CN102726763A - Processing method for crisp fritter prepared by using minced fillet as raw material - Google Patents
Processing method for crisp fritter prepared by using minced fillet as raw material Download PDFInfo
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- CN102726763A CN102726763A CN2012102206461A CN201210220646A CN102726763A CN 102726763 A CN102726763 A CN 102726763A CN 2012102206461 A CN2012102206461 A CN 2012102206461A CN 201210220646 A CN201210220646 A CN 201210220646A CN 102726763 A CN102726763 A CN 102726763A
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Abstract
The invention discloses a processing method for a crisp fritter prepared by using minced fillet as a raw material. The method comprises the following steps: thawing frozen minced fillet and blending the minced fillet for 3 to 10 min in the air; successively adding, in terms of the minced fillet, 2.5% by mass of salt and 10% by mass of cassava starch, adjusting the percentage of moisture to be 79 to 90%, continuing blending the minced fillet for 30 min and maintaining the temperature of the minced fillet to be lower than 10 DEG C in the process of blending; spreading the minced fillet to form a thin layer after blending, drying or steaming the thin layer and then frying or roasting a minced fillet slice so as to obtain a plain minced fillet crisp fritter; and sprinkling seasoning powder onto the plain minced fillet crisp fritter or spraying or dipping the plain minced fillet crisp fritter with non-powder seasoning so as to obtain the seasoned minced fillet crisp fritter. According to the invention, fish protein is used as a main raw material, potential hazards of starch products fried at a high temperature are prevented, and the obtained product has good nutritional values and commodity values; when the processing method is used for producing the minced fillet crisp fritter, the minced fillet crisp fritter does not foam or get expanded and has crisp taste.
Description
Technical field
The present invention relates to a kind of aquatic products intensive processing technology, relate in particular to a kind of method of utilizing the fish gruel as raw material processing crisp fritter sheet.
Background technology
Surimi product is to utilize the flesh of fish through beat the goods of bursting, be formed with certain flexible high protein, low cholesterol with salt.Nutritious because of it, as not receive fish kind, season limit receive consumer's favor deeply.But surimi product basically all is processed into the pre-freeze conditioning food of high-moisture at present, and like fish ball, imitation crab meat, paupiette etc., product form is dull, and the consumption market limitation is big.Chrips is very popular with its unique crisp mouthfeel.But in recent years, the fried starch-based product of high temperature is easy to generate this neurotoxic substances of polyacrylamide and enjoys international nutritionist's concern.Utilization with fish albumen be master's fish gruel as raw material, ultra-thin crisp that processes similar chrips character is not appeared in the newspapers at present as yet.But, with albumen the foaming carrying out fried or baking and be prone to cause protein of main raw material, swollen phenomenon such as rise, cooling back epidermis is wrinkling, is difficult for forming the goods of crisp mouthfeel.
Summary of the invention
The objective of the invention is to the development of new surimi product, a kind of processing method of utilizing the fish gruel as feedstock production crisp fritter sheet is provided.
The objective of the invention is to realize through following technical scheme: a kind of processing method of utilizing the fish gruel as feedstock production crisp fritter sheet, this method comprises the steps:
(1) frozen minced fillets water proof flowing water is thawed or place 4-10 ℃ of environment to thaw; The rotten empty 3-10 min that beats of fish after thawing; With the fish gruel is benchmark, and adding mass percent successively is 2.5% salt, 10% tapioca, regulates percent water ratio content to 79-90% continued again and beats 30 min that burst, and beats to keep the rotten temperature of fish to be lower than 10 ℃ in the process of bursting;
(2) after burst and accomplish in the arena, be coated with and be paved into the thick thin layer of 0.05-0.3cm, in 60-120 ℃ of oven dry 20min-2h or 90-120 ℃ of steaming 8-10min;
(3) dry or cook after, take the rotten thin slice of fish off;
(4) the rotten thin slice of fish is fried or bake: frying technological process adopts 100-130 ℃ of salad oil, palm oil or animal fat, fried 10-30 second; Baking technology adopts 160-250 ℃ and bakes 5-10min; Promptly get rotten crisp of original flavor fish;
(5) on crisp of original flavor, spill the seasoning pulvis,, can be processed into rotten crisp of seasoning fish like chilli powder, cumin powder, pepper powder etc.; Also can be on crisp of original flavor spraying or dipping non-powder class flavoring, like tomato sauce, curried juice etc., again through 160-250 ℃ of after bake 2-5min, rotten crisp of seasoning fish.
The invention has the beneficial effects as follows; Method of the present invention can be produced similar chrips mouthfeel and matter structure but is major ingredient with fish albumen; Avoid the potential hazard of the fried starch based goods of high temperature, the goods of production possess good nutritive value and commodity value, and use method of the present invention and prepare the rotten crisp fritter sheet of fish; Can foam expansion, mouthfeel is crisp.
The specific embodiment
As raw material, through ultra-thin moulding, baking or the fried goods with crisp mouthfeel and matter structure that are processed into may further comprise the steps with the fish gruel in the present invention:
1, frozen minced fillets water proof flowing water is thawed or place 4-10 ℃ of environment to thaw, the rotten empty 3-10 min that beats of the fish after thawing.With the fish gruel is benchmark, and adding mass percent successively is 2.5% salt, 10% tapioca, regulates percent water ratio content to 79-90% continued again and beats 30 min that burst, and beats to keep the rotten temperature of fish to be lower than 10 ℃ in the process of bursting.
2, after burst and accomplish in the arena, be coated with and be paved into the thick thin layer of 0.05-0.3cm, in 60-120 ℃ of oven dry 20min-2h or 90-120 ℃ of steaming 8-10min.
3, after oven dry or steaming are accomplished, take the rotten thin slice of fish off,
4, the rotten thin slice of fish is fried or bake: frying technological process adopts 100-130 ℃ of salad oil, palm oil or animal fat, fried 10-30 second; Baking technology adopts 160-250 ℃ and bakes 5-10min; Promptly get rotten crisp of original flavor fish.
5, on crisp of original flavor, spill the seasoning pulvis,, can be processed into rotten crisp of seasoning fish like chilli powder, cumin powder, pepper powder etc.; Also can be on crisp of original flavor spraying or dipping non-powder class flavoring, like tomato sauce, curried juice etc., again through 160-250 ℃ of after bake 2-5min, rotten crisp of seasoning fish.
Use the rotten crisp fritter sheet of method for preparing fish, can foam expansion, mouthfeel is crisp, is major ingredient with fish albumen, has avoided the potential hazard of the fried starch based goods of high temperature.
Describe the present invention in detail according to embodiment below, it is more obvious that the object of the invention and effect will become.
Embodiment 1
1,1 kilogram of frozen minced fillets is placed under the running water, water proof flowing water thaws, until the rotten deliquescing of fish; Temperature reaches 3 ℃, pours in the arena machine of bursting empty the arena 3 minutes into; Add 2.5 % salt, 10 % tapiocas successively; After the adjusting moisture to 75%, continue to beat 30 min that burst, keep the rotten temperature of fish to be lower than 10 ℃ in the routed process in arena.
2, beat to burst accomplish after, be coated with and be paved into that 0.05cm is thick, 5cm is wide, the ellipse thin layer that 6cm is long is in 60 ℃ of oven dry 2h.
3, after oven dry was accomplished, it was subsequent use to take the rotten thin slice of fish off.
4, frying technological process adopts 100 ℃ of salad oils, fried 30 seconds, promptly gets rotten crisp of original flavor fish.
Embodiment 2
1,1 kilogram of frozen minced fillets is placed 4 ℃ of refrigerator 12h, pour in the arena machine of bursting, the empty arena 10 minutes added 2.5 % salt, 10 % tapiocas successively, after the adjusting moisture to 87%, continues to beat 30 min that burst, and beats to keep the rotten temperature of fish to be lower than 10 ℃ in the routed process.
2, after burst and accomplish in the arena, be coated with and be paved into the thick thin layer of 0.3cm, the square that 5cm is wide, 90 ℃ of boiling 20min.
3, after boiling was accomplished, it was subsequent use to take the rotten thin slice of fish off.
4, adopt 160 ℃ and bake 10min.Promptly get rotten crisp of original flavor fish.
5, crisp of original flavor dipping tomato sauce while hot, again through 160 ℃ of after bake 5min, rotten crisp of the seasoning fish of tomato taste.
Embodiment 3
1,1 kilogram of frozen minced fillets is placed 4 ℃ of refrigerator 12h, pour in the arena machine of bursting, the empty arena 3 minutes added 2.5 % salt, 10 % tapiocas successively, after the adjusting moisture to 90%, continues to beat 30 min that burst, and beats to keep the rotten temperature of fish to be lower than 10 ℃ in the routed process.
2, beat to burst accomplish after, be coated with and be paved into that 0.1cm is thick, 5cm is wide, the ellipse thin layer that 6cm is long is in 120 ℃ of oven dry 20min.
3, after oven dry was accomplished, it was subsequent use to take the rotten thin slice of fish off.
4, adopted 130 ℃ of palm oils fried 10 seconds.Promptly get rotten crisp of original flavor fish.
5, crisp of original flavor is spilt chilli powder while hot and is promptly got rotten crisp of pepper flavor seasoning fish.
Embodiment 4
1,1 kilogram of frozen minced fillets is placed under the running water, water proof flowing water thaws, until the rotten deliquescing of fish; Temperature reaches 3 ℃, pours in the arena machine of bursting empty the arena 3 minutes into; Add 2.5 % salt, 10 % tapiocas successively; After the adjusting moisture to 89%, continue to beat 30 min that burst, keep the rotten temperature of fish to be lower than 10 ℃ in the routed process in arena.
2, after burst and accomplish in the arena, be coated with and be paved into the thick thin layer of 0.15cm, in 100 ℃ of oven dry 1h.
3, after oven dry was accomplished, it was subsequent use to take the rotten thin slice of fish off.
4, adopt fried 15 seconds of the leaf fat of 120 ℃ of pigs, promptly get crisp of original flavor fish gruel.
5, crisp of original flavor sprays curried juice while hot, bakes 2min through 250 ℃ again, rotten crisp of the seasoning fish of curried flavor.
Embodiment 5
1,1 kilogram of frozen minced fillets is placed 4 ℃ of refrigerator 12h, pour in the arena machine of bursting, the empty arena 10 minutes added 2.5 % salt, 10 % tapiocas successively, after the adjusting moisture to 90%, continues to beat 30 min that burst, and beats to keep the rotten temperature of fish to be lower than 10 ℃ in the routed process.
2, after burst and accomplish in the arena, be coated with the thin layer that is paved into the ellipse thin layer that 0.3cm is thick, 3cm is wide, 4cm is long, 100 ℃ of boiling 10min.
3, after boiling was accomplished, it was subsequent use to take the rotten thin slice of fish off.
4, adopt 250 ℃ and bake 5min.Promptly get rotten crisp of original flavor fish.
5, crisp of original flavor is spilt chilli powder while hot, promptly gets rotten crisp of the seasoning fish of pepper flavor.
Embodiment 6
1,1 kilogram of frozen minced fillets is placed 4 ℃ of refrigerator 12h, pour in the arena machine of bursting, the empty arena 10 minutes added 2.5 % salt, 10 % tapiocas successively, after the adjusting moisture to 87%, continues to beat 30 min that burst, and beats to keep the rotten temperature of fish to be lower than 10 ℃ in the routed process.
2, after burst and accomplish in the arena, be coated with and be paved into the thick thin layer of 0.15cm, in 100 ℃ of oven dry 1h.
3, after oven dry was accomplished, it was subsequent use to take the rotten thin slice of fish off.
4, adopt 200 ℃ and bake 8min.Promptly get rotten crisp of original flavor fish.
The foregoing description is used for the present invention that explains, rather than limits the invention, and in the protection domain of spirit of the present invention and claim, any modification and change to the present invention makes all fall into protection scope of the present invention.
Claims (1)
1. a processing method of utilizing the fish gruel as feedstock production crisp fritter sheet is characterized in that this method comprises the steps:
(1) frozen minced fillets water proof flowing water is thawed or place 4-10 ℃ of environment to thaw; The rotten empty 3-10 min that beats of fish after thawing; With the fish gruel is benchmark, and adding mass percent successively is 2.5% salt, 10% tapioca, regulates percent water ratio content to 79-90% continued again and beats 30 min that burst, and beats to keep the rotten temperature of fish to be lower than 10 ℃ in the process of bursting;
(2) after burst and accomplish in the arena, be coated with and be paved into the thick thin layer of 0.05-0.3cm, in 60-120 ℃ of oven dry 20min-2h or 90-120 ℃ of steaming 8-10min;
(3) dry or cook after, take the rotten thin slice of fish off;
(4) the rotten thin slice of fish is fried or bake: frying technological process adopts 100-130 ℃ of salad oil, palm oil or animal fat, fried 10-30 second; Baking technology adopts 160-250 ℃ and bakes 5-10min; Promptly get rotten crisp of original flavor fish;
(5) on crisp of original flavor, spill the seasoning pulvis,, can be processed into rotten crisp of seasoning fish like chilli powder, cumin powder, pepper powder etc.; Also can be on crisp of original flavor spraying or dipping non-powder class flavoring, like tomato sauce, curried juice etc., again through 160-250 ℃ of after bake 2-5min, rotten crisp of seasoning fish.
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| CN2012102206461A CN102726763A (en) | 2012-06-29 | 2012-06-29 | Processing method for crisp fritter prepared by using minced fillet as raw material |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349248A (en) * | 2013-06-26 | 2013-10-16 | 洽洽食品股份有限公司 | Crab cream fish flavored crisps and preparation method thereof |
| CN103416782A (en) * | 2013-07-22 | 2013-12-04 | 浙江大学 | Preparing method for baked hairtail crisp chips |
| CN103719936A (en) * | 2013-12-16 | 2014-04-16 | 浙江大学 | Preparation method of high elasticity dietary fiber type seawater fish highly-processed product |
| CN103719935A (en) * | 2013-12-16 | 2014-04-16 | 浙江大学 | Preparation method of Antarctic ice algae flavored seawater fish meat deep-processing products |
| CN105231147A (en) * | 2015-11-04 | 2016-01-13 | 上海海洋大学 | Production method of leisure matreel and potato chips |
| CN105595231A (en) * | 2016-01-26 | 2016-05-25 | 福建农林大学 | Processing method of ready-to-eat oat and surimi crispy chips |
| CN105661377A (en) * | 2015-12-31 | 2016-06-15 | 广西壮族自治区农业科学院农产品加工研究所 | High-protein and low-calorie fish flesh crisp slice preparation method |
| CN106360498A (en) * | 2016-09-18 | 2017-02-01 | 浙江渔夫食品有限公司 | Method for making cod potato chips |
| CN113317456A (en) * | 2020-02-28 | 2021-08-31 | 特卡诺食品和销售公共有限公司 | Seasoned fish roll and method for producing the same |
| CN115812922A (en) * | 2022-11-30 | 2023-03-21 | 湖北省农业科学院农产品加工与核农技术研究所 | Preparation method of starch and minced fillet composite crisp chips with high resistant starch content |
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Patent Citations (4)
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| CN101623111A (en) * | 2009-07-30 | 2010-01-13 | 中国海洋大学 | Puffed minced fish instant food and preparation method thereof |
| CN101803761A (en) * | 2010-03-20 | 2010-08-18 | 王智博 | Baked crisp fillet and manufacture method thereof |
| CN101869322A (en) * | 2010-06-17 | 2010-10-27 | 浙江大学 | Preparation method of fast food fish noodles by utilizing vacuum freeze drying |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349248A (en) * | 2013-06-26 | 2013-10-16 | 洽洽食品股份有限公司 | Crab cream fish flavored crisps and preparation method thereof |
| CN103416782A (en) * | 2013-07-22 | 2013-12-04 | 浙江大学 | Preparing method for baked hairtail crisp chips |
| CN103719935B (en) * | 2013-12-16 | 2016-05-18 | 浙江大学 | A kind of preparation method of Antarctic ice microalgae are local flavor marine fish flesh finely processed product |
| CN103719935A (en) * | 2013-12-16 | 2014-04-16 | 浙江大学 | Preparation method of Antarctic ice algae flavored seawater fish meat deep-processing products |
| CN103719936B (en) * | 2013-12-16 | 2015-12-02 | 浙江大学 | A kind of preparation method of high elasticity dietary fiber type marine fish flesh finely processed product |
| CN103719936A (en) * | 2013-12-16 | 2014-04-16 | 浙江大学 | Preparation method of high elasticity dietary fiber type seawater fish highly-processed product |
| CN105231147A (en) * | 2015-11-04 | 2016-01-13 | 上海海洋大学 | Production method of leisure matreel and potato chips |
| CN105661377A (en) * | 2015-12-31 | 2016-06-15 | 广西壮族自治区农业科学院农产品加工研究所 | High-protein and low-calorie fish flesh crisp slice preparation method |
| CN105595231A (en) * | 2016-01-26 | 2016-05-25 | 福建农林大学 | Processing method of ready-to-eat oat and surimi crispy chips |
| CN106360498A (en) * | 2016-09-18 | 2017-02-01 | 浙江渔夫食品有限公司 | Method for making cod potato chips |
| CN113317456A (en) * | 2020-02-28 | 2021-08-31 | 特卡诺食品和销售公共有限公司 | Seasoned fish roll and method for producing the same |
| CN115812922A (en) * | 2022-11-30 | 2023-03-21 | 湖北省农业科学院农产品加工与核农技术研究所 | Preparation method of starch and minced fillet composite crisp chips with high resistant starch content |
| CN115812922B (en) * | 2022-11-30 | 2024-03-26 | 湖北省农业科学院农产品加工与核农技术研究所 | Preparation method of starch minced fillet composite crisp chip with high resistant starch content |
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Application publication date: 20121017 |