Method:
1、? Put salt, monosodium glutamate, chicken essence and pepper into a bowl;
2、? Take out the fish, add refined salt, monosodium glutamate, sesame oil and corn flour, rub them evenly, squeeze them into a circle, put them in cold water, add boiling water to cook them, and pick them up;
3、? Stir-fry the oil in the pan until it is yellow, and put the oil stains on the shelf.
Features:
1、? Smooth and refreshing, containing protein, calcium and iron;
2、? This is a seasonal dish and one of the traditional dishes of Mei.
Food tip: "How to increase the elasticity of fish balls"
An important criterion for making fish balls is its elasticity. Fish balls have good elasticity, which means that the quality is good and the elasticity is poor. So, how is the elasticity of fish balls formed in the production process? The elasticity of fish balls is closely related to the properties of protein in fish.
Composition of fish protein
Fish contains about 15% to 20% of protein, and its protein can be roughly divided into three parts: myofibrillar protein, which constitutes muscle fiber; Sarcoplasmic protein or myosin contained in sarcoplasmic covered muscle fibers; Protein, the matrix that binds tissues and cell membranes, and the chromatin of blood and muscle.
The protein content of fish meat is lower than that of livestock meat, but its muscle protein or sarcoplasmic protein content is higher. Among muscle proteins, myogenic fibrin is the highest, and the elasticity in fish ball processing mainly depends on the properties of this protein.
Freshness of fish plays an important role.
Fish balls made of fresh fish have good elasticity, while fish balls made of fish with poor freshness have poor elasticity. Because the fish with poor freshness has low solubility of myosin F- actin. The three-dimensional structure above the secondary structure of protein is destroyed, which also weakens the bonding strength between protein molecules, resulting in low elasticity of fish balls.
Leaching is very important in processing.
Slice the clean meat of fresh fish after preliminary treatment and soak it in clear water 10 minute. During this period, do not stir the fish to avoid its surface hardening. In the process of soaking, some rouge, blood and pigment in fish can be removed, which makes the color of fish white and the fishy smell weakened. At the same time, the content of myofibrillar protein will increase relatively, and the water-soluble protein that prevents fish balls from forming gel will be removed, so that the elasticity of fish balls will be enhanced. In the process of soaking and bleaching, it is best to soak in ice water, which can reduce the temperature of fish and prevent protein degeneration.
What is the right amount of salt?
The amount of salt is very important in the production of fish balls. Without salt, myosin and actin in muscle can't be dissolved and fish can't form gel. The dosage of salt is generally 1% to 5%, and 2% to 3% is appropriate. When the salt content is lower than 1%, because myosin and actin are not dissolved much, actin is not formed enough, and the viscosity of minced meat is not strong when sol is formed, and the elasticity of fish balls is not high. However, when the salt content is too high (more than 5%), the characteristics of protein are destroyed and the elasticity of fish balls is reduced due to the denaturation of salt. Therefore, mastering the salt content is a very important factor in making fish balls.
Selection and dosage of starch
In order to enhance the elasticity of fish balls, a certain amount of starch should be added when stirring fish slurry. Potato starch has the best elasticity, followed by corn starch and wheat starch. After actin is dissolved by salt, protein's gel looks like a net structure. After adding starch, the network structure will be encrypted by starch. At the same time, the addition of starch enhances the water absorption of protein sol and prevents jelly from separating out. In addition, starch, as an emulsifier between fish protein, fat and water, enhances the viscosity of fish sauce, which is not only beneficial to the formation of fish balls, but also improves the elasticity of fish balls. However, the amount of starch should be moderate, too little and insufficient thickening power, which can not meet the production requirements; Too much is easy to harden and the buoyancy is small, which also affects the quality of fish balls.
Heating is the key.
Heating is the key to the elasticity of fish balls. The elasticity of fish balls will be enhanced after heating, and the length and temperature of heating often determine the texture of fish balls. When marinating fish balls, soak them in warm water with slow fire (about 60℃) until they are mature, so that the fish balls can achieve the effects of smooth and refreshing appearance, strong elasticity and fresh taste. If the water temperature reaches 100℃, the water on the surface of fish balls will vaporize and expand rapidly, which will expand the volume of fish balls. When the fish balls are taken out of the pot, the gas in the fish balls will condense into water due to the temperature drop. Under the action of atmospheric pressure, the surface of fish balls will shrink and shrink, and honeycomb eyes will appear in fish balls, which will lose freshness and affect elasticity. Heating time should not be too long. It is suggested that fish balls be soaked in warm water and surfaced. Otherwise, the fish balls will overflow too much water and get old, which will lead to retrogression, that is, the elasticity of the fish balls will be weakened.