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| Quick-freeze Taiwan roasts the intestines |
| Original helping material: Pig thin lean meat 40kg, chicken breast meat 20kg, pig fat fat 50kg, ice water 50kg, denatured starch 12kg, Kara rubber 0.6kg, separation protein 3kg. Seasoning: Table salt 3.2kg, white sugar 10kg, monosodium glutamate 0.4kg, G7003 pig carnosine powder 0.3kg, G7013 pig carnosine paste 0.2kg, glucose 1.5kg, big tune liquor 0.5kg, white pepper powder 0.2kg, HD-5 especially pure ethyl malt phenol 8g. Chemical additive: Antiseptic 0.3kg, different Vc-Na 0.1kg, compound phosphate 0.6kg, sodium nitrite 12g, red tune red 7g, entices red 3g. Processing craft: 1. Soaks for 1 hour the defrosting fat fat with the disinfectant to carry on the disinfection, makes above for 72 hours with 3% table salt salt. The attention salt system temperature must control when 0-5, the ingredient subtracts the salt system fat fat the salt. 2. The pig thin lean meat must cool after 3 degrees below zero, twists the system with 6 millimeters double-edged fine-toothed combs, the fat fat twists the system with 8 millimeters double-edged fine-toothed combs. 3. Join the pig lean meat and the supplementary material roll rub machine, again joins the 30kg ice water. Pulls out the vacuum to the 0.08Mpa continuous working 2 hours. The separation protein and the Kara rubber cut 3 minutes with the 20kg lukewarm water with the silent cutter, joins twists the garrulous fat fat, mixes after the low speed together joins with the starch rolls rubs machine pulls out the vacuum to the 0.08Mpa continuous working 10 minutes. 4. uses diameter 22-24MM the protein sausage casing for to be good, also may use diameter 22-24MM the natural pig sausage casing 5. hangs the pole to be clean with the lukewarm water clean, put steams stove 82-84 to steam 40 minutes. 6. ventilating place cooling room temperature. 7. presses the stipulation weight to carry on the vacuum packing 8. 90 water boil 10 minutes to carry on fast cooling withthe cold water 9. quick-freeze Beef noodles soup seasoning: Mother stock: Cow liver 1.5kg, turnip 5kg, Supplementary material: Chinese prickly ash 350g, strawberry 50g, cassia bud 25g, ginger skin 50g, G7177 onion volatile oil 50g, G7125 Lao Tang cow powder 5g, table salt 500g, soy sauce 2kg, ground pepper 15g, coriander, tender garlic shoots, minced green onion each 250g, buck 350g, G7196 hemp chili oil 5g. Processing craft: 1. first the beef and the bone with the clear water cleaning, then soaks for four hours in the water (bloody water to stay behind uses in addition), enters under the beef and the bone the warm kettle, and so on soon must open when skims the spume, joins salty 200g, strawberry 25g, ginger piece 25g, and Chinese prickly ash 10g, becomes the seasoning package of clear water elutriate after the gauze cloth wrapper to go to the dust, also puts in the pot, the flame cooks for 5 hours namely ripely, after bails out Ding who slightly cool slivers 1 centimeter square. 2. Niu Ganqie the scrap puts in another pot to boil thoroughly clarifies spare, the cassia bud, the Chinese prickly ash, the strawberry, Ginger put the fire fries drying to grind the powder, the radish cleaning cuts Large expanse of boils thoroughly. The tender garlic shoots, the minced green onion stage equipment, the coriander sliver the section to be ready to be used. 3. skims the bouillon the suspended oil, soaks the meat the bloody water to pour into the water little, after treats pretends non-involvement the froth to clarify, joins each kind of seasoning powder, again the clear cow liver very hot will pour into the water little, will boil eliminates the froth to clarify joins the salt again, the suspended oil which the ground pepper, the Lao Tang family, the ripe radish piece and will cast aside Level soy sauce: The fermentation oil 70-80 kilogram egg white sugar 20-30 gram, HAP (hydrolisis albumen) 20-30 kilogram, the yeast extraction 0.5 kilogram, the monosodium glutamate 2.2 kilograms, the colored emperor G7179 ultra fresh 0.3 kilogram, HD-9 adds fresh ethyl malt phenol 34g, sorbic acid potassium 100g. |
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