Quick-frozen three-flavor fish cake and processing method thereof

• Main Author: LIANG TIXIN
• Format: Patent
• Language: Chinese; English
• Published: 22.02.2019
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to the technical field of fish cake processing, and particularly relates to a quick-frozen three-flavor fish cake and a processing method thereof. The three-flavor fish cake is prepared from the following raw materials in percentage: 50-55% of minced sea trash fish, 3-4% of carrots, 6-8% of scallions, 16-22% of corn, 3-5% of starch, 50-55% of modified starch, 1.5-2.5% of white sugar, 4-6% of debris ice and 1-2.5 parts of seasoning. The processing method comprises the following steps: S1, pretreatment of the raw materials; S2, slicing and shelling of corn kernels; S3, soaking and softening; S4, beating; S5, forming; S6, quick-freezing; and S7, packaging. Compared with traditional fish cakes, the flavor and nutrient elements of the fish cake provided by the invention are increased, and the mouthfeel is better; the fish cake is manufactured by adopting the varieties of fish with fewer fish bones, the sliced fish meat is pickled with vinegar before beating, so the fish bones unextracted from