客户工厂实拍：

设备型号	JX-110	JX-110B	JX-110B
主要材质	304不锈钢（骨架采用45#钢）
电压/频率	380V/50HZ（可根据需求定制电压）
电机功率	1.1KW	1.1KW	1.1KW
模具规格	φ24.25.26.28.30mm	φ26.28.30.32.34mm	40~100g（可选）
生产能力	100粒/min	200粒/min	100粒/min
整机重量	≈240KG	≈240KG	≈240KG
外形尺寸	L800*W600*H1750mm	L800*W600*H1750mm	L800*W600*H1750mm

 

<section style="margin: 0px; padding: 0px; outline: 0px; text-align: justify; color: rgb(62, 62, 62); line-height: 25.6px; letter-spacing: 0.54px; font-family: system-ui, -apple-system, BlinkMacSystemFont, "Helvetica Neue", "PingFang SC", "Hiragino Sans GB", "Microsoft YaHei UI", "Microsoft YaHei", Arial, sans-serif; font-size: 16px; white-space: normal; max-width: 100%; box-sizing: border-box; overflow-wrap: break-word;">

“福州鱼丸”

<section style="margin: 0px; padding: 0px; outline: 0px; text-align: justify; color: rgba(0, 0, 0, 0.9); line-height: normal; text-indent: 2em; letter-spacing: 0.54px; font-family: system-ui, -apple-system, BlinkMacSystemFont, "Helvetica Neue", "PingFang SC", "Hiragino Sans GB", "Microsoft YaHei UI", "Microsoft YaHei", Arial, sans-serif; font-size: 17px; white-space: normal; max-width: 100%; box-sizing: border-box !important; overflow-wrap: break-word;">福州鱼丸是富有福州地方特色的汉族小吃之一。具有天然、营养、保健的美食特色。口感好，筋力佳，久煮不变质，松涨率好，色泽洁白玲珑晶亮，质嫩滑润清脆，富有弹性，味道鲜美，具有特殊的海鲜风味。产品含有丰富的蛋白质、钙、磷、碘、铁与多种维生素。做汤，热炒。<p style="margin: 0px; padding: 0px; outline: 0px; text-align: justify; color: rgba(0, 0, 0, 0.9); text-indent: 2em; letter-spacing: 0.54px; clear: both; font-family: system-ui, -apple-system, BlinkMacSystemFont, "Helvetica Neue", "PingFang SC", "Hiragino Sans GB", "Microsoft YaHei UI", "Microsoft YaHei", Arial, sans-serif; font-size: 17px; white-space: normal; min-height: 1em; max-width: 100%; box-sizing: border-box !important; overflow-wrap: break-word;">
<h2 style="margin: 0px; padding: 0px; outline: 0px; text-align: justify; color: rgba(0, 0, 0, 0.9); letter-spacing: 0.54px; font-family: system-ui, -apple-system, BlinkMacSystemFont, "Helvetica Neue", "PingFang SC", "Hiragino Sans GB", "Microsoft YaHei UI", "Microsoft YaHei", Arial, sans-serif; font-size: 16px; font-weight: 400; white-space: normal; max-width: 100%; box-sizing: border-box !important; overflow-wrap: break-word;">做法1：<section style="margin: 0px; padding: 0px; outline: 0px; text-align: justify; color: rgba(0, 0, 0, 0.9); line-height: normal; letter-spacing: 0.54px; font-family: system-ui, -apple-system, BlinkMacSystemFont, "Helvetica Neue", "PingFang SC", "Hiragino Sans GB", "Microsoft YaHei UI", "Microsoft YaHei", Arial, sans-serif; font-size: 17px; white-space: normal; max-width: 100%; box-sizing: border-box !important; overflow-wrap: break-word;">　　1.将草鱼去鳞、去皮、去腮、开膛，腹内腔一定要冲洗干净。把鱼肉剔下留净鱼肉备用。 
　　2.将鱼肉剁碎，剁成肉泥，放入一只小盆里，加入一只蛋清，搅打；再加入一勺干淀粉不停搅打成细细的肉蓉。 
　　3.五花肉剁碎，加入香葱碎、盐、油调和成馅料备用。 
　　4.盛一勺肉蓉在手掌上摊开，中间放一块馅料，用手慢慢将鱼肉泥团拢起，在拇指与食指中间轻轻挤出一个光滑完整的鱼丸， 用小匙舀起，放入装水的盆里，鱼丸就浮在水面了。 
　　5.锅里放入清水，开锅后放入鱼丸，滴入几滴虾油，再次煮沸即可。<p style="margin: 0px; padding: 0px; outline: 0px; text-align: justify; color: rgba(0, 0, 0, 0.9); letter-spacing: 0.54px; clear: both; font-family: system-ui, -apple-system, BlinkMacSystemFont, "Helvetica Neue", "PingFang SC", "Hiragino Sans GB", "Microsoft YaHei UI", "Microsoft YaHei", Arial, sans-serif; font-size: 17px; white-space: normal; min-height: 1em; max-width: 100%; box-sizing: border-box !important; overflow-wrap: break-word;">
<h2 style="margin: 0px; padding: 0px; outline: 0px; text-align: justify; color: rgba(0, 0, 0, 0.9); letter-spacing: 0.54px; font-family: system-ui, -apple-system, BlinkMacSystemFont, "Helvetica Neue", "PingFang SC", "Hiragino Sans GB", "Microsoft YaHei UI", "Microsoft YaHei", Arial, sans-serif; font-size: 16px; font-weight: 400; white-space: normal; max-width: 100%; box-sizing: border-box !important; overflow-wrap: break-word;">做法2：<p style="margin: 0px; padding: 0px; outline: 0px; text-align: justify; color: rgba(0, 0, 0, 0.9); line-height: normal; letter-spacing: 0.54px; clear: both; font-family: system-ui, -apple-system, BlinkMacSystemFont, "Helvetica Neue", "PingFang SC", "Hiragino Sans GB", "Microsoft YaHei UI", "Microsoft YaHei", Arial, sans-serif; font-size: 17px; white-space: normal; min-height: 1em; max-width: 100%; box-sizing: border-box !important; overflow-wrap: break-word;">1.鱼肉先用刀剁碎，然后加精盐，少量味精，少量水，鸡蛋清。
　　2.朝一个方向一直打到粘稠，也就是变成胶状，加少量生粉，这个第一次最好慢慢来，先少加做一个尝试下。粉多了，没那么多鱼味，口感也不好。粉太少，包起来实在很困难，太稀。
　　3.猪肉加少量葱花，酱油，蛋清，味精，花椒面，精盐，料酒，老抽搅拌均匀。
　　4.搓成一个个小圆球，其实我搓的很小，拍出来有点大，呵呵，然后表面撒一层生粉。
　　5.手上拿少许鱼胶，大拇指上下移动搓成圆球，把肉丸从旁边塞进去，搓2下，用汤匙取下，入烧热水的锅中煮。
　　6.煮好后放入碗中，加点精盐，撒上葱花即可。<p style="margin: 0px; padding: 0px; outline: 0px; text-align: justify; color: rgba(0, 0, 0, 0.9); letter-spacing: 0.54px; clear: both; font-family: system-ui, -apple-system, BlinkMacSystemFont, "Helvetica Neue", "PingFang SC", "Hiragino Sans GB", "Microsoft YaHei UI", "Microsoft YaHei", Arial, sans-serif; font-size: 17px; white-space: normal; min-height: 1em; max-width: 100%; box-sizing: border-box !important; overflow-wrap: break-word;">
<p style="margin: 0px; padding: 0px; outline: 0px; text-align: justify; color: rgba(0, 0, 0, 0.9); letter-spacing: 0.54px; clear: both; font-family: system-ui, -apple-system, BlinkMacSystemFont, "Helvetica Neue", "PingFang SC", "Hiragino Sans GB", "Microsoft YaHei UI", "Microsoft YaHei", Arial, sans-serif; font-size: 17px; white-space: normal; min-height: 1em; max-width: 100%; box-sizing: border-box !important; overflow-wrap: break-word;">述后：<p style="margin: 0px; padding: 0px; outline: 0px; text-align: justify; color: rgba(0, 0, 0, 0.9); text-indent: 2em; letter-spacing: 0.54px; clear: both; font-family: system-ui, -apple-system, BlinkMacSystemFont, "Helvetica Neue", "PingFang SC", "Hiragino Sans GB", "Microsoft YaHei UI", "Microsoft YaHei", Arial, sans-serif; font-size: 17px; white-space: normal; min-height: 1em; max-width: 100%; box-sizing: border-box !important; overflow-wrap: break-word;">
<section style="margin: 0px; padding: 0px; outline: 0px; text-align: justify; color: rgba(0, 0, 0, 0.9); line-height: normal; text-indent: 2em; letter-spacing: 0.54px; font-family: system-ui, -apple-system, BlinkMacSystemFont, "Helvetica Neue", "PingFang SC", "Hiragino Sans GB", "Microsoft YaHei UI", "Microsoft YaHei", Arial, sans-serif; font-size: 17px; white-space: normal; max-width: 100%; box-sizing: border-box !important; overflow-wrap: break-word;">现在，很多家庭制作鱼丸时，是用刀刮出鱼茸做的，讲究的要在菜板上垫块生猪皮，鱼肉刮完时刺最后全会陷在肉皮里，也不会刮出菜板的渣子。<section style="margin: 0px; padding: 0px; outline: 0px; text-align: justify; color: rgba(0, 0, 0, 0.9); line-height: normal; text-indent: 2em; letter-spacing: 0.54px; font-family: system-ui, -apple-system, BlinkMacSystemFont, "Helvetica Neue", "PingFang SC", "Hiragino Sans GB", "Microsoft YaHei UI", "Microsoft YaHei", Arial, sans-serif; font-size: 17px; white-space: normal; max-width: 100%; box-sizing: border-box !important; overflow-wrap: break-word;">还有一种办法，鲜嫩味道稍差一点，但保证能顺利做好：鱼先蒸熟，拣出刺，弄碎，加淀粉、蛋清等，调味，再如普通做丸子法制作。如怕碎，可再蒸熟后入汤。<section style="margin: 0px; padding: 0px; outline: 0px; text-align: justify; color: rgba(0, 0, 0, 0.9); line-height: normal; text-indent: 2em; letter-spacing: 0.54px; font-family: system-ui, -apple-system, BlinkMacSystemFont, "Helvetica Neue", "PingFang SC", "Hiragino Sans GB", "Microsoft YaHei UI", "Microsoft YaHei", Arial, sans-serif; font-size: 17px; white-space: normal; max-width: 100%; box-sizing: border-box !important; overflow-wrap: break-word;">福州鱼丸也很有名气，是用鳗鱼、鲨鱼或其它鱼的肉在臼中捣成茸，加淀粉搅拌均匀，再包上瘦肉或虾肉等馅制成的，选料精细，制作考究，皮薄均匀，色泽洁白晶亮，食之滑润清脆，汤汁鲜香。