Fish meat steamed stuffed bun and making method thereof

Abstract

The invention discloses a fish meat steamed stuffed bun, and the fish meat steamed stuffed bun comprises a wrapper and stuffing; the stuffing is prepared from the following raw materials in parts by weight: 800-1000 parts of fish meat paste, 600-700 parts of soup stock, 150-200 parts of potato starch, 100-150 parts of bamboo shoot head homogenate, 60-100 parts of corn starch, 80-120 parts of chopped green onion, 20-30 parts of bruised ginger and 10-30 parts of white pepper powder. According to the product formula and the preparation method, no additive is added, and the meat of the stuffing is all fish meat paste obtained after fishbone removal of the fish body; processing residues of a plurality of agricultural product processing industries are used as additive-free food ingredient grade safe raw materials to establish an optimal formula, the stuffing formula which is good in taste and flavor and free of obvious sour taste and other flavor deterioration within 6 months in a frozen state is prepared, and the taste and the flavor are both considered; the fishbone soup is used for improving freshness and improving the taste effect of the fish meat, and the fishbone soup and the taste of the fish meat complement each other.

Description

technical field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a fish steamed bun and a production method thereof. Background technique

[0002] Xiaolongbao has a long history and is a famous Jiangnan traditional snack in the south of the Yangtze River. It is loved by people because of its unique flavor; fish meat is rich in protein and functional unsaturated fatty acids. It is a healthy and delicious snack that is popular among the public. Ingredients. A wide variety of Xiaolongbao products and fish-related products have appeared on the market. After retrieval, regarding the Xiaolongbao product, Chinese Patent No. 201710127606.5 discloses a shrimp Xiaolongbao and its production method: 70-75 parts of high-gluten flour; 24-29 parts of skin water; 0.5-1.5 parts of soybean oil; The filling is recorded in parts by mass, and includes the following components: 50-55 parts of pork; 12-16 parts of skin jelly; 4-6 parts of minc...

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