CN113575835A - Fish steamed bun stuffed with small fish buns and making method thereof - Google Patents

Abstract

The invention discloses a fish small steamed bun, which comprises a wrapper and stuffing, wherein the stuffing is prepared from the following raw materials in parts by weight: 800-1000 parts of fish meat paste, 600-700 parts of broth, 150-200 parts of potato starch, 100-150 parts of bamboo shoot 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. The formula and the preparation method of the product of the invention have no additive, and the meat of the stuffing is all fish meat paste obtained after the bones of the fish body are removed; processing residues of a plurality of agricultural product processing industries are used as non-additive food ingredient-grade safe raw materials to form an optimal formula, and the formula of the stuffing which has good taste and flavor and no obvious afteracid taste and other flavor deterioration in a frozen state within 6 months is prepared, so that both the taste and the flavor are taken into consideration; the fish bone soup is used for improving the freshness and the taste of the fish meat, and the fish bone soup and the taste of the fish meat complement each other.

Description

Fish steamed bun stuffed with small fish buns and making method thereof

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a small fish steamed bun and a making method thereof.

Background

The small steamed buns have a long history, are famous traditional snacks in south of Yangtze river and are popular with people due to unique flavor; the fish meat is rich in protein and functional unsaturated fatty acid, and is a healthy and delicious food material popular with the public. A wide variety of bun products and fish related products are available on the market. Through search, regarding the products of the small steamed buns, the Chinese patent No. 201710127606.5 discloses a small steamed buns with shrimp meat and a manufacturing method thereof: 70-75 parts of high gluten powder; 24-29 parts of skin water; 0.5-1.5 parts of soybean oil; the stuffing comprises the following components in parts by mass: 50-55 parts of pork; 12-16 parts of a skin jelly; 4-6 parts of crushed shrimp meat; 6-8 parts of lotus plumule; 3-5 parts of tremella; 2-4 parts of garlic; 0.5-0.8 parts of scallion; 0.8-1 part of ginger; 0.8-1.2 parts of edible salt; 2-5 parts of stuffing water and the like, and in view of formula technology, the pork is taken as a main body, and the crushed shrimp meat and other components account for a small amount and are still traditional small steamed buns with pork stuffing; the dough cover is a full dough cover which takes high gluten flour, outer skin water and soybean oil as main materials.

Patent No. 201710125522.8, patent name: a stuffed bun stuffed with meat and its preparation method, patent No. 201911182765.0, the patent name: a pepper-hemp flavor steamed bun stuffed with buns and a preparation method thereof, and a patent number 201510364335.6, the patent name is: the preparation method of the small steamed stuffed buns comprises the following steps of: the dough sheet is prepared from high gluten flour, skin water and soybean oil as main materials, water and flour as main materials, and fermented dough sheet prepared from flour, baking powder and cold boiled water by fermenting for 1-2 hr. Through analysis, the stuffing of the various small steamed bun products disclosed in the prior art is basically prepared by taking pork as a main body and compounding various auxiliary materials such as shrimp meat, vegetables and the like and spices, and the traditional pork stuffing is still used as the main body, so that the innovation is lacked; meanwhile, the addition of the auxiliary materials such as the leeks, the spinach, the chestnut powder, the lotus plumule, the black fungus and the like does not accord with the flavor coordination and complementation principle of seasoning, does not have the complementation principle of nutrition enhancement, can cause bad visual effect on the stuffing in the aspect of color, particularly the lotus plumule contains a small amount of phytotoxin and is easy to generate bitter taste, and if the pretreatment is improper or the addition amount is too high, the hidden danger on health is easy to generate after long-term intake. In the aspect of dough cover, the traditional full-flour dough cover is mainly used basically, and the formula is single and lacks innovation; 201510364335.6A steamed stuffed bun and its preparation method disclose a dough sheet which is a fermented dough sheet prepared from flour, baking powder and boiled water, but the formula and process of the fermented dough sheet are not precisely controlled; for small steamed stuffed buns, the use of the fermented wrappers is beneficial to improving the mouthfeel of products and enabling the products to be easily digested, the screening and combination of the strength of flour and the control of the addition amount of yeast and the proofing temperature and humidity time are very important, the fermentation degree is insufficient, the fermented wrappers are not different from the full-thickness wrappers, the fermentation degree is too high, the wrappers are slightly sour in taste and uneven in texture, the inner pore sizes of the wrappers are different, meanwhile, the soup of stuffing is easily absorbed, the wrappers are soaked, the soup of the stuffing is lost, the stuffing is dried and shrunk, the taste of the stuffing is influenced, and the product quality of the small steamed stuffed buns is greatly influenced. Therefore, the fermented flour wrappers are very important to accurately control the formula and the process, the flour wrappers of the instant noodles are controlled to be optimal in fermentation degree by using formula adjustment and fermentation process control, the characteristics of optimal taste, optimal appearance in raw and cooked states of products, no flour wrapper infiltration of product soup, good preservation of stuffing soup, similar taste and flavor to the quality of stuffing of full flour wrappers and the like are considered, the products are quickly frozen after being cooked, and fast food is realized by matching a hi pot in the later period, so that the implementation effect is good.

Through retrieval, regarding related products of fish, Chinese patent No. 200310109633.8 discloses a meat stuffing food prepared by using fish and mutton as main materials, which is prepared by using mutton and fish as main materials, and the invention has the defects that the mutton and fish are matched with pepper and the like to eliminate the respective mutton smell and fishy smell, and simultaneously, the peculiar fragrance of the fish and the mutton is greatly weakened; meanwhile, the addition of the flavor enhancer monosodium glutamate brings some unsafe factors to the food. 200510033782. nutritious fish stuffing containing twenty-four flavors of X and its application in food discloses a fish stuffing product using fish meat particles as main material, and matching bean curd paste, soybean milk, medlar, yam, tremella, sesame and carrot particles as auxiliary material, the product is added with a large amount of bean curd paste and soybean milk, the obvious bean smell of the stuffing is easy to be introduced, meanwhile, bean products can generate more nitrogenous wastes after being metabolized in human body, the purine delicate flavor components rich in the nitrogen delicate flavor components can also generate a large amount of uric acid after being metabolized by human body, both can bring a large amount of burden to kidney, and the addition of chicken essence and monosodium glutamate can also bring unsafe factors to the product. 202010085623.9A method for preparing an instant food with fried fish stuffing discloses a method for preparing an instant food with fried fish stuffing, which has the disadvantages that functional fatty acids DHA and EPA in fish can be degraded to different degrees even if the frying is carried out in vacuum; meanwhile, the oxygen-filled chopping process is adopted in the multiple processes, the process is very easy to cause oxidation rancidity of fatty acid in fish, and according to the research fact of the experiment, the fish stuffing is stirred in the air for more than five minutes to cause oxidation rancidity of the fish fat, so that the post-acidification tastes of the stuffing of the later-stage product in different degrees are directly caused, and the product quality is influenced. 201610220893.X A fish stuffing and food with stuffing are disclosed, and the preparation method comprises taking fresh water fish, adeps Sus Domestica, herba Apii Graveolentis, Lentinus Edodes, and chicken essence as raw materials as adjuvants, and has the disadvantages that the addition of adeps Sus Domestica obviously weakens the characteristic flavor of fish stuffing and introduces animal fat, thereby reducing the nutritional quality of fish; the seasonings such as chicken essence contain monosodium glutamate and nucleotide strong flavor enhancers, so that the health hidden trouble is easily caused to gout patients. 200310117268.5 freshwater fish stuffing, its preparation method and application also disclose that fish is used as main raw material, and water, egg white, vegetables, salad oil, soy sauce, and monosodium glutamate are added to the stuffing.

According to market research, the three-delicacy steamed buns, the crab spawn steamed buns, the mushroom and green vegetable steamed buns, the beef steamed buns and the like are found in the market besides the steamed buns with the pork stuffing.

In a word, the small steamed buns sold in the market and disclosed in the prior art have characteristics and flavors, but basically use pork and beef as main stuffing, and a small number of compound shrimp meat, vegetables and other ingredients or vegetable stuffing as main materials; the dough skin main body is mainly made of full-flour dough skin or mainly made of non-accurately controlled fermented dough skin, the dough skin main body generally belongs to the improvement of a traditional small steamed bun, the innovation is not obvious, seasoning measures are excessive, the simplest formula process and a processing method for keeping the original flavor of food materials to the maximum extent are not followed, the dough skin processing process is traditional and extensive, and the accurate fit of the dough skin formula fermentation process and the filling material formula process characteristic is not accurately adjusted from the technical angle of the integral forming of the small steamed bun; meanwhile, the formula and the process of the semi-instant fast food steamed bun matched with the fast cooking process of the self cooker and the like are designed and researched from the perspective of fast food processing, so that the increasing demand of consumers on the fast food healthy and nutritious delicious steamed bun can not be met.

After retrieval and market investigation, no thornless meat paste is prepared by removing thorns from fish body of bighead carp in the thousand island lake, namely organic baotou fish, further taking fish meat paste as a main body (no other meat is added), compounding with a proper amount of potato starch and corn starch to achieve good taste with the meat stuffing Q elasticity, smoothness and tenderness, finally using fishbone as a main material to decoct into a special soup stock, the flavoring agent is most simply compounded with food-grade flavoring agents such as chopped scallion pieces, a small amount of bruised ginger and white pepper powder to remove fishy smell and improve fragrance, according to the simplest processing principle of retaining the original natural flavor of food and the flavoring principle of sensory science of flavor, the special small steamed bun with fish stuffing is prepared by taking fresh and sweet bamboo shoot juice which is obtained by salting and oozing a proper amount of peeled bamboo shoots and is used as a harmonizing agent to strengthen the fresh and sweet taste of fish, further improving fragrance and freshness, and matching with Q-elasticity, full flour wrappers which are comprehensively upgraded in smooth mouthfeel and control shallow fermentation flour wrappers, and matched with a hi pot to realize the data report and product market of a new healthy instant food mode.

Disclosure of Invention

Aiming at the problems in the prior art, the invention aims to provide a fish steamed bun and a making method thereof.

The invention is realized by the following technical scheme:

the fish small steamed bun comprises a wrapper and stuffing, and is characterized in that the stuffing comprises the following raw materials in parts by weight: 800-1000 parts of fish meat paste, 600-700 parts of broth, 150-200 parts of potato starch, 100-150 parts of bamboo shoot 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.

Further, the soup stock is prepared from the following raw materials in parts by weight: 400 parts of purified water, 20-40 parts of fishbone, 5-15 parts of fermented soybean, 10-30 parts of pig bone, 5-15 parts of chicken foot joint, 80-120 parts of bamboo shoot salted bamboo shoot juice, 10-30 parts of salt and 5-15 parts of white granulated sugar.

Furthermore, the bamboo shoot salted bamboo shoot juice is fresh and sweet bamboo shoot juice exuded in a pure-salt low-salt pre-salting process in the processing process of the bamboo shoot industry clear juice raw material bamboo shoots, and belongs to processing residues.

Further, the fermented soybean is salt-free fermented soybean stir-fried by a dry pot until the water content reaches 20%.

Further, the dough skin is selected from a full dough skin or a shallow fermentation dough skin, and the full dough skin is composed of the following raw materials in parts by weight: 90 parts of high gluten flour, 30 parts of medium gluten flour, 20 parts of potato starch, 10 parts of corn starch, 80 parts of konjac flour and 90 parts of water; the shallow fermentation wrapper is prepared from the following raw materials in parts by weight: 200 parts of high gluten flour, 60 parts of low gluten flour, 40 parts of konjac flour, 30 parts of potato starch, 2 parts of salt, 1.5 parts of dry yeast and 140 parts of water.

Further, the potato starch is prepared by extracting and refining cutting processing residues in the processing process of frozen potato strips in the fresh-cut potato industry.

Further, the fish meat paste is prepared by removing thorns of the fish body part with high thorns and heavy fishy smell of the bighead carp in the Qiandao lake.

Further, the bamboo shoot bud head homogenate is formed by grinding and homogenizing bamboo shoot heads which are the remainders of bamboo shoot processing.

The making method of the fish steamed bun is characterized by comprising the following steps:

1) preparing fish meat paste: cutting a bighead carp from the top end of a fish head to a fish tail by 20-30cm, cutting a fish tail from the top end of a tail to a fish head by 10-20cm to obtain a fish body, removing fish skin and subcutaneous fat with the thickness of 3-5mm by using a knife, splitting the fish body along the longitudinal direction of a fish bone, scraping meat with the thickness of 1.5-4cm close to the fish bone by using a blade, removing the fish bone by using a manual auxiliary machine, and stirring the fish body in a homogenizer into fish meat homogenate with the particle size of 20-40 meshes for later use;

2) pretreating chopped green onion: correcting chive, removing impurities, cleaning, cutting off leaf of scallion, leaving Bulbus Allii Fistulosi, and cutting into 2-3mm thick chopped green onion;

3) pretreatment of bruised ginger: cleaning ginger, peeling, cutting into ginger powder with the length of 2-4mm, and then homogenizing into homogenate with the particle size of 30-50 meshes for later use;

4) preparing bamboo shoot head homogenate: cleaning and blanching bamboo shoot heads, then cutting into bamboo shoot slices or bamboo shoot segments and water according to the mass ratio of 1:3, and crushing and stirring the bamboo shoot slices or bamboo shoot segments in a refiner into homogenate with the bamboo shoot particle size of 40-60 meshes for later use;

5) preparing soup stock: putting the fermented soybean and the fishbone into a drying pot according to the proportion, baking and frying, controlling the pot temperature to be 150-; adding water, pig bone, chicken foot joint, salt and white granulated sugar, boiling with strong fire, decocting for 1.5 hours in a boiling state with slow fire, adding pure salt salted bamboo shoot juice, and continuously decocting for 10-15 minutes with slow fire until fishy smell disappears and fresh and sweet taste appears for later use;

6) preparing the full-face dough sheet: respectively taking high gluten flour, medium gluten flour, corn starch, konjac flour, potato starch and water which are raw materials in a formula amount, uniformly mixing, kneading for 5-10 minutes at 60-100 revolutions per minute of a dough mixer until no dry powder exists basically, and kneading for 5-10 minutes at a medium rotating speed until the dough is smooth and elastic for later use;

7) preparing the shallow fermentation dough cover: respectively taking high-gluten flour, low-gluten flour, konjac flour, potato starch, salt, dry yeast and water which are raw materials in a formula amount, uniformly mixing, then kneading for 5-10 minutes at a medium rotating speed for 5-10 minutes under the condition that 60-100 revolutions per minute of a dough mixer exist until no dry powder exists basically until the dough is smooth and elastic; wrapping the surface of the kneaded dough with a preservative film, putting the dough into a fermenting box with the temperature of 30-35 ℃ and the relative humidity of 80-85% for fermenting for 1-2 hours until the volume is increased to about 2 times of the original volume for later use;

8) preparing stuffing: taking the stingless fish meat paste, the potato starch, the corn starch, the bamboo shoot and cattail head homogenate, the chopped scallion, the chopped ginger and the white pepper powder according to the formula amount respectively, and stirring at the rotating speed of 100 revolutions per minute for less than or equal to 5 minutes; adding the soup stock into the stirred stuffing, stirring at the rotating speed of 100 rpm for less than or equal to 5 minutes, and refrigerating at 2-6 ℃ for later use after vacuum packaging;

9) and (3) combining and forming: processing the two kinds of dough sheets and stuffing into small steamed buns by a manual or automatic forming machine;

10) quickly freezing the small steamed bun with the full flour wrapper: freezing at-40 to-60 deg.C for 3-4 hr;

11) quickly freezing the steamed shallow-fermented flour wrapper bun, and realizing fast food by matching with a self pot: steaming with 95-100 deg.C steam for 8-10 min, cooling to room temperature, and quickly freezing at-40 deg.C to-60 deg.C for 3-4 hr;

12) freezing and storing: and (5) after the product is packaged, transferring the product to a-21-degree freezer for storage.

The innovation and the practicability of the invention are as follows:

1) the fish body resources with low processing utilization ratio due to the fact that the organic baotis (bighead carps) in the thousand island lake have more thorns and heavy fishy smell are subjected to deep processing and utilization, and the technical added value is improved; the edible safety is improved by removing the thorns, and the most simple seasoning is not added, so that the cost is reduced, the edible safety is ensured, and the original fresh and sweet flavor of the organic fish meat is kept to the maximum extent;

2) meanwhile, processing wastes of potato chips such as potatoes and the like and the frozen fresh-cut potato chip industry, namely cutting leftovers with potato peels are utilized, potato flesh with one eighth to one sixth of potatoes is extracted to obtain starch, and the starch is added into fish stuffing to be matched with corn starch to play a role in synergy, so that the pelleting property of the small-steamed fish stuffing can be improved, the soft mouthfeel, the moderate Q elasticity and the smooth mouthfeel are considered, the loss of stuffing soup juice is inhibited, the water and oil retention capacity of the stuffing is improved, and the reduction of the fresh and tender mouthfeel of the frozen stuffing is obviously inhibited; meanwhile, the coating effect of the potato starch can effectively isolate the contact of fat in the fish meat paste and oxygen, and effectively inhibit the oxidation of the fat and the appearance of sour taste of the stuffing in a longer shelf life;

3) the waste, namely the bamboo shoot cattail heads, cut in the processing process of the bamboo shoots is made into bamboo shoot homogenate with specific granularity according to the self abundant amino acid, dietary fiber and sugar, and the bamboo shoot homogenate is added into fish meat stuffing, the amino acid and the sugar of the bamboo shoot cattail heads can add fresh and sweet taste to the fish meat stuffing in a proper proportion, meanwhile, the abundant fiber in the bamboo shoot homogenate can make up the defects of good fish meat taste tenderness and insufficient Q elasticity together with potato starch and corn starch, and the soft and Q elasticity tastes are taken into consideration, so that the optimal taste of the fish meat stuffing is compounded; meanwhile, the proper amount of the bamboo shoot dietary fiber can physically adsorb partial fat contained in the fish meat, inhibit the absorption of the fish meat through intestines and stomach, and simultaneously play roles in promoting the gastrointestinal motility and promoting the detoxification;

4) the bamboo shoot salted bamboo shoot juice which is a waste in the processing process of bamboo shoot raw materials in the bamboo shoot industry is used, the ingredients are natural and are not added, the fresh and sweet bamboo shoot juice is seeped in the pure-salt low-salt pre-salting process after steam blanching of peeled bamboo shoots, the fresh and sweet bamboo shoot juice belongs to processing residues, and the fresh and sweet bamboo shoot juice is rich in amino acid, sugar and salt, so the environment can be polluted after being discharged, and an aeration tank for sewage treatment is difficult to treat due to the existence of the salt. The bamboo shoot juice exuded by the bamboo shoots under the action of the salt has fresh and sweet flavor, and presents fresh aroma and fresh and sweet taste of the Qingling under the coordination of a proper amount of the salt.

The product formula and the preparation method of the invention have no additive, and carry out the food safety of the decapetaus marmoratus hoffman in the thousand island lake through the whole production process of the product; the meat of the stuffing is the meat paste of the baotou fish meat obtained after the bones of the fish body are removed, and no other meat is added; the technology adopts processing residues of a plurality of agricultural product processing industries as non-additive food ingredient-grade safe raw materials to construct an optimal formula, and prepares a stuffing formula which has good taste and flavor and no obvious aftersour taste and other flavor deterioration in 6 months in a frozen state by matching with sophisticated and unique processes, and gives consideration to both the taste and the flavor; the fish bone soup is used for improving the freshness and the taste of the fish meat, and the fish bone soup and the taste of the fish meat complement each other.

Drawings

FIG. 1 is a spider diagram obtained from each evaluation result.

Detailed Description

The present invention will be described in further detail with reference to specific examples to better understand the technical solution.

Example 1

Basic formula fish small-cage stuffing: 1260 parts of fish meat paste, 650 parts of soup stock, 100 parts of chopped green onion, 25 parts of minced ginger and 20 parts of white pepper powder.

The basic formula and corn starch of the fish small-cage stuffing are as follows: 980 parts of fish meat paste, 650 parts of soup stock, 100 parts of chopped green onion, 25 parts of minced ginger, 20 parts of white pepper powder and 280 parts of corn starch.

The basic formula, corn starch and potato starch of the fish small-cage stuffing comprises the following components in percentage by weight: 960 parts of fish meat paste, 650 parts of soup stock, 100 parts of chopped green onion, 25 parts of minced ginger, 20 parts of white pepper powder, 120 parts of corn starch and 180 parts of potato starch.

The basic formula, corn starch, potato starch and bamboo shoot head homogenized fish small steamed bun stuffing comprises the following components in parts by weight: 900 parts of minced fish meat, 650 parts of soup stock, 100 parts of chopped green onion, 25 parts of minced ginger, 20 parts of white pepper powder, 80 parts of corn starch, 160 parts of potato starch and 120 parts of bamboo shoot head homogenate.

The results of sensory evaluation of 10 panelists on the fish meat small-cage stuffing with different formulas are shown in tables 1-4 respectively.

TABLE 1 sensory evaluation of basic formula of fish stuffing in small cages

TABLE 2 sensory evaluation of basic formulation + corn starch for stuffing of fish filets

TABLE 3 sensory evaluation of basic formulation + corn starch + Potato starch for Fish meat stuffing in Small cages

Table 4 sensory evaluation of fish stuffing in small steamed buns based on basic formula + corn starch + potato starch + cattail head homogenate

The significant analysis of the influence of the addition of corn starch, potato starch and bamboo shoot head homogenate on the taste and flavor of the fish small steamed bun stuffing is shown in table 5.

TABLE 5

Example 2: the effect of the broth on the flavor of the fish bun was studied, and the rest were the same.

Basic formula soup: 500 parts of purified water, 20 parts of pig bones, 10 parts of chicken foot joints, 20 parts of salt and 10 parts of white granulated sugar.

Basic formula soup + fish bone: 500 parts of purified water, 20 parts of pig bones, 10 parts of chicken foot joints, 20 parts of salt, 10 parts of white granulated sugar and 30 parts of fishbones.

Basic formula soup + fish bone + fermented soybean: 500 parts of purified water, 20 parts of pig bones, 10 parts of chicken foot joints, 20 parts of salt, 10 parts of white granulated sugar, 30 parts of fishbones and 10 parts of fermented soybean.

Basic formula soup, fishbone, fermented soybean, bamboo shoot salted bamboo shoot juice: 500 parts of purified water, 20 parts of pig bones, 10 parts of chicken foot joints, 20 parts of salt, 10 parts of white granulated sugar, 30 parts of fishbones, 10 parts of fermented soybeans and 100 parts of bamboo shoot salted bamboo shoot juice.

The sensory evaluation results of 10 panelists on the fish bun soup of different formulas are shown in tables 6-9.

TABLE 6 sensory evaluation of basic formula soups

TABLE 7 sensory evaluation of the soup (basic formula + fishbone)

TABLE 8 sensory evaluation of the cooking liquors (basic formula + fishbone + fermented soya beans)

TABLE 9 sensory evaluation of soup (basic formula + fishbone + fermented soya beans + bamboo shoot salted bamboo shoot juice)

The significant analysis of the effect of the fish bone, the fermented soybean and the bamboo shoot salted bamboo shoot juice on the flavor of the fish bun soup is shown in table 10.

Watch 10

Example 3: study of sensory evaluation of different formulations of dough sheets

The basic formula of the full-face dough sheet comprises: 90 parts of high gluten flour, 80 parts of medium gluten flour, 60 parts of corn starch and 90 parts of water.

The basic formula of the full-face dough skin and the konjak flour: 90 parts of high gluten flour, 50 parts of medium gluten flour, 10 parts of corn starch, 80 parts of konjac flour and 90 parts of water.

The basic formula of the full-flour dough skin, the konjac flour and the potato starch: 90 parts of high gluten flour, 30 parts of medium gluten flour, 10 parts of corn starch, 80 parts of konjac flour, 20 parts of potato starch and 90 parts of water.

The sensory evaluation results of 10 panelists on the skin of the fish bun stuffed with small fish buns with different formulas are shown in tables 11-13.

TABLE 11 sensory evaluation of full-face wrappers (basic formula)

TABLE 12 sensory evaluation of full-surface wrappers (basic formula + konjaku flour)

TABLE 13 sensory evaluation of full-scale wrappers (basic formula + konjac flour + potato starch)

The significant analysis of the influence of the addition of the konjac flour and the potato starch on the taste of the fish steamed bun stuffed with small fish buns is shown in table 14.

TABLE 14

Example 4: study of sensory evaluation of different formulations of lightly fermented dough

The basic formula of the shallow fermentation wrapper is as follows: 240 parts of strong flour, 90 parts of low flour, 2 parts of salt, 1.5 parts of dry yeast and 140 parts of water.

The basic formula of the shallow fermentation flour wrapper and the konjac flour are as follows: 200 parts of high gluten flour, 90 parts of low gluten flour, 40 parts of konjac flour, 2 parts of salt, 1.5 parts of dry yeast and 140 parts of water.

The basic formula of the shallow fermentation wrapper, the konjac flour and the potato starch: 200 parts of high gluten flour, 60 parts of low gluten flour, 40 parts of konjac flour, 30 parts of potato starch, 2 parts of salt, 1.5 parts of dry yeast and 140 parts of water.

The results of sensory evaluation of the 10 panelists on the lightly fermented skins of the fish bun with different formulations are shown in tables 15-17.

TABLE 15 sensory evaluation of lightly fermented wrappers (base formula)

TABLE 16 sensory evaluation of lightly fermented wrappers (basic formula + konjaku flour)

TABLE 17 sensory evaluation of lightly fermented wrappers (basic formula + Konjac flour + Potato starch)

The significant analysis of the influence of the addition of the konjac flour and the potato starch on the mouthfeel of the shallow fermentation wrappers of the fish steamed buns is shown in table 18.

Watch 18

And (4) conclusion:

the test result of the influence of the addition of corn starch, potato starch and bamboo shoot head homogenate on the taste and flavor of the stuffing of the fish small steamed bun is shown as follows: the corn starch, the potato starch and the bamboo shoot head homogenate are added in a compounding manner, so that the forming degree of the stuffing, the soup retention degree, the fine and smooth mouthfeel and the Q elasticity of the mouthfeel can be obviously improved (P is less than 0.05), and the fragrance and the flavor of the stuffing are not weakened.

The flavor influence test result of the fish bone, the fermented soya bean additive and the bamboo shoot salted bamboo shoot juice added to the fish small steamed bun soup shows that: the fish bone, the fermented soybean and the bamboo shoot salted bamboo shoot juice are added in a compound way, so that the mellow thickness of the soup can be obviously improved (P is less than 0.05), the special fresh and sweet flavor of fish can be increased, the fishy smell caused by the addition of the fish bone can be obviously eliminated, and the residual taste of the fermented soybean is very weak and is not easy to perceive.

The test result of the influence of the addition of the konjac flour and the potato starch on the taste of the fish small steamed bun stuffed with dough has shown that: the compound addition of the konjac flour and the potato starch can obviously (P is less than 0.05) improve the toughness, chewiness and smooth mouthfeel of the full dough wrapper, and obviously (P is less than 0.05) weaken the poor mouthfeel of the dough wrapper sticking to teeth.

The test result of the influence of the addition of the konjac flour and the potato starch on the taste of the shallow fermentation wrappers of the fish small steamed buns shows that: the compound addition of the konjac flour and the potato starch can obviously (P is less than 0.05) improve the uniformity of the inner pore size and the palatability of the softness of the wrapper, and obviously (P is less than 0.05) inhibit the shallow fermentation wrapper from absorbing the filling cooking liquor and weaken the poor taste of the wrapper sticking to teeth.

The above results illustrate that: the corn starch, the potato starch and the bamboo shoot bud homogenate are added in a compounding manner, so that the forming of the stuffing can be obviously improved, and the processing adaptability and comprehensive mouthfeel of soup and the like can be kept on the premise of not weakening the flavor and fragrance of the stuffing of the fish small steamed bun; the fishbone, the fermented soya beans and the bamboo shoot salted bamboo shoot juice are added in a compounding manner, so that the fishy smell of the stuffing soup can be effectively eliminated, the body resistance is strengthened, and the special fresh and sweet flavor and the mellow degree of the fish meat of the soup are enhanced; due to the compound addition of the konjac flour and the potato starch, the special toughness and Q elasticity of the full dough wrapper can be effectively improved, so that the full dough wrapper is chewy and does not stick to teeth; the composite addition of the konjac flour and the potato starch can also effectively improve the internal organization structure of the shallow fermentation wrapper, give consideration to excellent soft palatability and less absorption of stuffing soup, and obviously weaken the poor mouthfeel of sticky teeth. The processing residues of a plurality of agricultural product processing industries are used in a large amount in the formula, and the processing adaptability of the stuffing, the soup and the wrapper of the fish small steamed bun and the comprehensive quality sensory indexes of the product are effectively improved through the optimization of the proportion and the process, so that the fish small steamed bun has good effects; meanwhile, a new experience technology is provided for comprehensive utilization of processing residues in the related agricultural product processing industry and changing waste into valuable.

Example 5

A fish meat small steamed bun is characterized in that stuffing comprises the following raw materials in parts by weight: 900 parts of minced fish meat, 650 parts of soup stock, 160 parts of potato starch, 120 parts of bamboo shoot and cattail head homogenate, 80 parts of corn starch, 100 parts of chopped green onion, 25 parts of bruised ginger and 20 parts of white pepper powder.

Wherein the soup stock comprises the following raw materials in parts by weight: 500 parts of purified water, 30 parts of fishbone, 10 parts of fermented soybean, 20 parts of pig bone, 10 parts of chicken foot joint, 100 parts of bamboo shoot salted bamboo shoot juice, 20 parts of salt and 10 parts of white granulated sugar;

the full-face dough sheet is composed of the following raw materials in parts by weight: 90 parts of high gluten flour, 30 parts of medium gluten flour, 20 parts of potato starch, 10 parts of corn starch, 80 parts of konjac flour and 90 parts of water;

the light fermented dough sheet is composed of the following raw materials in parts by weight: 200 parts of high gluten flour, 60 parts of low gluten flour, 40 parts of konjac flour, 30 parts of potato starch, 2 parts of salt, 1.5 parts of dry yeast and 140 parts of water.

The preparation method comprises the following steps: 1) preparing fish meat paste: cutting a head of a Qiandao lake baotoyu (bighead carp) from the top end of a fish head fish mouth to 20-30cm of the fish tail, cutting a tail of a fish of 10-20cm from the top end of the tail to the fish head to obtain a fish body, removing fish skin and subcutaneous fat with the thickness of 3-5mm by using a knife, longitudinally splitting the fish body along a fish bone, scraping meat with the thickness of 1.5-4cm close to the fish bone by using the knife, removing the fish bone by using a manual auxiliary machine, and stirring the fish body into fish meat homogenate with the particle size of 20-40 meshes in a homogenizer for later use; 2) pretreating chopped green onion: correcting chive, removing impurities, cleaning, cutting off leaf of scallion, leaving Bulbus Allii Fistulosi, and cutting into 2-3mm thick chopped green onion; 3) pretreatment of bruised ginger: cleaning ginger, peeling, cutting into ginger powder with the length of 2-4mm, and then homogenizing into homogenate with the particle size of 30-50 meshes for later use; 4) preparing bamboo shoot head homogenate: crushing and stirring the cleaned and blanched bamboo shoot slices or bamboo shoot segments and water in a homogenizer according to the mass ratio of 1:3 to obtain homogenate with the bamboo shoot particle size of 40-60 meshes for later use; 5) preparing soup stock: putting the fermented soybean and the fishbone into a dry pot according to the proportion, baking (without adding oil), controlling the pot temperature at 150-; adding water, pig bone, chicken foot joint, salt and white granulated sugar, boiling with strong fire, decocting for 1.5 hours in a boiling state with slow fire, adding pure salt salted bamboo shoot juice, and continuously decocting for 10-15 minutes with slow fire until fishy smell disappears and fresh and sweet taste appears for later use; 6) preparing the full-face dough sheet: respectively taking high gluten flour, medium gluten flour, corn starch, konjac flour and water which are raw materials in a formula amount, uniformly mixing, then kneading for 5-10 minutes at 60-100 revolutions per minute of a dough mixer until no dry powder exists basically, and then kneading for 5-10 minutes at a medium rotating speed until the dough is smooth and elastic for later use; 7) preparing the shallow fermentation dough cover: respectively taking high gluten flour, low gluten flour, konjac flour, salt, dry yeast and water which are raw materials according to the formula amount, uniformly mixing, then kneading for 5-10 minutes at 60-100 revolutions per minute of a dough mixer until no dry powder exists basically, and then kneading for 5-10 minutes at a medium rotating speed until the dough is smooth and elastic. Wrapping the surface of the kneaded dough with a preservative film, putting the dough into a fermentation box for fermentation (the temperature is 30-35 ℃, and the relative humidity is 80-85%) for about 1.5 hours until the volume is increased to about 2 times of the original volume for later use; 8) preparing stuffing: taking the stingless fish meat paste, the potato starch, the corn starch, the bamboo shoot and cattail head homogenate, the chopped scallion, the chopped ginger and the white pepper powder according to the formula amount respectively, and stirring at the rotating speed of 100 revolutions per minute for less than or equal to 5 minutes; adding the soup stock into the stirred stuffing, stirring at the rotating speed of 100 rpm for less than or equal to 5 minutes, and refrigerating at 2-6 ℃ for later use after vacuum packaging; 9) and (3) combining and forming: processing the two kinds of dough sheets and stuffing into small steamed buns by a manual or automatic forming machine; 10) quickly freezing the small steamed bun with the full flour wrapper: freezing at-40 to-60 deg.C for 3-4 hr; 11) quickly freezing after steaming the shallow fermentation flour wrapper small steamed bun (instant food realized by matching with the hehi pot): steaming with steam at 95-100 deg.C for 8-10 min, cooling to room temperature, and quickly freezing at-40-60 deg.C for 3-4 hr; 12) freezing and storing: and (5) after the product is packaged, transferring the product to a-21-degree freezer for storage.

Inviting 30 panelists to taste the fish steamed bun prepared in example 5, commercially available mainstream pork steamed bun, beef steamed bun, mushroom-green vegetable steamed bun, crab cream steamed bun and three-delicacy steamed bun respectively, wherein sensory evaluation and preference evaluation results of the panelists on the fish steamed bun products are shown in table 19; the sensory evaluation and preference evaluation results of each evaluator on the pork small-caged product are shown in a table 20; the sensory evaluation and preference evaluation results of each evaluator on the beef buns are shown in table 21; the sensory evaluation and preference evaluation results of each evaluator on the mushroom and green vegetable steamed bun products are shown in table 22; the sensory evaluation and preference evaluation results of each evaluator on the three-delicacy small steamed bun products are shown in table 23; the sensory evaluation and preference evaluation results of each evaluator on the crab cream steamed bun stuffed with small buns are shown in table 24.

Table 19: sensory evaluation and preference evaluation results of fish small steamed bun products

Table 20: sensory evaluation and preference evaluation results of pork small-cage product

TABLE 21 sensory evaluation and preference evaluation results of beef buns product

TABLE 22 sensory evaluation and preference evaluation results of mushroom and green vegetable bun products

TABLE 23 sensory evaluation and preference evaluation results of crab cream steamed buns

Table 24 sensory evaluation and preference evaluation results of three-delicacy small steamed bun product

The final results for each product are shown in Table 25.

TABLE 25

The spider graph according to each evaluation result is shown in fig. 1, and we can see from the spider graph that: firstly, the small fish steamed bun product is greatly favored by a taster in the aspects of indexes such as thick and harmonious taste of soup, smooth taste of meat stuffing, Q elastic taste of meat stuffing, chewing taste of meat stuffing, soft chewing taste of light fermented dough skin, Q elasticity of toughness of full-thickness dough skin and the like, taste preference degree of taste after eating and the like, and obviously exceeds other five products; and secondly, the soup of the product has greasy and refreshing taste which is similar to that of the mushroom and vegetable steamed buns and superior to the other three products, is similar to that of the three steamed buns and superior to the other three products in the aspects of fresh and tender taste of meat stuffing and fresh and sweet taste of meat stuffing, and is slightly inferior to that of the crab cream steamed buns and superior to that of the other three products in the aspect of fragrance taste. In conclusion, the sensory evaluation results generally show that compared with the four kinds of steamed buns which are mainstream in the market, the fish steamed buns product of the invention is well accepted and favored, is superior to other five kinds of products in the aspect of flavor taste degree test, and is believed to have good market prospect.

Claims (9)

1. The fish small steamed bun comprises a wrapper and stuffing, and is characterized in that the stuffing is prepared from the following raw materials in parts by weight: 800-1000 parts of fish meat paste, 600-700 parts of broth, 150-200 parts of potato starch, 100-150 parts of bamboo shoot 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.

2. The fish meat bun in accordance with claim 1, wherein said broth is composed of the following raw materials in parts by weight: 400 parts of purified water, 20-40 parts of fishbone, 5-15 parts of fermented soybean, 10-30 parts of pig bone, 5-15 parts of chicken foot joint, 80-120 parts of bamboo shoot salted bamboo shoot juice, 10-30 parts of salt and 5-15 parts of white granulated sugar.

3. The fish bun as claimed in claim 2, wherein the bamboo shoot salted juice is fresh and sweet bamboo shoot juice exuded from the process of pure salt low-salt pre-salting in the processing of bamboo shoot industrial clear juice raw material bamboo shoot, and belongs to the processing residue.

4. The fish bun as claimed in claim 2, wherein said fermented soybeans are salt-free fermented soybeans stir-fried by a dry pot until the water content reaches 20%.

5. The fish steamed bun stuffed with small fish stuffing according to claim 1, wherein the dough skin is selected from a full dough skin or a shallow fermentation dough skin, and the full dough skin is composed of the following raw materials in parts by weight: 90 parts of high gluten flour, 30 parts of medium gluten flour, 20 parts of potato starch, 10 parts of corn starch, 80 parts of konjac flour and 90 parts of water; the shallow fermentation wrapper is prepared from the following raw materials in parts by weight: 200 parts of high gluten flour, 60 parts of low gluten flour, 40 parts of konjac flour, 30 parts of potato starch, 2 parts of salt, 1.5 parts of dry yeast and 140 parts of water.

6. The fish bun stuffed with small stuffing as claimed in claim 5, wherein said potato starch is extracted and refined from the remnants of cutting process in the process of processing frozen potato strips in the fresh-cut potato industry.

7. The fish meat bun stuffed with small fish meat bun in accordance with claim 1, wherein the fish meat paste is prepared by removing thorns from a fish body part which is thorny and heavy in fishy smell of bighead carp in the lake of Qiandao.

8. The fish meat bun in accordance with claim 1, wherein said bamboo shoot head homogenate is obtained by grinding and homogenizing bamboo shoot heads obtained from the remainder of processing of bamboo shoots.

9. A method for making a small fish steamed bun is characterized by comprising the following steps:

1) preparing fish meat paste: cutting a bighead carp from the top end of a fish head to a fish tail by 20-30cm, cutting a fish tail from the top end of a tail to a fish head by 10-20cm to obtain a fish body, removing fish skin and subcutaneous fat with the thickness of 3-5mm by using a knife, splitting the fish body along the longitudinal direction of a fish bone, scraping meat with the thickness of 1.5-4cm close to the fish bone by using a blade, removing the fish bone by using a manual auxiliary machine, and stirring the fish body in a homogenizer into fish meat homogenate with the particle size of 20-40 meshes for later use;

2) pretreating chopped green onion: correcting chive, removing impurities, cleaning, cutting off leaf of scallion, leaving Bulbus Allii Fistulosi, and cutting into 2-3mm thick chopped green onion;

3) pretreatment of bruised ginger: cleaning ginger, peeling, cutting into ginger powder with the length of 2-4mm, and then homogenizing into homogenate with the particle size of 30-50 meshes for later use;

4) preparing bamboo shoot head homogenate: cleaning and blanching bamboo shoot heads, then cutting into bamboo shoot slices or bamboo shoot segments and water according to the mass ratio of 1:3, and crushing and stirring the bamboo shoot slices or bamboo shoot segments in a refiner into homogenate with the bamboo shoot particle size of 40-60 meshes for later use;

5) preparing soup stock: putting the fermented soybean and the fishbone into a drying pot according to the proportion, baking and frying, controlling the pot temperature to be 150-; adding water, pig bone, chicken foot joint, salt and white granulated sugar, boiling with strong fire, decocting for 1.5 hours in a boiling state with slow fire, adding pure salt salted bamboo shoot juice, and continuously decocting for 10-15 minutes with slow fire until fishy smell disappears and fresh and sweet taste appears for later use;

6) preparing the full-face dough sheet: respectively taking high gluten flour, medium gluten flour, corn starch, konjac flour, potato starch and water which are raw materials in a formula amount, uniformly mixing, kneading for 5-10 minutes at 60-100 revolutions per minute of a dough mixer until no dry powder exists basically, and kneading for 5-10 minutes at a medium rotating speed until the dough is smooth and elastic for later use;

7) preparing the shallow fermentation dough cover: respectively taking high-gluten flour, low-gluten flour, konjac flour, potato starch, salt, dry yeast and water which are raw materials in a formula amount, uniformly mixing, then kneading for 5-10 minutes at a medium rotating speed for 5-10 minutes under the condition that 60-100 revolutions per minute of a dough mixer exist until no dry powder exists basically until the dough is smooth and elastic; wrapping the surface of the kneaded dough with a preservative film, putting the dough into a fermenting box with the temperature of 30-35 ℃ and the relative humidity of 80-85% for fermenting for 1-2 hours until the volume is increased to about 2 times of the original volume for later use;

8) preparing stuffing: taking the stingless fish meat paste, the potato starch, the corn starch, the bamboo shoot and cattail head homogenate, the chopped scallion, the chopped ginger and the white pepper powder according to the formula amount respectively, and stirring at the rotating speed of 100 revolutions per minute for less than or equal to 5 minutes; adding the soup stock into the stirred stuffing, stirring at the rotating speed of 100 rpm for less than or equal to 5 minutes, and refrigerating at 2-6 ℃ for later use after vacuum packaging;

9) and (3) combining and forming: processing the two kinds of dough sheets and stuffing into small steamed buns by a manual or automatic forming machine;

10) quickly freezing the small steamed bun with the full flour wrapper: freezing at-40 to-60 deg.C for 3-4 hr;

11) quickly freezing the steamed shallow-fermented flour wrapper bun, and realizing fast food by matching with a self pot: steaming with 95-100 deg.C steam for 8-10 min, cooling to room temperature, and quickly freezing at-40 deg.C to-60 deg.C for 3-4 hr;

12) freezing and storing: and (5) after the product is packaged, transferring the product to a-21-degree freezer for storage.

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