Processing method of air puffing and swelling fish maw

Abstract

The invention relates to a processing method of air puffing and swelling fish maw. According to the processing method, water in a pot is boiled, baking soda is added into the water, and clean-washed fish maw is put into the water to be degreased. The degreased fish maw is fished out and placed in a drying oven with a temperature between 30 DEG C to 40 DEG C to be dried for 16 hours to 24 hours, and then the degreased fish maw is placed in an electric oven to be baked. The fish maw is placed in a first layer of the electric oven to be baked for 30 minutes to 40 minutes with an upper heating temperature of the first layer 85 DEG C to 95 DEG C and a lower heating temperature 95 DEG C to 105 DEG C, then the fish maw is placed in a second layer of the electric oven to be baked for 1 minute to 4 minutes with the upper heating temperature and the lower heating temperature both are 210 DEG C to 230 DEG C until the fish maw is completely puffed. The processing method of air puffing and swelling the fish maw overcomes defects that a medium temperature and swelling time are hard to control, loss of nutritional ingredients is large, edible fat and oil produces harmful substances after being heated, greasy dirt influences flavor of the fish maw, a quality guarantee period is short, pollution is caused and the like. The processing method of air puffing and swelling the fish maw utilizes hot air as a heat-transfer medium, temperature and time are automatically adjusted, and electric oven equipment is controlled, so the processing method is suitable for industrial production. The swelled fish maw has even bubbles, yellow fraction color, aromatic flavor, low coil content, small loss of nutrient content and is convenient to eat.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production method of gas-expanded fish maw. Background technique [0002] Before the present invention, the traditional hair raising methods of dried fish maw include oil hair, salt hair and mixed hair, and the most commonly used hair raising method in the past 20 years is oil hair. Regardless of whether it is a catering company or a unit or enterprise that produces dried fish maw products by social and commercial methods, oil hair is still the main method of production. Oil-fried fish maw uses oil as the heat transfer medium. After two stages of low-temperature oil heating and high-temperature oil expansion, the tissue of the dried fish maw expands and loosens into a porous structure. First of all, when the traditional method is used to raise the fish maw, the temperature of the medium and the rising time are judged based on experience, which is difficult to control, ...

AI Technical Summary

Problems solved by technology

First of all, when the traditional method is used to raise the fish maw, the temperature of the medium and the rising time are judged based on experience, which is difficult to control, difficult to operate, and cannot be industrialized; secondly, the nutrient loss of the fish maw is relatively large during the oily hair raising process, and Most of the oils used for hair growth are long-term repeated use, and edible oils and fats are heated for a long time and at high temperature, which will produce substances harmful to human health, and even carcinogens; again, oily fish maws have high oil content, and oil stains in them are prone to contamination during storage. Oxidation affects the flavor of the fish maw, and at the same time, shortens the shelf life of the fish maw in the expanded method; in addition, it is difficult to clean the oil stains in it, and it is often washed with strong alkali before eating, which not only increases the cleaning and processing procedures, but also increases the damage to the fish maw. pollution link