粤菜胶状馅料制作的形成原理与影响因素

Formation Principles and Influencing Factors of Cantonese Gelatin Filling

胶状馅料是粤菜制作中常用的一种半制品,具有很好的黏性和可塑性,还可以单独制成各种造型的菜肴,制品口感爽滑而有弹性,味道鲜美,深受广大食客们喜爱。肉料经过剁成蓉、添加调味料和搅打等复杂加工,其物理和化学性质都发生了很大变化。在制作馅料制品时,必需掌握打制原理和有关影响因素,使制品的质量更好。

Gelatinous filling is a kind of semi-product commonly used in Cantonese cuisine.Due to its good stickiness and plasticity,it can not only be used as filling heart,but also can be made into dishes with various shapes.The product has a smooth taste.The flexible and delicious flavor is popular among diners.Due to the complex processing of chopped meat,seasoning,and whipping,the physical and chemical properties of the meat have changed greatly.Therefore,when making filling products,you must grasp the formation of the filling products during the making process.The principle and related influencing factors can make the quality of the product better.