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: 2013-10-30
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 mixed small fish meat with carrots or purple sweet potatoes, and the recombination of seafood mixed small fish meat with carrots or purple sweet potatoes is pre-dehydrated by vacuum microwave. There is no report on the method of producing high-expansion casual crispy grains through pulse jet negative pressure microwave drying

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1: Utilize the method for producing high-expanded leisure crispy grains by adding carrots to frozen seafood mixed small miscellaneous fish

[0036] Fresh or chilled seafood mixed with small miscellaneous fish (such as small hairtail, small yellow croaker, dragon head fish, etc.) after removing the fish head, fish scales, viscera, abdominal black membrane, blood stains, etc., rinse with clean water, and then cut the fish into 20mm×20mm ×5mm fish fillets, the pre-treated fish and compound rinse solution (1%NaHCO 3 +0.4%NaCl (w / v)) soaked in the ratio of 1g:4mL for 2 hours, then rinsed with tap water for 8 minutes, put the rinsed fish in a centrifuge for dehydration, and then put the fish and compound antifreeze ( 250 mg kg -1 VC+VE, 100mg kg -1 Bayberry polyphenols, 80g kg -1 Trehalose) mixed into a chopping machine for uniform chopping, and then the minced fish was frozen at -20°C. 1.75g ​​table salt, 8g potato starch, 2g white granulated sugar, 15g carr...

Embodiment 2

[0037] Embodiment 2: The method of using frozen seafood mixed with small miscellaneous fish to add purple sweet potato to produce high-expanded leisure crispy grains

[0038] Fresh or chilled seafood mixed with small miscellaneous fish (such as small hairtail, small yellow croaker, dragon head fish, etc.) after removing the fish head, fish scales, viscera, abdominal black membrane, blood stains, etc., rinse with clean water, and then cut the fish into 20mm×20mm ×5mm fish fillets, the pre-treated fish and compound rinse solution (1%NaHCO 3 +0.4%NaCl (w / v)) soaked in the ratio of 1g:4mL for 2 hours, then rinsed with tap water for 8 minutes, put the rinsed fish in a centrifuge for dehydration, and then put the fish and compound antifreeze ( 250 mg kg -1 VC+VE, 100mg kg -1 Bayberry polyphenols, 80g kg -1 Trehalose) mixed into a chopping machine for uniform chopping, and then the minced fish was frozen at -20°C. 1.75g ​​table salt, 8g potato starch, 2g white sugar, 15-20g pu...

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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] The invention discloses a method for producing high-expanded leisure crispy grains by using frozen seafood mixed with small miscellaneous fish, which relates to fish dehydration processing, and the invention belongs to the technical field of prepared food and aquatic product processing. Background technique [0002] Among the world's fish catches, about 70% are processed and eaten, of which frozen products account for 29.8%, and fresh products account for 29.2%. my country is rich in seawater 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 sold fresh, which leads to the 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 developed ...

Claims

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Application Information

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Patent Type & AuthorityPatents(China)
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