Unlock instant, AI-driven research and patent intelligence for your innovation.

Method for processing minced fillet leisure food added with purple sweet potatoes

A technology of snack food and processing method, applied in food preparation, food science, application and other directions, can solve the problems of monotonous product form, adverse effects, sensory effects, etc., and achieve the effects of bright colors, good nutrition and commodity value, and crisp taste.

Inactive Publication Date: 2014-04-16
ZHEJIANG UNIV +1
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

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.
At present, the color of surimi products on the market is mainly based on the addition of industrial pigments. As consumers pay more and more attention to food safety and nutrition, snack foods added with industrial pigments will inevitably be adversely affected.
Adding food containing natural pigments to surimi to present bright colors and surimi leisure products that can be stored at room temperature has not been reported yet
However, the natural pigments contained in food will change color in the usual food processing, which not only affects the senses but also is not conducive to the maintenance of food nutrients.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1. Place 2.5 kg of frozen surimi under running water, and thaw it in a water stream until the surimi becomes soft and the temperature reaches 3°C. Pour it into the surfacing machine and let it empty for 3 minutes. Add 2.5% salt and 10% cassava in sequence After adjusting the moisture content of starch to 75%, continue to smash for 30 minutes, and keep the surimi temperature below 10°C during the smashing process.

[0021] 2. Take 400g of 40-mesh purple potato powder, add 800ml of water to make a paste, add to the above-mentioned crushed surimi, and continue to crush for 10 minutes.

[0022] 3. Wrap the crushed surimi with plastic wrap, flatten it with a flat plate, bath in hot water at 90°C for 20 minutes, take it out and place it in ice water for rapid cooling.

[0023] 4. Cut the cooled surimi into strips with a width of 2 cm, a thickness of 0.5 cm, and a length of 6 cm.

[0024] 5. Spread the sliced ​​surimi product strips flat in a metal tray, pre-freeze at -80°C for 24 hou...

Embodiment 2

[0026] 1. Put 2.5 kg of frozen surimi in a refrigerator at 4°C for 12 hours, pour it into a crash machine, let it empty for 3 minutes, add 2.5% salt and 10% tapioca starch in turn, adjust the water content to 75%, and continue to pour it Keep the surimi temperature below 10°C during the collapse process for 30 minutes.

[0027] 2. Take 250g of 20-mesh purple sweet potato powder, add 500ml of water to make a paste, add to the above-mentioned crushed surimi, and continue to crush for 5 minutes.

[0028] 3. Wrap the crushed surimi with plastic wrap, flatten it with a flat plate, bath in hot water at 80°C for 30 minutes, take it out and place it in ice water for rapid cooling.

[0029] 4. Cut the cooled surimi into strips with a width of 5 cm, a thickness of 1 cm, and a length of 5.

[0030] 5. Spread the sliced ​​surimi product strips flat on a metal plate, pre-freeze at -30°C for 24 hours, and then use a Laboco 6Plus vacuum freeze dryer for vacuum freeze-drying for 48 hours to obtain pu...

Embodiment 3

[0032] 1. Put 2.5 kg of frozen surimi in a refrigerator at 4°C for 12 hours, pour it into a crash machine, let it empty for 3 minutes, add 2.5% salt and 10% tapioca starch in turn, adjust the water content to 75%, and continue to pour it Keep the surimi temperature below 10°C during the collapse process for 30 minutes.

[0033] 2. Take 625g of 100 mesh purple sweet potato powder, add 500ml of water to make a paste, add it to the above-mentioned crushed surimi, and continue to crush for 8 minutes.

[0034] 3. Wrap the crushed surimi with plastic wrap, flatten it with a flat plate, bath in hot water at 100°C for 15 minutes, take it out, and cool it quickly in ice water.

[0035] 4. Cut the cooled surimi into strips with a width of 3 cm, a thickness of 0.8 cm and a length of 6.

[0036] 5. Spread the sliced ​​surimi product strips flat on a metal tray, pre-freeze at -70℃ for 24h, and then use a Laboco 6Plus vacuum freeze dryer for vacuum freeze-drying for 48h to obtain purple potato suri...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for processing minced fillet leisure food added with purple sweet potatoes. The method comprises the steps of: firstly, emptily blending minced fillet for 3-10 minutes after thawing the frozen minced fillet; based on the minced fillet, orderly adding 2.5% of salt and 10% of cassava starch, adjusting the mass percent of the moisture to 75-80% and then continuing blending for 30 minutes; keeping the temperature of the minced fillet lower than 10 DEG C in the blending process; adding purple sweet potato powder or fresh purple sweet potato to the minced fillet according to the ratio and continuing blending for 5-10 minutes; and heating for 15-30 minutes at 80-100 DEG C, placing the minced fillet in ice water to fast cool after taking out the minced fillet, pre-freezing the minced fillet after slicing at minus 30 DEG C to minus 80 DEG C, vacuum freezing and drying the minced fillet to obtain the minced fillet leisure food which is crisp in taste, and bright in color, and can be preserved at normal temperature. The method disclosed by the invention is suitable for actual production operation, is free from industrial pigment, and has good nutrition and commodity values.

Description

Technical field [0001] The invention relates to a deep processing technology of aquatic products, in particular to a method for preparing surimi leisure products by adding purple sweet potato ingredients. Background technique [0002] Surimi products are high-protein and low-cholesterol products that use fish meat to be crushed with salt to form a certain elasticity. Because of its rich nutrition and not restricted by fish species and seasons, it is very popular among 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. At present, the colored colors of commercially available surimi products are basically based on the addition of industrial pigments. As consumers increasingly pay attention to food safety and nutrition, snack foods with industrial pigments will inevitably be adversel...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/326A23L1/216A23L17/10A23L19/12
Inventor 胡亚芹陈健初叶兴乾刘东红陈士国吴丹丁甜叶维灯
Owner ZHEJIANG UNIV