Research on the Processing of Instant Fish Cake

doi:10.3969/j.issn.1673-1689.2014.03.010

Home > Archive>Volume 33, Issue 3, 2014 >288-292. DOI:10.3969/j.issn.1673-1689.2014.03.010

Research on the Processing of Instant Fish Cake
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                        10.3969/j.issn.1673-1689.2014.03.010
                    
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Abstract:

This manuscript investigated the key processing conditions of instant fish cake,and analysis of the impact of processing materials,studied the best formula.The key processing conditions were optimized and listed as follows:washing the fish meat with 5 time of water twice; pounding the dehydrated fish meat for 5 min(without adding salt),20 min(adding salt) and 5min(combined with blending); gelating the surimi for 2 h at 40 ℃;frying for 70 s at 160 ℃ and sterilizing the caned fish cake for 12 min at 115 ℃. The formula of fish cake(mass ratio,%) was as follows: Cirrhinus molitorella meat 74%,salt 2%,Tg enzyme 0.2%,starch 10%,fat pork 10%, Chives 0.5%,MSG 0.5%,water 2.8%.

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WANG Lin, ZHANG Min, LIU Ya-ping. Research on the Processing of Instant Fish Cake[J]. Journal of Food Science and Biotechnology,2014,33(3):288-292.

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Online: June 16,2014
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