The invention relates to a preparation method for improving the gel
hardness of fish balls, which is characterized by comprising the following steps of: separating fish meat by using a meat separator, removing fish bones and
black films, putting fish fillets into 5 to 8 percent
salt solution and soaking for 20 to 40 minutes with continuous stirring; putting the fish meat from which fishy smell is removed into clear water in an amount which is 4 to 6 times that of fish meat, slowly stirring for 8 to 10 minutes, repeatedly washing by using circulating water, dissolving 2 to 4 percent of salt in water, adding into minced fillets, milling for 2 to 4 minutes, adding 0.1 to 0.6 percent of transglutaminase (TGase), milling for 6 to 10 minutes, adding seasonings into the minced fillets, and milling for 1 to 4 minutes; adding 3 to 6 percent of
wheat gluten into the minced fillets, and milling for 2 to 5 minutes; putting the minced fillets into a 0 DEG C refrigerator for 1 to 3 hours, forming by using a ball making
machine, and ensuring that the weight of each ball is 7 to 15g; and heating the fish balls to the temperature of between 37 and 45 DEG C, keeping for 15 to 25 minutes, putting into a 70 to 85 DEG C water bath for 20 to 30 minutes,
fishing out, quickly cooling, quickly freezing, and packaging. The fish balls prepared by the method have smooth and mellow appearance, smooth
mouthfeel, high elasticity and rich
nutrition.