CN114680300A - Production method of instant fish skin crisp chips based on infrared drying and air frying - Google Patents
Production method of instant fish skin crisp chips based on infrared drying and air frying Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention belongs to the technical field of food engineering, and particularly relates to a production method of instant fish skin crisp chips based on infrared drying and air frying. The method comprises the following specific steps: removing fish scales and accessory tissues from fish skin, washing with water, blanching with hot water, cooling with ice water, draining, slicing, spreading on silicone oil paper, dehydrating in infrared drying equipment, sealing in plastic bag, and homogenizing at low temperature; then soaking the palm oil, fishing out the palm oil, draining oil, spreading the palm oil on a mesh screen, placing the mesh screen in air frying equipment for puffing, and performing centrifugal deoiling; and finally, putting the fish skin crisp slices into a stirring device, spraying seasonings, uniformly mixing, and performing modified atmosphere packaging to obtain the instant fish skin crisp slices with healthy flavor. The invention focuses on green high-value processing, and improves the added value and the technological content of the fish skin; the infrared drying and air frying technology is integrated, so that the inherent defects of the current hot air drying and deep fat frying are avoided; the instant fish skin crisp chips with healthy flavor are developed, and have strong market competitiveness and wide industrialization prospect.
Description
Technical Field
The invention belongs to the technical field of food engineering, and particularly relates to a production method of instant fish skin crisp chips based on infrared drying and air frying.
Technical Field
The fish skin is the leftover of fish processing, accounts for about 10% of the raw material fish by mass, contains rich collagen (more than or equal to 70% in dry basis), and has multiple physiological effects of delaying skin aging, preventing osteoporosis, promoting blood circulation, improving arthritis, improving organism immunity and the like. However, in addition to a small amount of use for fresh food and raw materials for collagen peptide production, fish skin is currently mostly used as low-value-added animal feed or organic fertilizer, and even directly buried and discarded, resulting in serious waste of resources and environmental pollution. How to utilize modern food engineering technology to improve the added value and technological content of fish skin becomes an important problem to be solved.
The instant food is a food which can be eaten by opening the package without additional processing treatment, and has the advantages of small volume, storage resistance, convenient carrying, instant eating after opening the bag and the like. With the development of national economy and the acceleration of life rhythm, instant food conforms to the consumption concept and material requirements of people, is now silently the pillar industry of the food industry of China, occupies the half-wall Jiangshan of the instant food market, and plays an important role in promoting the adjustment of the industrial structure, improving the industrial economic benefit, driving fishermen to be poverty-deprived and rich and the like.
Most aquatic products have high water content, thin and short muscle fiber and soft and tender tissue, so that drying is an indispensable process for processing most instant aquatic products. The equipment investment of hot air drying is small, the technical risk is low, the drying method is the current main drying mode, but the drying time is long, the energy utilization rate is low, the heat-sensitive substances are greatly damaged, the fat oxidation rancidity and the Maillard browning are serious, and the problems of external dust entering and waste gas discharging exist. The infrared drying which has emerged in recent years does not need a heat transfer medium, can heat the inside and the outside of the material simultaneously, has low energy consumption, high efficiency, uniform cleaning, no pollution and small change of the nutrient components of the material, and has attracted wide attention in the processing of fruits, vegetables and grains.
Frying is a processing mode of curing or puffing raw materials by using grease as a heat-conducting medium, has simple process and high production efficiency, and can endow food with good sensory properties. However, the traditional deep fat fried products have large nutrient loss and high fat content, and may contain a large amount of fat hydrolysis, oxidation, decomposition and polymerization products, which not only affect the digestion and absorption of nutrients, but also are harmful to the health of organisms. Air frying is a new technology, raw materials are placed in high-temperature air instead of being soaked in oil, only a small amount of oil drops brought by air circulation are required to be directly and uniformly contacted with a sample, so that the raw materials are gradually dehydrated and the special sensory quality of fried products is generated, the nutrition loss is less, the contents of fat and harmful substances are low, and the fried products are more convenient, safe and healthy compared with deep fat frying.
Disclosure of Invention
In view of the deficiencies of the prior art, the present invention is directed to solving one of the problems; the invention aims at processing leftovers (fish skins) of fishes, aims at green high-value utilization, integrates infrared drying and air frying technologies, produces a new instant fish skin crisp product with healthy flavor, aims to improve the added value and the technological content of the fish skins, reduces fishery resource waste and environmental pollution, promotes industry transformation upgrading and sustainable development, and relieves the contradiction between people's appeal of healthy flavor foods and market matching product supply.
In order to achieve the purpose, the invention adopts the following technical scheme:
(1) pretreatment: removing scales and accessory tissues of fish skin, washing with water, blanching with hot water, cooling in ice water after blanching, draining water after cooling, and slicing to obtain pretreated fish skin;
(2) infrared drying: flatly paving the fish skin pretreated in the step (1) on silicon oil paper, placing the fish skin in infrared drying equipment for dewatering at set temperature and time, sealing the fish skin in a plastic bag, and carrying out low-temperature uniform wetting to obtain uniformly wetted fish skin; the infrared drying is carried out at the temperature of 40-50 ℃ for 20-30 min; the temperature of the uniform wetting is 4-15 ℃, and the time is 12-24 hours;
(3) air frying: soaking the fish skin subjected to the uniform wetting treatment in the step (2) in oil, taking out the fish skin, draining the oil, flatly paving the fish skin on a mesh screen, placing the fish skin in air frying equipment for puffing, and performing centrifugal deoiling after treatment to obtain puffed fish skin; the swelling temperature is 170-190 ℃, and the time is 4-6 min;
(4) seasoning: and (4) putting the puffed fish skin in the step (3) into stirring equipment, spraying seasonings, uniformly mixing, and performing modified atmosphere packaging to obtain the instant fish skin crisp chips with healthy flavor.
Preferably, the blanching in the step (1) is carried out at the temperature of 90-100 ℃ for 10-15 s, and the ratio of the fish skin to hot water is 1kg: 10-15L; the cooling time is 2-5 min, and the ratio of the fish skin to the ice water is 1kg: 20-30L.
Preferably, the infrared drying in the step (2) is carried out at the temperature of 45 ℃ for 20-25 min; the temperature of the uniform wetting is 10-15 ℃, and the time is 12-18 h.
Preferably, the oil immersion in the step (3) is that the ratio of the dried fish skin to the palm oil is 1kg: 30-50L; the puffing is carried out at the temperature of 180-190 ℃ for 4-5 min.
Preferably, the centrifugation in the step (3) is 1000-1500 g for 15-20 min.
Preferably, the seasoning in the step (4) is that the ratio of the puffed defatted fish skin to the seasoning is 1kg: 0.4-0.5 kg; the seasoning is egg yolk powder and tomato powder or seaweed powder in a ratio of 1kg to 0.2-0.3 kg.
The fish skin in the technical scheme is derived from boneless fish, and comprises fresh fish skin or frozen fish skin.
The invention has the advantages of
(1) In terms of raw materials: the fish skin is the leftovers of modern fish processing, is mostly used for feed or fertilizer with low added value at present and even is buried and abandoned, thus causing resource waste and environmental pollution. The invention aims at the comprehensive and high-value utilization of fish processing leftovers (fish skins), is beneficial to reducing resource waste and environmental pollution, improves the added value and technological content of fish skin products, and promotes the structural adjustment and sustainable development of fishery industry.
(2) In technical aspect: in recent years, infrared drying or air frying is widely concerned in processing of grains, fruits and vegetables, but is rarely researched and applied in the field of aquatic product processing, and the integrated application of the infrared drying or air frying is not reported. Most aquatic products have high water content, short muscle fiber and soft and tender tissue, and the processing technical principle, the mass heat transfer process, the technological parameter requirements and the like of the aquatic products are obviously different from those of grains and fruits and vegetables, so that the existing infrared drying or air frying technology is difficult to directly apply to the aquatic products, and the integrated application effect is more difficult to predict.
The method comprises the steps of firstly, utilizing an infrared drying technology, wherein the infrared drying is carried out at the temperature of 40-50 ℃ for 20-30 min, and heating the inside and the outside simultaneously, so that the dehydrated fish skin which is clean and uniform and has a texture meeting the puffing requirement is efficiently obtained; and then, an air frying technology is applied, puffing is carried out at the temperature of 180-190 ℃ for 4-5 min, and the puffed fish skin with less nutrient loss, low fat and harmful substance content and unique sensory quality of fried products is conveniently obtained. The invention integrates infrared drying and air frying technologies, and efficiently obtains safe, healthy and high-quality target products.
(3) In terms of products: the novel instant fish skin crisp chip with healthy flavor is developed, the market of leisure instant food is enriched, the consumption concept and the demand of people are conformed, the contradiction between the demand of people on the flavor healthy food and the supply of market matching products is relieved, and the novel instant fish skin crisp chip with healthy flavor has strong market competitiveness and wide industrialization prospect.
Drawings
FIG. 1 shows the moisture content (A) and puffing rate (B) of the pre-treated fish skin in puffing process of example 1 (wherein a-solidup is air fried; ■ deep fat fried; ● is rotary baked; T.T.using infrared radiation).
FIG. 2 shows the fat content and shear force of the expanded fish skin of example 1 (wherein □: fat content; ■: shear force).
FIG. 3 is an infrared spectrum of the expanded fish skin of example 1.
Fig. 4 shows the appearance of the expanded fish skin of example 1.
Figure 5 is a test of the sentiment of the puffed fish skin of example 1 (wherein A;: air frying; ■: deep fat frying; ●: rotary baking;: xxx: infrared radiation) and ready-to-eat fish skin crisp product (B).
Detailed Description
The present invention will be described in further detail with reference to the following examples.
Example 1:
taking 10kg of fresh tilapia skin, removing fish scales and accessory tissues, washing with tap water, putting into 125L of 95 ℃ hot water for blanching for 12s, fishing out, immersing into 250L of ice water for 3min, draining, and slicing to obtain pretreated tilapia skin; and spreading the pretreated fish skin on silicone oil paper, placing in an infrared drying device, dehydrating at 45 deg.C for 25min (water content 10.6%), sealing in a plastic bag, and homogenizing at 10 deg.C for 18h to obtain dried fish skin (2.9 kg).
Immersing dried fish skin into 120L of palm oil, taking out, draining oil, spreading on a stainless steel mesh screen, puffing in 180 ℃ air frying equipment for 5min, taking out, placing in a centrifuge, deoiling for 18min to obtain puffed fish skin; and putting the puffed fish skin into stirring equipment, spraying 1.3kg of seasoning (wherein the egg yolk powder is 1kg, and the tomato powder or the sea sedge powder is 0.3kg), uniformly mixing, and performing modified atmosphere packaging to obtain a novel instant tilapia skin crisp chip product (4.2kg) with the tomato or sea sedge flavor.
Example 2:
taking 10kg of frozen salmon skin, unfreezing, removing fish scales and accessory tissues, washing with tap water, putting into 150L of 100 ℃ hot water for blanching for 10s, taking out, immersing into 300L of ice water for 2min, draining, and slicing to obtain pretreated salmon skin; and spreading the pretreated fish skin on silicone oil paper, placing in an infrared drying device, dehydrating at 50 deg.C for 20min (water content is 14.0%), sealing in a plastic bag, and homogenizing at 15 deg.C for 12 hr to obtain dried fish skin (3.2 kg).
Soaking dried fish skin in 160L of palm oil, taking out, draining oil, spreading on a stainless steel mesh screen, puffing in 190 deg.C air frying equipment for 4min, taking out, placing in a centrifuge, and deoiling for 15min to obtain puffed fish skin; and putting the puffed fish skin into stirring equipment, spraying 1.6kg of seasoning (wherein 1.2kg of yolk powder and 0.4kg of tomato powder or seaweed powder), uniformly mixing, and performing modified atmosphere packaging to obtain a novel tomato or seaweed flavored instant salmon skin crisp chip product (4.8 kg).
Example 3:
taking 10kg of frozen cod skin, thawing, removing fish scales and accessory tissues, washing with tap water, blanching in 100L of 90 ℃ hot water for 15s, taking out, immersing in 200L of ice water for 5min, draining, and slicing to obtain pretreated cod skin; and spreading the pretreated fish skin on silicone oil paper, placing in an infrared drying device, dehydrating at 40 deg.C for 30min (water content of 13.2%), sealing in a plastic bag, and homogenizing at 4 deg.C for 24 hr to obtain dried fish skin (3.1 kg).
Soaking dried fish skin in 95L palm oil, taking out, draining oil, spreading on a stainless steel mesh screen, puffing in an air frying device at 170 deg.C for 6min, taking out, placing in a centrifuge, and deoiling for 20min to obtain puffed fish skin; and putting the puffed fish skin into stirring equipment, spraying 1.2kg of seasoning (wherein the egg yolk powder is 1.0kg, and the tomato powder or the seaweed powder is 0.2kg), uniformly mixing, and performing modified atmosphere packaging to obtain a novel tomato or seaweed flavored instant cod skin crisp chip product (4.3 kg).
Testing the performance;
the seasoned ready-to-eat fish skin chips obtained in example 1 (abbreviated as air-fried fish skin) were selected for subsequent performance testing.
The test method comprises the following steps:
detecting moisture and fat according to GB 5009.3-2016 (constant weight method) and GB 5009.6-2016 (Soxhlet extraction method), respectively, measuring the expansion rate by a millet discharge method, respectively detecting the shearing force and the color by a physical property tester and a colorimeter, obtaining an infrared spectrum by a KBr tabletting method, and analyzing a volatile compound by using HS-SPME-GC-MS in combination with NIST14 and Wiley11 libraries; the description test and the emotion test adopt a scoring method in a laboratory; data statistics were performed using SPSS 26.0 software, ANOVA analysis of variance, and multiple LSD comparisons.
And (3) testing results:
(1) moisture, fat, overrun and shear: the air-fried fish skin had a moisture content of 1.92%, a puffing rate of 292.69% (fig. 1), a fat content of 14.68%, and a shear force of 2.68N (fig. 2).
(2) Infrared, morphology and color: the infrared spectrum of the air fried fish skin is obviously different from that of deep fat frying, rotary baking and infrared radiation (figure 3); substantially retaining its original size and shape, presenting bubbles of varying sizes on the surface (fig. 4); the white and floral surface brightness values were 61.63 and 57.24, the red-green values were-0.72 and-0.31, the yellow-blue values were 12.63 and 8.66, and the total color difference was 34.28 and 39.32 (Table 1).
TABLE 1 color of puffed Tilapia skin
(5) Volatile compounds: the air-fried fish skin has a volatile compound concentration of 117.14 × 10-2Mu g/g, total 50 compounds including 16 aldehydes, 8 alcohols, 8 ketones, 5 esters, 5 acids, 1 ether, 3 alkanes, 2 alkenes, 2 heterocycles, no amine detected (Table 2), wherein the content of palmityl alcohol with rose fragrance is highest (40.47 × 10)-2μg/g)。
(6) Sensory evaluation: the description test results show that the air-fried fish skin has 9.0 points of fishy smell, 7.1 points of oil smell, 8.0 points of fragrance, 7.2 points of color, 8.5 points of brittleness, 8.6 points of chewiness, 8.5 points of sticky mouth and 8.64 points of overall impression (figure 5A); the emotion test results showed that the tomato powder and seaweed powder flavored air-fried fish skin scored the highest, respectively 90.23 points and 83.80 points (fig. 5B).
TABLE 2 composition and content of volatile compounds in expanded Tilapia skin
Description of the drawings: the above embodiments are only used to illustrate the present invention and do not limit the technical solutions described in the present invention; thus, while the present invention has been described in detail with reference to the various embodiments thereof, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted; all such modifications and variations are intended to be included herein within the scope of this disclosure and the present invention and protected by the following claims.
Claims (10)
1. A production method of instant fish skin crisp chips based on infrared drying and air frying is characterized by comprising the following steps:
(1) pretreatment: removing scales and accessory tissues of fish skin, washing with water, blanching with hot water, cooling in ice water after blanching, draining water after cooling, and slicing to obtain pretreated fish skin;
(2) infrared drying: flatly paving the fish skin pretreated in the step (1) on silicone oil paper, placing the fish skin in infrared drying equipment for dehydration at set temperature and time, sealing the fish skin in a plastic bag, and homogenizing at low temperature to obtain uniformly-humidified fish skin; the infrared drying is carried out at the temperature of 40-50 ℃ for 20-30 min; the temperature of the uniform wetting is 4-15 ℃, and the time is 12-24 hours;
(3) air frying: soaking the fish skin subjected to the uniform wetting treatment in the step (2) in oil, taking out the fish skin, draining the oil, paving the fish skin on a mesh screen, placing the fish skin in air frying equipment for swelling, and performing centrifugal deoiling after treatment to obtain swelled fish skin; the swelling temperature is 170-190 ℃, and the time is 4-6 min;
(4) and (4) putting the puffed fish skin in the step (3) into a stirring device, spraying seasonings, uniformly mixing, and performing modified atmosphere packaging to obtain the instant fish skin crisp chips with healthy flavor.
2. The production method of the instant fish skin crisp chips based on infrared drying and air frying according to claim 1, wherein the blanching in the step (1) is carried out at the temperature of 90-100 ℃ for 10-15 s, and the ratio of the fish skin to hot water is 1kg: 10-15L.
3. The production method of the instant fish skin crisp chips based on infrared drying and air frying as claimed in claim 1, wherein the cooling in the step (1) is performed for 2-5 min, and the ratio of the fish skin to ice water is 1kg: 20-30L.
4. The production method of the instant fish skin crisp chips based on infrared drying and air frying according to claim 1, wherein the infrared drying in the step (2) is carried out at a temperature of 45 ℃ for 20-25 min.
5. The production method of the instant fish skin crisp chips based on infrared drying and air frying according to claim 1, wherein the step (2) of uniformly wetting is carried out at the temperature of 10-15 ℃ for 12-18 h.
6. The production method of the instant fish skin crisp chips based on infrared drying and air frying according to claim 1, wherein the oil immersion in the step (3) is performed in a ratio of 1kg: 30-50L of dried fish skin to palm oil.
7. The production method of the instant fish skin crisp chips based on infrared drying and air frying as claimed in claim 1, wherein the puffing temperature is 180-190 ℃ and the time is 4-5 min.
8. The production method of the instant fish skin crisp chips based on infrared drying and air frying of claim 1, wherein the centrifugation in the step (3) is 1000-1500 g for 15-20 min.
9. The production method of the instant fish skin crisp chips based on infrared drying and air frying of claim 1, wherein the seasoning of the step (4) is that the ratio of the puffed defatted fish skin to the seasoning is 1kg: 0.4-0.5 kg; the seasoning is egg yolk powder and tomato powder or seaweed powder in a ratio of 1kg to 0.2-0.3 kg.
10. The method for producing instant fish skin crisp chips based on infrared drying and air frying as claimed in claim 1, wherein the fish skin is derived from boneless fish, including fresh fish skin or frozen fish skin.
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