The main raw material is frozen squid, which is a relatively cheap and expensive catch of narrow-necked fish. The appropriate amount of auxiliary raw materials, adjuvants, and leaf dressings are added. The processing is calendered into thin slices and heated and dried with the optimum conditions. The fish paste products suitable for people's taste are baked at high temperature, and the flake-like products produced have the same taste, flavor, and texture as those of the fish products of the black fish. Raw material recipe Narrow fish Fish carp 140 kg Sugar 13 kg Starch 40 kg Sorbitol 10 kg Salt 6 kg Chemical seasoning 3 kg Water 55% Preparation method The above materials are mixed by a kneader and then compressed by a calender A sheet having a thickness of 1.0 to 1.5 mm is then heated with a drum having a surface temperature of 70 to 85° C. to make the product elastic and easy to peel off. The moisture content of the product is dried to 50% at this stage. In the second step, the heated sheet-molded product was placed on a sheet having a surface temperature of 190 to 200°C and radiatively baked for about 20 seconds to generate bubbles on the surface of the product. At this stage, the moisture of the product is dried to 30%. The third step is to dry the product in a drying oven at 100-105° C. for about 15 minutes to shrink the air bubbles, generate wrinkles, and reduce the water content of the product to 16%. Finally, the product is cut into strips of 100-130 mm in width and 2-3 mm in width or other edible shapes and packaged. In the first step of raw material deployment, the proportion of fishes is 50-70%, starch is 10-15%, sorbitol is 3-7% (as water retention agent), and the proportion of seasoning is 8-15%. The effect is good. . The moisture content should be 50 to 70%, but to obtain similar taste, fragrance, and food sensation as the squid squid products, it should be flexibly grasped according to the type of fish in the specific application.
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