Fish-meat filling products, after removing bones, thorns, heads, skins, viscera and scales from the whole fish, were obtained by using fish meat as a raw material, which was called surimi products in the south. When processing fish fillets, it is relatively simple to remove fish heads, and it is more troublesome to remove scales, skins and spurs. Therefore, a "prick splitter" should be prepared for mass processing. Extend the fish through the machine and leave the scales, skins, and spurs in the machine and pour them out. Especially small fish, due to the small size and large number of individuals, only the use of a sting separator can improve the efficacy. When processing meat using a broiler separation machine, be sure to remove the fish head and internal organs first, and wash the fish body with water. The fish processed with the meat separator is rinsed with water to remove fat, blood, odor, and dirt, etc., so as not to reduce the quality. The fish meat extruded from the fishbone separator was also hinge-broken and then added 2 to 3% of salt for stirring to make it a meat slurry. Stirring with salt can destroy the fibrous tissue of fish meat and make the meat finely crushed. At the same time, it also dissolves the salt-soluble muscle balls of fish in the fish so that the sole proprietorship can be set to become a highly viscous sol, so as to produce elasticity after heating. This is a key part of making fish fillets. When stirring with salt, the temperature of the meat must be strictly controlled at about 10°C. Because the protein easily loses its hydrophilicity when it is at a temperature of 20°C or more, it is not easy to coagulate when it is left for a long time, and it becomes a tofu-like product after heating. To control the temperature of the fish filling, let it cool down naturally, or add the appropriate amount of crushed ice while stirring. By using ice instead of water, not only can it cool down, but also it can make fish filling tender. Stir-fried fish fillings must also be stored at temperatures below 25°C, and storage time should not be too long. The processing of fish filling products can be roughly divided into two parts, the processing of fish stuffing and the processing of finished products. The meat is first made into meat by the above-mentioned processing method as a raw material of various products. Then according to the requirements of different products, different ingredients, molding and heat treatment methods are used to make finished products. First, fish ball fish balls are generally used as a side dish or soup. Raw material formula 1 fish meat 30 kg starch 3 kg salt 0.9 kg water amount of raw materials formula 2 fish meat 20 kg rice wine 2 kg salt 0.6 kg MSG 0.3 kg sugar 0.2 kg starch 5 kg water amount production method 1. The fish meat and all kinds of use Stir the ingredients together, add fresh water with the agitation, and use them until they are sticky. 2. Boil method: Use the ingredients of Formula 1. Mix the stir-fried fish stuffing with a tool or hand into a round pellet, and then put it in hot water for 2 to 3 minutes to prevent the fish pellets from spreading and then heat and cook in the raw water. Turn gently when cooking to avoid sticking fish balls to each other. When fish balls become white or float on the water, they can be sold and eaten by controlling the water. 3. Deep-frying method: Use the raw material of Formula 2. Stir the fish meat thicker (to prevent it from spreading into the pan), squeeze the fish balls, and fry in a pan. When the fish ball begins to enter the pan, the oil temperature should not be too high. When the surface of the fish ball is heated and solidified, the temperature of the oil is increased by heating, and the temperature of the oil is increased as the fish ball is blown to prevent the fish balls from sticking to each other. When the fish balls are fried until the surface is solid golden yellow and they are floated on the oil surface, the net oil can be sold and consumed. Second, the process of fish sausage Raw material processing → ingredients → enema → ligation → cooked → smoked → finished raw material formula (take Jiangnan fish sausage as an example) Fish meat 80 kg pork 8 kg board oil 6 kg starch 4.5 kg salt 1.8 kg curry powder 0.35 Kg pepper 0.05 kg MSG 0.01 kg corn flour 0.06 kg Edible red ingredients Appropriate amount of production method 1. Mix the minced fish, pork, and plate oil together with various ingredients and mix well. 2. Use a clean sheep's casing to cleanse the sausage, filling about 30-40 kg per kilogram of casing. Fill it with an enema machine and fill it with 90% of it. Do not fill it too much to prevent the meat from swelling and bursting the casing after heating. 3. The intestines are properly ligated, and then the length of the intestine is ligated into sections to make uniform. If gas bubbles are found in the intestines during ligation, a needle is used to break the casing to release the gas. To prevent gaps after cooking. 4. When boiled, the water should be boiled first, and the amount of edible red pigment should be added to the boiling water, and then the sausage should be put in when the water temperature drops to about 90°C, so that the water temperature can be maintained between 80-95°C and boiled 30-35. Take it out in minutes and put it in 20 °C water to cool it for half an hour. 5. Place cooked sausages in a smoke box and smoke with wood or sawdust that does not contain volatile resins. The temperature of the smoke room or the smoke box should be kept above 70°C, and smoked for 2 hours. Qualified finished products should be filled with no bubbles, uniform ligation without cracking, uniform golden color.
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