| 摘要 |
PURPOSE: A method of preparing high functional frozen boiled fish paste rich in nutrients and increased in a commercial value is provided, thereby expressing various colors and providing high functionality to the product. CONSTITUTION: About 50 to 60% by weight of semi-dry ground fish meat is mixed with an additive comprising 35 to 25% by weight of semi-dry edible plants, 5 to 3% by weight of starch, 6.5 to 5.5% by weight of wheat flour, 3 to 5% by weight of calcium powder and 0.5 to 1.4% by weight of salt, formed and then quick-frozen to produce functional frozen boiled fish paste having natural colors. During the production thereof, the fish meat and edible plants are subjected to semidrying, the semi-dry fish is cut to separate fish meat. Then, the semi-dry fish meat and edible plants are ground, mixed with additives, formed and quick-frozen.
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