CN111955684A - Method for air-frying marine products based on immobilized oil - Google Patents
Method for air-frying marine products based on immobilized oil Download PDFInfo
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Abstract
The invention discloses a method for air-frying marine products based on immobilized grease, which comprises the following steps: air-frying marine products by applying casein-stabilized high internal phase emulsion on the surface of marine products. According to the invention, the high internal phase emulsion is utilized to immobilize grease, so that the fluidity of the grease is changed, and the uniformity of grease coating is ensured; the appearance and texture of air-fried low fat seafood is improved. The obtained product has uniform surface color, crisp surface, and elastic interior. Meanwhile, the production of heterocyclic amine can be effectively reduced; the high internal phase emulsion shows physical properties such as spreadability, plasticity and the like in application, can be widely applied to food baking and frying, and replaces hydrogenated oil and interesterified oil.
Description
Technical Field
The invention relates to the technical field of oil immobilization coating air frying, in particular to a method for air frying marine products based on immobilized oil.
Background
Frying is a continuous heat and mass transfer process using hot oil as a heat transfer medium, and is a simple and quick cooking method. The marine product can remove fishy smell, increase flavor, and improve flavor by frying. But the fried food has high calorie and high fat, which can cause obesity, hyperlipemia and cardiovascular diseases; high temperature heat treatment can cause protein pyrolysis to generate heterocyclic amine compounds harmful to human bodies; in addition, the traditional immersion oil frying wastes oil, and the oil residue is much. Fried fish meat may have a greasy taste and a sticky mouth feel that the fat escapes in the mouth when chewed.
Air frying differs from traditional frying in that the heating medium is circulating hot air rather than frying oil. The problem that the food is high in heat and grease in the traditional frying mode is solved, and pollution and waste of the frying oil are eliminated. In the curing process, according to the difference of the oil content of the food materials, a proper amount of grease can be added on the surface of the food for heating, thereby endowing the fried appearance and texture of the food to a certain extent.
The commonly used techniques for immobilizing fats and oils include hydrogenated fats and oils, transesterified fats and oils, and fat gelation. Wherein, the hydrogenated vegetable oil is easy to generate a large amount of trans-fatty acid in the production process, thereby increasing the risks of cardiovascular diseases, diabetes and the like; the ester exchange grease does not contain trans-fatty acid, but has complex preparation process and higher cost. In recent years, vegetable fat and oil gelation techniques have been developed, in which a "milk gel" having a certain mechanical strength can be formed by stabilizing a high oil phase emulsion with an emulsifier. When the volume fraction of the oil phase in the emulsion is not less than 74%, the emulsion belongs to a high internal phase emulsion, the emulsion has high viscoelastic modulus and obvious gel-like rheological behavior, oil drops are connected by utilizing the hydrophobic acting force of protein and a network framework is constructed by taking the oil drops as a unit, so that the purposes of limiting the movement of the oil drops and solidifying the oil phase are achieved, and the stability of an emulsification system is effectively improved.
Disclosure of Invention
The invention aims to provide a method for air-frying marine products based on immobilized oil, which optimizes and improves the existing frying technology, improves the quality and flavor of the marine products, and fully improves the nutritional value of the marine products.
A method for air-frying seafood based on immobilized fat, comprising the steps of: coating the high internal phase emulsion on the surface of marine product, and air frying to obtain air-fried marine product.
Preferably, the method for air-frying seafood based on immobilized oil comprises the steps of:
s1, raw material pretreatment: removing the head and the viscera of the marine product, taking out meat, and cleaning to obtain a pretreated marine product, wherein the surface of the pretreated marine product can be cut into grids according to the actual production requirement, so that the taste can be improved, and the obtained product is more beautiful;
s2, preparation of high internal phase emulsion: taking a casein solution with the mass concentration of 2% -4% as a water phase, taking vegetable oil or flavor vegetable oil as an oil phase, and homogenizing the water phase and the oil phase for 0.5-4 min under the condition of 7000-10000 rpm to obtain a casein stable high internal phase emulsion; wherein the weight of the oil phase accounts for 75-88% of the total weight of the casein-stabilized high internal phase milk; the flavor vegetable oil is mixed oil of flavor oil and vegetable oil;
s3, air-frying the seafood: uniformly coating the high internal phase emulsion obtained in the step S2 on the surface of the pretreated marine product obtained in the step S1, and air-frying at 160-200 ℃ for 10-20 min to obtain air-fried marine products; wherein the weight ratio of the high internal phase milk to the pretreated seafood is 1: 50-3: 40.
Preferably, the seafood obtained in step S1 is squid, abalone or small yellow croaker.
Preferably, the mass concentration of the casein solution in the step S2 is 3%; the preparation method of the casein solution comprises the following steps: placing the casein in water, magnetically stirring for 1-3 h, adjusting the pH value to 10-12, and continuously stirring until the casein is completely dissolved; continuously stirring and adjusting the pH value to be stable to 6; the vegetable oil is edible oil such as soybean oil, corn oil and the like; the flavored vegetable oil is mixed oil of soybean oil and cumin oil, wherein the cumin oil accounts for 3-30 wt% of the mixed oil, and the balance is soybean oil; the weight of the oil phase comprises 80% of the total weight of the protein-stabilized high internal phase milk; the homogenization conditions were: rotation speed 8000rpm, 2.5 min.
Preferably, the method for air-frying seafood based on immobilized oil comprises the steps of:
s1, raw material pretreatment: removing heads and internal organs of the squids, cleaning, cutting meat blocks with basically consistent thickness into round pieces with the diameter of about 4cm, and cutting the surfaces of the round pieces into meshes to obtain pretreated squids;
s2, preparation of high internal phase emulsion:
placing 1.5g of casein in 50g of water, magnetically stirring for 1h, adjusting the pH to 11 by using a potassium hydroxide solution with the mass fraction of 50%, and continuously stirring for 1h until the casein is completely dissolved; continuously stirring, and adjusting the pH value to be 6 by using concentrated hydrochloric acid to obtain a casein solution as a water phase; wherein the mass concentration of the casein solution is 3%;
homogenizing the water phase and oil phase at 8000rpm for 2.5min to obtain casein stable high internal phase emulsion; wherein the weight of the oil phase accounts for 80% of the total weight of the protein-stabilized high internal phase emulsion, and the balance is the water phase; the oil phase is as follows: the flavored vegetable oil is mixed oil consisting of soybean oil and cumin oil, wherein the cumin oil accounts for 20% of the mixed oil by weight, and the balance is soybean oil;
s3, air frying the squid: and (3) uniformly coating 0.5g of the high internal phase emulsion obtained in the step (S2) on the surface of 10g of the squid pretreated in the step (S1), and frying the squid in air for 15min at 180 ℃ by using an air fryer to obtain the air-fried squid product.
The beneficial effects of the invention are mainly embodied in the following three aspects:
firstly, in the aspects of texture and sense, the invention utilizes the immobilization effect of the high internal phase emulsion on the oil, changes the fluidity of the oil and ensures the uniformity of oil smearing; in addition, the high internal phase emulsion has certain water retention, and is applied on the surface of the marine product and then fried in air, so that the appearance and the texture of the air-fried marine product with low fat content are improved. The obtained product has uniform surface color, crisp surface, and elastic interior.
Secondly, in the aspect of nutrition and health, the heterocyclic amine produced by air frying under different oiling conditions is detected, and the comparison shows that the production of the heterocyclic amine can be effectively reduced by the air frying after the high internal phase emulsion is coated; in addition, the use amount of oil in the frying process is reduced by utilizing an air frying technology, and the pollution and waste of the frying oil are eliminated; the oil falling amount is reduced by coating a proper amount of high internal phase emulsion on the surface of the fish body and then frying in air, and the phenomenon of pot sticking and burning in the frying process is avoided.
Thirdly, in the aspect of economic application, the air frying after the coating of the high internal phase emulsion containing the flavor oil simplifies the seasoning process in the pretreatment of the air fried marine products, can play a role in improving the flavor intensity to a certain extent, and saves time and cost. The preparation method of the cumin oil high internal phase emulsion can expand the application of the flavor oil in the aspect of emulsion and improve the application range and stability of the flavor oil.
The high internal phase emulsion shows physical properties such as spreadability, plasticity and the like in application, can be widely applied to food baking and frying, and replaces hydrogenated oil and interesterified oil.
Drawings
FIG. 1 is a radar chart of flavor of air-fried squid in different oil treatment modes of comparative example 1, comparative example 3 and example 3. The adopted PEN3 electronic nose comprises 10 metal oxide sensors, and the properties of substances detected by each sensor are as follows: W1C aromatic compounds; W5S is sensitive to nitrogen oxides; W3C is sensitive to aromatic components, ammonia; W6S for selective detection of hydrogen; W5C alkanes, aromatic components; W1S is sensitive to methyl groups; W1W is sensitive to sulfides; W2S is sensitive to alcohols, aldehydes and ketones; W2W is sensitive to aromatic components, organic sulfides; W3S is sensitive to alkanes;
as can be seen from the figure, the air-fried squid under different oil treatment modes has similar flavor intensity profiles, wherein the intensity at the electrodes W1W, W2W and W5S is higher, and the flavor intensity under three different oil treatment modes at the electrode W5S is obviously different.
FIG. 2 is a graph showing a comparison of the heterocyclic amine content in air-fried squid in different oil treatment modes in comparative example 1, comparative example 2, and example 3. The heterocyclic amine compounds detected included 9H-pyrido (3, 4-b) indole (Norharman), 2-amino-3-methylimidazo (4, 5-f) quinoxaline (IQx), 2-amino-1-methylimidazo [4,5-b ] quinoline (IQ [4,5-b ]), 2-amino-1-methyl-6-phenyl-imidazo [4,5-b ] pyridine (PhIP), 1-methyl-9H-pyrido (3, 4-b) indole (Harman), 2-amino-3, 7, 8-trimethylimidazo [4,5-f ] quinoxaline (7,8-DiMeIQx), 2-amino-3 methylimidazo (4, 5-f) quinoline (IQ). As can be seen from the figure, except IQ [4,5-b ], the other six heterocyclic amine compound coating liquid oils have obvious difference compared with coating high internal phase emulsion, and the generation of heterocyclic amine substances can be effectively reduced by air frying after the coating of the high internal phase emulsion.
Detailed Description
The invention is further illustrated by the following specific examples.
Example 1:
a method for air-frying seafood based on immobilized fat, comprising the steps of:
s1, raw material pretreatment: removing heads and internal organs of the squids, cleaning, cutting meat blocks with basically consistent thickness into round pieces with the diameter of about 4cm, and cutting the surfaces of the round pieces into meshes to obtain pretreated squids;
s2, preparation of high internal phase emulsion:
placing 1.5g of casein in 50g of water, magnetically stirring for 1h, adjusting the pH to 11 by using a potassium hydroxide solution with the mass fraction of 50%, and continuously stirring for 1h until the casein is completely dissolved; continuously stirring, and adjusting the pH value to be 6 by using concentrated hydrochloric acid to obtain a casein solution as a water phase; wherein the mass concentration of the casein solution is 3%;
homogenizing the water phase and oil phase at 8000rpm for 2.5min to obtain casein stable high internal phase emulsion; wherein the weight of the oil phase comprises 80% of the total weight of the protein-stabilized high internal phase milk; the oil phase is as follows: soybean oil;
s3, air frying the squid: and (3) uniformly coating 0.2g of the high internal phase emulsion obtained in the step (S2) on the surface of 10g of the squid pretreated in the step (S1), and frying the squid in air for 10min at 160 ℃ by using an air fryer to obtain the air-fried squid product.
Example 2:
a method for air-frying seafood based on immobilized fat, comprising the steps of:
s1, raw material pretreatment: removing shell and viscera of abalone, taking out meat, cleaning, and cutting the surface into mesh shape to obtain pretreated abalone.
S2, preparation of high internal phase emulsion:
placing 1.5g of casein in 50g of water, magnetically stirring for 1h, adjusting the pH to 11 by using a potassium hydroxide solution with the mass fraction of 50%, and continuously stirring for 1h until the casein is completely dissolved; continuously stirring, and adjusting the pH value to be 6 by using concentrated hydrochloric acid to obtain a casein solution as a water phase; wherein the mass concentration of the casein solution is 3%;
homogenizing the water phase and oil phase at 8000rpm for 2.5min to obtain casein stable high internal phase emulsion; wherein the weight of the oil phase comprises 80% of the total weight of the protein-stabilized high internal phase milk; the oil phase is as follows: corn oil;
s3, air-fried abalone: and (3) uniformly coating 0.4g of the high internal phase emulsion obtained in the step (S2) on the surface of 10g of the abalone pretreated in the step (S1), and frying the abalone surface in air at 170 ℃ for 10min by using an air fryer to obtain the air-fried abalone product.
Example 3:
a method for air-frying seafood based on immobilized fat, comprising the steps of:
s1, raw material pretreatment: removing heads and internal organs of the squids, cleaning, cutting meat blocks with basically consistent thickness into round pieces with the diameter of about 4cm, and cutting the surfaces of the round pieces into meshes to obtain pretreated squids;
s2, preparation of high internal phase emulsion:
placing 1.5g of casein in 50g of water, magnetically stirring for 1h, adjusting the pH to 11 by using a potassium hydroxide solution with the mass fraction of 50%, and continuously stirring for 1h until the casein is completely dissolved; continuously stirring, and adjusting the pH value to be 6 by using concentrated hydrochloric acid to obtain a casein solution as a water phase; wherein the mass concentration of the casein solution is 3%;
homogenizing the water phase and oil phase at 8000rpm for 2.5min to obtain casein stable high internal phase emulsion; wherein the weight of the oil phase comprises 80% of the total weight of the protein-stabilized high internal phase milk; the oil phase is as follows: the flavored vegetable oil is mixed oil consisting of soybean oil and cumin oil, wherein the cumin oil accounts for 20% of the mixed oil by weight, and the balance is soybean oil;
s3, air frying the squid: and (3) uniformly coating 0.5g of the high internal phase emulsion obtained in the step (S2) on the surface of 10g of the squid pretreated in the step (S1), and frying the squid in air for 15min at 180 ℃ by using an air fryer to obtain the air-fried squid product.
Example 4:
a method for air-frying seafood based on immobilized fat, comprising the steps of:
s1, raw material pretreatment: removing shells and internal organs of the abalones, taking meat, cleaning, and cutting the surface into a grid shape to obtain pretreated abalones;
s2, preparation of high internal phase emulsion:
placing 1.5g of casein in 50g of water, magnetically stirring for 1h, adjusting the pH to 11 by using a potassium hydroxide solution with the mass fraction of 50%, and continuously stirring for 1h until the casein is completely dissolved; continuously stirring, and adjusting the pH value to be 6 by using concentrated hydrochloric acid to obtain a casein solution as a water phase; wherein the mass concentration of the casein solution is 3%;
homogenizing the water phase and oil phase at 8000rpm for 2.5min to obtain casein stable high internal phase emulsion; wherein the weight of the oil phase comprises 80% of the total weight of the protein-stabilized high internal phase milk; the oil phase is as follows: the flavored vegetable oil is mixed oil consisting of soybean oil and cumin oil, wherein the cumin oil accounts for 20% of the mixed oil by weight, and the balance is soybean oil;
s3, air-fried abalone: and (3) uniformly coating 0.5g of the high internal phase emulsion obtained in the step S2 on 10g of the surface of the abalone pretreated in the step S1, and air-frying at 180 ℃ for 15min to obtain an abalone air-fried product.
Example 5:
a method for air-frying seafood based on immobilized fat, comprising the steps of:
s1, raw material pretreatment: removing heads and internal organs of the small yellow croakers, taking meat, cleaning, and scratching the back of the small yellow croakers at uniform intervals to obtain pretreated small yellow croakers;
s2, preparation of high internal phase emulsion:
placing 1.5g of casein in 50g of water, magnetically stirring for 1h, adjusting the pH to 11 by using a potassium hydroxide solution with the mass fraction of 50%, and continuously stirring for 1h until the casein is completely dissolved; continuously stirring, and adjusting the pH value to be 6 by using concentrated hydrochloric acid to obtain a casein solution as a water phase; wherein the mass concentration of the casein solution is 3%;
homogenizing the water phase and oil phase at 8000rpm for 2.5min to obtain casein stable high internal phase emulsion; wherein the weight of the oil phase comprises 80% of the total weight of the protein-stabilized high internal phase milk; the oil phase is as follows: the flavored vegetable oil is mixed oil consisting of soybean oil and cumin oil, and the weight percentage of the cumin oil in the mixed oil is 20%;
s3, air frying the small yellow croakers: and (3) uniformly coating 0.5g of the high internal phase emulsion obtained in the step S2 on 10g of the surface of the parvus fulvidraco pretreated in the step S1, and air-frying at 180 ℃ for 15min to obtain the parvus fulvidraco air-fried product.
Example 6:
a method for air-frying seafood based on immobilized fat, comprising the steps of:
s1, raw material pretreatment: removing heads and internal organs of the squids, cleaning, cutting meat blocks with basically consistent thickness into round pieces with the diameter of about 4cm, and cutting the surfaces of the round pieces into meshes to obtain pretreated squids;
s2, preparation of high internal phase emulsion:
placing 1.5g of casein in 50g of water, magnetically stirring for 1h, adjusting the pH to 11 by using a potassium hydroxide solution with the mass fraction of 50%, and continuously stirring for 1h until the casein is completely dissolved; continuously stirring, and adjusting the pH value to be 6 by using concentrated hydrochloric acid to obtain a casein solution as a water phase; wherein the mass concentration of the casein solution is 3%;
homogenizing the water phase and oil phase at 8000rpm for 2.5min to obtain casein stable high internal phase emulsion; wherein the weight of the oil phase comprises 80% of the total weight of the protein-stabilized high internal phase milk; the oil phase is as follows: the flavored vegetable oil is mixed oil of soybean oil and cumin oil, wherein the weight percentage of the cumin oil in the mixed oil is 20%;
s3, air frying the squid: and (3) uniformly coating 0.25g of the high internal phase emulsion obtained in the step S2 on the surface of 10g of the squid pretreated in the step S1, and air-frying at 180 ℃ for 15min to obtain the squid air-fried product.
Example 7:
a method for air-frying seafood based on immobilized fat, comprising the steps of:
s1, raw material pretreatment: removing heads and internal organs of the squids, cleaning, cutting meat blocks with basically consistent thickness into round pieces with the diameter of about 4cm, and cutting the surfaces of the round pieces into meshes to obtain pretreated squids;
s2, preparation of high internal phase emulsion:
placing 1.5g of casein in 50g of water, magnetically stirring for 1h, adjusting the pH to 11 by using a potassium hydroxide solution with the mass fraction of 50%, and continuously stirring for 1h until the casein is completely dissolved; continuously stirring, and adjusting the pH value to be 6 by using concentrated hydrochloric acid to obtain a casein solution as a water phase; wherein the mass concentration of the casein solution is 3%;
homogenizing the water phase and oil phase at 8000rpm for 2.5min to obtain casein stable high internal phase emulsion; wherein the weight of the oil phase comprises 80% of the total weight of the protein-stabilized high internal phase milk; the oil phase is as follows: the flavored vegetable oil is mixed oil of soybean oil and cumin oil, wherein the weight percentage of the cumin oil in the mixed oil is 20%;
s3, air frying the squid: and (3) uniformly coating 0.75g of the high internal phase emulsion obtained in the step S2 on the surface of 10g of the squid pretreated in the step S1, and air-frying at 180 ℃ for 15min to obtain the squid air-fried product.
Comparative example 1:
s1, raw material pretreatment: removing heads and internal organs of the squids, cleaning the squids, taking meat blocks with basically consistent thickness, cutting the meat blocks into round pieces with the diameter of about 4cm, and cutting the surfaces of the round pieces into grids;
s2, air-frying the seafood: and (4) putting the squid slices processed in the step (S1) into an air fryer, and frying for 15min in air at 180 ℃ to obtain the air-fried squid without oil.
Comparative example 2:
s1, raw material pretreatment: removing heads and internal organs of the squids, cleaning the squids, taking meat blocks with basically consistent thickness, cutting the meat blocks into round pieces with the diameter of about 4cm, and cutting the surfaces of the round pieces into grids;
s2, mixed liquid oil: uniformly mixing soybean oil and cumin oil, wherein the weight percentage of the cumin oil in the mixed oil is 20%;
s3, air frying the squid: and (3) uniformly coating 0.2g of the liquid mixed oil of S2 on the surface of 10g of squid, and air-frying at 180 ℃ for 15min to obtain the liquid oil coated squid air-fried product.
Comparative example 3:
s1, raw material pretreatment: removing heads and internal organs of the squids, cleaning the squids, taking meat blocks with basically consistent thickness, cutting the meat blocks into round pieces with the diameter of about 4cm, and cutting the surfaces of the round pieces into grids;
s2, mixed liquid oil: uniformly mixing soybean oil and cumin oil, wherein the weight percentage of the cumin oil in the mixed oil is 20%;
s3, air frying the squid: and (3) uniformly coating 0.4g of the liquid mixed oil of S2 on the surface of 10g of squid, and air-frying at 180 ℃ for 15min to obtain the liquid oil coated squid air-fried product.
Comparative example 4:
s1, raw material pretreatment: removing heads and internal organs of the squids, cleaning the squids, taking meat blocks with basically consistent thickness, cutting the meat blocks into round pieces with the diameter of about 4cm, and cutting the surfaces of the round pieces into grids;
s2, mixed liquid oil: uniformly mixing soybean oil and cumin oil, wherein the weight percentage of the cumin oil in the mixed oil is 20%;
s3, air frying the squid: and (3) uniformly coating 0.6g of the liquid mixed oil of S2 on the surface of 10g of squid, and air-frying at 180 ℃ for 15min to obtain the liquid oil coated squid air-fried product.
Comparative example 5:
s1, raw material pretreatment: removing shell and viscera of Carnis Haliotidis, collecting meat, cleaning, and cutting the surface into mesh shape;
s2, mixed liquid oil: uniformly mixing soybean oil and cumin oil, wherein the weight percentage of the cumin oil in the mixed oil is 20%;
s3, air-fried abalone: and (3) uniformly coating 0.4g of the liquid mixed oil of S2 on the surface of 10g of abalone, and frying in air at 180 ℃ for 15min to obtain the liquid oil-coated abalone air-fried product.
Comparative example 6:
s1, raw material pretreatment: removing heads and internal organs of the small yellow croakers, taking meat, cleaning, and evenly cutting the back of the small yellow croakers at intervals;
s2, mixed liquid oil: uniformly mixing soybean oil and cumin oil, wherein the weight percentage of the cumin oil in the mixed oil is 20%;
s3, air frying the squid: and (4) uniformly coating 0.4g of the liquid mixed oil of S2 on the surface of 10g of the small yellow croaker, and frying in air at 180 ℃ for 15min to obtain the small yellow croaker air-fried product coated with the liquid oil.
The weight of the raw materials of comparative example 1, comparative example 3 and example 3 of the present invention and the weight of the obtained product were measured to evaluate the change of the moisture content, and the results are shown in table 1.
TABLE 1 moisture content variation for different oiling situations
As can be seen from Table 1, the amount of water lost by air-frying after oiling is greater than that lost by air-frying without oiling, which may be due to increased water loss due to increased temperature of the circulating hot air stream during air-frying with oiling. When the same oil content is coated, the water loss of the squid product obtained by air frying after the high internal phase emulsion is coated is less than that of the squid product obtained by air frying after the liquid oil is coated. Because a layer of protective film is formed by coating the surface of the squid with the high internal phase emulsion, the water loss of the squid in the air frying process is reduced.
The texture of the air-fried products prepared in the examples of the present invention and the comparative examples was measured, and the results are shown in table 2.
TABLE 2 texture parameters (hardness, elasticity, cohesiveness, chewiness) for different oiling conditions
As can be seen from table 2, the hardness and chewiness of the product obtained by applying the liquid oil and then frying in air are significantly increased, and the squid has higher toughness, is difficult to chew and has poorer mouthfeel. During the heating process of the squid, the protein inside the squid is changed, and the change of the protein is the main reason for changing the characteristics of hardness, elasticity and the like of the squid; in addition, because the internal moisture of the squid is greatly reduced when the squid is heated, the degree of forming a compact structure is deepened, and the chewiness and hardness of the squid are increased. The combination of the water loss values in table 1 indicates that the high internal phase emulsion has a certain water retention effect.
The chromaticity of the products obtained in comparative example 1, comparative example 3 and example 3 of the present invention was measured, and the results are shown in table 1.
TABLE 3 color parameters for different oiling situations
Note: the superscript letters (a-c) in each column indicate statistically significant differences (p < 0.05).
Wherein L represents the lightness of the sample, and the larger the positive value is, the more the sample is biased to be bright; the smaller the value, the darker the sample. a indicates the red-green color of the sample, and the more positive the orange color is, the lighter the green color is. b represents the yellow-blue chromaticity of the sample, with the greater the positive value, the more intense the yellow color.
As can be seen from table 3, the value of L is the smallest when not oiled and the largest when high internal phase emulsion is applied, with significant differences between the two. Both liquid oil coated and air-fried squid products a and b were significantly different after coating with high internal phase emulsion. The surface of the squid fried in air after being coated with the liquid oil is reddish and yellowish. The reason may be that the squid surface is not uniformly coated with the liquid oil, so that the squid product surface appears deep red-brown after the air frying. The color of the surface of the product obtained by air frying after coating the high internal phase emulsion is uniformly distributed, and the appearance of the air fried squid without coating oil is improved.
The amount of oil dropped from the air fryer when air-fried squid was prepared according to the examples and comparative examples of the present invention was measured, and the results are shown in table 4.
TABLE 4 oil dropping amount of air-fried squid product under different oiling conditions
The falling oil amount is the mean value plus or minus standard deviation (n is 3)
As can be seen from table 4, when the liquid oil and the high internal phase emulsion with the same oil content are applied, the oil falling amount of the squid product fried by air with the liquid oil is larger than that of the squid product fried by air with the high internal phase emulsion, and the oil falling amount can be effectively reduced by applying the high internal phase emulsion. Relatively speaking, under the application of the air frying technology, the oil consumption is obviously reduced, and the oil falling amount of the squid products under different oil coating conditions is far less than the coating amount.
Sensory evaluation was performed on the air-fried squid prepared in comparative example 1, comparative example 3 and example 3 of the present invention, the sensory evaluation criteria are shown in table 5, and the score is shown in table 6.
TABLE 5 sensory evaluation criteria for air-fried squid
TABLE 6 sensory evaluation scores for different oiling situations
The score is the average value plus or minus the standard deviation (n is 3), and the score is the taste, the fragrance, the texture and the integral form
As can be seen from table 6, the high internal phase emulsion coated air fried products had the basic characteristics of fried food with sensory evaluation scores higher than the air fried products without oil and with liquid oil. The cumin oil and the soybean oil are combined to prepare the high internal phase emulsion, and then the high internal phase emulsion is coated with air for frying, so that the flavor oil serves as a part of air for frying hot air to circularly heat the fish body, and better seasoning is facilitated.
The high internal phase emulsions prepared in examples 1 to 7 were all in a uniform and stable state, free from oil drop precipitation, low in fluidity, in a gel form, and did not flow down when inverted.
In examples 1 to 7, after different types of marine products are coated on the high internal phase emulsion prepared by different oil bases, the products are fried in air for 10 to 20min at a certain temperature range, and the obtained products have a brown-brown color and a complete and full shape. Proves that the oil fat fixing and air frying technology by high internal phase emulsion is suitable for soft bodies, shells, fishes and other marine products.
Comparative example 1 the squid which was not oil coated and air fried was shriveled, the color was darker, and the cutter did not crack uniformly; comparative example 2 the squid surface color of the liquid oil-coated air-fried squid is obviously distributed unevenly, and part of the surface is brownish red; example 3 squid coated with high internal phase emulsion air fried had a uniform color distribution on the surface and a uniform splitting at the cutter.
Comparative example 2 after the squid is fried in the air by coating the liquid oil, the squid and the pan bottom have the condition of obvious adhesion, and the adhesion part is scorched.
Example 3 squid did not have a significant sticky condition with the pan bottom after air frying with high internal phase emulsion coating.
Fig. 1 is a radar chart of the flavor measured by an electronic nose under different oiling conditions. As can be seen, the high internal phase emulsion had a similar flavor profile to air-fried without oil and with liquid oil, and the high internal phase emulsion had a flavor enhancing effect to some extent after air-fried.
FIG. 2 shows the heterocyclic amine content of comparative examples 1 and 2, and of example 3, wherein seven heterocyclic amine compounds were detected in air-fried squid, and it can be seen that the content of six heterocyclic amines other than IQ 4,5-b was significantly reduced in air-frying after high internal phase emulsion application. The generation of heterocyclic amine substances can be effectively reduced by air frying after the high internal phase emulsion is coated.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be able to cover the technical solutions and the inventive concepts of the present invention within the technical scope of the present invention.
Claims (10)
1. A method for air-frying seafood based on immobilized fat, comprising the steps of: coating the high internal phase emulsion on the surface of marine product, and air frying to obtain air-fried marine product.
2. A method of immobilized-fat-based air-frying seafood in accordance with claim 1, comprising the steps of:
s1, raw material pretreatment: taking out meat from marine products, and cleaning to obtain pretreated marine products;
s2, preparation of high internal phase emulsion: taking a casein solution with the mass concentration of 2% -4% as a water phase, taking vegetable oil or flavor vegetable oil as an oil phase, and homogenizing the water phase and the oil phase at 7000-10000 rpm for 0.5-4 min to obtain a casein stable high internal phase emulsion; wherein the weight of the oil phase accounts for 75-88% of the total weight of the casein-stabilized high internal phase milk; the flavor vegetable oil is mixed oil of flavor oil and vegetable oil;
s3, air-frying the seafood: uniformly coating the high internal phase emulsion obtained in the step S2 on the surface of the pretreated marine product obtained in the step S1, and air-frying at 160-200 ℃ for 10-20 min to obtain air-fried marine product; wherein the weight ratio of the high internal phase milk to the pretreated seafood is 1: 50-3: 40.
3. The method of air-frying seafood based on immobilized lipids according to claim 2, wherein the seafood of step S1 is squid, abalone or little yellow croaker.
4. The method of air-frying seafood based on immobilized oil and fat according to claim 2, wherein the casein solution of step S2 has a mass concentration of 3%.
5. A method of air-frying seafood based on immobilized oil and fat according to claim 2, wherein the casein solution of step S2 is prepared by: placing casein in water, stirring for 1-3 h, adjusting the pH value to 10-12, and continuously stirring until the casein is dissolved; adjusting pH to 6 to obtain casein solution.
6. The method of claim 2, wherein the vegetable oil of step S2 is soybean oil or corn oil.
7. A method for air-frying seafood based on immobilized tallow according to claim 2, wherein the flavored vegetable oil in step S2 is a mixed oil of soybean oil and cumin oil, wherein the cumin oil accounts for 3-30 wt% of the flavored vegetable oil, and the rest is soybean oil.
8. A method of air-frying seafood based on immobilized oil and fat according to claim 2, wherein the weight of the oil phase of step S2 is 80% of the total weight of the protein-stabilized high internal phase milk.
9. The method of air-frying seafood based on immobilized oil and fat according to claim 2, wherein the homogenizing conditions of step S2 are: rotation speed 8000rpm, 2.5 min.
10. A method of air-frying seafood based on immobilized lipids according to claim 2, comprising the steps of:
s1, raw material pretreatment: removing heads and internal organs of the squids, cleaning, cutting squid meat into round pieces with the diameter of 4cm, and cutting the surfaces of the round pieces into meshes to obtain pretreated squids;
s2, preparation of high internal phase emulsion:
placing 1.5g of casein in 50g of water, magnetically stirring for 1h, adjusting the pH to 11 by using a potassium hydroxide solution with the mass fraction of 50%, and continuously stirring for 1h until the casein is dissolved; adjusting pH to 6 with hydrochloric acid to obtain casein solution as water phase;
homogenizing the water phase and oil phase at 8000rpm for 2.5min to obtain casein stable high internal phase emulsion; wherein the weight of the oil phase comprises 80% of the total weight of the protein-stabilized high internal phase milk; the oil phase is mixed oil consisting of soybean oil and cumin oil, the weight percentage of the cumin oil in the oil phase is 20%, and the balance is soybean oil;
s3, air frying the squid: and (3) uniformly coating 0.5g of the high internal phase emulsion obtained in the step S2 on the surface of 10g of the squid pretreated in the step S1, and frying for 15min by using an air fryer at 180 ℃ to obtain an air-fried squid product.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113575868A (en) * | 2021-08-09 | 2021-11-02 | 湖北草龟食品加工有限公司 | Method for accelerating characteristic spicy taste of instant marinated grass turtle meat |
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