Improvements to Milkfish Fish Balls
Product Type: Fisheries - Milkfish (frozen product)
Stage: Processing & Packaging
Problem: Inconvenience to serve as fresh food because of back bones
Solution: Minify the bones by grinding and stirring
- Raw material—Milk-fish
- De-head and remove more-palatable belly fat for separate consumption. Lean fish meat with back bone is not suitable to be served as fresh food.
- Because of too many back bones and lean characteristics, the opportunity to serve as fresh fish is decreased.
- After skinning and filleting, store in freezer.
- Frozen meat double-treated with mincer and slicing machine to minimize back bones.
- Stir the ground meat quickly then add salt and seasoning, and again, blend at high speed in low temperature to obtain fish paste.
- Fish paste then stands overnight in freezer to enhance the paste adhesive properties so that the fish balls gain consistent texture.
- The paste is shaped into balls by machine; shape is fixed in hot water.
- Boil in hot water until the center temperature of fish balls reach at least 80℃.
- Heated fish balls are sent to IQF and collected in buckets.
- The final product is then packed to be marketed. The shelf life can be extended to 1 year by store-freezing.
Resource :
Source: Dr. Jan-Jeng Huang, National Chiayi University, Chinese Taipei