Methods and Techniques for Processing Silver Carp and Bighead Carp into Fish Balls

Silver carp and bighead carp, two of the "Four Major Chinese Carps," have many intermuscular bones and a flavor slightly inferior to other fish, so they often @#@136@#@ poorly, making the problem of processing and utilizing silver carp and bighead carp urgent to solve. Below is an introduction to the method of using silver carp and bighead carp to process and make fish balls.

Auxiliary ingredient formula: based on 50 kg of fish meat, 1 kg of salt, 3 kg of starch, 0.5 kg of granulated sugar, 0.075 kg of monosodium glutamate, an appropriate amount of ginger juice, and a water content generally 50% to 60% of the fish meat weight.

Key operating points: select silver carp and bighead carp weighing 1.25 to 2.5 kg, with thick, firm flesh and good freshness, as the raw material. Slaughter and wash the fish, cut from tail to neck, remove the belly section and backbone, take the two pieces of meat from the back, refrigerate briefly, then scrape off the fish meat. When doing this, scrape along the direction of the fiber grain, and the best angle for the knife is 45 degrees. Rinse the scraped fish meat in clean water to remove red blood lines and cloudy impurities, then filter the water with clean new gauze. Place the fish meat flat on a cutting board, hold two knives one in each hand, and chop rhythmically in order until the fish meat turns slightly white and feels sticky, which is the proper degree. Put the fish paste in a container, first add about 70% of the clean water, with the total amount of water being 1.7 times the fish meat, use bamboo chopsticks to break up the fish paste, and after it becomes a sticky paste, add the auxiliary ingredients and stir vigorously until the fish paste can absorb a certain amount of water, salt, and protein gel, and the fish paste becomes translucent. Prepare a clean iron wok filled with clean water, and also prepare a spoon; hold the fish paste in the left hand and squeeze fish balls out from the hollow between the thumb and index finger, catch them with the spoon in the right hand, and put them into the wok of clean water. Let the squeezed fish balls soak in the clean water for about half an hour to prevent them from sticking to the edge during poaching. Use high heat for poaching or frying the fish balls; if the heat is not high, the fish balls will only get hot but not cook, and after a long time they will change flavor. After the fish balls are thoroughly cooked, scoop them out of the wok, and they are the finished product.