How to make pickled fish fillets slip? Master these 5 skills, it will be fresh, refreshing, smooth and fishy!
As a classic Sichuan cuisine, pickled fish has continued to occupy the hot food search list in recent years. According to hot topic data on the entire network in the past 10 days, the search volume of "Sauerkraut Fish Family Practice" increased by 23% month-on-month, among which "Fish Filling Skills" became the core focus. This article will combine the latest cooking experiment data to reveal the secrets that professional chefs do not pass on.
| Hot search keywords | Search volume (10,000) | Hot Trends |
|---|---|---|
| Pickled fish fillet treatment | 128.6 | ↑35% |
| How to remove fish meat | 96.2 | ↑22% |
| The secret to tender fish fillets | 87.4 | New on the list |
| Commercial pickled fish recipe | 65.3 | →Align |
| Boneless fish slice cutting method | 58.9 | ↓12% |
2. Scientific principle: Three major elements of smooth and tender fish fillets
1.Muscle fiber protection: Low temperature pickling can prevent excessive shrinkage of proteins
2.Moisture lock: Starch and egg white form protective film
3.PH value adjustment: Edible alkali (baking soda) changes protein structure
| step | Standard Operation | Key parameters |
|---|---|---|
| Select materials | Black fish/grass carp (2-3 jin) | Best thickness 0.3cm |
| Preprocessing | 45° oblique cutter | 8-10 grams per piece |
| Get rid of the fishy smell | Soak beer + onion and ginger in water | 10 minutes/4℃ |
| Sizing | Egg white + starch + cooking oil | Ratio 1:1:0.5 |
| Cook | Low heat boiling state | 90℃/20 seconds |
Fourth, 5 advanced skills
1.Ice treatment method: Refrigerate the marinated fish fillet for 30 minutes, contract the muscle fibers
2.Double starch formula: Mix corn starch + potato starch 2:1
3.Oil sealing skills: After sizing, seal a layer of cooking oil to prevent moisture from evaporating
4.Cooked in sections: First cook the fish bone soup base and blanch the fish slices separately
5.Acid balance: Add 1% lemon juice to the marinade to neutralize alkaline flavor
| Problem phenomenon | main reason | Solution |
|---|---|---|
| Fish fillets scattered | Incorrect cutting method/insufficient starch | Reverse cut/thickening slurry |
| Tasteful | Overheated/overlong cooking | Control 90℃/shorten time |
| Fishy smell remains | Not thoroughly removing the fishy smell | Add beer soaking process |
| Severe desorption | Wrong method of putting the pot | Put the pot in pieces |
6. Comparison of secret recipes for internet celebrity chefs
The recent test data of popular Douyin videos show:
- Lao Rice Bone Recipe: Add 0.3% edible alkali, tenderness score of 8.9
- Wang Gang Studio: Use lard sealing, smoothness score of 9.2
- Eclipse version: Papain marinated, comprehensive score of 8.7
After mastering these techniques, the sauerkraut fish fillets you make will be realized"It cannot be dispersed after being pinched, melted in the mouth, and cooked for a long time without getting old"professional-grade effect. It is recommended to bookmark this article data table and compare the parameters for cooking next time to ensure success every time!
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