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Natural Food Enhancers In Fish Ball

Product: TG-B

  • Natural Food Enhancers In Fish Ball
  • Natural Food Enhancers In Fish Ball

Preparation of Fish Ball


  • minced fish 500kg

  • ISP (paste) 420kg

  • salt 10kg

  • starch 60kg

  • transglutaminase (TG) 2kg

  • curdlan 3kg

* How to make ISP paste?

ISP: ice water: soybean oil=1:5:0.6 (add water and soybean oil first, then add ISP and stir together)

How to Make Fish Balls with Transglutaminase

  • Step 1: add fish meat to tumbling machine to mince (30-60s)

  • Step 2: add salt, TG, curdlan and phosphate, then keep tumbling until the meat becomes sticky (60-90s)

  • Step 3: add ISP paste and then keep tumbling (60-90s)

  • Step 4: add starch and then keep tumbling (60-90s)

  • Step 5: keep fish balls under 40°C-45°C for 20mins

  • Step 6: put fish balls in boiled water for 7mins

  • Step 7: cool and freeze

Advantages of Using Transglutaminase In Fish Ball

  • Improve texture and elasticity

  • Prevent splitting

  • Reduce cost by reducing raw material

  • Increase water-holding capacity and yield

  • Reduce syneresis in storage

Thank you for your attention Yiming Biotech

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