Method for removing blood foam in stuffing during making of steamed stuffed buns in small cages

Abstract

The invention provides a method for removing blood foam of stuffing in steamed stuffed bun making, and relates to the field of snack food processing, and the method is characterized by comprising the following steps: step 1, preparing pork as a stuffing raw material of steamed stuffed bun; step 2, soaking the pork in clear water; step 3, repeatedly scrubbing the soaked pork with a hand or a tool; step 4, pouring out the soaking water containing the blood water, adding clean water again, and continuously scrubbing the pork; and step 5, repeating the step 3 and the step 4 until the water flowing out in the scrubbing process is basically clear and has no obvious bloody water. Compared with a traditional long-time soaking method, the method has the advantages that the pork is continuously extruded, so that blood foam in the pork is conveniently and efficiently removed, the treatment time can be remarkably shortened, and deterioration of meat quality or loss of flavor caused by long-time soaking is avoided, so that after the small steamed stuffed bun is subsequently made, the blood foam does not appear in stuffing, and the quality of the steamed stuffed bun is improved. The taste is tasty, refreshing and comfortable, and is not greasy.

Description

Technical Field

[0001] The present invention relates to the field of food processing, and particularly relates to a method for removing blood foam from the filling of steamed buns with small cages. Background Art

[0002] As a classic Chinese snack, steamed buns with small cages are deeply loved by diners for their thin skins, large fillings, and delicious soup. The traditional filling of steamed buns with small cages mainly uses pork as the raw material. However, during the processing, the residual blood components in the pork are likely to form fine blood foam during stirring or heating. These blood foams will not only make the color of the filling dull, affecting the appearance quality of the finished product, but also produce a slight fishy smell, reducing the overall flavor experience of the steamed buns with small cages.

[0003] Common methods in the prior art for removing blood foam from pork include soaking the pork for a long time. This soaking method usually takes 2 - 3 hours to soak out the blood foam, thus consuming a large amount of time. At the same time, the removal effect of this method is not thorough, so it affects the taste of the subsequent filling production and is difficult to meet the dual requirements of modern food production for efficiency and quality. Summary of the Invention

[0004] The purpose of the present invention is to provide a method for removing blood foam from the filling of steamed buns with small cages, which solves the problem that in the prior art, the method of soaking pork to remove blood foam not only consumes a large amount of time, but also results in an unclear removal effect and is difficult to meet the requirements of food production.

[0005] In order to achieve the above invention purpose, the technical solution adopted by the present invention is as follows:

[0006] A method for removing blood foam from the filling of steamed buns with small cages, characterized by comprising the following steps: Step 1, prepare pork as the raw material for the filling of steamed buns with small cages;

[0007] Step 2, put the pork into clear water for soaking;

[0008] Step 3, repeatedly rub the soaked pork by hand or with tools;

[0009] Step 4, pour out the soaking water containing blood, add clear water again, and continue to rub the pork;

[0010] Step 5, repeat Step 3 and Step 4 until the water flowing out during the rubbing process is basically clear and there is no obvious blood.

[0011] As an improvement, the soaking time of the pork in clear water in Step 2 is 5 to 15 minutes, and the pork in Step 2 can be cut.

[0012] As an improvement, during the process of rubbing and washing the pork, a moderate pressure is applied, and the pressure is from slight to medium pressure to avoid damaging the fiber structure of the pork and promote the release of blood.

[0013] As an improvement, the pork selected is fresh pork.

[0014] As an improvement, the number of times of rubbing and squeezing is 5 to 15 times.

[0015] As an improvement, the clear water is normal temperature water, and the water temperature is 15 to 25 degrees Celsius.

[0016] The beneficial effects of the present invention are as follows: Compared with the traditional long-time soaking method, by continuously squeezing the pork, it is convenient to efficiently remove the blood foam in the pork, significantly shorten the processing time, and avoid the deterioration of the meat quality or the loss of flavor caused by long-time soaking. Therefore, after the subsequent production of the small steamed buns is completed, there will be no blood foam in the filling, making the taste refreshing and comfortable, and not greasy.

[0017] Obviously, based on the above content of the present invention, according to the common general technical knowledge and customary means in the art, without departing from the above basic technical idea of the present invention, various other forms of modifications, substitutions or changes can be made.

[0018] The following is a further detailed description of the above content of the present invention through specific embodiments in the form of examples. However, this should not be understood as limiting the scope of the above subject matter of the present invention to the following examples. All technologies implemented based on the above content of the present invention belong to the scope of the present invention. Specific Embodiments

[0019] It should be noted that the terms "first" and "second" in the present application are only for descriptive purposes and cannot be understood as indicating or implying relative importance or implicitly specifying the quantity of the indicated technical features. Thus, the features defined with "first" and "second" may explicitly or implicitly include at least one of such features. In the description of the present application, the meaning of "a plurality" is at least two, such as two, three, etc., unless otherwise specifically defined. In addition, the terms "comprising" and "having" and any variations thereof are intended to cover non-exclusive inclusion. For example, a process, method, system, product or device that includes a series of steps or units is not limited to the listed steps or units, but optionally further includes steps or units not listed, or optionally further includes other steps or units inherent to these processes, methods, products or devices.

[0020] A method for removing blood foam from the filling of small steamed buns, characterized by comprising the following steps: Step 1, prepare pork as the filling raw material for small steamed buns;

[0021] Step 2, soak the pork in clear water;

[0022] Step 3: Rub the soaked pork repeatedly by hand or with tools.

[0023] Step 4: Pour out the soaking water containing blood, add fresh water again, and continue to rub the pork.

[0024] Step 5: Repeat Step 3 and Step 4 until the water flowing out during the rubbing process is basically clear and there is no obvious blood.

[0025] Among them, the soaking time of the pork in fresh water in Step 2 is 5 to 15 minutes, and the pork in Step 2 can be cut.

[0026] In addition, apply moderate pressure during the rubbing process of the pork in Step 3, and the pressure is from slight to medium pressure to avoid damaging the fiber structure of the pork and promote the release of blood.

[0027] Secondly, fresh pork is selected.

[0028] In addition, the number of times of rubbing and squeezing is 5 to 15 times.

[0029] In addition, the fresh water is normal temperature water, and the water temperature is 15 to 25 °C.

[0030] In the preparation process of the filling for xiaolongbao, first, prepare an appropriate amount of fresh pork as the filling raw material for xiaolongbao, and cut the pork into suitable sizes according to needs. Then, put the cut pork into a food-grade stainless steel container, pour in warm water with a water temperature of 15 to 25 °C, and soak it for 5 to 15 minutes. Soaking for 5 to 15 minutes will initially allow the blood to seep out. Subsequently, rub the pork repeatedly by hand or with appropriate tools, applying moderate pressure, with the pressure being from slight to medium pressure to avoid damaging the fiber structure of the pork. During the rubbing and squeezing process, a large amount of pink blood can be seen to precipitate. Then, pour out the turbid blood water, add fresh water again and continue to rub. Repeat the above steps of rubbing and changing water 5 to 15 times until the last soaking water shows a completely transparent state. Through this method, the pork not only removes more than 90% of the blood foam and impurities, but also maintains the original elasticity and flavor of the meat, laying a high-quality foundation for the subsequent filling mixing process.

[0031] It should be noted that in this text, relational terms such as first and second are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any actual relationship or order between these entities or operations. Moreover, the term "comprising", "including" or any other variant thereof is intended to cover non-exclusive inclusion, such that a process, method, article or device comprising a series of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article or device.

[0032] The above are only the preferred embodiments of the present invention, and do not limit the patent scope of the present invention. Any equivalent structural transformation made using the content of the specification of the present invention under the inventive concept of the present invention, or direct / indirect application in other related technical fields is included in the patent protection scope of the present invention.

[0033] Although the embodiments of the present invention have been shown and described, it will be understood by those of ordinary skill in the art that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of the present invention, and the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for removing blood foam from the filling of Xiaolongbao, characterized in that, It includes the following steps: Step 1: Prepare pork as the filling ingredient for the steamed buns. Step 2: Soak the pork in clean water. Step 3: Rub the soaked pork repeatedly by hand or with tools. Step 4: Pour out the soaking water containing blood, add clean water again, and continue to rub the pork. Step 5: Repeat Step 3 and Step 4 until the water flowing out during the rubbing process is basically clear and there is no obvious blood.

2. A method for removing blood foam from the filling of small steamed buns according to claim 1, characterized in that In Step 2, the soaking time of the pork in clean water is 5 to 15 minutes, and the pork in Step 2 can be cut.

3. A method for removing blood foam from the filling of small steamed buns according to claim 1, characterized in that, During the rubbing process of the pork in Step 3, apply moderate pressure, which is light to medium pressure, to avoid damaging the fiber structure of the pork and promote the release of blood.

4. The method for removing blood foam from the filling of making small steamed buns according to claim 1, characterized in that, The pork selected is fresh pork.

5. A method for removing blood foam from the filling of steamed buns, according to claim 3, characterized in that, The number of times of rubbing and squeezing is 5 to 15 times.

6. The method for removing blood foam from the filling of making steamed buns according to claim 2, wherein, The clean water is normal temperature water, and the water temperature is 15 to 25 degrees Celsius.