Fish tofu is a frozen prepared food.
Fish tofu, also known as fried fish cake, uses fish meat as the main ingredient, which is minced into a paste and combined with other auxiliary ingredients, then extruded into blocks and cooked by frying. Because of its attractive golden-yellow appearance and its ability to eliminate fishy odors, it is increasingly favored by consumers. It tastes rich and fragrant, is springy, and is nutritious, making it a great ingredient for hot pot, stir-fries, and malatang.
Ingredients list:
Raw material amount (kg)
Fish paste 70.000
Egg white 7.000
Tapioca starch 10.000
Corn starch 5.000
Soy protein emulsified paste 25.000
Huangjinbao 0.800
Chaobawei A 0.200
610405N meat extract powder 0.100
MSG 0.800
White sugar 1.000
Refined salt 2.400
Water (reference) 25.000
Soy protein emulsified paste:
Product name amount (kg)
Soy protein isolate 15.000
Lard 45.000
Ice water 75.000
Sodium caseinate 0.300
Sensory indicators:
1. The finished product has a neat and attractive appearance, with a uniform, glossy golden-yellow color.
2. The product is relatively springy, with a fine, glossy cut surface and no air bubbles, and has the unique flavor of fried fish cake.
Eating methods:
Cook in soup, stir-fry, use as hot pot ingredient, or in malatang.
Equipment used:
High-speed bowl chopper or variable-speed mixing barrel, frozen meat slicer, frozen meat grinder, forming machine, boiling equipment, frying equipment, fresh-keeping storage, freezer
Process flow:
Surimi thawing -> slicing -> paste mixing -> forming -> boiling -> frying -> cooling -> finished product -> quick freezing -> packaging
Operating process:
1. Making the soy protein emulsified paste: According to the formula, mix all raw materials at high speed in a bowl chopper until a gel-like state is reached.
2. Surimi thawing and slicing: Allow the surimi to thaw slightly naturally, slice it into pieces, and proceed to the next step.
3. Paste mixing: Pour the sliced fish paste into the chopping bowl and chop until the surimi particles thaw, then add salt and chop at high speed until the paste becomes shiny and sticky (during this period, use ice water to adjust the paste temperature so it does not exceed 6°C). Finally, add the other auxiliary ingredients, starch, ice water, and flavoring in sequence and chop until evenly mixed.
4. Forming: After the paste has rested for half an hour, use a forming machine to extrude the surimi into the shape of fish cake, then boil in water to cook.
7. Frying: When the frying production line reaches 170°C, place the cooked fish cake in, and it will be ready in 45 seconds to remove from the oil.
8. Quick freezing and packaging: After the fried fish cake is spread out and air-cooled, quick-freeze and package it.