1. Preparation materials: 20 shelled and deveined large shrimps, a small handful of leek leaves, a little pepper and salt, and a little cooking wine

2. Chop the shrimp into puree (use a knife or a food processor), cut the other half into finer pieces, chop the leeks, put them together in a bowl, add salt and pepper, and mix well

3 . Use hands dipped in water to form balls into balls and place them on a plate

4. Boil the water in a steamer, place the raw shrimp balls on the steamer, and steam for about 8-10 minutes until the shrimp meat is cooked. That’s it. You can eat it directly or add some of your favorite seasonings to it

(1) The processing technology of silver carp surimi: raw fish→wash the fish→remove the head, scales and internal organs→pick the meat→rinse→ Fine filtration → dehydration → chopping, mixing or pounding → finished fish mince.

(2) The processing technology of shrimp balls: silver carp surimi → adding auxiliary materials → forming → cooking → cooling → finished product → packaging → frozen storage. ?[1]?

Operation points

Selection of raw materials

Using fresh white silver carp, the fish body is complete, the bones and flesh are closely connected, the cheek color is bright red, and the muscles are rich It is elastic and complies with the hygienic standards for freshwater fish (GB 2736-94). Each raw fish weighs more than 250g.

Raw material preprocessing

Remove the head and tail of the raw fish, remove the scales, remove the internal organs, cut the fish in half lengthwise along its spine, and clean it.

Meat harvesting

Put half of the fish cut side up and send it to a meat harvester for meat harvesting (meat harvester mesh diameter 5mm). Collect the fish meat at the exit and discard the separated fish skin and fish bones.

Rinsing

Rinse the harvested fish meat three times and then dehydrate it. The function of this step is to rinse away excess blood, increase the whiteness of the fish balls and remove some of the fishy smell. [1]

Chop and mix

Chop and mix the fish meat in three steps, namely empty chop, salt chop, and ignorant chop.

Refrigerate the surimi

Refrigerate the finished surimi for later use.

Preparation of shrimp

After washing the fresh prawns, cut off the shrimp whiskers and remove the shrimp lines. Add water 10 times the weight of the shrimp and cook for 30 minutes. During the cooking process, the water will always be in a slightly boiling state. After cooking, discard the shrimp shells and add 2.5% of salt to the concentrated juice.

Mix well

Add the shrimp meat and shrimp juice into the surimi according to a certain ratio and mix well.

Shaping

Extrude the surimi mixed with shrimp meat and shrimp juice into round and pellet shapes, put it into boiling water and cook, and remove the fish pellets when they float.

Cooling, packaging, refrigeration

The heated products are cooled in cold water and then vacuum packed. Store in -18℃ refrigerator