Fish dice bean curd and manufacturing method thereof

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...

AI Technical Summary

Problems solved by technology

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