This method breaks through the traditional concepts of fish and meat products and produces fast-food high-protein animal foods.
The specific method is to grind fish or livestock meat first. It is best to use white meat and frozen minced meat. It is best to use lean meat without fat or muscle. Add 60% to 150% of potato starch or corn starch to fish or meat, and add seasoning agent and leavening agent.
The bulking agent uses sodium bicarbonate and ammonium carbonate. The mixture is made into a moldable hardness with fresh water or egg white, and molded into any shape such as a sphere, a rod, a sheet, or a polygon by a molding machine. Can be heated immediately after molding. In order to increase the bulking effect, the molded raw material may be immersed in oil at 30 to 40° C. for tens of minutes. After draining, the molded product is fried with 10% to 30% of edible oil. The frying oil temperature is 110-140°C, and when the moisture of the molded product is reduced to 3%-6%, it is made into a fast food puffed food. (Note: The optimal ratio of meat to starch is about 55:45.)
Raw materials: Frozen fish soup 110g Salt 5g
Potato starch 90g Granulated sugar 5g
Sodium glutamate 0.3g Water 10g
Mixture of sodium bicarbonate and ammonium carbonate 3g
Hydrolyzed Sponge White Powder
Sponge
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