| 摘要 |
PURPOSE: Flatfish paste having excellent palatability, and a producing method thereof are provided to produce functional fried, steamed, or roasted fish cake using the paste. CONSTITUTION: A producing method of flatfish paste comprises the following steps: washing and dehydrating flatfish; mixing 100 parts of flatfish by weight, 3-5 parts of sorbitol by weight, 3-5 parts of sugar by weight, 0.1-0.25 parts of polyphosphate by weight, and 0.1-0.25 parts of pyrophosphate by weight, and grinding the mixture; rapidly freezing the ground mixture at 23-27 deg. C below zero; thawing the obtained flatfish surimi, finely grinding the surimi before adding salt, and eluting salt-soluble protein from the surimi; mixing 100 parts of flatfish surimi by weight, 8-12 parts of starch by weight, and 7-10 parts of water by weight; and molding the mixture before frying, steaming, or roasting. [Reference numerals] (AA) Thawing; (BB) Grinding meat; (CC) Adding salt and additional materials; (DD) Molding; (EE) Steaming; (FF) Calcinating; (GG) Cooling; (HH) Finished product |
