FISH BALL PRODUCTION LINE

Take "5 tons of frozen silver carp balls per day" (a commonly used type in hot pot) as an example, the 

standardized process is as follows:

(1) Raw material preparation:

Frozen silver carp (thawed to -2 ℃ to 0℃, moderately soft and hard for easy meat collection) → Manually remove the fish head,

 internal organs and fins → Feed into the fish meat collector to separate out pure fish paste (about 70% yield).

(2) Excipient mixing：

Fish paste (80%) + potato starch (12%) + egg white (5%) + table salt (2%) + monosodium glutamate/white pepper powder (1%) 

→ Add ice water (the total raw material temperature should be controlled below 8℃) → Stir in a variable-frequency high-speed 

pulper for 12-15 minutes (until the fish paste becomes a fine and lustrous gel-like consistency) Lifting the pulping knife can form 

"filaments".

(3) Molding and cooking:

The surimi slurry is sent through pipes to the fully automatic forming machine to be extruded into round fish balls with a diameter 

of 20mm. Then, it is conveyed by a conveyor belt to the continuous cooking machine, where it is steamed at 100℃ for 10 minutes

 (the fish balls float up, indicating that the cooking is complete).

(4) Cooling and quick freezing：

The cooked fish balls enter the air-cooled cooling line and are cooled to 25℃ within 25 minutes → then they are sent to the tunnel

-type quick-freezing machine and frozen at -38℃ for 40 minutes (the center temperature drops to -18 ℃).

(5) Packaging and warehousing:

The quick-frozen fish balls are inspected by a metal detector → packed in a fully automatic vacuum packaging machine (200g per 

bag, 15 balls per bag) → packed in boxes (20 bags per box) → sent to a cold storage at -18 ℃ for storage.