High-quality minced fillet wrapper and production method thereof

Abstract

The invention discloses a production method of a high-quality minced fillet wrapper. The wrapper comprises the following raw materials (based on total mass of raw materials and auxiliary materials of 100%): 40-70% of minced fillet, 5-50% of potato ultra-dry starch, 0-40% of starch, 0.3-1.5% of salt and 0.1-0.5% of composite phosphate. The production process comprises the following steps of: (1) after rubbing the minced fillet and rubbing with the salt under a vacuum state, adding the moderate auxiliary materials, such as potato ultra-dry starch and the modified starch, and uniformly and fully stirring the raw materials and the auxiliary materials under the vacuum state; and (2) carrying out face compression molding on the mixed and rubbed minced fillet paste to obtain the minced fillet wrapper with consistent and uniform thickness. The minced fillet produced by the invention has the characteristics of high nutritive value, smooth taste, good boiling resistance and the like. The minced fillet prepared by the invention can be used for producing fish skin dumplings, fish skin wonton, fish noodles and the like.

Description

technical field [0001] The invention belongs to the technical field of surimi products processing, in particular to a high-quality surimi dough and a preparation method thereof. Background technique [0002] Fish skin dumplings and fish skin chaos are a popular traditional delicacy in southern my country. Shunde's "Qinghui Fish Skin Dumplings" has been recognized as a "Chinese famous snack". Fish skin dumplings and fish skin chaos are not only white and tender, smooth and refreshing, rich in nutrition, easier to digest and absorb than poultry meat, but also high in protein content. , put soup are very delicious. [0003] However, due to the particularity of fish meat itself, adding surimi may cause the rheological properties of surimi dough to deteriorate, thereby affecting the yield, product appearance and taste quality. In the production process, if the selection of raw and auxiliary materials is improper, the ratio of dosage is unreasonable, and the selection of mechani...

AI Technical Summary

Problems solved by technology

[0003] However, due to the particularity of fish meat itself, adding surimi may cause the rheological properties of surimi dough to deteriorate, thereby affecting the yield, product appearance and taste quality, etc.

In the production process, if the selection of raw and auxiliary materials is improper, the ratio of dosage is unreasonable, and the selection of mechanized processing methods is wrong, etc., the surimi skin will be broken or stuck during the pressing process, and the color of the skin will be deepened, deformed, and cracked during quick-freezing processing and circulation. and other problems, resulting in the product not being able to withstand boiling, the soup will be chaotic when boiled, the taste will be sticky, and the eating quality will deteriorate, etc.

[0004] In general production, food gums such as konjac powder, monoglyceride and guar gum are often used as improvers to improve the structure of surimi dough, reduce breakage, and improve the cooking resistance of surimi dough. However, the use of these improvers It is easy to cause the sticking phenomenon in the tableting process, which virtually increases the difficulty of operation, causes waste of raw materials, etc., and makes standardization and large-scale production more difficult