CN112401163A - Method for making salted egg yolk and fish skin leisure snacks - Google Patents
Method for making salted egg yolk and fish skin leisure snacks Download PDFInfo
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- CN112401163A CN112401163A CN201910774404.9A CN201910774404A CN112401163A CN 112401163 A CN112401163 A CN 112401163A CN 201910774404 A CN201910774404 A CN 201910774404A CN 112401163 A CN112401163 A CN 112401163A
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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
-
- 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
- A23L15/00—Egg products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a method for making a leisure salty yolk fish skin snack, which comprises the following steps: (a) cleaning and impurity removing: cleaning the fish skin to remove impurities; (b) primary seasoning: mixing the fish skin with a first seasoning, and performing primary seasoning; (c) frying: coating starch on the fish skin subjected to primary seasoning, and frying until the fish skin is crisp; (d) secondary seasoning: and stirring the fried fish skin and the second seasoning, and frying in a frying pan to obtain the salted egg yolk fish skin snack food. The method for making the salted egg yolk fish skin provided by the invention has the advantages that the fish skin is fragrant and crisp through the primary seasoning, the frying and the secondary seasoning in sequence, and is popular with consumers, meanwhile, the method for making the salted egg yolk fish skin provided by the invention is easy to carry out industrial production, the deep processing degree of seafood products is expanded, the forms of the seafood products are enriched, and the development of the seafood industry and the prosperity of the leisure and snack industry are promoted.
Description
Technical Field
The invention relates to the technical field of food, in particular to a method for making a salted egg yolk and fish skin snack.
Background
Leisure snacks are always popular with the masses, particularly deep-sea fish skins which are rich in abundant proteins and various trace elements and DHA (docosahexaenoic acid) which are necessary for maintaining the brain cell activity, and are superior to meat in nutrition and health of people. The market of leisure snacks at home and abroad is growing in recent years, consumers pay more and more attention to healthy diet, snacks are healthy, and are upgraded to become 'fourth meal' in one day in life. Therefore, the development of the fish skin leisure snack is of great significance.
Disclosure of Invention
The invention aims to provide a method for preparing a salted egg yolk fish skin product, which is characterized in that deep sea fish skin contains rich nutrition, and the deep sea fish skin has more unique and delicious taste due to the addition of imported spices and strong flavor of salted egg yolk of sea ducks. Consumers can add choices to the market of healthy leisure snacks, further development of the leisure snacks industry is promoted, and innovation and technology are expanded.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows:
a method for making a salted egg yolk and fish skin snack comprises the following steps:
(a) cleaning and impurity removing: cleaning the fish skin to remove impurities;
(b) primary seasoning: mixing the fish skin with a first seasoning, and performing primary seasoning;
(c) frying: coating starch on the fish skin subjected to primary seasoning, and frying until the fish skin is crisp;
(d) secondary seasoning: and stirring the fried fish skin and the second seasoning, and frying in a frying pan to obtain the salted egg yolk fish skin snack food.
Preferably: the preparation method also comprises the step (e) of filling nitrogen, wherein the step (e) is arranged after the step (d), and the step (e) is to fill salted yolk fish skin into an aluminum foil packaging bag and perform vacuum nitrogen filling.
Preferably: and (e) performing vacuum nitrogen filling for 1 second and 0.6 second.
Preferably: in the step (c), the temperature of the oil is 160-200 ℃, and the frying time is 3-7 minutes; in the step (d), the temperature of the frying pan is 135-195 ℃ and the time is 8-12 minutes.
Preferably: in the step (b), the time for one-time seasoning is 90-120 minutes.
Preferably: the first seasoning comprises salt and baking soda, wherein the salt is added in 55-65 parts by weight of fish skin, 0.1-0.8 part by weight of the salt is added, and the baking soda is added in 0.05-0.15 part by weight of the baking soda.
Preferably: the starch in the step (c) is corn starch, and 35-45 parts of corn starch is added to 55-65 parts of fish skin by weight.
Preferably: the second seasoning comprises white granulated sugar, butter, curry leaves, salted egg yolk and chili, and 2-6 parts of white granulated sugar, 10-25 parts of butter, 1-3 parts of curry leaves, 10-20 parts of salted egg yolk and 1-3 parts of chili are added into 55-65 parts of fish skin by mass.
Preferably: the salted egg yolk needs to be baked and then crushed.
Preferably: the second condiment further comprises 5-10 portions of cheese.
The invention has the beneficial effects that:
the method for making the salted egg yolk fish skin provided by the invention has the advantages that the fish skin is fragrant and crisp through the primary seasoning, the frying and the secondary seasoning in sequence, and is popular with consumers, meanwhile, the method for making the salted egg yolk fish skin provided by the invention is easy to carry out industrial production, the deep processing degree of seafood products is expanded, the forms of the seafood products are enriched, and the development of the seafood industry and the prosperity of the leisure and snack industry are promoted.
Detailed Description
Embodiments of the present invention will be described in detail below with reference to examples, but it will be understood by those skilled in the art that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
A method for making a salted egg yolk and fish skin snack comprises the following steps:
(a) cleaning and impurity removing: cleaning the fish skin to remove impurities;
(b) primary seasoning: mixing the fish skin with a first seasoning, and performing primary seasoning;
(c) frying: coating starch on the fish skin subjected to primary seasoning, and frying until the fish skin is crisp;
(d) secondary seasoning: and stirring the fried fish skin and the second seasoning, and frying in a frying pan to obtain the salted egg yolk fish skin snack food.
In the invention, before primary seasoning is carried out on the fish skin, the fish skin needs to be treated, and after the part which is not easy to eat in the fish skin is removed, the fish skin is washed for a plurality of times so as to ensure the cleanness and sanitation of the fish skin.
In the invention, the first seasoning is soaked into the fish skin in advance by carrying out primary seasoning, so that the fish skin is more tasty; removing residual water in the fish skin to prolong the shelf life of the fish skin; the fish skin is seasoned for the second time in the frying pan, so that the fish skin is fragrant and crisp, can meet the edible requirements of consumers and is popular with the consumers.
In a preferred embodiment of the invention, the method for making the leisure snack with salted egg yolk and fish skin further comprises the step (e) of filling nitrogen, wherein the step (e) is arranged after the step (d), and the step (e) is to fill the salted egg yolk and fish skin into an aluminum foil packaging bag, and perform vacuum nitrogen filling and sealing to obtain the quality-guaranteed salted egg yolk and fish skin. In order to prolong the shelf life of the salted yolk fish skin provided by the invention, the shelf life of the vacuum nitrogen-filled salted yolk fish skin can reach 9 months. In addition, the salted egg yolk fish skin product can be transported to all parts of the country, so that consumers all over the country can taste the salted egg yolk fish skin.
In a preferred embodiment of the invention, in the step (e), the filling of nitrogen gas is to fill the salted yolk fish skin into an aluminum foil packaging bag, perform vacuum nitrogen gas filling and sealing, perform vacuum nitrogen gas filling, and perform air exhaust for 1 second and nitrogen gas filling for 0.6 second, so as to obtain the quality-guaranteed salted yolk fish skin.
Before secondary seasoning is carried out on the salted egg yolk, the salted egg yolk needs to be treated, the salted egg yolk is baked and then crushed, and the flavor of the salted egg yolk is more easily extracted after the salted egg yolk passes through a frying pan.
Before secondary seasoning is carried out on the vegetable products, the vegetable products need to be pretreated, curry leaves and small peppers are cleaned and cut into sections for later use, and the fragrance is more easily extracted after the curry leaves and the small peppers pass through a frying pan.
In the preferred embodiment of the invention, the method for making the salted egg yolk fish skin provided by the invention has the advantages that the crisp fish skin is suitable for being matched with any spices to prepare snack products, and the salted egg yolk sauce is more suitable for being matched with various foods such as seafood, meat, flaky pastry, mixed rice and the like, and has wide application.
The fish skin is rich in saturated fatty acid, high in protein utilization rate and high in amino acid scoring mode, and the leisure food which is nutritional, delicious and convenient is more and more popular with consumers along with the acceleration of the modern life rhythm.
The salted egg yolk is rich in lecithin, unsaturated fatty acid, amino acid and other important nutrient elements for human life. However, cholesterol is a handle with double edges, and the increase of cholesterol can affect the artery, so that arteriosclerosis is easy to obtain, and the lack of cholesterol can cause a series of health problems. Ordinary people can eat one to two egg yolks in one day.
In a preferred embodiment of the invention, the fish skin is made to be more palatable.
The fish skin is prepared by taking deep sea Bass skin as a raw material, removing the part which is not easy to eat in the fish skin, cleaning for many times, seasoning, coating starch and frying.
In a preferred embodiment of the present invention, in the step (c), the temperature of the oil is 160 to 200 ℃; in the step (d), the temperature of the frying pan is 135-195 ℃.
And (d) controlling the temperature and time when the frying pan is used in the step (d) so as to ensure the aroma and the strong taste of the salted egg yolk. In a preferred embodiment of the invention, the fish skin is fried for 3-7 minutes, preferably 5 minutes, and the oil temperature is 160-200 ℃; when the sauce is stirred in the frying pan, the temperature is 135-195 ℃ and the time is 8-12 minutes, preferably 10 minutes.
In a preferred embodiment of the present invention, in the step (b), the primary seasoning time is 120 minutes, so that the fish skin is more tasty and the taste of each part of the fish skin is more uniform in the primary seasoning stage.
In a preferred embodiment of the invention, the fish skin and the first seasoning are mainly prepared from the following raw materials in parts by weight: adding salt 0.1-0.8 part and baking soda 0.05-0.15 part according to fish skin 55-65 parts; the second seasoning is mainly prepared from the following raw materials in parts by weight: according to 55-65 parts of fish skin, 2-6 parts of white granulated sugar, 10-25 parts of butter, 1-3 parts of curry leaves, 10-20 parts of salted egg yolk and 1-3 parts of chili are added.
The first seasoning is mainly used for pickling the fish skin, and the pickling time is preferably 120 minutes so as to ensure that the pickled fish skin is more tasty; wherein, typical but not limiting mass fractions of the fish skin are, for example, 56, 57, 58, 59, 60, 61, 62, 63 or 64; typical but not limiting mass fractions of the salt are for example 0.1, 0.2, 0.3, 0.4, 0.5, 0.6 or 0.7; typical but not limiting mass fractions of corn starch such as/35, 36, 37, 38, 39, 40, 41, 42, 43 or 44; typical but not limiting mass fractions of baking soda are for example 0.06, 0.07, 0.08, 0.09, 0.1, 0.11, 0.12, 0.13 or 0.14.
In a preferred embodiment of the invention, the second seasoning is used primarily to condition the fried fish skin flavor so that the fish skin is more crispy and more popular with consumers.
Typical but not limiting mass fractions of white granulated sugar are e.g. 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8, 2.9, 3, 3.1, 3.2, 3.3, 3.4, 3.5, 3.6, 3.7, 3.8, 3.9, 4.0, 4.1, 4.2, 4.3, 4.4, 4.5, 4.6, 4.7, 4.8, 4.9, 5.0, 5.1, 5.2, 5.3, 5.4, 5.5, 5.6, 5.7, 5.8 or 5.9; typical but non-limiting mass fractions of butter are for example 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23 or 24; typical but not limiting parts by mass of curry leaves are e.g. 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, 2.0, 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8 or 2.9; typical but non-limiting mass fractions of salted egg yolk are for example 11, 12, 13, 14, 15, 16, 17, 18 or 19; typical but not limiting mass fractions of paprika are e.g. 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, 2.0, 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8 or 2.9.
In a preferred embodiment of the present invention, the first seasoning is prepared by dissolving salt in water to prepare a salt solution, and then the fish skin is pickled by immersing the fish skin in a salt and baking soda solution for 120 minutes; the second seasoning is prepared by frying white granulated sugar, butter, curry leaves, salted egg yolk and small peppers uniformly, and stirring the fried fish skin in the second seasoning for 8-12 minutes.
In the preferred embodiment of the present invention described above, 5-10 portions of cheese may be added to the second condiment to satisfy the needs of the consumer who prefers cheese flavor.
In the preferred embodiment of the invention, after the fish skin is seasoned by the first seasoning and fried, the prepared crispy squid skin is more crispy and delicious in taste and is more popular with consumers.
In order to facilitate understanding of the technical solutions provided by the present invention, the technical solutions provided by the present invention are further described below with reference to the embodiments.
Example 1
A method for making a salted egg yolk and fish skin snack comprises the following steps:
(a) cleaning and impurity removing: cleaning the fish skin to remove impurities;
(b) primary seasoning: mixing the fish skin with a first seasoning for primary seasoning, wherein the first seasoning comprises salt and baking soda, the salt is added into 55 parts of the fish skin by weight, 0.1 part of the salt and 0.05 part of the baking soda are added, the salt and the baking soda are dissolved in 3 parts of water, and then the fish skin is soaked in the salt and baking soda solution for pickling, and the pickling time is 120 minutes;
(c) frying: coating starch on the fish skin subjected to primary seasoning, frying to be crisp, adding 35 parts of corn starch, directly adding the corn starch into the step (b), uniformly mixing to finish coating the starch, frying, and frying, wherein the oil temperature is 180 ℃ after the fish skin is fried for 5 minutes;
(d) secondary seasoning: stirring the fried fish skin and the second seasoning, and frying in a frying pan to obtain the salted egg yolk fish skin snack; the second seasoning comprises 2 parts of white granulated sugar, 10 parts of butter, 1 part of curry leaf, 15 parts of salted egg yolk and 2 parts of chili, wherein the salted egg yolk is stirred and crushed after being baked;
the temperature of the frying pan is 135 ℃ and the time is 12 minutes.
(e) And (3) vacuum packaging: the salted yolk fish skin is put into an aluminum foil packaging bag, and vacuum nitrogen filling is carried out, wherein the air suction time is 1 second, and the nitrogen filling time is 0.6 second.
Example 2
A method for making a salted egg yolk and fish skin snack comprises the following steps:
(a) cleaning and impurity removing: cleaning the fish skin to remove impurities;
(b) primary seasoning: mixing the fish skin with a first seasoning for primary seasoning, wherein the first seasoning comprises salt and baking soda, 0.8 part of salt and 0.1 part of baking soda are added into 60 parts of the fish skin by mass, the salt and the baking soda are dissolved in 3 parts of water, and then the fish skin is soaked in the salt and baking soda solution for pickling for 100 minutes;
(c) frying: coating starch on the fish skin subjected to primary seasoning, frying to be crisp, adding 40 parts of corn starch, directly adding the corn starch into the step (b), uniformly mixing to finish coating the starch, frying, and frying, wherein the oil temperature is 200 ℃ after the fish skin is fried for 3 minutes;
(d) secondary seasoning: stirring the fried fish skin and the second seasoning, and frying in a frying pan to obtain the salted egg yolk fish skin snack; the second seasoning comprises 6 parts of white granulated sugar, 15 parts of butter, 2 parts of curry leaves, 10 parts of salted egg yolk and 1 part of chili, wherein the salted egg yolk is stirred and crushed after being baked;
the temperature of the frying pan is 170 ℃ and the time is 10 minutes.
(e) And (3) vacuum packaging: the salted yolk fish skin is put into an aluminum foil packaging bag, and vacuum nitrogen filling is carried out, wherein the air suction time is 1 second, and the nitrogen filling time is 0.6 second.
Example 3
A method for making a salted egg yolk and fish skin snack comprises the following steps:
(a) cleaning and impurity removing: cleaning the fish skin to remove impurities;
(b) primary seasoning: mixing fish skin with a first seasoning for primary seasoning, wherein the first seasoning comprises salt and baking soda, 0.5 part of salt and 0.15 part of baking soda are added into 65 parts of fish skin by mass, the salt and the baking soda are dissolved in 3 parts of water, and then the fish skin is soaked in the salt and baking soda solution for pickling, and the pickling time is 90 minutes;
(c) frying: coating starch on the fish skin subjected to primary seasoning, frying to be crisp, adding 45 parts of corn starch, directly adding the corn starch into the step (b), uniformly mixing to finish coating the starch, frying, and frying, wherein the oil temperature is 160 ℃ after the fish skin is fried for 7 minutes;
(d) secondary seasoning: stirring the fried fish skin and the second seasoning, and frying in a frying pan to obtain the salted egg yolk fish skin snack; the second seasoning comprises 4 parts of white granulated sugar, 25 parts of butter, 3 parts of curry leaves, 20 parts of salted egg yolk and 3 parts of chili, wherein the salted egg yolk is stirred and crushed after being baked;
the temperature of the frying pan is 195 ℃ and the time is 8 minutes.
(e) And (3) vacuum packaging: the salted yolk fish skin is put into an aluminum foil packaging bag, and vacuum nitrogen filling is carried out, wherein the air suction time is 1 second, and the nitrogen filling time is 0.6 second.
Example 4
The same as example 2 except that: the second seasoning also comprises 5 parts of cheese. The leisure snack with the salted egg yolk and the fish skin has cheese flavor and meets the taste of people with love cheese.
The cheese content may be selected from 6, 7, 8, 9 and 10 parts, and added as needed, not exemplified.
Comparative example 1
This example is different from example 1 in that the fish skin of step (b) was soaked in the first seasoning for 30 minutes for salting, resulting in less desirable color and taste of the fish skin.
Comparative example 2
The difference between this example and example 1 is that in the case of secondary seasoning, the temperature of the frying pan is 130 ℃, which results in the salty yolk being not fragrant enough.
In order to measure the sensory effects of the salted egg yolk fish skins provided in the examples of the present invention and the comparative examples, 100 workers were collected from a company and subjected to sensory evaluation on the salted egg yolk fish skins provided in the examples 1 to 3 and the salted egg yolk fish skins provided in the comparative examples 1 and 2, respectively, and the results are shown in table 1:
TABLE 1 sensory evaluation of salted yolk and fish skin
| Color | Tissue of | Taste of the product | Flavor (I) and flavor (II) | Composite score | |
| Example 1 | 25 | 24.6 | 24.7 | 24.8 | 99.1 |
| Example 2 | 25 | 24.8 | 24.7 | 24.7 | 99.2 |
| Example 3 | 25 | 24.8 | 24.8 | 24.7 | 99.3 |
| Comparative example 1 | 20 | 24.2 | 23.1 | 24.5 | 91.8 |
| Comparative example 2 | 25 | 24.3 | 23.3 | 20.2 | 92.8 |
As can be seen from comparison between examples 1 to 3 and comparative example 1 in table 1, the method for making salted egg yolk fish skin provided by the embodiment of the present invention has the advantages that the salted egg yolk fish skin made by prolonging the seasoning time of the fish skin and adjusting the temperature of the stir-frying sauce is fragrant and crisp, and is popular with consumers.
As can be seen from the comparison between examples 1-3 and comparative example 2, the secondary seasoning is carried out after the long-time salting and the high temperature of the frying pan, so that the mouth feel and flavor of the salted egg yolk fish skin are better and are more popular with consumers.
The workers also measured the shelf lives of the salted yolk fish skins provided in examples 1-3 and comparative examples 1 and 2, respectively, and the results showed that the shelf life of the salted yolk fish skin provided in comparative example 2 reached 180 days, whereas the shelf lives of the salted yolk fish skins provided in examples 1-3 and comparative example 1 reached 270 days, which extended the shelf life of the salted yolk fish skin.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (10)
1. The preparation method of the salted egg yolk and fish skin snack is characterized by comprising the following steps:
(a) cleaning and impurity removing: cleaning the fish skin to remove impurities;
(b) primary seasoning: mixing the fish skin with a first seasoning, and performing primary seasoning;
(c) frying: coating starch on the fish skin subjected to primary seasoning, and frying until the fish skin is crisp;
(d) secondary seasoning: and stirring the fried fish skin and the second seasoning, and frying in a frying pan to obtain the salted egg yolk fish skin snack food.
2. The method for making the salted egg yolk fish skin snack food as claimed in claim 1, wherein the method comprises the following steps: the preparation method also comprises the step (e) of filling nitrogen, wherein the step (e) is arranged after the step (d), and the step (e) is to fill salted yolk fish skin into an aluminum foil packaging bag and perform vacuum nitrogen filling.
3. The method for making the salted egg yolk fish skin snack food as claimed in claim 2, wherein the method comprises the following steps: and (e) performing vacuum nitrogen filling for 1 second and 0.6 second.
4. The method for making the salted egg yolk fish skin snack food as claimed in claim 1, wherein the method comprises the following steps: in the step (c), the temperature of the oil is 160-200 ℃, and the frying time is 3-7 minutes; in the step (d), the temperature of the frying pan is 135-195 ℃ and the time is 8-12 minutes.
5. The method for making the salted egg yolk fish skin snack food as claimed in claim 1, wherein the method comprises the following steps: in the step (b), the time for one-time seasoning is 90-120 minutes.
6. The method for making the salted egg yolk fish skin snack according to any one of claims 1 to 5, wherein the method comprises the following steps: the first seasoning comprises salt and baking soda, wherein the salt is added in 55-65 parts by weight of fish skin, 0.1-0.8 part by weight of the salt is added, and the baking soda is added in 0.05-0.15 part by weight of the baking soda.
7. The method for making the salted egg yolk fish skin snack according to any one of claims 1 to 5, wherein the method comprises the following steps: the starch in the step (c) is corn starch, and 35-45 parts of corn starch is added to 55-65 parts of fish skin by weight.
8. The method for making the salted egg yolk fish skin snack according to any one of claims 1 to 5, wherein the method comprises the following steps: the second seasoning comprises white granulated sugar, butter, curry leaves, salted egg yolk and chili, and 2-6 parts of white granulated sugar, 10-25 parts of butter, 1-3 parts of curry leaves, 10-20 parts of salted egg yolk and 1-3 parts of chili are added into 55-65 parts of fish skin by mass.
9. The method for making the salted egg yolk fish skin snack food as claimed in claim 8, wherein the method comprises the following steps: the salted egg yolk needs to be baked and then crushed.
10. The method for making the salted egg yolk fish skin snack food as claimed in claim 8, wherein the method comprises the following steps: the second condiment further comprises 5-10 portions of cheese.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108936411A (en) * | 2018-08-07 | 2018-12-07 | 陈丹锋 | A kind of production method of crisp fish-skin |
| CN109757675A (en) * | 2019-02-27 | 2019-05-17 | 湖北神丹健康食品有限公司 | A kind of preserved egg yellow flavor meat cake and preparation method thereof |
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- 2019-08-21 CN CN201910774404.9A patent/CN112401163A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108936411A (en) * | 2018-08-07 | 2018-12-07 | 陈丹锋 | A kind of production method of crisp fish-skin |
| CN109757675A (en) * | 2019-02-27 | 2019-05-17 | 湖北神丹健康食品有限公司 | A kind of preserved egg yellow flavor meat cake and preparation method thereof |
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