如何判断汤包肉馅是否合适? - 企业动态

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如何判断汤包肉馅是否合适?

来源: 日期:2020-02-12


一,看颜色
  First, look at the color
  看颜色就是看瘦肉颗粒在前腿上的颜色。搅拌的目的是让瘦肉出水。我们怎样才能知道水是否被肉吸收了呢?看一下瘦肉的颜色,当瘦肉颗粒的颜色变浅时,甚至有一点白,说明肉已经吸收了水分,这时可以停止搅拌。如果你继续搅拌,瘦肉会继续变白,直到变成糊状。如果这样搅拌,说明瘦肉颗粒已经被破坏了。蒸的时候,馅儿会发霉,不耐嚼。
  To see the color is to see the color of the lean meat particles on the front legs. The purpose of the stir is to let the lean meat out of the water. How can we know whether the water is absorbed by the meat? Look at the color of the lean meat. When the color of the lean meat particles becomes lighter, even a little white, it means that the meat has absorbed the water. At this time, you can stop mixing. If you continue to stir, the lean meat will continue to turn white until it becomes mushy. If you stir like this, it means that the lean meat particles have been destroyed. When steamed, the stuffing will be moldy and chewy.
  二、看状态
  2、 Look at the state
  看胖的状态就是看胖的状态。肥肥的不是拿来补水的,这一点李基已经在不同的文章中说过很多次了,但是如何补水的成本,如何调味,主要取决于如何对肥肥的肥肉进行处理。灌装时,最好的状态是将脂肪乳化,且灌装时表面看不出明显的脂肪脂肪。乳化状态类似于酸奶,比酸奶更薄。
济南汤包肉馅配送
  To look at the state of being fat is to look at the state of being fat. The fat ones are not used to make up water, which Li Ji has said many times in different articles. But how to make up the cost of water and how to flavor mainly depends on how to treat the fat meat. When filling, the best state is to emulsify the fat, and there is no obvious fat on the surface. Emulsification is similar to yoghurt and thinner than yoghurt.
  三、打好后馅要有粘性
  3、 The filling should be sticky after beating
  什么是粘的,粘的就是我们常说的“起来”。从视觉上来说,当填充完成后,填充就是一个整体。你可以用手拿起一大块馅料。馅料是粘在一起的。馅料表面应有光泽,但表面无明显水或脂肪。如果混合物很黏很软,那就是太长了。肉的粘度很重要,肉的粘度好,蒸熟的肉是成球的,肥肉是成汤的;如果黏度不好,蒸一下,肉就松了,味道也很差。
  What is sticky is what we often call "up". Visually, when the filling is completed, the filling is a whole. You can pick up a big piece of filling by hand. The stuffing is glued together. The filling surface should be glossy, but there is no obvious water or fat on the surface. If the mixture is sticky and soft, it's too long. The viscosity of meat is very important. The viscosity of meat is good. Steamed meat is into balls and fat meat into soup. If the viscosity is not good, the meat will be loose after steaming, and the taste is poor.
  以上就是济南汤包肉馅配送对汤包肉馅挑选的详细介绍,想要了解更多请点击官网
  The above is a detailed introduction to the selection of soup and meat filling in Jinan. For more information, please click
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