Fish balls with skipjack and kelp flavor and processing method thereof

[0029] The proportioning ratio of its raw and auxiliary materials is:

[0030] 30kg of frozen surimi, 0.4kg of bonito flakes, 1.2kg of concentrated kelp juice, 4.5kg of corn starch, 1kg of egg white, 1.5kg of isolated soybean protein, 0.4kg of white sugar, 1 kg of table salt, 0.5kg of cooking wine, and 0.15kg of spices.

[0031] Its production method includes the following steps:

[0032] (1) Wooden fish flower (silk) treatment: add wooden fish flower to 4kg of hot water at 85-100°C for 10 minutes, and cool down to 0-3°C for later use;

[0033] (2) Chopping and mixing: put the frozen surimi into the chopping machine and chop and mix for 2 minutes, add salt and continue chopping and mixing for 2 minutes, then add kelp juice, egg white, spices, soybean protein isolate, starch, cooking wine and other ingredients one after another. Add the ingredients and chop for 2 minutes, and finally add the bonito flower water mixture and chop for 2 minutes. The total chopping time is about 30 m

[0039] The proportioning ratio of its raw and auxiliary materials is:

[0040] Frozen surimi 50kg, wood fish shreds 1.2kg, kelp concentrate juice 3.5kg, corn starch 8.5kg, egg white 3kg, soybean protein isolate 4.5kg, white sugar 2kg, salt 1.9kg, cooking wine 0.39kg, spices 0.25kg.

[0041] Its processing method includes the following steps:

[0042] (1) Wooden fish flower (silk) treatment: add wooden fish flower (silk) to 12kg of hot water at 85-100°C for 15 minutes, cool down to 0-3°C, and set aside;

[0043] (2) Chopping: put the frozen surimi in a chopping machine and chop for 2 minutes, add salt and continue chopping for 2 minutes, then add egg white, spices, soy protein isolate, starch, compound phosphate and cooking wine successively, each time Add the ingredients and mix for 2 minutes, and finally add the bonito flower (shredded) water mixture and mix for 2 minutes. The total chopping time is 20 to 30 minutes. During the chopping process, add 5kg of ice to cool down, so