Process for making low-temperature vacuum fried anchovy

A technology of low-temperature vacuum frying and production technology, which is applied in the field of food processing, and can solve the problems of perishable anchovies, insufficient crispness, and less nutrient loss, and achieve the effects of non-perishable, low oil content, and less nutrient loss

Active Publication Date: 2013-04-24
ZHEJIANG MARINE DEV RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The object of the present invention is to provide a kind of production process of low-temperature vacuum fried anchovy, this production process is simple and practical, easy to operate, suitable for industrial production application, and anchovy is not easy to rot and deteriorate during the production process, obtained by this production process The low-temperature vacuum-fried anchovies have little fishy smell, good color, crispy taste, low oil content, and less nutrient loss, which effectively solves the perishable deterioration of anchovies during processing, and the prepared anchovy products are hard and crispy Insufficient degree, not easy to chew

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] (1) Raw material pretreatment: remove the head, scales, viscera, gills and fins of fresh anchovies and cut them in half along the spine, wash and drain for later use.

[0038] (2) Fishy removal: Add the washed and drained anchovies to the fishy-free liquid that is 10 times the mass of the anchovies, soak for 30 minutes, rinse with water for 10 minutes, and drain. The fishy-free liquid is CaCl 2 , HCl and a mixed aqueous solution of tea polyphenols, wherein, CaCl 2 The mass concentration is 0.25%, the mass concentration of HCl is 0.1%, and the mass concentration of tea polyphenols is 0.05%.

[0039] (3) Impregnation: add the anchovies after deodorization to an immersion solution that is 3 times the mass of the anchovies and soak for 12 hours, stir the anchovies every 20 minutes, and the immersion solution consists of 99% seasoning liquid and 1% by mass The seasoning liquid is composed of white sugar, salt, green onion and ginger juice, fennel powder, pepper powder, clov...

Embodiment 2

[0046] (1) Raw material pretreatment: remove the head, scales, viscera, gills and fins of fresh anchovies and cut them in half along the spine, wash and drain for later use.

[0047] (2) Fishy removal: Add the washed and drained anchovies to the fishy-free liquid that is 5 times the mass of the anchovies, soak for 60 minutes, rinse with water for 5 minutes, and drain. The fishy-free liquid is CaCl 2 , HCl and a mixed aqueous solution of tea polyphenols, wherein, CaCl 2 The mass concentration is 0.2%, the mass concentration of HCl is 0.05%, and the mass concentration of tea polyphenols is 0.03%.

[0048] (3) Dipping: add the anchovies after deodorization into the dipping solution that is 4 times the mass of the anchovies and soak for 11 hours, and stir the anchovies every 15 minutes. The dipping solution consists of 95% seasoning liquid and 5% by mass The seasoning liquid is composed of white sugar, salt, green onion and ginger juice, fennel powder, pepper powder, clove powder...

Embodiment 3

[0055] (1) Raw material pretreatment: remove the head, scales, viscera, gills and fins of fresh anchovies and cut them in half along the spine, wash and drain for later use.

[0056] (2) Fishy removal: Add the washed and drained anchovies to the fishy liquid that is 7 times the mass of the anchovies, soak for 40 minutes, rinse with water for 6 minutes, and drain. The fishy liquid is CaCl 2 , HCl and a mixed aqueous solution of tea polyphenols, wherein, CaCl 2 The mass concentration is 0.3%, the mass concentration of HCl is 0.07%, and the mass concentration of tea polyphenols is 0.01%.

[0057] (3) Dipping: add the anchovies after deodorization into the dipping solution that is 5 times the mass of the anchovies and soak for 10 hours, stir the anchovies every 10 minutes, and the dipping solution is composed of 97% seasoning liquid and 3% by mass The seasoning liquid is composed of white sugar, salt, green onion and ginger juice, fennel powder, pepper powder, clove powder, chick...

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PUM

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Abstract

The invention discloses a process for making low-temperature vacuum fried anchovy. The invention effectively solves the problem that an anchovy product is hard in meat quality, insufficient in crisp degree and not easy to chew because the anchovy is easy to rot and deteriorate in a processing procedure. The process comprises the following steps of: (1) raw material preprocessing; (2) deodorization; (3) dipping; (4) baking at a low temperature; (5) freezing; (6) frying in vacuum; and (7) deoiling. In the dipping step of the process, additives composed of 30-35% of dehydrated celery powder, 2-5% of protamine, 20-30% of microcrystalline cellulose, 30-35% of methylcellulose, 2-5% of sodium hydrogen sulfite and 3-8% of vitamin C by weight percentage are added. The process provided by the invention is simple and practicable, convenient to operate and suitable for factorized production and application; the anchovy in the making process is unlikely to rot and deteriorate; and the low-temperature vacuum fried anchovy obtained through the process provided by the invention is less in fishy smell, good in color and luster, crisp in taste, low in oil content and low in nutrition loss.

Description

[0001] technical field [0002] The invention relates to the technical field of food processing, in particular to a manufacturing process of low-temperature vacuum-fried anchovies. Background technique [0003] Anchovy is an anchovy ( Engraulis ) is a general term for fish, which is a kind of small middle- and upper-level fish with strong clustering and obvious vertical movement day and night. It is also the fish species with the highest yield of a single fishery product in the world. The East China Sea is rich in anchovy resources. [0004] The crude protein, crude fat, total sugar and polysaccharide content of dried anchovy were 59.4%, 16.0%, 1.34% and 0.24% respectively; 17 kinds of amino acids were contained, the total amount was 61.45%, and the content of 7 kinds of essential amino acids was 23.77%, accounting for 38.68% of the total amino acids; the essential amino acid index is 40.25; the umami amino acid content is 28.77%, accounting for 46.81% of the total amino a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 付万冬廖妙飞杨会成钟明杰周宇芳
Owner ZHEJIANG MARINE DEV RES INST
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