CN113068808A - Processing method for improving quality of fried fish cake - Google Patents
Processing method for improving quality of fried fish cake Download PDFInfo
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- CN113068808A CN113068808A CN202110488104.1A CN202110488104A CN113068808A CN 113068808 A CN113068808 A CN 113068808A CN 202110488104 A CN202110488104 A CN 202110488104A CN 113068808 A CN113068808 A CN 113068808A
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Images
Classifications
-
- 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
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a processing method for improving the quality of fried fish cakes, which comprises the steps of adding soluble soybean polysaccharide, chopping and mixing minced fillet of a goldfish, adding porous resistant starch, chopping and mixing minced fillet of the goldfish, performing radio-frequency-vacuum frying forming and gelatinization, and further frying and curing the minced fillet of the goldfish to finally obtain the goldfish cakes. The soluble soybean polysaccharide is added to form a soybean protein isolate-soluble soybean polysaccharide copolymer with the soybean protein isolate in the chopping and mixing process, the fish cake is not dissociated or aggregated under the pH value range of 1-11 and the ionic strength of a NaCl solution less than 260mmol/L, and the gel property of the fish cake is increased; the porous resistant starch is added to replace potato starch, the porous resistant starch and minced fillet further form gel, and the water holding capacity of the fish cake is enhanced; by adopting the radio frequency-vacuum frying technology, the center temperature of the fish cake quickly exceeds the gel degradation temperature, so that the texture is more uniform, and the peeling phenomenon is not easy to occur.
Description
Technical Field
The invention is applied to the field of food processing, and particularly relates to a processing method for improving the quality of fried fish cakes.
Background
The minced fillet is thick minced fillet obtained by taking small and medium-sized fishes with good freshness as raw materials, removing heads, skins, dirts and fins, and then picking and mincing (or chopping), and solves the problems that proteins in fish meat are easy to freeze and denature in the process of freezing and storing raw material fishes. The technology of the frozen minced fillet product originates from the fifth and sixty years of the last century, the minced fillet product can provide abundant protein for human bodies, the content of the protein is higher than that of other common poultry meat and dairy products, the protein content is about 18-20%, the fish protein is easy to digest and absorb, the utilization rate is as high as 85-90%, 8 kinds of essential amino acids for human bodies are provided, the fish meat contains abundant unsaturated fatty acid, lecithin, mineral substances and the like, and the minced fillet product has high nutritional value and health care effect on human bodies. The frozen minced fillet product has rich nutritional value of fish, and overcomes the defects of difficult transportation, inconvenient eating, strong regionality and the like of fresh fish.
The fried fish cake is a fried food processed by using minced fillet as a main raw material. The product can be directly eaten as leisure food or used as food material of pot food, and can be cooked with bamboo shoot, mushroom and shredded meat with slow fire for eating. The fish food is crisp and tasty when being used as leisure food, has smooth and fresh texture when being used as cooking food, is loved by people due to the unique rich nutrition of fish, and becomes the food for guests. The influence of Shixiaoqiong and the like on Fuxi Hakka special beating fish cakes is researched, the fish cakes are golden in color, strong in fried fish flavor, crisp and tasty, 5.73% in breakage rate, less than or equal to 45g in oil content and 100g in fat, and the shelf life of the fish cakes can reach 12 months when the fish cakes are packaged at room temperature. Research on the influence of chopping time and gelation time on the quality of the fish cake cooked by microwave, wherein the chopping time has a very significant influence on the gel property, texture, water retention property, whiteness and sensory quality of the fish cake, the gelation treatment time has a no significant influence on the elasticity of the fish cake, but has a very significant influence on the gel property, hardness, chewiness, cohesiveness, water retention property, whiteness and sensory score of the fish cake. The invention patent 'a method for making fish cake' (publication number is CN 102273664B) discloses a method for making fish cake, which is a method for making fish cake, and does not study the water holding capacity and texture characteristics of the fish cake. The invention discloses a method for preparing a high-elasticity normal-temperature-storage-conditioned instant flavor fish cake (with the publication number of CN 103251077B), which is used for researching that eel is used as a raw material, the eel is mixed with frozen minced fillet according to a ratio, and the mixture is mashed, added with nano zinc oxide and gelatinized, then is steamed and cooked for a short time, and finally is sterilized at a high temperature and a high pressure for a short time, but the water retention property and the gel strength of the fish cake are not researched.
The traditional fried fish cake processing industry which takes minced fillet as raw material has the problems of hard product texture, high oil content, short shelf life and the like. Based on the method, the frozen minced fish of the golden thread fish is used as a raw material by adding the soluble soybean polysaccharide and the porous resistant starch and adopting the radio frequency-vacuum frying technology, and finally the fried fish cake of the golden thread fish is obtained.
Disclosure of Invention
The invention aims to provide a processing method for improving the quality of fried fish cakes, which is characterized in that soluble soybean polysaccharide is added to form a soybean protein isolate-soluble soybean polysaccharide copolymer with soybean protein isolate in the chopping process, the soybean protein isolate-soluble soybean polysaccharide copolymer is nanogel (50-150nm), the fish cakes are not dissociated or aggregated under the pH value range of 1-11 and the ionic strength of a NaCl solution less than 260mmol/L, and the gel property of the fish cakes is improved; the porous resistant starch is added to replace potato starch, the porous resistant starch and minced fillet further form gel, the water holding capacity of the fish cake is enhanced, and flavor substances in the fish cake are better retained in the storage and cooking processes; by adopting the radio frequency-vacuum frying technology, the center temperature of the fish cake quickly exceeds the gel degradation temperature, so that the texture is more uniform, the fried surface is tightly combined with the gel in the fish cake, and the peeling phenomenon is not easy to occur. The fried fish cake obtained by integrating soluble polysaccharide copolymerization, porous resistant starch embedding and radio frequency-vacuum frying technology has uniform texture, the fried surface is tightly combined with the internal gel, and the peeling phenomenon is not easy to occur.
In order to solve the technical problem, the processing method for improving the quality of the fried fish cake comprises the following steps:
taking minced fillet as a raw material;
performing empty chopping and salt chopping on the raw materials;
adding soluble polysaccharide into the raw materials subjected to air chopping and salt chopping for chopping;
adding porous resistant starch into the chopped raw material added with the soluble polysaccharide for chopping;
the raw material added with the porous resistant starch after chopping is made into a cake shape, then the cake shape is formed and gelatinized, and then the cake is fried and cured, and then the fried fish cake is obtained after post treatment.
As a possible implementation manner, further, the step of taking the minced fillet as the raw material is specifically as follows: unfreezing frozen minced fillet of the anoectochilus roxburghii at normal temperature to obtain unfrozen minced fillet of the anoectochilus roxburghii as a raw material.
As a possible embodiment, further, the step of performing the empty chopping and the salt chopping on the raw material specifically comprises: chopping the raw materials with a chopper, chopping for 5min, adding edible salt when fish meat is sticky, and chopping for 10min from low speed to high speed.
As a possible implementation manner, further, the step of adding soluble polysaccharide to the raw material after the air chopping and the salt chopping for chopping specifically comprises: adding 3.57 wt% of isolated soy protein and 0.5 wt% -2.5 wt% of soluble soybean polysaccharide into the raw materials subjected to air chopping and salt chopping for further chopping for 20-40 min.
As a possible embodiment, further, the step of adding the porous resistant starch to the chopped raw material added with the soluble polysaccharide for chopping is specifically as follows: adding porous resistant starch into the raw material added with the soluble polysaccharide and chopped for 20-40min, wherein the adding amount of the porous resistant starch is 0.05-0.25 wt%.
As a possible implementation manner, further, the step of making the chopped and mixed raw material added with the porous resistant starch into a cake shape specifically comprises: and (3) pressing the chopped and mixed raw material added with the porous resistant starch in a cake-shaped grinding tool to obtain a cake-shaped raw material.
As a possible embodiment, further, the shaping and gelatinization in the step of forming the cake-shaped chopped raw material added with the porous resistant starch and then shaping and gelatinization and frying and curing is specifically as follows: placing the cake-shaped raw materials into radio frequency-vacuum frying equipment for molding and gelation, further frying and curing, and then performing high-speed centrifugal deoiling; wherein the frying vacuum degree is 0.07-1.11 MPa, the frying temperature is 50-100 ℃, and the frying time is 3-8 min; wherein the centrifugation time of the high-speed centrifugation deoiling is 30-150 s, and the rotating speed is 100-500 r/min.
As a possible implementation mode, the radio frequency-vacuum frying equipment has the rated power of 6kW, the frequency of 27.12MHz, the heating intensity of 10-50W/g, the heating time of 10-30 min and the central temperature of 30-50 ℃.
As a possible implementation manner, further, the step of performing post-processing to obtain the fried fish cake specifically comprises: and after the fish cake is completely cooled, packaging and inspecting the fish cake to obtain the fried fish cake.
By adopting the technical scheme, the invention has the following beneficial effects:
(1) adding soluble soybean polysaccharide to form a nanogel (50-150nm) with soybean protein isolate in the chopping and mixing process, wherein the fish cake is not dissociated or aggregated under the pH value range of 1-11 and the ionic strength of NaCl solution less than 260mmol/L, so that the gel property of the fish cake is increased;
(2) the porous resistant starch is added to replace potato starch, the porous resistant starch and minced fillet further form gel, the water holding capacity of the fish cake is enhanced, and flavor substances in the fish cake are better retained in the storage and cooking processes;
(3) by adopting the radio frequency-vacuum frying technology, the center temperature of the fish cake quickly exceeds the gel degradation temperature, so that the texture is more uniform, the fried surface is tightly combined with the gel in the fish cake, and the peeling phenomenon is not easy to occur.
Drawings
The invention is described in further detail below with reference to the following figures and embodiments:
FIG. 1 is a schematic diagram of water holding capacity of a fish cake produced by a conventional frying process, a fish cake produced by adding soluble soybean polysaccharide to the conventional frying process, a fish cake produced by adding porous resistant starch to the conventional frying process, and a fish cake produced by a radio frequency-vacuum frying technique to the conventional frying process according to an embodiment of the present invention;
FIG. 2 is a table of sensory scores for different fish cakes in accordance with an embodiment of the present invention;
FIG. 3 is a table of texture characteristics of different fish cakes in accordance with an embodiment of the present invention;
FIG. 4 is a table showing the statistics of the types and numbers of volatile substances in different fish cakes according to the embodiment of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the technical solutions of the embodiments of the present invention will be described in detail and completely with reference to the accompanying drawings.
As shown in fig. 1-4, the present invention provides a processing method for improving the quality of fried fish cake.
Example 1
(1) The frozen minced fish of the anoectochilus roxburghii is taken as a raw material and unfrozen at normal temperature to obtain the unfrozen minced fish of the anoectochilus roxburghii.
(2) Uniformly chopping and mixing the minced fillet of the anoectochilus formosanus obtained in the step (1) by using a chopper mixer, and chopping for 5min to ensure that the minced fillet is fully rubbed, so that the temperature is further raised, and the minced fillet is fully prepared for the next salt beating. When the fish meat is sticky, adding edible salt, and chopping for 10min from low-speed to high-speed salt to obtain salt chopped minced fillet of the anoectochilus formosanus.
(3) And (3) adding 3.57 wt% of soybean protein isolate and 0.5 wt% of soluble soybean polysaccharide into the salt-chopped minced fillet of the anoectochilus formosanus obtained in the step (2), and further chopping for 20min to obtain the soluble soybean polysaccharide chopped minced fillet of the anoectochilus formosanus.
(4) Adding porous resistant starch into the minced fillet of the gold thread fish chopped and mixed by the soluble soybean polysaccharide obtained in the step (3) and further chopping for 20min, wherein the adding amount of the porous resistant starch is as follows: 0.05 wt% of the mixture, and obtaining the minced fillet of the golden thread fish chopped by the porous resistant starch.
(5) Placing the minced fillet of the anoectochilus roxburghii chopped by the porous resistant starch obtained in the step (4) in a cake-shaped grinding tool to be made into a cake shape, then placing the cake-shaped minced fillet of the anoectochilus roxburghii in radio frequency-vacuum frying equipment for forming and gelating, further frying and curing, wherein the radio frequency heater is used for forming and gelating the cake-shaped minced fillet of the anoectochilus roxburghii, and the parameters of the radio frequency heater are as follows: the rated power is 6kW, the frequency is 27.12MHz, the heating intensity is 10W/g, the heating time is 10min, and the central temperature is 30 ℃. After the shaping and the gelatinization are finished, the next step of vacuum frying is carried out immediately, and after the frying is finished, high-speed centrifugal deoiling is carried out, wherein the vacuum degree is 0.07MPa, the frying temperature is 50 ℃, and the frying time is 3 min; the parameters of high-speed centrifugal deoiling are as follows: centrifuging for 30s at a rotation speed of 100r/min to obtain the fish cake product.
(6) And (5) packaging and inspecting the fish cake obtained in the step (5) after the fish cake is completely cooled so as to ensure the integrity of the fish cake.
Example 2
(1) The frozen minced fish of the anoectochilus roxburghii is taken as a raw material and unfrozen at normal temperature to obtain the unfrozen minced fish of the anoectochilus roxburghii.
(2) Uniformly chopping and mixing the minced fillet of the anoectochilus formosanus obtained in the step (1) by using a chopper mixer, and chopping for 5min to ensure that the minced fillet is fully rubbed, so that the temperature is further raised, and the minced fillet is fully prepared for the next salt beating. When the fish meat is sticky, adding edible salt, and chopping for 10min from low-speed to high-speed salt to obtain salt chopped minced fillet of the anoectochilus formosanus.
(3) And (3) adding 3.57 wt% of soybean protein isolate and 1.5 wt% of soluble soybean polysaccharide into the salt-chopped minced fillet of the anoectochilus formosanus obtained in the step (2), and further chopping for 30min to obtain the soluble soybean polysaccharide chopped minced fillet of the anoectochilus formosanus.
(4) Adding porous resistant starch into the minced fillet of the gold thread fish chopped and mixed by the soluble soybean polysaccharide obtained in the step (3) and further chopping for 30min, wherein the adding amount of the porous resistant starch is as follows: 15 wt% to obtain the minced fish of the golden thread fish chopped and mixed by the porous resistant starch.
(5) Placing the minced fillet of the anoectochilus roxburghii chopped by the porous resistant starch obtained in the step (4) in a cake-shaped grinding tool to be made into a cake shape, then placing the cake-shaped minced fillet of the anoectochilus roxburghii in radio frequency-vacuum frying equipment for forming and gelating, further frying and curing, wherein the radio frequency heater is used for forming and gelating the cake-shaped minced fillet of the anoectochilus roxburghii, and the parameters of the radio frequency heater are as follows: the rated power is 6kW, the frequency is 27.12MHz, the heating intensity is 30W/g, the heating time is 20min, and the central temperature is 40 ℃. After the shaping and the gelatinization are finished, the next step of vacuum frying is carried out immediately, and after the frying is finished, high-speed centrifugal deoiling is carried out, wherein the vacuum degree is 0.09MPa, the frying temperature is 80 ℃, and the frying time is 5 min; the parameters of high-speed centrifugal deoiling are as follows: centrifuging for 90s at a rotation speed of 300r/min to obtain the fish cake product.
(6) And (5) packaging and inspecting the fish cake obtained in the step (5) after the fish cake is completely cooled so as to ensure the integrity of the fish cake.
Example 3
(1) The frozen minced fish of the anoectochilus roxburghii is taken as a raw material and unfrozen at normal temperature to obtain the unfrozen minced fish of the anoectochilus roxburghii.
(2) Uniformly chopping and mixing the minced fillet of the anoectochilus formosanus obtained in the step (1) by using a chopper mixer, and chopping for 5min to ensure that the minced fillet is fully rubbed, so that the temperature is further raised, and the minced fillet is fully prepared for the next salt beating. When the fish meat is sticky, adding edible salt, and chopping for 10min from low-speed to high-speed salt to obtain salt chopped minced fillet of the anoectochilus formosanus.
(3) And (3) adding 3.57 wt% of soybean protein isolate and 2.5 wt% of soluble soybean polysaccharide into the salt-chopped minced fillet of the anoectochilus formosanus obtained in the step (2) and further chopping for 40min to obtain the soluble soybean polysaccharide chopped minced fillet of the anoectochilus formosanus.
(4) Adding porous resistant starch into the minced fillet of the gold thread fish chopped and mixed by the soluble soybean polysaccharide obtained in the step (3) for further chopping for 40min, wherein the adding amount of the porous resistant starch is as follows: 0.25 wt% of the mixture, and obtaining the minced fillet of the golden thread fish chopped by the porous resistant starch.
(5) Placing the minced fillet of the anoectochilus roxburghii chopped by the porous resistant starch obtained in the step (4) in a cake-shaped grinding tool to be made into a cake shape, then placing the cake-shaped minced fillet of the anoectochilus roxburghii in radio frequency-vacuum frying equipment for forming and gelating, further frying and curing, wherein the radio frequency heater is used for forming and gelating the cake-shaped minced fillet of the anoectochilus roxburghii, and the parameters of the radio frequency heater are as follows: the rated power is 6kW, the frequency is 27.12MHz, the heating intensity is 50W/g, the heating time is 30min, and the central temperature is 50 ℃. After the shaping and the gelatinization are finished, the next step of vacuum frying is carried out immediately, and after the frying is finished, high-speed centrifugal deoiling is carried out, wherein the vacuum degree is 1.11MPa, the frying temperature is 100 ℃, and the frying time is 8 min; the parameters of high-speed centrifugal deoiling are as follows: centrifuging for 150s at a rotation speed of 500r/min to obtain the fish cake product.
(6) And (5) packaging and inspecting the fish cake obtained in the step (5) after the fish cake is completely cooled so as to ensure the integrity of the fish cake.
Comparing the fish cake obtained in the embodiment 1, the embodiment 2 and the embodiment 3 with the fish cake prepared by the traditional frying process, the fish cake prepared by adding the soluble soybean polysaccharide on the basis of the traditional frying process, the fish cake prepared by adding the porous resistant starch on the basis of the traditional frying process and the fish cake prepared by adopting the radio frequency-vacuum frying technology on the basis of the traditional frying process, the result is shown in figure 1, the result shows that the water holding rate of the fish cake prepared by simultaneously adding the soluble soybean polysaccharide and the porous resistant starch and adopting the radio frequency-vacuum frying technology is obviously higher than that of the fish cake prepared by the traditional process, and the water holding rate of the fish cake prepared by only adding the soluble soybean polysaccharide or the porous resistant starch or adopting the radio frequency-vacuum frying technology is obviously higher than that of the fish cake prepared by the traditional process, the water holding rate of the fish cake can be effectively improved by soluble soybean polysaccharide or porous resistant starch or by adopting a radio frequency-vacuum frying technology; the results of comparing the fish cake obtained in examples 1, 2 and 3 of the present invention with fish cake prepared by conventional frying, fish cake prepared by conventional frying with soluble soybean polysaccharide, fish cake prepared by conventional frying with porous resistant starch, and fish cake prepared by conventional frying with radio frequency-vacuum frying (umami, elasticity, fineness, cut surface softness, hardness and color) and texture (hardness, elasticity, chewiness, cohesiveness and gel strength) are shown in tables 1-2, and the results show that the fish cake prepared by radio frequency-vacuum frying with soluble soybean polysaccharide and porous resistant starch simultaneously added (umami, elasticity, fineness, cut surface softness, hardness and color) and texture (hardness, elasticity, fineness, cut surface softness, hardness and color) are shown in tables 1-2, Elasticity, chewiness, cohesiveness and gel strength) are significantly higher than the sensory score and texture properties of fish cakes made by traditional processes. Comparing the fish cake obtained in the embodiments 1, 2 and 3 of the present invention with the fish cake prepared by the conventional frying process, the fish cake prepared by adding the soluble soybean polysaccharide based on the conventional frying process, the fish cake prepared by adding the porous resistant starch based on the conventional frying process, and the fish cake prepared by the radio frequency-vacuum frying technique based on the conventional frying process, the results are shown in table 3, meanwhile, the volatile components (olefins, alkanes, alcohols, ketones, aldehydes, esters, aromatics and the like) of the fish cake prepared by the radio frequency-vacuum frying technology are higher than those of the fish cake prepared by the traditional technology.
The foregoing is directed to embodiments of the present invention, and equivalents, modifications, substitutions and variations such as will occur to those skilled in the art, which fall within the scope and spirit of the appended claims.
Claims (9)
1. A processing method for improving the quality of fried fish cakes is characterized by comprising the following steps:
taking minced fillet as a raw material;
performing empty chopping and salt chopping on the raw materials;
adding soluble polysaccharide into the raw materials subjected to air chopping and salt chopping for chopping;
adding porous resistant starch into the chopped raw material added with the soluble polysaccharide for chopping;
the raw material added with the porous resistant starch after chopping is made into a cake shape, then the cake shape is formed and gelatinized, and then the cake is fried and cured, and then the fried fish cake is obtained after post treatment.
2. The process of claim 1, wherein the step of processing the fried fish cake comprises the steps of: the method takes minced fillet as a raw material comprises the following steps: unfreezing frozen minced fillet of the anoectochilus roxburghii at normal temperature to obtain unfrozen minced fillet of the anoectochilus roxburghii as a raw material.
3. A processing method for improving the quality of fried fish cake according to claim 1 or 2, characterized in that: the steps of carrying out the empty chopping and the salt chopping on the raw materials are as follows: chopping the raw materials with a chopper, chopping for 5min, adding edible salt when fish meat is sticky, and chopping for 10min from low speed to high speed.
4. A process of improving the quality of fried fish cake as claimed in claim 3, wherein: the steps of adding soluble polysaccharide into the raw materials subjected to air chopping and salt chopping for chopping are as follows: adding 3.57 wt% of isolated soy protein and 0.5 wt% -2.5 wt% of soluble soybean polysaccharide into the raw materials subjected to air chopping and salt chopping for further chopping for 20-40 min.
5. The process of claim 4, wherein the step of processing the fried fish cake comprises the steps of: the chopping and mixing method of the raw material added with the soluble polysaccharide and chopped and mixed with the porous resistant starch comprises the following steps: adding porous resistant starch into the raw material added with the soluble polysaccharide and chopped for 20-40min, wherein the adding amount of the porous resistant starch is 0.05-0.25 wt%.
6. The process of claim 5, wherein the step of processing the fried fish cake comprises the steps of: the method for preparing the cake-shaped raw material added with the porous resistant starch comprises the following steps: and (3) pressing the chopped and mixed raw material added with the porous resistant starch in a cake-shaped grinding tool to obtain a cake-shaped raw material.
7. The process of claim 6, wherein the step of processing the fried fish cake comprises the steps of: the forming and gelatinization steps in the step of preparing the raw materials added with the porous resistant starch into cakes, forming, gelatinizing and frying and curing are as follows: placing the cake-shaped raw materials into radio frequency-vacuum frying equipment for molding and gelation, further frying and curing, and then performing high-speed centrifugal deoiling; wherein the frying vacuum degree is 0.07-1.11 MPa, the frying temperature is 50-100 ℃, and the frying time is 3-8 min; wherein the centrifugation time of the high-speed centrifugation deoiling is 30-150 s, and the rotating speed is 100-500 r/min.
8. The process of claim 7, wherein the step of processing the fried fish cake comprises the steps of: the radio frequency-vacuum frying equipment has the rated power of 6kW, the frequency of 27.12MHz, the heating intensity of 10-50W/g, the heating time of 10-30 min and the central temperature of 30-50 ℃.
9. The process of claim 8, wherein the step of processing the fried fish cake comprises the steps of: the step of performing post-treatment to obtain the fried fish cake specifically comprises the following steps: and after the fish cake is completely cooled, packaging and inspecting the fish cake to obtain the fried fish cake.
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Application publication date: 20210706 |