A method of manufacturing codfish eggs comprises a fish roe processing step, a casing processing step, a shaping step, a pressing step, and a drying step. In the fish roe processing step, codfish eggs are soaked in saline of 10-15 DEG C for defrosting. In the casing processing step, a natural casing is soaked in vinegar and preserved under 10 DEG C. In the shaping step, outer membranes of the defrosted codfish eggs are remove to obtain eggs, followed by addition of lecithin, well mixing, and injection into the natural casing for shaping. In the pressing step, the shaped product is pickled for at least 10 minutes and washed clean, followed by pressing for 10 to 20 hours. In the drying step, the shaped product is dried to obtain the codfish egg product. With the aforesaid steps and the addition of lecithin, the water content of the codfish eggs is reduced to enhance the adhesion and firm texture of the codfish eggs.一種鱈魚卵的製造方法,包含一魚子處理步驟、一腸衣處理步驟、一成型步驟、一壓製步驟,及一乾燥步驟。該魚子處理步驟是以10至15℃的鹽水浸泡鱈魚卵解凍,該腸衣處理步驟是將天然腸衣浸泡於醋水中保存於10℃以下,該成型步驟是將解凍後的鱈魚卵之外層薄膜剝除後取卵,並加入卵磷脂攪拌均勻,再灌入天然腸衣成型,該壓製步驟是將成型的產品鹽漬至少10分鐘後洗淨,壓製10至20小時,該乾燥步驟是將成型的產品進行乾燥而獲得鱈魚卵成品。透過上述步驟以及卵磷脂的添加,減少鱈魚卵本身的水分並讓鱈魚卵產生黏著性佳、Q彈之口感。11...魚子處理步驟12...腸衣處理步驟13...成型步驟14...壓製步驟15...乾燥步驟
