1. Role of Curdlan Gum
Curdlan gum is widely used in the production of meatballs and fish balls due to its excellent gelling properties and ability to retain moisture. It helps improve the texture, elasticity, and stability of these products, ensuring they maintain their shape and texture during cooking.
Enhanced Water Retention: Curdlan gum absorbs water and forms a gel, which helps meatballs and fish balls retain moisture during cooking, preventing them from drying out or shrinking.
Improved Elasticity and Texture: The gel network formed by curdlan gum enhances the elasticity of the meatballs and fish balls, making them firmer and improving the overall texture.
Shape Stability: Curdlan gum helps maintain the shape of meatballs and fish balls, preventing them from breaking apart or deforming during cooking.
2. Usage Instructions
Curdlan gum is easy to incorporate into meatball and fish ball production. The recommended dosage is 0.1%–1%, which can be adjusted based on the desired texture and elasticity.
Step 1: Mix curdlan gum with other dry ingredients (such as meat or fish, spices, etc.) evenly.
Step 2: During the cutting and blending process, add curdlan gum to the mixture and ensure it is fully dispersed.
Step 3: Heat the mixture to above 80°C to activate curdlan gum and form a gel structure, improving the texture.
Step 4: Shape the mixture into meatballs or fish balls, and then proceed with the usual cooking method (boiling, frying, steaming, etc.).
3. Common Problems and Solutions
Problem 1: Meatballs or Fish Balls Have a Rough Texture or Lack Elasticity
Description: If the meatballs or fish balls are too tough or have a rough texture, it may be due to insufficient curdlan gum or uneven distribution.
Solution: Increase the curdlan gum dosage to 0.5%–1% and ensure uniform mixing. This will help create a more stable gel network, improving elasticity and texture.
Problem 2: Product Loses Moisture During Cooking
Description: If meatballs or fish balls lose too much moisture during cooking, they may dry out.
Solution: Ensure enough moisture is present in the mixture and use 0.8%–1.5% of curdlan gum to help retain moisture and prevent drying out.
4. Application of Pre-treated Curdlan Gum
In some cases, using pre-treated curdlan gum can further enhance production efficiency, reduce costs, and improve the texture of meatballs and fish balls. The recommended dosage is 2%–10%.
Usage Instructions: During the cutting and blending process, add pre-treated curdlan gum along with other ingredients, ensuring even distribution.
Advantages of Pre-treated Curdlan Gum:
Increased Production Efficiency: Pre-treated curdlan gum can increase production output, reduce processing time, and lower overall production costs.
Improved Texture and Appearance: It helps improve the texture, making the meatballs and fish balls smoother, and enhances their visual appeal by giving them a glossy appearance.
Enhanced Oil and Water Retention: Pre-treated curdlan gum further improves the ability of the meatballs and fish balls to retain both oil and water, making them juicier and more elastic during cooking.
