Formula and processing method of umami Fu bag

Abstract

The invention discloses a formula of a umami Fu bag. The formula comprises the steps of preparing materials, frying, cooking, packaging and processing. According to the invention, the sole fish and the shrimp meat are used as main meat materials, aiming at the phenomenon that fish meat with bones and seafood products are not easy to use in student meals and the innovation of appearance, texture and taste change, fillers such as the sole fish, the shrimp meat, shiitake mushrooms, green beans, carrots, agaric and the like are added, so that the nutrition is richer and more balanced, and the solefish nutritional value contains higher unsaturated fatty acids; protein is easy to digest and absorb, muscles are tender, the taste is smooth, fish meat is not aged after being boiled for a long time, fishy smell and peculiar smell do not exist, the fish meat belongs to a high-quality food material which is high in protein, low in fat and rich in vitamins, and the whole delicious fish bag is higher in nutritional value;cornstarch is used to remove the fishy smell of the sole fish and the shrimp meat, on the one hand, the fishy smell of the sole fish and the shrimp meat can be removed, on theother hand, the meat quality of the sole fish and the shrimp meat can be fresher and tenderer, and use is more facilitated.

Description

technical field [0001] The invention relates to the technical field of food processing, and relates to a formula of umami lucky bag, in particular to a formula of umami lucky bag and a processing method thereof. Background technique [0002] Food processing is a special food that is made by combining single or multiple food raw materials and then cooking. It is usually kept fresh by vacuum freezing. Umami lucky bag is a kind of frozen food, usually used in students In the meal, the student meal belongs to the meal prepared for the students in the school cafeteria, and it is a kind of meal that requires high nutritional value. [0003] There are certain deficiencies in the processing of the existing umami bags. The traditional formula of umami bags has low nutritional value, and the taste is poor after long-term freezing, which is not conducive to students’ consumption; The fishy smell of the Weifu bag is too heavy, which affects the consumption; in addition, high temperatur...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a formula of umami-taste lucky bag, which solves the problem of the traditional formula of umami-taste lucky bag, which has low nutritional value and poor taste after long-term freezing, which is not conducive to students’ consumption; secondly, there is no reasonable way to remove fishy smell, which leads to The umami lucky bag has a strong fishy smell, which affects eating; in addition, high temperature and microwave methods are used to thaw during the processing, resulting in a half-cooked state on the surface of the material, while the center is still in a frozen or half-frozen state. After processing, it will seriously affect the taste of the food, and in the microwave and high-temperature thawing process, it will also destroy the nutrition of the meat, resulting in the technical problems of loose meat and more serious fishy smell; in the formula of the umami lucky bag, Using longli fish and shrimp as the main meat, aiming at the phenomenon that it is not easy to use barbed fish and seafood products in school meals, and the innovation of changing the appearance, texture and taste, adding fillings such as longli fish, shrimp, shiitake mushrooms, green beans, carrots, fungus, etc. Its nutrition is richer and more balanced. The nutritional value of Longli fish contains high unsaturated fatty acids. The protein is easy to digest and absorb. Its muscles are tender and smooth. High-quality ingredients rich in vitamins, using cornstarch to remove the fishy smell of the longli fish and shrimp, on the one hand, it can better remove the fishy smell of the longli fish and shrimp, and on the other hand, it can also make the meat quality of the longli fish and shrimp better Fresh and tender, sprinkle a layer of edible fine salt evenly on the surface of chilled dragon fish and shrimp, let it thaw naturally in the greenhouse environment, when the upper surface of the dragon fish and shrimp is partially softened, manually Turn over the longli fish and shrimp, and at the same time sprinkle a layer of edible fine salt evenly again, and thaw completely to avoid the phenomenon of half-cooked meat surface caused by high temperature and microwave thawing, and also ensure that the center can be completely thawed, and Adding edible fine salt can increase the thawing speed on the one hand, and on the other hand, it can also remove part of the fishy smell of the meat without destroying the nutrition of the meat. Using Japanese tofu as the carrier of the umami lucky bag, on the one hand, it can allow students to eat meat and vegetarian dishes As well as the all-round nutritional elements of soy products, on the other hand, it also makes the umami lucky bag more beautiful and beautiful. Using broth as the main material of the cooking liquid allows the umami lucky bag to absorb the nutrition inside the broth, making the umami lucky bag more comprehensive in nutrition and also It has the effect of enhancing freshness, and at the same time, it can also make the taste of the umami bag softer and smoother