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Features of steaming

Features and benefits of "steaming"

In the method of heating ingredients, you can select "bake", "boil (simmer)", "steam", but recently, the heating method called "steaming" attracts attention.
When cooking ingredients, the purpose of heating varies depending on the ingredients and the type of dish, and you will choose which method is better.

The heat treatment "baking" is to change the texture by adding flavor called fragrance due to burning and denaturation of the fiber of the foodstuff.
By baking, the moisture of the food ingredients will evaporate and leak out, so the texture changes slightly harder.
On the other hand, "heat boiling" and "steaming" heat treatment prevents the moisture of the food ingredients from escaping, rather it becomes a heating method to make it soft by adding moisture to the ingredients.
Where is the difference in heat treatment method of "boiling" and "steaming" that gives a similar effect to the texture?

1. Benefits of steaming meat
In the case of cooking meat, it is important to make use of the flavor ingredients contained in the meat.

In order to avoid losing the flavor of Delicias it is easiest to bake it until the surface burns to form a kind of wall and the flavor is less likely to escape from inside.
Even in the case of cooked dishes such as stew or curry, the cooking method is chosen to make the meat juice hard to get out by hardening the surface first.

Depending on the type of cuisine, "baked" and "boiled" may be more delicious, but there are also many benefits that can be gained by steaming.
The heating method of steaming meat has the merit that it can taste the meat protein by dropping the excess fat of the meat on the surface layer.
Since rough fat has been removed, it is also effective to be able to eat without worrying about fat even in the cold state.

 

1-1 Problems of cooking method to burn meat
Meat is a food ingredient with a lot of fat content unlike vegetables.
The fat of the meat, so-called fat, has taste not found in the protein of the meat, but when the solidified fat is present as a lump it tastes bad.
When you bake and eat meat, it is better to eat before cooking temperature drops.
Since steamed meat has excess fat on the surface layer, it is possible to taste the deliciousness of the meat even in a cold state, extremely, even in a cold state.

 

1-2 Boiling (simmer) meat Problems of cooking method
In the heating method called "boiling", since it is in contact with a large amount of hot water, the deliciua flavor taste component of the meat flows out to the hot water side.
There is no problem as with soups and stews, you can taste the boiled juice and eat it with broiled juice. it may be that the heating method "boiling" is not suitable for tasting meat protein.
Of course, meat that has been soaked with soft broth and softened can be delicious in another sense, but the cooking method called "steaming" can taste the original flavor of meat.

 

2. Benefits of steaming vegetables
Although you can eat vegetables that condenses delicious favor by evaporating moisture by burning vegetables, there are cases where fiber quality deteriorates chewiness as much as moisture decreases.
On the other hand, boiling or steaming heating method is a method to increase the taste and sweetness by the enzyme of vegetables while keeping the moisture of the vegetables.

The common purpose of heat treatment to boil or steam foodstuffs,
it improves the texture by softening the fiber contained in the food,
kill bacteria and parasitic eggs adhering to foodstuffs,
eliminate the extra taste such as bitterness and germany,and so on.
When comparing the heating method "boiling" and "steaming", one of the merit of boiling is that it can be seasoned with a seasoning at the time of boiling, so-called "simmer" heat treatment It can be cited as.
So, what is drawing attention is the heating method called "steaming".

 

2-1 Advantage of heating method "steaming" vegetables
If you do steaming at home, you will boil water in the bottom of a steam basket or steamer and pass heat through the food as its steam passes through the basket.
Unlike the heating method called "boiling", which causes a lot of nutrient leakage due to contact with a large amount of hot water, steam conveys heat to food ingredients with "steaming" heating method.
A method called "steaming" is a heating method that leaves the effect of softening the fiber contained in foodstuff, sterilizing by heating, and minimizing the leakage of important nutrients.
Since steam is constantly saturated inside the steam basket or steamer, it is possible to prevent food ingredients from becoming stiff due to dehydration without evaporating moisture from food materials.
Furthermore, it has the effect that softens by being transferred to the fibrous heat.
Water vapor coagulates on the surface of the food material in the early stage of heating, so excessive taste ingredients such as bittern and squeeze existing near the surface layer are removed to some extent.
After sufficient heat has been transferred to the foodstuff, coagulation of water vapor will not occur and the leakage of nutrients will cease.

 

2-2 Steamed cook not lose the taste of the material !
There are ways of heating foodstuffs such as "baking", "boiling (simmering)" and "steaming", recently, heating method called "steaming" attracts attention.
When cooking ingredients, the purpose of heating varies depending on the ingredients and the type of dish, and you will choose which method is better.

The heat treatment "baking" is to change the texture by adding flavor called fragrance due to burning and denaturation of the fiber of the foodstuff.
By baking, the moisture of the food ingredients will evaporate and leak out, so the texture changes slightly harder.
On the other hand, "heat boiling" and "steaming" heat treatment prevents the moisture of the food ingredients from escaping, rather it becomes a heating method to make it soft by adding moisture to the ingredients.
Where is the difference in heat treatment method of "boiling" and "steaming" that gives a similar effect to the texture?

 

3. Heat treatment "steaming" in industry
The heating method "steaming" is a method that is often done at home, but often it will be quite a big step to do at the industry level.

The first thing you will need is a huge steaming pot, but if you stuff and stack the materials, the contact area between the material and the steam will be low, so you need a container where the material can be arranged in a plane.
If you are steaming continuously in consideration of efficiency, you will use a belt conveyor or the like, but you will steam the ingredients while flowing through the steam filled tunnel.
The steaming time is determined by the speed of the belt conveyor and the length of the tunnel, so long tunnels are required to take enough steaming time.

Furthermore, since the steam to use directly comes into contact with the foodstuffs, there must be no dangerous substances contained, as well as rust and garbage derived from the equipment mixed into the steam.
With hard water containing a lot of calcium and magnesium contained in water, it precipitates in the shape of scale in the boiler cans and piping that generates steam.
Attachment of the scale not only deteriorates the thermal efficiency, but also may cause corrosion or damage of the equipment.
Normally, in order to safely operate the boiler, it is also necessary to maintain maintenance to prevent scale precipitation and equipment corrosion.

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