Drying method and application of instant silver carp

A drying method and technology for silver carp, applied in the application, drying preservation of meat/fish, food preparation, etc., can solve the problems of not comprehensively considering the influence of drying process conditions, poor drying effect, etc., and achieve control of production cost, full taste, Technically Precise Effects

Inactive Publication Date: 2015-04-22
ZHUZHOU HAOBANGMEI FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Common hot air drying uses a certain amount of hot air to transfer heat from the outside to the inside of the material to be dried. Because there is a certain temperature difference between the inside and outside of the material, the heat is from the outside to the inside, and at the same time, the moisture is from the inside to the outside, and the purpose of drying the material is finally achieved. However, , the existing hot air drying method has the phenomenon that the drying effect on the surface of the material is good, but the drying effect on the inside of the material is poor. More importantly, the existing hot air drying only pays attention to the control of moisture, and does not comprehensively consider the drying process conditions on the quality of freshwater fish products. system impact

Method used

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  • Drying method and application of instant silver carp
  • Drying method and application of instant silver carp
  • Drying method and application of instant silver carp

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] The research experiment of embodiment 1 pickling process.

[0046] In this embodiment, on the basis of the applicant's theoretical analysis and research, at first selected pickled ingredients by test comparison, then use single factor and composite factor test and sensory evaluation to determine the formula of each ingredient, and pickle environment and pickling time were studied, and the pickling environment and pickling time were determined.

[0047] 1. The relationship between the amount of NaCl added, the curing time and the weight of fish pieces

[0048] Put the pre-treated fish pieces in the marinade and stir well. Taking the amount of salt added in the marinade as 2%, 4%, and 6% as an example, and marinating for 12h, 24h, 36h, and 48h under the environment of 0-4°C, the weight gain rate of the obtained fish nuggets decreased with time. The results of the changes are attached figure 1 shown. From attached figure 1 It can be seen that when the three additions ...

Embodiment 2

[0064] Embodiment 2 Research experiment of drying process.

[0065] Frying also has a drying effect. Fried dehydration is also a drying method that enhances flavor and preserves quality, and the way of frying is in line with consumers' pursuit of snack food taste. However, if the marinated fish pieces go directly into the frying process, the fried product will be whitish in color, charred on the outside and tender on the inside, and the meat will be loose. After sterilization, the shape of the fish pieces will be poor and will not form. , short shelf life. Therefore, the present invention first dries the fish pieces before frying them, which helps the fish pieces to be shaped and delicious, and helps to preserve the quality of the product. After continuous experiments and conclusions, the drying of the present invention adopts segmental drying, which can effectively control the drying effect and save energy.

[0066] 1. Relationship between moisture content and quality of f...

Embodiment 3

[0092] The research experiment of embodiment 3 frying technology.

[0093] The final moisture content of the product was obtained from the experimental research in Example 2, and under the guidance of the moisture content index, the frying process of the fish pieces was studied. In this example, through the determination of oil content and sensory evaluation, etc., the influence of frying temperature and frying time on product quality is mainly studied, and the temperature and time of frying are finally determined.

[0094] 1. The effect of frying temperature on the oil content of fish nuggets

[0095] as attached Figure 7 As shown, the higher the frying temperature and the longer the frying time, the higher the oil content of fish nuggets. This is mainly due to the oil getting into the fish pieces during frying. At the same temperature, the longer the frying time, the higher the oil content. When the temperature is low, the increase of oil content per unit time becomes s...

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Abstract

The invention discloses a drying method and application of an instant silver carp. The instant silver carp is prepared by the steps of pretreating a fresh silver carp, salting, drying, salting, frying with oil and sterilizing. In the drying, a four-section drying process is adopted; and the process parameters referred in the four-section drying are as follows: the temperature is 60 DEG C, the time lasts for 40 minutes and the speed is 300r/min; the temperature is 60 DEG C, the time lasts for 120 minutes and the speed is 200r/min; the temperature is 45 DEG C, the time lasts for 150 minutes and the speed is 250r/min; and the temperature is 55 DEG C, the time lasts for 150 minutes and the speed is 250r/min. The drying method and the application disclosed by the invention have the advantages that the four-section drying process is adopted for treating silver carp blocks, the advantages of salting and frying with the oil are combined, the instant silver carp is full in taste, has the certain chewy feel, and is strong in spicy flavor; and the instant silver carp obtains ideal results in the aspects of texture, color, flavor and overall score and is beneficial to reducing the seasonal influence on supply and demand of the silver carp, improving the additional value of the aquaculture industry of the silver carp and enriching the preferences of consumers.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a drying method and application of instant silver carp. Background technique [0002] Silver carp (Silver carp) belongs to Cyprinidae, Cyprinidae, Silver carp subfamily, and the genus Silver carp. Commonly known as: silver carp, silver carp, silver carp, jumping silver carp, etc., distributed in major water systems across the country. It has the characteristics of low breeding cost and fast growth, and has become an important fish species for freshwater aquaculture, and is one of the "four major fish" in freshwater aquaculture in my country. Silver carp meat is white and tender, easy to digest, rich in high-quality protein, including 9 essential amino acids (histidine is an essential amino acid for children and 8 for adults), and its content is close to or better than the WHO model. At the same time, it is rich in polyunsaturated fatty acids, such as EPA and DHA. Its am...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23B4/03A23L17/10
CPCA23B4/03
Inventor 付浩华伍志红黄颖夏青李淦
Owner ZHUZHOU HAOBANGMEI FOODS
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