Traditional Chinese Food processing of horse fish: Recipe, Ingredient Ratios & Step-by-Step Method

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Food processing of horse fishThe scientific name of horse-faced fish is green-fin horse-faced puffer fish. In Shanghai and Fujian and Zhejiang areas, it is called rubber fish and skinned fish. In the north, it is called lard fish, cobbler's fish, wrapped fish and roasted horn. In recent years, with the exploration of new resources, new fish farms have been continuously developed, and the production of horse fish has doubled year by year. Horse fish is a warm bottom fish, mainly distributed in the East, Yellow and Bohai Seas of China, North Korea and Japan, and also found in South Africa.At present, the output in the East China Sea of China is the largest, with the highest annual output reaching about 250,000 tons. It has become the second largest marine economic fish species in China after hairtail.The yield of horse-faced fish is not only high, but also the fish flood season is relatively concentrated. The main flood season is from early February to late May. This kind of fish is very swarming and is coming very fiercely. Although it has become a bulk commodity in the market, it is not popular with consumers because of its ugly appearance, low value, and perishability. If a large number of low-value fish can be processed into various foods such as surimi, cooked food, dried food, and canned food, it will It is not only convenient for customers, but also increases feed. It is conducive to "making the best use of fish" and carrying out food-based comprehensive utilization, turning waste into treasure, and turning low value into high value. In this way, the economic value can be greatly improved, the varieties of colors can be increased, people's lives can be improved, and the benefits of the national economy can be increased.1. Processing of edible fish meat of horse-faced fish. Horse-faced fish is rich in resources, non-toxic, contains nutrients such as protein, vitamins and fats (see Table 1). Its nutritional value is no worse than that of other fish. It is a cheap and high-quality edible fish. However, due to the ugly appearance of the fish, ordinary consumers do not like to eat it. Some people have allergic reactions after eating it, so they are suspicious of this fish, so it is not popular in the market. In order to make full use of this resource, the Shanghai Fish Processing Factory changed its appearance and trial-produced it. and produces various processed products, such as: surimi products such as colored fish cakes and fish cakes, fish egg rolls, fish steaks, and fish sausages; cooked foods include fried fish balls and steamed fish balls; dry smoked products include dried fish with horse noodles; and canned fish include thick-headed fish fillets, five-spice fish fillets, spicy fish fillets, and fried anchovies.Table 1 Comparison of nutritional ingredients between pufferfish, large yellow croaker, and puffer fishVarietyEdible portion %Moisture%Protein%Fat% …

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