Ingredients of Fish Ball and Production

Fish balls can make for a delicious appetizer. If you decide to pair them with a few of your favorite sides, they can also make for a tasty main course served after boiled, steamed, fried, or in soup. To make fish balls, you should scale and debone the fish first; then remove the skin and cut the fish finely into paste mixing with other ingredients; at last, shape into balls. They are mostly devoid of flavor,so you can either boil them or sometimes deep-fry them. Boiled them in hot pot , or in soups (like daikon soup,Spare Rib soup).

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Ingredients of Fish Balls
The basic ingredients are fish and sometimes flour; flavorings, such as salt and sugar, can also be used. The proportion of fish and flour depends on the quality and type of fish balls to be made. The white fish balls found in some traditional Hong Kong restaurants are made using only fresh fish while the street fried fish balls are made by using cheap fish and a mixture of flour in order to reduce costs from the wholesale business. But how to production fish ball ,please go on reading,you will understand.

Fish Ball Production Flow Chart
1. Retrieve the quick frozen (-55°C) yellow tail fusilier which is imported from Indonesia from freezer (-18°C), then  Defrost the yellow tail fusilier  in water.
2. If the fish have a lot of fish scale .you should use fish scaling machine, it can remove the fish scale in a automatic and sanitary way.
3 .Use Fish Cutting Machine cut the fish quickly and evenly, broken trash falls from the slice mouth, after one or more times cut into suitable fillets.
4. Then placed the fish slices in the bowl cutter machine for grinding process. This bowl cutter is used within meat processing industry to cut meat to a fine degree and to blend and mix ingredients into the meat. It is usually applicable to make stuffing for sausage, bologna, meat ball, ham, hot dog, patty, meat pie, etc.
5. In the bowl cut grinding, prepare the salt and MSG content according to locality taste requirement. Place all the ingredients into the bowl cut machine for blending.
6. The auto operation are synchronised to control the speed and timing of the process. Now, the yellow tail fusilier paste is ready for forming!
7. The fish paste are then conveyed to the Meatball Forming Machine ,which is mainly used to make chicken meatball, fish flesh ball, shrimp ball, beef meatball ,etc.

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8. If you need stuffing fish ball,you can put the fish paste put the Stuffing Meatball Machine,this is the core meatball machine, which is the equipment for all kinds of meat forming into balls with stuffings inside. this core meatball machine is specific designed for industrial use. It can produce the meatball in large quantity, 7000 grain per hour above, only one person will operate it, and the rate is as high as 98% ,simultaneously,  The shape, size and freshness of the fish ball is our assurance.
9. To attain better elastic and texture, all fishballs must be stowed into clean water for approximately 5 to 8 hours
10. The delivery reference no. will be marked at each individual container.
11. The respective containers will then be sealed with plastic covers before ,then delivery.