CN105707744A - Method of modifying oil-fried fish texture - Google Patents
Method of modifying oil-fried fish texture Download PDFInfo
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- CN105707744A CN105707744A CN201610073167.XA CN201610073167A CN105707744A CN 105707744 A CN105707744 A CN 105707744A CN 201610073167 A CN201610073167 A CN 201610073167A CN 105707744 A CN105707744 A CN 105707744A
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Abstract
The present invention relates to the processing field of snack food and particularly to a method of modifying oil-fried fish texture. The method consists of the following steps as follows: (1) a sodium lactate reagent is added into water prepared for soaking fish embryos; (2) the fish embryos are put into the soaking water added with the sodium lactate reagent to be soaked for 12-14 hours, and the soaked fish embryos are taken out and the water content is drained; (3) the drained fish embryos are subjected to vacuum oil-frying; and (4) the structure and water content of the fish embryos are tested. The produced fish embryos by the method are mainly soaked with the soaking solution added with the sodium lactate, the water content loss rate of the fish embryos during the oil-frying process get slow, the fish embryos produced by vacuum oil-frying in a specific condition are complete in texture, and the taste of the fish flesh itself is not affected due to oil-frying.
Description
Technical field
The present invention relates to leisure food manufacture field, particularly relate to a kind of method changing fish fry matter structure.
Background technology
Fish fry is the very welcome leisure food of one in China, and fried is food processed and drying a kind of processing method, is placed in the oils and fats of higher temperature by food so that it is the process of heating rapid aging.The fried microorganism can killed in food, extends the shelf life of food, can improve flavour of food products simultaneously, improves food value, gives the distinctive golden color of food.
Present factory process fried food is generally all adopt vacuum frying technology, fried and dehydration are organically combined by vacuum frying technology, sample is made to be under negative pressure state, its absolute pressure is lower than atmospheric pressure, food processing is carried out, it is possible to alleviate the harm even avoiding Oxidation (such as fat rancidity, enzymatic browning and other oxidation deteriorations etc.) to bring when this relatively hypoxia.
Adopting vacuum frying, frying temperature is substantially reduced, and the oxygen concentration in deep fryer is greatly reduced, fried food not fugitive color, variable color, brown stain, it is possible to keep the color of raw material itself.
Adopting vacuum frying, raw material is heated in sealed states, and the taste composition great majority in raw material are water solublity, not dissolution in oils and fats, and along with the dehydration of raw material, these taste compositions are concentrated further.Therefore vacuum frying technology is adopted can to preserve the fragrance that raw material itself has well.
Reduce oils and fats deterioration degree to explode and include oxidation, polymerization, thermal decomposition with the deterioration of oil, and contact generation with water or steam be hydrolyzed to master with oily.In vacuum frying process, oil is under negative pressure state, and the gas being dissolved in oils and fats is quickly overflowed in a large number, and the water vapour pressure of generation is less, and frying temperature is low, and therefore, the degradation of oils and fats is substantially reduced.
But moisture separating rate is too fast time in the process of fish fry due to vacuum frying, can make fried after the matter structure of fish embryo poor, substantially can not get the mouthfeel of the flesh of fish.
Summary of the invention
Based on this, it is necessary to for fried after can lose itself the flesh of fish mouthfeel problem, it is provided that a kind of method changing vacuum oil fried fish tartar souce matter structure.
A kind of method changing vacuum oil fried fish tartar souce matter structure, it is characterised in that described method step is as follows:
(1) water of the brewed fish embryo of preparation will add sodium lactate reagent.Fish embryo is added in the brew water of sodium lactate reagent brewed, it is possible to reduce the water loss speed of fish embryo.
(2) fish embryo is put into the brew water adding sodium lactate reagent brewed after, pull out and drain away the water.At 12 ~ 14 hours, the brew process persistent period ensure that fish embryo has sufficient action time in brew water, ensure that fish embryo will not be brewed after the mouthfeel affecting the meat of fish embryo own for a long time in brew water simultaneously.
(3) vacuum frying is carried out.Temperature required for vacuum frying is lower than traditional fried mode, the problem not having hyperthermia induced cancer.
(4) fish embryonic knob structure and moisture are tested.
Preferably, the water of brewed fish embryo is clear water, and the amount adding sodium lactate in clear water is 4/2/1000ths ~ thousand, and dissolves fully.The dosage being best suited for through the amount that experiment obtains adding in clear water sodium lactate is 3/1000ths time, because of the insufficient problem of sodium lactate amount very few generation effect, without because sodium lactate dosage is excessive, will not affect the matter structure of fish embryo itself.
Preferably, the brew water of described addition sodium lactate solvent and fish embryo according to the ratio of mass ratio 5:1 brewed 12 ~ 14 hours.Can fully ensure that fish embryo and brew water can act on completely, and not interfere with taste and the mouthfeel of fish embryo itself.
Preferably, during vacuum frying, it is 95 ~ 115 degree that temperature controls, and time control is 1800 ~ 2200 seconds, and vacuum degree control carries out vacuum frying for-78 ~-94kpa.By fish embryo vacuum frying 1800 ~ 2200 seconds when hot oil temperature 95 ~ 115 degree after brewed.Crisp brittleness and the color and luster of fish embryo are had a great impact by fried time and temperature, the vacuum frying 1800 ~ 2200 seconds when hot oil temperature 95 ~ 115 degree, vacuum-78 ~-94kpa, and the fish embryo mouthfeel obtained is good with color and luster.
Detailed description of the invention
The present invention can realize in many different forms, however it is not limited to embodiment described herein.On the contrary, the purpose providing these embodiments is to make to the disclosure more thoroughly comprehensively.
Unless otherwise defined, all of technology used herein is identical with the implication that the those skilled in the art belonging to the present invention are generally understood that with scientific terminology.The term used in the description of the invention herein is intended merely to the purpose describing specific embodiment, it is not intended that in the restriction present invention.
Embodiment 1
(1) adding sodium lactate reagent in the water of the brewed fish embryo of preparation, the water of brewed fish embryo is clear water, and the amount adding sodium lactate in clear water is 3/1000ths, and dissolves fully.
(2) fish embryo being put into the brew water adding sodium lactate reagent brewed, the mass ratio of brew water and fish embryo is 5:1, pulls out and drain away the water after concocting 12 hours；
(3) controlling to be 105 degree by temperature, time control is 2000 seconds, and vacuum degree control carries out vacuum frying when being-85kpa.
(4) fish embryonic knob structure and moisture are tested.Can be found by data, the fish embryo that the present invention produces is compared with the fish embryo that conventional method is produced, the fish embryonic knob structure that the present invention produces is more complete, and test show that the fish embryo moisture that the present invention produces is 20%, and the fish embryo moisture that conventional method is produced is 5 ~ 9%.
Embodiment 2
(1) adding sodium lactate reagent in the water of the brewed fish embryo of preparation, the water of brewed fish embryo is clear water, and the amount adding sodium lactate in clear water is 4/1000ths, and dissolves fully.
(2) fish embryo being put into the brew water adding sodium lactate reagent brewed, the mass ratio of brew water and fish embryo is 5:1, pulls out and drain away the water after concocting 13 hours；
(3) controlling to be 95 degree by temperature, time control is 1800 seconds, and vacuum degree control carries out vacuum frying when being-75kpa.
(4) fish embryonic knob structure and moisture are tested.Can be found by data, the fish embryo that the present invention produces is compared with the fish embryo that conventional method is produced, the fish embryonic knob structure that the present invention produces is more complete, and test show that the fish embryo moisture that the present invention produces is 20%, and the fish embryo moisture that conventional method is produced is 5 ~ 9%.
Embodiment 3
(1) adding sodium lactate reagent in the water of the brewed fish embryo of preparation, the water of brewed fish embryo is clear water, and the amount adding sodium lactate in clear water is 2/1000ths, and dissolves fully.
(2) fish embryo being put into the brew water adding sodium lactate reagent brewed, the mass ratio of brew water and fish embryo is 5:1, pulls out and drain away the water after concocting 14 hours；
(3) controlling to be 115 degree by temperature, time control is 2200 seconds, and vacuum degree control carries out vacuum frying when being-95kpa.
(4) fish embryonic knob structure and moisture are tested.Can be found by data, the fish embryo that the present invention produces is compared with the fish embryo that conventional method is produced, the fish embryonic knob structure that the present invention produces is more complete, and test show that the fish embryo moisture that the present invention produces is 20%, and the fish embryo moisture that conventional method is produced is 5 ~ 9%.
The fish fry that said method is produced is because with the addition of sodium lactate in solvent, in frying course, the water loss of fish embryo slows, make the fish idioplasm structure obtained by vacuum frying under given conditions complete, will not because of the fried mouthfeel having influence on the flesh of fish itself.
Embodiment described above only have expressed the several embodiments of the present invention, and it describes comparatively concrete and detailed, but therefore can not be interpreted as the restriction to the scope of the claims of the present invention.It should be pointed out that, for the person of ordinary skill of the art, without departing from the inventive concept of the premise, it is also possible to making some deformation and improvement, these broadly fall into protection scope of the present invention.Therefore, the protection domain of patent of the present invention should be as the criterion with claims.
Claims (4)
1. the method changing vacuum oil fried fish tartar souce matter structure, it is characterised in that described method step is as follows:
(1) water of the brewed fish embryo of preparation will add sodium lactate reagent；
(2) fish embryo is put into the brew water adding sodium lactate reagent brewed after, pull out and drain away the water；
(3) vacuum frying is carried out；
(4) fish embryonic knob structure and moisture are tested.
2. a kind of method changing vacuum oil fried fish tartar souce matter structure according to claim 1, it is characterised in that the water of brewed fish embryo is clear water, and the amount adding sodium lactate in clear water is 4/2/1000ths ~ thousand, and dissolve fully.
3. a kind of method changing vacuum oil fried fish tartar souce matter structure according to claim 1, it is characterised in that the brew water of described addition sodium lactate solvent and fish embryo according to the ratio of mass ratio 5:1 brewed 12 ~ 14 hours.
4. a kind of method changing vacuum oil fried fish tartar souce matter structure according to claim 1, it is characterised in that during vacuum frying, it is 95 ~ 115 degree that temperature controls, and time control is 1800 ~ 2200 seconds, and vacuum degree control carries out vacuum frying for-78 ~-94kpa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610073167.XA CN105707744A (en) | 2016-02-03 | 2016-02-03 | Method of modifying oil-fried fish texture |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610073167.XA CN105707744A (en) | 2016-02-03 | 2016-02-03 | Method of modifying oil-fried fish texture |
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| Publication Number | Publication Date |
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| CN105707744A true CN105707744A (en) | 2016-06-29 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610073167.XA Pending CN105707744A (en) | 2016-02-03 | 2016-02-03 | Method of modifying oil-fried fish texture |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110897106A (en) * | 2019-11-28 | 2020-03-24 | 广东海洋大学 | Fried aquatic leisure food and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815442A (en) * | 2014-03-26 | 2014-05-28 | 陈忠杰 | Making method of fried lesser croaker |
| CN104643143A (en) * | 2015-03-11 | 2015-05-27 | 山东理工大学 | Method for preparing crispy fish under high pressure |
-
2016
- 2016-02-03 CN CN201610073167.XA patent/CN105707744A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815442A (en) * | 2014-03-26 | 2014-05-28 | 陈忠杰 | Making method of fried lesser croaker |
| CN104643143A (en) * | 2015-03-11 | 2015-05-27 | 山东理工大学 | Method for preparing crispy fish under high pressure |
Non-Patent Citations (3)
| Title |
|---|
| （加拿大）帕索斯 等: "《食品工程的创新：新技术与新产品》", 31 January 2013, 中国轻工业出版社 * |
| 林琳 等: "养殖大黄鱼低温真空油炸的工艺", 《食品研究与开发》 * |
| 王守伟: "《肉制品添加剂使用技术》", 31 January 2014, 中国农业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110897106A (en) * | 2019-11-28 | 2020-03-24 | 广东海洋大学 | Fried aquatic leisure food and preparation method thereof |
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Application publication date: 20160629 |