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Method for assisting in fish glue soaking by combining ultrasonic waves with microwave vacuum frying

A technology of microwave vacuum frying and vacuum frying, which is applied in the direction of food science, etc., to achieve the effect of good hygienic quality, simple operation, and improved texture

Pending Publication Date: 2018-10-12
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A method for improving the microwave-assisted vacuum frying efficiency of cutting and conditioning fruits and vegetables with ultrasound has been disclosed (see patent CN 106387751A), but so far there has been no use of ultrasound combined with microwave vacuum frying technology for isinglass foaming

Method used

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  • Method for assisting in fish glue soaking by combining ultrasonic waves with microwave vacuum frying

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Experimental program
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Effect test

Embodiment 1

[0029] (1) Selection of raw materials and preliminary removal of impurities: select dry fish gelatin that is free from moths, odors, and deterioration, and initially remove impurities on the surface of the fish gelatin;

[0030] (2) Washing and drying: wash the isinglass pretreated in step (1), put it in an oven, and bake at 50°C for 10 minutes to remove excess water;

[0031] (3) Warm oil at low temperature: Put the isinglass dried in step (2) into a vacuum frying reactor, add soybean oil, and keep the oil warm for 30 minutes at an oil temperature of 100°C and a microwave power of 2kW until the fish The glue is translucent;

[0032] (4) Microwave vacuum frying: Put the isinglass from step (3) into the vacuum frying reactor again, and fry for 10 minutes under the conditions of vacuum degree of 0.08MPa, oil temperature of 120°C, and microwave power of 2kW , until the gelatin texture is soft, flat and full, and the honeycomb cells are evenly distributed (the end of frying shoul...

Embodiment 2

[0039] (1) Selection of raw materials and preliminary removal of impurities: select dry fish gelatin that is free from moths, odors, and deterioration, and initially remove impurities on the surface of the fish gelatin;

[0040] (2) Washing and drying: wash the isinglass pretreated in step (1), put it in an oven, and bake at 50°C for 12 minutes to remove excess water;

[0041] (3) Warm oil at low temperature: Put the isinglass dried in step (2) into a vacuum frying reactor, add soybean oil, and keep the oil warm for 30 minutes at an oil temperature of 100°C and a microwave power of 3kW until the fish The glue is translucent;

[0042] (4) Microwave vacuum frying: Put the isinglass from step (3) into the vacuum frying reactor again, and fry for 8 minutes under the conditions of vacuum degree of 0.08MPa, oil temperature of 110°C, and microwave power of 3kW , until the gelatin texture is soft, flat and full, and the honeycomb cells are evenly distributed (the end of frying should...

Embodiment 3

[0049] (1) Selection of raw materials and preliminary removal of impurities: select dry fish gelatin that is free from moths, odors, and deterioration, and initially remove impurities on the surface of the fish gelatin;

[0050] (2) Washing and drying: wash the isinglass pretreated in step (1), put it in an oven, and bake at 50°C for 10 minutes to remove excess water;

[0051] (3) Low-temperature cooking oil: Put the isinglass dried in step (2) into a vacuum frying reactor, add palm oil, and keep the oil warm for 30 minutes at an oil temperature of 105°C and a microwave power of 3kW until the fish The glue is translucent;

[0052] (4) Microwave vacuum frying: Put the isinglass from step (3) into the vacuum frying reactor again, and fry for 10 minutes under the conditions of vacuum degree of 0.09MPa, oil temperature of 130°C, and microwave power of 3kW , until the gelatin texture is soft, flat and full, and the honeycomb cells are evenly distributed (the end of frying should b...

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Abstract

The invention discloses a method for assisting in fish glue soaking by combining ultrasonic waves with microwave vacuum frying. According to the method, microwaves are adopted for assisting in an oilsoaking process of the fish glue, ultrasonic waves are adopted for assisting in softening and oil removing processes, and the time, the temperature, the frequency and the power of the microwaves and the ultrasonic waves for assisting in soaking are controlled, so that the effects of shortening the soaking time, carrying out sterilization and improving the texture are achieved, and the quality of products is obviously improved. The method provided by the invention has the advantages of quick soaking and remarkable sterilization effect, can improve the texture of the fish glue, and can effectively reduce the loss of nutrient components in the soaking process.

Description

technical field [0001] The invention belongs to the field of foaming of seafood, and in particular relates to a method for assisting foaming of isinglass in combination with ultrasonic waves and microwave vacuum frying. Background technique [0002] Fish maw is also known as fish maw, white swim bladder, fish maw, and fish maw. Isinglass has high nutritional value, rich in protein and a small amount of fat. It is not only a classic food material for cooking, but also a precious medicinal material for diet therapy. Isinglass is rich in gelatin, which can moisturize the skin and delay aging; promote blood circulation and remove blood stasis, remove dampness and keep out cold, strengthen the spleen and nourish the stomach, and improve immunity; enhance the digestion and absorption function of the human gastrointestinal tract, promote growth and development; strengthen the function of brain nerves, Maintain the normal secretion of the glands, thereby preventing and treating dys...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L5/30A23L17/00
CPCA23L5/11A23L5/17A23L5/32A23L17/00
Inventor 张龙涛李倩如郑宝东熊瑶黄雅卿邓凯波
Owner FUJIAN AGRI & FORESTRY UNIV
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