CN105661370A - Ready-to-eat crisps containing vegetables and minced fillet and preparation method of ready-to-eat crisps containing vegetables and minced fillet - Google Patents

Abstract

The invention belongs to the field of leisure food processing, and more specifically relates to instant vegetable surimi chips and a preparation method thereof. The chips are based on surimi, 2.0wt%-3.0wt% salt, 40wt%-45wt% corn starch, 10wt%-12wt% fat-free soybean protein powder, 35wt%-40wt% pumpkin puree, 15wt% -20wt% fungus, 10wt%-20wt% Chrysanthemum chrysanthemum, 2.0wt%-2.5wt% white sugar, 15wt%-25wt% water; through extrusion molding, the finished product has no fishy smell, is crisp and refreshing, bright in color, High protein, low fat, low calorie (protein content > 20%, fat content < 3%), has health effects such as clearing away heat and detoxification, improving appetite, promoting digestion and absorption, helping detoxification, and lowering blood lipids. It can be stored at room temperature.

Description

A kind of ready-to-eat vegetable surimi chips and preparation method thereof

technical field

The invention belongs to the field of leisure food processing, and more specifically relates to instant vegetable surimi chips and a preparation method thereof.

Background technique

Among the bulk freshwater fish, silver carp has high yield and rich nutrition, and is rich in nutrients such as amino acids, minerals, eicosapentaenoic acid and docosahexaenoic acid. At present, silver carp is not only sold as fresh fish, but also processed surimi products are mainly frozen prepared foods, such as fish balls, fish cakes, fish rolls, fish sausages, fish tofu, etc. The product form is relatively simple and the ready-to-eat quality is poor. .

Potato chips and vegetable crisps are loved by consumers because of their unique crispy taste. However, because their main nutrients are fat and carbohydrates, they are high-calorie, high-fat foods, and long-term consumption can easily cause inflammation, acne, Hyperlipidemia and other symptoms are not conducive to health. As a new type of chips, surimi chips with fish protein as the main ingredient have good nutritional value and commercial value. However, the fish meat itself has a salty smell, and the crispy slices simply added with surimi are not good in taste and the nutrition is not balanced.

Extrusion molding technology is a process in which food materials are placed in the high temperature and high pressure state of the extruder, and then suddenly released to normal temperature and pressure to change the internal structure and properties of the material. During this process, the free water vaporizes rapidly, and the raw material structure becomes loose. The spongy body also expands in volume.

The invention combines surimi with vegetables, and adopts extrusion molding technology to make ready-to-eat vegetable surimi chips, which are rich in nutrition, bright in color, easy to digest and absorb. "(Publication No.: CN102726763A) compared with high-temperature baking, although it is in a high-temperature state during the extrusion process, the residence time at high temperature is short, which can reduce the loss of nutrients such as amino acids and vitamins, and avoid frying. Compared with the vacuum freeze-drying method adopted in the invention patent "A Processing Method of Surimi Snack Food Added with Purple Potato" (publication number: CN102885330A), the present invention has high production efficiency and low production cost. Low, looser and crisper on the palate. The moisture content of the finished product after extrusion is low, and it is not easy to "regenerate", which is beneficial to long-term storage.

Contents of the invention

The object of the present invention is to provide a kind of ready-to-eat vegetable surimi chips and a preparation method thereof for the deficiencies of the prior art. By using surimi, pumpkin, fungus, and Chrysanthemum chrysanthemum as the main raw materials, a healthy green leisure food with no fishy smell, crisp and refreshing, high protein, low fat, low calorie, and balanced nutrition has been prepared. Promote digestion and absorption, help detoxification, lower blood fat and other health effects.

In order to realize the above-mentioned purpose of the invention, the present invention adopts following technical scheme:

A kind of ready-to-eat vegetable surimi chips is based on surimi, and then added 2.0wt%-3.0wt% salt, 40wt%-45wt% cornstarch, 10wt%-12wt% fat-free soybean protein powder, 35wt%-40wt% % pumpkin puree, 15wt%-20wt% fungus, 10wt%-20wt% Chrysanthemum chrysanthemum, 2.0wt%-2.5wt% white sugar and 15wt%-25wt% water.

Preferably, the instant vegetable surimi chips are based on surimi, and then add 3.0wt% salt, 45wt% cornstarch, 10wt% fat-free soybean protein powder, 35wt% pumpkin puree, 15wt% fungus, 20wt% % Chrysanthemum chrysanthemum, 2.0wt% white sugar and 18wt% water are prepared from eight kinds of raw materials.

The minced fish is preferably silver carp minced, and other minced fish is also suitable.

A method for preparing instant vegetable surimi chips as described above, specifically comprising the following steps:

(1) Pretreatment of raw and auxiliary materials: thaw the frozen surimi at 4-10°C or in running water, place the thawed surimi in a crushing machine for 3-5 minutes; remove the pedicle, skin and Melon pulp, washed and drained, cut into small pieces, steamed, mashed into mud, and set aside; wash the fungus and Chrysanthemum chrysanthemum, chopped, set aside;

(2) Salt beating: add salt to the surimi processed in step (1), and continue beating for 5-10 minutes to fully dissolve the salt-soluble protein and obtain viscous surimi raw materials;

(3) Mixing material: Add cornstarch, defatted soybean protein powder, pumpkin puree, fungus, Chrysanthemum chrysanthemum, white sugar and water to the surimi processed in step (2) in sequence, and stir for 10- 15min;

(4) Extrusion molding: the mixture prepared in step (3) is extruded through a twin-screw extrusion molding machine, and then the continuous discharge is cut into vegetable surimi chips of the required size by a cutting device;

(5) Cooling packaging: Cool the vegetable surimi chips obtained in step (4) to room temperature, weigh them according to the processing specifications, and then pack them in nitrogen-filled aluminum foil bags;

The extrusion temperature of the twin-screw extrusion molding machine in step (4) is controlled at 150-160° C., and the screw speed is 120-130 r/min.

Using extrusion molding technology, under high temperature conditions, the rapid aging and molding of surimi is realized, and the heating time is short, and the loss of nutrients is small. The material structure of protein, starch and other macromolecules is loose and porous after cooking and extrusion, which is conducive to human digestion. and absorption.

The selected raw material effect of the present invention is:

1) The present invention adds defatted soybean protein powder to crisp chips to avoid defects such as rough appearance and poor taste of the finished product;

2) Pumpkin has high nutritional value and is rich in carotenoids, polysaccharides, pectin and various amino acids such as citrulline and arginine;

3) The fungus is fed with seedlings, young shoots or leaves. It is soft and smooth in texture, high in nutritional value, and contains a variety of vitamins, calcium, and iron;

4) The stems and leaves of Chrysanthemum chrysanthemum can be eaten together, fresh and fragrant, fresh and tender, and the content of carotene is extremely high, which is 20-30 times that of cucumber and eggplant; and it contains volatile oil with special fragrance, which helps Widen the middle and regulate qi, eliminate food and appetizers, increase appetite; rich crude fiber helps intestinal peristalsis, helps digestion and lowers cholesterol;

Chrysanthemum chrysanthemum, fungus, pumpkin, and surimi are used together to produce a synergistic effect, which can promote protein metabolism in the body, promote the absorption of food nutrients, help fat decomposition, clear away heat and detoxify, and lower blood lipids.

Beneficial effects of the present invention :

1) The present invention solves the problems of low puffiness, high hardness and rough appearance of the finished product by optimizing the ratio of various raw and auxiliary materials and extrusion parameters; The deep-processing products of silver carp surimi are single, and the consumer market is limited; and the equipment requirements are not high, the production efficiency is high, and the operability is strong;

2) In the present invention, chrysanthemum chrysanthemum, fungus, pumpkin, minced fish, etc. are used together to produce synergistic effect; and then processed into crisp chips by extrusion molding technology, the drying speed is fast, the puffing effect is good, and the product that avoids low-temperature baking Defects such as low puffing, high hardness and long time; reduce the loss of nutrients caused by high-temperature baking or frying; also avoid the problems of high oil content and easy production of toxic and harmful substances such as acrylamide in traditional fried puffed products; Get a balanced nutrition, high protein (above 20%), low fat (below 3%), low calorie, can promote protein metabolism in the body, promote the absorption of food nutrition, help fat decomposition, clear away heat and detoxify, reduce blood fat, etc. Efficacy and leisure green products;

3) In the extrusion molding technology applied in the present invention, the twin-screw extrusion temperature and the moisture contained in the material have a great influence on the finished product, because the content of the surimi in the present invention is relatively high, if the temperature is too low, it will be difficult to expand and the final product will not be matured , if the temperature is too high, it is easy to over-vaporize and coke the finished product; at the same time, the greater the water content of the material, the greater the hardness of the finished product; Add 15%-25% water on the basis to make the finished product fully puffed and loose in taste.

detailed description

The present invention is further described through the following specific examples, but the examples are only for illustration and cannot limit the scope of the present invention.

Example 1

A kind of ready-to-eat vegetable surimi chips is based on 1kg surimi, and then add 3.0wt% salt, 40wt% cornstarch, 12wt% fat-free soybean protein powder, 40wt% pumpkin puree, 18wt% fungus, 15wt% Chrysanthemum chrysanthemum , 2.0wt% white granulated sugar and 15wt% water are prepared from these eight raw materials.

The specific steps are:

(1) Pretreatment of raw and auxiliary materials: Thaw 1 kg of frozen silver carp mince in an environment of 5°C, place the thawed minced fish in a crushing machine for 4 minutes; remove the pedicle, skin and flesh of the pumpkin, wash and drain Dried and cut into small pieces, steamed, mashed into mud, and weighed as needed; wash the fungus and Chrysanthemum chrysanthemum, chop them, and set aside;

(2) Salt beating: add 3.0wt% salt to the surimi treated in step (1), and continue beating for 7 minutes to fully dissolve the salt-soluble protein and obtain viscous surimi raw materials;

(3) Mixing material: Add 40wt% cornstarch, 12wt% fat-free soybean protein powder, 40wt% pumpkin puree obtained through step (1), 18wt% fungus, 15wt% Chrysanthemum chrysanthemum, 2.0wt% white sugar and 15wt% water, stirred for 12min;

(4) Extrusion molding: Extrude the mixture processed in step (3) through a twin-screw extrusion molding machine with a temperature of 150°C and a screw speed of 120r/min, and the cutting device cuts the continuous output into surimi chips of desired size;

(5) Cooling packaging: Cool the surimi chips processed in step (4) to room temperature, weigh them according to the processing specifications, and then pack them in nitrogen-filled aluminum foil bags.

The leisure vegetable surimi chips processed by this method had a hardness of 1781.840g and a crispness of 1636.107g.

Note: Use a texture analyzer and a P36R probe to measure the hardness and crispness of vegetable surimi chips, and measure 5 times continuously, and take the average value.

Example 2

A kind of ready-to-eat vegetable surimi chips is based on 1kg surimi, and then add 3.0wt% salt, 45wt% cornstarch, 10wt% fat-free soybean protein powder, 35wt% pumpkin puree, 15wt% fungus, 20wt% Chrysanthemum chrysanthemum , 2.0wt% white granulated sugar and 18wt% water are made from these eight raw materials.

The specific steps are:

(1) Pretreatment of raw and auxiliary materials: Thaw 1kg of frozen silver carp mince in an environment of 10°C, place the thawed minced fish in a crushing machine for 3 minutes; remove the pedicle, skin and flesh of the pumpkin, wash and drain Dried and cut into small pieces, steamed, mashed into mud, and weighed as needed; wash the fungus and Chrysanthemum chrysanthemum, chop them, and set aside;

(2) Salt beating: add 3.0wt% salt to the surimi processed in step (1), and continue beating for 5 minutes to fully dissolve the salt-soluble protein and obtain viscous surimi raw materials;

(3) Mixing material: Add 45wt% cornstarch, 10wt% fat-free soybean protein powder, 35wt% pumpkin puree, 15wt% fungus and 20wt% agaric obtained in step (1) to the surimi treated in step (2) Chrysanthemum chrysanthemum, 2.0wt% white granulated sugar and 18wt% water, stirred for 10min;

(4) Extrusion molding: The mixture processed in step (3) is extruded through a twin-screw extrusion molding machine with a twin-screw extrusion temperature of 160°C and a screw speed of 120r/min, and the cutting device cuts the continuous output material into desired surimi chips of desired size;

(5) Cooling packaging: Cool the surimi chips processed in step (4) to room temperature, weigh them according to the processing specifications, and then pack them in nitrogen-filled aluminum foil bags.

The leisure vegetable surimi chips processed by this method had a hardness of 1083.408g and a crispness of 1003.543g.

Note: Use a texture analyzer and a P36R probe to measure the hardness and crispness of vegetable surimi chips, and measure 5 times continuously, and take the average value.

Example 3

A kind of ready-to-eat vegetable surimi chips is based on 1kg surimi, and then added 2.0wt% salt, 40wt% cornstarch, 12wt% fat-free soybean protein powder, 40wt% pumpkin puree, 18wt% fungus, 15wt% Chrysanthemum chrysanthemum , 2.5wt% white granulated sugar and 25wt% water are made from these eight raw materials.

The specific steps are:

(1) Pretreatment of raw and auxiliary materials: Thaw 1kg of frozen silver carp mince in an environment of 6°C, place the thawed minced fish in a crushing machine for 5 minutes; remove the pedicle, skin and flesh of the pumpkin, wash and drain Dried and cut into small pieces, steamed, mashed into mud, and weighed as needed; wash the fungus and Chrysanthemum chrysanthemum, chop them, and set aside;

(2) Salt beating: add 2.0wt% salt to the surimi processed in step (1), and continue beating for 5 minutes to fully dissolve the salt-soluble protein and obtain viscous surimi raw materials;

(3) Mixing material: Add 40wt% cornstarch, 12wt% fat-free soybean protein powder, 40wt% pumpkin puree, 18wt% fungus and 15wt% agaric obtained in step (1) to the surimi processed in step (2) Chrysanthemum chrysanthemum, 2.5wt% white granulated sugar and 25wt% water, stirred for 15min;

(4) Extrusion molding: The mixture processed in step (3) is extruded through a twin-screw extrusion molding machine with a twin-screw extrusion temperature of 150°C and a screw speed of 120r/min, and the cutting device cuts the continuous output material into desired surimi chips of desired size;

(5) Cooling packaging: Cool the surimi chips processed in step (4) to room temperature, weigh them according to the processing specifications, and then pack them in nitrogen-filled aluminum foil bags.

The leisure vegetable surimi chips processed by this method had a hardness of 3055.480g and a crispness of 2729.271g.

Note: Use a texture analyzer and a P36R probe to measure the hardness and crispness of vegetable surimi chips, and measure 5 times continuously, and take the average value.

Example 4

A kind of ready-to-eat vegetable surimi chips is based on 1kg surimi, then add 2.0wt% salt, 45wt% cornstarch, 12wt% fat-free soybean protein powder, 35wt% pumpkin puree, 18wt% fungus, 16wt% Chrysanthemum chrysanthemum , 2.5wt% white granulated sugar and 25wt% water are made from these eight raw materials.

The specific steps are:

(1) Pretreatment of raw and auxiliary materials: thaw 1 kg of frozen silver carp mince in an environment of 8°C or separate from running water, and place the thawed minced fish in a crushing machine for 4 minutes; remove the pedicle, skin and melon of pumpkin Rinse, wash and drain, cut into small pieces, mash into mud after steaming, weigh as needed; wash the fungus and Chrysanthemum chrysanthemum, chop and set aside;

(2) Salt beating: add 2.0wt% salt to the surimi processed in step (1), and continue beating for 8 minutes to fully dissolve the salt-soluble protein and obtain viscous surimi raw materials;

(3) Mixing material: Add 45wt% cornstarch, 12wt% defatted soybean protein powder, 35wt% pumpkin puree, 18wt% fungus, 16wt% Chrysanthemum chrysanthemum, 2.5wt% white sugar and 25wt% water, stirred for 10 minutes;

(4) Extrusion molding: The mixture processed in step (3) is extruded through a twin-screw extrusion molding machine with a twin-screw extrusion temperature of 150°C and a screw speed of 130r/min, and the cutting device cuts the continuous output material into desired surimi chips of desired size;

(5) Cooling packaging: Cool the surimi chips processed in step (4) to room temperature, weigh them according to the processing specifications, and then pack them in nitrogen-filled aluminum foil bags.

The leisure vegetable surimi chips processed by this method had a hardness of 2143.456g and a crispness of 2041.248g.

Note: Use a texture analyzer and a P36R probe to measure the hardness and crispness of vegetable surimi chips, and measure 5 times continuously, and take the average value.

Example 5

A kind of ready-to-eat vegetable surimi chips is based on 1kg surimi, and then added 3.0wt% salt, 45wt% cornstarch, 11wt% fat-free soybean protein powder, 40wt% pumpkin puree, 15wt% fungus, 18wt% Chrysanthemum chrysanthemum , 2.5wt% white granulated sugar and 15wt% water are made from these eight raw materials.

The specific steps are:

(1) Pretreatment of raw and auxiliary materials: thaw 1 kg of frozen silver carp mince in an environment of 8°C or separate from running water, and place the thawed minced fish in a crushing machine for 4 minutes; remove the pedicle, skin and melon of pumpkin Rinse, wash and drain, cut into small pieces, mash into mud after steaming, weigh as needed; wash the fungus and Chrysanthemum chrysanthemum, chop and set aside;

(2) Salt beating: add 3.0wt% salt to the surimi processed in step (1), and continue beating for 5 minutes to fully dissolve the salt-soluble protein and obtain viscous surimi raw materials;

(3) Mixing material: Add 45wt% corn starch, 11wt% fat-free soybean protein powder, 40wt% pumpkin puree, 15wt% fungus, 18w% Chrysanthemum chrysanthemum, 2.5wt% white sugar and 15wt% water, stirred for 12 minutes;

(4) Extrusion molding: The mixture processed in step (3) is extruded through a twin-screw extrusion molding machine with a twin-screw extrusion temperature of 160°C and a screw speed of 130r/min, and the cutting device cuts the continuous output material into desired surimi chips of desired size;

(5) Cooling packaging: Cool the surimi chips processed in step (4) to room temperature, weigh them according to the processing specifications, and then pack them in nitrogen-filled aluminum foil bags.

The leisure vegetable surimi chips processed by this method had a hardness of 1138.565g and a crispness of 1008.882g.

Note: Use a texture analyzer and a P36R probe to measure the hardness and crispness of vegetable surimi chips, and measure 5 times continuously, and take the average value.

The impact of different examples of table 1 on the hardness and crispness of vegetable surimi chips

Note: The hardness and brittleness of the surimi chips were measured by a full texture analyzer and a P36R probe, and the average value was taken for 5 consecutive measurements.

As can be seen from Table 1, the leisure vegetable surimi chips processed in Example 2 have the minimum hardness and the best porosity.

Table 2 Nutrient composition content of leisure vegetable surimi chips

Note: The detection method of the above nutritional content is as follows

(1) Protein: GB/T5009.5-2010 "Determination of Protein in Food"

(2) Fat: GB/T5009.6-2003 "Determination of Fat in Food"

(3) Total reducing sugar: GB/T5009.7-2008 "Determination of Reducing Sugar in Food", GB/T5009.8-2008 "Determination of Sucrose in Food"

(4) Moisture: GB/T5009.3-2010 "Determination of Moisture in Food"

(5) Ash content: GB/T5009.4-2003 "Determination of Ash Content in Food"

The above descriptions are only preferred embodiments of the present invention, and all equivalent changes and modifications made according to the scope of the patent application of the present invention shall fall within the scope of the present invention.

Claims (5)

1. rotten crisp of an instant vegetable fish, it is characterized in that: described crisp is rotten as base-material taking fish, add 2.0wt%-3.0wt% salt again, 40wt%-45wt% W-Gum, 10wt%-12wt% defatted soy protein powder, 35wt%-40wt% minced pumpkin, 15wt%-20wt% Herba basellae rubrae, these eight kinds of raw materials of 10wt%-20wt% crowndaisy chrysanthemum, 2.0wt%-2.5wt% white sugar and 15wt%-25wt% water and obtain.

2. crisp of instant vegetable fish gruel according to claim 1, it is characterized in that: described crisp is rotten as base-material taking fish, add 3.0wt% salt again, 45wt% W-Gum, 10wt% defatted soy protein powder, 35wt% minced pumpkin, 15wt% Herba basellae rubrae, these eight kinds of raw materials of 20wt% crowndaisy chrysanthemum, 2.0wt% white sugar and 18wt% water obtain.

3. rotten crisp of instant vegetable fish according to claim 1 or 2, it is characterised in that: the gruel of described fish is that silver carp is rotten.

4. prepare the method for rotten crisp of instant vegetable fish as claimed in claim 1 or 2 for one kind, it is characterised in that: specifically comprise the following steps:

(1) preprocessing raw material and auxiliary material: freezing fish gruel being placed in 4 ~ 10 DEG C and thaws or freeze every current hydrolysis, the fish gruel after thawing is placed in routed arena machine hollow and beats 3-5min; Pumpkin removes muskmelon pedicel, skin and melon pulp, cleans and is cut into small pieces after draining, mashes into mud after cooking, for subsequent use; Herba basellae rubrae, crowndaisy chrysanthemum are cleaned, chopping, for subsequent use;

(2) salt is beaten: add salt in the fish gruel processed through step (1), continues to beat the 5-10min that bursts so that it is the abundant stripping of salting-in protein, obtains the rotten raw material of the fish with viscosity;

(3) spice: in the fish gruel that step (2) processes, add W-Gum successively, minced pumpkin that defatted soy protein powder, step (1) process obtain, Herba basellae rubrae, crowndaisy chrysanthemum, white sugar and water, stir 10-15min;

(4) extruded: the compound obtained through step (3) is undertaken expanded by twin-screw extruder forming machine, then by cutting unit, continuous print discharging is cut into rotten crisp of the vegetables fish of required size;

(5) cooling packing: rotten crisp of vegetables fish step (4) obtained is cooled to room temperature, weighs by processing specification, then carries out filling the packaging of aluminium foil bag of nitrogen.

5. the preparation method of rotten crisp of instant vegetable fish according to claim 4, it is characterised in that: the extrusion temperature of the twin-screw extruder forming machine in step (4) controls at 150-160 DEG C, screw speed 120-130r/min.