On The Processing Technology Of Frozen Lotus Root And Fish Surimi

The development of lotus root clip convenient food is not only the need of lotus root food industrialization,but also the need of heritage and protection of traditional food.As a traditional fried food in China,lotus root clip is loved by consumers because of its unique flavor.In this study,the key technical problems of traditional lotus root fillers,such as high oil absorption rate,browning of lotus root slices and high fat content of fillers,were analyzed and studied.In order to meet the needs of modern people for healthy diet.At the same time,it also provides technical reference for the deep processing of lotus root products.This study caters to the needs of consumers for low-fat food intake.Bighead carp minced meat(surimi)was selected as the raw material for lotus root filling.The main research focuses on the changes of pH value,volatile base nitrogen,the total number of colonies during the ripening process of fresh silver carp,as well as the chopping and mixing process and formula.The results showed that the quality of fresh silver carp surimi was the best when it matured at 0℃ for 4 hours.According to the needs of technological production,the effects of manual and mechanical chopping on the quality of surimi were compared.The suitable conditions for industrial surimi preparation were as follows:mechanical chopping speed was 1800 r/min,chopping time was 90 s,and the water holding capacity of surimi was 79.3%According to the indexes of cohesiveness and sensory evaluation,the results showed that the amount of the mixture of minced fish and minced silver carp was 0.15%konjac gum,2.0%salt,15%egg white,0.4%complex phosphate,10%green onion and ginger juice,5%vegetable oil and 1.5%monosodium glutamate in 100 g minced silver carp.The effects of different additives on the brittleness,oil absorption and aging resistance of fried lotus root batter after frying were studied.The experiment showed that the 100 g low gluten flour contained 2.5%of salt,20%of total egg liquid,120 mL of water,0.8%of aluminum foam powder,2%of methyl cellulose(MC),and 0.6%of monoglyceride.The batter made according to this formula can improve the brittleness of the surface layer of the lotus root clip product after frying,reduce the oil absorption rate during frying and control the aging of the surface starch paste under the condition of frozen storage.According to the influence of different additives on the browning of lotus root in the processing of lotus root clip,it is concluded that the color protection condition of lotus root clip is:blanching at 100 ℃ for 20s in 0.2%citric acid aqueous solution;using the innovative cooking technology after cooking and frying,the oil absorption rate of the paste is studied,and it is concluded that the cooking technology before hanging the paste has obvious effect on reducing the oil absorption rate of the paste,the oil absorption rate is 21.3%,which is lower than the traditional technology 6.9%and the total number of colony in minced fillings were measured.The results showed that the three dilution culture counts of the total number of colony were all 0,and the reported results were<3 CFU/g.Compared with the traditional technology,the total bacterial count of surimi fillings was 260 CFU/g,the difference was close to two orders of magnitude.Taking the water retention rate and sensory evaluation as the main reference indexes,the key technology of quick freezing in the processing process and the stability of frozen products under the commercial freezing storage temperature(-18 ℃)were studied.The results showed that the freezing effect of products under the temperature of-30℃ was better,and the water retention rate of lotus root surimi was 98.7%For frozen products,microwave thawing,air natural thawing,cooking thawing and deep frying thawing are used respectively.The results show that the quality of lotus root surimi products with deep frying thawing is good,and the recommended thawing condition is 60 s/150℃.Secondly,microwave thawing was selected;under the storage condition of-18℃,the acid value and peroxide value of the product kept increasing at a certain rate.when it was stored for 280 days,the safety index of theperoxide valuewas lower than the limit value of GB 19295-2011 national food safety standard quick frozen rice products.According to the needs of industrial production and the research contents,the enterprise standard of quick frozen lotus root with surimi was worked out.