CN110754629A - Fish slice-sea sedge crisp and preparation process thereof - Google Patents
Fish slice-sea sedge crisp and preparation process thereof Download PDFInfo
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- CN110754629A CN110754629A CN201911171310.9A CN201911171310A CN110754629A CN 110754629 A CN110754629 A CN 110754629A CN 201911171310 A CN201911171310 A CN 201911171310A CN 110754629 A CN110754629 A CN 110754629A
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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
- A23L17/60—Edible seaweed
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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
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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
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
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Abstract
The invention relates to the technical field of seaweed product processing, and particularly discloses fish fillet and sea sedge crisp and a preparation process thereof, wherein the fish fillet and sea sedge crisp is composed of a sea sedge substrate, a bonding layer coated on the surface of the sea sedge substrate in a roller manner, and fish fillets covered on one side of the bonding layer, which is far away from the sea sedge substrate, wherein the bonding layer is formed by solidifying a bonding liquid, and the bonding liquid is prepared from the following components: maltose, trehalose, pullulan, maltodextrin, starch, vegetable oil, brewed soy sauce, white granulated sugar, edible salt and edible essence. According to the invention, maltose, trehalose, pullulan, vegetable oil and maltodextrin are selected, the using amount of the maltodextrin is strictly controlled, and the using amount of white granulated sugar is reduced, so that the prepared crisp fish fillet and sea sedge have good crispness and taste, can be popular, and is stable in combination with a sea sedge substrate, not easy to delaminate, good in selling, stable in quality and good in market popularization prospect.
Description
Technical Field
The invention belongs to the technical field of processing of sea sedge products, and particularly relates to a fish slice sea sedge crisp and a preparation process thereof.
Background
The laver is a delicious snack food with crisp taste obtained by processing laver in a series of processing treatments. The thallus Porphyrae is rich in B vitamins, especially riboflavin and nicotinic acid, and also contains vitamin A, vitamin E and vitamin C. In addition, the thallus Porphyrae also contains about one-fourth of mineral elements, such as potassium, calcium, magnesium, phosphorus, ferrum, zinc, copper, manganese, etc. necessary for maintaining normal physiological function of human body. In addition, the sea weed also contains abundant selenium and iodine which are trace elements necessary for human body.
The minced fillet product is elastic gelatinous food prepared by taking fresh fish or unfrozen minced fillet as a raw material, adding other auxiliary materials, and then kneading or chopping, molding, heating and cooling. The minced fillet product has the advantages of high protein, low fat, low calorie, easy digestion and absorption and the like, has unique flavor, is convenient to eat, and is deeply loved by consumers at home and abroad.
In order to meet the tastes of different people and enrich the types of the seaweed products, different tastes of the seaweed and the seaweed with the health care function are provided by all manufacturers, and the products of different manufacturers are different, so that the requirements of modern consumers are met. However, no product combining sea sedge with minced fillet is currently available in the market.
Disclosure of Invention
In view of the defects of the prior art, the invention aims to provide the fish slice-sea sedge crisp and the preparation process thereof, which can well combine fish slices and sea sedge together, are not easy to delaminate and have crisp mouthfeel.
In order to solve the technical problems, the invention adopts the technical scheme that:
the fish slice-sea sedge crisp is composed of a sea sedge substrate, an adhesive layer and fish slices, wherein the adhesive layer is coated on the surface of the sea sedge substrate in a roll mode, the fish slices cover one side, far away from the sea sedge substrate, of the adhesive layer, the adhesive layer is formed by solidifying an adhesive liquid, and the adhesive liquid is prepared from the following components in parts by weight: 20-40 parts of maltose, 20-40 parts of trehalose, 20-40 parts of pullulan, 0.5-1.5 parts of maltodextrin, 0.2-0.5 part of starch, 35-45 parts of vegetable oil, 0.5-1.0 part of brewed soy sauce, 5-10 parts of white granulated sugar, 1-2 parts of edible salt and 0.05-0.1 part of edible essence.
The invention also provides a preparation process of the fish slice-sea sedge crisp, which specifically comprises the following steps:
1) intermittent vegetable feeding: selecting large-size dry laver with water content less than 7%, and conveying the laver to a roller coating device intermittently;
2) coating a bonding liquid: rolling the binding liquid on the upper surface of the large-size dry laver by a rolling device to obtain a sizing dry laver with a rolling amount of 0.03g/cm2～0.035g/cm2；
4) Compounding fish slices: covering the fish slice prefabricated product on the starched dry laver and lightly pressing the binding liquid, wherein the water content of the fish slices is 14-16%, and preparing the composite laver;
5) baking: baking the composite laver in four sections, and controlling the water content below 6.0% after baking;
6) and (3) cutting the laminated sheet: cooling to below 60 ℃, laminating, cooling to 45-50 ℃, and cutting to obtain a composite semi-finished product;
7) drying again: drying the composite semi-finished product treated in the step 6) again at the temperature of 80-85 ℃ for 2.0-2.5 h, and controlling the water content to be below 2%;
8) cooling to room temperature to obtain the crisp fish fillet sea sedge.
Wherein: the specification of the large-size dry laver in the step 1) is 19cm by 21cm, and the weight of each piece is 2.8 g-3.0 g; the dish feeding speed in the step 1) is 20-25 pieces/min.
Preferably, the roller coating device in the step 1) comprises a roller coating rack, a slurry storage plate, a heat preservation steel roller, a driven roller set and a pressing plate assembly, wherein the heat preservation steel roller is driven by a power mechanism and can be horizontally and rotatably installed on the roller coating rack, a plurality of annular grooves are axially arranged on the roller surface of the heat preservation steel roller at intervals, the pressing plate assembly is horizontally installed on the roller coating rack on the output side of the heat preservation steel roller and is inserted into the annular grooves, the slurry storage plate is installed on the roller coating rack on the input side of the heat preservation steel roller, a slurry outlet is reserved between the bottom end of the slurry storage plate and the roller surface of the heat preservation steel roller, the driven roller set is driven by a pneumatic mechanism and can be vertically and swingably installed on the roller coating rack below the heat preservation steel roller, and the slurry feeding sea moss sheets are smoothly controlled to pass through the roller coating device without being adhered to the roller through the annular.
Preferably, the method for preparing the binding liquid in the step 2) comprises the following steps: weighing maltose, trehalose, pullulan, maltodextrin, starch, vegetable oil, brewed soy sauce, white granulated sugar, edible salt and edible essence according to the proportion; adding maltodextrin, starch, brewed soy sauce, white granulated sugar, edible salt and edible essence into vegetable oil, and uniformly stirring to obtain a mixture A; and adding maltose, trehalose and pullulan into a mixer, uniformly mixing, then adding the mixture A, and continuously mixing for 10-15 min to obtain the bonding liquid.
Preferably, the viscosity of the binder liquid is 125 to 135mPa · s.
Preferably, the four-stage baking in the step 5) is specifically: in the first section, the upper fire is 130 ℃, and the lower fire is 135 ℃; the second section is fired at 130 ℃ and fired at 135 ℃; the third section is fired at 125 ℃ and the second section is fired at 130 ℃; the fourth section has an upper fire of 125 ℃ and a lower fire of 125 ℃.
Preferably, the method for making the fish fillet prefabricated product in the step 4) comprises the following steps:
i, beating: unfreezing the frozen minced fillet, then beating and kneading for 3-5min, adding 0.4-0.6% of salt by mass percent, continuing beating and kneading for 5-10 min to fully dissolve out salt-soluble protein in the fish meat, and taking the minced fillet as the basis of presenting viscoelasticity to obtain a viscoelastic minced fillet raw material;
II, seasoning: adding white granulated sugar, sodium tripolyphosphate, sodium pyrophosphate and glutamyl transaminase into the minced fillet treated in the step I, and continuously blending for 5-10 min until a viscoelastic mixed material is formed, wherein the dosages of the seasonings account for the weight percentages of the minced fillet respectively: 0.1-0.2% of white granulated sugar, 0.05-0.1% of sodium tripolyphosphate, 0.05-0.1% of sodium pyrophosphate and 0.01-0.03% of glutamine transaminase;
III, curing and shaping: rolling the minced fillet treated in the step II into slices of 2-3 mm, curing and shaping in steam at 90-100 ℃ for 3-6 min;
IV, baking: and (3) baking the cured slices treated in the step (III) at 180-240 ℃ for 15-30 min, and controlling the water content to be 14-16% to obtain the fillet prefabricated product.
Compared with the prior art, the invention has the following beneficial effects:
according to the invention, maltose, trehalose, pullulan, vegetable oil and maltodextrin are selected, the using amount of the maltodextrin is strictly controlled, and the using amount of white granulated sugar is reduced, so that the prepared crisp fish fillet and sea sedge have good crispness and taste, can be popular, and is stable in combination with a sea sedge substrate, not easy to delaminate, good in selling, stable in quality and good in market popularization prospect.
Detailed Description
Example 1
The embodiment provides a fish slice-sea sedge crisp which comprises a sea sedge substrate, an adhesive layer and fish slices, wherein the adhesive layer is roll-coated on the surface of the sea sedge substrate, the fish slices are covered on one side of the adhesive layer, which is far away from the sea sedge substrate, the adhesive layer is formed by solidifying an adhesive liquid, and the adhesive liquid is prepared from the following components in parts by weight: 20 parts of maltose, 30 parts of trehalose, 30 parts of pullulan, 1.0 part of maltodextrin, 0.3 part of starch, 40 parts of vegetable oil, 0.8 part of brewed soy sauce, 5 parts of white granulated sugar, 1.5 parts of edible salt and 0.05 part of edible essence.
Example 2
The embodiment provides a fish slice-sea sedge crisp which comprises a sea sedge substrate, an adhesive layer and fish slices, wherein the adhesive layer is roll-coated on the surface of the sea sedge substrate, the fish slices are covered on one side of the adhesive layer, which is far away from the sea sedge substrate, the adhesive layer is formed by solidifying an adhesive liquid, and the adhesive liquid is prepared from the following components in parts by weight: 30 parts of maltose, 20 parts of trehalose, 20 parts of pullulan, 1.2 parts of maltodextrin, 0.2 part of starch, 45 parts of vegetable oil, 1.0 part of brewed soy sauce, 5 parts of white granulated sugar, 1 part of edible salt and 0.1 part of edible essence.
Example 3
The embodiment provides a fish slice-sea sedge crisp which comprises a sea sedge substrate, an adhesive layer and fish slices, wherein the adhesive layer is roll-coated on the surface of the sea sedge substrate, the fish slices are covered on one side of the adhesive layer, which is far away from the sea sedge substrate, the adhesive layer is formed by solidifying an adhesive liquid, and the adhesive liquid is prepared from the following components in parts by weight: 40 parts of maltose, 20 parts of trehalose, 25 parts of pullulan, 0.5 part of maltodextrin, 0.5 part of starch, 35 parts of vegetable oil, 0.8 part of brewed soy sauce, 8 parts of white granulated sugar, 1 part of edible salt and 0.08 part of edible essence.
Example 4
The embodiment provides a fish slice-sea sedge crisp which comprises a sea sedge substrate, an adhesive layer and fish slices, wherein the adhesive layer is roll-coated on the surface of the sea sedge substrate, the fish slices are covered on one side of the adhesive layer, which is far away from the sea sedge substrate, the adhesive layer is formed by solidifying an adhesive liquid, and the adhesive liquid is prepared from the following components in parts by weight: 25 parts of maltose, 40 parts of trehalose, 20 parts of pullulan, 1.5 parts of maltodextrin, 0.2 part of starch, 40 parts of vegetable oil, 0.5 part of brewed soy sauce, 10 parts of white granulated sugar, 2 parts of edible salt and 0.05 part of edible essence.
Example 5
The embodiment provides a fish slice-sea sedge crisp which comprises a sea sedge substrate, an adhesive layer and fish slices, wherein the adhesive layer is roll-coated on the surface of the sea sedge substrate, the fish slices are covered on one side of the adhesive layer, which is far away from the sea sedge substrate, the adhesive layer is formed by solidifying an adhesive liquid, and the adhesive liquid is prepared from the following components in parts by weight: 30 parts of maltose, 20 parts of trehalose, 40 parts of pullulan, 1.0 part of maltodextrin, 0.5 part of starch, 45 parts of vegetable oil, 0.6 part of brewed soy sauce, 5 parts of white granulated sugar, 1.5 parts of edible salt and 0.05 part of edible essence.
The fish slice and sea sedge crisps of the embodiments 1 to 5 adopt the following preparation process, and the preparation process specifically comprises the following steps:
1) intermittent vegetable feeding: selecting large-size dry laver with the specification of 19cm by 21cm, the weight of a single laver sheet of 2.8-3.0 g and the water content of less than 7%, and intermittently conveying the laver sheet to a roller coating device at the speed of 20-25 laver sheets/min;
2) coating a bonding liquid: rolling the binding liquid on the upper surface of the large-size dry laver by a rolling device to obtain a sizing dry laver with a rolling amount of 0.03g/cm2～0.035g/cm2(ii) a The preparation method of the bonding liquid comprises the following steps: weighing maltose, trehalose, pullulan, maltodextrin, starch, vegetable oil, brewed soy sauce, white granulated sugar, edible salt and edible essence according to the proportion; adding maltodextrin, starch, brewed soy sauce, white granulated sugar, edible salt and edible essence into vegetable oil, and uniformly stirring to obtain a mixture A; mixing maltose, trehalose, and pullulanAdding the mixture into a mixer, uniformly mixing, adding the mixture A, and continuously mixing for 10-15 min to obtain a bonding solution with the viscosity of 125-135 mPa & s;
4) compounding fish slices: covering the fish slice prefabricated product on the starched dry laver and lightly pressing the binding liquid, wherein the water content of the fish slices is 14-16%, and preparing the composite laver;
5) baking: the composite laver is baked in four sections, which specifically comprises the following steps: in the first section, the upper fire is 130 ℃, and the lower fire is 135 ℃; the second section is fired at 130 ℃ and fired at 135 ℃; the third section is fired at 125 ℃ and the second section is fired at 130 ℃; in the fourth stage, the upper fire is 125 ℃, the lower fire is 125 ℃, and the water content after baking is controlled to be below 6.0 percent;
6) and (3) cutting the laminated sheet: cooling to below 60 ℃, laminating, cooling to 45-50 ℃, and cutting to obtain a composite semi-finished product;
7) drying again: drying the composite semi-finished product treated in the step 6) again at the temperature of 80-85 ℃ for 2.0-2.5 h, and controlling the water content to be below 2%;
8) cooling to room temperature to obtain crisp laver sheet, wherein the dried laver sheet is a substrate, the pre-product is a fish sheet, and the binding solution is a binding layer.
Wherein: the roller coating device in the step 1) comprises a roller coating rack, a slurry storage plate, a heat preservation steel roller, a driven roller set and a pressing piece assembly, wherein the heat preservation steel roller is driven by a power mechanism and can be horizontally and rotatably installed on the roller coating rack, a plurality of annular grooves are axially arranged on the roller surface of the heat preservation steel roller at intervals, the pressing piece assembly is horizontally installed on the roller coating rack on the output side of the heat preservation steel roller and is inserted into the annular grooves, and the sizing sea sedge pieces are controlled to smoothly pass through the roller coating device and not stick to the roller through the annular grooves on the roller surface of the steel roller and pressing pieces inserted into the annular grooves.
The slurry storage plate is arranged on a roller coating machine frame at the input side of the heat preservation steel roller, a slurry outlet is reserved between the bottom end of the slurry storage plate and the roller surface of the heat preservation steel roller, seasoning slurry is put into the slurry storage plate through a pipeline or manually during roller coating, a slurry storage space is reserved between the slurry storage plate and the heat preservation steel roller, due to the fact that the seasoning slurry is sticky, the slurry can be generally kept in the slurry storage space when the heat preservation steel roller does not operate, in addition, circulating constant-temperature water is introduced into the heat preservation steel roller to avoid condensation of the seasoning slurry, and the water temperature is 60-70 ℃.
The driven roller group is driven by a pneumatic mechanism and can be arranged on the roller coating frame below the heat preservation steel roller in a vertically swinging mode, when the sea sedge sheets pass through, the driven roller group is lifted up and attached to the lower surface of the sea sedge sheets, and when no sea sedge sheets exist, the driven roller group swings downwards and is far away from the heat preservation steel roller.
Wherein: the production method of the fillet prefabricated product in the step 4) comprises the following steps:
i, beating: unfreezing the frozen minced fillet, then beating and kneading for 3-5min, adding 0.4-0.6% of salt by mass percent, continuing beating and kneading for 5-10 min to fully dissolve out salt-soluble protein in the fish meat, and taking the minced fillet as the basis of presenting viscoelasticity to obtain a viscoelastic minced fillet raw material;
II, seasoning: adding white granulated sugar, sodium tripolyphosphate, sodium pyrophosphate and glutamyl transaminase into the minced fillet treated in the step I, and continuously blending for 5-10 min until a viscoelastic mixed material is formed, wherein the dosages of the seasonings account for the weight percentages of the minced fillet respectively: 0.1-0.2% of white granulated sugar, 0.05-0.1% of sodium tripolyphosphate, 0.05-0.1% of sodium pyrophosphate and 0.01-0.03% of glutamine transaminase;
III, curing and shaping: rolling the minced fillet treated in the step II into slices of 2-3 mm, curing and shaping in steam at 90-100 ℃ for 3-6 min;
IV, baking: and (3) baking the cured slices treated in the step (III) at 180-240 ℃ for 15-30 min, and controlling the water content to be 14-16% to obtain the fillet prefabricated product.
Comparative example 1
The difference between this comparative example 1 and the above example 1 is that the binder has a different composition, specifically: 20 parts of maltose, 30 parts of trehalose, 30 parts of high fructose corn syrup, 1.0 part of maltodextrin, 0.3 part of starch, 40 parts of vegetable oil, 0.8 part of brewed soy sauce, 5 parts of white granulated sugar, 1.5 parts of edible salt and 0.05 part of edible essence. Meanwhile, the preparation process was the same as in example 1.
Comparative example 2
The difference between this comparative example 2 and the above example 1 is that the binder has a different composition, specifically: 20 parts of maltose, 30 parts of trehalose, 30 parts of pullulan, 1.0 part of maltodextrin, 0.3 part of starch, 25 parts of vegetable oil, 0.8 part of brewed soy sauce, 5 parts of white granulated sugar, 1.5 parts of edible salt and 0.05 part of edible essence. The preparation process was identical to example 1.
Comparative example 3
The difference between this comparative example 3 and the above example 1 is that the binder has a different composition, specifically: 20 parts of maltose, 15 parts of trehalose, 30 parts of pullulan, 1.0 part of maltodextrin, 0.3 part of starch, 40 parts of vegetable oil, 0.8 part of brewed soy sauce, 20 parts of white granulated sugar, 1.5 parts of edible salt and 0.05 part of edible essence. The preparation process was identical to example 1.
Comparative example 4
The difference between this comparative example 1 and the above example 1 is that the binder has a different composition, specifically: 20 parts of maltose, 15 parts of trehalose, 30 parts of pullulan, 0.3 part of maltodextrin, 0.3 part of starch, 40 parts of vegetable oil, 0.8 part of brewed soy sauce, 5 parts of white granulated sugar, 1.5 parts of edible salt and 0.05 part of edible essence. The preparation process was identical to example 1.
The crispness, acid value and sensory evaluation of the fish slice sea sedge crispness prepared in the invention examples 1-5 and comparative examples 1-4 were carried out respectively. The brittleness is measured and analyzed by a TA-X2i texture analyzer in a distance-force measuring mode, the measuring parameters are a cylindrical probe with the diameter of 5mm, the pressing speed is 10mm/s, the slope X (the maximum pressing force of the probe-the minimum pressing force of the probe)/the pressing distance is obtained, and the brittleness is calculated by using an objective apparent brittleness model Y (0.688 lnX + 2.136). The acid value is determined after standing for 6 days in the same environment, and the determination is carried out by referring to a cold solvent indicator titration method in the determination standard of the acid value in GB5009.229-2016 food. The sensory evaluation adopts that 1080 persons (workers, farmers, teachers, officers and medical staff 5 types) in all age groups (10-20/20-30/30-40/40-50/50-60/60-70 six grades) and all trades (workers, farmers, teachers, officers and medical staff) are respectively selected randomly in northwest, southwest, northeast and central China, and are divided into 36 groups according to ages and trades, 30 respondents in each group are subjected to flavor functional evaluation, 1 is divided into 1 and rated, and the total satisfaction rate is taken.
The results of the tests are shown in Table 1.
Table 1: brittleness, acid value and total satisfaction rate detection results of sensory evaluation of examples 1-5 and comparative examples 1-4 of the invention
| Item | Example 1 | Example 2 | Example 3 | Example 4 | Example 5 | Comparative example 1 | Comparative example 2 | Comparison 3 | Comparative example 4 |
| Degree of brittleness | 9.21 | 9.11 | 9.02 | 9.24 | 9.15 | 9.18 | 7.25 | 8.52 | 9.12 |
| Acid value mg/g | 0.42 | 0.36 | 0.40 | 0.44 | 0.41 | 0.52 | 0.38 | 0.53 | 0.62 |
| The total satisfaction rate% | 92.35 | 91.56 | 92.78 | 93.45 | 93 | 90.11 | 91.85 | 88.45 | 78.95 |
While there have been shown and described what are at present considered the fundamental principles and essential features of the invention and its advantages, it will be understood by those skilled in the art that the invention is not limited by the embodiments described above, which are merely illustrative of the principles of the invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the invention as defined by the appended claims and their equivalents.
Claims (9)
1. The fish slice-sea sedge crisp is characterized in that: the fish slice-sea sedge crisp is composed of a sea sedge substrate, an adhesive layer and fish slices, wherein the adhesive layer is coated on the surface of the sea sedge substrate in a roll mode, the fish slices cover one side, far away from the sea sedge substrate, of the adhesive layer, the adhesive layer is formed by solidifying an adhesive liquid, and the adhesive liquid is prepared from the following components in parts by weight: 20-40 parts of maltose, 20-40 parts of trehalose, 20-40 parts of pullulan, 0.5-1.5 parts of maltodextrin, 0.2-0.5 part of starch, 35-45 parts of vegetable oil, 0.5-1.0 part of brewed soy sauce, 5-10 parts of white granulated sugar, 1-2 parts of edible salt and 0.05-0.1 part of edible essence.
2. A process for preparing a fish-slice sea-sedge crisp according to claim 1, which comprises the following steps: the method specifically comprises the following steps:
1) intermittent vegetable feeding: selecting large-size dry laver with water content less than 7%, and conveying the laver to a roller coating device intermittently;
2) coating a bonding liquid: rolling the binding liquid on the upper surface of the large-size dry laver by a rolling device to obtain a sizing dry laver with a rolling amount of 0.03g/cm2～0.035g/cm2；
4) Compounding fish slices: covering the fish slice prefabricated product on the starched dry laver and lightly pressing the binding liquid, wherein the water content of the fish slices is 14-16%, and preparing the composite laver;
5) baking: baking the composite laver in four sections, and controlling the water content below 6.0% after baking;
6) and (3) cutting the laminated sheet: cooling to below 60 ℃, laminating, cooling to 45-50 ℃, and cutting to obtain a composite semi-finished product;
7) drying again: drying the composite semi-finished product treated in the step 6) again at the temperature of 80-85 ℃ for 2.0-2.5 h, and controlling the water content to be below 2%;
8) cooling to room temperature to obtain the crisp fish fillet sea sedge.
3. The process for preparing fish slice and sea sedge crisps according to claim 1, which is characterized in that: the specification of the large-size dry laver in the step 1) is 19cm by 21cm, and the weight of each piece is 2.8 g-3.0 g.
4. The process for preparing fish slice and sea sedge crisps according to claim 1, which is characterized in that: the dish feeding speed in the step 1) is 20-25 pieces/min.
5. The process for preparing fish slice and sea sedge crisps according to claim 1, which is characterized in that: the roller coating device in the step 1) comprises a roller coating rack, a slurry storage plate, a heat preservation steel roller, a driven roller set and a pressing sheet assembly, wherein the heat preservation steel roller is driven by a power mechanism and can be horizontally and rotatably installed on the roller coating rack, a plurality of annular grooves are axially arranged on the roller surface of the heat preservation steel roller at intervals, the pressing sheet assembly is horizontally installed on the roller coating rack on the output side of the heat preservation steel roller and is inserted into the annular grooves, the slurry storage plate is installed on the roller coating rack on the input side of the heat preservation steel roller, slurry outlets are reserved between the bottom end of the slurry storage plate and the roller surface of the heat preservation steel roller, the driven roller set is driven by a pneumatic mechanism and can be vertically and swingably installed on the roller coating rack below the heat preservation steel roller, and the smooth sizing of the sea moss sheets is controlled to pass through the roller coating device without being adhered to the roller through the.
6. The process for preparing fish slice and sea sedge crisps according to claim 1, which is characterized in that: the preparation method of the bonding liquid in the step 2) comprises the following steps: weighing maltose, trehalose, pullulan, maltodextrin, starch, vegetable oil, brewed soy sauce, white granulated sugar, edible salt and edible essence according to the proportion; adding maltodextrin, starch, brewed soy sauce, white granulated sugar, edible salt and edible essence into vegetable oil, and uniformly stirring to obtain a mixture A; and adding maltose, trehalose and pullulan into a mixer, uniformly mixing, then adding the mixture A, and continuously mixing for 10-15 min to obtain the bonding liquid.
7. The process for preparing fish slice-sea sedge crisps according to claim 6, wherein the process comprises the following steps: the viscosity of the binding liquid is 125 mPas-135 mPas.
8. The process for preparing fish slice and sea sedge crisps according to claim 1, which is characterized in that: the four-stage baking in the step 5) is specifically as follows: in the first section, the upper fire is 130 ℃, and the lower fire is 135 ℃; the second section is fired at 130 ℃ and fired at 135 ℃; the third section is fired at 125 ℃ and the second section is fired at 130 ℃; the fourth section has an upper fire of 125 ℃ and a lower fire of 125 ℃.
9. The process for preparing fish slice and sea sedge crisps according to claim 1, which is characterized in that: the production method of the fillet prefabricated product in the step 4) comprises the following steps:
i, beating: unfreezing the frozen minced fillet, then beating and kneading for 3-5min, adding 0.4-0.6% of salt by mass percent, continuing beating and kneading for 5-10 min to fully dissolve out salt-soluble protein in the fish meat, and taking the minced fillet as the basis of presenting viscoelasticity to obtain a viscoelastic minced fillet raw material;
II, seasoning: adding white granulated sugar, sodium tripolyphosphate, sodium pyrophosphate and glutamyl transaminase into the minced fillet treated in the step I, and continuously blending for 5-10 min until a viscoelastic mixed material is formed, wherein the dosages of the seasonings account for the weight percentages of the minced fillet respectively: 0.1-0.2% of white granulated sugar, 0.05-0.1% of sodium tripolyphosphate, 0.05-0.1% of sodium pyrophosphate and 0.01-0.03% of glutamine transaminase;
III, curing and shaping: rolling the minced fillet treated in the step II into slices of 2-3 mm, curing and shaping in steam at 90-100 ℃ for 3-6 min;
IV, baking: and (3) baking the cured slices treated in the step (III) at 180-240 ℃ for 15-30 min, and controlling the water content to be 14-16% to obtain the fillet prefabricated product.
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