Traditional Chinese Canned fish balls: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Canned Food: Recipe, Ingredient Ratios & Step-by-Step Method (Canned Food). This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 1912 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
canned fish ballsProcess flow Fried fish balls → steam heating → canning → adding soup → sealing → sterilization → cooling → storagePreparation method 1. Place the fried fish balls on a plate, cover them with gauze, put them into a sterilization kettle and heat them with steam at normal pressure for 10 minutes, so that the surface of the fish balls can be preliminarily sterilized and the initial temperature of the fish balls can be increased, which is beneficial to the vacuum in the tank and the sterilization effect. If the fresh fish balls are canned just after being fried, there is no need to reheat them.2. …
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