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Fish Tofu with Stuffing
Fish tofu is also called the fried cake, with meat as main material, twisted into minced meat with other accessories and extrusion forming bulk, cooking fried, because of its good appearance with golden yellow, but also can eliminate fishy smell, favored by consumers. Fresh fragrant, elastic, and nutrition is rich, is a good material Hot pot, stir fry, Mala tang.
Fish tofu, which belongs to the surimi products (also called marine bionic food). Surimi products, is based on a variety of marine fish surimi and surimi as raw material, made after a series of processing of a Gao Danbai, low fat, nutrition reasonable structure, safety and health of a class of deep processing of sea food, the food types of crab, fish, fish sausage, ham and fish bean curd shrimp simulated food. This product can directly eat, can also be assorted cold dishes, sushi, Hot pot of raw materials, by domestic and foreign consumers.
The traditional production process
Fish protein by salt soluble protein, soluble protein and collagen protein. In life, we all drink soup, soup can be cured at low temperature, which is the salt soluble protein and collagen protein interaction results. When heated and liquefied, this is mainly water soluble proteins. Fish tofu production principle is in the production process, the addition of antioxidants, gardenia yellow pigment, in order to eliminate the influence of water soluble protein, prevent fish tofu solidified again after liquefaction, give full play to the role of salt soluble protein and collagen protein, also make full use of fish nutrition, not only increases the amount of calcium products, added to other nutrients
Nutritive value
Since ancient times, no fish, no feast, fish with high protein, low fat, delicious and easy absorption characteristics, has been loved by people. Scientific research shows that: the fish for food, for children's mental development, middle-aged people to ease the pressure, refreshing, have a great role in the elderly health and longevity.