What is fish ball stuffing made of?

Although fish balls are not as delicious as fresh fish, they are very fresh. In order to meet people's different tastes, fish balls are now added with various fillings, which are juicy and super addictive. What are the ingredients of fish ball fillings? Today, Encyclopedia Knowledge Network will tell you in detail.

Contents of this article

1. What is the fish ball stuffing made of?

2. How to make fish ball filling

3. What happens if you eat too many fish balls?

What is fish ball stuffing made of?

1. Initial processing of fish meat: After cleaning the fish, cut from the fish spine and take out two pieces of complete fish meat from head to tail, then lay it flat on the chopping board with the skin, first chop the fish meat with the back of the knife, then use the tip of the knife to gently scrape the fish meat along the lines of the fish meat. Note: scrape until the blood veins are visible, then chop carefully. When chopping, the knife should be used lightly, and the finer the better, until the fish meat turns white and sticky.

2. Primary processing of lean pork, chicken breast, shrimp and mutton: When processing these meats, the method of rough chopping and fine chopping should be adopted. When the muscle fibers of this kind of meat are broken, the protein contained in it will be released, thus forming a sol with strong viscosity, which is the easiest to absorb water. However, the primary processing of some meatball dishes does not need to be too delicate, such as making fried meatballs, four-happiness meatballs, Yangzhou lion head, etc. Too fine will make the taste poor.

3. For some raw materials with coarse muscle fibers and older meat, such as beef, they can be made into meatballs by carefully chopping them. Not only will they be tender in the mouth, but the muscle fibers will be cut during the chopping process, which will expand the heating surface and shorten the cooking time.

4. The chopping of vegetables and vegetarian meatballs does not need to be complicated. Just chop them evenly according to the characteristics of the dish.

5. There are some raw materials for making meatball dishes that do not need to be chopped, such as yam, potato, tofu, etc. You only need to cook them first and then press them into paste with a knife.

Fish ball filling method

Scientifically adding water, salt, oil and egg white is the key to ensuring the quality of soft mud. You must decide how much water to use according to the quality of the mud and the standard of the dish. Taking 500 grams of fish mud as an example, the water intake is generally about 400 grams. Of course, this is not absolute, and it also depends on the type of fish, the temperature and the chopping of the fish meat. The addition of salt needs to be coordinated with water. My experience is that water-salt mixed sizing is a more scientific stirring sizing method. Salt and water mixed sizing can be done step by step from the outside to the inside, and the sizing is determined according to the water intake of the mud. Generally, the amount of salt used for every 500 grams of mud can be between 3 and 4 grams. When the mud is fully beaten, add the beaten egg paste and white oil and stir well. The addition of egg paste is mainly to use the property of egg white to denature into a solid when heated to consciously increase the viscosity of the mud and make it white and soft. In addition, adding white oil at the end can make the meatballs soft and tender, and has the effect of enhancing the flavor.

What happens if you eat too much fish balls?

Not every quick-frozen food is nutritious. Quick-frozen foods with stuffing and deep-frying have a common defect, that is, the fat content is too high. Secondly, although some tribute balls and fish balls are not as delicious as fresh fish, they taste particularly fresh. This is because a lot of MSG and high-fresh seasonings are added to quick-frozen foods. Data shows that the salt content of quick-frozen foods such as fish balls is 4-5 times that of fresh pork belly, and the sodium content is very high. The harm to patients with hypertension, heart disease, and kidney disease is self-evident. Moreover, to maintain the minimum palatability of meat products, the fat content cannot be less than 20%. The tenderness, juiciness and fragrance of tribute balls and fish balls are all exchanged for high fat. Studies have shown that eating 6 fish balls is equivalent to the calories of 1 bowl of rice. MM who want to lose weight should pay attention to the taboos of quick-frozen foods such as fish balls in their daily diet.