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Low-acrylamide deep-fried fish fillet wrapped with paste and processing method thereof

A processing method and acrylamide technology are applied in the field of food processing to achieve the effect of reducing the content of acrylamide

Pending Publication Date: 2018-10-26
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the pores formed in the shell during frying will absorb a large amount of oil. Long-term consumption of fried fish products with high fat content will lead to cardiovascular and cerebrovascular diseases such as obesity, hyperlipidemia and high blood pressure. Fish products have become the frontier topic of fried food research

Method used

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  • Low-acrylamide deep-fried fish fillet wrapped with paste and processing method thereof
  • Low-acrylamide deep-fried fish fillet wrapped with paste and processing method thereof
  • Low-acrylamide deep-fried fish fillet wrapped with paste and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] (1) Making fish nuggets: Remove the head, tail, bones, fins, scales, skin and viscera of fresh and live fish, clean them, and store them in a freezer at -20°C. Take out the ready-to-use fish and thaw at 4°C for 12 hours, then cut into fish pieces of the same size and thickness, each weighing 20-30g.

[0040] (2) Deodorization and salting: Soak the fish pieces in 2% tea liquid for 2 hours to remove the fishy smell, and the mass ratio of fish pieces to tea liquid is 1:1g / g. Put the fish pieces into 3% salt water and marinate for 30 minutes.

[0041] (3) Preparation of wrapping paste: 60g of medium-gluten wheat flour, 40g of cornstarch, 1g of baking powder, 2g of salt, 0.3g of xanthan gum, 0.9g of soybean fiber, 98g of water, mix, and stir with a mixer at 1000r / min for 10min to form a uniform paste shape.

[0042] (4) Coating and drying: Put the fish pieces into the wet batter, take out the batter and put it into the bread crumbs to ensure that the bread crumbs are evenl...

Embodiment 2

[0048] Steps (1), (2) are the same as in Example 1.

[0049] (3) Prepare the batter for wrapping: 60g of medium-gluten wheat flour, 40g of corn starch, 1g of baking powder, 2g of salt, 0.4g of xanthan gum, 0.8g of soybean fiber, and 98g of water, mix them, and stir them with a mixer at 1000r / min for 10min to form a uniform paste shape.

[0050] Steps (4), (5) are the same as in Example 1.

[0051] The product sensory and measured indicators are shown in Table 2.

[0052] Table 2 Product Evaluation Indicators

[0053]

Embodiment 3

[0055] Steps (1), (2) are the same as in Example 1.

[0056] (3) Prepare the batter for wrapping: 60g of medium-gluten wheat flour, 40g of corn starch, 1g of baking powder, 2g of salt, 0.6g of xanthan gum, 0.6g of soybean fiber, and 98g of water, mix them, and stir them with a mixer at 1000r / min for 10min to form a uniform paste shape.

[0057] Steps (4), (5) are the same as in Example 1.

[0058] The sensory and measured indicators of the product are shown in Table 3.

[0059] Table 3 Product Evaluation Indicators

[0060]

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Abstract

The invention discloses a low-acrylamide deep-fried fish fillet wrapped with paste and a processing method thereof. The processing method comprises the steps of fishy smell elimination, curing, preparation of wrapping paste, paste wrapping, drying and deep-frying. The content of acrylamide in the deep-fried wrapping paste fish fillet is obviously lowered and decreased to 40.99 microgram / kilogram from 89.67 microgram / kilogram; the content of oils and fats in the deep-fried fish fillet wrapped with paste is obviously lowered and decreased to 16.61% from 28.05%; the deep-fried fish fillet wrappedwith paste has the specific flavor of deep-fried food and is golden yellow in color and crispy on the outside and soft on the inside in taste. Meanwhile, the production technology is easy and efficient.

Description

technical field [0001] The invention belongs to the field of food processing, and more specifically relates to a low-acrylamide fried fish nugget and a processing method thereof. Background technique [0002] Fried and battered fish products have a crispy shell, golden color, and fresh and tender fish meat. They are a type of flavor food that is deeply loved by consumers. Fried and battered fish nuggets are a kind of flavored food made by preprocessing fresh fish, cutting into pieces, deodorizing, marinating, battering and deep frying. It is widely sold in canteens, hotel restaurants and supermarkets . However, the pores formed in the shell during frying will absorb a large amount of oil. Long-term consumption of fried fish products with high fat content will lead to cardiovascular and cerebrovascular diseases such as obesity, hyperlipidemia and high blood pressure. Fish products have become the frontier topic of fried food research. [0003] At present, the main methods ...

Claims

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Application Information

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IPC IPC(8): A23L5/10A23L5/20A23L17/00A23L17/10A23L29/269A23L33/21
CPCA23V2002/00A23L5/11A23L5/27A23L17/10A23L17/75A23L29/269A23L33/21A23V2250/5086A23V2250/5116
Inventor 陈季旺单金卉王玉环胥伟王琦
Owner WUHAN POLYTECHNIC UNIVERSITY
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