Preparation method and detection method of phospholipid tea polyphenol dried fish floss

Abstract

The present invention discloses a preparation method and a detection method of phospholipid tea polyphenol dried fish floss. The preparation method comprises the following steps: firstly, washing fish; secondly cooking the fish; thirdly, cooling the fish and removing fish skin, fat and fish bones; fourthly, deodorizing; fifthly, squeezing; sixthly, adding a phospholipid tea polyphenol compound; seventhly, rubbing the floss and continuously adding edible salt, white granulated sugar and pea powder; eighthly, stir-frying the floss using low heat until a water content is about 12%; and ninthly, stir-frying the floss to be crisp, and conducting cooling, canning and storing. The prepared phospholipid polyphenol dried fish floss by the preparation method can release tea polyphenols slowly, thusa long-term anti-oxidation effect is played, and a storage period of the dried crucian floss is improved. Besides, the detection method can quickly and accurately detect a fatty acid content in the dried fish floss and further determines an oxidation situation of meat quality of the dried fish floss.

Description

technical field [0001] The invention relates to a preparation method and detection method of phospholipid tea polyphenol fish floss (crucian carp), belonging to the technical field of food manufacturing. Background technique [0002] Crucian carp is a freshwater fish with high practical value. Its meat is tender, delicious, and rich in various proteins, minerals and vitamins. But because crucian carp individuality is smaller, and fishbone is more denser, there is no comparatively suitable industrialized food processing technology at present. [0003] Fish floss is a popular fish processing method at present. It is a golden fluffy seasoning dried product made from fish muscle. However, when using the existing fish floss processing technology to process crucian carp, various heating processes will easily oxidize the unsaturated fatty acids rich in the fish meat, and then generate small molecular compounds with a fishy smell, making the product unable to maintain the flavor fo...

AI Technical Summary

Problems solved by technology

However, the polyphenolic hydroxyl structure of tea polyphenols is relatively polar, has strong water solubility and poor fat solubility, and its own poor physical and chemical stability and unpleasant taste greatly limit its application in the food industry.

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