Production technology of fish meatballs
Fish balls are processed by beating, molding, cooking and so on. Fish balls of good quality are elastic, tough and refreshing. This paper introduces a scientific and reasonable production technology of fish balls based on the production experience of traditional fish balls and modern food science.
First, the required equipment: meat grinder, meatball beater, molding machine, boiling tank, quick-freezing warehouse and so on.
Second, the required materials: meat ball crispness agent (for fish), carrageenan (Dehui 636), seafood powder, white pepper powder, ginger powder, soybean protein isolate, corn starch, etc.
3. Formula:
Fish 80, fat 10, salt 1.8, meat ball crispness agent 0.4, carrageenan 0.4, monosodium glutamate 0.25, sugar 1.5, white pepper 0.1, ginger powder 0.15, seafood powder 0.2, egg white 10, corn starch 5, soybean protein isolate 2, ice water 12.3
4. Production process: `
1. Raw material selection: choose frozen surimi (saltwater fish or freshwater fish after pretreatment, after the initial removal of fish skin and bone with ground meat, chopped and frozen products), require good freezing, no smell. Back fat or broken fat can be used for fat.
two。 Pretreatment: the frozen surimi is cut into small pieces with a knife, and the frozen fat or broken fat is stranded with the orifice plate of 3mm. After pretreatment, the raw materials are stored in the environment of 0 ℃-4 ℃.
3. Beating: put the frozen fish surimi into the beater, first add meat ball crispness enhancer, salt, monosodium glutamate, ginger powder, white pepper, egg white, carrageenan and other high-speed beating, until the minced meat is uniform, then add after 3mm
Beat the fat of the stranded orifice plate, finally add starch and stir evenly at a low speed. In the beating process, pay attention to use ice water to control the temperature of the meat pulp below 12 ℃.
4. Molding: using a meatball molding machine or manual molding. The molded fish balls were immediately soaked in warm water of 35 ℃-45 ℃ for 40 min and remolded for 60 minutes.
5. Cooking: after molding, boil in 80 ℃-90 ℃ hot water for 15 minutes.
6. Cooling: immediately after cooking, the meatballs are placed in an environment of 0 ℃-4 ℃ to cool to a central temperature below 8 ℃.
7. Quick freezing: put the cooled fish balls into a quick-frozen store and freeze them for 24 hours.
8. Storage: the frozen products are stored in a low temperature storage of-18 ℃.
Key points of the process:
1. Temperature control in the beating process to ensure that the temperature of the meat pulp out of the pot is below 10 ℃.
two。 The fish products with two-stage gel (low temperature gelation temperature 40 ℃-50 ℃, high temperature gelation temperature 80 ℃-90 ℃) have better elasticity and brittleness.
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