Processing methods of fish stuffing products

Fish stuffing products, after the whole fish is removed from bone, thorn, head, skin, viscera and scales, fish meat is ground into meat paste as raw material, which is called surimi products in the south. When processing fish stuffing, it is relatively simple to remove the fish head, while it is more troublesome to remove scales, skins and bone spurs. Therefore, a large number of processing should be equipped with "spur separator". Squeeze out the fish through the machine, leave the scales, skin and bone spurs in the machine, and then pour out. Especially for small miscellaneous fish, because of their small size and large number, the efficiency can only be improved by using a spur separator. When processing meat stuffing with a barb separator, you must first remove the fish head and internal organs, and wash the fish body with water. The fish processed by the spur separator should also be rinsed with clean water to remove its fat, blood, stench and dirt, so as not to reduce the quality. The fish extruded with a fishbone separator will also be ground by a blender, and then mixed with 2%-3% salt to make it into meat paste. Stirring with salt can destroy the fiber tissue of the fish and make the meat finely crushed. At the same time, it will also make the salt in the fish dissolve, making it a highly viscous sol so that it can produce elasticity after heating. This is a key link in making fish and meat stuffing. When stirring with salt, the temperature of meat stuffing must be strictly controlled at about 10 ℃. Because the protein is easy to lose its hydrophilicity when the temperature is above 20 ℃, it is not easy to coagulate for a long time, and it often becomes tofu-like products after heating. In order to control the temperature of the fish stuffing, let it cool naturally, or add the right amount of crushed ice when stirring. Replacing water with ice can not only cool down, but also make the fish stuffing tender. The mixed fish stuffing must also be stored at a temperature below 25 ℃, and the storage time should not be too long. The processing process of fish stuffing products can be divided into two parts: raw material processing and finished product processing. First, the fish is made into meat stuffing according to the above-mentioned processing method, which is used as the raw material for various products. Then, according to the requirements of different products, the finished products are made by different batching, forming and heating treatment methods.

Fish balls are generally used as side dishes or for cooking soup.

Raw material formula 1: fish stuffing 30 kg, starch 3 kg, salt 0.9 kg, water right amount.

Raw material formula 2: fish stuffing 30 kg, rice wine 2 kg, salt 0.6 kg, monosodium glutamate 0.3 kg, sugar 0.2 kg, starch 5 kg, water right amount.

1. Pour the fish stuffing and all kinds of ingredients together and stir evenly, add clear water with stirring, and can be used when the stickiness is produced.

two。 Boiling method: use the raw materials of formula 1. Squeeze the stirred fish stuffing into balls with tools or hands, then blanch the fish balls in boiling water for 2 to 3 minutes to prevent the fish balls from spreading, and then boil them in raw water. Turn gently when cooking to prevent fish balls from sticking to each other. When the fish balls become white or float on the water surface, control the water and eat.

3. Deep frying: use the raw material of formula 2. Stir the fish stuffing a little thicker (to prevent it from spreading into the oil pan), squeeze into fish meatballs and deep-fry in the pan. The temperature of the oil should not be too high when the fish balls are put into the oil pan. When the fish balls are heated and solidified, they should be heated to increase the temperature of the oil, and fry with the fry to prevent the fish balls from adhering to each other. When the fish balls are fried until the surface is solid golden brown and float on the oil surface, control the clean oil and sell it for consumption.

Fish sausage

Raw material formula (take Jiangnan fish sausage as an example): fish stuffing 80 kg, pork 8 kg, suet 6 kg, starch 4.5 kg, salt 1.8 kg, curry powder 0.35 kg, pepper 0.05 kg, monosodium glutamate 0.01 kg, corn meal 0.06 kg, edible red pigment right amount.

1. Mix the minced fish, pork and suet together with all kinds of ingredients.

2. Use washed sheep casings for enema. Each kilogram of casings can be filled with about 30 kilograms. Fill it with an enema machine and fill it 90%. Don't pour too much to prevent the meat filling from expanding and bursting the casings after heating.

3. Ligate the perfused intestines, and then ligate the intestines into nodes according to the length of the intestines, and strive to be uniform. If air bubbles are found in the intestines during ligation, needle puncture is used to break the casings to release the gas to prevent the gap after cooking.

4. When boiling, you should first boil the water, add an appropriate amount of edible red pigment to the boiled water, then put the sausage in when the water temperature drops to about 90 ℃, keep the water temperature at 80-95 ℃, boil for 30-35 minutes, and cool it in 20 ℃ water for half an hour.

5. Put the cooked sausage in the fumigation box and smoke it with wood or sawdust that does not contain volatile resin. The temperature of the smokehouse or box should be kept above 70 ℃ and smoked continuously for 2 hours to become the finished product. The qualified finished product should be filled with full bubbles, ligated evenly without rupture, and golden yellow in color.