| abstract |
The invention discloses a food quality compound improver and its application in fish bone puree additive food. The food quality compound improver comprises yeast extract, wheat phosphate monoester starch, konjac flour and polyphosphate; The stuffing of dumplings is made of mackerel surimi, ultra-fine fish bone paste, egg white, diced fat, leeks, coriander, salt, sugar, monosodium glutamate, water, ginger juice, cooking wine, white pepper powder, light soy sauce, seafood juice, vegetable oil and quality compound improver according to a certain proportion. By adding fish bone paste to food, the utilization rate of fish bones, a by-product of aquatic product processing, is improved; at the same time, by adding a food quality compound improver to fish bone paste additives, it effectively solves the problem of the impact of fish bone paste on the bayu after adding fish bone paste. The taste of fish dumplings or other foods with added fish bone paste, as well as the technical problems of water loss and taste loss caused by the addition of fish bone paste and frozen storage of mackerel dumplings. |