Put 50 grams of starch into one pound of fish to make fish balls, which will taste better.

Fish balls are made by pureeing fish meat and then adding starch and other ingredients, so there are certain requirements for the amount of starch. Generally, one pound of fish balls requires about 50 grams of starch, and the ratio of the two is 10:1. If too much starch is added, the fish will form knots.

Starch has very good viscosity. Adding starch when making fish balls will, on the one hand, make the fish balls better formed, and on the other hand, add more protein material. In addition to adding starch, you also need to add salt, onion and ginger juice, lard, light soy sauce, etc. to the fish balls. Just pour them into the fish balls and mix evenly.

Methods to improve the color of the finished product

To make fish balls with a milky white color, you should start with the two details of 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 pounding 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. Do not be too eager for success 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. .