The process begins by combining 3% salt with fish flesh, which is then crushed, shaped, and subjected to heat through boiling or other methods to produce a gelled product. The final shape and flavor can vary significantly—some products resemble the original fish, while others are entirely free of fish content.
Step 1: Washing. The fish meat is first processed using a mincer, where it's pressed through a metal mesh with small holes. This separates the flesh from the skin and bones. Afterward, the minced meat is rinsed multiple times with cold water, typically two to three times. The goal of this step is to remove unwanted odors, pigments, and fats. The intensity of washing depends on the type of fish and its freshness.
Step 2: Breaking Down. Once the washing is complete, the excess water is drained, and the fish meat is chopped further using a mincer. Then, 2.5% salt is added, and the mixture is stirred and smashed for 30 to 60 minutes using a disintegrator. It’s crucial to keep the temperature as low as possible—ideally below 15°C—to prevent protein denaturation. Dissolving all the salt-soluble proteins is essential for achieving a smooth texture. During this stage, additional ingredients like seasonings, proteins, starch, or water may be introduced if needed.
Step 3: Cooking. After shaping, the fish mixture is cooked using various methods such as heating, steaming, boiling, or frying. The main purpose of cooking is not only to coagulate the proteins but also to kill bacteria and gelatinize any starch present. Different products require different cooking conditions. From a hygiene standpoint, the core temperature of the product must reach at least 75°C. Both the cooking and mixing processes play a critical role in ensuring the final product’s quality and safety.
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