| 摘要 |
A method for preparing a fish paste cutlet using sardine surimi and miscellaneous fish surimi is provided to improve the taste of the fish paste cutlet with maximized sticky and chewy properties and to show high content of nutrients as well as high absorption rate in a human body. A method for preparing a fish paste cutlet using sardine surimi and miscellaneous fish surimi comprises the following steps of: removing spines, skins and internal organs from natural sardine and grinding it; washing and dewatering it several times to prepare sardine surimi; mixing the sardine surimi with miscellaneous fish surimi and sprinkling salt over the mixed surimi to prepare base paste; adding additives to the base paste and molding into a desired shape; leaving the molded fish paste to stand at the temperature of 7~12°C for 3 ~ 4 hours; steaming the fish paste at 95~110°C for 2-5 minutes and cooling off it; covering the fish paste with egg and bread crumbs in a sequential order and frying it; and cooling the fried fish paste down to 3~13°C and packaging it. The mixed surimi is composed of 5-13% of sardine surimi and 55-70% of miscellaneous fish surimi. |
