Heat-induced surimi gel of crab and patty of crab adding crab paste and method of preparing it

摘要

PURPOSE: Heat-induced surimi gel of crab and patty of crab containing crab paste and a method for preparing the same are provided, thereby employing natural crab paste instead of synthetic additives, so that the production costs can be reduced, the taste can be improved, and the amount of calcium and phosphorous can be increased. CONSTITUTION: The method for preparing the heat-induced surimi gel of crab containing crab paste comprises the steps of: adding 2 to 3 parts by weight of salts into 100 parts by weight of surimi and grinding the surimi; adding 10 to 25 parts by weight of crab paste and ice water per 100 parts by weight of ground surimi into the ground surimi and grinding the surimi; removing the air from the ground surimi and inserting the ground surimi into a collagen film and setting it; and heating and cooling the surimi packed collagen film, and resetting. The method for preparing patty of crab containing crab paste comprises the steps of: adding 2 to 3 parts by weight of salts into 100 parts by weight of surimi and grinding the surimi; adding 10 to 25 parts by weight of crab paste and ice water per 100 parts by weight of ground surimi into the ground surimi and grinding the surimi; forming the mixture of ground surimi to have a certain shape and dipping the shaped mixture masses in the yolk of an egg; covering the yolk dipped mixture masses with bread flour and frying them.