Ready-to-eat crisps containing vegetables and minced fillet and preparation method of ready-to-eat crisps containing vegetables and minced fillet

A technology of surimi and crisps, applied in the field of ready-to-eat vegetable surimi chips and its preparation, can solve the problems of poor taste and unbalanced nutrition of the chips, avoid rough appearance, help fat decomposition, and have a soft and soft texture slippery effect

Inactive Publication Date: 2016-06-15
武夷学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the fish itself has a salty smell, and the crispy slices simpl

Method used

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  • Ready-to-eat crisps containing vegetables and minced fillet and preparation method of ready-to-eat crisps containing vegetables and minced fillet
  • Ready-to-eat crisps containing vegetables and minced fillet and preparation method of ready-to-eat crisps containing vegetables and minced fillet

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0030] Example 1

[0031] A kind of ready-to-eat vegetable surimi chips is based on 1kg of surimi, and then adds 3.0wt% salt, 40wt% corn starch, 12wt% defatted soybean protein powder, 40wt% pumpkin puree, 18wt% fungus vegetables, 15wt% chrysanthemum , 2.0wt% white granulated sugar and 15wt% water from eight raw materials.

[0032] The specific steps are:

[0033] (1) Pretreatment of raw and auxiliary materials: 1kg of frozen silver carp surimi is thawed in a 5 ℃ environment, and the thawed surimi is placed in a crusher for 4 minutes; the pumpkin is removed from the melon, skin and pulp, washed and drained. Dried and cut into small pieces, steamed and smashed into mud, weighed as needed; washed the fungus and chrysanthemum, chopped and set aside;

[0034] (2) Salt beat: add 3.0wt% salt to the surimi treated in step (1), continue to beat for 7min to fully dissolve the salt-soluble protein, and obtain a viscous surimi raw material;

[0035] (3) Mixing ingredients: 40wt% corn...

Example Embodiment

[0040] Example 2

[0041] A kind of ready-to-eat vegetable surimi chips is based on 1kg of surimi, and is further added with 3.0wt% salt, 45wt% corn starch, 10wt% defatted soybean protein powder, 35wt% pumpkin puree, 15wt% fungus and 20wt% chrysanthemum , 2.0wt% white sugar and 18wt% water from eight raw materials.

[0042] The specific steps are:

[0043](1) Pretreatment of raw and auxiliary materials: 1kg of frozen silver carp surimi is thawed in an environment of 10°C, and the thawed surimi is placed in a masher for 3 minutes; the pumpkin is removed from the melon, skin and pulp, washed and drained. Dried and cut into small pieces, steamed and smashed into mud, weighed as needed; washed the fungus and chrysanthemum, chopped and set aside;

[0044] (2) Salt beat: add 3.0wt% salt to the surimi processed in step (1), continue to beat for 5min to fully dissolve the salt-soluble protein, and obtain a viscous surimi raw material;

[0045] (3) Mixtures: 45wt% corn starch, 10w...

Example Embodiment

[0050] Example 3

[0051] A kind of ready-to-eat vegetable surimi chips is based on 1kg of surimi, and then adds 2.0wt% salt, 40wt% corn starch, 12wt% defatted soybean protein powder, 40wt% pumpkin puree, 18wt% fungus vegetables, 15wt% chrysanthemum , 2.5wt% white granulated sugar and 25wt% water from eight raw materials.

[0052] The specific steps are:

[0053] (1) Pretreatment of raw and auxiliary materials: 1kg of frozen silver carp surimi is thawed in a 6°C environment, and the thawed surimi is placed in a masher for 5 minutes; the pumpkin is removed from the melon, skin and pulp, washed and drained. Dried and cut into small pieces, steamed and smashed into mud, weighed as needed; washed the fungus and chrysanthemum, chopped and set aside;

[0054] (2) Salt pounding: adding 2.0 wt% salt to the surimi processed in step (1), and pounding for 5 minutes to fully dissolve the salt-soluble protein to obtain a viscous surimi raw material;

[0055] (3) Mixing ingredients: 40...

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Abstract

The invention belongs to the field of snack food processing and particularly relates to ready-to-eat crisps containing vegetables and minced fillet and a preparation method of the ready-to-eat crisps containing the vegetables and the minced fillet.The crisps are prepared by steps: taking the minced fillet as a base material; adding 2.0wt%-3.0wt% of salt, 40wt%-45wt% of corn starch, 10wt%-12wt% of defatted soybean protein powder, 35wt%-40wt% of pumpkin puree, 15wt%-20wt% of malabar spinach, 10wt%-20wt% of garland chrysanthemum, 2.0wt%-2.5wt% of white granulated sugar and 15wt%-25wt% of water; performing extrusion forming to obtain finished products.The ready-to-eat crisps have the advantages of freeness of fishy smell, crispiness, tastiness, bright color, high protein, low fat and low calorie, wherein the protein content is larger than 20%, and the fat content is smaller than 3%.In addition, the ready-to-eat crisps have healthcare efficacies of heat clearing, detoxifying, digestion promoting, appetizing, digestive absorption promoting, toxin expelling promoting, blood fat reducing and the like and can be stored at the room temperature.

Description

technical field [0001] The invention belongs to the field of leisure food processing, and more specifically relates to instant vegetable surimi chips and a preparation method thereof. Background technique [0002] Among the bulk freshwater fish, silver carp has high yield and rich nutrition, and is rich in nutrients such as amino acids, minerals, eicosapentaenoic acid and docosahexaenoic acid. At present, silver carp is not only sold as fresh fish, but also processed surimi products are mainly frozen prepared foods, such as fish balls, fish cakes, fish rolls, fish sausages, fish tofu, etc. The product form is relatively simple and the ready-to-eat quality is poor. . [0003] Potato chips and vegetable crisps are loved by consumers because of their unique crispy taste. However, because their main nutrients are fat and carbohydrates, they are high-calorie, high-fat foods, and long-term consumption can easily cause inflammation, acne, Hyperlipidemia and other symptoms are not...

Claims

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Application Information

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IPC IPC(8): A23L17/00
Inventor 黄艳兰昌花颜巧慧张静张见明
Owner 武夷学院
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