| 摘要 |
PURPOSE: A process for preparing a boiled fish paste roll using potato and sweet potato is provided, thereby giving the boiled fish paste roll a novel taste and rich nutrients. CONSTITUTION: The process for preparing a boiled fish paste roll using potato and sweet potato comprises the steps of: removing outer skin from potatoes and vegetables, steaming potatoes and eggs at 100 deg. C for 20 minutes, pulverizing the steamed potatoes and eggs, and freezing them to 0 deg. C in a -25 deg. C freezer; mixing 17 wt.% of potatoes, 2 wt.% of vegetables, 1 wt.% of soybean proteins, 1 wt.% of salt, 2 wt.% of wheat flour, 2 wt.% of eggs and 1 wt.% of sugar and kneading the mixture; mixing 60 wt.% of frozen fish meat, 12 wt.% of wheat flour, 17 wt.% of potatoes, 2.06 wt.% of cooking oil, 0.2 wt.% of potassium sorbic acid, 2 wt.% of eggs, 1 wt.% of sugar, 0.2 wt.% of M.S.G., 2 wt.% of vegetables, 1 wt.% of soybean proteins and 2 wt.% of salt and kneading the mixture; covering the potato dough with the fish meat dough and rolling them to prepare a fish paste roll; frying the fish paste in 145 to 155 deg. C oil for 2 minutes and in 145 to 155 deg. C oil for 6 minutes respectively; removing oil from the boiled fish paste roll; cooling the boiled fish paste roll in a cooler for 40 to 45 minutes; and packaging and freezing it to -45 deg. C. |
