According to the investigation, Jingzhou fish cake turned white only after adding bleaching powder, and it was only made of fish, so the operation was very complicated. People in Jingzhou only do it during the Spring Festival, which is not so popular.
Fish tofu was patented by a company in Beijing in 2005, and the patent number can be verified online, 2005 10090585.6438+0.
[Edit this paragraph] Production principle
Fish protein consists of salt-soluble protein, water-soluble protein and collagen. In life, we have all drunk fish soup, which will solidify at low temperature, which is the result of the interaction between salt-soluble protein and collagen. After heating, it liquefies, mainly because of the water-soluble protein. The principle of making fish tofu is to add antioxidants, gardenia yellow, Sudan red and other food pigments in the production process to eliminate the influence of water-soluble proteins, prevent fish tofu from liquefying again after solidification, give full play to the role of salt-soluble proteins and collagen, and make full use of fish nutrients, which not only increases the calcium content of the product, but also supplements other nutrients.
[Edit this paragraph] History
The history of fish cakes can be traced back to ancient legends. Fish cake, also known as lily cake, is commonly known as Jingzhou flower cake. As one of the eight famous dishes in Jingzhou, it has a long history and is said to have been created by the princess's children. Legend has it that when Shun Di and his second wife, Nvying, and E Huang visited Jiangling in the south, E Huang fell ill and had a sore throat. He only wants to eat fish and hates the thorns on fish, so Nv Ying, under the guidance of a local fisherman, combined his cooking skills and made fish cakes for E Huang. E Huang ate it and recovered quickly. Shun Di heard about it and praised it. Fish cakes have been widely circulated in Jingchu since then. During the Spring and Autumn Period and the Warring States Period, there was a "Lily Fish Village" outside the south gate of Jinan City (the capital of Chu State and the site of Jinan City in the north of Jingzhou). Chu Zhuangwang accidentally ate this fish village on an outing one day and couldn't put it down, so it was cited as the first dish of Chu Palace. Until the Qing Dynasty, it still appeared in court dishes. It is said that Gan Long blurted out after tasting Jingzhou Flower Cake: Fish can't be eaten, but Lily Cake can be eaten.
In the early years of Qing Dynasty, Zheng Jing was far away from Taiwan Province Province, and the Qing government decided to ban shipping. At that time, the whole island was extremely short of materials. A lot of food can't be brought in, so the soldiers can only satisfy their hunger with fish. Because of eating fish every day and poor cooking skills, for a long time, officers and men have to talk about the discoloration of fish and complain. Shi Liang, the garrison commander, is a soldier. His ancestor was a Chu chef, and he gave a recipe for fish cake, which caused a sensation all over the island and people rushed to buy it. This has been circulated for hundreds of years.
From 65438 to 0895, Japan occupied Taiwan Province Province, and fish cakes were introduced to Japan.
1950 Fish cakes were supplied to US troops stationed in Japan. Since then.
From 65438 to 0966, the fish cake won the "United Nations Health Food Foundation Humanities Progress Award". In the same year, the product entered the French supermarket.
From 65438 to 0990, fish cakes entered Buckingham Palace and became the queen's food.
In 2002, fish cakes appeared at the Guangzhou Food Festival.
In 2003-2004, fish cakes gradually appeared in Shanghai, Beijing and other big cities.
[Edit this paragraph] Customs
In Jingzhou, the birthplace of fish cake, fish cake has been regarded as a necessary dish for weddings and funerals since ancient times. The banquet of fish skin meatballs is the same as above, collectively called "Flower Cake jiaozi".
nutrition
Since ancient times, it is impossible without fish. Fish has always been loved by people because of its high protein, low fat, delicious taste and easy absorption. In fact, people only know that fish is delicious, but their understanding of the nutritional value of fish is not comprehensive. Scientific research shows that fish is an educational food, which plays an extremely great role in children's intellectual development, middle-aged people's stress relief, refreshing their minds, and the health and longevity of the elderly. Why are Hubei people smart and known as "nine-headed birds"? Because people in Hubei love to eat fish, they can eat fish. Eating more fish and eating less fish has become people's common sense, but in real life, people often "don't like" eating fish, not really, but eating fish is too troublesome. People's troubles are our business opportunities, and business opportunities are as big as1300 million people's troubles! Now the fish tofu produced by our technology is white if frozen, without scales and thorns, and without any additives, which can be called pure natural green food. It tastes fresh, tender and smooth, and it is constantly sandwiched. Not only has the taste and flavor of fish, but also has its own fragrance and color, which is easier to absorb. People who have eaten are all amazed and full of praise.
manufacturing method
Material: freshwater fish 1 strip (1500g)
Accessories: egg 100g Nostoc flagelliforme 10g carrot 50g ginger 10g Sichuan salt 15g monosodium glutamate 15g pepper 5g coriander 5g fat 50- 100g.
Production method:
1. Slaughter to remove internal organs, clean, peel and boneless the fish, and chop it into fish paste for later use.
2. Mix the prepared egg white, ginger juice, Sichuan salt, fat meat and fish paste, steam in a cage for 8 minutes, and then make a cake blank.
3. Replace the steamed fish cake with rectangular pieces and put them in the plate, surrounded by balls and coriander leaves prepared with egg skin, Nostoc flagelliforme and shredded carrots.
4. Pour the glass juice with the broth into the dish for molding.
Industrialized production
After the fish cake is cooked, it should be quickly cooled in cold water (10 ~ 15℃) to make the fish cake absorb the water lost during heating and prevent wrinkling and browning due to drying. And can make the surface of the fish cake soft and smooth. After rapid cooling, the center temperature of fish cake is still high. Generally put on a cold shelf to cool naturally. The air in the cooling room should be purified and the appropriate temperature should be controlled. Finally, the surface of fish cake should be sterilized by ultraviolet germicidal lamp.
Packaging and storage: the fish cake after complete cooling can be packaged by automatic packaging machine. The packaged fish cakes are packed in wooden cases and refrigerated (0℃ 1℃) for shipment. Generally, fish cakes can be stored at normal temperature (15 ~ 20℃) for 3 ~ 5 days, and can be stored in cold storage for about 20 ~ 30 days. Fish cake packaging machines are rarely used in China, and most of them are sold in time after production; Sometimes, after processing, they are packed in oil paper or plastic bags and stored in cold storage for shipment and sale. Lily Fish Cake also introduced fish cakes packaged at home and abroad for 6 months at room temperature, which greatly reduced the storage and transportation costs of fish cakes and expanded the market contact area of fish cakes.
Quality standard The finished fish cake requires neat and beautiful appearance, tender and elastic meat, unique flavor and moderate salinity. The above information is for reference only, which is different from the actual operation experience of Lily Fresh Fish Cake Workshop. For more information, please visit the fish cake information comprehensive blog.