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| production, barbecued pork |
| Release time:2012/6/29 |
| A, product formulas 1. Boil juice with makings sugar 3 kg, CMC10g, QuJiu 300 ml, soy sauce, 2.5 L, monosodium glutamate, 200 g, water 10 kg, gelatin 180 g boil. Set aside. 2. Marinate for preparation glucose 200 g and 100 g protein isolate, focal sodium 100 g, NANO2 12 g, sodium tripolyph-osphate 250 g, potassium sorbate 50 g, refined salt 1.6 kg, different vitamin C sodium 90 g, monosodium glutamate, 150 g. 3. Sauce ratio anise 50 g, clove 5 g, good ginger 15 g, pull out 15 g piper, Chinese prickly ash 50 g, a. dahurica 10 g, nutmeg 10 g, fresh ginger 50 g. Second, the process flow Material for steam Fried dip in juice packing speed cold high temperature sterilizing refrigeration Three, process points 1. The material will be frozen pork to fat, JinJian, cut into parts size for 5 cm * 4 cm * 3 cm 2. With the condiment of pickled after cooling juice dissolve pickled preparations, used the intermittent rolling and kneading, stop 10 minutes, opening 10 minutes for 1 hour was completely inhaled meat juices. The last stop static pickled to marinate it so far. 3. Marinate for steam good piece in place with BiZi stainless steel mesh, pay attention to need not excessive extrusion, each layer pieces put have to benefit for the heat cycle. 120 ℃ saturated steam heating cycle 25 minutes. The pieces heating until cooked. 4. Fried 170 ℃ or so salad Fried meat to a reddish brown is preferred. 5. Dip in juice, packing to pieces was wrapped with material juice is advisable. 200 g outfit, 4, 5 pieces, 250 g outfit, 5-6 pieces. Quality error was 3%. |
To address:Xiying Industrial Park North Friendship Road ShiJiaZhuang City,HeBei
Phone: 400-800-2076
Fax: 0311-67907859
E-mail: jiarijixie@yahoo.cn
Website: coediter.com
