CN105942294A - Making method of sucking fish skin jelly - Google Patents
Making method of sucking fish skin jelly Download PDFInfo
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- CN105942294A CN105942294A CN201610373950.8A CN201610373950A CN105942294A CN 105942294 A CN105942294 A CN 105942294A CN 201610373950 A CN201610373950 A CN 201610373950A CN 105942294 A CN105942294 A CN 105942294A
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- fish skin
- fish
- essence
- fructus
- follicarpium
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Abstract
The invention provides a making method of sucking fish skin jelly. The making method comprises the concrete steps of scaling fish skin, and cleaning the fish skin; adding water into the fish skin, precooking at the low temperature of 30-40 DEG C, and collecting the cooked fish skin; cutting the cooked fish skin into cubes or strips; degelatinizing, and collecting a liquid phase to obtain fish skin gelatin liquid; adding edible essence, white granulated sugar and fruit variants for flavoring; sterilizing and filling; cooling and shaping to obtain the sucking fish skin jelly. The method is used for reprocessing the fish skin which is a fish processing by-product, thus improving the utilization rate of the by-product produced in a fish processing process, and avoiding resource waste and environmental pollution. The method fully utilizes the characteristic of rich protein content of the fish skin, so that the prepared sucking fish skin jelly is rich in nutrition. The sucking fish skin jelly prepared by the method is more convenient to eat by children, and the raw material of the jelly is healthy, green and safe.
Description
Technical field
The present invention relates to the making field of a kind of fish skin food, particularly to a kind of can the making frozen of clingfish follicarpium
Method.
Background technology
Fruit jelly is a kind of wide ace-high leisure food, can inhale the fruit jelly one as fruit jelly, with its uniqueness
Mouthfeel and higher safety are favored by numerous children and the head of a family deeply.Can inhale fruit jelly be with edible glue, sugar,
Food coloring, edible essence etc. are prepared from, and are a kind of low in calories, health food of low fat, high microsteping.
At present, the fruit jelly inhaled on the market is mainly with carrageenan, Konjac glucomannan, xanthan gum, agar etc. as raw material.
In the Fish course of processing, the by-products such as substantial amounts of fish skin can be produced, improve fish skin utilization rate, reduction
Production cost, is one of present study hotspot.At present, fish skin is mainly used in the making of fish-meal, skin
The making of leather, the extraction of collagen protein, developing food products etc..Containing substantial amounts of protein in fish skin, Qi Zhonghan
Measure most for NTx albumen, the highest the 80% of its total protein that exceedes, other portions of relatively fish body
Position is many higher.Additionally, fish skin also contains various trace elements, it it is the very good material as food.
Summary of the invention
It is an object of the invention to develop a kind of work that Fish processing byproduct fish skin carries out high-valued reprocessing
Skill, improves the utilization rate of by-product in the Fish course of processing, it is to avoid the wasting of resources and environmental pollution；According to fish
The feature of the rich in protein of skin own, develop a kind of utilize fish skin preparation there is high nutritive value food
Method.
For reaching above-mentioned purpose, the invention provides a kind of can the manufacture method frozen of clingfish follicarpium, including as follows
Step:
S1, pretreatment of raw material: fish skin is scaled, cleans, standby；
Removing impurity, the mucus etc. carried on raw material fish skin, follow-up enduring glue and product quality in order to avoid affecting.
S2, low temperature are precooked, coarse filtration: to adding described fish skin 2～3 in the fish skin that the process of step S1 obtains
The water of times quality, is heated to 30～40 DEG C, boiling 15～30min；Cross 40 eye mesh screens, collect through boiling
Fish skin；
Now the pigment mostly dissolution in the impurity on fish skin surface, mucus, fish scale and fish skin is in liquid of precooking,
But liquid of precooking does not reaches into the condition of jelly, therefore is leached by the liquid screen cloth of 40 mesh of precooking.Precook through low temperature
The flesh of fish more compacts, fishbone deliquescing, can easily process clean by the flesh of fish of adhesion, fishbone on fish skin.
On freezing or fish skin after thawing still can the adhesion flesh of fish, fishbone etc., artificial separate quite time-consuming, effort,
Heat treatment at a temperature of precooking described in step S3 is not sufficient to make collagen protein degeneration, but can be to a certain degree
Upper ripening is oppressed, and makes fish skin expand, easily separates with the flesh of fish；Additionally, the low temperature of step S3 precook can be one
Determine to remove in degree fishy smell, make the mostly dissolution of the pigment in fish skin simultaneously in liquid of precooking, improve final products
Quality and local flavor.
S3, the fish skin through boiling step S2 obtained make bulk or strip；
S4, endure glue: to adding the water of 8～12 times of quality in the fish skin that step S3 processes, be heated to 60～80
DEG C, infusion 1～3h；Cross 60 eye mesh screens, collect liquid phase, obtain fish skin glue；
Enduring glue process and should avoid water loss as far as possible, midway is without water.
After the infusion that adds water, the collagen protein in fish skin and water molecules, formation has gelation ability
Glue；By the glue screen filtration of 60 mesh with fish skin, fully leach fish skin and removing is mixed in glue
The meat slag of middle residual, scale etc., i.e. can obtain clarifying homogeneous glue.
S5, seasoning: in the fish skin glue that step S4 prepares, add edible essence, white sugar and fruit grain, stir
Mix uniformly, obtain fruit jelly liquid；The addition of described edible essence, white sugar and fruit grain is respectively described fish skin
The 0.0001 of glue quality～1%, 0.001～10%, 10～50%；
S6, sterilization and fill: fruit jelly liquid step S5 obtained, after sterilization processing, uses band suction pipe
Soft packaging bag carries out sterile filling, obtains packed fruit jelly liquid；
S7, cool down moulding: by step S6 prepare packed fruit jelly liquid be placed in 0～8 DEG C of environment cooling 6～12h,
Obtain and can freeze by clingfish follicarpium.
What the inventive method prepared can freeze edible front cold preservation 5～10min for clingfish follicarpium, and eating effect is more preferably.
Under optimal way, fish skin described in step S1 is Acipenser Sinensis fish skin, Oncorhynchi fish skin or tilapia fishskin.
Under optimal way, fish skin described in step S1 is fresh fish skin or freezing fish skin；Described freezing fish skin, needs
Defrosting 15～30min under the conditions of being placed in 4 DEG C, is easier to launch and be cut without ice to fish skin；Described fresh fish skin, needs
Separate by.
Under optimal way, step S1 is cleaned method particularly includes: fish skin circulating water is rinsed 1～2min.
Under optimal way, step S3 is particularly as follows: the fish skin through boiling step S2 obtained is made
The bulk of 0.5cm × 0.5cm or the strip of 0.5cm × 2cm.
Under optimal way, edible essence described in step S5 is apple essence, flavoring pineapple essence, grape essence, grass
Certain kind of berries essence, Fructus Mangifera Indicae essence, orange essence, kiwi flavor, Fructus Citri Limoniae essence, lychee flavor, flavoring banana essence,
One in cocoanut flavour, aloe flavour, Fructus Chaenomelis essence.
Under optimal way, fruit grain described in step S5 is Fructus Mali pumilae, Fructus Ananadis comosi, Fructus Vitis viniferae, Fructus Fragariae Ananssae, Fructus Mangifera Indicae, orange, Mi
One in monkey Fructus Persicae, Fructus Citri Limoniae, Fructus Litchi, Fructus Musae, Cortex cocois radicis gel, Aloe, Fructus Chaenomelis.
Under optimal way, before flexible package fill described in step S6 need at 80～100 DEG C decocting in water 30～40min.
Under optimal way, described in step S6, the sterilization mode of fruit jelly liquid is: described fruit jelly liquid is placed in 130～140
At DEG C, sterilizing 3～5s.
The beneficial effects of the present invention is:
1, Fish processing byproduct fish skin is reprocessed by the present invention, improves by-product in the Fish course of processing
The utilization rate of thing, it is to avoid the wasting of resources and environmental pollution.
2, the present invention uses fish skin to be raw material, can eat as halal food；Meanwhile, the use of fish skin raw material
Contribute to alleviating consumer to a certain extent and terrestrial animal originated food safety because of the outburst of the diseases such as foot and mouth disease
The unconfident situation of property.
3, current, the fruit jelly inhaled on the market is mainly with carrageenan, Konjac glucomannan, xanthan gum, agar etc. for former
Material, the material protein that the present invention uses enriches, and the product prepared is the most nutritious；The present invention produces
The fruit jelly that fruit jelly prepares can be inhaled compared to above-mentioned raw materials, it is not necessary to additionally add nutritional labeling, it is ensured that food
Safety；Meanwhile, simplify that the course of processing, manufacture method be simpler, instant, be not only suitable for child
Edible, it is also possible to develop characteristic series of products for women and old people.
Detailed description of the invention
Technical scheme is described further by following example, contributes to understanding this patent, but
Embodiment of the present invention are not restricted by the embodiments, and protection scope of the present invention requirement of having the right comes certainly
Fixed.
Embodiment 1: Fructus Ananadis comosi taste can inhale sturgeon skin fruit jelly
1, pretreatment of raw material: defrosting 15min under the conditions of freezing Acipenser Sinensis fish skin is placed in 4 DEG C, fish skin is easier to exhibition
Open and there is no ice quarrel.
2, cleaning, roguing: clean water 1min flowed by Acipenser Sinensis fish skin, what removal raw material was carried is miscellaneous
Matter, mucus etc., follow-up endure glue and product quality in order to avoid affecting.
3, low temperature is precooked: temperature 30 DEG C, and amount of water is the 15min that precooks in the case of fish skin quality 3 times.
Still can the adhesion flesh of fish, fishbone etc., manually quite time-consuming, the effort of separation on fish skin after freezing or defrosting.?
Heat treatment at a temperature of this is precooked is not sufficient to make collagen protein to reach required denaturation degrees, but can be one
Determine the ripening flesh of fish in degree, make fish skin expand, easily separate with the flesh of fish.Also can be in certain journey additionally, precook
Fishy smell, the quality of improvement final products and local flavor is removed on degree.
4, coarse filtration: the now pigment mostly dissolution in the impurity on fish skin surface, mucus, fish scale and fish skin exists
Precook in liquid, but liquid of precooking does not reaches into the condition of jelly, therefore the liquid screen cloth of 40 mesh of precooking is leached.Warp
The flesh of fish that low temperature is precooked more compacts, fishbone deliquescing, can easily the flesh of fish of adhesion, fishbone on fish skin be processed
Totally.
5, chopping: fish skin is shredded into about 0.5cm × 0.5cm fritter.
6, enduring glue: water temperature 60 DEG C, amount of water is to endure glue 2h in the case of fish skin quality 8 times.Endure glue mistake
Journey should avoid water loss as far as possible, and midway is without water.
7, filter glue: after the infusion that adds water, the collagen protein in fish skin and water molecules, formation has
The glue of gelation ability.By the glue screen filtration of 60 mesh with fish skin, fully leach fish skin and remove
It is mixed in glue the meat slag of residual, scale etc., obtains clarifying homogeneous glue.
8, seasoning: add flavoring pineapple essence 0.005wt%, white sugar 5wt%, Fructus Ananadis comosi fruit grain while hot in glue
20wt% also stirs.
9, sterilization and fill: band suction pipe soft packaging bag is used decocting in water 30min at 100 DEG C；By glue through 135
DEG C sterilizing 3s.Then sterile filling is carried out.
10, cool down moulding: by canned product in 4 DEG C cool down 12h gelations.Cold preservation is needed before product is edible
5～10min.
What the present invention prepared can freeze technique simply for clingfish follicarpium, and instant, rich in collagen protein and multiple ammonia
Base acid, smooth in taste, taste is pure and fresh, has Fructus Ananadis comosi delicate fragrance.
Embodiment 2: Cortex cocois radicis taste can be inhaled Oncorhynchi follicarpium and freeze
1, pretreatment of raw material: defrosting 20min under the conditions of freezing Oncorhynchi fish skin is placed in 4 DEG C, fish skin is easier to
Launch to there is no ice quarrel.
2, cleaning, roguing: clean water 1min flowed by Oncorhynchi fish skin, removal raw material is carried
Impurity, mucus etc., follow-up endure glue and product quality in order to avoid affecting.
3, low temperature is precooked: temperature 35 DEG C, and amount of water is the 15min that precooks in the case of fish skin quality 2 times.
Still can the adhesion flesh of fish, fishbone etc., manually quite time-consuming, the effort of separation on fish skin after freezing or defrosting.?
Heat treatment at a temperature of this is precooked is not sufficient to make collagen protein to reach required denaturation degrees, but can be one
Determine the ripening flesh of fish in degree, make fish skin expand, easily separate with the flesh of fish.Also can be in certain journey additionally, precook
Fishy smell, the quality of improvement final products and local flavor is removed on degree.
4, coarse filtration: the now pigment mostly dissolution in the impurity on fish skin surface, mucus, fish scale and fish skin exists
Precook in liquid, but liquid of precooking does not reaches into the condition of jelly, therefore the liquid screen cloth of 40 mesh of precooking is leached.Warp
The flesh of fish that low temperature is precooked more compacts, fishbone deliquescing, can easily the flesh of fish of adhesion, fishbone on fish skin be processed
Totally.
5, chopping: fish skin is shredded into the little bar of about 0.5cm × 2cm.
6, enduring glue: water temperature 70 DEG C, amount of water is to endure glue 1h in the case of fish skin quality 10 times.Endure glue mistake
Journey should avoid water loss as far as possible, and midway is without water.
7, filter glue: after the infusion that adds water, the collagen protein in fish skin and water molecules, formation has
The glue of gelation ability.By the glue screen filtration of 60 mesh with fish skin, fully leach fish skin and remove
It is mixed in glue the meat slag of residual, scale etc., obtains clarifying homogeneous glue.
8, seasoning: add cocoanut flavour 0.002wt%, white sugar 3wt%, Cortex cocois radicis gel 50 while hot in glue
Wt% also stirs.
9, sterilization and fill: band suction pipe soft packaging bag is used decocting in water 40min at 80 DEG C；By glue through 135
DEG C sterilizing 4s.Then sterile filling is carried out.
10, cool down moulding: by canned product in 0 DEG C cool down 8h gelation.Cold preservation is needed before product is edible
5～10min.
What the present invention prepared can freeze technique simply for clingfish follicarpium, and instant, rich in collagen protein and multiple ammonia
Base acid, smooth in taste, taste is pure and fresh, has coconut palm fragrance.
Embodiment 3: Aloe taste can inhale Java tilapia skin fruit jelly
1, pretreatment of raw material: defrosting 30min under the conditions of freezing tilapia fishskin is placed in 4 DEG C, fish skin is easier to
Launch to there is no ice quarrel.
2, cleaning, roguing: clean water 2min flowed by tilapia fishskin, removal raw material is carried
Impurity, mucus, fish scale etc., follow-up endure glue and product quality in order to avoid affecting.
3, low temperature is precooked: temperature 40 DEG C, and amount of water is the 15min that precooks in the case of fish skin quality 2 times.
Still can the adhesion flesh of fish, fishbone etc., manually quite time-consuming, the effort of separation on fish skin after freezing or defrosting.?
Heat treatment at a temperature of this is precooked is not sufficient to make collagen protein to reach required denaturation degrees, but can be one
Determine the ripening flesh of fish in degree, make fish skin expand, easily separate with the flesh of fish.Also can be in certain journey additionally, precook
Fishy smell, the quality of improvement final products and local flavor is removed on degree.
4, coarse filtration: the now pigment mostly dissolution in the impurity on fish skin surface, mucus, fish scale and fish skin exists
Precook in liquid, but liquid of precooking does not reaches into the condition of jelly, therefore the liquid screen cloth of 40 mesh of precooking is leached.Warp
The flesh of fish that low temperature is precooked more compacts, fishbone deliquescing, can easily the flesh of fish of adhesion, fishbone on fish skin be processed
Totally.
5, chopping: fish skin is shredded into the little bar of about 0.5cm × 2cm.
6, enduring glue: water temperature 80 DEG C, amount of water is to endure glue 2h in the case of fish skin quality 9 times.Endure glue mistake
Journey should avoid water loss as far as possible, and midway is without water.
7, filter glue: after the infusion that adds water, the collagen protein in fish skin and water molecules, formation has
The glue of gelation ability.By the glue screen filtration of 60 mesh with fish skin, fully leach fish skin and remove
It is mixed in glue the meat slag of residual, scale etc., obtains clarifying homogeneous glue.
8, seasoning: add aloe flavour 0.05wt%, white sugar 15wt%, Aloe fruit grain while hot in glue
30wt% also stirs.
9, sterilization and fill: band suction pipe soft packaging bag is used decocting in water 35min at 90 DEG C；By glue through 135
DEG C sterilizing 5s.Then sterile filling is carried out.
10, cool down moulding: by canned product in 4 DEG C cool down 10h gelations.Cold preservation is needed before product is edible
5～10min.
What the present invention prepared can freeze technique simply for clingfish follicarpium, and instant, rich in collagen protein and multiple ammonia
Base acid, smooth in taste, taste is pure and fresh, has Aloe delicate fragrance.
The above, the only present invention preferably detailed description of the invention, but protection scope of the present invention not office
Being limited to this, any those familiar with the art is in the technical scope of present disclosure, according to this
The technical scheme of invention and inventive concept thereof in addition equivalent or change, all should contain the protection in the present invention
Within the scope of.
Claims (9)
1. one kind can the manufacture method frozen of clingfish follicarpium, it is characterised in that comprise the steps:
S1, pretreatment of raw material: fish skin is scaled, cleans, standby；
S2, low temperature are precooked, coarse filtration: to adding described fish skin 2～3 in the fish skin that the process of step S1 obtains
The water of times quality, is heated to 30～40 DEG C, boiling 15～30min；Cross 40 eye mesh screens, collect through boiling
Fish skin；
S3, the fish skin through boiling step S2 obtained make bulk or strip；
S4, endure glue: to adding the water of 8～12 times of quality in the fish skin that step S3 processes, be heated to 60～80
DEG C, infusion 1～3h；Cross 60 eye mesh screens, collect liquid phase, obtain fish skin glue；
S5, seasoning: in the fish skin glue that step S4 prepares, add edible essence, white sugar and fruit grain, stir
Mix uniformly, obtain fruit jelly liquid；The addition of described edible essence, white sugar and fruit grain is respectively described fish skin
The 0.0001 of glue quality～1%, 0.001～10%, 10～50%；
S6, sterilization and fill: fruit jelly liquid step S5 obtained, after sterilization processing, uses band suction pipe
Soft packaging bag carries out sterile filling, obtains packed fruit jelly liquid；
S7, cool down moulding: by step S6 prepare packed fruit jelly liquid be placed in 0～8 DEG C of environment cooling 6～12h,
Obtain and can freeze by clingfish follicarpium.
The most according to claim 1 can the manufacture method frozen of clingfish follicarpium, it is characterised in that step S1
Described fish skin is Acipenser Sinensis fish skin, Oncorhynchi fish skin or tilapia fishskin.
The most according to claim 1 can the manufacture method frozen of clingfish follicarpium, it is characterised in that step S1
Described fish skin is fresh fish skin or freezing fish skin；
Described freezing fish skin, defrosting 15～30min under the conditions of 4 DEG C need to be placed in.
The most according to claim 1 can the manufacture method frozen of clingfish follicarpium, it is characterised in that step S1
Clean method particularly includes: fish skin circulating water is rinsed 1～2min.
The most according to claim 1 can the manufacture method frozen of clingfish follicarpium, it is characterised in that step S3
Particularly as follows: the fish skin through boiling that step S2 is obtained make 0.5cm × 0.5cm bulk or
The strip of 0.5cm × 2cm.
The most according to claim 1 can the manufacture method frozen of clingfish follicarpium, it is characterised in that step S5
Described edible essence is apple essence, flavoring pineapple essence, grape essence, strawberry essence, Fructus Mangifera Indicae essence, orange perfume
Essence, kiwi flavor, Fructus Citri Limoniae essence, lychee flavor, flavoring banana essence, cocoanut flavour, aloe flavour, wood
One in melon essence.
The most according to claim 1 can the manufacture method frozen of clingfish follicarpium, it is characterised in that step S5
Described fruit grain be Fructus Mali pumilae, Fructus Ananadis comosi, Fructus Vitis viniferae, Fructus Fragariae Ananssae, Fructus Mangifera Indicae, orange, Fructus actinidiae chinensis, Fructus Citri Limoniae, Fructus Litchi, Fructus Musae,
One in Cortex cocois radicis gel, Aloe, Fructus Chaenomelis.
The most according to claim 1 can the manufacture method frozen of clingfish follicarpium, it is characterised in that step S6
Before described flexible package fill need at 80～100 DEG C decocting in water 30～40min.
The most according to claim 1 can the manufacture method frozen of clingfish follicarpium, it is characterised in that step S6
The sterilization mode of described fruit jelly liquid is: be placed at 130～140 DEG C by described fruit jelly liquid, sterilizing 3～5s.
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| CN201610373950.8A CN105942294A (en) | 2016-05-31 | 2016-05-31 | Making method of sucking fish skin jelly |
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| CN201610373950.8A CN105942294A (en) | 2016-05-31 | 2016-05-31 | Making method of sucking fish skin jelly |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110200233A (en) * | 2019-07-09 | 2019-09-06 | 上海海洋大学 | A kind of production method of globefish skin collagen freeze treat |
| CN111436584A (en) * | 2020-05-08 | 2020-07-24 | 江西师范大学 | Jelly rich in fish collagen and preparation method thereof |
| CN114041584A (en) * | 2022-01-04 | 2022-02-15 | 中国海洋大学 | Preparation method of fish skin collagen peptide jelly capable of being stored and transported at normal temperature |
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Application publication date: 20160921 |