很多朋友在后台留言，说自己做出来的包子馅，口感发“柴”，发干，不细腻，想问问怎么做才能让包子馅口感变的更好些，下面天方包子加盟人员为您分析：

Many friends left messages in the background, saying that the taste of the steamed stuffed bun made by themselves was "firewood", dry, and not delicate. They wanted to ask how to make the taste of the steamed stuffed bun better. The following Tianfang steamed stuffed bun franchisee analyzed for you:

先解释下这个“柴”字，可能有些朋友听不懂这个字，这个字用在这也不太清楚起源，反正都这么说，也可能“柴”字用在这里是我们北方的方言，意思就是说肉馅很干，口感不好，如同嚼劈柴一般。这个问题主要原因就两个，一个是用料不对，一个就是打馅的方法不对。

First of all, explain the word "Chai". Some friends may not understand the word. The origin of the word is not clear when it is used here. Anyway, it is also possible that the word "Chai" is used here in our northern dialect, which means that the meat filling is very dry and tastes bad, just like chewing firewood. There are two main reasons for this problem, one is the wrong material, the other is the wrong filling method.

一、用料方面

1、 Material

做肉馅用前腿肉，为什么用前腿肉，其中一个原因是，前腿肉里含有大量肉筋。肉筋的学名叫结蹄组织，前腿肉是猪肉各部分中含结蹄组织相对比较多的部分，打馅的时候适当添加肉筋，可以提升肉馅整体的口感，使口感变得相对细腻，还可以降低成本。

One reason why we use foreleg meat for meat filling is that there are a lot of meat tendons in the foreleg meat. The scientific name of meat gluten is hoof tissue. The foreleg meat is the part of pork with relatively more hoof tissue. When filling, proper addition of meat gluten can improve the overall taste of meat filling, make the taste more delicate, and also reduce the cost.

很多朋友在打馅的时候，会把缠在搅拌机上的肉筋都扔了，觉得这有点浪费，也没有必要。建议，在绞肉馅的时候，可以用细眼的刀孔，也就是6毫米的刀孔，绞两遍，这样可以充分破坏肉筋的结构，使肉筋可以打到馅里。这样做，还有一个优点，就是可以充分破坏肉中的蛋白质结构，肉也可以更多的吸收水分。

Many friends throw away all the meat gluten wrapped on the blender when filling. They think it is a little wasteful and unnecessary. It is suggested that when mincing meat fillings, you can use a fine-eye knife hole, that is, a 6mm knife hole, to mince twice, which can fully destroy the structure of the meat gluten and make the meat gluten into the filling. Another advantage of this is that it can fully destroy the protein structure in meat, and meat can also absorb more water.

有朋友用五花肉或是后腿肉打馅，觉得用相对比较贵的肉做出来的包子就会好吃些，其实不是这样的，包子是个整体，不能只考虑馅料的口感，要整体考虑包子的口感。前腿肉中的结蹄组织，就是结合面和馅的一个中介物质，有了他的存在，面和馅才能作为一个整体存在。

Some friends use pork or ham as stuffing. They think that the steamed stuffed bun made from relatively expensive meat will taste better. In fact, it is not so. The steamed stuffed bun is a whole. It should not only consider the taste of the stuffing, but also consider the taste of the steamed stuffed bun as a whole. The hoof tissue in the foreleg meat is an intermediary between the surface and filling. With its existence, the surface and filling can exist as a whole.

二、打馅工艺

2、 Filling process

1.打馅时要顺一个方向搅拌，且边搅拌边加水

1. When filling, mix in one direction and add water while mixing

搅拌目的是让肉中的蛋白质充分的破裂，肉中的蛋白质只有充分的破裂了，游离状态的蛋白质才能分离出来吸水，多次加水的目的，就是为了让肉中的蛋白质充分破裂，从而能达到吸水的状态。

The purpose of mixing is to make the protein in the meat fully break. Only when the protein in the meat is fully broken, can the free protein be separated and absorb water. The purpose of adding water for many times is to make the protein in the meat fully break, so as to achieve the state of absorbing water.

当肉中的蛋白质吸水后，再不停的搅拌，吸水后的蛋白质又会联结起来形成空间的网络结构，让大量的水又包裹在肉的内部，当达到这个状态时，我们继续搅拌一会，肉馅基本上就会形成凝胶状，这时的状态，就是我们常说的“上劲儿”状态。

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.

“上劲儿”了的馅，可以做到，肉和水，你中有我，我中有你，水不会游离在馅外，馅也不会散，这样的馅做成包子蒸熟后，口感就会非常细腻，不会出现发干，发柴的情况。

The filling with "high strength" can be made. The meat and water have me and you. The water will not float outside the filling and the filling will not disperse. After the filling is steamed, the taste will be very delicate, and there will be no drying and firewood.

2.盐

2. Salt

打馅放盐，这个大家都知道，但是盐并不只具有调味的功能。放盐还可以使肉中蛋白质表面的电荷增加，加强了蛋白质的吸水能力，使吃水量增加，黏性更大，进一步促进了肉馅的“上劲儿”。需要注意的是，要想使盐起到促进“上劲儿”的效果，就要在打馅加水前放盐，这样才能使盐与肉中的蛋白充分结合，起到作用。

It is well known that salt is not only used for seasoning. Adding salt can also increase the surface charge of protein in meat, strengthen the water absorption ability of protein, increase the water consumption and viscosity, and further promote the "strength" of meat filling. It should be noted that in order to make salt play a role in promoting "energy", it is necessary to put salt before filling and adding water, so that salt can fully combine with the protein in meat and play a role.

总结一下，用料和工艺是打馅的核心，这篇文章中说的内容又是这两个核心中的核心，如果大家在做馅的时候，出现发干，发柴的现象，可以先从这两点着手找找原因，如果有不明白的地方，可以留言https://www.jnsjtf.com，和您一起讨论。

To sum up, the material and technology are the core of filling. The content in this article is also the core of these two cores. If you have dry hair and firewood when making filling, you can start to find out the reasons from these two points. If you don't understand anything, you can leave a message https://www.jnsjtf.com , discuss with you.