CN113768103A - Leisure low-fat high-protein crisp chips with potato chip taste and preparation method thereof - Google Patents

Leisure low-fat high-protein crisp chips with potato chip taste and preparation method thereof Download PDF

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Publication number
CN113768103A
CN113768103A CN202111072620.2A CN202111072620A CN113768103A CN 113768103 A CN113768103 A CN 113768103A CN 202111072620 A CN202111072620 A CN 202111072620A CN 113768103 A CN113768103 A CN 113768103A
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meat
low
protein
chips
fat high
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黄茜
马程
戴紫嫣
许心语
胡进芳
张瑞轩
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Huazhong Agricultural University
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Huazhong Agricultural University
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Priority to CN202111072620.2A priority Critical patent/CN113768103A/en
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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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/015—Preserving by irradiation or electric treatment without heating effect
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/48—Addition of, or treatment with, enzymes
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • 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
    • A23L17/65—Addition of, or treatment with, microorganisms or enzymes
    • 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
    • A23L29/03—Organic compounds
    • A23L29/045—Organic compounds containing nitrogen as heteroatom
    • 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
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
    • 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
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • 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
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30—Puffing or expanding
    • A23P30/38—Puffing or expanding by heating
    • 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

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Abstract

The invention discloses a leisure low-fat high-protein crisp chip with potato chip taste and a preparation method thereof, belonging to the technical field of puffed food, and the leisure low-fat high-protein crisp chip comprises the following raw materials in parts by weight: the raw materials comprise the following components: meat, starch, TG enzyme, ovomucin; the meat is selected from one or more of chicken breast, Bassa meat and pork fillet. The invention adopts the technology of egg-mucin compound TG enzyme, can connect meat together, can also cross-link various non-meat proteins to meat protein, obviously improve the taste, flavor, organizational structure and nutrition of products, can also cross-link some essential amino acids of human body to protein covalently, in order to prevent the damage of Maillard reaction to amino acid; the invention solves the problems that the potato chips in the existing market are insufficient in nutrition, and excessive eating can cause fat accumulation in the body, obesity or other adverse effects such as higher blood sugar and higher blood pressure.

Description

Leisure low-fat high-protein crisp chips with potato chip taste and preparation method thereof
Technical Field
The invention relates to the technical field of puffed food, in particular to a leisure low-fat high-protein crisp chip with potato chip taste and a preparation method thereof.
Background
At present, the potato chips are popular among people due to the sweet taste and the crisp mouthfeel. The snack is prepared by taking potatoes (potatoes) or potato starch as a raw material, frying or baking the potatoes or the potato starch until the potatoes or the potato starch are crisp and seasoning the potatoes or the potato starch, and at present, three kinds of chips, namely a sliced chip, a compound chip and a modified starch chip, are mainly sold in the market. The potato chips are prepared by peeling the original potatoes, slicing and frying the peeled potatoes into slices, so that the original flavor and nutritional ingredients of the potatoes are reserved except for the loss of vitamins, but the fat and the acrylamide are higher than those of the composite potato chips. The composite potato chip is prepared by deep processing products of potato powder, such as whole potato powder and potato starch, mixing a small amount of other components, tabletting and frying. The main raw material of the modified starch potato chips is modified potato starch.
The potato has extremely low fat content, the main nutrient components comprise starch, protein, dietary fiber and a plurality of vitamins, and if the potato is used as staple food, the nutritional value can be comparable with that of the fine white rice flour, and the nutritional value of the potato can be greatly reduced by frying.
Acrylamide contained in potato chips belongs to carcinogens, and a large amount of salt and various additives can be added in the processing and baking or frying process of the potato chips, so that the potato chips have adverse effects on human bodies. The potato chips contain substances such as grease, starch, salt and the like, and when the potato chips are eaten too much at one time or for a long time, fat accumulation in the body, obesity or high blood sugar and blood pressure can be caused. The potato chips in the existing market are insufficient in nutrition, and excessive eating can cause fat accumulation in the body, obesity or other adverse effects such as high blood sugar and high blood pressure.
Disclosure of Invention
The invention aims to provide leisure low-fat high-protein crisp chips with potato chip mouthfeel and a preparation method thereof, and aims to solve the problems in the prior art, so that the prepared crisp chips have the characteristics of low fat, high protein, health and nutrition, crisp mouthfeel and fresh and fragrant taste, not only have the potato chip mouthfeel, but also supplement various nutrient substances while controlling heat.
In order to achieve the purpose, the invention provides the following scheme:
the invention provides leisure low-fat high-protein crisp chips with potato chip mouthfeel, which comprise the following raw materials in parts by weight: 60-80 parts of meat, 25-35 parts of starch, 0.2-0.4 part of TG enzyme and 0.01-0.05 part of ovomucin;
the meat is selected from one or more of chicken breast, Bassa meat and pork fillet.
Further, the raw materials also comprise additives, wherein the additives comprise 1-2 parts of monosodium glutamate, 0.6-1 part of salt, 0.1-0.3 part of cinnamon powder, 1.5-2.5 parts of swelling agent and 0.6-1 part of seasoning powder.
Further, when the meat comprises griskin and chicken breast, the weight ratio of griskin to chicken breast is 4: 3; when the meat comprises chicken breast and barbeque, the weight ratio of the chicken breast to the barbeque is 1: 1.
Further, the seasoning powder is at least one of black pepper powder, cumin powder and chili powder.
The invention also provides a preparation method of the leisure low-fat high-protein crisp chips with the potato chip taste, which comprises the following steps:
(1) raw material treatment: ultrasonically soaking meat in saline water with concentration of 4-6 wt%, cleaning, ultrasonically soaking in mixed fishy smell removing solution of rhizoma Zingiberis recens and cooking wine, and mincing into meat paste;
(2) mixing and blending: adding starch, TG enzyme, ovomucin, monosodium glutamate, salt, cinnamon powder, an expansion agent and seasoning powder into the meat paste obtained in the step (1), and uniformly mixing to obtain a mixture;
(3) pulping and rubbing: kneading the mixture obtained in the step (2) into cylindrical strips;
(4) and (3) cooking: cooking the cylindrical strip obtained in the step (3) for 15-30 min;
(5) cooling and slicing: cooling the cooked cylindrical strip, and slicing into slices with the thickness of 2.5-3.5 mm;
(6) high-temperature swelling: and (3) airing the cut chips, and spreading the chips on an air fryer for baking to obtain the leisure low-fat high-protein crisp chips with the potato chip taste.
Further, in the step (1), the ultrasonic frequency of the ultrasonic soaking in the dilute saline water and the ultrasonic soaking in the mixed deodorization solution are both 20-25Hz, and the ultrasonic time is both 5-10 min.
Further, in the step (3), the kneading time is 10-20min, and the diameter of the cylindrical strip is 6-8 cm.
Further, in the step (6), the baking temperature is 170-.
The invention uses light salt water and cooking wine ginger water to pickle, which is used for removing the fishy smell of meat. When cooking, cooking wine is added, ethanol enters the cell through the capillary vessels of meat food and the gaps of the cells, surface tension exists among various components in the cells, and the ethanol overcomes the surface tension between trimethylamine and other components to dissolve the trimethylamine into the cell. Trimethylamine is dissolved in ethanol by this desorption and diffuses to the surface of the food along intracellular voids and capillaries; with the rise of the cooking temperature, trimethylamine and ethanol can be volatilized rapidly, so that the fishy and mutton smell in the food can be removed rapidly, and the baked meat slices are more delicious.
Pork and chicken can be used in combination, and the pork can increase the fragrance of the chicken, so that the product has better meat fragrance and is not too greasy; the Bassa meat contains abundant high-quality protein, and can supplement a large amount of nutrients required by human body. In the invention, when the meat comprises the griskin and the chicken breast, the effect is best when the weight ratio of the griskin to the chicken breast is 4: 3; when the meat comprises chicken breast and Bassa meat, the effect is best when the weight ratio of the chicken breast to the Bassa meat is 1: 1.
In the invention, the starch is added into the meat paste, and the starch is gelatinized after cooking, so that the transparency is very high, the meat color of the product is bright, the appearance is beautiful, the color of the product can be prevented from changing, the use amount of nitrite and pigment is reduced, and meanwhile, the starch has obvious effects on improving the water retention property and the tissue state of the product. The cooked crisps are also made more crispy because the fresh meat loses some of its moisture when heated and the starch absorbs some of this moisture and undergoes a gelatinization reaction with it.
The high-temperature expansion adopts an air fryer, hot oil in the original fryer is replaced by air, food is heated by convection similar to solar hot air, and the hot air forms rapidly circulating heat flow in the closed fryer to make the food become cooked. Meanwhile, the hot air blows away the moisture on the surface layer of the food, so that the food material achieves the effect similar to frying.
The ultrasonic-assisted pickling adopted by the invention can obviously reduce the cooking loss of meat and obviously destroy the integrity of a muscle tissue structure, thereby improving the tenderness of the meat; in the meat product pickling process, the penetration of seasonings such as salt, a freshener and the like into meat is promoted. The traditional pickling method depends on the permeation of high salt, and the pickling liquid permeates slowly and unevenly, so that the problems of insufficient flavor and unstable quality of the product are caused. The ultrasonic technology can be used for well solving the problem, increasing the content of free amino acid, playing a role in promoting the degradation of lipid and increasing the content of flavor substances in meat products. The ultrasonic-assisted pickling technology can effectively solve the problems of long time consumption, low efficiency, large quality loss and the like of the pickled meat, and prolong the shelf life of the pickled meat. The technology has obvious improvement effect on tenderness, water retention, sodium chloride permeability and flavor of the pickled meat, improves the pickling speed, and basically does not produce adverse effect.
The invention adopts the ovomucin composite TG enzyme technology for the first time, improves the texture characteristics of the product and improves the crosslinking property. The glycoproteins of mucus in animals are called mucins, a generic term for a class of proteins that are viscous and gel-like in mucus. Mucins are divided into two major classes, transmembrane mucins and gel-type mucins. The egg white contains abundant ovomucin, and a large amount of acidic amino acid, sialic acid group and sulfuric acid group in the egg white can effectively crosslink protein in food, so that the taste, flavor, tissue structure and the like of the meat product are improved. TG enzyme is an enzyme that catalyzes acyl transfer, which allows cross-linking between proteins and peptides and various primary amines. Therefore, the meat treated by the enzyme can not be scattered after being frozen, sliced and cooked. The TG enzyme has stronger thermal stability and pH stability, and is relatively stable under the high-pressure condition; it can also cross-link the amino acids (such as lysine and methionine) necessary for human body to protein product by covalent bond, prevent the damage of Maillard reaction to amino acid, and achieve the purpose of improving the nutritive value of protein.
The invention discloses the following technical effects:
(1) the invention takes animal meat as a basic raw material, is supplemented with starch, ovomucin, TG enzyme and other raw materials, adopts a non-frying process of high-temperature airflow swelling, has the appearance similar to that of potato chips, does not additionally add grease and cane sugar, has the characteristics of low fat, high protein, healthy nutrition, crisp mouthfeel and fresh and fragrant taste, not only has the mouthfeel of the potato chips, but also supplements various nutrient substances while controlling heat, and solves the problems of insufficient nutrition of the potato chips in the existing market, and other adverse effects of fat accumulation in vivo caused by excessive eating, high blood sugar, high blood pressure and the like.
(2) The present invention adopts ovomucin composite TG enzyme technology, and can link meat together, cross-link various non-meat protein onto meat protein, improve the taste, flavor, tissue structure and nutrition of the product obviously, and cross-link certain essential amino acids, such as lysine, onto protein covalently to prevent the damage of Maillard reaction on amino acid and raise the nutritive value of protein.
Detailed Description
Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention.
It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Further, for numerical ranges in this disclosure, it is understood that each intervening value, between the upper and lower limit of that range, is also specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in a stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference herein for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.
It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the present disclosure without departing from the scope or spirit of the disclosure. Other embodiments will be apparent to those skilled in the art from consideration of the specification. The description and examples are intended to be illustrative only.
As used herein, the terms "comprising," "including," "having," "containing," and the like are open-ended terms that mean including, but not limited to.
Example 1
(1) Raw material treatment: placing 600g chicken breast into 4 wt% saline water, soaking for 5min under ultrasonic frequency of 20Hz, and cleaning with clear water. And then putting the chicken breast into a mixed deodorization solution of 120g of shredded ginger and 1500mL of cooking wine, soaking for 5min under the condition of ultrasonic frequency of 20Hz, rinsing, draining, and mincing into meat paste.
(2) Mixing and blending: adding 250g of corn starch, 2g of TG enzyme, 0.1g of ovomucin, 10g of monosodium glutamate, 6g of salt, 1g of cinnamon powder, 15g of puffing agent and 6g of black pepper into the meat paste prepared in the step (1), and uniformly mixing to obtain a mixed material.
(3) Pulping and rubbing: and (3) kneading the mixed material obtained in the step (2) for 10min, rubbing into strips, and rubbing into cylindrical strips with the diameter of 6 cm.
(4) And (3) cooking: arranging the cylindrical strips obtained in the step (3) on a steamer frame, and steaming for 15 min.
(5) Cooling and slicing: and (3) cooling the cooked cylindrical strip thoroughly at normal temperature, precooling the cooled cylindrical strip in a refrigerator, and slicing the cooled cylindrical strip into slices with the thickness of 2.5 mm.
(6) High-temperature swelling: and (3) airing the cut meat slices until the moisture content is 35-40%, spreading the meat slices on an air fryer for baking, adjusting the baking temperature to 170 ℃, and baking for 12min to obtain the leisure low-fat high-protein crisp chips with the potato chip taste.
(7) Packaging: quantitatively filling the crisp chips obtained in the step (6) into a sterilized packaging bag, and putting a drying agent into the packaging bag for sealing and packaging.
Example 2
(1) Raw material treatment: soaking 300g of chicken breast and 400g of pork fillet in 5 wt% saline water at 23Hz for 7min, and cleaning with clear water. And then putting the chicken breast into a mixed fishy smell removing solution of 140g of shredded ginger and 1700mL of cooking wine, soaking for 5min under the condition that the ultrasonic frequency is 20Hz, rinsing, draining, and mincing into meat paste.
(2) Mixing and blending: adding 300g of potato starch, 3g of TG enzyme, 0.2g of ovomucin, 15g of monosodium glutamate, 8g of table salt, 2g of cinnamon powder, 20g of puffing agent, 6g of cumin powder and 2g of chili powder into the meat paste prepared in the step (1), and uniformly mixing to obtain a mixed material.
(3) Pulping and rubbing: and (3) kneading the mixed material obtained in the step (2) for 15min, rubbing into strips, and rubbing into cylindrical strips with the diameter of 7 cm.
(4) And (3) cooking: arranging the cylindrical strips obtained in the step (3) on a steamer frame, and steaming for 20 min.
(5) Cooling and slicing: and (3) cooling the cooked cylindrical strip at normal temperature, precooling the cooled cylindrical strip in a refrigerator, and slicing the cooled cylindrical strip into slices with the thickness of 3 mm.
(6) High-temperature swelling: and (3) airing the cut meat slices until the moisture content is 35-40%, spreading the meat slices on an air fryer for baking, adjusting the baking temperature to be 175 ℃, and baking for 11min to obtain the leisure low-fat high-protein crisp chips with the potato chip taste.
(7) Packaging: quantitatively filling the crisp chips obtained in the step (6) into a sterilized packaging bag, and putting a drying agent into the packaging bag for sealing and packaging.
Example 3
(1) Raw material treatment: soaking 240g of Bass Carnis Pseudosciaenae, 240g of chicken breast meat and 320g of griskin in 6 wt% saline water at ultrasonic frequency of 25Hz for 5min, and cleaning with clear water. And then putting the chicken breast into a mixed deodorization solution of 180g of shredded ginger and 2000mL of cooking wine, soaking for 10min under the condition of ultrasonic frequency of 20Hz, rinsing, draining, and mincing into meat paste.
(2) Mixing and blending: and (2) adding 350g of potato starch, 4g of TG enzyme, 0.5g of ovomucin, 20g of monosodium glutamate, 10g of salt, 3g of cinnamon powder, 25g of puffing agent, 6g of cumin powder and 4g of black pepper powder into the meat paste prepared in the step (1), and uniformly mixing to obtain a mixed material.
(3) Pulping and rubbing: and (3) kneading the mixed material obtained in the step (2) for 20min, rubbing into strips, and rubbing into cylindrical strips with the diameter of 8 cm.
(4) And (3) cooking: arranging the cylindrical strips obtained in the step (3) on a steamer frame, and steaming for 30 min.
(5) Cooling and slicing: and (3) cooling the cooked cylindrical strip thoroughly at normal temperature, precooling the cooled cylindrical strip in a refrigerator, and slicing the cooled cylindrical strip into slices with the thickness of 3.5 mm.
(6) High-temperature swelling: and (3) airing the cut meat slices until the moisture content is 35-40%, spreading the meat slices on an air fryer for baking, adjusting the baking temperature to 180 ℃, and baking for 10min to obtain the leisure low-fat high-protein crisp chips with the potato chip taste.
(7) Packaging: quantitatively filling the crisp chips obtained in the step (6) into a sterilized packaging bag, and putting a drying agent into the packaging bag for sealing and packaging.
Experimental example 1
The weight ratio of the chicken breast meat to the pork fillet is respectively adjusted to be 3:2, 3:3, 3:4 and 3:5, the total weight of the chicken breast meat and the pork fillet is not changed, and other steps are the same as the example 2 to carry out optimization experiments. The meat flavor and the greasy flavor of the protein chips were evaluated organoleptically according to table 1, and the results are shown in table 2. As can be seen from Table 2, when the weight ratio of chicken breast to pork back is 3:4, the meat flavor is strongest, the greasy feeling is lowest, and the effect of the ratio is the best.
Experimental example 2
Respectively adjusting the weight ratio of the shaggy fish meat to the chicken breast meat to be 1: 1:2 and 2:1, the total amount of the bacon meat and the chicken breast meat is 480g, and other steps are the same as example 3 to carry out optimization experiments. The meat flavor and the greasy flavor of the protein chips were evaluated organoleptically according to table 1, and the results are shown in table 3. As can be seen from Table 3, when the weight ratio of the meat of Basha and the breast meat of chicken is 1:1, the meat flavor is strongest, the greasy feeling is lowest, and the effect of the ratio is the best.
Experimental example 3
Optimization experiments were carried out in the same manner as in example 2 except that the amounts of potato starch added were adjusted to 200g, 250g, 300g, 350g and 400g, respectively. The appearance and crispness of the protein chips were evaluated organoleptically according to table 1 and the results are shown in table 4. As can be seen from Table 4, when the amount of the potato starch added is 250-350g, the appearance and the crispness are remarkably improved, and when the amount is more than 350g, the appearance and the crispness are not further improved.
TABLE 1 sensory evaluation criteria
Figure BDA0003261004220000071
TABLE 2 sensory evaluation Table for Experimental example 1
Figure BDA0003261004220000072
Figure BDA0003261004220000081
TABLE 3 sensory evaluation Table for Experimental example 2
The weight ratio of the meat of Bass sand fish to the breast meat of chicken Meat flavor Greasy feeling
1:1 9.8 9
1:2 7.3 6.6
2:1 6.2 7
TABLE 4 sensory evaluation Table for Experimental example 3
Adding amount of potato starch Appearance of the product Brittleness
200g 4.3 5.4
250g 7 7.8
300g 8.5 8.6
350g 9.2 8.9
400g 9.1 8.8
Comparative example 1
The only difference from example 3 was that no TG enzyme and no ovomucin were added.
Comparative example 2
The only difference from example 3 is that no TG enzyme was added.
Comparative example 3
The only difference from example 3 is that ovomucin was not added.
Comparative example 4
The only difference from example 1 was that the amount of TG enzyme was 1.5g and the amount of ovomucin was 0.05 g.
Comparative example 5
The only difference from example 3 was that the amount of TG enzyme was 4.5g and the amount of ovomucin was 0.6 g.
Comparative example 6
The only difference from example 2 is that step (1) was omitted and 300g of chicken breast and 400g of pork back were directly minced.
Comparative example 7
The only difference from example 2 is that in step (1), the meat soaking process was not sonicated.
The crisps prepared in examples 1 and 3 and comparative examples 1 to 5 were subjected to the measurement of viscosity and taste index upon rubbing according to table 1, and the results are shown in table 5. As can be seen from table 5: the texture characteristics of the product can be improved by adopting an ovomucin and TG enzyme composite technology, the cross-linking property is improved, the texture characteristics of the product cannot be obviously improved by adding the ovomucin or TG enzyme alone, and the taste of the protein crisp can be obviously improved only by adding the ovomucin and TG enzyme simultaneously; and the addition amount of the ovomucin and the TG enzyme is too low, so that the technical effect of improving the mouthfeel cannot be achieved, and the mouthfeel can not be continuously and obviously improved even if the addition amount is too high.
Table 5 measurement results of viscosity and taste index of the protein chips prepared in example 3 and comparative examples 1 to 3
Group of Viscosity of the oil Taste of the product
Example 1 9.1 9.3
Example 3 9.3 9.4
Comparative example 1 2.7 3.0
Comparative example 2 4.6 5.2
Comparative example 3 4.8 5.3
Comparative example 4 6.3 7
Comparative example 5 9.3 9.4
The protein chips prepared in examples 1 to 3 were analyzed for essential nutrients, and the results are shown in Table 6. The protein crisp chips prepared in the embodiments 1-3 of the invention have the characteristics of low fat, low carbohydrate and high protein.
Table 6 examples 1-3 the main nutrient content (g/100g) of the protein crisps and the conventional raw potato chips are shown in table
Item Protein Fat Carbohydrate compound
Example 1 20.9 5.6 16.4
Example 2 22.5 5.2 17.5
Example 3 23.1 5 18.6
Traditional original potato chips 7.0 35.7 53.7
The lipid content of the crisps prepared in examples 1-3 were compared with that of conventional potato chips by soxhlet extraction, and the hardness of the meat-based potato chips prepared in examples 1-3 was measured using a texture analyzer, and the results are shown in table 7. The crisp chip prepared by the invention has the minimum lipid content of 5.83 percent, is only 17 percent of the oil content of the traditional potato chips, and far exceeds the requirement of low-fat food; compared with the traditional potato chips, the hardness is reduced by 54%, and the taste is more crisp.
Table 7 comparison of lipid content and hardness of the protein crisps of examples 1-3 with conventional raw potato chips
Figure BDA0003261004220000091
Figure BDA0003261004220000101
The sensory evaluation of the fishy and mutton smells of the protein crisps of example 2 and comparative examples 6 and 7 was carried out according to table 1, and the results are shown in table 8.
Table 8 evaluation of the odor taste of the protein crisps of example 2 and comparative examples 6 and 7
Examples/comparative examples Smell of fish or mutton
Example 2 9.5
Comparative example 6 1.7
Comparative example 7 2.9
The above-described embodiments are merely illustrative of the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various modifications and improvements of the technical solutions of the present invention can be made by those skilled in the art without departing from the spirit of the present invention, and the technical solutions of the present invention are within the scope of the present invention defined by the claims.

Claims (8)

1. The leisure low-fat high-protein crisp chips with the potato chip taste are characterized by comprising the following raw materials in parts by weight: 60-80 parts of meat, 25-35 parts of starch, 0.2-0.4 part of TG enzyme and 0.01-0.05 part of ovomucin;
the meat is selected from one or more of chicken breast, Bassa meat and pork fillet.
2. The snack type low-fat high-protein crisp chip with potato chip taste of claim 1, wherein the raw materials further comprise additives, and the additives comprise 1-2 parts of monosodium glutamate, 0.6-1 part of salt, 0.1-0.3 part of cinnamon powder, 1.5-2.5 parts of puffing agent and 0.6-1 part of seasoning powder.
3. The snack low-fat high-protein crisp chip with potato chip mouthfeel of claim 1, wherein when the meat comprises pork fillet and chicken breast, the weight ratio of the pork fillet to the chicken breast is 4: 3; when the meat comprises chicken breast and barbeque, the weight ratio of the chicken breast to the barbeque is 1: 1.
4. The snack low-fat high-protein crisp with potato chip mouthfeel according to claim 1, wherein the seasoning powder is at least one of black pepper powder, cumin powder and chili powder.
5. The method of making a snack low-fat high-protein crisp chip with potato chip mouthfeel according to claim 1, comprising the steps of:
(1) raw material treatment: ultrasonically soaking meat in saline water with concentration of 4-6 wt%, cleaning, ultrasonically soaking in mixed fishy smell removing solution of rhizoma Zingiberis recens and cooking wine, and mincing into meat paste;
(2) mixing and blending: adding starch, TG enzyme, ovomucin, monosodium glutamate, salt, cinnamon powder, an expansion agent and seasoning powder into the meat paste obtained in the step (1), and uniformly mixing to obtain a mixture;
(3) pulping and rubbing: kneading the mixture obtained in the step (2) into cylindrical strips;
(4) and (3) cooking: cooking the cylindrical strip obtained in the step (3) for 15-30 min;
(5) cooling and slicing: cooling the cooked cylindrical strip, and slicing into slices with the thickness of 2.5-3.5 mm;
(6) high-temperature swelling: and (3) airing the cut chips, and spreading the chips on an air fryer for baking to obtain the leisure low-fat high-protein crisp chips with the potato chip taste.
6. The method for preparing snack low-fat high-protein crisp chips with potato chip mouthfeel according to claim 5, wherein in the step (1), the ultrasonic frequency of the ultrasonic soaking in light saline water and the ultrasonic soaking in the mixed deodorization solution are both 20-25Hz, and the ultrasonic time is both 5-10 min.
7. The method of claim 5, wherein in step (3), the milling time is 10-20min, and the diameter of the cylindrical bar is 6-8 cm.
8. The method for preparing snack low-fat high-protein crisp chips with potato chip taste as claimed in claim 5, wherein in step (6), the baking temperature is 170-180 ℃ and the baking time is 10-12 min.
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