Processing of silver carp and bighead carp

Silver carp and bighead carp in the "four big domestic fish" often have poor taste because of their more spines in their muscles, so they are often not smooth, so the problem of processing and utilization of silver carp and bighead carp needs to be solved urgently. The following introduces the method of making fish balls by using silver carp and bighead carp.

Formula of excipients: according to 50 kg of fish, 1 kg of salt, 3 kg of starch, 0.5kg of sugar, 0.075 kg of monosodium glutamate, the right amount of ginger juice, and the water content is generally 50 to 60% of the weight of fish.

Operation points: silver carp and bighead carp weighing 1.25 to 2.5 kg, thick meat and good freshness are selected as raw materials. Cut and wash the fish, from the tail to the neck, go to the abdomen and remove the spine, remove two pieces of meat from the back, refrigerate before scraping the fish. When operating, it is necessary to scrape along the fiber lines, and the bevel angle of the knife is 45 degrees. The scraped fish floats in clear water, remove red blood tendons and turbid impurities, and then filter the water with clean new gauze. Put the fish flat on the board and cut it rhythmically with double knives in the left and right hand, until the fish turns white slightly and is moderate when it feels sticky. In the fish paste receptacle, add about 70% of the water first, and the total amount of water is 1.7 times that of the fish meat. After dividing the fish paste with bamboo chopsticks into a sticky paste, put in the excipients and beat hard until the fish paste can seep into a certain amount of water, salt and protein gel, and the surimi is transparent. Prepare a clean iron pot with clean water and another spoon. Hold the surimi in the left hand, squeeze the fish balls out of the tiger mouth, catch the fish ball with the spoon in the right hand, and put it in the water pot. The extruded fish balls are soaked in clean water for about half an hour to prevent the edges from sticking when cooking. Braised or fried fish balls should be cooked by hot fire, but the fish balls are not hot and uncooked, and the taste will change over time. After the fish balls are fully cooked, pick them up and take them out of the pot, which is the finished product.