Processing method of low-temperature vacuum fried fragrant and crispy fish oil immersed can

A low-temperature vacuum frying and processing method technology, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of dark color of finished products, high nutritional loss, excessive dehydration, etc., achieve smooth surface, crisp taste, slow down oxidation and rancid effect

Inactive Publication Date: 2012-09-19
FUZHOU JINFULIN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method solves the problems of high nutritional loss, excessive dehydration, serious tissue shrinkage, hard texture, and dark color of the finished product in the tra

Method used

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  • Processing method of low-temperature vacuum fried fragrant and crispy fish oil immersed can

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Select and wash clove fish raw materials;

[0029] (2) Deodorization: Soak the clove fish in the deodorization solution for 1 hour, and then rinse with clear water for 15 minutes, which can effectively remove the fishy smell of the clove fish; the preparation of the deodorization solution: add 0.1ml of dilute hydrochloric acid and 0.4 mg table salt, stirred and shaken to mix;

[0030] (3) Low-temperature vacuum frying: Preheat the oil temperature to 110°C, put the raw materials into a low-temperature vacuum fryer (Shanghai Hongshen Vacuum Technology Development Co., Ltd.) to close the system, vacuumize, and the vacuum degree is stable at 0.03MPa. Start the oil circulation system, fill the frying chamber with hot oil and start frying with a ratio of oil to material of 1.5:1, the oil temperature is controlled at 110°C, and the frying time is 20 minutes;

[0031] (4) Seasoning: Pour the fried fish into the seasoning liquid while it is hot, mix the fried fish and seaso...

Embodiment 2

[0040] (1) Select raw materials of clove fish, wash and drain;

[0041] (2) Deodorization: Soak the clove fish in the deodorization solution for 1.5 h, then rinse with clear water for 15 minutes, which can effectively remove the fishy smell of the clove fish; the preparation of the deodorization solution: add 0.2 ml of dilute hydrochloric acid and 0.4 per 100 ml of water mg table salt, stirred and shaken to mix;

[0042] (3) Low-temperature vacuum frying: Preheat the oil temperature to 110°C, put the raw materials into the low-temperature vacuum fryer to close the system, vacuumize, the vacuum degree is stable at 0.04MPa, start the oil circulation system, and fill the frying chamber Put in the hot oil and start frying, the ratio of the amount of oil used to the material is 1.5:1, the oil temperature is controlled at 110°C, and the frying time is 20 minutes;

[0043] (4) Seasoning: Pour the fried fish into the seasoning liquid while it is hot, mix the fried fish and seasoning ...

Embodiment 3

[0048] (1) Select and wash clove fish raw materials;

[0049] (2) Deodorization: Soak the clove fish in the deodorization solution for 1 hour, then rinse with clear water for 20 minutes, which can effectively remove the fishy smell of the clove fish; the preparation of the deodorization solution: add 0.1ml of dilute hydrochloric acid and 0.5 mg table salt, stirred and shaken to mix;

[0050] (3) Low-temperature vacuum frying: Preheat the oil temperature to 120°C, put the raw materials into the low-temperature vacuum fryer to close the system, vacuumize, the vacuum degree is stable at 0.04MPa, start the oil circulation system, and fill the frying chamber Put in hot oil and start frying, the ratio of oil to material is 2:1, the oil temperature is controlled at 115°C, and the frying time is 20 minutes;

[0051] (4) Seasoning: Pour the fried fish into the seasoning liquid while it is hot, mix the fried fish and seasoning evenly, and season for 20 minutes. The ratio of seasoning ...

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Abstract

The invention discloses a processing method of a low-temperature vacuum fried fragrant and crispy fish oil immersed can. The method comprises the following steps that whitebait is used as ingredients for making fragrant and crispy fish, after the cleaning and the deodorization, low-temperature vacuum frying is adopted, auxiliary ingredients are added for seasoning and oil immersing, vacuum can sealing is carried out, finally, the sterilization is carried out, and finished products are obtained. The method solves the problems that in traditional frying process, the nutrition loss is high, the excessive dewatering is caused, the tissue contraction is serious, the texture is harder, and the color of the finished products is hard. The oxidation deterioration of edible grease can be effectively prevented, the mouth feeling on the product is loose and crispy, and safety and sanitation are realized, so the product quality is more applicable to the modern consumption requirements.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a processing method for low-temperature vacuum-fried crispy fish oil-soaked cans. Background technique [0002] Clovefish, also known as Japanese anchovy (Engraulis japonius), is also known as Lishuilan and Rottenboat Ding. It is a small individual with a common fishing length of 15-70mm. It is a warm-water pelagic fish and is widely distributed in my country's Bohai Sea, Yellow Sea and East China Sea. , the yield is more than 3 × 106 t. The total amino acid content of clove fish is 34.4% to 38.7%, and the combination ratio is balanced. It contains various amino acids necessary for the human body. Methionine is the first limiting amino acid, and the content of lysine is as high as 3.86g / 100g. 48.23% of amino acid content. Clove fish has low fat content, but is rich in high unsaturated fatty acids, DHA content is 21.21%-25.83%, rich in trace elements such as Ca, P, Fe, ...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
Inventor 傅学霖
Owner FUZHOU JINFULIN FOOD
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