Study on the main formula of fish cake with Minxi Hakka characteristics

SHI Xiao-qiong; XIONG Jian-sheng; CHEN Xue-mei; LI Ying; LI Ye; LIN Zheng-yi

doi:10.13386/j.issn1002-0306.2015.09.035

SHI Xiao-qiong, XIONG Jian-sheng, CHEN Xue-mei, LI Ying, LI Ye, LIN Zheng-yi. Study on the main formula of fish cake with Minxi Hakka characteristics[J]. Science and Technology of Food Industry, 2015, (09): 200-203. DOI: 10.13386/j.issn1002-0306.2015.09.035

Citation:

Study on the main formula of fish cake with Minxi Hakka characteristics

Graphical Abstract

Abstract

Abstract

Fish cake with Minxi Hakka characteristics was produced with silver carp,fat,cassava flour,ice water as the main material and egg white,green onion and mint as the auxiliary materials,coupled with a variety of seasonings for flavor and with the egg yolk for color matching,using fine filter,grind,deployment,curing and frozen storage and other advanced technology. Optimization study of the ratio of the main ingredients had been carried out.The best formula obtained as: 5kg minced fish,1kg of fat,tapioca flour 1.5kg,2kg,ice water of fish cake fish rich,delicious,soft,good appearance,full of elasticity and toughness,unique minxi hakka cuisine features.

FullText(HTML)

References (0)

Supplements (0)

Cited By

Science and Technology of Food Industry

Study on the main formula of fish cake with Minxi Hakka characteristics

Abstract

Catalog

Export File

Citation

Format

Content