First, lamb sausage. By adding different seasonings, adjusting the ratio of ingredients, or changing certain technological processes, sausages of different varieties and flavors are produced. 1. Grinding: The fresh mutton (or 20-30% of pork, fat/thin ratio 1:1) will be cut off from the fascia, tendon, and lymph glands with a cutter mill or sharp knife (cut) into 1 cm square of meat. grain. 2. Ingredients: salt accounts for 1.5-2% of fresh meat, sugar accounts for 0.25-2% of the wet weight of the product, mixed spices (pepper, prickly ash, cinnamon, nutmeg, etc.) 0.25-0.5% of the wet weight of the product, nitrous acid The usual amount of salt is 30 grams per 100 kilograms of fresh meat. Can also add appropriate quality modifiers (cereals, soybeans, starch, skim milk, etc.) to reduce production costs. 3, spices: The fat lean meat, salt, quality modifier and seasoning quickly mix. 4, pickled: If the use of refrigerator production of fresh lamb sausages, can not be marinated or only mildly salted will be filling, into the refrigerator for rapid freezing storage. Otherwise, the meat and salt, sugar and nitrite and other accessories should be mixed and marinated at 4-10°C for 2-24 hours. 5. Filling: After filling the lamb with a pig casing or a sheep casing, the sausage is tied into a small segment of 10 cm in length with a thick line. 6, smoked: Hanging sausages in the smoke room, with hard wood or wood chips as fuel. Keep at 65-70°C at room temperature, smoke for 10-24 hours, preferably 50-65°C with sausage center temperature. Second, La lamb. Remove fat membranes and tendons from the mutton and cut them into strips. Per 100 kg of lamb ingredients: 5 kg of salt, 1 kg of white sugar and white wine, 0.3 kg of pepper, and 100 grams of five spices. Mix the evenly-mixed ingredients evenly on the surface of the meat strips, marinate for 3-4 days in the cylinder, and turn the cylinder 1 time in the middle. After the cylinder is discharged, the accessories are washed off with clean water, and the rope is air-dried, or dried in a drying room until it is dry and hard. Third, roll lamb. The mutton sheep with a body weight of about 20 kg were slaughtered, stripped, and the head, hoofs, and viscera were removed. The muscles on the left and right sides of the carcass were individually cut to remove ligaments, fat, tendons, and rolled into 2.5-kg cylinders. Nontoxic plastic was used. Film packaging, placed in the iron box. Each box of 12 volumes, quick-frozen Serve. Fourth, lamb mutton. 1. Formulation of accessories: For every 100 kilograms of mutton, use 1 kg of sugar, 2% of salt water, 2% of salt water, 2 kg of sesame oil, 2-3 kg of salt, 20 kg of ginger water (1:4), and pepper oil. 0.3 kg of pepper and 0.2 kg of spices. According to local taste habits, Sichuan should add appropriate amount of pepper, increase the amount of pepper, sesame oil amount; Hunan flavor to add the right amount of sesame. 2, production methods: Select lamb, fresh buttocks, bone removal, repair to tendons, muscle, fat. Cut the muscle fibers into a rectangular piece of 2-3 mm thick, mix the meat pieces and accessories, and marinate for 30-45 minutes. It is then tiled on iron (bamboo) screens coated with oil, each edge slightly overlapping. After drying the water, it is placed in a drying oven at 40-50°C for 30 minutes. Bake until the pieces of meat are brittle, and the adhesion between the meat pieces and the sieve and the meat pieces can be separated. Cutting into sheets of a given specification on demand will be finished products. Fifth, the northern cooked mutton 1, accessories formula: 3.3 kg of salt per 100 kg of meat, cumin 0.33 kg, anise (octagonal) 67 grams, 33 grams of grass, 200 grams of pepper. Increase the amount of salt in summer to 4 kg. 2, processing methods: water added to the immersion lamb. The mutton should be folded in a pot and the recipe seasoned in a gauze package. After the water is opened, promptly smash the soup and splash it once every hour. Cook for 6-8 hours according to the degree of tenderness and tenderness. Cook until thoroughly cooked. When the pan is out, use the soup to flush the oil on the surface and cool it. The production rate is 50%. It is characterized by cold food without savory taste and crisp flesh. Six, sheep casing 1, dip float: The original sausage soaked in warm water 28-33 °C 18-24 hours. The intestines should be filled with warm water when soaked. 2. Scraping the intestine: Place the soaked inner wall of the gastrula outwards on a flat wooden board, scrape the mucosal layer and muscle layer of the intestine with a bamboo plate, a bladeless scraper or a scraper. 3, irrigation: Irrigation rinse after scraping the casing, and cut off the damaged part. 4, the amount of code: the sheep casings according to the size of the caliber is divided into six: all the way 22 mm, two 20-22 mm, three 18-20 mm, four 16-18 mm, five 14-16 mm, six 12 -14 mm. One to five roads do not exceed 18 knots each, and six roads do not exceed 20 knots each, and each section is no less than 1 meter. 5. Pickle: Spread the salted casings with salt, then place them in a bamboo sieve resting on a wooden barrel or a jar, pickle for 12-13 hours, and drain the brine. 6, dip rinse: the salted sausage casing wrapped around, Serve "light intestine" semi-finished products. The light intestine is immersed in clean water and washed repeatedly (water temperature should not be too high). 7, split and code: In the light intestine after washing, check for damage, according to the caliber and specifications of the casing to split the road. 8, pickled intestines and wrapped around: in the shucking of the sausage casings sprinkled with salt. After the water is drained, it is wrapped into a finished product called "net intestine."
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