Traditional Chinese Fish meat shaped food: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Fish meat shaped food. 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 2293 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Fish shaped foodPreparation method After processing the fish body, take 5-10 mm thick meat slices. Wash, dehydrate, and season the meat slices to remove perishable ingredients such as animal colloids, trimethylamine, and blood. Then add seasonings, stir and season, so that the surface of the fish slices and meat particles become paste-like, and then put them in a frame to freeze. The fish meat is then cut into the required size and shape in the frozen state, and can be further processed into food.Since the processing time of this method is short, the freshness of the fish can be maintained. The processed fish is evenly seasoned and can be combined with cheese, cream, fish eggs, eggs, seaweed, etc. to produce nutritious foods with various flavors. …
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Lei Cheng
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