Material selection → raw material treatment → fish meat → minced meat → ingredients → crushing → rounding → boiling and frying.

(2) process operation:

Material selection: all kinds of low-value small miscellaneous fish are used as raw materials, which are fresh and tasteless. In order to make the finished product white in color, good in taste and elastic, it is best to choose some small yellow croaker or sea eel. Remove the head and viscera of the above raw fish, wash and control the water for later use.

Picking fish: Take the cleaned raw fish off the fish with a meat picker. In order to increase the utilization rate of raw materials, it can generally be used for 2 ~ 3 times, based on the principle of not mixing fishbones. Twist the fish and a small amount of pork in the ingredients twice with a meat grinder. Pay attention to removing small pieces of fish skin and tendons.

Formula: Boiled fish ball formula (based on 100 kg): fish 80 kg, pork 6 kg, refined starch 10 kg, refined salt 2.5 kg, monosodium glutamate 0. 1 kg, chopped green onion 1 kg, liquor 0.5 kg, and appropriate amount of water. Formula of fried fish balls (based on 100kg): fish 80kg, pork 4kg, refined starch 10kg, refined salt 2.5kg, monosodium glutamate 0. 1kg, chopped green onion 1kg, Jiang Mo 1kg.

Making minced fish: move the minced fish into a masher, add various seasonings and water (or crushed ice) to the formula one by one, and mash for 25 minutes until the minced fish becomes a sticky paste.

Making fish balls: Make raw fish pulp into fish balls with a diameter of about 1cm by hand or machine, and put them in boiling water or oil pan at about 200℃.