Fish Ball Making Technology
Dispersing Agent,Agricultural Dispersant,Viscosity Reduction Dispersant,Wetting Dispersing Agent Jiangxi Tiansheng New Materials Co.,Ltd , http://www.jxtsxcl.com
2. Processing method
2.1 Selection of raw materials Grass, blue, and squid are used as raw fish to process fish balls. The fish size should be 1.5 kg or more, and the meat should be thick and fresh.
2.2 Pre-scavenger scales, cut off the pectoral fins, dorsal fins, pelvic fins, caudal fins on the fish body, cut the head along the base of the pectoral fins, cut open the abdomen, remove the viscera, wash away blood stains and intra-abdominal black membrane.
2.3 Cut the meat with a knife along the spine cut left and right back muscles, can not be with bone spurs, black film, and peel off the skin.
2.4 Deodorization Fish fillets were soaked in a 6% salt solution for 30 minutes. The soaking process continued to turn.
2.5 Rinse the dislocated fish on 5 times of clear water, slowly stir for 8-10 minutes, pour off the rinse, then rinse repeatedly with circulating water, remove the blood contained in the fish, keep the flesh flesh and white, fleshy good.
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2.7 Squeeze a clean wok, fill it with clean water, and prepare a smooth-edged spoon. The left hand squid scoops out the fish ball from the tiger's mouth. The right hand catches it with a spoon and puts it into a clean water pot. The shape of fish balls is round and the gloss is high. The extruded fish balls were dipped in clean water for about half an hour to prevent tanning.
2.8 The fish balls should be prosperous and they must be prevented from boiling. The fire is not prosperous and the fish balls become unfamiliar and will taste bad. When the water boils, the fish balls collide with each other and break easily. After the fish balls are cooked, the pans are picked up and cooled.
3. Packaging After weighing the fish balls, use a clean, transparent food-grade film plastic bag for vacuum packaging. The packaged fish balls are then placed in a carton and placed flat. The carton is glued with a sealing tape. The finished products are stacked neatly and stored at low temperature.