Tea-flavor surimi snack food and method for preparing same

A technology for leisure food and tea-flavored fish, which is applied in the directions of food ingredients, food shaping, and food ingredient functions. Good effect and fast drying effect

Inactive Publication Date: 2016-06-22
武夷学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The object of the present invention is to provide a tea-flavored surimi snack food and a preparation method thereof. The preparation method uses vacuum microwave puffing technology to process tea-flavored surimi crisps. The finished product has problems such as low puffing, high hardness and easy foaming; the p

Method used

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  • Tea-flavor surimi snack food and method for preparing same
  • Tea-flavor surimi snack food and method for preparing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] (1) Pretreatment of raw and auxiliary materials: Thaw 100g of frozen silver carp surimi at 5°C, and place the thawed surimi in a crushing machine for 4 minutes; mix Tieguanyin tea powder, jasmine tea powder and Lapsang Souchong black tea The mass ratio of tea powder is 11:6:7 and mixed, and after superfine pulverization, composite tea powder is obtained, which is set aside;

[0036] (2) Salt beating: add 2.5wt% salt to the surimi processed in step (1), and continue beating for 8 minutes to fully dissolve the salt-soluble protein and obtain viscous surimi raw materials;

[0037] (3) Mixing material: Add 45wt% cornstarch, 3wt% compound tea powder, 0.6wt% baking soda, 2.2wt% white sugar and 50wt% water to the surimi processed in step (2), and stir for 12 minutes until a viscoelastic mixture;

[0038] (4) Forming: Knead the mixture obtained in step (3) repeatedly to ensure that the air in the center is exhausted and there are no large holes before kneading into a round bar...

Embodiment 2

[0047] (1) Pretreatment of raw and auxiliary materials: Thaw 100g of frozen silver carp surimi at 10°C, and place the thawed surimi in a hollow grinding machine for 3 minutes; mix Tieguanyin tea powder, jasmine tea powder and Lapsang Souchong black tea The mass ratio of tea powder is 12:5:6 and mixed, and after ultrafine pulverization, composite tea powder is obtained, which is set aside;

[0048] (2) Salt beating: add 2.0wt% salt to the surimi processed in step (1), and continue beating for 5 minutes to fully dissolve the salt-soluble protein and obtain viscous surimi raw materials;

[0049] (3) Mixing material: Add 35wt% cornstarch, 4wt% compound tea powder, 0.8wt% baking soda, 2.5wt% white sugar and 60wt% water to the surimi treated in step (2), and stir for 10 minutes until a viscoelastic mixture;

[0050] (4) Forming: Knead the mixture obtained in step (3) repeatedly to ensure that the air in the center is exhausted and there are no large holes, and then knead it into a ...

Embodiment 3

[0060] (1) Pretreatment of raw and auxiliary materials: Thaw 100g of frozen silver carp surimi at 4°C, and place the thawed surimi in a hollow grinding machine for 3 minutes; mix Tieguanyin tea powder, jasmine tea powder and Lapsang Souchong black tea The mass ratio of tea powder is 10:7:6 and mixed, and after ultrafine pulverization, composite tea powder is obtained, which is set aside;

[0061] (2) Salt beating: add 3.0wt% salt to the surimi processed in step (1), and continue beating for 5 minutes to fully dissolve the salt-soluble protein and obtain viscous surimi raw materials;

[0062] (3) Mixing material: add 30wt% cornstarch, 1wt% compound tea powder, 0.6wt% baking soda, 2.3wt% white sugar and 50wt% water to the surimi processed in step (2), and stir for 15 minutes until it forms viscoelastic mixture;

[0063] (4) Forming: Knead the mixture obtained in step (3) repeatedly to ensure that the air in the center is exhausted and there are no large holes, and then knead it...

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Abstract

The invention belongs to the field of snack food processing, and particularly relates to tea-flavor surimi snack food and a method for preparing the same. The method includes processing steps of raw and auxiliary material pre-treatment, salt grinding, mixing, shaping, steam cooking, aging, slicing, vacuum microwave puffing and cooling and packaging. The method has the advantages that frozen surimi is thawed and then is ground hollowly for 3-5 min, 2.0%-3.0% of table salt is added, by weight, into a base material which is the surimi, the surimi continues to be ground, then 30%-45% of corn starch, 1%-4% of composite tea powder, 0.5%-0.8% of baking soda, 2.0%-2.5% of white granulated sugar and 40%-60% of water are sequentially added, by weight, into the surimi and are stirred for 10-15 min to obtain mixtures, the mixtures are subjected to shaping, steam cooking, aging and slicing and then are further subjected to vacuum microwave puffing treatment to obtain the tea-flavor surimi snack food which is a finished crispy chip product, the finished crispy chip product is crisp and tasty and has uniform colors, a high protein content and a low fat content (the protein content is higher than 25%, and the fat content is lower than 4%), and the tea-flavor surimi snack food can be stored at the normal temperature.

Description

technical field [0001] The invention belongs to the field of snack food processing, and more specifically relates to a tea-flavored surimi snack food 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] Tea, trees or shrubs, plants of the family Theaceae. Tea is the tea of ​​the Theaceae plant tea, which mainly contains tea polyphenols, alkaloids, amino acids, proteins, aromatic substances, pigments, crude fibers, saponins and other substances. In recent years, tea has been favored both at home and a...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L33/10A23P30/32
CPCA23V2002/00A23V2200/15A23V2200/30A23V2250/5118A23V2250/1614
Inventor 黄艳张见明王芳兰昌花颜巧慧
Owner 武夷学院
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