很多朋友在后臺留言，說自己做出來的包子餡，口感發“柴”，發干，不細膩，想問問怎么做才能讓包子餡口感變的更好些，下面天方包子加盟人員為您分析：

Many friends left messages in the background, saying that the taste of the steamed stuffed bun made by themselves was "firewood", dry, and not delicate. They wanted to ask how to make the taste of the steamed stuffed bun better. The following Tianfang steamed stuffed bun franchisee analyzed for you:

先解釋下這個“柴”字，可能有些朋友聽不懂這個字，這個字用在這也不太清楚起源，反正都這么說，也可能“柴”字用在這里是我們北方的方言，意思就是說肉餡很干，口感不好，如同嚼劈柴一般。這個問題主要原因就兩個，一個是用料不對，一個就是打餡的方法不對。

First of all, explain the word "Chai". Some friends may not understand the word. The origin of the word is not clear when it is used here. Anyway, it is also possible that the word "Chai" is used here in our northern dialect, which means that the meat filling is very dry and tastes bad, just like chewing firewood. There are two main reasons for this problem, one is the wrong material, the other is the wrong filling method.

一、用料方面

1、 Material

做肉餡用前腿肉，為什么用前腿肉，其中一個原因是，前腿肉里含有大量肉筋。肉筋的學名叫結蹄組織，前腿肉是豬肉各部分中含結蹄組織相對比較多的部分，打餡的時候適當添加肉筋，可以提升肉餡整體的口感，使口感變得相對細膩，還可以降低成本。

One reason why we use foreleg meat for meat filling is that there are a lot of meat tendons in the foreleg meat. The scientific name of meat gluten is hoof tissue. The foreleg meat is the part of pork with relatively more hoof tissue. When filling, proper addition of meat gluten can improve the overall taste of meat filling, make the taste more delicate, and also reduce the cost.

很多朋友在打餡的時候，會把纏在攪拌機上的肉筋都扔了，覺得這有點浪費，也沒有必要。建議，在絞肉餡的時候，可以用細眼的刀孔，也就是6毫米的刀孔，絞兩遍，這樣可以充分破壞肉筋的結構，使肉筋可以打到餡里。這樣做，還有一個優點，就是可以充分破壞肉中的蛋白質結構，肉也可以更多的吸收水分。

Many friends throw away all the meat gluten wrapped on the blender when filling. They think it is a little wasteful and unnecessary. It is suggested that when mincing meat fillings, you can use a fine-eye knife hole, that is, a 6mm knife hole, to mince twice, which can fully destroy the structure of the meat gluten and make the meat gluten into the filling. Another advantage of this is that it can fully destroy the protein structure in meat, and meat can also absorb more water.

有朋友用五花肉或是后腿肉打餡，覺得用相對比較貴的肉做出來的包子就會好吃些，其實不是這樣的，包子是個整體，不能只考慮餡料的口感，要整體考慮包子的口感。前腿肉中的結蹄組織，就是結合面和餡的一個中介物質，有了他的存在，面和餡才能作為一個整體存在。

Some friends use pork or ham as stuffing. They think that the steamed stuffed bun made from relatively expensive meat will taste better. In fact, it is not so. The steamed stuffed bun is a whole. It should not only consider the taste of the stuffing, but also consider the taste of the steamed stuffed bun as a whole. The hoof tissue in the foreleg meat is an intermediary between the surface and filling. With its existence, the surface and filling can exist as a whole.

二、打餡工藝

2、 Filling process

1.打餡時要順一個方向攪拌，且邊攪拌邊加水

1. When filling, mix in one direction and add water while mixing

攪拌目的是讓肉中的蛋白質充分的破裂，肉中的蛋白質只有充分的破裂了，游離狀態的蛋白質才能分離出來吸水，多次加水的目的，就是為了讓肉中的蛋白質充分破裂，從而能達到吸水的狀態。

The purpose of mixing is to make the protein in the meat fully break. Only when the protein in the meat is fully broken, can the free protein be separated and absorb water. The purpose of adding water for many times is to make the protein in the meat fully break, so as to achieve the state of absorbing water.

當肉中的蛋白質吸水后，再不停的攪拌，吸水后的蛋白質又會聯結起來形成空間的網絡結構，讓大量的水又包裹在肉的內部，當達到這個狀態時，我們繼續攪拌一會，肉餡基本上就會形成凝膠狀，這時的狀態，就是我們常說的“上勁兒”狀態。

When the protein in the meat absorbs water, keep stirring, and the protein after absorbing water will be connected to form a spatial network structure, so that a large amount of water will be wrapped inside the meat. When this state is reached, we continue to stir for a while, and the meat will basically form a gel shape, which is often referred to as the "strong" state.

“上勁兒”了的餡，可以做到，肉和水，你中有我，我中有你，水不會游離在餡外，餡也不會散，這樣的餡做成包子蒸熟后，口感就會非常細膩，不會出現發干，發柴的情況。

The filling with "high strength" can be made. The meat and water have me and you. The water will not float outside the filling and the filling will not disperse. After the filling is steamed, the taste will be very delicate, and there will be no drying and firewood.

2.鹽

2. Salt

打餡放鹽，這個大家都知道，但是鹽并不只具有調味的功能。放鹽還可以使肉中蛋白質表面的電荷增加，加強了蛋白質的吸水能力，使吃水量增加，黏性更大，進一步促進了肉餡的“上勁兒”。需要注意的是，要想使鹽起到促進“上勁兒”的效果，就要在打餡加水前放鹽，這樣才能使鹽與肉中的蛋白充分結合，起到作用。

It is well known that salt is not only used for seasoning. Adding salt can also increase the surface charge of protein in meat, strengthen the water absorption ability of protein, increase the water consumption and viscosity, and further promote the "strength" of meat filling. It should be noted that in order to make salt play a role in promoting "energy", it is necessary to put salt before filling and adding water, so that salt can fully combine with the protein in meat and play a role.

總結一下，用料和工藝是打餡的核心，這篇文章中說的內容又是這兩個核心中的核心，如果大家在做餡的時候，出現發干，發柴的現象，可以先從這兩點著手找找原因，如果有不明白的地方，可以留言http://m.hbjjs.com，和您一起討論。

To sum up, the material and technology are the core of filling. The content in this article is also the core of these two cores. If you have dry hair and firewood when making filling, you can start to find out the reasons from these two points. If you don't understand anything, you can leave a message http://m.hbjjs.com , discuss with you.