Production process of crispy crab-flavored fillet

Abstract

The invention relates to the field of snack food processing, and particularly discloses a making technology of crisp crab-flavored willow. The production process comprises the following steps: pressing crab-flavored slices into shreds: pressing and cutting the crab-flavored slices into shredded crab-flavored salix; the crab willow shreds are laid in a material tray, the mass of a single tray is 1.5 kg to 2.5 kg, the drying temperature is 55 DEG C to 60 DEG C, the drying time is 90 min to 100 min, the drying air speed is 1100 r / min to 1200 r / min, and the yield of the single tray after drying is 50% to 55%; frying: frying the dried shredded crab willow at the temperature of 165-175 DEG C for 25-35 seconds; material mixing: uniformly mixing the fried shredded crab willow with seasonings, and seasoning the shredded crab willow; and packaging. The crispy crab-flavored willow has the advantages of being ready to eat after being opened, crispy and delicious, the crab-flavored willow is subjected to product innovation, and the market competitiveness is enhanced.

Description

Technical Field

[0001] The present application relates to the technical field of leisure food processing, and more specifically, to a production process of crispy crab-flavored fillet. Background Art

[0002] Crab-flavored sticks, also known as crab sticks, crab sticks, etc., are a kind of food that uses fish paste as the main raw material and has a similar flavor and taste to crab meat after processing. Usually, seasonings such as starch, salt, sugar, monosodium glutamate, and some food additives are added to improve the taste and extend the shelf life, such as phosphates, etc. Some crab sticks will also add some crab extracts to enhance the crab flavor. According to the appearance and process, crab sticks can be divided into many types, such as the common stick-shaped crab sticks, V-shaped crab sticks, and fresh-locking pine leaf cod crab sticks. The meat of crab sticks is firm and tough, with a very delicious seafood flavor. It has the characteristics of tender taste and sweet taste. There are also various cooking methods, such as hot pot, sushi, stir-fry, deep-fry, salad, soup, etc., which can meet the dietary needs of different consumers. The status of crab sticks in catering ingredients has gradually shown insufficient product innovation, and it has gradually shown disadvantages in the fierce market competition, which restricts the development of the industry.

[0003] With the improvement of consumers' income level and the change of consumption concepts, high-quality, high-value-added snack foods are becoming more and more popular. However, there are relatively few crab-flavored fillet products on the market for leisure scenes, which constitutes an obvious market gap. Summary of the invention

[0004] In order to provide a snack food crab-flavored sticks that is ready to eat after opening the bag and has a crispy taste, the present application provides a production process of crispy crab-flavored sticks.

[0005] In a first aspect, the present application provides a process for making crispy crab-flavored fillet, which adopts the following technical solution: A production process of crispy crab-flavored fillet comprises the following steps: Press crab slices into shreds: lay the crab slices flat and press them into shreds; Plate drying: lay the crab stick shreds in a tray, the mass of a single tray is 1.5-2.5kg, the drying temperature is 55-60℃, the drying time is 90-100min, the drying wind speed is 1100-1200r / min, and the yield of a single tray after drying is 50-55%; Frying: Fry the dried crab sticks at 165-175℃ for 25-35s; Mixing: Mix the fried crab stick shreds with seasonings evenly and season them. The mass ratio of crab stick shreds to seasonings is 100:0.45-0.5; Packaging: Pack the seasoned crab stick shreds to obtain the crispy crab-flavored sticks.

[0006] By adopting the above technical scheme, the crab-flavored slices are crab-flavored slices made of fish paste and starch through beating, spreading, baking, steaming, etc., and can also be a sheet-like object formed by removing the packaging film of stick-shaped crab sticks. After pressing, crab stick shreds are obtained and spread in a material tray. The evaporation rate of the water inside the crab stick shreds during drying affects the subsequent frying effect, so the drying temperature and drying time need to be precisely controlled. If the water content in the crab stick shreds is too low, the time required for frying will be shorter, and the oil content may be higher, but too long drying time may also cause the texture of the crab stick shreds to become hard, affecting the taste; the wind speed during drying affects the evaporation rate and uniformity of the water on the surface of the crab stick shreds. A higher wind speed accelerates the evaporation of water, but it will cause the crab stick shreds to dry quickly and have a harder surface, and the internal water is still not fully evaporated. Therefore, the single-plate quality of the crab stick shreds in the material tray, the wind speed, temperature and time during drying, and the single-plate yield are controlled, so that the dried crab stick shreds have a higher crispness after frying.

[0007] Optionally, when the trays are dried, the mass of a single tray is 2 kg, the drying temperature is 55° C., the drying time is 90 min, and the drying wind speed is 1200 r / min.

[0008] By adopting the above technical solution, the drying temperature, drying time, wind speed and single-plate quality can be further precisely controlled, so that multiple factors interact with each other to improve the quality of the crab stick shreds after drying and their crispness after frying.

[0009] Optionally, the cut crab stick shreds have a width of 3-5 mm or 8-10 mm and a length of 5-7 cm.

[0010] By adopting the above technical solution, the crab stick shreds formed by pressing have two specifications, so that during the drying process, the target yield can be achieved more quickly, the drying efficiency can be improved and the energy consumption can be reduced. When frying, the crab stick shreds can be heated evenly and quickly reach a crispy state, maintaining a crisp taste, and are easy to pack and store, with better appearance quality.

[0011] Optionally, the seasoning includes the following ingredients: 0.04-0.05 parts of edible salt, 0.04-0.05 parts of monosodium glutamate, 0.14-0.145 parts of glucose, 0.004-0.005 parts of white pepper, 0.006-0.01 parts of black pepper, 0.21-0.23 parts of flavoring, 0.01 parts of Edible flavors.

[0012] By adopting the technical scheme, the above raw materials are mixed and then mixed with the fried crab stick shreds, which can increase the salty flavor and make it have multiple levels of taste from a single fried flavor, stimulate taste buds, enhance appetite, and make it a popular delicacy.

[0013] Optionally, the flavoring material is selected from at least one of egg yolk powder, sweet plum powder, spicy powder, cumin powder and pepper salt powder.

[0014] By adopting the above technical solution, a variety of flavoring materials can provide different flavors for crab stick shreds, thereby bringing different flavor experiences.

[0015] Optionally, when packaged, a single can weighs 43-44g.

[0016] Optionally, the crab flavor slices are prepared by the following method: Thawing, beating, spreading, primary baking, primary steaming, secondary baking, cooling, embossing, coloring, cutting, secondary steaming, cooling; beating is divided into main paste making and color paste making; Preparation of main paste: Mix the thawed surimi with material bag 1, then add material bag 2, mix well, add material bag 3 and 1 / 2 of the total amount of ice water, mix well, then add material bag 4, mix well again, add material bag 5 and ice protein, mix well, add emulsified paste, starch and remaining ice water, mix well, add oil, and the total beating time is 25-40 minutes to prepare the main paste; The weight portions of each raw material are as follows: 30-45 parts of fish paste, 3-5 parts of ice protein, 25-30 parts of starch, 2.7-2.9 parts of oil, 20-25 parts of ice water, 9-10 parts of emulsified slurry 2, 7-8 parts in total of material packages 1 to 5, material package 1 is 0.1-0.3 parts of edible glue, material package 2 is 0.05-0.1 parts of pH value regulator, material package 3 is 1-1.5 parts of edible salt, material package 4 includes 1.5-2 parts of sugar and 0.15-0.8 parts of monosodium glutamate, material package 5 includes 0.3-0.8 parts of flavor and 1.5-2.5 parts of mirin; Preparation of color paste: 3-5 parts by weight of main paste and 0.05-0.1 parts of color paste are mixed and beaten for 20-25 minutes to obtain the color paste.

[0017] By adopting the above technical scheme, crab flavor slices are prepared by removing the packaging film of conventional crab flavor sticks. Since the crab flavor sticks are quick-frozen after cooling during production, if the quick-frozen products are fried, the crispiness of the final products will be seriously reduced. Therefore, in the present application, the cooled crab flavor slices are immediately used to make crispy crab flavor sticks, that is, they are directly pressed into strips, dried on a plate and fried after cooling. After the crab flavor sticks are baked once and twice, the color of the fried surface can be more stable, thereby improving the frying effect.

[0018] In addition, adding oil after the emulsified slurry, that is, adding separate unemulsified oil in the later stage of the main slurry production process, is to ensure a moist taste. If all the oil is added to the emulsified slurry and emulsified, the product will make it too dry and lack oiliness, affecting the taste.

[0019] Optionally, the mass ratio of starch to fish paste in the main slurry is 1:1.2-1.5.

[0020] By adopting the above technical scheme, the fish paste content is high, the fish meat occupies a dominant position in the crab-flavored slices, and can provide delicious taste and flavor. After frying, the fish meat has good gelation and water retention, can maintain a good shape and texture, and is not easy to deform or fall apart. At the same time, the fish meat component solution forms a crispy shell, which contrasts with the internal fish meat texture and increases the layered taste. The appropriate amount of starch content can increase the gel strength and water retention of the crab-flavored slices. When frying, the appropriate amount of starch can form a crispy shell and increase the crispness. At the same time, the starch can also play a filling and thickening role, making the crab-flavored slices fuller and firmer after frying.

[0021] Optionally, the proportion of ice water added to the main slurry is 24%.

[0022] By adopting the above technical scheme, ice water plays a role of cooling down when making the main batter, and can control the temperature of other raw materials such as fish paste and starch, prevent the temperature from being too high and causing protein deformation or gel structure destruction, and appropriate ice water can promote the protein in the fish paste to form a gel structure, making the crab sticks more firm, delicate, tender and elastic. However, if too much ice water is added, it may dilute the protein and other ingredients, resulting in a weakening of the gel properties. In addition, appropriate ice water can prevent the water content on the surface of the crab stick from being too high during frying, resulting in the shell not being crispy enough during frying.

[0023] Optionally, the proportion of fat added to the main slurry is 2.6%.

[0024] By adopting the above technical scheme, appropriate addition of oil can make the crab-flavored fillet more delicate and smooth, reduce the friction between raw materials such as fish paste, and facilitate uniform mixing and shaping. Especially after frying, the aroma of the oil and the flavor of the crab-flavored fillet blend with each other to produce a unique taste. In addition, appropriate addition of oil can increase the crispness of the shell and increase the layering of the taste, while keeping the interior moist and tender.

[0025] Optionally, the emulsified slurry includes emulsified slurry 1 and emulsified slurry 2 in a mass ratio of 1-3:2, emulsified slurry 1 is soy protein isolate, oil and ice water in a mass ratio of 1:1:5, and emulsified slurry 2 is starch, edible gum and ice water in a mass ratio of 2.5:0.5:10.

[0026] By adopting the above technical scheme, the emulsified slurry is divided into emulsified slurry 1 and emulsified slurry 2. Emulsified slurry 1 can emulsify oil and fat, and can increase the moisturizing and tender feeling of the main slurry. Emulsified slurry 2 is the emulsification of edible colloids, and emulsified slurry 2 helps to increase the toughness and elasticity of the product tissue structure; the emulsified slurry 1 and the emulsified slurry 2 work together to ensure the crispy crab-flavored fillet has a crispy outside and tender inside taste, and adding them after they are processed separately can better ensure their stability in the product tissue structure.

[0027] Optionally, the temperatures of the first baking and the second baking are both 175-185° C., and the baking line frequencies are both 20-30 Hz; the first steaming temperature is 93-103° C., the second steaming temperature is 85-95° C., and the second steaming time is 18-22 min.

[0028] By adopting the technical solution and appropriate steaming temperature and baking temperature, the crab meat can have a tender and smooth taste.

[0029] Optionally, when cut into segments, the length is 50±2 cm and the weight of a single segment is 110±5 g.

[0030] Optionally, the production of crab flavor slices also includes rolling after embossing and before coloring, and film packaging after coloring and before cutting.

[0031] By adopting the above technical scheme, coated crab sticks are obtained after rolling and film packaging. When the coated crab sticks are used to make crispy crab sticks, the film needs to be removed in advance to obtain crab slices in sheet form. Therefore, the conditions of existing crab stick production equipment can be used to cooperate with the production of the crispy crab sticks of this application, and the intermediate product coated crab sticks can also be sold as products.

[0032] In summary, this application has the following beneficial effects: 1. Since the present application uses crab flavor slices obtained after removing the membrane of crab flavor sticks or freshly made crab flavor slices as the main raw materials, the instant crab flavor fillets with a crispy taste are made through pressing, drying on a plate, frying and packaging. The taste of the product is improved by optimizing raw material processing, innovating processing procedures and precise parameter control, making it crispy and delicious, with delicate meat and rich nutrition. The nutrition of the raw materials is retained and scientifically formulated to ensure stable quality, unify product specifications and quality standards, enhance market competitiveness, meet consumer demand preferences, and promote technological upgrading and sustainable development of the aquatic product processing industry.

[0033] 2. In the present application, when the pressed crab stick shreds are spread on a plate for drying, appropriate single plate quality, drying temperature and time, and wind speed are preferably selected, and multiple factors work together to make the dried crab stick shreds have a crispier taste after frying, and whether it is color, appearance, or flavor, it is more in line with consumers' preferences.

[0034] 3. In the present application, an appropriate mass ratio of fish paste and starch is preferably selected, and appropriate oil and ice water are reasonably added to the main paste, so that the prepared crab-flavored fillet has a more tender and smooth taste, and the crispy crab-flavored fillet prepared after pressing, drying on a plate, and frying has better crispness and is more delicious. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] Figure 1 The process flow chart of the preparation of the crispy crab-flavored tenderloin in Example 1 is as follows; Figure 2This is a morphology of the fried product in Example 1; Figure 3 This is a morphological picture of the crispy crab-flavored fillet packaging prepared in Example 1; Figure 4 This is a morphological picture of the crispy crab-flavored fillet packaging prepared in Example 2; Figure 5 This is a morphological picture of the crispy crab-flavored fillet packaging prepared in Example 3; Figure 6 This is a morphological picture of the crispy crab-flavored fillet packaging prepared in Example 4; Figure 7 Comparison of crispiness and hardness of the crispy crab-flavored fillet prepared in Examples 1-10; Figure 8 Comparison of crispiness and hardness of the crispy crab-flavored fillets prepared in Comparative Examples 1-12. DETAILED DESCRIPTION

[0036] The following examples further illustrate the present application in detail. Example

[0037] Example 1: Figure 1 As shown, a process for making crispy crab-flavored sticks comprises the following steps: S1. Preparation of crab flavor slices: (1) Thawing: Thaw the surimi and ice protein: (2) Beating: ① Preparation of main slurry: Mix the fish paste and material bag 1 evenly, add material bag 2, mix evenly, add material bag 3 and 1 / 2 amount of ice water, control the slurry temperature not higher than 7°C, mix evenly, add material bag 4, mix evenly, add material bag 5 and 3g ice protein, mix evenly, add 10g emulsified slurry, 25g starch and 12.5g ice water, mix evenly, add 1.5g oil, the overall beating mixing time is 40min, and the main slurry is obtained: ② Preparation of color paste: Mix 5g of the main slurry and 0.1g of food coloring (carotene) for 25min to obtain the color paste; the slurry collection temperature of the main slurry and the color paste is ≤10°C, and the preparation needs to be completed within 2h; The amount of raw materials for the main paste is as follows: 30g of fish paste, 0.3g of material package 1 (xanthan gum), 0.1g of material package 2 (pH adjuster is citric acid), 1.4g of material package 3 (edible salt), 25g of ice water, 2.4g of material package 4 (2g of sugar and 0.4g of monosodium glutamate), 2.8g of material package 5 (0.8g of flavor and 2g of mirin), 4.3g of ice protein, 10g of emulsified paste, 25g of starch and 2.7g of fat (soybean oil), wherein the emulsified paste It includes emulsified slurry 1 and emulsified slurry 2 in a mass ratio of 3:2, emulsified slurry 1 includes soy protein isolate, soybean oil and ice water in a mass ratio of 1:1:5, emulsified slurry 2 includes edible starch, xanthan gum and ice water in a mass ratio of 2.5:0.5:10, the mass ratio of starch to fish paste in the main slurry is 1:1.2, the proportion of ice water in the main slurry is 24% (excluding ice water in the emulsified slurry), and the proportion of fat in the main slurry is 2.6% (excluding fat in the emulsified slurry); (3) Slurry spreading: The main slurry is spread on the conveyor belt through the slurry outlet. The width of the slurry outlet is 14.5 cm, the thickness is 1.5 mm, and the slurry outlet speed is 25 Hz to obtain a slurry belt; (4) Primary baking: bake the strip at 180°C with a baking line frequency of 25 Hz; (5) One-time steaming: steaming temperature is 98°C, delivery frequency is 25 Hz, and steaming time is 1 minute and 4 seconds; (6) Second baking: baking temperature is 180°C, baking line frequency is 25 Hz; (7) Cooling: The secondary baked pulp strip is placed on a conveyor line with a frequency of 25 Hz for cooling, and the conveying time is 1 minute and 30 seconds; (8) Embossing: The cooled pulp tape is passed through the wire pressing line, and the wire pressing roller forms a pattern with a depth of 1 mm × 1 mm and a spacing of 1 mm. The wire pressing frequency is 39 Hz and the conveyor frequency is 29 Hz. (9) Coloring: Apply the color paste on the paste belt, and the colored area is 1 / 2 of the total area; (10) Cutting: Cut the tape into sections of 50 mm each, with the cuts being smooth and not tilted; (11) Secondary steaming: steam the cut pulp strips at 90° C. for 20 min; (12) Cooling: The twice-steamed pulp strips are cooled to 30° C. to prepare crab-flavored slices; S2, pressing crab slices into shreds: Press the crab slices into shreds on a noodle press to make thin crab slices with a width of 4 mm and a length of 6 cm, or thick crab slices with a width of 9 mm and a length of 6 cm. In this embodiment, thin crab slices are taken as an example; S3, drying on trays: evenly spread the crab stick shreds on a tray, with a single tray weight of 2 kg, and place the tray in a steamer for drying. Set the drying temperature to 55° C., the drying time to 90 min, the wind speed to 1200 r / min, turn over after 45 min of drying, cool after drying, and the single tray yield after drying is 50%; S4, frying: the dried product is placed in an oil pan and fried at a temperature of 180°C for 30 seconds. The weight of the single pan fried product is 2 kg of thin crab stick shreds and 2.1 kg of thick crab stick shreds. In this embodiment, thin crab stick shreds are taken as an example. The product obtained after frying is as follows: Figure 2 As shown, frying must be completed within 5 minutes; S5, mixing: 100g of the fried product is mixed evenly with 0.5g of seasoning. The weight of a single pot is 5kg, the frequency of the mixing pot is 7Hz, the operating frequency is 7Hz, the mixing time is 1 minute forward and 1 minute reverse. After mixing, the product needs to be cooled to 20-25℃ before packaging. The mixing material contains the following raw materials: 0.05g edible salt, 0.05g monosodium glutamate, 0.145g glucose, 0.005g white pepper, 0.01g black pepper, 0.23g flavoring and 0.01g edible flavoring. The flavoring is egg yolk powder; S6. Packaging: Pack the fried crab fillet. The packaging needs to be completed within half an hour. The weight of a single can is 43g. The packaged crispy crab fillet is as follows: Figure 3 shown.

[0038] Example 2: A process for preparing crispy crab-flavored tenderloin. The difference from Example 1 is that the amount of starch in the main paste is 22 g, the amount of surimi is 33 g, the mass ratio of starch to surimi is 1:1.5, and the amounts of other raw materials remain unchanged. The crispy crab-flavored tenderloin prepared in this way is as follows: Figure 4 As shown, Figure 4 Medium flour: meat = 1:1.5, which means the mass ratio of starch and fish paste is 1:1.5.

[0039] Example 3: A process for preparing crispy crab-flavored tenderloin. The difference from Example 1 is that the amount of starch in the main paste is 18.3 g, the amount of surimi is 36.7 g, and the mass ratio of starch to surimi is 1:2. The prepared crispy crab-flavored tenderloin is as follows: Figure 5 As shown, Figure 4 Medium flour: meat = 1:2, which means the mass ratio of starch and fish paste is 1:2.

[0040] Example 4: A process for preparing crispy crab-flavored tenderloin. The difference from Example 1 is that the amount of starch in the main paste is 13.75 g, the amount of surimi is 41.25 g, and the mass ratio of starch to surimi is 1:3. The prepared crispy crab-flavored tenderloin is as follows: Figure 6 As shown, Figure 4 Medium flour: meat = 1:3, which means the mass ratio of starch to fish paste is 1:3.

[0041] Example 5: A process for making crispy crab-flavored sticks. The difference from Example 1 is that the raw materials used in the main paste are as follows: 30g of fish paste, 0.3g of package 1 (xanthan gum), 0.1g of package 2 (pH adjuster is citric acid), 1.5g of package 3 (edible salt), 20.5g of ice water, 2.8g of package 4 (2g of sugar and 0.8g of monosodium glutamate), 3.3g of package 5 (0.8g of flavor and 2.5g of mirin), 4.3g of ice protein, 10g of emulsified slurry, 25g of starch and 2 .7g oil (soybean oil), wherein the emulsified slurry includes emulsified slurry 1 and emulsified slurry 2 in a mass ratio of 3:2, emulsified slurry 1 includes soy protein isolate, soybean oil and ice water in a mass ratio of 1:1:5, emulsified slurry 2 includes edible starch, xanthan gum and ice water in a mass ratio of 2.5:0.5:10, the mass ratio of starch to fish paste in the main slurry is 1:1.2, the proportion of ice water in the main slurry is 20% (excluding ice water in the emulsified slurry), and the proportion of oil in the main slurry is 2.6% (excluding oil in the emulsified slurry).

[0042] Example 6: A process for making crispy crab-flavored sticks, which is different from Example 1 in that the raw materials used in the main paste are as follows: 30g of fish paste, 0.3g of packet 1 (xanthan gum), 0.1g of packet 2 (pH adjuster is citric acid), 1.5g of packet 3 (edible salt), 23g of ice water, 2.8g of packet 4 (2g of sugar and 0.8g of monosodium glutamate), 3.3g of packet 5 (0.8g of flavor and 2.5g of mirin), 5g of ice protein, 10g of emulsified slurry, 25g of starch and 2.7g of sesame oil. g oil (soybean oil), wherein the emulsified slurry includes emulsified slurry 1 and emulsified slurry 2 in a mass ratio of 3:2, emulsified slurry 1 includes soy protein isolate, soybean oil and ice water in a mass ratio of 1:1:5, emulsified slurry 2 includes edible starch, xanthan gum and ice water in a mass ratio of 2.5:0.5:10, the mass ratio of starch to fish paste in the main slurry is 1:1.2, the proportion of ice water in the main slurry is 22% (excluding ice water in the emulsified slurry), and the proportion of oil in the main slurry is 2.6% (excluding oil in the emulsified slurry).

[0043] Example 7: A process for making crispy crab-flavored sticks, which is different from Example 1 in that the raw materials used in the main paste are as follows: 30g of fish paste, 0.3g of packet 1 (xanthan gum), 0.1g of packet 2 (pH adjuster is citric acid), 1.5g of packet 3 (edible salt), 28.4g of ice water, 2.8g of packet 4 (2g of sugar and 0.8g of monosodium glutamate), 3.3g of packet 5 (0.8g of flavor and 2.5g of mirin), 4.8g of ice protein, 10g of emulsified slurry, 25g of starch and 2 .9g oil (soybean oil), wherein the emulsified slurry includes emulsified slurry 1 and emulsified slurry 2 in a mass ratio of 3:2, emulsified slurry 1 includes soy protein isolate, soybean oil and ice water in a mass ratio of 1:1:5, emulsified slurry 2 includes edible starch, xanthan gum and ice water in a mass ratio of 2.5:0.5:10, the mass ratio of starch to fish paste in the main slurry is 1:1.2, the proportion of ice water in the main slurry is 26% (excluding ice water in the emulsified slurry), and the proportion of oil in the main slurry is 2.6% (excluding oil in the emulsified slurry).

[0044] Example 8: A process for making crispy crab-flavored sticks. The difference from Example 1 is that the raw materials used in the main paste are as follows: 30g of fish paste, 0.3g of packet 1 (xanthan gum), 0.1g of packet 2 (pH adjuster is citric acid), 1.4g of packet 3 (edible salt), 25g of ice water, 2.4g of packet 4 (2g of sugar and 0.4g of monosodium glutamate), 2.8g of packet 5 (0.8g of flavor and 2g of mirin), 5g of ice protein, 10g of emulsified slurry, 25g of starch and 2.4g of Oil (soybean oil), wherein the emulsified slurry includes emulsified slurry 1 and emulsified slurry 2 in a mass ratio of 3:2, emulsified slurry 1 includes soy protein isolate, soybean oil and ice water in a mass ratio of 1:1:5, emulsified slurry 2 includes edible starch, xanthan gum and ice water in a mass ratio of 2.5:0.5:10, the mass ratio of starch to fish paste in the main slurry is 1:1.2, the proportion of ice water in the main slurry is 24% (excluding ice water in the emulsified slurry), and the proportion of oil in the main slurry is 2.3% (excluding oil in the emulsified slurry).

[0045] Example 9: A process for making crispy crab-flavored sticks. The difference from Example 1 is that the raw materials used in the main paste are as follows: 30g of fish paste, 0.3g of packet 1 (xanthan gum), 0.1g of packet 2 (pH adjuster is citric acid), 1.4g of packet 3 (edible salt), 25g of ice water, 2.4g of packet 4 (2g of sugar and 0.4g of monosodium glutamate), 2.8g of packet 5 (0.8g of flavor and 2g of mirin), 4.06g of ice protein, 10g of emulsified slurry, 25g of starch and 2.9g of sesame oil. 4g oil (soybean oil), wherein the emulsified slurry includes emulsified slurry 1 and emulsified slurry 2 in a mass ratio of 3:2, emulsified slurry 1 includes soy protein isolate, soybean oil and ice water in a mass ratio of 1:1:5, emulsified slurry 2 includes edible starch, xanthan gum and ice water in a mass ratio of 2.5:0.5:10, the mass ratio of starch to fish paste in the main slurry is 1:1.2, the proportion of ice water in the main slurry is 24% (excluding ice water in the emulsified slurry), and the proportion of oil in the main slurry is 2.8% (excluding oil in the emulsified slurry).

[0046] Example 10: A process for making crispy crab-flavored tenderloin. The difference from Example 1 is that the raw materials used in the main paste are as follows: 30g of fish paste, 0.3g of material package 1 (xanthan gum), 0.1g of material package 2 (pH adjuster is citric acid), 1.4g of material package 3 (edible salt), 25g of ice water, 2.4g of material package 4 (2g of sugar and 0.4g of monosodium glutamate), 2.8g of material package 5 (0.8g of flavor and 2g of mirin), 3.88g of ice protein, 10g of emulsified paste, 25g of starch and 3. 12g oil (soybean oil), wherein the emulsified slurry includes emulsified slurry 1 and emulsified slurry 2 in a mass ratio of 3:2, emulsified slurry 1 includes soy protein isolate, soybean oil and ice water in a mass ratio of 1:1:5, emulsified slurry 2 includes edible starch, xanthan gum and ice water in a mass ratio of 2.5:0.5:10, the mass ratio of starch to fish paste in the main slurry is 1:1.2, the proportion of ice water in the main slurry is 24% (excluding ice water in the emulsified slurry), and the proportion of oil in the main slurry is 3.0% (excluding oil in the emulsified slurry).

[0047] Comparative Example Comparative Example 1: A process for making crispy crab-flavored sticks, which differs from Example 1 in that, in step S3, when the crab sticks are laid on a plate, the mass of a single plate is 1.5 kg.

[0048] Comparative Example 2: A process for making crispy crab-flavored sticks, which differs from Example 1 in that, in step S3, when the crab sticks are laid on a plate, the mass of a single plate is 2.5 kg.

[0049] Comparative Example 3: A process for making crispy crab-flavored sticks, which differs from Example 1 in that, in step S3, when the crab sticks are laid on a plate, the mass of a single plate is 3 kg.

[0050] Comparative Example 4: A process for making crispy crab-flavored fillet, which differs from Example 1 in that, in step S3, the drying temperature is 45° C., and other parameters remain unchanged.

[0051] Comparative Example 5: A process for making crispy crab-flavored fillet, which differs from Example 1 in that, in step S3, the drying temperature is 50° C., and other parameters remain unchanged.

[0052] Comparative Example 6: A process for making crispy crab-flavored fillet, which differs from Example 1 in that, in step S3, the drying temperature is 70° C., and other parameters remain unchanged.

[0053] Comparative Example 7: A process for making crispy crab-flavored fillet, which differs from Example 1 in that, in step S3, the wind speed during drying on a plate is 600 r / min, and other parameters remain unchanged.

[0054] Comparative Example 8: A process for making crispy crab-flavored fillet, which differs from Example 1 in that, in step S3, the wind speed during drying on a plate is 900 r / min, and other parameters remain unchanged.

[0055] Comparative Example 9: A process for producing crispy crab-flavored fillet, which differs from Example 1 in that, in step S3, the wind speed during drying on a plate is 1500 r / min, and other parameters remain unchanged.

[0056] Comparative Example 10: A process for making crispy crab-flavored fillet, which differs from Example 1 in that, in step S3, the drying time is 70 minutes, and other parameters remain unchanged.

[0057] Comparative Example 11: A process for making crispy crab-flavored fillet, which differs from Example 1 in that, in step S3, the drying time is 80 minutes, and other parameters remain unchanged.

[0058] Comparative Example 12: A process for making crispy crab-flavored fillet, which differs from Example 1 in that, in step S3, the drying time is 120 min, and other parameters remain unchanged.

[0059] Performance testing Crispy crab sticks were prepared according to the methods in the examples and comparative examples, and the sensory and physical property tests of the prepared crispy crab sticks were performed according to the following methods. The sensory evaluation standards are shown in Table 1, and the test results are recorded in Table 2.

[0060] Table 1 Sensory evaluation criteria for crispy crab-flavored fillet Table 2 Sensory evaluation results of crispy crab fillet The crispness and hardness of the crispy crab-flavored tenderloin prepared in Examples 1-10 were tested using the full texture test mode, using a P36 / R probe, with a pre-test speed of 3 mm / s, a test speed of 1 mm / s, a post-test speed of 3 mm / s, a compression interval of 5 s, a compression percentage of 30%, and a trigger force of 5 g. Each sample was repeated 3 times, and the average value was taken as the final test result. The test results are shown in the figure. Figure 7 shown.

[0061] Depend on Figure 7 From the comparison of the data, it can be seen that the starch and surimi mass ratios of 1:1.2 and 1:1.5 are respectively used in Example 1 and Example 2. The main batter prepared therefrom is subjected to a series of processes such as batter spreading and steaming, and then plated for drying, fried, and mixed to prepare the crispy crab-flavored fillets, which have high hardness and crispness. In combination with the data in Table 1, it can be seen that the crispy crab-flavored fillets prepared in Example 1 and Example 2 have high sensory scores, and the crispy crab-flavored fillets have a complete appearance, a uniform tissue structure, and a crispy taste.

[0062] Depend on Figure 7 By comparing with the data in Table 1, it can be seen that in Example 1, the amount of ice water added to the main batter is 24%, and the prepared crispy crab-flavored fillet has a higher sensory evaluation score, and is more crispy and has a crispier taste. When the amount of ice water added to the main batter in Example 5, Example 6 and Example 7 is 20%, 22% and 26% respectively, the sensory scores of the prepared crispy crab-flavored fillet all decrease, and the crispiness decreases.

[0063] Depend on Figure 7 As can be seen from the data in Example 1, when the amount of fat added in the main batter is 2.6%, the crispy crab-flavored fillet prepared has better crispness and taste, while when the amount of fat added is adjusted to 2.3%, 2.8% or 3%, the crispy crab-flavored fillet prepared has poor crispness and hardness.

[0064] Combination Figure 8 Compared with the data in Table 1, it can be seen that in Comparative Examples 1-3, by changing the mass of the crab stick shreds in the material tray, the sensory score of the crispy crab sticks produced decreased, and the crispiness became worse. It can be seen that the larger the mass of the single tray, the worse the drying effect.

[0065] Table 1 and Figure 8 From the data comparison, it can be seen that in Comparative Examples 4-6, the drying temperature during plate drying was changed, while other parameters remained unchanged. The sensory score of the prepared crab-flavored fillets decreased, the taste was not crispy, and the hardness was relatively large. The higher the drying temperature, the better the drying effect. However, when the drying temperature exceeded 70°C, the crispiness of the crispy crab-flavored fillets deteriorated, the fillets became hard, and the expansion was poor.

[0066] Compared with Example 1, in Comparative Examples 7-9, the wind speed during the drying of the trays was adjusted, but the drying time and the drying temperature remained unchanged; in Comparative Examples 10-12, the drying time was adjusted, but the drying temperature and the drying wind speed remained unchanged. Figure 8 It can be seen from the data in Table 1 that the higher the drying wind speed, the better the drying effect, but too high a wind speed will increase energy consumption. In addition, the longer the drying time, the better the drying effect, but too long a time will not significantly improve the effect.

[0067] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A process for producing crispy crab-flavored fillet, characterized in that: The following steps are involved: Press crab slices into shreds: lay the crab slices flat and press them into shreds; Plate drying: lay the crab stick shreds in a tray, with a single tray weight of 1.5-2.5kg, a drying temperature of 55-60℃, a drying time of 90-100min, a drying wind speed of 1100-1200r / min, and a single tray yield of 50-55% after drying; Frying: Fry the dried crab sticks at 165-175℃ for 25-35s; Mixing: Evenly mix the fried crab stick shreds with seasonings to season. The mass ratio of crab stick shreds to seasonings is 100:0.45-0.

5. Packaging: Pack the seasoned crab stick shreds to obtain the crispy crab-flavored sticks.

2. The process for making crispy crab-flavored fillet according to claim 1, characterized in that: When the trays are dried, the mass of a single tray is 2 kg, the drying temperature is 55° C., the drying time is 90 min, and the drying wind speed is 1200 r / min.

3. The process for making crispy crab-flavored fillet according to claim 1, characterized in that: The seasoning comprises the following raw materials: 0.04-0.05 parts of edible salt, 0.04-0.05 parts of MSG, 0.14-0.145 parts of glucose, 0.004-0.005 parts of white pepper, 0.006-0.01 parts of black pepper, 0.21-0.23 parts of flavoring, and 0.01 parts of edible flavoring.

4. The process for making crispy crab-flavored fillet according to claim 3, characterized in that: The flavoring material is selected from at least one of egg yolk powder, sweet plum powder, spicy powder, cumin powder and pepper salt powder.

5. The process for making crispy crab-flavored fillet according to claim 1, characterized in that: The crab flavor slices are prepared by the following method: Thawing, beating, spreading, primary baking, primary steaming, secondary baking, cooling, embossing, coloring, cutting, secondary steaming, cooling; beating is divided into main paste making and color paste making; Preparation of main paste: Mix the thawed surimi with material bag 1, then add material bag 2, mix well, add material bag 3 and 1 / 2 of the total amount of ice water, mix well, then add material bag 4, mix well again, add material bag 5 and ice protein, mix well, add emulsified paste, starch and remaining ice water, mix well, add oil, and the total beating time is 25-40 minutes to prepare the main paste; The weight portions of each raw material are as follows: 30-45 parts of fish paste, 3-5 parts of ice protein, 25-30 parts of starch, 2.7-2.9 parts of oil, 20-25 parts of ice water, 9-10 parts of emulsified slurry 2, 7-8 parts in total of material packages 1 to 5, material package 1 is 0.1-0.3 parts of edible glue, material package 2 is 0.05-0.1 parts of pH value regulator, material package 3 is 1-1.5 parts of edible salt, material package 4 includes 1.5-2 parts of sugar and 0.15-0.8 parts of monosodium glutamate, material package 5 includes 0.3-0.8 parts of flavor and 1.5-2.5 parts of mirin; Preparation of color paste: 3-5 parts by weight of main paste and 0.05-0.1 parts of color paste are mixed and beaten for 20-25 minutes to obtain the color paste.

6. The process for making crispy crab-flavored fillet according to claim 5, characterized in that: The mass ratio of starch to fish paste in the main slurry is 1:1.2-1.

5.

7. The process for making crispy crab-flavored fillet according to claim 5, characterized in that: The proportion of ice water added to the main slurry is 24%.

8. The process for making crispy crab-flavored fillet according to claim 5, characterized in that: The proportion of fat added to the main slurry is 2.6%.

9. The process for making crispy crab-flavored fillet according to claim 5, characterized in that: The emulsified slurry includes emulsified slurry 1 and emulsified slurry 2 in a mass ratio of 1-3:2, wherein emulsified slurry 1 is soy protein isolate, oil and ice water in a mass ratio of 1:1:5, and emulsified slurry 2 is starch, edible gum and ice water in a mass ratio of 2.5:0.5:

10.

10. The process for making crispy crab-flavored fillet according to claim 5, characterized in that: The temperature of the first baking and the second baking are both 175-185°C, and the baking line frequency is 20-30Hz; The primary steaming temperature is 93-103° C., the secondary steaming temperature is 85-95° C., and the secondary steaming time is 18-22 minutes.

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