CN103284219A - Vacuum frying processing method of minced fillet conditioned food - Google Patents
Vacuum frying processing method of minced fillet conditioned food Download PDFInfo
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- CN103284219A CN103284219A CN2012100474047A CN201210047404A CN103284219A CN 103284219 A CN103284219 A CN 103284219A CN 2012100474047 A CN2012100474047 A CN 2012100474047A CN 201210047404 A CN201210047404 A CN 201210047404A CN 103284219 A CN103284219 A CN 103284219A
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- minced fillet
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Abstract
The invention relates to a vacuum frying processing method of minced fillet conditioned food. The method is characterized in that the processed minced fillet is heated, solidified, and is fried in oil for 5min to 20min under the condition that the temperature is 90 to 120 DEG C and the vacuum degree is 0.07 to 0.095MPa, and then the minced filled is de-oiled and cooled to obtain the fried minced fillet product. The product obtained through the low-temperature vacuum frying processing method has the inherent deep-frying flavor, the problems of an ordinary high-temperature frying method such as easiness in burning, easiness in oxidation and turning and loss of nutrients also can be avoided, and the healthy diet requirement on people can be met.
Description
Technical field
The invention belongs to the rotten engineered food processing technique field of fish, relate to the processing method of the rotten engineered food vacuum frying of a kind of fish.
Background technology
Fried product more is subjected to the consumer owing to the peculiar flavour of fried generation and likes, yet, the fried processing method of the rotten engineered food of tradition fish is that high temperature (160 ℃～180 ℃) is instantaneous fried, the fried processing under the Nature state of this high temperature carried out, the temperature height causes the insalubrious material of Jiao's paste, oxidation deterioration, generation of the rotten engineered food of fish easily.
Summary of the invention
The method that the purpose of this invention is to provide the rotten engineered food of a kind of vacuum low-temperature frying fish, overcome above defective, fried under the vacuum low-temperature frying environment, when producing the fried flavor that people like, keep the original most of nutritional labeling of the rotten engineered food of fish, also avoid producing some harmful materials.
Technical scheme of the present invention is:
The processing method of the rotten engineered food vacuum frying of a kind of fish, it is characterized in that, machine-shaping the fish gruel, after being heating and curing, it is 90 ℃～120 ℃ in temperature, vacuum is under the condition of 0.07Mpa～0.095Mpa fried 5 minutes～20 minutes, through the de-oiling cooling, obtains the surimi product after fried.
Usefulness of the present invention is:
1, after the rotten engineered food vacuum frying of fish, produces the fried flavor material that people like;
2, low-temperature frying is than low 40 ℃～90 ℃ of common fried temperature, and simultaneously, the oxidation of oxygen destroys under the isolated the Nature state of vacuum environment, can keep most of nutritional labeling of the rotten engineered food of original fish;
3, low-temperature frying is than low 40 ℃～90 ℃ of common fried temperature, and simultaneously, the oxidation of oxygen destroys under the isolated the Nature state of vacuum environment, can avoid producing some harmful oxidation materials, and the rotten engineered food of gained fish is more healthy and safe.
Specific embodiments
Embodiment one:
Fish is rotten bursts through beating, and interpolation starch, albumen, salt, sugar, monosodium glutamate auxiliary material and flavoring for mixture are even, through the former moulding, 92 ℃ are heating and curing, and are 100 ℃ through excess temperature again, under the condition of vacuum 0.08Mpa fried 10 minutes, the de-oiling cooling, quick-frozen, packing.Obtain the rotten engineered food of fish after fried.
Embodiment two:
Fish is rotten bursts through beating, and interpolation starch, albumen, salt, sugar, monosodium glutamate auxiliary material and flavoring for mixture are even, through the former moulding, 95 ℃ are heating and curing, and are 110 ℃ through excess temperature again, under the condition of vacuum 0.07Mpa fried 15 minutes, the de-oiling cooling, quick-frozen, packing.Obtain the rotten engineered food of fish after fried.
Embodiment three:
Fish is rotten bursts through beating, and interpolation starch, albumen, salt, sugar, monosodium glutamate auxiliary material and flavoring for mixture are even, through the former moulding, 90 ℃ are heating and curing, and are 120 ℃ through excess temperature again, under the condition of vacuum 0.095Mpa fried 5 minutes, the de-oiling cooling, quick-frozen, packing.Obtain the rotten engineered food of fish after fried.
Claims (1)
1. the processing method of the rotten engineered food vacuum frying of a fish, it is characterized in that, machine-shaping the fish gruel, after being heating and curing, it is 90 ℃～120 ℃ in temperature, vacuum is under the condition of 0.07Mpa～0.095Mpa fried 5 minutes～20 minutes, through the de-oiling cooling, obtains the surimi product after fried.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100474047A CN103284219A (en) | 2012-02-25 | 2012-02-25 | Vacuum frying processing method of minced fillet conditioned food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100474047A CN103284219A (en) | 2012-02-25 | 2012-02-25 | Vacuum frying processing method of minced fillet conditioned food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103284219A true CN103284219A (en) | 2013-09-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012100474047A Pending CN103284219A (en) | 2012-02-25 | 2012-02-25 | Vacuum frying processing method of minced fillet conditioned food |
Country Status (1)
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| CN (1) | CN103284219A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105054130A (en) * | 2015-08-11 | 2015-11-18 | 刘同军 | Dehydrated fish meat bar food processing method |
| CN105394626A (en) * | 2015-11-25 | 2016-03-16 | 丽水职业技术学院 | Preparation method for crisp fish cake slices |
| CN105942287A (en) * | 2016-05-06 | 2016-09-21 | 浙江海洋大学 | Ready-to-eat large yellow croaker vacuum deep-fried food and production technology thereof |
| CN105942288A (en) * | 2016-05-06 | 2016-09-21 | 浙江海洋大学 | Ready-to-eat small yellow croaker vacuum deep-fried food and production technology thereof |
| CN108157844A (en) * | 2016-12-07 | 2018-06-15 | 福州旭煌食品有限公司 | A kind of preparation method of instant seafood fish balls |
| CN109452573A (en) * | 2018-10-08 | 2019-03-12 | 福建连旭食品有限公司 | Micro- peppery snakeheaded fish dried fish floss snack food of one kind and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01128766A (en) * | 1987-11-13 | 1989-05-22 | Bunzo Saga | Method for preparing expanded snack food of sea food |
| CN101623111A (en) * | 2009-07-30 | 2010-01-13 | 中国海洋大学 | Puffed minced fish instant food and preparation method thereof |
-
2012
- 2012-02-25 CN CN2012100474047A patent/CN103284219A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01128766A (en) * | 1987-11-13 | 1989-05-22 | Bunzo Saga | Method for preparing expanded snack food of sea food |
| CN101623111A (en) * | 2009-07-30 | 2010-01-13 | 中国海洋大学 | Puffed minced fish instant food and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 娄永江: "真空油炸龙头鱼制品的研制", 《中国水产》 * |
| 杨金生，等: "低温真空油炸对半干水产品营养成分和食用油品质的影响", 《食品工业科技》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105054130A (en) * | 2015-08-11 | 2015-11-18 | 刘同军 | Dehydrated fish meat bar food processing method |
| CN105394626A (en) * | 2015-11-25 | 2016-03-16 | 丽水职业技术学院 | Preparation method for crisp fish cake slices |
| CN105942287A (en) * | 2016-05-06 | 2016-09-21 | 浙江海洋大学 | Ready-to-eat large yellow croaker vacuum deep-fried food and production technology thereof |
| CN105942288A (en) * | 2016-05-06 | 2016-09-21 | 浙江海洋大学 | Ready-to-eat small yellow croaker vacuum deep-fried food and production technology thereof |
| CN108157844A (en) * | 2016-12-07 | 2018-06-15 | 福州旭煌食品有限公司 | A kind of preparation method of instant seafood fish balls |
| CN109452573A (en) * | 2018-10-08 | 2019-03-12 | 福建连旭食品有限公司 | Micro- peppery snakeheaded fish dried fish floss snack food of one kind and preparation method thereof |
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Application publication date: 20130911 |