AU2021103967A4 - Processing method of minced fish snack food with purple sweet potato added - Google Patents
Processing method of minced fish snack food with purple sweet potato added Download PDFInfo
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- AU2021103967A4 AU2021103967A4 AU2021103967A AU2021103967A AU2021103967A4 AU 2021103967 A4 AU2021103967 A4 AU 2021103967A4 AU 2021103967 A AU2021103967 A AU 2021103967A AU 2021103967 A AU2021103967 A AU 2021103967A AU 2021103967 A4 AU2021103967 A4 AU 2021103967A4
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- minced fish
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- sweet potato
- grinding
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 108
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 31
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 31
- 235000013305 food Nutrition 0.000 title claims abstract description 27
- 235000011888 snacks Nutrition 0.000 title claims abstract description 18
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 238000000034 method Methods 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 11
- 230000008569 process Effects 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 10
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims abstract description 10
- 238000007710 freezing Methods 0.000 claims abstract description 10
- 239000005457 ice water Substances 0.000 claims abstract description 10
- 238000004321 preservation Methods 0.000 claims abstract description 10
- 235000019698 starch Nutrition 0.000 claims abstract description 10
- 239000008107 starch Substances 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 5
- 238000010257 thawing Methods 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims abstract 2
- 235000013332 fish product Nutrition 0.000 claims description 7
- 238000005360 mashing Methods 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims 1
- 239000000049 pigment Substances 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000004976 Solanum vernei Nutrition 0.000 description 13
- 241000352057 Solanum vernei Species 0.000 description 13
- 238000003287 bathing Methods 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 238000004108 freeze drying Methods 0.000 description 6
- 230000008014 freezing Effects 0.000 description 6
- 239000002184 metal Substances 0.000 description 6
- 238000003892 spreading Methods 0.000 description 6
- 230000007480 spreading Effects 0.000 description 6
- 239000008399 tap water Substances 0.000 description 4
- 235000020679 tap water Nutrition 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 230000008859 change Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 230000002411 adverse Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
Classifications
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Fish Paste Products (AREA)
Abstract
The invention discloses processing method of minced fish snack food added with
purple sweet potatoes, which comprises the following steps: firstly, thawing frozen
minced fish and grinding it for 3-10 minutes. On the basis of minced fish, 2.5% of salt
and 10% of tapioca starch are added in turn, the water content is adjusted to 75-80%,
and then grinding the minced fish for 30 minutes, and the temperature of the minced
fish is kept below 100 C during the grinding process. Then adding purple sweet potato
powder or fresh purple sweet potato into minced fish according to a certain proportion,
and continuously crushing for 5-10 minutes. Heating at 80-1000 C for 15-30 minutes,
taking out, and quickly cooling in ice water. Pre-freezing at -30-800 C after cutting it,
and then vacuum freeze-drying it to obtain minced fish snack food with crisp taste with
bright color and suitable for normal temperature preservation. The method of the
invention The method is suitable for practical production operation, does not need to
add industrial pigment, and has good nutrition and commodity value.
Description
Processing method of minced fish snack food with purple sweet potato added
TECHNICAL FIELD The invention relates to deep processing technology of aquatic products, in particular to processing method of minced fish snack food with purple sweet potato added.
BACKGROUND Minced fish products are products with high protein and low cholesterol, which are formed by minced fish with salt. Because that it is rich nutrition, and that it is not restricted by fish species and seasons, and it is well acclaimed by consumers. However, at present, minced fish products are basically added pre-frozen conditioning foods with high water content, such as fish balls, simulated crab meat, fish rolls, etc., and they are monotonous in product form and limited in consumer market. At present, the color of minced fish products on the market is mainly added with industrial pigments. With consumers paying more and more attention to food safety and nutrition, leisure foods added with industrial pigments are bound to have adverse concerns. At present, it has not been reported that minced fish leisure products can be preserved at room temperature by adding foods containing natural pigments to present bright colors. However, the natural pigment contained in food will change color in normal food processing, which not only affects the senses, but also be detrimental to the maintenance of food nutrients.
SUMMARY The aim of the invention is to provide processing method of processing method of minced fish snack food with purple sweet potato added. The purpose of the invention is realized by the following technical scheme: processing method of processing method of minced fish snack food with purple sweet potato added comprises the following steps:
(1) Thawing frozen minced fish in water or at 4-10°C, and grinding the thawed minced fish for 3-10 minutes. Based on minced fish, 2.5% of salt and 10% of cassava starch were added in order to adjust the water quality After the percentage content reaches 75-80%, continue grinding for 30min, and keep the temperature of minced fish below 100C during smashing. (2) Adding purple sweet potato powder or fresh purple sweet potato into the minced fish: if it is purple sweet potato powder (passing through 20-100 meshes), adding 2 times of water to make paste, adding it into the minced fish according to the ratio of -25% of the minced fish mass, and continuously crushing for 5-10 minutes. If it is fresh purple sweet potato, steaming and mashing fresh purple sweet potatoes, adding the mashed purple sweet potatoes into the minced fish according to the proportion of 20 % of the mass of the minced fish, and crushing for 5-10 minutes. (3) The processed minced fish in step 2 is heated at 80-1000 C for 15-30 minutes, and is taken out and then quickly cooled in ice water; (4) The cooled minced fish is the raw material of minced fish product, which is cut into strips with a width of 2-5cm, a thickness of 0.5-1cm and a length of 5-10cm. (5) Pre-freezing the sliced minced fish strips at -30-800 C, and then vacuum freeze-drying to obtain minced fish snack food with crisp taste, bright color and requires normal temperature preservation. The method disclosed by the invention has the beneficial effects that it is suitable for actual production operation, industrial pigments are not needed, and by adding purple sweet potato as ingredient , the minced fish product which can be preserved at normal temperature, and it is colorful and has crisp taste. As leisure food, it has good nutrition and commodity value.
DESCRIPTION OF THE INVENTION According to the invention, purple sweet potato powder or smashed fresh purple sweet potato is added in the process of mashing minced fish, and natural pigments contained in purple sweet potato seeds are utilized to process minced fish leisure food that can be preserved at normal temperature and has bright purple color through vacuum freeze drying, and the method comprises the following steps:
1.Thawing frozen minced fish in water or at 4-10°C, and grinding the thawed minced fish for 3-10 minutes. Based on minced fish, 2.5% of salt and 10% of cassava starch were added in order to adjust the water quality After the percentage content reaches 75 %, continue grinding for 30min, and keep the temperature of minced fish below 100 C during smashing. 2. Adding purple sweet potato powder or fresh purple sweet potato into the minced fish: if it is purple sweet potato powder (passing through 20-100 meshes), adding 2 times of water to make paste, adding it into the minced fish according to the ratio of 10-25% of the minced fish mass, and continuously crushing for 5-10 minutes. If it is fresh purple sweet potato, steaming and mashing fresh purple sweet potatoes, adding the mashed purple sweet potatoes into the minced fish according to the proportion of 20-40% of the mass of the minced fish, and crushing for 5-10 minutes. 3. The processed minced fish in step 2 is heated at 80-1000 C for 15-30 minutes, and is taken out and then quickly cooled in ice water; 4. The cooled minced fish is the raw material of minced fish product, which is cut into strips with a width of 2-5cm, a thickness of 0.5-1cm and a length of 5-10cm. 5. Pre-freezing the sliced minced fish strips at -30-800 C, and then vacuum freeze drying to obtain minced fish snack food with crisp taste, bright color and requires normal temperature preservation. The minced fish snack food processed by the method does not add industrial pigment, is harmless to human body, does not change the color of purple potato in the processing process, and produces minced fish chips with bright colors and good nutrition and commodity value. The purpose and effect of the present invention will become more obvious by describing the present invention in detail according to embodiment.
Embodiment 1 1. Putting 2.5 kg of frozen minced fish under tap water, unfreezing the minced fish in water until it is soft and the temperature reaches 30 C, pouring it into a grinder, grinding it solely for 3 minutes, adding 2.5% salt and 10% tapioca starch in turn, adjusting the water content to 75%, and then continue to grinding it for 30 minutes, keeping the minced fish temperature below 100 C during the grinding process. 2. Taking 400g of 40-mesh sweet purple potato powder, adding 800ml of water to make paste, adding it to the crushed minced fish, and continue grinding for 10min. 3. Wrapping the crushed minced fish with plastic wrap, flattening it with a flat plate, bathing it in hot water at 900 C for 20 minutes, taking it out and quickly cooling it in ice water. 4. The cooled minced fish is cut into strips with width of 2cm, thickness of 0.5cm and length of 6cm. 5. Spreading the sliced minced fish strips in a metal tray, pre-freezing them at -800 C for 24 hours, and then freeze-drying them in Laboco 6Pus model Vacuumlyophilizer for 48 hours to obtain minced fish snack food with crisp taste,and bright purple color, and special flavor of purple potato, that requires normal temperature preservation.
Embodiment 2 1. Putting 2.5 kg of frozen minced fish in a refrigerator at 40 C for 12 hours, pouring it into a grinder, grinding it solely for 3 minutes, adding 2.5% salt and 10% tapioca starch in turn, adjusting the water content to 75%, and then continue to grinding it for 30 minutes, keeping the minced fish temperature below 100 C during the grinding process. 2. Taking 250g of 20-mesh sweet purple potato powder, adding 500ml of water to make paste, adding it to the crushed minced fish, and continue grinding for 5min. 3. Wrapping the crushed minced fish with plastic wrap, flattening it with a flat plate, bathing it in hot water at 900 C for 20 minutes, taking it out and quickly cooling it in ice water. 4. The cooled minced fish is cut into strips with width of 5cm, thickness of 1cm and length of 5cm. 5. Spreading the sliced minced fish strips in a metal tray, pre-freezing them at -300 C for 24 hours, and then freeze-drying them in Laboco 6Pus model Vacuumlyophilizer for 48 hpirs to obtain minced fish snack food with crisp taste,and bright purple color, and special flavor of purple potato, that requires normal temperature preservation.
Embodiment 3 1. Putting 2.5 kg of frozen minced fish in a refrigerator at 4C for 12 hours, pouring it into a grinder, grinding it solely for 3 minutes, adding 2.5% salt and 10% tapioca starch in turn, adjusting the water content to 75%, and then continue to grinding it for 30 minutes, keeping the minced fish temperature below 100 C during the grinding process. 2. Taking 625g of 100-mesh sweet purple potato powder, adding 500ml of water to make paste, adding it to the crushed minced fish, and continue grinding for 8 minutes. 3. Wrapping the crushed minced fish with plastic wrap, flattening it with a flat plate, bathing it in hot water at 1000 C for 15 minutes, taking it out and quickly cooling it in ice water. 4. The cooled minced fish is cut into strips with width of 3cm, thickness of 0.8cm and length of 6cm. 5. Spreading the sliced minced fish strips in a metal tray, pre-freezing them at -700 C for 24 hours, and then freeze-drying them in Laboco 6Pus model Vacuumlyophilizer for 48 hours to obtain minced fish snack food with crisp taste,and bright purple color, and special flavor of purple potato, that requires normal temperature preservation.
Embodiment 4 1. Putting 2.5 kg of frozen minced fish under tap water, unfreezing the minced fish in water until it is soft and the temperature reaches 30 C, pouring it into a grinder, grinding it solely for 3 minutes, adding 2.5% salt and 10% tapioca starch in turn, adjusting the water content to 75%, and then continue to grinding it for 30 minutes, keeping the minced fish temperature below 100 C during the grinding process. 2. Taking fresh purple potato, well cooking it, peeling and mashing it into mush, adding 500g to the crushed minced fish, and continue grinding it for 5 minutes. 3. Wrapping the crushed minced fish with plastic wrap, flattening it with a flat plate, bathing it in hot water at 800 C for 30 minutes, taking it out and quickly cooling it in ice water. 4. The cooled minced fish is cut into strips with width of 2cm, thickness of 0.5cm and length of 6cm.
5. Spreading the sliced minced fish strips in a metal tray, pre-freezing them at -800 C for 24 hours, and then freeze-drying them in Laboco 6Pus model Vacuumlyophilizer for 48 hours to obtain minced fish snack food with crisp taste,and bright purple color, and special flavor of purple potato, that requires normal temperature preservation.
Embodiment 5 1. Putting 2.5 kg of frozen minced fish under tap water, unfreezing the minced fish in water until it is soft and the temperature reaches 30 C, pouring it into a grinder, grinding it solely for 3 minutes, adding 2.5% salt and 10% tapioca starch in turn, adjusting the water content to 75%, and then continue to grinding it for 30 minutes, keeping the minced fish temperature below 100 C during the grinding process. 2. Taking fresh purple potato, well cooking it, peeling and mashing it into mush, adding 500g to the crushed minced fish, and continue grinding it for 8 minutes. 3. Wrapping the crushed minced fish with plastic wrap, flattening it with a flat plate, bathing it in hot water at 900 C for 20 minutes, taking it out and quickly cooling it in ice water. 4. The cooled minced fish is cut into strips with width of 2cm, thickness of 0.5cm and length of 6cm. 5. Spreading the sliced minced fish strips in a metal tray, pre-freezing them at -700 C for 24 hours, and then freeze-drying them in Laboco 6Pus model Vacuumlyophilizer for 48 hours to obtain minced fish snack food with crisp taste,and bright purple color, and special flavor of purple potato, that requires normal temperature preservation.
Embodiment 6 1. Putting 2.5 kg of frozen minced fish under tap water, unfreezing the minced fish in water until it is soft and the temperature reaches 30 C, pouring it into a grinder, grinding it solely for 3 minutes, adding 2.5% salt and 10% tapioca starch in turn, adjusting the water content to 75%, and then continue to grinding it for 30 minutes, keeping the minced fish temperature below 100 C during the grinding process. 2. Taking fresh purple potato, well cooking it, peeling and mashing it into mush, adding 500g to the crushed minced fish, and continue grinding it for 10 minutes.
3. Wrapping the crushed minced fish with plastic wrap, flattening it with a flat plate, bathing it in hot water at 100°C for 10 minutes, taking it out and quickly cooling it in ice water. 4. The cooled minced fish is cut into strips with width of 2cm, thickness of 0.5cm and length of 6cm. 5. Spreading the sliced minced fish strips in a metal tray, pre-freezing them at -300 C for 24 hours, and then freeze-drying them in Laboco 6Pus model Vacuumlyophilizer for 48 hours to obtain minced fish snack food with crisp taste,and bright purple color, and special flavor of purple potato, that requires normal temperature preservation.
The above embodiments are used to explain the present invention, but not to limit it. Any modifications and changes made to the present invention within the spirit of the present invention and the protection scope of the claims fall into the protection scope of the present invention.
Claims (1)
- THE CLAIMS DEFINING THE INVENTION ARE AS FOLLOWS: 1. Processing method of minced fish snack food with purple sweet potato added is characterized in comprising the following steps: (1) Thawing frozen minced fish in water or at 4-100 C, and grinding solely the thawed minced fish for 3-10 minutes. On the basis of minced fish, 2.5% of salt and 10% of tapioca starch are added in turn, the water content is adjusted to 75-80%, and then grinding the minced fish for 30min, and the temperature of the minced fish is kept below 0C during the grinding process (2) Adding purple sweet potato powder or fresh purple sweet potato into the minced fish: if it is purple sweet potato powder, sieving with 20-100 meshes, adding 2 times of water to make paste, adding it into the minced fish crushed in step (1) in a proportion of 10-25% of the mass of the minced fish, and continuously crushing for 5-10 minutes. If it is fresh purple sweet potato, steaming and mashing the fresh purple sweet potato, then adding the mashed fresh purple sweet potato into the minced fish according to the proportion of 20-40% of the mass of the minced fish, and grinding for 5-10 minutes. (3) Heating the minced fish crushed in step (2) at 80-100°C for 15-30 minutes, taking it out and then quickly cooling it in ice water. (4) The cooled minced fish is the raw material of minced fish product, which is cut into strips with a width of 2-5cm, a thickness of 0.5-1cm and a length of 5-10cm. (5) Pre-freezing the sliced minced fish strips at -30-800 C, and then vacuum freeze-drying to obtain minced fish snack food with crisp taste, bright color and requires normal temperature preservation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2021103967A AU2021103967A4 (en) | 2021-07-08 | 2021-07-08 | Processing method of minced fish snack food with purple sweet potato added |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2021103967A AU2021103967A4 (en) | 2021-07-08 | 2021-07-08 | Processing method of minced fish snack food with purple sweet potato added |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AU2021103967A4 true AU2021103967A4 (en) | 2021-09-09 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2021103967A Active AU2021103967A4 (en) | 2021-07-08 | 2021-07-08 | Processing method of minced fish snack food with purple sweet potato added |
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| Country | Link |
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| AU (1) | AU2021103967A4 (en) |
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2021
- 2021-07-08 AU AU2021103967A patent/AU2021103967A4/en active Active
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