Fish-cake making method

A production method and technology of fish cakes, applied in food preparation, application, food science, etc., can solve the problems of unstable quality, non-conformity, and non-industrial production, and achieve elasticity and toughness, good color and fragrance, and rich nutrition Effect

Inactive Publication Date: 2012-07-25
LONGYAN YIMEIJIA FOOD IND & TRADE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0007] S4. No industrialized production, unstable quality, and does not meet the national and industry standard requirements of similar products:...

Method used

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Embodiment Construction

[0021] The present invention will be described in further detail below with reference to the accompanying drawings and specific embodiments.

[0022] like figure 1 As shown, the fish cake manufacturing method of the present invention comprises the following steps:

[0023] S1. Selection of raw materials: choose fresh and elastic fresh fish, fresh and mildew-free tapioca flour, sweet potato flour and fresh fatty meat as the main ingredients, and choose fresh eggs and green onions as auxiliary ingredients.

[0024] S2. Remove fishy smell: soak the whole fish in 1% salt water for 10 minutes.

[0025] S3, three removal: use a stainless steel knife to peel, head, and viscera.

[0026] S4. Cleaning: Use flowing water to wash to remove blood stains and black membranes in the abdominal cavity.

[0027] S5. Meat harvesting: Use a stainless steel knife to cut the fish meat from the fish body along the vertebrae, and try to cut it as cleanly as possible to improve the meat harvesting ...

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Abstract

The invention discloses a fish-cake making method, which comprises the following steps of: soaking fresh fish for 10 minutes by using a saline solution (concentration: 1%); cleaning blood stains and black membranes in the abdominal cavity of the fresh fish by using flowing water; removing red meat on the surfaces of cut fish fillets so as to obtain fish slices; soaking the fish slices for 10 minutes by using ice cake containing water, and stirring the fish slices occasionally; pounding the fish slices (subjected to draining) to pieces, and removing fishbones so as to obtain minced fillets; carrying out dosing and seasoning on the minced fillets so as to obtain fish paste; and carrying out water-resisting cooking on the fish paste, and making the cooked fish paste into a finished fish-cake product. The method is implemented by taking fresh fish, fat meat, tapioca flour and sweet potato flour as main raw materials and taking egg whites and egg yolks as auxiliary raw materials through adopting advanced processes such as refined filtration, blending, mixing, curing and freezing. An obtained product is light yellow in color and luster, high in resilience and toughness, delicate, delicious, smooth in surface and rich in nutrition; and the product is a quick-served snack food (with a unique flavor) which is excellent in color, aroma and taste and can be eaten by consumers through slightly heating or frying.

Description

technical field [0001] The invention relates to the technical field of food formulations, in particular to a method for making fish cakes. Background technique [0002] Fish cake, as a local snack with Longyan characteristics, has a long history in Longyan. It is a steamed food made of surimi, eggs and meat as the main raw materials. The entrance is fresh and tender, delicious and nutritious. It is suitable for all ages, and it is the top quality of folk banquet hospitality. [0003] However, most of the fish cakes currently on the market have the following problems: [0004] S1. The formula remains unchanged: fish, fat and sweet potato powder are used as raw materials. [0005] S2. Single flavor and texture: Because the formula is fixed, the final flavor and texture of the product are also single, so it cannot meet the needs of different food lovers. [0006] S3. The product type is fixed: the thickness of the fish cake is about 8cm, the shape and size are determined by ...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
Inventor 林政毅
Owner LONGYAN YIMEIJIA FOOD IND & TRADE
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