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                              鮮肉餡包子怎么包?

                              來源:http://www.tevienes.com/ 日期:2020-11-30
                              鮮肉餡是鮮肉經過處理后,加水(高湯)及調味品,拌制而成。其口味特點為鮮香、肉嫩、多汁。下面我們介紹下制作工藝及其注意問題。
                              Fresh meat stuffing is made by mixing fresh meat with water (stock) and seasoning. Its taste characteristics are delicious, tender and juicy. Below we introduce the production process and its attention.
                              一、選料:餡料的選擇要考慮不同原料具有的不同性質,以及同一種原料不同部位具有的不同特點。由多種原料制作成的餡心,應根據餡料性質合理搭配原料。如豬肉,盡量選“前腿肉”,因前腿肉肥瘦比例適當,絞成肉泥吃水量較高,制成餡才能達到鮮嫩、多汁的要求。
                              1、 Material selection: different properties of different raw materials and different characteristics of different parts of the same raw material should be considered in the selection of filling materials. The filling core made of various raw materials should be reasonably matched according to the filling properties. For example, pork, try to choose "foreleg meat", because the proportion of fat and lean meat is appropriate, and the water consumption of minced meat is high, then the stuffing can meet the requirements of fresh, tender and juicy.
                              二、加工處理:動物性原料常帶有一定的不良氣味,且肉質老嫩不一。肉質老、纖維粗的肉,可適當加入小蘇打腌制,使其肉質變嫩。對原料中帶有不良氣味的,如苦味、澀味、腥味等,都要經過加工處理去掉后方可制餡,可用花椒水解腥,或配以香味濃郁的輔料增香。
                              2、 Processing: animal raw materials often have a certain bad smell, and the meat quality is old and tender. The meat with old meat and coarse fiber can be salted with sodium bicarbonate to make it tender. For raw materials with bad smell, such as bitterness, astringency, fishy smell, etc., they should be processed and removed before stuffing can be made. They can be hydrolyzed with Zanthoxylum bungeanum, or flavored with strong flavoring auxiliary materials to increase the aroma.
                              三、加水:又稱吃水、打水,是使肉餡鮮嫩的一種方法。因為動物性原料粘性大,油脂重,加水可以降低粘性,使肉餡達到松嫩多汁。加水時應注意以下幾點:1、加水量的多少應根據原料而定,水少則粘,水多則澥。2、加水必須在添加基本調料之后進行,否則,肉餡吸水量降低,或者會出現肉餡水分逸出。3、水要分多次加入,防止肉茸一次吃水不透而出現肉、水分離的現象。4、攪拌時要順著一個方向用力攪打。邊攪邊加水,攪到水加足,肉質顆粒呈膠狀有粘性為止。
                              3、 Add water: also known as draught, draw water, is a way to make meat filling fresh and tender. Because animal raw materials are sticky and fat heavy, adding water can reduce the viscosity and make the meat filling soft and juicy. When adding water, attention should be paid to the following points: 1. The amount of water to be added should be determined according to the raw materials. If there is less water, it will be sticky; if there is more water, it will be stagnant. 2. Water must be added after adding the basic seasoning, otherwise, the water absorption of meat stuffing will decrease, or the moisture of meat filling will escape. 3. The water should be added several times to prevent the phenomenon of meat and water separation when the meat is not thoroughly draught. 4. The stirring should be done in one direction. Add water while stirring until enough water is added. The meat particles are gelatinous and sticky.
                                            灌湯包加盟
                              四、調味:調味是保證餡心質量的重要手段。各地由于口味和習慣的不同,在調味品的選配和用量上存有差異,北方偏咸,南方喜甜。因此,要根據顧客要求、季節、地域的具體情況而定。調味時應注意:1、加入調味料的先后順序要得當。加入調味料的先后順序基本相同:首先是加鹽、醬油、味精于餡料中,經過攪拌確定基本咸味,使餡料充分入味,再逐次加水攪拌,然后可按品種要求加入其它調味料,最后再放芝麻油、蔥等。2、有些調味品要根據地方特色和風味特點投放,不能亂用;對于鮮味足的原料.應突出本味,不宜使用多種調料,以免影響風味;對于有不良氣味的原料,除在加工處理中應先清除不良氣味外,還可選用適當的調味料來改善、增強其鮮香味;調制餡心時不宜過咸。應以鮮香為宜。3、天氣熱時要現拌現用,以免影響質量。
                              4、 Seasoning: seasoning is an important means to ensure the quality of stuffing. Due to different tastes and habits, there are differences in the selection and dosage of condiments. The north is salty, and the south is sweet. Therefore, it should be determined according to the customer's requirements, season and region. Seasoning should pay attention to: 1, seasoning sequence should be appropriate. The order of adding seasonings is basically the same: first, salt, soy sauce and monosodium glutamate are added into the stuffing, and the basic salty taste is determined by mixing, so that the filling is fully flavored, and then water is added to stir gradually, and then other seasonings can be added according to the variety requirements, and finally sesame oil and onion are added. 2. Some condiments should be put in according to local characteristics and flavor characteristics, and should not be used indiscriminately; for raw materials with enough fresh taste, the flavor should be highlighted, and multiple seasonings should not be used to avoid affecting the flavor; for raw materials with bad smell, in addition to eliminating the bad smell in the processing, appropriate seasoning can be selected to improve and enhance its fresh flavor; the stuffing core should not be too salty. It should be delicious. 3. When the weather is hot, it should be mixed and used immediately to avoid affecting the quality.
                              五、摻凍:凍又叫皮凍。餡料中加入皮凍可以使餡料稠厚,便于包捏;熟制過程中皮凍熔解,可使餡心湯汁增多,味道鮮美。摻凍是制作包子時常用的增加含水量的方法。有的餡心是在加水的基礎上“摻凍”,如小籠肉包、湯包等的肉餡,都摻有一定數量的皮凍。摻凍量的多少,應根據凍的種類及具體品種的坯皮性質而定。一般情況下,每1000克餡料加500克左右皮凍。如用死面或半發面做面皮時,摻凍量可以多一些。而用大發面做面皮時,摻凍量則應少一些。否則,湯汁被面皮吸收后,容易穿底漏餡。
                              5、 Mixed frozen: Frozen also known as skin jelly. Adding jelly to the stuffing can make the stuffing thick and easy to pack and pinch; in the process of making the jelly melt, the filling heart soup can be increased and the taste is delicious. Freezing is a common method to increase the moisture content of steamed buns. Some stuffing centers are "mixed with frozen" on the basis of adding water. For example, meat fillings such as meat dumplings and soup dumplings are mixed with a certain amount of skin jelly. The amount of freezing should be determined according to the type of freezing and the properties of the skin. In general, every 1000 grams of stuffing add about 500 grams of jelly. For example, when using dead or half baked noodles as dough, the amount of frozen can be more. But when using big hair noodles as the skin, the amount of frozen should be less. Otherwise, after the soup is absorbed by the dough, it is easy to wear the bottom and leak the stuffing.

                              鮮肉餡包子怎么包?

                              來源:http://www.tevienes.com/ 日期:2020-11-30
                              鮮肉餡是鮮肉經過處理后,加水(高湯)及調味品,拌制而成。其口味特點為鮮香、肉嫩、多汁。下面我們介紹下制作工藝及其注意問題。
                              Fresh meat stuffing is made by mixing fresh meat with water (stock) and seasoning. Its taste characteristics are delicious, tender and juicy. Below we introduce the production process and its attention.
                              一、選料:餡料的選擇要考慮不同原料具有的不同性質,以及同一種原料不同部位具有的不同特點。由多種原料制作成的餡心,應根據餡料性質合理搭配原料。如豬肉,盡量選“前腿肉”,因前腿肉肥瘦比例適當,絞成肉泥吃水量較高,制成餡才能達到鮮嫩、多汁的要求。
                              1、 Material selection: different properties of different raw materials and different characteristics of different parts of the same raw material should be considered in the selection of filling materials. The filling core made of various raw materials should be reasonably matched according to the filling properties. For example, pork, try to choose "foreleg meat", because the proportion of fat and lean meat is appropriate, and the water consumption of minced meat is high, then the stuffing can meet the requirements of fresh, tender and juicy.
                              二、加工處理:動物性原料常帶有一定的不良氣味,且肉質老嫩不一。肉質老、纖維粗的肉,可適當加入小蘇打腌制,使其肉質變嫩。對原料中帶有不良氣味的,如苦味、澀味、腥味等,都要經過加工處理去掉后方可制餡,可用花椒水解腥,或配以香味濃郁的輔料增香。
                              2、 Processing: animal raw materials often have a certain bad smell, and the meat quality is old and tender. The meat with old meat and coarse fiber can be salted with sodium bicarbonate to make it tender. For raw materials with bad smell, such as bitterness, astringency, fishy smell, etc., they should be processed and removed before stuffing can be made. They can be hydrolyzed with Zanthoxylum bungeanum, or flavored with strong flavoring auxiliary materials to increase the aroma.
                              三、加水:又稱吃水、打水,是使肉餡鮮嫩的一種方法。因為動物性原料粘性大,油脂重,加水可以降低粘性,使肉餡達到松嫩多汁。加水時應注意以下幾點:1、加水量的多少應根據原料而定,水少則粘,水多則澥。2、加水必須在添加基本調料之后進行,否則,肉餡吸水量降低,或者會出現肉餡水分逸出。3、水要分多次加入,防止肉茸一次吃水不透而出現肉、水分離的現象。4、攪拌時要順著一個方向用力攪打。邊攪邊加水,攪到水加足,肉質顆粒呈膠狀有粘性為止。
                              3、 Add water: also known as draught, draw water, is a way to make meat filling fresh and tender. Because animal raw materials are sticky and fat heavy, adding water can reduce the viscosity and make the meat filling soft and juicy. When adding water, attention should be paid to the following points: 1. The amount of water to be added should be determined according to the raw materials. If there is less water, it will be sticky; if there is more water, it will be stagnant. 2. Water must be added after adding the basic seasoning, otherwise, the water absorption of meat stuffing will decrease, or the moisture of meat filling will escape. 3. The water should be added several times to prevent the phenomenon of meat and water separation when the meat is not thoroughly draught. 4. The stirring should be done in one direction. Add water while stirring until enough water is added. The meat particles are gelatinous and sticky.
                                            灌湯包加盟
                              四、調味:調味是保證餡心質量的重要手段。各地由于口味和習慣的不同,在調味品的選配和用量上存有差異,北方偏咸,南方喜甜。因此,要根據顧客要求、季節、地域的具體情況而定。調味時應注意:1、加入調味料的先后順序要得當。加入調味料的先后順序基本相同:首先是加鹽、醬油、味精于餡料中,經過攪拌確定基本咸味,使餡料充分入味,再逐次加水攪拌,然后可按品種要求加入其它調味料,最后再放芝麻油、蔥等。2、有些調味品要根據地方特色和風味特點投放,不能亂用;對于鮮味足的原料.應突出本味,不宜使用多種調料,以免影響風味;對于有不良氣味的原料,除在加工處理中應先清除不良氣味外,還可選用適當的調味料來改善、增強其鮮香味;調制餡心時不宜過咸。應以鮮香為宜。3、天氣熱時要現拌現用,以免影響質量。
                              4、 Seasoning: seasoning is an important means to ensure the quality of stuffing. Due to different tastes and habits, there are differences in the selection and dosage of condiments. The north is salty, and the south is sweet. Therefore, it should be determined according to the customer's requirements, season and region. Seasoning should pay attention to: 1, seasoning sequence should be appropriate. The order of adding seasonings is basically the same: first, salt, soy sauce and monosodium glutamate are added into the stuffing, and the basic salty taste is determined by mixing, so that the filling is fully flavored, and then water is added to stir gradually, and then other seasonings can be added according to the variety requirements, and finally sesame oil and onion are added. 2. Some condiments should be put in according to local characteristics and flavor characteristics, and should not be used indiscriminately; for raw materials with enough fresh taste, the flavor should be highlighted, and multiple seasonings should not be used to avoid affecting the flavor; for raw materials with bad smell, in addition to eliminating the bad smell in the processing, appropriate seasoning can be selected to improve and enhance its fresh flavor; the stuffing core should not be too salty. It should be delicious. 3. When the weather is hot, it should be mixed and used immediately to avoid affecting the quality.
                              五、摻凍:凍又叫皮凍。餡料中加入皮凍可以使餡料稠厚,便于包捏;熟制過程中皮凍熔解,可使餡心湯汁增多,味道鮮美。摻凍是制作包子時常用的增加含水量的方法。有的餡心是在加水的基礎上“摻凍”,如小籠肉包、湯包等的肉餡,都摻有一定數量的皮凍。摻凍量的多少,應根據凍的種類及具體品種的坯皮性質而定。一般情況下,每1000克餡料加500克左右皮凍。如用死面或半發面做面皮時,摻凍量可以多一些。而用大發面做面皮時,摻凍量則應少一些。否則,湯汁被面皮吸收后,容易穿底漏餡。
                              5、 Mixed frozen: Frozen also known as skin jelly. Adding jelly to the stuffing can make the stuffing thick and easy to pack and pinch; in the process of making the jelly melt, the filling heart soup can be increased and the taste is delicious. Freezing is a common method to increase the moisture content of steamed buns. Some stuffing centers are "mixed with frozen" on the basis of adding water. For example, meat fillings such as meat dumplings and soup dumplings are mixed with a certain amount of skin jelly. The amount of freezing should be determined according to the type of freezing and the properties of the skin. In general, every 1000 grams of stuffing add about 500 grams of jelly. For example, when using dead or half baked noodles as dough, the amount of frozen can be more. But when using big hair noodles as the skin, the amount of frozen should be less. Otherwise, after the soup is absorbed by the dough, it is easy to wear the bottom and leak the stuffing.