Does the chinese method of throwing minced meat really make a difference?

I've seen a method that is supposedly used in China (and possibly elsewhere?) for giving minced meat a certain texture, often for dumpling filling.

The idea seems to be either or a combination of:

Mixing the lean part of the mince without any fat until it gets sticky
Bashing/throwing the meat

This video does it both: https://youtu.be/NrGGVB2qVHQ?t=234 and https://youtu.be/NrGGVB2qVHQ?t=300

Here the throwing part is described http://food-locker.blogspot.com/2012/10/steamed-pork-patty.html

The final step is to lift the vegetable-filled minced pork up high and thrust it back into the bowl. This procedure makes the texture denser (起膠) and therefore yields a chewier texture (彈牙) in the final dish. Repeat this thrusting motion for about 20 times.

Is there any truth to this?

meat food-science

Best Answer

Yes, there is a definite difference in the texture when the meat is prepared in this way. I have heard that the proteins in the meat are separated by the beating process, which gives the resulting meat a very bouncy, chewy or even rubbery texture when eaten. Most other meatballs do not have this type of texture, and are more apt to fall apart, say Spanish/Mexican Albondigas, Swedish or Italian meatballs have quite a different texture.

If you have Netflix there is a series of short documentaries called Flavorful Origins, on Chaoshan food, in two of the films they made mention to these techniques. Season 1, episode 13 is titled, Beef Meatballs. The other is episode 17, Fish Ball and wrapped fish. The beef meatballs, are beaten with an iron bar for 30 minutes. While the fishballs are slammed down into a bowl. Hope this helps.

Pictures about "Does the chinese method of throwing minced meat really make a difference?"

Does the chinese method of throwing minced meat really make a difference? - Cheerful Asian grandma with boy and female teen preparing dumplings at table with minced beef filling at home

Does the chinese method of throwing minced meat really make a difference? - Smiling ethnic grandma with female teen preparing Chinese dumplings while talking at table with traditional steamers in house

Does the chinese method of throwing minced meat really make a difference? - Side view of crop anonymous female relatives cooking dumplings with minced meat filling at kitchen table

Why is minced meat a better option?

Enhanced tenderness and a uniformly distributed flavor are easily achieved. The nutritional quality of minced meats can also be enhanced by the addition of vitamins (e.g., antioxidative vitamins C and E) and changes in the fatty acid composition by the addition of mono- or polyunsaturated fatty acids are possible.

Why does my mince meat look grey?

If a package of minced meat or other meat is a brown-grey colour on the surface and all the way through, then it may be spoiled. Spoiled meat will have off an obvious 'sour' or 'off' smell and feel tacky to the touch. Don't take any chances with spoiled meat. If in doubt, throw it out.

How do you tenderize minced beef?

How to tenderise beef \u2013 easily!

Sprinkle 3/4 tsp baking soda (bi-carbonate soda) on 250g / 8oz sliced economical beef cuts.

Toss with fingers, leave for 30 minutes.

Rinse, pat off excess water.

Proceed with stir fry recipe. It can be marinated with wet or dry seasonings, or cooked plain.

Why has my mince gone brown after defrosting?

Nicoletti said meat that has been frozen can sometimes change color from red to brownish-gray due to a lack of oxygen or introduction of oxygen in the freezer, but it can still be fine to eat.

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Images: Angela Roma, Angela Roma, Angela Roma, Angela Roma