Why do dumplings pork filling have white particles

A: This could be due to two reasons: 1. Your pork may have something like pig bile; 2. The storage time of your onions (including the storage time of vegetable sellers) is a bit long, which causes the diallyl disulfide in the onion to undergo abnormal changes at high temperatures, resulting in bitters.

If you eat cold dumplings that have just been taken out of the refrigerator, the white substance in the dumplings may be formed by the condensation of oil, which is normal, if it is in hot dumplings, it is hard to say, it is recommended not to eat it...

Summary. The filling changes color when heated. 1. The whitening of the filling of the dumplings is due to the discoloration of the meat filling inside when it is heated, which is actually a series of chemical reactions.

To put it simply, the main components of meat fiber are protein and fat, and protein denaturation occurs at high temperatures, which is the main reason for meat discoloration. 2. Raw pork is red because there is still blood left in the meat. When cooked, the pork turns white because when the pork is cooked and heated, the blood and moisture are separated from the meat, and the meat turns white.

What's the deal with the whitish meat of the dumpling filling.

The filling changes color when heated. 1. The whitening of the filling of the dumplings is due to the discoloration of the meat filling inside when it is heated, which is actually a series of chemical reactions. To put it simply, the main components of meat fiber are protein and fat, and protein denaturation occurs at high temperatures, which is the main reason for meat discoloration.

2. Raw pork is red because there is still blood left in the meat. When cooked, the pork turns white because when the pork is cooked and heated, the blood and moisture are separated from the meat, and the meat turns white.

Ingredients for fennel pork stuffed dumplings: 400g pork belly, 350g fennel, half a green onion, appropriate amount of ginger, 500g flour, 1 tablespoon of peanut oil, 1 teaspoon of salt, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of sesame oil, appropriate amount of thirteen spices. Method:

1. Soak the fennel in salted water for 15 minutes to remove the second half of the male lamp and cut the main Wang Huanei book suddenly into the materials: mutton, coriander, soy sauce, pepper water, salt, sesame oil Method: 1. Wash and chop the coriander with meat filling and coriander for later use; Mix the green onion and ginger foam with the lamb filling to soak the lamb flavor.

2. Add coriander, two tablespoons of soy sauce, pepper water, salt, and a little sesame oil, stir well. Coriander is very greasy and goes well with lamb than radish.

The situation is as follows:1. Self-wrapped dumplings: If the dumpling skin is thicker, there will be such a high hidden granularity.

After the starch on the outside of the dumpling wrapper is boiled and refrigerated by Shuinian Rock, some places will condense together, and granules will appear, but the refrigeration time is short (within 2 days), and it is generally not affected to eat.

2. Buy home-frozen-frozen dumplings: Most of the quick-frozen dumplings themselves are not as hygienic as self-cleaning and self-cleaning bags, and if there are granules, it is recommended not to eat them.

3. It is a long time to refrigerate in the refrigerator: if you put it in the refrigerator for more than 2 days, the dumplings should not become very hygienic, and the white particles may be a sign of imminent deterioration, so it is not recommended to eat.