Fish fillet marinating method

Fish fillets can be used to make many delicious foods, which are very popular among people. For example, fish fillet hotpot. This dish makes you feel that the fish fillet itself is very tender and the meat is very delicious. It does not feel too dry and is also very tasty. However, the reason why it has such authentic taste is related to the marinating steps of the fish fillet. It must be marinated with cooking wine, vinegar and table salt first.

The second generation of 'boiled fish' is popular in both north and south. But on the other hand, there are more and more ways to eat fish fillets. It is very popular among people. But from the current point of view, there are very few people who can make the fish fillets tender, crisp, elastic, and not broken, and the method seems even more mysterious.

The specific pickling method is as follows:

raw material:

500g clean grass carp meat.

Marinade: 4g Andovsong meat powder, 3g salt, 10g egg white, 1.5g special high elasticity, 5g cornstarch, 8g salad oil

MSG 4g.

Production:

(1) Clean the grass carp and cut it into slices 6 cm long, 4 cm wide and 0.3-0.4 cm thick.

(2) Put the fish meat in a bowl, add the special high-elasticity ingredient and mix well. After it melts, add the Andovsone meat powder and mix well. Let it stand.

Allow to fully absorb the flavors for about 5 minutes.

(3) Add cornstarch, egg white, salt, MSG, mix well, and finally add salad oil and stir well before use.

Features:

The meat is crispy and tender. It doesn't break easily when hot pot.

How it works:

High elasticity is a chemical additive, its main component is phosphate. It is supplemented with other substances and used within the specified range, and has no effect on the human body. This substance can change the structure of meat. It increases the attraction between molecules, making the meat material more compact and not easy to break. And Andov pine meat powder can make the raw material structure softer.

Therefore, the raw materials processed in this way are crispy on the outside and tender on the inside, and not easy to break. When making hot pot, the fish fillets processed by the general method will break into pieces after being cooked in the soup, while the fish fillets marinated in this way will not break into pieces within 3-5 minutes under the same conditions. The texture and taste of the raw materials will not change. The use of other seasonings can be increased or decreased according to local habits, but the amount of high-elasticity agent cannot be changed.

Production key:

(1) This method has no special requirements for the selected meat materials, as long as they meet the edible standards. Both fresh and quick-frozen materials can be used without affecting the effect.

(2) When marinating the raw materials, be sure to add the high-elasticity ingredient first. After it melts, add the meat tenderizer. Finally, add the other marinade ingredients. Add the high-elasticity ingredient first. It will undergo chemical changes in the raw materials first. This will achieve the desired effect. Because other marinade ingredients contain more or less salt, the salt will destroy the effect of the high-elasticity ingredient and affect the effect. The purpose of adding the meat tenderizer in the second step is the same.

The amount of elastin must be strictly controlled and must not exceed the standard. In general, the amount of elastin should be added at 0.3% of the raw material. Excessive use will affect human health. Although the elasticity of the raw material is enhanced, there will be a bitter taste that affects the taste of the dish.