Fish paste and preparation method

Abstract

The invention relates to a fish paste and a preparation method. The fish paste is characterized by comprising main raw materials and auxiliary raw materials, wherein the main raw materials comprise fish filet, lard oil, corn starch, fresh eggs and water, and the auxiliary raw materials comprise refined salt, a natural aromatic condiment, sodium glutamine, sorbitol and vegetable protein. The fish paste is prepared by the special processes of stewing, sterilizing and caking. The fish paste has the characteristics of high protein content, low fat content, long retention period, delicate quality, smooth and soft mouth feel, good toughness after being sliced into a flaky shape and convenient eating, can be preserved for 5 months at ordinary temperature, can be eaten in a cooking way, a swilling way, a stewing way, a cold way or a hot way and is a delicious food which is suitable for all the people, and the quality of the fish paste can be preserved for 4 months at ordinary temperature.

Description

technical field [0001] The invention relates to a fish product, in particular to a fish cake product made from fish and a manufacturing method thereof. Background technique [0002] Now with the improvement of living standards, fish has become a home-cooked dish on people's tables, and there are many ways to cook fish, such as fried fish, fried fish, steamed fish, stewed fish, and braised fish pieces, but these methods are all The fish is made whole or chopped into chunks. The fish made by this method is generally strong in taste and has no bland taste. The fishbone and fish meat are not separated. In the middle and lower reaches of the Yangtze River in my country, there is another traditional way of eating fish, which is to remove the skin and bones of the fish, mix it with fatty pork, eggs and cornstarch, and steam it into lumpy fish cakes. After steaming or stewing in flake form, the fish cake made by this method is convenient to eat, but because the ingredients are simpl...

AI Technical Summary

Problems solved by technology

[0002] Now with the improvement of living standards, fish has become a home-cooked dish on people's tables, and there are many ways to cook fish, such as fried fish, fried fish, steamed fish, stewed fish, and braised fish pieces, but these methods are all The fish is made whole or chopped into chunks. The fish made by this method is generally strong in taste and has no bland taste. The fishbone and fish meat are not separated. It is troublesome to eat and the production process is complicated.

In the middle and lower reaches of the Yangtze River in my country, there is another traditional way of eating fish, which is to remove the skin and bones of the fish, mix it with fatty pork, eggs and cornstarch, and steam it into lumpy fish cakes. After steaming or stewing in flake form, the fish cake made by this method is convenient to eat, but because the ingredients are simple, the content of various raw materials is adjusted by the production staff at will, and the taste is difficult to popularize, and it does not have the characteristics of fine texture and smooth taste. , and because the process of making fish cakes is complicated and the production method is not easy to master, it can only be applied to handmade

Moreover, when the temperature of this fish cake is above 10°C, the storage period can only be within ten days at most, and it needs to be steamed once a day at high temperature to ensure that it will not deteriorate within ten days. Therefore, this method of making fish cakes and eating them Although it has certain benefits, it is generally only eaten in small quantities during the Spring Festival, and it is not usually eaten in this way