Processing method of leisure dried product of mixed fish and vegetable

A processing method and dry product technology, applied in the direction of food preparation, application, food science, etc., to achieve the effect of improving economic benefits and improving the utilization rate of raw materials

Inactive Publication Date: 2011-05-25
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When vegetable puree and fish are added to snack foods in a mixed form, their influence on the texture and the retention of bioactive components during the dehydration process are still a huge challenge in the process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1: Fried preparation method of grass carp and carrot mixed chips

[0029] Fresh grass carp minced meat was mixed with water at a ratio of 1:3 and rinsed three times. The last rinse was with 0.25% NaCl solution, stirring continuously during this period, each time for 5 minutes, and the temperature was maintained at 10°C. Add salt to the washed fish and mix for 4 minutes. The amount of salt added is 2% of the mixture. Peel the carrots and cut them into 5mm thick slices, then boil them in 1% salt water for 10 minutes and beat them. After that, add carrot puree, glutinous rice flour and other seasonings, chop and mix with fish for 4 minutes. Fish meat, glutinous rice flour and carrot puree are 50%, 20% and 30% respectively, and the mixed paste is poured into high-temperature-resistant plastic casings with a diameter of 4-6cm with a sausage stuffer. The molded sol was steamed at 100°C for 30 min. Cool in flowing water after aging, store and age at 5-10°C for 12...

Embodiment 2

[0030] Embodiment 2: The preparation method of microwave vacuum combined baking of silver carp and cabbage mixed chips

[0031]Fresh silver carp minced meat was mixed with water at a ratio of 1:3 and rinsed three times, and the last rinse was performed with 0.25% NaCl solution, stirring continuously during this period, each time for 5 minutes, and the temperature was maintained at 10°C. Finally, add salt to the fish and mix for 4 minutes. The amount of salt added is 1% of the mixture. After the cabbage leaves are washed, they are blanched in boiling water for 6 minutes, then drained and beaten. Then add carrots, glutinous rice flour and seasonings and mix for 4 minutes. Fish, glutinous rice flour and cabbage puree are 60%, 10% and 30% respectively. The mixed paste is poured into high-temperature-resistant plastic casings with a sausage filling machine, and the diameter of the casings is 4-6cm. The molded sol was steamed at 100°C for 30 minutes, cooled in flowing water after...

Embodiment 3

[0032] Embodiment 3: The preparation method of microwave vacuum combined baking of bighead carp and lotus root mixed chips

[0033] The fresh minced bighead carp was mixed with water at a ratio of 1:3 and rinsed three times, and the last time was rinsed with 0.25% NaCl solution, stirring continuously during this period, each time for 5 minutes, and the temperature was maintained at 10°C. Add salt to the washed fish and mix for 4 minutes. The amount of salt added is 1% of the mixture. Peel the lotus root and cut it into 5mm thick slices, then boil it in 1% salt water for 20 minutes and beat it. After that, add lotus root puree, glutinous rice flour and other seasonings, chop and mix with fish for 4 minutes. Fish meat, glutinous rice flour and lotus root puree are 60%, 10% and 30% respectively. The mixed paste is poured into high-temperature-resistant plastic casings with a sausage filling machine, and the diameter of the casings is 4-6cm. The molded sol was steamed at 100°C ...

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PUM

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Abstract

The invention discloses a processing method of a leisure dried product of mixed fish and vegetable, belonging to the technical field of leisure food processing. The processing method comprises: taking fresh fish and a great quantity of vegetable as raw materials; adding salt into rinsed minced fish, and chopping into minced fillet; mixing with vegetable paste at the ratio; and after shaping, curing, cooling, aging and slicing, drying by hot wind until moisture content is 9-11%; and then frying and puffing to obtain oil-perfume chips or baking to obtain mixed chip of fish and vegetable of which the moisture content is 3-4% after puffing with microwave into oil-free chips or drying with microwave in vacuum until the moisture content is 9-11%. In the method, fresh fish and other vegetables are respectively mixed, the porous and crispy dried mixed chip of the fish and vegetable can be obtained while applying for dewatering materials by the combination of the drying technology. In the processing method, the utilization rate of the raw material is greatly improved so as to greatly improve economic benefit, and the obtained product is rich in biological activity ingredients and has multiple health care functions.

Description

technical field [0001] The invention relates to a method for processing dried leisure food mixed with fish and vegetables. The invention relates to the processing of dried food and belongs to the technical field of leisure food processing. Background technique [0002] Snack food, commonly referred to as a snack, is defined in Western culture as a food eaten in addition to a regular meal to satisfy short-term hunger and for tasting pastime. In recent years, the scale of my country's leisure food market has grown at a geometric rate, 20 percentage points higher than the average growth rate of the food market. It is gradually being upgraded to become a daily necessities for the people, and its position in the Chinese food market is becoming increasingly important. Snack food can be divided into first-generation products including all natural products such as dried fruit, potato chips, popcorn, etc.; second-generation products, including all single-ingredient products, simple-s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/326A23L1/212A23L1/214A23L33/00A23L17/10A23L19/00A23L19/10
Inventor 张慜王应强陈卫星
Owner JIANGNAN UNIV
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