阅读说明：本技术 一种鱼松的生产方法及制品 (Production method of dried fish floss and product ) 是由 黄维玲 于 2019-12-31 设计创作，主要内容包括：一种鱼松的生产方法,包括下列步骤：原料预处理、去皮、脱腥、蒸煮、翻炒、鱼油自作、鱼骨粉制备、辅料制备、添加配料、包装；该鱼松的生产方法,其在加工的过程中,充分保留鱼肉特有的营养成分,其特点是蛋白质、不饱和脂肪酸、钙和维生素等含量高,并且其所含的蛋白质多属可溶性,脂肪熔点低,易被人体消化吸收；利用鱼松为原料加工而成的鱼松饼干、鱼松糖等制品,不仅营养丰富,而且色泽与口感俱佳；鱼骨里含有丰富的钙和微量元素,经常吃可以防止骨质疏松,促进骨骼发育；鱼油中含有丰富的不饱和脂肪酸,对血液循环有利,是心血管病人的良好食物。(A production method of dried fish floss comprises the following steps: pretreating raw materials, peeling, removing fishy smell, steaming, stir-frying, self-making fish oil, preparing fishbone powder, preparing auxiliary materials, adding ingredients, and packaging; the production method of the dried fish floss fully retains the specific nutritional ingredients of fish meat in the processing process, and is characterized in that the contents of protein, unsaturated fatty acid, calcium, vitamin and the like are high, and the contained protein is mostly soluble, has low fat melting point and is easy to digest and absorb by human bodies; the products such as dried fish floss biscuits, dried fish floss sugar and the like which are processed by using the dried fish floss as the raw material have rich nutrition and good color and taste; the fishbone is rich in calcium and trace elements, and the osteoporosis can be prevented and the bone development can be promoted if people eat the fishbone frequently; the fish oil is rich in unsaturated fatty acid, is beneficial to blood circulation, and is a good food for cardiovascular patients.)

1. A production method of dried fish floss is characterized by comprising the following steps: the production method comprises the following steps:

(1) pretreatment of raw materials: selecting fresh or flowing water unfrozen carp, silver carp, fat head fish and white head fish at 0 ℃, removing scales, internal organs and gills of the carp, cutting off fish fins, not throwing the internal organs, cleaning, and collecting for later use;

(2) peeling: cutting out the skin and subcutaneous fat of fish;

(3) removing fishy smell: soaking viscera and fish skin in fishy smell removing solution for 30min, taking out, and draining;

(4) and (3) cooking: putting the pretreated fish in the step (1) into an iron pot heated by firewood, adding quantitative water, putting a material bag, boiling the fish with strong fire, turning to small fire for slow stewing, taking out the material bag after 40 minutes, and continuing the small fire for slow stewing until soup in the pot is level with the fish;

(5) stir-frying: continuously stir-frying the residual materials in the pot in the step (4) to avoid baking, and picking out fishbones and fishbones in the pot for standby application in the stir-frying process;

(6) the fish oil is prepared by self: adding a proper amount of soybean oil into another pot while performing the step (4), putting the fish skin and viscera after fishy smell removal in the step (3) into the pot, decocting with slow fire until the fish oil is expelled a little bit, putting the fish oil into a clean container for standing after the fire is cut off, filtering clear oil, and adding vitamin A, vitamin D and vitamin E for later use;

(7) preparing fishbone powder: crushing the fishbone and fishbone jumped out in the step (5), adding into a grinder, grinding into powder, and sieving with a 120-mesh sieve to obtain fishbone powder for later use;

(8) preparing auxiliary materials: adding the fried peanuts and the sesame into a grinder according to the ratio of 1:1, grinding the mixture into powder, and sieving the powder with a 120-mesh sieve for later use;

(9) adding ingredients: adding the fish oil obtained in the step (6), the fishbone powder obtained in the step (7), the auxiliary material obtained in the step (8) and the materials in the pot during the stir-frying process in the step (5), stir-frying until the water content is 10%, and taking out of the pot to obtain dried fish floss;

(10) packaging: and cooling the dried fish floss to room temperature, and performing vacuum packaging by using a composite film to obtain a dried fish floss finished product.

2. The method for producing dried fish floss according to claim 1, wherein the method comprises the following steps: making the dried fish floss obtained in the steps into dried fish floss biscuits, wherein the dried fish floss biscuits are prepared from the raw materials of 200-240 parts of flour, 25-30 parts of cellulase, 60-80 parts of white granulated sugar, 30-40 parts of soybean starch, 5-10 parts of edible alkali, 15-20 parts of fish oil, 70-90 parts of dried fish floss, 3-6 parts of chopped scallion, 6-10 parts of lotus leaves, 3-6 parts of sodium glutamate, 30-35 parts of lemon juice, 1600-1800 parts of corn flour and a proper amount of water; firstly, mixing white granulated sugar with 6-8 times of water by weight, stirring and dissolving, then adding cellulase and flour, then integrally placing into an ultrasonic extraction machine, controlling the reaction temperature to be 50-65 ℃, continuously acting for 1-1.5 hours at the power of 700-; secondly, mincing the dried fish floss, mixing the minced scallion, the lotus leaf and the sodium glutamate, putting the mixture into a pot, adding water with the total amount of 1/3, boiling, and then stirring and burning until the mixture is gelatinized; thirdly, mixing soybean starch and edible alkali, putting the mixture into a pot, adding 3-5 times of water by weight, stirring the mixture into turbid liquid, heating the turbid liquid to 80-90 ℃, gelatinizing the turbid liquid at constant temperature for 30-40min, then adding fish oil, cooling the mixture to 60-70 ℃, stirring the mixture at constant temperature for 20-25min to obtain uniform starch emulsion, adding the uniform starch emulsion into the clear liquid obtained previously, and stirring the mixture to obtain uniform emulsion; fourthly, mixing the corn flour, the lemon juice and other residual components, adding the gelatinized dried fish floss and the emulsion, kneading into dough after stirring, cutting into sheets, and finally baking in an oven with the temperature of 200 ℃ for 15-20min to obtain the dried fish floss biscuit.

3. The method for producing dried fish floss according to claim 1, wherein the method comprises the following steps: the dried fish floss obtained in the steps is prepared into dried fish floss sugar, the dried fish floss sugar is prepared from dried fish floss, white granulated sugar, cheese and a butter diluent, the dried fish floss sugar is prepared by the steps of mincing the dried fish floss, placing a stainless steel pot on an electronic fire source, enabling the combustion temperature of the electronic fire source to be balanced, enabling the fire power to be easily adjusted, adding the sugar, the cheese and the butter diluent into the pot to obtain a mixed solution, boiling the mixture for 20 minutes until the mixed solution in the pot is brown, turning off the fire, adding crushed dried fish floss, uniformly stirring to obtain a dried fish floss sugar raw solution, pouring the dried fish floss glycogen liquid in the pot into a mould, cooling and shaping, cutting into sugar sections with proper lengths, and packaging to obtain the finished product dried fish floss sugar.

Technical Field

The invention relates to the technical field of aquatic product processing, in particular to a production method of dried fish floss and a product.

Background

In the north of China, particularly in some fish and rice countries, in the past, some people have a unique baking processing method for making fish dishes, the fish dishes which cannot be eaten in the same day are convenient to store and prevent from going moldy and going bad, the remaining fish is added with a little salt and is dried into black brown by a firewood iron pot with small fire, the shape of the fish dish is like fluff, and the fish floss is called as fish floss, has strong and unique fragrance and can be stored for a long time; in northern areas of China, the dried fish floss becomes a great characteristic and a dietary culture of the places; however, the existing preparation method of the dried fish floss has the defects of incomplete removal of the peculiar fishy smell of the fish meat, poor taste, insufficient softness and easy hardening of the dried fish floss and the like; moreover, the existing dried fish floss products are single, and the derived products are few.

Disclosure of Invention

In order to overcome the defects of the prior art, the invention provides a production method of dried fish floss and a product thereof, the production method of the dried fish floss fully retains the specific nutritional ingredients of fish meat in the processing process, and is characterized in that the contents of protein, unsaturated fatty acid, calcium, vitamin and the like are high, and the contained protein is mostly soluble, thereby achieving the purposes of low fat melting point and easy digestion and absorption by human bodies; the products such as dried fish floss biscuits, dried fish floss sugar and the like which are processed by using the dried fish floss as the raw material have rich nutrition and good color and taste; the fishbone is rich in calcium and trace elements, and the osteoporosis can be prevented and the bone development can be promoted if people eat the fishbone frequently; the fish oil is rich in unsaturated fatty acid, is beneficial to blood circulation, and is a good food for cardiovascular patients.

The technical scheme adopted by the invention for solving the technical problems is that the production method of the dried fish floss comprises the following steps:

(1) pretreatment of raw materials: selecting fresh or flowing water unfrozen carp, silver carp, fat head fish and white head fish at 0 ℃, removing scales, internal organs and gills of the carp, cutting off fish fins, not throwing the internal organs, cleaning, and collecting for later use;

(2) peeling: cutting out the skin and subcutaneous fat of fish;

(3) removing fishy smell: soaking viscera and fish skin in fishy smell removing solution for 30min, taking out, and draining;

(4) and (3) cooking: putting the pretreated fish in the step (1) into an iron pot heated by firewood, adding quantitative water, putting a material bag, boiling the fish with strong fire, turning to small fire for slow stewing, taking out the material bag after 40 minutes, and continuing the small fire for slow stewing until soup in the pot is level with the fish;

(5) stir-frying: continuously stir-frying the residual materials in the pot in the step (4) to avoid baking, and picking out fishbones and fishbones in the pot for standby application in the stir-frying process;

(6) the fish oil is prepared by self: adding a proper amount of soybean oil into another pot while performing the step (4), putting the fish skin and viscera after fishy smell removal in the step (3) into the pot, decocting with slow fire until the fish oil is expelled a little bit, putting the fish oil into a clean container for standing after the fire is cut off, filtering clear oil, and adding vitamin A, vitamin D and vitamin E for later use;

(7) preparing fishbone powder: crushing the fishbone and fishbone jumped out in the step (5), adding into a grinder, grinding into powder, and sieving with a 120-mesh sieve to obtain fishbone powder for later use;

(8) preparing auxiliary materials: adding the fried peanuts and the sesame into a grinder according to the ratio of 1:1, grinding the mixture into powder, and sieving the powder with a 120-mesh sieve for later use;

(9) adding ingredients: adding the fish oil obtained in the step (6), the fishbone powder obtained in the step (7), the auxiliary material obtained in the step (8) and the materials in the pot during the stir-frying process in the step (5), stir-frying until the water content is 10%, and taking out of the pot to obtain dried fish floss;

(10) packaging: and cooling the dried fish floss to room temperature, and performing vacuum packaging by using a composite film to obtain a dried fish floss finished product.

The dried fish floss obtained in the steps is preferably made into dried fish floss biscuits, and the dried fish floss biscuits are prepared from the raw materials of 200-240 parts of flour, 25-30 parts of cellulase, 60-80 parts of white granulated sugar, 30-40 parts of soybean starch, 5-10 parts of edible alkali, 15-20 parts of fish oil, 70-90 parts of dried fish floss, 3-6 parts of minced shallot, 6-10 parts of lotus leaves, 3-6 parts of sodium glutamate, 30-35 parts of lemon juice, 1600-1800 parts of corn flour and a proper amount of water; firstly, mixing white granulated sugar with 6-8 times of water by weight, stirring and dissolving, then adding cellulase and flour, then integrally placing into an ultrasonic extraction machine, controlling the reaction temperature to be 50-65 ℃, continuously acting for 1-1.5 hours at the power of 700-; secondly, mincing the dried fish floss, mixing the minced scallion, the lotus leaf and the sodium glutamate, putting the mixture into a pot, adding water with the total amount of 1/3, boiling, and then stirring and burning until the mixture is gelatinized; thirdly, mixing soybean starch and edible alkali, putting the mixture into a pot, adding 3-5 times of water by weight, stirring the mixture into turbid liquid, heating the turbid liquid to 80-90 ℃, gelatinizing the turbid liquid at constant temperature for 30-40min, then adding fish oil, cooling the mixture to 60-70 ℃, stirring the mixture at constant temperature for 20-25min to obtain uniform starch emulsion, adding the uniform starch emulsion into the clear liquid obtained previously, and stirring the mixture to obtain uniform emulsion; fourthly, mixing corn flour, lemon juice and other residual components, adding the gelatinized dried fish floss and the emulsion, kneading into dough after stirring, cutting into sheets, and finally baking in an oven with the temperature of 200 ℃ for 15-20min to obtain dried fish floss biscuits;

preferably, the dried fish floss obtained in the above steps is made into dried fish floss sugar, the dried fish floss sugar is made from dried fish floss, white granulated sugar, cheese and butter diluent, the making steps are that the dried fish floss sugar is ground, a stainless steel pot is placed on an electronic fire source, the burning temperature of the electronic fire source is balanced, the fire power is easy to adjust, the sugar, the cheese and the butter diluent are added into the pot to obtain a mixed solution, the ratio of the sugar, the cheese and the butter diluent is 1:10:10, the mixed solution is decocted for 20 minutes, the fire is turned off after the mixed solution in the pot is decocted to be tan, the crushed dried fish floss is added, the mixture is uniformly stirred to obtain a dried fish floss sugar raw solution, the dried fish floss sugar raw solution in the pot is poured into a mold, the cooled and shaped dried fish floss sugar segments with proper length are cut, and the finished product dried fish floss sugar is obtained after.

The invention has the beneficial effects that the dried fish floss is a fluffy or granular, loose and delicious food, fully retains the special nutritional ingredients of fish meat in the processing process, is characterized by high contents of protein, unsaturated fatty acid, calcium, vitamin and the like, contains more soluble proteins, has low fat melting point, is easy to be digested and absorbed by human body, is classified as a nutritional good product by modern nutriology, and contains nutrient substances which are greatly helpful for bone strengthening and intelligence development of children and nutritional ingestion of old people and patients; in addition, products such as dried fish floss biscuits, dried fish floss sugar and the like which are processed by using dried fish floss as a raw material are rich in nutrition and have good color and taste; the fishbone is rich in calcium and trace elements, and the osteoporosis can be prevented and the bone development can be promoted if people eat the fishbone frequently; the fish oil is rich in unsaturated fatty acid, is beneficial to blood circulation, and is a good food for cardiovascular patients.

The specific implementation mode is as follows:

in a specific embodiment of the present invention,