Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Low-AGEs minced fillet fried product and preparation method thereof

A technology of surimi products and surimi, applied in the field of low AGEs surimi fried products and its preparation, can solve the problems of high oil content, peroxidation, high AGEs content, etc., and achieve low fat oxidation degree, low AGEs content and fat content Effect

Pending Publication Date: 2020-04-24
HUAZHONG AGRI UNIV
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a low AGEs surimi fried product and its preparation method to solve the problems of high AGEs content, high oil content and serious peroxidation caused by the high-temperature frying method in the prior art to prepare surimi fried products

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Low-AGEs minced fillet fried product and preparation method thereof
  • Low-AGEs minced fillet fried product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0048] In the preparation method provided above, by preheating and then air frying, the amount of AGEs, fat content, and fat oxidation degree in the prepared surimi fried products can be greatly reduced.

[0049] Further, the present invention uses the preparation method described in any of the above-mentioned examples to prepare a low AGEs surimi fried product. Since the method of preparing the surimi fried product is preheated and then air-fried, therefore, The prepared surimi fried products have the advantages of lower AGEs content and fat content, and lower degree of fat oxidation.

Embodiment 1

[0052] Step 1: Prepare fresh surimi

[0053] Select fresh silver carp, remove the head, viscera and skin, wash and place it in a meat harvester for meat harvesting, then rinse and centrifugal dehydration to obtain surimi. Wherein, the rinsing operation includes rinsing with clean water for 2 times and rinsing with 0.3% saline for 1 time. When rinsing each time, the quality of the rinsing liquid is controlled to be 5 to 9 times the quality of the fish meat, and the quality of ice added is 1 / 7 to 1 / 5 of the quality of clean water or salt water to ensure that the entire rinsing process is carried out below 4°C.

[0054] Step 2: Prepare Surimi Preform

[0055] (1) In parts by mass, weigh 100 parts of fresh surimi prepared in step 1, 12 parts of starch, 1.5 parts of salt, 0.3 parts of monosodium glutamate, 20 parts of ice water with a temperature not exceeding 4°C, and 8 parts of ginger and onion juice.

[0056] (2) First put the surimi in a food processor and mix for 1 minute, t...

Embodiment 2

[0061] The difference from Example 1 is that in step 3-(1), the prepared surimi pre-product was heated at 40° C. for 1 hour and then heated at 90° C. for 30 minutes, and then cooled under running water. Finally, low AGEs surimi fried product B was prepared.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Thicknessaaaaaaaaaa
Login to View More

Abstract

The invention provides a low-AGEs minced fillet fried product and a preparation method thereof. The preparation method comprises the following steps: preparing a minced fillet prefabricated product; heating the minced fillet prefabricated product for 0.5-1.5 hours at the temperature of 30-45 DEG C to obtain a minced fillet product; and air-frying the minced fillet product at the temperature of 180-220 DEG C for 4-8 minutes. The AGEs content, the fat content and the fat oxidation degree in the prepared fried product can be greatly reduced through air frying after preheating forming. The low-AGEs minced fillet fried product provided by the invention has the advantages of relatively low AGEs content and fat content, low fat oxidation degree and the like by adopting the mode of firstly preheating for molding and then air-frying.

Description

technical field [0001] The invention relates to the technical field of food processing, and more specifically relates to a low AGEs minced fish fried product and a preparation method thereof. Background technique [0002] Frying is a commonly used food processing method, but high-temperature frying will cause a series of changes such as oil oxidation, protein degradation, and Maillard reaction, which will lead to the production of endogenous safety hazard factors, such as advanced glycation end products (AGEs). AGEs can be divided into two categories according to their fluorescence: fluorescent AGEs, such as pentosidine and crosslinkin; non-fluorescent AGEs, including N ε - Carboxymethyllysine (CML), N ε -Carboxyethyllysine (CEL) and other substances; among them, CML is a major AGEs compound and is an important indicator of food heat damage. A large number of studies have shown that AGEs have varying degrees of toxicity and carcinogenicity, and are related to many chronic...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L17/00A23L5/10A23P20/12A23P20/15
CPCA23L17/70A23L5/12A23P20/12A23P20/15
Inventor 刘茹秦瑞珂江洋熊善柏贾才华荣建华胡杨尹涛尤娟刘友明
Owner HUAZHONG AGRI UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com