Japanese fish cake

The 3% salt and fish flesh are crushed, shaped, heated and boiled to a gelled product. The shape and taste are varied. Some are the same as the raw material; others are completely fish-free.

Production method 1. Rinse: Use the minced meat (the fish pressurizes on the metal net with the small hole, its meat can pass, the skin and the bone are trapped) the minced meat, uses several times its quantity of cold water to rinse 2~ Three times, the purpose is to remove odors, pigments, and fats; the degree of rinsing varies according to the type of raw material and freshness.

2. Rupture: Rinse the water at the end of the rinsing process and chop with a mincer. Add 2.5% salt, stir and smash for 30-60 minutes with a disintegrator. In order to avoid protein denaturation, keep the temperature as low as possible (less than 15°C). It is very important that all salt-soluble proteins are dissolved. If necessary, seasonings, protein, starch, water, etc. may be added during the later period of the fall.

3. Heating: After the fish is formed, it is heated by heating, steaming, boiling, and frying. The purpose of heating is not only to coagulate the protein, but also to sterilize and gelatinize the starch. The product has different heating conditions. From the point of view of hygiene, the temperature of the raw material center must be at least 75°C. Heating and smashing are all very important for the quality management of products.

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