Two, auxiliary formula
according to the fish 50kg, take 1kg of salt, 3kg of starch, 0.5kg of sugar, 0.075kg of monosodium glutamate, ginger juice appropriate amount of water content - generally 50 to 60% of the weight of the fish. Ginger juice appropriate amount of water content - generally 50 to 60% of the weight of fish.
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 internal organs, remove the spine, take down 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 - a 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 clean 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 rushed. Fishballs cooked until cooked through the fish out of the pot, that is, the finished product.
Cuisine Cantonese
Features Fishballs are a favorite daily food of Cantonese people. Freshwater fish is usually used as the main ingredient, and the fish meat is stirred and made into balls. Fish balls can be boiled, steamed, fried, stir-fried, stir-fried, boiled
Raw materials 225g of stirred pangolin meat, 1 piece of preserved sausage 20g of soaked soft hairy vegetables, 50g of vermicelli, 100g of chicken broth, 180g of lettuce 20g of soy sauce, 20g of oil, 15g of cornstarch, 15g of sesame oil, 5g of fine salt, pepper, 10g of chopped cilantro, green onion and shrimp
Preparation process Diced shrimp, preserved sausage and hairy vegetable segments, cilantro, green onions and fish mix well; chicken broth poured into the pot to heat, fish squeezed into fish balls under the soup, cooked and then fish out; fans, lettuce into the soup pot, then put soy sauce and other seasonings to cook a little bit, will be the fish ball row on top;
Another pot will be thickened with cornstarch, poured on the fish balls can be.
3 "fish ball production technology key:
Speaking of fish balls, we are not unfamiliar. 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, put into the water slightly rinsed, and then to the cutting board with the back of the knife rows of pounding, 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 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 point you can squeeze the fish grits into lychee-sized balls, into the cold water pot heated to the edge of the pot bubbles and not boiling and keep a certain amount of time, until the balls boiled, fish out of the floating into cold water, that is, into.
There are many reasons for the success of the fishballs. The first thing I'd like to say is that I'm not sure if I'm going to be able to do this, but I'm sure I'm going to be able to do it. The reason for this is that most of them fail 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.
A, fish selection
Making fish balls, we usually use grass carp, silver carp, white fish, catfish and other fish. Due to 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 thus different fish meat 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 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 rinsing, long rinsing of the fish is hard, row pounding difficult to become velvet, and reduce its viscous coagulation.
Platoon whacking of raw materials on the color of the fish balls have a greater impact. Generally should be the first light and then heavy techniques for 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, but also bring up the anvil trigger on the wood shavings and other impurities. Another thing to note is that the row of pounding halfway turn 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 mushrooms.
Three, auxiliary materials on the impact of fish balls
Sichuan cuisine in the grits have "a water, two salt, three eggs, four oil, five starch," said the grits can be seen on the grits auxiliary ingredients 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. Because the arrangement of water molecules is directional, at the same time due to the role of the charge, so the mixing must be in one direction, otherwise it will destroy the arrangement of the water molecules, then the fish mushrooms spit water.
The amount of salt used to make fish balls is very important. Fundamentally, the production of fishballs is the use of protein salt solubility, heat cohesion properties and molding. 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; the amount of salt is too much, it will play a certain role in dehydration, so that the water holding properties of the fishballs to reduce the denaturation of the protein traits are destroyed, reducing the elasticity of the fishballs, affecting its taste.
The production of fish balls need to add appropriate amount of egg white and fat. Egg white has a strong draught, good coagulation effect, the purpose of adding is to increase the cementation, to maintain the elasticity and tenderness of the fishballs. 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, in the fish ball heating will make its surface is not smooth, affecting the appearance of the fish ball; and add more 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 make them more absorbent and increase the plasticity of the fishballs, 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 the fish balls and fire
Heating will make the fish protein coagulation to fish balls cooked. However, should master the boiling fish ball fire Hou. The method is: the fishballs should be placed in a pot of cold water, and then moved to the mouth of the fire, with the pot of water temperature, the elasticity of the fishballs on the enhancement of the pot of water until the pot of water at the edge of the pot bubbling, turn the fire to keep the water temperature of about half an hour, the fishballs will be boiled cooked. However, it should be noted that: if the water temperature is lower than 60 ℃, the 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 multifibrous, which affects the texture. Ideal heating temperature of fish balls 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 puree six not hurt, six not missing (water, salt, oil, egg, powder, flavor); stirring good fish grits color white, moist, tender, smooth, no impurities; boiled to master the fire, you can certainly make high-quality fishballs to.
The first thing to do is to scrape the meat out of the fish. The first thing you need to do is to get your hands on a large pot and put the meat in it, and put some egg white salt in it. Find a strong man or Hercules with the hand beat and stir for more than 15 minutes, and then prepare a pot of warm water (too hot fish balls will not be elastic, too cold fish balls will be fluffy), with the hands of the meat squeezed into a ball and put into the water on the OK