CN105341764A - Fresh vegetable containing crisp fish food and processing technology thereof - Google Patents
Fresh vegetable containing crisp fish food and processing technology thereof Download PDFInfo
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- CN105341764A CN105341764A CN201510619015.0A CN201510619015A CN105341764A CN 105341764 A CN105341764 A CN 105341764A CN 201510619015 A CN201510619015 A CN 201510619015A CN 105341764 A CN105341764 A CN 105341764A
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 29
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 66
- 235000019688 fish Nutrition 0.000 claims abstract description 62
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention discloses a fresh vegetable containing crisp fish food which is characterized by consisting of the following raw materials: deep-sea fish paste, salmon, fat pork, water, salad oil, potato starch, water chestnuts, carrots, celery, shallot, sodium hexametaphosphate, salt, monosodium glutamate, white granulated sugar, glucose, xylose, white pepper, sesame oil, seafood essence, citric acid and glycine. The present invention also discloses a fresh vegetable containing crisp fish food processing technology. The obtained product is elastic, crisp and refreshing, delicious in taste, unique in flavor and rich in nutrition.
Description
Technical field
The present invention relates to food processing field, is the crisp and processing technology of a kind of fresh vegetables fish specifically.
Background technology
Fried based article be a kind of dark by consumer like product, streets and lanes are seen everywhere, but it is too high to pass fried based article frying temperature, cause generation a large amount of
acrylamideexpert tests proves long-term edible high temperature fried product, the probability obtaining cancer is higher, and traditional fried based article is based on meat products, protein, fat content are high, and the nutrient content such as dietary fiber, vitamin is on the low side, endovascular rubbish can be increased increase, cause blood vessel scleratheroma, then cause the incidence of disease of the angiocardiopathies such as hypertension, high fat of blood, coronary heart disease, affect human health.
So, how to develop that a kind of acrylamide content is lower and balanced in nutrition, the fried based article of unique flavor becomes technical problem urgently to be resolved hurrily at present.
Summary of the invention
The object of the invention is to solve above-mentioned the deficiencies in the prior art, and provide a kind of and play crisp and refreshing mouth, delicious flavour, unique flavor and nutritious fresh vegetables fish is crisp and processing technology.
For achieving the above object, the technical solution used in the present invention is: a kind of fresh vegetables fish is crisp, be made up of the raw material of following weight portion: 30 ~ 35 parts, deep-sea fish mud, salmon meat 20 ~ 25 parts, pig show condition 5 ~ 8 parts, 5 ~ 8 parts, water, salad oil 3 ~ 5 parts, farina 3 ~ 6 parts, water chestnut 5 ~ 8 parts, 2 ~ 4 parts, carrot, celery 4 ~ 6 parts, chive 2 ~ 3 parts, calgon 0.1 ~ 0.5 part, salt 1 ~ 2 part, monosodium glutamate 0.5 ~ 1 part, white granulated sugar 1 ~ 2 part, glucose 0.5 ~ 1 part, wood sugar 0.5 ~ 1 part, white pepper powder 0.05 ~ 0.5 part, sesame oil 0.05 ~ 0.5 part, 0.05 ~ 0.2 part, seafood essence.
As preferably, a kind of fresh vegetables fish is crisp, is made up of the raw material of following weight portion: 32.5 parts, deep-sea fish mud, salmon meat 22.5 parts, pig show condition 6.5 parts, 6.5 parts, water, salad oil 4 parts, farina 4.5 parts, water chestnut 6.5 parts, 3 parts, carrot, celery 5 parts, chive 2.5 parts, calgon 0.3 part, salt 1.5 parts, monosodium glutamate 0.8 part, white granulated sugar 1.5 parts, glucose 0.8 part, wood sugar 0.8 part, white pepper powder 0.28 part, sesame oil 0.28 part, 0.28 part, seafood essence, citric acid 0.10 part, glycine 0.10 part.
As preferably, a kind of fresh vegetables fish is crisp, is made up of the raw material of following weight portion: 30 parts, deep-sea fish mud, salmon meat 20 parts, pig show condition 5 parts, 5 parts, water, salad oil 3 parts, farina 3 parts, water chestnut 5 parts, 2 parts, carrot, celery 4 parts, chive 2 parts, calgon 0.1 part, salt 1 part, monosodium glutamate 0.5 part, white granulated sugar 1 part, glucose 0.5 part, wood sugar 0.5 part, white pepper powder 0.05 part, sesame oil 0.05 part, 0.05 part, seafood essence, citric acid 0.05 part, glycine 0.05 part.
As preferably, a kind of fresh vegetables fish is crisp, is made up of the raw material of following weight portion: 35 parts, deep-sea fish mud, salmon meat 25 parts, pig show condition 8 parts, 8 parts, water, salad oil 5 parts, farina 6 parts, water chestnut 8 parts, 4 parts, carrot, celery 6 parts, chive 3 parts, calgon 0.5 part, salt 2 parts, monosodium glutamate 1 part, white granulated sugar 2 parts, glucose 1 part, wood sugar 1 part, white pepper powder 0.5 part, sesame oil 0.5 part, 0.2 part, seafood essence, citric acid 0.15 part, glycine 0.15 part.
Nutritional labeling or effect of part material of the present invention are as follows:
1, salmon is also named to spread and covers fish or Sa Menyu, is that a kind of growth exists
canada,
norway,
japanwith
the U.S.deng the cold water fish of high latitude area.Salmon fine and tender taste, bright-colored, smooth in taste, the delicious food got married in recent years on the dining table of front yard.Moreover, salmon also has very high nutritive value.Salmon, except being high protein, healthy food low in calories, also containing the mineral matter such as multivitamin and calcium, iron, zinc, magnesium, phosphorus, and contains abundant unrighted acid.In all fish, Ω-3 unrighted acid contained by salmon is (every 100 grams of salmon are about containing 27 grams) at most, Nutritional studies proves, Ω-3 unrighted acid can reduce hypertension and the cardiopathic incidence of disease effectively, also arthritis, breast cancer chronic diseases are benefited, to the facilitation of having grown of fetus and children.
2, celery is cool in nature, and taste is sweet pungent, nontoxic; Enter liver, courage, pericardium channel.Cure mainly clearing heat and relieving fidgetness, flat liver cholagogic.Cure mainly hypertension, headache, dizzy, sudden-heat polydipsia, jaundice, oedema, urine heat is puckery unfavorable, menoxenia, leukorrhea with reddish discharge, scrofula, the illnesss such as mumps.Celery matter cool in nature is sliding, therefore deficiency-cold in spleen and stomach, intestines are sliding does not consolidate the suitable careful of person's food.It has a large amount of collagenous calcium carbonate, is easily absorbed by the body, and can supplement needed for both legs calcareous, can also prevent lower part of the body edema.
3, water chestnut mouthfeel is sweet crisp, nutritious, containing protein, fat, thick
fiber, carrotene,
cobastab, vitamin C, iron, calcium,
phosphorusand carbohydrate.Water Chestnuts has and relieves heat and thirst, and dampness removing reduces phlegm,
hypotensiveeffect.For consumption of body fluid caused by febrile disease polydipsia,
abscess of throat,
stomatitis, jaundice with damp-heat pathogen, high blood pressure, difficult urination, measles,
lung heatcough, silicosis,
hemorrhoid hemorrhage.
The invention still further relates to the processing technology that a kind of fresh vegetables fish is crisp, comprise the following steps:
(1) get the raw materials ready: selected by freezing deep-sea fish mud and be placed on thawing room, thaw 2 ~ 4h naturally, thaws to core temperature-2 ~ 2 DEG C, is positioned over 0 ~ 4 DEG C of fresh-keeping warehouse for subsequent use; By for subsequent use for the particle that dry soybean grain size cut into by pig show condition cutmixer, temperature controls at 0 ~ 4 DEG C; Carrot, celery, water chestnut, chive are cleaned up, cuts into particle after draining the water for subsequent use; Citric acid and glycine are mixed with the solution for standby that concentration is 0.39%; Other auxiliary materials are for subsequent use after weighing;
(2) cut and mix: first in the deep-sea fish mud input cutmixer thawed, cut to granule and slightly viscosity with 1800r/min low speed, then put salt 3600r/min and cut 2min at a high speed, get to meat stuffing toughness and put into salad oil, white granulated sugar, water, monosodium glutamate, calgon, wood sugar, glucose, white pepper powder, seafood essence, the citric acid prepared and glycine solution and farina 1800r/min low speed are cut and are mixed 1min, treat that particle melts completely, filling has stronger viscosity, time moist, add water chestnut, carrot, celery, chive, with 200r/min stirring at low speed evenly, the filling accomplished fluently is poured into totally, after sterilization in filling car, use clean again, filling is built by the plastic foil of lucifuge, air is extruded, the fresh-keeping warehouse being placed on 0 ~ 4 DEG C leaves standstill for subsequent use after 2 hours,
(3) shaping: pour into cutting the fillings of mixing in the hopper of Multifunctional crab row grilled fish rod machine, first check quality, color, the temperature of filling when freshening filling, after having free from admixture in filling, starting according to weight is 40g/ grain, and length is that 5 ~ 5.5cm is evenly shaping;
(4) fried: the parameter of setting full-automatic frying machine is: first paragraph temperature 50 C, fried 20 minutes; Second segment temperature 78 DEG C, fried 10 minutes;
(5) cool: the precooling room fried complete product being placed in 0 ~ 4 DEG C, is cooled to central temperature less than 10 DEG C;
(6) quick-frozen: mono-frozen machine temperature remains on less than-35 DEG C, after freezing 1 ~ 2 hour, makes the central temperature of product below-18 DEG C;
(7) vanning warehouse-in: product is cased after the detection of metal detector is qualified, and the warehouse for finished product in ﹣ less than 18 DEG C refrigerates, and storage period is 12 months.
Owing to have employed technique scheme, the present invention has following beneficial effect:
1, the present invention adopts low-temperature frying technology, fully retains raw-material nutritional labeling, and can effectively reduce
acrylamidecontent, reduce cancer suffer from probability.
2, the present invention adopts the flesh of fish, pork, vegetables are raw material, containing on the basis of good protein, also add the content of the nutrients such as unrighted acid, dietary fiber and vitamin, nutrition arrangement is reasonable, be conducive to absorption and digestion, blood vessel burden can be alleviated, reduce the illness rate of angiocardiopathy.
The crisp and refreshing mouth of products obtained therefrom bullet of the present invention, delicious flavour, unique flavor and nutritious.
Detailed description of the invention
Now in conjunction with specific embodiments, the present invention will be further described.
Embodiment one: a kind of fresh vegetables fish is crisp, is made up of the raw material of following weight portion: 32.5 parts, deep-sea fish mud, salmon meat 22.5 parts, pig show condition 6.5 parts, 6.5 parts, water, salad oil 4 parts, farina 4.5 parts, water chestnut 6.5 parts, 3 parts, carrot, celery 5 parts, chive 2.5 parts, calgon 0.3 part, salt 1.5 parts, monosodium glutamate 0.8 part, white granulated sugar 1.5 parts, glucose 0.8 part, wood sugar 0.8 part, white pepper powder 0.28 part, sesame oil 0.28 part, 0.28 part, seafood essence, citric acid 0.05 part, glycine 0.05 part.
The processing technology that above-mentioned fresh vegetables fish is crisp, comprises the following steps:
(1) get the raw materials ready: selected by freezing deep-sea fish mud and be placed on thawing room, thaw 2 ~ 4h naturally, thaws to core temperature-2 ~ 2 DEG C, is positioned over 0 ~ 4 DEG C of fresh-keeping warehouse for subsequent use; By for subsequent use for the particle that dry soybean grain size cut into by pig show condition cutmixer, temperature controls at 0 ~ 4 DEG C; Carrot, celery, water chestnut, chive are cleaned up, cuts into particle after draining the water for subsequent use; Citric acid is mixed with the solution for standby that concentration is 0.39%; Other auxiliary materials are for subsequent use after weighing;
(2) cut and mix: first in the deep-sea fish mud input cutmixer thawed, cut to granule and slightly viscosity with 1800r/min low speed, then put salt 3600r/min and cut 2min at a high speed, get to meat stuffing toughness and put into salad oil, white granulated sugar, water, monosodium glutamate, calgon, wood sugar, glucose, white pepper powder, seafood essence, the citric acid solution prepared and farina 1800r/min low speed are cut and are mixed 1min, treat that particle melts completely, filling has stronger viscosity, time moist, add water chestnut, carrot, celery, chive, with 200r/min stirring at low speed evenly, the filling accomplished fluently is poured into totally, after sterilization in filling car, use clean again, filling is built by the plastic foil of lucifuge, air is extruded, the fresh-keeping warehouse being placed on 0 ~ 4 DEG C leaves standstill for subsequent use after 2 hours,
(3) shaping: pour into cutting the fillings of mixing in the hopper of Multifunctional crab row grilled fish rod machine, first check quality, color, the temperature of filling when freshening filling, after having free from admixture in filling, starting according to weight is 40g/ grain, and length is that 5 ~ 5.5cm is evenly shaping;
(4) fried: the parameter of setting full-automatic frying machine is: first paragraph temperature 50 C, fried 20 minutes; Second segment temperature 78 DEG C, fried 10 minutes;
(5) cool: the precooling room fried complete product being placed in 0 ~ 4 DEG C, is cooled to central temperature less than 10 DEG C;
(6) quick-frozen: mono-frozen machine temperature remains on less than-35 DEG C, after freezing 1 ~ 2 hour, makes the central temperature of product below-18 DEG C;
(7) vanning warehouse-in: product is cased after the detection of metal detector is qualified, and the warehouse for finished product in ﹣ less than 18 DEG C refrigerates, and storage period is 12 months.
Embodiment two: a kind of fresh vegetables fish is crisp, is made up of the raw material of following weight portion: 30 parts, deep-sea fish mud, salmon meat 20 parts, pig show condition 5 parts, 5 parts, water, salad oil 3 parts, farina 3 parts, water chestnut 5 parts, 2 parts, carrot, celery 4 parts, chive 2 parts, calgon 0.1 part, salt 1 part, monosodium glutamate 0.5 part, white granulated sugar 1 part, glucose 0.5 part, wood sugar 0.5 part, white pepper powder 0.05 part, sesame oil 0.05 part, 0.05 part, seafood essence, citric acid 0.10 part, glycine 0.10 part.
The processing technology that above-mentioned fresh vegetables fish is crisp, comprises the following steps:
(1) get the raw materials ready: selected by freezing deep-sea fish mud and be placed on thawing room, thaw 2 ~ 4h naturally, thaws to core temperature-2 ~ 2 DEG C, is positioned over 0 ~ 4 DEG C of fresh-keeping warehouse for subsequent use; By for subsequent use for the particle that dry soybean grain size cut into by pig show condition cutmixer, temperature controls at 0 ~ 4 DEG C; Carrot, celery, water chestnut, chive are cleaned up, cuts into particle after draining the water for subsequent use; Citric acid and glycine are mixed with the solution for standby that concentration is 0.39%; Other auxiliary materials are for subsequent use after weighing;
(2) cut and mix: first in the deep-sea fish mud input cutmixer thawed, cut to granule and slightly viscosity with 1800r/min low speed, then put salt 3600r/min and cut 2min at a high speed, get to meat stuffing toughness and put into salad oil, white granulated sugar, water, monosodium glutamate, calgon, wood sugar, glucose, white pepper powder, seafood essence, the citric acid prepared and glycine solution and farina 1800r/min low speed are cut and are mixed 1min, treat that particle melts completely, filling has stronger viscosity, time moist, add water chestnut, carrot, celery, chive, with 200r/min stirring at low speed evenly, the filling accomplished fluently is poured into totally, after sterilization in filling car, use clean again, filling is built by the plastic foil of lucifuge, air is extruded, the fresh-keeping warehouse being placed on 0 ~ 4 DEG C leaves standstill for subsequent use after 2 hours,
(3) shaping: pour into cutting the fillings of mixing in the hopper of Multifunctional crab row grilled fish rod machine, first check quality, color, the temperature of filling when freshening filling, after having free from admixture in filling, starting according to weight is 40g/ grain, and length is that 5 ~ 5.5cm is evenly shaping;
(4) fried: the parameter of setting full-automatic frying machine is: first paragraph temperature 50 C, fried 20 minutes; Second segment temperature 78 DEG C, fried 10 minutes;
(5) cool: the precooling room fried complete product being placed in 0 ~ 4 DEG C, is cooled to central temperature less than 10 DEG C;
(6) quick-frozen: mono-frozen machine temperature remains on less than-35 DEG C, after freezing 1 ~ 2 hour, makes the central temperature of product below-18 DEG C;
(7) vanning warehouse-in: product is cased after the detection of metal detector is qualified, and the warehouse for finished product in ﹣ less than 18 DEG C refrigerates, and storage period is 12 months.
Embodiment three: a kind of fresh vegetables fish is crisp, is made up of the raw material of following weight portion: 35 parts, deep-sea fish mud, salmon meat 25 parts, pig show condition 8 parts, 8 parts, water, salad oil 5 parts, farina 6 parts, water chestnut 8 parts, 4 parts, carrot, celery 6 parts, chive 3 parts, calgon 0.5 part, salt 2 parts, monosodium glutamate 1 part, white granulated sugar 2 parts, glucose 1 part, wood sugar 1 part, white pepper powder 0.5 part, sesame oil 0.5 part, 0.2 part, seafood essence, citric acid 0.15 part, glycine 0.15 part.
The processing technology that above-mentioned fresh vegetables fish is crisp, comprises the following steps:
(1) get the raw materials ready: selected by freezing deep-sea fish mud and be placed on thawing room, thaw 2 ~ 4h naturally, thaws to core temperature-2 ~ 2 DEG C, is positioned over 0 ~ 4 DEG C of fresh-keeping warehouse for subsequent use; By for subsequent use for the particle that dry soybean grain size cut into by pig show condition cutmixer, temperature controls at 0 ~ 4 DEG C; Carrot, celery, water chestnut, chive are cleaned up, cuts into particle after draining the water for subsequent use; Glycine is mixed with the solution for standby that concentration is 0.39%; Other auxiliary materials are for subsequent use after weighing;
(2) cut and mix: first in the deep-sea fish mud input cutmixer thawed, cut to granule and slightly viscosity with 1800r/min low speed, then put salt 3600r/min and cut 2min at a high speed, get to meat stuffing toughness and put into salad oil, white granulated sugar, water, monosodium glutamate, calgon, wood sugar, glucose, white pepper powder, seafood essence, the glycine solution prepared and farina 1800r/min low speed are cut and are mixed 1min, treat that particle melts completely, filling has stronger viscosity, time moist, add water chestnut, carrot, celery, chive, with 200r/min stirring at low speed evenly, the filling accomplished fluently is poured into totally, after sterilization in filling car, use clean again, filling is built by the plastic foil of lucifuge, air is extruded, the fresh-keeping warehouse being placed on 0 ~ 4 DEG C leaves standstill for subsequent use after 2 hours,
(3) shaping: pour into cutting the fillings of mixing in the hopper of Multifunctional crab row grilled fish rod machine, first check quality, color, the temperature of filling when freshening filling, after having free from admixture in filling, starting according to weight is 40g/ grain, and length is that 5 ~ 5.5cm is evenly shaping;
(4) fried: the parameter of setting full-automatic frying machine is: first paragraph temperature 50 C, fried 20 minutes; Second segment temperature 78 DEG C, fried 10 minutes;
(5) cool: the precooling room fried complete product being placed in 0 ~ 4 DEG C, is cooled to central temperature less than 10 DEG C;
(6) quick-frozen: mono-frozen machine temperature remains on less than-35 DEG C, after freezing 1 ~ 2 hour, makes the central temperature of product below-18 DEG C;
(7) vanning warehouse-in: product is cased after the detection of metal detector is qualified, and the warehouse for finished product in ﹣ less than 18 DEG C refrigerates, and storage period is 12 months.
Embodiment four: a kind of fresh vegetables fish is crisp, is made up of the raw material of following weight portion: 32 parts, deep-sea fish mud, salmon meat 21 parts, pig show condition 6 parts, 7 parts, water, salad oil 4.5 parts, farina 3.5 parts, water chestnut 6 parts, 2 parts, carrot, celery 4 parts, chive 2 parts, calgon 0.4 part, salt 1.8 parts, monosodium glutamate 0.8 part, white granulated sugar 1.2 parts, glucose 0.6 part, wood sugar 0.9 part, white pepper powder 0.25 part, sesame oil 0.35 part, 0.15 part, seafood essence.
The processing technology that above-mentioned fresh vegetables fish is crisp, comprises the following steps:
(1) get the raw materials ready: selected by freezing deep-sea fish mud and be placed on thawing room, thaw 2 ~ 4h naturally, thawing, it is for subsequent use to be positioned over 0 ~ 4 DEG C of fresh-keeping warehouse to core temperature-2 ~ 2 DEG C; By for subsequent use for the particle that dry soybean grain size cut into by pig show condition cutmixer, temperature controls at 0 ~ 4 DEG C; Carrot, celery, water chestnut, chive are cleaned up, cuts into particle after draining the water for subsequent use; Other auxiliary materials are for subsequent use after weighing;
(2) cut and mix: first in the deep-sea fish mud input cutmixer thawed, cut to granule and slightly viscosity with 1800r/min low speed, then put salt 3600r/min and cut 2min at a high speed, get to meat stuffing toughness and put into salad oil, white granulated sugar, water, monosodium glutamate, calgon, wood sugar, glucose, white pepper powder, seafood essence and farina 1800r/min low speed are cut and are mixed 1min, treat that particle melts completely, filling has stronger viscosity, time moist, add water chestnut, carrot, celery, chive, with 200r/min stirring at low speed evenly, the filling accomplished fluently is poured into totally, after sterilization in filling car, use clean again, filling is built by the plastic foil of lucifuge, air is extruded, the fresh-keeping warehouse being placed on 0 ~ 4 DEG C leaves standstill for subsequent use after 2 hours,
(3) shaping: pour into cutting the fillings of mixing in the hopper of Multifunctional crab row grilled fish rod machine, first check quality, color, the temperature of filling when freshening filling, after having free from admixture in filling, starting according to weight is 40g/ grain, and length is that 5 ~ 5.5cm is evenly shaping;
(4) fried: the parameter of setting full-automatic frying machine is: first paragraph temperature 50 C, fried 20 minutes; Second segment temperature 78 DEG C, fried 10 minutes;
(5) cool: the precooling room fried complete product being placed in 0 ~ 4 DEG C, is cooled to central temperature less than 10 DEG C;
(6) quick-frozen: mono-frozen machine temperature remains on less than-35 DEG C, after freezing 1 ~ 2 hour, makes the central temperature of product below-18 DEG C;
(7) vanning warehouse-in: product is cased after the detection of metal detector is qualified, and the warehouse for finished product in ﹣ less than 18 DEG C refrigerates, and storage period is 12 months.
In crisp to above-described embodiment gained fresh vegetables fish
acrylamideits security (embodiment one, two and three is experimental group, and embodiment four is control group) is determined in the detection of content.
1, detection method: the chromatography of ions
2, detecting step:
(1) get appropriate amount of sample (in above-described embodiment, gained fresh vegetables fish is crisp) to pulverize, repeatedly extract 3 times with the formic acid solution that concentration is 60%, merge 3 extracts for subsequent use;
(2) detect in gained hybrid extraction liquid feeding ion chromatograph, setting chromatographic parameter is:
Post: IonPacICE-ASI, 4m × 250mm × 7.5 μm, sp6003;
Mobile phase: 3.0mM formic acid+30% acetone;
Flow velocity: 0.15ml/min;
Sample size: 25 μ l;
UV-vis detector wavelength: 202nm;
3, testing result, in table 1:
| Group | Embodiment one | Embodiment two | Embodiment three | Embodiment four |
| Acrylamide content | 124μg/kg | 102μg/kg | 110μg/kg | 326μg/kg |
Note: do not add citric acid solution or glycine solution in embodiment four.
4, Analysis of test results: known by table 2, acrylamide content in embodiment one, two and three is starkly lower than embodiment four, and visible citric acid solution or glycine solution or both combination solutions effectively can reduce the content of acrylamide in products obtained therefrom of the present invention fresh vegetables fish is crisp; In addition, citric acid solution is used alone (see embodiment one) or glycine solution is used alone (see embodiment three) for the effect reducing acrylamide content, than the weak effect of both combination solutions (see embodiment two), but all lower than the limitation (180 μ g/kg) of this type of Acrylamide in Foods.
In sum: gained of the present invention fresh vegetables fish crisp (except embodiment four) security is high, the carcinogenic rate of deep fried products for people can effectively be reduced.
More than show and describe general principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (5)
1. a fresh vegetables fish is crisp, it is characterized in that, be made up of the raw material of following weight portion: 30 ~ 35 parts, deep-sea fish mud, salmon meat 20 ~ 25 parts, pig show condition 5 ~ 8 parts, 5 ~ 8 parts, water, salad oil 3 ~ 5 parts, farina 3 ~ 6 parts, water chestnut 5 ~ 8 parts, 2 ~ 4 parts, carrot, celery 4 ~ 6 parts, chive 2 ~ 3 parts, calgon 0.1 ~ 0.5 part, salt 1 ~ 2 part, monosodium glutamate 0.5 ~ 1 part, white granulated sugar 1 ~ 2 part, glucose 0.5 ~ 1 part, wood sugar 0.5 ~ 1 part, white pepper powder 0.05 ~ 0.5 part, sesame oil 0.05 ~ 0.5 part, 0.05 ~ 0.2 part, seafood essence, citric acid 0.05 ~ 0.15 part, glycine 0.05 ~ 0.15 part.
2. one according to claim 1 fresh vegetables fish is crisp, it is characterized in that, is made up of the raw material of following weight portion: 32.5 parts, deep-sea fish mud, salmon meat 22.5 parts, pig show condition 6.5 parts, 6.5 parts, water, salad oil 4 parts, farina 4.5 parts, water chestnut 6.5 parts, 3 parts, carrot, celery 5 parts, chive 2.5 parts, calgon 0.3 part, salt 1.5 parts, monosodium glutamate 0.8 part, white granulated sugar 1.5 parts, glucose 0.8 part, wood sugar 0.8 part, white pepper powder 0.28 part, sesame oil 0.28 part, 0.28 part, seafood essence, citric acid 0.10 part, glycine 0.10 part.
3. one according to claim 1 fresh vegetables fish is crisp, it is characterized in that, is made up of the raw material of following weight portion: 30 parts, deep-sea fish mud, salmon meat 20 parts, pig show condition 5 parts, 5 parts, water, salad oil 3 parts, farina 3 parts, water chestnut 5 parts, 2 parts, carrot, celery 4 parts, chive 2 parts, calgon 0.1 part, salt 1 part, monosodium glutamate 0.5 part, white granulated sugar 1 part, glucose 0.5 part, wood sugar 0.5 part, white pepper powder 0.05 part, sesame oil 0.05 part, 0.05 part, seafood essence, citric acid 0.05 part, glycine 0.05 part.
4. one according to claim 1 fresh vegetables fish is crisp, it is characterized in that, is made up of the raw material of following weight portion: 35 parts, deep-sea fish mud, salmon meat 25 parts, pig show condition 8 parts, 8 parts, water, salad oil 5 parts, farina 6 parts, water chestnut 8 parts, 4 parts, carrot, celery 6 parts, chive 3 parts, calgon 0.5 part, salt 2 parts, monosodium glutamate 1 part, white granulated sugar 2 parts, glucose 1 part, wood sugar 1 part, white pepper powder 0.5 part, sesame oil 0.5 part, 0.2 part, seafood essence, citric acid 0.15 part, glycine 0.15 part.
5. the processing technology that a kind of fresh vegetables fish according to claim arbitrary in claim 1 ~ 4 is crisp, is characterized in that, comprise the following steps:
(1) get the raw materials ready: selected by freezing deep-sea fish mud and be placed on thawing room, thaw 2 ~ 4h naturally, thaws to core temperature-2 ~ 2 DEG C, is positioned over 0 ~ 4 DEG C of fresh-keeping warehouse for subsequent use; By for subsequent use for the particle that dry soybean grain size cut into by pig show condition cutmixer, temperature controls at 0 ~ 4 DEG C; Carrot, celery, water chestnut, chive are cleaned up, cuts into particle after draining the water for subsequent use; Citric acid and glycine are mixed with the solution for standby that concentration is 0.39%; Other auxiliary materials are for subsequent use after weighing;
(2) cut and mix: first in the deep-sea fish mud input cutmixer thawed, cut to granule and slightly viscosity with 1800r/min low speed, then put salt 3600r/min and cut 2min at a high speed, get to meat stuffing toughness and put into salad oil, white granulated sugar, water, monosodium glutamate, calgon, wood sugar, glucose, white pepper powder, seafood essence, the citric acid prepared and glycine solution and farina 1800r/min low speed are cut and are mixed 1min, treat that particle melts completely, filling has stronger viscosity, time moist, add water chestnut, carrot, celery, chive, with 200r/min stirring at low speed evenly, the filling accomplished fluently is poured into totally, after sterilization in filling car, use clean again, filling is built by the plastic foil of lucifuge, air is extruded, the fresh-keeping warehouse being placed on 0 ~ 4 DEG C leaves standstill for subsequent use after 2 hours,
(3) shaping: pour into cutting the fillings of mixing in the hopper of Multifunctional crab row grilled fish rod machine, first check quality, color, the temperature of filling when freshening filling, after having free from admixture in filling, starting according to weight is 40g/ grain, and length is that 5 ~ 5.5cm is evenly shaping;
(4) fried: the parameter of setting full-automatic frying machine is: first paragraph temperature 50 C, fried 20 minutes; Second segment temperature 78 DEG C, fried 10 minutes;
(5) cool: the precooling room fried complete product being placed in 0 ~ 4 DEG C, is cooled to central temperature less than 10 DEG C;
(6) quick-frozen: mono-frozen machine temperature remains on less than-35 DEG C, after freezing 1 ~ 2 hour, makes the central temperature of product below-18 DEG C;
(7) vanning warehouse-in: product is cased after the detection of metal detector is qualified, and the warehouse for finished product in ﹣ less than 18 DEG C refrigerates, and storage period is 12 months.
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| CN201510619015.0A CN105341764A (en) | 2015-09-25 | 2015-09-25 | Fresh vegetable containing crisp fish food and processing technology thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110892971A (en) * | 2018-09-12 | 2020-03-20 | 大连瑞驰企业集团有限公司 | Salmon stuffing with health-care function and processing method thereof |
| CN112450391A (en) * | 2020-11-16 | 2021-03-09 | 河北食全十美食品科技有限公司 | Quick-frozen simulated jumping shrimp and processing method thereof |
-
2015
- 2015-09-25 CN CN201510619015.0A patent/CN105341764A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110892971A (en) * | 2018-09-12 | 2020-03-20 | 大连瑞驰企业集团有限公司 | Salmon stuffing with health-care function and processing method thereof |
| CN112450391A (en) * | 2020-11-16 | 2021-03-09 | 河北食全十美食品科技有限公司 | Quick-frozen simulated jumping shrimp and processing method thereof |
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