How to make delicious crispy fish

Our country has abundant fish resources and our residents love to eat fish very much. Fish is not only high in protein but also low in fat. It is a very good meat food for people with high triglycerides. The fish in our country each have their own characteristics, mainly because our country has vast sea areas, the fish grow in different environments, and the taste of the fish is also different. Crispy pork is a signature delicacy of Zhongshan City.

Crisp-fleshed grass carp is native to the Yangtze River Reservoir in Zhongshan City, Guangdong Province. It is one of the geographical indications of Zhongshan City. It is a famous aquatic product that is raised using the mineral water of the reservoir, concentrated feed, and intensive breeding methods using live water. It is named because of its firm, refreshing and crispy meat. It should be specially pointed out that the so-called "crisp meat grass carp" is not a new species. In the biological sense, it still belongs to the grass carp, belonging to the genus Grass Carp, subfamily Leucopinae, family Cyprinidae, order Cypriniformes. It is just an ordinary grass carp with special biological characteristics (such as the meat is not easy to be cooked) produced through a specific feeding method, and the meat quality has been artificially changed.

The "crisp meat grass carp" looks like a grass carp, but its biology is different from that of a grass carp and requires a special cooking method. If it is cooked like a grass carp, it will not be soft, chewy, or pierced with chopsticks. It tastes like rubber, which scares many people. In mid-September 2017, Xiangtan City in Hunan Province purchased crispy grass carp for the first time. However, due to consumers' lack of understanding, a large number of returns were made. Suppliers have an obligation to inform when selling.

Crisp-fleshed grass carp is native to the Yangtze River Reservoir in Zhongshan City, Guangdong Province. It is a famous aquatic product raised using the mineral water from the reservoir, concentrated feed, and the intensive breeding method of live water. It is named for its firm, refreshing and crispy meat. The fish raised here looks the same as before, but the meat has changed. It has 12% more protein than ordinary grass carp, tastes more delicious, and has the unique characteristics of soft, smooth, crisp and refreshing. The belly part is the best, especially the fish belly. Because this fish has tough meat, it has a wide variety of cooking methods. It tastes better when stir-fried, sliced, stir-fried, steamed (do not steam the whole fish), stewed, or hot pot (mostly eaten by Cantonese people), each with its own flavor.

Zhongshan crispy grass carp, a geographical indication product of Zhongshan City, Guangdong Province. Due to the unique breeding environment and technology, the crispy meat of the crispy grass carp is firm, refreshing, crispy, and resistant to cooking. It has a fragrant and delicious flavor and has won numerous honors. It is exported to Hong Kong, Macao and some South American countries. There is also a kind of crispy meat called Dongsheng grass carp.

effect

1.Beauty raw materials

In recent years, the Pearl River Fisheries Research Institute has conducted a lot of research and repeated experiments. From the quantitative analysis of the genes of the crisp-fleshed grass carp and the common grass carp, it was found that compared with grass carp, the crisp-fleshed grass carp had an increase of 4.6 times and 2.8 times in the components encoding collagen col1a1 and col1a2, respectively; at the same time, the electron microscopic observation of collagen in the muscles of the crisp-fleshed grass carp and the common grass carp also showed that the matrix protein, myofibrillar protein and collagen of the crisp-fleshed grass carp were 60.9%, 18.7% and 36.7% higher than those of the common grass carp, respectively.

Therefore, after comprehensive speculation and analysis and judgment by relevant experts, it was concluded that the collagen in the muscles of crispy grass carp is extremely rich and is an ideal natural raw material for beauty.

According to a large number of current research results at home and abroad, collagen plays an important role in increasing the skin's water storage capacity, maintaining the skin's good elasticity, delaying skin aging and maintaining youthful vitality. Therefore, Xie Jun believes that crispy grass carp is also a natural beauty ingredient.

2. Fish can prevent osteoporosis

After detailed observation and testing of the changes in the calreticulin gene of grass carp before and after brittleness, researchers from the Pearl River Fisheries Research Institute found that the calcium content in crispy grass carp increased by 17.5% compared with grass carp. The relationship between collagen and calcium is like that between cement and sand, neither of which can be missing, so the most scientific method is to supplement calcium and collagen at the same time. Calcium and collagen work perfectly together to effectively improve osteoporosis. Collagen forms a network structure in bones, which can enhance the hardness and toughness of bones. In this way, calcium can be deposited in the bones under the bonding of collagen, enhancing the toughness and hardness of the bones. The research results show that compared with ordinary grass carp, the collagen and calcium of crispy grass carp have increased significantly. Therefore, it is speculated that crispy grass carp may be an ideal health food for the prevention and treatment of osteoporosis.

It is reported that modern medical research results show that osteoporosis is caused by the loss of calcium in human bones. Human bones are mainly composed of two parts: calcium and collagen, of which calcium salts account for 2/3 and collagen accounts for 1/3. According to relevant information, calreticulin was first purified from the sarcoplasmic reticulum of skeletal muscle by Ostwald and MacLennan in 1974. Moreover, it has been shown to have calcium storage function.

The content of essential amino acids in crispy grass carp meat is 6.70 grams, accounting for 39.88% of the total amino acids, indicating that its protein quality is better and has higher nutritional value. The content of umami amino acids in crispy grass carp meat is 6.67 grams, accounting for 39.70% of the total amino acids, which is why crispy grass carp meat tastes delicious.

Through testing, Xie Jun also found that the total amino acid content of crispy grass carp is 16.8 grams, slightly lower than the 17.66 grams of salmon, but higher than the 14.05 grams of eel. The essential amino acid content in crispy grass carp meat is 6.70 grams, which is slightly lower than the 7.22 grams of salmon, but higher than the 5.46 grams of eel. The flavor amino acid content of crispy grass carp is 6.61 grams, which is slightly lower than the 6.73 grams of salmon, but higher than the 5.38 grams of eel. It can be seen that crispy grass carp itself has very rich nutritional value, which can be compared with salmon and eel.

Experts predict that as people's understanding of the nutritional value of crispy-fleshed grass carp continues and their impression of it gradually deepens, crispy-fleshed grass carp may become an indispensable delicacy in people's healthy diet in the future. Therefore, the market development prospects of the crispy-fleshed grass carp industry in Dongsheng Town will be generally favored by the industry, and the crispy-fleshed grass carp will surely add new luster to human diet and health.