How to increase the protein content in fish balls?
One of my recipes is fish balls. My question is how would you increase the protein content of it without affecting the taste?
I have very little sense of taste/smell and when I made it, it had the consistency of mashed potatoes.
Best Answer
you will change the flavor, you know, since anything you add will alter the recipe - even things with very neutral flavors will dilute other tastes. I'm guessing you want to not alter it much, encourage a similar flavor profile, or add things more neutral in flavor.
A few simple options - you can up the egg content (two eggs instead of one), as eggs have a high percent protein and there's one already in the recipe, so the flavor shouldn't change much (this might give you a bit firmer texture, your call on if that's a plus or not). You could lower the amount of potato (or up the amount of cod), so the percent of cod is higher in each ball. You could make a protein-rich sauce to pour on top (depending on what sauce or seasoning you usually use with it).
Alternately - you might try adding some protein powder (most of the ones I see are sweetened, so be careful). You might look for TVP or TSP (textured vegetable or soy protein) - which is very neutral in flavor and also quite inexpensive. I would recommend crushing to a powder before re-hydrating - this can be done with mortar and pestle, blender, or grinder, whatever you have - or blending afterward to minimize the texture change if you don't like it. You might add the tvp paste to the mix outright or substitute some reconstituted tvp paste (mixed with water or milk) for part of the mashed potato for a higher ratio of protein to carb.
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How much protein is in a fish ball?
Fried Fish Ball (1 serving) contains 11g total carbs, 11g net carbs, 1.5g fat, 13g protein, and 109 calories.Is eating fish balls healthy?
While Chinese fish balls provide some nutritional benefits, they are significant sources of vitamins and minerals. Your body needs vitamins and minerals to carry out vital metabolic functions for optimal health.What makes fish balls bouncy?
Just like how gluten strands are tangled during the kneading process, protein strands in the fish is tangled and air is forced out during the throwing process. Throwing the meat vigorously 50 times is a good guide to getting the springy texture. At this point, the paste should feel very smooth, without any bumps.Are fish balls processed food?
One of the most popular processed seafood products in the Southeast Asian region, \u201cfishball\u201d is a round, white food containing fish meat and other ingredients such as salt, starch, and sugar cooked in oil and sold as street food.FISH FEED EXPENSIVE? How to formulate and calculate the CRUDE PROTEIN content in your feed produced.
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Answer 2
Protein content per 100g: 63g
The recipe calls for 1/2 pound of Cod. So about 140g of per 1/2 pound of Cod.
Which is quite good IMO.
IMO, 1/2 pound cod to 2-1/2 cups of potatoes will make cod-flavoured potato balls.
How will your serve the fish balls ?
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