A kind of preparation method of high-protein low-calorie fish meat chips

Abstract

The present invention discloses a high-protein and low-calorie fish flesh crisp slice preparation method. The preparation method specifically comprises the following steps: fresh fish slices are subjected to flesh mincing, deodorizing, rinsing and dehydrating, then the dehydrated fish slices are mixed with starch, proteins and other accessory materials, and the water content of the mixture is adjusted to 70-75%; the materials are fully chopped and blended, the blended materials are pressed into slices and shaped, firstly the shaped fish slices are subjected to curing and preliminary drying in a solar energy-heat pump drying device, the dried fish slices are puffed in a microwave vacuum condition, and the puffed fish slices are dried to a water content of 5% or less to obtain the fish flesh crisp slice products. Compared with the prior art, the method is economical, easy to for production, operation and control, low in processing and energy consumption, relative high in efficiency, and relative short in drying time. The prepared fish flesh crisp slice products are good in consistency, golden in color and luster, good in puffing effects, high in protein content, low in fat content, good in taste, and a nutritional and healthy aquatic puffed snack food.

Description

technical field [0001] The invention belongs to the field of aquatic product processing, and in particular relates to a method for preparing high-protein and low-calorie fish crisps. Background technique [0002] Freshwater fish farming has a large area and large output, which can bring good economic and social benefits. At present, the processing of freshwater fish is mainly concentrated in canned food, dried products, pickled fish and other products. There are occasionally a few puffed products with aquatic flavors on the market, but most of these puffed foods use starch as the main raw material, and at the same time mainly rely on the addition of flavors to form aquatic flavors. Even if fish or shrimp are added, the added amount is often less than 10%. . Therefore, the development of a kind of puffed fish chips with high fish meat content will provide a new way for the deep processing of freshwater fish, and will also be welcomed by consumers. [0003] At present, the ...

AI Technical Summary

Problems solved by technology

[0003] At present, the production methods of puffed products are mainly two methods of baking and frying: baked puffed foods generally use cereals as raw materials, and the puffed foods prepared are usually low in puffing and hard in taste; Some attempts have been made on microwave puffing and extrusion puffing of fish fillets, but research has found that the protein content of extruded puffed foods should not be too high, otherwise it will easily lead to blockage of the barrel of the puffing machine, and when using microwave puffed fish fillets, it is easy to appear Unsatisfactory product color, uneven heating can easily cause burnt black spots on the product, and the degree of drying is difficult to control, resulting in rough taste of the product, etc.

Although fried puffed food does not have the above disadvantages and difficulties, it has problems such as high oil content and easy oxidation and deterioration of oil.

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