Processing technology of crispy hairtail soft cans

A processing technology and soft-can technology, which is applied in the field of crispy hairtail soft-can processing technology, can solve the problems of high equipment requirements, lower production costs, low oil temperature, etc., and achieve simple process steps, strong operability and high oil content low effect

Active Publication Date: 2019-04-05
MARINE FISHERIES RES INST OF ZHEJIANG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are following defects in this hairtail food processing technology: (1) vacuum frying is adopted, and the oil temperature of vacuum frying is low, and it takes a long time to fry to fry the fish bones in the hairtail crisply, and vacuum frying requires vacuum degree of equipment simultaneously. Higher, resulting in higher requirements for equipment; (2) When vacuum frying, the product is prone to shrinkage and deformation under the action of vacuum, which affects the appearance quality of the product; (3) After vacuum frying, the product will produce more (4) The marinating time is longer, up to two hours; (5) The surface of the hairtail is smooth and it is not easy to wrap it evenly; (6) The surface of the fried product is increased by adding leavening agents. Crispness is not conducive to reducing production costs. At the same time, the leavening agent contains phosphate and aluminum, and heterocyclic amines with strong carcinogenic and cancer-promoting properties are added, and the food safety is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Pretreatment: After removing the head, fins, viscera and tail of the small hairtail, cut it into 4cm long sections, wash them with clean water, drain them, and obtain the hairtail sections;

[0033] (2) Deodorization: Rinse the hairtail section with the deodorization liquid, drain after rinsing, the rinsing temperature is 5° C., and the rinsing time is 10 min. The deodorization liquid is composed of the following components in mass percentage: 5% ethanol, 0.01% carvacrol, 1% salt, 0.1% acetic acid, and the balance is water;

[0034] (3) Seasoning: add pickling material to the hairtail section in step (2), pickle under vacuum condition, the pickling temperature is 5°C, and the pickling time is 30min. Based on the quality of the hairtail section, the pickling material is added as follows: 1.5% Salt, 3% white sugar, 0.3% rice vinegar, 0.3% monosodium glutamate, 2% liquor, 0.3% ginger juice, 0.1% pepper, 1% trehalose;

[0035] (4) Tightness: carry out microwave drying ...

Embodiment 2

[0051] (1) Pretreatment: After removing the head, fins, viscera and tail of the small hairtail, cut it into 5cm long sections, wash them with clean water, and drain to obtain the hairtail sections;

[0052] (2) Deodorization: Rinse the hairtail section with the deodorization solution, drain after rinsing, the rinsing temperature is 7° C., and the rinsing time is 13 minutes. The deodorization solution is composed of the following components in mass percentage: 7% ethanol, 0.012% carvacrol, 1.5% salt, 0.2% acetic acid, and the balance is water;

[0053] (3) Seasoning: add pickling material to the hairtail section in step (2), pickle under vacuum condition, the pickling temperature is 10°C, and the pickling time is 18min. Based on the quality of the hairtail section, the pickling material is added as follows: 1.57% Salt, 4% white sugar, 0.4% rice vinegar, 0.4% monosodium glutamate, 2.5% white wine, 0.4% ginger juice, 0.2% pepper, 1.2% trehalose;

[0054] (4) Tight texture: carry...

Embodiment 3

[0062] (1) Pretreatment: After removing the head, fins, viscera and tail of the small hairtail, cut it into 6cm long sections, wash them with clean water, and drain them to obtain the hairtail sections;

[0063] (2) Fishy removal: Rinse the hairtail section with the fishy removal liquid, drain after rinsing, the rinsing temperature is 10° C., and the rinsing time is 15 minutes. The fishy removal liquid is composed of the following components in mass percentage: 10% ethanol, 0.015% carvacrol, 2% salt, 0.3% acetic acid, and the balance is water;

[0064] (3) Seasoning: Add pickling material to the hairtail section in step (2), pickle under vacuum condition, the pickling temperature is 15°C, and the pickling time is 15min. Based on the quality of the hairtail section, the pickling material is added as follows: 2% Salt, 5% white sugar, 0.5% rice vinegar, 0.5% monosodium glutamate, 3% liquor, 0.5% ginger juice, 0.3% pepper, 1.5% trehalose;

[0065] (4) Tightness: carry out microwa...

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PUM

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Abstract

The invention discloses a processing technology of crispy hairtail soft cans. The processing technology comprises the following steps: (1) pre-processing; (2) removing fishy odor; (3) flavoring; (4) tightening; (5) covering with flour; (6) primarily frying and shaping; (7) frying at intervals; (8) deeply frying; (9) charging into bags and sealing; (10) sterilizing. The processing technology of thecrispy hairtail soft cans provided by the invention, has the advantages of simple technological steps and strong operability and is suitable for industrial production; the obtained crispy hairtail soft cans have relatively low oil content, a moderate saltiness degree and a crispy mouthfeel, and are easy to preserve and convenient to eat and carry; a novel processing way is provided for low-valuesmall hairtails.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a processing technology for crispy soft canned hairtail. Background technique [0002] At present, my country's seawater low-value small fish, especially small hairtail, is abundant in production, but people have not paid enough attention to small hairtail resources for a long time. They are mainly used as breeding bait and feed fish meal processing, and the proportion of food processing is very low, resulting in additional products. Inexpensive. The small hairtail is very nutritious, so if it can be processed into high-value-added leisure food with the small hairtail, it can improve the processing added value of the small hairtail on the one hand, and will also obtain good economic and economic benefits on the other hand. social benefits. [0003] For example, the Chinese patent of application publication number CN106962824A discloses a kind of instant vacuum...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L5/10A23L5/20
CPCA23L5/10A23L5/11A23L5/27A23L5/276A23L17/10A23V2002/00A23V2200/15A23V2250/022A23V2250/082A23V2200/10A23V2250/5026A23V2250/5118A23V2300/10
Inventor 金雷张小军陈瑜许丹朱俊向
Owner MARINE FISHERIES RES INST OF ZHEJIANG
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