CN103859477B - Squid crisp pieces and processing method thereof - Google Patents
Squid crisp pieces and processing method thereof Download PDFInfo
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- CN103859477B CN103859477B CN201410106667.XA CN201410106667A CN103859477B CN 103859477 B CN103859477 B CN 103859477B CN 201410106667 A CN201410106667 A CN 201410106667A CN 103859477 B CN103859477 B CN 103859477B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
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Abstract
The present invention relates to a kind of squid crisp pieces and processing method thereof, squid meat through including pretreatment, section, infiltration pretreatment, steaming and decocting, infiltration seasoning, drying and dewatering, expanded operation are made, this squid crisp pieces expansion rate is high, can reach 4, namely the squid chip volume after expanded is 4 times of expanded front squid chip volume, light and nature, delicate mouthfeel, not broken, and fat content is low, nutritious.And this squid chip is bulk and crisp, without slag particle sense, the problem efficiently solving fish puffing food coarse mouthfeel.The present invention can carry out mechanized section, relatively the processing method of other fish puffing food, and the present invention can be effectively improved production efficiency, reduces production cost.
Description
Technical field
The invention belongs to food processing field, relate in particular to a kind of squid crisp pieces and processing method thereof.
Background technology
Microwave bulking is to utilize microwave radiation heating to make the moisture heat absorption vaporization in material, drives a kind of puffing technique of material tissue bulking, and its firing rate is fast, and crispy slice heated time is short.Relative to extruding puffing, frying-expansion, microwave bulking does not result in material and unnecessary chemical reaction occurs, and does not increase the oils and fats of crispy slice, remains the original local flavor of material and nutritional labeling preferably.But microwave is relatively suitable for expanded starch class material, and the expanded material based on protein, if to reach good leavening effect, it is necessary to add the additives such as starch, hardening agent, extender.
Fish protein organizational structure is loose, frangible.Therefore, in prior art, the making of fish puffing food is often by flesh of fish making beating blend, and adds Sal when pulling an oar blend, promote salt dissolubility myosin dissolution form dimensional network structure in the flesh of fish, namely first make minced fish, then add the dispensings such as starch, reshaping, dry, microwave bulking.This fish puffing food-processing method complex process, product can not keep original feature of raw material, coarse mouthfeel.There is problems in that 1. expansion rates are low during beautiful Lignum Rhamnellae microwave bulking Oncorhynchi fillet late, maximum expansion rate is only 2.2. shade deviation, after fillet dry the seasonings such as front salt, sugar, monosodium glutamate, fillet are easy to stick to be sticked together, causes that fillet not only expansion rate is low, and color and luster is also poor.3. it is difficult to industrialized production, because fishbone need to be avoided during section, so being difficult to machinery section, can only hand-cut sections, in addition, in order to prevent fillet to be sticked together or broken, manual pendulum and flaps time dry, are also needed, so cost human cost and time cost are all significantly high, and production efficiency is low.
Squid aboundresources, amount of fishing are big, raw material is stable, good and cheap and become processing leisure food main aquatic product protein matter resource.But, squid is cephalopod, without bony spur, there is special myoarchitecture, and moisture is high, when making traditional drying converted products, its muscle protein significant shrinkage degeneration, organizational structure is hard, and often goods are tough and tensile, not easily bite into pieces, such as shredded squid coarse mouthfeel, organize hard, had a strong impact on the edible of the consumer group such as old people, child.Therefore, develop technique simple possible, crispy slice that the squid of nutrition health is bulk and crisp then can make up this market vacancy.
Summary of the invention
First purpose of the present invention is to provide a kind of squid crisp pieces, to make up blank without squid puffed food in the market, solves current fish puffing crispy slice coarse mouthfeel simultaneously, adds the problem that man-hour is frangible, color and luster is deep and expansion rate is low.
The present invention solves to realize foregoing invention purpose by the following technical programs: squid meat through including pretreatment, section, infiltration pretreatment, steaming and decocting, infiltration seasoning, drying and dewatering, expanded operation are made, it is that pretreated squid is cut into the squid chip that thickness is 1-4mm, soak with pretreating agent and within 1-3 hour, carry out infiltration pretreatment, after 60-75 DEG C of steaming and decocting 3-5 minute, dewatering to moisture is 60-65%, with after composite sauces after 45-55 DEG C of hot air drying to water content is 25-45% microwave bulking form.
Pretreating agent formula is: sodium tripolyphosphate 0.5%, NaHCO30.5%, NaCl1%, all the other be water.
Consisting of of composite flavouring agent: according to squid chip raw materials quality meter, cane sugar powder 3-6%, salt 1.5-3%, disodium 5'-ribonucleotide 0.01%, monosodium glutamate 0.04%, yellow wine 2%.
The processing method that second purpose of the present invention is to provide a kind of squid crisp pieces.
For achieving the above object, the processing method that the technical scheme is that described squid crisp pieces, including pretreatment, section, infiltration pretreatment, steaming and decocting, infiltration seasoning, drying and dewatering and microwave bulking operation, wherein for the present invention
(1) pretreatment: squid cleans up and gills；
(2) section: squid is cut into the squid chip that thickness is 1-4mm；
(3) infiltration pretreatment: soak squid chip 1-3 hour with pretreating agent；
(4) steaming and decocting: by squid chip pretreated for infiltration after 60-75 DEG C of steaming and decocting 3-5 minute, dewatering is 60-65% to the moisture of squid chip；
(5) infiltration seasoning: add composite flavouring agent in the squid chip of the good water of drop, carries out infiltration seasoning 1-3 hour to squid chip；
(6) drying and dewatering: the squid chip of 45-55 DEG C of hot air drying infiltration seasoning, makes the moisture of squid chip be down to 25-45%；
(7) microwave bulking: the squid crispy slice microwave bulking that will dry, or according to the microwave-light wave combination of 1:1, squid chip is carried out expanded.
After described operation (1) pretreatment, squid is freezed, to facilitate section.
Pretreating agent in operation (3) is by squid chip raw materials quality, sodium tripolyphosphate 0.5%, NaHCO30.5%, NaCl1%, all the other are water.The addition of described pretreating agent is the 70-100% of described squid chip raw materials quality.
Consisting of of composite flavouring agent in described operation (5): according to described squid chip raw materials quality meter, cane sugar powder 3-6%, salt 1.5-3%, disodium 5'-ribonucleotide 0.01%, monosodium glutamate 0.04%, yellow wine 2%.
The squid chip of drying and dewatering is also placed in-3-4 DEG C of sam after (6) by operation, makes the moisture distribution in squid chip uniform.During sam, it is also added with Fructus Lycopersici esculenti juice taste flavor material, garlic taste flavor material or squid cooking liquor condensed cream to the further seasoning of squid chip.
The invention have the advantage that the squid crisp pieces expansion rate that the present invention processes is high, can reach 4, the squid chip volume after namely expanded is not 4 times of expanded front squid chip volume, light and nature, delicate mouthfeel, broken, and fat content is low, nutritious.The present invention by controlling the slice thickness of squid, digestion time, boiling temperature and baking temperature, drying time make squid crisp pieces article construction firm, not broken.Wherein the control of boiling temperature mainly prevents the excessive degeneration of squid chip, because squid albumen appropriateness degeneration can make squid albumen provide suitable network structure for squid chip, it is beneficial to microwave bulking molding and prevents from crushing, and the appropriate degeneration of squid protein can also control the water content of squid chip well, contribute to saving the time for follow-up drying process, and save the energy.
NaHCO in pretreating agent of the present invention3Except play raw meat effect and as bulking agent except, also have the effect of network structure maintaining squid albumen.Because NaHCO3In alkalescence, it can promote squid albumen to be sufficiently spread out in the digestion process of squid chip, forms network structure, is conducive to microwave molding, not broken.
Cooking process and pre-treatment treatment operation combine, it is possible to eliminate the reducing sugar in squid chip and free amine group, Maillard reaction occurs when can prevent expanded, changes squid chip color and luster.
It addition, the sodium tripolyphosphate in pretreating agent is except having water holding water retention, it is also possible to improving the tender degree of squid crisp pieces, it makes squid chip bulk and crisp, without slag particle sense, the problem efficiently solving expanded fillet coarse mouthfeel.
The present invention can carry out mechanized section, therefore compared with the processing method of other fish puffing food, can be effectively improved production efficiency, reduce production cost.
Detailed description of the invention
Below in conjunction with the processing method that the tool present embodiment of the present invention describes squid crisp pieces in detail:
Embodiment one
Squid cleaned up and gills, after freezing, squid being cut into the squid chip that thickness is 1mm, with by sodium tripolyphosphate 0.5%, NaHCO30.5%, the pretreating agent of NaCl1% and water composition soaks squid chip 1 hour, and the addition of pretreating agent is the 70% of squid chip quality, is then 65% by squid chip dewatering to moisture of squid chip after 60 DEG C of steaming and decoctings 3 minutes；Cross toward drop and the squid chip of water adds by squid chip quality, the composite flavouring agent being made up of cane sugar powder 3%, salt 1.5%, disodium 5'-ribonucleotide 0.01%, monosodium glutamate 0.04%, yellow wine 2%, squid chip is carried out infiltration seasoning 1 hour, then the squid chip of 45 DEG C of hot air drying infiltration seasonings, after the moisture of squid chip is down to 25-45% scope, squid chip is placed in-3 DEG C of sam 8 hours, makes the moisture distribution in squid chip uniform；After sam completes, pack after squid chip microwave bulking.The average expansion rate recording this squid crisp pieces is 3.82.
Embodiment two
Squid cleaned up and gills, after freezing, squid being cut into the squid chip that thickness is 4mm, with by sodium tripolyphosphate 0.5%, NaHCO30.5%, the pretreating agent of NaCl1% and water composition soaks squid chip 3 hours, promotes squid protein molecular to launch, and improves the tender degree of squid chip finished product simultaneously, improves squid chip finished product color and luster.The addition of pretreating agent is the 100% of squid chip.Then it is 60% by squid chip dewatering to moisture of squid chip after 75 DEG C of steaming and decoctings 5 minutes；Cross toward drop and the squid chip of water adds by squid chip quality, the composite flavouring agent being made up of cane sugar powder 6%, salt 3%, disodium 5'-ribonucleotide 0.01%, monosodium glutamate 0.04%, yellow wine 2%, squid chip is permeated seasoning 3 hours；The squid chip of 55 DEG C of hot air drying infiltration seasonings, after the moisture of squid chip is down to 25-45% scope, squid chip is placed in 4 DEG C of sam, it is also added with Fructus Lycopersici esculenti juice simultaneously, makes Fructus Lycopersici esculenti juice that squid chip to carry out infiltration seasoning again, and make the moisture distribution in squid chip uniform；After sam completes, according to the microwave-light wave combination of 1:1, squid chip is expanded, then pack.The average expansion rate recording this squid crisp pieces is 3.59.
Embodiment three
Squid cleaned up and gills, after freezing, squid being cut into the squid chip that thickness is 2mm, with by sodium tripolyphosphate 0.5%, NaHCO30.5%, the pretreating agent of NaCl1% and water composition soaks squid chip 2 hours, promotes squid protein molecular to launch, and improves the tender degree of squid chip finished product simultaneously, improves squid chip finished product color and luster.The addition of pretreating agent is the 85% of squid chip.Then it is 65% by squid chip dewatering to moisture of squid chip after 70 DEG C of steaming and decoctings；Cross toward drop and the squid chip of water adds by squid chip quality, the composite flavouring agent being made up of cane sugar powder 5%, salt 2%, disodium 5'-ribonucleotide 0.01%, monosodium glutamate 0.04%, yellow wine 2%, squid chip is carried out infiltration seasoning 2 hours；The squid chip of 50 DEG C of hot air drying infiltration seasonings, after the moisture of squid chip is down to 30%, squid chip is placed in 2 DEG C of sam, it is also added with squid cooking liquor condensed cream simultaneously, makes squid cooking liquor condensed cream that squid chip to carry out infiltration seasoning, and make the moisture distribution in squid chip uniform；After sam completes, according to the microwave-light wave combination of 1:1, squid chip is expanded, then pack.The average expansion rate recording this squid crisp pieces is 4.13.
Embodiment four
Squid cleaned up and gills, after freezing, squid being cut into the squid chip that thickness is 1mm, with by sodium tripolyphosphate 0.5%, NaHCO30.5%, the pretreating agent of NaCl1% and water composition soaks squid chip 2 hours, promotes squid protein molecular to launch, and improves the tender degree of squid chip finished product simultaneously, improves squid chip finished product color and luster.The addition of pretreating agent is the 90% of squid chip.After 70 DEG C of steaming and decoctings, dewatering is 65% to the moisture of squid chip；Cross toward drop and the squid chip of water adds by squid chip quality, the composite flavouring agent being made up of cane sugar powder 4%, salt 2%, disodium 5'-ribonucleotide 0.01%, monosodium glutamate 0.04%, yellow wine 2%, squid chip is carried out infiltration seasoning 3 hours；The squid chip of 50 DEG C of hot air drying infiltration seasonings, treats that the moisture of squid chip is down within the scope of 25-45%, packs after squid chip microwave bulking.The average expansion rate recording this squid crisp pieces is 3.86.
Claims (8)
1. a squid crisp pieces, it is characterized in that: squid meat through including pretreatment, section, infiltration pretreatment, steaming and decocting, infiltration seasoning, drying and dewatering, expanded operation are made, specifically: pretreated squid is cut into the squid chip that thickness is 1-4mm, soak with pretreating agent and within 1-3 hour, carry out infiltration pretreatment, after 60-75 DEG C of steaming and decocting 3-5 minute, dewatering to moisture is 60-65%, with after composite sauces after 45-55 DEG C of hot air drying to water content is 25-45% microwave bulking form.
2. squid crisp pieces as claimed in claim 1, is characterized in that: described pretreating agent is for by described squid chip raw materials quality, sodium tripolyphosphate 0.5%, NaHCO30.5%, NaCl1%, all the other are water.
3. squid crisp pieces as claimed in claim 1, is characterized in that: consisting of of described composite flavouring agent: according to described squid chip raw materials quality meter, cane sugar powder 3-6%, salt 1.5-3%, disodium 5'-ribonucleotide 0.01%, monosodium glutamate 0.04%, yellow wine 2%.
4. a processing method for squid crisp pieces, including pretreatment, section, infiltration pretreatment, steaming and decocting, infiltration seasoning, drying and dewatering and expanded operation, wherein
(1) pretreatment: squid cleans up and gills；
(2) section: squid is cut into the squid chip that thickness is 1-4mm；
(3) infiltration pretreatment: soak squid chip 1-3 hour with pretreating agent；
(4) steaming and decocting: by squid chip pretreated for infiltration after 60-75 DEG C of steaming and decocting 3-5 minute, dewatering is 60-65% to the moisture of squid chip；
(5) infiltration seasoning: add composite flavouring agent in the squid chip of the good water of drop, carries out infiltration seasoning 1-3 hour to squid chip；
(6) drying and dewatering: the squid chip of 45-55 DEG C of hot air drying infiltration seasoning, makes the moisture of squid chip be down to 25-45%；
(7) expanded: the squid chip microwave bulking that will dry, or according to the microwave-light wave combination of 1:1, squid chip is carried out expanded.
5. the processing method of squid crisp pieces as claimed in claim 4, is characterized in that: described pretreating agent is by squid chip raw materials quality, sodium tripolyphosphate 0.5%, NaHCO30.5%, NaCl1%, all the other are water, and the 70-100% that the addition of described pretreating agent is described squid chip raw materials quality.
6. the processing method of squid crisp pieces as claimed in claim 4, it is characterized in that: consisting of of the composite flavouring agent in described operation (5): according to described squid chip raw materials quality meter, cane sugar powder 3-6%, salt 1.5-3%, disodium 5'-ribonucleotide 0.01%, monosodium glutamate 0.04%, yellow wine 2%.
7. the processing method of squid crisp pieces as claimed in claim 4, is characterized in that: the squid chip of drying and dewatering is also placed in-3-4 DEG C of sam after (6) by described operation, makes the moisture distribution in squid chip uniform.
8. the processing method of squid crisp pieces as claimed in claim 7, is characterized in that: during described sam, is also added with Fructus Lycopersici esculenti juice taste flavor material, garlic taste flavor material or squid cooking liquor condensed cream to the further seasoning of squid chip.
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| CN103859477B true CN103859477B (en) | 2016-07-06 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| AU2015320582A1 (en) * | 2014-09-24 | 2017-03-23 | Kraft Foods Group Brands Llc | Meat crisps and processes for producing same |
| CN105747118A (en) * | 2016-03-15 | 2016-07-13 | 安徽农业大学 | Method for making vacuum microwave puffed jerky |
| CN106901251A (en) * | 2016-12-30 | 2017-06-30 | 浙江海洋大学 | A kind of production method of new crispy texture squid chip |
| CN109907253A (en) * | 2019-01-07 | 2019-06-21 | 塔尔普(北京)制药技术有限公司 | A kind of preparation method of low-temperature explosion-puffing drying sea cucumber |
| CN110432455A (en) * | 2019-07-30 | 2019-11-12 | 浙江海洋大学 | A kind of production method that non-fried instant squid is crisp |
Citations (4)
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|---|---|---|---|---|
| CN101156702A (en) * | 2007-11-26 | 2008-04-09 | 中国农业大学 | Production method of sea cucumber swelling crisp slices |
| CN101606644A (en) * | 2008-06-16 | 2009-12-23 | 太阳化学株式会社 | Cooking food |
| CN101999700A (en) * | 2010-10-21 | 2011-04-06 | 百洋水产集团股份有限公司 | Processing method of tilapia scale leisure food |
| CN102406191A (en) * | 2011-12-09 | 2012-04-11 | 江南大学 | Processing method of crisp-fried fish slices |
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2014
- 2014-03-20 CN CN201410106667.XA patent/CN103859477B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101156702A (en) * | 2007-11-26 | 2008-04-09 | 中国农业大学 | Production method of sea cucumber swelling crisp slices |
| CN101606644A (en) * | 2008-06-16 | 2009-12-23 | 太阳化学株式会社 | Cooking food |
| CN101999700A (en) * | 2010-10-21 | 2011-04-06 | 百洋水产集团股份有限公司 | Processing method of tilapia scale leisure food |
| CN102406191A (en) * | 2011-12-09 | 2012-04-11 | 江南大学 | Processing method of crisp-fried fish slices |
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Effective date of registration: 20190710 Address after: 571127 Guilin Ocean Economic Development Zone, Haikou City, Hainan Province Patentee after: Hainan Changzhimao Food Co., Ltd. Address before: 316022 No. 1 Haida South Road, Changshi Island, Lincheng New District, Zhoushan City, Zhejiang Province Patentee before: Zhejiang Ocean University |