To make fish balls, we usually use grass carp, silver carp, white fish, catfish and other fish. Because of different fish species, the contents of myosin and actin in muscle tissue are different, and the fibers contained in them are also different from those in connective tissue, so different fish meat has certain influence on the quality of fish balls. Fish balls are generally made of fish with high protein and low fat. The high fat content of fish will reduce the elasticity of fish balls, because fat will hinder the formation of protein molecular network structure. Secondly, the freshness of fish will also affect the quality of fish balls. Fresh fish will not undergo protein degeneration, so it is a prerequisite for making fish balls. On the contrary, if the fish exceeds its autolysis period, the quality of fish balls will be affected.

Second, how to improve the color of finished products

To make milky white fish balls with bright colors, we should start with two details: the rinsing of fish and how to punch holes. Rinsing fish can remove blood stains, impurities and hemoglobin from muscles. However, it should be noted that fish cannot be bleached for a long time, which will harden the fish, make it difficult to turn into velvet and reduce its viscosity.

The beating mode of raw materials has a great influence on the color of fish balls. Generally, the raw materials should be beaten by the method of light before heavy, and it is forbidden to rush for success from the beginning and use too much force. In this way, the fish particles are not only difficult to knot, but also bring up impurities such as sawdust on the anvil. In addition, it should be noted that you can't use your hands when flipping in the middle of punching. At the same time, you should grasp the rhythm and shorten the punching time, which is beneficial to the color and texture of surimi.

Third, the influence of auxiliary materials on fish balls

There is a saying in Sichuan cuisine that "one water, two salts, three eggs, four oils and five starches", which shows that we attach importance to the addition of auxiliary materials for making naan. Water can dilute surimi, and surimi can be strongly solvated, so that a large number of water molecules are arranged around it. Because the arrangement of water molecules is directional, and because of the effect of electric charge, the stirring must be in one direction, otherwise it will destroy the arrangement of water molecules and the fish will spit water.

The amount of salt used to make fish balls is very important. Fundamentally speaking, making fish balls takes advantage of protein's characteristics of salt solubility and heat setting. The amount of salt is too small, the amount of myosin and actin dissolved is not much, the viscosity of the formed sol is not strong, and the net-forming force is weak; Excessive salt will dehydrate the fish balls to a certain extent, reduce the water-holding capacity of the fish balls, cause denaturation, destroy the protein character, reduce the elasticity of the fish balls and affect the taste.

You need to add the right amount of egg white and oil to make fish balls. Egg white has the characteristics of strong edible ability and good coagulation effect. The purpose of adding egg white is to increase cementation and maintain the elasticity and tenderness of fish balls. The purpose of oiling is to increase the delicate and tender taste of fish balls and make them white. However, it should be noted that neither egg white nor oil can be added too much. Because egg white is expansive, if it is added too much, the surface of fish balls will not be smooth when heated, which will affect the appearance of fish balls; Too much oil will easily make the fish balls honeycomb and produce a rough and greasy taste.

Modified starch is a kind of adhesive and thickener. Adding modified starch to fish balls will enhance their water absorption and increase the plasticity of fish balls, which is beneficial to molding. At the same time, it can reduce the gelatinization temperature of fish balls, improve the water absorption of fish balls, and keep water frozen. However, the amount of modified starch should be moderate and too little, and the viscosity of fish balls is not enough; If you eat too much, the fish balls will become hard, not white in color and have poor buoyancy.

Fourthly, the heating and heating of fish balls.

Heating will solidify the fish protein until the fish balls are cooked. However, it is necessary to master the cooking time of fish balls. The method is as follows: raw fish balls should be put into a cold water pot and then moved to the fire mouth. With the increase of the water temperature in the pot, the elasticity of the fish balls will be enhanced until the water in the pot bubbles at the edge of the pot, and the fish balls will be cooked after turning down the heat to keep the water temperature for about half an hour. However, it should be noted that if the water temperature is lower than 60℃, the fish balls will denature, lose their viscosity, and the finished product structure will be loose, or even scattered and shapeless; If the water temperature exceeds 100℃, the fish balls will be fibrous again, which will affect the taste. The ideal heating temperature of fish balls should be controlled between 80 ~ 90℃ for half an hour.

In short, if you want to make fish balls well, you must ensure that six ingredients (water, salt, oil, eggs, powder and flavor) are not needed. The fillets are white, moist, tender, smooth and free of impurities; When cooking, you can make high-quality fish balls by mastering the heat.