripping; soaking in ozone water solution for 5-10 min, taking out and bagging. The present invention makes instant food with java tilapia skin and raises the utilization value of java tilapia skin.
Description
Technical field
The present invention relates to a kind of aquatic food deep process, especially relate to a kind of processing technology of Tilapia mossambica processing fent tilapia fishskin.
Background technology
Tilapia mossambica is to culture fingerling the most widely in the world, and China's Tilapia mossambica annual production is about 630,000 tons, accounts for half of Gross World Product.Along with the demand of international market to the Tilapia mossambica product constantly increases, China's Tilapia mossambica export processing amount constantly increases, and mainly based on the peeling Tilapia Fillet, Java tilapia skin occupies bigger ratio in the processing fent in the Tilapia mossambica export processing, a large amount of fish-skins are discarded, and the processing and utilization method is not arranged.Fish-skin contains nutriments such as a large amount of colloids, protein and MS, fat, lutein, lutein ester, and Compendium of Material Medica is just on the books: the sweet temperature of fish-skin, flat, invigorating the spleen ends dysentery, moisten the lung and relieve the cough, kidney tonifying, stomach, effect such as dry.But fish-skin but seldom eats processing except part is used to manufacture the leather and fur products, and the Yi Rong because fish-skin is heated is also easily corrupt rotten, bad preservation.So necessary development and use Java tilapia skin improves the high value added product of Tilapia mossambica.We carry out the process technology research of tilapia fishskin for this reason, and the tilapia fishskin process technology of invention not only makes the product mouthfeel good, raciness, but and normal temperature preserved 6 months, can preserve at low temperatures 1 year.
Summary of the invention
The object of the present invention is to provide a kind of is raw material with the tilapia fishskin, produces the processing technology of the good to eat tilapia fishskin food of local flavor.
For achieving the above object, production technology of the present invention has the following steps:
1. will scale, remove residual meat, and the fish-skin that cleans up spreads out, vertically be cut into bar;
2. preparing 4～8% edible sodium bicarbonate solution in alkaline-resisting container, is that 1: 8～12 ratio is put into alkali lye to Java tilapia skin in fish-skin and lye ratio, soak 1～2h under 30～45 ℃ of temperature, and not timing is stirred;
3. the fish-skin after alkali being sent out washes more than five times repeatedly with cold water immediately, puts into container again, soaks 10～20min with clear water, and then changes clear water and soak, up to being neutral;
4. the fish-skin after the clear water immersion treatment is put into water blanching 30S～80S of 70～80 ℃, taking-up drops into the ice bubbly water 5～10min that is made by Ozone Water rapidly, pulls out to drain;
5. fish-skin is moved on in the toilet, in fish-skin: Ozone Water is 1: 8～12 ratios, and fish-skin is put into Ozone Water, soaks 5～10min, pulls the back pack out.
The present invention compared with prior art has following advantage:
1. make full use of Tilapia mossambica processing fent----Java tilapia skin, from original discarded object or change into consumers in general as feed and can directly buy edible tilapia fishskin instant food; Improve the value of tilapia fishskin, filled up domestic blank;
2. with the tilapia fishskin of this explained hereafter, sharp and clear good to eat, elasticity and good toughness, the local flavor with tilapia fishskin uniqueness, and also this technology operation is simple, and production cost is low, and constant product quality, can improve the economic benefit of manufacturing enterprise;
3. this process using high-concentration ozone water carries out sterilization, not only sterilizing time is short, and it is effective, because ozone as a kind of strong oxidizer, has strong oxidation and degradation to the number of chemical material in the water, more various microorganisms such as kill bacteria, virus, gemma, has stronger oxidation sterilizing ability than traditional clorox etc., and be decomposed into oxygen behind the ozonization, and not remaining any harmful substance, this is the incomparable advantages of other sterilization antiseptics.The product normal temperature of gained can be preserved 6 months, can preserve 1 year under 0～10 ℃ of low temperature.
The specific embodiment
Embodiment one
1. collect the fresh fish-skin that takes off in the Tilapia Fillet processing, freezing standby.
2. tilapia fishskin is thawed, remove fish scale, the residual flesh of fish and fat, clean up, then fish-skin is spread out, vertically chopping, width is about 2cm.
3. in alkaline-resisting container, prepare 8% sodium bicarbonate solution, in fish-skin and lye ratio is that 1: 10 ratio is put into alkali lye to Java tilapia skin, under 45 ℃ of temperature, soak 2h, and not timing stirs, make it fully moistening and prevent immersion process fish-skin come-up and expose liquid level.
4. picking up through the fish-skin after the alkali treatment, drip-dry alkali lye (alkali lye can be recycled) fully washes 10 times with cold water, puts into container again, soaks 15min with clear water, and then changes clear water and soak, and up to the alkali-free flavor, is neutral.
5. with boiling water cold to 70 ℃, put into blanching 1min after clear water soaked, take out the back and drop into bubble 10min in the frozen water (frozen water made from Ozone Water in advance) rapidly, pull out and drain.
6. fish-skin is moved on in the toilet, earlier produce the high-concentrated ozone aqueous solution that concentration is 5mg/L with high concentration ozone generator, in fish-skin: the high-concentrated ozone aqueous solution is 1: 10 ratio, and fish-skin is put in the high-concentrated ozone aqueous solution, 10min is soaked in stirring, pulls out then to drain.
7. pull fish-skin out, drip-dry moisture, pack into laminated film retort pouch or aluminum foil compound bag, adding concentration is 0.4% salt solution 10mL, sterile vacuum packing, every bag 180 gram.This process is operated in desinfection chamber.
8. flavoring: press the flavoring proportioning, mix various flavorings,, adopt pasteurization sterilization 35 minutes with the packing in proportion of laminated film retort pouch.Flavoring prescription (press frond weight and calculate the flavoring amount): soy sauce 2%, refined salt 1%, sugar 1%, aromatic vinegar 3%, monosodium glutamate 0.3%, ginger juice 1%, chilli oil 3%, sesame oil 2%, peanut oil 3%.
9. attach together: flavoring parcel and tilapia fishskin bag are put together, pack with laminated film bag, be finished product, normal temperature can be preserved 6 months, can preserve 1 year under 0-10 ℃ of low temperature.
Embodiment two
1. collect the fresh fish-skin that takes off in the Tilapia Fillet processing, freezing standby.
2. tilapia fishskin is thawed, remove fish scale, the residual flesh of fish and fat, clean up, then fish-skin is spread out, vertically chopping, width is about 1cm.
3. in alkaline-resisting container, prepare 4% sodium bicarbonate solution, in fish-skin and lye ratio is that 1: 8 ratio is put into alkali lye to Java tilapia skin, under 30 ℃ of temperature, soak 1h, notice that not timing stirs, make it fully moistening and prevent immersion process fish-skin come-up and expose liquid level.
4. picking up through the fish-skin after the alkali treatment, drip-dry alkali lye (alkali lye can be recycled) fully washes 8 times with cold water, puts into container again, soaks 10min with clear water earlier, and then changes clear water and soak, and up to the alkali-free flavor, is neutral.
5. with boiling water cold to 75 ℃, put into blanching 30S after clear water soaked, take out the back and drop into bubble 5min in the frozen water (frozen water made from Ozone Water in advance) rapidly, pull out and drain.
6. fish-skin is moved on in the toilet, earlier produce the high-concentrated ozone aqueous solution that concentration is 3mg/L with high concentration ozone generator, in fish-skin: the high-concentrated ozone aqueous solution is 1: 8 ratio, and fish-skin is put in the high-concentrated ozone aqueous solution, 5min is soaked in stirring, pulls out then to drain.
7. pull fish-skin out, drip-dry moisture, pack into laminated film retort pouch or aluminum foil compound bag, adding concentration is 0.4% salt solution 10mL, sterile vacuum packing, every bag 180 gram.This process is operated in desinfection chamber.
8. flavoring: press the flavoring proportioning, mix various flavorings,, adopt pasteurization sterilization 30 minutes with the packing in proportion of laminated film retort pouch.Flavoring prescription (press frond weight and calculate the flavoring amount): soy sauce 1%, refined salt 2%, sugar 1%, aromatic vinegar 3%, monosodium glutamate 0.3%, ginger juice 1%, chilli oil 2%, sesame oil 1%, peanut oil 2%.
9. attach together: flavoring parcel and tilapia fishskin bag are put together, pack with laminated film bag, be finished product, normal temperature can be preserved 6 months, can preserve 1 year under 0-10 ℃ of low temperature.
Embodiment three
1. collect the fresh fish-skin that takes off in the Tilapia Fillet processing, freezing standby.
2. tilapia fishskin is thawed, remove fish scale, the residual flesh of fish and fat, clean up, then fish-skin is spread out, vertically chopping, width is about 3cm.
3. in alkaline-resisting container, prepare 8% sodium bicarbonate solution, in fish-skin and lye ratio is that 1: 12 ratio is put into alkali lye to Java tilapia skin, under 40 ℃ of temperature, soak 2h, notice that not timing stirs, make it fully moistening and prevent immersion process fish-skin come-up and expose liquid level.
4. picking up through the fish-skin after the alkali treatment, drip-dry alkali lye (alkali lye can be recycled) fully washes 15 times with cold water, puts into container again, soaks 20min with clear water, and then changes clear water and soak, and up to the alkali-free flavor, is neutral.
5. with boiling water cold to 80 ℃, put into blanching 80S after clear water soaked, take out the back and drop into bubble 8min in the frozen water (frozen water made from Ozone Water in advance) rapidly, pull out and drain.
6. fish-skin is moved on in the toilet, earlier produce the high-concentrated ozone aqueous solution that concentration is 6mg/L with high concentration ozone generator, in fish-skin: the high-concentrated ozone aqueous solution is 1: 12 ratio, and fish-skin is put in the high-concentrated ozone aqueous solution, 8min is soaked in stirring, pulls out then to drain.
7. pull fish-skin out, drip-dry moisture, pack into laminated film retort pouch or aluminum foil compound bag, adding concentration is 0.4% salt solution 10mL, sterile vacuum packing, every bag 180 gram.This process is operated in desinfection chamber.
8. flavoring: press the flavoring proportioning, mix various flavorings,, adopt pasteurization sterilization 40 minutes with the packing in proportion of laminated film retort pouch.Flavoring prescription (press frond weight and calculate the flavoring amount): soy sauce 2%, refined salt 2%, sugar 1%, aromatic vinegar 3%, monosodium glutamate 0.3%, ginger juice 1%, chilli oil 4%, sesame oil 1%, peanut oil 2%.
9. attach together: flavoring parcel and tilapia fishskin bag are put together, pack with laminated film bag, be finished product, normal temperature can be preserved 6 months, can preserve 1 year under 0-10 ℃ of low temperature.
Claims (3)
1, a kind of processing technology of tilapia fishskin is characterized in that following steps successively:
(1) will scale, remove residual meat, and the fish-skin that cleans up vertically is cut into bar;
(2) preparing 4～8% edible sodium bicarbonate solution solution in alkaline-resisting container, is that 1: 8～12 ratio is put into alkali lye to Java tilapia skin in fish-skin and lye ratio, soak 1～2h under 30～45 ℃ of temperature, and not timing is stirred;
(3) fish-skin after alkali is sent out washes more than five times repeatedly with cold water immediately, puts into container again, soaks 10～20min with clear water, and then changes clear water and soak, up to being neutral;
(4) fish-skin after the clear water immersion treatment is put into 70～80 ℃ water blanching 30 seconds～80 seconds, taken out rapidly and drop into the ice bubbly water 5～10min that makes by Ozone Water, pull out and drain;
(5) fish-skin is moved on in the toilet, in fish-skin: Ozone Water is 1: 8～12 ratios, and fish-skin is put into Ozone Water, soaks 5～10min, pulls the back pack out.
2, the processing technology of tilapia fishskin according to claim 1 is characterized in that: vertically be cut into the wide bar of 1cm～3cm that is in the step 1.
3, the processing technology of tilapia fishskin according to claim 1, it is characterized in that: consistency of ozone water is between 1.5～6.0mg/L in the step 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100151629A CN1229027C (en) | 2004-01-16 | 2004-01-16 | Java tilapia fishskin making process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100151629A CN1229027C (en) | 2004-01-16 | 2004-01-16 | Java tilapia fishskin making process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1557171A true CN1557171A (en) | 2004-12-29 |
| CN1229027C CN1229027C (en) | 2005-11-30 |
Family
ID=34351340
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004100151629A Expired - Fee Related CN1229027C (en) | 2004-01-16 | 2004-01-16 | Java tilapia fishskin making process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1229027C (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101214066A (en) * | 2007-12-27 | 2008-07-09 | 德炎水产食品股份有限公司 | Method for preparing food with longsnout catfish skin as rough material |
| CN101869320A (en) * | 2010-07-09 | 2010-10-27 | 福建农林大学 | Refrigerated prepared instant sharkskin and preparation method thereof |
| CN101869318A (en) * | 2010-06-01 | 2010-10-27 | 广西南宁百洋饲料集团有限公司 | Tilapia water fermentation fish skin processing method |
| CN101897446A (en) * | 2010-07-09 | 2010-12-01 | 通威股份有限公司 | Processing method of fish skin with pickled pepper |
| CN1860932B (en) * | 2006-06-07 | 2012-05-16 | 黎永江 | Water soaked food and method for processing same |
| CN103039583A (en) * | 2012-12-11 | 2013-04-17 | 北海北联食品工业有限公司 | Frozen back cut tilapia fillets and processing method thereof |
| CN103284211A (en) * | 2013-05-10 | 2013-09-11 | 德炎水产食品股份有限公司 | Pickled chili fish skin and preparation method thereof |
| CN105087734A (en) * | 2015-09-17 | 2015-11-25 | 福建福铭食品有限公司 | Method for preparing collagen powder from fish skin and fish scales |
| CN107365824A (en) * | 2017-09-21 | 2017-11-21 | 三沙南海美源岛生物科技有限公司 | A kind of preparation method for hydrolyzing Isin glue collagen Gly-His-Lys |
| CN107518052A (en) * | 2017-08-28 | 2017-12-29 | 中国水产科学研究院南海水产研究所 | A kind of chromophoric method of Rofe carp fillets safety and environmental protection |
| CN111493128A (en) * | 2020-04-26 | 2020-08-07 | 广东保戈食品科技有限公司 | Fishy smell removing and fresh keeping process for fish skin |
| CN111528265A (en) * | 2020-05-29 | 2020-08-14 | 广西壮族自治区水产科学研究院 | Novel cold sterilization tilapia skin preservation method |
| CN114751958A (en) * | 2022-05-17 | 2022-07-15 | 哈尔滨腾凝科技有限公司 | Method for extracting polypeptide inhibiting DPP-4 activity from salmon skin |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100441517C (en) * | 2006-11-10 | 2008-12-10 | 沈阳建筑大学 | Disinfecting and sterilization method of water for making ice |
-
2004
- 2004-01-16 CN CNB2004100151629A patent/CN1229027C/en not_active Expired - Fee Related
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1860932B (en) * | 2006-06-07 | 2012-05-16 | 黎永江 | Water soaked food and method for processing same |
| CN101214066B (en) * | 2007-12-27 | 2013-06-05 | 德炎水产食品股份有限公司 | Method for preparing food with longsnout catfish skin as rough material |
| CN101214066A (en) * | 2007-12-27 | 2008-07-09 | 德炎水产食品股份有限公司 | Method for preparing food with longsnout catfish skin as rough material |
| CN101869318A (en) * | 2010-06-01 | 2010-10-27 | 广西南宁百洋饲料集团有限公司 | Tilapia water fermentation fish skin processing method |
| CN101869320A (en) * | 2010-07-09 | 2010-10-27 | 福建农林大学 | Refrigerated prepared instant sharkskin and preparation method thereof |
| CN101897446A (en) * | 2010-07-09 | 2010-12-01 | 通威股份有限公司 | Processing method of fish skin with pickled pepper |
| CN101869320B (en) * | 2010-07-09 | 2012-06-06 | 福建农林大学 | Refrigerated prepared instant sharkskin and preparation method thereof |
| CN103039583B (en) * | 2012-12-11 | 2014-12-03 | 北海北联食品工业有限公司 | Frozen back cut tilapia fillets and processing method thereof |
| CN103039583A (en) * | 2012-12-11 | 2013-04-17 | 北海北联食品工业有限公司 | Frozen back cut tilapia fillets and processing method thereof |
| CN103284211A (en) * | 2013-05-10 | 2013-09-11 | 德炎水产食品股份有限公司 | Pickled chili fish skin and preparation method thereof |
| CN105087734A (en) * | 2015-09-17 | 2015-11-25 | 福建福铭食品有限公司 | Method for preparing collagen powder from fish skin and fish scales |
| CN107518052A (en) * | 2017-08-28 | 2017-12-29 | 中国水产科学研究院南海水产研究所 | A kind of chromophoric method of Rofe carp fillets safety and environmental protection |
| CN107365824A (en) * | 2017-09-21 | 2017-11-21 | 三沙南海美源岛生物科技有限公司 | A kind of preparation method for hydrolyzing Isin glue collagen Gly-His-Lys |
| CN111493128A (en) * | 2020-04-26 | 2020-08-07 | 广东保戈食品科技有限公司 | Fishy smell removing and fresh keeping process for fish skin |
| CN111528265A (en) * | 2020-05-29 | 2020-08-14 | 广西壮族自治区水产科学研究院 | Novel cold sterilization tilapia skin preservation method |
| CN114751958A (en) * | 2022-05-17 | 2022-07-15 | 哈尔滨腾凝科技有限公司 | Method for extracting polypeptide inhibiting DPP-4 activity from salmon skin |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1229027C (en) | 2005-11-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1229027C (en) | Java tilapia fishskin making process | |
| CN103503973B (en) | Low-salt preserved fish and preparation method thereof | |
| CN102754820B (en) | Production method of fermented fish paste | |
| CN102132900A (en) | Method for processing instant roasted flavor fish | |
| KR101478975B1 (en) | Manufacturing method of Kimchi using the Garlic fermentation enzymes | |
| CN102640833B (en) | Method for making preserved arrowhead by segmental sugar osmosis by microwave | |
| CN106072197A (en) | A kind of bubble green pepper Garcinia mangostana Radix Crotalariae szemoensis and preparation method thereof | |
| CN101248888B (en) | Liquor-saturated dried fish deep-processing method | |
| CN103907965B (en) | The preparation method of a kind of local flavor mandarin fish | |
| CN111700147B (en) | Processing method of preserved green plums | |
| CN102754821B (en) | Production method of fermented fishbone meat paste | |
| CN106722548A (en) | The preliminary working method of bamboo shoots | |
| CN101869320A (en) | Refrigerated prepared instant sharkskin and preparation method thereof | |
| CN101411526A (en) | Method for producing sea tangle flavouring food | |
| CN103989117A (en) | Method for employing in-situ fermentation technology to produce tuber mustard | |
| CN1303907C (en) | Production method of plum juice infused cabbage | |
| CN105942346A (en) | Processing technology of flavored dried white radish strips | |
| CN104431902A (en) | Processing process of spicy cabbage product | |
| CN101999438B (en) | Gas cooking processing method of freshwater fish fillets | |
| CN1298231C (en) | Fresh shaddock tea and its producing method | |
| CN102488235B (en) | Method for processing salame rich in crude fiber | |
| CN108030002A (en) | A kind of instant seasoning fish block that raw meat is removed using biology enzyme and preparation method thereof | |
| CN111066937B (en) | Low-sugar preserved lemon and processing technology | |
| CN104273566A (en) | Processing technology of frozen and seasoned baked conger eel | |
| CN107897859A (en) | A kind of preparation process of beef paste |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |