To make fish balls, we usually use grass carp, silver carp, white fish, catfish and other fish. Because of different fish species, the contents of myosin and actin in muscle tissue are different, and the fibers contained in them are also different from those in connective tissue, so different fish meat has certain influence on the quality of fish balls. Fish balls are generally made of fish with high protein and low fat. The high fat content of fish will reduce the elasticity of fish balls, because fat will hinder the formation of protein molecular network structure. Secondly, the freshness of fish will also affect the quality of fish balls. Fresh fish will not undergo protein degeneration, so it is a prerequisite for making fish balls. On the contrary, if the fish exceeds its autolysis period, the quality of fish balls will be affected.
Second, how to improve the color of finished products
To make milky white fish balls with bright colors, we should start with two details: the rinsing of fish and how to punch holes. Rinsing fish can remove blood stains, impurities and hemoglobin from muscles. However, it should be noted that fish cannot be bleached for a long time, which will harden the fish, make it difficult to turn into velvet and reduce its viscosity.
The beating mode of raw materials has a great influence on the color of fish balls. Generally, the raw materials should be beaten by the method of light before heavy, and it is forbidden to rush for success from the beginning and use too much force. In this way, the fish particles are not only difficult to knot, but also bring up impurities such as sawdust on the anvil. In addition, it should be noted that you can't use your hands when flipping in the middle of punching. At the same time, you should grasp the rhythm and shorten the punching time, which is beneficial to the color and texture of surimi.
Third, the influence of auxiliary materials on fish balls
There is a saying in Sichuan cuisine that "one water, two salts, three eggs, four oils and five starches", which shows that we attach importance to the addition of auxiliary materials for making naan. Water can dilute surimi, and surimi can be strongly solvated, so that a large number of water molecules are arranged around it. Because the arrangement of water molecules is directional, and because of the effect of electric charge, the stirring must be in one direction, otherwise it will destroy the arrangement of water molecules and the fish will spit water.
The amount of salt used to make fish balls is very important. Fundamentally speaking, making fish balls takes advantage of protein's characteristics of salt solubility and heat setting. The amount of salt is too small, the amount of myosin and actin dissolved is not much, the viscosity of the formed sol is not strong, and the net-forming force is weak; Excessive salt will dehydrate the fish balls to a certain extent, reduce the water-holding capacity of the fish balls, cause denaturation, destroy the protein character, reduce the elasticity of the fish balls and affect the taste.
You need to add the right amount of egg white and oil to make fish balls. Egg white has the characteristics of strong edible ability and good coagulation effect. The purpose of adding egg white is to increase cementation and maintain the elasticity and tenderness of fish balls. The purpose of oiling is to increase the delicate and tender taste of fish balls and make them white. However, it should be noted that neither egg white nor oil can be added too much. Because egg white is expansive, if it is added too much, the surface of fish balls will not be smooth when heated, which will affect the appearance of fish balls; Too much oil will easily make the fish balls honeycomb and produce a rough and greasy taste.
Modified starch is a kind of adhesive and thickener. Adding modified starch to fish balls will enhance their water absorption and increase the plasticity of fish balls, which is beneficial to molding. At the same time, it can reduce the gelatinization temperature of fish balls, improve the water absorption of fish balls, and keep water frozen. However, the amount of modified starch should be moderate and too little, and the viscosity of fish balls is not enough; If you eat too much, the fish balls will become hard, not white in color and have poor buoyancy.
Fourthly, the heating and heating of fish balls.
Heating will solidify the fish protein until the fish balls are cooked. However, it is necessary to master the cooking time of fish balls. The method is as follows: raw fish balls should be put into a cold water pot and then moved to the fire mouth. With the increase of the water temperature in the pot, the elasticity of the fish balls will be enhanced until the water in the pot bubbles at the edge of the pot, and the fish balls will be cooked after turning down the heat to keep the water temperature for about half an hour. However, it should be noted that if the water temperature is lower than 60℃, the fish balls will denature, lose their viscosity, and the finished product structure will be loose, or even scattered and shapeless; If the water temperature exceeds 100℃, the fish balls will be fibrous again, which will affect the taste. The ideal heating temperature of fish balls should be controlled between 80 ~ 90℃ for half an hour.
In short, if you want to make a good fish ball, you must ensure that the six ingredients of surimi are not hurt or lacking (water, salt, oil, eggs, powder and taste); The fillets are white, moist, tender, smooth and free of impurities; When cooking, you can make high-quality fish balls by mastering the heat.
Question 2: Starch is needed to make fish balls. What starch is the best for fish balls?
Ingredients: 500g fresh fish, water, salt, monosodium glutamate and onion.
Method:
1, wash the fish and lay them flat on the chopping block. It is better to have fish skin. Of course, I bought frozen river fish from a German supermarket, and the bones of the fish have been removed directly. It is easier to make fish balls.
2. Holding fishtail in left hand and sharp knife in right hand. The knife makes a 45-degree angle with the chopping board, scraping the minced fish from the tail to the stomach. When scraping, the strength should be appropriate, and the knife must not be perpendicular to the chopping board, otherwise the minced fish will not be fine.
3. Roughly estimate the scraped fish slurry, and then add the same amount of water. The ratio of fish slurry to water is 1: 1.
4. Stir well with a pulverizer or blender, and the fish sauce and water will be integrated.
5, then wash your hands, first add the right amount of monosodium glutamate and onion, then add salt to your left hand, and keep stirring in one direction with your right hand until you feel that the fish paste is thick, indicating that the salt content is enough. At this time, the fish paste is very sticky and feels very strong.
6, prepare a pot of water, heat, the water temperature is not too high, and then squeeze out a small group of fish paste from your hand one by one and drop it into the water one by one. When making fish balls one by one, be sure to control the water temperature, not too high.
7. When there are more and more fish balls in the water, you can fire. When all the fish balls in the water float, they can be fished out with a colander to cool.
Method for treating fishbone
With proper copper mesh, fishbones can be easily separated.
That's what professional chefs do.
Starch accounts for about 5%.
Question 3: What starch is the best for making fish balls? If you want to make the meatballs elastic, you'd better beat them and stir them, and you'd better use sweet potato starch.
Question 4: What starch grass fish balls are used in fish balls? Introduce the cuisines and functions in detail: home-cooked recipes, liver-nourishing recipes, nourishing recipes and spleen-invigorating and appetizing recipes.
Taste: salty. Technology: Roasted grass fish balls. Ingredients: Ingredients: 250g grass carp.
Accessories: Lentinus edodes (fresh) 15g, winter bamboo shoots 25g and egg white 30g.
Seasoning: lard (refined) 15g, salt 5g, monosodium glutamate 2g, cooking wine 20g, pepper1g. Features of grass fish balls: white color, crisp, tender and smooth, fresh and fragrant. Teach you how to make grass carp balls and how to make them delicious. Wash the fish, put them on the chopping board and slice them.
2. Add monosodium glutamate, cooking wine and appropriate amount of light salt water into the basin, stir well, and then stir hard with your hands, adding light salt water while stirring;
3. Beat like this, add salt water continuously for 3-4 times until the minced fish swells and becomes sticky, and a small part of the minced fish can float in the clear water basin, then add egg white and stir evenly to obtain the blank of fish balls;
4. Squeeze the minced fish into a number of fish balls by hand, put them in a plate, put them on a water pot, steam them with strong fire, boiling water and sufficient gas for about 7 minutes to be cooked (boiled in water or fried in warm oil), and then put them in a soup bowl;
5. Put the pot on the fire, add chopped mushrooms, bamboo shoots and a proper amount of fresh soup to boil, roll it up, add salt, pepper and monosodium glutamate, mix well and adjust the taste; 6. After boiling again, pour cooked lard on it and pour it into the soup bowl of meatballs.
Pie-food phase grams:
Egg white: Egg white can't be eaten with saccharin, soybean milk and rabbit meat.
Question 5: The proportion of starch in fish balls. Do you have to add starch to fish balls? You can keep it, but it will affect the taste and molding.
Starch is a binder and thickener. Adding starch to fish balls will enhance their water absorption and increase the plasticity of fish balls, which is beneficial to molding. At the same time, it can reduce the gelatinization temperature of fish balls, improve the water absorption of fish balls, and keep water frozen. But the amount of starch should be moderate, too little, and the viscosity of fish balls is not enough; If you eat too much, the fish balls will become hard, not white in color and have poor buoyancy. The following methods:
First, the choice of fish.
To make fish balls, we usually use grass carp, silver carp, white fish, catfish and other fish. Due to different species of fish, the contents of myosin and actin in their muscle tissues are also different, including
There are also some differences between fiber and connective tissue, so different fish meat has certain influence on the quality of fish balls. Fish balls are generally made of fish with high protein and low fat. Fish with high fat content will fall off.
Fish balls have low elasticity, because fat will hinder the formation of protein molecular network structure. Secondly, the freshness of fish will also affect the quality of fish balls. Protein denaturation does not occur in fresh fish, so it is made into fish balls.
Prerequisite. On the contrary, if the fish exceeds its autolysis period, the quality of fish balls will be affected.
Second, how to improve the color of finished products
To make milky white fish balls with bright colors, we should start with two details: the rinsing of fish and how to punch holes. Rinsing fish can remove blood stains, impurities and hemoglobin from muscles. However, it should be noted that fish cannot be bleached for a long time, which will harden the fish, make it difficult to turn into velvet and reduce its viscosity.
row
The beating process of raw materials has great influence on the color of fish balls. Generally, the raw materials should be beaten by the method of light before heavy, and it is forbidden to rush for success from the beginning and use too much force. In this way, fish grains are not only difficult to get married, but also
Will pick up impurities such as sawdust on the anvil. In addition, it should be noted that you can't use your hands when flipping in the middle of punching. At the same time, you should grasp the rhythm and shorten the punching time, which is beneficial to the color and texture of surimi.
Third, the influence of auxiliary materials on fish balls
river
There is a saying in the dishes that "one water, two salts, three eggs, four oils and five starches", which shows that the auxiliary materials for making Naan are exquisite. Water can dilute surimi, and surimi can be strongly solvated, so that a large number of water molecules are discharged.
List everywhere. Because the arrangement of water molecules is directional, and because of the effect of electric charge, the stirring must be in one direction, otherwise it will destroy the arrangement of water molecules and the fish will spit water.
Used to make fish balls
The amount of salt is very important. Fundamentally speaking, making fish balls takes advantage of protein's characteristics of salt solubility and heat setting. If the amount of salt is too small, there are not many dissolved myosin and actin, and the viscosity of the sol is not strong, forming a network.
The composite forming force is weak; Excessive salt will dehydrate the fish balls to a certain extent, reduce the water-holding capacity of the fish balls, cause denaturation, destroy the protein character, reduce the elasticity of the fish balls and affect the taste.
Do fish
Pills need to add the right amount of egg white and oil. Egg white has the characteristics of strong edible ability and good coagulation effect. The purpose of adding egg white is to increase cementation and maintain the elasticity and tenderness of fish balls. The purpose of adding grease is to increase the delicacy of fish balls.
The taste is smooth and tender, and it also has whitening effect. However, it should be noted that neither egg white nor oil can be added too much. Because egg white is expansive, if it is added too much, the surface of fish balls will not be smooth when heated, which will affect the appearance of fish balls; but
If you add too much oil, it is easy to make the fish balls honeycomb and produce a rough and greasy taste.
Modified starch is a kind of adhesive and thickener. Adding modified starch to fish balls will enhance their water absorption and increase the plasticity of fish balls, which is beneficial to molding. At the same time, it can reduce the gelatinization temperature of fish balls, improve the water absorption of fish balls, and keep water frozen. However, the amount of modified starch should be moderate and too little, and the viscosity of fish balls is not enough; If you eat too much, the fish balls will become hard, not white in color and have poor buoyancy.
Fourthly, the heating and heating of fish balls.
increase
Heating will solidify the fish protein until the fish balls are cooked. However, it is necessary to master the cooking time of fish balls. The method is to put the fish balls in a cold water pot and then move them to the fire mouth. With the increase of water temperature in the pot, the elasticity of fish balls will increase.
Strong, until the water in the pot bubbles at the edge of the pot, turn the fire to keep the water temperature for about half an hour, and the fish balls are cooked. However, it should be noted that if the water temperature is lower than 60℃, the fish balls will denature and lose their viscosity, and the finished product structure will be loose, even
Loose and shapeless; If the water temperature exceeds 100℃, the fish balls will be fibrous again, which will affect the taste. The ideal heating temperature of fish balls should be controlled between 80 ~ 90℃ for half an hour.
In short, if you want to make fish balls well, you must ensure that the six ingredients of minced fish are not hurt or lacking (water, salt, oil, eggs, flour, ... >>
Question 6: What powder is used to make fish balls? Authentic fish balls don't add any powder! Please look at my fish balls, jingyan.baidu/...5..
Question 7: Of course, starch should be put in fish balls or flour. Water starch is the main binder, otherwise it will not be kneaded well. Oiling is to improve the rough taste of some materials and improve the smoothness of demoulding (feel) after kneading. Egg white is put in order to provide a protective film for fish, keep the taste tender and smooth, make food and ask more chemical questions.
Question 8: What meat is best for fish balls? Common fish balls
Fish balls in clear soup: 500g of fish, 40g of egg white and 50g of wet starch.
Seasoning: salt 4g, onion ginger juice 20g, monosodium glutamate 1.5g, cooked lard 50g.
Exercise:
1. Take 500 grams of fish, chop it into fish paste, add 40 grams of clean water, 4 grams of refined salt and 25 grams of onion and ginger juice, and stir evenly in one direction;
2. When stirring until it is thick, try to squeeze a fish ball by hand and put it in cold water. If it floats, immediately add 3 egg whites, 50g wet starch,1.5g monosodium glutamate and 50g cooked lard, and still stir in one direction, that is, fish balls;
3. Then squeeze the material into fish balls with a diameter of 3 cm by hand, put it in a cold water pot, boil it with high fire (keep it slightly open for 3 minutes), skim off the floating foam, and take out the fish balls with a colander.
Octopus pill
Ingredients: low-gluten flour 200 g into powder 30 g baking powder 1/2 teaspoons of eggs, 2 broth 350cc cabbage, octopus, red ginger and seaweed powder.
Seasoning salt, a little soy sauce 1 teaspoon.
salad sauce
Exercise:
1. Sift in 200 grams of low-gluten flour and 30 grams of baking powder, 1/2 teaspoons for use.
2. Beat the eggs into egg juice, add the broth and flour by the method of 1, stir evenly to form a batter, and then add seasonings to taste.
3. Cut cabbage and octopus into small pieces for later use.
4. Heat the octopus model, then knead the household paper towel into a shape convenient for oiling, and oil the model. Then pour the batter into the model for about 5 minutes, add the Chinese cabbage octopus pieces and shredded red ginger, then pour all the batter, rotate it repeatedly until the batter is baked into golden balls, then serve, sprinkle with salad sauce and sprinkle with seaweed powder.