Fish balls, also known as "fish wrapped meat", is a common ingredient in life, generally with eels, sharks or freshwater fish, chopped into minced meat, added starch to stir two, fish balls have a great advantage, both nutrition, but also do not have to be afraid of being stuck by the fish bones, I am generally very relieved to eat for children, but there is a little premise, must be made by myself, dare to give children to eat, now the fish balls on the market, mostly bionic products, to put it bluntly are the taste of starch and additives, even cheap fish meat, meatballs sold on the market Fish balls are very elastic, and some of them are a fight with table tennis.
In the fashionable words called "super Q bomb", do you dare to eat this fish ball often? Is there an additive? The answer can be imagined, first of all, from the price point of view, it has been solved, authentic fish balls, one-half of the ingredients are minced meat, according to the type of fish, the price is also different.
It's almost winter, when eating hot pot, boiling fish balls is a good thing, but don't ignore a little, the 3 or 5 yuan fish balls on the market, don't fantasize about fish meat, almost all of them are the crystallization of industrial assembly lines.
In the hands of some merchants, only a few additives, how to save money how to match, how to eat how to match, completely ignore the consumer's feelings, only need a few additives and some powder, you can make fish balls in minutes, of course, the dosage of food additives, is also used within a reasonable range, food additives are the soul of the modern food industry.
Yesterday to eat hot pot, the husband bought a pound of 5 yuan fish balls, a bite can feel out, the real fish meat ingredients are almost nothing, most of them are made of surimi, pork, starch and various condiments, and so on, almost all starch, pigment, meat glue, can not eat the taste of fish at all.
Fish balls bought on the market, look very white, white and tender, in fact, the reason for the use of whitening agents, normal fish balls, yellowish color, many companies in order to achieve a better visual effect, will put whitening agent, although it is a reasonable range, but a long time to eat, really will affect health, especially children, love to eat this taste.
Meatballs and fish balls on the market, I believe that everyone is now very well understood, the additives are 100%, the role of different additives is also different, such as the ingredient list, disodium nucleotide (freshening), polyphosphate is water-holding (to maintain elasticity), starch (thickening), sodium ascorbate (to prevent deterioration), these additives are very common, in the general food as long as you pay attention, basically will have.
Of course, not all balls are poisonous balls, when buying fish balls, try to go to the regular supermarket, choose big brands of fish balls, we really eat fish balls, or self-made fish balls, are real materials, rich taste, umami is very sufficient, in terms of nutritional value or taste, can achieve a very good effect, than the simple industrial fish balls, much more delicious.
The more old people, the more rigorous the treatment of food safety, fish balls, meatballs, hot pot balls almost do not eat, want to eat fish balls, buy their own fish to do, now many young people, lifestyle has a sense of dependence, how simple how to come, in fact, eat starch and additives.
According to scientific explanations, these additives, within the safe range, are edible, but the older generation still believes that only natural handmade fish balls are the healthiest, and industrial fish balls should be eaten less, after all, traditional crafts are the most natural and original.
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