Technological Study on Puffing of Chips from Freshwater Surimi by Microwave Heating

Abstract:

The processing technology of surimi chips through microwave puffing was investigated using frozen surimi as raw material. The effect of surimi mixture thickness，moisture content，the amount and variation of starch，the amount of fat，the power and processing time of microwave puffing on the surimi chips were studied by evaluating the expansion ratio，whiteness and hardness of chips. The optimal condition of surimi chips preparation was confirmed by the orthogonal experiment. The crispy and delicious production could be achieved under the optimized condition with the surimi mixture thickness of 0.2 cm，the waxy starch amount of 10%（w/w），the fat amount of 5% （w/w），the microwave power of 700 W，and heated for 110 s.