Fish roe seafood cakes and production method thereof

Abstract

The present invention provides fish roe seafood cakes which are refreshing and crisp in mouthfeel, and not easy to get loose. The seafood cakes are prepared from the following raw materials in parts by weight: 49-50 parts of surimi, 4-5 parts of pig fat, 1.1-1.5 parts of edible salt, 0.3-0.7 part of white granulated sugar, 1.0-1.4 parts of monosodium glutamate, 0.05-0.15 part of sodium tripolyphosphate, 0.2-0.6 part of garlic, 3-4 part of wheat starch, 2-4 parts of tapioca starch, 8-9 parts of water, 2-3 parts of egg white, 8-9 parts of squids, 6-10 parts of fish roes, and 8-10 parts of water chestnuts. The present invention also provides a production method of the fish roe seafood cakes. The beneficial effects are that the water chestnuts are added into the fish roes and other seafood, the wheat starch, tapioca starch and egg white are evenly blended, so that the prepared fish roe seafood cakes taste refreshing and crisp, chewy and at the same time not easy to get loose. According to a certain ratio, each of the raw materials is mixed, the mixture is shaped using a mold, the shaped mixture is heated, then the heated mixture is subjected to quick-freezing, and the production cycle is short.

Description

technical field [0001] The invention relates to the field of food processing, in particular to caviar seafood cake and a production method thereof. Background technique [0002] In daily life, fish is delicious, rich in nutritional value, rich in complete protein, low in fat, rich in vitamin A, iron, calcium, phosphorus, etc., and is a favorite food in people's daily diet. The surimi product is a new type of aquatic food. It uses fish meat as raw material, crushes the fish meat, adds salt, auxiliary raw materials, etc., and grinds it to form a sticky fish meat paste. After molding, it is heated to become an elastic gel. Body, and the presence or absence and strength of elasticity is an important criterion to measure its quality, and its elasticity is affected by the three major processes of rinsing, beating and heating. Surimi can be prepared in different flavors according to the preferences of consumers, and the shape can also be selected arbitrarily. The product shape, ap...

AI Technical Summary

Problems solved by technology

However, the fish balls produced by the above method have the following disadvantages: they lose the original umami taste of seafood, they are easy to scatter when boiled after molding, and they are relatively sticky when eaten.

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