鱼丸,以其洁白或金黄的外观,特有的弹性、独特的味道、丰富的营养吸引了众多的美食者。我省素称鱼米之乡,水产资源丰富,然而人们仍以鲜食或腌或醺为主,随着人们生活水平的不断提高,对食品也逐渐追求色、香、味俱全了,原始的吃法显然已满足不了美食者的要求。现将鱼丸的制作原理及方法分述如下: 一、制作鱼丸的原理: 先将鱼肉绞碎,破坏其纤维组织;然后添加食盐擂溃或斩拌,进一步将其纤维组织破坏,促进鱼肉中盐溶性蛋白质的溶 Fish balls, with its white or golden appearance, unique elasticity, unique taste, rich nutrition has attracted many foodies. The province is said to be home to Yumizu, rich in aquatic resources, but people are still fresh or marinated or 醺 based, with the continuous improvement of people’s living standards, the food is also the pursuit of color, smell, taste, and the original eating apparently Can not meet the requirements of gourmet. Now the production of fish balls principles and methods are described below: First, the principle of making fish balls: first minced fish, destroy their fibrous tissue; then add salt to beat or chopping mix, and further destruction of their fibrous tissue and promote fish Soluble salt soluble protein