Frozen conditioned food-fish tofu
Fish tofu, also known as deep-fried fish cake, with fish as the main material, ground into meat paste with other excipients and extruded into blocks, deep-fried after ripening, because of its good golden appearance, and can eliminate fishy smell, more and more favored by consumers. The food is fragrant, elastic and nutritious, so it is a good material for hot pot, stir-frying and Spicy Hot Pot.
Ingredient list:
Amount of raw materials (kg)
Fish paste 70.000
Egg white 7.000
Cassava starch 10.000
Corn starch 5.000
Soybean protein emulsified pulp 25.000
Huang Jinbao 0.800
Super flavor A0.200
610405N Meat concentrate 0.100
Monosodium glutamate 0.800
White sugar 1.000
Refined salt 2.400
Water (reference) 25.000
Soybean protein emulsified pulp:
Product name dosage (kg)
Soybean protein isolate 15.000
Lard 45.000
Ice water 75.000
Sodium caseinate 0.300
Sensory indicators:
1. The appearance of the finished product is neat and beautiful, and the golden color is all bright.
two。 The product is more elastic, the section is delicate and glossy, without air bubbles, and has the unique flavor of fried fish cake.
How to eat:
Make soup, stir-fry, make hot pot, Spicy Hot Pot.
Use equipment:
High-speed chopper or speed regulating bucket, frozen meat planer, frozen meat grinder, molding machine, boiling equipment, frying equipment, fresh-keeping warehouse, frozen warehouse
Technological process:
Fish surimi thawed → chips → beating → forming → boiled → Fried → cooling → finished → Quick Frozen → Packaging
Operation process:
1. Production of soybean protein emulsified pulp: according to the formula, all raw materials are mixed with a chopper at a high speed to a jelly state.
two。 Surimi thawed, shaved surimi naturally thawed slightly, planed into slices, and entered the next process.
3. Pour the fish paste after beating the chips into a chopping pan, chop and mix until the surimi is thawed, then add salt and chopping at a high speed until the paste is shiny and sticky (during the period, adjust the pulp temperature with ice water not more than 6 ℃). Finally, add other accessories, starch, ice water, essence chopping and mixing well.
4. After the molding slurry is set still for half an hour, the surimi is extruded according to the shape of fish cake with a molding machine and cooked in water.
7. When the deep-frying line is 170℃, add the ripe fish cake and remove the oil from the pan in 45 seconds.
8. Quick-frozen, packaged fried fish cakes spread out air-cooled and then quick-frozen packaging.
- Prev
Fish clonorchiasis
Main pathogens: trematodes, cercariae, metacercaria. Harmful species: silver carp, bighead carp and so on. The suitable period for prevention and control is from May to August. Identification features: the diseased fish are black and thin, and at the initial stage of acute infection, the diseased fish make a jumping struggle on the surface of the water, or swim rapidly in the water, but when the physical strength is exhausted, they swim slowly, head down and tail up, losing balance, the fish body bends or the head and orbit are seriously congested; the cornea of fish eyes is cloudy and milky white in chronic infection, and the lens falls off into blind eyes in serious cases. Prevention
- Next
Skillful identification of high quality fish species
Look at the specifications of the fish species the specifications of the same kind of fish in the same pond should be neat and uniform, with little difference in body length and weight. On the contrary, the poor fish species with large individual gap and uneven quality often result in low overall survival rate due to predation, mixed germplasm, poor management and other reasons. Look at the body color of the fish. The body color of the fish is bright and shiny. Different species and different culture methods have different body colors. Generally speaking, the back of high-quality silver carp species should be silver-gray, the side of the body and abdomen should be silver-white. Excellent
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