A brief introduction to the processing Technology of "Fish Bamboo Wheel"
Fish roll (fish bamboo wheel) is a kind of surimi products, which is rarely seen in the Chinese market before. It is a product introduced from Japan. In Japan, grilled fish rolls are called "bamboo rolls" and fish rolls are called "Ida rolls". They can be eaten directly or cut into slices, processed into other fancy varieties or side dishes, and now this kind of aquatic products are sold in large supermarkets in China.
I. technological process
Fish surimi → crushing → molding → baked.
II. Main working procedures
1. The production of raw material surimi is the same as other surimi products, the quality requirement of raw material fish is not high, all kinds of edible fish can be used as raw material.
two。 The basic reference formula of fish roll is as follows: fish 50 kg; starch 2.5-3.5 kg; salt 500-700 g; sugar 850-1000 g; monosodium glutamate 85-100 g; rice wine 500 g; spice powder 30 g.
3. Molding and roasting, such as manual production, the seasoned surimi can be manually smeared and grasped outside the special copper tube to make it cylindrical, requiring uniform thickness and complete appearance, and then baked in the oven. After roasting, pull out the copper tube to form a hollow round fish roll. If you need to expand the scale, you can use Japanese-style fish roll machine for mechanical continuous production.
III. Sensory quality requirements
The color is golden, the shape is complete, elastic, fresh and delicious.
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Processing method of Flavor dried Fish
Using rays, white eels, sea catfish and other fish with peculiar smell as raw materials, dried fish products with good appearance, small odor, not easy to mildew, good preservation, good surface color after heating and conditioning, strong fish smell and so on are made. The preparation method will remove the head, viscera, etc., and flavor the fish with 0.1-0.5% xylose aqueous solution (or mixed seasoning solution containing 0.1-0.5% xylose) by impregnation and other methods. Then dry products are made by drying in the sun or by hot air below 60 ℃.
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Vegetarian shrimp
Raw material formula dried bean curd (6 mm thick) 100 kg flour 20 kg shrimp oil 10 kg monosodium glutamate 0.2 kg ginger 0.5 kg production method 1. Slicing: the semi-finished product is cut into a length of 40 mm long, 3 mm wide and 6 mm thick. A large number of production is cut by machine, a small amount can be cut manually, and it can also be cut into large and small heads. two。 Deep-fried billet: deep-fry the semi-finished product in oil, the oil temperature should not be high (about 110℃), do not fry thoroughly, let alone deep-fry, if you have some bones and muscles, come out of the pan.
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