Preparation method of high-elasticity fish cake

Abstract

The invention discloses a preparation method of a high-elasticity fish cake, and belongs to the technical field of food processing. The high-elasticity fish cake is prepared from fish meat, gelidium amansii, phascoloma esculenta, starch, egg white, egg yolk and edible oil. The preparation method comprises the steps that firstly, the gelidium amansii and the phascoloma esculenta are utilized to prepare mixed slurry and phascoloma esculenta powder, then the mixed slurry and the phascoloma esculenta powder are mixed with the fish meat and the starch for cooling and stirring, then residual raw materials are added for intermittent stirring, and finally, the obtained slurry is steamed to obtain a finished fish cake. The high-elasticity fish cake prepared through the preparation method of the high-elasticity fish cake has the advantages that the proportion of a pectin-containing substance in the finished fish cake is relatively low, compared with a traditional fish cake, the obtained finishedfish cake is more delicious in taste, the protein content is higher, the fat content is less, and the finished fish cake is rich in pectin and various fatty acids, and is more easily digested and absorbed by the human body.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of high-elastic fish cake. Background technique [0002] There are many varieties of fish, most of which are edible, and compared with meat from livestock and poultry, fish meat has lower fat content and higher protein content, and fish meat also contains a lot of trace elements, which is a good carnivorous food source. However, due to the many and small bones in the fish, they will not be removed during cooking and eating, which may easily cause the problem of fish bones stuck in the throat. In order to solve this problem, more and more surimi products have appeared in our daily diet, such as fish sausages, fish cakes, fish balls, fish rolls, fish steaks, etc. In addition to using fish meat in the processing of surimi products, other meat (such as other seafood, pork, chicken, etc.), vegetables, egg milk products, flavoring agents and o...

AI Technical Summary

Problems solved by technology

Although this method improves the elasticity of fish cakes by adding natural colloids, in order to ensure the elasticity of fish cakes and avoid the generation of honeycomb pores, the amount of colloids added reaches about 25% of the weight of surimi, and the starch content reaches 25%. About 50% of the weight of the surimi, in order to improve the taste of the fish cake, the content of pig fat reaches about 15% of the weight of the surimi, so that the fat and gum content in the fish cake is too high, and the protein content is too low. However, it reduces the nutritional value of fish cakes