Fish and tofu enterprise claim

Open classification: life diet

Fish tofu is mainly made of fish, water and some food accessories. There is no soybean in it, just because it looks like tofu, so we named it fish tofu. It's different from fish cake. Fishbone will be made into fish tofu by crushing, so the calcium content is very high, and the elderly and children can eat it, which solves the shortcomings of removing fishbone and cooking trouble. In life, we have all drunk fish soup, which will solidify at low temperature, which is the result of the interaction of salt-soluble protein and collagen protein. When heated, it liquefies again, which is mainly the function of water-soluble protein. The principle of making fish tofu is to add antioxidants, gardenia yellow and other food pigments in the production process to eliminate the influence of water-soluble proteins, prevent fish tofu from liquefying again after solidification, and give full play to the role of salt-soluble proteins and collagen proteins. Materials/Fish Tofu Editor

tofu made of fish

Fish tofu atlas

Ingredients: freshwater fish 1 strip (1500g)

Accessories: egg100g Nostoc flagelliforme10g carrot 50g ginger10g Sichuan salt15g monosodium glutamate15g pepper 5g coriander 5g fat 50-100g.

Features/Fish Tofu Editor

The food is fragrant, elastic and nutritious.

Background information/fish tofu editor

Surimi products are a kind of deep-processed marine food with high protein, low fat, reasonable nutritional structure, safety and health, which is made from various kinds of marine fish surimi or freshwater fish surimi. Its food types include crab sticks, fish ham, fish sausage, fish tofu and shrimp cakes. This product can be eaten directly, and can also be used as raw material for assorted dishes, sushi and hot pot, which is deeply loved by consumers at home and abroad.

Practice/Fish Tofu Editor

Thawing and planing → beating and molding → boiling and frying → cooling the finished product → quick freezing and packaging.

Thawing planing

According to the formula, all the raw materials are mixed at high speed with a chopping machine and chopped to a gelatinous state to prepare soybean protein emulsified slurry.

Thawing planing

The surimi is naturally thawed slightly, sliced into pieces, and enters the next process.

Beating forming

After planing

Pour the fish paste into a chopping pot, chop and mix until the minced fish is thawed, then add salt and chop and mix at high speed until the paste is shiny and sticky (the temperature of mixing with ice water does not exceed 6℃), and finally add other auxiliary materials, starch, ice water and essence in turn, chop and mix evenly.

After the slurry is allowed to stand for half an hour, the minced fish is extruded in the shape of fish cake with a forming machine and boiled in water.

Fried fish cake

When the frying line 170℃, the cooked fish cake is put in, and the oil can be removed after 45 seconds.

Quick-frozen packaging

After the fried fish cake is spread out and air-cooled, it is quickly frozen and packaged.

Nutritional value/fish tofu editor

Since ancient times, nothing can be done without fish. Fish has always been loved by people because of its high protein, low fat, delicious taste and easy absorption. In fact, people only know that fish is delicious, but their understanding of the nutritional value of fish is not comprehensive. Scientific research shows that fish is an educational food, which plays an extremely great role in children's intellectual development, middle-aged people's stress relief, refreshing their minds, and the health and longevity of the elderly. Why are Hubei people smart and known as "nine-headed birds"? Because Hubei people love to eat fish, they can eat fish. Eating more fish and eating less fish has become people's knowledge, but in real life, people often "don't like" eating fish, not really, but eating fish is too troublesome. People's troubles are our business opportunities, and business opportunities are as big as the troubles of 1.3 billion people! Nowadays, the fish tofu produced by our technology is as white as jelly, without scales and thorns, and without any additives, which can be called pure natural green food. It tastes fresh, tender and smooth, and it is constantly sandwiched. Not only has the taste and flavor of fish, but also has its own fragrance and color, and it is easier to absorb. People who have eaten it are all amazed and full of praise.

Related recipes/fish tofu editor

Chinese cabbage with balls

Ingredients: Chinese cabbage, fish tofu, fish balls.

Production method:

1, cut the cabbage into small pieces, wash it for later use, and prepare ingredients such as fish balls and fish tofu.

2. Pour the oil in the pot and pour the cabbage into the pot and stir fry.

3. Pour the prepared fish balls, fish tofu, tempura, shrimp dumplings and other ingredients into the pot and stir fry, add salt and continue to stir fry.

4, stir fry evenly, cover the lid, simmer, no need to add water in the middle, cook the fish balls with the moisture of the cabbage itself, and when the moisture in the pot is dried, the dish will be cooked.

Pickled rice cake

Ingredients: fish tofu, rice cake, pickles, corn oil, sugar.

Production method:

1, fish tofu sliced, Korean kimchi cut into small pieces.

2. Boil the water in a small pot, and put the rice cake into the boiling soft; Boil soft rice cakes in cold water for later use.

3, hot oil pan, put kimchi and fish rot into the fry for 2 minutes.

4. Add the rice cake and stir well. Pour in half a bowl of pickled vegetables until the water is dry. Season with sugar.