Wrapping paste supplemented with bamboo shoot dietary fiber, application thereof and fish ball prepared from the same

A technology of bamboo shoot dietary fiber and wrapping paste, applied in the direction of bacteria used in food preparation, food preparation, application, etc., can solve the problems of underutilization of leftovers, easy corruption and odor of leftovers, environmental pollution, etc., and achieve product The effect of short drying time, good appearance and simple operation process

Active Publication Date: 2014-12-17
湖北允泰坊食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the leftovers produced during the processing of thunder bamboo shoots are not fully utilized and are thrown away as waste. This not only was

Method used

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  • Wrapping paste supplemented with bamboo shoot dietary fiber, application thereof and fish ball prepared from the same
  • Wrapping paste supplemented with bamboo shoot dietary fiber, application thereof and fish ball prepared from the same
  • Wrapping paste supplemented with bamboo shoot dietary fiber, application thereof and fish ball prepared from the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1) Thaw 200g of frozen silver carp mince, cut into small pieces, chop and mix, marinate, season and make minced fish. Take by weighing 150g chopped and mixed surimi, and make 15 fish balls with a weight of about 10g and the same size.

[0031] 2) Add 50g of all-purpose flour, 30g of glutinous rice starch, 10g of egg white powder, 1g of baking powder, and 1g of salt into 90g of water to make a paste, then add 2g of thunder bamboo shoot dietary fiber powder prepared by crushing and passing through a 100-mesh sieve , modulated into a uniform wrapping paste.

[0032] 3) Put the prepared fish balls into the evenly mixed batter to ensure that the outer surface of the fish balls is in full contact with the batter, slowly take it out after immersion for 10 seconds, pour it for 15 seconds, put it into the batter again and do the second step in the same way. The first paste and the third paste. Take out the fish balls, drop them into the bread crumbs until the batter is not for...

Embodiment 2

[0038] 1) The fish ball production process is the same as step 1) in the implementation case 1.

[0039] 2) First add 50g of all-purpose flour, 30g of glutinous rice starch, 10g of egg white powder, 1g of baking powder, and 1g of salt into 90g of water to make a paste, then add 4g of Lei bamboo shoot dietary fiber powder prepared by crushing and passing through an 80-mesh sieve , modulated into a uniform wrapping paste.

[0040]3) Put the prepared fish balls into the evenly mixed batter to ensure that the outer surface of the fish balls is fully in contact with the batter, slowly take it out after immersion for 10 seconds, pour it into the batter for 15 seconds, and then put it into the batter for the second time in the same way. The first paste and the third paste. Take out the fish balls, wait until the batter does not form into strands, drop them, and put them in the bread crumbs,

[0041] Make the bread crumbs evenly cover the surface of the fish balls.

[0042] 4) The ...

Embodiment 3

[0047] 1) The fish ball production process is the same as step 1) in the implementation case 1.

[0048] 2) First add 50g of all-purpose flour, 30g of glutinous rice starch, 10g of egg white powder, 1g of baking powder, and 1g of salt into 90g of water to make a paste, then add 6g of Lei bamboo shoot dietary fiber powder prepared by crushing and passing through an 80-mesh sieve , modulated into a uniform wrapping paste.

[0049] 3) Put the prepared fish balls into the evenly mixed batter to ensure that the outer surface of the fish balls is fully in contact with the batter, slowly take it out after immersion for 10 seconds, pour it into the batter for 15 seconds, and then put it into the batter for the second time in the same way. The first paste and the third paste. Take out the fish balls, drop them into the bread crumbs until the batter is not formed into strands, so that the bread crumbs evenly cover the surface of the fish balls.

[0050] 4) The frying process is the sa...

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PUM

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Abstract

The invention discloses a wrapping paste supplemented with bamboo shoot dietary fiber, application thereof to fried fish balls with wrapping paste, and fish balls products prepared from the same. The wrapping paste comprises medium gluten flour, glutinous rice starch, egg white powder, baking powder, salt, water and bamboo shoot dietary fiber powder. The bamboo shoot dietary fiber powder is prepared by blanching bamboo shoot leftover for enzyme deactivation, fermenting with mixed bacteria of Lactobacillus bulgaricus and Streptococcus thermophilus, rinsing, drying by hot air, crushing and sieving though a screen of 80-100 mesh. The method for preparing fried fish balls with the wrapping paste comprises the following steps: 1) preparing fish balls; 2) preparing the wrapping paste; 3) hanging the paste to the fish balls; and 4) frying. The fried fish balls with wrapping paste prepared by the wrapping paste provided by the invention have golden appearance, good crisp taste, flavor of fried food and delicate flavor of fish, crispness in the outside and tenderness in the inside, and low oil content, and can effectively reduce the intake of saturated fatty acids by human body.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to flavor food processing, in particular to a batter added with dietary fiber from bamboo shoots, application of battered fried fish balls and prepared fish ball products. Background technique [0002] Frying is a technology widely used in the industrial production of convenience and flavor food, and it is also a cooking method commonly used in families and restaurants. Batter is a complex liquid mixture of ingredients such as water, flour, starch, protein and flavorings. The batter produces golden yellow, special flavor and crispy shell during the frying process. At the same time, it acts as an obstacle to protect the loss of moisture in the food, so that the food wrapped in the batter remains juicy and tender. Battered food is deeply loved by consumers at home and abroad. [0003] In 2011, the total output of freshwater aquaculture in my country was 24.719 mi...

Claims

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Application Information

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IPC IPC(8): A23L1/308A23L1/326A23L7/10A23L33/22
CPCA23L5/11A23L17/10A23L33/21A23P20/12A23V2400/249
Inventor 陈季旺魏莹夏文水
Owner 湖北允泰坊食品有限公司
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