CN113729176B - Fu bag skin and preparation method of Fu bag - Google Patents

Fu bag skin and preparation method of Fu bag Download PDF

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Publication number
CN113729176B
CN113729176B CN202110793136.2A CN202110793136A CN113729176B CN 113729176 B CN113729176 B CN 113729176B CN 202110793136 A CN202110793136 A CN 202110793136A CN 113729176 B CN113729176 B CN 113729176B
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minced fillet
bag
skin
pulping
parts
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CN113729176A (en
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林金煌
王英
陈建华
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Fujian Sailor Foods Co ltd
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Fujian Sailor Foods Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/40—Pulse curds
    • A23L11/45—Soy bean curds, e.g. tofu
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Fish Paste Products (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention relates to the technical field of food processing, in particular to a foggy leather and a preparation method of a foggy. Preparing the blessing bag skin: adding egg white, starch and ingredients into minced fillet, and chopping and stirring for 10-30 min to obtain minced fillet mixed slurry; the minced fillet mixed sizing agent is placed into water with the temperature of 45-50 ℃ for soaking for 15-25 min after being preliminarily shaped on a shaping machine according to 18-22 g of each minced fillet mixed sizing agent with the thickness of 0.5-3 mm, and then placed into water with the temperature of 85-95 ℃ for soaking for 3-6 min for heat shaping; frying for 1min at the temperature of 140-145 ℃ and branding characters to obtain the blessing bag skin. And preparing the obtained bag skin into a bag. According to the method for preparing the foggy bag skin from the minced fillet, the obtained foggy bag skin and the foggy bag have very good elasticity and brittleness toughness below 3mm, extensibility, difficult bag breakage and strong moisture resistance.

Description

Fu bag skin and preparation method of Fu bag
Technical Field
The invention relates to the technical field of food processing, in particular to a foggy leather and a preparation method of a foggy.
Background
The bag wrapper, similar to dumpling wrapper, can be used for wrapping invagination and is not easy to break. In general, the stuffing is placed in the bag body of the bag skin and can be fastened by a dry ladle at the opening of the bag body.
All the foggy coats in the market are mostly made of soybeans, wherein the soybeans are subjected to processes such as soaking, pulping, boiling shaping and the like, and the foggy coats are prepared by frying, and the preparation process is shown in figure 1. The production of the good fortune bag skin needs import equipment, and the production threshold is high, so that the good fortune bag skin is expensive and is frequently broken. The bean product raw material has poor toughness and taste, is easy to break bags and has high defective rate. The bean products are easy to spoil and change taste, and the oil content after frying is high, which is not beneficial to the diet health of people in the society.
Proteins in surimi muscles are generally classified into three types, salt-soluble proteins, water-soluble proteins, and insoluble proteins. The protein which can form elastic gel after heating is mainly salt-soluble protein, namely myofibrillar protein, which is composed of myoglobulin, actin and actin, and is the main component of surimi to form elastic gel.
When the minced fillet product is processed, 2-3% of salt is added into the minced fillet, and the minced fillet product is ground or chopped. A very viscous and plastic meat paste can be formed because salt dissolves the thick filaments and filaments of the myofibrils, in which the myoglobulins and actin absorb a large amount of water and aggregate to form a sol of actin. Such sols slowly lose their plasticity at low temperatures, but rapidly form elastic gels, i.e. surimi products, at high temperatures. This ability of fish meat is called gel forming ability.
The gelation phenomenon is that after salt-soluble proteins are sufficiently dissolved, the actin is released in a higher structure after being heated, and fibrous macromolecules are formed by intertwining between molecules through hydrogen bonds, so that a stable network structure is formed. Because myosin has extremely strong hydrophilicity in the dissolution process, a large amount of free moisture is contained in the formed network structure, and after the gel is formed by heating, a relatively uniform network structure is formed, so that the product has extremely strong elasticity.
The gel deterioration phenomenon is a phenomenon that a surimi causes a rapid decrease in gel strength when passing through a temperature zone of about 60 ℃. Among the water-soluble proteins of fish meat, there is an alkaline protein which is particularly sensitive to temperature and is most active at 60 ℃. It may disrupt the network of already formed actin molecules, exposing hydrophobic groups, leading to moisture release and gel degradation.
The patent with the application number of CN201711445737.4 discloses a high-elasticity core-spun milk-flavored minced fillet product and a preparation method thereof, wherein minced fillet, starch, salt and ice water are made into a crust, and the crust has better elasticity but is easy to damage; after shaping, the inner sinking is not easy to wrap.
In the patent with application number of CN201711449580.2, a multilayer core surimi product and a preparation method thereof are disclosed, wherein the skin slurry of the surimi product is prepared from surimi, starch and the like; however, in the method, after the stuffing is wrapped by the skin slurry, shaping and frying are carried out, and the skin and the invagination in the prepared minced fillet product are bonded together, so that the invagination cannot be wrapped arbitrarily according to the requirement. The outer skin has better elasticity, but the outer skin and the invagination form an integrated structure because the outer skin is adhered with the invagination before shaping and frying, so that the good fortune leather bag capable of filling stuffing at will according to the requirement can not be manufactured.
Disclosure of Invention
First, the technical problem to be solved
In view of the above-mentioned shortcomings and disadvantages of the prior art, the present invention provides a method for producing a foggy skin from minced fillet, wherein the foggy skin has a thickness of less than 3mm, has excellent elasticity and brittleness, has extensibility, is not easy to break, and has strong moisture resistance.
Correspondingly, the invention also provides a preparation method of the blessing bag.
(II) technical scheme
In order to achieve the above purpose, the main technical scheme adopted by the invention comprises the following steps:
in a first aspect, the invention provides a method for preparing a foggy skin, which is mainly prepared from minced fillet, egg white and starch.
In an alternative scheme of the preparation method of the blessing bag skin, the minced fillet is 55-70 parts by weight, the egg white is 5-10 parts by weight and the starch is 4-6 parts by weight.
In an optional scheme of the preparation method of the blessing bag skin, the preparation method comprises the following steps of:
s1, adding minced fillet into egg white, starch and ingredients, and chopping for 10-30 min to obtain minced fillet mixed slurry;
s2, carrying out preliminary shaping on 18-22 g of the minced fillet mixed slurry with the thickness of 0.5-3 mm per bag skin on a shaping machine, soaking in water at 45-50 ℃ for 15-25 min, and soaking in water at 85-95 ℃ for 3-6 min for heat shaping;
s3, frying for 1min at the oil temperature of 140-145 ℃, and branding characters to obtain the blessing bag skin.
In the alternative scheme of the preparation method of the blessing bag skin, the ingredients comprise one or more than two of the following raw materials in parts by weight: 3 to 7 parts of phosphate double starch, 2 to 5 parts of vegetable oil, 0.2 to 0.5 part of phosphate, 1 to 3 parts of salt, 1 to 4 parts of seasoning and 0.2 to 0.5 part of composite thickener;
the composite thickener is a composite of carrageenan, konjak gum, soy protein isolate, corn starch and TG enzyme.
In an alternative scheme of the preparation method of the blessing bag skin, the step S1 further comprises the following sub-steps sequentially carried out:
s11, pulping at medium speed: pulping minced fillet with the central temperature of-3 to-1 ℃ in a chopper mixer at a medium speed for 4min, adding phosphate, and continuously pulping for 2-6 min until the central temperature of the minced fillet reaches 0 ℃;
s12, pulping at a high speed: adding salt, pulping for 3-7 min at high speed until the center temperature is 1 ℃, adding egg white and vegetable oil, and continuously pulping until the center temperature of minced fillet is 3 ℃;
s13, pulping at a low speed: adding flavoring agent, pulping at low speed for 2min, adding rest ice, adding starch, phosphate double starch and composite thickener, and pulping uniformly;
and continuously chopping and stirring uniformly at the medium speed of S14 until no particle agglomeration phenomenon exists to obtain the minced fillet mixed slurry, wherein the center temperature of the minced fillet mixed slurry is controlled to be 7-9 ℃.
In the optional scheme of the preparation method of the bag skin, the low-speed is 800-1000 r/min; the medium speed is 1500-2000 r/min; the high speed is 3000-3500 r/min.
In the optional scheme of the preparation method of the Fu bag skin, borneol is added in the pulping process of the step S1 to control the center temperature of minced fillet.
In an alternative scheme of the preparation method of the blessing bag skin, the minced fillet is one or a combination of more than two of shark minced fillet, salmon minced fillet, tuna minced fillet, gold thread minced fillet, cod minced fillet, eel minced fillet and hairtail minced fillet.
The minced fillet is a mixture of the minced gold thread, the minced cod, the minced eel and the minced hairtail in the weight ratio of 0-3:0-3.
In a second aspect, the invention also provides another preparation method of the foci bag skin:
s1, preparation of minced fillet mixed slurry:
s11, pulping at medium speed: pulping minced fillet with the central temperature of-3 to-1 ℃ in a chopper mixer at a medium speed for 4min, adding phosphate, and continuously pulping for 2-6 min until the central temperature of the minced fillet reaches 0 ℃;
s12, pulping at a high speed: adding salt, pulping for 3-7 min at high speed until the center temperature is 1 ℃, adding egg white and vegetable oil, and continuously pulping until the center temperature of minced fillet is 3 ℃;
s13, pulping at a low speed: adding flavoring agent, pulping at low speed for 2min, adding rest ice, adding starch, phosphate double starch and composite thickener, and pulping uniformly;
continuously chopping and stirring uniformly at the medium speed of S14 until no particle agglomeration phenomenon exists to obtain minced fillet mixed slurry, wherein the center temperature of the minced fillet mixed slurry is controlled to be 7-9 ℃;
s2, preparation of soybean paste: grinding soybean, boiling, filtering, solidifying and squeezing to obtain soybean slurry;
s3, carrying out preliminary shaping on the obtained minced fillet mixed slurry and soybean slurry on a shaping machine, soaking in water at 45-50 ℃ for 15-25 min, and soaking in water at 85-95 ℃ for 3-6 min for heat shaping to obtain a foggy skin prefabricated product; the foggy skin prefabricated product sequentially comprises a first bean skin layer, a first fish skin layer, a second bean skin layer and a second fish skin layer from top to bottom; the weight of each bag skin preform is 18-22 g, and the thickness is 0.5-3 mm; the first soybean skin layer and the second soybean skin layer are prepared from soybean paste, and the first fish skin layer and the second fish skin layer are prepared from minced fillet mixed paste;
s4, frying the foggy bag skin prefabricated product for 1min at the temperature of 140-145 ℃ and then branding characters to obtain the foggy bag skin.
Preferably, the mass ratio of the first bean cortex to the first fish cortex to the second bean cortex to the second fish cortex is 0-3:0-3.
In the preparation method of the blessing bag skin, the minced fillet is one or a combination of more than two of shark minced fillet, salmon minced fillet, tuna minced fillet, gold thread minced fillet, cod minced fillet, eel minced fillet and hairtail minced fillet.
Preferably, the minced fillet is a mixture of the gold thread minced fillet, the cod minced fillet, the eel minced fillet and the hairtail minced fillet in the weight ratio of 0-3:0-3.
In a third aspect, the invention also provides a preparation method of the blessing bag, wherein the blessing bag skin obtained in any one of the above schemes is wrapped with stuffing to form the blessing bag, and the blessing bag is obtained after the opening of the blessing bag is tightly bound by a dry ladle.
In the alternative scheme of the preparation method of the bag, the other sides of the prepared bag body except the front side are provided with the concave-convex surfaces.
In the alternative scheme of the preparation method of the bag, the prepared bag body of the bag is yellow in color, the chromaticity of the color of the front side surface of the bag body is smaller than that of the other side surfaces of the bag body, and the character is printed on the front side surface of the bag body.
In an optional scheme of the preparation method of the blessing bag, the blessing bag body is sequentially arranged from inside to outside according to a first bean cortex, a first fish cortex, a second bean cortex and a second fish cortex.
(III) beneficial effects
The beneficial effects of the invention are as follows:
according to the invention, by combining minced fillet, egg white and starch, the prepared foodbag skin still has very good elasticity and brittleness and toughness below the thickness of less than 3mm, has ductility, is not easy to break, and has strong moisture resistance.
The minced fillet, egg white and starch form the foggy bag skin, and the addition amount of the starch is limited to be less than 6 percent, so that the foggy bag skin still has very good elasticity, brittleness, toughness and ductility below 3mm compared with the existing minced fillet product.
Drawings
FIG. 1 is a flow chart of a process for manufacturing a conventional bag cover in the background art;
FIG. 2 is a perspective view of the skin of the blessing bag of example 10 of the present invention;
FIG. 3 is a front view of the skin of the blessing bag of example 10 of the present invention;
FIG. 4 is a rear view of the skin of the blessing bag of example 10 of the present invention;
FIG. 5 is a left side view of the bag of embodiment 10;
FIG. 6 is a right side view of the skin of the blessing bag of example 10 of the present invention;
FIG. 7 is a top view of the skin of the blessing bag of example 10 of the present invention;
fig. 8 is a bottom view of the bag according to example 10 of the present invention.
Detailed Description
The present invention will be described in detail below with reference to specific embodiments for better explaining the present invention. In order to better understand the above technical solution, exemplary embodiments of the present invention will be described in more detail below. While exemplary embodiments of the invention are shown below, it should be understood that the invention may be embodied in various forms and should not be limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.
Example 1
Preparing the blessing bag skin:
s1, adding the shark meat into egg white, starch and ingredients, and chopping for 10 minutes to obtain a minced fish mixed slurry, wherein the minced shark meat is 70 parts by weight, the egg white is 5 parts, and the starch is 5 parts;
s2, carrying out preliminary shaping on each of 20g of minced fillet mixed slurry with the thickness of 2mm on a shaping machine, soaking in water at 48 ℃ for 15min, and soaking in water at 90 ℃ for 4min to carry out heat shaping;
s3, frying for 1min at the oil temperature of 143 ℃, and branding characters to obtain the blessing bag skin.
Example 2
Preparing the blessing bag skin:
s1, adding egg white, starch and ingredients into the eel emulsion, and chopping for 2 hours to obtain a fish emulsion mixed slurry, wherein the weight parts of the eel emulsion are 60 parts, the egg white is 7 parts and the starch is 6 parts;
s2, carrying out preliminary shaping on 18g of the minced fillet mixed slurry with the thickness of 0.5mm on a shaping machine according to each bag skin, soaking the minced fillet mixed slurry in water at 45 ℃ for 25min, and soaking the minced fillet mixed slurry in water at 85 ℃ for 3min for heat shaping;
s3, frying for 1min at the oil temperature of 140 ℃, and branding characters to obtain the blessing bag skin.
Example 3
Preparing the blessing bag skin:
s1, adding egg white, starch and ingredients into salmon surimi, and chopping for 10min to obtain surimi mixed slurry, wherein the weight parts of surimi are 55 parts, the weight parts of egg white are 10 parts, and the weight parts of starch are 4 parts;
s2, carrying out preliminary shaping on each of the obtained minced fillet mixed slurry according to 22g of each of the Fu bag skins with the thickness of 1mm on a shaping machine, soaking in water at 48 ℃ for 20min, and soaking in water at 95 ℃ for 6min to carry out heat shaping;
s3, frying for 1min at the temperature of 145 ℃ and branding characters to obtain the blessing bag skin.
Example 4
Preparing the blessing bag skin:
s1, pulping minced fillet: ice cubes are added in the pulping process to control the temperature;
s11, pulping at medium speed: mixing the gold thread surimi, the cod surimi, the eel surimi and the hairtail surimi with the center temperature of-3 to-1 ℃ according to the mass ratio of 1:2:1:2, pulping for 4min at medium speed in a chopper mixer, adding phosphate, and pulping for 4min continuously until the center temperature of the surimi reaches 0 ℃;
s12, pulping at a high speed: adding salt, pulping at 3500r/min for 5min until the center temperature is 1 ℃, adding egg white and vegetable oil, and pulping until the center temperature of minced fillet is 3 ℃;
s13, pulping at a low speed: adding flavoring agent, pulping at 900r/min for 2min, adding rest ice, adding starch, phosphate double starch and composite thickener, and pulping uniformly;
s14, continuously chopping and stirring uniformly at a medium speed of 1500r/min until no particle agglomeration phenomenon exists, and obtaining minced fillet mixed slurry, wherein the center temperature of the minced fillet mixed slurry is controlled to be 7 ℃;
wherein, according to the weight parts, 63 parts of mixed minced fillet, 10 parts of egg white, 4 parts of starch, 7 parts of phosphate double starch, 5 parts of vegetable oil, 0.2 part of phosphate, 1 part of salt, 4 parts of flavoring and 0.2 part of composite thickening agent are mixed; the composite thickener is a composite of carrageenan, konjak gum, soy protein isolate, corn starch and TG enzyme.
S2, carrying out preliminary shaping on each of the obtained minced fillet mixed slurry according to 22g of each of the minced fillet mixed slurry with the thickness of 2mm on a shaping machine, soaking in water at 50 ℃ for 25min, and soaking in water at 95 ℃ for 3min to carry out heat shaping;
s3, frying for 1min at the oil temperature of 140 ℃, and branding characters to obtain the foggy bag skin.
Example 5
Preparing the blessing bag skin:
s11, pulping at medium speed: mixing the gold thread surimi, the cod surimi, the eel surimi and the hairtail surimi with the center temperature of-3 to-1 ℃ according to the mass ratio of 2:3:3:1, pulping for 4min at medium speed in a chopper mixer, adding phosphate, and pulping for 4min continuously until the center temperature of the surimi reaches 0 ℃;
s12, pulping at a high speed: adding salt, pulping at 3200r/min for 5min until the center temperature is 1 ℃, adding egg white and vegetable oil, and pulping until the center temperature of minced fillet is 3 ℃;
s13, pulping at a low speed: adding flavoring agent, pulping at 1000r/min for 2min, adding rest ice, adding starch, phosphate double starch and composite thickener, and pulping uniformly;
s14, continuously chopping and stirring uniformly at the medium speed of 2000r/min until no particle agglomeration phenomenon exists, and obtaining minced fillet mixed slurry, wherein the center temperature of the minced fillet mixed slurry is controlled to be 9 ℃;
wherein, according to weight parts, the mixed minced fillet is 70 parts, egg white is 7 parts, starch is 6 parts, phosphate double starch is 5 parts, vegetable oil is 3 parts, phosphate is 0.3 part, salt is 2 parts, flavoring is 2.4 parts, and composite thickening agent is 0.3 part; the composite thickener is a composite of carrageenan, konjak gum, soy protein isolate, corn starch and TG enzyme.
S2, carrying out preliminary shaping on 18g of the minced fillet mixed slurry with the thickness of 0.5mm on a shaping machine according to each bag skin, soaking the minced fillet mixed slurry in water at 45 ℃ for 15min, and then soaking the minced fillet mixed slurry in water at 85 ℃ for 6min for heat shaping;
s3, frying for 1min at the oil temperature of 140 ℃, and branding characters to obtain the blessing bag skin.
Example 6
Preparing the blessing bag skin:
s11, pulping at medium speed: mixing the gold thread surimi, the cod surimi, the eel surimi and the hairtail surimi with the center temperature of-3 to-1 ℃ according to the mass ratio of 3:1:2:3, pulping for 4min at medium speed in a chopper mixer, adding phosphate, and pulping for 4min continuously until the center temperature of the surimi reaches 0 ℃;
s12, pulping at a high speed: adding salt, pulping at 3000r/min for 5min until the center temperature is 1 ℃, adding egg white and vegetable oil, and continuously pulping until the center temperature of minced fillet is 3 ℃;
s13, pulping at a low speed: adding flavoring agent, pulping at 800r/min for 2min, adding rest ice, adding starch, phosphate double starch and composite thickener, and pulping uniformly;
s14, continuously chopping and stirring uniformly at the medium speed of 1800r/min until no particle agglomeration phenomenon exists, and obtaining minced fillet mixed slurry, wherein the center temperature of the minced fillet mixed slurry is controlled to be 8 ℃;
wherein, the weight parts of the mixed minced fillet are 55 parts, the weight parts of egg white is 5 parts, the weight parts of starch are 5 parts, the weight parts of phosphate double starch are 7 parts, the weight parts of vegetable oil are 2 parts, the weight parts of phosphate are 0.5 part, the weight parts of salt are 3 parts, the weight parts of seasoning are 1 part, and the weight parts of composite thickening agent are 0.5 part; the composite thickener is a composite of carrageenan, konjak gum, soy protein isolate, corn starch and TG enzyme.
S2, carrying out preliminary shaping on each of 20g of minced fillet mixed slurry with the thickness of 1mm on a shaping machine, soaking in water at 48 ℃ for 20min, and soaking in water at 90 ℃ for 4min to carry out heat shaping;
s3, frying for 1min at the temperature of 145 ℃ and branding characters to obtain the blessing bag skin.
Example 7
Preparing the blessing bag skin:
s1, pulping minced fillet: ice cubes are added in the pulping process to control the temperature;
s11, pulping at medium speed: mixing the gold thread surimi, the cod surimi, the eel surimi and the hairtail surimi with the center temperature of-3 to-1 ℃ according to the mass ratio of 1:2:1:2, pulping for 4min at medium speed in a chopper mixer, adding phosphate, and pulping for 4min continuously until the center temperature of the surimi reaches 0 ℃;
s12, pulping at a high speed: adding salt, pulping at 3500r/min for 5min until the center temperature is 1 ℃, adding egg white and vegetable oil, and pulping until the center temperature of minced fillet is 3 ℃;
s13, pulping at a low speed: adding flavoring agent, pulping at 900r/min for 2min, adding rest ice, adding starch, phosphate double starch and composite thickener, and pulping uniformly;
s14, continuously chopping and stirring uniformly at a medium speed of 1500r/min until no particle agglomeration phenomenon exists, and obtaining minced fillet mixed slurry, wherein the center temperature of the minced fillet mixed slurry is controlled to be 7 ℃;
wherein, according to the weight parts, 63 parts of mixed minced fillet, 10 parts of egg white, 4 parts of starch, 7 parts of phosphate double starch, 5 parts of vegetable oil, 0.2 part of phosphate, 1 part of salt, 4 parts of flavoring and 0.2 part of composite thickening agent are mixed; the composite thickener is a composite of carrageenan, konjak gum, soy protein isolate, corn starch and TG enzyme.
S2, preparation of soybean paste: coarse grinding soybean and water in the ratio of 1 to 5, boiling, filtering, coagulating and squeezing to obtain soybean slurry;
s3, after preliminary shaping of the minced fillet mixed slurry and the soybean slurry on a shaping machine, soaking the minced fillet mixed slurry and the soybean slurry in water at 50 ℃ for 25min, and soaking the minced fillet mixed slurry and the soybean slurry in water at 95 ℃ for 3min to perform heat shaping, so that a foggy skin prefabricated product with the thickness is obtained; the foggy bag skin prefabricated product comprises a first bean skin layer, a first fish skin layer, a second bean skin layer and a second fish skin layer which are sequentially arranged from top to bottom in a mass ratio of 1:1:1:1; each foci bag skin prefabricated product has the weight of 22 and the thickness of 2mm; the first soybean skin layer and the second soybean skin layer are prepared from soybean paste, and the first fish skin layer and the second fish skin layer are prepared from minced fillet mixed paste;
s4, frying the foggy bag skin prefabricated product for 1min at the temperature of 140 ℃, and branding characters to obtain the foggy bag skin.
Example 8
Preparing the blessing bag skin:
s11, pulping at medium speed: mixing the gold thread surimi, the cod surimi, the eel surimi and the hairtail surimi with the center temperature of-3 to-1 ℃ according to the mass ratio of 2:3:3:1, pulping for 4min at medium speed in a chopper mixer, adding phosphate, and pulping for 4min continuously until the center temperature of the surimi reaches 0 ℃;
s12, pulping at a high speed: adding salt, pulping at 3200r/min for 5min until the center temperature is 1 ℃, adding egg white and vegetable oil, and pulping until the center temperature of minced fillet is 3 ℃;
s13, pulping at a low speed: adding flavoring agent, pulping at 1000r/min for 2min, adding rest ice, adding starch, phosphate double starch and composite thickener, and pulping uniformly;
s14, continuously chopping and stirring uniformly at the medium speed of 2000r/min until no particle agglomeration phenomenon exists, and obtaining minced fillet mixed slurry, wherein the center temperature of the minced fillet mixed slurry is controlled to be 9 ℃;
wherein, according to weight parts, the mixed minced fillet is 70 parts, egg white is 7 parts, starch is 6 parts, phosphate double starch is 5 parts, vegetable oil is 3 parts, phosphate is 0.3 part, salt is 2 parts, flavoring is 2.4 parts, and composite thickening agent is 0.3 part; the composite thickener is a compound of carrageenan, konjak gum, soy protein isolate, corn starch and TG enzyme;
s2, preparation of soybean paste: coarse grinding soybean and water in the ratio of 1 to 5, boiling, filtering, coagulating and squeezing to obtain soybean slurry;
s3, performing preliminary shaping on the obtained minced fillet mixed slurry and soybean slurry on a shaping machine, soaking in water at 45 ℃ for 15min, and soaking in water at 85 ℃ for 6min to perform heat shaping to obtain a foggy skin prefabricated product; the foggy skin prefabricated product comprises a first bean skin layer, a first fish skin layer, a second bean skin layer and a second fish skin layer which are sequentially arranged from top to bottom in a mass ratio of 1:1:1:1; each foci bag skin prefabricated product has the weight of 18g and the thickness of 0.5mm; the first soybean skin layer and the second soybean skin layer are prepared from soybean paste, and the first fish skin layer and the second fish skin layer are prepared from minced fillet mixed paste;
s4, frying the obtained foggy bag skin prefabricated product for 1min at the temperature of 140 ℃, and branding characters to obtain the foggy bag skin.
Example 9
Preparing the blessing bag skin:
s11, pulping at medium speed: mixing the gold thread surimi, the cod surimi, the eel surimi and the hairtail surimi with the center temperature of-3 to-1 ℃ according to the mass ratio of 3:1:2:3, pulping for 4min at medium speed in a chopper mixer, adding phosphate, and pulping for 4min continuously until the center temperature of the surimi reaches 0 ℃;
s12, pulping at a high speed: adding salt, pulping at 3000r/min for 5min until the center temperature is 1 ℃, adding egg white and vegetable oil, and continuously pulping until the center temperature of minced fillet is 3 ℃;
s13, pulping at a low speed: adding flavoring agent, pulping at 800r/min for 2min, adding rest ice, adding starch, phosphate double starch and composite thickener, and pulping uniformly;
s14, continuously chopping and stirring uniformly at the medium speed of 1800r/min until no particle agglomeration phenomenon exists, and obtaining minced fillet mixed slurry, wherein the center temperature of the minced fillet mixed slurry is controlled to be 8 ℃;
wherein, the weight parts of the mixed minced fillet are 55 parts, the weight parts of egg white is 5 parts, the weight parts of starch are 5 parts, the weight parts of phosphate double starch are 7 parts, the weight parts of vegetable oil are 2 parts, the weight parts of phosphate are 0.5 part, the weight parts of salt are 3 parts, the weight parts of seasoning are 1 part, and the weight parts of composite thickening agent are 0.5 part; the composite thickener is a compound of carrageenan, konjak gum, soy protein isolate, corn starch and TG enzyme;
s2, preparation of soybean paste: coarse grinding soybean and water in the ratio of 1 to 5, boiling, filtering, coagulating and squeezing to obtain soybean slurry;
s3, performing preliminary shaping on the obtained minced fillet mixed slurry and soybean slurry on a shaping machine, soaking in water at 48 ℃ for 20min, and soaking in water at 90 ℃ for 4min to perform heat shaping to obtain a foggy skin prefabricated product; the foggy skin prefabricated product comprises a first bean skin layer, a first fish skin layer, a second bean skin layer and a second fish skin layer which are sequentially arranged from top to bottom in a mass ratio of 1:1:1:1; each foci bag skin prefabricated product has the weight of 20g and the thickness of 1mm; the first soybean skin layer and the second soybean skin layer are prepared from soybean paste, and the first fish skin layer and the second fish skin layer are prepared from minced fillet mixed paste;
s4, frying the foggy bag skin prefabricated product in oil at 145 ℃ for 1min, and branding characters to obtain the foggy bag skin.
Example 10
The preparation method of the blessing bag comprises wrapping stuffing with the blessing bag skin obtained in examples 1-9 to form blessing bag, and pricking the blessing bag with strip-shaped material to obtain the blessing bag. Wherein, in examples 6-9, the first bean cortex, the first fish cortex, the second bean cortex and the second fish cortex are arranged in order from inside to outside. Fig. 2-8 are various views of the resulting bag of this embodiment.
Comparative example 1
The conventional bag skin is described in the background art.
Gel strength, elasticity and moisture resistance tests were carried out on the foci skins obtained in examples 4 to 9 of the present invention to obtain test data shown in Table 1:
the gel strength test method is that after the temperature of the Fu bag skin is kept at room temperature (25) for 30min, the samples are piled to be 2.0cm high, the samples are punctured by a P/5s spherical probe, the test speed is 1mm/s, and each group of samples is repeated 6 times. Gel strength is expressed as the product of puncture strength (g) and depression depth (mm), in g.mm.
Wherein, moisture resistance measurement: the bags prepared in examples 4-9 as in example 10 were filled with the same amount of water at 25℃and tested for breakage.
TABLE 1 Properties of the Fu bag skins obtained in the different examples
As can be seen from the data in Table 1, the skin of the foci obtained in examples 4-9 of the present invention has better elasticity, gel strength and moisture resistance than conventional skin of the foci.
The first soybean hull and the second soybean hull prepared by adding soybean slurry into the foggy hull in examples 7-9 significantly reduce the gel strength, but the gel property is too strong for the foggy hull, but the taste of the conventional foggy hull is reduced; the gel strength of example 9 is closest to that of the conventional bag skin, and the taste is closest to that of the conventional bag skin, and the elastic taste is improved.
As can be seen from the moisture resistance data, examples 4-9 of the present invention have better moisture resistance than conventional foci skins, and do not break the pouch easily; the first and second soybean hulls made from soybean slurry were added to the foci hulls in examples 7-9, which instead improved their moisture resistance.
Finally, it should be noted that: the above embodiments are only for illustrating the technical solution of the present invention, and not for limiting the same; although the invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some or all of the technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit of the invention.

Claims (7)

1. The preparation method of the blessing bag leather is characterized by comprising the following steps:
s1, preparation of minced fillet mixed slurry:
s11, pulping at medium speed: pulping minced fillet with the central temperature of-3 to-1 ℃ in a chopper mixer at a medium speed for 4min, adding phosphate, and continuously pulping for 2-6 min until the central temperature of the minced fillet reaches 0 ℃;
s12, pulping at a high speed: adding salt, pulping for 3-7 min at high speed until the center temperature is 1 ℃, adding egg white and vegetable oil, and continuously pulping until the center temperature of minced fillet is 3 ℃;
s13, pulping at a low speed: adding flavoring agent, pulping at low speed for 2min, adding rest ice, adding starch, phosphate double starch and composite thickener, and pulping uniformly;
continuously chopping and stirring uniformly at the medium speed of S14 until no particle agglomeration phenomenon exists to obtain minced fillet mixed slurry, wherein the center temperature of the minced fillet mixed slurry is controlled to be 7-9 ℃;
s2, preparation of soybean paste: grinding soybean, boiling, filtering, solidifying and squeezing to obtain soybean slurry;
s3, carrying out preliminary shaping on the obtained minced fillet mixed slurry and soybean slurry on a shaping machine, soaking in water at 45-50 ℃ for 15-25 min, and soaking in water at 85-95 ℃ for 3-6 min for heat shaping to obtain a foggy skin prefabricated product; the foggy skin prefabricated product sequentially comprises a first bean skin layer, a first fish skin layer, a second bean skin layer and a second fish skin layer from top to bottom; the weight of each bag skin preform is 18-22 g, and the thickness is 0.5-3 mm; the first soybean skin layer and the second soybean skin layer are prepared from soybean paste, and the first fish skin layer and the second fish skin layer are prepared from minced fillet mixed paste;
s4, frying the foggy bag skin prefabricated product for 1min at the temperature of 140-145 ℃ and then branding characters to obtain the foggy bag skin.
2. The method for preparing the foci bag skin according to claim 1, wherein the method comprises the following steps: 55-70 parts of minced fillet, 5-10 parts of egg white and 4-6 parts of starch.
3. The method for preparing the foci bag skin according to claim 1, wherein the method comprises the following steps: the ingredients comprise one or more than two of the following raw materials in parts by weight: 3 to 7 parts of phosphate double starch, 2 to 5 parts of vegetable oil, 0.2 to 0.5 part of phosphate, 1 to 3 parts of salt, 1 to 4 parts of seasoning and 0.2 to 0.5 part of composite thickener; the composite thickening agent is a compound of carrageenan, konjak gum, soy protein isolate, corn starch and TG enzyme.
4. The method for preparing the foci bag skin according to claim 1, wherein the method comprises the following steps: the low speed is 800-1000 r/min; the medium speed is 1500-2000 r/min; the high speed is 3000-3500 r/min.
5. The method for preparing the foci bag skin according to claim 1, wherein the method comprises the following steps: and (S1) adding borneol in the pulping process to control the temperature of the center of the minced fillet.
6. A method for preparing a foci bag cover according to any one of claims 1 to 5, wherein: the minced fillet is one or more than two of shark minced fillet, salmon minced fillet, tuna minced fillet, gold thread minced fillet, cod minced fillet, eel minced fillet and hairtail minced fillet.
7. A preparation method of a blessing bag is characterized by comprising the following steps: wrapping the filling material into the shape of the blessing bag by the blessing bag skin obtained in any one of claims 1-5, and binding the filling material on the opening of the blessing bag by using a dry ladle to obtain the blessing bag.
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