The kamaboko belongs to the higher surimi product, which is characterized by its requirement of good elasticity and white color; it can also be made into two-color and three-color fish cake. Consumers can cut into a variety of shapes and prepare brightly colored dishes.
Production Method 1. Raw material selection: As the requirements of the elasticity and color of the kamaboko are high, the white fish with fresh ingredients, less fat, delicious meat, and strong elasticity should be selected. Generally more frozen raw fish or frozen fish are used.
2. smashing: The processing process of kamaboko is basically the same as the general manufacturing process of squid products before smashing, except that the rinsing process is more important (for rinseable, white and savory fish species, rinsing is not required). . The collapse method is divided into an empty mill, a salt mill, and the mill (stirring mill). Empty grinding will play a role in destroying the cell fiber of fish, and then add salt to promote the dissolution of salt-soluble protein and form a certain viscosity, and then add other accessories to stir and grind it for about 20-30 minutes.
3. Sheeting: The formation of kamaboko is often done by hand during small-scale production, but this requires considerable skill. Now gradually using mechanical forming, such as Japan's K3B three-color plate sub-type machine, can be paved 300 to 900 pieces per hour, the principle is to send the meat spiral by the fish squeezing the shape of fish cake, continuously laid on the board, Then cut off equally. For making tri-colored fish cakes, the above ingredients are divided into three portions. Add one egg white (6%), red rice flour (2.2%), pepper (appropriate amount), make it red and spicy (or not spicy); add one egg yolk (8%) into yellow One copy is the original (white). The above-mentioned red, yellow and white fishes are placed in three different hoppers in a three-color fish cake machine (where the true fish sauce is placed in a large bucket), and the fish cakes formed by the plating are three colors. Fish cake.
4. Heating: The heating of kamaboko is baked and steamed. In baking, the fish cake is placed on a conveyor belt, passed through a tunnel infrared broiler for 20 to 30 seconds, and the surface is colored and shiny, and then baked and cooked. Steam cooking is more common. At present, Japan has adopted continuous cookers to achieve mechanized cooking. The fish cakes produced in China are cooked fish cakes, the temperature is 95 ~ 100 °C, the heating time is about 45 minutes, the center temperature is above 75 °C, the best way is to hold the molded fish cakes first at 45 ~ 50 °C 20 After 30 minutes, warm up to 90-100°C for 20-30 minutes. The fish cakes cooked in this way will have a much higher elasticity.
5. Cooling: After the fish cakes are cooked, they must be quickly cooled in cold water (10 to 15°C), so that the kamabojas will absorb the moisture that was lost when it is heated, and prevent wrinkles and browning due to drying. And can make the fish cake surface soft and smooth. After the rapid cooling, the center temperature of the kamaboko remains high. It is usually still cooled on a cool stand. The air in the cooling room is to be purified and controlled to an appropriate temperature. Finally, the surface of the fish cake is sterilized with a UV germicidal lamp.
6. Packing and Storage: The completely cooled fish cake can be packaged using an automatic packaging machine. The packaged kamaboko was placed in a wooden box and stored in a cold room (0°C and 1°C) for storage. The generally produced kamaboko can be stored for 3 to 5 days at normal temperature (15 to 20°C) and 20 to 30 days in cold storage. Fry cake packaging machines are rarely used in China, most of which are sold in time after production; sometimes they are packaged in oil paper or plastic bags and stored in cold storage until they are ready for shipment.
Quality Standards The finished fish cakes are required to have neat and beautiful appearance, delicate meat, and elasticity, and have the unique flavor of the fish cake products.
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