Fish dice bean curd and manufacturing method thereof
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A production method and technology of diced fish, which are applied in the field of diced fish tofu and its production and processing, can solve the problems of affecting the taste and poor elasticity, and achieve the effects of reducing the formation of harmful substances, making the taste elastic and crisp
Inactive Publication Date: 2014-04-23
SHANDONG HUIFA FOODS
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However, the fish tofu currently on the market is due to the fact that various ingredients are smashed into mud during the processing and production process, and then mixed and processed. After the fish tofu is made, the elasticity is poor, and it feels like a pure noodle food, so it is seriously damaged. affect its taste
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[0035] Below in conjunction with embodiment, further set forth the present invention. In the following detailed description, certain exemplary embodiments of the invention are described by way of illustration only. Needless to say, those skilled in the art would realize that the described embodiments can be modified in various different ways, all without departing from the spirit and scope of the present invention. Accordingly, the description is illustrative in nature and not intended to limit the scope of the claims.
[0036] A kind of diced fish tofu, comprising the following components by weight ratio:
[0037] Sea fish surimi 65-70%, soybean protein powder 5-9%, emulsifying powder 3-7%, salad oil 8-12%, squid 10-15%, modified starch 5-8%, ice water 5-8% %, salt 4-6%, phosphate 1-2%, sugar 2-5%, monosodium glutamate 0.3-0.6%, liquid essence 0.05-0.15%.
[0038] As preferred technical scheme, comprise the component of following weight ratio:
[0039] Sea fish surimi 68%...
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Abstract
The invention discloses a fish dice bean curd, which comprises the following components in percentage by weight: 65% to 70% of sea-fish minced fillet, 5% to 7% of soybean protein flour, 3% to 7% of emulsified powder, 8% to 12% of salad oil, 10% to 15% of squid dice, 5% to 8% of modified starch, 5% to 8% of ice water, 4% to 6% of salt, 1% to 2% of phosphate, 2% to 5% of sugar, 0.3% to 0.6% of monosodium glutamate, and 0.05% to 0.15% of liquid essence. The invention also discloses a manufacturing method of the fish dice bean curd. The sea-fish minced fillet is mixed with modified starch, emulsified powder, and soybean protein flour according to a reasonable ratio, then squid dice is added, thus the bean curd has a more crispy, elastic and meat-quality taste than the common bean curd which does not contain the squid dice; the fish dice bean curd is lightly fried so as to turn the product surface into a golden yellow color, and the generation of harmful substances is reduced. The fish dice bean curd is palatable, has a charming taste, is rich in nutrients such as various vitamins which are needed by human body, and is a very good food material for preparing chafing dish, fried dish, and hotpot.
Description
technical field [0001] The invention relates to the technical field of food, in particular to diced fish tofu and a production and processing method thereof. Background technique [0002] Fish tofu, also known as fried fish cake, is a lump food made of fish meat as the main material, ground into meat paste and other auxiliary materials, and extruded, and then cooked and fried. Because the surface of fish tofu has a golden-yellow skin appearance, and the fishy smell of fish has been eliminated during the processing and manufacturing process, it is more and more favored by consumers. However, the fish tofu currently on the market is due to the fact that various ingredients are smashed into mud during the processing and production process, and then mixed and processed. After the fish tofu is made, the elasticity is poor, and it feels like a pure noodle food, so it is seriously damaged. affect its taste. Contents of the invention [0003] The technical problem to be solved b...
Claims
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Application Information
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