The cuttlefish balls are delicious, but it is really troublesome and troublesome to make them, so we suggest, it is better to buy ready-made cuttlefish balls from the supermarket to cook and eat.

One: cuttlefish ball production process:

Methods are:

The fish clean, in addition to the skin to the bone spurs, and pick off the red fish meat, put into the water slightly rinsed, and then to the chopping board with the back of the knife rows of whacking, to the fish meat after the loosening of the blade of the knife rows of chopped into velvet, and then several times to join the cold fresh soup and onion and ginger juice, stirred by hand in one direction into a thin slurry, adjusted to the refined salt, and continue to whisk to the very sticky mud, and then added the cold soup and ginger juice, and hand stir into a thin pulp, adjust the salt, and continue to stir to the Extremely viscous puree, and then add the egg white, fat and starch that has been stirred up, quickly stirring, stirring into the color of milky white and bright, delicate and glutinous and loose bubble fish grits. At this time the fish grits can be squeezed into lychee-sized balls, into the cold water pot heated to the edge of the pot bubbling and not boiling and keep a certain amount of time, until the balls blanch, fish out and float into the cold water, that is.

Two: the need to pay attention to a few points:

Fish ball production is successful or not, naturally, many reasons.

Here are a few points to pay attention to when making fish balls:

1. Selection of Fish Meat:

For making fish balls, we usually use fish meat such as grass carp, silver carp, white fish, catfish and so on. Due to the different types of fish, their muscle tissue in the myosin and actin content is not the same, the fibers contained in the connective tissue also has a certain difference, and thus different fish meat on the quality of fish balls is a certain impact. Fish meat with high protein content and low fat content is generally preferred for making fish balls. A high fat content reduces the elasticity of fishballs because fat hinders the formation of the mesh structure of protein molecules. Secondly, the freshness of the fish will also affect the quality of the fish balls. Fresh fish meat does not undergo protein denaturation, thus it is a prerequisite for making fish balls. On the contrary, if the fish meat exceeds its autolysis period, then the quality of fish balls will be affected.

2. How to improve the color of the finished product:

To make the color of milky white bright fish balls, you should start from the rinsing of fish and how to row whacking processing of two details. Rinsing fish can remove the blood stains in the fish, impurities and muscle in the blood red pigment. However, it should be noted that the rinsing of fish can not be long rinsing, long rinsing of the fish is hard, row pounding difficult to become velvet, and reduce its viscous coagulation.

Platoon whacking of raw materials on the color of the fish balls have a greater impact. Generally should be the first light and then heavy techniques on the raw materials row pounding, do not start in a hurry and too much force, the result is that the fish particles are not only difficult to become close to the velvet outside, will also bring up the anvil trigger on the wood shavings and other impurities. Another thing to note is that the row of pounding halfway turn do not use your hands, at the same time to grasp the rhythm, shorten the row of pounding time, which is conducive to the color and texture of the fish mushrooms.

3. The effect of auxiliary materials on the fish ball:

Sichuan cuisine in the grits have "a water, two salt, three eggs, four oil, five starch," said that the grits auxiliary materials can be seen on the grits is to pay attention to the material. Water can play a role in diluting the role of fish mushrooms, fish mushrooms can be strongly solvent, so that a large number of water molecules arranged in the surrounding. Because the arrangement of water molecules is directional, at the same time due to the role of the charge, so the mixing must be in one direction, otherwise it will destroy the arrangement of the water molecules, then the fish mushrooms spit water.

The amount of salt used to make fish balls is very important. Fundamentally, the production of fishballs is the use of protein salt solubility, heat cohesion properties and molding. If the amount of salt is too little, the amount of myosin and actin dissolution is not much, the formation of soluble adhesive viscosity is not strong, the network formation force is weak; the amount of salt is too much, it will play a certain role in dehydration, so that the water holding properties of the fishballs to reduce the denaturation of the protein traits are destroyed, reducing the elasticity of the fishballs, affecting its taste.

The production of fish balls need to add appropriate amount of egg white and fat. Egg white has a strong draught, good coagulation effect, the purpose of adding is to increase the cementation, to maintain the elasticity and tenderness of the fishballs. The purpose of adding oil is to increase the delicate, smooth and tender texture of the fishballs, and has the effect of whitening. However, it should be noted that the egg white and fat should not be added too much. Because the egg white has expansion, add more, in the fish ball heating will make its surface is not smooth, affecting the appearance of the fish ball; and add more fat, it is easy to make the fish ball inside the honeycomb, resulting in a coarse texture and greasy.

Starch is a kind of adhesive and thickener. Adding starch to fishballs will make them more absorbent and increase the plasticity of the fishballs, which is conducive to molding. But the amount of starch should be appropriate, too little, the viscosity of the fishballs is not enough; too much, the fishballs will be hard, not white and poor buoyancy.

4. Fish ball heating and fire:

Heating will make the fish protein coagulation to fish balls cooked. However, should master the blanching fish ball fire. The method is: fish ball billet should be put into a pot of cold water, and then moved to the mouth of the fire, with the rising temperature of the water in the pot, the elasticity of the fish ball on the enhancement of the water in the pot until the pot of water in the pot bubbling, turn the fire to maintain the water temperature for about half an hour, the fish ball will be blanch cooked. However, it should be noted that: if the water temperature is lower than 60 ℃, fish balls will denature and lose viscosity, the finished product structure is loose, or even fragmented and not shaped; and if the water temperature is more than 100 ℃, the fish balls will appear multi-fibrous, which affects its texture. Ideal heating temperature of fishballs to control the temperature between 80 ~ 90 ℃, keep half an hour is good.

In short, we want to do a good job of fishballs must do modulation of fish velvet six does not hurt, six do not lack (water, salt, oil, egg, powder, flavor); stirring good fish grits color white, moist, tender, smooth, no impurities; blanching to master the fire, you will be able to make high-quality fishballs to.