Black garlic contains 18 kinds of amino acids, garlic-ene, peptides, polyphenols, active SOD, biological enzymes, glycosides, vitamins, lipids, trace elements, carbohydrates, green sulfur compounds, easily absorbed by the human body composition. The structure ratio is reasonable, and without any side effects.
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First, the process of choice of dipping material - artificial smash a mechanical smash - add water, salt, egg white, starch and other seasonings - whipping up - static bite - cooking processed into a dish.
Second, the operation steps and points
1. Selection of Ingredients First of all, the choice of fresh fish is better. Because fish is nutritious, has a high moisture content, and has a short freezing period. After entering mature stage, it is the beginning of corruption. At this time, triammonium trioxide in fish will produce trimethylamine through the action of bacteria and has a stronger odor. The flavor of the finished product: At the same time, dehydration of fish muscles leads to muscle fragmentation and it is not suitable for making fish. Secondly, frozen fish is also not suitable for making fish, because after being frozen, the muscle tissue will be damaged and the quality will be reduced. , resulting in reduced absorption of fish after the water, thus affecting the taste and color of the dish.
2. Grinding and smashing is the processing of fish meat into extremely fine particles, dried and velvet-like. The purpose of smashing is to destroy the muscle fibers and to make the protein precipitate as much as possible. The protein of fish is hydrophilic, and in order to make these hydrophilic groups better exposed, they should be squeezed more delicately, so that the contact area will become larger, and the more opportunities to combine with water, The stronger the water absorption, the more tender the Cheng Rong. The finer the particles are, the greater the degree of damage of the muscle cells will be, and the more beneficial the effect of salt on myofibrillar, the greater the viscosity. There are two types of crushing methods, namely manual crushing and mechanical crushing.
Manual smashing is artificial smolder, which is characterized by slow speed and low efficiency, but it can rake the fascia and broken burrs in muscles to the bottom layer and finally remove them. Please pay attention to the following points when draining:
(1) The chopping board must be clean. It is best to place a piece of fresh pork skin on the chopping board, and then put the fish on the top of the pork skin. This can avoid wood chips mixed in the fish, affecting the color, but also affect the taste.
(2) Accumulation of fishes. During the drainage process, fish associations gradually spread out from the center to the surrounding area. The blade should be standing, slightly tilted, and kept at a slightly higher distance from the cutting board to connect the fish to the intermediate pile. In autumn, cut the knife straight and put the knife straight, then scoop up the fish, and then snap it in the middle of the cutting board; otherwise, it is easy to re-float the fascia and broken burrs on the bottom to affect the quality of the fish.
(3) Do not sprinkle water and cooking wine when draining a lot of time. When the teacher uses the fish to stick a knife, he or she is used to sprinkle water or add some wine. It is believed that this can make the fish no longer stick to the knife and play a role in seasoning. As everyone knows, this has a great influence on the production of velvet. In one direction, the water content of the fish is increased to a certain extent, so that the adhesion between the granules is reduced accordingly, and the gap becomes larger. When the knife edge is forced down, the fish associating particles Natural separation will occur between the two sides, and the chance of blade contact with fish particles will inevitably decrease, affecting the efficiency of the production of velvet; on the other hand, the water that is spilled will be difficult to be fully absorbed by the fish, and some of the water will seep into the chopping board. The odor is dissolved or mixed in water. When the mash is re-discharged, the fiber of the anvil extrude the water again and is absorbed by the fish again, affecting the color and taste of the fish.
The characteristics of mechanical crushing is that the fish is more delicate, more viscous, more water-absorbent, and easier to use, but it tends to retain fascia and burrs, and the mechanical operation speed is quick. It generates violent friction with the fish and the temperature is easily risen. High, will denature some of myosin in fish meat and reduce the water absorption and water holding capacity of fish, because protein will degenerate and condense when it is above 20_C, so it should be stirred and stopped during processing, and appropriate amount should be added. Cooling onion ginger watering can not only remove the smell but also reduce the temperature. The temperature of the fish is controlled at about 10°C. When the fish is at the temperature, the cocoon shed is stable and has the strongest water absorption capacity. When the temperature is higher, it is more difficult to make the fish, and the amount of water added should be reduced accordingly.
At present, the method of mechanical comminution and artificial comminution is often used, that is, artificial smashing is first used to dispose the fascia and burr to the bottom layer, and then the upper layer of fish is whipped into the machine.
3. Adjustment of the use of accessories
(1) Salt application Salt is a kind of strong electrolyte. The proper amount of salt can play a role as a salt bath, which will increase the osmotic pressure of fish in the aqueous solution, promote the absorption of protein, and make the mouthfeel of foods smooth and refreshing; but the amount of salt should be According to the fish's draught, if it is too much, it will play a role in salting out, dehydration of the protein colloids, spit water phenomenon, not only can not make the fish to join in, in turn, will make the fish has been rejuvenated.
(2) Starch application Starch plays an important role in fish association. At room temperature, the starch is only distributed between the fishes in a uniform particle and absorbs a small amount of water. However, during the heat-in-place process, the starch at high temperature absorbs and expands in a large amount and finally breaks, forming a certain viscosity in the fish. This process is called "gelatinization." It has been found that the gelatinization temperature of the starch granules is higher than the denaturation temperature of the fish protein. Before the starch gelatinization, the denaturalization of the fish protein has been basically completed. , and the formation of a "network structure", the water absorbed by the starch gelatinization to seize the "network structure" other than the unstable moisture, so that the turtle's water holding capacity is further enhanced to ensure that the tenderness of the fish, so that dishes It is not easily broken or loose during heating. It is worth noting that: excellent high-quality starch should be used, gelatin can be produced when the transparent gel-like material, thereby enhancing the dishes brightness and plastic strength; second in the amount must be based on the flexibility of the fish to determine the association, too much will make fish The association loses its elasticity and its texture becomes hard.
(3) The application of water with appropriate amount of moisture is a key link to ensure that the fish is fresh after being formed into a dish. However, the small amount of water added can exceed the water absorption capacity of the fish. Otherwise, it will be difficult to stir the fresh water. Therefore, it should be changed according to the season and temperature. Seven flexible. The water should be incorporated in several fractions so that the water molecules are evenly brought into contact with the hydrophilic polar ends of the protein molecules and are fully fused to ensure that the fish has reached sufficient tenderness.
(4) The application of egg white The egg white of fresh eggs has a relatively high degree of stickiness, which not only helps the fish-associated solidification during cooking, but also helps the color and flavor of several dishes. Because the thick egg whites of fresh eggs consist of a liquid portion and a gel portion, the liquid portion contains soluble ovomucoid and the gel portion contains insoluble ovomucoid; insoluble ovomucoprotein can be separated into high sugar amount by an electrophoresis apparatus. Egg mucin and low sugar amount of egg mucin. The addition of egg white to the fish when formulated can increase the viscosity of the fish, increase its elasticity, tenderness, and water absorption capacity, and it also makes Laipin more white and bright, and increases the nutritional value.
(5) Application of fats and oils In order to ensure that the fish is fresh and smooth after being formed into a dish, most fishes need to be blended with an appropriate amount of oil after they are formulated to increase the aroma and brightness of the products. Through stirring, the grease can emulsify under the action of force to form a gel composed of protein and oil, so that the form of the dish is full, glossy, delicate, and aromatic; but the oil should be put on the fish. After that, the amount should not be too much.
4. Stirring fish meat after crushing various training accessories need to be achieved through stirring. During the smashing process, the white matter is severely shaken, the space structure is destroyed, and the muscle fibers are “disordered.†When stirring along the same direction, these “disordered†muscle fibers are pulled longer and longer, forming a new “ The fiber bundles have a "type structure" and are intertwined with each other to make the fish sticky.
In order to improve the quality of the fish, it is not advisable to add a batch at the time of stirring. Instead, it should be added according to the procedure. Generally, water should be added first, so that the fish can absorb enough water and then add salt and dip seasoning, stir until thick and sticky, so that the soluble white matter is filled and released, and then add proper amount of egg white and wet starch to enhance the viscosity of the fish. Put in the seasoning again to determine the final flavor;
When whipping, it should be in the same direction, first slowly and then quickly. When the temperature is too high in summer, it is not appropriate to whip it by hand. It is better to use egg extraction to prevent the fish from being affected by the temperature. Reducing the amount of water absorbed makes it difficult to work hard.
After the fish is made, it needs to be refrigerated at a temperature of 2 to 8°C for 1-2 hours to dissolve the soluble protein (commonly known as "bite") to increase the water holding capacity of the fish. However, it should not be stored for a long time. Official freezing, otherwise it will destroy the fish-associated colloidal system, affecting the quality of dishes. After the fish is made, it can be processed into a variety of shapes according to the specific requirements of different dishes, and it can be heated into various kinds of delicious foods by proper cooking methods.
Fish processing technology
The association is also known as turtle rubber and fish gills. It is a viscous colloidal material made by mixing the egg white, starch, oil, and other auxiliary materials after the crushing processing of the fish flesh. The use of fish has always been a very wide range of applications. It can be used as a supplementary material and adhesive for garnishes, and can also be used as a separate dish. It has created a special kind of vegetable, namely, “Saikoâ€, which has opened up yet another production of dishes. The way to occupy a very important position on the table, whether it is in the banquet or all kinds of cooking contests and booths has always been the leader, such as soup fish balls, hibiscus fish fillets, fish eggs, fish noodles, fish rot, etc., into the general All of them have many characteristics such as smooth, fresh, delicate texture, entrance, nutrition, beautiful appearance and so on, so they are deeply loved by the majority of diners. Making fish is also a science, and if the operator does not understand the principle, it is very difficult for fish to make dishes. In practice, the phenomenon of poor quality of the dishes due to the lack of mastery of the processing technology of fish associations often occurs.