Mutton processing method

by:Desing      2020-12-01
La mutton rejecting and tendon of mutton fat membrane, the meat lines cut into strips. Every 100 kg mutton ingredients: salt 5 kg, white granulated sugar ( 5410, 14. 00, 0. 26%) 1 kg, white wine, Chinese prickly ash 0. 3 kg, five spices 100 grams. Will make the ingredients evenly daub the surface of the meat, into the cylinder for 3 ~ 4 days, turning over 1 cylinder. Use clean water to remove after the cylinder accessories, wearing rope LiangFeng baking dry, or into the chamber to dry out is the finished product. Volume lamb chosen weight 20 kg mutton sheep slaughtering, peeling, after removing the head and viscera, cut stuck between carcass the muscles of the left and right sides, respectively, to remove, fat, tendon, ligament mane into 2. 5 kg drum, with non-toxic plastic ( 10360, 60. 00, 0. 58%) Film packaging, in the iron box. 12 volumes per box, frozen. Every 100 kilograms of meat cooked mutton north auxiliary materials formula: salt 3. 3 kg, dill is 0. 33 kg, star anise, Anise) 67 grams, amomum 33 grams, Chinese prickly ash 200 grams. Summer increases salt to 4 kg. Processing method: water add to the immersion mutton. Mutton should fold the volume pot, sauce recipe with gauze packing together with the pot. After the water is boiling, skim the soup to foam in time, pick over 1 times per hour. According to the flesh old tender degree and simmer 6 hours to eight hours, and thoroughly. Out of the pot, with net Shang Chong meat surface oil slick, cooling. At a rate of 50%. Characteristics of sliced cold feed without shan wei, fleshy degeneration. La mutton summer increases salt to 4 kg. Processing method: water add to the immersion mutton. Mutton should fold the volume pot, sauce recipe with gauze packing together with the pot. After the water is boiling, skim the soup to foam in time, pick over 1 times per hour. According to the flesh old tender degree and simmer 6 hours to eight hours, and thoroughly. Out of the pot, with net Shang Chong meat surface oil slick, cooling. At a rate of 50%. Characteristics of sliced cold feed without shan wei, fleshy degeneration. If you think this net reprint content involved, the author of a work, please contact us as soon as possible. Telephone: information.

Custom message
Chat Online
Chat Online
Chat Online inputting...