阅读说明：本技术 一种鳗鱼骨酥的制作方法 (Method for making eel bone crisp ) 是由 付才力 陈明煌 姚思羽 刘文静 陈星杭 于 2019-10-10 设计创作，主要内容包括：本发明公开了一种鳗鱼骨酥的制作方法,其是将市售的鳗鱼骨经清洗、沥干、切块、腌制、油炸等工序处理后制作成鳗鱼骨酥,这不仅增加了这一鳗鱼加工副产物的利用率,且所得产品焦香酥脆,并很好的保存了鳗鱼骨的营养物质,使人体更易吸收。本发明提供的生产工艺简单有序,安全性高,利用价值大,可实施性强,利润丰厚,适合工业化大规模生产制备。(the invention discloses a method for preparing eel bone crisp, which is characterized in that commercially available eel bones are subjected to procedures of cleaning, draining, dicing, pickling, frying and the like to prepare the eel bone crisp, so that the utilization rate of eel processing byproducts is increased, the obtained product is crisp and crisp, and the nutrient substances of the eel bones are well preserved, so that the eel bone crisp is easier to absorb by a human body. The production process provided by the invention is simple and ordered, high in safety, high in utilization value, strong in feasibility and rich in profit, and is suitable for industrial large-scale production and preparation.)

1. a preparation process of eel bone crisp is characterized by comprising the following steps: the method comprises the following steps:

(1) cleaning commercially available eel bones, draining water, and cutting into blocks for later use;

(2) Adding edible salt, cooking wine and pepper into the obtained fish bone blocks, stirring uniformly and pickling for 30 min;

(3) adding starch into the pickled fish bone blocks and stirring uniformly;

(4) Heating the oil pan until the oil is seven times hot, and frying the fishbone blocks in the pan to obtain the final product.

2. the process for preparing eel bone crisp according to claim 1, which is characterized in that: in the step (1), the eel bones are cut into small pieces with the length of 3-4 cm.

3. The process for preparing eel bone crisp according to claim 1, which is characterized in that: in the step (2), the amount of the edible oil is 2-2.5 g/100 g, the amount of the cooking wine is 5 g/100 g, and the amount of the pepper powder is 2 g/100 g.

4. The process for preparing eel bone crisp according to claim 1, which is characterized in that: the dosage of the starch in the step (3) is 20 g/100 g.

5. the process for preparing eel bone crisp according to claim 1, which is characterized in that: and (4) frying for 5-6 min, and stirring once every 30 s.

Technical Field

the invention particularly relates to a preparation process of eel bone crisp.

background

eel is one of the fishes with the highest DHA and EPA content, and is favored by the characteristics of high protein content, low fat, low calorie, easy absorption and digestion, rich nutrient components, fresh and delicious taste and the like. Eel vertebra contains abundant calcium, phosphorus, more than ten kinds of amino acids and a large amount of vitamin groups, meanwhile, eel vertebra contains almost no impurities, and the calcium bioavailability is high, thereby being very beneficial to teenagers growing in bodies and old people with bone aging.

The invention prepares the eel bones into the leisure food, which not only can improve the application range of the eel processing by-product in the processing industry and enhance the value utilization rate of the eel by-product, but also has good product flavor and meets the market demand, thereby having wide market prospect.

disclosure of Invention

The invention aims to provide a process for preparing eel bone crisp, which can increase the utilization rate of eel bones and enrich the variety of leisure food.

In order to achieve the purpose, the invention adopts the following technical scheme:

a preparation process of eel bone crisp is characterized by comprising the following steps: the method comprises the following steps:

(1) cleaning commercially available eel bones, draining water, and cutting into small blocks with the length of 3-4 cm for later use;

(2) Adding 2-2.5 g/100 g of edible salt, 5 g/100 g of cooking wine and 2 g/100 g of pepper into the obtained fish bone blocks, uniformly stirring and pickling for 30 min;

(3) Adding 20 g/100 g of starch into the pickled fish bone blocks and uniformly stirring;

(4) And heating the oil pot until the oil is seven-element hot, frying the fish bone blocks in the pot for 5-6 min, and stirring every 30 s to obtain the eel bone crisp.

compared with the prior art, the invention has the following advantages:

The eel bone crisp leisure food is prepared from the eel processing by-product, so that the utilization rate of the eel processing by-product is increased, the obtained product is crispy, the nutrient substances of the eel bone are well preserved, and the eel bone crisp leisure food is easier to absorb by human bodies. The production process provided by the invention is simple and ordered, high in safety, high in utilization value, strong in feasibility and rich in profit, and is suitable for industrial large-scale production and preparation.

Detailed Description

In order to make the present invention more comprehensible, the technical solutions of the present invention are further described below with reference to specific embodiments, but the present invention is not limited thereto.