Method of improving coloring efficiency of surimi products in oil-frying process by using microwave heating

Abstract

The present invention discloses a method of improving a coloring efficiency of surimi products in an oil-frying process by using microwave heating and belongs to the technical field of food processing. The method comprises the following steps: thawing, chopping and blending, forming, microwave curing, oil-frying and cooling. Based on a raw material microwave response mechanism, and a precisely controlled microwave condition and a water content state of the finished products, the coloring efficiency is greatly improved. Advantages are as follows: the method uses clean energy microwave to conduct the curing and heating, reduces a loss of water-soluble components in a boiling and heating process, shortens a surface dehydrating time during the oil-frying process, and can also further reduce uses of coloring accessory materials. By implementing the method, the method can directly avoid a sewage treatment, shortens the oil-frying time, reduce the uses of additives, and thus enhance a production efficiency and product quality.

Description

technical field [0001] The invention relates to a method for improving the coloring efficiency in the frying process of surimi products by utilizing microwave heating, and belongs to the technical field of food processing. Background technique [0002] Surimi products are a nutritious, healthy and elastic gelatinized food, which has a long history in our country. Traditional surimi products such as fish balls, fish rolls, tribute balls, fish cakes, etc. are high in protein and low in fat. Features such as tender taste and refreshing taste are deeply loved by people. In recent years, with the development of my country's marine fishery and its processing technology, my country's surimi products industry has developed rapidly, and many new high-grade surimi products have emerged, such as fish sausages, crab sticks, squid rolls, fish tofu And other surimi products, and the output is also increasing year by year, which has a broad market prospect in China. [0003] Fried fish to...

AI Technical Summary

Problems solved by technology

However, the shortcoming of the above-mentioned patent coloring method is that the produced fried meatballs or surimi products usually adopt the two-stage aging method of boiling and blanching in the production process. A large amount of water has accumulated, which prolongs the dehydration time during the frying process, thereby increasing the frying time, and the coloring components such as soluble sugars and amino acids in the product are easily soluble in water and lost, which slows down the occurrence of Maillard reaction , reducing the coloring efficiency of meat products such as fish tofu

In addition, the special coloring agent for deep-fried surimi products described in Chinese patent CN103960650A contains a very high proportion of arabinose, because the current market price of arabinose is higher (about 7 times the price of xylose and 60 times the price of glucose) , which undoubtedly increases the production cost of surimi products

[0006] In addition to the above methods, there are relatively few reports on improving the coloring efficiency by changing the production and processing technology of fried surimi products. Although the Chinese patent document with the publication number CN 104489765A discloses a method by changing the ingredients and using low-temperature vacuum Frying technology is used to produce deep-fried surimi products and the method for improving its coloring efficiency, yet the shortcoming of the method disclosed by this patent is: 1. add fresh silver carp pieces and boiled rice after the surimi is chopped into a paste, On the one hand, the production process is increased, which is not suitable for industrialized large-scale production, and on the other hand, the production cost is increased; ②Using the method of freezing and shaping, the surimi gel is formed through the frying and post-cooking process. The gel network structure formed in this way Poor, which affects the gel properties and sensory quality of the product; ③Although the low-temperature vacuum frying technology reduces the frying temperature, it increases the frying time and has higher requirements for equipment; ④The production process is carried out under vacuum conditions. Although it can reduce the frying temperature and make the product easier to color, once the slurry contains a small amount of air, the surface of the product will be cracked due to the pressure difference between the inside and outside of the surimi product, affecting the apparent shape of the product. Reduce product pass rate

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