CN101999706A - Vacuum microwave and low-frequency microwave combined uniform puffing method for crisp fish tablets - Google Patents
Vacuum microwave and low-frequency microwave combined uniform puffing method for crisp fish tablets Download PDFInfo
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- CN101999706A CN101999706A CN2010105823242A CN201010582324A CN101999706A CN 101999706 A CN101999706 A CN 101999706A CN 2010105823242 A CN2010105823242 A CN 2010105823242A CN 201010582324 A CN201010582324 A CN 201010582324A CN 101999706 A CN101999706 A CN 101999706A
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Abstract
The invention discloses a vacuum microwave and low-frequency microwave combined uniform puffing method for crisp fish tablets, relates to vacuum microwave and low-frequency microwave combined uniform puffing technology with high thermal efficiency utilization rate, and belongs to the technical field of aquatic product processing. The method comprises the following steps of: cleaning a fresh fish serving as a raw material, removing fish bones, collecting the fish meat, chopping and mixing; adding auxiliary materials such as starch and the like according to a certain proportion, then continuously mixing, chopping and mixing; performing gel forming; and finally making recombined crisp fish tablets by using low-frequency microwave and the vacuum microwave combined uniform puffing. In the method, the novel convenient leisure food with high protein, low fat and rich nutrition is prepared from the fresh fish in the market, the fish tablets have excellent color, smell and taste, high crispness, low moisture content and long product storage period; the defects of high salt of the conventional dried fish and much oil of fried fish foods are overcome; and thus the fish tablets are healthy nutritional leisure food which is suitable for both children and adults. In the method, the auxiliary materials such as fish meat from which fish bones are removed, corn starch and the like are remixed, and the low-frequency microwave and vacuum microwave combined uniform puffing is adopted, so a new method is provided for processing the fish, the varieties of the fish meat products are enriched, and great economic benefit can be expectedly brought.
Description
Technical field
The microwave combined uniform expansion method of a kind of vacuum microwave of fragility fish grain and low frequency relates to a kind of high low frequency microwave of thermal efficiency and vacuum microwave combining uniform expansion process technology utilized, and belongs to technical field of aquatic product processing.
Background technology
China's aquatic products aboundresources, output occupies first place in the world.Aquatic products are not only nutritious, delicious flavour, but also contain each seed amino acid of needed by human, easily absorbed by human consumption.The processing of aquatic products rate of developed country is more than 80%, and the processing of aquatic products rate less than 30% of China, wherein the fresh-water fishes working modulus mainly is in default of deep process technology less than 10%.
Flesh of fish delicious flavour, no matter be to eat meat or make soup, all clear bright good to eat, the appetite that induces one is the food of relatively liking in people's diet.Fish are of a great variety, are divided into seawater fish and fresh-water fishes two big classes substantially.No matter but be seawater fish or fresh-water fishes, its contained nutritional labeling roughly is identical, what of different only various nutritional labelings.Flesh of fish nutritive value is high, finds after deliberation, and the frequent edible fishes of children, it grows than comparatively fast, and the development of intelligence is also relatively good, and the flesh of fish contains folic acid, Cobastab
2, Cobastab
12, vitamin A, magnesium, iron, calcium, phosphorus, and rich in protein, the muscle fibre of the flesh of fish is shorter, proteinaceous tissue is loosely organized, moisture is many, and therefore, meat is fresher and tenderer, compare with fowl poultry meat, taste and more feel soft tender, also easier digesting and assimilating.So it is abundant that fish have high protein, low fat, vitamin, content of mineral substances, features good taste, the advantage that is easy to digest and assimilate.
The vacuum microwave drying technology combines the advantage of vacuum drying and microwave drying, microwave has penetration capacity, can go deep into material inside, make polar molecule (for example: hydrone) thus constantly changing polarity in microwave field adds thermal material, make inside and outside the intensification simultaneously of material form whole heating, shorten drying time greatly.The condition of vacuum makes the moisture in the material evaporate under lower temperature, utilizes microwave energy to carry out the drying of material and expanded in vacuum environment.Vacuum environment has reduced the pressure of microwave drying system.For example: at pressure is under the 5kPa condition, and the boiling point of water is about 33 ℃, and the condition of hypoxemia low temperature makes the quality of material to keep.Vacuum is high more, and the absolute pressure of environment is low more, and the boiling temperature of water is low more.Along with the reduction of environmental pressure, the boiling temperature of water reduces, and the moisture on material surface can very fast vaporization, and evaporation rate is accelerated, and has improved the migration velocity of internal moisture; The rapid evaporation of surface moisture will absorb a large amount of heat, make the temperature on surface reduce rapidly, cause the increase of internal and external temperature gradient, the migration and the evaporation rate of internal moisture have more been quickened, it is poor to form higher internal vapor pressure, the gas of material internal package is discharged rapidly, impel material expanded fast, improve expansion effect.
Vacuum microwave drying is expanded because under the low pressure condition, oxygen rareness in the drying medium, the material variable color that causes because of heat effect and oxidation is few, and sill can keep the natural colored of material, avoid the microwave drying expanding processing because the color and luster that hot-spot occurs is relatively poor, and burned black point.Micro-wave vacuum is expanded not only can to improve expansion rate, improves the matter structure and the mouthfeel of material, and the product quality of swelling product to be better than microwave drying expanded.Vacuum microwave drying is expanded to be a low temperature, quick, non-fried dry puffing technique, has very important using value.
Carter﹠amp; Gwynn(1995) adopt the vacuum microwave drying technology to carry out the research of Zante currant processing, inquire into the optimal processing parameter that keeps grape local flavor and color and luster; The drying study of Lin etc. (1998) vacuum microwave drying carrot slice; Durance﹠amp; Wang carries out the research of vacuum microwave drying potato chips; Mousa﹠amp; Farid adopts microwave vacuum in dry banana chip; Sham etc. (2001) utilize hot blast and microwave vacuum combined drying apple crisp slices; Giri﹠amp; Prasad(2005) utilize the micro-wave vacuum mushroom, carried out the influence research of microwave power, system pressure and material thickness dry dynamics and rehydration characteristics; Krulis etc. adopt the micro-wave vacuum grass thin, and the result shows that micro-wave vacuum can keep fragrance and the color of strawberry well, has certain expanded effect.
Above result of study explanation micro-wave vacuum has bigger potentiality aspect the fruit and vegetable dryness processing, the fruit and vegetable product of micro-wave vacuum, the retention rate of its color and thermal sensitivity composition is very near freeze drying, drying time and production cost can reduce significantly, also have certain expansion effect.Micro-wave vacuum also obtains extensive concern in the application of other food processing field.Kim etc. (1996) have studied the influence of micro-wave vacuum yogurt to its lactic acid bacteria survival rate; Lin etc. (1999) have carried out the experimental study of micro-wave vacuum shrimp; Drouzas (1999) adopts micro-wave vacuum pectin; Yousi gets (2000) to have carried out the Mexico wild marjoram and has adopted the comparative study of micro-wave vacuum, conventional heated-air drying and cryodesiccated product matter; Research such as Molonghhn etc. (2003), Farrel (2005) micro-wave vacuum medicinal powder.
More than be the application of vacuum microwave drying technology on various materials, vacuum microwave and less with the application of low frequency microwave combining drying on processing of aquatic products, even do not see report aspect the crisp leisure aquatic products of reorganization.
Summary of the invention
The vacuum microwave and the microwave combined uniform expansion method of low frequency that the purpose of this invention is to provide a kind of fragility fish grain, with fresh fish clean, deburring adopt meat cut mix after, the continuation spice is cut and is mixed behind the auxiliary materials such as interpolation certain proportion of starch, gel forming, adopt low frequency microwave and vacuum microwave drying to make reorganization fragility fish grain at last, expanded the kind of leisure food.
Technical scheme of the present invention: the microwave combined uniform expansion method of a kind of vacuum microwave of fragility fish grain and low frequency, with the fresh fish is raw material, through clean, three go, clean, remove the peel that deburring is adopted meat, removed raw meat, sky is cut, salt is cut, add the starch spice cut mix, gel forming, pelletizing, adopt low frequency microwave and vacuum microwave combining uniform expansion to make fragility fish grain then, step is as follows:
(1) preliminary treatment: getting fresh fish is raw material, after the cleaning, fish is opened abdomen, decaptitates, goes internal organ, removes fish scale, and remove the black film attached to the inboard, abdominal cavity simultaneously.The bigger flesh of fish should be cut into the fish piece of 5cm * 5cm size, places the clear water of temperature below 10 ℃ then, fully cleans;
(2) meat is adopted in peeling: the fish piece after step (1) gained cleans evenly dashes with boiling water and drenches, and tears fish-skin off with hand again, rejects big fishbone with the oblique 45 degree direction block-by-blocks of tilt then;
(3) take off raw meat: being configured to water is solvent, and the solute mass/volume is than being 1%NaCO
3With the removal agent of raw meat smell of 0.4%NaCl, place removal agent of raw meat smell to soak 2 hours the fish piece of peeling, deburring, the mass ratio of removal agent of raw meat smell and fish piece is 4:1, takes off the raw meat temperature and is controlled at 6-10 ℃, takes off the raw meat unidirectional stirring of timing simultaneously; Taking off raw meat operation back washed 8 minutes with running water;
(4) cut and mix: the fish piece sky that will take off after raw meat cleans is cut, and in the process that sky is cut, control temperature on the rocks is below 10 ℃, and sky is cut the rotten stickness of fish behind the 1min; After adding the edible salt of the rotten quality 1%-2% of fish, carry out salt after edible salt evenly disperseed to be sprinkled in the fish gruel and cut, add ice cube in the process that salt is cut and lower the temperature, temperature is controlled at below 10 ℃ all the time, cuts fast that to mix 7min shinny, even to the rotten slurry of gained fish; The cornstarch that adds the rotten quality 8%-10% of fish, the white granulated sugar of 10%-12%, the monosodium glutamate of 0.5%-1% adds ice cube control temperature and cuts and mix 10min carrying out seasoning below 10 ℃;
(5) gel forming and pelletizing: with the rotten piece of fish of the rotten evenly pressing plate Cheng Houwei 3-4cm of step (4) gained fish, evenly be placed on the stainless steel rack, adopt heated-air drying, baking temperature 50-60 ℃, 2-4 hour drying time, turn over sheet 1-2 time in the dry run,, obtain the fish piece of gel forming to wet basis moisture content 55%-65%; Cut into the fish grain of 8mm * 8mm * 8mm again;
(6) low frequency microwave and vacuum microwave combining are handled: the fish grain behind the gel forming wets with even with 915MHz low frequency microwave uniform treatment 90s earlier, it is indoor to forward vacuum microwave drying again to, regulate vacuum 0.090-0.098MPa, microwave power 170-220W, drying time 14-20min, carry out the vaccum microwave puffing of fish grain, reach 5 ± 1%, obtain product fragility fish grain until the wet basis moisture content.
Beneficial effect of the present invention: fragility fish grain is major ingredient with the fresh fish, adopting meat removes behind fishbone and the fish-skin evenly to cut by a certain percentage with auxiliary material such as starch and mixes, avoid the fishbone puzzlement, the high salt of traditional dried fish, the shortcoming of fried fish heavy wool have been overcome, high protein, low fat, nutritious and instant; Adopt vacuum microwave and the microwave combined mode of low frequency, process time is short, and operating temperature is low, can preserve the original nutritional labeling of material greatly, color is all good, crispness is good, and water content is low, the product long shelf-life, product is by expanded the forming of auxiliary materials such as the deburring flesh of fish and cornstarch reorganization, for the processing of fish provides new method, enriched the kind of processed fish meat products, estimate to produce very big economic benefit.
The specific embodiment
Embodiment 1: a kind of vacuum microwave of fragility silver carp fish fish grain and the microwave combined uniform expansion method of low frequency
(1) three goes to handle: the fresh white silver carp opens abdomen with the silver carp fish after cleaning, and decaptitates, goes internal organ, removes fish scale, and remove the black film attached to the inboard, abdominal cavity simultaneously.The bigger flesh of fish should be cut into the fish piece of 5cm * 5cm size, places the clear water of temperature below 10 ℃ then, fully cleans.
(2) meat is adopted in peeling: the flesh of fish after the cleaning evenly dashes with boiling water and drenches, and tears fish-skin off with hand again, rejects big fishbone with the oblique 45 degree direction block-by-blocks of tilt then.
(3) remove raw meat: will remove the peel, the fish piece of fleshing places 1%NaCO
3Soaked 2 hours in the removal agent of raw meat smell of+0.4%NaCl, the mass ratio of removal agent of raw meat smell and fish piece is 4:1, takes off the raw meat temperature and is controlled at 6 ℃, and regularly unidirectional stirring is then with running water flushing 8 minutes.
(4) cut and mix: surimi product is responsive especially to temperature, in the process that sky is cut, raises for preventing excessive temperature, an amount of control temperature on the rocks below 10 ℃.Sky is cut the rotten stickness of fish behind the 1min, can enter salt and cut the stage.When salt is cut, add the edible salt of flesh of fish quality 1.5%, as far as possible salt evenly disperseed to be sprinkled in the fish gruel, cut fast mix 7min shinny to slurry, evenly get final product; In order to prevent that the rotten temperature of fish from raising, cause protein denaturation, in the process that salt is cut, also to add ice cube in right amount and lower the temperature, the temperature of slurry is controlled at below 10 ℃ all the time; Cutting mix last according to different proportioning adding starch and flavoring thereof, basic components is the cornstarch of flesh of fish quality 8%, 10% white granulated sugar, 0.5% monosodium glutamate in time adds ice block cooling, avoids destroying final brittleness of product and taste, seasoning is cut and is mixed 10min and can obtain the quality exquisiteness, color and luster is shinny, does not have the fish gruel of bad smell, wholely cuts that temperature is controlled at below 10 ℃ in the process of mixing.
(5) gel forming and pelletizing: the rotten piece of fish with the rotten evenly pressing plate Cheng Houwei 3cm of fish, evenly be placed on the stainless steel rack, adopt heated-air drying, 55 ℃ of baking temperatures, turn over sheet 1 time, to wet basis moisture content 55% at 4 hours drying times in the dry run; Cut into the particle of 8mm * 8mm * 8mm again.
(6) vacuum microwave: the fish grain after the moulding is wet with even with 915MHz low frequency microwave uniform treatment 90s earlier, it is indoor to forward vacuum microwave drying again to, control vacuum, microwave power and drying time, carry out the vaccum microwave puffing of fish grain, vacuum 0.095MPa, microwave power 180W, drying time 16min, reach an expansion effect preferably until the fish grain, the wet basis moisture content reaches 5% ± 1% simultaneously.
Embodiment 2: a kind of vacuum microwave of fragility grass carp fish grain and the microwave combined uniform expansion method of low frequency
(1) three goes to handle: fresh grass carp opens abdomen with grass carp after cleaning, and decaptitates, goes internal organ, removes fish scale, and remove the black film attached to the inboard, abdominal cavity simultaneously.The bigger flesh of fish should be cut into the fish piece of 5cm * 5cm size, places the clear water of temperature below 10 ℃ then, fully cleans.
(2) meat is adopted in peeling: the fish piece after the cleaning evenly dashes with boiling water and drenches, and tears fish-skin off with hand again, rejects big fishbone with the oblique 45 degree direction block-by-blocks of tilt then.
(3) remove raw meat: will remove the peel, the fish piece of fleshing places 1%NaCO
3Soaked 2 hours in+0.4%NaCl(w/v) the removal agent of raw meat smell, the mass ratio of removal agent of raw meat smell and fish piece is 4:1, takes off the raw meat temperature and is controlled at 8 ℃, and regularly unidirectional stirring was washed 8 minutes with running water then.
(4) cut and mix: surimi product is responsive especially to temperature, in the process that sky is cut, raises for preventing excessive temperature, an amount of control temperature on the rocks below 10 ℃.Sky is cut the rotten stickness of fish behind the 1min, can enter salt and cut the stage.When salt is cut, add the edible salt of flesh of fish quality 2%, as far as possible salt evenly disperseed to be sprinkled in the meat gruel, cut fast mix 7min shinny to slurry, evenly get final product; In order to prevent that the rotten temperature of fish from raising, cause protein denaturation, in the process that salt is cut, also to add ice cube in right amount and lower the temperature, the temperature of slurry is controlled at below 10 ℃ all the time; Cutting mix last according to different proportioning adding starch and flavoring thereof, basic components is rotten quality 9% cornstarch of fish, 11% white granulated sugar, 1% monosodium glutamate in time adds ice block cooling, avoids destroying final brittleness of product and taste, seasoning is cut and is mixed 10min and can obtain the quality exquisiteness, color and luster is shinny, does not have the fish gruel of bad smell, wholely cuts that temperature is controlled at below 10 ℃ in the process of mixing.
(5) gel forming and cutting: the rotten piece of fish with the rotten evenly pressing plate Cheng Houwei 4cm of fish, evenly be placed on the stainless steel rack, adopt heated-air drying, 55 ℃ of baking temperatures, turn over sheet 2 times, to wet basis moisture content 60% at 3 hours drying times in the dry run; Cut into the particle of 8mm * 8mm * 8mm again.
(6) vacuum microwave: the fish grain after the moulding is wet with even with 915MHz low frequency microwave uniform treatment 90s earlier, it is indoor to forward vacuum microwave drying again to, control vacuum, microwave power and drying time, carry out the vaccum microwave puffing of fish grain, vacuum 0.090MPa, microwave power 200W, drying time 14min, reach an expansion effect preferably until the fish grain, the wet basis moisture content reaches 5% ± 1% simultaneously.
Claims (1)
1. the microwave combined uniform expansion method of the vacuum microwave of a fragility fish grain and low frequency, it is characterized in that with the fresh fish being raw material, through clean, three go, clean, remove the peel that deburring is adopted meat, removed raw meat, sky is cut, salt is cut, add the starch spice cut mix, gel forming, pelletizing, adopt low frequency microwave and vacuum microwave combining uniform expansion to make fragility fish grain then, step is as follows:
(1) preliminary treatment: getting fresh fish is raw material, after the cleaning, fish is opened abdomen, decaptitate, go internal organ, remove fish scale, and remove the black film attached to the inboard, abdominal cavity simultaneously, the bigger flesh of fish is cut into the fish piece of 5cm * 5cm size, place the clear water of temperature below 10 ℃ then, fully clean;
(2) meat is adopted in peeling: the fish piece after step (1) gained cleans evenly dashes with boiling water and drenches, and tears fish-skin off with hand again, rejects big fishbone with the oblique 45 degree direction block-by-blocks of tilt then;
(3) take off raw meat: being configured to water is that solvent, mass concentration are 1%NaCO
3With the solution of 0.4%NaCl be removal agent of raw meat smell, place removal agent of raw meat smell to soak 2 hours the fish piece of peeling, deburring, the mass ratio of removal agent of raw meat smell and fish piece is 4:1, taking off the raw meat temperature is 6-10 ℃, unidirectional stirring; Taking off raw meat operation back washed 8 minutes with running water;
(4) cut and mix: the fish piece sky that will take off after raw meat cleans is cut, and in the process that sky is cut, control temperature on the rocks is below 10 ℃, and sky is cut the rotten stickness of fish behind the 1min; The edible salt that adds the rotten quality 1%-2% of fish carries out salt after edible salt evenly disperseed to be sprinkled in the fish gruel and cuts, and adds ice cube in the process that salt is cut and lowers the temperature, and temperature is controlled at below 10 ℃ all the time, cuts fast that to mix 7min shinny, even to the rotten slurry of gained fish; The cornstarch that adds flesh of fish quality 8%-10%, the white granulated sugar of 10%-12%, the monosodium glutamate of 0.5%-1% adds ice cube control temperature and cuts and mix 10min carrying out seasoning below 10 ℃;
(5) gel forming and pelletizing: with the rotten piece of fish of the rotten evenly pressing plate Cheng Houwei 3-4cm of step (4) gained fish, evenly be placed on the stainless steel rack, adopt heated-air drying, baking temperature 50-60 ℃, 2-4 hour drying time, turn over sheet 1-2 time in the dry run,, obtain the fish piece of gel forming to wet basis moisture content 55%-65%; Cut into the fish grain of 8mm * 8mm * 8mm again;
(6) low frequency microwave and vacuum microwave combining are handled: the fish grain behind the gel forming wets with even with 915MHz low frequency microwave uniform treatment 90s earlier, it is indoor to forward vacuum microwave drying again to, regulate vacuum 0.090-0.098MPa, microwave power 170-220W, drying time 14-20min, carry out the vaccum microwave puffing of fish grain, reach 5% ± 1%, obtain product fragility fish grain until the wet basis moisture content.
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Cited By (9)
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| CN102309028A (en) * | 2011-08-30 | 2012-01-11 | 江苏大丰盐土大地农业科技有限公司 | Negative-pressure microwave spouted preparation method of salt-resistant vegetable and marine fish recombined leisure crisp particles |
| CN102405954A (en) * | 2011-11-24 | 2012-04-11 | 江苏省山水食品有限公司 | Combined drying method for making uniformly dehydrated fish balls capable of being quickly reconstituted |
| CN102423087A (en) * | 2011-11-24 | 2012-04-25 | 江南大学 | Vacuum microwave segmented combined drying manufacturing method of instant crisp dehydrated fish ball |
| CN102429314A (en) * | 2011-12-02 | 2012-05-02 | 河南科技大学 | Integral low-frequency microwave dehydration method for large-sized food |
| CN103070420A (en) * | 2012-08-09 | 2013-05-01 | 浙江省海洋开发研究院 | Decapterus maruadsi microwave puffing processing technology |
| CN103584187A (en) * | 2013-11-28 | 2014-02-19 | 江苏省农业科学院 | Instant shrimp product and production technology thereof |
| CN104247968A (en) * | 2013-06-27 | 2014-12-31 | 浙江万里学院 | Method for drying shellfish through assistance of hot air, microwave and spouting |
| CN104432222A (en) * | 2014-12-31 | 2015-03-25 | 潍坊医学院 | High-temperature sterilized low-salt instant minced fish product |
| CN107048040A (en) * | 2017-06-05 | 2017-08-18 | 广东大广生物科技有限公司 | A kind of expanded fermentation raw material of weanling pig and preparation method thereof |
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| CN102309028A (en) * | 2011-08-30 | 2012-01-11 | 江苏大丰盐土大地农业科技有限公司 | Negative-pressure microwave spouted preparation method of salt-resistant vegetable and marine fish recombined leisure crisp particles |
| CN102405954A (en) * | 2011-11-24 | 2012-04-11 | 江苏省山水食品有限公司 | Combined drying method for making uniformly dehydrated fish balls capable of being quickly reconstituted |
| CN102423087A (en) * | 2011-11-24 | 2012-04-25 | 江南大学 | Vacuum microwave segmented combined drying manufacturing method of instant crisp dehydrated fish ball |
| CN102423087B (en) * | 2011-11-24 | 2013-01-02 | 江南大学 | Vacuum microwave segmented combined drying manufacturing method of instant crisp dehydrated fish ball |
| CN102429314A (en) * | 2011-12-02 | 2012-05-02 | 河南科技大学 | Integral low-frequency microwave dehydration method for large-sized food |
| CN103070420B (en) * | 2012-08-09 | 2013-12-25 | 浙江省海洋开发研究院 | Decapterus maruadsi microwave puffing processing technology |
| CN103070420A (en) * | 2012-08-09 | 2013-05-01 | 浙江省海洋开发研究院 | Decapterus maruadsi microwave puffing processing technology |
| CN104247968A (en) * | 2013-06-27 | 2014-12-31 | 浙江万里学院 | Method for drying shellfish through assistance of hot air, microwave and spouting |
| CN103584187A (en) * | 2013-11-28 | 2014-02-19 | 江苏省农业科学院 | Instant shrimp product and production technology thereof |
| CN103584187B (en) * | 2013-11-28 | 2016-01-13 | 江苏省农业科学院 | A kind of freshwater shrimp instant product and production technology |
| CN104432222A (en) * | 2014-12-31 | 2015-03-25 | 潍坊医学院 | High-temperature sterilized low-salt instant minced fish product |
| CN104432222B (en) * | 2014-12-31 | 2017-07-21 | 潍坊医学院 | The instant surimi product of high-temperature sterilization less salt |
| CN107048040A (en) * | 2017-06-05 | 2017-08-18 | 广东大广生物科技有限公司 | A kind of expanded fermentation raw material of weanling pig and preparation method thereof |
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