1、 Look at the color
To see the color is to see the color of the lean meat particles in the front leg meat. The purpose of mixing is to let lean meat absorb water. How do you know that the water has been 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, which means that the water has been absorbed by the meat, then you can stop mixing. If you continue to stir, the lean meat will continue to turn white until it becomes mushy. If so, the lean meat particles have been destroyed. When the filling is steamed, it will have a rotten taste and is not chewable.
Second, look at the status quo
Looking at the state is looking at the state of fat. Fat doesn't eat water, as Li Ji said many times in different articles. However, the cost of fillers and the taste of fillers depend largely on the treatment of fat. At the time of filling, the best state is to convert fat into emulsion, and no obvious fat can be seen on the filling surface. Emulsification is similar to yoghurt and thinner than yoghurt.
3、 The filling should be sticky after beating
What is sticky? Sticky is what we often call "strength". It looks like when you've finished filling, the filling is a whole piece. You can pick up a large piece of filling by hand, and then the filling sticks together. Although the filling sticks together, it's not very sticky. The filling surface should be glossy, but there should be no obvious water or fat on the surface. If the mixture is very sticky and soft, then the mixing time is too long. The viscosity of the meat filling is very important. The meat filling has a good viscosity. The meat filling is steamed into a ball and the fat meat into a soup. If the viscosity is not good, the meat will be loose and the taste will be very bad after steaming.
The above is a detailed introduction to the inspection methods of Jinan dumpling and meat filling distribution for the quality of dumpling and meat filling. For more information, please click