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Processing method for enhancing skin quality of vegetable fish skin crisps

A processing method and skin technology, applied in the direction of food science, etc., can solve the problems of insufficient elasticity, low gel strength, and easy fading of vegetable and fish skins, so as to improve water retention and antifreeze effects, improve elasticity and gel Strength, improving the effect of cracking

Pending Publication Date: 2019-09-13
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In view of this, the purpose of the present invention is to provide a processing method that can improve the quality of the crispy skin of vegetable fish skin in view of problems such as lack of elasticity, low gel strength, easy to freeze and crack, and easy fading in the crispy skin of vegetable fish skin currently produced.

Method used

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  • Processing method for enhancing skin quality of vegetable fish skin crisps
  • Processing method for enhancing skin quality of vegetable fish skin crisps

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1) Weigh 55 parts by weight of surimi, 5 parts by weight of carrot juice, 5 parts by weight of starch, 1 part by weight of curdlan gum, 0.5 parts by weight of xanthan gum, 2 parts by weight of enzymatic hydrolyzed solution of gold thread fish skin, 2.5 parts by weight of table salt, 2 parts by weight of white sugar and 27 parts by weight of water;

[0020] 2) Put the surimi in a high-speed vacuum chopping machine, add salt, and chop at a speed of 1800r / min for 7 minutes;

[0021] 3) After adding carrot juice and white sugar to the surimi slurry obtained in step (1), stir at a speed of 2100 r / min for 3 minutes;

[0022] 4) Add gold thread fish skin enzymatic hydrolysis solution, curdlan gum, xanthan gum and starch into the water in advance, stir magnetically for 30 minutes to make it evenly mixed, then add it to the vegetable surimi slurry obtained in step 2) to Stir at a speed of 1600 r / min for 8 minutes to obtain a skin slurry, which is pressed into a skin by a roller...

Embodiment 2

[0026] 1) Weigh 55 parts by weight of surimi, 5 parts by weight of carrot juice, 5 parts by weight of starch, 1 part by weight of curdlan gum, 1 part by weight of xanthan gum, 2 parts by weight of enzymatic hydrolyzate of gold wire fish skin, 2.5 parts by weight of table salt, 2 parts by weight of white sugar and 26.5 parts by weight of water;

[0027] 2) Put the surimi in a high-speed vacuum chopping machine, add salt, and chop at a speed of 2100r / min for 3 minutes;

[0028] 3) After adding carrot juice and white sugar to the surimi slurry obtained in step (1), stir at a speed of 2100 r / min for 3 minutes;

[0029] 4) Add gold thread fish skin enzymatic hydrolysis solution, curdlan gum, xanthan gum and starch into the water in advance, stir magnetically for 50 minutes to make it evenly mixed, then add it to the vegetable surimi slurry obtained in step 2) to Stir at a speed of 1800 r / min for 10 minutes to obtain a skin slurry, which is pressed into a skin by a roller-type nood...

Embodiment 3

[0033] 1) Weigh 55 parts by weight of surimi, 5 parts by weight of carrot juice, 5 parts by weight of starch, 1 part by weight of curdlan gum, 1 part by weight of xanthan gum, 3 parts by weight of enzymatic hydrolyzate of gold wire fish skin, 2.5 parts by weight of table salt, 2 parts by weight of white sugar and 25.5 parts by weight of water;

[0034] 2) Put the surimi in a high-speed vacuum chopping machine, add salt, and chop at a speed of 2100r / min for 3 minutes;

[0035] 3) After adding carrot juice and white sugar to the surimi slurry obtained in step (1), stir at a speed of 2100 r / min for 3 minutes;

[0036] 4) Add gold thread fish skin enzymatic hydrolysis solution, curdlan gum, xanthan gum and starch into the water in advance, stir magnetically for 50 minutes to make it evenly mixed, then add it to the vegetable surimi slurry obtained in step 2) to Stir at a speed of 1800 r / min for 10 minutes to obtain a skin slurry, which is pressed into a skin by a roller-type nood...

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Abstract

The invention discloses a processing method for enhancing the skin quality of vegetable fish skin crisps. The method includes adding minced fish into salt to perform chopping, and adding carrot juiceand white sugar to uniformly mix; adding mixed liquor of fish-skin enzymatic hydrolysate, curdlan, xanthan gum and lotus-seed starch to uniformly stir; and compacting into skins, and preparing vegetable fish skin crisps through a high-pressure steam secondary forming technology and an individual quick-freezing technology (Individual Quick Freezing, IQF). The prepared vegetable fish skin crisps areexcellent in water holding capacity of skins, high in elasticity, strong in anti-freezing effect and not easy to fade; and the products have nutritional characteristics of high protein, high dietaryfiber and low fat, so that the processing method can have good market prospects.

Description

technical field [0001] The invention belongs to the technical field of marine food processing, and in particular relates to a processing method for improving the crispy skin quality of vegetables and fish skins. Background technique [0002] my country is quite rich in fish resources, and the total output of aquatic products accounts for more than 1 / 3 of the world's total. The deep-processed marine food prepared from various seawater fish surimi or freshwater fish surimi is developing rapidly. Surimi is a myofibrillar protein concentrate, which is an elastic gel-like food made from fish meat, added with salt and other ingredients, and processed through crushing, chopping and other processes. In 2016, the annual output value of China's surimi and its products has exceeded 50 billion, and the domestic surimi industry is mainly distributed in coastal areas, such as Zhejiang and Fujian. Among them, crispy fish skin refers to a kind of outer skin material made from surimi, which...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L19/00A23L29/269A23L5/10A23L5/00
CPCA23L17/70A23L17/65A23L19/09A23L29/271A23L29/269A23L5/13A23L5/17A23L5/00A23V2002/00
Inventor 张怡郑明静郑宝东曾红亮胡嘉淼林炎
Owner FUJIAN AGRI & FORESTRY UNIV
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