| 摘要 |
PURPOSE: A method for making seafood pancake using an egg batter composition is provided to relieve labor of coating ingredient with egg batter. CONSTITUTION: A method for making seafood pancake comprises: a step of pre-handling 30-60 weight% of seafood, 10-20 weight% of vegetable, 5-10 weight% of liquid whole egg, 3-8 weight% of seasoning, 1-5 weight% of bean curd, 1-5 weight% of starch, and 1-5 weight% of weak flour; a step of mixing 60-80 weight% of liquid whole egg, 20-30 weight% of weak powder, 0.1-1.0 weight% of salt, 0.01-0.25 weight% of Gardenia yellow colorant and 0.01-0.15 weight% of pepper powder to prepare egg batter; a step of mixing the pre-handled ingredients and molding the mixture in a circular form or rectangular form; a step of coating with egg batter; a step of frying at 170-190°C for 30 to 120; a step of steaming at 90°C for 3-10 minutes; and a step of rapidly freezing at -35°C for 20 to 45 minutes. |
