Fish ball formula ratio

Although fish balls are sold in most supermarkets, most of these fish balls are made with starch and are not real fish balls. So for people who like to eat fish balls, making fish balls at home has become a way that many people choose. Because the preparation method of fish balls is very simple, and the authentic fish balls taste particularly fresh and fragrant. When making fish balls, you should follow the following recipe ratio.

The ratio of fish to starch is about 10:1

Preparation method:

Ingredients: 500g fish, 40g water, 3 egg whites, 50g wet starch

Seasoning: 4g salt, 25g scallion and ginger juice, 1.5g MSG, 50g cooked lard

practice:

1. Take 500g fish meat, chop it into fish paste, add 40g water, 4g salt, 25g scallion and ginger juice, and stir in one direction;

2. When the mixture becomes sticky, squeeze a fish ball with your hands and put it into cold water. If it floats, add 3 egg whites beaten into foam, 50 grams of wet starch, 1.5 grams of MSG, and 50 grams of cooked lard and stir in one direction to make the fish ball material.

3. Then, use your hands to squeeze the ingredients into fish balls with a diameter of 3 cm, put them into a pot of cold water, bring to a boil (keep it simmering for 3 minutes), skim off the foam, and use a colander to scoop out the fish balls.

Why do fish balls get bigger as they are cooked?

This is normal. The expansion upon heating means that the fish balls contain more than 70% fish paste. As for the crispness and elasticity, it depends on the formula and process.

Fresh fish is important when making fish balls

Fish balls made from fresh fish meat have good elasticity, while fish balls made from fish meat that is not fresh have poor elasticity. This is because the solubility of myosin F-actin in fish meat with poor freshness is low. The three-dimensional structure above the secondary structure of the protein is destroyed, and the connection strength between protein molecules is weakened, resulting in lower elasticity of the fish balls.