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...

AI Technical Summary

Problems solved by technology

[0004] After retrieval, regarding fish-related products, Chinese Patent No. 200310109633.8 Meat-stuffed Food Made of Fish and Mutton discloses a meat-stuffed food prepared with mutton and fish as the main ingredients. The disadvantage of this invention is that it uses mutton and mutton The combination of fish meat and pepper powder eliminates the smell of mutton and fishy smell, and also greatly weakens the unique aroma of fish meat and mutton itself; at the same time, the addition of umami agent monosodium glutamate brings some unsafe factors to food

200510033782.X Twenty-Four Flavors Nutritious Fish Meat Filling and Its Application in Food Discloses a fish meat filling product with fish meat grains as the main ingredient and supplemented with tofu paste, soybean milk, wolfberry, yam, white fungus, sesame, and carrot grains as auxiliary materials. This product adds a lot of tofu and soy milk, which is easy to introduce the obvious bean flavor of the stuffing. At the same time, after the metabolism of soy products in the human body, more nitrogen-containing wastes will be produced, and its rich purine-like umami components will be metabolized by the human body It is also easy to produce a large amount of uric acid in the end, both of which will bring a lot of burden to the kidneys, and the addition of chicken essence and monosodium glutamate also brings unsafe factors to the product

202010085623.9 A method of making instant food with deep-fried fish filling Disclosed is a production method of instant food with deep-fried fish filling. The disadvantage of this invention is that deep-frying even vacuum frying will lead to functional fatty acids in fish Different degrees of degradation of DHA and EPA; at the same time, many processes of this invention have adopted oxygen-filled chopping process, which can easily lead to oxidative rancidity of fatty acids in fish meat. According to the research facts of this experiment, the fish stuffing was stirred in the air More than a minute will lead to oxidative rancidity of fish fat, which will directly lead to different degrees of sour taste in the later product fillings, affecting product quality

201610220893.X A fish stuffing and stuffed food discloses a processing method of fish stuffing. The ingredients are freshwater fish, lard, celery, shiitake mushrooms, chicken essence, etc. The disadvantage is that the addition of lard obviously dilutes the The characteristic flavor of fish fillings and the introduction of animal fats, thereby reducing the nutritional quality of fish; seasonings such as chicken essence contain monosodium glutamate and strong umami taste agents of nucleotides, which are likely to cause health risks for gout patients

200310117268.5 Freshwater fish meat stuffing, its preparation method and its use also discloses that fish meat is used as the main raw material, and processed by adding water, egg white, vegetables, salad oil, soy sauce, monosodium glutamate, etc. The disadvantage lies in the addition of egg white and salad oil It is not conducive to the removal of fishy smell, and the use of monosodium glutamate is likely to cause safety hazards to pregnant women and other special groups, which will affect the normal development of the neural tube of the fetus

[0006] In a word, the small steamed buns sold in the market and disclosed in the prior art have their own characteristics and local flavors, but basically they all use pork and beef as the main fillings, a small number of compound shrimp meat, vegetables and other ingredients, or vegetable fillings. Mainly; the main body of the dough is mainly solid dough or non-precisely controlled fermented dough, which is generally an improvement of the traditional Xiaolongbao. The innovation is not obvious, there are too many seasoning measures, and the simplest recipe process and maximum retention are not followed The processing method of the original flavor of the ingredients, the traditional extensive dough processing technology, there is no precise adjustment of the dough formula fermentation process and the precise fit of the filling formula process characteristics from the technical point of view of the overall shape of the xiaolongbao; at the same time, there is no design from the perspective of instant food processing, The design and development of semi-instant instant Xiaolongbao formula and technology combined with fast-cooking technology such as Zihai Pot can no longer meet the growing demand of consumers for fast food, healthy, nutritious and delicious Xiaolongbao

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