MySheen

Frozen conditioned food-fish tofu

Published: 2024-11-06 Author: mysheen
Last Updated: 2024/11/06, 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. List of ingredients: raw material consumption (kg) fish paste 70.000 egg white 7.000 cassava starch 10.00

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.

 
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