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
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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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