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Fish ball processing technology
Fishballs are the most common products in surimi products. Due to the low requirements for the selection of raw materials for fish species, the production technology and technical equipment are relatively simple, and the nutritional value is high and the price is low, thus becoming a hot commodity. Not only can aquaculture processing companies produce, but families can also produce. 1Process flow: Raw material selection and selection→Processing of raw materials→Fish adoption→Stably minced meat→Ingredients→Cracking→Rounding→Powdered frying 2 Process Operation process: Selecting materials: use various low-value raw fish as raw material. Fresh and no smell. In order to make the finished product color white, taste good, elastic, it is best to use some small yellow croaker or jellyfish. The above raw fish is headed, the internal organs are removed, and the water is washed and controlled for use. Picking fish meat: Use a meat grinder to take fish meat from the cleaned raw fish. In order to increase the utilization of raw materials, it is generally available 2 to 3 times, in order not to mix in the principles of fishbone. The fish and the small amount of pork in the ingredients are twisted twice with a meat grinder. Care should be taken to remove small pieces of skin and fish muscles. Recipe: Formula for boiled fish balls (100 kg): 80 kg of fish, 6 kg of pork, 10 kg of refined starch, 2.5 kg of salt, 0.1 kg of MSG, 1 kg of diced green onion, 0.5 kg of white wine, Clear amount of water. Formula for fried fish balls (100 kg): Fish 80 kg, pork 4 kg, refined starch 10 kg, salt 2.5 kg, monosodium glutamate 0.1 kg, diced onion 1 kg, ginger 1 kg, rice wine 1.5 Kilograms of water are appropriate. Fish oysters: The twisted fish is moved to a masher, and the seasonings and fresh water (or crushed ice cubes) in the recipe are added one by one. The fish is crushed for 25 minutes until the mash is sticky. Paste so far. Fish balls: Fish balls with a diameter of about 1 cm are hand-made or machined into raw fish sauce, put into boiling water, or put into a pan at about 200°C. Can eat. It can also be cooked again into various taste fish balls or canned fish balls.