(1) Product formula. 50 kg of beef, 1.2 kg of salt, 2.5 kg of soy sauce, 10 kg of sugar, 1.6 kg of monosodium glutamate, 1.5 kg of rice wine, 0.2 kg of allspice, 0.2 kg of chilli powder, 0.5 kg of ginger, and 0.1 kg of fennel. (2) processing technology. Raw material conditioning - → soaking - → boiling - → cooling - → slice - → halogen cook - → baking - → packaging (3) operating points. 1Renovation of raw materials: Adopt qualified beef for hygiene and quarantine, trim adipose sarcolemma, bone fragments, etc., and cut small pieces of 1 to 1.5 cm. 2 Soaking: Dip the beef with circulating water for 24 hours to remove blood water and reduce the odor. 3 Boil: Add ginger, fennel, and water to the pan (subject to the immersed meat pieces), heat and boil, then add the meat to maintain the micro-boiling state, and cook until the center of the meat is no blood. This process takes 1 to 1.5 hours. 4 cooling, slicing: cut the meat into thin slices of 3 ~ 5 mm, pay attention to cut along the direction of the meat fiber. 5 Braised cooking: The soup of boiled meat is filtered with gauze and placed in a saucepan. Salt, soy sauce, white sugar, allspice and chili powder are added in proportion. After heating and boiling, put the meat pieces into the pot, turn on the steam valve and cook for 20 minutes. Simmer for 30 minutes. Stir constantly while cooking. Add MSG and rice wine 10 minutes before the pan and put it into the drain pan to drain the soup. This process takes 1 hour. 6 Baking: Using a reciprocating tunnel drying room, up and down a total of 6 layers, baking suitable temperature of 85 ~ 95 °C, time is about 1 hour, pay attention to the timely removal of water vapor. 7 Packaging: First separate the small and large pieces, sell them in bulk, and sell the small pieces in packaging bags. Pay attention to avoid secondary pollution. Qian'an City Agricultural Information Center
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