CN108618008A - Puffed dried fish floss and preparation method thereof - Google Patents
Puffed dried fish floss and preparation method thereof Download PDFInfo
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- CN108618008A CN108618008A CN201810462512.8A CN201810462512A CN108618008A CN 108618008 A CN108618008 A CN 108618008A CN 201810462512 A CN201810462512 A CN 201810462512A CN 108618008 A CN108618008 A CN 108618008A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 149
- 241000628997 Flos Species 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 230000001007 puffing effect Effects 0.000 claims abstract description 59
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 19
- 238000001816 cooling Methods 0.000 claims abstract description 17
- 238000004140 cleaning Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 36
- 238000009835 boiling Methods 0.000 claims description 28
- 235000019688 fish Nutrition 0.000 claims description 27
- 235000005747 Carum carvi Nutrition 0.000 claims description 20
- 240000000467 Carum carvi Species 0.000 claims description 20
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 20
- 244000246386 Mentha pulegium Species 0.000 claims description 18
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 18
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 18
- 235000001050 hortel pimenta Nutrition 0.000 claims description 18
- 240000004922 Vigna radiata Species 0.000 claims description 17
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 17
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 17
- 238000010438 heat treatment Methods 0.000 claims description 17
- 235000005979 Citrus limon Nutrition 0.000 claims description 15
- 244000131522 Citrus pyriformis Species 0.000 claims description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 15
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 14
- 235000011613 Pinus brutia Nutrition 0.000 claims description 14
- 241000018646 Pinus brutia Species 0.000 claims description 14
- 238000012856 packing Methods 0.000 claims description 12
- 230000000694 effects Effects 0.000 claims description 11
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 10
- 229910052708 sodium Inorganic materials 0.000 claims description 10
- 239000011734 sodium Substances 0.000 claims description 10
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 9
- 235000010350 erythorbic acid Nutrition 0.000 claims description 9
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 9
- 235000020748 rosemary extract Nutrition 0.000 claims description 8
- 239000008157 edible vegetable oil Substances 0.000 claims description 6
- 108090000526 Papain Proteins 0.000 claims description 5
- 239000004365 Protease Substances 0.000 claims description 5
- 239000008280 blood Substances 0.000 claims description 5
- 210000004369 blood Anatomy 0.000 claims description 5
- 210000000988 bone and bone Anatomy 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 229940055729 papain Drugs 0.000 claims description 5
- 235000019834 papain Nutrition 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 2
- 239000002245 particle Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract 1
- 238000001125 extrusion Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 description 7
- 102000004190 Enzymes Human genes 0.000 description 7
- 229940088598 enzyme Drugs 0.000 description 7
- 239000003205 fragrance Substances 0.000 description 6
- 206010068319 Oropharyngeal pain Diseases 0.000 description 5
- 201000007100 Pharyngitis Diseases 0.000 description 5
- 230000008859 change Effects 0.000 description 5
- 210000002784 stomach Anatomy 0.000 description 5
- 102000006395 Globulins Human genes 0.000 description 4
- 108010044091 Globulins Proteins 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 230000011382 collagen catabolic process Effects 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 229920001184 polypeptide Polymers 0.000 description 4
- 102000004196 processed proteins & peptides Human genes 0.000 description 4
- 108090000765 processed proteins & peptides Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 150000003384 small molecules Chemical class 0.000 description 4
- 108010070551 Meat Proteins Proteins 0.000 description 3
- 240000002853 Nelumbo nucifera Species 0.000 description 3
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 3
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 241001529742 Rosmarinus Species 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 235000015177 dried meat Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000005096 rolling process Methods 0.000 description 3
- 230000007306 turnover Effects 0.000 description 3
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 description 1
- 206010019345 Heat stroke Diseases 0.000 description 1
- 208000007180 Sunstroke Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 230000009466 transformation Effects 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the field of food processing, in particular to puffed dried fish floss and a preparation method thereof, which are characterized by comprising the following steps of ① cleaning, ② enzymolysis, ③ cooking, ④ extrusion, ⑤ fried dried fish floss seasoning, ⑥ puffing and ⑦ cooling packaging, wherein in the step ⑥ puffing, the puffing is carried out at the pressure of 0.3-0.4Mpa and the temperature of 110-.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of puffing dried fish floss and preparation method thereof.
Background technology
Dried fish floss is a kind of traditional food that the flesh of fish obtains after frying loose frying, and current production is mostly the stir-fry pine of normal pressing operation
Machine fries crisp machine.The dried fish floss fried out is partially soft, and crunchy sensation is insufficient.
Invention content
A kind of puffing dried fish floss of present invention offer and preparation method thereof, the present invention is puffing by the dried fish floss of frying, dried fish floss volume
It significantly increases, not only crispy in taste, but also more conducively absorption of human body.
A kind of preparation method of puffing dried fish floss, which is characterized in that include the following steps：
1. cleaning, 2. digest, 3. boiling, 4. squeeze, 5. fries pine seasoning, it is 6. puffing and 7. cooling packing, wherein step be 6.
It is puffing be pressure be 0.3-0.4Mpa, temperature be 110-120 DEG C of progress it is puffing.
Further, it includes being scaled, decaptitating, being truncated to fish, removed internal organ and bone that 1. step, which is cleaned, then by the flesh of fish
It is placed in clear water and impregnates and rinse, remove the trace of blood inside impurity and the flesh of fish.
Further, when 2. step digests, the 100-120 kilograms of water and unit of activity is added to be by every 50-60 kilograms of flesh of fish
15-20 grams of the papain of 100000U/g stirs 20-30 minutes, and the temperature of the water is 25-30 DEG C.Enzymolysis moves flesh
At the polypeptide even amino acid of small molecule, simplifying protein structure makes to be easy to disappear after human body is edible for globulin and collagen degradation
Change and absorbs.
Further, 3. boiling is step：The flesh of fish 2. digested through step is picked up and drained away the water from water, Zhi Hou
Water temperature is to carry out boiling in 95-100 DEG C of water, until fish body is all well-done.Extra enzyme is allowed to lose vigor at high temperature simultaneously.
Further, step 4. squeeze including will through step, 3. well-done flesh of fish block is put into wheel press and suppresses, until
The flesh of fish is loosely without particle.
Further, 5. step is fried pine seasoning and is directly fried to water for that will be put into loosening machine by sauting progress frying by the flesh of fish of step 4.
Content is divided to be put into appropriate seasoning, edible oil and quality improver while 15-20%, frying；The quality improver
For Rosmarinus officinalis extract and D-araboascorbic acid sodium, 5-10 grams of Rosmarinus officinalis extract is added according to every 10 kilograms of flesh of fish and D- is different anti-
Bad 3-6 grams of hematic acid sodium.
The Rosmarinus officinalis extract can be obtained commercially, be natural best antioxidant in the world at present,
It prevents the oxidation of edible oil and fish fats, keep acid value and the peroxide value stabilization within the shelf-life not exceeded.
Further, the step be 6. puffed to will pass through step 5. frying the flesh of fish put into be equipped with connection tank in high pressure
With outside tank in the Bulking tank of the pneumatic operated valve of vacuum, pressurized, heated in Bulking tank is carried out puffing, setting pressure is 0.3-0.4Mpa,
Temperature is 110-120 DEG C；
When puffing, when temperature reaches 100 DEG C or more, pneumatic operated valve opened, makes to tend to vacuum in tank, then keeps true in tank
Dummy status and to Bulking tank continuous heating 50-70 minutes until the flesh of fish is in drying regime in tank body.
When puffing, as temperature gradually rises, when temperature reaches 100 DEG C or more, the body surface of the flesh of fish and internal moisture content
It can escape and vaporize, form certain pressure in tank, when material moisture content is controlled out 5%~8% or so, pressure reaches in tank body
At this moment 0.4Mpa throws open tank body pneumatic operated valve, be at this moment changed into vacuum state suddenly by high-temperature high-pressure state in tank body, so
Vacuum state is kept afterwards and to Bulking tank continuous heating 50-70 minute until the flesh of fish is in drying regime in tank body.
Further, between 1. step is cleaned and 2. step digests further include marinated stage, packet of the marinated stage
It includes and is uniformly mixed the flesh of fish and caraway, peppermint and lemon juice, and place 20-30 minutes, then remove caraway and peppermint, according to
5-10 grams of caraway, 5-10 grams of peppermint and 5-10 grams of lemon juice is added per the 50-60 kilograms of flesh of fish.
Caraway is added, peppermint and lemon juice can not only remove the fishy smell of the flesh of fish, and make the flesh of fish have unique fragrance and
Mouthfeel, and the dried fish floss is eaten, it will not be greasy, the effect of relieving sore-throat stomach invigorating when eating.
Dried fish floss rich in taste of the present invention can not only be made using this step, it is not only crisp but also carry soft, just melt in the mouth.
Further, before carrying out step and 4. squeezing, first cooked mung bean is mixed with the flesh of fish after step 3. boiling,
Then it is squeezed again, the mass ratio of the mung bean and the flesh of fish is 2-5:1；The mung bean is passed through successively using dry mung bean
What immersion, coarse crushing and boiling were cooked.
A kind of puffing dried fish floss, is prepared by the method.
Continuous heating is using the jet chimney continuous heating accessed in puffing tank.
Its structure changes in Pneumatic butterfly valve opens instantaneous pressure change vacuum process, 1-1.5 times of flesh of fish enlarged volume,
And it is maintained under vacuum conditions.
7. cooling packing includes being placed in 6. puffing fish pours into cooler pan through step chilling room and being cooled to room temperature, so
Cooling dried fish floss is sent into make-up room afterwards and is packaged into finished product.Chilling room dehumidifier controls humidity 40 hereinafter, temperature control exists
25 degree or less.
One kind being based on the puffing flesh of fish of the transformation temperature difference, is prepared by the method.
The prior art before relatively, the invention has the advantages that：
1, the present invention is puffing by the dried fish floss of frying, and dried fish floss volume significantly increases, crispy in taste, is conducive to absorption of human body.
2, quality improver is added, product greatly saves the color, smell and taste and nutritional ingredient of the flesh of fish, and mouthfeel increases greatly
By force, and it is more conducive to absorption of human body.
3, the fishy smell of the flesh of fish can not only be removed by caraway, peppermint and lemon juice being added, and the flesh of fish is made to have unique fragrance
And mouthfeel, and the dried fish floss is eaten, and it will not be greasy, the effect of relieving sore-throat stomach invigorating when eating.
4, mung bean is added, dried fish floss rich in taste of the present invention, not only crisp but also just melt in the mouth can not only be made.When mung bean and peppermint
Fragrance and effect, which are combined, can make one to generate appetite, and it is edible when can be clearing heat and detoxicating, sunstroke prevention appetizing.
Specific implementation mode
The present invention is expanded on further With reference to embodiment, but is not only limited only to following embodiment,
Any improvement or replacement of every principle according to the present invention, should all be within protection scope of the present invention.
Embodiment 1
A kind of preparation method of puffing dried fish floss, includes the following steps：
1. cleaning, 2. digest, 3. boiling, 4. squeeze, 5. fries pine seasoning, it is 6. puffing：It is 0.3Mpa in pressure, temperature is
110 degree carry out puffing and 7. cooling packing.
1. step is cleaned including scaling, decaptitating, truncating, remove internal organ, bone, then the flesh of fish is placed in clear water and impregnates, turn over
Rolling rinsing, removes the trace of blood inside the flesh of fish.
When step digests 2., add 120 kilograms of water and unit of activity for the Papain of 100000U/g by every 50 kilograms of flesh of fish
15 grams of enzyme stirs 20 minutes, and the temperature of the water is 25 DEG C；It is sufficiently stirred immersion, digests fish meat protein.Enzymolysis moves flesh
At the polypeptide even amino acid of small molecule, simplifying protein structure makes to be easy to disappear after human body is edible for globulin and collagen degradation
Change and absorbs.
3. boiling is step：It will pick up and drain away the water from water through the flesh of fish of step 2., be later 95 DEG C of water in water temperature
Middle carry out boiling, until fish body is all well-done.Extra enzyme is allowed to lose vigor at high temperature simultaneously.
Step 4. squeeze including will through step, 3. well-done flesh of fish block is put into wheel press and suppresses, straight dried meat floss dissipate without
Grain.
5. step fries pine seasoning and exists will to be put into loosening machine by sauting progress frying by the flesh of fish of step 4. and directly fry to moisture
Between 13-20, frying while, is put into seasoning, edible oil and quality improver；The quality improver carries for rosemary
Object and D-araboascorbic acid sodium are taken, 3 grams of 5 grams of Rosmarinus officinalis extract and D-araboascorbic acid sodium is added according to every 10 kilograms of flesh of fish.
The step be 6. puffed to will to pass through step 5. frying the flesh of fish put into be equipped with it is true outside high pressure and tank in connection tank
In the Bulking tank of empty pneumatic operated valve, setting pressure is 0.4Mpa, and setting temperature is 110 degree；
When puffing, as temperature gradually rises, when temperature reaches 100 DEG C or more, pneumatic operated valve opened, makes to tend to be true in tank
Then sky keeps in tank vacuum state and to Bulking tank continuous heating 50 minutes until the flesh of fish is in drying regime in tank body.
When puffing, as temperature gradually rises, when temperature reaches 100 DEG C or more, the body surface of the flesh of fish and internal moisture content
It can escape and vaporize, form certain pressure in tank, when material moisture content is controlled out 5%~8% or so, pressure reaches in tank body
At this moment 0.4Mpa throws open tank body pneumatic operated valve, be at this moment changed into vacuum state suddenly by high-temperature high-pressure state in tank body, so
Vacuum state is kept afterwards and to Bulking tank continuous heating 50 minutes until the flesh of fish is in drying regime in tank body.Under vacuum conditions its
Structure changes, 1 times of flesh of fish enlarged volume.
Further include the marinated stage between 1. cleaning and 2. digesting, the marinated stage includes by the flesh of fish and caraway, thin
Lotus and lemon juice are uniformly mixed, and are placed 20 minutes, then remove caraway and peppermint, and 5 grams are added according to every 50 kilograms of flesh of fish
Caraway, 5 grams of peppermints and 5 grams of lemon juices.The present embodiment can also be not added with marinated step.
Caraway is added, peppermint and lemon juice can not only remove the fishy smell of the flesh of fish, and make the flesh of fish have unique fragrance and
Mouthfeel, and the dried fish floss is eaten, it will not be greasy, the effect of relieving sore-throat stomach invigorating when eating.
Further include mung bean is impregnated, coarse crushing and boiling, then by well-done green of the flesh of fish and the boiling after step 3. boiling
Beans mix, and are 4. squeezed later, and pine seasoning, 6. puffing and 7. cooling packing, the mass ratio of the mung bean and the flesh of fish are 5. fried
It is 2:1.The present embodiment can also be not added with the mung bean of this step.
Dried fish floss rich in taste of the present invention can not only be made using this step, it is not only crisp but also carry soft, just melt in the mouth.
Continuous heating is using the jet chimney continuous heating accessed in puffing tank.
7. cooling packing includes being placed in 6. puffing fish pours into cooler pan through step chilling room and being cooled to room temperature, so
Cooling dried fish floss is sent into make-up room afterwards and is packaged into finished product.Chilling room dehumidifier controls humidity 40 hereinafter, temperature control exists
25 degree or less.
Embodiment 2
A kind of preparation method of puffing dried fish floss, includes the following steps：
1. cleaning, 2. digest, 3. boiling, 4. squeeze, 5. fries pine seasoning, it is 6. puffing：It is 0.4Mpa in pressure, temperature is
120 degree carry out puffing and 7. cooling packing.
1. step is cleaned including scaling, decaptitating, truncating, remove internal organ, bone, then the flesh of fish is placed in clear water and impregnates, turn over
Rolling rinsing, removes the trace of blood inside the flesh of fish.
When step digests 2., add double centner water and unit of activity for the Papain of 100000U/g by every 60 kilograms of flesh of fish
20 grams of enzyme stirs 30 minutes, and the temperature of the water is 30 DEG C；It is sufficiently stirred immersion, digests fish meat protein.Enzymolysis moves flesh
At the polypeptide even amino acid of small molecule, simplifying protein structure makes to be easy to disappear after human body is edible for globulin and collagen degradation
Change and absorbs.
3. boiling is step：It will pick up and drain away the water from water through the flesh of fish of step 2., be later 100 DEG C of water in water temperature
Middle carry out boiling, until fish body is all well-done.Extra enzyme is allowed to lose vigor at high temperature simultaneously.
Step 4. squeeze including will through step, 3. well-done flesh of fish block is put into wheel press and suppresses, straight dried meat floss dissipate without
Grain.
5. step fries pine seasoning and exists will to be put into loosening machine by sauting progress frying by the flesh of fish of step 4. and directly fry to moisture
Between 15-20, frying while, is put into seasoning, edible oil and quality improver；The quality improver carries for rosemary
Object and D-araboascorbic acid sodium are taken, 3 grams of 5 grams of Rosmarinus officinalis extract and D-araboascorbic acid sodium is added according to every 10 kilograms of flesh of fish.
The step be 6. puffed to will to pass through step 5. frying the flesh of fish put into be equipped with it is true outside high pressure and tank in connection tank
In the Bulking tank of empty pneumatic operated valve, setting pressure is 0.4Mpa, and setting temperature is 120 degree；
When puffing, as temperature gradually rises, when temperature reaches 100 DEG C or more, pneumatic operated valve opened, makes to tend to be true in tank
Then sky keeps in tank vacuum state and to Bulking tank continuous heating 60 minutes until the flesh of fish is in drying regime in tank body.
When puffing, as temperature gradually rises, when temperature reaches 100 DEG C or more, the body surface of the flesh of fish and internal moisture content
It can escape and vaporize, form certain pressure in tank, when material moisture content is controlled out 5%~8% or so, pressure reaches in tank body
At this moment 0.4Mpa throws open tank body pneumatic operated valve, be at this moment changed into vacuum state suddenly by high-temperature high-pressure state in tank body, so
Vacuum state is kept afterwards and to Bulking tank continuous heating 60 minutes until the flesh of fish is in drying regime in tank body.
Further include the marinated stage between 1. cleaning and 2. digesting, the marinated stage includes by the flesh of fish and caraway, thin
Lotus and lemon juice are uniformly mixed, and are placed 30 minutes, then remove caraway and peppermint, and 10 grams are added according to every 60 kilograms of flesh of fish
Caraway, 10 grams of peppermints and 10 grams of lemon juices.
Caraway is added, peppermint and lemon juice can not only remove the fishy smell of the flesh of fish, and make the flesh of fish have unique fragrance and
Mouthfeel, and the dried fish floss is eaten, it will not be greasy, the effect of relieving sore-throat stomach invigorating when eating.
Further include mung bean is impregnated, coarse crushing and boiling, then by well-done green of the flesh of fish and the boiling after step 3. boiling
Beans mix, and are 4. squeezed later, and pine seasoning, 6. puffing and 7. cooling packing, the mass ratio of the mung bean and the flesh of fish are 5. fried
It is 5:1.
Dried fish floss rich in taste of the present invention can not only be made using this step, it is not only crisp but also carry soft, just melt in the mouth.
Continuous heating is using the jet chimney continuous heating accessed in puffing tank.
Its structure changes under vacuum conditions, 1.5 times of flesh of fish enlarged volume.
7. cooling packing includes being placed in 6. puffing fish pours into cooler pan through step chilling room and being cooled to room temperature, so
Cooling dried fish floss is sent into make-up room afterwards and is packaged into finished product.Chilling room dehumidifier controls humidity 40 hereinafter, temperature control exists
25 degree or less.
Embodiment 3
A kind of preparation method of puffing dried fish floss, includes the following steps：
1. cleaning, 2. digest, 3. boiling, 4. squeeze, 5. fries pine seasoning, it is 6. puffing：It is 0.3Mpa in pressure, temperature is
110 degree carry out puffing and 7. cooling packing.
1. step is cleaned including scaling, decaptitating, truncating, remove internal organ, bone, then the flesh of fish is placed in clear water and impregnates, turn over
Rolling rinsing, removes the trace of blood inside the flesh of fish.
When step digests 2., add 110 kilograms of water and unit of activity for the Papain of 100000U/g by every 55 kilograms of flesh of fish
20 grams of enzyme stirs 30 minutes, and the temperature of the water is 30 DEG C；It is sufficiently stirred immersion, digests fish meat protein.Enzymolysis moves flesh
At the polypeptide even amino acid of small molecule, simplifying protein structure makes to be easy to disappear after human body is edible for globulin and collagen degradation
Change and absorbs.
3. boiling is step：It will pick up and drain away the water from water through the flesh of fish of step 2., be later 100 DEG C of water in water temperature
Middle carry out boiling, until fish body is all well-done.Extra enzyme is allowed to lose vigor at high temperature simultaneously.
Step 4. squeeze including will through step, 3. well-done flesh of fish block is put into wheel press and suppresses, straight dried meat floss dissipate without
Grain.
5. step fries pine seasoning and exists will to be put into loosening machine by sauting progress frying by the flesh of fish of step 4. and directly fry to moisture
15-20%, frying while, are put into seasoning, edible oil and quality improver；The quality improver extracts for rosemary
3 grams of 5 grams of Rosmarinus officinalis extract and D-araboascorbic acid sodium is added according to every 10 kilograms of flesh of fish in object and D-araboascorbic acid sodium.
6. the step is puffed to will be by step 5. Bulking tank of the flesh of fish threading equipped with pneumatic operated valve of frying, being arranged
Pressure is 0.3Mpa, and temperature is 110 degree；
The step be 6. puffed to will to pass through step 5. frying the flesh of fish put into be equipped with it is true outside high pressure and tank in connection tank
In the Bulking tank of empty pneumatic operated valve, setting pressure is 0.4Mpa, and setting temperature is 115 degree；
When puffing, as temperature gradually rises, when temperature reaches 100 DEG C or more, pneumatic operated valve opened, makes to tend to be true in tank
Then sky keeps in tank vacuum state and to Bulking tank continuous heating 70 minutes until the flesh of fish is in drying regime in tank body.
When puffing, as temperature gradually rises, when temperature reaches 100 DEG C or more, the body surface of the flesh of fish and internal moisture content
It can escape and vaporize, form certain pressure in tank, when material moisture content is controlled out 5%~8% or so, pressure reaches in tank body
At this moment 0.4Mpa throws open tank body pneumatic operated valve, be at this moment changed into vacuum state suddenly by high-temperature high-pressure state in tank body, so
Vacuum state is kept afterwards and to Bulking tank continuous heating 70 minutes until the flesh of fish is in drying regime in tank body.
Further include the marinated stage between 1. cleaning and 2. digesting, the marinated stage includes by the flesh of fish and caraway, thin
Lotus and lemon juice are uniformly mixed, and are placed 30 minutes, then remove caraway and peppermint, and 8 grams are added according to every 55 kilograms of flesh of fish
Caraway, 8 grams of peppermints and 8 grams of lemon juices.
Caraway is added, peppermint and lemon juice can not only remove the fishy smell of the flesh of fish, and make the flesh of fish have unique fragrance and
Mouthfeel, and the dried fish floss is eaten, it will not be greasy, the effect of relieving sore-throat stomach invigorating when eating.
Further include mung bean is impregnated, coarse crushing and boiling, then by well-done green of the flesh of fish and the boiling after step 3. boiling
Beans mix, and are 4. squeezed later, and pine seasoning, 6. puffing and 7. cooling packing, the mass ratio of the mung bean and the flesh of fish are 5. fried
It is 4:1.
Dried fish floss rich in taste of the present invention can not only be made using this step, it is not only crisp but also carry soft, just melt in the mouth.
Continuous heating is using the jet chimney continuous heating accessed in puffing tank.
Its structure changes under vacuum conditions, 1 times of flesh of fish enlarged volume.
7. cooling packing includes being placed in 6. puffing fish pours into cooler pan through step chilling room and being cooled to room temperature, so
Cooling dried fish floss is sent into make-up room afterwards and is packaged into finished product.Chilling room dehumidifier controls humidity 40 hereinafter, temperature control exists
25 degree or less.
Claims (10)
1. a kind of preparation method of puffing dried fish floss, which is characterized in that include the following steps：
1. cleaning, 2. digest, 3. boiling, 4. squeeze, 5. fries pine seasoning, it is 6. puffing and 7. cooling packing, wherein step are 6. puffing
Be pressure be 0.3-0.4Mpa, temperature be 110-120 DEG C of progress it is puffing.
2. a kind of preparation method of puffing dried fish floss according to claim 1, which is characterized in that
1. it includes being scaled, decaptitating, being truncated to fish, removed internal organ and bone that step is cleaned, and then the flesh of fish is placed in clear water and is soaked
Bubble and rinsing, remove the trace of blood inside impurity and the flesh of fish.
3. a kind of preparation method of puffing dried fish floss according to claim 1, which is characterized in that when step digests 2., by every
15-20 grams of the papain that the 50-60 kilograms of flesh of fish adds 100-120 kilograms of water and unit of activity is 100000U/g, stirs 20-
30 minutes, the temperature of the water was 25-30 DEG C.
4. a kind of preparation method of puffing dried fish floss according to claim 1, which is characterized in that 3. boiling is step：It will be through
The 2. flesh of fish that step digests is picked up and is drained away the water from water, boiling is carried out in water temperature is 95-100 DEG C of water later, until fish
Body is all well-done.
5. a kind of preparation method of puffing dried fish floss according to claim 1, which is characterized in that 4. step is squeezed including will be through
3. well-done flesh of fish block is put into wheel press and is suppressed step, until the flesh of fish is loosely without particle.
6. a kind of preparation method of puffing dried fish floss according to claim 1, which is characterized in that 5. step fries pine seasoning to incite somebody to action
Loosening machine by sauting is put by the flesh of fish of step 4. to carry out frying and directly fry to moisture to be put into while 15-20%, frying in right amount
Seasoning, edible oil and quality improver；The quality improver be Rosmarinus officinalis extract and D-araboascorbic acid sodium, according to
3-6 grams of 5-10 grams of Rosmarinus officinalis extract and D-araboascorbic acid sodium is added in every 10 kilograms of flesh of fish.
7. a kind of preparation method of puffing dried fish floss according to claim 1, which is characterized in that 6. the step is puffed to
By by step, 5. the flesh of fish of frying is put into and is equipped in connection tank outside high pressure and tank in the Bulking tank of the pneumatic operated valve of vacuum, to puffing
Pressurized, heated carries out puffing in tank, and setting pressure is 0.3-0.4Mpa, and temperature is 110-120 DEG C；
When puffing, when temperature reaches 100 DEG C or more, pneumatic operated valve opened, makes to tend to vacuum in tank, then keep vacuum shape in tank
State and to Bulking tank continuous heating 50-70 minutes until the flesh of fish is in drying regime in tank body.
8. a kind of preparation method of puffing dried fish floss according to claim 1, which is characterized in that 1. cleaned and step in step
2. further including the marinated stage between enzymolysis, the marinated stage includes being uniformly mixed the flesh of fish, caraway, peppermint and lemon juice,
And place 20-30 minutes, then caraway and peppermint are removed, according to every 50-60 kilograms of flesh of fish be added 5-10 grams of caraway, 5-10 grams
Peppermint and 5-10 grams of lemon juice.
9. a kind of preparation method of puffing dried fish floss according to claim 1, it is characterised in that：It is 4. squeezed carrying out step
Before, cooked mung bean is mixed with the flesh of fish after step 3. boiling first, is then squeezed again, the matter of the mung bean and the flesh of fish
Amount is than being 2-5:1；The mung bean is cooked by immersion, coarse crushing and boiling successively using dry mung bean.
10. a kind of puffing dried fish floss, it is characterised in that：It is prepared by the method described in any one of claim 1-9.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111264797A (en) * | 2020-04-02 | 2020-06-12 | 江苏农牧科技职业学院 | Dried crayfish meat floss and preparation method thereof |
| CN114343140B (en) * | 2021-11-24 | 2023-12-01 | 成都中医药大学 | Flavored dried white cuttlefish meat floss and preparation method thereof |
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| CN114343140B (en) * | 2021-11-24 | 2023-12-01 | 成都中医药大学 | Flavored dried white cuttlefish meat floss and preparation method thereof |
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Application publication date: 20181009 |