CN102067996A

CN102067996A - Processing method of leisure dried product of mixed fish and vegetable

Info

Publication number: CN102067996A
Application number: CN2010105831179A
Authority: CN
Inventors: 张慜; 王应强; 陈卫星
Original assignee: JIANGSU SHANSHUI FOOD CO Ltd; Jiangnan University
Current assignee: JIANGSU SHANSHUI FOOD CO Ltd; Jiangnan University
Priority date: 2010-12-11
Filing date: 2010-12-11
Publication date: 2011-05-25
Anticipated expiration: 2030-12-11
Also published as: CN102067996B

Abstract

一种鱼菜混合的休闲干制品的加工方法，属于休闲食品加工技术领域。本发明以鲜鱼肉和大宗蔬菜为原料，将漂洗后的鱼碎肉加盐斩拌成鱼糜，再与蔬菜泥按比例混合，经成型、熟化、冷却老化、切片后热风干燥至水分含量9%-11%时油炸膨化成油香型脆片，或微波膨化成无油脆片或真空微波干燥至水分含量为9%-11%时再烤制得含水率为3%-4%鱼菜混合脆片；本发明将鲜鱼肉分别与几种蔬菜进行混合，通过干燥技术的组合应用在物料脱水的同时获得多孔松脆的鱼菜混合干制脆片。本发明极大地提高了原料利用率从而大幅度提高经济效益，所得产品富含生物活性成分，具有多种保健功能。The invention discloses a processing method of leisure dried products mixed with fish and vegetables, which belongs to the technical field of leisure food processing. The present invention uses fresh fish meat and bulk vegetables as raw materials, chops and mixes minced fish meat with salt into surimi after rinsing, then mixes it with vegetable puree in proportion, forms, matures, cools and ages, slices, and then dries with hot air to a water content of 9 When the moisture content is 9%-11%, it can be deep-fried and puffed into oil-flavored crisps, or microwave-puffed into oil-free crisps, or vacuum-microwave-dried until the moisture content is 9%-11%, and then baked to make fish with a moisture content of 3%-4%. Vegetable mixed chips; the invention mixes fresh fish meat with several kinds of vegetables respectively, and obtains porous and crisp mixed fish and vegetable chips through combined application of drying technology while the materials are dehydrated. The invention greatly improves the utilization rate of raw materials so as to greatly improve economic benefits, and the obtained product is rich in bioactive components and has various health care functions.

Description

The processing method of the leisure dried product that a kind of fish dish mixes

Technical field

The leisure dried product processing method that a kind of fish dish mixes the present invention relates to dehydrated food processing, belongs to the leisure food processing technique field.

Background technology

Leisure food is commonly referred to snacks, is defined as in Western Culture outside dinner to alleviate short-term hunger and to taste pastime and edible a kind of food.China's leisure food market scale is the speed increment of how much levels in recent years, exceeds 20 percentage points of food products market average growth rates, and promoting gradually becomes the daily essential consumer goods of the common people, becomes more and more important in the status in Chinese food market.Leisure food can be divided into first generation product and comprise all natural prodcuts such as dry fruit, potato chips, puffed rice etc.; Second generation product comprises the product of all single components, and the product of simple shape and all are expanded product directly; Third generation product comprises all mixed type products.Because third generation mixed type leisure food can be designed to have the product of multiple functional characteristic as required, become the focus that food operator and researcher pay close attention to.

The most typical feature of leisure dried product is that mouthfeel is crisp, and its fragility becomes positive correlation with the porosity of product, and the mode that removes of moisture is directly determining what and distribution of hole, thereby influences the fragility of product.By the applied in any combination and the control of process condition of dry technology, in material dewatering, produce the matter structure of expectation, this has obvious superiority concerning traditional fish and vegetable drying.

Greengrocery leisure dehydrated food in the market is mainly based on crisp of various convection drying types, and the processing method that is adopted mainly is a fried dehydration, and during dewatering, operating temperature surpasses 100 ℃, for up to 20-30min, to the well damage of nutritional labeling.Secondly the product oil content is up to more than 30%, even its oil content of vacuum frying is also more than 10%.High oil content both had been unfavorable for the storage of product, also because the excessive absorption of oil causes health problem.The crisp slices of vegetable raw material availability of convection drying is low in addition, and economic benefit is not high.In addition, freeze drying, airflow puffing, hot blast and microwave combination drying technology also are used for producing crisp slices of vegetable, but these researchs all concentrate on crisp of the convection drying type.Fish leisure dehydrated food is based on seasoned (silk) and fish cake, the former product moisture content height, and crispness is poor, and this product requirement oppresses and will keep good piece type after boning, and causes raw material availability low; The present research of the latter mainly concentrates on the influence to product quality of starch kind and the part or all of substituted starch of grain dust, the main frying-expansion that relies on, the products obtained therefrom oil content reaches more than 30%, and only could obtain good expanded and crisp matter structure when high-content of starch.

Fish are rich in protein and polyunsaturated fatty acid, are the protein sources of human high-quality.Vegetables are rich in dietary fiber and bioactivator, have different physiological roles.Both reconfigure the complementation that can realize in the nutrition, high-quality leisure food is provided, and can increases substantially utilization ratio of raw materials.Again by the combination drying technology, make its produce crisp matter structure can remedy existing crisp slices of vegetable and fish leisure food produce in raw material availability low, the unbalanced problem of nutrition.The preferred fish of the present invention is fresh water grass carp, carp and silver carp, and preferred vegetables are the wild cabbage that is rich in Vc, be rich in the carrot of carrotene and be rich in the lotus rhizome of dietary fiber.

(Food Science, 2008) application heated-air drying such as sun hot phoenix (food industry science and technology, 2008) and Wang Zenan and microwave combination technique obtain crisp of pawpaw and water chestnut respectively.Gao Wei (food industry science and technology, 2007) adopts airflow puffing technology processing pumpkin chips.Zhong Qianxia etc. (food science and technology, 2005) are reported in the mashed potato and add 1% glutinous rice flour and can divide process with microwave combination drying technology by heat and reproduce the type potato crispy chip.(Journal of Food Science such as K.SUKNARK, 1999) use twin shaft extruding and the fried technology of deep layer will oppress with tapioca with the ratio of 60:40 (w/w) is mixed must a kind of fragility leisure food, this product remains high oil food, lacks bioactivator.N. Pansawat etc. (LWT, 2008) mixes fish meal and ground rice by extrusion technique, and has additionally added vitamin E and fish oil comes enriched nutritive.J. Maneerote etc. (LWT, 2009) has studied the influence of machined parameters to the fried rice of deep layer cake quality, finds to add 9% fish meal and can reduce the absorption of meter cake to oil in ground rice.Nurul.H.(International Food Research Journal, 2009) studied the influence of fish and tapioca ratio, can obtain high expansion ratio and the high product of oil content when finding both ratios for 1:1 to fish cake linear expansion coefficient, oil absorption and hardness.(publication number: CN 101623111A) disclose a kind of puffed minced fish instant food and production method thereof, be raw material with starch and fish gruel mainly to Xue Yong etc., adds swelling agent and adopt fried or microwave technology to produce expanded ratio again to reach ready-to-eat food more than 2 times.(publication number: CN101715932A) disclose the preparation method that the expanded Smallantus sonchifolium sweet potato of a kind of moulding again mixes fruit and vegetable crisp chip, be that raw material processes through airflow puffing with Smallantus sonchifolium and sweet potato to Wang Juan.Opening analogy (EI, 2006), to wait starch with potato full-powder replacement 35% to come the production expansion rate be 365% fried prawn slice.

The exploitation of above leisure food does not all have vegetable puree and oppresses the report that adds with mixed form.When vegetable puree and the flesh of fish join in the leisure food with mixed form, in dehydration its confrontation structure influence and being retained in of bioactive ingredients still have great challenge on the technology.

The purpose of this research is to process for the crisp leisure food that the fish dish mixes technical solution is provided.Determine the suitable addition and the corresponding machined parameters of raw material, produce that expanded evenly hole is tiny and be evenly distributed, the fish dish that the matter structure is loose mixes crisp of class leisure food.

Summary of the invention

The purpose of this invention is to provide a kind of processing method of leisure product of fish dish mixing, the fresh flesh of fish is mixed with vegetable puree, expanded through fried dehydration; Or microwave dehydration is expanded; Or vacuum microwave drying dewaters to such an extent that the fish dish mixes crisp in conjunction with the stove baking; The present invention will oppress respectively and mix with several bulk vegetables, not only expand the space of fish processing but also strengthen the nutrition of product; The present invention uses multiple dry technology, and the diet that the fried and non-fried chip that obtains can satisfy consumer's uniqueness respectively is luxurious good.

Technical scheme of the present invention: the leisure product processing method that a kind of fish dish mixes, main process is: the fish flakes after the rinsing is cut with salt mixed the fish gruel, mix in proportion with vegetable puree again, fried dehydration was expanded when heated-air drying was to moisture 9-11% after the moulding, slaking, cool aging, section, or microwave dehydration is expanded, or section final vacuum microwave dry simultaneously expanded when moisture is 9%-11% again the high temperature baking dewater to such an extent that the fish dish mixes crisp.

Raw material quality prescription:

The flesh of fish: 40%-60%; Glutinous rice flour: 10%-20%; Vegetable puree: 20%-50%;

Flavoring is salt, sugar and monosodium glutamate, and by the 1%-2% of fish, vegetables and glutinous rice flour mixture quality, 1% and 0.1% adds respectively.

Process:

Described fish flakes: be meant and be cut into the fourth shape flesh of fish that is approximately 1cm Χ 1cm Χ 1cm after fresh fish is boned.

Described rinsing: fresh fish flakes mixes rinsing three times with water by 1 ︰ 3, each 5min, and temperature maintenance is used the rinsing of one time 0.25% NaCl solution at last at 10 ℃.

Described vegetable puree: base of leaf class vegetables are cleaned, pull an oar after the blanching, pull an oar in beater after root vegetables peeling afterwash, the blanching.

Described mixing: the flesh of fish after the washing is cut with salt and is mixed 4min, mixes 4min in that selected vegetable puree and glutinous rice flour and other flavorings are added to cut in proportion again.

Described moulding: utilize sausage filler to pour in the high-temperature resistance plastice casing pastel that mixes, the casing diameter is 4-6cm.

Described slaking: the pastel of moulding steams 30min so that protein denaturation gelling and starch gelatinization at 100 ℃.

Described cool aging: in circulating water, cool off after the slaking, at the 5-10 ℃ of aging 12h of storage.

Described section: the thin slice that is cut into 1.0-3mm behind the storage.

Described heated-air drying: 50-60 ℃ of dry 6h.

Described frying-expansion or microwave bulking: at 220 ℃ of fried 60s or microwave bulking 60s.

Described vacuum microwave is dry simultaneously and expanded: at microwave power 2.8W/g, vacuum is that 85-95Kpa handles 15min.

Described high temperature baking: in order to improve fragility, vacuum microwave is handled sample at 100-120 ℃ of baking 20min.

Beneficial effect of the present invention: the present invention directly mixes fresh fish meat with several vegetable purees respectively, and the applied in any combination by dry technology obtains porous fish dish and mixes crisp in material dewatering.Thereby the present invention has greatly improved raw material availability increases substantially economic benefit, and products obtained therefrom is rich in bioactive ingredients, has plurality of health care functions.

The specific embodiment

Embodiment 1: grass carp mixes crisp fried preparation method with carrot

Fresh grass carp meat mincing mix rinsing three times with water by 1 ︰ 3, use 0.25% NaCl solution rinsing for the last time, during do not stop to stir, each 5min, temperature maintenance is at 10 ℃.The flesh of fish after the washing is cut with salt and is mixed 4min, and the addition of salt is 2% of a mixture.With being cut into the thick thin slice of 5mm after the carrot peeling, behind 1% salt water boil 10min, pull an oar again.With mashed carrot, glutinous rice flour and other flavorings add to cut together with the flesh of fish again mixes 4min afterwards.The flesh of fish, glutinous rice flour and mashed carrot are respectively 50%, 20% and 30%, and the pastel that mixes is poured in the high-temperature resistance plastice casing with sausage filler, and the casing diameter is 4-6cm.The colloidal sol of moulding steams 30min at 100 ℃.In circulating water, cool off after the slaking, at the 5-10 ° of aging 12h of C storage.Be cut into the thin slice of 3mm behind the storage, 50-60 ℃ of heated-air drying 6h.Dry back is fried 60s in 220 ℃ palm oil, and promptly getting porosity is 45%, and protein content is 7.86%, and oil content is 20.34%, and dietary fiber content is 520mg/100g, and content beta-carotene is that the salted cake fried in sesame oil flavor of 5.54mg/100g mixes crisp.

Embodiment 2: silver carp combines the baking preparation method with the microwave vacuum of crisp of wild cabbage mixing

Fresh silver carp meat mincing mix rinsing three times with water by 1 ︰ 3, use 0.25% NaCl solution rinsing for the last time, during do not stop to stir, each 5min, temperature maintenance is at 10 ℃.The back flesh of fish is cut with salt and is mixed 4min, and the addition of salt is 1% of a mixture.Cabbage leaves is cleaned back draining making beating behind the blanching 6min in boiling water.With carrot, glutinous rice flour and flavoring add to cut mixes 4min again.The flesh of fish, glutinous rice flour and wild cabbage mud are respectively 60%, 10% and 30%.The pastel that mixes is poured in the high-temperature resistance plastice casing with sausage filler, and the casing diameter is 4-6cm.The colloidal sol of moulding steams 30min at 100 ℃, cools off in circulating water after the slaking, again at the 5-10 ° of aging 12h of C storage.Be cut into the thin slice of 1.0mm behind the storage, at microwave power 2.8W/g, vacuum is that 85-95Kpa handles 15min.In order to improve fragility, vacuum microwave is handled 100-120 ℃ of baking 20min of sample.Promptly get the low oily fish wild cabbage of high protein and mix crisp, promptly getting porosity is 38%, and protein content is 22.67%, and fat content is 8.83%, dietary fiber content 980mg/100g, and Vit C contents is crisp of the mixing of 22.65mg/100g.

Embodiment 3: bighead combines the baking preparation method with the microwave vacuum of crisp of lotus rhizome mixing

Fresh bighead meat mincing mix rinsing three times with water by 1 ︰ 3, use 0.25% NaCl solution rinsing for the last time, during do not stop to stir, each 5min, temperature maintenance is at 10 ℃.The flesh of fish after the washing is cut with salt and is mixed 4min, and the addition of salt is 1% of a mixture.With being cut into the thick thin slice of 5mm after the lotus rhizome peeling, behind 1% salt water boil 20min, pull an oar again.Afterwards lotus root mud, glutinous rice flour and other flavorings are added to cut together with the flesh of fish again and mix 4min.The flesh of fish, glutinous rice flour and lotus rhizome mud are respectively 60%, 10% and 30%.The pastel that mixes is poured in the high-temperature resistance plastice casing with sausage filler, and the casing diameter is 4-6cm.The colloidal sol of moulding steams 30min at 100 ℃.In circulating water, cool off after the slaking, at the 5-10 ° of aging 12h of C storage.Being cut into the thin slice of 1mm behind the storage, is 2.8W/g at microwave power, and vacuum is that 85-95Kpa handles 15min.In order to improve fragility, vacuum microwave is handled sample at 100-120 ℃ of baking 20min, and promptly getting porosity is 35%, and protein content is 21.54%, and fat content is 7.87%, and dietary fiber content is crisp of the mixing of 1051mg/100g.

Claims

1. A processing method for recreational dry products mixed with fish and vegetables, which is characterized in that the processing process is as follows: the minced fish meat after rinsing is chopped with salt and mixed into surimi, then mixed with vegetable puree in proportion, shaped, matured, cooled and aged , After slicing, dry with hot air until the moisture content is 9%-11%, fry, dehydrate and puff, or microwave dehydrate and puff, or slice and vacuum microwave simultaneously dry and puff until the moisture content is 9%-11%, then bake and dehydrate the fish at high temperature Mixed Vegetable Chips;

Main raw material quality formula:

Fish: 40%-60%; glutinous rice flour: 10%-20%; vegetable puree: 20%-50%;

The seasonings are salt, sugar and monosodium glutamate, added according to 1%-2%, 1% and 0.1% of the mass of fish, vegetables and glutinous rice flour mixture respectively;

Process:

Described minced fish: refers to the diced fish meat cut into 1cm×1cm×1cm after the fresh fish is peeled and deboned;

Said rinsing: fresh minced fish and water are mixed and rinsed three times at a ratio of 1:3, each time for 5 minutes, the temperature is maintained at 10°C, and finally rinsed with 0.25% NaCl solution once;

The vegetable puree: the leaf and stem vegetables are washed, blanched and beaten, or the root vegetables are peeled, washed, blanched and beaten in a beater;

Said mixing: the rinsed fish meat is mixed with salt for 4 minutes, then the selected vegetable puree, glutinous rice flour and other seasonings are added in proportion and then chopped and mixed for 4 minutes to form a paste;

The molding: pour the mixed paste into the high-temperature-resistant plastic casing with a diameter of 4-6cm by using a sausage stuffer;

Said ripening: the formed paste is steamed at 100° C. for 30 minutes to denature and gelatinize the protein and gelatinize the starch;

The cooling aging: after aging, the material is cooled in flowing water, stored and aged at 5-10°C for 12 hours;

The section: cut into thin slices of 1.0-3mm after storage;

The hot air drying: drying at 50-60°C for 6h;

The fried dehydration puffing or microwave dehydration puffing: frying at 220°C for 60s or microwave puffing for 60s;

Simultaneous drying and puffing of the vacuum microwave: 15 minutes at a microwave power of 2.8W/g and a vacuum degree of 85-95Kpa;

The high-temperature baking: in order to improve the brittleness, the sample after the vacuum microwave treatment was baked at 100-120° C. for 20 minutes.

2. The processing method according to claim 1, characterized in that the fresh fish in the raw materials used are: grass carp, bighead carp, or silver carp; and the vegetables are: cabbage, carrot or lotus root.

3. The processing method according to claim 1, characterized in that the porosity of the obtained fish and vegetable mixed recreational dry product is 35%-45%, the moisture content is 3%-4%, and the protein content is: fried product 7.68% or Non-fried products 21.54%-22.67%, because non-fried non-adsorbed oil increases the proportion of protein, the fat content is: fried products 20.34% or non-fried products 7.87%-8.83%, fish and lotus root, The content of dietary fiber in carrot and cabbage puree mixed leisure dry products is 10.51%, 520mg/100g, 980mg/100g respectively; The content is 22.65mg/100g.