Fish balls are a famous snack; one that originated in Southeast Asia but has spread worldwide. In addition to being a snack, it can serve as toppings for food or various dishes.
It is not unusual, for instance, to see them as toppings on some noodles, usually of the Asian variety. They also serve as a garnish for some soups or appetizers at some restaurants. In most countries, however, they serve as snacks.
They are very economical and easy to prepare: you can steam, boil, or fry them. But fish balls are best served with dip sauce and drinks; like soda or beer.
But how do you make a fishball? Creating a processing line for making fish balls is not that complicated; mass production of fish balls is pretty simple. All you need is enough space, a workforce, and proper equipment.
Here are the seven steps to making fish balls industrially.
7 Steps To Making Fish Balls Industrially
1. Prepare The Fish Flesh And Other Ingredients
Fish is the most essential ingredient of a fish ball, and you must be pretty picky looking for the right fish. There is a variety of fish suited for making this snack. Wolf herring and mackerel are common types, but if you do not have them, a white fish will do, like tilapia, catfish, or cod.
Other ingredients, like flour, corn, or potato starch, must also be prepared. Salt and ice water are also among the essential ingredients needed in making fish balls, for they give a fish ball an enhanced flavor.
2. Slice the Flesh of Fish
Put the fish on the fish scaling machine to remove the scales, then it will go to the fish skinning machine, after which fish bones will be then removed by a machine. After this process, the fish is now ready for grinding and mixing with other ingredients.
3. Grinding and Mixing the Flesh of Fish
A machine will chop the fish and then mix it with other ingredients. The grinding and mixing process breaks down the fish meat into tiny fibers, then mixes it with other ingredients to produce a homogenous paste. In the mixture process, salt and ice water are put in the mix to give it a taste and enhance the flavor of the fish balls.
4. Forming Fish Balls
The next stage would be the forming of the paste into fish balls. The paste will go into a fish ball forming machine, where it will be formed into balls of different sizes or according to the desire of the client or the demand of the market.
The sizes differ depending on whether one is for snacks or as toppings, and it depends on what kind of dishes they will be used as toppings or garnish.
5. Boiling Fish Balls
Once shaped into balls, they will undergo the process of molding and boiling. The process serves to “polish” and pasteurize the fish balls by putting them under different hot water temperatures.
In molding the fish balls, a steam pipeline heats the water to 75 degrees Celsius; the water circulates and flows continuously as the fish balls are floating. The process continues until the fish balls have that ideal texture, after which they are cooked through boiling.
The process of boiling fish balls at 90 degrees Celsius will last for ten minutes. This is enough time to both pasteurize the fish balls and achieve the desired smoothness of the product.
6. Cooling And Freezing Fish Balls
After boiling, the next step would be to put it in a cooling groove. Cold water flows continuously as the boiled water flows out; the idea is to keep the water’s temperature at 25 degrees Celsius. The process will continue until the fish balls are finally cooled to the ideal temperature.
After cooling the fish balls, they will be then kept frozen. The ideal temperature should be below -18 degrees Celsius. This is to keep the fish balls fresh without having adverse effects on taste, texture, and overall product quality.
They need to be kept frozen until they are ready for consumption. If kept frozen and packed accordingly, fish balls can have a shelf life of six months to about a year.
7. Packing Fish Balls
Fish balls made industrially could be packed mechanically or manually, and, in various plastic bags, either big or small. When packaging fish balls, they usually use chilled water or salt solution in water, also known as brine solution, and then keep them refrigerated before being delivered to stores or supermarkets.
Packaging is important and may impact the shelf life of the fish balls. In addition to the packaging mentioned, it is also not unusual to vacuum-pack the fish balls to ensure longer shelf life.
Fish balls go by different names depending on the country or locality, but whatever we call it, it are always delicious, tasty, and, for some, quite a delicacy.
Fish balls can be homemade, and all the ingredients for making them are available on the market. Most of us, though, would instead buy a pack or several from the market, for it is more convenient and, again, more economical. It is time-saving to buy one and cook rather than making your fish balls at home.
But if you’re up to having a fishball making business, ‘hope this article gave you valuable insights. Never underestimate the taste of fish balls. It is so delicious that no one can resist buying it. So waste no more time, start making and start selling!