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

A technology of surimi products and oil content, which is applied in low oil content crispy surimi products and its production field, can solve the problems of vacuum frying parameters and product indicators, poor convenience and ready-to-eat, and affect acceptability, etc. The effect of frying time, low frying temperature, and easy preservation

A technology of surimi products and oil content, which is applied in low oil content crispy surimi products and its production field, can solve the problems of vacuum frying parameters and product indicators, poor convenience and ready-to-eat, and affect acceptability, etc. The effect of frying time, low frying temperature, and easy preservation

CN102948819BActive Publication Date: 2014-04-09HUAZHONG AGRI UNIV
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  • Low-oil content crispy surimi-based product and production method thereof
  • Low-oil content crispy surimi-based product and production method thereof
  • Low-oil content crispy surimi-based product and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047]Get 5000g of fresh surimi, chop and mix for 2min, add 1000g of acetic acidified tapioca starch (purchased from Zhejiang Hangzhou Prostar Starch Development Co., Ltd. product), chop and mix for 2min (before starch is added, use 350g of water to make starch slurry use). Then add 150g of ginger water (after cutting the ginger into froth, add 200g of water to 100g of ginger froth, and stir to get 150g of filtrate, which is ginger water), 100g of green onion, and 50g of cooking wine (purchased from Zhejiang Shaoxing Dongxing Winery). ), 50g of powdered sugar and 50g of monosodium glutamate, chopped and mixed for 2 minutes. Then add 100g of salt, chop and mix for 3 minutes. The chopped surimi was made into fish balls with a diameter of 10mm, and heated in hot water at 90°C for 30min. Cool to room temperature with water, then freeze at -20°C for 24h. The frozen fish balls are put into a vacuum fryer (purchased from Shandong Yantai Hairui Food Equipment Co., Ltd., product mod...

Embodiment 2

[0053] Get 5000g of frozen surimi, make crispy fish balls according to the formula and process in Example 1, and its sensory score is as follows: 7.5 points for tissue shape, 7 points for cross-sectional structure, 8.5 points for color, 7.5 points for fragrance, 7.5 points for taste, and greasy The texture is 8 points, the crispness is 8.5 points, the water content is 2%, and the oil content is 12%.

Embodiment 3

[0055] Get 5000g of fresh surimi, chop and mix for 2min, add 1000g of acetic acidified tapioca starch (purchased from Zhejiang Hangzhou Prostar Starch Development Co., Ltd. product), chop and mix for 2min (before starch is added, use 350g of water to make starch slurry use). Then add 150g of ginger water, 100g of scallion, 50g of cooking wine (purchased from Dongxing Distillery in Shaoxing City, Zhejiang Province), 50g of white sugar powder and 50g of monosodium glutamate, chop and mix for 2 minutes. Then add 100g of salt, chop and mix for 3 minutes. The chopped surimi was made into fish intestines with a diameter of 50 mm, and then the fish intestines were heated in 90°C water for 30 minutes, cooled to room temperature, and the fish fillets were frozen at -20°C for 24 hours. After the frozen fish intestines are peeled off the casings, they are cut into fish fillets with a thickness of 2.5mm, and put into a vacuum fryer (product of Shandong Yantai Hairui Food Equipment Co., L...

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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...

Claims

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Application Information

Patent Timeline
09 Apr 2014
Publication
CN102948819B
IPC
A23L1/326; A23L17/10
Inventors
熊善柏; 谢静