High-quality minced fillet wrapper and production method thereof

A production method and surimi technology, which are applied to the field of high-quality surimi noodles and their production, can solve the problems of product intolerance to cooking, sticky roll phenomenon, sticky taste, etc., and achieve the effects of improving overall quality, elasticity and taste.

Active Publication Date: 2013-01-09
FUJIAN ANJOY FOODS CO LTD +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 n

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of preparation method of high-quality surimi noodle, its steps are as follows:

[0017] (1) The raw and auxiliary materials of surimi dough were prepared according to the following parts by weight: 40 kg of surimi, 25 kg of super-dried potato starch (water content less than 8%), 35 kg of other starches, 0.7 kg of table salt, and 0.35 kg of compound phosphate.

[0018] (2) Put the surimi into the vacuum dough mixer, add compound phosphate, and knead it in the air under the vacuum of -0.09 Mpa until the large pieces of surimi are dispersed. After adding salt, knead until the surimi particles are completely dispersed, forming a rich Glossy, fine and smooth fish paste. Add potato super-dry starch and other starches, continue to knead until most of the starch dissolves into the surimi, cover the lid again, start the vacuum pump, and continue to stir to ensure that the raw and auxiliary materials are stirred evenly and fully under vacuum.

[0019] (3) Roll the skin, p...

Embodiment 2

[0021] A kind of preparation method of high-quality surimi noodle, its steps are as follows:

[0022] (1) The raw and auxiliary materials of surimi dough were prepared according to the following parts by weight: 70 kg of surimi, 30 kg of super-dried potato starch, 0.3 kg of table salt, and 0.25 kg of compound phosphate.

[0023] (2) Put the minced surimi into the vacuum dough mixer, add compound phosphate, knead under the vacuum of -0.06 Mpa until the large pieces of surimi are dispersed, add salt and knead until the surimi particles are completely dispersed, and form Lustrous, fine and smooth fish paste. Add potato super-dry starch and other starches, continue to knead until most of the starch dissolves into the surimi, cover the lid again, start the vacuum pump, and continue to stir to ensure that the raw and auxiliary materials are stirred evenly and fully under vacuum.

[0024] (3) Roll the skin, press the kneaded surimi dough into the dough, and make the surimi dough wit...

Embodiment 3

[0026] A kind of preparation method of high-quality surimi noodle, its steps are as follows:

[0027] (1) The raw and auxiliary materials of surimi dough were prepared according to the following parts by weight: 50 kg of surimi, 40 kg of super-dried potato starch, 10 kg of other starches, 0.50 kg of table salt, and 0.25 kg of compound phosphate.

[0028] (2) Put the minced surimi into the vacuum dough mixer, add compound phosphate, knead under the vacuum of -0.08 Mpa until the large pieces of surimi are dispersed, add salt and knead until the surimi particles are completely dispersed, and form Lustrous, fine and smooth fish paste. Add potato super-dry starch and other starches, continue to knead until most of the starch dissolves into the surimi, cover the lid again, start the vacuum pump, and continue to stir to ensure that the raw and auxiliary materials are stirred evenly and fully under vacuum.

[0029] (3) Roll the skin, press the kneaded surimi dough into the dough, and...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/326A23L7/10A23L17/10
Inventor 黄建联周文果巫朝华张婷张文海余腾晖
Owner FUJIAN ANJOY FOODS CO LTD
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