Fish-cake making method

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 ...

AI Technical Summary

Problems solved by technology

[0007] S4. No industrialized production, unstable quality, and does not meet the national and industry standard requirements of similar products: because they are all workshop-style production, there is no standardized product production operation procedure, resulting in unstable product quality

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