Processing and formulation of fish cake
Fish cake, also known as Kamaboko and plate fish (called fish plate in Taiwan Province of China), is not common in China, while Japan has a large quantity and variety, so it is a traditional surimi product of high quality, among which steamed fish cake is a unique product in Japan.
The varieties of fish cakes can be distinguished according to the ingredients, molding methods, heating methods and even the place of origin, such as monochromatic fish cakes, two-color fish cakes, tricolor fish cakes, square and leaf-shaped fish cakes, plate steamed, baked and fried fish cakes. Otahara, Osaka, Sun Hung Fish Cake (cattail) and so on, there are many kinds of fish cakes with their own characteristics.
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Artificial shrimp molding machine
In recent years, surimi products (fish balls, fish cakes, fish sausages, fish rolls, fish cakes, etc.) have become one of the favorite aquatic foods on the table of families and hotels. With the continuous expansion of the consumer market of surimi products, the production of surimi products has gradually changed from family workshop to industrial production, and different molding machines are needed to process different products. This paper introduces a kind of artificial shrimp forming machine for making shrimp from low-value surimi. The design production capacity of this machine is 30~40kg/h, and the weight of shrimp is 16 per unit.
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Braised longevity fish with pickled vegetables
Materials: one Fushou fish (about 500g), half a package of pickles washed and shredded (it is appropriate to choose authentic Chaoshan pickles), two or three pieces of spring onions, shredded ginger, light soy sauce, cornflour, salt. In addition, it is noted that my family never put monosodium glutamate in cooking to ensure the original taste. Practice: wash the fish, row horizontally on both sides, in order to taste it, and then on the fish.
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