1. Production process Raw fish → pretreatment (descale, viscera, go head → picking → rinsing → dehydration → batch collapse → forming → boiling → cooling → packaging 2. Processing method 2.1 Selection of raw materials use grass, Green and squid are used as raw fish to process fish balls.The fish size should be 1.5 kg or more, and the meat should be thick and fresh. 2.2 Pre-scavenger scales, pectoral fins, dorsal fins, pelvic fins and caudal fins on the fish body, along the base of the pectoral fins Cut off the head, cut open the abdomen, remove the viscera, wash off blood stains and black membranes inside the abdomen 2.3 Cut the left and right back muscles of the back muscles with a knife along the spine, not with spurs, black film, and peel off the skin. 2.4 Deodorization Fish fillets are soaked in 6% salt solution for 30 minutes, soaking process is constantly turning 2.5 Rinse the dislocated fish in 5 times of clean water, stir slowly for 8-10 minutes, and rinse. The liquid is then rinsed repeatedly with circulating water to remove the blood contained in the fish flesh and keep the blood flesh bright and white, and the meat quality is good 2.6 Crushing and breaking up the fish flesh using a crushing machine, divided into empty clams, salt clams and seasoned clams. The stage is empty. The twisting machine is coarsely twisted and twisted into a bowl, and the fish sauce should be of a moderate thickness.After the salt, 3% salt is dissolved in water, added to the fish gills, and stirred for 10 minutes to make the fish meat into a highly viscous sol. For seasoning, 0.2% monosodium glutamate, 3% sugar, 0.2% allspice, and 0.3% ginger powder (based on the weight of fish) are dissolved in water, poured into a fish sauce, and stirred for 3 minutes at a constant speed. In water, add the fish gizzard and stir for another 3 minutes.2.7 Squeeze a clean wok, fill it with clean water, and prepare a smooth-edged spoon. The left hand fish should be squeezed out of the mouth of the fish and the right hand should catch it with a spoon. , Put it into a clean water pot, the action should be fast, the shape of the fish ball should be round, and the gloss should be high.The extruded fish balls should be soaked in clear water for about half an hour to prevent tanning and adhesion. , but also to prevent boiling.The fire is not busy with fish balls unfamiliar, it will taste;water boiling, fish balls collide with each other easily broken.Fish balls cooked immediately after the pan out of the pot, for cooling. After weighing, a clean, transparent food-grade film plastic bag is used for vacuum packaging. , Place it flat, the cartons are glued with sealing tape, and the finished products are stacked neatly and stored at low temperature.
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