Preparation method of stuffed fish tofu capable of being stored at normal temperature

Abstract

The invention discloses a preparation method of stuffed fish tofu capable of being stored at normal temperature. The preparation method comprises the following steps of: 1, raw material preparation; 2, fish meat slicing; 3, fish meat pickling; 4, outer skin making; 5, stuffing making; 6, forming and filling; 7, cooking and dicing; 8, skin frying; 9, quick freezing treatment; 10, vacuum packaging; and 11, inspecting and warehousing. Fresh fish meat is soaked for 12 hours through pepper water, ginger juice and lemon juice, fishy smell removal and aroma enhancement of fresh fish meat are achieved, the fishy smell of a finished product of the stuffed fish tofu is reduced, sesame oil and lard oil are added into stuffing and are not prone to volatilization, the aroma of the stuffing and the content of juice are increased, injection of the stuffing into the outer skin realizes pulp explosion effect, by adding high gluten flour, the elasticity of the skin of the stuffed fish tofu is improved, and the stuffed fish tofu is quickly frozen after being fried, so that the meat quality of the stuffed fish tofu is more compact.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing stuffed fish bean curd which can be stored at room temperature. Background technique [0002] Fish tofu, also known as fried fish cake, is made of fish meat as the main material, minced meat and other auxiliary materials, extruded into blocks, and then cooked and fried. Because of its golden yellow appearance, it is favored by consumers. favor. [0003] Wrapped fish tofu is fish tofu with a sandwich inside. It is more complicated to make than ordinary fish tofu. The ordinary stuffed fish tofu on the market has dry wood inside. There is no separate fish tofu removal process in the production process, resulting in fish tofu with a certain fishy smell, which affects the eating experience. At the same time, most of the fish tofu on the market has a sticky taste and no springy teeth. taste. Contents of the invention [0004] The object of the presen...

AI Technical Summary

Problems solved by technology

[0003] Wrapped fish tofu is fish tofu with a sandwich inside. It is more complicated to make than ordinary fish tofu. The ordinary stuffed fish tofu on the market has dry wood inside. There is no separate fish tofu removal process in the production process, resulting in fish tofu with a certain fishy smell, which affects the eating experience. At the same time, most of the fish tofu on the market has a sticky taste and no springy teeth. taste

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