Pinyin for ground meat: ji m ? o rê u.

minced meat means the process of mixing the marinated meat with ice chips, starch, spices, etc. and chopping it with a multi-knife meat chopper to make it into a paste. The degree of mincing depends on the number of cutting faces and the diameter of leakage hole. The greater the degree of mincing, the more the number of cutting faces should be.

Even if they are both beef and pork, the thickness of muscle fiber and the tenderness of meat will be different due to the age, sex or parts of livestock. Therefore, it is impossible to ensure that the particle size is completely equal and some large particles will exist if the machinery that cuts and mixes at the same time is directly used in these different materials. However, to some extent, by cutting up various materials and mixing them, these materials can be evenly matched. However, it will take a lot of time to chop up larger pieces of meat and mix them at the same time.

The purpose of ground meat is to chop different raw meat according to the required size. The meat is ground in a meat grinder. It is required that the meat temperature should not exceed 1℃ in the meat grinding operation. Therefore, it is best to slightly freeze the raw meat and cut it into small pieces before mincing it. When twisting fat, the input should be less to prevent the fat from melting.

Function

Marinated meat can be minced with a meat grinder or chopped with a chopping machine, so that muscle fibrin can form a gel and sol state, and the fat can be evenly distributed in the hydration system of protein, thus improving the viscosity and elasticity of meat stuffing. Meat is usually chopped with a chopping machine.

After chopping and mixing raw materials, myofibrillar protein was activated theoretically, which changed its structure and reduced the surface grease, making the finished product fresh, tender and easy to digest and absorb, and the yield was greatly improved. When chopping, the meat absorbs water and swells, forming elastic minced meat, so ice water is needed when chopping. The addition amount is 3-4% of the raw meat.