CN114680300B - Production method of instant fish skin crisp chips based on infrared drying and air frying - Google Patents
Production method of instant fish skin crisp chips based on infrared drying and air frying Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- 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
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the technical field of food engineering, and particularly relates to a production method of instant fish skin crisp chips based on infrared drying and air frying. The method comprises the following specific steps: removing fish scales and accessory tissues from fish skin, washing with water, blanching with hot water, cooling with ice water, draining water, slicing, spreading on silicone oil paper, dehydrating in infrared drying equipment, sealing in plastic bag, and homogenizing at low temperature; immersing palm oil, taking out, draining oil, spreading on a mesh screen, puffing in air frying equipment, and centrifuging to remove oil; finally, placing the instant fish skin crisp chips into stirring equipment, spraying seasonings, uniformly mixing, and packaging in an air-conditioning way to obtain the instant fish skin crisp chips with healthy flavor. The invention focuses on green high-valued processing, and improves the added value and technological content of the fish skin; the infrared drying and air frying technology is integrated, so that the inherent defects of the current hot air drying and deep fat frying are avoided; the instant fish skin crisp chips with healthy flavor are developed, and the instant fish skin crisp chips have strong market competitiveness and broad industrialization prospect.
Description
Technical Field
The invention belongs to the technical field of food engineering, and particularly relates to a production method of instant fish skin crisp chips based on infrared drying and air frying.
Technical Field
The fish skin is the leftover of fish processing, accounts for about 10% of the mass of the raw material fish, contains abundant collagen (more than or equal to 70% on a dry basis), and has multiple physiological effects of delaying skin aging, preventing osteoporosis, promoting blood circulation, improving joint inflammation, improving organism immunity and the like. However, in addition to a small amount of raw materials for fresh foods and collagen peptide production, the current fish skin is mostly used as animal feed or organic fertilizer with low added value, and even is directly buried and abandoned, thus causing serious resource waste and environmental pollution. How to use modern food engineering technology to improve the added value and technological content of fish skin becomes an important problem to be solved.
The instant food is a food which can be eaten after being opened without additional processing treatment, and has the advantages of small volume, long storage life, convenient carrying, instant eating after being opened, and the like. Along with the development of national economy and the acceleration of life rhythm, the instant food conforms to the consumption concept and material requirements of people, and is now becoming the pillar industry of the food industry in China, wherein the instant water product occupies the half-wall Jiangshan of the instant food market, and plays an important role in promoting the adjustment of the industrial structure, improving the industrial economic benefit, driving fishermen to become lean and rich, and the like.
Most of aquatic products have high moisture content, short muscle fibers and soft and tender tissues, so that drying is an indispensable process for processing most instant water products. The hot air drying equipment has the advantages of less investment and low technical risk, is a main current drying mode, but has the advantages of long drying time, low energy utilization rate, large damage to heat-sensitive substances, serious oxidation and rancidity of fat and Maillard browning, and the problems of external dust entering and exhaust gas discharging. In recent years, the rising infrared drying does not need a heat transfer medium, can heat the inside and the outside of the material simultaneously, has low energy consumption, high efficiency, is clean, uniform and pollution-free, has small change of the nutrition components of the material, and has been widely focused in the processing of fruits, vegetables and grains.
The frying is a processing mode which uses grease as a heat-conducting medium to cure or expand the raw materials, has simple process and high production efficiency, and can endow food with good organoleptic properties. However, conventional deep fat fried products have a high nutrient loss and a high fat content, and may contain a large amount of fat hydrolysis, oxidation, decomposition and polymerization products, which not only affect the digestion and absorption of nutrients, but also are harmful to the health of the human body. Air frying is an emerging technology, and raw materials are placed in high-temperature air instead of being immersed in oil, so that a small amount of oil drops brought by air circulation are only required to be in direct and uniform contact with a sample, the raw materials are gradually dehydrated, the special sensory quality of a fried product is produced, the nutrition loss is low, and the contents of fat and harmful substances are low, so that the deep-fat frying is more convenient, safe and healthy compared with deep-fat frying.
Disclosure of Invention
The present invention aims to solve one of the problems in view of the deficiencies of the prior art; the invention focuses on the green high-value utilization of fish processing leftovers (fish skin), integrates infrared drying and air frying technologies, and produces a new instant fish skin crisp chip product with healthy flavor, so as to improve the added value and technological content of the fish skin, reduce the waste of fishery resources and environmental pollution, promote the industrial transformation upgrading and sustainable development, and relieve the contradiction between the requirements of people on the flavor health food and the market matching product supply.
In order to achieve the above object, the present invention adopts the following technical scheme:
(1) Pretreatment: removing fish scales and accessory tissues from the fish skin, washing with water, blanching with hot water, cooling in ice water after blanching, draining water after cooling, and slicing to obtain pretreated fish skin;
(2) And (5) infrared drying: spreading the fish skin pretreated in the step (1) on silicone oil paper, placing the fish skin in infrared drying equipment to set temperature and time for dehydration, and then sealing the fish skin in a plastic bag for low-temperature uniform wetting to obtain uniformly wetted fish skin; the infrared drying is carried out at the temperature of 40-50 ℃ for 20-30 min; the temperature of the uniform wetting is 4-15 ℃ and the time is 12-24 hours;
(3) Air frying: soaking the fish skin subjected to the uniform wetting treatment in the step (2) in oil, fishing out and draining the oil, spreading the fish skin on a mesh screen, puffing the fish skin in air frying equipment, and centrifuging and deoiling the fish skin after the treatment to obtain puffed fish skin; the puffing is carried out at the temperature of 170-190 ℃ for 4-6 min;
(4) Seasoning: and (3) putting the puffed fish skin in the step (3) into stirring equipment, spraying seasonings, uniformly mixing, and packaging by air conditioning to obtain the instant fish skin crisp chips with healthy flavor.
Preferably, the blanching in the step (1) is carried out at the temperature of 90-100 ℃ for 10-15 s, and the ratio of the fish skin to the hot water is 1 kg:10-15L; the cooling time is 2-5 min, and the ratio of the fish skin to the ice water is 1 kg:20-30L.
Preferably, in the step (2), the infrared drying is carried out at the temperature of 45 ℃ for 20-25 min; the temperature of the uniform wetting is 10-15 ℃ and the time is 12-18 h.
Preferably, the oil immersion in the step (3) is carried out according to the proportion of 1kg of dry fish skin to 30-50L of palm oil; the puffing is carried out at 180-190 ℃ for 4-5 min.
Preferably, the centrifugation in the step (3) is 1000-1500 g for 15-20 min.
Preferably, the seasoning in the step (4) is that the proportion of the puffed defatted fish skin to the seasoning is 1 kg:0.4-0.5 kg; the flavoring is prepared from yolk powder and tomato powder or sea sedge powder in a ratio of 1 kg:0.2-0.3 kg.
The fish skin-derived boney fish described in the above technical scheme comprises fresh fish skin or frozen fish skin.
The beneficial effects of the invention are that
(1) The method comprises the following steps of: the fish skin is the offal of modern fish processing, is mostly used for low-added-value feed or fertilizer at present, and even is buried and abandoned, thereby causing resource waste and environmental pollution. The invention focuses on full quality and high value utilization of fish processing offal, is beneficial to reducing resource waste and environmental pollution, improves the added value and technological content of fish skin products, and promotes the structural adjustment and sustainable development of fishery industry.
(2) In the technical aspect: in recent years, infrared drying or air frying has been widely focused on food, fruit and vegetable processing, but has little research and application in the field of aquatic product processing, and the integrated application is not reported. Most of aquatic products have high moisture content, short muscle fibers and soft and tender tissues, and the processing technology principle, the mass-heat transfer process, the technological parameter requirements and the like are obviously different from those of grains, fruits and vegetables, so that the existing infrared drying or air frying technology is difficult to directly apply to the aquatic products, and the integrated application effect is more difficult to predict.
According to the invention, firstly, an infrared drying technology is utilized, the temperature is 40-50 ℃ for 20-30 min, and the inside and the outside are heated simultaneously, so that the dehydrated fish skin which is clean and uniform and has the texture meeting the puffing requirement is efficiently obtained; and then the air frying technology is used for puffing for 4-5 min at the temperature of 180-190 ℃, so that the puffed fish skin with low nutrition loss, low contents of fat and harmful substances and special sensory quality of fried products is conveniently obtained. The invention integrates infrared drying and air frying technologies, and efficiently obtains safe, healthy and high-quality target products.
(3) In terms of the product: the novel instant fish skin crisp chips with healthy flavor are developed, the leisure instant food market is enriched, the consumption concept and the demand of people are complied, the contradiction between the appeal of the people on the flavor health food and the supply of market matching products is relieved, and the instant fish skin crisp chips have strong market competitiveness and broad industrialization prospect.
Drawings
FIG. 1 shows the variation of moisture (A) and expansion ratio (B) during expansion of the pretreated fish skin of example 1 (wherein: air frying; ■: deep fat frying; +. X-ray baking; T: infrared radiation).
FIG. 2 shows the fat content and shear force (wherein ≡fat content; ■: shear force) of the puffed fish skin of example 1.
FIG. 3 is an infrared spectrum of puffed fish skin of example 1.
FIG. 4 shows the appearance of puffed fish skin of example 1.
FIG. 5 is a descriptive test of puffed fish skin (wherein A; air-fried; ■: deep fat-fried;.
Detailed Description
The invention will be described in further detail with reference to the following examples.
Example 1:
taking 10kg of fresh tilapia mossambica skin, removing fish scales and accessory tissues, cleaning with tap water, blanching in 125L of hot water at 95 ℃ for 12s, taking out, immersing in 250L of ice water for 3min, then draining, and slicing to obtain pretreated fish skin; then spreading the pretreated fish skin on silicone oil paper, placing in infrared drying equipment, dehydrating at 45deg.C for 25min (moisture 10.6%), and sealing in plastic bag, and homogenizing at 10deg.C for 18h to obtain dried fish skin (2.9 kg).
Immersing the dried fish skin in 120L of palm oil, taking out and draining oil, spreading on a stainless steel mesh screen, puffing for 5min in an air frying device at 180 ℃, taking out and placing in a centrifuge, and deoiling for 18min with 1200g to obtain puffed fish skin; and then the puffed fish skin is put into stirring equipment, 1.3kg of seasonings (1 kg of yolk powder and 0.3kg of tomato powder or seaweed powder) are sprayed, the ingredients are uniformly mixed, and the mixture is subjected to modified atmosphere packaging, so that a new product (4.2 kg) of instant tilapia skin crisp chips with tomato or seaweed flavor is obtained.
Example 2:
taking 10kg of frozen salmon skin, thawing, removing fish scales and accessory tissues, washing with tap water, scalding in 150L of hot water at 100 ℃ for 10s, taking out, immersing in 300L of ice water for 2min, draining, and slicing to obtain pretreated fish skin; then spreading the pretreated fish skin on silicone oil paper, placing in infrared drying equipment, dehydrating at 50deg.C for 20min (moisture 14.0%), sealing in plastic bag, and homogenizing at 15deg.C for 12 hr to obtain dried fish skin (3.2 kg).
Immersing dried fish skin in 160L palm oil, taking out, draining oil, spreading on a stainless steel mesh screen, puffing in air frying equipment at 190 ℃ for 4min, taking out, and placing in a centrifuge for 15min with 1500g deoiled to obtain puffed fish skin; and then the puffed fish skin is put into stirring equipment, 1.6kg of seasonings (1.2 kg of yolk powder and 0.4kg of tomato powder or sea sedge powder) are sprayed, the mixture is uniformly mixed, and the mixture is packaged in an air-conditioning way, so that a new product (4.8 kg) of instant salmon skin crisp chips with tomato or sea sedge flavor is obtained.
Example 3:
taking 10kg of frozen cod skin, thawing, removing fish scales and accessory tissues, washing with tap water, blanching in 100L of hot water at 90 ℃ for 15s, taking out, immersing in 200L of ice water for 5min, draining, and slicing to obtain pretreated fish skin; then spreading the pretreated fish skin on silicone oil paper, placing in infrared drying equipment, dehydrating at 40deg.C for 30min (moisture 13.2%), sealing in plastic bag, and homogenizing at 4deg.C for 24 hr to obtain dried fish skin (3.1 kg).
Immersing dried fish skin in 95L palm oil, taking out, draining oil, spreading on a stainless steel mesh screen, puffing in air frying equipment at 170deg.C for 6min, taking out, and deoiling for 20min at 1000g to obtain puffed fish skin; and then putting the puffed fish skin into stirring equipment, spraying 1.2kg of seasonings (1.0 kg of yolk powder and 0.2kg of tomato powder or sea sedge powder), uniformly mixing, and packaging in an air-conditioning way to obtain a new product (4.3 kg) of instant cod skin crisp chips with tomato or sea sedge flavor.
Testing performance;
the unflavoured instant fish skin crisp (abbreviated as air-fried fish skin) obtained in example 1 was selected for subsequent performance testing.
The testing method comprises the following steps:
moisture and fat are detected according to GB 5009.3-2016 (constant weight method) and GB 5009.6-2016 (Soxhlet extraction method), puffing rate is measured by adopting a millet discharge method, shearing force and color are detected by adopting a physical property tester and a colorimeter respectively, infrared spectrum is obtained by a KBr tabletting method, and volatile compounds are analyzed by utilizing HS-SPME-GC-MS and combining NIST14 and Wiley11 libraries; the descriptive test and the emotion test are both classified under the laboratory site; data statistics were performed using SPSS 26.0 software, ANOVA analysis of variance, and LSD multiplex comparisons.
Test results:
(1) Moisture, fat, overrun and shear: the air fried fish skin had a moisture content of 1.92%, a puffing rate of 292.69% (fig. 1), a fat content of 14.68%, and a shear force of 2.68N (fig. 2).
(2) Infrared, morphology and color: the infrared spectrum of the air fried fish skin is obviously different from that of deep fat frying, rotary baking and infrared radiation (figure 3); substantially maintaining its original size and shape, the surface presents bubbles of varying size (fig. 4); the brightness of the white and flower surfaces were 61.63 and 57.24, the red-green values were-0.72 and-0.31, the yellow Lan Zhi were 12.63 and 8.66, and the total color difference was 34.28 and 39.32 (table 1).
TABLE 1 color of puffed Tilapia skin
(5) Volatile compounds: the volatile compound concentration of the air fried fish skin is 117.14 ×10 -2 Mu g/g, 50 total compounds including 16 aldehydes, 8 alcohols, 8Ketones, 5 esters, 5 acids, 1 ether, 3 alkanes, 2 alkenes, 2 heterocycles, no amines were detected (Table 2), the highest palmitols with rose aroma (40.47×10) -2 μg/g)。
(6) Sensory evaluation: the results of the descriptive tests showed that the fishy smell of air-fried fish skin was 9.0 minutes, the oily smell was 7.1 minutes, the aroma was 8.0 minutes, the color was 7.2 minutes, the crispness was 8.5 minutes, the chewiness was 8.6 minutes, the stickiness was 8.5 minutes, and the overall impression was 8.64 minutes (fig. 5A); the emotion test results showed that the air-fried fishskin seasoned with tomato powder and seaweed powder had the highest scores of 90.23 and 83.80 respectively (fig. 5B).
TABLE 2 volatile compound composition and content of puffed Tilapia skin
Description: the above embodiments are only for illustrating the present invention and not for limiting the technical solution described in the present invention; thus, while the invention has been described in detail with reference to the various embodiments described above, it will be understood by those skilled in the art that the invention may be modified or equivalents; all technical solutions and modifications thereof that do not depart from the spirit and scope of the present invention are intended to be included in the scope of the appended claims.
Claims (8)
1. The production method of the instant fish skin crisp chips based on infrared drying and air frying is characterized by comprising the following steps of:
(1) Pretreatment: removing fish scales and accessory tissues from the fish skin, washing with water, blanching with hot water, cooling in ice water after blanching, draining water after cooling, and slicing to obtain pretreated fish skin;
(2) And (5) infrared drying: spreading the fish skin pretreated in the step (1) on silicone oil paper, placing the fish skin in infrared drying equipment to set temperature and time for dehydration, and then sealing the fish skin in a plastic bag for low-temperature uniform wetting to obtain uniformly wetted fish skin; the infrared drying is carried out at the temperature of 45 ℃ for 20-25 min; the temperature of the uniform wetting is 4-15 ℃ and the time is 12-24 hours;
(3) Air frying: soaking the fish skin subjected to the uniform wetting treatment in the step (2) in oil, fishing out and draining the oil, spreading the fish skin on a mesh screen, puffing the fish skin in air frying equipment, and centrifuging and deoiling the fish skin after the treatment to obtain puffed fish skin; the puffing is carried out at 180-190 ℃ for 4-5 min;
(4) And (3) putting the puffed fish skin in the step (3) into stirring equipment, spraying seasonings, uniformly mixing, and packaging by air conditioning to obtain the instant fish skin crisp chips with healthy flavor.
2. The method for producing instant fish skin crisp chips based on infrared drying and air frying according to claim 1, wherein the blanching in the step (1) is carried out at a temperature of 90-100 ℃ for 10-15 s, and the ratio of fish skin to hot water is 1 kg:10-15L.
3. The method for producing instant fish skin crisp chips based on infrared drying and air frying according to claim 1, wherein the cooling in the step (1) is carried out for 2-5 min, and the ratio of fish skin to ice water is 1 kg:20-30L.
4. The method for producing instant fish skin crisp chips based on infrared drying and air frying of claim 1 wherein the tempering is carried out in step (2) at a temperature of 10-15 ℃ for 12-18 hours.
5. The method for producing instant fish skin crisp chips based on infrared drying and air frying of claim 1 wherein the oil immersion in step (3) is a ratio of dried fish skin to palm oil of 1 kg:30-50L.
6. The method for producing instant fish skin crisp chips based on infrared drying and air frying according to claim 1, wherein the centrifugation in the step (3) is 1000-1500 g for 15-20 min.
7. The method for producing instant fish skin crisp chips based on infrared drying and air frying of claim 1 wherein the seasoning in step (4) is a ratio of 1kg of puffed defatted fish skin to 0.4-0.5 kg of seasoning; the flavoring is prepared from yolk powder and tomato powder or sea sedge powder in a ratio of 1 kg:0.2-0.3 kg.
8. The method for producing instant fish skin crisp chips based on infrared drying and air frying according to claim 1, wherein the fish skin is derived from boney fish, including fresh fish skin or frozen fish skin.
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