A vacuum
microwave segmented combined
drying manufacturing method of an instant crisp dehydrated fish ball belongs to the technical field of aquatic
food processing. The invention comprises the following steps:
processing fresh or frozen
fresh fish to obtain pure fish
flesh, performing deodorization of the pure fish
flesh by a composite rinsing solution,
grinding the fish
flesh, adding ingredients, immediately performing ball forming, gelation, heating and curing of the ground
raw material, finally performing vacuum
microwave segmented combined
drying of the cured fish balls so as to obtain the high-quality instant crisp dehydrated fish ball product. Vacuum
microwave segmented combined
drying allows the materials to be dehydrated in vacuum environment, prevents the materials from contacting
oxygen, and maintains the original color, profile,
flavor, and nutrients of the
raw material to a maximum extent; with the vacuum environment, the
boiling point of water is decreased, and with the microwave volume heating, the heat efficiency is significantly improved; the
drying time is greatly reduced; after drying, the product has a porous structure, good crispness, excellent color,
flavor, taste, and shape, low
water content, high nutritive value, and is high-
protein healthy leisure food suitable for people of all ages.