CN101869322B - Preparation method of fast food fish noodles by utilizing vacuum freeze drying - Google Patents
Preparation method of fast food fish noodles by utilizing vacuum freeze drying Download PDFInfo
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- CN101869322B CN101869322B CN2010102028982A CN201010202898A CN101869322B CN 101869322 B CN101869322 B CN 101869322B CN 2010102028982 A CN2010102028982 A CN 2010102028982A CN 201010202898 A CN201010202898 A CN 201010202898A CN 101869322 B CN101869322 B CN 101869322B
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Abstract
The invention discloses a preparation method of fast food fish noodles by utilizing vacuum freeze drying, including the following steps: 1) sorting is carried out; 2) grinding is carried out; 3) low temperature mincing is carried out, namely NaCl and ice water are added into the minced fillet obtained by the step 2) and mincing is carried out at 0-10 DEG C, then monosodium glutamate and starch are added and mincing at 0-10 DEG C is continued, so as to obtain colloidal minced fillet; 4) the colloidal minced fillet is made into thin strap with the thickness of 1.2-1.8mm, so as to obtain thin strap minced fillet; 5) curing is carried out; 6) noodles are cut; 7) vacuum freeze drying is carried out; 8) vacuum packaging or nitrogen gas packing at normal temperature is carried out on the fish noodles obtained by vacuum freeze drying, so as to obtain the fast food fish noodles. By adopting the method to prepare fish noodles, not only drying quality of fish noodles can be improved but also shelf life of fish noodles can be prolonged.
Description
Technical field
The invention belongs to the food drying field, being specifically related to a kind of is that raw material adopts vacuum freeze-drying method to prepare the method for fast food fish noodles with the fish gruel.
Background technology
Instant noodles are starch based goods of rehydration again after drying, generally adopt fried removal moisture to reach dry purpose.The drying means that is used for food service industry at present is a lot, as dries, dries, boils dry, dries, fried, spray-drying, vacuumizes drying, vacuum freeze drying etc.Generally, traditional drying belongs to moisture evaporates from liquid state, can cause its former distortion in the position to subside, and causes the shrinkage of material, destroys cell, and then changes the form even the material attribute of former goods; So restricted application of room temperature evaporation or heat treatment evaporation.Be prone to the sample of thermal denaturation, traditional drying means can not satisfy its outward appearance and rehydration performance demands.Vacuum Freezing & Drying Technology (claiming drying bu sublimation again) is the novel dried dehydration technique that vacuum technique combines with Refrigeration Technique.At present, existing fairly large in the world vacuum freeze drying food enterprise more than 130 is tame.Vacuum freeze-drying food is also popular rapidly in state markets such as America and Europe, days.Frozen dried food has accounted for more than 40% in the dehydrated food of selling on the U.S. and the Japanese market.On the international market vacuum freeze drying food price be heated-air drying food 4-6 doubly, be the quick-frozen food price 7-8 doubly, its economic benefit is very considerable.
1), can keep the original color of FF the food of vacuum freeze drying and processing has following characteristics:; 2), rehydration and instant capacity improve greatly, reconstitution rate reaches more than 90%, rehydration time shortens dramatically; 3), its lyophilization process has been avoided the loss of nutritional ingredients that general drying means is easy to generate and the phenomenon of surperficial dry through; 4), edible simple and convenient; 5), dehydration thoroughly, in light weight, long shelf-life.
(vacuum freezing dry FD) removes moisture or other solvents through " distillation " vacuum freeze drying from the pre-freeze sample.Sublimation process be moisture without liquid process, directly become the gaseous state evaporation from crystallization solid-state.
At present domestic fish is looked like traditional " Yunmeng fish face ", is to be main with flour, and the flesh of fish or the fish of adding 5-50% are rotten, and processing technology and common noodles are similar.Promptly, after making, noodles need aquatic foods to sell or cold storage with face, the interpolation flesh of fish, knead dough (proofing), calendering, tangent plane.Above-mentioned noodles can be used as dried fish face and sell after heated-air drying, this dried fish face need boil and could eat, and this dried fish face shelf-life is short, need refrigeration just can deposit.
The preparation method that a kind of disclosed instant fish noodles is arranged at present to oppress 100 parts, eats powder 20-100 part, and meat 30-80 part is processed face, boils drying and forms.Its edible powder proportion is high, also contains meat, so hyperglycaemia, high fat of blood, Hypertensive Population may produce certain psychology and conflict.
With the fish gruel be primary raw material (the fish gruel accounts for more than 80%) but the instant bagged produced or after brewed in hot water ready-to-serve fast food fish noodles do not see that as yet report is arranged.
Summary of the invention
The technical problem that the present invention will solve provides a kind of preparation method of fast food fish noodles of utilizing vacuum freeze drying, adopts this method not only can improve fish face drying quality and can prolong the shelf life of fish face.
In order to solve the problems of the technologies described above, the present invention provides a kind of preparation method of fast food fish noodles of utilizing vacuum freeze drying, may further comprise the steps:
1), select materials:
Below optional any one:
A, select that color and luster is pure white for use, the fresh fish of good springiness is rotten, directly carry out step 2) sky beat;
B, select that color and luster is pure white, the frozen minced fillets of good springiness for use, carry out step 2 after thawing) sky beat;
2), the empty arena:
With the rotten empty 5～15min that beats of the fish of step 1) gained;
3), low temperature is beaten and is burst:
In step 2) add the NaCl that accounts for the rotten weight 2.0～3.5% of fish in the fish gruel of gained and add the frozen water that accounts for the rotten weight 10～30% of fish and beat the 20～30min that bursts in 0～10 ℃, and then add monosodium glutamate that accounts for the rotten weight 2～2.5% of fish and the starch that accounts for the rotten weight 2.5～15% of fish and continue to beat the 10～15min that bursts in 0～10 ℃; It is rotten to get gluey fish;
4), the thin ribbon shaped that thickness is 1.2～1.8mm is processed in gluey fish gruel, the thin ribbon shaped fish is rotten;
5), slaking:
Any one method below selecting:
A, in 85～95 ℃ steam chest, heat 25～35s earlier with the thin ribbon shaped fish is rotten, and then in 120～150 ℃ steam chest, heat 5～15s; The thin ribbon shaped fish is rotten after getting slaking;
B, the gruel of thin ribbon shaped fish is heated 20～30s in 120～150 ℃ steam chest, after the slaking thin ribbon shaped fish rotten;
6), tangent plane:
The gruel of thin ribbon shaped fish naturally cools to 35～40 ℃ after making slaking, and cutting into width then is the fish face of 1.2～5.0mm; Then place-30～-18 ℃ to carry out freezing;
7), vacuum freeze drying:
The freezing back fish face of step 6) gained is put into vacuum freeze carry out vacuum freeze drying;
8), packing:
The fish face of vacuum freeze drying gained is adopted normal temperature, vacuum packaging or nitrogen-filled packaging.
As the improvement that utilizes the preparation method of fast food fish noodles of vacuum freeze drying of the present invention, vacuum freeze drying is: vacuum is 0～160pa, and condenser temperature is-40～-70 ℃, and the thickness that stacks of fish face is 2～5cm, and the time is 18～26 hours.
As the further improvement that utilizes the preparation method of fast food fish noodles of vacuum freeze drying of the present invention: the rotten width of the thin ribbon shaped fish of step 4) gained is 110～130mm.
As the further improvement that utilizes the preparation method of fast food fish noodles of vacuum freeze drying of the present invention: the length of step 6) gained fish face is 15～30cm.
In preparation method of fast food fish noodles of the present invention:
The fish gruel get for taking common process preparation, promptly oppresses after rinsing is removed partial pigment, fat and is prone to cause solable matter that the rotten quality of fish descends the minced fish of use (fresh fish gruel) immediately or through the minced fish (frozen minced fillets) of freezing.
Frozen minced fillets generally is that the 10kg/ piece freezes to form, and need place 4～10 ℃ of 10～12h that thaw; Perhaps frozen minced fillets is cut into sheet or granular and place 4～10 ℃ of 2～6h that thaw.
It is to destroy the structure of fish muscle structure that the low temperature of step 3) is beaten the meaning of bursting, and makes salting-in protein fully stripping under with the situation of salt, is that the condition that suits is created in cancellated formation.Because the dissolubility of myofibrillar protein is closely related with the kind of salt, concentration, pH etc.; Therefore being employed in the NaCl that adds 2.0～3.5% (weight ratios) in the fish gruel carries out low temperature and beats and burst; No matter the fish gruel that can make low temperature beat routed back gained like this is that food is felt or elasticity all meets the demands.Whole low temperature is beaten the time of bursting altogether need 30～45min.
Step 4) can adopt coated technique, thereby it is rotten to obtain the thin ribbon shaped fish.Be specially: thus utilize coating machine to get the thin ribbon shaped fish gruel that thickness is 1.2～1.8mm the gluey fish gruel of the routed step gained in low temperature arena.
Step 5) heats in steam chest, can make the fish gruel coagulate further gel, thereby forms whippy surimi product.
The step 6) tangent plane can carry out in scored roll (chaser).The fish face that makes carries out chilled storage at-30～-18 ℃, and is for use.
Because flesh of fish content is up to more than 80% among the present invention, content of starch is below 15%, and do not add flour; And fish protein fiber ductility is very low, and adopting, the preparation method of disclosed instant fish noodles can't make noodles at all.Have only the method for the present invention of employing could successfully process the fish face, after vacuum freeze drying, can become fish face truly again.
The fast food fish noodles that adopts the inventive method preparation and get can be in room temperature or low temperature storage down, and normal temperature (15～30 ℃) the following shelf-life can reach 6 months, and low temperature (4～10 ℃) can reach 12 months down, and cold storage (18～-80 ℃) can reach 18-24 month.
Preparation method of fast food fish noodles among the present invention has following advantage:
1), by the fish face of the inventive method preparation, be that the rinsing flesh of fish is main with the fish gruel, be the high protein and low fat product of generally acknowledging, it is extensive to be suitable for the crowd.The flesh of fish is rich in multiple bioactivator, particularly contains high unsaturated fatty acid such as brain healthy compositions such as DHA, EPA, and does not have fishbone, instant edible.
2), adopt Vacuum Freezing & Drying Technology, but it is rotten for the fast food fish noodles of major ingredient to prepare the fish of preservation under room temperature, the same as instant noodles, but instant bagged, brewed in hot water, poach add that perhaps an amount of vegetables are cooked the adult fish noodle soup, can be used as high-quality animal protein food.
3), vacuum freeze drying has improved the drying quality of fish face greatly.Traditional fish face is main with face, is aided with the flesh of fish, thereby adopts heated-air drying, and temperature is higher.And fish face of the present invention is main with the flesh of fish (fish is rotten), and contained fish meat protein thermal instability is strong, and high temperature drying is prone to cause the brown stain of fish face, influences product color; Therefore the present invention adopts vacuum freeze drying, has kept the original mouthfeel of fish face, color and luster, local flavor and material characteristic to greatest extent; Gained fish face outward appearance keeps good simultaneously, and the rehydration performance is good, and fish noodle soup juice is limpid.
4), the product water content of gained is low, water activity is corresponding lower, helps the storing of product.
5), technological parameter be easy to control, the production environmental protection can realize the cleaner production of real continuous and automatic.The vacuum freezing technology key parameter all is easy to control, and non-pollution discharge can serialization production.
6), fish face product color is pure white, rehydration is good, moisture is low, nutritive loss is few; Protein content determination method (kjeldahl determination) through the GB regulation is measured, and protein content is higher than commercially available fish face.
In sum, the present invention is a major ingredient with the fish gruel, and the shelf-life of gained fast food fish noodles prolongs than commercially available fresh fish face greatly.The gained fast food fish noodles can be as instant noodles, instant bagged, or through brewed in hot water, processing such as poach.It is fried without high temperature, can not produce the fried harm that brings of general instant noodles high temperature.Oppressing nutritiously, belong to internationally recognized typical plain boiled pork, is a kind of food of high protein and low fat; Be not only the protein content height, the more important thing is comparatively balance of fish protein aminoacid ingredient, be rich in the amino acid that lacks in the staple foods such as lysine, methionine, cystine, reach the best compatibility of amino acid with the cereal collocation; Compare with vegetable protein such as bean product, fish meat protein and human homology's property are good, are prone to digest and assimilate.The present invention is an animal protein food suitable for all ages.
The specific embodiment
Embodiment 1, a kind of preparation method of fast food fish noodles of utilizing vacuum freeze drying, carry out following steps successively:
1), select materials:
Selecting flesh of fish color and luster frozen minced fillets pure white, good springiness is raw material; It is the granular of 2cm that this frozen minced fillets cuts into particle diameter, should place the 2h that thaws under 5 ℃ of conditions by granular frozen minced fillets;
2), the empty arena:
With the rotten empty 10min that beats of the fish of step 1) gained;
3), low temperature is beaten and is burst:
In step 2) add the NaCl that accounts for the rotten weight 2.5% of fish in the fish gruel of gained and add the frozen water that accounts for the rotten weight 20% of fish; In 0～10 ℃ of 30min that beat to burst, and then add monosodium glutamate that accounts for the rotten weight 2% of fish and the starch that accounts for the rotten weight 10% of fish and continue to beat the 15min that bursts in 0～10 ℃; It is rotten to get gluey fish;
4), apply:
The gluey fish gruel of routed back, above-mentioned arena gained is sent in the filling coating machine, thereby the thin ribbon shaped fish gruel of thick 1.5mm, wide 120mm is processed in gluey fish gruel;
5), slaking:
30s heats in rotten elder generation in 90 ℃ steam chest with the thin ribbon shaped fish, and then in 140 ℃ steam chest, heats 10s; The thin ribbon shaped fish is rotten after getting slaking;
6), tangent plane:
The gruel of thin ribbon shaped fish is through the cooling of conveyer belt operation beginning nature after the slaking, and be 2～3min general cool time, and cooled temperature is 35～40 ℃.Can send thin ribbon shaped fish gruel after the slaking after the cooling processing into scored roll (chaser) this moment, is cut into the wide fish face of every treaty 1.5mm, and cuts disconnection in 15cm length.The fish face that makes is in-30 ℃ of chilled storages, and is for use.
7), vacuum freeze drying:
The freezing back fish face of the 180g of step 6) gained is dropped into rapidly in the vacuum freeze material containing dish, and the ulking thickness of material is best with 2～3cm.The vacuum of vacuum freeze drying is 0～160pa; Condenser temperature-50 ℃; Dry 26h.Can get the dry fish face about 60g.
Above-mentioned vacuum freeze can be selected the vacuum freeze of the freezon 6 Plus models of Labconco company production for use.
Through detecting, the moisture content of this drying fish face is 5.85%, protein content 16.9%; The Heng Shi whiteness value is 88.83; Dried fish face suction back rehydration ratio reaches 3.6 times.
8), packing:
The dry fish face of vacuum freeze drying gained is adopted conventional seals packing, vacuum packaging or nitrogen-filled packaging, promptly get fast food fish noodles.The following shelf-life of normal temperature can reach 6 months, can reach 12 months under the low temperature, and cold storage can reach 24 months.
Embodiment 2, a kind of preparation method of fast food fish noodles of utilizing vacuum freeze drying make the slaking of step 5) into following content: in 95 ℃ steam chest, heat 25s earlier with the thin ribbon shaped fish is rotten, and then in 150 ℃ steam chest, heat 5s; The thin ribbon shaped fish is rotten after getting slaking.
All the other are with embodiment 1.
Through detecting, the moisture content of this drying fish face is 5.93%, protein content 17.1%; The Heng Shi whiteness value is 88.79; Dried fish face suction back rehydration ratio reaches 3.8 times.The following shelf-life of normal temperature can reach 6 months, can reach 12 months under the low temperature, and cold storage can reach 24 months.
Embodiment 3, a kind of preparation method of fast food fish noodles of utilizing vacuum freeze drying, make the slaking of step 5) into following content: the gruel of thin ribbon shaped fish is heated 25s in 140 ℃ steam chest, after the slaking thin ribbon shaped fish rotten.
All the other are with embodiment 1.
Through detecting, the moisture content of this drying fish face is 6.15%, protein content 17.4%; The Heng Shi whiteness value is 89.04; Dried fish face suction back rehydration ratio reaches 3.7 times.The following shelf-life of normal temperature can reach 6 months, can reach 12 months under the low temperature, and cold storage can reach 24 months.
Embodiment 4, a kind of preparation method of fast food fish noodles of utilizing vacuum freeze drying select for use fresh fish rotten in step 1).All the other are with embodiment 1.
Through detecting, the moisture content of this drying fish face is 6.5%, protein content 17.5%; The Heng Shi whiteness value is 88.79; Dried fish face suction back rehydration ratio is 3.9 times.The following shelf-life of normal temperature can reach 6 months, and low temperature can reach 12 months, and cold storage can reach 24 months.
At last, it is also to be noted that what more than enumerate only is several specific embodiments of the present invention.Obviously, the invention is not restricted to above embodiment, many distortion can also be arranged.All distortion that those of ordinary skill in the art can directly derive or associate from content disclosed by the invention all should be thought protection scope of the present invention.
Claims (3)
1. utilize the preparation method of fast food fish noodles of vacuum freeze drying, it is characterized in that may further comprise the steps:
1), select materials:
Below optional any one:
A, select that color and luster is pure white for use, the fresh fish of good springiness is rotten, directly carry out step 2) sky beat;
B, select that color and luster is pure white, the frozen minced fillets of good springiness for use, carry out step 2 after thawing) sky beat;
2), the empty arena:
With the rotten empty 5～15min that beats of the fish of step 1) gained;
3), low temperature is beaten and is burst:
In step 2) add the NaCl that accounts for the rotten weight 2.0～3.5% of fish in the fish gruel of gained and add the frozen water that accounts for the rotten weight 10～30% of fish and beat the 20～30min that bursts in 0～10 ℃, and then add monosodium glutamate that accounts for the rotten weight 2～2.5% of fish and the starch that accounts for the rotten weight 2.5～15% of fish and continue to beat the 10～15min that bursts in 0～10 ℃; It is rotten to get gluey fish;
4), the thin ribbon shaped that thickness is 1.2～1.8mm is processed in gluey fish gruel, the thin ribbon shaped fish is rotten;
5), slaking:
Any one method below selecting:
A, in 85～95 ℃ steam chest, heat 25～35s earlier with the thin ribbon shaped fish is rotten, and then in 120～150 ℃ steam chest, heat 5～15s; The thin ribbon shaped fish is rotten after getting slaking;
B, the gruel of thin ribbon shaped fish is heated 20～30s in 120～150 ℃ steam chest, after the slaking thin ribbon shaped fish rotten;
6), tangent plane:
The gruel of thin ribbon shaped fish naturally cools to 35～40 ℃ after making slaking, and cutting into width then is the fish face of 1.2～5.0mm; Then place-30～-18 ℃ to carry out freezing;
7), vacuum freeze drying:
The freezing back fish face of step 6) gained is put into vacuum freeze carry out vacuum freeze drying; Said vacuum freeze drying is: vacuum is 0～160pa, and condenser temperature is-40～-70 ℃, and the thickness that stacks of fish face is 2～5cm, and the time is 18～26 hours;
8), packing:
The fish face of vacuum freeze drying gained is adopted normal temperature, vacuum packaging or nitrogen-filled packaging.
2. the preparation method of fast food fish noodles of utilizing vacuum freeze drying according to claim 1 is characterized in that: the rotten width of the thin ribbon shaped fish of said step 4) gained is 110～130mm.
3. the preparation method of fast food fish noodles of utilizing vacuum freeze drying according to claim 2 is characterized in that: the length of said step 6) gained fish face is 15～30cm.
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Families Citing this family (8)
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| CN102726763A (en) * | 2012-06-29 | 2012-10-17 | 浙江大学 | Processing method for crisp fritter prepared by using minced fillet as raw material |
| CN104095251A (en) * | 2014-05-07 | 2014-10-15 | 安徽艳平农产品加工有限公司 | Manufacturing method for fish noodles |
| CN104905133B (en) * | 2015-05-19 | 2018-05-15 | 中南林业科技大学 | A kind of production method in frozen fish face |
| CN106071805A (en) * | 2016-06-06 | 2016-11-09 | 新三和（烟台）食品有限责任公司 | A kind of preparation method of auxotype lyophilizing Fructus Lycopersici esculenti egg noodle |
| CN107279802A (en) * | 2017-06-22 | 2017-10-24 | 安徽王家坝生态农业有限公司 | A kind of drying means of sausage |
| CN108272039A (en) * | 2018-01-18 | 2018-07-13 | 大连海洋大学 | A kind of cold water fish noodle and preparation method thereof |
| CN112704188A (en) * | 2021-01-27 | 2021-04-27 | 贵州南山婆食品加工有限公司 | Non-fried sour soup coarse grain noodles and preparation method thereof |
| CN115152964A (en) * | 2022-08-05 | 2022-10-11 | 海南热带海洋学院 | Preparation method of deep-sea salt golden pomfret noodles |
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