Special coloring agent of deep-fried minced fillet type products

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...

AI Technical Summary

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