Chinese yam surimi crisp chips and preparation method thereof

Abstract

The invention relates to the technical field of food processing, and discloses Chinese yam surimi crisp chips and a preparation method thereof.The preparation method of the Chinese yam surimi crisp chips comprises the following steps that surimi, vegetable oil, Chinese yam paste, corn starch, glutinous rice flour and seasoning are mixed and then baked at 140-160 DEG C for 20-25 min, and the Chinese yam surimi crisp chips are obtained. According to the preparation method of the Chinese yam surimi crisp chips provided by the invention, the instant surimi crisp chips are researched and developed by taking Chinese yams and tilapia as raw materials, so that the requirements of consumers can be met in the aspect of nutrition, meanwhile, the deep processing way of the tilapia can be widened, and the Chinese yam surimi crisp chips have certain significance on the industrial development of the tilapia and Chinese yams. Moreover, no additive is used, the quality and taste of the surimi are reserved, the prepared Chinese yam surimi crisp chips have good taste and quality, and the product with good gel performance can still be obtained according to the formula disclosed by the invention, and the shelf life of the Chinese yam surimi crisp chips is long.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a yam minced fish crisp slice and a preparation method thereof. Background Art

[0002] Surimi products are made by grinding fish meat into raw surimi, then chopping and mixing the surimi, adding salt or other auxiliary materials, and further processing by baking, steaming, etc. Surimi products have a variety of deep processing methods, a wide variety of products, rapid development, and high economic benefits. Surimi products have high nutritional value, sweet and delicious taste, and are easy to store, and are loved by consumers.

[0003] The product research of surimi products is no longer limited to simple fish balls, fish cakes, and fish cakes. It has begun to focus on innovative and novel products, which are more popular and accepted by young people. Surimi products are mostly sold in refrigerated storage, and heating for consumption limits the rapid development of surimi products. In many areas, there is a large demand for surimi products, and most surimi products are ready to eat after opening the bag due to dietary habits, which is convenient to eat. Therefore, it is necessary to continuously innovate and develop and open up ideas when studying surimi products. Leisure surimi slices use surimi as the main raw material. As a new type of crispy slice product, it is rich in protein and unsaturated fatty acids, has extremely high nutritional value, and is in line with people's consumption concepts. It is easy to eat, easy to carry and easy to store, and is deeply loved by consumers. At present, the main technologies for crispy slice processing include microwave puffing technology, vacuum microwave puffing technology, vacuum frying technology, and room temperature frying technology.

[0004] The surimi products currently on the market are relatively nutritious, but they have a high water content, are prone to microbial corruption, and are difficult to preserve. Most surimi products are stored in a frozen state. After freezing, the nutritional quality of surimi products is reduced and the gel structure is destroyed. During transportation, since the temperature cannot be maintained at -18°C continuously, repeated thawing and other situations will occur, which will damage the quality of the product. The two factors of water content and freezing limit the surimi products from becoming high-end products, and repositioning research is needed. Therefore, the research hotspot is not only to require the product to be in a non-frozen state, but also to maintain product quality and extend the shelf life.

[0005] Tilapia, also known as African crucian carp and Vietnamese fish, is native to Africa. Tilapia has tender meat and is known as "white salmon". It has no small bones, is rich in nutrients, has the characteristics of low fat and high protein, and is a good raw material for surimi products. Hainan is a major tilapia farming province, second only to Guangdong Province in my country, and is a major tilapia exporting province. However, the demand for tilapia in Hainan Province and other provinces is relatively low, and the oversupply makes its price relatively low. Using tilapia as raw material for product development can save costs while broadening the processing channels of tilapia.

[0006] As the living conditions of the Chinese people are improving, instant casual dining has become popular in recent years. Instant fish paste crisps made from fish paste are rich in protein and unsaturated fatty acids, have high nutritional value, and have gradually appeared in the eyes of consumers in recent years. However, in order to extend the shelf life, fish paste products currently on the market usually use certain additives to improve their gel properties. The addition of additives will affect the quality and taste of the fish paste itself, resulting in a deterioration in the taste and quality of the prepared fish paste products. Summary of the invention

[0007] In order to solve the problem that the fish paste products currently on the market in the prior art usually use certain additives to improve their gel properties in order to extend the shelf life, and the addition of additives will affect the quality and taste of the fish paste itself, resulting in the deterioration of the taste and quality of the prepared fish paste products, the present invention provides a yam fish paste crisp and a preparation method thereof. To achieve the above purpose, the present invention adopts the following technical solution.

[0008] The present invention provides a method for preparing yam minced fish crisps, comprising the following steps:

[0009] After mixing fish paste, vegetable oil, yam paste, corn starch, glutinous rice flour and seasoning, the mixture is baked at 140°C to 160°C for 20min to 25min to obtain the yam fish paste crisps. The preparation method of the yam fish paste crisps provided by the present invention does not use any additives, and is baked at high temperature, and the baking time is strictly controlled, which not only retains the quality and taste of the fish paste itself, but also the prepared yam fish paste crisps have good taste and quality, and the preparation method provided by the present invention can still obtain products with good gel properties and a long shelf life, which solves the defect that the current commercially available fish paste products usually use certain additives to extend the shelf life.

[0010] Preferably, the baking condition is 150° C. for 25 minutes. The prepared surimi product has uniform color and is not burnt, so that the prepared surimi product has good appearance and increases the appetite of consumers. The surimi product prepared under such baking conditions has a longer shelf life and will not affect the quality and taste of the surimi itself.

[0011] Preferably, the minced fish is tilapia minced fish. Tilapia fish meat is delicate, white and tender, has few bones, is rich in nutrition, and is suitable for making minced fish products. The present invention uses tilapia minced fish to make minced fish products, thereby improving the taste and nutritional value of the minced fish products.

[0012] Preferably, the preparation method of the tilapia surimi is: stirring the tilapia meat at 2000r / min to 3000r / min for 5min to 6min, and mixing to obtain the tilapia surimi. The prepared surimi is not gelled, and the taste and quality of the surimi product can be improved.

[0013] Preferably, the vegetable oil is any one of soybean oil, rapeseed oil, peanut oil and rice bran oil.

[0014] Preferably, the seasoning includes 1 part of pepper powder, 1 part of five-spice powder, 1 part of sand ginger powder and 2 parts of edible salt. The product prepared by the seasoning has a good taste.

[0015] The present invention also provides a kind of yam and fish paste crisp slices prepared by the preparation method of the yam and fish paste crisp slices.

[0016] Preferably, it includes the following raw materials by weight: 95 to 105 parts of fish paste, 7 to 10 parts of vegetable oil, 15 to 28 parts of yam paste, 21 to 28 parts of corn starch, and 10 to 15 parts of glutinous rice flour. The yam fish paste crisps provided by the present invention have the taste of fish paste and the rich nutritional value of yam, which not only increases the nutrition of the fish paste products currently on the market, but also enriches the types of fish paste products currently on the market. In addition, the present invention does not use any additives, retains the quality and taste of the fish paste itself, and the prepared yam fish paste crisps have good taste and quality, and the formula of the present invention can still obtain products with good gel properties and a long shelf life, which solves the defect that certain additives are usually used in the fish paste products currently on the market to extend the shelf life.

[0017] Preferably, it comprises the following raw materials by weight: 98 to 102 parts of fish paste, 8 to 9 parts of vegetable oil, 18 to 25 parts of yam paste, 23 to 26 parts of corn starch, and 10 parts of glutinous rice flour.

[0018] Preferably, it comprises the following raw materials by weight: 100 parts of fish paste, 8 parts of vegetable oil, 21 parts of yam paste, 24 parts of corn starch, and 13 parts of glutinous rice flour.

[0019] Compared with the prior art, the present invention has the following beneficial effects:

[0020] 1. The present invention provides a method for preparing yam minced fish crisps, which uses yam puree and minced fish as raw materials, and is baked at high temperature, and the baking time is strictly controlled. The prepared yam minced fish crisps have both the taste of minced fish and the rich nutritional value of yam, which not only increases the nutrition of minced fish products currently on the market, but also enriches the types of minced fish products currently on the market. In addition, the present invention does not use any additives in the preparation method, retains the quality and taste of the minced fish itself, and the prepared yam minced fish crisps have good taste and quality, and the formula of the present invention can still obtain products with good gel properties and a long shelf life, which solves the defect that the minced fish products currently on the market usually use certain additives to extend the shelf life.

[0021] 2. The instant fish mince chips developed by the present invention with yam and tilapia as raw materials can not only meet the needs of consumers in terms of nutrition, but also broaden the deep processing methods of tilapia, which has certain significance for the development of tilapia and yam industries. The yam fish mince chips provided by the present invention have the taste of fish mince and the rich nutritional value of yam. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 The effects of different baking processes on the sensory properties of crisps;

[0023] Figure 2 The effect of the amount of vegetable oil added on the sensory properties of yam and fish paste crisps;

[0024] Figure 3 The effect of the amount of vegetable oil added on the texture of yam and fish paste crisps;

[0025] Figure 4 The effect of the amount of glutinous rice flour added on the sensory texture of yam and fish paste crisps;

[0026] Figure 5 The effect of the amount of glutinous rice flour added on the texture of yam and fish paste crisps;

[0027] Figure 6 The effect of corn starch addition on the sensory properties of yam and fish paste crisps;

[0028] Figure 7 The effect of corn starch addition on the sensory texture of yam and fish paste crisps;

[0029] Figure 8 The effect of the amount of yam paste added on the sensory properties of yam and fish paste crisps;

[0030] Fig. 9 The effect of the amount of yam paste added on the texture of yam and fish paste crisps. DETAILED DESCRIPTION

[0031] The following will be combined with the specific embodiments of the present invention to clearly and completely describe the technical solutions in the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0032] The methods described in the embodiments of the present invention are conventional methods unless otherwise specified. The materials, reagents, etc. used can be obtained from commercial sources unless otherwise specified.

[0033] Chinese yam, also known as potato medicine and big potato, is sweet and warming. It is a good medicine for nourishing the spleen, stomach, lungs and kidneys. It is also a vegetable variety that can be used as both medicine and food. It has health benefits such as lowering blood sugar, enhancing human immunity, and anti-aging and tumors. Chinese yam has high nutritional value and is rich in protein and a variety of amino acids, including essential amino acids for the human body. It also contains functional factors such as allantoin and choline. In the process of market operation, Chinese yam, as a primary agricultural product, has the characteristics of inconvenient transportation, difficult storage, and seasonal influence. Primary and deep processing of Chinese yam can effectively solve the storage, season, and transportation problems of Chinese yam, and add nutritional and therapeutic value to the products developed for it.

[0034] Example 1

[0035] The invention discloses yam and fish paste crisp slices, which are composed of the following raw materials by weight: 95 parts of fish paste, 7 parts of vegetable oil, 15 parts of yam paste, 21 parts of corn starch and 10 parts of glutinous rice flour.

[0036] Among them, the vegetable oil is soybean oil.

[0037] The surimi is tilapia surimi. The preparation method of the tilapia surimi is: stirring tilapia meat at 2000r / min for 5min, adding 2%wt edible salt, and mixing to obtain the tilapia surimi.

[0038] The method for preparing the above-mentioned yam minced fish crispy slices specifically comprises the following steps:

[0039] The surimi, vegetable oil, yam paste, corn starch, glutinous rice flour and seasoning in a prescribed amount are mixed, and then baked at 140° C. for 20 minutes to obtain the surimi crispy slices.

[0040] Example 2

[0041] The invention discloses yam and fish paste crispy slices, which are composed of the following raw materials by weight: 98 parts of fish paste, 8 parts of vegetable oil, 18 parts of yam puree, 23 parts of corn starch, 10 parts of glutinous rice flour, 1 part of pepper powder, 1 part of five-spice powder, 1 part of sand ginger powder, 2 parts of edible salt and 20 parts of water.

[0042] Among them, the vegetable oil is peanut oil.

[0043] The surimi is tilapia surimi. The preparation method of the tilapia surimi is: stirring tilapia meat at 2000r / min for 5min, adding 2%wt edible salt, and mixing to obtain the tilapia surimi.

[0044] The method for preparing the above-mentioned yam minced fish crispy slices specifically comprises the following steps:

[0045] The raw materials in the formula amounts are mixed and baked at 140° C. for 20 minutes to obtain the yam minced fish crisps.

[0046] Example 3

[0047] A yam and fish paste crispy slice comprises the following raw materials by weight: 100 parts of fish paste, 8 parts of vegetable oil, 21 parts of yam puree, 24 parts of corn starch, 13 parts of glutinous rice flour, 1 part of pepper powder, 1 part of five-spice powder, 1 part of sand ginger powder, and 2 parts of edible salt.

[0048] Among them, the vegetable oil is soybean oil.

[0049] The surimi is tilapia surimi. The preparation method of the tilapia surimi is: stirring tilapia meat at 2500r / min for 6min, adding 2%wt edible salt, and mixing to obtain the tilapia surimi.

[0050] The method for preparing the above-mentioned yam minced fish crispy slices specifically comprises the following steps:

[0051] After mixing the raw materials in the formula amount with 20 parts of water, the mixture was baked at 150° C. for 25 minutes to obtain the yam minced fish crispy slices.

[0052] Example 4

[0053] A yam and fish paste crispy slice comprises the following raw materials by weight: 102 parts of fish paste, 9 parts of vegetable oil, 25 parts of yam puree, 26 parts of corn starch, 10 parts of glutinous rice flour, 1 part of pepper powder, 1 part of five-spice powder, 1 part of sand ginger powder, and 2 parts of edible salt.

[0054] Among them, the vegetable oil is rapeseed oil.

[0055] The surimi is tilapia surimi. The preparation method of the tilapia surimi is: stirring tilapia meat at 3000r / min for 6min, adding 2%wt edible salt, and mixing to obtain the tilapia surimi.

[0056] The method for preparing the above-mentioned yam minced fish crispy slices specifically comprises the following steps:

[0057] After mixing the raw materials in the formula amount with 20 parts of water, the mixture was baked at 160° C. for 25 minutes to obtain the yam minced fish crispy slices.

[0058] Example 5

[0059] A yam and fish paste crispy slice comprises the following raw materials by weight: 105 parts of fish paste, 10 parts of vegetable oil, 28 parts of yam puree, 28 parts of corn starch, 15 parts of glutinous rice flour, 1 part of pepper powder, 1 part of five-spice powder, 1 part of sand ginger powder, and 2 parts of edible salt.

[0060] Among them, the vegetable oil is rice bran oil.

[0061] The surimi is tilapia surimi. The preparation method of the tilapia surimi is: stirring tilapia meat at 3000r / min for 6min, adding 2%wt edible salt, and mixing to obtain the tilapia surimi.

[0062] The method for preparing the above-mentioned yam minced fish crispy slices specifically comprises the following steps:

[0063] After mixing the raw materials in the formula amount with 20 parts of water, the mixture was baked at 160° C. for 25 minutes to obtain the yam minced fish crispy slices.

[0064] The effects of different baking conditions on the sensory properties and texture of the yam and fish paste crisps were investigated, and a comparative example was set:

[0065] Comparative Example 1 (150°C, 12 min)

[0066] A yam and fish paste crispy slice comprises the following raw materials by weight: 100 parts of fish paste, 8 parts of vegetable oil, 21 parts of yam puree, 24 parts of corn starch, 13 parts of glutinous rice flour, 1 part of pepper powder, 1 part of five-spice powder, 1 part of sand ginger powder, and 2 parts of edible salt.

[0067] Among them, the vegetable oil is soybean oil.

[0068] The surimi is tilapia surimi. The preparation method of the tilapia surimi is: stirring tilapia meat at 2500r / min for 6min, adding 2%wt edible salt, and mixing to obtain the tilapia surimi.

[0069] The method for preparing the above-mentioned yam minced fish crispy slices specifically comprises the following steps:

[0070] After mixing the raw materials in the formula amount with 20 parts of water, the mixture was baked at 150° C. for 12 minutes to obtain the yam minced fish crispy slices.

[0071] Comparative Example 1-1 (150°C, 20 min)

[0072] A yam and fish paste crispy slice comprises the following raw materials by weight: 100 parts of fish paste, 8 parts of vegetable oil, 21 parts of yam puree, 24 parts of corn starch, 13 parts of glutinous rice flour, 1 part of pepper powder, 1 part of five-spice powder, 1 part of sand ginger powder, and 2 parts of edible salt.

[0073] Among them, the vegetable oil is soybean oil.

[0074] The surimi is tilapia surimi. The preparation method of the tilapia surimi is: stirring tilapia meat at 2500r / min for 6min, adding 2%wt edible salt, and mixing to obtain the tilapia surimi.

[0075] The method for preparing the above-mentioned yam minced fish crispy slices specifically comprises the following steps:

[0076] After mixing the raw materials in the formula amount with 20 parts of water, the mixture was baked at 150° C. for 25 minutes to obtain the yam minced fish crispy slices.

[0077] Comparative Example 1-2 (180°C, 15min)

[0078] A yam and fish paste crispy slice comprises the following raw materials by weight: 100 parts of fish paste, 8 parts of vegetable oil, 21 parts of yam puree, 24 parts of corn starch, 13 parts of glutinous rice flour, 1 part of pepper powder, 1 part of five-spice powder, 1 part of sand ginger powder, and 2 parts of edible salt.

[0079] Among them, the vegetable oil is soybean oil.

[0080] The surimi is tilapia surimi. The preparation method of the tilapia surimi is: stirring tilapia meat at 2500r / min for 6min, adding 2%wt edible salt, and mixing to obtain the tilapia surimi.

[0081] The method for preparing the above-mentioned yam minced fish crispy slices specifically comprises the following steps:

[0082] After mixing the raw materials in the formula amount with 20 parts of water, the mixture was baked at 180° C. for 15 minutes to obtain the yam minced fish crispy slices.

[0083] Comparative Example 1-3 (180°C, 20 min)

[0084] A yam and fish paste crispy slice comprises the following raw materials by weight: 100 parts of fish paste, 8 parts of vegetable oil, 21 parts of yam puree, 24 parts of corn starch, 13 parts of glutinous rice flour, 1 part of pepper powder, 1 part of five-spice powder, 1 part of sand ginger powder, and 2 parts of edible salt.

[0085] Among them, the vegetable oil is soybean oil.

[0086] The surimi is tilapia surimi. The preparation method of the tilapia surimi is: stirring tilapia meat at 2500r / min for 6min, adding 2%wt edible salt, and mixing to obtain the tilapia surimi.

[0087] The method for preparing the above-mentioned yam minced fish crispy slices specifically comprises the following steps:

[0088] After mixing the raw materials in the formula amount with 20 parts of water, the mixture was baked at 180° C. for 20 minutes to obtain the yam minced fish crispy slices.

[0089] The effects of different corn starch addition amounts on the sensory properties and texture of the yam and fish paste crisps were investigated, and a comparative ratio was set:

[0090] Comparative Example 2 (8% wt)

[0091] A yam and fish paste crispy slice comprises the following raw materials by weight: 100 parts of fish paste, 8 parts of vegetable oil, 21 parts of yam puree, 8 parts of corn starch, 13 parts of glutinous rice flour, 1 part of pepper powder, 1 part of five-spice powder, 1 part of sand ginger powder, and 2 parts of edible salt.

[0092] Among them, the vegetable oil is soybean oil.

[0093] The surimi is tilapia surimi. The preparation method of the tilapia surimi is: stirring tilapia meat at 2500r / min for 6min, adding 2%wt edible salt, and mixing to obtain the tilapia surimi.

[0094] The method for preparing the above-mentioned yam minced fish crispy slices specifically comprises the following steps:

[0095] After mixing the raw materials in the formula amount with 20 parts of water, the mixture was baked at 150° C. for 25 minutes to obtain the yam minced fish crispy slices.

[0096] Comparative Example 2-1 (16% wt)

[0097] A yam and fish paste crispy slice comprises the following raw materials by weight: 100 parts of fish paste, 8 parts of vegetable oil, 21 parts of yam puree, 16 parts of corn starch, 13 parts of glutinous rice flour, 1 part of pepper powder, 1 part of five-spice powder, 1 part of sand ginger powder, and 2 parts of edible salt.

[0098] Among them, the vegetable oil is soybean oil.

[0099] The surimi is tilapia surimi. The preparation method of the tilapia surimi is: stirring tilapia meat at 2500r / min for 6min, adding 2%wt edible salt, and mixing to obtain the tilapia surimi.

[0100] The method for preparing the above-mentioned yam minced fish crispy slices specifically comprises the following steps:

[0101] After mixing the raw materials in the formula amount with 20 parts of water, the mixture was baked at 150° C. for 25 minutes to obtain the yam minced fish crispy slices.

[0102] Comparative Example 2-2 (40% wt)

[0103] A yam and fish paste crispy slice comprises the following raw materials by weight: 100 parts of fish paste, 8 parts of vegetable oil, 21 parts of yam puree, 40 parts of corn starch, 13 parts of glutinous rice flour, 1 part of pepper powder, 1 part of five-spice powder, 1 part of sand ginger powder and 2 parts of edible salt.

[0104] Among them, the vegetable oil is soybean oil.

[0105] The surimi is tilapia surimi. The preparation method of the tilapia surimi is: stirring tilapia meat at 2500r / min for 6min, adding 2%wt edible salt, and mixing to obtain the tilapia surimi.

[0106] The method for preparing the above-mentioned yam minced fish crispy slices specifically comprises the following steps:

[0107] After mixing the raw materials in the formula amount with 20 parts of water, the mixture was baked at 150° C. for 25 minutes to obtain the yam minced fish crispy slices.

[0108] The effects of different amounts of glutinous rice flour added on the sensory properties and texture of the yam and fish paste crisps were investigated, and a comparative ratio was set:

[0109] Comparative Example 3 (5% wt)

[0110] A yam and fish paste crispy slice comprises the following raw materials by weight: 100 parts of fish paste, 8 parts of vegetable oil, 21 parts of yam puree, 24 parts of corn starch, 5 parts of glutinous rice flour, 1 part of pepper powder, 1 part of five-spice powder, 1 part of sand ginger powder and 2 parts of edible salt.

[0111] Among them, the vegetable oil is soybean oil.

[0112] The surimi is tilapia surimi. The preparation method of the tilapia surimi is: stirring tilapia meat at 2500r / min for 6min, adding 2%wt edible salt, and mixing to obtain the tilapia surimi.

[0113] The method for preparing the above-mentioned yam minced fish crispy slices specifically comprises the following steps:

[0114] After mixing the raw materials in the formula amount with 20 parts of water, the mixture was baked at 150° C. for 25 minutes to obtain the yam minced fish crispy slices.

[0115] Comparative Example 3-1 (20% wt)

[0116] A yam and fish paste crispy slice comprises the following raw materials by weight: 100 parts of fish paste, 8 parts of vegetable oil, 21 parts of yam puree, 24 parts of corn starch, 20 parts of glutinous rice flour, 1 part of pepper powder, 1 part of five-spice powder, 1 part of sand ginger powder and 2 parts of edible salt.

[0117] Among them, the vegetable oil is soybean oil.

[0118] The surimi is tilapia surimi. The preparation method of the tilapia surimi is: stirring tilapia meat at 2500r / min for 6min, adding 2%wt edible salt, and mixing to obtain the tilapia surimi.

[0119] The method for preparing the above-mentioned yam minced fish crispy slices specifically comprises the following steps:

[0120] After mixing the raw materials in the formula amount with 20 parts of water, the mixture was baked at 150° C. for 25 minutes to obtain the yam minced fish crispy slices.

[0121] Comparative Example 3-2 (25% wt)

[0122] A yam and fish paste crispy slice comprises the following raw materials by weight: 100 parts of fish paste, 8 parts of vegetable oil, 21 parts of yam puree, 24 parts of corn starch, 25 parts of glutinous rice flour, 1 part of pepper powder, 1 part of five-spice powder, 1 part of sand ginger powder and 2 parts of edible salt.

[0123] Among them, the vegetable oil is soybean oil.

[0124] The surimi is tilapia surimi. The preparation method of the tilapia surimi is: stirring tilapia meat at 2500r / min for 6min, adding 2%wt edible salt, and mixing to obtain the tilapia surimi.

[0125] The method for preparing the above-mentioned yam minced fish crispy slices specifically comprises the following steps:

[0126] After mixing the raw materials in the formula amount with 20 parts of water, the mixture was baked at 150° C. for 25 minutes to obtain the yam minced fish crispy slices.

[0127] The effects of different amounts of vegetable oil added on the sensory properties and texture of the yam and fish paste crisps were investigated, and a comparative example was set:

[0128] Comparative Example 4 (2% wt)

[0129] A yam and fish paste crispy slice comprises the following raw materials by weight: 100 parts of fish paste, 2 parts of vegetable oil, 21 parts of yam puree, 24 parts of corn starch, 13 parts of glutinous rice flour, 1 part of pepper powder, 1 part of five-spice powder, 1 part of sand ginger powder and 2 parts of edible salt.

[0130] Among them, the vegetable oil is soybean oil.

[0131] The surimi is tilapia surimi. The preparation method of the tilapia surimi is: stirring tilapia meat at 2500r / min for 6min, adding 2%wt edible salt, and mixing to obtain the tilapia surimi.

[0132] The method for preparing the above-mentioned yam minced fish crispy slices specifically comprises the following steps:

[0133] After mixing the raw materials in the formula amount with 20 parts of water, the mixture was baked at 150° C. for 25 minutes to obtain the yam minced fish crispy slices.

[0134] Comparative Example 4-1 (4% wt)

[0135] A yam and fish paste crispy slice comprises the following raw materials by weight: 100 parts of fish paste, 4 parts of vegetable oil, 21 parts of yam puree, 24 parts of corn starch, 13 parts of glutinous rice flour, 1 part of pepper powder, 1 part of five-spice powder, 1 part of sand ginger powder and 2 parts of edible salt.

[0136] Among them, the vegetable oil is soybean oil.

[0137] The surimi is tilapia surimi. The preparation method of the tilapia surimi is: stirring tilapia meat at 2500r / min for 6min, adding 2%wt edible salt, and mixing to obtain the tilapia surimi.

[0138] The method for preparing the above-mentioned yam minced fish crispy slices specifically comprises the following steps:

[0139] After mixing the raw materials in the formula amount with 20 parts of water, the mixture was baked at 150° C. for 25 minutes to obtain the yam minced fish crispy slices.

[0140] Comparative Example 4-2 (10% wt)

[0141] A yam and fish paste crispy slice comprises the following raw materials by weight: 100 parts of fish paste, 10 parts of vegetable oil, 21 parts of yam puree, 24 parts of corn starch, 13 parts of glutinous rice flour, 1 part of pepper powder, 1 part of five-spice powder, 1 part of sand ginger powder and 2 parts of edible salt.

[0142] Among them, the vegetable oil is soybean oil.

[0143] The surimi is tilapia surimi. The preparation method of the tilapia surimi is: stirring tilapia meat at 2500r / min for 6min, adding 2%wt edible salt, and mixing to obtain the tilapia surimi.

[0144] The method for preparing the above-mentioned yam minced fish crispy slices specifically comprises the following steps:

[0145] After mixing the raw materials in the formula amount with 20 parts of water, the mixture was baked at 150° C. for 25 minutes to obtain the yam minced fish crispy slices.

[0146] The effects of different amounts of yam paste added on the sensory properties and texture of the yam and fish paste crisps were investigated, and a comparative ratio was set:

[0147] Comparative Example 2 (7% wt)

[0148] A yam and fish paste crispy slice comprises the following raw materials by weight: 100 parts of fish paste, 8 parts of vegetable oil, 7 parts of yam paste, 24 parts of corn starch, 13 parts of glutinous rice flour, 1 part of pepper powder, 1 part of five-spice powder, 1 part of sand ginger powder and 2 parts of edible salt.

[0149] Among them, the vegetable oil is soybean oil.

[0150] The surimi is tilapia surimi. The preparation method of the tilapia surimi is: stirring tilapia meat at 2500r / min for 6min, adding 2%wt edible salt, and mixing to obtain the tilapia surimi.

[0151] The method for preparing the above-mentioned yam minced fish crispy slices specifically comprises the following steps:

[0152] After mixing the raw materials in the formula amount with 20 parts of water, the mixture was baked at 150° C. for 25 minutes to obtain the yam minced fish crispy slices.

[0153] Comparative Example 2-1 (14% wt)

[0154] A yam and fish paste crispy slice comprises the following raw materials by weight: 100 parts of fish paste, 8 parts of vegetable oil, 14 parts of yam puree, 24 parts of corn starch, 13 parts of glutinous rice flour, 1 part of pepper powder, 1 part of five-spice powder, 1 part of sand ginger powder and 2 parts of edible salt.

[0155] Among them, the vegetable oil is soybean oil.

[0156] The surimi is tilapia surimi. The preparation method of the tilapia surimi is: stirring tilapia meat at 2500r / min for 6min, adding 2%wt edible salt, and mixing to obtain the tilapia surimi.

[0157] The method for preparing the above-mentioned yam minced fish crispy slices specifically comprises the following steps:

[0158] After mixing the raw materials in the formula amount with 20 parts of water, the mixture was baked at 150° C. for 25 minutes to obtain the yam minced fish crispy slices.

[0159] Comparative Example 2-2 (35% wt)

[0160] A yam and fish paste crispy slice comprises the following raw materials by weight: 100 parts of fish paste, 8 parts of vegetable oil, 35 parts of yam puree, 24 parts of corn starch, 13 parts of glutinous rice flour, 1 part of pepper powder, 1 part of five-spice powder, 1 part of sand ginger powder and 2 parts of edible salt.

[0161] Among them, the vegetable oil is soybean oil.

[0162] The surimi is tilapia surimi. The preparation method of the tilapia surimi is: stirring tilapia meat at 2500r / min for 6min, adding 2%wt edible salt, and mixing to obtain the tilapia surimi.

[0163] The method for preparing the above-mentioned yam minced fish crispy slices specifically comprises the following steps:

[0164] After mixing the raw materials in the formula amount with 20 parts of water, the mixture was baked at 150° C. for 25 minutes to obtain the yam minced fish crispy slices.

[0165] In order to illustrate the effects of the yam minced fish crispy slices and the preparation method thereof provided by the present invention, the following experiments were conducted:

[0166] 1 Materials and methods

[0167] 1.1 Experimental Materials

[0168] Fresh tilapia and iron stick yam were purchased from Sanya Nanxin Market; corn starch, glutinous rice flour, vegetable oil, five-spice powder, pepper, sand ginger powder, and edible salt were purchased from Sanya Hongdu Supermarket.

[0169] 1.2 Instruments and Equipment

[0170] Table 1 Instruments and equipment

[0171] Experimental instruments model factory Bear Meat Grinder QSJ-B02R1 Bear Electric Appliance Co., Ltd. Ice Maker FM100 Beijing Changliu Scientific Instrument Co., Ltd. Constant temperature water bath HWS-26 Jintan Shenglan Instrument Manufacturing Co., Ltd. Physical Property Analyzer TMS-PRO FIC Corporation of America Colorimeter CR-5 Konica Minolta Holdings Corporation High-speed benchtop centrifuge HeracusMultifugeX1 ThermoFisher, USA

[0172] 1.3 Experimental methods

[0173] 1.3.1 Processing process of yam and fish paste crisps

[0174] Raw material pre-treatment → cleaning → meat picking → rinsing → dehydration → meat mincing → pounding → mixing → forming → baking → cooling and packaging

[0175] 1.3.2 Operation points

[0176] 1.3.2.1 Raw material pretreatment and cleaning

[0177] Select 500g of tilapia and kill it, remove the head, scales and internal organs. Wash the processed tilapia and wash away the black film in the fish's abdominal cavity to ensure the quality of the product. Wash the yam, peel it and cut it into small pieces of 1cm×1cm×1cm, steam it in a pot for 20 minutes, and then use a meat grinder to make yam puree for later use.

[0178] 1.3.2.2 Meat Harvesting

[0179] Use a knife to cut horizontally along the spine of the cleaned tilapia towards the tail, remove the fish skin and obtain the fish meat.

[0180] 1.3.2.3 Rinse and dehydration

[0181] Mix the fish meat with ice water, stir at 2000r / min, let it stand for 10min, pour off the surface rinse liquid, and repeat 2-3 times. Drain the rinsed fish meat and set aside. The mass ratio of fish meat to ice water is 1:3.

[0182] 1.3.2.4 Mincing and pounding meat

[0183] The drained fish meat is minced with a meat grinder, and 2%wt of edible salt is added, and the meat is pounded until the texture of the fish meat is fine, shiny, and has a certain degree of stickiness.

[0184] 1.3.2.5 Mixing

[0185] Add water, sand ginger powder, five-spice powder, pepper powder, yam paste, glutinous rice flour, vegetable oil and corn starch to the fish paste and stir thoroughly to mix evenly.

[0186] 1.3.2.6 Molding and baking

[0187] The fish paste was poured into a round mold and pressed into thin slices with a diameter of 3 cm and a thickness of 3 mm using a tool. The slices were baked using 5 different baking processes and the best baking parameters were selected through sensory evaluation and analysis.

[0188] 1.3.2.7 Baking process experiment

[0189] The proportion of raw materials and auxiliary materials for yam and fish paste crisps was determined through preliminary experiments, that is, based on the amount of fish paste added, the amount of vegetable oil added was 6%wt, the amount of corn starch added was 24%wt, the amount of glutinous rice flour added was 15%wt, the amount of yam paste added was 21%wt, the amount of seasoning added was 3%wt (the ratio of five-spice powder, pepper powder, and sand ginger powder was 1:1:1), the amount of water added was 20%wt, and the amount of edible salt was 2%wt. Baking was performed in a baking oven, and five parameters were selected. The best parameter was selected through sensory evaluation. The specific parameters are:

[0190] Table 2 Baking parameters

[0191] Serial number Time (min) Temperature(℃) 1 15 150 2 20 150 3 25 150 4 15 180 5 20 180

[0192] 1.3.3 Single Factor Experiment

[0193] 1.3.3.1 Effect of yam paste addition on texture and sensory quality of yam and fish paste crisps

[0194] Taking 100g of fish paste as a reference, the amounts of other raw materials added were fixed, and the amount of yam paste added was changed, including 7%wt, 14%wt, 21%wt, 28%wt, and 35%wt in weight.

[0195] 1.3.3.2 Effect of corn starch addition on texture and sensory quality of yam and fish paste crisps

[0196] Taking 100g of surimi as a benchmark, the addition amounts of other raw materials were fixed, and the addition amount of corn starch was changed, including 8%wt, 16%wt, 24%wt, 32%wt, and 40%wt in parts by weight.

[0197] 1.3.3.3 Effect of glutinous rice flour addition on texture and sensory quality of yam and fish paste crisps

[0198] Taking the added 100g of fish paste (100g) as the benchmark, the added amount of other raw materials, yam paste, was fixed, and the added amount of glutinous rice flour was changed, in parts by weight, including 5%wt, 10%wt, 15%wt, 20%wt, and 25%wt.

[0199] 1.3.3.4 Effect of vegetable oil addition on texture and sensory quality of yam and fish paste crisps

[0200] Taking 100g of surimi as a reference, the addition amounts of other raw materials were fixed and the addition amount of vegetable oil was changed, including 2%wt, 4%wt, 6%wt, 8wt% and 10%wt in weight.

[0201] 1.3.4 Orthogonal experiment

[0202] Based on the results of the single-factor experiment, a four-factor three-level orthogonal experiment was conducted, and the product formula was optimized through sensory evaluation and texture characteristics analysis.

[0203] Table 3 Orthogonal experimental factor level table

[0204]

[0205] 1.3.5 Sensory analysis

[0206] Select 10 professionally trained students to form a sensory evaluation team, and score the taste and appearance of the fish paste crisps according to the scoring criteria in Table 2.3, and take the average of the scoring results.

[0207] Table 4 Sensory evaluation of yam and fish paste crisps

[0208]

[0209] 1.3.6 Texture determination

[0210] The hardness and brittleness of yam and fish paste crisps were detected and analyzed by a texture analyzer, using a TMS-Pilo texture analyzer and a p / 5 probe. The test procedure was a hardness test procedure, and the test parameters were as follows: the starting force was 1.6N, the speed before measurement was 60mm / min, the measuring speed was 60mm / min, the probe return speed after the test was 60mm / min, the rupture ratio was 98%, the brittleness was the starting rupture force, and the hardness was the maximum peak value, all in N.

[0211] 1.3.7 Nutritional analysis

[0212] The yam and fish paste crisps were prepared according to the optimal recipe and process, and the energy, protein, fat, moisture and carbohydrate of the product were measured using a calorie analyzer. Then the percentage of the nutrient content of the yam and fish paste crisps to the nutrient reference value, i.e., NRV%, was calculated.

[0213] 2 Experimental results and analysis

[0214] 2.1 Baking process experiment

[0215] Depend on Figure 1 It can be seen that the yam fish paste crisps of 3 scored the highest, with uniform color, crispy taste, and hardness within the appropriate range. According to the feedback from the sensory judges, the yam fish paste crisps of 1 were soft in texture, whitish in the middle and not completely hardened; the yam fish paste crisps of 2 were completely hardened but the middle was whitish and uneven in color; the yam fish paste crisps of 4 were darker in color, uniform in color but slightly burnt, which may be due to the excessive temperature and the fish paste in the product was burnt; the yam fish paste crisps of 5 were brown in color and had a heavy bitter taste, and this group scored the lowest. Combined with the sensory evaluation score, the crisps were baked in the oven at 150℃ for 25min to obtain a product with a suitable taste, uniform color, and no bad flavor. This parameter was used in subsequent experiments.

[0216] 2.2 Single Factor Experiment

[0217] 2.2.1 Effect of vegetable oil addition on the quality of yam and fish paste crisps

[0218] The effect of vegetable oil addition on product sensory and texture can be found in Figure 2 , Figure 3 . As can be seen from the figure, with the increase of the amount of vegetable oil added, the sensory score of the product shows a trend of first increasing and then decreasing. When the amount of vegetable oil added is 8%wt, the sensory score is the highest, and the crispness and hardness are good. When the amount of vegetable oil added is 10%wt, the taste is slightly greasy, and when the amount added is less than 4%wt, the product surface lacks gloss; the crispness and hardness show a trend of first decreasing and then increasing with the addition of vegetable oil. When the amount of vegetable oil added is 4%wt, the crispness and hardness of the product are the smallest, and when the amount added is 10%wt, both are the largest, but both are within the sensory acceptable range. Therefore, the appropriate amount of vegetable oil added is 8%wt.

[0219] 2.2.2 Effect of glutinous rice flour addition on the quality of yam and fish paste crisps

[0220] The effect of glutinous rice flour addition on product sensory and texture can be seen in Figure 4 , Figure 5. As can be seen from the figure, with the increase of the amount of glutinous rice flour added, the hardness and crispness values ​​of the yam fish paste crisps tend to increase. This may be because with the addition of glutinous rice flour, the viscosity of the batter gradually increases, resulting in a tighter internal structure. It can be seen from the figure that the sensory scores of yam fish paste crisps are high when the glutinous rice flour addition amount is 10%wt and 15%wt. The color, crispness and hardness of the products at these two addition amounts are good. When the glutinous rice flour addition amount is 20%wt~25%wt, the taste is a bit hard, and the color of the yam fish paste crisps is slightly worse when the addition amount is 5%wt. The product sensory score corresponding to the addition amount of glutinous rice flour at 10%wt is the highest. Comprehensively considering the texture and sensory scores, the addition amount of glutinous rice flour is preferably 10%wt.

[0221] 2.2.3 Effect of corn starch addition on the quality of yam and fish paste crisps

[0222] The effect of corn starch addition on product sensory and texture can be found in Figure 6 , Figure 7 . As can be seen from the figure, as the amount of corn starch added increases, the hardness and crispness of the yam and fish paste crisps tend to increase. When the addition amount exceeds 32%wt, the hardness of the yam and fish paste crisps gradually increases. According to the feedback from the sensory judges, when the addition amount is 32%wt, the taste is slightly hard, when the addition amount reaches 40%wt, the taste is harder, and there are tiny white spots on the surface. When the corn starch addition amount is 8%wt and 16%wt, the product surface color is uneven, and there are holes of different sizes. As can be seen from the figure, the product has the highest sensory evaluation when the corn starch addition amount is 24%wt. Combining the texture and sensory scores, it can be concluded that the corn starch addition amount is preferably 24%wt.

[0223] 2.2.4 Effect of the amount of yam paste added on the quality of yam and fish paste crisps

[0224] The effect of yam paste addition on product sensory and texture can be seen in Figure 8 , Fig. 9 . As can be seen from the figure, as the amount of yam paste added increases, the hardness and crispness of the yam and fish paste crisps tend to increase. When the addition amount is less than 14%, the yam flavor is not obvious. When the addition amount exceeds 28%wt, the yam and fish paste crisps will have a residue feeling when chewing. When the addition amount is 35%wt, the product tastes slightly hard. When the yam paste is added at 21%wt, the corresponding product has the highest sensory score. Therefore, the addition amount of yam paste is preferably 21%wt based on the comprehensive texture and sensory score.

[0225] 2.3 Orthogonal experimental results and data analysis

[0226] Table 5 Orthogonal experimental design and result analysis

[0227]

[0228]

[0229] Note: Ⅰ represents sensory score, Ⅱ represents hardness, and Ⅲ represents brittleness.

[0230] Table 6 Analysis of variance of sensory evaluation

[0231] factor Sum of Squared Deviations Degrees of Freedom F Ratio F critical value Vegetable oil 31.136 2 0.567 4.460 Glutinous rice flour 54.469 2 0.992 4.460 Corn starch 101.829 2 1.854 4.460 Grated Yam 32.269 2 0.588 4.460 error 219.70 8 / /

[0232] Table 7 Analysis of variance of hardness

[0233]

[0234]

[0235] Table 8 Analysis of variance of crispness

[0236] factor Sum of Squared Deviations Degrees of Freedom F Ratio F critical value Vegetable oil 85.609 2 0.484 4.460 Glutinous rice flour 130.576 2 0.739 4.460 Corn starch 432.562 2 2.448 4.460 Grated Yam 58.109 2 0.329 4.460 error 706.86 8 / /

[0237] It can be seen from Table 5 that the range R of each factor Ⅰ The values ​​are sorted as follows: R ⅠC >R ⅠB >R ⅠA >R ⅠD , indicating that the influence of each factor on the sensory quality of the product is: C>B>A>D, that is, corn starch has the greatest impact on the sensory quality of the product, followed by glutinous rice flour, vegetable oil, and yam paste has the least impact. Ⅱ , R Ⅲ From the order of size, it can be seen that the four factors affect the hardness of the product in the following order: C>B>D>A, that is, corn starch has the greatest impact on the sensory quality of the product, followed by glutinous rice flour, then yam paste, and vegetable oil has the least impact; the four factors affect the crispness of yam and fish paste crisps in the following order: C>B>A>D, that is, corn starch has the greatest impact on the sensory quality of the product, followed by glutinous rice flour, then vegetable oil, and yam paste has the least impact.

[0238] The variance analysis tables of sensory scores, crispness, and hardness of yam and fish paste crisps can be seen in Tables 6 to 8. It can be seen from the table that corn starch is the biggest factor affecting the sensory quality, crispness, and hardness of yam and fish paste crisps. The hardness and crispness of yam and fish paste crisps are not the greater the better, so the sensory score is the main factor for discussion. Therefore, by analyzing Tables 3 and 4, the best process formula is A2B2C3D. 2，It was inconsistent with the A1B2C2D2 formula with the highest sensory score in the orthogonal experiment, so two different formulas were used to conduct experiments, and then the experiment proved that the sensory score of A2B2C3D2 was significantly higher than the other group, with a sensory score of 86.1, and the hardness and crispness values ​​were measured to be 33.4N and 34.5N. Therefore, the optimal process formula for yam fish paste crisps is: A2B2C3D2, that is, based on fish paste, the addition of vegetable oil is 8%wt, the addition of corn starch is 32%wt, the addition of yam paste is 21%wt, and the addition of glutinous rice flour is 10%wt.

[0239] 2.4 Nutritional analysis

[0240] Yam and fish paste crispy slices were prepared according to the optimal formula and process, and the nutritional components of the product were analyzed using a calorie analyzer. The results are shown in Table 9.

[0241] Table 9 Nutritional composition

[0242] project Content per 100g NRV NRV% energy 1513kJ 8400kJ 18％ protein 10.4g 60g 17％ Fat 15.6g 60g 26％ carbohydrate 69g 300g 23％ Moisture 2g

[0243] In this experiment, tilapia, yam paste, corn starch, and glutinous rice flour were used as raw materials to prepare yam fish paste crisps. The results of orthogonal experiments and single factor experiments showed that the amount of corn starch added was the factor that had the greatest impact on the sensory quality and texture characteristics of yam fish paste crisps. The experiment showed that when 8%wt of vegetable oil, 10%wt of glutinous rice flour, 32%wt of corn starch, 21%wt of yam paste, 1%wt of pepper, 1%wt of five-spice powder, 1%wt of sand ginger powder, and 20%wt of water were added, the sensory quality and texture characteristics of yam fish paste crisps prepared in the oven at 150℃ for 25min were good, moderately soft and hard, the product color was yellow, the appearance was flat, there was no damage and large bubbles on the surface, the color was uniform and shiny, the taste was crispy, and the fish flavor and yam flavor were coordinated, of which the fish paste accounted for 51.1% of the product.

[0244] Although the preferred embodiments of the present invention have been described, those skilled in the art may make additional changes and modifications to these embodiments once they have learned the basic creative concept. Therefore, the appended claims are intended to be interpreted as including the preferred embodiments and all changes and modifications that fall within the scope of the present invention.

[0245] Obviously, those skilled in the art can make various changes and modifications to the present invention without departing from the spirit and scope of the present invention. Thus, if these modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include these modifications and variations.

Claims

1. A method for preparing yam minced fish crisps, characterized in that: The following steps are involved: The fish paste, vegetable oil, yam paste, corn starch, glutinous rice flour and seasoning are mixed, and then baked at 140° C. to 160° C. for 20 min to 25 min to obtain the yam fish paste crispy slices.

2. The method for preparing yam minced fish chips according to claim 1, characterized in that: The baking condition is 150° C. for 25 min.

3. The method for preparing yam minced fish crisps according to claim 1, characterized in that: The fish paste is tilapia fish paste.

4. The method for preparing yam minced fish crisps according to claim 3, characterized in that: The preparation method of the tilapia surimi is as follows: stirring the tilapia meat at 2000 r / min to 3000 r / min for 5 to 6 minutes, and mixing to obtain the tilapia surimi.

5. The method for preparing yam minced fish crisps according to claim 1, characterized in that: The vegetable oil is any one of soybean oil, rapeseed oil, peanut oil and rice bran oil.

6. The yam minced fish crisps according to claim 1, characterized in that: The seasoning comprises 1 part of pepper powder, 1 part of five-spice powder, 1 part of sand ginger powder and 2 parts of edible salt.

7. A yam and fish paste crispy slice prepared by the method for preparing the yam and fish paste crispy slice according to claim 1.

8. The yam minced fish crisps according to claim 7, characterized in that: By weight, it includes the following raw materials: 95 to 105 parts of fish paste, 7 to 10 parts of vegetable oil, 15 to 28 parts of yam paste, 21 to 28 parts of corn starch, and 10 to 15 parts of glutinous rice flour.

9. The yam minced fish crisps according to claim 8, characterized in that: By weight, it includes the following raw materials: 98 to 102 parts of fish paste, 8 to 9 parts of vegetable oil, 18 to 25 parts of yam paste, 23 to 26 parts of corn starch, and 10 parts of glutinous rice flour.

10. The yam minced fish crisps according to claim 9, characterized in that: The invention comprises the following raw materials by weight: 100 parts of fish paste, 8 parts of vegetable oil, 21 parts of yam paste, 24 parts of corn starch and 13 parts of glutinous rice flour.

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