How to make fish balls

2. Formula of auxiliary ingredients

According to 50kg of fish, take 1kg of salt, 3kg of starch, 0.5kg of sugar, 0.075kg of MSG, ginger Appropriate amount of juice, water content - generally 50 to 60% of the weight of fish meat.

3. Key points of operation

1. Selection of ingredients: Choose anchovies weighing 1.25 to 2.5 kilograms, with thick meat and high freshness.

2. Scrape the meat: Kill and clean the fish, remove the internal organs from the tail to the neck, remove the backbone, remove the two pieces of meat from the back, refrigerate it first and then scrape the fish meat. When operating, scrape along the fiber lines. The angle of the knife should be 45 degrees to scrape the fish into thin slices. Float the scraped fish meat in clean water to remove blood tendons and turbid impurities to make the fish meat white. Then filter the water with clean new gauze.

3. Chop: Place the fish flat on the chopping board and chop it rhythmically in order with a pair of knives until the fish turns slightly white and feels sticky, but be sure to chop it. Through it, all the fish meat turns into puree. This process can also be operated with a meat grinder, but the taste of the processed fish balls is poor.

4. Stirring: Place the fish paste in a container, first add about 70% of the water, the total amount of water is about 1.7 times of the fish, use bamboo chopsticks to break up the fish paste into a sticky consistency After forming a paste, add the auxiliary ingredients and beat vigorously to make the surimi protein gelatin and appear transparent^_^.

5. Pellet extrusion: Clean the mouth of the iron pot, fill it with water, and prepare a spoon with a smooth edge. Hold the surimi in your left hand and squeeze it out into round particles from the tiger's mouth, and catch it with the spoon in your right hand. , put it into a pot of water, the action should be clean and neat, the shape of the fish balls should be round and the gloss should be high. The extruded fish balls should be soaked in clean water for about half an hour. This can prevent them from sticking during cooking.

6. Boil (or fry): Use a strong fire to boil (or fry) the fish balls. If the fire is not strong, the fish balls will only be hot and not cooked. If the time is long, the fish balls will change in flavor. When cooking, be sure to prevent the water from over-boiling to prevent the fish balls from colliding and breaking. When the fish balls are cooked until they are cooked, you can take them out of the pot and they will become the finished product.

Note:

1. The fish used to make fish balls must be fresh. The success or failure of fish balls is mainly determined by the freshness of the fish and the fiber of the fish meat.

2. Master the proportion of fish, salt and water. If there is too little salt and water, the fish velvet will not be sticky and the soup will be turbid. On the contrary, the fish balls will easily become hard and sink to the bottom and cannot float.

3. If mixed with dry starch, the fish balls will be tough and elastic. If mixed with water starch, the fish balls will be soft, smooth and tender, but slightly less elastic.