| 摘要 |
PURPOSE: A process for preparation of fish cake is prepared, which is characterized in that chicken flesh having fixed size and shape is dispersed in a fish cake tissue, so that original taste of fish cake is in harmony with taste of chicken flesh. CONSTITUTION: A process is made up of several steps. A first step is to add 10-15% of wheat starch, 6-8% of wheat flour, 1.2%n of salt, 1.5% of spring onion, 1.5% of onion, 2% of carrot, 2% of soybean, 0.8% of oil, 0.45% of L-sodium glutamate, 0.02% of a polymix, 0.2% of potassium sorbate, and 0.1% of sugar to 45-55% of fish flesh and to mix all contents in a mixer. A second step is to add 20-25% of granular chicken flesh and to stir contents to become homogeneous. A third step is to shape fish paste in a shaper, to steam a fish paste at 99°C, and to fry fixed shape of fish paste at 165°C in a frying pot.
|
