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Processing method of ready-to-eat oat and surimi crispy chips

A processing method and surimi technology are applied to the processing field of instant oat surimi chips, which can solve the problems of poor solubility and easy agglomeration, and achieve the effects of avoiding easy agglomeration, fast heating and simple operation steps.

Inactive Publication Date: 2016-05-25
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, if the oatmeal is ground into powder and directly added to the surimi, it is easy to agglomerate and has poor solubility during the surimi chopping process

Method used

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  • Processing method of ready-to-eat oat and surimi crispy chips

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A processing method of instant oatmeal surimi chips, the steps are as follows:

[0030] 1) Oat crushing: crush the oats and pass through an 80-mesh sieve to obtain oat flour;

[0031] 2) Preparation of oat pulp by high-pressure homogenization: add water to oat flour at a weight-to-volume ratio of 2:1 (g / mL), and homogenize for 8 minutes under a pressure of 20 MPa to form oat pulp;

[0032] 3) Cutting and mixing: including empty chopping, salt chopping, and mixed chopping, that is, put the half-thawed surimi into a high-speed chopping machine, and chop it empty for 3 minutes; add salt with 2% of the weight of the surimi, and chop it with salt for 5 minutes to make the fish meat The salt-soluble protein in the water is fully dissolved; continue to chop and mix, and add 5% starch by weight of surimi, 5% soybean protein isolate, 3% white sugar, 0.2% monosodium glutamate, 10% oat pulp, and then add Egg white powder with 5% weight of surimi was chopped and mixed for 8 minute...

Embodiment 2

[0036] A processing method of instant oatmeal surimi chips, the steps are as follows:

[0037] 1) Oat crushing: crush the oats and pass through an 80-mesh sieve to obtain oat flour;

[0038] 2) Preparation of oat pulp by high-pressure homogenization: add water to oat flour at a weight-to-volume ratio of 2:1 (g / mL), and homogenize under a pressure of 30 MPa for 5 minutes to form oat pulp;

[0039] 3) Cutting and mixing: including empty chopping, salt chopping, and mixed chopping, that is, put the half-thawed surimi into a high-speed chopping machine, and chop it empty for 3 minutes; add salt with 2% of the weight of the surimi, and chop it with salt for 5 minutes to make the fish meat The salt-soluble protein in the water is fully dissolved; continue to chop and mix, and add 8% starch by weight of surimi, 6% soybean protein isolate, 4% white sugar, 0.2% monosodium glutamate, 12% oat pulp, and then add Egg white powder with 8% weight of surimi was chopped and mixed for 8 minute...

Embodiment 3

[0043] A processing method of instant oatmeal surimi chips, the steps are as follows:

[0044]1) Oat crushing: crush the oats and pass through an 80-mesh sieve to obtain oat flour;

[0045] 2) Preparation of oat pulp by high-pressure homogenization: add water to oat flour at a weight-to-volume ratio of 2:1 (g / mL), and homogenize for 6 minutes under a pressure of 25 MPa to form oat pulp;

[0046] 3) Cutting and mixing: including empty chopping, salt chopping, and mixed chopping, that is, put the half-thawed surimi into a high-speed chopping machine, and chop it for 3 minutes; The salt-soluble protein in the water is fully dissolved; continue to chop and mix, and add 10% starch by weight of surimi, 7% soybean protein isolate, 5% white sugar, 0.3% monosodium glutamate, 15% oat milk, and then add Egg white powder with 10% weight of surimi was chopped and mixed for 8 minutes. During the mixing, ice water with 35% weight of surimi was added in 3 times to control the temperature of ...

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Abstract

The invention discloses a processing method of ready-to-eat oat and surimi crispy chips. The method comprises the steps of oat smashing, high pressure homogenizing to prepare oat pulp, surimi chopping, extruding and curing forming and packing. The oat pulp is prepared through a high pressure homogenization technology, and the problems that traditional oat flour is prone to caking and poor in solubility in the surimi chopping process can be solved; auxiliaries are added in the surimi chopping process, rapid curing forming of surimi is achieved through a rapid extruding and curing forming technology, and destruction of traditional high-temperature water-bath heating to the nutritional quality of a surimi product is avoided. The obtained ready-to-eat oat and surimi crispy chips not only maintain the nutrition and quality of oat and surimi, but also have a good flavor and eating mouthfeel, can accord with the requirements of consumers on the diversity and nutrition property of the surimi product and show a promising future in development.

Description

technical field [0001] The invention belongs to the technical field of surimi products processing, and in particular relates to a processing method of instant oatmeal surimi chips. Background technique [0002] The surimi product is made of frozen surimi or fresh surimi, which is crushed or chopped and mixed with ingredients to become a thick and viscous fish paste, and then boiled, fried, baked and dried after molding. Made by drying. At present, there are various types of surimi products on the market, mainly including: fish rolls, fish tofu, fish balls, fish noodles and fish sausages. Surimi products have the characteristics of rich nutrition, high protein, low fat, etc., and are convenient to eat, delicious, and unique in flavor, so they are generally welcomed by consumers. However, the surimi products made by traditional processing methods have a single taste, and the nutritional ingredients are mainly protein. As consumers have higher and higher requirements for hea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L7/117A23P10/28A23L33/10A23L5/30
CPCA23V2002/00A23V2200/30A23V2200/16A23V2300/24A23V2300/26
Inventor 郑宝东张怡包辰曾红亮郭泽镔
Owner FUJIAN AGRI & FORESTRY UNIV
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