CN1943432A - Method for treating fresh water fish skin and cooking method - Google Patents
Method for treating fresh water fish skin and cooking method Download PDFInfo
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- CN1943432A CN1943432A CNA2006100128227A CN200610012822A CN1943432A CN 1943432 A CN1943432 A CN 1943432A CN A2006100128227 A CNA2006100128227 A CN A2006100128227A CN 200610012822 A CN200610012822 A CN 200610012822A CN 1943432 A CN1943432 A CN 1943432A
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Abstract
The invention relates to a process for treating fresh water fish skin and its means for cooking.1) peeling off fish skin scraped the scales , scalding in hot water at 60-85deg.C for 0.5-3.0 min, cooling, the weight of fish skin : weight of hot water = 1: 3-4;2), removing fish meat and fat remained on the skin, cleaning said skin in edible soda and salt solution, soaking in room temp. for 15-30 min,mixing constantly; the weight of fish skin : edible soda and salt solution = 1: 3-8; solution components of edible soda and salt = water : edible soda : salt =1 : 0.005- 0.01:0.005-0.01;3) has been soaked, solution filtered, fish skin cleaned and washing till becoming neutral; 4) treated fish skin to be cut into strips and to be soaked in clear water ready for use.
Description
Technical field
The invention belongs to the comprehensive development and utilization category of fish products discarded object, be specifically related to a kind of processing method and cooking method of fresh water fish skin.
Background technology
In the prior art, fish-skin all is to handle, cook with the fish body; Do not see independent processing, cooking report.The individual is the Ms for example, and fish-skin is abandoned and do not eaten.
" seasoned " product in the instant food, is arranged, and in the leftover bits and pieces of process, the fish-skin that abandons occupies bigger ratio, and except that the report of indivedual useful its system fish-skin leather, not seeing has comprehensive utilization, is processed as the report of food.
Motherland's traditional medical theory is thought: fish-skin is flat, the sweet temperature of distinguishing the flavor of, and invigorating the spleen ends dysentery, moistens the lung and relieve the cough, kidney tonifying, stomach, dry, and nourishing effects is arranged.In recent years medical research finds that the leucocyte-leucine in " fish-skin " has antitumaous effect.
Aspect dietotherapy, fish-skin contains abundant colloid, protein and various trace elements, and its protein mainly is the composition of macromolecular collagen and mucopolysaccharide, is Ms's beauty care beauty and health care good merchantable brand.
The applicant finds that after deliberation conventional method is difficult to make fish-skin tasty, and mouthfeel is not good.After disposal methods of the present invention, removed the satiny mucus of fish-skin, as long as through suitably processing processing, can cook the dish of delicious flavour, not only enjoy delicacies but also make full use of its nutriment.
Summary of the invention
Purpose of the present invention is the comprehensive utilization of carrying out fish-skin, develops a kind of processing method and cooking method of fresh water fish skin.
Technical scheme of the present invention is so to implement:
Develop a kind of processing method of fresh water fish skin:
(1) peel large stretch of fish-skin of removing outer fish scale, the 0.5～3.0min that scalds in 60～85 ℃ of hot water has a shower,
Fish-skin weight: hot water weight=1: 3～4;
(2) the residual flesh of fish and the fat of removal fish-skin internal layer, clean fish-skin is in dietary alkali and salt solution, and room temperature is flooded 15～30min, and dipping process is stirred frequently; Fish-skin weight: dietary alkali and salt solution weight=1: 3～8; Dietary alkali and salt solution composition=water: dietary alkali: salt=1: 0.005～0.01: 0.005～0.01;
(3) dipping is finished, the elimination maceration extract, and clean fish-skin uses the clear water rinsing to wash water neutrality;
(4) the clean fish-skin through above-mentioned processing is cut into strip, is dipped in the clear water standby.
The processing method of another kind of fresh water fish skin:
(1) peel large stretch of fish-skin of removing outer fish scale, the 0.5～3.0min that scalds in 60～85 ℃ of hot water has a shower,
Fish-skin weight: hot water weight=1: 3～4;
(2) the residual flesh of fish and the fat of removal fish-skin internal layer, clean fish-skin is cut into strip, in dietary alkali and salt solution, room temperature dipping 5～10min, dipping process is stirred frequently; Fish-skin weight: dietary alkali and salt solution weight=1: 3～8; Dietary alkali and salt solution composition=water: dietary alkali: salt=1: 0.005～0.01: 0.005～0.01;
(3) dipping is finished, and elimination maceration extract, fish-skin use the clear water rinsing to wash water neutrality;
(4) through the strip fish-skin of above-mentioned processing, be dipped in the clear water standby.
The cooking method of above-mentioned treated fresh water fish skin is characterized in that the fish-skin after handling is pulled out from water, and drop is to not having the free water drippage, conventional cold and dressed with sauce, seasoning.
The cooking method of above-mentioned treated fresh water fish skin is characterized in that the fish-skin after handling is pulled out from water, and drop is to there not being the free water drippage, and is fried to golden yellow color in 160～190 ℃ deep fat, after the foam expansion, and the conventional cooking, seasoning.
The cooking method of above-mentioned treated fresh water fish skin is characterized in that the fish-skin after handling is pulled out from water; According to part by weight: clean fish-skin: water: the ratio of vinegar=1: 1.5～2.0: 0.005～0.02; Place the pressure cooker of 110～120 ℃ of temperature to stew 20～30min; Filter, solid content is soft fish-skin, the conventional cooking, seasoning; Filtrate is the milky viscous fluid, puts 0～5 ℃ of cooling 45～60min, obtains peptone shape thing; Change cutter, conventional cold and dressed with sauce, seasoning.
Advantage of the present invention is, makes full use of the discarded object fish-skin of fish processing, and clean after treatment freshwater fishskin can conventional be cooked into unique mouthfeel deliciousness, nutritious healthy food, is the nutrient excellent product of dietotherapeutic; Its flavor or mouthfeel are pliable and tough, and clear and melodious chewiness is tasty and refreshing; Or mouthfeel delicate fragrance; Or the soft cunning of mouthfeel, fish-skin has the fragrance of abalone or the delicate flavour of fish maw.
The specific embodiment
Embodiment 1
Select the processing method of fresh-water fishes (grass carp, silver carp, carp, crucian, Tilapia mossambica or the snakeheaded fish) fish-skin more than 2.5 jin for use, comprising: (1) peels large stretch of fish-skin of removing outer fish scale, and the 0.5～3.0min that scalds in 60～85 ℃ of hot water has a shower,
Fish-skin weight: hot water weight=1: 3～4;
(2) the residual flesh of fish and the fat of removal fish-skin internal layer, clean fish-skin is in dietary alkali and salt solution, and room temperature is flooded 15～30min, and dipping process is stirred frequently; Fish-skin weight: dietary alkali and salt solution weight=1: 3～8; Dietary alkali and salt solution composition=water: dietary alkali: salt=1: 0.005～0.01: 0.005～0.01;
(3) dipping is finished, the elimination maceration extract, and clean fish-skin uses the clear water rinsing to wash water neutrality;
(4) the clean fish-skin through above-mentioned processing is cut into strip, is dipped in the clear water standby.
The processing method of another kind of fresh water fish skin:
(1) peel large stretch of fish-skin of removing outer fish scale, the 0.5～3.0min that scalds in 60～85 ℃ of hot water has a shower,
Fish-skin weight: hot water weight=1: 3～4;
(2) the residual flesh of fish and the fat of removal fish-skin internal layer, clean fish-skin is cut into strip, in dietary alkali and salt solution, room temperature dipping 5～10min, dipping process is stirred frequently; Fish-skin weight: dietary alkali and salt solution weight=1: 3～8; Dietary alkali and salt solution composition=water: dietary alkali: salt=1: 0.005～0.01: 0.005～0.01;
(3) dipping is finished, and elimination maceration extract, fish-skin use the clear water rinsing to wash water neutrality;
(4) through the strip fish-skin of above-mentioned processing, be dipped in the clear water standby.
The cooking method of above-mentioned treated fresh water fish skin is characterized in that the fish-skin after handling is pulled out from water, and drop is to not having the free water drippage, conventional cold and dressed with sauce, seasoning.Its flavor or mouthfeel are pliable and tough, and clear and melodious chewiness is tasty and refreshing.
Embodiment 2
The fish-skin processing method is with embodiment 1.
The cooking method of the fresh water fish skin that another kind is treated is with the fish-skin after handling, and pulls out from water; Drop is to there not being the free water drippage, and is fried to golden yellow color in 160～190 ℃ deep fat, after the foam expansion, enters the conventional cooking, seasoning.
For example, cooking crisp-fried fish-skin, the fish-skin drop after the processing adds cooking amount cooking wine, the pickled back of salt " bat powder " to there not being the free water drippage, promptly fish-skin all evenly is stained with flour, fish-skin is still piecemeal, conglutinate not, and the vegetable oil that gradation is put into 6 to 8 one-tenth heat (160～190 ℃) with fish-skin explodes, fried to golden yellow color, emersion pasta after the foam expansion, this moment, fish-skin was crisp, and drop removes excess oil; Fish-skin is the curling shape of nature; Set up another oil cauldron and put into green grass or young crops, red sharp green pepper end, the spiced salt, sugar, monosodium glutamate, stir-frying fast evenly takes the dish out of the pot, the manufactured goods golden yellow color, the mouthfeel crisp-fried is little peppery, and one fish-skin special delicate fragrance is arranged.
Embodiment 3
The fish-skin processing method is with embodiment 1.
The cooking method of the fresh water fish skin that another kind is treated is with the fish-skin after handling, and pulls out from water; According to part by weight: clean fish-skin: water: the ratio of vinegar=1: 1.5～2.0: 0.005～0.02 (for example, clean fish-skin 500g adds water 750～1000g, water should flood fish-skin and exceed 20mm above the fish-skin ±; The vinegar consumption can be chosen between 2.5～10g); Place the pressurization pot of 110～120 ℃ of temperature to stew 20～30min; Filter, solid content is soft fish-skin, enters the conventional cooking; Filtrate is the milky viscous fluid, puts 0～5 ℃ of cooling 45～60min, obtains peptone shape thing; Change cutter, conventional cold and dressed with sauce, seasoning.
The soft cunning of fish-skin mouthfeel has the fragrance of abalone or the delicate flavour of fish maw.
Claims (5)
1. the processing method of a fresh water fish skin is characterized in that:
(1) peel large stretch of fish-skin of removing outer fish scale, the 0.5～3.0min that scalds in 60～85 ℃ of hot water has a shower fish-skin weight: hot water weight=1: 3～4;
(2) the residual flesh of fish and the fat of removal fish-skin internal layer, clean fish-skin is in dietary alkali and salt solution, and room temperature is flooded 15～30min, and dipping process is stirred frequently; Fish-skin weight: dietary alkali and salt solution weight=1: 3～8; Dietary alkali and salt solution composition=water: dietary alkali: salt=1: 0.005～0.01: 0.005～0.01;
(3) dipping is finished, the elimination maceration extract, and clean fish-skin uses the clear water rinsing to wash water neutrality;
(4) the clean fish-skin through above-mentioned processing is cut into strip, is dipped in the clear water standby.
2. the processing method of a fresh water fish skin is characterized in that:
(1) peel large stretch of fish-skin of removing outer fish scale, the 0.5～3.0min that scalds in 60～85 ℃ of hot water has a shower fish-skin weight: hot water weight=1: 3～4;
(2) the residual flesh of fish and the fat of removal fish-skin internal layer, clean fish-skin is cut into strip, in dietary alkali and salt solution, room temperature dipping 5～10min, dipping process is stirred frequently; Fish-skin weight: dietary alkali and salt solution weight=1: 3～8; Dietary alkali and salt solution composition=water: dietary alkali: salt=1: 0.005～0.01: 0.005～0.01;
(3) dipping is finished, and elimination maceration extract, fish-skin use the clear water rinsing to wash water neutrality;
(4) through the strip fish-skin of above-mentioned processing, be dipped in the clear water standby.
3. according to the cooking method of claim 1 or 2 described treated fresh water fish skins, it is characterized in that the fish-skin after handling is pulled out from water, drop is to having the free water drippage, conventional cold and dressed with sauce, seasoning.
4. according to the cooking method of claim 1 or 2 described treated fresh water fish skins, it is characterized in that the fish-skin after handling is pulled out from water, drop is to there not being the free water drippage, and is in 160～190 ℃ deep fat, fried to golden yellow color, after the foam expansion, the conventional cooking, seasoning.
5. according to the cooking method of claim 1 or 2 described treated fresh water fish skins, it is characterized in that the fish-skin after handling is pulled out from water; According to part by weight: clean fish-skin: water: the ratio of vinegar=1: 1.5～2.0: 0.005～0.02; Place the pressure cooker of 116～118 ℃ of temperature to stew 20～30min; Filter, solid content is soft fish-skin, the conventional cooking, seasoning; Filtrate is the milky viscous fluid, puts 0～5 ℃ of cooling 45～60min, obtains peptone shape thing; Change cutter, conventional cold and dressed with sauce, seasoning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100128227A CN100544619C (en) | 2006-06-09 | 2006-06-09 | The processing method of fresh water fish skin and cooking method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100128227A CN100544619C (en) | 2006-06-09 | 2006-06-09 | The processing method of fresh water fish skin and cooking method |
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| Publication Number | Publication Date |
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| CN1943432A true CN1943432A (en) | 2007-04-11 |
| CN100544619C CN100544619C (en) | 2009-09-30 |
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| CNB2006100128227A Expired - Fee Related CN100544619C (en) | 2006-06-09 | 2006-06-09 | The processing method of fresh water fish skin and cooking method |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
| CN103564536A (en) * | 2012-07-24 | 2014-02-12 | 武永福 | Development of convenient instant yellow croak in sauce |
| CN107568730A (en) * | 2017-10-17 | 2018-01-12 | 张传德 | A kind of fish-skin with beauty functions is dry and preparation method thereof |
| CN108056404A (en) * | 2017-12-22 | 2018-05-22 | 上海海洋大学 | A kind of cultivation river Puffer fish fish-skin and preparation method thereof |
-
2006
- 2006-06-09 CN CNB2006100128227A patent/CN100544619C/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103564536A (en) * | 2012-07-24 | 2014-02-12 | 武永福 | Development of convenient instant yellow croak in sauce |
| 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 |
| CN107568730A (en) * | 2017-10-17 | 2018-01-12 | 张传德 | A kind of fish-skin with beauty functions is dry and preparation method thereof |
| CN108056404A (en) * | 2017-12-22 | 2018-05-22 | 上海海洋大学 | A kind of cultivation river Puffer fish fish-skin and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100544619C (en) | 2009-09-30 |
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