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Processing method for crisp fritter prepared by using minced fillet as raw material

A processing method and technology of thin chips, which are applied in food preparation, application, food science, etc., can solve the problems of protein foaming, swelling, skin wrinkling, and difficulty, and achieve crisp taste, avoid potential harm, and good nutritional value and commodity value effects

Inactive Publication Date: 2012-10-17
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, frying or baking protein-based raw materials will easily cause protein foaming and swelling, and the skin will wrinkle after cooling, making it difficult to form crispy products.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1. Place 1 kg of frozen minced surimi under tap water, thaw it under running water until the minced surimi becomes soft and the temperature reaches 3°C, pour it into a crushing machine, and grind it empty for 3 minutes, then add 2.5% salt and 10% cassava in turn Starch, after adjusting the water content to 75%, continue to crush for 30 minutes, and keep the temperature of the surimi below 10°C during the crushing process.

[0021] 2. After the beating is completed, spread it into an oval thin layer with a thickness of 0.05cm, a width of 5cm and a length of 6cm, and dry it at 60°C for 2 hours.

[0022] 3. After drying, peel off the surimi flakes for later use.

[0023] 4. The frying process adopts 100°C salad oil, and fry for 30 seconds to get the original surimi chips.

Embodiment 2

[0025] 1. Put 1 kg of frozen surimi in a refrigerator at 4°C for 12 hours, pour it into a kneading machine, and knead it empty for 10 minutes, add 2.5% salt and 10% tapioca starch in turn, adjust the water content to 87%, and continue kneading 30 min, keep the temperature of surimi below 10 ℃ during the crushing process.

[0026] 2. After the beating is completed, spread it into a thin layer of 0.3cm thick and a square of 5cm wide, and cook at 90°C for 20min.

[0027] 3. After cooking, peel off the surimi flakes for later use.

[0028] 4. Bake at 160°C for 10 minutes. Get the original surimi chips.

[0029] 5. Dip the original-flavored surimi chips in tomato sauce while they are hot, and then bake them for a second time at 160°C for 5 minutes to get tomato-flavored seasoned surimi chips.

Embodiment 3

[0031] 1. Put 1 kg of frozen surimi in a refrigerator at 4°C for 12 hours, pour it into a kneading machine, and knead it empty for 3 minutes, add 2.5% salt and 10% tapioca starch in turn, adjust the water content to 90%, and continue kneading For 30 minutes, keep the temperature of the surimi below 10°C during the crushing process.

[0032] 2. After the beating is completed, spread it into an oval thin layer with a thickness of 0.1cm, a width of 5cm and a length of 6cm, and dry it at 120°C for 20min.

[0033] 3. After drying, peel off the surimi flakes for later use.

[0034] 4. Fry in palm oil at 130°C for 10 seconds. Get the original surimi chips.

[0035] 5. Sprinkle the original crisps with chili powder while hot to get chili-flavored seasoned surimi crisps.

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PUM

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Abstract

The invention discloses a processing method for a crisp fritter prepared by using minced fillet as a raw material. The method comprises the following steps: thawing frozen minced fillet and blending the minced fillet for 3 to 10 min in the air; successively adding, in terms of the minced fillet, 2.5% by mass of salt and 10% by mass of cassava starch, adjusting the percentage of moisture to be 79 to 90%, continuing blending the minced fillet for 30 min and maintaining the temperature of the minced fillet to be lower than 10 DEG C in the process of blending; spreading the minced fillet to form a thin layer after blending, drying or steaming the thin layer and then frying or roasting a minced fillet slice so as to obtain a plain minced fillet crisp fritter; and sprinkling seasoning powder onto the plain minced fillet crisp fritter or spraying or dipping the plain minced fillet crisp fritter with non-powder seasoning so as to obtain the seasoned minced fillet crisp fritter. According to the invention, fish protein is used as a main raw material, potential hazards of starch products fried at a high temperature are prevented, and the obtained product has good nutritional values and commodity values; when the processing method is used for producing the minced fillet crisp fritter, the minced fillet crisp fritter does not foam or get expanded and has crisp taste.

Description

technical field [0001] The invention relates to a deep processing technology of aquatic products, in particular to a method for processing thin chips using minced fish as a raw material. Background technique [0002] Surimi products are high-protein, low-cholesterol products that use fish meat to be crushed with salt to form a certain degree of elasticity. Because of its rich nutrition, it is not restricted by fish species and seasons, and is favored by consumers. However, at present, surimi products are basically processed into pre-frozen prepared foods with high water content, such as fish balls, simulated crab meat, fish rolls, etc., the product form is monotonous, and the consumer market is limited. Potato chips are popular among consumers for their unique crispy taste. However, in recent years, high-temperature fried starch products are prone to produce polyacrylamide, a neurotoxic substance, which has attracted the attention of international nutritionists. Utilize t...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
Inventor 胡亚芹刘东红叶兴乾陈健初陈士国吴丹
Owner ZHEJIANG UNIV
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