Traditional Chinese Made with surimi cooked at high temperature: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Made with surimi cooked at high temperature: Traditional Production Process & Complete Practical Guide. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 2148 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
High-temperature surimi productsThe frozen surimi of pollock, which is a relatively high-volume and cheap fish, is used as the main raw material, and an appropriate amount of auxiliary raw materials, auxiliary agents and leaf-adjusting materials are added. It is processed and rolled into flakes, heated and dried under optimal conditions, and then fired at high temperature to make surimi products suitable for people's tastes. The resulting flake products have the same taste, aroma and texture as mullet surimi products. …
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Lei Cheng
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