淘宝快3走势图

肉丁香水饺

加盟资讯您现在的位置:首页-新闻中心-加盟资讯-检验汤包肉馅质量的方式都有哪些?

检验汤包肉馅质量的方式都有哪些?

来源:http://www.dhlure.cn 日期:2020-03-06

  一,看看颜色
  1、 Look at the color
  看颜色就是看瘦肉颗粒在前腿肉中的颜色。混合的目的是让瘦肉吸收水分。你怎么知道水已经被肉吸收了呢?看看瘦肉的颜色,当瘦肉颗粒的颜色变浅时,甚至有一点白,这意味着水已经被肉吸收了,这时你就可以停止搅拌了。如果你继续搅拌,瘦肉会继续变白,直到变成糊状。如果是这样的话,瘦肉颗粒已经被破坏了,当馅料蒸的时候,会有腐烂的味道,不耐嚼。
  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.
济南汤包肉馅配送
  第二,看看现状
  Second, look at the status quo
  看状态就是看脂肪的状态。脂肪不吃水,正如李集在不同的文章中多次说过的那样。然而,填充物的成本和填充物的味道主要取决于脂肪的处理。在灌装时,最好的状态是将脂肪转化成乳剂,并且在灌装的表面看不出明显的脂肪。乳化状态类似于酸奶,比酸奶更薄。
  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.
  三、打后馅要有粘性
  3、 The filling should be sticky after beating
  什么是粘的,粘的就是我们常说的“上劲”。看起来就像你完成了填充物之后,填充物是一个整体,你可以用手拿起一大块填充物,然后填充物粘在一起,虽然填充物粘在一起,但并不是很粘。馅料表面要有光泽,但表面不能有明显的水或脂肪。如果混合物很粘很软,那么混合的时间就太长了。肉馅的黏度很重要,肉馅具有良好的黏度,蒸肉馅成一团,肥肉成汤;如果黏度不好,蒸过后,肉就松了,味道也很差。
  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.
  以上就是济南汤包肉馅配送对汤包肉馅质量的检验方式的详细介绍,想要了解更多请点击官网http://www.dhlure.cn
  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 http://www.dhlure.cn
相关推荐:

【本站图片均由网站所有方提供,部分图片来源于网络,如无意中侵犯了某媒体或个人的知识产权,请来信或来电告之,本网站将立即删除。】

分享到:QQ空间新浪微博腾讯微博人人网微信