CN103859479A - Puffed crisp sleeve-fish chips and processing method thereof - Google Patents
Puffed crisp sleeve-fish chips and processing method thereof Download PDFInfo
- Publication number
- CN103859479A CN103859479A CN201410106833.6A CN201410106833A CN103859479A CN 103859479 A CN103859479 A CN 103859479A CN 201410106833 A CN201410106833 A CN 201410106833A CN 103859479 A CN103859479 A CN 103859479A
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- China
- Prior art keywords
- squid
- chip
- processing method
- squid chip
- seasoning
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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
-
- 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
Abstract
The invention relates to puffed crisp sleeve-fish chips and a processing method thereof. The processing method comprises the following steps: preprocessing sleeve-fish meat, cutting, cooking, seasoning in a permeation manner, drying for dewatering, and puffing. The puffing rate of the puffed crisp sleeve-fish chips is high and maximally can be close to 4, namely the volume of the puffed sleeve-fish chips is 4 times that of non-puffed sleeve-fish chips, and the puffed crisp sleeve-fish chips are hard to break, low in fat content and rich in nutrition; due to the mechanical cutting process, the processing method has the characteristics that the production efficiency is effectively improved and the production cost is reduced in comparison with other processing methods of puffed fish meat foods.
Description
Technical field
The invention belongs to food processing field, relate in particular to a kind of squid dilated crisp slices and processing method thereof.
Background technology
Fish protein institutional framework is loose, frangible.Therefore in prior art, the making of fish puffing food often will be oppressed making beating and be beaten and burst, and beat and add salt while bursting in making beating, impel in the flesh of fish myosin stripping of salt dissolubility and form dimensional network structure, namely first make fish gruel, then add the batchings 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.When the use microwave bulking dog salmon fillet such as Chi Yusen, have following problem: 1. expansion rate is low, maximum expansion rate is only 2.2. shade deviation, before fillet are dry, with after the seasonings such as salt, sugar, monosodium glutamate, fillet are easily sticky in together, and not only expansion rate is low to cause fillet, and color and luster is also poor.3. be difficult to realize suitability for industrialized production, because need avoid fish-bone when section, so be difficult to realize machinery section, can only cut into slices by hand, in addition,, in order to prevent that fillet are sticked together or fragmentation, when dry, also need manual pendulum and turn over sheet, cost human cost and time cost are all very high like this, and production efficiency is low.
Squid aboundresources, amount of fishing is large, raw material is stable, good and cheap and become processing leisure food main aquatic product protein matter resource.But, squid is cephalopod, without spur, there is special myoarchitecture, and moisture is high, while making traditional drying converted products, its muscle protein seriously shrinks sex change, and institutional framework is hard, often goods tough and tensile, be difficult for biting into pieces, as shredded squid coarse mouthfeel, organize hardly, had a strong impact on the edible of the consumer groups such as the elderly, children.Therefore, develop bulk and crisp crisp of the healthy squid of technique simple possible, nutrition and can make up this market vacancy.
Summary of the invention
First object of the present invention is to provide a kind of squid dilated crisp slices, to make up the blank without squid dilated food in the market, solves crisp of current fish puffing simultaneously and adds the frangible and low problem of expansion rate in man-hour.
The present invention solves by the following technical programs and realizes foregoing invention object: squid meat is made through comprising pretreatment, section, boiling, infiltration seasoning, drying and dewatering, expanded operation, that pretreated squid is cut into the squid chip that thickness is 1-4mm, after 60-75 DEG C of boiling 3-5 minute, draining to moisture is 60-65%, with after composite flavoring seasoning after 45-55 DEG C of heated-air drying to water content is 25-45% microwave bulking form.
Consisting of of composite flavoring: according to squid chip material quality meter, cane sugar powder 3-6%, salt 1.5-3%, NaHCO
30.4-0.8%, flavour nucleotide disodium 0.01%, monosodium glutamate 0.04%, yellow rice wine 2%.
Second object of the present invention is to provide a kind of processing method of squid dilated crisp slices.
For achieving the above object, the technical scheme of employing is in the present invention: the processing method of described squid dilated crisp slices, comprises pretreatment, section, boiling, infiltration seasoning, drying and dewatering and microwave bulking operation, wherein
(1) pretreatment: squid cleans up and gills;
(2) section: squid is cut into the squid chip that thickness is 1-4mm;
(3) boiling: after 60-75 DEG C of boiling 3-5 minute, draining to the moisture of squid chip is 60-65% by squid chip;
(4) infiltration seasoning: add composite flavoring in the squid chip of the good water of drop, squid chip is permeated to seasoning 1-3 hour;
(5) squid chip of drying and dewatering: 45-55 DEG C of heated-air drying infiltration seasoning, makes the moisture of squid chip be down to 25-45%;
(6) microwave bulking: by the crisp microwave bulking of squid of drying, or carry out expanded according to the combination of the microwave of 1:1-light wave to squid chip.
After described operation (1) pretreatment, squid is freezed, to facilitate section.
Consisting of of composite flavoring in described operation (4): according to described squid chip material quality meter, cane sugar powder 3-6%, salt 1.5-3%, NaHCO
30.4-0.8%, flavour nucleotide disodium 0.01%, monosodium glutamate 0.04%, yellow rice wine 2%.
After operation (5), also by be placed in-3-4 of the squid chip of drying and dewatering DEG C sam, make the moisture distribution in squid chip even.When sam, also add tomato juice taste local flavor material, garlic taste local flavor material or squid cooking liquor condensed cream to the further seasoning of squid chip.
Advantage of the present invention is: the squid dilated crisp slices expansion rate of the present invention processing is high, the highlyest approaches 4, and the squid chip volume after expanded is 4 times of expanded front squid chip volume, is difficult for brokenly, and fat content is low, nutritious.The present invention, by slice thickness, digestion time, boiling temperature and baking temperature, the drying time of controlling squid making squid dilated crisp slices article construction firm, is difficult for broken.Wherein the control of boiling temperature is mainly to prevent the excessive sex change of squid chip, because the sex change of squid albumen appropriateness can make squid albumen provide suitable network structure for squid chip, be beneficial to microwave bulking moulding and prevent fragmentation, and the appropriate sex change of squid protein also can be controlled the water content of squid chip well, contribute to save time for follow-up drying process, and save the energy.NaHCO
3except playing raw meat effect and as leavening agent, maintaining in addition the effect of the network structure of squid albumen.Because NaHCO
3be alkalescent, it can impel squid albumen fully to launch in the digestion process of squid chip, forms network structure, is conducive to microwave moulding, is difficult for fragmentation.The present invention can carry out machinery section, therefore compared with the processing method of other fish puffing food, can effectively enhance productivity, and reduces production costs.
Detailed description of the invention
Describe the processing method of squid dilated crisp slices in detail below in conjunction with tool present embodiment of the present invention:
Embodiment mono-
Squid cleaned up and gill, after freezing, squid being cut into the squid chip that thickness is 1mm, then by squid chip 60 DEG C of boilings after 3 minutes draining to the moisture of squid chip be 65%; Cross toward drop in the squid chip of water and add by squid chip quality, by cane sugar powder 3%, salt 1.5%, NaHCO
30.4%, the composite flavoring that flavour nucleotide disodium 0.01%, monosodium glutamate 0.04%, yellow rice wine 2% form, squid chip is permeated to seasoning 1 hour, then the squid chip of 45 DEG C of heated-air drying infiltration seasonings, squid chip is placed in to-3 DEG C of sam 8 hours after the moisture of squid chip is down to 25-45% scope, makes the moisture distribution in squid chip even; After sam completes, will after squid chip microwave bulking, pack.The average expansion rate that records this squid dilated crisp slices is 3.75.
Embodiment bis-
Squid cleaned up and gill, after freezing, squid being cut into the squid chip that thickness is 4mm, then by squid chip 75 DEG C of boilings after 5 minutes draining to the moisture of squid chip be 60%; Cross toward drop in the squid chip of water and add by squid chip quality, by cane sugar powder 6%, salt 3%, NaHCO
30.8%, the composite flavoring that flavour nucleotide disodium 0.01%, monosodium glutamate 0.04%, yellow rice wine 2% form, to squid chip infiltration seasoning 3 hours; The squid chip of 55 DEG C of heated-air drying infiltration seasonings, squid chip is placed in to 4 DEG C of sam after the moisture of squid chip is down to 25-45% scope, also add tomato juice simultaneously, make tomato juice again permeate seasoning to squid chip, and make the moisture distribution in squid chip even; After sam completes, expanded to squid chip according to the microwave of 1:1-light wave combination, then pack.The average expansion rate that records this squid dilated crisp slices is 3.56.
Embodiment tri-
Squid being cleaned up and gill, after freezing, squid being cut into the squid chip that thickness is 2mm, is then 65% by squid chip draining to moisture of squid chip after 70 DEG C of boilings; Cross toward drop in the squid chip of water and add by squid chip quality, by cane sugar powder 5%, salt 2%, NaHCO
30.6%, the composite flavoring that flavour nucleotide disodium 0.01%, monosodium glutamate 0.04%, yellow rice wine 2% form, permeates seasoning 2 hours to squid chip; The squid chip of 50 DEG C of heated-air drying infiltration seasonings, squid chip is placed in to 2 DEG C of sam after the moisture of squid chip is down to 30%, also add squid cooking liquor condensed cream simultaneously, make squid cooking liquor condensed cream permeate seasoning to squid chip, and make the moisture distribution in squid chip even; After sam completes, expanded to squid chip according to the microwave of 1:1-light wave combination, then pack.The average expansion rate that records this squid dilated crisp slices is 3.92.
Claims (8)
1. a squid dilated crisp slices, is characterized in that: squid meat is made through comprising pretreatment, section, boiling, infiltration seasoning, drying and dewatering, expanded operation.
2. squid dilated crisp slices as claimed in claim 1, it is characterized in that: pretreated squid is cut into the squid chip that thickness is 1-4mm, after 60-75 DEG C of boiling 3-5 minute, draining to moisture is 60-65%, with after composite flavoring seasoning after 45-55 DEG C of heated-air drying to water content is 25-45% microwave bulking form.
3. squid dilated crisp slices as claimed in claim 2, is characterized in that: described composite flavoring is according to described squid chip material quality meter, cane sugar powder 3-6%, salt 1.5-3%, NaHCO
30.4-0.8%, flavour nucleotide disodium 0.01%, monosodium glutamate 0.04%, yellow rice wine 2%.
4. a processing method for squid dilated crisp slices, comprises pretreatment, section, boiling, infiltration seasoning, drying and dewatering and microwave bulking operation, wherein
(1) pretreatment: squid cleans up and gills;
(2) section: squid is cut into the squid chip that thickness is 1-4mm;
(3) boiling: after 60-75 DEG C of boiling 3-5 minute, draining to the moisture of squid chip is 60-65% by squid chip;
(4) infiltration seasoning: add composite flavoring in the squid chip of the good water of drop, squid chip is permeated to seasoning 1-3 hour;
(5) squid chip of drying and dewatering: 45-55 DEG C of heated-air drying infiltration seasoning, makes the moisture of squid chip be down to 25-45%;
(6) microwave bulking: by the crisp microwave bulking of squid of drying, or carry out expanded according to the combination of the microwave of 1:1-light wave to squid chip.
5. the processing method of squid dilated crisp slices as claimed in claim 4, is characterized in that: after described operation (1) pretreatment, squid is freezed.
6. the processing method of squid dilated crisp slices as claimed in claim 4, is characterized in that: the consisting of of the composite flavoring in described operation (4): according to described squid chip material quality meter, cane sugar powder 3-6%, salt 1.5-3%, NaHCO
30.4-0.8%, flavour nucleotide disodium 0.01%, monosodium glutamate 0.04%, yellow rice wine 2%.
7. the processing method of squid dilated crisp slices as claimed in claim 5, is characterized in that: after described operation (5), also by be placed in-3-4 of the squid chip of drying and dewatering DEG C sam, make the moisture distribution in squid chip even.
8. the processing method of squid dilated crisp slices as claimed in claim 7, is characterized in that: when described sam, also add tomato juice taste local flavor material, garlic taste local flavor material or squid cooking liquor condensed cream to the further seasoning of squid chip.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410106833.6A CN103859479B (en) | 2014-03-20 | 2014-03-20 | Squid dilated crisp slices and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410106833.6A CN103859479B (en) | 2014-03-20 | 2014-03-20 | Squid dilated crisp slices and processing method thereof |
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| CN103859479A true CN103859479A (en) | 2014-06-18 |
| CN103859479B CN103859479B (en) | 2016-06-29 |
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| CN201410106833.6A Expired - Fee Related CN103859479B (en) | 2014-03-20 | 2014-03-20 | Squid dilated crisp slices and processing method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249297A (en) * | 2015-11-02 | 2016-01-20 | 安徽省定远县金康源食品有限公司 | Puffing crisp chip for refreshing and preparation method thereof |
| CN105249295A (en) * | 2015-11-02 | 2016-01-20 | 安徽省定远县金康源食品有限公司 | Sticky rice puffed crisp slices and preparation method thereof |
| CN105249296A (en) * | 2015-11-02 | 2016-01-20 | 安徽省定远县金康源食品有限公司 | Sweet and sour puffing crisp chip and preparation method thereof |
| CN106720180A (en) * | 2016-11-23 | 2017-05-31 | 深圳市万骐海洋生物科技有限公司 | A kind of Mare Humorum horse air-dries drying drying process |
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 |
| CN102132906A (en) * | 2011-03-02 | 2011-07-27 | 江苏戚伍水产发展股份有限公司 | Method for producing instant leisure peeled prawn food |
| CN103355701A (en) * | 2013-07-09 | 2013-10-23 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for preparing expansion minced fillet sandwich cake by utilizing secondary microwaves |
-
2014
- 2014-03-20 CN CN201410106833.6A patent/CN103859479B/en not_active Expired - Fee Related
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 |
| CN102132906A (en) * | 2011-03-02 | 2011-07-27 | 江苏戚伍水产发展股份有限公司 | Method for producing instant leisure peeled prawn food |
| CN103355701A (en) * | 2013-07-09 | 2013-10-23 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for preparing expansion minced fillet sandwich cake by utilizing secondary microwaves |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249297A (en) * | 2015-11-02 | 2016-01-20 | 安徽省定远县金康源食品有限公司 | Puffing crisp chip for refreshing and preparation method thereof |
| CN105249295A (en) * | 2015-11-02 | 2016-01-20 | 安徽省定远县金康源食品有限公司 | Sticky rice puffed crisp slices and preparation method thereof |
| CN105249296A (en) * | 2015-11-02 | 2016-01-20 | 安徽省定远县金康源食品有限公司 | Sweet and sour puffing crisp chip and preparation method thereof |
| CN106720180A (en) * | 2016-11-23 | 2017-05-31 | 深圳市万骐海洋生物科技有限公司 | A kind of Mare Humorum horse air-dries drying drying process |
| CN106720180B (en) * | 2016-11-23 | 2020-05-19 | 深圳市万骐海洋生物科技有限公司 | Wet hippocampus air drying and drying process |
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| Publication number | Publication date |
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| CN103859479B (en) | 2016-06-29 |
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