Description
Steam-induced protein denaturation creates tender pork-crab parcels with delicate egg net casing.
Technical
Myosin and actin proteins in pork undergo thermal denaturation at 60-65°C while crab hemocyanin coagulates, with egg ovalbumin forming a porous protein matrix that traps moisture and volatile aromatics.
Culinary Significance
The technique yields juicy, flavorful parcels where steaming preserves delicate seafood notes while the egg net provides visual appeal and textural contrast.
Science
Primary Reaction
Protein coagulation
Parameters
Temperature
95°C optimal
85°C to 100°C range
Time
15 minutes
12 minutes – 18 minutes
Equipment
Bamboo steamerMuslin clothEgg net mold