CN110916115A - Processing method of instant fish skin - Google Patents
Processing method of instant fish skin Download PDFInfo
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- CN110916115A CN110916115A CN201911296122.9A CN201911296122A CN110916115A CN 110916115 A CN110916115 A CN 110916115A CN 201911296122 A CN201911296122 A CN 201911296122A CN 110916115 A CN110916115 A CN 110916115A
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- 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
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/02—Washing or descaling fish
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- 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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Microbiology (AREA)
- Wood Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a processing method of instant fish skin, which comprises the steps of firstly knocking dizzy fish, then removing mucus and fish scales on the surface of the fish body, then killing and cutting open the fish, removing fishy smell, baking and airing, carrying out enzymolysis treatment, puffing, packaging, sterilizing and the like. By adopting the method, the instant product with good taste can be prepared, the reutilization of the fish skin is realized, the waste is avoided, and the economic benefit is improved.
Description
Technical Field
The invention relates to the technical field of fish processing, in particular to a processing method of instant fish skin.
Background
The land is a big thing in China, the water area is vast, the aquatic resources are very rich, and in recent years, along with the improvement of living standard, the diversity and the practicability of the demand of people on the aquatic resources are gradually improved, thereby promoting the rapid development of the aquatic processing industry in China. However, the aquatic product processing industry is developing at a high speed, and simultaneously, a large amount of fish leftovers such as fish skin, fish scales, internal organs, fish heads and the like are generated, the leftovers account for about 40-50% of raw fish, most of the leftovers are discarded except for a small amount of fish meal and fish feed, so that not only is the resource waste greatly caused, but also the environmental pollution is caused.
Therefore, how to efficiently utilize the nutritional active substances in the fish leftovers has attracted great attention of researchers at home and abroad, wherein the collagen content in the fish skin which is the main waste is quite rich, the collagen can account for 60-80% of the total protein content and 18% of the wet weight of the fish skin, and the fish skin is taken as a novel collagen resource and has high development and utilization values.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide a processing method and equipment of instant fish skin.
In order to achieve the purpose, one of the technical schemes adopted by the invention is as follows: the processing method of the instant fish skin is characterized by comprising the following steps:
(1) firstly, knocking out fish, then removing mucus and fish scales on the surface of a fish body, then cutting open the fish, separating the fish skin from the fish meat, then weighing fresh fish skin, and cleaning with clear water;
(2) fishy smell removing treatment, namely repeatedly treating the fishskin obtained in the step (1) by using a fishy smell removing agent until the fishy smell of the fishskin disappears;
(3) baking and airing, namely baking the fishskin without fishy smell by using a baking machine, baking to be semi-dry, and airing to be completely dry;
(4) performing enzymolysis treatment, namely putting the dried fish skin into an enzymolysis tank for enzymolysis treatment to break the large molecular groups into small molecular groups;
(5) seasoning with flavor, namely cleaning the fish skin subjected to enzymolysis, and then pouring the cleaned fish skin into a seasoning bag for pickling and seasoning;
(6) puffing: puffing the seasoned fish skin for 2-5min according to a conventional mode, wherein the puffing temperature is controlled at 120-140 ℃;
(7) packaging, sterilizing, vacuum packaging puffed fish skin, and conventionally sterilizing to obtain the final product.
Further, the fishy remover comprises the following raw materials in parts by weight: 5-15% of white spirit, 5-10% of cooking wine, 20-40% of purified water, 1-10% of vinegar, 1-5% of ginger, 1-5% of green Chinese onion and 40-60% of flour.
Further, the fishy smell removing treatment of the fishy smell removing agent comprises the steps of mixing and kneading the raw materials into powder dough, putting the fish skin into the powder dough, stirring and kneading the fish skin together, crushing the powder dough at intervals of 15min, and kneading the crushed powder dough again until the fishy smell is removed.
Further, the removal of mucus and fish scales in the step (1) is carried out in a descaling device, the descaling device comprises a channel for only one fish to transversely pass through, the channel is surrounded by an upper plate, a lower plate, a left plate, a right plate, a front conveying end and a rear conveying end of the channel are both connected with a conveying belt, the upper part and the lower part of the channel are both provided with a chute, a driving cylinder is correspondingly fixed above and below one side of the channel, the two driving cylinders are synchronously driven, a telescopic rod of each driving cylinder transversely extends and a connecting plate which vertically extends and penetrates through the corresponding chute is fixedly welded at the rod end, the corresponding connecting plate is connected with a corresponding sliding plate, the bottom of the sliding plate at the upper part is fixedly provided with two steel wire supports, the top of the sliding plate at the lower part is fixedly provided with two groups of four steel wire supports facing the conveying direction, a scale scraping steel wire is connected between one steel wire support at, the steel wires for scaling are also connected between the upper steel wire bracket positioned at the rear part and the two steel wire brackets positioned at the corresponding lower part; a portal frame is fixed at the conveying rear end of the channel and in front of the conveying belt, a blocking cylinder is fixed on the portal frame, a telescopic rod of the blocking cylinder extends vertically downwards, and a baffle is welded and fixed at the rod end of the telescopic rod and used for preventing fish from leaving the channel.
Compared with the prior art, the invention has the beneficial effects that:
1. by adopting the method, the instant product with good taste can be prepared, the reutilization of the fish skin is realized, the waste is avoided, and the economic benefit is improved;
2. the fishy smell is removed, so that the prepared fish skin has good taste and no peculiar smell;
3. the scale and mucus on the surface of the fish skin can be automatically removed through the specially-made scale and mucus removing equipment, the scale removing rate reaches over 95 percent, and the working efficiency is improved.
Drawings
FIG. 1 is a schematic view of the structure of the descaling apparatus according to the present invention
FIG. 2 is a schematic view of the structure of the invention of the steel wire matching with the fish body
Fig. 3 is a schematic structural view of the baffle of the present invention.
Detailed Description
The invention will now be further elucidated with reference to the drawing. The following are merely preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Any equivalent or similar substitutes should fall within the scope of protection of the invention without departing from the concept thereof.
Example one
The processing method of the instant fish skin comprises the following steps:
1. firstly, stunned fish is knocked and conveyed into a descaling device through a conveying belt, the descaling device is adopted to remove mucus and scales on the surface of a fish body, as shown in figure 1-3, the descaling device comprises a channel 1 for only one fish to transversely pass through, the channel 1 is surrounded by an upper plate, a lower plate, a left plate and a right plate, the conveying front end and the conveying rear end of the channel are both connected with a conveying belt, the upper part and the lower part of the channel 1 are both provided with a chute, a driving cylinder 2 is correspondingly fixed above and below one side of the channel 1, the two driving cylinders 2 are synchronously driven, a telescopic rod of each driving cylinder 2 transversely extends, a connecting plate 3 which vertically extends and passes through the corresponding chute is welded and fixed at the rod end of the connecting plate 3, the corresponding connecting plate 3 is connected with a corresponding sliding plate 4, wherein the bottom of the sliding plate 4 at the upper part is fixed with two steel wire brackets 5, and the top, facing to the conveying direction, a scaling steel wire 6 is connected between one upper steel wire support 5 positioned in front and two corresponding lower steel wire supports 5, and scaling steel wires 6 are connected between the upper steel wire support 5 positioned in rear and two corresponding lower steel wire supports 5, wherein the length of the scaling steel wire positioned in front of conveying is slightly greater than the highest vertical height of the fish body, the length of the scaling steel wire positioned in rear of conveying is slightly less than the vertical height of the tail of the fish, and the scaling steel wire is attached to the surface of the fish body; a portal frame 7 is fixed at the conveying rear end of the channel 1 and in front of the conveying belt, a blocking cylinder 8 is fixed on the portal frame 7, a telescopic rod of the blocking cylinder 8 extends vertically downwards, and a baffle 9 is welded and fixed at the rod end of the blocking cylinder to prevent fish from leaving the channel; then cutting open the fish, separating the fish skin from the fish meat, and cleaning with clear water;
2. and (2) fishy smell removing treatment, namely repeatedly treating the fishskin obtained in the step (1) by using a fishy smell removing agent until the fishy smell of the fishskin disappears, wherein the fishy smell removing agent comprises the following raw materials in percentage by weight: 15% of white spirit, 5% of cooking wine, 20% of purified water, 1% of vinegar, 5% of ginger, 5% of green Chinese onion and 40% of flour; mixing and kneading the raw materials to prepare a flour dough, putting the fish skin into the flour dough, stirring and kneading the fish skin together, crushing the flour dough at intervals of 15min, and kneading again until the fishy smell is eliminated;
3. baking and airing, namely baking the fishy smell removed fish skin by using a baking machine, baking the fish skin to be semi-dry at 45 ℃, and airing the fish skin until the water content is 40%;
4. performing enzymolysis treatment, namely putting the dried fish skin into an enzymolysis tank for enzymolysis treatment, wherein a compound flavor protease liquid is added into the enzymolysis tank in advance, the adding amount of the compound flavor protease is 0.2 percent of the total weight of the fish skin, and the enzymolysis time is 2 hours, so that large molecular groups are broken into small molecular groups;
5. seasoning with flavor, namely cleaning the fish skin subjected to enzymolysis, and then pouring the cleaned fish skin into a conventional spicy seasoning bag for pickling and seasoning, wherein the pickling time is controlled within 20 min;
6. puffing: puffing the seasoned fish skin for 5min according to a conventional mode, wherein the puffing temperature is controlled at 120 ℃;
7. packaging, sterilizing, vacuum packaging puffed fish skin, and conventionally sterilizing to obtain the final product.
Example two
The processing method of the instant fish skin comprises the following steps:
1. firstly, stunned fish is knocked and conveyed into a descaling device through a conveying belt, the descaling device is adopted to remove mucus and scales on the surface of a fish body, as shown in figure 1-3, the descaling device comprises a channel 1 for only one fish to transversely pass through, the channel 1 is surrounded by an upper plate, a lower plate, a left plate and a right plate, the conveying front end and the conveying rear end of the channel are both connected with a conveying belt, the upper part and the lower part of the channel 1 are both provided with a chute, a driving cylinder 2 is correspondingly fixed above and below one side of the channel 1, the two driving cylinders 2 are synchronously driven, a telescopic rod of each driving cylinder 2 transversely extends, a connecting plate 3 which vertically extends and passes through the corresponding chute is welded and fixed at the rod end of the connecting plate 3, the corresponding connecting plate 3 is connected with a corresponding sliding plate 4, wherein the bottom of the sliding plate 4 at the upper part is fixed with two steel wire brackets 5, and the top, facing the conveying direction, a scaling steel wire 6 is connected between one upper steel wire bracket 5 positioned in front and two corresponding lower steel wire brackets 5, and a scaling steel wire 6 is connected between the upper steel wire bracket 5 positioned in rear and two corresponding lower steel wire brackets 5; a portal frame 7 is fixed at the conveying rear end of the channel 1 and in front of the conveying belt, a blocking cylinder 8 is fixed on the portal frame 7, a telescopic rod of the blocking cylinder 8 extends vertically downwards, and a baffle 9 is welded and fixed at the rod end of the blocking cylinder to prevent fish from leaving the channel; then cutting open the fish, separating the fish skin from the fish meat, and cleaning with clear water;
2. and (2) fishy smell removing treatment, namely repeatedly treating the fishskin obtained in the step (1) by using a fishy smell removing agent until the fishy smell of the fishskin disappears, wherein the fishy smell removing agent comprises the following raw materials in percentage by weight: 15% of white spirit, 5% of cooking wine, 40% of purified water, 10% of vinegar, 2% of ginger, 3% of green Chinese onion and 60% of flour; mixing and kneading the raw materials to prepare a flour dough, putting the fish skin into the flour dough, stirring and kneading the fish skin together, crushing the flour dough at intervals of 15min, and kneading again until the fishy smell is eliminated;
3. baking and airing, namely baking the fishskin without fishy smell by using a baking machine, baking at 30 ℃ to be semi-dry, and airing until the water content is 40%;
4. performing enzymolysis treatment, namely putting the dried fish skin into an enzymolysis tank for enzymolysis treatment, wherein a compound flavor protease liquid is added into the enzymolysis tank in advance, the adding amount of the compound flavor protease is 0.1 percent of the total weight of the fish skin, and the enzymolysis time is 4 hours, so that large molecular groups are broken into small molecular groups;
5. seasoning with flavor, namely cleaning the fish skin subjected to enzymolysis, and then pouring the cleaned fish skin into a conventional spicy seasoning bag for pickling and seasoning;
6. puffing: puffing the seasoned fish skin for 5min according to a conventional mode, wherein the puffing temperature is controlled at 120 ℃;
7. packaging, sterilizing, vacuum packaging puffed fish skin, and conventionally sterilizing to obtain the final product.
Claims (4)
1. The processing method of the instant fish skin is characterized by comprising the following steps:
(1) firstly, knocking out fish, then removing mucus and fish scales on the surface of a fish body, then cutting open the fish, separating the fish skin from the fish meat, then weighing fresh fish skin, and cleaning with clear water;
(2) fishy smell removing treatment, namely repeatedly treating the fishskin obtained in the step (1) by using a fishy smell removing agent until the fishy smell of the fishskin disappears;
(3) baking and airing, namely baking the fishskin without fishy smell by using a baking machine, baking to be semi-dry, and airing to be completely dry;
(4) performing enzymolysis treatment, namely putting the dried fish skin into an enzymolysis tank for enzymolysis treatment to break the large molecular groups into small molecular groups;
(5) seasoning with flavor, namely cleaning the fish skin subjected to enzymolysis, and then pouring the cleaned fish skin into a seasoning bag for pickling and seasoning;
(6) puffing: puffing the seasoned fish skin for 2-5min according to a conventional mode, wherein the puffing temperature is controlled at 120-140 ℃;
(7) packaging, sterilizing, vacuum packaging puffed fish skin, and conventionally sterilizing to obtain the final product.
2. The processing method of the instant fish skin according to claim 1, wherein the fishy remover comprises the following raw materials in parts by weight: 5-15% of white spirit, 5-10% of cooking wine, 20-40% of purified water, 1-10% of vinegar, 1-5% of ginger, 1-5% of green Chinese onion and 40-60% of flour.
3. The processing method of the instant fish skin as claimed in claim 1 or 2, wherein the fishy smell removing treatment is to mix and knead the raw materials into flour dough, put the fish skin into the flour dough to be stirred and kneaded together, break the flour dough at intervals of 15min and knead again until the fishy smell is eliminated.
4. The method according to claim 3, wherein the removal of mucus and fish scales in step (1) is performed in a descaler, which comprises a channel for only one fish to pass through, the channel is formed by four plates, an upper plate, a lower plate, a left plate, a right plate, and a conveying belt connected to the front conveying end and the rear conveying end of the channel, wherein a chute is formed in each of the upper part and the lower part of the channel, a driving cylinder is fixed above and below one side of the channel, the two driving cylinders are driven synchronously, a telescopic rod of each driving cylinder extends transversely, a connecting plate extending vertically and passing through the corresponding chute is welded and fixed to the end of the rod, the corresponding connecting plate is connected with the corresponding sliding plate, two steel wire brackets are fixed to the bottom of the sliding plate at the upper part, two groups of four steel wire brackets are fixed to the top of the sliding plate at the lower part, facing to the conveying direction, scaling steel wires are connected between an upper steel wire bracket positioned in front and two corresponding lower steel wire brackets, and scaling steel wires are connected between an upper steel wire bracket positioned in rear and two corresponding lower steel wire brackets; a portal frame is fixed at the conveying rear end of the channel and in front of the conveying belt, a blocking cylinder is fixed on the portal frame, a telescopic rod of the blocking cylinder extends vertically downwards, and a baffle is welded and fixed at the rod end of the telescopic rod and used for preventing fish from leaving the channel.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911296122.9A CN110916115A (en) | 2019-12-16 | 2019-12-16 | Processing method of instant fish skin |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911296122.9A CN110916115A (en) | 2019-12-16 | 2019-12-16 | Processing method of instant fish skin |
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| CN110916115A true CN110916115A (en) | 2020-03-27 |
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| CN201911296122.9A Pending CN110916115A (en) | 2019-12-16 | 2019-12-16 | Processing method of instant fish skin |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104473228A (en) * | 2015-01-18 | 2015-04-01 | 吴海军 | Immediately-edible flavor fish skin and preparation method thereof |
| CN205431829U (en) * | 2016-03-20 | 2016-08-10 | 莆田市汇龙海产有限公司 | Processingequipment is descaled to fish |
| CN106689324A (en) * | 2016-12-27 | 2017-05-24 | 万钰 | Scale scraper |
| CN207505852U (en) * | 2017-09-25 | 2018-06-19 | 庄立 | Machinery of scaling is fixed in a kind of automation for the processing of aquatic products fish |
| CN110236083A (en) * | 2019-07-25 | 2019-09-17 | 湛江千护宝生物有限公司 | A kind of preparation method rich in the instant fish-skin of collagen |
| CN110279077A (en) * | 2019-08-05 | 2019-09-27 | 海南大学 | A kind of preparation method of instant flavour fish-skin |
-
2019
- 2019-12-16 CN CN201911296122.9A patent/CN110916115A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104473228A (en) * | 2015-01-18 | 2015-04-01 | 吴海军 | Immediately-edible flavor fish skin and preparation method thereof |
| CN205431829U (en) * | 2016-03-20 | 2016-08-10 | 莆田市汇龙海产有限公司 | Processingequipment is descaled to fish |
| CN106689324A (en) * | 2016-12-27 | 2017-05-24 | 万钰 | Scale scraper |
| CN207505852U (en) * | 2017-09-25 | 2018-06-19 | 庄立 | Machinery of scaling is fixed in a kind of automation for the processing of aquatic products fish |
| CN110236083A (en) * | 2019-07-25 | 2019-09-17 | 湛江千护宝生物有限公司 | A kind of preparation method rich in the instant fish-skin of collagen |
| CN110279077A (en) * | 2019-08-05 | 2019-09-27 | 海南大学 | A kind of preparation method of instant flavour fish-skin |
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Application publication date: 20200327 |