Generally speaking, clean fish can produce about 70 kilograms of fish per 100 kg, which can be increased to about 1. 15 times after seasoning. These seasoned fish can be used to make fish balls, and the processing conditions of direct frying after molding are180 ~ 200℃ for 2 ~ 3 minutes to get 72 kg.
manufacturing method
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Technological process: fish steak → meat removal → fine grinding → crushing → shaping → frying → finished fish balls.
1. Fish chops treatment: Collect the fish chops preserved by sliced fish, wash them once, remove dirt, and quantitatively put them into clean containers for the next process.
2. Meat taking treatment: the fish on the fish steak is taken by an extrusion meat taking machine. In order to improve the utilization rate of raw materials, meat is generally picked two or three times, and the scraps of broken fish bones are kept for feed treatment in poultry farms.
3. mincing treatment: mincing the fish extracted by the meat mincing machine through an orifice plate, the orifice plate is 3-4 mm ... further destroying the fish tissues. In addition, in the process of mincing, some fish bones and broken spines can be removed to avoid being mixed into the finished fish balls.
4. Crushing treatment: it is essentially a stirring and grinding effect on fish. The minced fish is quantitatively added into a pulverizer for pulverization, and various ingredients are added for seasoning treatment. The crushing time of raw fish is generally controlled between 30 and 45 minutes. The crushing temperature should be controlled at about 65438 00℃. In summer, in the workshop without air conditioning, cold water can be introduced into the jacket of crusher to cool down.
5. Molding: Add the seasoned minced fish into the hopper of the molding machine, and then push the minced fish into the molding machine with a screw propeller. The orifice plate should be larger or smaller, and the aperture size of the orifice plate can be adjusted. After the fish balls are extruded, they are directly scraped into the oil pan by the board. Then fry it.
6. Fried fish balls: Generally, refined vegetable oil is better. The temperature of the wok is controlled at 180 ~ 200℃ for 2 ~ 3 minutes. When the fish is fried until the surface is solid, ripe and floating in golden yellow, it can be taken out of the oil pan, cooled and shipped or processed. In order to save cooking oil, some units first boil fish balls in water, then drain them and fry them. This product has good elasticity, but the taste is slightly poor. In particular, it cannot be used to process canned food, because the delicious taste and salt content of boiled fish are uncontrollable.
quality standard
Pale yellow in color, roughly uniform in shape, elastic, free of foreign impurities, and with the taste and smell of fried fish balls. ?