Method for improving quality of minced fillet product by adding extra-dry starch

The invention discloses a method for improving the quality of a minced fillet product by adding extra-dry starch, and belongs to the technical field of food processing. The extra-dry starch is prepared by using a secondary airflow drying means. After the starch which is mechanically dehydrated and has the moisture content being 48%-50% is subjected to primary airflow drying, the moisture content is reduced to 20%-30%; after the starch is subjected to secondary airflow drying, the extra-dry starch with the moisture content being about 8% is obtained. The frozen minced fillet is subjected to technological processes including unfreezing, singly chopping, chopping with salt, mixed chopping, molding, heating for cooking and the like to obtain the high-quality minced fillet product, and the extra-dry starch is added in the process of the mixed chopping. Compared with a traditional minced fillet product added with the starch, the minced fillet product prepared by adopting the method has the higher safety, the high gel strength, the good water retention performance and the excellent tissue state, and is tasty and is not stuck onto teeth. Furthermore, the method is applicable to industrial production, and the quality of the minced fillet product can be remarkably improved, so that the commercial and edible values of the minced fillet product are improved.