CN110050968A - A kind of instant crisp chip processing method of silver carp fish-skin - Google Patents

Abstract

The invention discloses a kind of instant crisp chip processing methods of silver carp fish-skin, belong to aquatic products processing technical field.The instant crackling processing method of silver carp fish-skin, comprising the following steps: (1) fish-skin is subjected to first time cleaning first, immersion expansion for the first time, second of cleaning, second of immersion expansion, cleans and drain for the third time processing；(2) step (1) treated fish-skin is then subjected to heated-air drying；(3) fish-skin after heated-air drying in step (2) is then subjected to non-oil airflow puffing；(4) fish-skin after non-oil airflow puffing in step (3) is finally carried out anti-oxidant and seasoning to handle, is then inflated packaging.The present invention provides the instant crackling processing method of silver carp fish-skin, it is easy to operate, easy to learn, production cost is low, it is product palatable crisp, full of nutrition, suitable for people of all ages, it provides not only one and solves the effective way that fish-skin utilizes problem, also improve the utilization rate and added value of fish-skin.

Description

A kind of instant crisp chip processing method of silver carp fish-skin

Technical field

The invention belongs to aquatic products processing technical fields, specifically, being related to a kind of instant crisp chip processing method of silver carp fish-skin.

Background technique

Silver carp is one of four large Chinese carp of China, and annual consumption is huge.With the development and the market demand of silver carp processing technology The increase of amount, every annual meeting generate the fish-skin by-product of 170000t.Fish-skin has invigorating the spleen stop dysentery, moistening lung to arrest cough, kidney-supplementing liver-boosting, benefit Stomach stimulating milk secretion, nutritious tonifying, the functions such as dry, main component are moisture, protein, fat, inorganic salts and microelement, wherein Protein and fat content are higher, and crude protein is up to 30%.If fish-skin cannot be effectively treated, environment is not only polluted, can also be made At the wasting of resources.

From the point of view of existing research, the main machining method of silver carp fish-skin is to extract collagen, gelatin and protein peptides, this Although kind of processing method can greatly improve the added value and scientific and technological content of silver carp fish-skin, tooling cost is high, technique is multiple It is miscellaneous, market comsupton is inactive, causes the technology that cannot smoothly apply and large-scale production, silver carp fish-skin pair cannot be solved from source The Utilizing question of product.Silver Carp skin is made to the fish-skin crisp chip of instant bagged, is suitable for people of all ages, consumer's shape loved by all Formula, had not only enriched the content of snack food, but also improved fish-skin utilization rate, realized economic benefit, social benefit and Ecological Effect Benefit " three ".Non-oil (normal pressure) airflow puffing technology be not only effectively prevented from the destruction of some heat-sensitive ingredients in silver carp fish-skin, The nutritional ingredient of food is kept to greatest extent, is effectively prevented the rotten of edible oil and fat, additionally it is possible to utilize fish-skin itself grease The good taste that extruding generates palatable crisp is carried out, this low oil, healthy food full of nutrition can satisfy after seasoning The demand of different consumer groups has huge application prospect.

Through retrieving, other than minority extracts the research of collagen, gelatin and protein peptides to silver carp fish-skin, there is presently no Silver carp fish-skin is processed into the correlative study of instant crisp chip.

Summary of the invention

1, it to solve the problems, such as

In view of the above existing problems in the prior art, the present invention provides a kind of instant crisp chip processing method of silver carp fish-skin, it Not only it can effectively solve the technical problem of silver carp fish-skin rapid processing, improve the utilization rate and added value of fish-skin, but also can enrich The content of leisure instant product, realizes the diversification of fish skin product.

2, technical solution

To solve the above problems, the present invention adopts the following technical scheme that.

A kind of instant crisp chip processing method of silver carp fish-skin, comprising the following steps:

(1) first by fish-skin carry out first time cleaning, for the first time impregnate expansion, second cleaning, impregnate for second expansion, Processing is cleaned and drained to third time；

(2) step (1) treated fish-skin is then subjected to heated-air drying；

(3) fish-skin after heated-air drying in step (2) is then subjected to non-oil airflow puffing；

(4) fish-skin after non-oil airflow puffing in step (3) is finally carried out anti-oxidant and seasoning to handle, is then filled Gas bag dress.

Preferably, fish-skin described in step (1) includes the fish-skin after the fresh fish-skin and freezing processing after slaughter, wherein cold Freezing treated, fish-skin needs to be placed on 10 DEG C of room temperature or less and thaws.

Preferably, the solution for impregnating expansion in step (1) for the first time is food-grade acetum.

Preferably, the mass concentration of the food-grade acetum is 0.2g/L, impregnates the solution weight and fish-skin of expansion Weight ratio be 8: 1.

Preferably, the solution that second is impregnated expansion in step (1) is food-grade sodium carbonate and sodium bicarbonate mixed solution.

Preferably, the mass concentration of the food-grade sodium carbonate and sodium bicarbonate mixed solution is 0.4g/L, wherein food The mass ratio of sodium carbonate and sodium hydroxide is 1: 1 in grade sodium carbonate and sodium hydroxide mixed solution, impregnates the solution weight of expansion Weight ratio with fish-skin is 8: 1.

Preferably, the time for impregnating expansion in step (1) for the first time is 15min, and the time for impregnating expansion second is 15min, the temperature for impregnating expansion is 10 DEG C or less.

Preferably, the mode of cleaning for the first time, second of cleaning and third time cleaning is flowing water rinsing in step (1), Water speed is 0.66m/s, and the temperature of flowing water rinsing is 10 DEG C or less.

Preferably, the temperature of heated-air drying is 55 DEG C, wind speed 4m/s in step (2), and the dry terminal water content of fish-skin is 25%.

Preferably, the temperature of non-oil airflow puffing is 160 DEG C in step (3), and the time of extruding is 5min.

3, beneficial effect

Compared with the prior art, the invention has the benefit that

The present invention impregnates expansion by first time cleaning, for the first time for the first time, second of cleaning, impregnates expansion, third second Secondary cleaning, drain processing, heated-air drying, non-oil airflow puffing, anti-oxidant treatment, seasoning, inflation are protected from light the processing steps such as packaging Carry out synergistic combination, and be applied to parameter optimization, realize fish-skin processing and quality (such as hardness, brittleness and Sensory evaluation) significant improvement.

Detailed description of the invention

Fig. 1 is the drying curve of fish-skin under different drying modes；

Fig. 2 is the rate curve that fish-skin is dry under different drying modes；

Fig. 3 is the sensory evaluation scores of different taste.

Specific embodiment

The present invention is further described below combined with specific embodiments below.

Embodiment 1

The instant crisp chip processing method of silver carp fish-skin in the present embodiment, comprising the following steps:

(1) after the fresh fish-skin after slaughter being carried out flowing water rinsing (cleaning for the first time) first, it is then placed over quality Concentration is 8: 1 for the weight ratio of the solution weight and fish-skin that in the food-grade acetum of 0.2g/L, impregnate expansion, is impregnated 15min, the temperature for impregnating expansion is 10 DEG C, and carrying out flowing water rinsing (cleaning for the second time) later to PH is neutrality, then will Fish-skin is placed in food-grade sodium carbonate and sodium bicarbonate mixed solution that mass concentration is 0.4g/L, wherein food-grade sodium carbonate It is 1: 1 with the mass ratio of sodium carbonate and sodium hydroxide in sodium hydroxide mixed solution, impregnates the solution weight and fish-skin of expansion Weight ratio is 8: 1, impregnates 15min, and the temperature for impregnating expansion is 10 DEG C, carries out flowing water rinsing (i.e. third time is cleaned) later extremely PH is neutrality, and drains surface moisture at 10 DEG C of room temperature, for use.Wherein the water speed of flowing water rinsing is 0.66m/s, flowing water rinsing Temperature be 10 DEG C.Through testing, impregnates expand the fish-skin that can preferably be soaked twice, and the acid-base solution of low concentration can reduce Impregnate fish-skin structural damage degree in expansion process；Low temperature environment is used when flowing water rinses, and advantageously ensures that fish-skin quality, most It is avoided under big degree putrid and deteriorated in process；

(2) step (1) treated fish-skin is then subjected to heated-air drying, the temperature of heated-air drying is 55 DEG C, hot wind Wind speed is 4m/s, and the dry terminal water content of fish-skin is 25%, passes through different drying modes (vacuum drying, freeze-drying, cold air drying It is dry, spontaneously dry and heated-air drying) comparison, it is found that the silver carp fish-skin drying efficiency of heated-air drying, fish-skin crisp chip reconstitution rate are crisp Property and hardness, expansion effect it is best, therefore the method that the dry link of fish-skin uses heated-air drying；

(3) fish-skin after heated-air drying in step (2) is then subjected to non-oil airflow puffing, wherein non-oil airflow puffing Temperature is 160 DEG C, puffing time 5min.Experiment shows that finished product extruding is not got up when swelling temperature is lower than 160 DEG C, crisp Brittleness is low, and has apparent fishy smell；When swelling temperature is higher than 160 DEG C, fish-skin crisp chip is easily charred in puffing process.When extruding Between be less than 5min, product crisp brittleness is high；Puffing time, which is greater than 5min, can then be charred, therefore determine that a suitable time is very heavy It wants；

(4) fish-skin after non-oil airflow puffing in step (3) is finally subjected to cooling treatment, then sprays green tea and cloves Pulvis extract, wherein the weight ratio of green tea and cloves pulvis extract is 1: 1, and additive amount is the 0.3% of fish-skin weight, is connect Spraying tomato seasoning, finally carry out filling with inert gas and be protected from light packaging, preservation under room temperature, cold storage effect is more preferably.Silver carp fish Leatherware has the protein and fat of high-content that protein and fat oxidation easily occur in storage by high temperature puffing, Reduce the commodity value of fish-skin crisp chip.Green tea and Flos Caryophylli extract not only increase the flavor of fish-skin crisp chip, moreover it is possible to anti-fish-skin crisp chip Fat oxidation extends the shelf life of fish-skin crisp chip.

After tested, the instant crisp chip of fish-skin made from embodiment 1, moisture content 1.81%, content of ashes 0.57%, slightly Protein content is 38.57%, fat content 42.95%, is a kind of high protein leisure instant product.

In order to guarantee the edible safety of product (the instant crisp chip of fish-skin made from embodiment 1), product obtained is carried out Related microorganisms detection and fat oxidation detection store product at 37 DEG C, and it is total to carry out bacterium colony respectively at 1d, 15d, 30d sampling The detection of number, coliform, peroxide value, the results are shown in Table 1.

Table 1

As described in Table 1, finished product is stored, total number of bacteria does not increase because of extended pot life in the environment of 37 DEG C through 30d Add, but is far below national food hygienic standard set quota.Q10 method (He Xinxin, Wang Gangli, Cao are calculated thus according to shelf life Progress [J] food safety quality testing journal predicted and applied into keeping lifes such as food, 2018, v.9 (16): It 178-184.) extrapolates, is stored under the conditions of room temperature (25 DEG C or so), the storage period of this product is 120 days.

The setting of embodiment 2- embodiment 26 is mainly for exploration different disposal parameter is for the fish-skin quality after processing It influences:

Embodiment 2

Substantially with embodiment 1, different is the content of the present embodiment: step (1) is first will be fresh after slaughter After fish-skin carries out flowing water rinsing, it is then placed over the food-grade sodium carbonate and sodium bicarbonate mixed solution that mass concentration is 0.4g/L In (wherein the mass ratio of sodium carbonate and sodium hydroxide is 1: 1 in food-grade sodium carbonate and sodium hydroxide mixed solution), impregnate swollen The weight ratio of swollen solution weight and fish-skin is 8: 1, impregnates 30min, and the temperature for impregnating expansion is 10 DEG C, carries out flowing water later Rinsing is neutral to PH, and drains surface moisture at 10 DEG C of room temperature, for use.Wherein the water speed of flowing water rinsing is 0.66m/s, stream The temperature of water rinsing is 10 DEG C；

Embodiment 3

Substantially with embodiment 1, different is the content of the present embodiment: step (1) is first will be fresh after slaughter After fish-skin carries out flowing water rinsing (cleaning for the first time), it is then placed over the food-grade acetum that mass concentration is 0.4g/L In, the weight ratio of the solution weight and fish-skin that impregnate expansion is 8: 1, impregnates 30min, and the temperature for impregnating expansion is 10 DEG C, it It is neutral that flowing water rinsing (i.e. second of cleaning) is carried out afterwards to PH, and drains surface moisture at 10 DEG C of room temperature, for use.Wherein flow The water speed of water rinsing is 0.66m/s, and the temperature of flowing water rinsing is 10 DEG C.

Fish-skin in selection example 1, embodiment 2 and embodiment 3 carries out dependence test, as described in Table 2:

Table 2

The wherein scoring criterion of subjective appreciation: " harder, not crisp " 1-10 points, " harder, not crisp " 11-20 points, " very It is crisp " 21-30 points.From table 2 it can be seen that impregnating in plavini twice, product hardness, brittleness are moderate, sensory evaluation scores highest；One In secondary immersion plavini (sodium carbonate and sodium bicarbonate mixed solution), product brittleness has substantial degradation, and sense organ is caused to be commented Dividing reduces, and once impregnates in plavini (acetum), and product expansion rate, brittleness are lower, and hardness is larger, and sensory evaluation scores are low. This may be because primary impregnate plavini (sodium carbonate and sodium bicarbonate mixed solution) keeps fish-skin crosslinking breaking degree high, thus Product brittleness is influenced, and once impregnating plavini (acetum) causes the crosslinking of fish-skin solution insufficient, causes product expansion rate low, hard Degree is high.

Embodiment 4

Substantially with embodiment 1, different is the content of the present embodiment: it is 0min that Bulking Time is impregnated in step (1).

Embodiment 5

Substantially with embodiment 1, different is the content of the present embodiment: it is 5min that Bulking Time is impregnated in step (1).

Embodiment 6

Substantially with embodiment 1, different is the content of the present embodiment: Bulking Time is impregnated in step (1) is 10min。

Embodiment 7

Substantially with embodiment 1, different is the content of the present embodiment: Bulking Time is impregnated in step (1) is 20min。

Embodiment 8

Substantially with embodiment 1, different is the content of the present embodiment: Bulking Time is impregnated in step (1) is 25min。

Fish-skin in selection example 1, embodiment 4, embodiment 5, embodiment 6, embodiment 7 and embodiment 8 carries out related Test, as described in Table 3:

Table 3

The wherein scoring criterion of subjective appreciation: " it is harder, not crisp " 1-10 points, " harder, not crisp " 11-20 points, " very It is crisp " 21-30 points.From table 3 it can be seen that the sensory evaluation scores of final finished are up to when impregnating Bulking Time is 15min 28.22 points.When impregnating Bulking Time less than 15min, the hardness of fish-skin crisp chip is excessive, and expansion rate, brittleness are insufficient；Work as immersion When Bulking Time is more than 15min, the brittleness of fish-skin crisp chip declines instead, it may be possible to and it is too long due to impregnating Bulking Time, lead to fish Collagen chain excessively solves caused by crosslinking.

In order to preferably study influence of the different drying modes to fish-skin crisp chip quality, fish-skin is carried out different dryings by us The independent studies of mode:

Step (1) treated fish-skin in embodiment 1 is chosen before test, and fish-skin is cut into 8cm × 8cm with clean scissors Uniform sheet, is laid on charging tray.Respectively according to (2) the step of embodiment 1, embodiment 9, embodiment 10 and embodiment 11 into Row test weighs 1 time under conditions of heated-air drying every 5min, to the last primary and last time of poor quality on the left side 0.02g It is right；It weighs 1 time under conditions of freeze-drying every 60min, to the last twice of poor quality in 0.02g or so；In vacuum 1 time is weighed every 20min under drying condition, to the end twice of poor quality in 0.02g or so；Under the conditions of cold air drying every 30min weighs 1 time, to the end twice of poor quality in 0.02g or so.Every group repeats test 3 times, is averaged.It will after drying Sample takes out, and the measurement of kinetic curve, rate of drying curve will then be dried.

As shown in Figure 1, its Drying Dynamics curve for silver carp fish-skin under four kinds of different dry technologies；We can see that Freeze-drying is more slow, and entire drying process is 360min, and in contrast than very fast, whole process lasts heated-air drying 50min, and being dried in vacuo with the time needed for cold air drying is about 300min and 220min.

As shown in Fig. 2, freeze-drying, cold air drying, heated-air drying and vacuum drying highest rate of drying are respectively 0.04059g/ (gmin), 0.0366g/ (gmin), 0.2019g/ (gmin), 0.0656g/ (gmin), average drying Rate is respectively 0.0406g/ (gmin), 0.0366g/ (gmin), 0.2019g/ (gmin), 0.0656g/ (g min).Wherein, phase before it is dried, the rate > cold air drying of the vacuum drying rate > freeze-drying of the rate > of heated-air drying Rate, mid-term is fast to later period cold air drying speed ratio rates for freeze-drying, and hot air drying rate is significantly greater than other threes' Rate of drying.This may be because heated-air drying temperature is higher and wind speed is bigger caused by.

Embodiment 9

Substantially with embodiment 1, different is the content of the present embodiment: step (2) is then will be after step (1) processing Fish-skin be freeze-dried, the temperature of condenser temperature is -50 DEG C, and pressure 33MPa, fish-skin is aqueous after freeze-drying Amount is 25%.

Embodiment 10

Substantially with embodiment 1, different is the content of the present embodiment: step (2) is then will be after step (1) processing Fish-skin be dried in vacuo, vacuum drying temperature be 60 DEG C, pressure 0.07MPa, fish-skin is aqueous after vacuum drying Amount is 25%.

Embodiment 11

Substantially with embodiment 1, different is the content of the present embodiment: step (2) is then will be after step (1) processing Fish-skin carry out cold air drying, the temperature of cold air drying is 20 DEG C, and the wind speed of cold wind is 2m/s, and fish-skin is aqueous after cold air drying Amount is 25%.

Fish-skin in selection example 1, embodiment 9, embodiment 10 and embodiment 11 carries out dependence test, as described in Table 4:

Table 4

	Drying mode	Puffed degree	Hardness	Brittleness	Sensory evaluation scores
						Embodiment 1	Heated-air drying	4.95±0.34	353.40±32.72	1723.82±22.74	28.22±1.61
Embodiment 9	Freeze-drying	5.38±0.05	333.86±96.22	815.79±82.70	20.62±2.34
						Embodiment 10	Vacuum drying	4.27±0.08	554.90±26.76	1626.99±29.47	24.34±1.87
Embodiment 11	Cold air drying	2.88±0.10	512.83±27.36	1226.06±44.82	15.93±1.41

The wherein scoring criterion of subjective appreciation: " it is harder, not crisp " 1-10 points, " harder, not crisp " 11-20 points, " very It is crisp " 21-30 points.From table 4, it can be seen that with the variation of drying mode, puffed degree, hardness, brittleness and the sense of fish-skin crisp chip Significant changes occur for official's scoring: the fish-skin crisp chip puffed degree highest after freeze-drying process, up to 5.38 points, but its brittleness is most Difference；Hot wind, freezing, vacuum and cold air drying different disposal fish-skin crisp chip hardness it is lower, but phase after heated-air drying processing It is best to brittleness；In addition, heated-air drying treated fish-skin crisp chip sensory evaluation scores highest.Different drying modes may to extruding it Preceding fish-skin structure has an impact, to influence the organoleptic quality of fish-skin crisp chip.

Embodiment 12

Substantially with embodiment 1, different is the content of the present embodiment: the dry end point moisture of fish-skin contains in step (2) Amount 15%.

Embodiment 13

Substantially with embodiment 1, different is the content of the present embodiment: the dry end point moisture of fish-skin contains in step (2) Amount 20%.

Embodiment 14

Substantially with embodiment 1, different is the content of the present embodiment: the dry end point moisture of fish-skin contains in step (2) Amount 30%.

Embodiment 15

Substantially with embodiment 1, different is the content of the present embodiment: the dry end point moisture of fish-skin contains in step (2) Amount 35%.

Fish-skin in selection example 1, embodiment 12, embodiment 13, embodiment 14 and embodiment 15 carries out dependence test, It is as described in Table 5:

Table 5

	Dry terminal water content	Puffed degree	Hardness	Brittleness	Sensory evaluation scores
						Embodiment 1	25%	4.95±0.34	353.40±32.72	1723.82±22.74	28.22±1.61
Embodiment 12	15%	0.83±0.05	937.87±67.23	581.86±43.07	16.61±1.76
						Embodiment 13	20%	2.87±0.16	745.27±26.46	962.94±29.79	20.35±1.82
Embodiment 14	30%	3.88±0.09	412.63±35.72	1302.06±44.82	23.94±1.47
						Embodiment 15	35%	4.37±0.36	307.56±30.72	1218.33±35.37	19.55±2.15

The wherein scoring criterion of subjective appreciation: " it is harder, not crisp " 1-10 points, " harder, not crisp " 11-20 points, " very It is crisp " 21-30 points.As shown in table 5, dry terminal fish-skin water content comments the puffed degree of fish-skin crisp chip, hardness, brittleness and sense organ Divide and has an impact.With the raising of dry terminal fish-skin water content, the puffed degree of fish-skin crisp chip is continuously improved, water content 25% When, fish-skin crisp chip puffed degree highest, and brittleness and sensory evaluation scores are best；When water content is lower than 25%, the puffed degree of fish-skin crisp chip It is not high, lead to that hardness is high, brittleness is poor, sensory evaluation scores are low；When water content is higher than 25%, fish-skin crisp chip puffed degree increases, firmly Degree reduces, but brittleness is poor, sensory evaluation scores are not high.For synthesis, the dry terminal water content of fish-skin is 25%, the property of fish-skin crisp chip It is optimal.

Embodiment 16

Substantially with embodiment 1, different is the content of the present embodiment: non-oil airflow puffing temperature is in step (4) 140℃。

Embodiment 17

Substantially with embodiment 1, different is the content of the present embodiment: non-oil airflow puffing temperature is in step (4) 150℃。

Embodiment 18

Substantially with embodiment 1, different is the content of the present embodiment: non-oil airflow puffing temperature is in step (4) 170℃。

Embodiment 19

Substantially with embodiment 1, different is the content of the present embodiment: non-oil airflow puffing temperature is in step (4) 180℃。

Fish-skin in selection example 1, embodiment 16, embodiment 17, embodiment 18 and embodiment 19 carries out dependence test, It is as described in Table 6:

Table 6

The wherein scoring criterion of subjective appreciation: " it is harder, not crisp " 1-10 points, " harder, not crisp " 11-20 points, " very It is crisp " 21-30 points.As shown in table 6, swelling temperature not only influences puffed degree, hardness, brittleness and the sensory evaluation scores of fish-skin crisp chip, When temperature is higher than 160 DEG C, also fish-skin crisp chip can be made to be charred, greatly affected the organoleptic quality of fish-skin crisp chip.

Embodiment 20

Substantially with embodiment 1, different is the content of the present embodiment: the non-oil airflow puffing time is in step (4) 1min。

Embodiment 21

Substantially with embodiment 1, different is the content of the present embodiment: the non-oil airflow puffing time is in step (4) 3min。

Embodiment 22

Substantially with embodiment 1, different is the content of the present embodiment: the non-oil airflow puffing time is in step (4) 7min。

Embodiment 23

Substantially with embodiment 1, different is the content of the present embodiment: the non-oil airflow puffing time is in step (4) 9min。

Fish-skin in selection example 1, embodiment 20, embodiment 21, embodiment 22 and embodiment 23 carries out dependence test, It is as described in Table 7:

Table 7

Puffing time

Puffed degree

Hardness

Brittleness

Color/point

Form/point

Sensory evaluation scores

Embodiment 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

Embodiment 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

Embodiment 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

Embodiment 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

Embodiment 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

Color " excellent " 25-30 points；Color " excellent " 19-24 points；Color " good " 13-18 points；Color " in " 7-12 points；Color " poor " 0-6 points.Form " excellent " 25-30 points；Form " excellent " 19-24 points；Form " good " 13-18 points；Form " in " 7-12 points；Shape State " poor " 0-6 points.As can be seen from Table 7, puffing time produces the puffed degree of fish-skin crisp chip, hardness, brittleness, color and form Raw large effect.Comprehensively consider, puffing time 5min, fish-skin crisp chip character is best.

Embodiment 24

Substantially with embodiment 1, different is the content of the present embodiment: the taste of seasoning is spicy in step (4) Taste.

Embodiment 25

Substantially with embodiment 1, different is the content of the present embodiment: the taste of seasoning is cumin in step (4) Taste.

Embodiment 26

Substantially with embodiment 1, different is the content of the present embodiment: the taste of seasoning is Gan Mei in step (4) Taste.

Selection example 1, embodiment 24, embodiment 25, the fish-skin in embodiment 26 carry out dependence test, as described in Figure 3, 1-10 points " are not liked, taste is uncoordinated " wherein, and " generally liking, taste is general " 11-20 divides, " liking, collocation is coordinated " 21-30 Point；It can thus be seen that the fish-skin crisp chip of taste of tomato is most liked that crisp-fried is palatable, flavor is unique.

The above content is specific embodiment is combined, invention is further described in detail, and it cannot be said that the present invention is specific Implementation is only limited to these instructions, and for those of ordinary skill in the art to which the present invention belongs, is not departing from the present invention Design under the premise of, several simple deduction or replace can also be made, all shall be regarded as belonging to the power submitted of the present invention The protection scope that sharp claim determines.

Claims (10)

1. a kind of instant crisp chip processing method of silver carp fish-skin, which comprises the following steps:

(1) fish-skin is subjected to first time cleaning, for the first time immersion expansion, second of cleaning, second immersion expansion, third first It is secondary to clean and drain processing；

(2) step (1) treated fish-skin is then subjected to heated-air drying；

(3) fish-skin after heated-air drying in step (2) is then subjected to non-oil airflow puffing；

(4) fish-skin after non-oil airflow puffing in step (3) is finally carried out anti-oxidant and seasoning to handle, is then inflated packet Dress.

2. the instant crisp chip processing method of silver carp fish-skin according to claim 1, it is characterised in that: fish described in step (1) Skin includes the fish-skin after fresh fish-skin and freezing processing after slaughter, and wherein the fish-skin after freezing processing needs to be placed on room temperature 10 DEG C or less thaw.

3. the instant crisp chip processing method of silver carp fish-skin according to claim 1, it is characterised in that: in step (1) for the first time The solution for impregnating expansion is food-grade acetum.

4. the instant crisp chip processing method of silver carp fish-skin according to claim 3, it is characterised in that: the food-grade acetic acid is molten The mass concentration of liquid is 0.2g/L, and the weight ratio of the solution weight and fish-skin that impregnate expansion is 8: 1.

5. the instant crisp chip processing method of silver carp fish-skin according to claim 1, it is characterised in that: second in step (1) The solution for impregnating expansion is food-grade sodium carbonate and sodium bicarbonate mixed solution.

6. the instant crisp chip processing method of silver carp fish-skin according to claim 5, it is characterised in that: the food-grade sodium carbonate Mass concentration with sodium bicarbonate mixed solution is carbonic acid in 0.4g/L, wherein food-grade sodium carbonate and sodium hydroxide mixed solution The mass ratio of sodium and sodium hydroxide is 1: 1, and the weight ratio of the solution weight and fish-skin that impregnate expansion is 8: 1.

7. the instant crisp chip processing method of silver carp fish-skin described in -6 any one according to claim 1, it is characterised in that: step (1) time for impregnating expansion in for the first time is 15min, and second of the time for impregnating expansion is 15min, and the temperature for impregnating expansion is 10 DEG C or less.

8. the instant crisp chip processing method of silver carp fish-skin according to claim 1, it is characterised in that: in step (1) for the first time The mode of cleaning, second of cleaning and third time cleaning is flowing water rinsing, and the temperature of water speed 0.66m/s, flowing water rinsing are 10 DEG C or less.

9. the instant crisp chip processing method of silver carp fish-skin according to claim 1, it is characterised in that: hot air drying in step (2) Dry temperature is 55 DEG C, wind speed 4m/s, and the dry terminal water content of fish-skin is 25%.

10. the instant crisp chip processing method of silver carp fish-skin according to claim 1, it is characterised in that: non-oil gas in step (3) The temperature for flowing extruding is 160 DEG C, and the time of extruding is 5min.