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Vacuum microwave and low-frequency microwave combined uniform puffing method for crisp fish tablets
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A technology of low-frequency microwave and vacuum microwave, which is applied in the field of aquatic product processing, can solve the problems of unrecombined crunchy leisure aquatic product reports, etc., and achieve the effect of rich variety, convenient eating and good taste
Inactive Publication Date: 2011-04-06
JIANGNAN UNIV +1
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Problems solved by technology
[0008] The above is the application of vacuum microwave drying technology on various materials. The application of vacuum microwave and low-frequenc
Method used
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Embodiment 1
[0018] Example 1: A vacuum microwave and low-frequency microwave combined uniform puffing method for brittle silver carp fish particles
[0019] (1) Three removal treatment: After cleaning the fresh silver carp, open the abdomen of the silver carp, remove the head, viscera and scales, and remove the black membrane attached to the inner side of the abdominal cavity at the same time. Larger fish meat should be cut into 5cm×5cm pieces, and then placed in clean water with a temperature below 10°C and fully washed.
[0020] (2) Peel the skin and pick the meat: Rinse the cleaned fish meat evenly with boiling water, then tear off the fish skin by hand, and then remove the larger fish bones piece by piece with a knife inclined at 45 degrees.
[0021] (3) Deodorization: put the skinned and fleshed fish pieces in 1% NaCO 3 +0.4%NaCl Soak in deodorizing agent for 2 hours, the mass ratio of deodorizing agent to fish pieces is 4:1, the deodorizing temperature is controlled at 6°C, stir re...
Embodiment 2
[0025]Embodiment 2: A vacuum microwave and low-frequency microwave combined uniform puffing method for brittle grass carp grains
[0026] (1) Three removal treatment: After fresh grass carp is washed, open the grass carp's abdomen, remove the head, viscera and scales, and remove the black membrane attached to the inner side of the abdominal cavity at the same time. Larger fish meat should be cut into 5cm×5cm pieces, and then placed in clean water with a temperature below 10°C and fully washed.
[0027] (2) Peel the skin and pick the meat: Rinse the cleaned fish pieces evenly with boiling water, then tear off the fish skin by hand, and then remove the larger fish bones piece by piece with a knife inclined at 45 degrees.
[0028] (3) Deodorization: put the skinned and fleshed fish pieces in 1% NaCO 3 +0.4%NaCl (w / v) soaked in deodorizing agent for 2 hours, the mass ratio of deodorizing agent to fish block is 4:1, the deodorizing temperature is controlled at 8°C, regular one-way...
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Abstract
The invention discloses a vacuum microwave and low-frequency microwave combined uniform puffing method for crisp fish tablets, relates to vacuum microwave and low-frequency microwave combined uniform puffing technology with high thermal efficiency utilization rate, and belongs to the technical field of aquatic product processing. The method comprises the following steps of: cleaning a fresh fish serving as a raw material, removing fish bones, collecting the fish meat, chopping and mixing; adding auxiliary materials such as starch and the like according to a certain proportion, then continuously mixing, chopping and mixing; performing gel forming; and finally making recombined crisp fish tablets by using low-frequency microwave and the vacuum microwave combined uniform puffing. In the method, the novel convenient leisure food with high protein, low fat and rich nutrition is prepared from the fresh fish in the market, the fish tablets have excellent color, smell and taste, high crispness, low moisture content and long product storage period; the defects of high salt of the conventional dried fish and much oil of fried fish foods are overcome; and thus the fish tablets are healthy nutritional leisure food which is suitable for both children and adults. In the method, the auxiliary materials such as fish meat from which fish bones are removed, corn starch and the like are remixed, and the low-frequency microwave and vacuum microwave combined uniform puffing is adopted, so a new method is provided for processing the fish, the varieties of the fish meat products are enriched, and great economic benefit can be expectedly brought.
Description
technical field [0001] A vacuum microwave and low-frequency microwave combined uniform puffing method for brittle fish particles relates to a low-frequency microwave and vacuum microwave combined uniform puffing processing technology utilizing high thermal efficiency, and belongs to the technical field of aquatic product processing. Background technique [0002] my country is rich in aquatic product resources, and its output ranks first in the world. Aquatic products are not only nutritious and delicious, but also contain various amino acids necessary for the human body, which are easily digested and absorbed by the human body. The processing rate of aquatic products in developed countries is more than 80%, while that of our country is less than 30%, of which the processing rate of freshwater fish is less than 10%, mainly due to the lack of deep processing technology. [0003] Fish is delicious, whether it is meat or soup, it is fresh, delicious and appetizing, and it is a ...
Claims
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Application Information
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