阅读说明：本技术 鱼片海苔脆及其制备工艺 (Fish slice-sea sedge crisp and preparation process thereof ) 是由 郭维乐 吴声滚 袁建锋 章飞 于 2019-11-26 设计创作，主要内容包括：本发明涉及海苔制品加工技术领域,具体公开一种鱼片海苔脆及其制备工艺,鱼片海苔脆由海苔基片、辊涂于海苔基片表面的粘结层以及覆盖在粘结层的远离海苔基片的一侧上的鱼片构成,所述粘结层由粘结液固化形成,所述粘结液由如下组分制成：麦芽糖、海藻糖、普鲁兰多糖、麦芽糊精、淀粉、植物油、酿造酱油、白砂糖、食用盐、食用香精。本发明精选麦芽糖、海藻糖、普鲁兰多糖、植物油、麦芽糊精并严控其用量,同时降低白砂糖用量,使得制得的鱼片海苔脆具备良好的酥脆度和口感佳,能够得到大众的喜爱,且鱼片与海苔基片结合稳定、不易脱层,卖相好,品质稳定,市场推广前景好。(The invention relates to the technical field of seaweed product processing, and particularly discloses fish fillet and sea sedge crisp and a preparation process thereof, wherein the fish fillet and sea sedge crisp is composed of a sea sedge substrate, a bonding layer coated on the surface of the sea sedge substrate in a roller manner, and fish fillets covered on one side of the bonding layer, which is far away from the sea sedge substrate, wherein the bonding layer is formed by solidifying a bonding liquid, and the bonding liquid is prepared from the following components: maltose, trehalose, pullulan, maltodextrin, starch, vegetable oil, brewed soy sauce, white granulated sugar, edible salt and edible essence. According to the invention, maltose, trehalose, pullulan, vegetable oil and maltodextrin are selected, the using amount of the maltodextrin is strictly controlled, and the using amount of white granulated sugar is reduced, so that the prepared crisp fish fillet and sea sedge have good crispness and taste, can be popular, and is stable in combination with a sea sedge substrate, not easy to delaminate, good in selling, stable in quality and good in market popularization prospect.)

1. The fish slice-sea sedge crisp is characterized in that: the fish slice-sea sedge crisp is composed of a sea sedge substrate, an adhesive layer and fish slices, wherein the adhesive layer is coated on the surface of the sea sedge substrate in a roll mode, the fish slices cover one side, far away from the sea sedge substrate, of the adhesive layer, the adhesive layer is formed by solidifying an adhesive liquid, and the adhesive liquid is prepared from the following components in parts by weight: 20-40 parts of maltose, 20-40 parts of trehalose, 20-40 parts of pullulan, 0.5-1.5 parts of maltodextrin, 0.2-0.5 part of starch, 35-45 parts of vegetable oil, 0.5-1.0 part of brewed soy sauce, 5-10 parts of white granulated sugar, 1-2 parts of edible salt and 0.05-0.1 part of edible essence.

2. A process for preparing a fish-slice sea-sedge crisp according to claim 1, which comprises the following steps: the method specifically comprises the following steps:

1) intermittent vegetable feeding: selecting large-size dry laver with water content less than 7%, and conveying the laver to a roller coating device intermittently;

2) coating a bonding liquid: rolling the binding liquid on the upper surface of the large-size dry laver by a rolling device to obtain a sizing dry laver with a rolling amount of 0.03g/cm²～0.035g/cm²；

4) Compounding fish slices: covering the fish slice prefabricated product on the starched dry laver and lightly pressing the binding liquid, wherein the water content of the fish slices is 14-16%, and preparing the composite laver;

5) baking: baking the composite laver in four sections, and controlling the water content below 6.0% after baking;

6) and (3) cutting the laminated sheet: cooling to below 60 ℃, laminating, cooling to 45-50 ℃, and cutting to obtain a composite semi-finished product;

7) drying again: drying the composite semi-finished product treated in the step 6) again at the temperature of 80-85 ℃ for 2.0-2.5 h, and controlling the water content to be below 2%;

8) cooling to room temperature to obtain the crisp fish fillet sea sedge.

3. The process for preparing fish slice and sea sedge crisps according to claim 1, which is characterized in that: the specification of the large-size dry laver in the step 1) is 19cm by 21cm, and the weight of each piece is 2.8 g-3.0 g.

4. The process for preparing fish slice and sea sedge crisps according to claim 1, which is characterized in that: the dish feeding speed in the step 1) is 20-25 pieces/min.

5. The process for preparing fish slice and sea sedge crisps according to claim 1, which is characterized in that: the roller coating device in the step 1) comprises a roller coating rack, a slurry storage plate, a heat preservation steel roller, a driven roller set and a pressing sheet assembly, wherein the heat preservation steel roller is driven by a power mechanism and can be horizontally and rotatably installed on the roller coating rack, a plurality of annular grooves are axially arranged on the roller surface of the heat preservation steel roller at intervals, the pressing sheet assembly is horizontally installed on the roller coating rack on the output side of the heat preservation steel roller and is inserted into the annular grooves, the slurry storage plate is installed on the roller coating rack on the input side of the heat preservation steel roller, slurry outlets are reserved between the bottom end of the slurry storage plate and the roller surface of the heat preservation steel roller, the driven roller set is driven by a pneumatic mechanism and can be vertically and swingably installed on the roller coating rack below the heat preservation steel roller, and the smooth sizing of the sea moss sheets is controlled to pass through the roller coating device without being adhered to the roller through the.

6. The process for preparing fish slice and sea sedge crisps according to claim 1, which is characterized in that: the preparation method of the bonding liquid in the step 2) comprises the following steps: weighing maltose, trehalose, pullulan, maltodextrin, starch, vegetable oil, brewed soy sauce, white granulated sugar, edible salt and edible essence according to the proportion; adding maltodextrin, starch, brewed soy sauce, white granulated sugar, edible salt and edible essence into vegetable oil, and uniformly stirring to obtain a mixture A; and adding maltose, trehalose and pullulan into a mixer, uniformly mixing, then adding the mixture A, and continuously mixing for 10-15 min to obtain the bonding liquid.

7. The process for preparing fish slice-sea sedge crisps according to claim 6, wherein the process comprises the following steps: the viscosity of the binding liquid is 125 mPas-135 mPas.

8. The process for preparing fish slice and sea sedge crisps according to claim 1, which is characterized in that: the four-stage baking in the step 5) is specifically as follows: in the first section, the upper fire is 130 ℃, and the lower fire is 135 ℃; the second section is fired at 130 ℃ and fired at 135 ℃; the third section is fired at 125 ℃ and the second section is fired at 130 ℃; the fourth section has an upper fire of 125 ℃ and a lower fire of 125 ℃.

9. The process for preparing fish slice and sea sedge crisps according to claim 1, which is characterized in that: the production method of the fillet prefabricated product in the step 4) comprises the following steps:

i, beating: unfreezing the frozen minced fillet, then beating and kneading for 3-5min, adding 0.4-0.6% of salt by mass percent, continuing beating and kneading for 5-10 min to fully dissolve out salt-soluble protein in the fish meat, and taking the minced fillet as the basis of presenting viscoelasticity to obtain a viscoelastic minced fillet raw material;

II, seasoning: adding white granulated sugar, sodium tripolyphosphate, sodium pyrophosphate and glutamyl transaminase into the minced fillet treated in the step I, and continuously blending for 5-10 min until a viscoelastic mixed material is formed, wherein the dosages of the seasonings account for the weight percentages of the minced fillet respectively: 0.1-0.2% of white granulated sugar, 0.05-0.1% of sodium tripolyphosphate, 0.05-0.1% of sodium pyrophosphate and 0.01-0.03% of glutamine transaminase;

III, curing and shaping: rolling the minced fillet treated in the step II into slices of 2-3 mm, curing and shaping in steam at 90-100 ℃ for 3-6 min;

IV, baking: and (3) baking the cured slices treated in the step (III) at 180-240 ℃ for 15-30 min, and controlling the water content to be 14-16% to obtain the fillet prefabricated product.

Technical Field

The invention belongs to the technical field of processing of sea sedge products, and particularly relates to a fish slice sea sedge crisp and a preparation process thereof.

Background

The laver is a delicious snack food with crisp taste obtained by processing laver in a series of processing treatments. The thallus Porphyrae is rich in B vitamins, especially riboflavin and nicotinic acid, and also contains vitamin A, vitamin E and vitamin C. In addition, the thallus Porphyrae also contains about one-fourth of mineral elements, such as potassium, calcium, magnesium, phosphorus, ferrum, zinc, copper, manganese, etc. necessary for maintaining normal physiological function of human body. In addition, the sea weed also contains abundant selenium and iodine which are trace elements necessary for human body.

The minced fillet product is elastic gelatinous food prepared by taking fresh fish or unfrozen minced fillet as a raw material, adding other auxiliary materials, and then kneading or chopping, molding, heating and cooling. The minced fillet product has the advantages of high protein, low fat, low calorie, easy digestion and absorption and the like, has unique flavor, is convenient to eat, and is deeply loved by consumers at home and abroad.

In order to meet the tastes of different people and enrich the types of the seaweed products, different tastes of the seaweed and the seaweed with the health care function are provided by all manufacturers, and the products of different manufacturers are different, so that the requirements of modern consumers are met. However, no product combining sea sedge with minced fillet is currently available in the market.

Disclosure of Invention

In view of the defects of the prior art, the invention aims to provide the fish slice-sea sedge crisp and the preparation process thereof, which can well combine fish slices and sea sedge together, are not easy to delaminate and have crisp mouthfeel.

In order to solve the technical problems, the invention adopts the technical scheme that:

the fish slice-sea sedge crisp is composed of a sea sedge substrate, an adhesive layer and fish slices, wherein the adhesive layer is coated on the surface of the sea sedge substrate in a roll mode, the fish slices cover one side, far away from the sea sedge substrate, of the adhesive layer, the adhesive layer is formed by solidifying an adhesive liquid, and the adhesive liquid is prepared from the following components in parts by weight: 20-40 parts of maltose, 20-40 parts of trehalose, 20-40 parts of pullulan, 0.5-1.5 parts of maltodextrin, 0.2-0.5 part of starch, 35-45 parts of vegetable oil, 0.5-1.0 part of brewed soy sauce, 5-10 parts of white granulated sugar, 1-2 parts of edible salt and 0.05-0.1 part of edible essence.

The invention also provides a preparation process of the fish slice-sea sedge crisp, which specifically comprises the following steps:

1) intermittent vegetable feeding: selecting large-size dry laver with water content less than 7%, and conveying the laver to a roller coating device intermittently;

2) coating a bonding liquid: rolling the binding liquid on the upper surface of the large-size dry laver by a rolling device to obtain a sizing dry laver with a rolling amount of 0.03g/cm²～0.035g/cm²；

4) Compounding fish slices: covering the fish slice prefabricated product on the starched dry laver and lightly pressing the binding liquid, wherein the water content of the fish slices is 14-16%, and preparing the composite laver;

5) baking: baking the composite laver in four sections, and controlling the water content below 6.0% after baking;

6) and (3) cutting the laminated sheet: cooling to below 60 ℃, laminating, cooling to 45-50 ℃, and cutting to obtain a composite semi-finished product;

7) drying again: drying the composite semi-finished product treated in the step 6) again at the temperature of 80-85 ℃ for 2.0-2.5 h, and controlling the water content to be below 2%;

8) cooling to room temperature to obtain the crisp fish fillet sea sedge.

Wherein: the specification of the large-size dry laver in the step 1) is 19cm by 21cm, and the weight of each piece is 2.8 g-3.0 g; the dish feeding speed in the step 1) is 20-25 pieces/min.

Preferably, the roller coating device in the step 1) comprises a roller coating rack, a slurry storage plate, a heat preservation steel roller, a driven roller set and a pressing plate assembly, wherein the heat preservation steel roller is driven by a power mechanism and can be horizontally and rotatably installed on the roller coating rack, a plurality of annular grooves are axially arranged on the roller surface of the heat preservation steel roller at intervals, the pressing plate assembly is horizontally installed on the roller coating rack on the output side of the heat preservation steel roller and is inserted into the annular grooves, the slurry storage plate is installed on the roller coating rack on the input side of the heat preservation steel roller, a slurry outlet is reserved between the bottom end of the slurry storage plate and the roller surface of the heat preservation steel roller, the driven roller set is driven by a pneumatic mechanism and can be vertically and swingably installed on the roller coating rack below the heat preservation steel roller, and the slurry feeding sea moss sheets are smoothly controlled to pass through the roller coating device without being adhered to the roller through the annular.

Preferably, the method for preparing the binding liquid in the step 2) comprises the following steps: weighing maltose, trehalose, pullulan, maltodextrin, starch, vegetable oil, brewed soy sauce, white granulated sugar, edible salt and edible essence according to the proportion; adding maltodextrin, starch, brewed soy sauce, white granulated sugar, edible salt and edible essence into vegetable oil, and uniformly stirring to obtain a mixture A; and adding maltose, trehalose and pullulan into a mixer, uniformly mixing, then adding the mixture A, and continuously mixing for 10-15 min to obtain the bonding liquid.

Preferably, the viscosity of the binder liquid is 125 to 135mPa · s.

Preferably, the four-stage baking in the step 5) is specifically: in the first section, the upper fire is 130 ℃, and the lower fire is 135 ℃; the second section is fired at 130 ℃ and fired at 135 ℃; the third section is fired at 125 ℃ and the second section is fired at 130 ℃; the fourth section has an upper fire of 125 ℃ and a lower fire of 125 ℃.

Preferably, the method for making the fish fillet prefabricated product in the step 4) comprises the following steps:

i, beating: unfreezing the frozen minced fillet, then beating and kneading for 3-5min, adding 0.4-0.6% of salt by mass percent, continuing beating and kneading for 5-10 min to fully dissolve out salt-soluble protein in the fish meat, and taking the minced fillet as the basis of presenting viscoelasticity to obtain a viscoelastic minced fillet raw material;

II, seasoning: adding white granulated sugar, sodium tripolyphosphate, sodium pyrophosphate and glutamyl transaminase into the minced fillet treated in the step I, and continuously blending for 5-10 min until a viscoelastic mixed material is formed, wherein the dosages of the seasonings account for the weight percentages of the minced fillet respectively: 0.1-0.2% of white granulated sugar, 0.05-0.1% of sodium tripolyphosphate, 0.05-0.1% of sodium pyrophosphate and 0.01-0.03% of glutamine transaminase;

III, curing and shaping: rolling the minced fillet treated in the step II into slices of 2-3 mm, curing and shaping in steam at 90-100 ℃ for 3-6 min;

IV, baking: and (3) baking the cured slices treated in the step (III) at 180-240 ℃ for 15-30 min, and controlling the water content to be 14-16% to obtain the fillet prefabricated product.

Compared with the prior art, the invention has the following beneficial effects:

according to the invention, maltose, trehalose, pullulan, vegetable oil and maltodextrin are selected, the using amount of the maltodextrin is strictly controlled, and the using amount of white granulated sugar is reduced, so that the prepared crisp fish fillet and sea sedge have good crispness and taste, can be popular, and is stable in combination with a sea sedge substrate, not easy to delaminate, good in selling, stable in quality and good in market popularization prospect.

Detailed Description