Key technical points for making fish balls: Speaking of fish balls, everyone is familiar with it.

The preparation method is: clean the fish, remove the skin and bone spurs, remove the red fish meat, put it into clean water and rinse it briefly, then put it on the cutting board and pound it with the back of a knife until the fish meat is loose, then use the blade of the knife to chop it into puree.

, then add the cold fresh soup and green onion and ginger juice in batches, stir it into a slurry in one direction with your hands, add refined salt, continue to stir until it becomes a very sticky puree, then add the beaten egg white in batches

, oil and starch, whip quickly, and whip into milky white and bright color, delicate, glutinous and loosely soaked fish grits in one go.

At this time, you can squeeze the fish grits into lychee-sized balls, put them into a pot of cold water and heat them until small bubbles appear on the edge of the pot without boiling, and keep them for a certain period of time.

There are naturally many reasons for the success of making fish balls.

Sometimes, although we operate according to the method, we always fail to achieve the desired results.

The reason is mostly due to the failure to grasp the technical key in production.

For this reason, the author specially introduces some of his own experiences in making fish balls as follows for your reference.

1. Selection of fish meat When making fish balls, we usually use grass carp, silver carp, white fish, catfish and other fish meat.

Due to different types of fish, the contents of myosin and actin in their muscle tissues are also different, and the fibers and connective tissues they contain are also different. Therefore, different fish meats have a certain impact on the quality of fish balls.

When making fish balls, it is generally recommended to use fish meat with high protein content and low fat content.

The high fat content of fish meat will reduce the elasticity of fish balls because fat will hinder the formation of a network structure of protein molecules.

Secondly, the freshness of the fish meat will also affect the quality of the fish balls.

Fresh fish meat does not undergo protein denaturation, so it is a prerequisite for making fish balls.

On the contrary, if the fish meat exceeds its autolysis period, the quality of the fish balls will be affected.

2. How to improve the color of the finished product. To make fish balls with a milky white color, we should start with two details: rinsing the fish meat and how to beat and process it.

Rinsing fish meat can remove blood stains, impurities in the fish meat and the heme pigment in the muscles.

However, it should be noted that when rinsing fish meat, do not rinse it for a long time. If it is rinsed for a long time, the fish meat will become hard and it will be difficult to velvet when it is drained and pounded, and its cohesiveness will be reduced.

The method of beating the raw materials has a greater impact on the color of the fish balls.

Generally speaking, the raw materials should be beaten first lightly and then heavily. Don't be too eager to get results at the beginning. As a result, the fish particles will not only be difficult to form into velvet, but will also bring up impurities such as sawdust on the anvil.

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It should also be noted that when beating, do not use your hands when turning in the middle. At the same time, you must grasp the rhythm and shorten the beating time, which is beneficial to the color and texture of the fish paste.

3. The influence of auxiliary materials on fish balls. The ingredients for making grits in Sichuan cuisine are "one water, two salts, three eggs, four oils and five starches". It can be seen that the addition of auxiliary materials for making grits is very particular.

Water can dilute the fish paste, and the fish paste can be strongly solvated so that a large number of water molecules are arranged around it.

Since the arrangement of water molecules is directional and acts as a charge, it must be in one direction when stirring, otherwise the arrangement of water molecules will be destroyed and the fish will spit out water.

The amount of salt used when making fish balls is very important.

Basically, making fish balls is formed by taking advantage of the salt solubility and heat coagulation properties of protein.

If the amount of salt is too little, the amount of myosin and actin will not be dissolved, and the sol formed will not have strong viscosity and the network formation will be weak; if the amount of salt is too much, it will have a certain dehydration effect and reduce the water-holding capacity of the fish balls.

The performance is reduced, denaturation occurs and the protein properties are destroyed, which reduces the elasticity of the fish balls and affects its taste.

To make fish balls, you need to add an appropriate amount of egg white and fat.

Egg white has the characteristics of strong draftability and good coagulation effect. The purpose of adding it is to increase the cementation and maintain the elasticity and tenderness of the fish balls.

The purpose of adding oil is to increase the delicate and smooth taste of the fish balls and to have a whitening effect.

But be careful not to add too much egg white or oil.

Since egg white is expandable, adding too much will make the surface of the fish balls not smooth when heated, affecting the appearance of the fish balls; and adding too much oil will easily cause the inside of the fish balls to become honeycombed, resulting in a rough and rough taste.

greasy.

Starch is a binder and thickener.

Adding starch to the fish balls will enhance water absorption and increase the plasticity of the fish balls, which is beneficial to their formation.

However, the amount of starch should be appropriate. If it is too little, the fish balls will not be sticky enough; if it is too much, the fish balls will be hard, not white in color and have poor buoyancy.

4. Heating and temperature of fish balls Heating will solidify the fish protein until the fish balls are cooked.

However, the heat of boiling fish balls should be mastered.

The method is: the raw fish balls should be put into a cold water pot, and then moved to the mouth of the fire. As the water temperature in the pot rises, the elasticity of the fish balls will increase until the water in the pot bubbles on the edge of the pot.

Keep the water warm over the fire for about half an hour, and the fish balls will be cooked.

However, it should be noted that if the water temperature is lower than 60°C, the fish balls will denature and lose their stickiness, and the finished product will have a loose structure or even break into pieces; if the water temperature exceeds 100°C, the fish balls will become multi-fibrous, which will affect the quality of the fish balls.

Its taste.

The ideal heating temperature for fish balls is controlled between 80 and 90°C for half an hour.