水晶果蔬系列鱼鳞冻汤包的开发  

Development of Crystal Series of Soup Dumpling Made by Scales Gelation and Garden Stuffs

作　　者：盛小芹 董道顺[1] 谷绒[1] 

机构地区：[1]江苏食品药品职业技术学院,江苏淮安223003

出　　处：《农产品加工（创新版）（中）》2013年第12期47-48,共2页Farm Products Processing

摘　　要：鱼鳞中富含胶原蛋白,在水中加热熬煮可以水解成胶体物质,冷却后形成鱼鳞冻。选用鱼鳞冻为主料,添加果蔬类原料,制成果蔬鱼鳞冻馅心,用澄粉、淀粉为料制成面皮,开发水晶果蔬系列的鱼鳞冻汤包,充分利用资源,丰富汤包品种和口味。Fish is rich in collagen, in the water heating boiling can be hydrolyzed into colloidal material, after cooling the frozen fish is formed. Taking the frozen fish as main raw material, the frozen fish, fruit and vegetable stuffing are made with fruit and vegetable, meanwhile, the crystal fruit series of frozen fish soup dumpling are developed with wheat flour and starch. It makes full use of resources, and the soup dumpling has more varieties and taste.

关 键 词：水晶皮 鱼鳞冻 果蔬 汤包 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]