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Preparing method of instant flavored conch slices

A processing method and technology of conch slices, which are applied in the processing field of instant seasoned conch slices, can solve the problems of poor taste, few edible parts, heavy fishy smell, etc., and achieve the effect of strong and unique flavor, crisp and delicate taste, and nutrient retention

Active Publication Date: 2015-01-28
LIANJIANG XULONG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] As an important high-protein seafood, conch has high nutritional value and processing potential, but the disadvantages of different sizes, few edible parts, and heavy fishy smell seriously restrict the development of conch processing.
[0003] Patent CN200510060300.X discloses a processing method of stewed snails, but only simple methods of boiling and marinating are used, which cannot completely solve the above problems
[0004] The paper "Study on Processing Seafood Instant Food with Oriental Snails" discloses a processing method of conch slices, in which the conch raw materials are fried, boiled, seasoned, dried, and sliced, but the taste is poor after processing, and the original nutrients are retained. not ideal

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Wash the conch raw material thoroughly, scald it with boiling water for 2 minutes, remove the conch shell, and remove the impurities in the conch meat;

[0026] (2) Beat the above-mentioned conch meat, add ingredients and stir, and the mass parts of ingredients are: 100 parts of conch meat, 20 parts of starch, 4 parts of salt, 1 part of sugar, 0.8 parts of monosodium glutamate or chicken essence, 0.07 parts of spices, and 0.15 parts of cassia gum , 0.3 part of polyglycerol fatty acid ester, 1 part of β-cyclodextrin, 0.15 part of vitamin C, and finally adjust the water content of conch pulp to 40% to obtain conch pulp;

[0027] (3) Perform a puffing treatment

[0028] The conch meat paste is extruded by twin-screws for pre-expansion treatment, the feed rate is set to 40kg / h, the rotation speed is 220r / min, and the processing temperature is 140°C; then sliced ​​and shaped, and the thickness of each piece is kept at 2.5mm to obtain Sliced ​​conch meat with a water con...

Embodiment 2

[0034] (1) Wash the conch raw material thoroughly, scald it with boiling water for 3 minutes, remove the conch shell, and remove the impurities in the conch meat;

[0035] (2) Beat the above-mentioned conch meat, add ingredients and stir, and the mass parts of ingredients are: 100 parts of conch meat, 15 parts of starch, 3 parts of salt, 2 parts of sugar, 0.6 parts of monosodium glutamate or chicken essence, 0.05 parts of spices, and 0.19 parts of cassia gum , 0.2 part of polyglycerol fatty acid ester, 1.5 part of β-cyclodextrin, 0.2 part of vitamin C, and finally adjust the water content to 30% to obtain conch meat paste;

[0036] (3) Perform a puffing treatment

[0037] The conch meat paste is extruded by twin-screw for pre-expansion treatment, the feed rate is set to 40kg / h, the rotation speed is 200r / min, and the processing temperature is 120°C; then sliced ​​and shaped, and the thickness of each piece is kept at 3.5mm, and the obtained Sliced ​​conch meat with a water co...

Embodiment 3

[0043] Repeat embodiment 1, add the mass parts of batching into: 100 parts of conch meat, 25 parts of starch,

[0044] Salt

[0045] 2 parts, 1 part of sugar, 0.5 part of monosodium glutamate or chicken essence, 0.1 part of spice, 0.1 part of cassia gum, 0.5 part of polyglycerol fatty acid ester, 2 parts of β-cyclodextrin, 0.1 part of vitamin C. Change the slice thickness in step (3) to 2mm, change the pressure of the expansion chamber to 120kPa during the second expansion in step (4), and the expansion time to 25s. The temperature of the third expansion is 130°C, the expansion pressure difference is 200, the stagnation time is 5 minutes, and the expansion time is 60 minutes.

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Abstract

The invention discloses a preparing method of instant flavored conch slices. The method mainly comprises five steps: (1) cleaning conches, scalding the conches by hot boiling water, and removing shells and impurities from the conches to obtain meat of the conches; (2) pulping the meat of the conches, mixing ingredients with the pulp of the meat of the conches, and fully stirring to obtain minced meat of the conches; (3) pre-puffing the minced meat of the conches by a twin-screw extruder to obtain semi-finished products, slicing the semi-finished products, and molding and humidifying the sliced semi-finished products; (4) carrying out puffing treatment by hot steam; and (5) carrying out the puffing treatment by airflow to obtain finished products. The instant flavored conch slices prepared by using the method are rich in nutrition, strong and unique in flavor and crunchy in mouth feel.

Description

technical field [0001] The invention relates to a processing method of leisure food, in particular to a processing method of instant seasoned conch slices. Background technique [0002] As an important high-protein seafood, conch has high nutritional value and processing potential. However, the disadvantages of conch, such as different sizes, few edible parts, and heavy fishy smell, seriously restrict the development of conch processing. [0003] Patent CN200510060300.X discloses a processing method of stewed snails, but only uses simple methods of boiling and marinating, which cannot completely solve the above problems. [0004] The paper "Study on Processing Seafood Instant Food with Oriental Snails" discloses a processing method of conch slices, in which the conch raw materials are fried, boiled, seasoned, dried, and sliced, but the taste is poor after processing, and the original nutrients are retained. not ideal. Contents of the invention [0005] The technical prob...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/333A23L1/33A23L17/50A23L17/40
Inventor 林斌
Owner LIANJIANG XULONG FOOD CO LTD
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