Low-fat high-protein puffed originally-cut fish fillet and preparation method thereof

Abstract

The invention belongs to the technical field of aquatic food, and particularly relates to a low-fat high-protein puffed originally-cut fish fillet and a preparation method thereof. According to the method disclosed by the invention, the low-fat high-protein puffed originally-cut fish fillets are prepared by sequentially performing fishy smell removal, flavoring, cooking, vacuum drying and dehydration, microwave puffing and vacuum drying on the originally-cut fish fillets. Compared with the existing fish puffing technology and puffed products, the method disclosed by the invention is simple and convenient to operate, energy-saving, economical and high in production efficiency; the prepared puffed originally-cut fish slices are attractive in appearance, golden in color and luster, crisp in taste and better in flavor; meanwhile, the product is rich in nutrition, high in protein content, low in salt and sugar, free of additional fat, coloring agents, preservatives and other food additives, suitable for consumers of all ages, and nutritional and healthy aquatic puffed snack food.

Description

Technical Field

[0001] The invention belongs to the technical field of aquatic food, and particularly relates to a low-fat and high-protein puffed original-cut fish fillet and a preparation method thereof. Background Art

[0003] Most of the starch puffed foods on the market are puffed by frying and baking, and the puffing degree is low. Long-term consumption by consumers will also cause health problems such as high blood fat and high blood sugar. Most of the puffed products of aquatic products are puffed by extrusion of fish paste, which deteriorates the taste of fish meat and causes a large loss of flavor and nutritional components. The disclosed invention applications CN101243890A fish meat micro-puffed fish fillet production method, CN102028262A a method for producing leisure crisp grains with freshwater fish paste and fruit and vegetable juice, CN101999706A a vacuum microwave and low-frequency microwave combined uniform puffing method for crisp fish grains, CN105661377A a method for preparing high-protein and low-calorie fish meat crisps, etc. are to clean the fish, remove the head, viscera, and scales, then pick the meat, remove the fishy smell, chop and mix, gel-form, and finally microwave puff.

[0004] Puffed foods have a crispy texture and diverse flavors and are deeply loved by consumers. However, most of the puffed foods on the market are based on starch as raw materials. Even if high-protein aquatic raw materials such as fish and shrimp are used, they are mostly processed into minced meat or meat paste and then reorganized into new shapes. The processing is cumbersome and the product suffers from serious nutritional loss. Summary of the invention

[0005] In view of the deficiencies in the prior art, the present invention provides a low-fat and high-protein puffed original-cut fish fillet. This product uses original-cut fish fillet as raw material, follows the principle of "less sugar, less salt and less oil", and fills the gap that most of the current puffed foods in China use starch as raw materials, and can provide consumers with diversified healthy aquatic food.

[0006] The technical scheme of the present invention is a method for preparing low-fat and high-protein puffed original cut fish fillets, the steps comprising: removing fish smell, adding flavors, steaming, vacuum drying and dehydration, microwave puffing and vacuum drying the original cut fish fillets in sequence to obtain the low-fat and high-protein puffed original cut fish fillets; the deodorizing liquid used for removing fish smell contains green tea, ginger juice and NaCl.

[0007] The original fish slices have a thickness of 2.0 to 3.0 mm and are prepared by slicing fresh fish that has been pre-treated. The pre-treatment of the fresh fish includes: knocking the head of the fresh fish to make it dizzy, and then removing the head, viscera, skin, red meat and bones. The fresh fish is a marine fish or a freshwater fish, preferably a freshwater fish, such as tilapia, silver carp, etc.

[0008] The deodorizing method comprises: immersing the original cut fish fillet in a deodorizing liquid at 5°C to 8°C for 30 to 40 minutes, wherein the deodorizing liquid contains 1% to 3% green tea, 0.5% to 1% NaCl, 4% to 5% cooking wine and 1% to 2% ginger juice, and the weight ratio of the deodorizing liquid to the original cut fish fillet is 1:1 to 3. Further, immersing the original cut fish fillet in the deodorizing liquid at 5°C for 30 minutes, the weight ratio of the original cut fish fillet to the deodorizing liquid is 1:2, and the deodorizing liquid contains 3% green tea, 0.5% NaCl, 5% cooking wine and 2% ginger juice.

[0009] The flavoring comprises: immersing the deodorized original cut fish fillet in a flavoring liquid at 5°C to 8°C for 45 to 55 minutes, wherein the flavoring liquid contains 1% to 2% NaCl and 0.5% to 1.5% white sugar, preferably 1.5% NaCl and 1% white sugar; the weight ratio of the flavoring liquid to the original cut fish fillet is 1:1 to 3, preferably 1:2; further, immersing the deodorized original cut fish fillet in the flavoring liquid at 5°C for 45 minutes, wherein the weight ratio of the original cut fish fillet to the flavoring liquid is 1:2, and the flavoring liquid contains 1.5% NaCl and 1% white sugar.

[0010] Furthermore, the original cut fish fillets are rinsed after removing the fishy smell and before adding flavor, and the rinsing includes: rinsing the fish fillets with pure water for 3 minutes.

[0011] The steaming comprises: steaming in a steamer for 5 to 10 minutes after the water in the pot boils, and further steaming in the steamer for 5 minutes.

[0012] The vacuum drying and dehydration comprises: vacuum drying and dehydration at -0.1 MPa and 60°C to 70°C until the moisture content is 40% to 50%, further vacuum drying at -0.1 MPa and 60°C to 70°C for 5 to 9 hours, and further vacuum drying at -0.1 MPa and 60°C for 7 hours.

[0013] The microwave puffing comprises: laying the vacuum dried and dehydrated original fish fillets in a single layer in a microwave oven, and puffing them with microwaves at 700-1000W for 120-160s, preferably at 800W for 140s.

[0014] The vacuum drying comprises: vacuum drying at 60° C. to 70° C. until the moisture content of the original fish fillet is reduced to below 15%, and further vacuum drying at 60° C. to 70° C. for 1 hour.

[0015] The prepared low-fat and high-protein puffed original cut fish fillets are packaged using a heat-sealing process and a modified atmosphere preservation technology. The low-fat and high-protein puffed original cut fish fillets are put into a polyethylene packaging bag, and a proper amount of inert gas nitrogen is filled into the packaging bag and the bag is sealed.

[0016] The invention provides low-fat and high-protein puffed fish fillets prepared by the preparation method, which have good puffing effect, crisp taste, no added fat, high protein content and water content less than 15%.

[0017] The invention adopts vacuum drying to ensure uniform water distribution in the fish fillet, good puffing effect and crispier taste.

[0018] The invention adopts steaming to remove moisture in the fish fillet, improves the drying efficiency of subsequent operation, and also improves the puffing efficiency of the fish fillet, making the fish fillet crispier, golden and uniform in color.

[0019] The method for preparing low-fat, high-protein puffed original fish fillets provided by the present invention does not contain high-temperature and drastic processing processes such as frying and baking, can reduce the nutrient loss of raw materials, and maintain the original flavor of fish fillets; the product uses original freshwater fish fillets to retain the integrity of the fillets as much as possible, and the product has a high protein content and is rich in nutrition. In the process of preparing puffed fish fillets by this method, no exogenous oil is added, and only a small amount of condiments such as salt and sugar are contained. Therefore, the product has the characteristics of low salt, low sugar, less oil, less additives, etc., which is healthier and safer, suitable for all ages, and can meet consumers' needs for healthy diet. The puffed fish fillets prepared by the method of the present invention are boneless. If a small amount of intramuscular space remains, they are completely crispy after puffing processing and can be eaten directly. Therefore, it is more assured and convenient to eat, which can meet the needs of special groups such as children and the elderly. The low-fat, high-protein puffed original fish fillet product prepared by the method of the present invention has a crisp taste, golden color, unique flavor, and is convenient and ready to eat. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 The invention discloses puffed original-cut tilapia fillets prepared by the method of the invention.

[0021] Figure 2 It is the puffing rate of the puffed original cut tilapia fillet of Example 1 and each comparative example.

[0022] Figure 3 The crispness of the puffed original-cut tilapia fillets of Example 1 and various comparative examples. DETAILED DESCRIPTION

[0023] Embodiment 1:

[0024] A method for preparing low-fat and high-protein puffed raw tilapia fillets comprises the following steps:

[0025] S1. After knocking the head of fresh tilapia to make it stunning, remove the fish head and internal organs, peel off the fish skin, remove the red meat on the back, and remove the fish bones.

[0026] S2. Slicing: Slice the tilapia into thin slices with a thickness of 2.0 to 3.0 mm.

[0027] S3. Deodorization: Immerse the tilapia fillets in deodorization liquid (5°C) for 30 minutes, wherein the liquid contains 3% green tea, 0.5% NaCl, 5% cooking wine and 2% ginger juice, and the weight ratio of the fillets to the mixed liquid is 1:2.

[0028] S4. Rinse: Rinse the tilapia fillets with purified water for 3 minutes.

[0029] S5. Seasoning: immerse the tilapia fillets in a seasoning solution (5° C.) for 45 minutes, wherein the solution contains 1.5% NaCl and 1% white sugar, and the weight ratio of the fillets to the mixed solution is 1:2.

[0030] S6. Steaming: Transfer the marinated fish fillets into a steamer and steam for 5 minutes.

[0031] S7, dehydration: drying in a vacuum drying oven at -0.1 MPa and 60° C. for 7 hours to reduce the moisture content of the tilapia fillets to 40% to 50%.

[0032] S8. Microwave puffing: Put the fish fillets into a microwave oven with a power of 800W and microwave puff for 140s.

[0033] S9, drying: after microwave puffing, the fish fillets are transferred to a vacuum drying oven at 60°C and dried for 1 hour to reduce the moisture content of the finished product to below 15%.

[0034] S10. Packaging: Using heat sealing technology and controlled atmosphere preservation technology, the finished fish fillets are packed into polyethylene packaging bags, and the packaging bags are filled with a proper amount of inert gas nitrogen and sealed.

[0035] S11. Determination of expansion rate: Use the millet exclusion method to measure the volume of the fish fillet before and after expansion.

[0036] Fish fillet volume = fish fillet plus millet volume - millet volume. Expansion rate (%) = volume after expansion / volume before expansion × 100.

[0037] S12. Determination of the crispness of puffed fish fillet: TA-XT plus texture analyzer was used for the determination. A P / 6 stainless steel cylindrical probe was used, and the pre-measurement speed and test speed were 1.0 mm / s.

[0038] The process conditions of Example 1 were used to investigate the concentration of green tea, ginger juice, and salt. The results are shown in the following table:

[0039] Investigation Example Green tea concentration Ginger juice concentration Salt concentration Cooking wine concentration Expansion rate Crispness 1 1％ 1％ 0.5％ 4％ (144±2)％ 410±11g 2 2％ 2％ 1％ 4％ (158±1)％ 432±20g 3 3％ 1％ 0.5％ 4％ (166±2)％ 447±16g 4 3％ 1％ 0.5％ 5％ (169±2)％ 455±28g 5 3％ 2％ 0.5％ 5％ (175±2)％ 469±25g

[0040] Natural deodorants such as green tea and ginger have a certain impact on the puffing of fish fillets and the performance of the finished product. During the puffing process, the ingredients in ginger affect the structure of fish protein, which in turn affects the degree of puffing. From the perspective of the finished product performance, the ingredients in green tea and ginger can have a certain degree of antioxidant effect, which can extend the shelf life of puffed fish fillets. In addition, their natural fragrance helps to improve the flavor of fish fillets, enhance the taste, and enhance the attractiveness of the product.

[0041] Comparative Example 1:

[0042] A method for preparing puffed raw tilapia fillets without removing fishy smell comprises the following steps:

[0043] S1. After knocking the head of fresh tilapia to make it stunning, remove the fish head and internal organs, peel off the fish skin, remove the red meat on the back, and remove the fish bones.

[0044] S2. Slicing: Slice the tilapia into thin slices with a thickness of 2.0 to 3.0 mm.

[0045] S3. Seasoning: immerse the tilapia fillets in a seasoning solution (5° C.) for 45 minutes, wherein the solution contains 1.5% NaCl and 1% white sugar, and the weight ratio of the fillets to the mixed solution is 1:2.

[0046] S4. Steaming: Transfer the marinated fish fillets into a steamer and steam for 5 minutes.

[0047] S5. Dehydration: Dry in a vacuum drying oven at -0.1 MPa and 60° C. for 7 hours to reduce the moisture content of the tilapia fillets to 40% to 50%.

[0048] S6. Microwave puffing: Put the fish fillets into a microwave oven with a power of 800W and microwave puff for 140s.

[0049] S7. Drying: After microwave puffing, the fish fillets are transferred to a vacuum drying oven at 60° C. and dried for 1 hour to reduce the moisture content of the finished product to below 15%.

[0050] S8. Packaging: Using heat sealing technology and controlled atmosphere preservation technology, the finished fish fillets are packed into polyethylene packaging bags, and the packaging bags are filled with an appropriate amount of inert gas nitrogen and sealed.

[0051] S9. Determination of puffing rate: using millet exclusion method.

[0052] S10. Determination of crispness of puffed fish fillet: using TA-XT plus texture analyzer.

[0053] Comparative Example 2:

[0054] A method for preparing puffed raw tilapia fillets without cooking, comprising the following steps:

[0055] S1. After knocking the head of fresh tilapia to make it stunning, remove the fish head and internal organs, peel off the fish skin, remove the red meat on the back, and remove the fish bones.

[0056] S2. Slicing: Slice the tilapia into thin slices with a thickness of 2.0 to 3.0 mm.

[0057] S3. Deodorization: Immerse the tilapia fillets in deodorization liquid (5°C) for 30 minutes, wherein the liquid contains 3% green tea, 0.5% NaCl, 5% cooking wine and 2% ginger juice, and the weight ratio of the fillets to the mixed liquid is 1:2.

[0058] S4. Rinse: Rinse the tilapia fillets with purified water for 3 minutes.

[0059] S5. Seasoning: immerse the tilapia fillets in a seasoning solution (5° C.) for 45 minutes, wherein the solution contains 1.5% NaCl and 1% white sugar, and the weight ratio of the fillets to the mixed solution is 1:2.

[0060] S6. Dehydration: Dry in a vacuum drying oven at -0.1 MPa and 60° C. for 7 hours to reduce the moisture content of the tilapia fillets to 40% to 50%.

[0061] S7. Microwave puffing: Put the fish fillets into a microwave oven with a power of 800W and microwave puff for 140s.

[0062] S8. Drying: After microwave puffing, the fish fillets are transferred to a vacuum drying oven at 60° C. and dried for 1 hour to reduce the moisture content of the finished product to below 15%.

[0063] S9. Packaging: Using heat sealing technology and controlled atmosphere preservation technology, the finished fish fillets are packed into polyethylene packaging bags, and the packaging bags are filled with an appropriate amount of inert gas nitrogen and sealed.

[0064] S10. Determination of puffing rate: using millet exclusion method.

[0065] S11. Determination of crispness of puffed fish fillet: TA-XT plus texture analyzer was used for determination.

[0066] Comparative Example 3:

[0067] A method for preparing puffed raw tilapia fillets without steaming and hot air drying comprises the following steps:

[0068] S1. After knocking the head of fresh tilapia to make it stunning, remove the fish head and internal organs, peel off the fish skin, remove the red meat on the back, and remove the fish bones.

[0069] S2. Slicing: Slice the tilapia into thin slices with a thickness of 2.0 to 3.0 mm.

[0070] S3. Deodorization: Immerse the tilapia fillets in deodorization liquid (5°C) for 30 minutes, wherein the liquid contains 3% green tea, 0.5% NaCl, 5% cooking wine and 2% ginger juice, and the weight ratio of the fillets to the mixed liquid is 1:2.

[0071] S4. Rinse: Rinse the tilapia fillets with purified water for 3 minutes.

[0072] S5. Seasoning: immerse the tilapia fillets in a seasoning solution (5° C.) for 45 minutes, wherein the solution contains 1.5% NaCl and 1% white sugar, and the weight ratio of the fillets to the mixed solution is 1:2.

[0073] S6. Dehydration: Dry the tilapia fillets in a hot air drying oven at 60° C. for 7 hours to reduce the moisture content of the fillets to 40% to 50%.

[0074] S7. Microwave puffing: Put the fish fillets into a microwave oven with a power of 800W and microwave puff for 140s.

[0075] S8. Drying: After microwave puffing, the fish fillets are transferred to a hot air drying oven at 60° C. and dried for 1 hour to reduce the moisture content of the finished product to below 15%.

[0076] S9. Packaging: Using heat sealing technology and controlled atmosphere preservation technology, the finished fish fillets are packed into polyethylene packaging bags, and the packaging bags are filled with an appropriate amount of inert gas nitrogen and sealed.

[0077] S10. Determination of puffing rate: using millet exclusion method.

[0078] S11. Determination of crispness of puffed fish fillet: TA-XT plus texture analyzer was used for determination.

[0079] Comparative Example 4:

[0080] A method for preparing hot air dried puffed raw tilapia fillets comprises the following steps:

[0081] S1. After knocking the head of fresh tilapia to make it stunning, remove the fish head and internal organs, peel off the fish skin, remove the red meat on the back, and remove the fish bones.

[0082] S2. Slicing: Slice the tilapia into thin slices with a thickness of 2.0 to 3.0 mm.

[0083] S3. Deodorization: Immerse the tilapia fillets in deodorization liquid (5°C) for 30 minutes, wherein the liquid contains 3% green tea, 0.5% NaCl, 5% cooking wine and 2% ginger juice, and the weight ratio of the fillets to the mixed liquid is 1:2.

[0084] S4. Rinse: Rinse the tilapia fillets with purified water for 3 minutes.

[0085] S5. Steaming: Transfer the marinated fish fillets into a steamer and steam for 5 minutes.

[0086] S6. Seasoning: immerse the tilapia fillets in a seasoning solution (5° C.) for 45 minutes, wherein the solution contains 1.5% NaCl and 1% white sugar, and the weight ratio of the fillets to the mixed solution is 1:2.

[0087] S7. Dehydration: Dry the tilapia fillets in a hot air drying oven at 60° C. for 7 hours to reduce the moisture content of the tilapia fillets to 40% to 50%.

[0088] S8. Microwave puffing: Put the fish fillets into a microwave oven with a power of 800W and microwave puff for 140s.

[0089] S9, drying: after microwave puffing, the fish fillets are transferred to a hot air drying oven at 60°C and dried for 1 hour to reduce the moisture content of the finished product to below 15%.

[0090] S10. Packaging: Using heat sealing technology and controlled atmosphere preservation technology, the finished fish fillets are packed into polyethylene packaging bags, and the packaging bags are filled with a proper amount of inert gas nitrogen and sealed.

[0091] S11. Determination of puffing rate: millet exclusion method is used.

[0092] S12. Determination of crispness of puffed fish fillet: TA-XT plus texture analyzer was used for determination.

[0093] Embodiment 2:

[0094] A method for preparing low-fat and high-protein puffed raw silver carp fillets comprises the following steps:

[0095] S1. After knocking the head of fresh silver carp to make it stunning, remove the fish head and internal organs, peel off the fish skin, remove the red meat on the back, and remove the fish bones.

[0096] S2. Slicing: Slice the fresh silver carp into thin slices with a thickness of 2.0 to 3.0 mm.

[0097] S3. Deodorizing: Immerse the silver carp fillets in deodorizing liquid (5° C.) for 30 minutes, wherein the liquid contains 3% green tea, 0.5% NaCl, 5% cooking wine and 2% ginger juice, and the weight ratio of the fillets to the mixed liquid is 1:2.

[0098] S4. Rinse: Rinse the silver carp fillets with purified water for 3 minutes.

[0099] S5. Seasoning: immerse the silver carp fillets in a seasoning solution (5° C.) for 45 minutes, wherein the solution contains 1.5% NaCl and 1% white sugar, and the weight ratio of the fillets to the mixed solution is 1:2.

[0100] S6. Steaming: Transfer the marinated fish fillets into a steamer and steam for 5 minutes.

[0101] S7. Dehydration: Dry in a vacuum drying oven at -0.1 MPa and 60°C for 7 hours to reduce the moisture content of the silver carp fillets to within the range of 40% to 50%.

[0102] S8. Microwave puffing: Put the fish fillets into a microwave oven with a power of 800W and microwave puff for 140s.

[0103] S9, drying: after microwave puffing, the fish fillets are transferred to a vacuum drying oven at 60°C and dried for 1 hour to reduce the moisture content of the finished product to below 15%.

[0104] S10. Packaging: Using heat sealing technology and controlled atmosphere preservation technology, the finished fish fillets are packed into polyethylene packaging bags, and the packaging bags are filled with a proper amount of inert gas nitrogen and sealed.

[0105] The puffing and crispness effects of the silver carp fillet are the same as those of the tilapia fillet in Example 1.

[0106] Finally, it should be noted that the above description of the embodiments is for the convenience of ordinary technicians in this technical field to understand and use the instructions. The implementation methods of the present invention are not limited to the above embodiments. Any other technical solutions obtained by changes, modifications, substitutions, combinations, and simplifications that do not deviate from the technical essence and principles of the present invention are included in the protection scope of the present invention.

Claims

1. A method for preparing low-fat and high-protein puffed fish fillets, characterized in that the steps include: The original fish fillets are sequentially subjected to the steps of deodorizing, seasoning, steaming, vacuum drying and dehydration, microwave puffing and vacuum drying to obtain low-fat and high-protein puffed original fish fillets; the deodorizing liquid used for deodorizing contains green tea, ginger juice and NaCl.

2. The preparation method according to claim 1, characterized in that: The thickness of the original fish fillet is 2.0-3.0 mm, and the fillet is prepared by slicing fresh fish that has been pre-treated.

3. The preparation method according to claim 2, characterized in that: The fresh fish is marine fish or freshwater fish.

4. The preparation method according to any one of claims 1 to 3, characterized in that: The deodorizing method comprises: immersing the original cut fish fillet in deodorizing liquid at 5°C to 8°C for 30 to 40 minutes, wherein the deodorizing liquid contains 1% to 3% green tea, 0.5% to 1% NaCl, 4% to 5% cooking wine and 1% to 3% ginger juice, and the weight ratio of the deodorizing liquid to the original cut fish fillet is 1:1 to 3.

5. The preparation method according to any one of claims 1 to 3, characterized in that: The flavoring comprises: immersing the deodorized original cut fish fillet in a flavoring liquid at 5°C to 8°C for 45 to 55 minutes, wherein the flavoring liquid contains 1% to 2% NaCl and 0.5% to 1.5% white sugar, and the weight ratio of the flavoring liquid to the original cut fish fillet is 1:1 to 3.

6. The preparation method according to any one of claims 1 to 3, characterized in that: The steaming comprises: steaming in a steamer for 5 to 10 minutes after the water boils.

7. The preparation method according to any one of claims 1 to 3, characterized in that: The vacuum drying and dehydration comprises: vacuum drying and dehydration at -0.1Mpa and 60°C to 70°C until the moisture content is 40% to 50%.

8. The preparation method according to any one of claims 1 to 3, characterized in that: The microwave puffing comprises: laying the vacuum dried and dehydrated original fish fillets in a single layer in a microwave oven, and puffing them with microwaves at 700-1000W for 120-160s.

9. The preparation method according to any one of claims 1 to 3, characterized in that: The vacuum drying comprises: vacuum drying at 60° C. to 70° C. until the moisture content of the original fish fillet drops below 15%.

10. A low-fat, high-protein puffed fish fillet prepared by the preparation method according to any one of claims 1 to 9.

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