A kind of high toughness swallow skin and preparation method thereof

A high-toughness, swallow skin technology, which is applied to the functions of food ingredients, food freezing, food ingredients as taste improvers, etc., can solve problems such as staying in the laboratory research, achieve strong oxidation resistance and cooking resistance, and process Simple and optimized processing technology effect

Active Publication Date: 2020-04-14
福州百洋海味食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, there are few studies on the influence of exogenous additives on the toughness of fish skin, and they basically stay in the laboratory research stage. How to combine the theoretical research on the gel properties of surimi products with the industrial production of surimi products to improve the quality of fish meat The quality of swallow skin products is imminent

Method used

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  • A kind of high toughness swallow skin and preparation method thereof
  • A kind of high toughness swallow skin and preparation method thereof
  • A kind of high toughness swallow skin and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1 A kind of preparation method of high toughness swallow skin

[0030] A preparation method for high-toughness swallow skin, comprising the following steps:

[0031] (1) When 60 parts of frozen surimi were thawed until the central temperature reached -6°C, they were sliced ​​into 0.5cm thick surimi slices with a planer;

[0032] (2) At 0°C, use a frequency conversion chopping machine to chop the surimi slices obtained in step (1) until there are no obvious particles, then add 40 parts of ice water and 0.04 parts of composite phosphate and chop until there is no dense slurry , add 1 part of edible salt, 0.4 part of TG enzyme and mix until uniform, to obtain a mixture; the compound phosphate is a mixture of sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate;

[0033] (3) At 5°C, add 15 parts of potato modified starch, 10 parts of ice water, 10 parts of mixed colloidal slurry, 2.5 parts of white sugar, and 0.05 parts of sorbitol to the m...

Embodiment 2

[0036] Embodiment 2 A kind of preparation method of high toughness swallow skin

[0037] A preparation method for high-toughness swallow skin, comprising the following steps:

[0038] (1) When 70 parts of frozen surimi were thawed until the central temperature reached -4°C, they were sliced ​​into 0.7cm thick surimi slices with a planer;

[0039] (2) Under the condition of 5°C, use a frequency conversion chopping machine to chop the surimi slices obtained in step (1) until there are no obvious particles, then add 50 parts of ice water and 0.05 parts of composite phosphate and chop until there is no dense slurry , add 1 part of edible salt, 0.5 part of TG enzyme and chop until evenly mixed to obtain a mixture; the compound phosphate is a mixture of sodium tripolyphosphate and sodium pyrophosphate;

[0040] (3) At 10°C, add the mixture obtained in step (2) into auxiliary materials 10 parts of potato modified starch, 10 parts of ice water, 10 parts of mixed colloidal slurry, 2.5...

Embodiment 3

[0043] Embodiment 3 A kind of preparation method of high toughness swallow skin

[0044] A preparation method for high-toughness swallow skin, comprising the following steps:

[0045] (1) When 80 parts of frozen surimi were thawed until the central temperature reached -2°C, they were sliced ​​into 0.8cm-thick surimi slices with a planer;

[0046] (2) Under the condition of 10°C, use a frequency conversion chopping machine to chop the surimi slices obtained in step (1) until there are no obvious particles, then add 60 parts of ice water and 0.06 parts of composite phosphate and chop until there is no dense slurry , adding 1.5 parts of edible salt and 0.6 parts of TG enzyme and chopping until uniform to obtain a mixture; wherein, the compound phosphate is a mixture of sodium pyrophosphate and sodium hexametaphosphate;

[0047] (3) At 15°C, add the mixture obtained in step (2) into the auxiliary material 20 parts of potato modified starch, 10 parts of ice water, 10 parts of mixe...

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Abstract

The invention discloses a high-tenacity pork wonton wrapper. According to the high-tenacity pork wonton wrapper, minced fillet is used as a main raw material, and the pork wonton wrapper comprises the following raw materials in parts by weight: 60-80 parts of frozen minced fillet, 10-20 parts of potato modified starch, 50-70 parts of ice water, 5-10 parts of mixed colloid mortar, 0.3-0.6 part of TG enzymes, 0.5-1.5 parts of edible salt, 0.5-2.5 parts of white granulated sugar, 0.03-0.06 part of composite phosphate, and 0.03-0.1 part of sorbitol. The pork wonton wrapper is rich in nutrition, and fresh and crisp in mouth feel, and has high tenacity and high elasticity. The invention further discloses a preparation method of the high-tenacity pork wonton wrapper. The method is simple and convenient in technology, and feasible to operate, the gel coagulation intensity of the fish meat pork wonton wrapper is improved, the product quality of the fish meat pork wonton wrapper is improved, and the cooking resistance of the pork wonton wrapper is improved.

Description

technical field [0001] The invention relates to the technical field of deep processing of aquatic products, in particular to a high-toughness swallow skin and a preparation method thereof. Background technique [0002] Meat Yan, also known as Taiping Yan, is a very famous traditional snack in Fuzhou City, Fujian Province, China. It is also an indispensable famous dish in Fuzhou's traditional customs. statement. The swallow skin of the traditional meat swallow is made of lean meat sticks from the hind legs of pigs, which are mixed with starch and salt and rolled into thin slices. [0003] With the development of social economy and the improvement of living standards, consumers' eating habits and needs have undergone significant changes. More and more consumers are pursuing healthier food and lifestyles. Fish is rich in nutrients and easy to digest. , more and more people's favor and praise. However, the swallow skin with fish meat as the main raw material is not suitable f...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/00A23L33/00A23L29/238A23L29/212A23L29/256
CPCA23V2002/00A23V2200/14A23V2200/30A23V2250/5118A23V2250/506A23V2250/5036A23V2250/507A23V2250/642A23V2250/1618A23V2300/20
Inventor 高向登武红伟
Owner 福州百洋海味食品有限公司
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