Preparation method of fish cake

Abstract

The invention discloses a preparation method of fish cake. The method comprises the following steps of: breaking the wall of asparagus with a sodium bicarbonate solution; extracting agar and the like of the asparagus with distilled water to obtain asparagus extracts mainly including agar; mixing the asparagus extracts with minced fillet, starch, minced pig fat meat and egg white; adding accessories and steaming in boiled water in a food steamer over strong fire to obtain a finished product of fish cake; and adding egg yolk into the finished product of fish cake and steaming in boiled water over strong fire to obtain the fish cake. The fish cake prepared by the method has relatively good flexibility, uniform color and pure mouthfeel; and after being refrigerated, the fish cake does not become hard or deform, and does not generate honeycomb holes.

Description

technical field

[0001] The invention relates to food processing, in particular to a method for making fish cakes. Background technique

[0002] Fish cake is a kind of cake-like food made from surimi as the main raw material, which is the crystallization of Jingchu food culture. The fish cake is fragrant and tender, rich in high-quality protein, niacin, taurine, intelligence-building nutrition DHA, EPA, vitamins A, D, B1, B2 and various inorganic salts necessary for the human body. It is a nutritious delicacy that conforms to the way of modern people's health preservation. While fully adopting the traditional formula that has lasted for thousands of years, kamaboko uses modern experimental technology to fully grasp the internal physical structure and formation principle of surimi products, so as to maximize its taste and deliciousness. Fish cake is made by stirring and mixing fish paste with starch, refined salt and monosodium glutamate, lard, eggs, pepper, peanut powder, ...