Fish Balls, also known as "Fish Round", "Fish Rot", "Fish Dried", are made from fish meat by chopping velvet, adding egg whites and starch and mixing vigorously, squeezing them into small balls and cooking them in slightly boiling water. It is made by chopping fish meat and mixing it with egg white and starch, squeezing it into small balls and cooking them in slightly boiling water. It is rumored to have been created by Cao Chunzai, a native of Ganzhou, Jiangxi Province, who was the chef of Wang Anshi, the famous prime minister of the Northern Song Dynasty. Some are also wrapped with pork or shrimp filling, very delicious. Shaxian fishballs, although the name is not known, but people who have tasted it are full of praise, that is unique, self-contained. First, Shaxian fish balls with grass carp as raw materials, a wider range of sources, grass carp meat rate is higher, can reduce costs; second is the fish velvet mixing process only salt water, do not add egg white, starch, the finished product is white as jade, soft and tender as rot, extremely easy to digest; third is not wrapped stuffing, the taste of refreshing and not greasy, there is a taste of fish and not see the fish, to do the soup dishes only to see bowls such as the starry; to do the plate dish, the fish balls piled up in the middle of the pearl like a pearl, with the heart of the vegetable around the edges, the green and white! Clearly, so that the spirit of a person for a refreshing, can not help but move your fingers. Chefs will also do fish balls left over fish skin wrapped in meat steamed, made of crispy fried fish skin rolls, fish rolls egg custard, mushroom fish roll soup, fish skin rolls cold dishes, very popular with diners.
Fish ball production method
Fish ball production method
Selection of materials (fresh bighead carp, silver carp, etc.) - washing - picking meat - rinsing - dewatering - filtration - chopping - seasoning - molding - boiling (or deep-frying) - cooling - packaging (or direct marketing). or direct marketing).
Second, auxiliary formula
According to the fish 50kg, take salt 1kg, starch 3kg, sugar 0.5kg, monosodium glutamate 0.075kg, ginger juice appropriate amount of water content - generally for the weight of the fish 50 ~ 60%.
Three, the main points of operation
1. Selection: choose 1.25 ~ 2.5 kg, thick flesh, high freshness of silver and bighead carp.
2. Scrape meat: fish dissected and washed, from the tail to the neck, remove the internal organs, remove the spine, remove the back of the two pieces of meat, first refrigerated and then scrape the fish meat. Operation, to scrape along the fiber grain, the knife's angle of inclination to 45 degrees is appropriate, the fish meat scraped into thin slices. Float the scraped fish meat in water to remove blood tendons and turbid impurities, so that the fish meat early white, and then filter the water with clean new gauze.
3. row chopping: the fish is placed flat on the cutting board, with two knives rhythmically in order to row chopping, to the fish slightly white, feel sticky when good, pay attention to chopping through, so that all the fish into the mud. This process can also be operated with a meat grinder, but the taste of the processed fish balls is poor.
4. Stirring: put the fish puree in the container, first add about 70% of the water, the total amount of water for the fish 1.7 times, with bamboo chopsticks will be fish puree paddling scattered, into a sticky paste, into the auxiliary materials, stirring vigorously after the protein of minced fish suspected of gelatin, was transparent.
5. Squeeze the ball: clean iron pot - mouth, filled with water, another smooth edge of the spoon, the left hand clutching minced fish, from the tiger's mouth to squeeze out round particles, the right hand with a spoon to catch, into the pot of clean water, the action should be clean and sharp, the shape of the fish ball should be round, glossy and high. Rinse and soak the extruded fish balls in water for about half an hour to prevent them from sticking when cooking.
6. cooking (or frying): cooking (or frying) negative pills to use a strong fire, the fire is not strong fishballs are only hot but not cooked, time - long will change flavor. Cooking, but also to prevent the water from boiling over, so as not to break the fish balls rushing. Fishballs cooked until cooked through and then removed from the pot, that is, the finished product.
Colorful fish ball production method
Main ingredients: carp meat Accessories: eggs, tomatoes, fungus, spinach Seasoning: cooked lard, ginger, water starch, chicken essence, salt, green onions, pepper, cooking wine, broth
Practice:
1, the fish meat boneless chopped into mud, put in a bowl with wine, egg white in three parts of the starch, lard, and stirred well to make the fish paste;
2, tomatoes scalded with boiling water, peeled and deseeded and cut into small pieces, spinach cleaned and cut into sections, fungus torn, diced scallions, will be cut into pieces;
3, pot of boiling water will be squeezed into balls, blanch and put out into the dish;
4, sit in the pot on the fire put the oil, sautéed onion and ginger with wine, add spinach, tomatoes, fungus, broth, pepper, chicken essence, salt seasoning, water starch thickening, pouring into the water to push well that is, the water starch, the water starch. Pour into the fishballs to push evenly that is.
Features: red, green, white and black, beautiful color, tender and unusual. Do fishballs in cold water, do meatballs in boiling water: do fishballs, should be adjusted to the fish paste squeezed into pills, one by one into the cold water pot. When the fish balls are all done, only after the fire so that the temperature of the water slowly rise; when the water will boil, to immediately fish out into the cold water to soak into. So this operation, because of the high water content of fish velvet, fish meat protein is particularly tender, 85 ℃ on the solidification of maturity. Such as boiling water with a high fire under the fish balls, boiling water is not only easy to break the fish balls, and overheating to make protein denaturation affects the texture. On the contrary, cooking meatballs must be boiling water in the pot, the water boiled off the fire, into the meatballs, all done and then on the fire, to be the water boiled, the meatballs floating fish out that is. This is because the water content in the minced meat is low, the meat fiber is thicker, if the cold water in the pot, heating time is too long, the meat will become old.
The technical key to the production of fishballs:
When it comes to fishballs, we are no strangers. The production method is: after the fish treatment, in addition to the skin to remove the bones and thorns, and pick off the red fish meat, into the water slightly rinsed, and then to the cutting board with the back of the knife rows of whacking, to the fish meat after the loosening of the blade of the knife rows of chopped into velvet puree, and then several times to join the cold fresh soup and onion and ginger juice, stirred into a thin slurry in a single direction with the hand, adjusted to the refined salt, and continue to whisk to the clay velvet is extremely viscous, and then added in turn to have been stirred up the egg whites, oil and starch, quickly stirring, stirring into a colorful color. Rapidly stirring, a breath of stir into the color of milky white and bright, delicate and glutinous and loose bubble fish grits. At this time the fish grits can be squeezed into lychee-sized balls, into the cold water pot heated to the edge of the pot bubbling and not boiling and keep a certain amount of time, until the balls blanch, fish out and float into the cold water, that is, into. Fish ball production is successful or not, naturally, many reasons. Sometimes we operate as the law, but always fail to achieve the desired results. The reason for this is mostly failed to grasp the technical key in the production.
To this end, I would like to make their own fishballs when some of the experience is introduced as follows, for your reference.
One, the choice of fish meat production of fish balls, we usually use grass carp, silver carp, white fish, catfish and other fish. Because of the different types of fish, their muscle tissue in the myosin and actin content is not the same, containing fibers and connective tissue also have certain differences, and therefore different fish on the quality of fish balls is a certain impact. Fish meat with high protein content and low fat content is generally preferred for making fish balls. A high fat content reduces the elasticity of fishballs because fat hinders the formation of the mesh structure of protein molecules. Secondly, the freshness of the fish will also affect the quality of the fish balls. Fresh fish meat does not undergo protein denaturation, thus it is a prerequisite for making fish balls. On the contrary, if the fish meat exceeds its autolysis period, then the quality of the fish balls will be affected.
Two, how to improve the color of the finished product to make the color of milky white bright fish balls, should start from the rinsing of fish and how to row whacking processing two details. Rinsing fish can remove blood stains in the fish, impurities and muscle hemoglobin. However, it should be noted that the rinsing of fish can not be long, long time rinsing is hard, row pounding is difficult to become velvet, and reduce the viscosity of its coagulation. Row whacking the raw materials of the technique on the color and luster of the fish balls have a greater impact. Generally should be the first light and then heavy techniques on the raw materials row pounding, do not start in a hurry and too much force, resulting in fish particles are not only difficult to become close to the velvet outside, will also bring up the anvil wrench on the wood shavings and other impurities.
Another thing to note is that the row of pounding in the middle of the flip do not use your hands, at the same time to grasp the rhythm, shorten the row of pounding time, which is conducive to the color and texture of the fish velvet.
Three, auxiliary materials on the impact of fish balls in Sichuan cuisine grits have "a water, two salt, three eggs, four oil, five starch," said the grits auxiliary materials can be seen on the grits of the additive is to pay attention to. Water can play a role in diluting the role of fish mushrooms, fish mushrooms can be strongly solvent, so that a large number of water molecules arranged in the surrounding. Since the arrangement of water molecules is directional, and at the same time due to the role of electric charge, so the mixing must be in one direction, otherwise it will destroy the arrangement of water molecules, then the fish mushrooms spit water. The amount of salt used to make fish balls is very important. Basically, fishballs are formed by utilizing the salt-soluble and heat-condensing properties of proteins. If the amount of salt is too little, the amount of myosin and actin dissolution is not much, the formation of soluble adhesive viscosity is not strong, the network formation force is weak; too much salt will play a certain role in dehydration, so that the water holding properties of the fish ball is reduced, resulting in denaturation of the protein traits are destroyed, reducing the elasticity of the fish ball, affecting its taste. The production of fish balls need to add appropriate amount of egg white and oil. Egg white has the characteristics of strong draught and good coagulation, and the purpose of adding is to increase the gelatinization and maintain the elasticity and tenderness of fish balls. The purpose of adding oil is to increase the delicate, smooth and tender texture of the fishballs, and has the effect of whitening. However, it should be noted that the egg white and fat should not be added too much. Because the egg white has expansion, add more, when the fish ball heating will make its surface is not smooth, affecting the appearance of the fish ball; and add too much fat, it is easy to make the fish ball inside the honeycomb, resulting in a coarse texture and greasy. Starch is a kind of adhesive and thickener. Adding starch to fishballs will enhance their water absorption and increase their plasticity, which is conducive to molding. But the amount of starch should be appropriate, too little, the viscosity of the fishballs is not enough; too much, the fishballs will be hard, the color is not white and poor buoyancy.
Four, the heating of fish balls and fire heating will make the fish protein coagulation to fish balls cooked. However, should master the blanching fish ball fire. The method is: fish ball billet should be put into a pot of cold water, and then moved to the mouth of the fire, with the rising temperature of the water in the pot, the elasticity of the fish ball is enhanced until the pot of water in the pot bubbles, turn the fire to keep the water temperature for about half an hour, the fish ball will be blanch cooked. However, it should be noted that: if the water temperature is lower than 60 ℃, fish balls will denature and lose viscosity, the finished product structure is loose, or even fragmented and not shaped; and if the water temperature is more than 100 ℃, the fish balls will appear multi-fibrous, which affects its texture. Ideal heating temperature of fishballs to control the temperature between 80 ~ 90 ℃, keep half an hour is good.
In short, we want to do a good job of fishballs must be made to modulate the fish velvet six not hurt, six not missing (water, salt, oil, egg, powder, flavor); stirring good fish grits color white, moist, tender, smooth, no impurities; blanching to master the fire, you can certainly make high-quality fishballs to