Method for producing fish and shellfish flavored dry products

Fish and shellfish flavored dried products processed in food are delicacies. In the process of making such foods, it is generally seasoned and heated and dried to obtain the finished product. For example, various kinds of smoked products made from squid, octopus, shrimps, shellfish, crabs, and squid, etc., mullet, burritos, and grilled fish fillets are all flavored dried products. Different seasoning products are somewhat different in their specific production methods (if they are seasoned only once, some are heated and dried twice, etc.), but they must be heated and seasoned in the production process. Production method (to make squid silk as an example) First, the raw fish is removed from the internal organs, heated to about 50 DEG C., peeled, heated to about 70 DEG C., cooked, and then immersed in the seasoning solution and soaked overnight for the first time. Seasoning. The seasoning liquid contains salt, sugar, and sorbitol as the main components, and special attention should be paid to soaking the salt in the product. After the first seasoning, the mullet was dried with hot air at about 40°C for about 4 hours to dry the water content to about 60%, and the salt was further saturated. The dried product is then calcined at 100C for about 10 minutes using a roasting machine to give the product a moderately roasted color. Next, a 3 mm thick squid was cut with a cutting machine, followed by a second seasoning. The secondary seasoning is mainly composed of sodium glutamate and a powdery mixture of sugar, salt, spices, sorbate, and the like. After the black mullet is mixed with the secondary seasoning and placed a little, it is dried again with infrared rays at a temperature of 80 to 100° C. to obtain a finished soft seasoned pupa fish silk product. The smoked products of mullet and octopus are also like the production method of black mullet. They are first cleaned of viscera and then washed. Then they are peeled, cooked and seasoned for the first time. However, the amount of sugar in the seasoning liquid is slightly more than that of the black thread. It is then smoke dried at 80-100°C for 5-7 hours, then chopped into appropriate chunks and seasoned twice. The method of secondary seasoning is also the same as the method of seasoning of black mullet, and the product is mixed with seasoning powder such as granulated sugar, salt, sodium glutamate, and potassium sorbate. After the product is seasoned for a second time, the seasoning is fully fused with the surface of the product, which means that it is a finished product. The production of grilled mullet is also similar, except that when it is first seasoned, it is mixed with a large amount of sugar, salt, potassium sorbate, and sodium glutamate, and no secondary seasoning is performed. Problems and Solutions When using the above method to process various foods, there is a common problem that they must be used when seasoning these foods (for example, use 10% of the time for making squid silk, smoked mullet The first and second seasonings each require 15% and the roasted mullet seasoning also uses 10% granulated sugar. This causes the product to become too strong and brown during the heating process after seasoning, and the drying effect is also not good. Therefore, most of these products need to use artificial seasoning to replace some of the sugar in the first seasoning in order to solve the browning phenomenon. In view of the above, various tests for replacing sugar with sorbitol, xylose, glucose, and other sugars were conducted. As a result, sorbitol has a strong water absorption, and an excessive amount causes stickiness of the product. Moreover, the effect of inhibiting the coloration of sugar is not achieved; the cost of using xylose is too high and it is not economical; glucose and fructose are more easily colored and brown than sugar, and thus have no use value; but the use of lactose has achieved the desired result. Obtained a patent. Reduce the amount of sugar in the seasoning with lactose instead. It will reduce the sweetness of the product, but it will have a lower degree of coloration, a lower degree of stickiness, and a higher degree of softness than a product that only reduces the amount of sugar. When seasonings were added with 5% lactose without reducing the amount of sugar, the degree of browning caused by the sugar in the products did not increase, on the contrary, there was a tendency to reduce. In this way, you can receive less artificial sweeteners and produce good flavor. The amount of lactose used is from 2 to 10% of the raw material of the product. Below 2%, the effect is very small; beyond 10%, a white film forms on the surface of the product, affecting the proper hue. Mixing lactose with the seasoning powder has the most obvious effect, and it can evenly spread other seasonings. Example 1 10 kg of squid were removed from the viscera, eyeballs, etc., washed and then immersed in warm water of 50-60°C for peeling, then boiled in hot water at 85-90°C for 5-6 minutes, and then immersed in cold water to cool and mechanically used. The squid's crotch is cut horizontally into a circle, bleached with 1% hydrogen peroxide solution, and rinsed for 5-6 hours. After controlling the dryness, 1 kg of each raw material was taken and seasoning treatment was performed using the seasoning formulation shown in Table 1.