Method for preparing seafood stuffing baked food by using biological fermentation technology

Abstract

The invention discloses a method for preparing seafood stuffing baked food by using a biological fermentation technology. The method comprises the following steps: adding 1-2% of glucose according toa solid-liquid ratio of 1: 3, inoculating 0.5-1% of a fermenting agent, fermenting in an environment with the temperature of 20-25 DEG C for 12-24 hours, adding main and auxiliary materials for seasoning, wrapping the prepared stuffing in cake wrappers, and baking at 170-190 DEG C for 10-25 minutes. The core of the method is that beneficial microorganisms are used for carrying out moderate degradation and biotransformation on components such as aquatic protein and fat; according to the method, the protein structure and water binding capacity of the product are changed; a large number of volatile and non-volatile compounds are generated; metabolic decomposition of fishy smell precursor substances and covering and adsorption of fishy smell components are completed; according to the present invention, with the method, the problems of delicate flavor loss, short preservation period and the like during the traditional seafood cake processing process are solved, and the special seafood cakeseries products meeting the consumption requirements of travel, catering, hotels and families are developed.

Description

technical field [0001] The invention relates to the technical field of fermented food, in particular to a method for preparing baked food stuffed with seafood by using biological fermentation technology. Background technique [0002] The harmonious, healthy and orderly market environment in the 21st century has brought the baking industry into a golden stage of development. Food safety, nutrition and health have always been the focus of bakery enterprises in the new century, and will exist as a development trend for a long time. Competition in the bakery food market will become increasingly fierce, consumption will tend to be brand-name and high-quality mid-to-high-end products, and the capacity of mid-to-high-end products in the market will continue to grow. Consumers' awareness of brand consumption is becoming more and more mature, and the concentration of brands in the bakery market will also become higher and higher. [0003] China's bakery industry has experienced rap...

AI Technical Summary

Problems solved by technology

[0008] At present, there are not many baked foods using seafood products as seasoning, but the problems to be solved have not met the fundamental requirements, such as Chinese patent CN105875724A, a kind of squid ink seafood flavor bread and its production method. What this patent adopts is to extract squid juice, Without direct or full use of seafood products, the original taste cannot be achieved; Chinese Patent No. 201110175993.2 discloses a fishbone soda cracker and a production method thereof, in which the fishbone is crushed and made into crackers, which are convenient to eat, easy to absorb, suitable for all ages, But its main raw material is only fish bones, the formula is simple, and the nutrition is relatively simple; Chinese Patent No. CN107183121A is a preparation method of a composite seafood bone powder biscuit, which makes full use of seafood leftovers, saves resources, turns waste into treasure, and is convenient to eat and carry. It has a good effect of replenishing energy, nutrition and health care, but the invention has raw material collection, sanitation treatment and the mixing of different remaining seafood shells, which leads to different tastes and does not have the taste requirements of fresh and live seafood.