Making Snapper Fish Nugget

I. Preliminary

Nugget is one of the frozen processed meat products. This product has a long shelf life, with storage in the freezer can reach 2 weeks. The meat should be ground before use, making it easier to be formed at a later stage. The main material used is fish, which will provide the desired product texture, because it has a protein content miofibril.

Other supporting materials, ie salt, water, fillers (filler), emulsifier, and spices. Salt works to increase the solubility, because the protein in meat miofibril is only soluble in salt solution. Water is useful for giving succulence and also enhance recovery.

Filler and emulsifier used in this product is tapioca flour and egg yolk that serves to bind water and fat. Spices of pepper and garlic in addition to providing a distinctive odor and taste, are also able to prolong shelf life.
II. Materials and Equipment
Ingredients: 500 g minced snapper fish flour 75 g tapioca flour 25 g garlic seasoning (smooth) 5 - 7.5 g pepper finely 4-5 g salt 5 to 7.5 g Eggs 3 eggs Water (fresh milk) 100g Flour PANIR
The tools: a knife - pan-waring blender - plastic container pan - spoon stove - plastic III.
III. Snapper Fish Nugget Making Process
1. Fish processing
Fish washed with water and then weeded by removing scales, entrails and gills. Fish washed clean with cold water Take the meat fish by fish memfilet. Place the fish on your side, with a sharp knife cut the meat from the base of the gills of fish to the bone.

Then the fish meat sliced through the tail until the meat off of bones (for not much meat is wasted, a little knife is pressed). Turn the fish and then cut the meat from the base of the tail to the head. Time flesh at the base of the spine can be scraped with a knife or spoon. Separate the skin and the flesh of the black from fish meat.

Filet of fish obtained from feces and blood washed attached by washing with water added ice cubes. Cut the fish fillets into small pieces for easy washing pelumatan back the pieces of filet rinse again to clean up blood or dirt is still attached and drained. Squash fillet with a meat separator (can be repeated 2-3 times until the fibers separate meat and fish spines all)

2. Making nugget
Mill that has been refined fish mixed with spices that have also been refined. The dough that has been thoroughly blended placed on a baking sheet 1 cm thick, which had been covered with plastic, the dough is flattened and covered with plastic and then steamed 30-45 minutes, to allow the occurrence of gelatinization and finalize the dough. The dough that has been steamed cooled then cut into pieces according to the desired size.

The dough that has been cut into pieces included in the egg white then roll in flour PANIR, this is to form a dough surface better. Nugget which has been generated can be stored in the freezer if not immediately be fried to make it more durable and more crunchy texture. Done to finalize the frying batter.

IV. Packaging

The next step is to make an attractive packaging so that the consumer interest. Good packaging is to use plastic and the vacuum so it can survive for long. Packaging is designed should be able to represent our products. It is important to show the nugget in the packaging so that people are interested in our products as new look. In the package we should put its raw materials and also the expiry date.

From : http://bisnisukm.com/pembuatan-nugget-ikan-kakap.html