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Puffed crispy sleeve-fish rings and processing method thereof

A technology of puffed brittle rings and processing methods, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of low puffing rate, fragile fish puffed food processing, etc., and achieve the effect of high puffing rate, not easy to break, and rich nutrition

Active Publication Date: 2014-06-18
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The first object of the present invention is to provide a squid puffed crispy ring to make up for the gap of no squid puffed food in the market, and at the same time solve the problems of fragility and low puffing rate of the current puffed fish food during processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Clean the squid and remove the internal organs. After freezing, cut the squid into squid rings with a thickness of 1mm. Then cook the squid rings at 60°C for 3 minutes and drain until the moisture content of the squid rings is 65%. According to the mass of squid rings, 3% sucrose powder, 1.5% salt, NaHCO 3 0.4%, flavored nucleotide disodium 0.01%, monosodium glutamate 0.04%, rice wine 2% compound seasoning, infiltrate and season the squid rings for 1 hour, then dry the infiltrated and seasoned squid rings with hot air at 45°C, and wait for the squid After the water content of the rings drops to 25-45%, place the squid rings at -3°C for 8 hours to make the water in the squid rings evenly distributed; after the wet is completed, microwave the squid rings for packaging. The average puffing rate of the squid puffed crisp rings was measured to be 3.78.

Embodiment 2

[0023] Clean the squid and remove the internal organs. After freezing, cut the squid into squid rings with a thickness of 4mm. Then cook the squid rings at 75°C for 5 minutes and drain until the moisture content of the squid rings is 60%. According to the mass of squid rings, 6% of sucrose powder, 3% of salt, NaHCO 3 0.8%, flavored nucleotide disodium 0.01%, monosodium glutamate 0.04%, rice wine 2% compound seasoning, infiltrate and season squid rings for 3 hours; After the moisture content drops to 25-45%, place the squid rings at 4°C for uniform humidity, and add tomato juice at the same time, so that the tomato juice can infiltrate and season the squid rings again, and make the water distribution in the squid rings uniform; wet equalization is completed Finally, the squid rings are puffed according to the microwave-light wave combination of 1:1, and then packed. The average puffing ratio of the squid puffed crisp rings was measured to be 3.55.

Embodiment 3

[0025] Clean the squid and remove the internal organs. After freezing, cut the squid into squid rings with a thickness of 2mm. Then cook the squid rings at 70°C and drain until the moisture content of the squid rings is 65%. Add to the drained squid rings According to the mass of squid rings, it is composed of 5% sucrose powder, 2% salt, NaHCO 3 0.6%, flavored nucleotide disodium 0.01%, monosodium glutamate 0.04%, rice wine 2% compound seasoning, infiltrate and season squid rings for 2 hours; After the moisture content of the squid ring is reduced to 30%, the squid ring is placed at 2°C to be evenly wet, and the squid cooking liquid concentrated paste is added at the same time, so that the squid cooking liquid concentrated paste can infiltrate and season the squid ring, and make the moisture distribution in the squid ring even; After the wet equalization is completed, the squid rings are puffed according to the microwave-light wave combination of 1:1, and then packed. The ave...

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PUM

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Abstract

The invention relates to puffed crispy sleeve-fish rings and a processing method thereof. The processing method comprises the following steps: preprocessing sleeve-fish meat, cutting, cooking, seasoning in a permeation manner, drying for dewatering, and puffing. The puffing rate of the puffed crispy sleeve-fish rings is high and maximally can be close to 4, namely the volume of the puffed sleeve-fish rings is 4 times that of non-puffed sleeve-fish rings, and the puffed crispy sleeve-fish rings are hard to break, low in fat content and rich in nutrition; due to the mechanical cutting process, the processing method has the characteristics that the production efficiency is effectively improved and the production cost is reduced in comparison with other processing methods of puffed fish meat foods.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a squid puffed crisp ring and a processing method thereof. Background technique [0002] Fish protein tissue structure is loose and fragile. Therefore, in the prior art, fish meat is often beaten and crushed in the production of fish meat puffed food, and salt is added during the beating and crushing, so as to promote the dissolution of salt-soluble myosin in the fish meat and form a three-dimensional network structure, that is, first make surimi, Add starch and other ingredients, then shape, dry, and microwave puffed. The processing method of this puffed fish meat food is complex in technology, and the product cannot keep the original characteristics of the raw materials, and the taste is rough. Chi Yusen and others have the following problems when using microwave puffed salmon fillets: 1. The expansion rate is low, and the maximum expansion rate is only 2. 2. The co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/333A23L17/50
CPCA23L17/50
Inventor 陈小娥方旭波孙海燕丁伟璐
Owner ZHEJIANG OCEAN UNIV