Processing of fish balls Fish balls are the most common products in surimi products.
Because the raw materials have low requirements for fish species selection, the production technology and technical equipment are relatively simple, with high nutritional value and low price, it has become a hot-selling product. Not only aquatic products processing enterprises can produce, but also families can produce.
1, technological process: raw material selection and selection → raw material treatment → fish meat → minced meat → ingredients → mashing → rounding → boiling and frying.
2. Process operation: material selection: all kinds of low-value small miscellaneous fish are used as raw materials, which are required to be 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℃. You can eat. You can also cook again to make fish balls or canned fish balls of various flavors!
Add soup to the pot, put half of the ready-made spicy and fragrant fish ingredients in the pot, put all the ingredients in after boiling, because the fish balls are cooked, so it takes a few minutes to cook.
Spicy fish balls are more suitable for young people's tastes. If the elderly and children eat at the same table, consider adding appropriate amount of sugar as seasoning to reduce the Chili flavor of fish balls and meet everyone's taste bud needs. Of course, you can make many choices in the choice of fish. If you are sick, you can consider nourishing fish such as crucian carp or mullet. If you are a child, you can choose less barbed fish such as yellow pepper diced. Different people choose different tastes, so that spicy fish balls can enter public life.