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Preparation method of leisure seasoning puffed surimi product

A surimi product and surimi technology are applied in the field of preparation of leisure seasoning puffed surimi products, which can solve the problems of single variety and lack of innovative products, and achieve the effects of unique flavor, high richness and high nutritional value.

Pending Publication Date: 2022-01-14
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the variety of surimi products is relatively single, and the homogeneity of products is serious. Most of them are concentrated in the range of hot pot raw materials such as fish balls, fish cakes, fish cakes, and fish rolls, and there is a lack of innovative products.

Method used

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  • Preparation method of leisure seasoning puffed surimi product
  • Preparation method of leisure seasoning puffed surimi product
  • Preparation method of leisure seasoning puffed surimi product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (1) surimi thawing: adopt the method of running water thawing to thaw silver carp surimi for subsequent use;

[0034] (2) Beating: Add 2 parts of salt to 200 parts of surimi, and beat for 5 minutes, then add 1.8 parts of egg white powder, 6 parts of glutinous rice starch and 0.7 parts of compound leavening agent, and beat for 5 minutes;

[0035] (3) Pre-gelatinization: Pre-gelatinize the beaten surimi in an electric blast drying oven at a temperature of 40°C for 180 minutes;

[0036] (4) Microwave puffing: the pregelatinized surimi is subjected to microwave puffing treatment in a microwave oven, the power is 700W, and the time is 30s;

[0037] (5) Seasoning and sterilization: Add 36.4 parts of seasoning (including 30 parts of soybean oil, 1.3 parts of pepper, 1.3 parts of chili powder, 2 parts of cumin powder, 1.3 parts of white sesame, 0.3 parts of salt, 0.2 part of white granulated sugar), then vacuum-packed and sterilized, the sterilization temperature is 121 ℃, and...

Embodiment 2

[0039] Same as Example 1, the difference is that step (2) is crushed: add 5.7 parts of salt to 220 parts of surimi, beat for 5 minutes, then add 2 parts of egg white powder, 13.2 parts of glutinous rice starch and 1.3 parts of compound leavening agent, beat collapse for 5min.

Embodiment 3

[0041] Same as Example 1, the difference is that step (2) crushing: add 7 parts of salt to 240 parts of surimi, beat for 5 minutes, then add 2 parts of egg white powder, 20 parts of glutinous rice starch and 2 parts of compound leavening agent, Beat for 5 minutes.

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Abstract

The invention discloses a preparation method of a leisure seasoning puffed surimi product, and belongs to the technical field of deep processing of aquatic products. The preparation method comprises the following steps: unfreezing frozen surimi for later use; adding table salt into the surimi for first-time blending, and then adding egg white powder, starch and a compound leavening agent for second-time blending; performing pre-gelatinization treatment on the blended surimi, and then performing microwave puffing treatment; and adding seasonings into a microwave-puffed blank, and then performing vacuum packaging and sterilization to obtain the leisure seasoning puffed surimi product. The surimi product is simple in preparation process and convenient to operate, and the obtained product is high in protein content, chewy and good in taste and flavor and meets the requirements of consumers for nutrition and deliciousness of the product.

Description

technical field [0001] The invention relates to the technical field of deep processing of aquatic products, in particular to a method for preparing leisure seasoning puffed minced fish products. Background technique [0002] Surimi products are rich in nutrition, high in protein, low in fat, and convenient to eat. They are very popular among modern consumers, and the market demand is strong. At present, the industry scale has exceeded 20 billion yuan, and it is the fastest growing in the aquatic product processing industry. One of the categories. With the rapid development of the industry, some bottlenecks restricting the sustainable development of the surimi products industry are gradually exposed. At present, the variety of surimi products is relatively single, and the homogeneity of products is serious. Most of them are concentrated in the range of hot pot raw materials such as fish balls, fish cakes, fish cakes, and fish rolls, and there is a lack of innovative products...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L5/30A23L15/00A23L33/00A23L5/10A23P30/38A23L29/00A23L29/30A23L27/00A23L27/10
CPCA23L17/70A23L5/34A23L15/00A23L33/00A23L5/10A23L5/19A23P30/38A23L29/015A23L29/035A23L29/30A23L27/00A23L27/10A23V2002/00A23V2250/5118A23V2300/12A23V2300/24A23V2250/032A23V2250/18Y02A40/90
Inventor 李学鹏王蕾励建荣王金厢步营仪淑敏郭晓华王明丽劳敏军于建洋
Owner BOHAI UNIV
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