Method for air-frying seafood based on immobilized grease

A seafood and air technology, applied in the field of oil immobilization, smearing and air frying, can solve the problems of complicated preparation process, increase of cardiovascular disease, diabetes, high cost, etc., achieve uniform color, improve flavor intensity, and reduce oil usage Effect

Pending Publication Date: 2020-11-20
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, hydrogenated vegetable oil is prone to produce a large amount of trans fatty acids in the production process, which increases the risk of cardiovascular disease, diabetes, etc.; transesterified oil does not contain trans fatty acids, but the preparation process is complicated and the cost is high

Method used

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  • Method for air-frying seafood based on immobilized grease
  • Method for air-frying seafood based on immobilized grease
  • Method for air-frying seafood based on immobilized grease

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A method for air-frying seafood based on immobilized fats and oils, comprising steps:

[0030] S1. Raw material pretreatment: remove the head and viscera of the squid, wash them, cut the meat pieces with basically the same thickness into discs with a diameter of about 4 cm, and cut the surface of the discs into grids to obtain pretreated squid;

[0031] S2, preparation of high internal phase emulsion:

[0032] Place 1.5 g of casein in 50 g of water, stir magnetically for 1 h, use 50% potassium hydroxide solution to adjust the pH to 11, continue stirring for 1 h until the casein is completely dissolved; continue stirring, use concentrated hydrochloric acid to adjust the pH to stabilize to 6, and obtain Casein solution, as the water phase; wherein, the mass concentration of the casein solution is 3%;

[0033] Under the condition of 8000rpm, the water phase and the oil phase were homogenized for 2.5 minutes to obtain casein-stabilized high internal phase milk; wherein, th...

Embodiment 2

[0036] A method for air-frying seafood based on immobilized fats and oils, comprising steps:

[0037] S1. Raw material pretreatment: Shell and viscera are removed from the abalone, the meat is taken out, washed, and the surface is cut into grids to obtain the pretreated abalone.

[0038] S2, preparation of high internal phase emulsion:

[0039]Place 1.5 g of casein in 50 g of water, stir magnetically for 1 h, use 50% potassium hydroxide solution to adjust the pH to 11, continue stirring for 1 h until the casein is completely dissolved; continue stirring, use concentrated hydrochloric acid to adjust the pH to stabilize to 6, and obtain Casein solution, as the water phase; wherein, the mass concentration of the casein solution is 3%;

[0040] Under the condition of 8000rpm, the water phase and the oil phase were homogenized for 2.5 minutes to obtain casein-stabilized high internal phase milk; wherein, the weight of the oil phase accounted for 80% of the total weight of the prot...

Embodiment 3

[0043] A method for air-frying seafood based on immobilized fats and oils, comprising steps:

[0044] S1. Raw material pretreatment: remove the head and viscera of the squid, wash them, cut the meat pieces with basically the same thickness into discs with a diameter of about 4 cm, and cut the surface of the discs into grids to obtain pretreated squid;

[0045] S2, preparation of high internal phase emulsion:

[0046] Place 1.5 g of casein in 50 g of water, stir magnetically for 1 h, use 50% potassium hydroxide solution to adjust the pH to 11, continue stirring for 1 h until the casein is completely dissolved; continue stirring, use concentrated hydrochloric acid to adjust the pH to stabilize to 6, and obtain Casein solution, as the water phase; wherein, the mass concentration of the casein solution is 3%;

[0047] Under the condition of 8000rpm, the water phase and the oil phase were homogenized for 2.5 minutes to obtain casein-stabilized high internal phase milk; wherein, th...

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Abstract

The invention discloses a method for air-frying seafood based on immobilized grease. The method comprises the following steps: smearing casein-stabilized high internal phase emulsion on the surface ofthe seafood for air-frying to obtain the air-fried seafood. By utilizing the immobilization effect of the high internal phase emulsion on the grease, the flowability of the grease is changed, and thegrease coating uniformity is ensured; and the appearance and the texture of the air-fried low-fat-content seafood are improved. The obtained product is uniform in surface color, crispy in surface andrich in elasticity inside. Meanwhile, the production of heterocyclic amine can be effectively reduced; the high-internal-phase emulsion shows physical properties such as spreadability and plasticityin application, and can be widely applied to food baking and deep-frying to replace hydrogenated oil and ester exchange grease.

Description

technical field [0001] The invention relates to the technical field of oil immobilization, smearing and air frying, in particular to a method for air frying seafood based on immobilized oil. Background technique [0002] Frying is a continuous heat and mass transfer process using hot oil as a heat transfer medium, and is a simple and quick cooking method. Seafood can be fried to remove fishy smell, increase aroma and improve flavor. However, high-calorie and high-fat fried foods may cause obesity, hyperlipidemia, and cardiovascular diseases; high-temperature thermal processing will lead to protein pyrolysis and produce heterocyclic amine compounds that are harmful to humans; in addition, traditional oil-soaked frying wastes oil. , There is a lot of grease residue. Deep-fried fish may have a greasy taste and a sticky texture when the fat escapes in the mouth when chewed. [0003] Air frying differs from conventional frying in that the heating medium is circulating hot air ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/50A23L17/00A23L5/10
CPCA23L17/50A23L17/00A23L17/75A23L5/12
Inventor 徐献兵罗晓林杜明董秀萍吴超
Owner DALIAN POLYTECHNIC UNIVERSITY
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