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Puffed dried preserved fish and making method thereof

A technology for dried fish and puffing cans, which is applied in the directions of food ingredients as odor modifiers, functions of food ingredients, and food forming, etc., can solve problems such as insufficient crispy feeling, and achieve the effects of rich taste, crisp taste and good absorption.

Inactive Publication Date: 2018-10-16
福建闽威食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Dried fish is a traditional food obtained by roasting fish meat. Currently, most of the dried fish is produced under normal pressure. It is hard and not crisp enough.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method of puffed dried fish, comprising the steps of:

[0027] ①Cleaning, ②Enzymolysis, ③Steaming, ④Extruding, ⑤Expanding: Extruding at a pressure of 0.8Mpa and a temperature of 110°C, ⑥seasoning, ⑦forming and ⑧cooling and packaging.

[0028] Step ① Cleaning includes removing scales, heads, tails, viscera and bones, and then soaking and rinsing the fish meat in clean water to remove blood streaks inside the fish meat.

[0029] Step ② For enzymolysis, add 120 kg of water and 15 grams of papain with an activity unit of 100,000 U / g for every 50 kg of fish, and stir for 20 minutes. The temperature of the water is 25°C; fully stir and soak to enzymolyze the fish protein . Enzymolysis degrades actomyosin and collagen into small molecule peptides and even amino acids, simplifying the protein structure and making it easier for the human body to digest and absorb after consumption.

[0030] Step ③ steaming is: pick up the fish meat in step ② from the water and dr...

Embodiment 2

[0041] A preparation method of puffed dried fish, comprising the steps of:

[0042] ①cleaning, ②enzymolysis, ③cooking, ④extrusion, ⑤expansion: puffing at a pressure of 0.9Mpa and a temperature of 120°C, ⑥seasoning, ⑦forming and ⑧cooling and packaging.

[0043] Step ① Cleaning includes removing scales, heads, tails, viscera and bones, and then soaking and rinsing the fish meat in clean water to remove blood streaks inside the fish meat.

[0044] Step ② For enzymatic hydrolysis, add 100 kg of water and 20 grams of papain with an activity unit of 100,000 U / g for every 60 kg of fish, and stir for 30 minutes. The temperature of the water is 30°C; fully stir and soak to enzymolyze the fish protein . Enzymolysis degrades actomyosin and collagen into small molecule peptides and even amino acids, simplifying the protein structure and making it easier for the human body to digest and absorb after consumption.

[0045] Step ③ steaming is: pick up the fish meat in step ② from the water ...

Embodiment 3

[0056] A preparation method of puffed dried fish, comprising the steps of:

[0057] ①Cleaning, ②enzymolysis, ③cooking, ④extrusion, ⑤expansion: puffing at a pressure of 0.85Mpa and a temperature of 115°C, ⑥seasoning, ⑦forming and ⑧cooling and packaging.

[0058] Step ① Cleaning includes removing scales, heads, tails, viscera and bones, and then soaking and rinsing the fish meat in clean water to remove blood streaks inside the fish meat.

[0059] Step ② For enzymolysis, add 110 kg of water and 18 grams of papain with an activity unit of 100,000 U / g for every 55 kg of fish, and stir for 25 minutes. The temperature of the water is 28°C; fully stir and soak to enzymolyze the fish protein . Enzymolysis degrades actomyosin and collagen into small molecule peptides and even amino acids, simplifying the protein structure and making it easier for the human body to digest and absorb after consumption.

[0060] Step ③ steaming is: pick up the fish meat in step ② from the water and drai...

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PUM

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Abstract

The invention relates to the field of food processing, in particular to puffed dried preserved fish and a making method thereof. The making method is characterized by comprising the following steps of(1) performing cleaning, (2) performing enzymolysis, (3) performing cooking, (4) performing extrusion, (5) performing puffing, (6) performing seasoning, (7) performing shaping, and (8) performing cooling and packaging, wherein in the step (5), puffing is performed under the condition of pressure being 0.8-0.9Mpa and temperature being 110-120 DEG C. According to the dried preserved fish disclosedby the invention, fish meat volume is obviously enlarged, the mouth feel is crisp, and the absorption of the puffed dried preserved fish by human bodies is facilitated.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a puffed dried fish and a preparation method thereof. Background technique [0002] Dried fish is a traditional food obtained by roasting fish meat. Currently, most of the dried fish is produced under normal pressure. It is hard and not crisp enough. Contents of the invention [0003] The invention provides a puffed dried fish and a preparation method thereof. In the dried dried fish, the volume of the fish meat is obviously increased, and the mouthfeel is crisp, which is good for human body absorption. [0004] A preparation method of puffed dried fish, comprising the steps of: [0005] ①Cleaning, ②Enzymolysis, ③Steaming, ④Extruding, ⑤Expanding, ⑥Seasoning, ⑦Forming, ⑧Cooling and packaging; step ⑤Expanding is carried out at a pressure of 0.8-0.9Mpa and a temperature of 110-120°C. [0006] Further, step ① cleaning includes removing scales, heads, tails, viscera and bones of the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L17/00A23L11/00A23L5/20A23L33/10A23P30/32
CPCA23L5/27A23L11/05A23L17/10A23L17/65A23L33/10A23P30/32A23V2002/00A23V2200/15A23V2200/32A23V2200/30
Inventor 方秀
Owner 福建闽威食品有限公司
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