Stuffing tips with a stuffing machine

Everyone tends to stir when filling the stuffing, but this will cause the meat to not be agglomerate, very loose, so let's tell you the tips of using the stuffing machine:

When preparing dumplings and glutinous rice stuffing, slowly add water to the meat filling and stir it in one direction with chopsticks. When the meat is relatively thin, add salt. Stuffed with more lean meat, more water, more fat should be less water. Then mix the simmered dish with the meat, don't stir it, or it will come out. If the soup is out, you can mix some dry noodles, or put it in the refrigerator or outdoor to dry it. When the oil is condensed, it will thicken.

Stir in one direction when mixing the stuffing. When stirring the meat, it is often to add the soup while stirring. Because it is stirred in one direction, the meat seems to be “eat soup”. Stirring in one direction allows us to rupture some of the damaged cells of the meat when we cut meat or meat grinder, and release the protein. The free myosin gradually makes the spherical peptide chain gradually under the action of stirring force. Stretching and interconnecting to form a network structure, a large amount of water is encased in the network tissue, which strengthens the gelation of the protein, thereby promoting the meat stuffing. As the stuffing is stirred in one direction, a large amount of water is absorbed, which makes the meat taste better.