Special coloring agent of deep-fried minced fillet type products
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A product and surimi technology, which is applied in the field of special coloring agent for fried surimi products, to achieve the effect of fast coloring, low temperature and healthy eating
Active Publication Date: 2014-08-06
SHENGQUAN HEALTANG
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Abstract
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Problems solved by technology
[0004] In order to solve the above disadvantages of the deep-fried surimi products in the prior art, such as serious shrinkage, poor product appearance, and easy production of carcinogenic substances such as acrylamide, at the same time solve In the prior art, fried surimi products have the disadvantages of lighter color and uneven color, and the taste of fried surimi products is sweeter, and the heat is higher. The invention provides a product with good coloring effect and uniform color , a special coloring agent for fried surimi products with low calorie, low sweetness and does not change the taste and appearance of fried surimi products
Method used
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Effect test
Embodiment 1
[0037] (1) Powder L-arabinose, D-xylose, and glucose with a flour mill, and pass through a 100-mesh sieve;
[0038] (2) Mix 100 grams of L-arabinose, 400 grams of D-xylose, and 500 grams of glucose obtained above, add to 1 times the weight of oil, pre-heat and fry the sugar until golden yellow (the same as the following examples), and then Add 5 times of water to make a syrup, put the cooled fish balls into the syrup, make the surface evenly coated with the syrup, fry in vegetable oil at 150°C for 50 seconds, and then make golden fish balls. Attractive golden yellow color, uniform color, and does not affect the taste of the golden fish balls.
Embodiment 2
[0040] (1) Powder L-arabinose, D-xylose, and glucose with a flour mill, and pass through a 100-mesh sieve;
[0041] (2) Mix 400 grams of L-arabinose, 200 grams of D-xylose, and 400 grams of glucose obtained above, add to 1 times the weight of oil, preheat and fry the sugar color, then add 7 times of water to make a syrup, Put the cooled fish balls into the syrup, so that the surface is evenly coated with the syrup, and deep-fried in vegetable oil at 150°C for 45 seconds to make golden fish balls. The balls are attractive golden yellow with uniform color and luster. And it did not affect the taste of golden fish balls.
Embodiment 3
[0043] (1) Powder L-arabinose, D-xylose, and glucose with a flour mill, and pass through a 100-mesh sieve;
[0044] (2) Mix 800 grams of L-arabinose, 50 grams of D-xylose, and 150 grams of glucose obtained above, add 1 times the weight of oil, preheat and fry the sugar color, then add 10 times of water to make a syrup, Put the cooled fish balls into the syrup, so that the surface is evenly coated with the syrup, and deep-fried in vegetable oil at 150°C for 40 seconds to make golden fish balls. The balls are attractive golden yellow and even in color. And it did not affect the taste of golden fish balls.
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PUM
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Abstract
The invention relates to the technical field of food coloring agents, and in particular relates to a special coloring agent of deep-fried minced fillet type products. The coloring agent is prepared from the following components in parts by weight: 0.5-99.5 parts of L-arabinose, 0.5-99.5 parts of D-xylose and 0-60 parts of glucose. A preparation method of the coloring agent comprises the following steps: the L-arabinose, the D-xylose and the glucose are uniformly mixed, then are added into oil with weight equal to that of the mixture and are preheated for hot frying to obtain caramel; 5-10 times of water is added to prepare gold-yellow syrup; minced fillet type products are put into the syrup to uniformly cover the surfaces of the products with the syrup and then are fried. Therefore, the gold-yellow color of the deep-fried minced fillet type products is attractive, and the taste of the deep-fried minced fillet type products cannot be affected; in a deep-frying process, the temperature is low, the time is short, and the coloring speed is high, so that cancerogenic substances such as acrylamide are almost not generated.
Description
technical field [0001] The invention relates to the technical field of food coloring agents, in particular to a special coloring agent for fried surimi products. Background technique [0002] At present, products such as fried surimi products such as fish tofu, sweet and spicy, golden fish balls and squid rolls are gradually known by people, and gradually become one of the main foods in people's daily diet. Over the years, various methods have been adopted to make the surimi products produced at home and abroad have a good color, such as adding some pigments (such as monascus red, caramel color), etc., but too much food coloring Bring great threat to people's health. Due to excessive frying of surimi products, while achieving an attractive color, the produced products shrink severely, have poor appearance, and are prone to produce carcinogenic substances such as acrylamide, which limits fried surimi to a certain extent. Product development. [0003] At present, there ar...
Claims
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Application Information
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