CN106666498A - Preparation method of seafood flavor nutrient puffed food - Google Patents
Preparation method of seafood flavor nutrient puffed food Download PDFInfo
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- CN106666498A CN106666498A CN201611073250.3A CN201611073250A CN106666498A CN 106666498 A CN106666498 A CN 106666498A CN 201611073250 A CN201611073250 A CN 201611073250A CN 106666498 A CN106666498 A CN 106666498A
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Abstract
The invention discloses a preparation method of seafood flavor nutrient puffed food. The preparation method comprises the following steps: firstly, taking a fresh Chinese penis fish raw material, putting cleaned Chinese penis fish wall muscle into boiled water, and blanching for 1 minute; after the blanching is ended, adding ice for stranding, and transferring the stranded Chinese penis fish wall muscle into a vacuum freeze dryer for drying; adding liquid nitrogen and crushing to obtain Chinese penis fish powder, sieving, and removing fishy smell on the Chinese penis fish powder to obtain full Chinese penis fish powder; secondly, mixing corn flour with the full Chinese penis fish powder to obtain a mixed main ingredient; thirdly, adding soft water and vegetable oil into the mixed main ingredient and sequentially carrying out mixing, extrusion and chopping; fourthly, putting a chopped material into an electric oven for baking, cooling and packaging. The nutrient puffed food disclosed by the invention is prepared by taking the full Chinese penis fish powder and the corn flour as main raw materials with the help of a brand-new formula, is reasonable in nutritional mutual replenishment and unique in flavor; the absorption rate of nutritional ingredients can be improved, designs and varieties of the food are enriched, and the modern market demand is met.
Description
Technical field
The invention belongs to marine product deep process technology field, and in particular to a kind of preparation of seafood taste auxotype puffed food
Method.
Background technology
Urechis uniconctus, scientific name Urechis uniconctus (Urechis unicinctus), are a kind of edibility marine organisms, are distributed mainly on
The coastal areas such as Shandong Yantai, Qingdao, are Jiaodong Areas special product.Urechis uniconctus have higher nutritive value and medical value, Urechis uniconctus
Contain 8 kinds of essential amino acids in body wall flesh, aminoacid compositional model is close to human body requirement pattern；Containing baby and youngster
Histidine and arginine needed for scholar without a xiucai degree's length.Various constants such as K, Ca containing needed by human body and Mg, Fe, Zn etc. are various in Urechis uniconctus
Trace element.The polypeptide extracted from Urechis uniconctus body wall flesh plays the role of certain antitumor and raising immune function of mice.In recent years
Come, sea intestine powder is gradually added in food as a kind of flavor substance and nutrient base material, give the certain nutrition of food, function and
Local flavor, but the characteristics of due to sea intestine powder itself, it is difficult to fine the full powder of Urechis uniconctus is obtained, in order to not affect food to obtain mouthfeel, mesh
Front sea intestine powder majority on the market be with Urechis uniconctus as raw material, through hydrolysis, extraction or chemical reaction method main component from
It is leached out in Urechis uniconctus, is then dried to powder, although remains main component, but lack genuine, do not obtain fresh ocean gut
Develop well.
Puffed food have instant, be easy to digestion, crisp-fried is good to eat, old children is all suitable, it is economical and practical the features such as, so as to depth
Favored by consumer, become the food in the fashionable world.Extrusion pressing type nutritious dilated food, various nutrition that can be in raw material
Composition is collocated with each other to accomplish best nutritional combination and optimal mouthfeel, and the battalion in dispensing can be kept using direct extrusion technique
Support element and lose less, raising digestibility.And with the full powder of Urechis uniconctus and Semen Maydis powder as raw material, by extruding production people's body pair is met
The demand of nutrition, and the puffed food with good digestibility has no report.
The content of the invention
To solve above-mentioned technical problem, the present invention provides a kind of preparation method of seafood taste auxotype puffed food, the party
It is expanded that the full powder of Urechis uniconctus and corn flour are prepared auxotype by puffed food prepared by method using brand-new formula as primary raw material
Food, not only nutrition is reasonably combined, unique flavor, moreover it is possible to improve the absorbance of nutritional labeling, enriches the designs and varieties of food, full
Sufficient modern market demand.
The technical solution adopted in the present invention is：A kind of preparation method of seafood taste auxotype puffed food, including it is following
Step：
Step one, new fresh ocean gut raw material is taken, gilled, with cold water by Urechis uniconctus wall flesh washes clean, sea that then will be clean
Intestinal wall flesh is put into blanch 1min in boiled water, and blanch is put in meat grinder after terminating, process on the rocks, then by the good Urechis uniconctus wall flesh of process
It is transferred in vacuum freeze drier and is dried；It is put into after the completion of drying in pulverizer, and liquid nitrogen is added under normal temperature condition,
Crushing obtains sea intestine powder, standby；Sea intestine powder is sieved with 40 mesh sieves, the sea intestine powder less than 40 mesh is collected, supercritical is placed in
CO2In extraction equipment, defishying is carried out to sea intestine powder, the full powder of Urechis uniconctus is obtained after the completion of process, it is standby；
Step 2, corn flour is taken, by 70-130:Corn flour and the full powder mixing of Urechis uniconctus must be mixed master by 1 part by weight
Material, it is standby；
Soft water and vegetable oil are added in step 3, the mixing major ingredient obtained to step 2,5min is mixed, then using double spiral shells
Bar extruder carries out extruding puffing, at mould discharge door with cutting knife will be expanded after material cut；
Step 4, the material after cutting is put into into electric baker is toasted, surface of material is presented slightly yellow, and baking is cold after terminating
But, pack, that is, complete the preparation of seafood taste auxotype puffed food.
As a kind of further optimization of the preparation method of seafood taste auxotype puffed food of the invention, described in step one
Urechis uniconctus wall flesh is put into process 1min on the rocks in meat grinder, and amount on the rocks is the 1/5-1/3 of Urechis uniconctus wall flesh weight.
As a kind of further optimization of the preparation method of seafood taste auxotype puffed food of the invention, liquid nitrogen is added to carry out
Crushing uses interval and crushes, and 1min is crushed every time, stops 20s, 5 times is crushed altogether and amounts to 5min.
As a kind of further optimization of the preparation method of seafood taste auxotype puffed food of the invention, liquid nitrogen is added to carry out
Logical nitrogen quantity during crushing is 160-260mL/100 g.
Used as a kind of further optimization of the preparation method of seafood taste auxotype puffed food of the invention, described employing surpasses
Critical CO2Extraction equipment carries out the process conditions of defishying：Pressure 35MPa, temperature is 34.5 DEG C, and process time is 4h.
It is described using double spiral shells as a kind of further optimization of the preparation method of seafood taste auxotype puffed food of the invention
The temperature of three control zones of twin (double) screw extruder is respectively 60 DEG C, 160 DEG C and 160 DEG C when bar extruder carries out extruding puffing.
As a kind of further optimization of the preparation method of seafood taste auxotype puffed food of the invention, cut described in step 4
The condition that material after cutting is toasted in electric baker is：Baking temperature is 180 DEG C, and baking time is 15 min.
As a kind of further optimization of the preparation method of seafood taste auxotype puffed food of the invention, soft water and plant are added
The weight ratio of thing oil is 15:1, and the weight of soft water and the full powder of Urechis uniconctus is added than being also 15:1.
Compared with prior art, the present invention at least tool has the advantage that and beneficial effect：
The full powder of Urechis uniconctus and corn flour are prepared auxotype puffed food by the present invention using brand-new formula as primary raw material, no
Only nutrition is reasonably combined, unique flavor, moreover it is possible to improve the absorbance of nutritional labeling, enriches the designs and varieties of market processed food.
The full powder of Urechis uniconctus that the present invention is produced using new processing technique, as main adding ingredient, maintains the original of seafood
Juice, original flavor, former nutrition, delicious flavour, mouthfeel are dense, overcome fresh ocean gut accumulating inconvenience, seasonal strong shortcoming, and do not add
Chemical addition agent, both increased the unique local flavor of puffed food, and its nutrition is strengthened again.The present invention can be reduced using process on the rocks
Temperature during process, prevents temperature from raising Urechis uniconctus wall flesh presentation glial state and is difficult to blend；Colloid raw material is crushed using liquid nitrogen cryogenics
Attritive powder can be obtained, and local flavor volatile ingredient and heat-sensitive active material will not lose, and also will not be made due to heating
Product off taste, nutritional labeling decline；Using supercritical CO2Eliminating sargassum smell is processed, impurity need not be not only introduced, and deodorization effect is aobvious
Write.
Specific embodiment
To become apparent present disclosure, below in conjunction with specific embodiment, describe the present invention.
A kind of preparation method of seafood taste auxotype puffed food, comprises the following steps：
Step one, new fresh ocean gut raw material is taken, gilled, with cold water by Urechis uniconctus wall flesh washes clean, sea that then will be clean
Intestinal wall flesh is put into blanch 1min in boiled water, and blanch is put in meat grinder after terminating, process 1min on the rocks, and amount on the rocks is Urechis uniconctus wall flesh
The 1/5-1/3 of weight, then the good Urechis uniconctus wall flesh of process is transferred in vacuum freeze drier is dried；Put after the completion of drying
In entering pulverizer, and liquid nitrogen is added under normal temperature condition, crushed using interval, 1min is crushed every time, stop 20s, 5 times are crushed altogether altogether
Meter 5min, logical nitrogen quantity when adding liquid nitrogen to be crushed is 160-260mL/100 g, and crushing obtains sea intestine powder, standby；By Urechis uniconctus
Powder is sieved with 40 mesh sieves, collects the sea intestine powder less than 40 mesh, is placed in supercritical CO2In extraction equipment, sea intestine powder is carried out
Defishying, process conditions are：Pressure 35MPa, temperature is 34.5 DEG C, and process time is 4h, Urechis uniconctus is obtained after the completion of process complete
Powder, it is standby；
Step 2, corn flour is taken, by 70-130:Corn flour and the full powder mixing of Urechis uniconctus must be mixed master by 1 part by weight
Material, it is standby；
Soft water and vegetable oil are added in step 3, the mixing major ingredient obtained to step 2, the weight ratio of soft water and vegetable oil is added
For 15:1, and the weight of soft water and the full powder of Urechis uniconctus is added than being also 15:1,5min is mixed, then using twin (double) screw extruder
Extruding puffing is carried out, the temperature of three control zones of twin (double) screw extruder is respectively 60 DEG C, 160 DEG C and 160 DEG C, in mould discharge door
Place's cutting knife will be expanded after material cut；
Step 4, the material after cutting be put into into electric baker toasted, baking temperature is 180 DEG C, and baking time is 15 min,
Surface of material is presented slightly yellow, and baking is cooled down after terminating, and is packed, that is, complete the preparation of seafood taste auxotype puffed food.
Twin (double) screw extruder of the present invention is referred to using 60 DEG C, 160 DEG C and 160 DEG C twin-screw extruder temperature：In machine bucket
- III the area of control zone-II areas of temperature, I areas are that the material to being sent into is preheated；II areas are that material is brought rapidly up,
It is set to reach extrusion molten state as early as possible；III areas are located at least significant end, are that material is further heated up.
Embodiment 1:
A kind of preparation method of seafood taste auxotype puffed food, comprises the following steps：
Step one, new fresh ocean gut raw material is taken, gilled, with cold water by Urechis uniconctus wall flesh washes clean, sea that then will be clean
Intestinal wall flesh is put into blanch 1min in boiled water, and blanch is put in meat grinder after terminating, process 1min on the rocks, and amount on the rocks is Urechis uniconctus wall flesh
The 1/5 of weight, then the good Urechis uniconctus wall flesh of process is transferred in vacuum freeze drier is dried；Powder is put into after the completion of drying
In broken machine, and liquid nitrogen is added under normal temperature condition, crushed using interval, 1min is crushed every time, stop 20s, 5 times are crushed altogether and is amounted to
5min, logical nitrogen quantity when adding liquid nitrogen to be crushed is 160mL/100 g, and crushing obtains sea intestine powder, standby；Sea intestine powder is used into 40
Mesh sieve is sieved, and collects the sea intestine powder less than 40 mesh, is placed in supercritical CO2In extraction equipment, sea intestine powder is carried out at eliminating sargassum smell
Manage, process conditions are：Pressure 35MPa, temperature is 34.5 DEG C, and process time is 4h, and the full powder of Urechis uniconctus is obtained after the completion of process, standby
With；
Step 2, corn flour is taken, by 70:Corn flour and the full powder mixing of Urechis uniconctus are obtained mixing major ingredient by 1 part by weight, standby
With；
Soft water and vegetable oil are added in step 3, the mixing major ingredient obtained to step 2, the weight ratio of soft water and vegetable oil is added
For 15:1, and the weight of soft water and the full powder of Urechis uniconctus is added than being also 15:1,5min is mixed, then using twin (double) screw extruder
Extruding puffing is carried out, the temperature of three control zones of twin (double) screw extruder is respectively 60 DEG C, 160 DEG C and 160 DEG C, in mould discharge door
Place's cutting knife will be expanded after material cut；
Step 4, the material after cutting be put into into electric baker toasted, baking temperature is 180 DEG C, and baking time is 15 min,
Surface of material is presented slightly yellow, and baking is cooled down after terminating, and is packed, that is, complete the preparation of seafood taste auxotype puffed food.
Embodiment 2：
A kind of preparation method of seafood taste auxotype puffed food, comprises the following steps：
Step one, new fresh ocean gut raw material is taken, gilled, with cold water by Urechis uniconctus wall flesh washes clean, sea that then will be clean
Intestinal wall flesh is put into blanch 1min in boiled water, and blanch is put in meat grinder after terminating, process 1min on the rocks, and amount on the rocks is Urechis uniconctus wall flesh
The 1/3 of weight, then the good Urechis uniconctus wall flesh of process is transferred in vacuum freeze drier is dried；Powder is put into after the completion of drying
In broken machine, and liquid nitrogen is added under normal temperature condition, crushed using interval, 1min is crushed every time, stop 20s, 5 times are crushed altogether and is amounted to
5min, logical nitrogen quantity when adding liquid nitrogen to be crushed is 260mL/100 g, and crushing obtains sea intestine powder, standby；Sea intestine powder is used into 40
Mesh sieve is sieved, and collects the sea intestine powder less than 40 mesh, is placed in supercritical CO2In extraction equipment, sea intestine powder is carried out at eliminating sargassum smell
Manage, process conditions are：Pressure 35MPa, temperature is 34.5 DEG C, and process time is 4h, and the full powder of Urechis uniconctus is obtained after the completion of process, standby
With；
Step 2, corn flour is taken, by 130:Corn flour and the full powder mixing of Urechis uniconctus are obtained mixing major ingredient by 1 part by weight, standby
With；
Soft water and vegetable oil are added in step 3, the mixing major ingredient obtained to step 2, the weight ratio of soft water and vegetable oil is added
For 15:1, and the weight of soft water and the full powder of Urechis uniconctus is added than being also 15:1,5min is mixed, then using twin (double) screw extruder
Extruding puffing is carried out, the temperature of three control zones of twin (double) screw extruder is respectively 60 DEG C, 160 DEG C and 160 DEG C, in mould discharge door
Place's cutting knife will be expanded after material cut；
Step 4, the material after cutting be put into into electric baker toasted, baking temperature is 180 DEG C, and baking time is 15 min,
Surface of material is presented slightly yellow, and baking is cooled down after terminating, and is packed, that is, complete the preparation of seafood taste auxotype puffed food.
Embodiment 3：
A kind of preparation method of seafood taste auxotype puffed food, comprises the following steps：
Step one, new fresh ocean gut raw material is taken, gilled, with cold water by Urechis uniconctus wall flesh washes clean, sea that then will be clean
Intestinal wall flesh is put into blanch 1min in boiled water, and blanch is put in meat grinder after terminating, process 1min on the rocks, and amount on the rocks is Urechis uniconctus wall flesh
The 1/4 of weight, then the good Urechis uniconctus wall flesh of process is transferred in vacuum freeze drier is dried；Powder is put into after the completion of drying
In broken machine, and liquid nitrogen is added under normal temperature condition, crushed using interval, 1min is crushed every time, stop 20s, 5 times are crushed altogether and is amounted to
5min, logical nitrogen quantity when adding liquid nitrogen to be crushed is 200mL/100 g, and crushing obtains sea intestine powder, standby；Sea intestine powder is used into 40
Mesh sieve is sieved, and collects the sea intestine powder less than 40 mesh, is placed in supercritical CO2In extraction equipment, sea intestine powder is carried out at eliminating sargassum smell
Manage, process conditions are：Pressure 35MPa, temperature is 34.5 DEG C, and process time is 4h, and the full powder of Urechis uniconctus is obtained after the completion of process, standby
With；
Step 2, corn flour 500g is taken, by 100:1 part by weight must mix corn flour and the full powder 5g mixing of Urechis uniconctus
Major ingredient, it is standby；
Soft water 75g and vegetable oil 5g is added in step 3, the mixing major ingredient obtained to step 2, the weight of soft water and vegetable oil is added
Amount is than being 15:1, and the weight of soft water and the full powder of Urechis uniconctus is added than being also 15:1,5min is mixed, then squeezed using twin screw
Press carries out extruding puffing, and the temperature of three control zones of twin (double) screw extruder is respectively 60 DEG C, 160 DEG C and 160 DEG C, goes out in die head
At material mouth with cutting knife will be expanded after material cut；
Step 4, the material after cutting be put into into electric baker toasted, baking temperature is 180 DEG C, and baking time is 15 min,
Surface of material is presented slightly yellow, and baking is cooled down after terminating, and is packed, that is, complete the preparation of seafood taste auxotype puffed food.
Experimental data
First, prepared by seafood taste auxotype puffed food to the present invention and adds shadow of the amount of the full powder of Urechis uniconctus to puffed food quality
Ring, as a result as shown in table 1：
Impact of the full powder addition of the Urechis uniconctus of table 1 to puffed food quality
2nd, Ordinary pulverization method will be respectively adopted through cryodesiccated Urechis uniconctus and liquid nitrogen comminuting method will be crushed, after the completion of crushing
Crushing effect is compared, as a result as shown in table 2：
Table 2：Comparison of two kinds of breaking methods to Urechis uniconctus wall flesh crushing effect
As shown in Table 2, Urechis uniconctus wall flesh is crushed using liquid nitrogen, flour extraction is higher, is readily obtained fine powder.
3rd, by sensory evaluation supercritical CO2Impact of the different time to the full powder fishy smell of Urechis uniconctus wall flesh is processed, as a result such as table
Shown in 4, fishy smell sensory evaluation standard is as shown in table 3.
The fishy smell sensory evaluation standard of table 3
Table 4：Supercritical CO2Process impact of the different time to the full powder fishy smell of Urechis uniconctus wall flesh
As shown in Table 4, the present invention adopts supercritical eliminating sargassum smell, does not introduce other impurities, and deodorization effect is good.
Claims (8)
1. a kind of preparation method of seafood taste auxotype puffed food, it is characterised in that comprise the following steps：
Step one, new fresh ocean gut raw material is taken, gilled, with cold water by Urechis uniconctus wall flesh washes clean, sea that then will be clean
Intestinal wall flesh is put into blanch 1min in boiled water, and blanch is put in meat grinder after terminating, process on the rocks, then by the good Urechis uniconctus wall flesh of process
It is transferred in vacuum freeze drier and is dried；It is put into after the completion of drying in pulverizer, and liquid nitrogen is added under normal temperature condition,
Crushing obtains sea intestine powder, standby；Sea intestine powder is sieved with 40 mesh sieves, the sea intestine powder less than 40 mesh is collected, supercritical is placed in
CO2In extraction equipment, defishying is carried out to sea intestine powder, the full powder of Urechis uniconctus is obtained after the completion of process, it is standby；
Step 2, corn flour is taken, by 70-130:Corn flour and the full powder mixing of Urechis uniconctus must be mixed master by 1 part by weight
Material, it is standby；
Soft water and vegetable oil are added in step 3, the mixing major ingredient obtained to step 2,5min is mixed, then using double spiral shells
Bar extruder carries out extruding puffing, at mould discharge door with cutting knife will be expanded after material cut；
Step 4, the material after cutting is put into into electric baker is toasted, surface of material is presented slightly yellow, and baking is cold after terminating
But, pack, that is, complete the preparation of seafood taste auxotype puffed food.
2. a kind of preparation method of seafood taste auxotype puffed food as claimed in claim 1, it is characterised in that step one institute
The Urechis uniconctus wall flesh stated is put into process 1min on the rocks in meat grinder, and amount on the rocks is the 1/5-1/3 of Urechis uniconctus wall flesh weight.
3. a kind of preparation method of seafood taste auxotype puffed food as claimed in claim 1, it is characterised in that add liquid nitrogen
Carry out crushing and use interval crushing, 1min is crushed every time, stop 20s, 5 times are crushed altogether and amounts to 5min.
4. a kind of preparation method of seafood taste auxotype puffed food as claimed in claim 1, it is characterised in that add liquid nitrogen
Logical nitrogen quantity when being crushed is 160-260mL/100 g.
5. a kind of preparation method of seafood taste auxotype puffed food as claimed in claim 1, it is characterised in that described adopts
Use supercritical CO2Extraction equipment carries out the process conditions of defishying：Pressure 35MPa, temperature is 34.5 DEG C, and process time is
4h。
6. a kind of preparation method of seafood taste auxotype puffed food as claimed in claim 1, it is characterised in that the employing
The temperature of three control zones of twin (double) screw extruder is respectively 60 DEG C, 160 DEG C and 160 when twin (double) screw extruder carries out extruding puffing
℃。
7. a kind of preparation method of seafood taste auxotype puffed food as claimed in claim 1, it is characterised in that step 4 institute
Stating the condition that the material after cutting toasted in electric baker is：Baking temperature is 180 DEG C, and baking time is 15 min.
8. a kind of preparation method of seafood taste auxotype puffed food as claimed in claim 1, it is characterised in that add soft water
It is 15 with the weight ratio of vegetable oil:1, and the weight of soft water and the full powder of Urechis uniconctus is added than being also 15:1.
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| CN201611073250.3A CN106666498A (en) | 2016-11-29 | 2016-11-29 | Preparation method of seafood flavor nutrient puffed food |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101401653A (en) * | 2008-11-01 | 2009-04-08 | 刘建利 | Seafood pork health care sausage |
| CN103932264A (en) * | 2014-04-10 | 2014-07-23 | 福建新华东食品有限公司 | Preparation method of puffed seafood |
| CN105494586A (en) * | 2015-12-10 | 2016-04-20 | 浙江大学舟山海洋研究中心 | Method for liquid nitrogen ultra-low temperature freezing crushing of sleeve-fish meat |
| CN105942295A (en) * | 2016-06-02 | 2016-09-21 | 白山鞍食品（漳州）有限公司 | Making process for marine product puffed food |
-
2016
- 2016-11-29 CN CN201611073250.3A patent/CN106666498A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101401653A (en) * | 2008-11-01 | 2009-04-08 | 刘建利 | Seafood pork health care sausage |
| CN103932264A (en) * | 2014-04-10 | 2014-07-23 | 福建新华东食品有限公司 | Preparation method of puffed seafood |
| CN105494586A (en) * | 2015-12-10 | 2016-04-20 | 浙江大学舟山海洋研究中心 | Method for liquid nitrogen ultra-low temperature freezing crushing of sleeve-fish meat |
| CN105942295A (en) * | 2016-06-02 | 2016-09-21 | 白山鞍食品（漳州）有限公司 | Making process for marine product puffed food |
Non-Patent Citations (2)
| Title |
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| 王朝臣等: "柞蚕粉超临界CO_2萃取除腥工艺的研究", 《河南工业大学学报(自然科学版)》 * |
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