If the fish balls are cooked, put them in the refrigerator and keep them for no more than 3 to 4 days. If it is undercooked, it is best to cook it before putting it in the refrigerator, otherwise the shelf life will not be long. There are two kinds of fish balls in the market, the first is canned fish balls, and the second is frozen fish balls.

1. Compared with fish balls produced and sold on site, fish balls for cold storage have the following disadvantages: 1, and the water content of fish balls is also reduced by about 30% ~ 50%; 2. Measures such as adding antifreeze should be taken to improve the frost resistance of fish balls. Otherwise, after thawing, the fish balls will lose part of their water retention capacity and become "sponges", so there are some antifreeze in the frozen fish balls.

What fish makes fish balls delicious?

1, snake mullet, this kind of fish is called "Nage fish" in Chaoshan area. This fish has a long column, an oval cross section and a slender tail. Strengthening the spleen and benefiting qi, solidifying essence and reducing urine.

2. Grass carp. This fish is long and slightly cylindrical, with a flat head and a flat tail. Meat is sweet, warm and nontoxic, and has the effects of warming stomach and moderate coke. The general population can eat it.

3. Sea eel. This kind of fish balls is white and tender, with large amount of water and delicious taste. It is an ideal raw material for cooking fish balls.

4. mackerel. This kind of fish is rich in fat, which is a kind of high-quality marine fish with high economic value and contains many vitamins. Mackerel also has dietotherapy effects such as refreshing and anti-aging, and it has certain auxiliary effects on anemia, premature aging, malnutrition, postpartum weakness, neurasthenia, etc.

How to make fish balls delicious?

Ingredients: fish sauce 300g, fat pork 100g, water 150g, chicken powder 6g, white powder 40g, tamarind powder 5g, salt 5g, sugar 6g and sesame oil 5g.

working methods

1. Mix seasoning A with water to make slurry.

2. When the fish slurry is stirred to be thick, first add the 1/2 slurry in the method1. Continue stirring until the water is completely absorbed, then add the remaining 1/2 slurry and stir evenly.

3. Add fat pork and sesame oil to the fish sauce of method 2. Stir well.

4. Boil the water until it boils, then squeeze the fish paste of method 3 into a ball by hand and put it into the water, and repeat the above steps until the fish paste is used up. Cook the fish balls until they completely float on the water, and then fish them up and eat them.