CN113907289A - Salted egg yolk fish bean curd and preparation method thereof - Google Patents
Salted egg yolk fish bean curd and preparation method thereof Download PDFInfo
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- CN113907289A CN113907289A CN202111068392.1A CN202111068392A CN113907289A CN 113907289 A CN113907289 A CN 113907289A CN 202111068392 A CN202111068392 A CN 202111068392A CN 113907289 A CN113907289 A CN 113907289A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention discloses salted egg yolk fish bean curd and a preparation method thereof. The salted egg yolk fish bean curd is prepared from the following raw materials in parts by weight: 15-30 parts of salted egg yolk paste, 30-40 parts of minced fillet, 10-15 parts of pork, 5-15 parts of starch, 2-8 parts of konjac flour, 3-8 parts of hot pepper, 11-18 parts of vegetable oil, 6-15 parts of salt, 2-7 parts of I + G, 2-7 parts of pepper, 2-4 parts of rock candy and 10-15 parts of water. The salted egg yolk flavored fish bean curd is golden in color, tastes Q elastic and smooth, has more salty, fragrant and sandy and moist tastes of salted egg yolk than other fish bean curd, and is added with pork to increase the meat flavor of the fish bean curd; and the mouth feel is improved by using a two-stage steaming technology.
Description
Technical Field
The invention relates to fish bean curd, in particular to salted egg yolk fish bean curd and a preparation method thereof.
Background
China is a large country for fish production and consumption, and the fish products are full of Linlang, and not only are fresh and alive fish products, but also are primarily processed and refrigerated and packaged fish products, and further processed fish products. Among the various fish deep-processing products, fish tofu is one of them. Fish bean curd, also called fried fish cake, is made up of fish as main raw material, minced fish, other auxiliary materials, and through squeezing, shaping and frying.
The existing fish tofu in the market at present is various in types, such as preserved meat tofu, vermicelli fish tofu, vegetable fish tofu, shrimp meat fish tofu and the like, but the existing market does not have a fish tofu with salted egg yolk flavor, and most of the fish tofu adopts cheap silver carp minced fillet, so that the gel strength is not enough, the fish tofu is soft and inelastic, the taste is not good, and the sale of the fish tofu is limited. Most salted egg yolk flavor foods are flavored by using salted egg yolk powder and salted egg yolk essence, the flavor is light, a part of salted egg yolk is added by grinding the whole egg yolk, oil is produced after heating, cavities are formed, the salted egg yolk is easy to be mashed after being contacted with water for a long time, and the taste is not good.
Disclosure of Invention
The invention aims to solve the technical problem of providing salted egg yolk fish bean curd and a preparation method thereof aiming at the defects of the prior art. The salted egg yolk flavored fish bean curd is golden in color, tastes Q elastic and smooth, has more salty, fragrant and sandy and moist tastes of salted egg yolk than other fish bean curd, and is added with pork to increase the meat flavor of the fish bean curd; and the mouth feel is improved by using a two-stage steaming technology.
The technical scheme adopted by the invention for solving the problems is as follows:
the salted egg yolk fish bean curd is mainly prepared from the following raw materials in parts by weight: 15-30 parts of salted egg yolk paste, 30-40 parts of minced fillet, 10-15 parts of pork, 5-15 parts of starch, 2-8 parts of konjac flour, 3-8 parts of chilli powder, 11-18 parts of vegetable oil, 6-15 parts of salt, 2-7 parts of I + G, 2-7 parts of paprika powder, 2-4 parts of white granulated sugar and 10-15 parts of water.
According to the scheme, the preparation method of the salted egg yolk paste comprises the following steps: baking the salted raw salted egg yolk at 45-60 ℃ for 15-20 min, and then baking at 150-200 ℃ for 20-30 min; adding vegetable oil accounting for 15-20% of the weight of the salted egg yolk after baking, mixing and crushing the mixture into a quicksand shape to obtain the salted egg yolk paste.
According to the scheme, the starch is preferably potato starch.
According to the scheme, the minced fillet is prepared by uniformly mixing minced grass carp and minced catfish according to the mass ratio of (6-8) to (3) and adding 8-10 parts of sleeve-fish granules into 100 parts of minced fillet according to the mass ratio; wherein the squid particles are 5-6 mm in size.
According to the scheme, the vegetable oil is one of soybean oil, corn oil, sunflower seed oil and the like, and other edible oils such as rapeseed oil, peanut oil and the like which have large smell and are easy to cover the original taste of the fish tofu are not suitable for selection.
The invention relates to a method for preparing salted egg yolk fish bean curd, which comprises the following steps:
1) chopping: chopping pork for 3-4 min, adding minced fillet, chopping for 2-3 min to obtain dough, adding starch and vegetable oil, chopping for 5-6 min, and mixing;
2) mixing materials: preheating water to 75-80 ℃, adding konjac flour while stirring, swelling for 5-6 min uniformly, adding salt, chili powder, I + G, white granulated sugar and pepper powder for 1-1.5 min, uniformly mixing, adding the mixture obtained in the step 1) for 5-6 min, uniformly mixing, and finally adding salted egg yolk paste for 30-40 s, and rapidly mixing to obtain a cake-shaped material;
4) steaming: injecting the cake-shaped material obtained in the step 3) into a mold, then steaming, setting two-stage steaming temperature, wherein the first stage steaming temperature is 65-75 ℃ for 10-15 min, and the second stage steaming temperature is 80-90 ℃ for 15-20 min, cooling, and cutting into sheets with the thickness of 7-8 mm to obtain a salted egg yolk fish bean curd semi-finished product;
5) frying: frying the half-finished product of the salted egg yolk fish bean curd at the temperature of 250-260 ℃ for 30-50 s, cooling the fried flavor, and packaging to obtain the finished product of the salted egg yolk fish bean curd.
According to the scheme, the salted egg yolk paste in the step 2) is added at last and is rapidly (about 30-45 s) mixed with other materials uniformly, so that the phenomenon that the contact time is too long, the mud is generated before forming, and the egg yolk fragrance is influenced can be avoided.
According to the scheme, the method also comprises the step of coating the chili sauce on the surface of the salted yolk fish tofu after frying.
Compared with the prior art, the invention has the beneficial effects that:
1. the salted egg yolk fish tofu disclosed by the invention is golden yellow in appearance, is covered by sauce on the surface, is salty in flavor integrally, is strong in salted egg yolk flavor, is smooth in taste Q, has the delicate flavor of freshwater fish and the unique flavor of marine fish and squid, is mixed with the sandy taste and flavor of salted egg yolk, and is added with pork to increase the meat flavor of the fish tofu.
2. The minced fillet is formed by mixing the grass carp minced fillet, the catfish minced fillet and the squid grains, the grass carp minced fillet is compact in meat quality, the catfish minced fillet is tender and smooth in meat quality, the combination of the grass carp minced fillet and the catfish minced fillet can ensure that the fish tofu has certain hardness and better tenderness and elasticity, the squid grains are added to increase the flavor of the fish tofu, the unique mouth feel of the squid and the aroma of the salted egg yolk form a very unique flavor, and the identification degree is high.
3. According to the invention, when the salted egg yolk paste is prepared from the salted egg yolk, the salted egg yolk paste is baked and deoiled, so that a cavity formed by excessive oil in the subsequent fish bean curd preparation process is avoided, meanwhile, the salted egg yolk paste is added in the last step, so that the phenomenon that the contact time is too long and the mashed fish bean curd is generated is avoided, other auxiliary materials are uniformly mixed and then added into the fish paste, and the phenomenon that the material mixing is uneven and the taste is uneven is avoided. In addition, in the process of preparing the salted yolk fish tofu, the whole chopping and mixing time related to the minced fillet is controlled within 15min to prevent the viscosity and elasticity of the minced fillet from being reduced, and the minced fillet is prevented from being degraded in gel property by combining two-stage steaming, so that the internal taste Q can be kept to be elastic and smooth after the minced fillet is finally fried.
4. The invention increases the nutritive value of the fish bean curd by adding the salted egg yolk into the fish bean curd, and improves the application value of the salted egg yolk. Moreover, the salted egg yolk fish bean curd has the advantages of wide raw material source, simple preparation process steps and mild preparation conditions, and is suitable for large-scale application in the field of food industry.
Drawings
Fig. 1 shows salted egg yolk flavored fish tofu according to example 1.
Detailed Description
In order to better understand the present invention, the following examples are further provided to illustrate the content of the present invention, but the present invention is not limited to the following examples.
In the following embodiment, the preparation method of salted minced egg yolk comprises the following steps:
(1) the salted duck eggs which are salted and penetrated are beaten and washed yellow, saturated salt water is used for washing yellow, and salted egg white on the surfaces of the yolk is fully washed away; placing soybean oil in oven of 150 deg.C, preheating for 20min to remove oil fishy smell;
(2) spreading the cleaned salted duck egg yolk on a baking tray, uniformly spraying a layer of cooking wine to remove the fishy smell of the salted duck egg yolk, then putting the salted duck egg yolk into a baking oven, baking the salted duck egg yolk for 15-20 min at the temperature of 45-60 ℃, and removing the moisture on the surface of the salted duck egg yolk;
(3) baking the dried yolk in an oven at 150-200 ℃ for 20-30 min until the yolk is oiled;
(4) taking out the baked yolk, adding soybean oil, placing the yolk in a stirrer, and stirring at 200-300 rpm/min for 10-15 min, wherein the soybean oil accounts for 15-20% of the mass of the yolk;
(5) and (4) putting the uniformly mixed egg yolk into a colloid mill, and grinding the egg yolk into a quicksand shape to obtain a salted egg yolk paste finished product for later use.
In the following embodiment, the minced fillet is prepared by uniformly mixing minced grass carp and minced catfish according to the mass ratio of (6-8) to (3) and adding squid grains accounting for 8-10% of the total mass of the minced grass carp and the minced catfish; wherein the squid particles are 5-6 mm in size.
Example 1
The salted egg yolk fish bean curd comprises the following raw materials in parts by weight: 20 parts of salted egg yolk paste, 30 parts of minced fillet, 10 parts of pork, 5 parts of starch, 4 parts of konjac flour, 4 parts of chili powder, 12 parts of vegetable oil, 6 parts of salt, 3 parts of I + G, 4 parts of pepper powder, 2 parts of white granulated sugar and 10 parts of water.
The method for preparing the salted egg yolk fish bean curd by adopting the raw materials comprises the following steps:
1) chopping: putting pork into a cutting and mixing machine, cutting and mixing for 3min at 2800r/min, putting the prepared minced fillet into the cutting and mixing machine, cutting and mixing for 3min at 2500r/min to obtain viscosity, kneading the mixture of the pork and the minced fillet, adding starch and vegetable oil, continuously cutting and mixing for 5min, and uniformly mixing;
2) mixing materials: preheating water to 75 ℃, adding konjac flour while stirring, swelling for 3min, adding salt, chili powder, I + G, white granulated sugar and pepper powder, mixing for 1min, adding the mixture obtained in the step 1) into the mixture, chopping at 3000r/min for 5min, mixing, adding salted egg yolk paste at 5000r/min, chopping for 30s, and quickly mixing to obtain a cake-shaped material;
3) steaming: injecting the cake-shaped material obtained in the step 2) into a mold, then steaming, setting two-stage steaming temperature, namely 65 ℃ in the first stage for 15min and 80 ℃ in the second stage for 20min, cooling, and cutting into sheets with the thickness of 7-8 mm to obtain a salted yolk fish bean curd semi-finished product;
4) frying: frying the semi-finished product of the salted yolk fish bean curd for 30s at the temperature of 260 ℃, taking out the fried semi-finished product when the fragrance surface is golden yellow, cooling the fried semi-finished product, coating a layer of uniform chilli sauce on the surface, and packaging to obtain the finished product of the salted yolk fish bean curd.
Example 2
The salted egg yolk fish bean curd comprises the following raw materials in parts by weight: 25 parts of salted egg yolk paste, 30 parts of minced fillet, 10 parts of pork, 6 parts of starch, 2 parts of konjac flour, 3 parts of chili powder, 11 parts of vegetable oil, 6 parts of salt, 2 parts of I + G, 2 parts of pepper powder, 3 parts of white granulated sugar and 12 parts of water.
The method for preparing the salted egg yolk fish bean curd by adopting the raw materials comprises the following steps:
1) chopping: putting pork into a cutting and mixing machine, cutting and mixing for 3min at 2800r/min, putting the prepared minced fillet into the cutting and mixing machine, cutting and mixing for 3min at 2500r/min to obtain viscosity, kneading the mixture of the pork and the minced fillet, adding starch and vegetable oil, continuously cutting and mixing for 5min, and uniformly mixing;
2) mixing materials: preheating water to 75 ℃, adding konjac flour while stirring, swelling for 3min, adding salt, chili powder, I + G, white granulated sugar and pepper powder, mixing for 1min, adding the mixture obtained in the step 1) into the mixture, chopping at 3000r/min for 5min, mixing, adding salted egg yolk paste at 5000r/min, chopping for 30s, and quickly mixing to obtain a cake-shaped material;
3) steaming: injecting the cake-shaped material obtained in the step 2) into a mold, then steaming, setting two-stage steaming temperature, namely 70 ℃ in the first stage for 12min and 85 ℃ in the second stage for 15min, cooling, and cutting into sheets with the thickness of 7-8 mm to obtain a salted egg yolk fish bean curd semi-finished product;
4) frying: frying the semi-finished product of the salted egg yolk fish bean curd for 50s at the temperature of 250 ℃, taking out the fried semi-finished product when the fragrance surface is golden yellow, cooling the fried semi-finished product, coating a layer of uniform chilli sauce on the surface, and packaging to obtain the finished product of the salted egg yolk fish bean curd.
Example 3
The salted egg yolk fish bean curd comprises the following raw materials in parts by weight: 15 parts of salted egg yolk paste, 30 parts of minced fillet, 12 parts of pork, 10 parts of starch, 3 parts of konjac flour, 3 parts of chili powder, 13 parts of vegetable oil, 6 parts of salt, 4 parts of I + G, 2 parts of pepper powder, 2 parts of white granulated sugar and 15 parts of water.
The method for preparing the salted egg yolk fish bean curd by adopting the raw materials comprises the following steps:
1) chopping: putting pork into a cutting and mixing machine, cutting and mixing for 4min at 2800r/min, putting the prepared minced fillet into the cutting and mixing machine, cutting and mixing for 2min at 2500r/min to obtain viscosity, kneading the mixture of pork and minced fillet, adding starch and vegetable oil, continuously cutting and mixing for 6min, and mixing uniformly;
2) mixing materials: preheating water to 80 ℃, adding konjac flour while stirring, swelling for 6min, adding salt, chili powder, I + G, white granulated sugar and pepper powder, mixing for 1.5min, adding the mixture obtained in the step 1) into the mixture, chopping at 3000r/min for 6min, mixing, adding salted egg yolk paste at 5000r/min, chopping for 40s, and quickly mixing to obtain a cake-shaped material;
3) steaming: injecting the cake-shaped material obtained in the step 3) into a mold, then steaming, setting two-stage steaming temperature, namely 75 ℃ in the first stage for 12min and 90 ℃ in the second stage for 15min, cooling, and cutting into sheets with the thickness of 7-8 mm to obtain a salted yolk fish bean curd semi-finished product;
4) frying: frying the semi-finished product of the salted egg yolk fish bean curd for 50s at the temperature of 250 ℃, taking out the fried semi-finished product when the fragrance surface is golden yellow, cooling the fried semi-finished product, coating a layer of uniform chilli sauce on the surface, and packaging to obtain the finished product of the salted egg yolk fish bean curd.
Comparative example 1
Comparative example 1 differs from example 1 in that: in the step 3), the yolk and other auxiliary materials are directly mixed.
Comparative example 2
Comparative example 2 differs from example 1 in that: directly grinding raw salted egg yolk and adding; but not the salted minced egg yolk of the invention.
Comparative example 3
Comparative example 3 differs from example 1 in that: the steaming step directly injection-molding and steaming the cake-shaped material, and steaming at 85 deg.C for 35 min.
Comparative evaluation
The salted egg yolk fish bean curd described in examples 1 to 3 and comparative examples 1 to 3 was distributed to consumers for a trial eating test and compared. The test method for the test eating comprises the following steps: the age of a tested population is 15-55 years old, the number of the tested population is 1000, and the tested population is half of men and women, the tested salted egg yolk fish tofu is distributed to each evaluator for trial eating, then a uniformly formulated questionnaire is filled for evaluation, the evaluation result adopts an average score, and the evaluation standard is shown in table 1. The results of the test-eating evaluation score are shown in Table 2, and the total score is 100.
TABLE 1 sensory Scoring criteria
TABLE 2 sensory Scoring results
| Score of | Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 |
| Appearance and profile | 36 | 38 | 38 | 28 | 20 | 32 |
| Taste of the product | 26 | 26 | 26 | 12 | 26 | 21 |
| Taste of the product | 28 | 28 | 27 | 26 | 24 | 14 |
| Total score | 90 | 92 | 91 | 66 | 70 | 67 |
Comparative example 1 because the salted egg yolk paste is not added last, the contact time with other materials is too long, and the mud formation occurs before the forming, which affects the flavor of the egg yolk; comparative example 2 since raw salted egg yolk was directly added without treatment, the prepared fish bean curd had some holes on the outer surface and the inner surface; the comparative document 3 has poor gelation of the final product, no Q elasticity in the mouth feel, poor flavor and poor overall mouth feel due to the fact that the two-stage steaming method is not adopted in the steaming process.
The above description is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, many modifications and changes can be made without departing from the inventive concept of the present invention, and these modifications and changes are within the protection scope of the present invention.
Claims (9)
1. A salted egg fish bean curd is characterized in that: the health-care food is mainly prepared from the following raw materials in parts by weight: 15-30 parts of salted egg yolk paste, 30-40 parts of minced fillet, 10-15 parts of pork, 5-15 parts of starch, 2-8 parts of konjac flour, 3-8 parts of chilli powder, 11-18 parts of vegetable oil, 6-15 parts of salt, 2-7 parts of I + G, 2-7 parts of paprika powder, 2-4 parts of white granulated sugar and 10-15 parts of water.
2. The salted egg yolk fish bean curd of claim 1, which is characterized in that: the preparation method of the salted egg yolk paste comprises the following steps: drying the salted raw salted egg yolk at 45-60 ℃ for 15-20 min, and then at 150-200 ℃ for 20-30 min; adding vegetable oil accounting for 15-20% of the weight of the salted egg yolk after baking, mixing and crushing the mixture into a quicksand shape to obtain the salted egg yolk paste.
3. The salted egg yolk fish bean curd of claim 1, which is characterized in that: the starch is potato starch.
4. The salted egg yolk fish bean curd of claim 1, which is characterized in that: the minced fillet is formed by uniformly mixing minced grass carp and minced catfish according to the mass ratio of (6-8) to (3) and then adding sleeve-fish grains; wherein the mass of the squid grains is 8 to 10 percent of the total mass of the minced grass carp and the minced catfish.
5. The salted egg yolk fish bean curd of claim 1, which is characterized in that: the vegetable oil is one of soybean oil, corn oil and sunflower seed oil.
6. The method for preparing salted egg yolk fish bean curd of claim 1, which is characterized by comprising the following steps: the method comprises the following steps:
1) chopping: chopping pork, adding minced fillet, chopping and mixing continuously to form dough, adding starch and vegetable oil, chopping and mixing continuously and uniformly;
2) mixing materials: preheating water to 75-80 ℃, adding the konjac flour while stirring for swelling uniformly, adding salt, chili powder, I + G, white granulated sugar and pepper powder, mixing uniformly, adding the mixture obtained in the step 1), mixing uniformly, adding salted egg yolk paste, and quickly mixing uniformly to obtain a cake-shaped material;
3) steaming: injecting the cake-shaped material obtained in the step 2) into a mold, then steaming, setting two-stage steaming temperature, wherein the first stage steaming temperature is 65-75 ℃ for 10-15 min, and the second stage steaming temperature is 80-90 ℃ for 15-20 min, cooling and cutting into thick pieces to obtain a salted yolk fish bean curd semi-finished product;
4) frying: and frying the half-finished salted egg yolk fish bean curd for 30-50 s at the temperature of 250-260 ℃, and cooling to obtain a finished salted egg yolk fish bean curd.
7. The method for preparing salted egg yolk fish bean curd according to claim 6, which is characterized in that: the specific steps and processes are as follows:
1) chopping: chopping pork for 3-4 min, adding minced fillet, chopping for 2-3 min to obtain dough, adding starch and vegetable oil, chopping for 5-6 min, and mixing;
2) mixing materials: preheating water to 75-80 ℃, adding konjac flour while stirring to swell for 5-6 min uniformly, adding salt, chili powder, I + G, white granulated sugar and pepper powder to mix uniformly for 1-1.5 min, adding the mixture obtained in the step 1) to mix uniformly for 5-6 min, and finally adding salted egg yolk paste to mix uniformly for 30-40 s quickly to obtain a cake-shaped material;
4) steaming: injecting the cake-shaped material obtained in the step 3) into a mold, then steaming, setting two-stage steaming temperature, wherein the first stage steaming temperature is 65-75 ℃ for 10-15 min, and the second stage steaming temperature is 80-90 ℃ for 15-20 min, cooling, and cutting into sheets with the thickness of 7-8 mm to obtain a salted egg yolk fish bean curd semi-finished product;
5) frying: frying the half-finished product of the salted egg yolk fish bean curd at the temperature of 250-260 ℃ for 30-50 s, cooling the fried flavor, and packaging to obtain the finished product of the salted egg yolk fish bean curd.
8. The method for preparing salted egg yolk fish bean curd according to claim 6 or 7, which is characterized in that: the method also comprises the step of coating the chili sauce on the surface of the salted yolk fish tofu after frying.
9. The method for preparing salted egg yolk fish bean curd according to claim 6, which is characterized by comprising the following steps: and in the step 3), cutting the cooled strip into thick pieces with the thickness of 7-8 mm.
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