Imitation lobster pieces are mixed with starch, seasonings, and pigments using fresh fish meat, cooked and cooled, sliced, and dried. The ratio of main raw materials is: fish 5 kg, starch 50 kg, monosodium glutamate 1 kg, sugar 1.65 kg, salt 1.15 kg, spice water 1 kg (using cinnamon, licorice, star anise 250 grams each), pigment amount, clean water 19 kilograms. The main process of production is as follows:
Mix 19 kg of purified water in a pot, then add 5 kg of starch, and stir it repeatedly to make a transparent hot slurry, and add flavoring water and dissolved flavorings such as monosodium glutamate, sugar, and salt to the coloring matter.
Beat the fresh fish and the remaining 45 kg of starch into a beater and pour the hot slurry into a pot. Pour into the side of the beating, a total of about 20 minutes, until the beating uniform, fresh fish, hot slurry and starch fully mix, then remove the pour into the wooden box to be used, with a good cover above the cloth insulation.
The moromi strips are taken from the wooden box in batches and the mixed pulp of fresh fish and starch is taken out and placed on a wooden table. The pods are sturdy, and there are no micropores in the middle. The diameter of the slivers is preferably 5 cm.
Steam the slivers one by one on a steamer rack and cook for about 1 hour until steamed.
Cooling Remove the steamed slivers from the steamer and place on a cutting board to cool for 12 hours and then cool in a pre-cooling chamber at 1-2°C for 30 hours.
When the slice is to be frozen and hardened into a rod shape in the pre-cooling room, it can be sliced ​​with a slicer, and the slice thickness is 1 mm.
After drying, the sliced ​​slices are blown, sun dried or dried to become imitation lobster pieces.
Mix 19 kg of purified water in a pot, then add 5 kg of starch, and stir it repeatedly to make a transparent hot slurry, and add flavoring water and dissolved flavorings such as monosodium glutamate, sugar, and salt to the coloring matter.
Beat the fresh fish and the remaining 45 kg of starch into a beater and pour the hot slurry into a pot. Pour into the side of the beating, a total of about 20 minutes, until the beating uniform, fresh fish, hot slurry and starch fully mix, then remove the pour into the wooden box to be used, with a good cover above the cloth insulation.
The moromi strips are taken from the wooden box in batches and the mixed pulp of fresh fish and starch is taken out and placed on a wooden table. The pods are sturdy, and there are no micropores in the middle. The diameter of the slivers is preferably 5 cm.
Steam the slivers one by one on a steamer rack and cook for about 1 hour until steamed.
Cooling Remove the steamed slivers from the steamer and place on a cutting board to cool for 12 hours and then cool in a pre-cooling chamber at 1-2°C for 30 hours.
When the slice is to be frozen and hardened into a rod shape in the pre-cooling room, it can be sliced ​​with a slicer, and the slice thickness is 1 mm.
After drying, the sliced ​​slices are blown, sun dried or dried to become imitation lobster pieces.