CN105053998A - Phascolosoma esculenta instant food and processing method thereof - Google Patents

Abstract

The invention provides a kind of delicious fried food of Acanthopanchoma and its processing method. The following steps are carried out in sequence by using the fresh product or dried product of A. (3) steaming to kill enzymes; (4) breading; (5) far-infrared pre-fried; (6) packaging; (7) refrigeration; (8) reheating; (9) seasoning. The oil content of the delicious fried Acarina fritters obtained by adopting the invention is lower than 5%, and at the same time, its nutritional components are effectively retained, and it has delicious meat quality and good mouthfeel, and is easy to digest and absorb. The product form of food.

Description

A kind of delicious Dermocystis instant food and its processing method

technical field

The invention relates to a delicious instant food and a processing method thereof, belonging to the technical field of food processing.

Background technique

Phascolosoma esculenta, commonly known as Haiding, star worm, etc., belongs to Sipuncula, Phascolosomatidea, and Phascoloso-maliformes, and is an indigenous species in my country. . Many pharmacopoeias in my country have recorded the edible and medicinal value of Derma spp., and it is called the "Cordyceps sinensis" in the ocean. Delicious Dermocystus meat is delicious, nutritious, rich in a variety of amino acids, trace elements and a variety of active substances needed by the human body, can effectively regulate various functions of the human body, and has significant anti-aging, anti-fatigue, anti-oxidation and The "soil bamboo shoot jelly" made from the delicious Derma worm is one of the favorite foods of the coastal people in our country to promote the secretion of milk in mice. The study on the nutritional components of D. coustrii found that its dry sample contains up to 66% protein, and its main component is collagen. The existing Chinese patent document CN101381411B provides a starworm collagen and its preparation method, which has low immunogenicity, gelatinity, water absorption, water retention and emulsification, high dispersion and low adhesion, especially for wound healing It has obvious promoting effect; patent document CN103483462A provides a preparation method of the palatable Astrocystis polysaccharide and its anti-septic activity; CN101210261 provides a preparation method of the Astrocyst polypeptide, and the obtained Astrocyst protein polypeptide shows good Antioxidant and prevents sports injuries caused by exercise, exhibits sports nutrition activity. Although a lot of research has been done on the nutrition and functional activities of D. pallidum, the development and utilization of D. pallidum is relatively low, and its fresh preservation is only found in coastal areas. At present, in the coastal areas of Fujian and Xiamen, D. cocoa is mainly eaten and sold fresh, and some dried products are stored in the sun. No relevant reports have been found on the production of D. cocoa convenience food.

Contents of the invention

The main purpose of the present invention is to overcome the deficiencies in the prior art, to provide a kind of delicious Dermocystis instant food and its processing method, the prepared delicious Dermoscens meat is delicious, with comfortable mouthfeel, unique flavor and low oil content , suitable for further processing and easier to be digested and absorbed by the human body.

In order to solve the above-mentioned technical problems, the invention provides a kind of processing method of the instant food of Derma spp., which is raw material, and carries out the following steps successively:

(1) Cleaning: put the raw material of Derma cerevisiae in clear water and wash it 3 to 5 times until there are no obvious impurities in the clear water, then drain;

(2) Mild enzymatic hydrolysis: Stir the Acerola chinensis, alkaline protease, and salt evenly, maintain the pH at 8-10, and perform enzymatic hydrolysis at a temperature of 37-50°C for 20-120 minutes (stir once every 15 minutes). The mass ratio of D. coli, alkaline protease and salt is 100:0.5～2:1～3;

(3) Cooking to inactivate enzymes: place the mildly enzymatically hydrolyzed D. coli in a high-pressure cooker, and cook under high pressure (121° C.) for 15 to 30 minutes to inactivate the alkaline protease;

(4) Flour-coating: Coating the mildly enzymatically hydrolyzed D. cerevisiae; Protein, the ratio of which is 1:0.9-1.2:0.03-0.05:0.01-0.03:0.1-0.2.

(5) Far-infrared pre-frying: Carry out far-infrared pre-frying of the powder-coated Dermatophagoides, frying temperature is 170-200°C, frying time is 30-75s, drain and cool after frying .

(6) Packing: sealed bag packing.

(7) Refrigeration: put the packaged delicious Dermoscens instant food into a cold storage (0-4° C.) for refrigerated storage.

(8) Reheating: The pre-fried delicious Derma can be eaten after being cooked. Cooking methods include deep frying (180-200°C), baking, microwave reheating, far-infrared reheating, and steaming as soil. Raw materials for bamboo shoots, etc.

(9) seasoning.

As the improvement of the processing method of the delicious Dermatophora instant food of the present invention:

Derma spp. can be fresh or dried;

As the further improvement of the processing method of the delicious Derma cystis instant food of the present invention:

The enzymolysis time in step (2) is preferably 30 to 60 minutes;

As the further improvement of the processing method of the delicious Derma cystis instant food of the present invention:

The mass ratio of D. pallidum, alkaline protease and salt described in step (2) is preferably 100: 0.8～1.5: 1.5～2.5;

As a further improvement of the processing method of the delicious Dermoscens fried food of the present invention:

Select frying oil to be palm oil in step (5);

As a further improvement of the processing method of the delicious Dermoscens fried food of the present invention:

The frying time in step (5) is preferably 40～60s;

As a further improvement of the processing method of the delicious Dermoscens fried food of the present invention:

In step (8), the cooking method includes deep frying (180-200° C.), baking, microwave reheating, far-infrared reheating and the like.

As the further improvement of the processing method of the delicious Derma cystis instant food of the present invention:

In step (9), the cooked and delicious fried food of A. tannins can be seasoned with the following sauces, such as salt, sucrose, rock sugar, rock sugar, chili powder, pepper powder, black pepper powder, white pepper powder, salt and pepper, Cumin powder, fennel powder, five-spice powder, cocoa powder, sweet bean paste, tempeh, tomato paste, sesame paste, salad dressing, fermented bean curd, oyster sauce, curry, or any combination of the above sauces.

Compared with the prior art, the present invention has the following advantages and effects: (1) The present invention uses a slight enzymatic hydrolysis technique to treat A. coli, which not only promotes the digestion and absorption rate of collagen, but also maintains the The shape of the star worm maintains its delicious meat quality and unique taste; (2) the delicious instant food of the star worm is prepared by far-infrared pre-frying technology, which reduces the loss of its nutritional components and the oil content of the product. The advantage of the present invention is that the product form of D. pachyrhiza is enlarged.

Detailed ways

Specific embodiments of the present invention will be further described in detail below.

Embodiment 1 Delicious Dermocyst instant food (mild enzymolysis+far-infrared frying)

Select 5 kg of fresh Derma spp., wash it three times, add 60 g of alkaline protease and 90 g of salt, enzymolyze it at 37°C for 40 minutes, drain it, cook it under high pressure (121°C) for 20 minutes, and then coat it with flour. The formula of the powder coating layer is all-purpose flour, brittle starch, guar gum, hydroxypropyl methylcellulose, soybean protein isolate, and the ratio thereof is 1:1:0.03:0.02:0.2. The samples of Derma spp. were evenly coated with flour, fried in a far-infrared fryer at 180°C for 40 seconds, then removed, and the residual oil was drained to obtain Far-infrared pre-fried D. The far-infrared pre-fried food of Kekou Dermatophora was quickly frozen, packaged, and stored at 4°C. After adopting microwave frying (microwave power 600W) to reheat for 40 seconds, sprinkle 150g of spicy seasoning powder and stir, so that the seasoning powder evenly adheres to the surface of the delicious fried food of D.

Embodiment 2 delicious Dermocystus instant food (commonly fried)

Select 5 kg of fresh Derma spp., wash it three times, add 60 g of alkaline protease and 90 g of salt, enzymolyze it at 37°C for 40 minutes, drain it, cook it under high pressure (121°C) for 20 minutes, and then coat it with flour. The formula of the powder coating layer is all-purpose flour, brittle starch, guar gum, hydroxypropyl methylcellulose, soybean protein isolate, and the ratio thereof is 1:1:0.03:0.02:0.2. The samples of A. coussiformis were evenly coated with flour, and then fried in a common fryer at 180°C for 40 seconds, then removed, and the residual oil was drained to obtain the ordinary pre-fried products of A. Ordinary pre-fried food of Derma spp. can be packaged after quick freezing and stored at 4°C. After microwave frying (microwave power 600W) and reheating for 40 seconds, sprinkle 180g of barbecue-flavored seasoning powder and stir, so that the seasoning powder evenly adheres to the surface of the delicious fried food of D.

Embodiment 3 Delicious Dermocystus instant food (far-infrared fried, without mild enzymolysis)

Select fresh and delicious Dermatophagoides 5kg to wrap powder. The formula of the powder coating layer is all-purpose flour, brittle starch, guar gum, hydroxypropyl methylcellulose, soybean protein isolate, and the ratio thereof is 1:1:0.03:0.02:0.2. The samples of Derma spp. were evenly coated with flour, fried in a far-infrared fryer at 180°C for 40 seconds, then removed, and the residual oil was drained to obtain Far-infrared pre-fried D. The far-infrared pre-fried food of Kekou Dermatophora was quickly frozen, packaged, and stored at 4°C. After microwave frying (microwave power 600W) and reheating for 40s, sprinkle 150g of tomato-flavored seasoning powder and stir, so that the seasoning powder evenly adheres to the surface of the delicious fried food. .

Embodiment 4 oil content measurement

Using the pre-fried food of D. coercis in Example 1 and Example 2 as raw material, the oil content in the sample was determined according to the Soxhlet extraction method (GB/T5009.6-2003). Weigh 10g of the pre-fried breaded layer that has been dried to constant weight in filter paper, use petroleum ether (30-60) for azeotropic extraction for 6-8 hours, remove the remaining petroleum ether, and convert it into the fat content in the sample . The test results showed that the oil content of the common pre-fried food of D. kalei was 11.8%, while the oil content of the far-infrared pre-fried food was only 4.6%, which was 7.2% lower than that of the common pre-fried food.

The texture determination of embodiment 5 delicious Dermocystis fried food

Using the fried food of D. coustrii in Example 1, Example 2 and Example 3 as raw material, peel off the fried coating layer, and use a texture analyzer to measure the hardness and elasticity of D. The results showed that the ordinary fried food of D. coustrii had a higher hardness and poor elasticity; mild enzymatic hydrolysis would reduce the hardness of the fried food of D. taste.

Hardness (g) elastic Example 1 1498 0.63 Example 2 2317 0.34 Example 3 1573 0.42

Finally, it should be noted that the above examples are only some specific embodiments of the present invention. Obviously, the present invention is not limited to the above embodiments, and many variations are possible. All deformations that can be directly derived or associated by those skilled in the art from the content disclosed in the present invention should be considered as the protection scope of the present invention.

Claims (6)

1. a kind of delicious Dermocystus instant food, its processing method is characterized in that, operates according to the following steps: (1) Cleaning: put the raw material of Derma cerevisiae in clear water and wash it 3 to 5 times until there are no obvious impurities in the clear water, then drain; (2) Mild enzymatic hydrolysis: Stir the Acerola chinensis, alkaline protease, and salt evenly, maintain the pH at 8-10, and perform enzymatic hydrolysis at a temperature of 37-50°C for 20-120 minutes (stir once every 15 minutes). The mass ratio of D. coli, alkaline protease and salt is 100:0.5～2:1～3; (3) Cooking to inactivate enzymes: place the mildly enzymatically hydrolyzed D. coli in a high-pressure cooker, and cook under high pressure (121° C.) for 15 to 30 minutes to inactivate the alkaline protease; (4) Flour-coating: Coating the mildly enzymatically hydrolyzed D. cerevisiae; Protein, the ratio of which is 1:0.9-1.2:0.03-0.05:0.01-0.03:0.1-0.2. (5) Far-infrared pre-frying: Carry out far-infrared pre-frying of the powder-coated Dermatophagoides, frying temperature is 170-200°C, frying time is 30-75s, drain and cool after frying . (6) Packing: sealed bag packing. (7) Refrigeration: Put the packaged delicious pre-fried products of Dermocystus chinensis into a cold storage (0-4°C) for refrigerated storage. (8) Reheating: The pre-fried Dermaea can be eaten after being cooked. Cooking methods include deep frying (180-200°C), baking, microwave reheating, far-infrared reheating, etc. (9) seasoning. 2. according to claim 1, said delicious Dermatocystis instant food, it is characterized in that the raw material is delicious Dermocystus fresh product or dry product. 3. according to claim 1 described delicious Dermatocystis instant food, it is characterized in that the raw material is that the oil content is lower than 20%, easy to digest and absorb. 4. according to claim 1, the delicious processing method of Dermatophora instant food is characterized in that the frying oil is palm oil in the step (5). 5. The method for processing instant food of D. coli according to claim 1, characterized in that the cooking method in step (8) comprises deep frying (180-200° C.), baking, microwave reheating, far-infrared reheat. 6. according to claim 1, the processing method of the delicious Dermatophora instant food is characterized in that in the step (9), the cooked Dermatophthora fried food can be seasoned by using the following sauces, such as salt, Cane sugar, rock sugar, rock sugar, chili powder, pepper powder, black pepper powder, white pepper powder, pepper salt, cumin powder, fennel powder, five-spice powder, cocoa powder, sweet bean sauce, tempeh, tomato sauce, sesame sauce, salad dressing, fermented bean curd, Oyster sauce, curry, or any combination of the above sauces.