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肉末怎样算是上劲

更新时间: 2020-09-24 00:00:00     

上劲是制作馅类的术语,一般是指肉末加水、鸡蛋液以及调料充分搅拌均匀的过程。肉末要达到上劲的程度,要看馅料的粘稠度,即水分和肉末充分融合,达到非常粘稠的程度,否则馅料容易出水。

肉末上劲的标准:

1、肉末与水分的比例适当,一般情况下,水分不要超过肉末的50%;

2、搅拌的过程要顺着一个方向搅拌,最好做到匀速搅拌;

3、先添加其他调料,等到主料和肉搅拌的基本融合时候再放盐,然后继续匀速搅拌,最后放香油拌匀即可。

关键词: 肉末 怎样 算是

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