CN105995638A - Manufacturing method of fish skin glue jellies - Google Patents
Manufacturing method of fish skin glue jellies Download PDFInfo
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- CN105995638A CN105995638A CN201610375279.0A CN201610375279A CN105995638A CN 105995638 A CN105995638 A CN 105995638A CN 201610375279 A CN201610375279 A CN 201610375279A CN 105995638 A CN105995638 A CN 105995638A
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- fish skin
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- skin
- jelly
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Abstract
The present method provides a manufacturing method of fish skin glue jellies. The manufacturing method comprises the following steps: quick-frozen fish skins are thawed; the scales of the thawed fish skins are removed and the scale removed fish skins are washed for standby application; water is added into the fish skins, and the fish skins are heated to a temperature of 30-40 DEG C and boiled for 15-30 minutes; the boiled fish skins are screened using a 40-mesh screen, the fish skins are collected, and the collected fish skins are prepared into blocks or strips; water at 1-5 times of the mass of the fish skins is added, and the fish skins are heated to a temperature of 60-80 DEG C and boiled for 1-3 hours; the boiled fish skins are screened using a 60-mesh screen to collect a liquid phase and to obtain skin fish glue liquid; and the fish glue liquid is cooled and shaped to obtain the fish skin glue jellies. Diced fish flesh is also added into the fish skin glue liquid to prepare the fish skin glue liquid containing the fish flesh; and or white granulated sugar, fresh ginger water, Chinese prickly ash water and vitamin C are added to obtain the flavored fish skin glue liquid. The method is simple in technology, energy saving and environmentally protective, not high in requirements for the equipment in the production line, easy to control in processes and suitable for industrialized production. Besides, the obtained products are high in product added value and strong in plasticity, can be directly edible or matched with other seasoning for consumption, and are high in security and suitable for a wide range of populations.
Description
Technical field
The present invention relates to the making field of a kind of fish skin food, particularly to the making side of a kind of fish skin jelly
Method.
Background technology
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, studies have reported that in snapper fish skin, collagen content accounts for the 80.5% of crude protein, and anguilla japonica is the highest
Reach 87.3%.Additionally, fish skin also contains various trace elements, it it is the very good material as food.
Collagen protein is vertebrates in-vivo content rich in protein, be distributed widely in animal bone, tendon,
In the connective tissues such as blood vessel wall, cartilage and skin, its molecular structure is three natural helical configurations.Collagen egg
There is multiple biological activity and good biocompatibility in vain, be cosmetics, biomedicine, food and pharmacy
One of important supplementary material etc. industry.Prepare the raw material of collagen protein be mainly derived from mammal such as Corii Bovis seu Bubali,
Corii Sus domestica and bone.In recent years, along with the outburst of the disease such as Transmissible spongiform encephalopathy and foot and mouth disease in domestic animal,
Consumer lacks confidence to the safety of the collagen product that terrestrial animal is originated, further, since religion letter
The abstinence faced upward, some people refusal uses the collagen protein deriving from pig or cattle, and due to both at home and abroad to glue
The market demand of former albumen persistently raises, and utilizes Fish processing byproduct to extract collagen protein and is increasingly becoming research
Focus.
At present, hide jelly product on the market freezes based on Corii Sus domestica, and fish skin jelly also and has no large-scale production,
Sale is had in market, part coastal area.It practice, the exploitation of varieties of food items with fish skin as raw material is in recent years
Also the favor of research worker is enjoyed.Such as: Jiang Huiyan has delivered " fish skin with pickled pepper processing technique and technical essential "
(" Hangzhou agricultural and science and technology ", 3 phases in 2013), Wang Yuhua etc. has delivered " local flavor Java tilapia skin processing technique
Research " (" meat industry ", 8 phases in 2011), Shen Shuo etc. has delivered " channel catfish fish skin ham sausage
Development " (" meat industry ", 12 phases in 2010) etc.；Also have been reported in terms of patent, Sichuan University
Within 2015, declare " a kind of instant flavour fish skin and preparation method thereof " (application number: 201510423628.7),
This patent relates to wine stain, frying technological process；Deyan Aquatic Products & Food Co., Ltd. of Jingzhou City declares for 2013
" a kind of fish skin with pickled pepper and preparation method thereof " (application number: 201310169643.4), relates to bubble in this patent
Alkali, food stage disinfectant are rubbed and are washed step；University Of Agriculture and Forestry In Fujian has declared " a kind of instant fish skin jelly for 2013
The preparation method of food " (application number: 201310175779.6), this patent relates to a kind of instant fish skin jelly food
Product and preparation method, but need in the course of processing cleaned, defat, enzymolysis, endure glue, filter, decolour de-
Raw meat, concentrate, cool down the operation such as molding, flavor pack preparation, especially defat, enzymolysis process condition more.
Additionally, in the existing food processing with fish skin as raw material, mostly there is acid-alkali treatment, the technique such as fried,
It is unfavorable for the complete reservation of nutritional labeling, does not meets the theory of green production.Add at the fish skin jelly reported
In work technique, operation is relatively complicated, and control condition is complicated, is unfavorable for mass industrialized production.
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 the manufacture method of a kind of fish skin jelly, comprise the steps:
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 1～5 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, cool down moulding: by step S4 prepare fish skin glue fall in mould or soft packaging bag, 0～8 DEG C
Lower cooling 6～24h, obtains fish skin jelly.
The product that the inventive method prepares needs stored refrigerated.
Under optimal way, fish skin described in step S1 is Acipenser Sinensis fish skin, Ba Shayu fish skin or Ctenopharyngodon idellus fish skin.
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, step S4 also includes adding flesh of fish fourth in described fish skin glue, stirs, system
The fish skin glue of the flesh of fish must be contained；The addition of described flesh of fish fourth is the 20～50% of described fish skin glue quality；
In fish skin glue, add flesh of fish fourth can improve the mouthfeel of fish skin jelly further.
Under optimal way, step S4 also includes adding white sugar, gingerade, Pericarpium Zanthoxyli in described fish skin glue
Water, vitamin C, stir, and obtains the fish skin glue through seasoning；Described white sugar, gingerade, flower
Green pepper water, ascorbic addition be respectively described fish skin glue quality 2～4%, 0.2～1%, 0.1～0.8%,
0.02%～0.2%.
Under optimal way, mould described in step S5 is box-like or cup-shaped.
The present invention has a following innovation and advantage compared to conventional technique and like product:
1, differing due to variety classes fish skin feature, some cartilage hard shell fish skin is difficult to directly edible.The present invention
In the fish skin jelly course of processing, by low temperature pre-cooking process, can conveniently go the removal of impurity, the flesh of fish, fish scale,
Fishbone etc., it is possible to remove fishy smell to a certain extent；The fingerling of abundant fish skin processing, improves Fish processing
The utilization rate of by-product.
2, the present invention is in the fish skin jelly course of processing, uses unique post bake to endure glue method, by adjusting
The temperature of the fish skin jelly course of processing effectively controls the quality of final products, and solving fish skin raw material has fishy smell,
Fish glue from skin delivery in cold weather product easily melt, the best elastic problem.
3, the present invention is provided without the mode of any acid-alkali treatment, the nutritional labeling in raw material is completely retained, adds
Work technique environmental protection；In manufacturing process, i.e. can obtain that without thickening agent, stabilizer there is certain gel
Intensity, good springiness, mouthfeel are good, the fish glue from skin delivery in cold weather product of bright, improve the safety of product.
4, the inventive method technique is simple, saves source environmental protection, the highest to the equipment requirements of production line, the course of processing
Easily-controllable, it is suitable for industrialized production；And the added value of product height that the inventive method prepares, plasticity is strong, both may be used
The most edible other flavouring agents of also can joining eat, and are suitable for consumer groups wide.
The inventive method operation is simple, is not related to acid, alkali, enzyme etc. and processes step, and condition is easily controlled, and produces
Product quality better.
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: band meat Acipenser Sinensis fish skin jelly
1, pretreatment of raw material: defrosting 20min 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 that Acipenser Sinensis fish skin is flowed.
3, low temperature is precooked: temperature 35 DEG C, and amount of water is the 25min that precooks in the case of fish skin quality 2 times.
4, coarse filtration: the liquid screen cloth of 40 mesh leaches by precooking, processes clean by the fishbone on fish skin, scale,
The small part leaving adhesion on fish skin is oppressed, in case follow-up use；
5, chopping: fish skin is cut into the little bar of about 0.5cm × 2cm.
6, enduring glue: at 70 DEG C, amount of water is to endure glue 1h in the case of fish skin quality 4 times.
7, filter glue: by leaching with the screen cloth of 60 mesh with the fish skin of a small amount of flesh of fish, obtain with clarification homogeneous
Glue.
8, mix: separated from fish skin by the flesh of fish and be cut into meat cubelets, adds 30wt% while hot in glue
Flesh of fish fourth, and stir.
9, cool down moulding: glue is poured in the box-like mould of 16cm × 16cm, 4 DEG C cool down 12h plastics
Freeze, and stored refrigerated.
The manufacture method of the fish skin jelly that the present invention prepares is simple, superior product quality.The gel strength of jelly is fitted
Preferably, entrance good springiness, the flesh of fish makes products taste abundanter with the mixing of jelly；Additionally, product color is fresh
Bright, quality is homogeneous.
Embodiment 2: original flavor bar shark fish skin jelly
1, pretreatment of raw material: defrosting 15min under the conditions of freezing Ba Shayu 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 that Ba Shayu fish skin is flowed.
3, low temperature is precooked: temperature 40 DEG C, and amount of water is the 18min that precooks in the case of fish skin quality 3 times.
4, coarse filtration: the liquid screen cloth of 40 mesh leaches by precooking, processes clean by the flesh of fish of adhesion on fish skin.
5, shred: fish skin is cut into about 0.5cm × 0.5cm fritter.
6, enduring glue: at 60 DEG C, amount of water is to endure glue 2h in the case of fish skin quality 4 times.
7, filter glue: by the fish skin screen filtration of 60 mesh, obtain clarifying homogeneous glue.
8, mix: be added without other dispensings, can join other condiment and dip in food time edible.
9, cool down moulding: glue is poured in the box-like mould of 16cm × 16cm, 4 DEG C cool down 20h plastics
Freeze, and stored refrigerated.
The manufacture method of the fish skin jelly that the present invention prepares is simple, superior product quality.The gel strength of jelly is fitted
The rightest, entrance good springiness is in faint yellow, vivid transparent.
Embodiment 3: local flavor Ctenopharyngodon idellus fish skin jelly
1, pretreatment of raw material: defrosting 20min under the conditions of freezing Ctenopharyngodon idellus 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 that Ctenopharyngodon idellus fish skin is flowed.
3, low temperature is precooked: temperature 35 DEG C, and amount of water is the 20min that precooks in the case of fish skin quality 2 times.
4, coarse filtration: the liquid screen cloth of 40 mesh leaches by precooking, processes clean by the fishbone on fish skin, scale.
5, chopping: fish skin is cut into the little bar of about 0.5cm × 2cm.
6, enduring glue: at 70 DEG C, amount of water is to endure glue 1.5h in the case of fish skin quality 3 times.
7, filter glue: leached by the fish skin screen cloth of 60 mesh, obtains the glue homogeneous with clarification.
8, mix: add white sugar 2.5wt%, gingerade 0.5wt%, Pericarpium Zanthoxyli while hot in glue
Water 0.4wt%, vitamin C 0.05wt%, and stir.
9, cool down moulding: glue is poured in cup-shaped moulds, 4 DEG C cooling 24h become jelly, and cold preservation protect
Deposit.
The manufacture method of the fish skin jelly that the present invention prepares is simple, superior product quality.The gel strength of jelly is fitted
Preferably, entrance good springiness is in faint yellow, vivid transparent.
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 (8)
1. the manufacture method of a fish skin jelly, 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 1～5 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, cool down moulding: by step S4 prepare fish skin glue fall in mould or soft packaging bag, 0～8 DEG C
Lower cooling 6～24h, obtains fish skin jelly.
The manufacture method of fish skin jelly the most according to claim 1, it is characterised in that step S2 is cleaned
Method particularly includes: fish skin described in step S1 is Acipenser Sinensis fish skin, Ba Shayu fish skin or Ctenopharyngodon idellus fish skin.
The manufacture method of fish skin jelly the most according to claim 1, it is characterised in that step S2 is cleaned
Method particularly includes: fish skin described in step S1 is fresh fish skin or freezing fish skin；Described freezing fish skin, need to put
Defrosting 15～30min under the conditions of 4 DEG C.
The manufacture method of fish skin jelly the most according to claim 1, it is characterised in that step S1 is cleaned
Method particularly includes: fish skin circulating water is rinsed 1～2min.
The manufacture method of fish skin jelly the most according to claim 1, it is characterised in that step S3 is concrete
The bulk of 0.5cm × 0.5cm or 0.5cm × 2cm is made for: the fish skin through boiling step S2 obtained
Strip.
The manufacture method of fish skin jelly the most according to claim 1, it is characterised in that step S4 is also wrapped
Include in described fish skin glue, add flesh of fish fourth, stir, prepare the fish skin glue containing the flesh of fish；
The addition of described flesh of fish fourth is the 20～50% of described fish skin glue quality.
The manufacture method of fish skin jelly the most according to claim 1, it is characterised in that step S4 is also wrapped
Include addition white sugar, gingerade, pepper water, vitamin C in described fish skin glue, stir, obtain
Fish skin glue through seasoning；
Described white sugar, gingerade, pepper water, ascorbic addition are respectively described fish skin glue matter
2～4%, 0.2～1%, 0.1～0.8%, 0.02%～0.2% of amount.
The manufacture method of fish skin jelly the most according to claim 1, it is characterised in that described in step S5
Mould is box-like or cup-shaped.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610375279.0A CN105995638A (en) | 2016-05-31 | 2016-05-31 | Manufacturing method of fish skin glue jellies |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610375279.0A CN105995638A (en) | 2016-05-31 | 2016-05-31 | Manufacturing method of fish skin glue jellies |
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| CN105995638A true CN105995638A (en) | 2016-10-12 |
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| CN201610375279.0A Pending CN105995638A (en) | 2016-05-31 | 2016-05-31 | Manufacturing method of fish skin glue jellies |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108077390A (en) * | 2017-12-05 | 2018-05-29 | 浙江海洋大学 | A kind of tuna skin desquamating method |
| CN109527439A (en) * | 2018-11-15 | 2019-03-29 | 韶关市华工高新技术产业研究院 | A kind of purple perilla capsicum fish-bone glue brick and preparation method thereof |
| CN113273671A (en) * | 2021-05-25 | 2021-08-20 | 徐福阁 | Meat jelly food and preparation method thereof |
| CN113444761A (en) * | 2021-08-17 | 2021-09-28 | 中国海洋大学 | Low-immunogenicity fish skin collagen and preparation method thereof |
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| CN102138675A (en) * | 2010-12-07 | 2011-08-03 | 天津科技大学 | Processing method of fish jelly |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108077390A (en) * | 2017-12-05 | 2018-05-29 | 浙江海洋大学 | A kind of tuna skin desquamating method |
| CN109527439A (en) * | 2018-11-15 | 2019-03-29 | 韶关市华工高新技术产业研究院 | A kind of purple perilla capsicum fish-bone glue brick and preparation method thereof |
| CN113273671A (en) * | 2021-05-25 | 2021-08-20 | 徐福阁 | Meat jelly food and preparation method thereof |
| CN113444761A (en) * | 2021-08-17 | 2021-09-28 | 中国海洋大学 | Low-immunogenicity fish skin collagen and preparation method thereof |
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Application publication date: 20161012 |