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Squid puffed chips and processing method thereof

A technology of puffed crisps and processing methods, which is applied in the field of food processing, can solve the problems of low puffing rate and fragility of puffed fish puffed chips, and achieve the effects of high puffing rate, favorable microwave puffing molding, and low oil content

Inactive Publication Date: 2016-06-29
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The first purpose of the present invention is to provide a kind of squid puffed chips, to make up for the gap of no squid puffed food in the current market, and to solve the problems of fragility and low puffing rate in the processing of current puffed fish chips

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Clean the squid and remove the internal organs. After freezing, cut the squid into squid slices with a thickness of 1mm. Then cook the squid slices at 60°C for 3 minutes and drain until the moisture content of the squid slices is 65%. According to the mass of squid slices, 3% of sucrose powder, 1.5% of salt, NaHCO 3 0.4%, flavored nucleotide disodium 0.01%, monosodium glutamate 0.04%, rice wine 2% compound seasoning, infiltrate and season the squid slices for 1 hour, then dry the infiltrated and seasoned squid slices with hot air at 45°C, and wait for the squid After the moisture content of the slices is reduced to 25-45%, put the squid slices at -3°C for 8 hours to make the moisture distribution in the squid slices even; The average puffing ratio of the squid puffed chips was measured to be 3.75.

Embodiment 2

[0023] Clean the squid and remove the internal organs. After freezing, cut the squid into squid slices with a thickness of 4mm. Then cook the squid slices at 75°C for 5 minutes and drain until the water content of the squid slices is 60%. According to the mass of squid slices, 6% of sucrose powder, 3% of salt, NaHCO 3 0.8%, flavored nucleotide disodium 0.01%, monosodium glutamate 0.04%, rice wine 2% compound seasoning, permeate and season squid slices for 3 hours; After the moisture content drops to the range of 25-45%, place the squid slices at 4°C to evenly wet, and add tomato juice at the same time, so that the tomato juice can infiltrate and season the squid slices again, and make the moisture distribution in the squid slices even; wet equalization is completed Finally, the squid slices are puffed according to the microwave-light wave combination of 1:1, and then packed. The average puffing ratio of the squid puffed chips was measured to be 3.56.

Embodiment 3

[0025] Clean the squid and remove the internal organs. After freezing, cut the squid into squid slices with a thickness of 2mm. Then cook the squid slices at 70°C and drain until the moisture content of the squid slices is 65%. Add to the drained squid slices According to the mass of squid slices, it is composed of 5% sucrose powder, 2% salt, NaHCO 3 0.6%, flavored nucleotide disodium 0.01%, monosodium glutamate 0.04%, rice wine 2% compound seasoning, infiltrate and season squid slices for 2 hours; After the water content of the squid is reduced to 30%, the squid slices are placed at 2°C to be evenly wet, and the squid cooking liquid concentrated paste is added at the same time, so that the squid cooking liquid concentrated paste is used to infiltrate and season the squid slices, and the moisture in the squid slices is evenly distributed; After the equalization is completed, the squid slices are puffed according to the microwave-light wave combination of 1:1, and then packed. ...

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Abstract

The invention relates to puffed crisp sleeve-fish chips and a processing method thereof. The processing method comprises the following steps: preprocessing sleeve-fish meat, cutting, cooking, seasoning in a permeation manner, drying for dewatering, and puffing. The puffing rate of the puffed crisp sleeve-fish chips is high and maximally can be close to 4, namely the volume of the puffed sleeve-fish chips is 4 times that of non-puffed sleeve-fish chips, and the puffed crisp sleeve-fish chips are hard to break, low in fat content and rich in nutrition; due to the mechanical cutting process, the processing method has the characteristics that the production efficiency is effectively improved and the production cost is reduced in comparison with other processing methods of puffed fish meat foods.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to puffed squid chips and a processing method thereof. Background technique [0002] Fish protein tissue structure is loose and fragile. Therefore, in the prior art, fish meat is often beaten and crushed in the production of fish meat puffed food, and salt is added during the beating and crushing, so as to promote the dissolution of salt-soluble myosin in the fish meat and form a three-dimensional network structure, that is, first make surimi, Add starch and other ingredients, then shape, dry, and microwave puffed. The processing method of this puffed fish meat food is complex in technology, and the product cannot keep the original characteristics of the raw materials, and the taste is rough. Chi Yusen and others have the following problems when using microwave puffed salmon fillets: 1. The expansion rate is low, and the maximum expansion rate is only 2. 2. The color is ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/50A23P30/38A23P30/30
CPCA23L17/50A23P30/30
Inventor 方旭波陈小娥郑婷璐
Owner ZHEJIANG OCEAN UNIV
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