The production of slippery fish raw materials, in order to choose live blackfish or mackerel is good, especially blackfish is the best. This fish meat is tight and delicious, the finished product has an important role in the color, flavor and shape of the quality.

Two, the treatment of raw materials

Forming of the fish, as a result of knife processing, the fish cross-section of the cells were destroyed, the cells of water and inclusions in the spillover, part of the water is adsorbed by the hydrophilic groups of proteins, a part of the water and inclusions by the impact of the air, into a thick substance adhering to the fish, as well as the fish itself, the blood stains seeped in the fish, affecting the smoothness of fish and the fish. Sizing. In order to avoid these effects, the fish in the sizing should be soaked in water before bleaching, the purpose is to dilute the surface of the fish viscous material, the use of water penetration, so that the fish within the blood stains and viscous material separation, and eliminate the fishy flavor. After soaking and bleaching, natural draining for about 10 minutes, this time the fish silk fresh white, easy to absorb water.

Three, raw materials sizing

Drainage of shredded fish, increased elasticity, the amount of draught has reached saturation, when adding salt (strong electrolytes) for the basic code flavor, enhance the surface charge of the shredded fish proteins, so that the proteins have a greater ability to combine water, at this time to add starch, egg whites, sugar, monosodium glutamate, baking soda in the basin sizing. Because of the hydrophilicity of proteins, the water on the surface of the shredded fish and a small amount of water in the egg white, in order to meet the water absorption requirements of the two sides of the shredded fish and egg white, linking the two, so that the powder thickening pulp is firmly attached to the shredded fish, slippery oil does not come off, so as to achieve the purpose of the sizing. If the shredded fish moisture is not drained or sizing with wet starch, the effect is not good. More water so that the fish and wet starch can not be better attached together, while the starch is far less absorbent than egg white, so the effect of sizing is not good.

The process of sizing is a constant stirring process, through the orderly mixing, pinching, and gentle wrestling, so that the raw materials in this process undergo a series of changes. Through constant stirring, the seasoning continuously penetrates into the raw materials, and serves to evenly season; on the other hand, the shredded fish undergoes an artificial water absorption process, and more water exists within the shredded fish, and under the action of a small amount of baking soda, the protein in the shredded fish undergoes a change in pH value and isoelectric point, which is conducive to the adsorption of water by the proteins. Through constant stirring, the viscosity of the raw material surface increases, and then adding dry starch can make it easier to adsorb on the surface of the shredded fish. After a number of procedures to make the shredded fish strong, and finally in the battered shredded fish add a little salad oil and mix, and put into the refrigerator at about 0 ℃ molten for about 2 hours, and then take out the cooking. The purpose of adding salad oil is to make it easier to handle and less likely to stick into lumps in the oil. On the one hand, the alkaline substance can react with the oil, which can further reduce its flavor. On the other hand, it can prevent the loss of moisture of the raw materials in refrigeration and avoid discoloration of the surface of the shredded fish. Then there is baking soda in the hot and humid air will decompose to produce CO2, so only in a low-temperature environment to carry out the continuous reaction between substances, so that the raw materials to fully absorb the seasoning and slurry, so that the sizing of the good fish become white and bright.

Four, raw material cooking essentials

Slippery dishes another key is the mastery of oil temperature. The pot should be hot, with oil slippery good, hot pot add oil, oil is 2 times the amount of raw materials. The oil temperature should be controlled at 2 into 3 into or so. Oil temperature is high, under the fish immediately after the protein solidification, so that the fish is not scattered, easy to form a block, resulting in the phenomenon of the outside of the old in the uncooked; or vigorously after the dissolution of the fine fish suddenly subjected to high temperatures, the protein coagulation, starch crust, and the surface of the small cracks, resulting in direct contact with the high temperature of the fish oil, resulting in the loss of fish water, shrinkage, yellow color. Oil temperature is low, the protein can not solidify for a long time, easy to thicken, also affect the texture of the fish. In 2 into ~ 3 into the oil temperature into the shredded fish, shredded fish surface due to moisture, can not immediately reach the temperature of the protein coagulation (70 ℃ or so), while at this time skilled chopsticks to stick together the shredded fish scratching, this process is not only the process of starch paste, but also the gradual denaturation of the protein coagulation process. The temperature is gradually rising, so it is necessary to move gently and flexibly. When the scattered fish white, quickly decant the oil. Frying pan on the fire, frying small ingredients, under the auxiliary materials, cooking to the juice gravy, gravy should be thin, so that the finished surface of the raw materials to increase the brightness, turn the spoon from the pot to plate that is complete, on the table when you can with a dish of balsamic vinegar for guests to dip.

Of course, there are a lot of good slippery dishes worth noting, such as the handling of knife work, spoon work and finally cooked into the zi juice in the amount of water, etc., are slippery dishes have a certain impact on the texture, which will not go into detail.