阅读说明：本技术 一种低温油炸带鱼调理食品的加工工艺 (Processing technology of low-temperature fried hairtail prepared food ) 是由 傅宝尚 林子宸 祁立波 姜鹏飞 尚珊 董秀萍 于 2021-08-18 设计创作，主要内容包括：本发明公开了一种低温油炸带鱼调理食品的加工工艺,由以下原料按重量份制成：带鱼100～200份,白砂糖7～10份,食盐2～3份,味精0.6～1.6份,五香粉0.5～1.5份,辣椒粉0.5～1.5份,乙基麦芽酚增香剂0.05～0.1份,脱腥液若干。加工工艺包括：预处理；脱腥与调味；预干燥；回潮；速冻；真空油炸与离心脱油；包装。本发明采用低温真空油炸技术研制成的即食带鱼调理产品,口感酥脆,含油量较低,水分含量降低了90.9％,水分活度降低了67.2％,有效延长了产品保质期,且蛋白质含量占比由26.20％提升至64.55％,能够满足人们对健康安全调理水产品的需求。(The invention discloses a processing technology of a low-temperature fried hairtail prepared food, which is prepared from the following raw materials in parts by weight: 100-200 parts of hairtail, 7-10 parts of white granulated sugar, 2-3 parts of salt, 0.6-1.6 parts of monosodium glutamate, 0.5-1.5 parts of five spice powder, 0.5-1.5 parts of chilli powder, 0.05-0.1 part of ethyl maltol flavoring agent and a plurality of fishy smell removing solutions. The processing technology comprises the following steps: pre-treating; removing fishy smell and seasoning; pre-drying; moisture regaining; quick-freezing; vacuum frying and centrifugal deoiling; and (6) packaging. The instant hairtail conditioning product developed by adopting the low-temperature vacuum frying technology is crispy in taste, low in oil content, capable of reducing the water content by 90.9% and the water activity by 67.2%, effectively prolonging the shelf life of the product, and capable of meeting the requirements of people on healthy and safe conditioning of aquatic products, wherein the protein content is increased from 26.20% to 64.55%.)

1. A processing technology of a low-temperature fried hairtail prepared food comprises the following steps:

(1) pretreatment: cutting the hairtail into hairtail blocks;

(2) fishy smell removal and seasoning: putting 100-200 parts of hairtail blocks into a fishy smell removing liquid, wherein the material-liquid ratio of the hairtail blocks to the fishy smell removing liquid is 1: 3, adding 7-10 parts of white granulated sugar, 2-3 parts of salt, 0.6-1.6 parts of monosodium glutamate, 0.5-1.5 parts of five spice powder, 0.5-1.5 parts of chilli powder and 0.05-0.1 part of ethyl maltol flavoring agent, and pickling for 1-3 hours;

the preparation method of the fishy smell removing liquid comprises the steps of mixing 10-20 parts of onions, 10-20 parts of gingers and 5-15 parts of garlic, grinding, homogenizing, adding 100-120 parts of cooking wine, mixing, performing ultrasonic extraction at 40 ℃ by 200W and 40KHz for 30min, filtering to obtain the fishy smell removing liquid, and storing at 4 ℃;

(3) pre-drying: drying the hairtail blocks obtained in the step (2) until the water content of the hairtail is 67-73%;

(4) moisture regaining: dampening the hairtail blocks obtained in the step (3) for 0.5-1 h;

(5) quick-freezing: quickly freezing the hairtail blocks obtained in the step (4) for 1-2 hours at-80 ℃;

(6) vacuum frying and centrifugal deoiling: frying the hairtail blocks obtained in the step (5) in vacuum, and then performing centrifugal deoiling;

the vacuum frying method comprises the steps of carrying out vacuum frying under the conditions that the frying temperature is 95-105 ℃, the frying time is 55-65 min, and the vacuum degree is-95.0 to-99.0 KPa; the step of centrifugal deoiling comprises deoiling in a vacuum state, wherein the deoiling frequency is 80Hz, and the deoiling time is 300-600 s;

(7) packaging: and (4) carrying out vacuum packaging on the hairtail obtained in the step (6) to obtain the low-temperature fried hairtail prepared food.

2. The process for preparing a low-temperature fried hairtail-prepared food as claimed in claim 1, wherein the pretreatment in the step (1) comprises thawing frozen hairtail with running water, removing head and tail, removing scale and internal organs, cutting into 3cm x 4cm x 1.5 cm-sized fish blocks, and cutting three cuts uniformly on both sides of the fish blocks.

3. The processing technology of the low-temperature fried hairtail prepared food according to the claim 1, characterized in that the pre-drying method in the step (3) comprises the step of placing hairtail blocks obtained in the step (2) in a forced air drying oven, wherein the pre-drying temperature is 50 ℃, and the hairtail is turned over every 25-30 min and dried until the moisture content of the hairtail is 67-73%.

Technical Field

The invention relates to a hairtail food processing technology, in particular to a processing technology of a low-temperature fried hairtail prepared food.

Background

Hairtail is also called whip fish, undaria pinnatifida and saury. Distributed in yellow sea, Bohai sea, south sea and east sea areas in China, and belongs to the family of Tocopharidae of Perciformes of the class Deichthyophthiridae. The hairtail meat is tender and fat, tastes delicious, only has a middle big bone, has no other fine spines, is convenient to eat, is a marine fish which people prefer to eat, has high nutritional value, has higher fat content than common fishes, is mostly unsaturated fatty acid, has longer carbon chain and has the effect of reducing cholesterol, and the scales and silvery white grease layer of the whole hairtail also contain an anticancer component 6-thioguanine, and is beneficial to adjuvant therapy of leukemia, gastric cancer, lymphoma and the like. The hairtail contains abundant magnesium element, has good protection effect on cardiovascular system, and is beneficial to preventing cardiovascular diseases such as hypertension, myocardial infarction and the like. The hairtail also has the effects of nourishing liver, enriching blood, beautifying hair and body, and has the effect of tonifying the five internal organs if being eaten frequently.

Traditional atmospheric high temperature frying is a widely used, quick and simple cooking method, which is favored by consumers due to its unique flavor and crispy texture. The frying temperature under normal pressure is usually between 160 and 180 ℃, and the high temperature frying for a long time can seriously damage the nutrition of food, generate harmful substances to human bodies, and cause diseases such as human obesity, liver damage and the like after long-term eating.

The vacuum frying technology is characterized in that the moisture in the product is easy to evaporate and overflow at a lower temperature by utilizing the principle that the environmental vacuum degree is increased and the boiling point of water is reduced in a closed system, so that the aim of dehydration and drying is fulfilled.

Compared with the traditional normal-pressure high-temperature frying, the vacuum frying technology greatly retains the original color and flavor of the food. When the raw materials are fried in a frozen state, ice crystals between food cells and tissues are directly volatilized due to heating, original tissue gaps are left, the food is loose and porous, the puffing degree is high, and the taste is crisp. The vacuum frying technology is to carry out vacuum frying and high-speed centrifugal oil removal on raw materials in a closed system, and can greatly reduce the oil content of products.

Disclosure of Invention

The invention aims to provide an instant vacuum fried hairtail prepared food with small nutrient loss, crisp taste, lower fat content and long shelf life and a processing technology thereof.

The invention discloses a processing technology of a low-temperature fried hairtail prepared food, which comprises the following steps:

(1) pretreatment: removing head, tail, scale and viscera of hairtail, and cutting into hairtail blocks;

(2) fishy smell removal and seasoning: putting 100-200 parts of hairtail blocks into a fishy smell removing liquid, wherein the material-liquid ratio of the hairtail blocks to the fishy smell removing liquid is 1: 3, adding 7-10 parts of white granulated sugar, 2-3 parts of salt, 0.6-1.6 parts of monosodium glutamate, 0.5-1.5 parts of five spice powder, 0.5-1.5 parts of chilli powder and 0.05-0.1 part of ethyl maltol flavoring agent, and pickling for 1-3 hours;

the preparation method of the fishy smell removing liquid comprises the steps of mixing 10-20 parts of onions, 10-20 parts of gingers and 5-15 parts of garlic, grinding, homogenizing, adding 100-120 parts of cooking wine, mixing, performing ultrasonic extraction at 40 ℃ by 200W and 40KHz for 30min, filtering to obtain the fishy smell removing liquid, and storing at 4 ℃;

(3) pre-drying: drying the hairtail blocks obtained in the step (2) until the water content of the hairtail is 67-73%;

(4) moisture regaining: dampening the hairtail blocks obtained in the step (3) for 0.5-1 h;

the surface shrinkage and the closure can produce a phenomenon of drying out after the hairtail is through hot air drying, because ambient temperature is higher, thereby the inside moisture of flesh of fish can not in time spread the flesh of fish surface and lead to the moisture uneven distribution in the flesh of fish, and the moisture regain can balance the inside moisture of flesh of fish, alleviates this kind of phenomenon.

(5) Quick-freezing: quickly freezing the hairtail blocks obtained in the step (4) for 1-2 hours at-80 ℃;

the water in the fish meat can be formed into fine ice crystals by quick freezing, and the ice crystals can be directly sublimated from a solid state by vacuum frying, so that uniform pores are left, and the crisp taste is generated. The product becomes hard by direct vacuum frying without quick freezing.

(6) Vacuum frying and centrifugal deoiling: frying the hairtail blocks obtained in the step (5) in vacuum, and then performing centrifugal deoiling;

the vacuum frying method comprises the steps of carrying out vacuum frying under the conditions that the frying temperature is 95-105 ℃, the frying time is 55-65 min, and the vacuum degree is-95.0 to-99.0 KPa; the centrifugal deoiling step comprises deoiling in a vacuum state, wherein the deoiling frequency is 80Hz, and the deoiling time is 300-600 s.

The oil absorption mechanism of the fried products is mainly in two stages of the frying process and the cooling, and the centrifugal deoiling is that after the vacuum frying is finished, the products are cooled, and the frying basket is rotated by the motor under the vacuum condition to generate centrifugal force to deoil the products, so that some oil adsorbed on the surfaces of the products can be reduced.

(7) Packaging: and (4) carrying out vacuum packaging on the hairtail obtained in the step (6) to obtain the low-temperature fried hairtail prepared food (vacuum fried hairtail).

Preferably, the pretreatment method in the step (1) comprises thawing the frozen hairtail with running water, removing head and tail, removing scale and internal organs, cutting the middle part into 3cm × 4cm × 1.5cm pieces, and uniformly cutting the two sides of the pieces.

Preferably, in the step (3), the hairtail blocks obtained in the step (2) are placed in a forced air drying oven, the pre-drying temperature is 50 ℃, the hairtail is turned over every 25-30 min, and the hairtail is dried until the moisture content of the hairtail is 67-73%.

The invention has the following advantages:

(1) the invention takes hairtail as raw material, develops an instant hairtail conditioning product by adopting low-temperature vacuum frying technology, develops a fried conditioning aquatic product which is crisp in taste, low in oil content and safe and nutritional, compared with the existing normal-pressure fried hairtail food, the fried conditioning aquatic product is increased in crisp feeling, the protein content is increased from 26.20% to 64.55%, and the demand of people on healthy and safe conditioning aquatic products is met.

(2) The vacuum frying technology used in the invention can accurately and stably control the frying time and temperature, has stable product quality and simple operation, can reduce the production cost of enterprises, and improves the economic benefit of the enterprises.

(3) The product developed in the invention belongs to an instant fried prepared aquatic product, is easy to carry and is instant after opening, and meanwhile, the product contains lower water content and water activity, compared with the existing normal-pressure fried hairtail food, the water content of the low-temperature fried hairtail prepared food is reduced by 90.9%, the water activity is reduced by 67.2%, the quality guarantee period of the product is effectively prolonged, no preservative is required to be added, and the quality guarantee period can be half a year.

Detailed Description

The present invention is further illustrated by the following examples.

Example 1

A processing technology of a low-temperature fried hairtail prepared food comprises the following production steps:

(1) pretreatment: thawing frozen hairtail running water, removing head and tail, removing scale and internal organs, cutting the middle part into fish blocks of about 3cm × 4cm × 1.5cm, and uniformly cutting two sides of each fish block;

(2) fishy smell removal and seasoning:

mixing 10 parts of onion, 10 parts of ginger and 5 parts of garlic, grinding, homogenizing, adding 100 parts of cooking wine, ultrasonically extracting the mixture at 40 ℃ for 30min at 40KHz, filtering to obtain fishy smell removing liquid, and standing at 4 ℃ for later use;

putting 100 parts of hairtail blocks into fishy smell removing liquid, wherein the material-liquid ratio of the hairtail blocks to the fishy smell removing liquid is 1: 3, adding 7 parts of white granulated sugar, 2 parts of salt, 0.6 part of monosodium glutamate, 0.5 part of five spice powder, 0.5 part of chili powder and 0.05 part of ethyl maltol flavoring agent, and pickling for 2 hours;

(3) pre-drying: uniformly placing the hairtail blocks obtained in the step (2) in a forced air drying oven, setting the drying temperature to be 50 ℃, turning the hairtail over every 25min, and drying until the moisture content of the hairtail is 73%;

(4) moisture regaining: putting the hairtail blocks obtained in the step (3) into a self-sealing bag, and putting the self-sealing bag in a refrigerator at 4 ℃ for moisture regaining for 0.5 h;

(5) quick-freezing: putting the hairtail blocks obtained in the step (4) into a quick freezer for quick freezing for 1 h;

(6) vacuum frying and centrifugal deoiling: putting the hairtail blocks obtained in the step (5) into a vacuum fryer for low-temperature vacuum frying, wherein the frying temperature is 95 ℃, the frying time is 65min, the vacuum degree is-95.0 KPa, and after the frying is finished, the product is subjected to centrifugal deoiling in a vacuum state, the deoiling frequency is 80Hz, and the deoiling time is 600 s;

(7) packaging: and packaging by adopting a vacuum sealing tank to obtain the low-temperature fried hairtail prepared food (vacuum fried hairtail).

Example 2

A processing technology of a low-temperature fried hairtail prepared food comprises the following production steps:

(1) pretreatment: thawing frozen hairtail running water, removing head and tail, removing scale and internal organs, cutting the middle part into fish blocks of about 3cm × 4cm × 1.5cm, and uniformly cutting two sides of each fish block;

(2) fishy smell removal and seasoning:

mixing 20 parts of onion, 20 parts of ginger and 15 parts of garlic, grinding, homogenizing, adding 120 parts of cooking wine, ultrasonically extracting the mixture at 40 ℃ for 30min at 40KHz, filtering to obtain fishy smell removing liquid, and standing at 4 ℃ for later use;

putting 200 parts of hairtail blocks into fishy smell removing liquid, wherein the material-liquid ratio of the hairtail blocks to the fishy smell removing liquid is 1: 3, then adding 10 parts of white granulated sugar, 3 parts of salt, 1.6 parts of monosodium glutamate, 1.5 parts of five spice powder, 1.5 parts of chili powder and 0.1 part of ethyl maltol flavoring agent, and pickling for 2 hours;

(3) pre-drying: uniformly placing the hairtail blocks obtained in the step (2) in a forced air drying oven, setting the drying temperature to be 50 ℃, turning the hairtail over every 30min, and drying until the water content of the hairtail is 67%;

(4) moisture regaining: putting the hairtail blocks obtained in the step (3) into a self-sealing bag, and putting the self-sealing bag in a refrigerator at 4 ℃ for moisture regaining for 1 h;

(5) quick-freezing: putting the hairtail blocks obtained in the step (4) into a quick freezer for quick freezing for 1.5 h;

(6) vacuum frying and centrifugal deoiling: putting the hairtail blocks obtained in the step (5) into a vacuum fryer for low-temperature vacuum frying, wherein the frying temperature is 105 ℃, the frying time is 55min, the vacuum degree is-99.0 KPa, and after the frying is finished, the product is subjected to centrifugal deoiling in a vacuum state, the deoiling frequency is 80Hz, and the deoiling time is 300 s;

(7) packaging: and packaging by adopting a vacuum sealing tank to obtain the low-temperature fried hairtail prepared food (vacuum fried hairtail).

Example 3

A processing technology of a low-temperature fried hairtail prepared food comprises the following production steps:

(1) pretreatment: thawing frozen hairtail running water, removing head and tail, removing scale and internal organs, cutting the middle part into fish blocks of about 3cm × 4cm × 1.5cm, and uniformly cutting two sides of each fish block;

(2) fishy smell removal and seasoning:

mixing 15 parts of onion, 15 parts of ginger and 8 parts of garlic, grinding, homogenizing, adding 110 parts of cooking wine, ultrasonically extracting the mixture at 40 ℃ for 30min at 40KHz, filtering to obtain fishy smell removing liquid, and standing at 4 ℃ for later use;

putting 100 parts of hairtail blocks into fishy smell removing liquid, wherein the material-liquid ratio of the hairtail blocks to the fishy smell removing liquid is 1: 3, adding 8 parts of white granulated sugar, 2 parts of salt, 0.8 part of monosodium glutamate, 1 part of five spice powder, 1 part of chili powder and 0.06 part of ethyl maltol flavoring agent, and pickling for 2 hours;

(3) pre-drying: uniformly placing the hairtail blocks obtained in the step (2) in a forced air drying oven, setting the drying temperature to be 50 ℃, turning the hairtail over every 25min, and drying until the water content of the hairtail is 70%;

(4) moisture regaining: putting the hairtail blocks obtained in the step (3) into a self-sealing bag, and putting the self-sealing bag in a refrigerator at 4 ℃ for moisture regaining for 1 h;

(5) quick-freezing: putting the hairtail blocks obtained in the step (4) into a quick freezer for quick freezing for 2 hours;

(6) vacuum frying and centrifugal deoiling: putting the hairtail blocks obtained in the step (5) into a vacuum fryer for low-temperature vacuum frying, wherein the frying temperature is 100 ℃, the frying time is 60min, the vacuum degree is-95.0 KPa, and after the frying is finished, the product is subjected to centrifugal deoiling in a vacuum state, the deoiling frequency is 80Hz, and the deoiling time is 450 s;

(7) packaging: and packaging by adopting a vacuum sealing tank to obtain the low-temperature fried hairtail prepared food (vacuum fried hairtail).

Comparative example 1

In the comparative example, the quick-freezing, vacuum frying and centrifugal deoiling processes in the example 1 are changed into the direct normal-pressure frying.

A preparation process of instant atmospheric-pressure fried hairtail comprises the following production steps:

(1) pretreatment: thawing frozen hairtail running water, removing head and tail, removing scale and internal organs, cutting the middle part into fish blocks of about 3cm × 4cm × 1.5cm, and uniformly cutting two sides of each fish block;

(2) fishy smell removal and seasoning:

mixing 10 parts of onion, 10 parts of ginger and 5 parts of garlic, grinding, homogenizing, adding 100 parts of cooking wine, ultrasonically extracting the mixture at 40 ℃ for 30min at 40KHz, filtering to obtain fishy smell removing liquid, and standing at 4 ℃ for later use;

putting 100 parts of hairtail blocks into fishy smell removing liquid, wherein the material-liquid ratio of the hairtail blocks to the fishy smell removing liquid is 1: 3, adding 7 parts of white granulated sugar, 2 parts of salt, 0.6 part of monosodium glutamate, 0.5 part of five spice powder, 0.5 part of chili powder and 0.05 part of ethyl maltol flavoring agent, and pickling for 2 hours;

(3) pre-drying: uniformly placing the hairtail blocks obtained in the step (2) in a forced air drying oven, setting the drying temperature to be 50 ℃, turning the hairtail over every 25min, and drying until the moisture content of the hairtail is 73%;

(4) moisture regaining: putting the hairtail blocks obtained in the step (3) into a self-sealing bag, and putting the self-sealing bag in a refrigerator at 4 ℃ for moisture regaining for 0.5 h;

(5) frying under normal pressure: frying the hairtail blocks obtained in the step (4) in an electric frying pan at normal pressure, wherein the frying temperature is 180 ℃, the frying time is 6min, and absorbing surface grease by using kitchen paper after frying;

TABLE 1 comparison of the quality of vacuum-fried and atmospheric-fried hairtail

From the aspect of texture, the instant normal-pressure fried hairtail product has no brittleness, and the instant vacuum-fried hairtail product has better crisp feeling than the normal-pressure fried hairtail; from the aspect of basic nutrient components, the moisture content of the vacuum fried hairtail is lower than that of the atmospheric fried hairtail, the fat content is lower than that of the atmospheric fried hairtail no matter calculated on a dry basis or calculated on a wet basis, and the protein content is far higher than that of the atmospheric fried hairtail; from the aspect of water activity, the water activity of the vacuum fried hairtail is far lower than that of the atmospheric fried hairtail, and the vacuum fried hairtail product has a longer shelf life due to the lower water activity.

The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be able to cover the technical solutions and the inventive concepts of the present invention within the technical scope of the present invention.