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Method of modifying oil-fried fish texture

A texture and vacuum frying technology, applied in food science and other fields, can solve the problem of losing the taste of fish meat

Inactive Publication Date: 2016-06-29
劲仔食品集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Based on this, it is necessary to provide a method for changing the texture of vacuum-fried fish in view of the problem of losing its own fish texture after frying

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Add sodium lactate reagent to the water to prepare fish embryos. The water for brewing fish embryos is clear water, and the amount of sodium lactate added to the clear water is 3 / 1000, and it is fully dissolved.

[0021] (2) Put the fish embryos into the brewing water added with sodium lactate reagent, the mass ratio of the brewing water to the fish embryos is 5:1, remove and drain the water after 12 hours of cooking;

[0022] (3) Vacuum frying is carried out under the conditions of controlling the temperature to 105 degrees, the time to 2000 seconds, and the degree of vacuum to -85kpa.

[0023] (4) Test the fish embryo structure and water content. It can be found through the data that the fish embryo produced by the present invention is compared with the fish embryo produced by the general method. The structure of the fish embryo produced by the present invention is relatively complete. The test shows that the moisture content of the fish embryo produced by the pre...

Embodiment 2

[0025] (1) Add sodium lactate reagent to the water to prepare fish embryos. The water for brewing fish embryos is clear water, and the amount of sodium lactate added to the clear water is 4 / 1000, and it is fully dissolved.

[0026] (2) Put the fish embryos into the brewing water added with sodium lactate reagent, the mass ratio of the brewing water to the fish embryos is 5:1, remove and drain the water after 13 hours of cooking;

[0027] (3) Vacuum frying is carried out under the conditions of controlling the temperature to 95 degrees, the time to 1800 seconds, and the degree of vacuum to -75kpa.

[0028] (4) Test the fish embryo structure and water content. It can be found through the data that the fish embryo produced by the present invention is compared with the fish embryo produced by the general method. The structure of the fish embryo produced by the present invention is relatively complete. The test shows that the moisture content of the fish embryo produced by the pres...

Embodiment 3

[0030] (1) Add sodium lactate reagent to the water to prepare fish embryos. The water for brewing fish embryos is clear water, and the amount of sodium lactate added to the clear water is 2 / 1000, and it is fully dissolved.

[0031] (2) Put the fish embryos into the brewing water added with sodium lactate reagent, the mass ratio of the brewing water to the fish embryos is 5:1, remove and drain the water after 14 hours of cooking;

[0032] (3) Vacuum frying is carried out under the conditions of controlling the temperature to 115 degrees, the time to 2200 seconds, and the degree of vacuum to -95kpa.

[0033] (4) Test the fish embryo structure and water content. It can be found through the data that the fish embryo produced by the present invention is compared with the fish embryo produced by the general method. The structure of the fish embryo produced by the present invention is relatively complete. The test shows that the moisture content of the fish embryo produced by the pre...

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Abstract

The present invention relates to the processing field of snack food and particularly to a method of modifying oil-fried fish texture. The method consists of the following steps as follows: (1) a sodium lactate reagent is added into water prepared for soaking fish embryos; (2) the fish embryos are put into the soaking water added with the sodium lactate reagent to be soaked for 12-14 hours, and the soaked fish embryos are taken out and the water content is drained; (3) the drained fish embryos are subjected to vacuum oil-frying; and (4) the structure and water content of the fish embryos are tested. The produced fish embryos by the method are mainly soaked with the soaking solution added with the sodium lactate, the water content loss rate of the fish embryos during the oil-frying process get slow, the fish embryos produced by vacuum oil-frying in a specific condition are complete in texture, and the taste of the fish flesh itself is not affected due to oil-frying.

Description

technical field [0001] The invention relates to the field of leisure food processing, in particular to a method for changing the texture of fried fish. Background technique [0002] Fried fish is a very popular snack food in our country. Frying is a processing method of cooking and drying food, that is, placing food in oil at a higher temperature to heat and quickly mature it. Frying can kill microorganisms in food, prolong the shelf life of food, improve food flavor, increase food nutritional value, and endow food with a unique golden color. [0003] Now factories usually use vacuum frying technology to process fried food. Vacuum frying technology organically combines frying and dehydration, so that the sample is in a negative pressure state, and its absolute pressure is lower than atmospheric pressure. Food processing under the condition of hypoxia can reduce or even avoid the harm caused by oxidation (such as fatty acid spoilage, enzymatic browning and other oxidative de...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L5/10A23L29/00
Inventor 周劲松钱植龙马培元刘忠祥程建宇杨忠明
Owner 劲仔食品集团股份有限公司
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