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为什么做肉丸要放碱

更新时间: 2020-11-03 00:00:00     

做肉丸要放碱主要作用是扩展面筋筋度及增加面团体积,做出来的成品口感较Q、有嚼劲。多用于需要将面团搅拌至出筋的成品。肉丸泛指以切碎了的肉类为主而做成的球形食品,通常由薄皮包裹肉质馅料通过蒸煮烹制而成,通过薄皮包裹,更好锁住肉质营养和美味,让肉质更加鲜嫩可口。

肉丸在全国各地均有,而且做法不一。在台湾被称为贡丸。做肉饼和肉丸子时,要以一斤肉馅放1小匙盐的比例调口最合适。

关键词: 为什么 肉丸

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