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

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 ...

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