What are the processing methods for minced fish products?
Minced fish products are made by removing the bones, spines, head, skin, innards and scales from a whole fish, then taking the fish meat, grinding it into a paste and using that as the raw material; in the south this is called surimi products. When processing minced fish, removing the fish head is relatively simple, while removing the scales, skin and bones is more troublesome. Therefore, for large-scale processing, a "meat-and-bone separator" must be provided. The machine squeezes out the fish meat while keeping the scales, skin and bones inside the machine, which are then discarded. This is especially true for small mixed fish, which are small in size and large in number; only by using a meat-and-bone separator can efficiency be improved. When using a meat-and-bone separator to process minced filling, you must first remove the fish head and innards, and wash the fish body with water. The fish meat processed with a meat-and-bone separator must also be rinsed with clean water to remove its fat, blood, off-odors and impurities, so as not to lower the quality. The fish meat squeezed out by the fish-bone separator must also be put through a blender to grind the meat fine, then 2%-3% salt is added and stirred so that it becomes a meat paste. Adding salt and stirring can break down the fibrous tissue of the fish meat, making the flesh fine and broken up, and at the same time it also causes the salt-soluble myosin in the fish meat to dissolve out, making it into a highly viscous sol, so that elasticity is produced after heating. This is a key step in making good minced fish filling. When adding salt and stirring, the temperature of the minced filling must be strictly controlled at about 10°C. This is because protein easily gradually loses its hydrophilic properties above 20°C, and if left for a long time it does not readily set, often becoming a tofu-like product after heating. To control the temperature of the minced fish filling, it can be allowed to cool naturally, or an appropriate amount of crushed ice can be added while stirring. Using ice instead of water not only lowers the temperature but also makes the minced fish filling tender. The stirred minced fish filling must also be stored in a place below 25°C, and the storage time should not be too long. The processing of minced fish products can be broadly divided into two parts: processing of the minced fish raw material and processing of the finished product. First the fish is made into minced filling by the above processing method, to serve as the raw material for various products. Then, according to the requirements of different products, different ingredients, shaping and heating treatments are used to make the finished products.
I. Fish balls. Fish balls are generally used as a side dish or for making soup.
Ingredient formula 1: minced fish filling 30 kg, starch 3 kg, salt 0.9 kg, appropriate amount of clean water.
Ingredient formula 2: minced fish filling 30 kg, yellow wine 2 kg, salt 0.6 kg, monosodium glutamate 0.3 kg, sugar 0.2 kg, starch 5 kg, appropriate amount of clean water.
1. Put the minced fish filling and the various ingredients together and stir evenly, adding clean water as you stir; once stickiness develops it is ready to use.
2. Boiling method: use the ingredients of formula 1. Squeeze the stirred minced fish filling with a tool or by hand into round balls, then put them into boiling water and blanch for 2-3 minutes to prevent the fish balls from falling apart, then heat and boil them in the original water. Stir gently while boiling to prevent the fish balls from sticking to one another. When the fish balls become white or float on the surface, take them out, drain off the water and they are ready to @#@136@#@ eat.
3. Deep-frying method: use the ingredients of formula 2. Stir the minced fish filling to a slightly thicker consistency (to prevent it from falling apart after entering the oil pot), squeeze it into fish balls, and put them into the oil pot to fry. When the fish balls first enter the oil pot, the oil temperature should not be too high; once the surface of the fish balls is heated and set, then increase the oil temperature, and turn them as they fry to prevent the fish balls from sticking to one another. When the fish balls are fried until the surface is firm and golden yellow and they float on the oil surface, take them out, drain off the oil, and they can be sold and eaten.
II. Fish sausage
Ingredient formula (taking Jiangnan minced fish sausage as an example): minced fish filling 80 kg, pork 8 kg, leaf fat 6 kg, starch 4.5 kg, salt 1.8 kg, curry powder 0.35 kg, pepper powder 0.05 kg, monosodium glutamate 0.01 kg, corn flour 0.06 kg, appropriate amount of edible red coloring.
1. Mix the ground fish meat, pork and leaf fat together with the various ingredients and stir evenly.
2. Use washed and cleaned sheep casings for stuffing; about 30-40 kg of filling can be stuffed per kg of casing. Stuff with a sausage stuffer, filling to nine-tenths full is enough; do not stuff too much, to prevent the filling from expanding after heating and bursting the casing.
3. Tie off the stuffed sausages well, then tie them into sections according to the length of the sausage, trying to keep them even. If air bubbles are found inside the sausage when tying, pierce the casing with a needle to release the air, to prevent gaps after cooking.
4. For boiling, first bring the water to a boil, add an appropriate amount of edible red coloring to the boiling water, then when the water temperature drops to about 90°C put in the sausages, keep the water temperature between 80-95°C, boil for 30-35 minutes and they can be taken out, then put into 20°C water to cool for half an hour and take out.
5. Put the cooked sausages into a smoking house or box, and smoke them with wood or sawdust that contains no volatile resins. The temperature of the smoking house or box should be kept above 70°C, and after smoking continuously for 2 hours the finished product is ready. A qualified finished product should be plump with no air bubbles, evenly tied with no breaks, and evenly colored a golden yellow.