Bowl-shaped oil residue and preparation method thereof

Abstract

The invention belongs to the field of food processing, and particularly relates to bowl-shaped oil residues and a preparation method thereof. The method comprises the following steps: (1) uniformly mixing raw materials, and dispersing to prepare slurry; and (2) adding the slurry into a frying pan through a slurry conveying pipe, and deoiling to obtain the finished product oil residue. The invention relates to an optimized oil residue preparation process which is used for preparing bowl-shaped oil residues suitable for large-scale machining by accurately controlling temperature and time. The bowl-shaped oil residue can be tightly combined with the minced fillet, so that the appearance and the taste of the minced fillet product are improved, and the consumer experience is enhanced. The bowl-shaped oil residue is applied to the surimi product, the appearance quality and the taste level can be improved, and the pursuit of consumers for delicious food is met. The preparation process ensures that the oil residue is uniformly heated, the outer surimi is tightly wrapped, the internal grease is uniformly distributed, and the production efficiency and the market competitiveness are improved.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and particularly relates to bowl-shaped oil residue and a preparation method thereof. Background Art

[0002] In the current food processing field, oil residue is an important auxiliary material for fish paste products, and its shape and function directly affect the market competitiveness of the final product. The oil residue produced by traditional processes is mostly in the form of granules or discs, which have significant defects in application: poor morphological stability: granular oil residue lacks structural support and is easily detached due to mechanical vibration or thermal expansion during the coating process of fish paste products, resulting in insufficient surface coverage (literature data show that the shedding rate of traditional oil residue is as high as 15% to 20%); Monotonous taste: The round-shaped oil residue has a uniform thickness and only has a single crispy texture after frying, which cannot form a layered contrast with the soft and tender texture of the fish paste. Consumer surveys show that 78% of respondents think that this type of product has a "monotonous taste"; Low processing efficiency: The existing oil residue production relies on manual control of the slurry dripping speed and oil temperature, which is difficult to achieve large-scale production, resulting in an increase of about 30% in unit cost; Insufficient aesthetic value: The random distribution of traditional oil residues can easily cause mottled surfaces on surimi products, affecting the terminal display effect. For example, a well-known surimi brand once had a 5% increase in return rate due to appearance issues.

[0003] The above problems have jointly restricted the application of oil residue in high-end fish paste products. Although some studies have tried to improve adhesion by adjusting the formula (such as adding thickeners), over-reliance on additives may cause food safety disputes. Therefore, there is an urgent need for an oil residue preparation solution that is innovative in form, efficient in processing, and does not rely on chemical additives. Summary of the invention

[0004] The technical solution of the present invention aims at the technical problems of too high frying temperature and single taste in the traditional preparation process, and provides a bowl-shaped oil residue and a preparation method thereof.

[0005] The main purpose of the present invention is: 1. Increase the coating rate of surimi products; 2. Improve the appearance quality of fish paste products coated with flour (residue); 3. Enrich the taste of fish paste products coated with flour (dregs); Fourth, flavor substances can be added to the slurry used to make the oil residue to meet the preferences of different consumers.

[0006] To achieve the above objectives, the present invention adopts the following technical solutions.

[0007] A method for preparing bowl-shaped oil residue, the method comprising: (1) Mix the raw materials evenly, break them up, and prepare a slurry. (2) Add the slurry to the oil pan through a slurry pipe, remove the oil, and obtain refined oil residue.

[0008] Preferably, the raw materials in step (1) are low-gluten flour, lard, salt, five-spice powder, and water, which are mixed evenly according to a mass ratio of 10:(5-7):(0.3-0.5):0.2:(2-4).

[0009] The "breaking up" in step (1) is to beat the slurry for 50-60 s under environmental conditions with a rotation speed of 40-60 Hz and a temperature of 5-10 °C.

[0010] The slurry pipe in step (2) has a pore diameter of 2-3 mm.

[0011] During the process of adding the slurry to the oil pan in step (2), the slurry is in a droplet state with an addition amount of 64-66 kg / h, dripped into the oil pan, and fished out after 20-30 s.

[0012] The distance between the outlet of the slurry pipe and the oil surface in step (2) is 28-32 cm.

[0013] The temperature of the oil pan in step (2) is 155-165 °C.

[0014] A bowl-shaped oil residue.

[0015] In the technical solution of the present invention, the core lies in preparing a bowl-shaped oil residue suitable for large-scale mechanical processing through optimizing the processing technology. The present invention prepares a bowl-shaped oil residue with a sunken middle, which presents a fish scale shape when wrapped on a surimi product. By controlling multiple factors such as the slurry formula, consistency, and frying temperature, the prepared oil residue has less moisture content, is easy to coat with powder on the surimi product, and the surimi product has a crispy and refreshing taste.

[0016] Among them, the most core lies in the ternary collaborative optimization of "morphology - process - function".

[0017] When the slurry passes through a slurry pipe with a pore diameter of 2-3 mm at a flow rate of 64-66 kg / h and drips into the oil pan with a drop height of 28-32 cm, the surface tension and gravity will naturally form a bowl-shaped structure with a sunken center (see Figure 1 ). This structure has the following advantages: improved adhesion: the contact area between the bowl-shaped edge and the surimi increases by 42%, combined with the natural adhesiveness of lard (viscosity test data: 5.2 mPa·s), reducing the oil residue shedding rate to less than 3%; Thermodynamic optimization: the bowl-shaped structure forms a "micro-convection cavity" during frying, accelerating the evaporation of internal moisture (moisture content ≤ 2.5%), while reducing the penetration of oil (the oil absorption rate is reduced by 18%), achieving a crispy outer layer (hardness value: 85-90 N / mm 2) A gradient texture with a soft inner layer (elastic modulus: 0.35 - 0.4 MPa).

[0018] Compared with the prior art, through theoretical analysis and experimental verification, the present invention determines the optimal frying conditions: the temperature is controlled at 155 - 165 °C, and the time is maintained at 20 - 30 s. Maintaining for 20 - 30 s at an oil temperature of 155 - 165 °C can ensure sufficient Maillard reaction (browning index ΔE = 35 - 40), while avoiding acrylamide formation (the detected value < 50 μg / kg, lower than the national standard limit). The oil residue prepared under these conditions has a significantly reduced moisture content, which is convenient for evenly coating the surimi products with powder, and can also maintain a relatively crispy texture. In addition, the bowl-shaped oil residue of the present invention has a unique design, and its shape is similar to a bowl, enabling the oil residue to combine more closely with the surimi, not only enhancing the wrapping degree of the surimi on the outer layer of the oil residue, but also significantly improving the appearance quality of the surimi products, making the finished product more neat and beautiful. At the same time, the bowl-shaped design also enriches the taste level of the oil residue surimi products, bringing a more pleasant eating experience to consumers. This bowl-shaped oil residue not only has a beautiful appearance, like a bowl, but also has a crispy texture and rich layers. Its unique preparation process ensures that the oil residue can be evenly heated during frying, the wrapping of the outer layer of surimi is tight and not easy to fall off, making the internal oil distribution of the oil residue uniform, and improving the overall taste and flavor. At the same time, through the method of large-scale mechanical processing, the production efficiency is greatly improved, and the cost is reduced, making this bowl-shaped oil residue more competitive in the market.

[0019] Through the above technical solutions, the bowl-shaped oil residue prepared by the present invention has the characteristics of a crispy outer layer and a soft inner layer, and can combine well with the surimi, improving the taste level and overall quality of the surimi products. In specific implementation, first, low-gluten flour, lard, salt, five-spice powder and water are mixed evenly according to the ratio and beaten to prepare a slurry. Then the slurry is added to an oil pan preheated to 155 - 165 °C through a slurry delivery pipe for frying. During frying, the slurry needs to be continuously stirred to make it evenly heated and deoiled. After frying for 20 - 30 s, the finished oil residue is obtained.

[0020] On the other hand, the present invention beats the slurry at 40 - 60 Hz in an environment of 5 - 10 °C to inhibit excessive gluten formation (gluten content < 8%), ensuring the fluidity of the slurry (viscosity: 1200 - 1500 cP), thereby stabilizing the bowl-shaped forming.

[0021] The prepared bowl-shaped oil residue is applied to the production of surimi products, which can significantly improve the appearance quality and taste level of surimi products. Due to the special bowl-shaped structure of the bowl-shaped oil residue, it can well wrap the surimi, making the surimi not easy to scatter during the processing and being able to be evenly distributed on the surface of the surimi products. At the same time, the crispy taste of the bowl-shaped oil residue is combined with the tender taste of the surimi, making the taste level of the surimi products more rich and diverse, meeting the pursuit of consumers for delicious food.

[0022] The advantages of the present invention are as follows: The present invention relates to an optimized process for preparing oil residue. By precisely controlling the temperature and time, bowl-shaped oil residue suitable for large-scale mechanical processing is prepared. The bowl-shaped oil residue design can be closely combined with surimi, improving the appearance and taste of surimi products and enhancing the consumer experience. The application of the bowl-shaped oil residue to surimi products can improve the appearance quality and taste level, meeting the pursuit of consumers for delicious food. The preparation process ensures that the oil residue is evenly heated, the outer layer of surimi is tightly wrapped, and the internal grease is evenly distributed, improving production efficiency and market competitiveness. Brief Description of the Drawings

[0023] Figure 1 It is the bowl-shaped oil residue obtained in Example 1; Figure 2 It is the surimi product obtained in the application example. Detailed Description of the Invention

[0024] The following further clearly and detailedly describes the present invention in combination with specific embodiments and the accompanying drawings of the specification. Those of ordinary skill in the art will be able to implement the present invention based on these descriptions. In addition, the embodiments of the present invention involved in the following description are usually only a part of the embodiments of the present invention, rather than all the embodiments. Therefore, all other embodiments obtained by those of ordinary skill in the art without creative work based on the embodiments of the present invention should fall within the scope of protection of the present invention.

[0025] Unless otherwise specified, the raw materials used in the embodiments of the present invention are all commercially available or raw materials that can be obtained by those skilled in the art; unless otherwise specified, the methods used in the embodiments of the present invention are all methods mastered by those skilled in the art.

[0026] Example 1 A method for preparing bowl-shaped oil residue, the method comprising: (1) Mix low-gluten flour, lard, salt, five-spice powder and water evenly according to a mass ratio of 10:5:0.3:0.2:2, and beat for 60 s at a rotational speed of 40 Hz and a temperature of 5 °C under environmental conditions to disperse and prepare a slurry; (2) Drop the slurry in a dropwise manner through a slurry delivery pipe with a pore size of 2 mm at an addition amount of 64 kg / h into an oil pan with a temperature of 155 °C, and take it out for oil removal after 230 s to obtain asFigure 1 The shown refined oil residue, where the distance between the slurry outlet pipe and the oil surface is 28 cm. The yield of the bowl-shaped oil residue (the product with a browning index meeting ΔE = 35 - 40) is greater than 95%, and the detected value of acrylamide in the product is < 50 μg / kg, lower than the national standard limit.

[0027] Example 2 A method for preparing a bowl-shaped oil residue, the method comprising: (1) Mix low-gluten flour, lard, salt, five-spice powder, and water evenly according to a mass ratio of 10:6:0.4:0.2:3, and beat for 55 s at a rotational speed of 50 Hz and a temperature of 7.5 °C to disperse, thereby preparing a slurry; (2) Drop the slurry in a dropwise manner through a slurry outlet pipe with a pore size of 2.5 mm at an addition rate of 65 kg / h into an oil pan at a temperature of 160 °C, and take it out for oil removal after 25 s to obtain the refined oil residue, where the distance between the slurry outlet pipe and the oil surface is 30 cm. The yield of the bowl-shaped oil residue (the product with a browning index meeting ΔE = 35 - 40) is greater than 96%, and the detected value of acrylamide in the product is < 50 μg / kg, lower than the national standard limit.

[0028] Example 3 A method for preparing a bowl-shaped oil residue, the method comprising: (1) Mix low-gluten flour, lard, salt, five-spice powder, and water evenly according to a mass ratio of 10:7:0.5:0.2:4, and beat for 50 s at a rotational speed of 60 Hz and a temperature of 10 °C to disperse, thereby preparing a slurry; (2) Drop the slurry in a dropwise manner through a slurry outlet pipe with a pore size of 3 mm at an addition rate of 66 kg / h into an oil pan at a temperature of 165 °C, and take it out for oil removal after 20 s to obtain the refined oil residue, where the distance between the slurry outlet pipe and the oil surface is 32 cm. The yield of the bowl-shaped oil residue (the product with a browning index meeting ΔE = 35 - 40) is greater than 95%, and the detected value of acrylamide in the product is < 50 μg / kg, lower than the national standard limit.

[0029] From the results of the above Examples 1 - 3. The systematic tests from Example 1 (lard proportion 5) to Example 3 (lard proportion 7) show that the lard proportion is positively correlated with the stability of the bowl-shaped structure (R 2 = 0.93), but excessive amount will lead to a decrease in brittleness. Example 2 (lard 6) achieves the best balance among the yield (96%), taste score (8.5), and cost - effectiveness. At the same time, even under ±5% parameter fluctuations (such as oil temperature 160 ± 8 °C), the bowl-shaped forming rate is still > 90%, proving that the process has strong robustness and is suitable for the industrial fluctuating environment.

[0030] Application Example The bowl-shaped oil residue prepared in Example 2 is wrapped on the minced fish product to present a fish scale shape. In addition, the minced fish product wrapped with the oil residue is fried again. The specific operation steps are as follows: (1) Prepare fresh surimi products (5 cm × 5 cm × 1 cm) and record the weight of each surimi product (W 鱼糜 ) to ensure that its surface is clean and free of impurities.

[0031] (2) The bowl-shaped oil residue prepared in Example 2 is evenly wrapped on the surimi product. The bowl-shaped structure of the oil residue is used to make it closely adhere to the surface of the surimi to form a fish scale pattern, thereby preparing a primary surimi product.

[0032] (3) The surimi product wrapped with oil residue is placed in an oil pan preheated to an appropriate temperature for re-frying. The re-frying time should be adjusted according to the thickness and size of the surimi product. In this example, the re-frying temperature is 180°C and the re-frying time is 10 seconds to ensure that the surimi is cooked thoroughly inside and golden and crispy on the outside.

[0033] (4) After frying, remove the initial surimi and drain the excess fat to obtain the surimi product. Record the initial total weight (W) of each sample. 初始 ).

[0034] Through the above steps, a Figure 2 The fish paste product wrapped with bowl-shaped oil residue is shown. The product not only has an elegant appearance and resembles fish scales, but also has a crispy taste and distinct layers. The crispness of the bowl-shaped oil residue combined with the freshness of the fish paste makes the fish paste product have a richer taste layer, providing consumers with a more pleasant eating experience. In addition, because the bowl-shaped oil residue can be tightly combined with the fish paste and is not easy to fall off, it ensures that the fish paste product can maintain an excellent shape and taste during processing and consumption.

[0035] In addition, the bowl-shaped oil residues of Example 1 and Example 3 were also prepared in the same manner as the above process, and the oil residue shedding rate of the product was detected and calculated. The sample was placed on a vibration table, the vibration frequency was set to 50 Hz, and the vibration time was 5 minutes to simulate the mechanical vibration during transportation or processing. After the vibration was completed, the sample was removed from the vibration table, and the vibrated sample was gently tapped to allow the fallen oil residue to fall into the sieve. Use a brush to thoroughly brush off the oil residue remaining on the surface of the sample to ensure that all the fallen oil residue is collected. Use an electronic balance to weigh the weight of the fallen oil residue (W 脱落 ). By initial total weight (W 初始 ) and the weight of surimi products (W 鱼糜 ) Calculate the initial oil residue mass (W 油渣 =W 初始 -W 鱼糜 ), calculate the oil residue shedding rate (R): The calculation results show that the shedding rates of the bowl-shaped oil residue products prepared in Examples 1 to 3 of the present invention are all ≤ 3%, showing a very excellent adhesion effect.

[0036] within the scope of the technical solution of the present invention.

Claims

1. A preparation method of bowl-shaped oil residue, characterized in that: The method includes: (1) Mix the raw materials evenly, break them up, and prepare a slurry; (2) Add the slurry to an oil pan through a slurry delivery pipe, remove the oil, and obtain refined oil residue.

2. The preparation method of bowl-shaped oil residue according to claim 1, characterized in that: The raw materials in step (1) are low-gluten flour, lard, salt, five-spice powder, and water.

3. The preparation method of bowl-shaped oil residue according to claim 2, characterized in that: The low-gluten flour, lard, salt, five-spice powder, and water are mixed evenly according to a mass ratio of 10:(5-7):(0.3-0.5):0.2:(2-4).

4. The preparation method of bowl-shaped oil residue according to claim 1 or 2 or 3, characterized in that: The breaking up in step (1) is carried out by beating the slurry for 50-60 s under environmental conditions with a rotation speed of 40-60 Hz and a temperature of 5-10 °C.

5. The preparation method of bowl-shaped oil residue according to claim 1, characterized in that: The slurry delivery pipe in step (2) has a pore diameter of 2-3 mm; During the process of adding the slurry to the oil pan in step (2), the slurry is added in a dropwise manner at an addition rate of 64-66 kg / h and dripped into the oil pan, and then fished out after 20-30 s.

6. The preparation method of bowl-shaped oil residue according to claim 1 or 5, characterized in that: The distance between the outlet of the slurry delivery pipe and the oil surface in step (2) is 28-32 cm; The temperature of the oil pan in step (2) is 155-165 °C.

7. A bowl-shaped oil residue prepared by any of the methods according to claims 1 to 6.

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