很多朋友在后臺留言，說自己做出來的包子餡，口感發“柴”，發干，不細膩，想問問怎么做才能讓包子餡口感變的更好些，下面天方包子加盟人員為您分析：

Many friends leave messages in the background, saying that the texture of the steamed bun filling they make is "Chai", dry, and not delicate. They want to ask how to make the texture of the steamed bun filling better. Below, Tianfang's steamed bun franchise personnel will analyze for you:

先解釋下這個“柴”字，可能有些朋友聽不懂這個字，這個字用在這也不太清楚起源，反正都這么說，也可能“柴”字用在這里是我們北方的方言，意思就是說肉餡很干，口感不好，如同嚼劈柴一般。這個問題主要原因就兩個，一個是用料不對，一個就是打餡的方法不對。

First of all, let me explain the word 'Chai'. Some friends may not understand this word, and the origin of this word is not very clear when used here. Anyway, this is the way it is said, and it is also possible that the word 'Chai' is used in our northern dialect, meaning that the meat filling is very dry and the taste is not good, just like chewing and chopping firewood. There are two main reasons for this problem, one is the wrong materials used, and the other is the wrong filling method.

一、用料方面

1、 In terms of material usage

做肉餡用前腿肉，為什么用前腿肉，其中一個原因是，前腿肉里含有大量肉筋。肉筋的學名叫結蹄組織，前腿肉是豬肉各部分中含結蹄組織相對比較多的部分，打餡的時候適當添加肉筋，可以提升肉餡整體的口感，使口感變得相對細膩，還可以降低成本。

Why use foreleg meat for meat filling? One reason is that foreleg meat contains a large amount of meat gluten. The scientific name of meat gluten is hoof tissue, and the front leg meat is the part of pork that contains relatively more hoof tissue. When filling, adding meat gluten appropriately can improve the overall taste of the meat filling, make the taste relatively delicate, and also reduce costs.

很多朋友在打餡的時候，會把纏在攪拌機上的肉筋都扔了，覺得這有點浪費，也沒有必要。建議，在絞肉餡的時候，可以用細眼的刀孔，也就是6毫米的刀孔，絞兩遍，這樣可以充分破壞肉筋的結構，使肉筋可以打到餡里。這樣做，還有一個優點，就是可以充分破壞肉中的蛋白質結構，肉也可以更多的吸收水分。

Many friends throw away the meat gluten wrapped around the blender when filling, feeling that it is a bit wasteful and unnecessary. Suggestion: When mincing meat filling, you can use a fine-eyed knife hole, which is a 6mm knife hole, to mince twice. This can fully damage the structure of the meat tendon and allow it to penetrate into the filling. Another advantage of this is that it can fully destroy the protein structure in the meat, and the meat can also absorb more water.

有朋友用五花肉或是后腿肉打餡，覺得用相對比較貴的肉做出來的包子就會好吃些，其實不是這樣的，包子是個整體，不能只考慮餡料的口感，要整體考慮包子的口感。前腿肉中的結蹄組織，就是結合面和餡的一個中介物質，有了他的存在，面和餡才能作為一個整體存在。

Some friends use pork belly or hind leg meat as filling and think that steamed buns made from relatively expensive meat will taste better. In fact, this is not the case. Steamed buns are a whole and should not only consider the taste of the filling, but also the overall taste of the buns. The hoof tissue in the foreleg meat is an intermediary substance that combines the surface and filling. With its presence, the surface and filling can exist as a whole.

二、打餡工藝

2、 Filling process

1.打餡時要順一個方向攪拌，且邊攪拌邊加水

1. When filling, stir in one direction and add water while stirring

攪拌目的是讓肉中的蛋白質充分的破裂，肉中的蛋白質只有充分的破裂了，游離狀態的蛋白質才能分離出來吸水，多次加水的目的，就是為了讓肉中的蛋白質充分破裂，從而能達到吸水的狀態。

The purpose of stirring is to fully break the protein in the meat. Only when the protein in the meat is fully broken can the free state protein be separated and absorb water. The purpose of adding water multiple times is to fully break the protein in the meat and achieve a state of water absorption.

當肉中的蛋白質吸水后，再不停的攪拌，吸水后的蛋白質又會聯結起來形成空間的網絡結構，讓大量的水又包裹在肉的內部，當達到這個狀態時，我們繼續攪拌一會，肉餡基本上就會形成凝膠狀，這時的狀態，就是我們常說的“上勁兒”狀態。

When the protein in the meat absorbs water, keep stirring, and the protein after absorbing water will be connected to form a spatial network structure, so that a large amount of water will be wrapped inside the meat. When this state is reached, we continue to stir for a while, and the meat will basically form a gel shape, which is often referred to as the "strong" state.

“上勁兒”了的餡，可以做到，肉和水，你中有我，我中有你，水不會游離在餡外，餡也不會散，這樣的餡做成包子蒸熟后，口感就會非常細膩，不會出現發干，發柴的情況。

The filling that has become "super strong" can be achieved by combining meat and water. There is me in you and you in me. The water will not float outside the filling, and the filling will not scatter. After making steamed buns, the taste will be very delicate and there will be no drying or firewood.

2.鹽

2. Salt

打餡放鹽，這個大家都知道，但是鹽并不只具有調味的功能。放鹽還可以使肉中蛋白質表面的電荷增加，加強了蛋白質的吸水能力，使吃水量增加，黏性更大，進一步促進了肉餡的“上勁兒”。需要注意的是，要想使鹽起到促進“上勁兒”的效果，就要在打餡加水前放鹽，這樣才能使鹽與肉中的蛋白充分結合，起到作用。

Everyone knows about filling with salt, but salt does not only have the function of seasoning. Adding salt can also increase the surface charge of proteins in meat, enhance the water absorption ability of proteins, increase water intake, increase viscosity, and further promote the "strength" of meat fillings. It should be noted that in order for salt to have a stimulating effect, it is necessary to add salt before filling with water, so that salt can fully bind to the protein in the meat and have a positive effect.

總結一下，用料和工藝是打餡的核心，這篇文章中說的內容又是這兩個核心中的核心，如果大家在做餡的時候，出現發干，發柴的現象，可以先從這兩點著手找找原因，如果有不明白的地方，可以留言http://www.fitnesstools.cn，和您一起討論。

To summarize, the use of materials and craftsmanship are the core of filling, and the content mentioned in this article is also the core of these two cores. If you encounter dry hair or firewood when making filling, you can start by looking at these two points to find the reason. If you have any unclear points, you can leave a message http://www.fitnesstools.cn Discuss with you.