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Natural Food Enhancers In Fish Tofu

  • Natural Food Enhancers In Fish Tofu
  • Natural Food Enhancers In Fish Tofu

Preparation of Fish Tofu


  • minced fish 300kg

  • chicken breast 150kg

  • fat meat 100kg

  • ISP (paste) 145kg

  • modified cassava starch 30kg

  • corn starch 30kg

  • ice water 200kg

  • salt 15kg

  • phosphate 1.5kg

  • sugar 10kg

  • glucose 10kg

  • monosodium 3kg

  • transglutaminase (TG) 1.5kg

Production Process of Fish Tofu

  • Step 1: make protein paste

  • Step 2: add minced fish, chicken breast, phosphate, salt, TG and water to tumbling machine, then keep tumbling until the meat becomes sticky

  • Step 3: add ISP and then keep tumbling

  • Step 4: add starch, water, flavoring and then keep tumbling

  • Step 5: keep the meat under 40°C-60°C for 30-60mins

  • Step 6: keep the meat under 80°C-90°C for 20-30mins

  • Step 7: slice and fry

  • Step 8: cool and freeze

Advantages of Using Transglutaminase In Fish Tofu

  • Improve texture and elasticity

  • Prevent splitting

  • Reduce cost by reducing raw material

  • Increase water-holding capacity and yield

  • Reduce syneresis in storage

Thank you for your attention Yiming Biotech

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