When do you put salt in fish balls?
When and how much salt to put is very important if you want to make fresh, juicy and elastic fish balls. Unlike braised pork balls, fish balls should be put with a proper amount of salt at the end. This is because myosin in fish is very rich, and myosin is related to the gelation and adhesion of fish, also known as myosin, which is the main component related to tenderness, water holding capacity and animal gel properties in fish during processing. Myosin is insoluble in water, but it can be dissolved in low-salt solution. protein is insoluble in unsalted fish. However, after curing in the later stage, myosin becomes dissolved, from limited swelling to infinite swelling, and becomes more viscous and water-holding capacity. Moreover, when the fish is minced or chopped, myosin can play the role of a binder after it is released. After stirring and seasoning, the fish balls can form huge aggregates when heated, and more water and other nutrients are locked in the network structure of the aggregates, so that the fish balls will be more tender, juicy and elastic!
How much salt is used to make fish balls?
When the fish balls are marinated, the salt content of the fish balls is 1100 of the weight of the ground fish, that is, if there is 500 grams of ground fish in the blender, 5 grams of salt can be added, about1teaspoon.
When we marinate fish balls, we also require that the proportion of salt in fish balls is similar, that is, (the weight of fish+the weight of other ingredients) ÷ 100 equals the weight of salt needed.
Because the raw fish balls have to be cooked in the water, there will be salt dissolved in the water during this period, so the taste after the final maturity is just right.
The practice of fish balls
Ingredients: fresh mandarin fish or perch 1 tail, tender lotus root 200g, egg white 1 piece.
Seasoning: onion ginger juice 1 bowl, 2g salt, 2g monosodium glutamate, 5g starch.
Method:
1 Fresh mandarin fish is peeled, boned and sour gluten removed, and then clean meat is taken. The tender lotus root is peeled and blanched thoroughly, and then cut into mung bean-sized grains, which can keep the biggest fresh, sweet and refreshing feeling of lotus root.
2 Chop the fish without fishbone into mud and stir with onion and ginger juice. Add egg white, salt and monosodium glutamate and stir along the direction.
If you are not sure or don't often cook meatballs at home, you can put tender lotus root granules in the fish and then add a little starch to ensure the elasticity and best taste of the fish.
4 put water in the pot, mash the fish into small balls as big as walnuts, fire and soak them in slow fire.
5 Take the meatballs to the plate, leave a spoonful of soup in the pot, add peas and the remaining salt and monosodium glutamate to taste and thicken. Pour the sauce on the meatballs.