Fish balls preparing method
A technology of fish balls and preparation steps, which is applied in the field of fish ball preparation, can solve the problems of weakened elasticity, dark color of fish balls, poor taste, etc., and achieve the effect of improving product quality, increasing production profit, and good taste
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[0024] (1) material selection: select fresh silver carp as raw material;
[0025] (2) The selected silver carp is pretreated, meat harvested, rinsed, dehydrated, and finely filtered to make surimi. During this process, the temperature of the treatment should be controlled to be 2 to 10°C;
[0026] (3) grind the surimi after fine filtration, and add ozone water at the later stage of beating, and continue beating until it becomes muddy;
[0027] (4) The crushed surimi should be molded within 5 minutes, and then soaked in warm water at 40-45°C for 15-20 minutes;
[0028] (5) Heating and shaping the formed fish balls, the water temperature is 85°C to 95°C, when the fish balls float up, pick them up immediately, dry and cool, then IQF freezes to become fish ball products, and then refrigerate.
[0029] The ozone concentration is 0.2-1.2mg / L, the temperature is 2-10°C, the added amount is 10%-25% of the weight of the fish meat, and the crushing time is 5-10min, and it should be add...
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