Drying method and application of instant silver carp

Abstract

The invention discloses a drying method and application of an instant silver carp. The instant silver carp is prepared by the steps of pretreating a fresh silver carp, salting, drying, salting, frying with oil and sterilizing. In the drying, a four-section drying process is adopted; and the process parameters referred in the four-section drying are as follows: the temperature is 60 DEG C, the time lasts for 40 minutes and the speed is 300r / min; the temperature is 60 DEG C, the time lasts for 120 minutes and the speed is 200r / min; the temperature is 45 DEG C, the time lasts for 150 minutes and the speed is 250r / min; and the temperature is 55 DEG C, the time lasts for 150 minutes and the speed is 250r / min. The drying method and the application disclosed by the invention have the advantages that the four-section drying process is adopted for treating silver carp blocks, the advantages of salting and frying with the oil are combined, the instant silver carp is full in taste, has the certain chewy feel, and is strong in spicy flavor; and the instant silver carp obtains ideal results in the aspects of texture, color, flavor and overall score and is beneficial to reducing the seasonal influence on supply and demand of the silver carp, improving the additional value of the aquaculture industry of the silver carp and enriching the preferences of consumers.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a drying method and application of instant silver carp. Background technique [0002] Silver carp (Silver carp) belongs to Cyprinidae, Cyprinidae, Silver carp subfamily, and the genus Silver carp. Commonly known as: silver carp, silver carp, silver carp, jumping silver carp, etc., distributed in major water systems across the country. It has the characteristics of low breeding cost and fast growth, and has become an important fish species for freshwater aquaculture, and is one of the "four major fish" in freshwater aquaculture in my country. Silver carp meat is white and tender, easy to digest, rich in high-quality protein, including 9 essential amino acids (histidine is an essential amino acid for children and 8 for adults), and its content is close to or better than the WHO model. At the same time, it is rich in polyunsaturated fatty acids, such as EPA and DHA. Its am...

AI Technical Summary

Problems solved by technology

Common hot air drying uses a certain amount of hot air to transfer heat from the outside to the inside of the material to be dried. Because there is a certain temperature difference between the inside and outside of the material, the heat is from the outside to the inside, and at the same time, the moisture is from the inside to the outside, and the purpose of drying the material is finally achieved. However, , the existing hot air drying method has the phenomenon that the drying effect on the surface of the material is good, but the drying effect on the inside of the material is poor. More importantly, the existing hot air drying only pays attention to the control of moisture, and does not comprehensively consider the drying process conditions on the quality of freshwater fish products. system impact

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