Braised donkey meat production method

First, the process

Frozen donkey → Thaw → Raw material processing → Precooked → Cracking block → Canning juice filling ← Juice preparation ↓
← Temperature Check ← Sterilization Cooling ← Exhaust Seal

Second, the production method

1. Thaw: Thaw the frozen donkey meat with cold water of about 20°C and thaw it for 12 hours. The surface will be ice-free, and the whole will be softened and bright red will prevail.

2. Pretreatment: Remove the thawed donkey meat from all the hard bones and cartilage, cut off the surface contaminants and parts that should not be processed, and cut them into 1kg heavy chunks.

3. Precooking: Under boiling water, boil pre-cooked water with 0.6-1% saline solution. The ratio of water to meat is 1 to 1.5:1. Boil for 30 minutes. Cook until 7 to 9 mature, remove, and take a little bloody meat center.

4. Strikes and scoops: Donkey meat picked up after pre-cooking is poured into a stripping machine (the purpose is to facilitate licking). Come out and use a kitchen knife to dice into 2 to 3 cm square pieces.

5. With juice: (1) with soup: 100 kg of water, 4.5 kg of salt, 4 kg of sugar, 6 kg of soy sauce, 2 kg of starch, 0.25 kg of MSG, 0.25 kg of white wine. (2) With spices: 100 grams of white peony, 1500 grams of green onions, ginger 700 grams, 150 grams of pepper, 150 grams of star anise, fennel 150 grams, 200 grams of chili powder. Using some of the water in the soup, the spice was pounded into 10 kg of spice water. The soup was heated and boiled for 5 minutes to dissolve the ingredients, then poured into the spice water (the starch was filtered with a water-soluble pot), and white wine and monosodium glutamate were added when the pot was cooked.

6. Canning, pouring juice: tank number 781 grams, net weight 312 grams, 190 grams of donkey meat, soup 122 grams. Pay attention to the matching of meat when loading cans.

7. Exhaust seal: Exhaust seal more than 400 mmHg.

8. Sterilization, cooling: Sterilization (gas extraction): 15'~90'~back pressure cooling/112°C (back pressure 1~1.2 kg/cm2).

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