Fish 100, pork bone oil 10, salt 1.8, monosodium glutamate 0.6, sugar 1, Fuli Phosphorus 1, Crispy Pills 1, Tofu King 0.4, carrageenan 3, starch 10, water 60, egg white 20, fish flavor paste 9506 0.6, cooking wine appropriate amount.

Two: operation process%

raw meat thawing → stranding → ringing → pulping → mold → steaming → cooling → frozen → packaging and storage

Three: process points

① thawing: fish with skinned marine fish, natural thawing after the removal of the residual fish bones, the final meat temperature control at 0 ℃ -4 ℃;

② Grinding: raw meat after thawing with a diameter of 12mm hole plate grinder, grinder placed in the 0 ℃ -4 ℃ environment standby;

③ ringing: carrageenan and a small portion of starch (taken out of the total amount of starch) first dry mixing, and then add an appropriate amount of water (taken out of the total amount of water) to dissolve, and then the solution is heated to a micro-boiling, so that the carrageenan is fully soluble, and further hydration, keep the micro-boiling state for 10-20 minutes, and then cold cut to below 10 ℃ into the raw material ring collapse. In the production process of fish tofu, ringing is one of the key processes. The control of time and temperature in the process of beating directly affects the quality of the product. Practice has proved that the time control will be routed in 40-55 minutes, temperature control at 8 ℃ -10 ℃ when the best meat paste;

4 pulping: the ring routed raw materials into the pulping machine, add other auxiliary materials, pulping to the minced meat homogeneous. During the beating process, use ice water to control the temperature to ensure that the temperature of the meat pulp is below 10℃;

⑤Molding: put the beaten pulp into a special mold that has been washed, sterilized, flattened and sealed;

⑥Steaming: steam in a steamer basket with a high fire for about 40 minutes;

⑦Cooling, quick-freezing, packaging and warehousing.