Low-oil content crispy surimi-based product and production method thereof

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a low-oil content crispy surimi-based product and a production method thereof. The finished product with an oil content of less than 13% is prepared through the following steps of: adopting fresh surimi or frozen surimi as the main raw material; chopping for 1-2 minutes; adding starch and water and continuously chopping for 1-2 minutes, then adding gingerade, powdered sugar, gourmet powder and onion sections and chopping for 1-2 minutes, and finally adding salt and chopping for 3-5 minutes; shaping, heating for curing and freezing; and then vacuum frying, deoiling and seasoning the product after freezing. Through the invention, the problems of single variety, poor convenience and edibility and the like of deeply-processed aquatic products in the prior art are solved, and a vacuum frying technology is applied to the development of low-oil content crispy surimi-based products. The crispy surimi-based product obtained by the invention is crispy in taste, nutritional, healthy, convenient to eat and easy to store and is suitable for industrial production.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a crispy minced fish product with low oil content and a production method thereof. Background technique [0002] During the production of crispy food, a large amount of water evaporates, leaving many grids and hole-like structures inside. When chewing this kind of food, the internal grid structure will be continuously broken and broken, accompanied by a certain sound, thus It will produce a crispy feeling. Foods with a crispy texture are popular among consumers. The processing of such foods mainly includes frying, baking, extrusion puffing, microwave puffing and the combined use of various methods. [0003] Vacuum frying technology is a food processing technology that emerged in the 1980s. This technology is to dehydrate and fry the material under the condition of negative pressure and low temperature, which can avoid the damage of high temperature to the nu...

AI Technical Summary

Problems solved by technology

However, the products currently processed by aquatic products mainly include frozen surimi products (such as fish balls, fish rolls, fish cakes), frozen fish fillets, canned fish, dried fish, etc. There are fewer deep-processed varieties, and the convenience and ready-to-eat properties are poor. The development of convenient instant surimi products is of great significance to the deep processing of aquatic products

At present, there have been published patent applications related to vacuum fried surimi products, such as in the Chinese patent application "Preparation Method for Vacuum Fried Composite Instant Meat" (publication number is: CN101530212A) proposes a method for preparing instant meat by vacuum frying technology. The method for meat products, the method needs to be extruded and puffed in the early stage, and the process is relatively complicated; the oil content of the product obtained by the production process proposed in "The Production Method of Vacuum Fried Instant Meat" (public number: CN101530213A) is 20 %, the content is relatively high, which affects the wide application of vacuum frying technology in surimi processing and consumers' acceptance of this type of product; (publication number is: CN101623111A) also proposes to adopt the method for vacuum frying to make puffed surimi products, but this patent application uses vacuum frying as a kind of puffing method of food, needs complicated pretreatment, and vacuum frying Parameters and product indicators are not clear

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