CN107467553A - A kind of aquatic products dilated product technique - Google Patents
A kind of aquatic products dilated product technique Download PDFInfo
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- CN107467553A CN107467553A CN201710814234.3A CN201710814234A CN107467553A CN 107467553 A CN107467553 A CN 107467553A CN 201710814234 A CN201710814234 A CN 201710814234A CN 107467553 A CN107467553 A CN 107467553A
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- aquatic products
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Classifications
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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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L17/40—Shell-fish
-
- 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
-
- 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
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
Abstract
The present invention provides a kind of aquatic products dilated product technique, including pretreatment, boiling is molded, aging is cut into slices, dry, it is expanded, packaging and sterilizing, this simple in production process operation, efficiently, beneficial to industrialized production, the hydrogen bond of starch and protein is largely destroyed in extrusion pressing puffing process, cheap aquatic product and by-products can be processed into leisure food by preparation technology, process is green safe, make inedible head, shell is turned waste into wealth, improve aquatic products resource utilization, dilated product prepared by the present invention is nutritious, it is in good taste, it is easy to human body to chew and swallow, and shelf life is grown, sanitary condition is good.
Description
Technical field
The invention belongs to dilated food processing technique field, and in particular to a kind of aquatic products dilated product technique.
Background technology
At present, domestic and international cheap aquatic product and its accessory substance deep processing and utilization new technology of processing are mainly used in processing fish
Oil product, surimi product, and simulation seafood product, the extraction of sea food seasoning, edible and feeding Fish protein and fish glue from scale
Utilize.But these technology utilizations are not extensive, and resource utilization is not high, can also produce substantial amounts of discarded object.And low value water
Product and the accessory substance of processing are processed by modern puffing technique, then aquatic products whole resource can utilize upper, including Shrimp waste
Head, shell, almost no waste discharge, improves aquatic products resource utilization.Aquatic products dilated food is also good with taste flavor,
It is nutritious（Rich in protein, calcium, phosphorus, carotenoid, lipoid etc.）, digestibility, health level is good, and old children is all preferably etc.
Feature, it can be recognized and liked by people more and more widely.
As marine product Optimization of Low Value Fish, shrimp, crab class and processed side product increase, the wasting phenomenon of resource is increasingly severe, ring
Border contamination phenomenon is serious.Therefore cheap aquatic product and by-products are processed into leisure food by us by modern puffing technique
To improve its utilization rate, their nutritive value is realized to greatest extent, while cheap aquatic product and by-products are processed
Into the commodity with high value.This not only reduces the waste of resource to greatest extent, but also protects environment.
The content of the invention
It is an object of the invention to provide a kind of aquatic products dilated product technique, this technique can make full use of raw material, processing
Process is green safe, and obtained dilated product puffed degree is high, and quality better is nutritious.
The present invention is for the scheme taken of solution above-mentioned technical problem：A kind of aquatic products dilated product technique, including it is pre-
Processing, boiling shaping, aging section, dry, expanded, packaging and sterilizing, it is puffed to using twin (double) screw extruder extrude swollen
Change, feed rate be 8 ~ 8.5rpm when expanded, this simple in production process operation, efficient, beneficial to industrialized production, extrusion mistake
The hydrogen bond of starch and protein is largely destroyed in journey so that dilated product is in good taste, is easy to human body and chews and swallow.
Preferably, pretreatment operation is：Shrimp crab head, shell and low value fish processing by-product are taken, is sequentially placed into clear water, salt
Thoroughly cleaned in water, in salt solution contain 0.012 ~ 0.025wt% DHB, after cut mixing at 9 ~ 12 DEG C,
Cut and mix while add cornstarch and wheat flour, aquatic products, cornstarch, the ratio of weight successively of wheat flour are 3.2 ~ 4:1.8~
2.2:1, cut after mixing 1.4 ~ 1.9h, by mixture total weight gauge, add 1 ~ 1.2% white sugar, 1.2 ~ 1.6% monosodium glutamates, 1.7 ~ 3.1% foods
Salt and 0.4 ~ 0.7% sodium bicarbonate, continue mixing and cut to mix 0.7 ~ 1h, obtain minced fillet mixture, 2,5- contained in cleaning process in salt solution
Dihydroxy-benzoic acid can improve permeability of the salt solution to tissue, promote shrimp crab head, shell and low value fish processing by-product surface with
And inactivation of bacteria in meat, so as to improve cleaning performance, dilated product quality is improved, cuts and mixes processing so that aquatic products particle becomes
Small, easy to process edible, aquatic products, cornstarch, the weight ratio of wheat flour improve product puffed degree, white sugar, monosodium glutamate, salt
With the addition of sodium bicarbonate, not only make golden yellow product color, delicious flavour, crispy in taste, can also products'texture is changed significantly, it is swollen
Change degree is high.
Preferably, boiling condition of molding is：70 ~ 82 DEG C of central temperature, 4 ~ 13min of time, digestion process makes in minced fillet
Protein denaturation, starch gelatinization, and the good gelinite of stability is formed, so as to improve follow-up puffed degree.
Preferably, aging sectioning is：The minced fillet mixture after boiling shaping is taken, is carried out at 3.7 ~ 4.1 DEG C old
Change, discontinuity sprays glycerine to the minced fillet mixture after boiling shaping simultaneously and pivalic acid ethyl ester mixed liquor is sprayed, mixing for aging
The weight ratio of glycerine, pivalic acid ethyl ester and water is 0.1 ~ 0.3 in liquid:0.02~0.04:1, ageing time is 4.2 ~ 6.2h, aging
After the completion of cut into slices, slice thickness 1mm, obtain fillet, ageing process is the βization process of starch molecule, in ageing process so that
Amylopectin in the starch of minced fillet mixture can equably wrap hydrone, so as to improve puffed degree, glycerine and spy
Ethyl valerate has synergy, can be reacted with amylopectin functional group, changes starch molecular structure, makes the starch point being gelatinized
Son quickly from irregular status auto-sequencing during gelatinization, so as to form height crystallization, fine and close rule state, forms sediment so as to improve
The parcel ability of powder crystallite, significantly increases puffed degree.
Preferably, drying steps are：Fillet are taken to carry out 2 ~ 3h of heating in vacuum at 89 ~ 96 DEG C, at latter -18 DEG C at freezing
Manage 3 ~ 6h, naturally to thaw at room temperature, circulation aforesaid operations 2 ~ 4 times, after be dried in vacuo at 70 ~ 78 DEG C, obtain dried fillet,
Freeze thawing operation increases fillet space between cells, and cell tissue framework is loose, and eucaryotic cell structure crushes so that the porous of fillet and multiple
Water-based gradually increase, the available moisture diffusion coefficient increase of fillet, so as to shorten drying time, reduces energy consumption, and can keep producing
Product color and luster, products taste is lifted, increase puffed degree.
Preferably, Condition for expansion is：Fillet moisture 14 ~ 17%, 150 ~ 160 DEG C of extrusion temperature, screw speed 255 ~
268r/min, the control of Condition for expansion have a great influence to the puffed degree of product, and the present invention has been fitted moisture content of raw material, screw rod turns
Three speed, extrusion temperature factors draw extruding condition parameter equation, Q=1.2X+ to the regression model of Extrusion Products quality
1.33Y+2.54Z-0.36XY+0.11XZ+4.67YZ+1.55X2-2.11Y2-9.98Z2+78.34（Q is quality, and X is original
Expect moisture, Y is screw speed, and Z is extrusion temperature）, can be drawn by the formula, extrusion condition control of the present invention is excellent
It is good, it can not only retain the nutritional ingredient in fillet, puffing process fillet is organized the formation of uniform more honeycombs, so as to
Effectively improve dilated product surface flatness, stability and mouthfeel so that this dilated product has higher economic value.
Preferably, disinfecting action is：Product after packaging is put into retort and carries out high-temperature sterilization, sterilising temp is
115 ~ 128 DEG C, sterilization time is 23 ~ 27min, and 33 ~ 38 DEG C are cooled to after sterilizing, obtains dilated product finished product, disinfecting action is not only
The sanitary condition of dilated product can be improved, can also effectively extend shelf life, avoid microorganism pollution, so as to ensure eater
Health.
Preferably, aquatic products raw material can be the one or more in cheap aquatic product, processing byproduct, by expanded
Cheap aquatic product and by-products are processed into leisure food by Integration ofTechnology, inedible head, shell is turned waste into wealth, and are improved
Aquatic products resource utilization；Realize their nutritive value to greatest extent again, while by cheap aquatic product and by-products
It is processed into the commodity with high value.
Compared with prior art, beneficial effects of the present invention are:1）The preparation technology of the present invention can by cheap aquatic product and
By-products are processed into leisure food, and process is green safe, inedible head, shell is turned waste into wealth, and improve aquatic products
Product resource utilization；2）Dilated product prepared by the present invention is nutritious, in good taste, is easy to human body and chews and swallow, and goods
The frame phase is grown, and sanitary condition is good；3）The glycerine and pivalic acid ethyl ester of ageing process sprinkling have synergy, can make starch molecule shape
Into height crystallization, fine and close rule state, so as to improve the parcel ability of starch crystallite, puffed degree is significantly increased；4）When drying
Freeze thawing operation make fillet space between cells increase, cell tissue framework is loose, and eucaryotic cell structure crushes so that the porous of fillet and
Rehydration gradually increases, and the available moisture diffusion coefficient increase of fillet, so as to shorten drying time, reduces energy consumption；5）The present invention
The control of bulking process condition is excellent, can not only retain the nutritional ingredient in aquatic products, can also make puffing process aquatic products tissue shape
Into uniform more honeycombs, so as to effectively improve dilated product surface flatness, stability and mouthfeel so that this dilated product
With higher economic value.
Embodiment
It is described in further detail with reference to embodiments：
Embodiment 1：
A kind of aquatic products dilated product technique, technique preparation process are：
1）Pretreatment：Shrimp crab head, shell and low value fish processing by-product are taken, is sequentially placed into clear water, salt solution and thoroughly cleans, salt solution
In the DHB containing 0.015wt%, after cut mixing at 9 DEG C, cut and mix while add cornstarch and wheat
Powder, aquatic products, cornstarch, the ratio of weight successively of wheat flour are 3.3:1.9:1, cut after mixing 1.5h, by mixture total weight gauge,
1% white sugar, 1.3% monosodium glutamate, 1.8% salt and 0.5% sodium bicarbonate are added, continues mixing and cuts to mix 0.8h, obtain minced fillet mixture, cleaned
The DHB contained in journey in salt solution can improve permeability of the salt solution to tissue, promote shrimp crab head, shell and low
It is worth inactivation of bacteria in fish processing by-product surface and meat, so as to improve cleaning performance, improves dilated product quality, it is acted on
Mechanism is still not clear, and needs further to be studied.
2）Boiling is molded：Take the minced fillet mixture in step 1, central temperature be 72 DEG C at boiling 11min, obtain boiling into
Minced fillet mixture after type；
3）Aging is cut into slices：The minced fillet mixture after the boiling shaping in step 2 is taken, aging, aging same time are carried out at 3.7 DEG C
Disconnected property sprays glycerine to the minced fillet mixture after boiling shaping and pivalic acid ethyl ester mixed liquor is sprayed, glycerine, spy penta in mixed liquor
The weight of acetoacetic ester and water ratio is 0.1:0.02:1, ageing time 1.3h, cut into slices after the completion of aging, obtain fillet, ageing process
It is the βization process of starch molecule, in ageing process so that the amylopectin in the starch of minced fillet mixture can be wrapped equably
Hydrone is wrapped, so as to improve puffed degree, glycerine and pivalic acid ethyl ester have synergy, can be anti-with amylopectin functional group
Should, change starch molecular structure, the starch molecule for making to be gelatinized is quickly from irregular status auto-sequencing during gelatinization, so as to shape
Into height crystallization, fine and close rule state, so as to improve the parcel ability of starch crystallite, puffed degree, glycerine and spy are significantly increased
The Synergistic Mechanisms of ethyl valerate are still not clear, and need further to be studied.
4）Dry：The fillet in step 3 are taken to carry out heating in vacuum 2.2h at 90 DEG C, freezing processing 3.5h at latter -18 DEG C,
Naturally to thaw at room temperature, circulation aforesaid operations 2 times, after be dried in vacuo at 72 DEG C, obtain drying fishery product；
5）Extrusion：The drying fishery product in step 4 is taken, in 153 DEG C, screw speed 258r/min of extrusion temperature, feed rate
Under 8.2rpm, to carry out extrusion using twin (double) screw extruder, obtaining expanded fillet；
6）Packaging：The expanded fillet in step 5 are taken to be packed in gnotobasis；
7）Sterilizing：Take step 6 pack after product be put into retort and carry out high-temperature sterilization, sterilising temp is 118 DEG C, during sterilizing
Between be 24min, 34 DEG C are cooled to after sterilizing, obtains dilated product finished product.
The prior art of routine techniques dawn known to those skilled in the art in the present embodiment, is not chatted in detail herein
State.
Embodiment 2：
A kind of aquatic products dilated product technique, processing step are：Shrimp crab head, shell and low value fish processing by-product are taken, is put successively
Enter and thoroughly cleaned in clear water, salt solution, the DHB containing 0.022wt% in salt solution, after cut at 11 DEG C
Mix, cut and mix while add cornstarch and wheat flour, aquatic products, cornstarch, the ratio of weight successively of wheat flour are 3.6:2:1,
Cut after mixing 1.6h, by mixture total weight gauge, add 1.1% white sugar, 1.4% monosodium glutamate, 2.4% salt and 0.5% sodium bicarbonate, continue to mix
Conjunction, which is cut, mixes 0.8h, obtains minced fillet mixture；Minced fillet mixture is taken, boiling 10min at being 74 DEG C in central temperature, after obtaining boiling shaping
Minced fillet mixture；The minced fillet mixture after boiling shaping is taken, aging, aging while discontinuity are carried out at 3.9 DEG C to boiling
Minced fillet mixture sprinkling glycerine and pivalic acid ethyl ester mixed liquor after shaping are sprayed, glycerine, pivalic acid ethyl ester and water in mixed liquor
Weight ratio be 0.2:0.03:1, ageing time 2h, cut into slices after the completion of aging, obtain fillet；Fillet are taken to be carried out at 93 DEG C very
Sky heating 2.6h, freezing processing 4h at latter -18 DEG C, naturally to thaw at room temperature, circulation aforesaid operations 3 times, after at 74 DEG C vacuum
Dry, obtain drying fishery product；Drying fishery product is taken, in 156 DEG C, screw speed 260r/min, feed rate 8.3rpm of extrusion temperature
Under, extrusion is carried out using twin (double) screw extruder, obtains expanded fillet；Expanded fillet are taken to be packed in gnotobasis；Take
Product after packaging, which is put into retort, carries out high-temperature sterilization, and sterilising temp is 120 DEG C, sterilization time 25min, cold after sterilizing
But to 36 DEG C, dilated product finished product is obtained.
The prior art of routine techniques dawn known to those skilled in the art in the present embodiment, is not chatted in detail herein
State.
Embodiment 3：
A kind of aquatic products dilated product technique, processing step are：Shrimp crab head, shell and low value fish processing by-product are taken, is put successively
Enter and thoroughly cleaned in clear water, salt solution, the DHB containing 0.017wt% in salt solution, after cut at 11 DEG C
Mix, cut and mix while add cornstarch and wheat flour, aquatic products, cornstarch, the ratio of weight successively of wheat flour are 3.9:2.1:
1, cut after mixing 1.9h, by mixture total weight gauge, add 1.2% white sugar, 1.6% monosodium glutamate, 3% salt and 0.6% sodium bicarbonate, continue to mix
Conjunction, which is cut, mixes 0.9h, obtains minced fillet mixture；Minced fillet mixture is taken, boiling 12min at being 70 DEG C in central temperature, after obtaining boiling shaping
Minced fillet mixture；Take boiling be molded after minced fillet mixture, carry out aging at 4 DEG C, aging simultaneously discontinuity to boiling into
Minced fillet mixture sprinkling glycerine and the spraying of pivalic acid ethyl ester mixed liquor after type, glycerine in mixed liquor, pivalic acid ethyl ester and water
Weight ratio is 0.3:0.04:1, ageing time 2.2h, cut into slices after the completion of aging, obtain fillet；Fillet are taken to be carried out at 95 DEG C very
Sky heating 2.8h, freezing processing 5.6h at latter -18 DEG C, naturally to thaw at room temperature, circulation aforesaid operations 3.7 times, after at 76 DEG C
Vacuum drying, obtains drying fishery product；Drying fishery product is taken, in 158 DEG C, screw speed 266r/min of extrusion temperature, feed rate is
Under 8.3rpm, extrusion is carried out using twin (double) screw extruder, obtains expanded fillet；Expanded fillet are taken to be wrapped in gnotobasis
Dress；Take the product after packaging to be put into retort and carry out high-temperature sterilization, sterilising temp is 126 DEG C, sterilization time 25min, is gone out
35 DEG C are cooled to after bacterium, obtains dilated product finished product.
Dilated product and existing shrimp taste bar prepared by Example 1 ~ 3（Like Group Co., Ltd clear in Hong Kong）Carry out swollen
Change degree, ABSORPTION INDEX, water-soluble sex index and brittleness index measure, experiment are divided into 4 groups of progress, and every group takes 30 samples.
Dilation digimatic calipers（Three rich/Mitutoyo）The cross-sectional diameter of extrudate is measured, removes minimum value
After maximum, diameter after expression product extrusion of averaging, dilation=, its data such as following table：
| Dilated product | Embodiment 1 | Embodiment 2 | Embodiment 3 | Shrimp taste bar |
| Dilation | 5.8 | 6.2 | 5.2 | 4.7 |
Dilation is one of important indicator of Extrusion Products, as can be seen from the above table, dilated product dilation of the invention
Apparently higher than shrimp taste bar, therefore understand that the dilated product puffed degree of the present invention is high, there is preferable mouthfeel.
ABSORPTION INDEX and water-soluble assessment of indices method are to take sample comminution, cross 50 mesh sieves, weigh 2g（A0）Under sieve
Thing, it is put into centrifuge tube（A1）In, 20mL distilled water is added, 3min is acutely shaken, is in suspension system to sample dispersion, by suspended substance
Tie up in 31 DEG C of water-baths and keep 40min, shaken 1 time every 10min, then 4500r/min centrifugations 15min, takes supernatant to pour into
Beaker（A2）In, 110 DEG C are dried to constant weight（A3）, weigh the gross weight of centrifuge tube and sediment（A4）, calculate water-soluble sex index and
ABSORPTION INDEX is simultaneously averaged,,, calculate
Data are as follows：
| Dilated product | Embodiment 1 | Embodiment 2 | Embodiment 3 | Shrimp taste bar |
| Water-soluble sex index（%） | 0.33 | 0.30 | 0.45 | 0.25 |
| ABSORPTION INDEX（%） | 10 | 15 | 12 | 7 |
Water-soluble sex index is proportionate with protein content, water-soluble sex index height save one's life product nutrient it is also higher, water imbibition
Indicial response starch gelatinization ability, is proportionate with total starch content, and the dilated product of the present invention can be drawn by data in table
Water-soluble sex index is above shrimp taste bar with ABSORPTION INDEX, therefore this product nutrient content is high, and is easy to digest and assimilate.
Fragility food quality and structure instrument（Shanghai people and scientific instrument Co., Ltd）Measure, experiment are popped one's head in using HDP/3PB, are surveyed
Preceding speed 1.3mm/s, test speed 3.5mm/s, speed 9.5mm/s after survey, probe pushes when fragility refers to test product fracture
Distance, its data are as follows：
| Dilated product | Embodiment 1 | Embodiment 2 | Embodiment 3 | Shrimp taste bar |
| Fragility（mm） | 2.6 | 3.5 | 3.2 | 4.1 |
Fragility is to weigh one of important indicator of dilated food, fragility it is small show that products taste is good, can obtain this by data in table
The dilated product fragility of invention is respectively less than shrimp taste bar, therefore understands that the product of the present invention has more preferably mouthfeel.
By dilated food its puffed degree height prepared by the present invention it can be seen from above-mentioned three groups of experimental datas, water solubility refers to
Number is high with ABSORPTION INDEX, and fragility is small, compared to shrimp taste bar, the combination property of dilated food of the present invention is more excellent, shows the present invention
Product there is preferable eating mouth feel, and rich in nutrition content, effectively increase product economy value.
The prior art of routine techniques dawn known to those skilled in the art in the present embodiment, is not chatted in detail herein
State.
Specific embodiment described herein is only to present invention explanation for example.The technical field of the invention
Technical staff can be made various modifications or supplement to described specific embodiment or be substituted using similar mode, but
Without departing from the present invention's or surmount scope defined in appended claims.
Claims (8)
1. a kind of aquatic products dilated product technique, including pretreatment, boiling shaping, aging section, it is dry, expanded, pack and go out
Bacterium, it is characterised in that it is described to be puffed to carry out extrusion using twin (double) screw extruder, when expanded feed rate be 8 ~
8.5rpm。
A kind of 2. aquatic products dilated product technique according to claim 1, it is characterised in that described pretreatment operation
For：Shrimp crab head, shell and low value fish processing by-product are taken, is sequentially placed into clear water, salt solution and thoroughly cleans, is contained in described salt solution
Have 0.012 ~ 0.025wt% DHB, after cut mixing at 9 ~ 12 DEG C, cut and mix while add cornstarch
And wheat flour, aquatic products, cornstarch, the ratio of weight successively of wheat flour are 3.2 ~ 4:1.8~2.2:1, cut after mixing 1.4 ~ 1.9h,
By mixture total weight gauge, 1 ~ 1.2% white sugar, 1.2 ~ 1.6% monosodium glutamates, 1.7 ~ 3.1% salt and 0.4 ~ 0.7% sodium bicarbonate are added, after
Continuous mixing, which is cut, mixes 0.7 ~ 1h, obtains minced fillet mixture.
A kind of 3. aquatic products dilated product technique according to claim 1, it is characterised in that described boiling condition of molding
For：70 ~ 82 DEG C of central temperature, 4 ~ 13min of time.
A kind of 4. aquatic products dilated product technique according to claim 1, it is characterised in that described aging sectioning
For：Take boiling be molded after minced fillet mixture, carry out aging at 3.7 ~ 4.1 DEG C, aging is after discontinuity is molded to boiling simultaneously
Minced fillet mixture sprinkling glycerine and the spraying of pivalic acid ethyl ester mixed liquor, the weight of glycerine, pivalic acid ethyl ester and water in mixed liquor
Than for 0.1 ~ 0.3:0.02~0.04:1, ageing time is 1.2 ~ 2.2h, is cut into slices after the completion of aging, obtains fillet.
5. a kind of aquatic products dilated product technique according to claim 1, it is characterised in that described drying steps are：
Fillet are taken to carry out 2 ~ 3h of heating in vacuum at 89 ~ 96 DEG C, 3 ~ 6h of freezing processing at latter -18 DEG C, naturally to thaw at room temperature, in circulation
State operation 2 ~ 4 times, after be dried in vacuo at 70 ~ 78 DEG C, obtain dried fillet.
6. a kind of aquatic products dilated product technique according to claim 1, it is characterised in that described Condition for expansion is：
Fillet moisture 14 ~ 17%, 150 ~ 160 DEG C of extrusion temperature, 255 ~ 268r/min of screw speed.
7. a kind of aquatic products dilated product technique according to claim 1, it is characterised in that described disinfecting action is：
Product after packaging is put into retort and carries out high-temperature sterilization, sterilising temp be 115 ~ 128 DEG C, sterilization time be 23 ~
27min, 33 ~ 38 DEG C are cooled to after sterilizing, obtain dilated product finished product.
8. a kind of aquatic products dilated product technique according to claim 1, it is characterised in that described aquatic products raw material can
To be the one or more in cheap aquatic product, processing byproduct.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107997041A (en) * | 2017-12-22 | 2018-05-08 | 钦州市钦州港永健水产贸易有限公司 | A kind of processing method of precious jade column |
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| CN102379400A (en) * | 2011-10-17 | 2012-03-21 | 广西轻工业科学技术研究院 | Fishbone-puffed snack food and preparation method thereof |
| CN102406191A (en) * | 2011-12-09 | 2012-04-11 | 江南大学 | Processing method of crisp-fried fish slices |
| CN103070420A (en) * | 2012-08-09 | 2013-05-01 | 浙江省海洋开发研究院 | Decapterus maruadsi microwave puffing processing technology |
| CN102823887A (en) * | 2012-09-06 | 2012-12-19 | 温州乐乐食品有限公司 | Method for producing high-puffed crispy recreation grains by using frozen seafood mixed trash fish |
| CN103040024A (en) * | 2013-01-23 | 2013-04-17 | 通威股份有限公司 | Preparation method of microwave instant fillets |
| CN105077376A (en) * | 2014-05-22 | 2015-11-25 | 徐小芹 | Processing method for expanded fish flesh food |
| CN106616352A (en) * | 2017-02-10 | 2017-05-10 | 苏州健乔食品科技有限公司 | Clam and shrimp meat puffed food |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107997041A (en) * | 2017-12-22 | 2018-05-08 | 钦州市钦州港永健水产贸易有限公司 | A kind of processing method of precious jade column |
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