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What are the snow powder and fish sauce in Chaoshan beef balls?
Fish sauce, also called fish soy sauce, is called shrimp oil in Fujian. It is made by pickling various miscellaneous fish and shrimp, adding protease, fermenting fish with related enzymes and various salt-tolerant bacteria, hydrolyzing fish protein, sun-drying, dissolving, filtering, sun-drying, deodorizing, filtering and heating sterilization. It tastes delicious and can be used as a seasoning for soy sauce. Produced in Fujian, Guangdong and other places. The cooking application of fish sauce, like soy sauce, has the functions of refreshing and seasoning.

manufacturing method

The method of making fish sauce is very complicated, and it has to go through five major processes:

1. Pickling: Generally, some salt is added locally in the fishing ground, and it is fresh while pickling;

2. Fermentation: Natural fermentation is usually the main method. Salted fish and salted shrimp are marinated for 2-3 years, during which they need to be stirred many times to make the fish gradually decompose salty juice and residues under the action of enzymes;

3. Curing: after decomposition, move it into a vat and expose it to the sun, stirring it for 1 ~ 2 times a day, and expose it to the sun for about 1 month, which gradually produces aroma and tends to be mature;

4. Suction filtration: insert the long bamboo tube into the drying tank and extract the clear liquid to obtain crude oil. Filter residue is generally soaked and filtered twice, and fish residue is used as feed or fertilizer;

5. Preparation: crude oil, medium oil and one oil are mixed in different proportions to obtain fish sauce of all levels. Fish sauce is divided into 6 grades. The higher the grade, the better the quality.

Snow powder is actually raw powder or corn flour. . . After using it, the beef balls will be elastic and the taste will be a little slippery! ! !