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

Abstract

The invention discloses a method for removing blood foam of stuffing in steamed stuffed bun making, and relates to the technical field of food processing, the method comprises the following steps: S1, preparing fresh pork as a stuffing raw material of steamed stuffed bun; s2, cutting the pork into proper sizes, and soaking the cut pork in normal-temperature clean water at 15-25 DEG C for 5-15 minutes; s3, applying slight to medium pressure to the soaked pork with a hand or a tool for repeated scrubbing; s4, pouring out the soaking water containing the blood water, adding normal-temperature clean water at 15-25 DEG C again, and continuously scrubbing the pork; and S5, repeating the steps S3 and S4 until the water flowing out in the scrubbing process is basically clear and has no obvious bloody water. The method has the advantages that compared with a traditional long-time soaking method, the purpose of efficiently removing blood foam in pork is achieved by introducing innovation points such as cutting pretreatment, precise control of scrubbing pressure and optimization of water temperature and soaking time.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a method for removing blood foam from the filling of xiaolongbao (soup dumplings). Background Technology

[0002] As a classic Chinese dim sum, xiaolongbao is favored by diners for its thin skin, large filling, and delicious soup. Traditionally, the filling of xiaolongbao is mostly made of pork. However, during the processing, the blood components remaining in the pork will form small blood foam when stirred or heated. This blood foam not only makes the filling dark in color and affects the appearance of the finished product, but also produces a slight fishy smell, reducing the overall flavor experience of xiaolongbao.

[0003] The existing method for removing blood foam from pork mainly involves long-term soaking, which usually takes 2-3 hours to remove the blood foam. This method is not only time-consuming, but also incomplete in removing the blood foam, making it difficult to meet the dual requirements of efficiency and quality in modern food production. Therefore, developing an efficient method for removing blood foam from the filling of xiaolongbao (soup dumplings) is of great practical significance. Summary of the Invention

[0004] To address the shortcomings of existing technologies, this invention provides a method for removing blood foam from the filling of xiaolongbao (soup dumplings), thus solving the problems mentioned in the background section.

[0005] To achieve the above objectives, the present invention adopts the following technical solution:

[0006] A method for removing blood foam from the filling of xiaolongbao (soup dumplings) includes the following steps:

[0007] S1: Prepare fresh pork as the filling for xiaolongbao;

[0008] S2: Cut the pork into suitable sizes and soak it in room temperature water at 15 to 25 degrees Celsius for 5 to 15 minutes;

[0009] S3: Use your hands or tools to repeatedly rub and wash the soaked pork with light to medium pressure;

[0010] S4: Discard the soaking water containing blood, add fresh water at room temperature (15 to 25 degrees Celsius), and continue to wash the pork.

[0011] S5: Repeat steps S3 and S4 until the water flowing out during the washing process is basically clear and there is no obvious blood.

[0012] Furthermore, the size of the pork pieces after being cut in S2 is determined according to the actual needs of making the filling for the xiaolongbao (soup dumplings) later. The cutting method includes, but is not limited to, cutting into small pieces or shredded meat.

[0013] Furthermore, in step S3, when washing by hand, the fingers are bent and the fingertips are used to rub the surface of the pork; when washing with a tool, the tool should be smooth and without sharp edges to avoid damaging the pork fibers.

[0014] Furthermore, the slight to moderate pressure applied in S3 specifically refers to:

[0015] When you press the pork with your hand, you can feel that the pork has a certain elasticity and the pressing depth is between 2 and 5 millimeters.

[0016] When pressing with a tool, the pressure exerted on the pork is between 50 and 200 Pa.

[0017] Furthermore, the number of times the washing and water changing are repeated in S5 is determined according to the size of the pork and the amount of blood seepage, and the number of repetitions is controlled between 5 and 15 times.

[0018] Furthermore, during the S2 soaking process, the pork is gently turned over every 3-5 minutes to ensure that all parts of the pork are in full contact with the water, promoting the exudation of blood.

[0019] Furthermore, the fresh pork in S1 refers to pork that has not been refrigerated for a long time after slaughter, has tender meat, a reddish color, no odor, and meets national food safety standards.

[0020] Furthermore, after completing all the washing and rinsing steps, place the pork in a clean sieve to drain the water for 10-20 minutes to remove excess moisture from the surface of the pork, making it easier to prepare the filling for the xiaolongbao later.

[0021] Compared with existing technologies, the advantages of this invention are:

[0022] 1. Compared with the traditional long soaking method, this invention achieves the goal of efficiently removing blood foam from pork by introducing innovative features such as cutting pretreatment, precise control of rubbing pressure, and optimization of water temperature and soaking time.

[0023] 2. It can significantly shorten the processing time, greatly reducing the original 2-3 hours. At the same time, it avoids the problem of meat deterioration or flavor loss caused by prolonged soaking. After the soup dumplings are made, there will be no blood foam in the filling. The taste is refreshing and pleasant, not greasy, which effectively improves the quality and market competitiveness of the soup dumplings. Attached Figure Description

[0024] Figure 1 This is a schematic diagram of the process for removing blood foam from the filling of xiaolongbao (soup dumplings) according to the present invention. Detailed Implementation

[0025] Example 1

[0026] Reference Figure 1 A method for removing blood foam from the filling of xiaolongbao (soup dumplings);

[0027] Raw material preparation:

[0028] 500 grams of fresh pork were carefully selected as the filling for the xiaolongbao (soup dumplings). Fresh pork is defined as pork that has not been refrigerated for an extended period after slaughter, has a tender texture, and springs back quickly when pressed with a finger; it has a rosy color without any dark or whitish areas; it has no off-odors, only a faint meaty aroma, and meets national food safety standards. The selected pork was placed on a clean cutting board, ready for cutting.

[0029] Preprocessing:

[0030] Cut the pork into small pieces according to the actual needs of making the filling for xiaolongbao. When cutting, use a sharp knife to ensure clean cuts and reduce excessive damage to the pork fibers. The pieces should be about 2-3 centimeters square. This size allows the blood to seep out easily during the subsequent soaking and washing process, and also facilitates the handling when making the filling.

[0031] soak:

[0032] Place the chopped pork into a food-grade stainless steel container. The container should be cleaned and dried beforehand to ensure it is free of impurities and odors. Pour in room temperature water at 20 degrees Celsius, with the water level covering the pork by 2-3 centimeters. Soak for 10 minutes. During the soaking process, gently turn the pork every 3 minutes with clean chopsticks or a tool to ensure that all parts of the pork are fully in contact with the water, promoting the even seepage of blood.

[0033] Scrub and squeeze:

[0034] After soaking for 10 minutes, start repeatedly rubbing the pork with your hands. When rubbing, bend your fingers and use the pads of your fingers to rub the surface of the pork. Apply light to moderate pressure. Specifically, when you press the pork with your hands, you should feel that the pork has a certain elasticity. Press to a depth of about 3 millimeters and rub 10 times. During the rubbing process, you can see a lot of pink blood continuously being released.

[0035] Change the water and wash again:

[0036] Discard the soaking water containing blood, clean the container thoroughly, and add fresh water at room temperature (20 degrees Celsius). Continue rubbing and washing the pork, repeating the above steps, and observe the clarity of the water after each wash. Repeat the rubbing and water-changing process 8 times until the water flowing out during the rubbing process is basically clear and there is no obvious blood. At this point, the blood foam in the pork has been largely removed.

[0037] Drain the water:

[0038] Place the pork, after removing the blood foam, in a clean sieve. Choose a sieve with a moderate mesh size that prevents the pork from falling out. Place the sieve in a well-ventilated place and let it drain for 15 minutes to remove excess moisture from the surface of the pork, making it easier to prepare the filling for the xiaolongbao later.

[0039] Example 2

[0040] Reference Figure 1 A method for removing blood foam from the filling of xiaolongbao (soup dumplings).

[0041] Raw material preparation:

[0042] Carefully select 800 grams of fresh pork, ensuring it meets the following conditions: it has not been refrigerated for a long time after slaughter, the meat is tender and elastic, the color is reddish and there is no odor, and it meets national food safety standards. Place the selected pork on a clean, dedicated cutting board, ready for cutting.

[0043] Preprocessing:

[0044] According to the specific requirements for making the filling of xiaolongbao, cut the pork into shreds. Using a professional meat cutter, cut the pork into even shreds, about 3-4 millimeters thick. During the cutting process, be careful to keep the shreds intact and avoid too many small pieces, as this will facilitate the removal of blood foam and the preparation of the filling later.

[0045] soak:

[0046] Place the shredded meat into a food-grade stainless steel container that has been thoroughly cleaned and sterilized. Pour in room temperature water at 18 degrees Celsius, ensuring the water level is 3-4 centimeters above the surface of the meat. Soak for 12 minutes. During the soaking process, stir the meat with a clean stirring stick every 4 minutes to ensure the meat is fully dispersed in the water and to promote the exudation of blood.

[0047] Scrub and squeeze:

[0048] After soaking for 12 minutes, use a special scrubbing tool with a smooth surface and no sharp edges to repeatedly scrub the shredded meat. Apply medium pressure while scrubbing, specifically when pressing the shredded meat with the tool, the pressure generated is about 150 Pa. Scrub 12 times. During the scrubbing process, you can see pink blood flowing out of the shredded meat.

[0049] Change the water and wash again:

[0050] Discard the soaking water containing blood, thoroughly clean the container, add room temperature water at 18 degrees Celsius, and continue to rub and wash the shredded meat. Repeat the above rubbing and washing steps, carefully observing the color change of the water after each rubbing and washing. Repeat the rubbing and washing and water changing steps 10 times until the soaking water becomes transparent, indicating that the blood foam in the shredded meat has been basically removed.

[0051] Drain the water:

[0052] Place the shredded meat, after removing the blood foam, in a clean sieve. The sieve should be cleaned and dried in advance. Place the sieve in a well-ventilated place free from dust and pollution, and let it drain for 20 minutes to ensure that the excess water on the surface of the shredded meat is fully drained so that it can be better made into the filling for xiaolongbao later.

[0053] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely illustrative of the principles of the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the claimed invention.

Claims

1. A method for removing blood foam from the filling of xiaolongbao (soup dumplings), characterized in that, Includes the following steps: S1: Prepare fresh pork as the filling for xiaolongbao; S2: Cut the pork into suitable sizes and soak it in room temperature water at 15 to 25 degrees Celsius for 5 to 15 minutes; S3: Use your hands or tools to repeatedly rub and wash the soaked pork with light to medium pressure; S4: Discard the soaking water containing blood, add fresh water at room temperature (15 to 25 degrees Celsius), and continue to wash the pork. S5: Repeat steps S3 and S4 until the water flowing out during the washing process is basically clear and there is no obvious blood.

2. The method for removing blood foam from the filling of xiaolongbao according to claim 1, characterized in that, The size of the pork pieces cut in S2 is determined according to the actual needs of making the filling for xiaolongbao (soup dumplings). The cutting method includes, but is not limited to, cutting into small pieces or shredded meat.

3. The method for removing blood foam from the filling of xiaolongbao according to claim 1, characterized in that, When washing by hand in S3, the fingers are bent and the pads of the fingers are used to rub the surface of the pork. When washing with a tool, the tool should be smooth and without sharp edges to avoid damaging the pork fibers.

4. The method for removing blood foam from the filling of xiaolongbao according to claim 1, characterized in that, The slight to moderate pressure applied in S3 specifically refers to: When you press the pork with your hand, you can feel that the pork has a certain elasticity and the pressing depth is between 2 and 5 millimeters. When pressing with a tool, the pressure exerted on the pork is between 50 and 200 Pa.

5. The method for removing blood foam from the filling of xiaolongbao according to claim 1, characterized in that, The number of times the pork is repeatedly washed and the water is changed in S5 is determined according to the size of the pork and the amount of blood seepage, and the number of repetitions is controlled between 5 and 15.

6. The method for removing blood foam from the filling of xiaolongbao according to claim 1, characterized in that, During the S2 soaking process, the pork should be gently turned over every 3-5 minutes to ensure that all parts of the pork are in full contact with the water and to promote the seepage of blood.

7. The method for removing blood foam from the filling of xiaolongbao according to claim 1, characterized in that, The fresh pork in S1 refers to pork that has not been refrigerated for a long time after slaughter, has tender meat, a reddish color, no odor, and meets national food safety standards.

8. The method for removing blood foam from the filling of xiaolongbao according to claim 1, characterized in that, After completing all the washing and rinsing steps, place the pork in a clean sieve to drain the water for 10-20 minutes to remove excess moisture from the surface of the pork, making it easier to prepare the filling for the xiaolongbao later.

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