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Puffed minced fish instant food and preparation method thereof

A technology of puffed fish and products, applied in food preparation, food shaping, food science, etc., can solve the problems of high calorie, adolescent obesity, single species, etc., and achieve the effect of uniform texture, exquisite appearance and crisp taste

Inactive Publication Date: 2010-01-13
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the puffed foods on the market are made of grains and potatoes. Since the main ingredients of this type of food are starch, the calories are very high, and it is easy to cause obesity in teenagers, which is extremely unfavorable to the growth and development of teenagers. Therefore, puffed foods with high nutritional value have been developed. food imminent
Surimi products are rich in nutrients, but traditional surimi products are of a single type, and only fish balls and fish cakes are sold in large quantities on the market. The development of new surimi products is of great significance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Weigh 80g of thawed frozen surimi, add 2g of NaCl, 1g of ovalbumin and 10g of starch during the chopping process, then add 1g of chicken essence, 1.5g of ginger juice, 2g of cooking wine, 1.4g of sugar, 0.05g of white pepper powder and 0.05g of Chinese prickly ash Powder, seasoning, then add 1 g of foaming agent sodium bicarbonate, foam at 8°C for 50min, shape into a sheet, and heat at 110°C for 30min. It was then expanded by microwave for 1 min. The obtained product has a crisp texture, a beautiful appearance, and a puffing rate of 2.5 times.

Embodiment 2

[0010] Weigh 65g of thawed frozen surimi, chop and mix, add 1.5g NaCl, 1.5g ovalbumin, 25g starch, then add 1.4g chicken essence, 2g ginger juice, 2g cooking wine, 1.5g sugar, 0.07g white pepper powder and 0.03g peppercorns Powder, seasoning, then add 0.5 g of foaming agent sucrose fatty acid ester, foam at 6°C for 60min, shape into strips and heat at 90°C for 40min. It was then puffed by vacuum frying for 2 min. The product obtained is light yellow in appearance, crisp and refreshing, and is very popular.

[0011] The foaming agent described in the present invention is sodium bicarbonate, ammonium bicarbonate, coconut oil extract, sucrose fatty acid ester or monoglyceride.

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PUM

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Abstract

The invention discloses a puffed minced fish instant food, which is characterized by consisting of frozen minced fish, NaCl, ovalbumin, starch, chicken extract, ginger juice, cooking wine, granulated sugar, white pepper powder, zanthoxylum powder and foaming agent, respectively by the mass percentage concentration: 60-90, 1-3, 0.5-2, 5-25, 0.5-2, 0.5-3, 0.5-3, 0.5-2, 0.01-0.1, 0.01-0.1 and 0.5-2. The preparation method comprises the steps of: unfreezing the frozen minced fish; chopping and stirring; adding with the NaCl, the ovalbumin and the starch; seasoning; adding with the foaming agent to be formed and shaped; boiling; and finally puffing by means of microwave, vacuum microwave, vacuum frying and / or vacuum drying. The puffing rate of the puffed minced fish instant food prepared by the invention is more than 2 times, thereby having crisp mouth feel, even texture, beautiful exterior appearance, and being a popular snack food.

Description

technical field [0001] The invention relates to a puffed surimi instant product and a production method thereof. Background technique [0002] The puffed food has a crunchy taste and is very popular among consumers. At present, most of the puffed foods on the market are made of grains and potatoes. Since the ingredients of this type of food are mainly starch and the calories are very high, it is easy to cause obesity in teenagers, which is extremely unfavorable for the growth and development of teenagers. Therefore, the development of puffed food with high nutritional value Food is imminent. Surimi products are rich in nutrients, but the traditional surimi products have a single type, and only fish balls and fish cakes are sold in large quantities on the market. The development of new surimi products is of great significance. SUMMARY OF THE INVENTION [0003] The purpose of this invention is to provide a kind of puffed fish surimi instant product and its production metho...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23P1/10A23P1/14A23L17/10A23P30/00A23P30/30
Inventor 薛勇张莉莉刘鑫李兆杰王玉明薛长湖
Owner OCEAN UNIV OF CHINA
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