Method of improving coloring efficiency of surimi products in oil-frying process by using microwave heating

A surimi product, microwave power technology, applied in the direction of food ingredients as color, food ingredients as taste improver, food science, etc. The effect of shortening the surface dehydration time, eliminating the burden of sewage treatment, and improving the coloring efficiency

Active Publication Date: 2017-09-05
FUJIAN ANJOY FOODS CO LTD +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the shortcoming of the above-mentioned patent coloring method is that the produced fried meatballs or surimi products usually adopt the two-stage aging method of boiling and blanching in the production process. A large amount of water has accumulated, which prolongs the dehydration time during the frying process, thereby increasing the frying time, and the coloring components such as soluble sugars and amino acids in the product are easily soluble in water and lost, which slows down the occurrence of Maillard reaction , reducing the coloring efficiency of meat products such as fish tofu
In addition, the special coloring agent for deep-fried surimi products described in Chinese patent CN103960650A contains a very high proportion of arabinose, because the current market price of arabinose is higher (about 7 times the price of xylose and 60 times the price of glucose) , which undoubtedly increases the production cost of surimi products
[0006] In addition to the above methods, there are relatively few reports on improving the coloring efficiency by changing the production and processing technology of fried surimi products. Although the Chinese patent document with the publication number CN 104489765A discloses a method by changing the ingredient

Method used

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  • Method of improving coloring efficiency of surimi products in oil-frying process by using microwave heating
  • Method of improving coloring efficiency of surimi products in oil-frying process by using microwave heating
  • Method of improving coloring efficiency of surimi products in oil-frying process by using microwave heating

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1 adopts the two-stage boiling and ripening mode to produce fish tofu

[0029] The formula of fish tofu used in this embodiment is as follows: 300g of frozen minced fish, 105g of starch, 128g of soybean protein emulsified paddle, 70g of ice water, 29g of fat meat, 35g of egg white, 14g of salt, 7g of white granulated sugar, 5g of monosodium glutamate, 3.5g of xylose, Glucose 3.5g.

[0030] The steps for making fish tofu used in this example are as follows: 1. Thawing: the frozen silver carp surimi (AA grade) sold under the trade name frozen surimi (AA grade) by Qianjiang Liuwu Aquatic Food Co., Ltd. was thawed overnight at a temperature of 4° C. When the surface temperature of the surimi is below 10°C, and the central temperature of the surimi is below -4°C, then cut into cubes (about 1.5×1.5×1.5cm in size) for later use; ② chopping and mixing: weigh 300g of thawed and diced surimi , in a high-speed chopping machine sold under the brand name "Shenfa" by Shan...

Embodiment 2

[0034] Embodiment 2 adopts microwave ripening mode to produce fish tofu

[0035] The formula of fish tofu used in this embodiment is as follows: 300g of frozen minced fish, 105g of starch, 128g of soybean protein emulsified paddle, 70g of ice water, 29g of fat meat, 35g of egg white, 14g of salt, 7g of white granulated sugar, 5g of monosodium glutamate, 3.5g of xylose, Glucose 3.5g.

[0036] The steps for making fish tofu used in this example are as follows: 1. Thawing: the frozen silver carp surimi (AA grade) sold under the trade name frozen surimi (AA grade) by Qianjiang Liuwu Aquatic Food Co., Ltd. was thawed overnight at a temperature of 4° C. When the surface temperature of the surimi is below 10°C, and the central temperature of the surimi is below -4°C, then cut into cubes (about 1.5×1.5×1.5cm in size) for later use; ② chopping and mixing: weigh 300g of thawed and diced surimi , in a high-speed chopping machine sold under the brand name "Shenfa" by Shanghai Shenfa Mach...

Embodiment 3

[0040] Embodiment 3 adopts the two-stage boiling and ripening mode (subtracting the coloring sugar component in the formula) to produce fish tofu

[0041] This example adopts a two-stage boiling method, and compares it with other examples by reducing the chromogenic components in the formula, specifically including the following three implementation methods: (1) subtracting the xylose component in the formula; (2) Subtract the glucose component in the formula; (3) Subtract the xylose and glucose components in the formula. The fish tofu recipes used are as follows: (1) 300g frozen surimi, 105g starch, 128g soybean protein emulsified paddle, 70g ice water, 29g fat meat, 35g egg white, 14g salt, 7g white sugar, 5g monosodium glutamate, and 3.5g glucose. (2) Frozen surimi 300g, starch 105g, soybean protein emulsified paddle 128g, ice water 70g, fat meat 29g, egg white 35g, salt 14g, white sugar 7g, monosodium glutamate 5g, xylose 3.5g. (3) Frozen surimi 300g, starch 105g, soybean...

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Abstract

The present invention discloses a method of improving a coloring efficiency of surimi products in an oil-frying process by using microwave heating and belongs to the technical field of food processing. The method comprises the following steps: thawing, chopping and blending, forming, microwave curing, oil-frying and cooling. Based on a raw material microwave response mechanism, and a precisely controlled microwave condition and a water content state of the finished products, the coloring efficiency is greatly improved. Advantages are as follows: the method uses clean energy microwave to conduct the curing and heating, reduces a loss of water-soluble components in a boiling and heating process, shortens a surface dehydrating time during the oil-frying process, and can also further reduce uses of coloring accessory materials. By implementing the method, the method can directly avoid a sewage treatment, shortens the oil-frying time, reduce the uses of additives, and thus enhance a production efficiency and product quality.

Description

technical field [0001] The invention relates to a method for improving the coloring efficiency in the frying process of surimi products by utilizing microwave heating, and belongs to the technical field of food processing. Background technique [0002] Surimi products are a nutritious, healthy and elastic gelatinized food, which has a long history in our country. Traditional surimi products such as fish balls, fish rolls, tribute balls, fish cakes, etc. are high in protein and low in fat. Features such as tender taste and refreshing taste are deeply loved by people. In recent years, with the development of my country's marine fishery and its processing technology, my country's surimi products industry has developed rapidly, and many new high-grade surimi products have emerged, such as fish sausages, crab sticks, squid rolls, fish tofu And other surimi products, and the output is also increasing year by year, which has a broad market prospect in China. [0003] Fried fish to...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L29/30A23L33/185A23L13/60A23L15/00A23L5/41A23L5/10
CPCA23V2002/00A23L5/11A23L5/15A23L5/41A23L13/67A23L15/00A23L17/70A23L29/30A23L33/185A23V2200/04A23V2200/16
Inventor 范大明黄建联焦熙栋李学鹏张灏周文果曹洪伟余腾晖张文海叶伟建陈江平赵建新张清苗陈卫
Owner FUJIAN ANJOY FOODS CO LTD
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