Method for producing high-puffed crispy recreation grains by using frozen seafood mixed trash fish

A technology for small miscellaneous fish and seafood, applied in applications, food preparation, food science, etc., can solve problems such as protein denaturation, loss of cell coordination function, and destruction of microstructure, so as to increase added value, alleviate liver dysfunction, and eliminate The effect of free radicals

Inactive Publication Date: 2012-12-19
温州乐乐食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

(3) Ice crystallization will also destroy the fine structure in the cell, causing the cell to lose its original reconciliation function, resulting in protein denaturation
[0022] From the analysis of existing literature and patents, it can be seen that there are relatively few studies on the recombination of seafood mix...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Example 1: Method of using frozen seafood mixed trash fish to add carrots to produce high-puffed leisure crunchy grains

[0036] Fresh or chilled seafood mixed small trash fish (such as small hairtail, small yellow croaker, dragon head fish, etc.) after removing the head, scales, internal organs, abdominal black membrane, blood stains, etc., rinse with clean water, and then cut the fish into 20mm×20mm ×5mm fish fillets, combine the pretreated fish meat with a compound rinse (1%NaHCO 3 +0.4%NaCl(w / v)) in the ratio of 1g:4mL to soak and deodorize for 2h, then rinse with tap water for 8min, put the rinsed fish in a centrifuge for centrifugal dehydration, and then put the fish and the compound antifreeze ( 250mg kg -1 VC+VE, 100mg kg -1 Bayberry polyphenols, 80g kg -1 Trehalose) is mixed into a chopper and mixed evenly, and then the chopped surimi is frozen and stored at a low temperature of -20°C. After a period of time, the frozen surimi is thawed and then per 100g fish me...

Embodiment 2

[0037] Example 2: Method for producing high-puffed leisure crunches by adding purple sweet potato to frozen seafood mixed trash fish

[0038] Fresh or chilled seafood mixed small trash fish (such as small hairtail, small yellow croaker, dragon head fish, etc.) after removing the head, scales, internal organs, abdominal black membrane, blood, etc., rinse with clean water, and then cut the fish into 20mm×20mm ×5mm fish fillets, combine the pretreated fish meat with the compound rinse solution (1%NaHCO 3 +0.4%NaCl(w / v)) was soaked and deodorized at the ratio of 1g:4mL for 2h, then rinsed with tap water for 8min, the rinsed fish was placed in a centrifuge for centrifugal dehydration, and then the fish and compound antifreeze ( 250mg kg -1 VC+VE, 100mg kg -1 Bayberry polyphenols, 80g kg -1 Trehalose) is mixed into a chopper and chopped evenly, and then the chopped surimi is frozen and stored at a low temperature of -20°C. After a period of time, the frozen surimi is thawed and then ...

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PUM

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Abstract

The invention provides a method for producing high-puffed crispy recreation grains by using frozen seafood mixed trash fish, belonging to the technical field of processing techniques of prepared food and aquatic product. The main process is as follows: removing fish scales, fish heads, internal organs, belly napes, bloodiness and the like of fresh or frozen seafood trash fishes, washing by clear water, cutting the fish into fish slices of 20mm*20mm*5mm, conducting a fishy smell removing treatment on the pre-treated fish for 2h by composite rinsing solution, then arranging the fish and composite antifreeze agent in a cutting and blending machine to cut and blend, freezing the cut and blended minced fillet at a lower temperature of (-20) DEG C, un-freezing the minced fillet which has been frozen for a certain time, adding accessories, beating and stirring uniformly, compacting the obtained minced fillet in a plastic mold, cooking, cooling, cutting into grains, and finally conducting a vacuum microwave pre-watering treatment and a pulse spraying negative pressure microwave drying treatment on the fish grains, thereby obtaining the high-puffed crispy recreation grains.

Description

Technical field [0001] A method for producing high-puffed leisure crunches by using frozen seafood mixed trash fish relates to fish dehydration processing. The invention belongs to the technical field of prepared food and aquatic product processing. Background technique [0002] About 70% of the world’s fish catches are processed and eaten, of which frozen products account for 29.8% and fresh products account for 29.2%. my country has abundant marine fish resources. For example, the annual catch of hairtail is more than 1 million tons, and the annual catch of small yellow croaker is more than 100,000 tons, but the proportion of small fish is more than 15%. Most of them are mainly frozen and fresh, resulting in a low processing rate of marine products in my country, mainly due to the lack of deep processing technology. In addition, the research on dehydration processing of fish products has been developing slowly. [0003] The raw material fish used in the present invention are mi...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
Inventor 张慜陈凤杰周志仕
Owner 温州乐乐食品有限公司
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