Delicious, crisp and refreshing fish roe bag with high appearance value and manufacturing method of delicious, crisp and refreshing fish roe bag

Abstract

The invention discloses a delicious, crisp and high-appearance-value fish roe bag and a making method thereof, and belongs to the technical field of food processing, and the making method of the fish roe bag comprises the following steps: (1) bean curd skin production; (2) producing stuffing in a bag; and (3) producing a bag. In order to meet diversified requirements of vast consumers, the invention innovatively develops the fish roe bag product. According to the present invention, the taste bud is sold with the excellent delicious taste, the rich nutritional components are contained, and the health of consumers is promoted, such that the strong attraction and the wide potential requirements are represented in the market.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a delicious, crisp and high-value fish roe lucky bag and a preparation method thereof. Background Art

[0002] As people's living standards improve, their pursuit of food is getting higher and higher. As an innovative food, fish roe blessing bags are fish roe and other ingredients packaged together to form a unique taste and flavor. Fish roe blessing bags are popular among consumers in the market and are widely used in catering, snacks and family food. The production method of fish roe blessing bags mainly includes the following steps: first, prepare the required ingredients, such as fresh fish roe, meat or other vegetables; second, cut the ingredients into small pieces or small particles for easy wrapping and eating; then, wrap the cut ingredients in plastic wrap or specific food-grade materials to form a blessing bag shape; finally, put the fish roe blessing bag into a pot and steam it with hot water for a period of time to make it cooked. However, there are some problems with the existing fish roe blessing bag production method. First, the production process is relatively cumbersome and requires patience and skills; second, the cutting and wrapping process of the ingredients may cause the fish roe to break, affecting the taste; finally, the existing fish roe blessing bag has a relatively single taste and lacks innovation. Therefore, the present invention aims to provide a fish roe lucky bag with rich taste, innovation, freshness, crispness and high appearance value and a preparation method thereof, so as to meet consumers' pursuit of delicious food and market demand.

[0003] A Chinese patent application with publication number CN109007650A discloses a fish roe lucky bag and a method for making the same. The fish roe lucky bag includes an outer skin, gourd strips, and a filling, wherein the filling is made of raw materials such as frozen fish paste, flying fish roe, salted duck egg yolk, pig fat, starch, water, composite phosphate, salt, white sugar, monosodium glutamate, and flavors. The product is delicious, nutritious, and has a large market demand. However, the patent application has the following technical problems in practical application: first, the flying fish roe, salted duck egg yolk, and other raw materials in the filling may pose a food safety hazard; second, the appearance and taste of the product may be affected by the quality of the raw materials and the production process, and the stability is poor.

[0004] The patent application with publication number CN118680258A discloses a production process for fresh shrimp lucky bags. The production process includes the steps of bean curd production, lucky bag filling production and lucky bag production. The fresh shrimp lucky bag contains high-end deep-sea fish, flying fish roe, shrimp and other seafood, with a rich taste and a wide range of application scenarios. However, the patent application still has the following technical problems in actual application: First, the quality and freshness of the raw materials of the lucky bag are crucial to the taste and safety of the product, resulting in rising costs and unstable quality; second, the appearance and taste of the product may be affected by the production process and the quality of the raw materials, and has certain limitations.

[0005] The invention discloses a delicious, crisp and high-value fish roe lucky bag and a preparation method thereof, which can solve the above-mentioned existing technical problems to a certain extent. The fish roe lucky bag of the invention has a wide range of raw materials, and the filling ingredients are relatively safe and healthy. At the same time, the production process provided by the invention can ensure the appearance and taste stability of the product, improve production efficiency, reduce costs, and has a good market prospect. Summary of the invention

[0006] In order to solve the problems existing in the background technology, the present invention provides a delicious, crisp and high-value fish roe lucky bag and a method for making the same, and the fish roe lucky bag innovatively launched by the present invention stands out with its excellent aesthetic design and high flexibility, showing extraordinary creative potential and a wide range of application space. As a distinctive product, it cleverly combines exquisite craftsmanship and unique flavor, coupled with accurately matched marketing channels, indicating that its market prospects are extremely broad, promising, and exciting.

[0007] In order to achieve the above purpose, the present invention adopts the following technical solutions:

[0008] A method for making a delicious, crisp and high-value fish roe lucky bag comprises the following steps:

[0009] (1) Bean curd production

[0010] The soybeans are ground, boiled, and filtered, and the obtained soybean milk is added with a protein blend and modified starch, and then coagulated and squeezed to obtain soybean slurry, and the obtained soybean slurry is subjected to a frying process to produce bean curd skin;

[0011] (2) Production of lucky bag fillings;

[0012] (3) Lucky bag production

[0013] Branding on bean curd → opening the bean curd → putting in flying fish roe → putting in filling for lucky bag → tying the bag → arranging on a plate → steaming → cooling → quick freezing → metal detection → inner packaging → outer packaging → cold storage, and the fish roe lucky bag is produced.

[0014] Preferably, the mass ratio of soybean, protein blend and modified starch in step (1) is (87-103):(6-10):(19-26).

[0015] More preferably, the mass ratio of the soybean, the protein blend and the modified starch is 92:8:23.

[0016] Preferably, the protein mixture in step (1) is a mixture of tuna surimi, deep-sea cod surimi and egg white protein, with a mass ratio of 1:2:2.

[0017] Preferably, the method for producing the filling of the lucky bag in step (2) comprises the following steps:

[0018] 1) Put 60-90 parts of thawed fish paste into a chopper, beat at 400-500 r / min for 3-5 min, add 18-26 parts of fresh shrimp, 9-12 parts of ice, 2-4 parts of garlic, and 1-3 parts of trisodium phosphate, and continue beating at 400-500 r / min for 4-7 min;

[0019] 2) Add 2-4 parts of salt and 3-5 parts of ice, beat at 200-300 r / min for 3-5 minutes, at which time the center temperature is 1-3°C, add 10-14 parts of lard, 5-9 parts of vegetable oil, and 7-12 parts of soy protein isolate, and continue beating at 200-300 r / min for 2-4 minutes;

[0020] 3) Add 6-10 parts of white sugar, 3-3.5 parts of monosodium glutamate, 0.3-0.5 parts of beta-carotene, 0.2-0.3 parts of disodium 5'-ribonucleotide, 0.1-0.2 parts of sodium pyrophosphate, 0.3-0.4 parts of disodium dihydrogen pyrophosphate, and 2-3 parts of edible flavor, beat at 100-200 r / min for 3-5 min, add 6-10 parts of distarch phosphate and 0.6-1.5 parts of xanthan gum, beat at 400-600 r / min for 5-8 min, and produce the filling for the lucky bag.

[0021] More preferably, in step 1), the beating is continued at 400-500 r / min for 4-7 min, at which time the center temperature of the surimi is 0-4°C.

[0022] More preferably, in step 2), beating is continued at 200-300 r / min for 2-4 min until the center temperature of the surimi is 4-6°C.

[0023] More preferably, in step 3), the slurry is beaten at 400-600 r / min for 5-8 min, and the central temperature of the fish paste mixed slurry is controlled at 8-12° C. to produce the filling for the lucky bag.

[0024] Preferably, the plating in step (3) includes the following key points:

[0025] 1) Use stainless steel trays to place upright;

[0026] 2) Individuals should not squeeze each other, but should be able to touch each other;

[0027] 3) During the plating process, pay attention to whether there is any belt detachment or filling leakage. If there is such phenomenon, pick it out and treat it as defective product;

[0028] 4) Products cannot be left at room temperature for a long time after being displayed on the plate. They must be steamed or stored in a fresh-keeping warehouse.

[0029] Preferably, the quick freezing in step (3) includes the following key points:

[0030] 1) Double spiral single freezer freezing, before starting work, notify the machine room in writing to cool down, the temperature is controlled at -35℃±3℃, and the product quick freezing time is set to 30min;

[0031] 2) Feeding is allowed only when the temperature of the single freezer drops below -22°C;

[0032] 3) The center temperature of the product after freezing is ≤-17℃.

[0033] The present invention has the following beneficial effects:

[0034] (1) In order to meet the diversified needs of consumers, the present invention has innovatively developed this fish roe lucky bag product. It not only conquers taste buds with its excellent delicious taste, but also contains rich nutrients, which is of great benefit to promoting consumer health. Therefore, it has shown strong attraction and broad potential demand in the market.

[0035] (2) the fish roe lucky bag of the present invention stands out with its elegant appearance design and high plasticity, and can be flexibly integrated into a variety of application scenarios. As a distinctive product, combined with accurate market channel positioning, its development prospects are generally optimistic, indicating unlimited possibilities.

[0036] (3) The fish roe lucky bag of the present invention contains a lot of hidden treasures, selected from high-end fish, precious flying fish roe, delicious shrimp and other high-quality seafood from the deep sea. Under the outer thin bean curd skin, there is a perfect blend of the explosive deliciousness of flying fish roe and the sweet and crispy fresh shrimp. The progressive taste experience makes people have endless aftertaste and enjoy the gift of the ocean. BRIEF DESCRIPTION OF THE DRAWINGS

[0037] Figure 1 A three-dimensional diagram of a fish roe lucky bag obtained in an embodiment of the present invention;

[0038] Figure 2 The front view of the fish roe lucky bag prepared by the embodiment of the present invention;

[0039] Figure 3 A rear view of the fish roe lucky bag prepared according to an embodiment of the present invention;

[0040] Figure 4 The left side view of the fish roe lucky bag prepared by the embodiment of the present invention;

[0041] Figure 5 The right side view of the fish roe lucky bag prepared by the embodiment of the present invention;

[0042] Figure 6 A top view of a fish roe lucky bag prepared according to an embodiment of the present invention;

[0043] Figure 7 The figure is a bottom view of the fish roe lucky bag made according to an embodiment of the present invention. DETAILED DESCRIPTION

[0044] In order to facilitate a better understanding of the present invention, the following examples are used to illustrate the present invention. These examples belong to the protection scope of the present invention, but do not limit the protection scope of the present invention.

[0045] A method for making a delicious, crisp and high-value fish roe lucky bag comprises the following steps:

[0046] (1) Bean curd production

[0047] The soybeans are ground, boiled, and filtered, and the obtained soybean milk is added with a protein blend and modified starch, and then coagulated and squeezed to obtain soybean slurry, and the obtained soybean slurry is subjected to a frying process to produce bean curd skin;

[0048] The mass ratio of soybean, protein blend and modified starch is (87-103):(6-10):(19-26);

[0049] The protein mixture is a mixture of tuna surimi, deep-sea cod surimi and egg white protein, with a mass ratio of 1:2:2;

[0050] The preparation method of the modified starch comprises the following steps:

[0051] 1) Weigh 1000 g of 100 mesh cassava starch, 180 g of ammonium persulfate, 20 g of palmitic acid, 3 g of sodium carbonate, and 2 g of zinc sulfate respectively;

[0052] 2) stirring cassava starch, ammonium persulfate, palmitic acid, sodium carbonate and zinc sulfate at a rotation speed of 200 r / min for 20 min to prepare a mixture;

[0053] 3) putting the mixture obtained in step 2) into a ball mill, with the ratio of zirconium balls to the mixture being 350 mL:120 g, and then stirring and activating the mixture at a microwave power of 350 W and a temperature of 50° C. for 30 min to activate the mixture, thereby obtaining a starch reactant;

[0054] 4) washing the starch reactant obtained in step 3) to remove impurities, thereby obtaining a starch material free of impurities;

[0055] 5) drying the starch material obtained in step 4) at a temperature of 65° C. to a moisture content of 3.6% to obtain modified starch;

[0056] (2) Production of lucky bag fillings

[0057] 1) Taking parts by mass, put 60 - 90 parts of fish mince thawed to a semi - thawed state into a chopper. After beating the pulp at 400 - 500 r / min for 3 - 5 min, add 18 - 26 parts of fresh shrimps, 9 - 12 parts of ice, 2 - 4 parts of garlic, and 1 - 3 parts of trisodium phosphate. Then continue to beat the pulp at 400 - 500 r / min for 4 - 7 min. At this time, the central temperature of the fish mince is 0 - 4°C;

[0058] 2) Add 2 - 4 parts of table salt and 3 - 5 parts of ice, and beat the pulp at 200 - 300 r / min for 3 - 5 min. At this time, the central temperature is 1 - 3°C. Then add 10 - 14 parts of lard, 5 - 9 parts of vegetable oil, and 7 - 12 parts of soy protein isolate, and continue to beat the pulp at 200 - 300 r / min for 2 - 4 min until the central temperature of the fish mince is 4 - 6°C;

[0059] 3) Add 6 - 10 parts of granulated sugar, 3 - 3.5 parts of monosodium glutamate, 0.3 - 0.5 parts of β - carotene, 0.2 - 0.3 parts of disodium 5'-ribonucleotide, 0.1 - 0.2 parts of sodium pyrophosphate, 0.3 - 0.4 parts of sodium dihydrogen pyrophosphate, and 2 - 3 parts of edible essence. Beat the pulp at 100 - 200 r / min for 3 - 5 min, then add 6 - 10 parts of phosphate ester double - starch and 0.6 - 1.5 parts of xanthan gum, and beat the pulp at 400 - 600 r / min for 5 - 8 min. Control the central temperature of the fish mince mixed slurry to be 8 - 12°C to produce the filling for the fortune - bag;

[0060] (3) Production of fortune - bags

[0061] Skin of soy - bean curd lettering → Opening the skin of soy - bean curd → Loading flying fish roe → Loading the filling for the fortune - bag → Tying the bag mouth → Arranging on a plate → Steaming → Cooling → Quick - freezing → Metal detection → Inner packaging → Outer packaging → Storage in a cold storage, and the fish - roe fortune - bag is produced.

[0062] The key points of skin of soy - bean curd lettering include the following:

[0063] 1) Use an electric soldering iron to heat for lettering. Before heating, check the correctness of the lettering used (the "Fu" character for the fortune - bag);

[0064] 2) To extend the service life of the electric branding, during use, replace two of them alternately every 2 hours and clean the wire brush of the electric branding in time to prevent the generation of burnt substances;

[0065] 3) The branding force should be appropriate, with the font being clear. If the force is too large, the skin of soy - bean curd is likely to break;

[0066] The key points of loading flying fish roe include the following:

[0067] 1) Put one pre - treated flying fish roe into each skin bag of soy - bean curd;

[0068] 2) Pay attention to the preservation of flying fish roe, and the temperature of flying fish roe is below 5°C;

[0069] The key points for filling the lucky bag include the following:

[0070] 1) Clean, disinfect and dry the filling machine;

[0071] 2) Add the filling material to the filling machine, conduct a trial run and adjust the discharge weight;

[0072] 3) Add stuffing to the opened and branded bean curd skins, adjusting the weight to 24-25 grams per piece;

[0073] 4) The operator should check the weight of each bag every 10 minutes or so during the filling process, 3-4 bags at a time, and if the deviation exceeds 1 gram, adjustments should be made;

[0074] 5) During the filling process, make sure the filling is placed at the bottom of the bag as much as possible and the bag mouth does not stick to the filling;

[0075] The key points of tying the bag include the following:

[0076] 1) Use cleaned and dried gourd vines to tie the bag mouth;

[0077] 2) Manual tying, the length of the gourd vine left after tying should be 0.6-0.9cm;

[0078] 3) The tying position should be 0.4-0.7cm away from the bag opening;

[0079] 4) If the bag is broken and the filling is leaking, it will be treated as defective product;

[0080] The key points of plating include:

[0081] 1) Use stainless steel trays to place upright;

[0082] 2) Individuals should not squeeze each other, but should be able to touch each other;

[0083] 3) During the plating process, pay attention to whether there is any belt detachment or filling leakage. If there is such phenomenon, pick it out and treat it as defective product;

[0084] 4) Products cannot be left at room temperature for a long time after being displayed on the plate. They must be steamed or stored in a fresh-keeping warehouse;

[0085] Steaming includes the following points:

[0086] 1) Carefully push the cart filled with lucky bags into the cooking cabinet, then close the door and tighten the handle;

[0087] 2) Provide steam for cooking, adjust the cooking time and temperature, the time is 28 minutes, and the temperature is 83°C;

[0088] 3) After cooking, close the steam valve first, then exhaust the air. After sufficient exhaust, open the cabinet door. Wait for 1 minute for the steam to dissipate before carefully pulling out the entire cage.

[0089] Quick freezing includes the following points:

[0090] 1) Double spiral single freezer freezing, before starting work, notify the machine room in writing to cool down, the temperature is controlled at -35℃±3℃, and the product quick freezing time is set to 30min;

[0091] 2) Feeding is allowed only when the temperature of the single freezer drops below -22°C;

[0092] 3) The center temperature of the product after freezing is ≤-17℃.

[0093] Technical principles of the key technologies of the present invention:

[0094] (I) Technical principle of modified starch

[0095] When exploring the preparation process of the modified starch in depth, we not only need to elaborate on the operation of each step, but also need to deeply explore the specific role of each raw material, the synergistic mechanism between them, and the necessity of precise control of raw material dosage and process parameters, which together contribute to the significant improvement of the performance of modified starch and reach an unexpected technical level.

[0096] 1. Raw material effects and synergistic effects

[0097] 1) Cassava starch (100 mesh, 1000 g): As the main matrix, cassava starch provides a wide range of chemical and physical modification space with its rich linear and branched starch ratio. Its high purity and fine particle size ensure the uniformity and efficiency of subsequent reactions.

[0098] 2) Ammonium persulfate (180 g): As an oxidant, ammonium persulfate plays a key role in the reaction. It can cause the breakage and reorganization of the cassava starch molecular chain, increase the hydrophilicity and reactivity of the starch, and lay the foundation for the subsequent esterification reaction with palmitic acid. Its proper addition ensures a moderate degree of oxidation and avoids starch degradation caused by excessive oxidation.

[0099] 3) Palmitic acid (20 g): Palmitic acid acts as an esterification agent, reacting with the hydroxyl groups in the cassava starch molecules to form ester bonds, thereby introducing long-chain fatty acid groups. This not only improves the hydrophobicity and thermal stability of the starch, but also gives the modified starch better emulsification and film-forming properties. The synergistic effect of palmitic acid and ammonium persulfate makes the modification process more efficient and goal-oriented.

[0100] 4) Sodium carbonate (3 g): As a reaction buffer, sodium carbonate adjusts the pH value of the reaction system, helps maintain the stability of the reaction environment, and promotes the smooth progress of oxidation and esterification reactions. Its trace amount of addition accurately controls the acid-base balance of the system and avoids excessive damage to the starch structure.

[0101] 5) Zinc sulfate (2 g): As a catalyst, the addition of zinc sulfate accelerates the rate of oxidation and esterification reactions and improves the reaction efficiency. Its catalytic mechanism may involve the formation of complexes with specific functional groups in starch molecules to reduce the activation energy of the reaction. At the same time, the synergistic catalytic effect of zinc sulfate and ammonium persulfate makes the entire reaction system more efficient and the product performance is better.

[0102] 2. Necessity and importance of raw material dosage and process parameters

[0103] 1) Accurately control the amount of raw materials: Too much or too little of each raw material may have an adverse effect on the modification effect. For example, too much ammonium persulfate will lead to excessive oxidation of starch, while insufficient palmitic acid will affect the thoroughness of the esterification reaction, thereby affecting the performance of the final product.

[0104] 2) Optimize process parameters: From stirring speed, ball milling ratio to microwave power and temperature, the setting of each process parameter is aimed at maximizing reaction efficiency and product quality. For example, the selection of stirring speed ensures the uniformity of raw material mixing, and the precise control of microwave power and temperature promotes the rapid reaction and avoids unnecessary energy waste and by-product generation. The ratio of zirconium balls to mixed materials is optimized during ball milling, which improves the fineness and uniformity of material grinding and creates more favorable conditions for subsequent reactions.

[0105] 3. Unexpected gains from technical effects and the necessity of optimization

[0106] Through the above-mentioned carefully designed preparation process, the modified starch not only successfully introduced hydrophobic groups and improved its physical and chemical properties, but also unexpectedly obtained better water resistance, thermal stability and processing performance. These performance improvements far exceeded expectations. However, the pursuit of technology is endless, and continuous optimization of process parameters and raw material ratios, such as exploring more environmentally friendly catalysts and adjusting reaction time to further improve yield and purity, remains an important direction for future research. This will not only help reduce costs, but also promote the wider application of modified starch in food and other fields.

[0107] The prepared modified starch was tested and analyzed, and the degree of esterification was 1.8, the whiteness was 98, the moisture content was 4.6%, the water absorption rate was 0.7%, and the density was 1.2g / cm 3This indicates that the modified starch produced by the present invention has excellent performance and also meets the physical and chemical performance indicators of starch in Chinese standards GB / T12097, GB / T 22427.6-2008, and GB / T12087-2008, and can meet the requirements of bean curd skin production.

[0108] (II) Technical principle of bean curd skin

[0109] When exploring this innovative soybean hull preparation process in depth, we have to carefully analyze the unique role of the raw materials in each step and their synergistic enhancement mechanism, which not only greatly improves the quality characteristics of the hull, such as elasticity, gel strength and moisture resistance, but also highlights the technological advancement and market application value of the invention.

[0110] 1. Soybeans: Basic building blocks and source of nutrition

[0111] Soybeans, as the core raw material of this process, are carefully selected and pre-treated, and then transformed into smooth soy milk through processes such as grinding, boiling, and filtering. Soybeans are rich in high-quality plant protein and dietary fiber, which provide a solid structural foundation and rich nutritional value for bean curd. Its unique soy protein forms a dense network structure during the coagulation process, which is the key to the elasticity and strength of the bean curd. At the same time, the natural oil components in soybeans further promote the crispy taste and attractive golden appearance of the bean curd during the frying process.

[0112] 2. Protein blend: Enhance elasticity and gel strength

[0113] The present invention innovatively introduces a protein blend consisting of tuna surimi, deep-sea cod surimi and egg white protein. The three are mixed in a precise ratio of 1:2:2. This unique ratio is the key to improving the quality of tofu skin. Tuna and deep-sea cod surimi, as outstanding representatives of marine protein, are not only rich in high-quality animal protein, but also bring a unique marine flavor and higher gel ability. They are combined with egg white protein (known for its excellent foaming and emulsifying properties) to significantly enhance the elasticity and gel strength of tofu skin. During the coagulation process, these protein molecules interweave to form a denser and elastic three-dimensional network, which allows the tofu skin to have excellent toughness and bite while maintaining its softness.

[0114] 3. Modified starch: adjust texture and enhance moisture resistance

[0115] The addition of modified starch is another highlight of this process. Through specific processing, the modified starch has obtained better stability and functionality, such as thickening, water retention and anti-aging properties, while maintaining the original starch properties. In the production of bean curd, modified starch, as a filler and adhesive, can effectively adjust the texture of the bean curd, making it more delicate and uniform. More importantly, it significantly improves the moisture resistance of the bean curd, prevents it from absorbing water and softening too quickly in a humid environment, and maintains the long-term taste and morphological stability of the bean curd. This improvement is of great significance for extending the shelf life of bean curd and enhancing product competitiveness.

[0116] 4. The necessity and importance of raw material dosage control

[0117] Precise control of the amount of raw materials is the key to ensuring the consistency and stability of the quality of bean curd. The mass ratio of soybeans, protein blends and modified starch is set within the range of (87-103):(6-10):(19-26), which is the best ratio obtained after repeated experiments and optimization. This ratio not only gives full play to the advantages of each raw material, but also achieves the best synergy between them. Any slight deviation may lead to a decline in the quality of bean curd, such as insufficient elasticity, weakened gel strength or poor moisture resistance. Therefore, strict control of the amount of raw materials is crucial in the preparation process, which is an indispensable link in achieving high-quality bean curd production.

[0118] In summary, the soybean skin preparation process of the present invention achieves unexpected technical effects by carefully selecting and proportioning raw materials and cleverly utilizing the synergistic effect between soybeans, protein blends and modified starch, significantly improving the elasticity, gel strength and moisture resistance of soybean skin. This innovation not only enriches the types and taste of soybean skin products, but also provides strong support for the upgrading and transformation of the soybean product industry, demonstrating significant technological progress and market potential.

[0119] (III) The technical principle of making the filling of the lucky bag

[0120] In the process of carefully making the fillings of the lucky bags, each step is not only the inheritance of traditional skills, but also a profound exploration of the characteristics of ingredients and flavor innovation. The following reveals the specific role of each raw material, the synergistic mechanism between them, the importance of process parameter optimization and the significance of technological progress.

[0121] 1. Preliminary processing of surimi and construction of basic flavor

[0122] First, put the thawed fish paste (60-90 parts by mass) into the chopper. This state is chosen to ensure that the fish paste maintains a certain softness for subsequent processing and avoids water loss and loose texture after complete thawing. Beat at a low speed of 400-500r / min for 3-5 minutes. This step is to initially break up the fish paste tissue and release its natural freshness. Subsequently, add fresh shrimp (18-26 parts) and ice (9-12 parts) to enhance the flavor and control the temperature. Garlic (2-4 parts) gives a unique aroma. Trisodium phosphate (1-3 parts) is used as a water retaining agent to help the fish paste better retain moisture and elasticity. Continue beating for 4-7 minutes until the center temperature of the fish paste is maintained at 0-4°C. This temperature control is the key to ensuring the fine texture of the fish paste and the cohesive flavor.

[0123] 2. Double enhancement of flavor and structure

[0124] Next, add salt (2-4 parts) and appropriate amount of ice (3-5 parts), and beat at a medium speed of 200-300r / min. The addition of salt not only improves the overall flavor, but also promotes the dissolution and gelation of protein, and enhances the firmness of the filling. The subsequent addition of lard (10-14 parts) and vegetable oil (5-9 parts) provides a rich oil aroma and delicate taste, and soy protein isolate (7-12 parts) further strengthens the structure of the filling. At this stage, the center temperature of the fish paste is controlled at 1-3°C, which effectively avoids the loss of flavor and nutritional damage caused by high temperature.

[0125] 3. Perfect fusion of flavor levels and physical and chemical properties

[0126] On the basis of flavor construction, the addition of basic seasonings such as white sugar (6-10 parts) and monosodium glutamate (3-3.5 parts) not only enhances the sweetness and freshness, but also complements the previous umami elements to form a complex and harmonious flavor system. The addition of additives such as β-carotene (0.3-0.5 parts) and disodium 5'-ribonucleotide (0.2-0.3 parts) makes the color more attractive and the umami layer richer. Sodium pyrophosphate (0.1-0.2 parts) and disodium dihydrogen pyrophosphate (0.3-0.4 parts) act as stabilizers and water retainers, synergistically effectively extending the shelf life of the product while maintaining the tenderness and juiciness of the filling. The appropriate amount of edible flavors (2-3 parts) is the icing on the cake, making the overall flavor fuller.

[0127] 4. Final refinement of texture and taste

[0128] In the final stage, distarch phosphate (6-10 parts) and xanthan gum (0.6-1.5 parts) are added, and the filling is beaten at high speed (400-600r / min) for 5-8 minutes, which not only enhances the consistency and stability of the filling, but also gives it a delicate and smooth texture. The center temperature is controlled at 8-12℃, which not only ensures the full mixing and fermentation of the filling, but also avoids the quality degradation caused by overheating. This series of fine process parameter selections not only achieves a significant improvement in the physical and chemical properties of the filling, but also achieves an unprecedented harmony and unity in appearance, smell and taste, and achieves unexpected technical results.

[0129] 5. The necessity and importance of optimization

[0130] Controlling the amount of each raw material and process parameters is an indispensable part of the production of lucky bag fillings. Accurate proportion control ensures that each raw material can achieve the best effect, avoiding resource waste and quality fluctuations. At the same time, the optimization of process parameters, such as the adjustment of rotation speed and the control of temperature, is directly related to the texture, flavor and nutritional retention of the filling, and is the key to achieving high-quality lucky bag fillings. Through continuous testing and adjustment, the lucky bag filling production technology of the present invention has not only achieved a breakthrough in the existing technology, but also demonstrated significant progress in flavor, taste and shelf life, contributing new ideas and solutions to the development of the food processing industry.

[0131] In order to make the disclosure of the present invention more complete, it is described below through more specific embodiments.

[0132] Example 1

[0133] A method for making a delicious, crisp and high-value fish roe lucky bag comprises the following steps:

[0134] (1) Bean curd production

[0135] The soybeans are ground, boiled, and filtered, and the obtained soybean milk is added with a protein blend and modified starch, and then coagulated and squeezed to obtain soybean slurry, and the obtained soybean slurry is subjected to a frying process to produce bean curd skin;

[0136] The mass ratio of soybean, protein blend and modified starch is 88:6:19;

[0137] The protein mixture is a mixture of tuna surimi, deep-sea cod surimi and egg white protein, with a mass ratio of 1:2:2;

[0138] The preparation method of the modified starch comprises the following steps:

[0139] 1) Weigh 1000 g of 100 mesh cassava starch, 180 g of ammonium persulfate, 20 g of palmitic acid, 3 g of sodium carbonate, and 2 g of zinc sulfate respectively;

[0140] (2) Mix tapioca starch, ammonium persulfate, palmitic acid, sodium carbonate, and zinc sulfate at a stirring speed of 200 r / min for 20 min to obtain a mixed material.

[0141] (3) Place the mixed material obtained in step (2) into a ball mill. The ratio of zirconium balls to the mixed material in the ball mill is 350 mL:120 g. Then, stir and activate at a microwave power of 350 W and a temperature of 50 °C for 30 min to cause the mixed material to undergo an activation reaction and obtain a starch reaction product.

[0142] (4) Wash the starch reaction product obtained in step (3) to remove impurities and obtain a starch material free of impurities.

[0143] (5) Dry the starch material free of impurities obtained in step (4) at a temperature of 65 °C until the water content is 3.6% to obtain a modified starch.

[0144] (2) Production of the filling for the lucky bag

[0145] (1) Take 62 parts by mass of fish mince thawed to a semi-thawed state and place it in a chopper. After beating the pulp at 400 r / min for 5 min, add 19 parts of fresh shrimp, 9 parts of ice, 2 parts of garlic, and 1.2 parts of trisodium phosphate. Continue to beat the pulp at 400 r / min for 7 min. At this time, the central temperature of the fish mince is 1 °C.

[0146] (2) Add 2 parts of salt and 3 parts of ice, and beat the pulp at 300 r / min for 3 min. At this time, the central temperature is 2 °C. Add 11 parts of lard, 5 parts of vegetable oil, and 7 parts of soy protein isolate, and continue to beat the pulp at 200 r / min for 4 min until the central temperature of the fish mince is 4 °C.

[0147] (3) Add 6 parts of granulated sugar, 3.2 parts of monosodium glutamate, 0.3 part of β-carotene, 0.2 part of disodium 5'-ribonucleotide, 0.1 part of sodium pyrophosphate, 0.3 part of sodium dihydrogen pyrophosphate, and 2.1 parts of edible essence, and beat the pulp at 100 r / min for 5 min. Add 6 parts of phosphate ester double starch and 0.7 part of xanthan gum, and beat the pulp at 400 r / min for 8 min. Control the central temperature of the fish mince mixed slurry to 8 °C to produce the filling for the lucky bag.

[0148] (3) Production of the lucky bag

[0149] Bean curd skin stamping → Bean curd skin opening → Filling with flying fish roe → Filling with the filling for the lucky bag → Tying the bag → Placing on a plate → Steaming → Cooling → Quick freezing → Metal detection → Inner packaging → Outer packaging → Cold storage storage to produce fish roe lucky bags.

[0150] The key points of bean curd skin stamping include the following:

[0151] (1) Use an electric soldering iron to heat and stamp the characters. Before heating, check the correctness of the characters used for stamping (the character "Fu" for the lucky bag).

[0152] 2) To extend the life of the electric brand, use two of them alternately every 2 hours, and clean the electric brand with a silk wipe in time to prevent burnt materials;

[0153] 3) The strength of the branding should be appropriate, so that the characters are clear. If the strength is too strong, the bean skin will be easily broken;

[0154] The key points of packing flying fish roe include the following:

[0155] 1) Put one pre-processed flying fish roe into each bean curd bag;

[0156] 2) Pay attention to the preservation of flying fish roe, the temperature of flying fish roe should be 5℃;

[0157] The key points for filling the lucky bag include the following:

[0158] 1) Clean, disinfect and dry the filling machine;

[0159] 2) Add the filling material to the filling machine, conduct a trial run and adjust the discharge weight;

[0160] 3) Add stuffing to the opened and branded bean curd skins, adjusting the weight to 24 grams per piece;

[0161] 4) The operator should check the weight of each bag every 10 minutes or so during the filling process, 3 bags at a time. If the deviation exceeds 1 gram, adjustments should be made;

[0162] 5) During the filling process, make sure the filling is placed at the bottom of the bag as much as possible and the bag mouth does not stick to the filling;

[0163] The key points of tying the bag include the following:

[0164] 1) Use cleaned and dried gourd vines to tie the bag mouth;

[0165] 2) Manual tying, the length of the gourd vine left after tying should be 0.6cm;

[0166] 3) The tying position should be 0.5cm away from the bag opening;

[0167] 4) If the bag is broken and the filling is leaking, it will be treated as defective product;

[0168] The key points of plating include:

[0169] 1) Use stainless steel trays to place upright;

[0170] 2) Individuals should not squeeze each other, but should be able to touch each other;

[0171] 3) During the plating process, pay attention to whether there is any belt detachment or filling leakage. If there is such phenomenon, pick it out and treat it as defective product;

[0172] 4) Products cannot be left at room temperature for a long time after being displayed on the plate. They must be steamed or stored in a fresh-keeping warehouse;

[0173] Steaming includes the following points:

[0174] 1) Carefully push the cart filled with lucky bags into the cooking cabinet, then close the door and tighten the handle;

[0175] 2) Provide steam for cooking, adjust the cooking time and temperature, the time is 28 minutes, and the temperature is 83°C;

[0176] 3) After cooking, close the steam valve first, then exhaust the air. After sufficient exhaust, open the cabinet door. Wait for 1 minute for the steam to dissipate before carefully pulling out the entire cage.

[0177] Quick freezing includes the following points:

[0178] 1) Double spiral single freezer freezing, before starting work, notify the machine room in writing to cool down, the temperature is controlled at -35℃±3℃, and the product quick freezing time is set to 30min;

[0179] 2) Feeding is allowed only when the temperature of the single freezer drops below -22°C;

[0180] 3) The center temperature of the product after freezing is -17℃.

[0181] Example 2

[0182] A method for making a delicious, crisp and high-value fish roe lucky bag comprises the following steps:

[0183] (1) Bean curd production

[0184] The soybeans are ground, boiled, and filtered, and the obtained soybean milk is added with a protein blend and modified starch, and then coagulated and squeezed to obtain soybean slurry, and the obtained soybean slurry is subjected to a frying process to produce bean curd skin;

[0185] The mass ratio of soybean, protein blend and modified starch is 92:8:23;

[0186] The protein mixture is a mixture of tuna surimi, deep-sea cod surimi and egg white protein, with a mass ratio of 1:2:2;

[0187] The preparation method of the modified starch comprises the following steps:

[0188] 1) Weigh 1000 g of 100 mesh cassava starch, 180 g of ammonium persulfate, 20 g of palmitic acid, 3 g of sodium carbonate, and 2 g of zinc sulfate respectively;

[0189] 2) stirring cassava starch, ammonium persulfate, palmitic acid, sodium carbonate and zinc sulfate at a rotation speed of 200 r / min for 20 min to prepare a mixture;

[0190] 3) putting the mixture obtained in step 2) into a ball mill, with the ratio of zirconium balls to the mixture being 350 mL:120 g, and then stirring and activating the mixture at a microwave power of 350 W and a temperature of 50° C. for 30 min to activate the mixture, thereby obtaining a starch reactant;

[0191] 4) washing the starch reactant obtained in step 3) to remove impurities, thereby obtaining a starch material free of impurities;

[0192] 5) drying the starch material obtained in step 4) at a temperature of 65° C. to a moisture content of 3.6% to obtain modified starch;

[0193] (2) Production of lucky bag fillings

[0194] 1) In units of parts by mass, 80 parts of thawed and semi-thawed surimi are placed in a chopper, and after beating at 500 r / min for 3 min, 20 parts of fresh shrimp, 10 parts of ice, 3 parts of garlic, and 2 parts of trisodium phosphate are added, and beating at 500 r / min for 4 min, at which time the center temperature of the surimi is 0°C;

[0195] 2) Add 3 parts of salt and 4 parts of ice, and beat at 300 r / min for 3 minutes, at which time the center temperature is 1°C, add 11 parts of lard, 8 parts of vegetable oil, and 10 parts of soy protein isolate, and continue beating at 300 r / min for 2 minutes until the center temperature of the surimi is 4°C;

[0196] 3) adding 9 parts of white sugar, 3.2 parts of monosodium glutamate, 0.4 parts of β-carotene, 0.2 parts of disodium 5'-ribonucleotide, 0.1 parts of sodium pyrophosphate, 0.4 parts of disodium dihydrogen pyrophosphate, and 2.6 parts of edible flavor, beating at 200 r / min for 3 min, adding 9 parts of distarch phosphate and 1 part of xanthan gum, beating at 500 r / min for 7 min, controlling the center temperature of the fish paste mixed slurry to 9° C., and producing the filling for the lucky bag;

[0197] (3) Lucky bag production

[0198] Marking on bean curd → opening bean curd → filling with flying fish roe → filling with lucky bag filling → tying the bag → arranging on a plate → steaming → cooling → quick freezing → metal detection → inner packaging → outer packaging → cold storage, and the fish roe lucky bag is produced. See the relevant product pictures Figure 1-7 .

[0199] The key points of bean curd branding are as follows:

[0200] 1) Use an electric soldering iron to heat and stamp the characters. Before heating, check the correctness of the characters to be stamped (the character "Fu" for the lucky bag);

[0201] 2) To extend the service life of the electric brand, during use, rotate two of them alternately, change every 2 hours, and clean the wire brush of the electric brand in time to prevent the generation of burnt substances;

[0202] 3) The stamping force should be appropriate, with clear characters being appropriate. If the force is too large, the bean curd skin is likely to break;

[0203] Packing flying fish roe includes the following key points:

[0204] 1) Put one pre-treated flying fish roe into each bean curd skin bag;

[0205] 2) Pay attention to the preservation of the flying fish roe, and the temperature of the flying fish roe is 4°C;

[0206] Packing the filling of the lucky bag includes the following key points:

[0207] 1) Clean, disinfect and dry the filling machine;

[0208] 2) Add the filling to the filling machine, conduct a trial run and adjust the discharged weight;

[0209] 3) Fill the opened and stamped bean curd skin with the filling, and adjust the weight to 25 grams per piece;

[0210] 4) During the filling process, the operator should detect the weight of a single lucky bag every about 10 minutes, 3 at a time. If the deviation weight exceeds 1 gram, adjustment should be made;

[0211] 5) During the filling process, pay attention to putting the filling to the bottom as much as possible, and the bag mouth should not stick to the filling;

[0212] Tying the bag mouth includes the following key points:

[0213] 1) Use the cleaned and dried gourd vine to tie the bag mouth;

[0214] 2) Tie the bag by hand, and the length of the remaining gourd vine after tying should be about 0.7 cm;

[0215] 3) The bag should be tied tightly without loosening, and the tying position should be about 0.5 cm from the bag mouth;

[0216] 4) Those found with broken bags and leaking filling should be treated as defective products;

[0217] Arranging on the tray includes the following key points:

[0218] 1) Use a stainless steel tray and place them upright;

[0219] 2) They should not be squeezed against each other, and it is appropriate for them to be able to touch each other;

[0220] 3) During the plating process, pay attention to whether there is any belt detachment or filling leakage. If there is such phenomenon, pick it out and treat it as defective product;

[0221] 4) Products cannot be left at room temperature for a long time after being displayed on the plate. They must be steamed or stored in a fresh-keeping warehouse;

[0222] Steaming includes the following points:

[0223] 1) Carefully push the cart filled with lucky bags into the cooking cabinet, then close the door and tighten the handle;

[0224] 2) Provide steam for cooking, adjust the cooking time and temperature, the time is 28 minutes, and the temperature is 83°C;

[0225] 3) After cooking, close the steam valve first, then exhaust the air. After sufficient exhaust, open the cabinet door. Wait for 1 minute for the steam to dissipate before carefully pulling out the entire cage.

[0226] Quick freezing includes the following points:

[0227] 1) Double spiral single freezer freezing, before starting work, notify the machine room in writing to cool down, the temperature is controlled at -35℃±3℃, and the product quick freezing time is set to 30min;

[0228] 2) Feeding is allowed only when the temperature of the single freezer drops below -22°C;

[0229] 3) The center temperature of the product after freezing is -17℃.

[0230] Example 3

[0231] A method for making a delicious, crisp and high-value fish roe lucky bag comprises the following steps:

[0232] (1) Bean curd production

[0233] The soybeans are ground, boiled, and filtered, and the obtained soybean milk is added with a protein blend and modified starch, and then coagulated and squeezed to obtain soybean slurry, and the obtained soybean slurry is subjected to a frying process to produce bean curd skin;

[0234] The mass ratio of soybean, protein blend and modified starch is 100:9:25;

[0235] The protein mixture is a mixture of tuna surimi, deep-sea cod surimi and egg white protein, with a mass ratio of 1:2:2;

[0236] The preparation method of the modified starch comprises the following steps:

[0237] 1) Weigh 1000 g of 100 mesh cassava starch, 180 g of ammonium persulfate, 20 g of palmitic acid, 3 g of sodium carbonate, and 2 g of zinc sulfate respectively;

[0238] 2) Stir tapioca starch, ammonium persulfate, palmitic acid, sodium carbonate, and zinc sulfate at a rotation speed of 200 r / min for 20 min to obtain a mixed material.

[0239] 3) Place the mixed material obtained in step 2) into a ball mill. The ratio of zirconium balls to the mixed material placed in the ball mill is 350 mL: 120 g. Then, stir and activate at a microwave power of 350 W and a temperature of 50 °C for 30 min to cause the mixed material to undergo an activation reaction and obtain a starch reaction product.

[0240] 4) Wash the starch reaction product obtained in step 3) to remove impurities and obtain a starch material with impurities removed.

[0241] 5) Dry the starch material with impurities removed obtained in step 4) at a temperature of 65 °C until the water content is 3.6% to obtain a modified starch.

[0242] (2) Production of the filling for the lucky bag

[0243] 1) Take 89 parts by mass of fish mince thawed to a semi-thawed state and place it in a chopper. After beating the pulp at 400 r / min for 5 min, add 25 parts of fresh shrimps, 11 parts of ice, 3 parts of garlic, and 2 parts of trisodium phosphate. Continue to beat the pulp at 500 r / min for 4 min. At this time, the central temperature of the fish mince is 1 °C.

[0244] 2) Add 4 parts of table salt and 5 parts of ice, and beat the pulp at 300 r / min for 3 min. At this time, the central temperature is 1 °C. Add 13 parts of lard, 7 parts of vegetable oil, and 10 parts of soy protein isolate, and continue to beat the pulp at 200 r / min for 4 min until the central temperature of the fish mince is 4 °C.

[0245] 3) Add 9 parts of granulated sugar, 3.4 parts of monosodium glutamate, 0.5 part of β-carotene, 0.2 part of disodium 5'-ribonucleotide, 0.1 part of sodium pyrophosphate, 0.3 part of sodium dihydrogen pyrophosphate, and 2.5 parts of edible essence, and beat the pulp at 200 r / min for 3 min. Add 8 parts of phosphate ester double starch and 1.3 parts of xanthan gum, and beat the pulp at 400 r / min for 8 min. Control the central temperature of the fish mince mixed slurry to 8 °C to produce the filling for the lucky bag.

[0246] (3) Production of the lucky bag

[0247] Brand the dried bean curd skin → Open the dried bean curd skin → Load flying fish roe → Load the filling for the lucky bag → Tie the bag opening → Arrange on a plate → Steam → Cool → Quick-freeze → Metal detection → Inner packaging → Outer packaging → Store in a cold storage to produce the fish roe lucky bag.

[0248] The key points of branding the dried bean curd skin include the following:

[0249] 1) Use an electric soldering iron to heat and brand. Before heating, check the correctness of the branding (use the character "Fu" for the lucky bag).

[0250] 2) To extend the life of the electric brand, use two of them alternately every 2 hours, and clean the electric brand with a silk wipe in time to prevent burnt materials;

[0251] 3) The strength of the branding should be appropriate, so that the characters are clear. If the strength is too strong, the bean skin will be easily broken;

[0252] The key points of packing flying fish roe include the following:

[0253] 1) Put one pre-processed flying fish roe into each bean curd bag;

[0254] 2) Pay attention to the preservation of flying fish roe, the temperature of flying fish roe should be 5℃;

[0255] The key points for filling the lucky bag include the following:

[0256] 1) Clean, disinfect and dry the filling machine;

[0257] 2) Add the filling material to the filling machine, conduct a trial run and adjust the discharge weight;

[0258] 3) Add stuffing to the opened and branded bean curd skins, adjusting the weight to 24 grams per piece;

[0259] 4) The operator should check the weight of each bag every 10 minutes or so during the filling process, 3 bags at a time. If the deviation exceeds 1 gram, adjustments should be made;

[0260] 5) During the filling process, make sure the filling is placed at the bottom of the bag as much as possible and the bag mouth does not stick to the filling;

[0261] The key points of tying the bag include the following:

[0262] 1) Use cleaned and dried gourd vines to tie the bag mouth;

[0263] 2) Manual tying, the length of the gourd vine left after tying should be 0.8cm;

[0264] 3) The tying position should be 0.6cm away from the bag opening;

[0265] 4) If the bag is broken and the filling is leaking, it will be treated as defective product;

[0266] The key points of plating include:

[0267] 1) Use stainless steel trays to place upright;

[0268] 2) Individuals should not squeeze each other, but should be able to touch each other;

[0269] 3) During the plating process, pay attention to whether there is any belt detachment or filling leakage. If there is such phenomenon, pick it out and treat it as defective product;

[0270] 4) Products cannot be left at room temperature for a long time after being displayed on the plate. They must be steamed or stored in a fresh-keeping warehouse;

[0271] Steaming includes the following points:

[0272] 1) Carefully push the cart filled with lucky bags into the cooking cabinet, then close the door and tighten the handle;

[0273] 2) Provide steam for cooking, adjust the cooking time and temperature, the time is 28 minutes, and the temperature is 83°C;

[0274] 3) After cooking, close the steam valve first, then exhaust the air. After sufficient exhaust, open the cabinet door. Wait for 1 minute for the steam to dissipate before carefully pulling out the entire cage.

[0275] Quick freezing includes the following points:

[0276] 1) Double spiral single freezer freezing, before starting work, notify the machine room in writing to cool down, the temperature is controlled at -35℃±3℃, and the product quick freezing time is set to 30min;

[0277] 2) Feeding is allowed only when the temperature of the single freezer drops below -22°C;

[0278] 3) The center temperature of the product after freezing is -17℃.

[0279] Comparative Example 1

[0280] The meat filling and the lucky bag skin are prepared by using Example 3 in the patent application number CN118680258A.

[0281] (I) Determination of lucky bag leather

[0282] The lucky bag leathers prepared in Examples 1-3 and Comparative Example 1 were subjected to elasticity, gel strength, and moisture resistance tests to obtain the test data shown in Table 1.

[0283] The test method for gel strength is to keep the lucky bag leather at room temperature (25°C) for 30 minutes, then pile the lucky bag leather into a height of 2.0 cm, and puncture the lucky bag leather with a P / 5s spherical probe. The test speed is 1mm / s, and each group of samples is repeated 6 times. The gel strength is expressed as the product of the puncture strength (g) and the depression depth (mm), and the unit is g·mm.

[0284] Moisture resistance test: Put the same amount of 25℃ water into the bag and test the time it takes to break.

[0285] Table 1 Elasticity, gel strength and moisture resistance of the lucky bag leather obtained in Examples 1-3 and Comparative Example 1

[0286] Experimental groups Elasticity(g) Gel strength (g.cm) Moisture resistance(min) Example 1 1.03 24.31 124.8 Example 2 1.16 24.50 128.4 Example 3 1.08 24.05 117.5 Comparative Example 1 0.90 21.17 100.1

[0287] From the detailed data comparison in Table 1, we can deeply understand the excellent performance of the lucky bag leathers prepared in Examples 1-3 of the present invention in key performance indicators. These lucky bag leathers not only show significant advantages in elasticity, gel strength and moisture resistance, but also surpass the products prepared in Comparative Example 1 (existing technology).

[0288] First, regarding the key property of elasticity, the invention uses innovative material ratios and unique manufacturing processes to enable the prepared lucky bag leather to exhibit better resilience and ductility when subjected to external forces. Specifically, compared with comparative example 1, the elasticity of the lucky bag leather of the invention is at least increased by 14.4%. This increase not only means that the product can better maintain its shape and is not easily deformed in daily use, but also brings a significant upgrade in user experience, increasing the service life and practicality of the lucky bag leather.

[0289] Secondly, the gel strength, as an important indicator to measure whether the texture of the lucky bag leather is solid or not, has also been significantly improved in the present invention. Data show that the gel strength of the lucky bag leather of the present invention is at least 13.6% higher than that of comparative example 1. This enhancement is directly related to the structural stability and durability of the product. Stronger gel strength means that the lucky bag leather is more stable when carrying the contents and is not easy to break, providing consumers with higher safety protection and quality trust.

[0290] Furthermore, moisture resistance is a key characteristic of the lucky bag leather to maintain stable performance under variable environmental conditions, and the performance of the present invention is also remarkable. Compared with comparative example 1, the moisture resistance of the lucky bag leather of the present invention is at least improved by 17.4%. This improvement enables the product to more effectively resist the erosion of a humid environment, and whether it is used for daily storage or special occasions, it can maintain its original good condition and aesthetics, greatly broadening the application scenarios and scope of application of the lucky bag leather.

[0291] In summary, the technology of the present invention not only achieves significant numerical improvements in multiple key indicators such as elasticity, gel strength, and moisture resistance, but also substantially promotes the leap forward in the production technology of lucky bag leather. These significant improvements not only highlight the innovation and advancement of the present invention, but also bring consumers more high-quality, durable, and practical lucky bag leather products, meeting the market's growing demand for high-quality life. Therefore, from technological innovation to practical application, the present invention has undoubtedly demonstrated significant progress and broad market prospects.

[0292] (II) Determination of the pitfall of the lucky bag

[0293] The lucky bag traps prepared in Examples 1-3 of the present invention and Comparative Example 1 were tested.

[0294] 1. Microbiological and physical and chemical testing

[0295] The total number of colonies of the lucky bag prepared in Example 1-3 is ≤2000 CFU / g;

[0296] No Salmonella was detected in the lucky bags prepared in Examples 1-3;

[0297] No Staphylococcus aureus was detected in the lucky bags prepared in Examples 1-3;

[0298] The peroxide values ​​of the lucky bag fillings prepared in Examples 1-3 are all ≤0.25g / 100g;

[0299] In addition, after testing, the safety and hygiene level of the lucky bag fillings prepared in Examples 1-3 after processing was high, and pathogenic bacteria such as Salmonella were negative. The detection of other microorganisms also met the quality requirements specified in GB 101322005.

[0300] From the above, we can see that: from the perspective of microbial safety, strictly controlling the total colony count in the lucky bag filling to ≤2000CFU / g is not only far below the threshold generally accepted by the industry, but also reflects the ultimate pursuit of the present invention in raw material screening, production and processing process control and environmental sanitation management.

[0301] The fillings of the lucky bags prepared in Examples 1-3 were all negative in the detection of Salmonella and Staphylococcus aureus, which is not only a breakthrough in numbers, but also a firm protection of the bottom line of food safety. As common foodborne pathogens, the non-detection of Salmonella and Staphylococcus aureus means that this product has taken a solid step in preventing food poisoning and protecting consumer health.

[0302] In addition, in terms of physical and chemical indicators, the peroxide value of the lucky bag fillings is controlled at ≤0.25g / 100g, which is far lower than the safety limit recommended by the industry, fully demonstrating the excellent performance of this product in controlling oil stability. As an important indicator for measuring the degree of oil oxidation, the low peroxide value means that the unsaturated fatty acids in the product are effectively protected, avoiding nutritional losses and bad flavors caused by oxidation, thereby ensuring the delicious taste and nutritional value of the lucky bag fillings.

[0303] The lucky bag fillings prepared in Examples 1-3 of the present invention have shown significant technological progress and excellent quality in both microbial and physical and chemical aspects. It not only strictly follows and exceeds the requirements of national food safety standards (such as GB10132-2005), but also has made important breakthroughs in ensuring food safety and improving product nutritional value and taste. This innovation not only brings consumers a more secure and delicious food choice, but also sets a new benchmark for the entire food industry, showing the huge potential and unlimited possibilities of scientific and technological innovation in improving food safety and quality. Therefore, the lucky bag fillings prepared by the present invention are undoubtedly a high-quality product worthy of trust and praise by consumers.

[0304] 2. Sensory test

[0305] People of different age groups were invited to conduct sensory tests on the lucky bag fillings, including 15 people aged 8-15, 25 people aged 16-20, 25 people aged 20-30, 25 people aged 30-50, and 15 people aged 50-70. Scores were given and the average value was taken.

[0306] The scoring criteria are shown in Table 2 below.

[0307] Table 2 Scoring criteria

[0308]

[0309] The examples 1-3 and comparative example 1 were compared and tested to obtain the results in Table 3.

[0310] Table 3 Sensory test results of lucky bag trap

[0311]

[0312]

[0313] It can be seen from Table 3 that the lucky bag fillings carefully developed in Examples 1-3 not only achieved a qualitative leap in taste, but also set a new benchmark in quality and flavor, and their superiority exceeded the fillings prepared in Comparative Example 1.

[0314] The fillings for the lucky bags prepared in Examples 1-3 all performed well in terms of elasticity, flavor, and cooking resistance, and their scores were much higher than those of the fillings prepared in Comparative Example 1, which fully demonstrated the significant progress and outstanding achievements of the technology of the present invention in the field of making fillings for lucky bags. The successful application of the present invention not only brings more delicious and healthy food choices to consumers, but also injects new vitality and hope into the development of the food industry.

[0315] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for making a delicious, crisp and high-value fish roe lucky bag, characterized in that: The following steps are involved: (1) Bean curd production The soybeans are ground, boiled, and filtered, and the obtained soybean milk is added with a protein blend and modified starch, and then coagulated and squeezed to obtain soybean slurry, and the obtained soybean slurry is subjected to a frying process to produce bean curd skin; (2) Production of fillings for lucky bags; (3) Lucky bag production Branding on bean curd → opening the bean curd → putting in flying fish roe → putting in filling for lucky bag → tying the bag → arranging on a plate → steaming → cooling → quick freezing → metal detection → inner packaging → outer packaging → cold storage, and the fish roe lucky bag is produced.

2. The method for making the delicious, crisp and high-value fish roe lucky bag according to claim 1, wherein: The mass ratio of soybean, protein blend and modified starch described in step (1) is (87-103):(6-10):(19-26).

3. The method for making the delicious, crisp and high-value fish roe lucky bag according to claim 2, wherein: The mass ratio of the soybean, the protein blend and the modified starch is 92:8:

23.

4. The method for making the delicious, crisp and high-value fish roe lucky bag according to claim 1, wherein: The protein mixture described in step (1) is a mixture of tuna surimi, deep-sea cod surimi and egg white protein, with a mass ratio of 1:2:

2.

5. The method for making the delicious, crisp and high-value fish roe lucky bag according to claim 1, wherein: The method for producing the filling of the lucky bag in step (2) comprises the following steps: 1) Put 60-90 parts of thawed fish paste into a chopper, beat at 400-500 r / min for 3-5 min, add 18-26 parts of fresh shrimp, 9-12 parts of ice, 2-4 parts of garlic, and 1-3 parts of trisodium phosphate, and continue beating at 400-500 r / min for 4-7 min; 2) Add 2-4 parts of salt and 3-5 parts of ice, beat at 200-300 r / min for 3-5 minutes, at which time the center temperature is 1-3°C, add 10-14 parts of lard, 5-9 parts of vegetable oil, and 7-12 parts of soy protein isolate, and continue beating at 200-300 r / min for 2-4 minutes; 3) Add 6-10 parts of white sugar, 3-3.5 parts of monosodium glutamate, 0.3-0.5 parts of beta-carotene, 0.2-0.3 parts of disodium 5'-ribonucleotide, 0.1-0.2 parts of sodium pyrophosphate, 0.3-0.4 parts of disodium dihydrogen pyrophosphate, and 2-3 parts of edible flavor, beat at 100-200 r / min for 3-5 min, add 6-10 parts of distarch phosphate and 0.6-1.5 parts of xanthan gum, beat at 400-600 r / min for 5-8 min, and produce the filling for the lucky bag.

6. The method for making the delicious, crisp and high-value fish roe lucky bag according to claim 5, characterized in that: In step 1), the beating is continued at 400-500 r / min for 4-7 min, at which time the center temperature of the surimi is 0-4°C.

7. The method for making the delicious, crisp and high-value fish roe lucky bag according to claim 5, characterized in that: In step 2), the beating is continued at 200-300 r / min for 2-4 min until the center temperature of the surimi is 4-6°C.

8. The method for making the delicious, crisp and high-value fish roe lucky bag according to claim 5, characterized in that: In step 3), the slurry is beaten at 400-600 r / min for 5-8 minutes, and the center temperature of the fish paste mixed slurry is controlled at 8-12° C. to produce the filling for the lucky bag.

9. The method for making the delicious, crisp and high-value fish roe lucky bag according to claim 1, characterized in that: The quick freezing in step (3) includes the following key points: 1) Double spiral single freezer freezing, before starting work, notify the machine room in writing to cool down, the temperature is controlled at -35℃±3℃, and the product quick freezing time is set to 30min; 2) Feeding is allowed only when the temperature of the single freezer drops below -22°C; 3) The center temperature of the product after freezing is ≤-17℃.

10. A delicious, crispy and good-looking fish roe lucky bag made according to the method according to any one of claims 1 to 9.

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