(1) Raw material treatment Select goats' leg muscles that have good hygienic and quarantine quality, remove bones, fat, tendon and connective tissue, cut meat that grows 6 to 7 cm in width and 3 to 4 cm in width along the muscle fiber lines. Block, soaking in clean water for about 30 minutes, leaching the remaining blood in the muscle, wash, drain and wait.
(2) Formulation 1 raw material. Fresh goat meat 50 kg. 2 accessories. 1.5 kg of salt, 1 kg of white wine, 1.5 kg of sugar, 1 kg of pepper, 0.3 kg of pepper, 0.5 kg of ginger, 0.15 kg of dried tangerine peel, 0.1 kg of fennel, 1 kg of scallion, 0.1 kg of MSG.
(3) The main equipment boiler, wok and packaging machine.
2, process flow
Raw material processing → drift dip → dip water → ingredients → boiled meat → fried pressure → fried pine → packaging → finished product.
3, processing methods
(1) Drowning water Put the soaked lamb pieces in boiling water for about 10 minutes, remove and rinse them in clean water, and wash them until they are free of blood to remove the residual blood and mutton smell in the muscles.
(2) Boil the meat Put the mutton cubes that have been drowning into the boiling pot, add the same amount of water as the mutton, and add the accessories such as ginger, tangerine peel, fennel, green onion, pepper, and pepper, and season the tangerine peel, fennel, pepper, and peppercorns. The material should be wrapped in gauze in advance. Cook for 4.5 to 5.5 hours with the fire until the lamb is cooked. Add water to keep it from boiling down and scoop up the froth. Use a spatula to make a harder shot of the meat. If the meat fibers are separated on their own, the meat is considered cooked. Add sugar, white wine, salt, and monosodium glutamate at this time and continue cooking until the soup is dried.
(3) Remove the ginger, green onions, and seasoning packets by pressure and switch to medium heat. Scatter the meat while scooping it with a spatula. Since the raw meat has different degrees of tenderness and tenderness, it is necessary to grasp the proper temperature during frying and pressure, and the frying and pressing are too early. Some meat pieces have not been boiled and are not easily crushed and the work efficiency is too low; while the frying pressure is too late, the meat pieces are boiled. Too bad to cause sticking and frying.
(4) When the fried meat is fried and pressed to loose, use a small fire and diligently stir it up. When the water is completely dried and the meat pieces are all fluffy and flexible, the color changes from gray brown to golden yellow and becomes a goat floss with a unique flavor. The yield is about 25%. It is also possible to pour the uncooked meat into the frying machine for frying and loosening to improve work efficiency.
(5) If the package is stored for a short period of time, the floss can be placed in a moisture-proof paper bag or plastic bag and stored in a dry place. Due to the strong water absorption of the flesh, if stored for a long time, it needs to be packaged in a glass bottle or a tin box, and it can be degraded for 1 year.
4, quality indicators
(1) Sensory index Goat meat is golden yellow, with luster, flocculus, fiber is pure and loose, no odor. (2) Physical and chemical indicators The finished product moisture is 18 to 20%. (3) Microbiological indicators The total number of bacteria is less than 30,000/g; coliform bacteria is less than 40/g; pathogenic bacteria cannot be detected.
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