Dear list:
We are currently developing fishball products, I would like to know what can I do to prevent the product from being sticky during frying, does the concentration between the cornstarch and flour have effect on this or is it the amount of water? Can I increase the amount of phosphate, what is te diference between using yeast and baking soda? I want to know how can we make our product become gummy/springy but soft.
Thanks, I will very much appreciate any information regarding this. Since we are in seafood business we want to find a way that we can utilize our trimmings.
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