CN110050968B - Processing method of instant silver carp skin crisp chips - Google Patents
Processing method of instant silver carp skin crisp chips Download PDFInfo
- Publication number
- CN110050968B CN110050968B CN201910421771.0A CN201910421771A CN110050968B CN 110050968 B CN110050968 B CN 110050968B CN 201910421771 A CN201910421771 A CN 201910421771A CN 110050968 B CN110050968 B CN 110050968B
- Authority
- CN
- China
- Prior art keywords
- fish skin
- skin
- fish
- cleaning
- carrying
- 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.)
- Active
Links
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a processing method of instant silver carp skin crisp chips, and belongs to the technical field of aquatic product processing. The processing method of the instant silver carp skin crisp comprises the following steps: (1) firstly, performing primary cleaning, primary soaking expansion, secondary cleaning, secondary soaking expansion, tertiary cleaning and draining treatment on fish skins; (2) then, carrying out hot air drying on the fish skin treated in the step (1); (3) then, carrying out non-oil-gas flow puffing on the fish skin dried by the hot air in the step (2); (4) and (4) finally, carrying out anti-oxidation and seasoning treatment on the fish skin puffed by the non-oil-gas flow in the step (3), and then carrying out air-inflation packaging. The processing method of the instant silver carp skin crispy skin provided by the invention is simple to operate, easy to learn, low in production cost, crispy and delicious in product, rich in nutrition and suitable for both the old and the young, not only provides an effective way for solving the problem of fish skin utilization, but also improves the utilization rate and the added value of the fish skin.
Description
Technical Field
The invention belongs to the technical field of aquatic product processing, and particularly relates to a processing method of instant silver carp skin crisp chips.
Background
Silver carps are one of four major Chinese carps, and the annual consumption is huge. With the development of chub processing technology and the increase of market demand, 170000t of fish skin by-product is generated every year. The fish skin has the functions of invigorating spleen, stopping dysentery, moistening lung, relieving cough, invigorating kidney, benefiting liver, invigorating stomach, promoting lactation, nourishing, eliminating dampness, etc., and its main components are water, protein, fat, inorganic salt and trace elements, wherein the content of protein and fat is high, and the content of crude protein is up to 30%. If the fish skin can not be effectively treated, the environment is polluted, and the resource waste is also caused.
According to the existing research, the main processing method of the silver carp skin is to extract collagen, gelatin and protein peptide, although the processing method can greatly improve the added value and the technological content of the silver carp skin, the processing equipment has high cost, complex process and inactive market consumption, so that the technology cannot be smoothly applied and produced in a large scale, and the problem of utilization of the silver carp skin by-products cannot be solved from the source. The silver carp skin is made into instant fish skin crisp chips which are suitable for people of all ages and pleasant for consumers, so that the contents of leisure food are enriched, the utilization rate of the fish skin is improved, and the 'three gains' of economic benefit, social benefit and ecological benefit are realized. The non-oil (normal pressure) airflow puffing technology not only effectively avoids the damage of some heat-sensitive components in the silver carp skin, keeps the nutritional components of the food to the maximum extent, and effectively prevents the deterioration of edible oil, but also can utilize the oil of the fish skin to carry out puffing to generate crisp and delicious good taste, and the low-oil and rich-nutrition health food can meet the requirements of different consumers after being seasoned, and has great application prospect.
According to retrieval, except a few researches on extracting collagen, gelatin and protein peptide from chub skin, no research on processing chub skin into instant crisp chips exists at present.
Disclosure of Invention
1. Problems to be solved
Aiming at the problems in the prior art, the invention provides the processing method of the instant silver carp skin crisp, which can effectively solve the technical problem of fast processing of the silver carp skin, improve the utilization rate and the added value of the silver carp skin, enrich the content of the leisure instant product and realize the diversification of the skin products.
2. Technical scheme
In order to solve the above problems, the present invention adopts the following technical solutions.
A processing method of instant silver carp skin crisp chips comprises the following steps:
(1) firstly, performing primary cleaning, primary soaking expansion, secondary cleaning, secondary soaking expansion, tertiary cleaning and draining treatment on fish skins;
(2) then, carrying out hot air drying on the fish skin treated in the step (1);
(3) then, carrying out non-oil-gas flow puffing on the fish skin dried by the hot air in the step (2);
(4) and (4) finally, carrying out anti-oxidation and seasoning treatment on the fish skin puffed by the non-oil-gas flow in the step (3), and then carrying out air-inflation packaging.
Preferably, the fish skin in the step (1) comprises slaughtered fresh fish skin and frozen fish skin, wherein the frozen fish skin needs to be placed at room temperature below 10 ℃ for thawing.
Preferably, the solution swollen by the first soaking in the step (1) is a food grade acetic acid solution.
Preferably, the mass concentration of the food-grade acetic acid solution is 0.2g/L, and the weight ratio of the soaked and expanded solution to the fish skin is 8: 1.
Preferably, the solution expanded by the second soaking in the step (1) is a mixed solution of food grade sodium carbonate and sodium bicarbonate.
Preferably, the mass concentration of the mixed solution of the food grade sodium carbonate and the sodium bicarbonate is 0.4g/L, wherein the mass ratio of the sodium carbonate to the sodium hydroxide in the mixed solution of the food grade sodium carbonate and the sodium hydroxide is 1: 1, and the weight ratio of the soaked and expanded solution to the fish skin is 8: 1.
Preferably, the time for the first soaking expansion in the step (1) is 15min, the time for the second soaking expansion is 15min, and the temperature for soaking expansion is below 10 ℃.
Preferably, the first cleaning, the second cleaning and the third cleaning in the step (1) are all performed by running water rinsing, the speed of the running water is 0.66m/s, and the temperature of the running water rinsing is below 10 ℃.
Preferably, the temperature of the hot air drying in the step (2) is 55 ℃, the air speed is 4m/s, and the final water content of the dried fish skin is 25%.
Preferably, the temperature of the non-oil-gas stream expansion in the step (3) is 160 ℃, and the time of the expansion is 5 min.
3. Advantageous effects
Compared with the prior art, the invention has the beneficial effects that:
the method carries out synergistic combination on the process steps of primary cleaning, primary soaking expansion, secondary cleaning, secondary soaking expansion, tertiary cleaning, draining treatment, hot air drying, non-oil-gas flow puffing, anti-oxidation treatment, seasoning, inflation light-resistant packaging and the like for the first time, and optimizes the application parameters of the combination to realize the significant improvement of the processing and quality (such as hardness, brittleness and sensory evaluation) of the fish skin.
Drawings
FIG. 1 is a graph showing the drying curves of skins in different drying modes;
FIG. 2 is a graph of the rate of skin drying for different drying regimes;
figure 3 is sensory scores for different tastes.
Detailed Description
The invention is further described with reference to specific examples.
Example 1
The processing method of the instant silver carp skin crisp chips in the embodiment comprises the following steps:
(1) firstly, slaughtered fresh fish skin is rinsed in running water (namely, first cleaning), then is placed in a food-grade acetic acid solution with the mass concentration of 0.2g/L, the weight ratio of the soaked and expanded solution to the fish skin is 8: 1, the fish skin is soaked for 15min, the soaking and expansion temperature is 10 ℃, then is rinsed in running water (namely, second cleaning) until the PH is neutral, then is placed in a mixed solution of food-grade sodium carbonate and sodium bicarbonate with the mass concentration of 0.4g/L, wherein the mass ratio of sodium carbonate to sodium hydroxide in the mixed solution of food-grade sodium carbonate and sodium hydroxide is 1: 1, the weight ratio of the soaked and expanded solution to the fish skin is 8: 1, the soaking and expansion temperature is 10 ℃, then is rinsed in running water (namely, third cleaning) until the PH is neutral, and the surface moisture is drained at the room temperature of 10 ℃, and (5) standby. Wherein the water speed of the running water rinsing is 0.66m/s, and the temperature of the running water rinsing is 10 ℃. Tests prove that the fish skin can be better soaked by soaking and expanding for two times, and the damage degree of the fish skin structure in the soaking and expanding process can be reduced by the low-concentration acid-base solution; the low-temperature environment is adopted during rinsing in running water, so that the quality of the fish skin is ensured, and the putrefaction and deterioration in the processing process are avoided to the maximum extent;
(2) then, carrying out hot air drying on the fish skin treated in the step (1), wherein the temperature of the hot air drying is 55 ℃, the air speed of the hot air is 4m/s, and the end point water content of the fish skin drying is 25%, and comparing different drying modes (vacuum drying, freeze drying, cold air drying, natural drying and hot air drying) to find that the drying efficiency of the silver carp skin dried by hot air, the rehydration rate, the brittleness and the hardness of the fish skin crisp chips and the puffing effect are best, so that the hot air drying method is adopted in the fish skin drying link;
(3) and (3) then carrying out non-oil-gas flow puffing on the fish skin dried by the hot air in the step (2), wherein the temperature of the non-oil-gas flow puffing is 160 ℃, and the puffing time is 5 min. Experiments show that when the puffing temperature is lower than 160 ℃, the finished product cannot be puffed, is low in crispness and has obvious fishy smell; when the puffing temperature is higher than 160 ℃, the crisp fish skin slices are easy to be burnt in the puffing process. The puffing time is less than 5min, and the product is not high in crispness; if the puffing time is more than 5min, the dough can be burnt, so that the determination of a proper time is very important;
(4) and (3) finally, cooling the fish skin puffed by the non-oil-gas flow in the step (3), spraying green tea and clove powder extracts, wherein the weight ratio of the green tea to the clove powder extracts is 1: 1, the adding amount of the green tea to the clove powder extracts is 0.3% of the weight of the fish skin, spraying tomato-flavor seasoning, finally, filling inert gas into the fish skin, packaging in a dark place, preserving at normal temperature and achieving better refrigeration effect. The chub skin has high content of protein and fat, and the chub skin is easy to oxidize the protein and the fat during storage after being puffed at high temperature, so that the commodity value of the chub skin crisp chips is reduced. The green tea and clove extracts not only increase the flavor of the fish skin crisp chips, but also resist the oxidation of the fat of the fish skin crisp chips and prolong the shelf life of the fish skin crisp chips.
The instant fish skin crisp chips prepared in example 1 were tested to have a moisture content of 1.81%, an ash content of 0.57%, a crude protein content of 38.57%, and a fat content of 42.95%, and were a high-protein snack food product.
In order to ensure the edible safety of the product (the instant crisp fish skin chips prepared in example 1), the prepared product is subjected to relevant microorganism detection and fat oxidation detection, the product is stored at 37 ℃, and samples are respectively sampled at 1d, 15d and 30d for detecting the total number of bacterial colonies, coliform groups and peroxide value, and the results are shown in table 1.
TABLE 1
As shown in Table 1, the total number of bacteria in the finished product is not increased due to prolonged storage period after 30 days of storage in the environment of 37 ℃, but is far lower than the national food hygiene standard regulation index. Therefore, the storage period of the product is 120 days when the product is stored under the condition of normal temperature (about 25 ℃) according to the calculation of the shelf life by a Q10 method (Hexin, KingKong Steel force, Cao Advance, research progress of the product validity period prediction and application [ J ]. food safety quality detection, academic newspaper 2018, v.9 (16): 178 and 184.).
Examples 2-example 26 setup was mainly to explore the effect of different treatment parameters on the quality of the processed skin:
example 2
The present embodiment is basically the same as embodiment 1, except that: the method comprises the following steps of (1) rinsing slaughtered fresh fish skin with running water, placing the fresh fish skin in a mixed solution of food-grade sodium carbonate and sodium bicarbonate with the mass concentration of 0.4g/L (wherein the mass ratio of sodium carbonate to sodium hydroxide in the mixed solution of food-grade sodium carbonate and sodium hydroxide is 1: 1), soaking the fish skin for 30min at the soaking expansion temperature of 10 ℃, rinsing the fish skin with running water until the pH value is neutral, and draining the surface water at the room temperature of 10 ℃ for later use. Wherein the water speed of the running water rinsing is 0.66m/s, and the temperature of the running water rinsing is 10 ℃;
example 3
The present embodiment is basically the same as embodiment 1, except that: the step (1) is that firstly, the slaughtered fresh fish skin is rinsed by running water (namely, the first cleaning), then is placed in a food-grade acetic acid solution with the mass concentration of 0.4g/L, the weight ratio of the soaked and expanded solution to the fish skin is 8: 1, the fish skin is soaked for 30min, the soaking and expansion temperature is 10 ℃, then the fish skin is rinsed by running water (namely, the second cleaning) until the PH is neutral, and the surface moisture is drained at the room temperature of 10 ℃ for standby application. Wherein the water speed of the running water rinsing is 0.66m/s, and the temperature of the running water rinsing is 10 ℃.
The skins from examples 1, 2 and 3 were selected for the relevant tests as described in table 2:
TABLE 2
Wherein the scoring criteria for sensory evaluation are: 1-10 points of 'hard and not crisp', 11-20 points of 'hard and not crisp', and 21-30 points of 'very crisp'. As can be seen from the table 2, in the two-time soaking and swelling method, the hardness and the brittleness of the product are moderate, and the sensory score is the highest; in the primary soaking expansion method (mixed solution of sodium carbonate and sodium bicarbonate), the brittleness of the product is greatly reduced, so that the sensory score is reduced, and in the primary soaking expansion method (acetic acid solution), the product has low puffing rate and brittleness, high hardness and low sensory score. This is probably because the one-time soaking expansion method (mixed solution of sodium carbonate and sodium bicarbonate) causes high degree of crosslinking and breaking of fish skin, thereby affecting the brittleness of the product, and the one-time soaking expansion method (acetic acid solution) causes insufficient decrosslinking of fish skin, thereby causing low expansion rate and high hardness of the product.
Example 4
The present embodiment is basically the same as embodiment 1, except that: the soaking and swelling time in the step (1) is 0 min.
Example 5
The present embodiment is basically the same as embodiment 1, except that: the soaking and swelling time in the step (1) is 5 min.
Example 6
The present embodiment is basically the same as embodiment 1, except that: the soaking and swelling time in the step (1) is 10 min.
Example 7
The present embodiment is basically the same as embodiment 1, except that: the soaking and swelling time in the step (1) is 20 min.
Example 8
The present embodiment is basically the same as embodiment 1, except that: the soaking and swelling time in the step (1) is 25 min.
The fish skins of example 1, example 4, example 5, example 6, example 7 and example 8 were selected for relevant testing as described in table 3:
TABLE 3
Wherein the scoring criteria for sensory evaluation are: 1-10 points of 'hard and not crisp', 11-20 points of 'hard and not crisp', and 21-30 points of 'very crisp'. As can be seen from Table 3, the sensory score of the final product reached 28.22 points when the swelling time of soaking was 15 min. When the soaking expansion time is less than 15min, the fish skin crisp chips have overlarge hardness and insufficient expansion rate and brittleness; when the soaking expansion time exceeds 15min, the brittleness of the fish skin crisp is reduced, probably because the soaking expansion time is too long, and the collagen chains of the fish skin are excessively uncrosslinked.
In order to better study the influence of different drying modes on the quality of the fish skin crisp, the fish skin is independently studied in different drying modes:
before the test, the fish skin treated in the step (1) in the example 1 is selected, and is cut into 8cm × 8cm uniform sheets by using clean scissors and is flatly laid on a material tray. The test was carried out according to the procedure (2) of example 1, example 9, example 10 and example 11, respectively, and the test was weighed 1 time every 5min under the condition of hot air drying until the difference between the last time and the last time was about 0.02 g; weighing for 1 time every 60min under freeze drying condition until the mass difference of the last two times is about 0.02 g; weighing for 1 time every 20min under the vacuum drying condition, wherein the mass difference from the last two times is about 0.02 g; weighing for 1 time every 30min under cold air drying condition, wherein the mass difference from the last two times is about 0.02 g. Each group was repeated 3 times and the average was taken. After drying, the sample is taken out and then the drying kinetics curve and the drying rate curve are measured.
As shown in fig. 1, it is a curve of drying kinetics of chub skin under four different drying techniques; it can be seen that the freeze-drying is slow, the whole drying process is 360min, the hot air drying is relatively fast, the whole process lasts 50min, and the time required for vacuum drying and cold air drying is about 300min and 220 min.
As shown in FIG. 2, the highest drying rates of the four types of freeze drying, cold air drying, hot air drying and vacuum drying were 0.04059 g/(g.min), 0.0366 g/(g.min), 0.2019 g/(g.min) and 0.0656 g/(g.min), respectively, and the average drying rates were 0.0406 g/(g.min), 0.0366 g/(g.min), 0.2019 g/(g.min) and 0.0656 g/(g.min), respectively. In the early stage of drying, the hot air drying rate is greater than the vacuum drying rate and greater than the freeze drying rate and greater than the cold air drying rate, the cold air drying rate is faster than the freeze drying rate from the middle stage to the later stage, and the hot air drying rate is obviously greater than the drying rates of the other three. This may be due to the high hot air drying temperature and the high air velocity ratio.
Example 9
The present embodiment is basically the same as embodiment 1, except that: and (2) freeze-drying the fish skin treated in the step (1), wherein the temperature of a cold trap is-50 ℃, the pressure is 33MPa, and the water content of the freeze-dried fish skin is 25%.
Example 10
The present embodiment is basically the same as embodiment 1, except that: and (2) carrying out vacuum drying on the fish skin treated in the step (1), wherein the temperature of the vacuum drying is 60 ℃, the pressure is 0.07MPa, and the water content of the fish skin after the vacuum drying is 25%.
Example 11
The present embodiment is basically the same as embodiment 1, except that: and (2) carrying out cold air drying on the fish skin treated in the step (1), wherein the temperature of the cold air drying is 20 ℃, the wind speed of the cold air is 2m/s, and the water content of the fish skin after the cold air drying is 25%.
The skins from examples 1, 9, 10 and 11 were selected for the relevant tests as described in table 4:
TABLE 4
| Drying mode | Degree of swelling | Hardness of | Brittleness | Sensory scoring | |
| Example 1 | Drying with hot air | 4.95±0.34 | 353.40±32.72 | 1723.82±22.74 | 28.22±1.61 |
| Example 9 | Freeze drying | 5.38±0.05 | 333.86±96.22 | 815.79±82.70 | 20.62±2.34 |
| Example 10 | Vacuum drying | 4.27±0.08 | 554.90±26.76 | 1626.99±29.47 | 24.34±1.87 |
| Example 11 | Drying with cold air | 2.88±0.10 | 512.83±27.36 | 1226.06±44.82 | 15.93±1.41 |
Wherein the scoring criteria for sensory evaluation are: 1-10 points of 'hard and not crisp', 11-20 points of 'hard and not crisp', and 21-30 points of 'very crisp'. As can be seen from table 4, the puffing degree, hardness, crispness and sensory score of the fish skin crisp varied significantly with the drying mode: the puffing degree of the crisp fish skin slices after freeze drying treatment is the highest and reaches 5.38 minutes, but the crispness is the worst; the hardness of the fish skin crisp slices subjected to different treatments of hot air drying, freezing drying, vacuum drying and cold air drying is lower, but the relative brittleness after the hot air drying treatment is the best; in addition, the sensory score of the crisp fish skin slices after hot air drying treatment is highest. Different drying means may have an effect on the texture of the skin before puffing, thereby affecting the organoleptic quality of the crisp fish skin.
Example 12
The present embodiment is basically the same as embodiment 1, except that: and (3) in the step (2), the moisture content of the fishskin at the drying end point is 15%.
Example 13
The present embodiment is basically the same as embodiment 1, except that: and (3) in the step (2), the moisture content of the fishskin at the drying end point is 20%.
Example 14
The present embodiment is basically the same as embodiment 1, except that: and (3) in the step (2), the moisture content of the fishskin at the drying end point is 30%.
Example 15
The present embodiment is basically the same as embodiment 1, except that: and (3) in the step (2), the moisture content of the fishskin at the drying end point is 35%.
Fish skins from example 1, example 12, example 13, example 14 and example 15 were selected for relevant testing as described in table 5:
TABLE 5
| End point of drying moisture content | Degree of swelling | Hardness of | Brittleness | Sensory scoring | |
| Example 1 | 25％ | 4.95±0.34 | 353.40±32.72 | 1723.82±22.74 | 28.22±1.61 |
| Example 12 | 15％ | 0.83±0.05 | 937.87±67.23 | 581.86±43.07 | 16.61±1.76 |
| Example 13 | 20％ | 2.87±0.16 | 745.27±26.46 | 962.94±29.79 | 20.35±1.82 |
| Example 14 | 30％ | 3.88±0.09 | 412.63±35.72 | 1302.06±44.82 | 23.94±1.47 |
| Example 15 | 35％ | 4.37±0.36 | 307.56±30.72 | 1218.33±35.37 | 19.55±2.15 |
Wherein the scoring criteria for sensory evaluation are: 1-10 points of 'hard and not crisp', 11-20 points of 'hard and not crisp', and 21-30 points of 'very crisp'. As shown in table 5, the moisture content of the skin at the end of drying had an effect on the puffing, hardness, crispness and sensory score of the skin chips. The puffing degree of the fish skin crisp chips is continuously improved along with the increase of the water content of the fish skin at the drying end point, and when the water content is 25%, the puffing degree of the fish skin crisp chips is highest, and the crispness and sensory score are best; when the water content is lower than 25%, the puffing degree of the fish skin crisp is not high, so that the fish skin crisp is high in hardness, poor in brittleness and low in sensory score; when the water content is higher than 25%, the puffing degree of the fish skin crisp is improved, the hardness is reduced, but the brittleness is poor, and the sensory score is not high. In summary, the end point of drying the skin is 25% moisture, and the skin crisp is optimal in its properties.
Example 16
The present embodiment is basically the same as embodiment 1, except that: the non-oil-gas flow swelling temperature in the step (4) is 140 ℃.
Example 17
The present embodiment is basically the same as embodiment 1, except that: the non-oil-gas flow swelling temperature in the step (4) is 150 ℃.
Example 18
The present embodiment is basically the same as embodiment 1, except that: the non-oil-gas flow swelling temperature in the step (4) is 170 ℃.
Example 19
The present embodiment is basically the same as embodiment 1, except that: the non-oil-gas flow swelling temperature in the step (4) is 180 ℃.
The skins from example 1, example 16, example 17, example 18 and example 19 were selected for relevant testing as described in table 6:
TABLE 6
Wherein the scoring criteria for sensory evaluation are: 1-10 points of 'hard and not crisp', 11-20 points of 'hard and not crisp', and 21-30 points of 'very crisp'. As shown in table 6, the puffing temperature not only affects the puffing degree, hardness, brittleness and sensory score of the fish skin crisp, but also scorches the fish skin crisp when the temperature is higher than 160 ℃, greatly affecting the sensory quality of the fish skin crisp.
Example 20
The present embodiment is basically the same as embodiment 1, except that: and (4) the non-oil-gas flow swelling time is 1 min.
Example 21
The present embodiment is basically the same as embodiment 1, except that: and (4) the non-oil-gas flow swelling time in the step (4) is 3 min.
Example 22
The present embodiment is basically the same as embodiment 1, except that: and (4) the non-oil-gas flow swelling time is 7 min.
Example 23
The present embodiment is basically the same as embodiment 1, except that: and (4) the non-oil-gas flow swelling time in the step (4) is 9 min.
The skins from example 1, example 20, example 21, example 22 and example 23 were selected for relevant testing as described in table 7:
TABLE 7
| Puffing time | Degree of swelling | Hardness of | Brittleness | Color/minute | Form of the compositionMinute/min | Sensory scoring | |
| Example 1 | 5min | 4.95±0.34 | 353.40±32.72 | 1723.82±22.74 | 27.16±1.21 | 27.43±0.97 | 28.22±1.61 |
| Example 20 | 1min | 2.37±0.16 | 1023.53±101.23 | 522.51±29.72 | 22.51±1.34 | 7.67±0.19 | 9.69±1.24 |
| Example 21 | 3min | 4.06±0.27 | 792.13±61.20 | 1058.96±47.81 | 26.27±0.85 | 13.67±1.16 | 15.37±1.22 |
| Example 22 | 7min | 4.88±0.39 | 536.88±19.56 | 1398.72±99.14 | 14.59±1.21 | 28.09±1.64 | 26.31±1.86 |
| Example 23 | 9min | 5.14±0.78 | 316.87±25.77 | 1834.76±88.38 | 6.54±0.59 | 27.38±2.01 | 24.57±1.66 |
The color is 'excellent' by 25-30 minutes; the color is 'excellent' for 19-24 minutes; the color is 13-18 minutes; the color is 7 to 12 minutes in the middle; the color and luster is 'poor' for 0-6 minutes. The form is 'excellent' 25-30 minutes; the form is 'excellent' for 19-24 minutes; 13-18 points of good form; the form is divided into 7 to 12; the morphology "poor" is 0-6 points. As can be seen from table 7, the puffing time has a large influence on the puffing degree, hardness, brittleness, color and shape of the fish skin crisp chips. Comprehensively considering, the puffing time is 5min, and the crisp fish skin has the best character.
Example 24
The present embodiment is basically the same as embodiment 1, except that: the taste of the flavoring in the step (4) is spicy.
Example 25
The present embodiment is basically the same as embodiment 1, except that: the taste of the flavoring in the step (4) is cumin taste.
Example 26
The present embodiment is basically the same as embodiment 1, except that: the taste of the seasoning in the step (4) is the taste of sweet plum.
Selecting the fish skin of example 1, example 24, example 25, example 26 for relevant tests, as shown in fig. 3, wherein "dislike, bad taste" 1-10 points, "general like, general taste" 11-20 points, "like, match and harmonize" 21-30 points; therefore, the tomato-flavored fish skin crisp chips are favored, are crispy and delicious and have unique flavor.
While the invention has been described in further detail in connection with specific embodiments thereof, it will be understood that the invention is not limited thereto, and that various other modifications and substitutions may be made by those skilled in the art without departing from the spirit of the invention, which should be considered to be within the scope of the invention as defined by the appended claims.
Claims (1)
1. The processing method of the instant silver carp skin crisp chips is characterized by comprising the following steps:
(1) firstly, performing primary cleaning, primary soaking expansion, secondary cleaning, secondary soaking expansion, tertiary cleaning and draining treatment on fish skins;
(2) then, carrying out hot air drying on the fish skin treated in the step (1);
(3) then, carrying out non-oil-gas flow puffing on the fish skin dried by the hot air in the step (2);
(4) finally, carrying out anti-oxidation and seasoning treatment on the fish skin puffed by the non-oil-gas flow in the step (3), and then carrying out inflation packaging;
the fish skin in the step (1) comprises slaughtered fresh fish skin and frozen fish skin, wherein the frozen fish skin needs to be placed at room temperature of below 10 ℃ for unfreezing;
the solution soaked and expanded for the first time in the step (1) is a food-grade acetic acid solution;
the mass concentration of the food-grade acetic acid solution is 0.2g/L, and the weight ratio of the soaked and expanded solution to the fish skin is 8: 1;
the solution soaked and expanded for the second time in the step (1) is a mixed solution of food-grade sodium carbonate and sodium bicarbonate;
the mass concentration of the mixed solution of the food-grade sodium carbonate and the sodium bicarbonate is 0.4g/L, wherein the mass ratio of the sodium carbonate to the sodium bicarbonate in the mixed solution of the food-grade sodium carbonate and the sodium bicarbonate is 1: 1, the weight ratio of the soaked and expanded solution to the fish skin is 8: 1;
in the step (1), the time for the first soaking expansion is 15min, the time for the second soaking expansion is 15min, and the temperature for the soaking expansion is below 10 ℃;
the first cleaning, the second cleaning and the third cleaning in the step (1) are all performed by running water rinsing, the water speed is 0.66m/s, and the temperature of the running water rinsing is below 10 ℃;
in the step (2), the temperature of hot air drying is 55 ℃, the air speed is 4m/s, and the final water content of the dried fish skin is 25%;
the temperature of non-oil-gas flow expansion in the step (3) is 160 ℃, and the time of expansion is 5 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910421771.0A CN110050968B (en) | 2019-05-20 | 2019-05-20 | Processing method of instant silver carp skin crisp chips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910421771.0A CN110050968B (en) | 2019-05-20 | 2019-05-20 | Processing method of instant silver carp skin crisp chips |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN110050968A CN110050968A (en) | 2019-07-26 |
| CN110050968B true CN110050968B (en) | 2022-04-26 |
Family
ID=67323640
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910421771.0A Active CN110050968B (en) | 2019-05-20 | 2019-05-20 | Processing method of instant silver carp skin crisp chips |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110050968B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111528417A (en) * | 2020-05-29 | 2020-08-14 | 广西壮族自治区水产科学研究院 | Processing method of instant tilapia skin crisp chips |
| CN115226861A (en) * | 2022-04-08 | 2022-10-25 | 平江县劲仔食品有限公司 | Preparation process of fish skin puffed food |
| CN114680300B (en) * | 2022-04-24 | 2023-10-10 | 江苏大学 | Production method of instant fish skin crisp chips based on infrared drying and air frying |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146556A (en) * | 2015-07-17 | 2015-12-16 | 四川大学 | Ready-to-eat flavored fish skin and preparation method thereof |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0367549A (en) * | 1989-08-04 | 1991-03-22 | Tadao Tamesada | Preparation of processed food by mixing and heating ground meat of low-class fish and cuttlefish and processed food prepared thereby |
| CN101475638A (en) * | 2009-01-15 | 2009-07-08 | 中国水产科学研究院南海水产研究所 | Method for extracting sturgeon skin collagen |
| CN103504360B (en) * | 2013-09-12 | 2014-11-19 | 韩山师范学院 | Manufacture method of instant fish skin food rich in micromolecular collagen |
| CN104473228A (en) * | 2015-01-18 | 2015-04-01 | 吴海军 | Immediately-edible flavor fish skin and preparation method thereof |
| CN105901567A (en) * | 2016-06-14 | 2016-08-31 | 西华大学 | Instant fish skin crisp chips and processing method thereof |
| CN107568652A (en) * | 2017-09-12 | 2018-01-12 | 武汉轻工大学 | A kind of processing method and water chestnut crisp chip of the instant water chestnut crisp chip of high-quality |
-
2019
- 2019-05-20 CN CN201910421771.0A patent/CN110050968B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146556A (en) * | 2015-07-17 | 2015-12-16 | 四川大学 | Ready-to-eat flavored fish skin and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN110050968A (en) | 2019-07-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110050968B (en) | Processing method of instant silver carp skin crisp chips | |
| CN106889476B (en) | Beef pretreatment method | |
| CN109730238B (en) | Preparation method of instant dried beef | |
| CN107173715A (en) | A kind of process technology of meter of fish breaded fish stick | |
| CN105360998A (en) | Making method of quick-frozen seasoned pacific saury | |
| CN105325936A (en) | Method for making bone-free common Japanese mackerel fillets through cold air drying and impregnating for flavoring | |
| CN106036561B (en) | A kind of biological processing method improving fresh-water fishes | |
| KR101189661B1 (en) | Low-fat meat sausage containing headmeat skin and fermented vinegar and manufacturing method thereof | |
| CN109757669A (en) | A kind of instant leisure chicken cutlet and preparation method thereof | |
| CN111838278B (en) | Preparation method of nourishing quick-dried sea cucumber | |
| CN106579135A (en) | Processing method for instant toona sinensis dish | |
| KR20110061045A (en) | Manufacturing method for kochujang-gulbi using cold air dried yellow corvina | |
| CN105394625A (en) | Making method for soaked herring fillets dried through cold air | |
| CN109770285B (en) | Method for processing kiwi fruit slices based on ultrasonic wave and variable-temperature gas jet impact drying technology | |
| CN102669744B (en) | Processing method for liquid smoked seasoned dried shrimps | |
| CN114698684B (en) | Plum freeze-drying process | |
| CN111011568A (en) | Preparation method of flavored soft dried fruits | |
| CN110584036A (en) | Processing method of sugar-coated banana crisp chips | |
| CN110584018A (en) | Processing method for reducing protein change of pressed salted duck | |
| CN105851909A (en) | Preparation method of enzymatic hydrolysis type oxidation preventing preserved chicken legs | |
| CN110692974A (en) | Preparation method of Chinese yam crisp chips | |
| CN116508957B (en) | Preparation method of instant high-quality frozen drunk seasoned crayfish | |
| CN114586955B (en) | Method for reducing glycemic index and oil content of potato chips and application | |
| CN115336744B (en) | Black fungus leisure food and preparation method thereof | |
| CN116210864A (en) | Special compound powder for chicken breast and processing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |