Processing ginkgo fish balls
The fresh fish is opened abdomen, scales, internal organs, head, then wash the body, cut into large pieces. At the same time, ginkgo husked and cut into pieces.
The fish will be cut into large pieces and the fish bones will be removed. The fish will then be rinsed in water within 10°C, and then dehydrated by nylon mesh. The dehydrated fish fine filter, the first channel of the best quality, two poor, can be used with the grade of the product.
After the material is ready, it will be collapsed. This process generally takes 40 minutes, including 10 minutes empty, adding salt for 10 minutes, and adding spices for 20 minutes. The ideal formula is to add 40 grams of water per 100 grams of fish, 5 grams of ginkgo, 15 grams of starch, 5 grams of egg white, 10 grams of fat, 3 grams of salt, 2 grams of sugar, 2 grams of cooking wine, 2 grams of onion ginger, MSG 0.7 grams. After breaking up, the gills need to stand for half an hour before forming. When the water is boiled, the formed fish balls are put into boiling water. The water temperature is controlled at 90° C.-95° C., and the temperature is maintained for 4 minutes. The floating fish balls are then cooled in cold water, and then the fish balls are evenly distributed on the sieve.
Finally, the cooled fish balls are weighed, bagged, and sealed. Use a special hopper when bagging to avoid contaminating the seal. It is then sent to a cool store for storage.
The fish will be cut into large pieces and the fish bones will be removed. The fish will then be rinsed in water within 10°C, and then dehydrated by nylon mesh. The dehydrated fish fine filter, the first channel of the best quality, two poor, can be used with the grade of the product.
After the material is ready, it will be collapsed. This process generally takes 40 minutes, including 10 minutes empty, adding salt for 10 minutes, and adding spices for 20 minutes. The ideal formula is to add 40 grams of water per 100 grams of fish, 5 grams of ginkgo, 15 grams of starch, 5 grams of egg white, 10 grams of fat, 3 grams of salt, 2 grams of sugar, 2 grams of cooking wine, 2 grams of onion ginger, MSG 0.7 grams. After breaking up, the gills need to stand for half an hour before forming. When the water is boiled, the formed fish balls are put into boiling water. The water temperature is controlled at 90° C.-95° C., and the temperature is maintained for 4 minutes. The floating fish balls are then cooled in cold water, and then the fish balls are evenly distributed on the sieve.
Finally, the cooled fish balls are weighed, bagged, and sealed. Use a special hopper when bagging to avoid contaminating the seal. It is then sent to a cool store for storage.
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