| 摘要 |
Part of "surimi" in a sequential thermal treatment process comprising four stages: drainage of excess water; preliminary cooking in oil; final cooking in oil and drainage of excess oil; incorporating ground fish muscle, between 50 and 60% of final total mass; water in a state just prior to freezing, from 8 to 12%; white wine from 2 to 4%; vegetable or animal oil, from 1 to 2%; salt, from 1 to 3%; sugar, up to 1%; ovoalbumin, from 4 to 6%; flours, from 7 to 16%; starch form 7 to 16%; garlic and white pepper up to 0.5% each; cryoprotectors, up to 0.5%; potassium sorbate up to 0.5%; aromas of crab, oyster and eel, between 1 and 1.5%;alginates up to 2% and cephalopod ink in varying proportions up to 4%. |
