Fish ball making process
The eel and squid in the "Four Homes" have large aquaculture capacity, rapid growth, low cost, and high yield. However, because of more intermuscular thorns, the taste is inferior to that of other fish, and they are often sold poorly. The method of processing and utilization has become an urgent problem to be solved. The following describes a method that can both digest the chain and squid, increase the value, and increase job opportunities: processing and production of fish balls. The production process is as follows: 1. Raw materials for the process (fresh squid, squid, etc.) → pre-treatment → Wash → pick meat → rinse → dehydration → fine filter → collapse, seasoning → forming → boiled (or fried) → cooling → packaging (or direct marketing). Second, accessories formula by 50 kg of fish, required salt 1 kg, starch 3 kg, 0.5 kg of sugar, MSG 0.075 kg, ginger amount, water content is generally 50% -60% fish weight. Third, the operating points (1) choice of materials. Choose 1.25-2.5 kilograms of meat, thick, fresh and good oyster and squid as raw materials. (2) scrape the meat. The fish was dissected and washed. From the end to the head, the abdomen and spine were removed, and two pieces of meat on the back were removed. The meat was refrigerated before scraping. When operating, the fiber pattern should be scraped along. The tilt angle of the knife should be 45 degrees. Use the front and back of the knife and shave it carefully. The scraped fish was rinsed in clean water, red blood vessels and cloudy impurities were added to enhance the white color, and then the water was filtered off with clean new gauze. (3) drainage. Place the fish meat on the vegetable plate, and use the rhythm to rhythmically arrange the eggs in order. When the taste of the fish is white, it is better to stick the fish. This process can also be operated with a meat grinder, but the processed fish balls taste slightly worse. (4) Stir. In the fish and mud container, first add about 70% of the fresh water, the total amount of water is 1.7 times of the fish meat, and the fish mud shall be scattered with bamboo chopsticks, and after sticking, add accessories and vigorous whipping. The fish mud is infiltrated with certain moisture and salt, and the protein gel is transparent. (5) Extruded. Clean the wok, fill it with clear water, and prepare a smooth-edged spoon. Hold the fish on the left hand side, and squeeze the fish ball out of the mouth of the tiger. Use your spoon to catch it in the right hand and place it in a clean water pot. The action should be clean and tidy. The shape is round and the gloss is high. The extruded fish balls were immersed in clean water for about half an hour to prevent tarnish from sticking. (6) simmer or fry.氽 (or fried) fish balls to use prosperous, the fire is not prosperous fish round just unfamiliar, over time will become odor. When cooking, it is also necessary to prevent boiling, so as not to crash the fish balls. When the fish balls are ripe, they can be picked up and used as finished products. Fourth, product quality standards (1) shape. Basically round, elastic, fresh, delicate, and roughly uniform in size. (2) color. Tanning white or gray, golden frying, smooth surface. (3) Taste. With the original taste of fish, taste appropriate. (4) raw and cooked. All cooked and edible. (Technology Promotion Center, 5th Floor, Shengli Xincun South, West Street, Wuwei, Gansu 733000)
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