Process for puffed aquatic products
An aquatic product and product technology, which is applied in the field of puffed food processing, can solve the problems of low resource utilization rate and insufficient technology utilization, and achieve the effects of improving resource utilization rate, shortening drying time, and improving wrapping capacity.
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Embodiment 1
[0016] An aquatic product puffed product process, the process preparation steps are:
[0017] 1) Pretreatment: Take shrimp and crab heads, shells and low-value fish processing by-products, put them into clean water and salt water for thorough cleaning, and the salt water contains 0.015wt% 2,5-dihydroxybenzoic acid, and then carry out at 9°C Chop and mix, add corn starch and wheat flour at the same time, the weight ratio of aquatic products, corn starch, and wheat flour is 3.3:1.9:1, after chopping and mixing for 1.5 hours, add 1% white sugar and 1.3% monosodium glutamate based on the total weight of the mixture , 1.8% salt and 0.5% baking soda, and continue to mix and chop for 0.8h to obtain a surimi mixture. The 2,5-dihydroxybenzoic acid contained in the brine during the cleaning process can improve the permeability of the brine to the tissue and promote the recovery of shrimp and crab heads. , Shells and low-value fish processing by-products surface and inactivation of bacte...
Embodiment 2
[0026]A process for puffing aquatic products, the process steps are: take shrimp and crab heads, shells and low-value fish processing by-products, put them in clean water and salt water for thorough cleaning, and the salt water contains 0.022wt% of 2,5-dihydroxybenzoic acid , then chop and mix at 11°C, add cornstarch and wheat flour while chopping, the weight ratio of aquatic products, cornstarch, and wheat flour is 3.6:2:1, after chopping and mixing for 1.6h, according to the total weight of the mixture, add 1.1% white sugar, 1.4% monosodium glutamate, 2.4% salt and 0.5% baking soda, continue to mix and chop for 0.8h to get the surimi mixture; take the surimi mixture and cook it at the central temperature of 74°C for 10 minutes to get the cooked fish Minced surimi mixture: Take the cooked surimi mixture and age it at 3.9°C. At the same time, intermittently spray the mixture of glycerin and ethyl pivalate on the cooked surimi mixture. Glycerin, pivalic acid in the mixed solutio...
Embodiment 3
[0029] A process for puffing aquatic products. The process steps are: take shrimp and crab heads, shells and low-value fish processing by-products, and put them in clean water and salt water for thorough cleaning. The salt water contains 0.017wt% of 2,5-dihydroxybenzoic acid , then chop and mix at 11°C, add cornstarch and wheat flour while chopping and mix, the weight ratio of aquatic products, cornstarch and wheat flour is 3.9:2.1:1, after chopping and mixing for 1.9h, according to the total weight of the mixture, add 1.2% white sugar, 1.6% monosodium glutamate, 3% salt and 0.6% baking soda, continue to mix and chop for 0.9h to get the surimi mixture; take the surimi mixture and cook it at the center temperature of 70°C for 12min to get the cooked fish minced fish mixture; take the cooked minced fish mixture and age it at 4°C. At the same time, intermittently spray the mixture of glycerin and ethyl pivalate on the cooked minced fish mixture. Glycerin, pivalic acid in the mixed...
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