(1) Jinhua ham. Ham is a traditional and special product of our country. It is made from the pig's front and back legs and is made of preserved food, washed in the sun, and dried. Because this product is bright in color, it is named ham. Although ham production varies depending on the place of production, the processing is basically the same. Taking Jinhua ham as an example, the following is introduced.
1 Raw material selection: Select fresh pork leg that meets the hygiene requirements (after the leg is the best), and require thin, thin skin, thin, many fat, muscle, red, white skin, no disability and lesions. The weight of 5 ~ 7.5 kg is more appropriate.
2 Trimming: scrape the residual hair and contaminated blood on the leg surface, remove the hoof shell, flatten the pubic bone, remove the tail vertebrae, trim the surface and edges, squeeze out the congestion in the blood vessels, and trim the legs in an arc to make the legs Flat surface.
3 pickled: the suitable temperature for pickling is about 8°C and the pickling time is about 35 days. Taking 100 kg of fresh legs as an example, the amount of salt used is 8 to 10 kg, and the salt is generally divided into 6 to 7 times. The first time salt, called small salt, remove a thin layer of salt on the meat surface, using about 2 kg of salt. After salting, the hams are stacked 12 to 14 layers at right angles. The second time salt, called salt, was on the first day of salting. Flip your leg first, squeeze your blood out by hand, and add salt. About 5 kg of salt is used. Intensify the application of salt at the thickest parts of the muscle. Put the legs neatly after salting. The third time on the seventh day of salt, according to the size of the leg and the hardness of the meat to determine the amount of salt, usually about 2 kg, focusing on the thicker muscles and bone parts. On the thirteenth day, the temperature of the salt was checked on the thirteenth day, and the degree of dissolution of the salt was checked. For example, most of the melted salt can be used to supplement salt, and the amount is 1 to 1.5 kg. Salts on the 25th and 27th days, respectively, are mainly for large hams and muscles that have not yet been preserved and are still relatively soft, and appropriate salt is used. The amount is about 0.5 to 1 kg. During the salting process, it is necessary to pay attention to the withdrawal of salt evenly, with the skin facing downwards when stacked and with the top side upside down. After about a month or so, when the surface of the meat often has a white crystalline salt cream and muscles are firm, it means that it has been marinated.
4 soak scrub: The marinated ham soaked in clean water, the meat down, all immersed. Achieve subcutaneous impregnation, soaked in the meat surface. When the water temperature is around 10°C, soak for about 10 hours. Soak after scrubbing, with bamboo brush to the claws, leather, meat and other parts, gently brushing along the lines, washed clean, and then dip into the water for 2 hours.
5 Drying and Shaping: Put the cleaned hams together with two ropes and hang them on the thighs. It takes about 5 days to dry in the sun until the skin is bright and the meat is covered with oil. In the drying process, when the legs are almost dried and hardened, the factory stamps and trademarks are stamped and plasticized. Place the ham on a twisted stool, straighten the bones, hammer the joints, pinch the little hoofs, wring the claws, and hold the legs to make them plump.
6 hanging hanging fermentation: After the sun, the ham into the indoor hanging hanging fermentation, so that further evaporation of water, and muscle protein fermentation decomposition, increase product color, aroma, taste. When hanged, the ham must be neatly placed with gaps between the legs. Hanging through the air, the legs shrink, the exposed leg bones, so it is necessary to perform a plastic surgery to make it a perfect "bamboo-shaped." After 2 to 3 months of hanging and hanging fermentation, the leather surface was dry yellow, and the meat surface was oily. Common muscle surface gradually produces green mold, called oil, is a normal phenomenon, indicating that dryness is moderate, brackish moderate.
7 Shelf stacking: Fermented hams are batched according to the dryness. According to the size, they are stacked on a wooden bed with the meat facing upwards and the skin facing downwards. The stack is turned every 5-7 days to make the oil even. After about half a month of ripening process, it is the finished product.
8 Product features: Jinhua ham, bright skin, purple-red meat, full legs, like bamboo leaves. Fine muscles, salty palatability, rich aroma. Ham can be steamed and cooked directly after cooking. It can also be used to replicate pastries, canned foods or flavors.
(2) Western-style ham. There are many types of Western-style ham, except that the whole ham is processed with pork legs, and there are also formed hams processed with small pieces of meat, and pressed ham types made by mixing pieces of meat and meat. Commonly seen in the market are boneless legs and round legs.
1 Ingredients: Ingredients: 100 kg of bovine exfoliate. Excipients: 4 kg of salt for dry salting, 50 g of nitrate, 2 kg of salt for wet salting, 150 g of sugar, 50 g of nitrate, and 10-20 kg of water.
2 processing methods:
Raw materials refurbishment: Select the hindquarters below 1.5 cm for fattening, peeling and deboning (others remove the bones after pickling the bones), cut off the tendons, squeeze the blood, and trim the edges of the meat. The refurbished meat pieces require a fist size without blood vessels, grease and broken bones.
Pickling: The trimmed meat pieces are first dried and marinated in an environment of 0-5°C. When dry-cured, mix the nitrate and salt thoroughly and rub evenly on the meat. When salt, nitrate, and moisture in the meat are combined to dissolve, they are then air-dried for 12 hours at this temperature. The dried and marinated raw meat is then immersed in a wet marinade, and it is turned over once every 2 to 3 days. After about 10 days, when all the deep muscles are bright red roses, they are marinated and ripened.
Washing: marinated meat pieces are soaked with water to wash impurities. Eviscerate raw meat soaked for half an hour, with bone pieces need to be soaked for several hours. If the salty taste is too heavy, soaking time can be appropriately extended.
Mold pressing: The washed meat pieces are once again trimmed and put into a special aluminum mold for cooking. The common square leg mold is a rectangular body that is 12.5 cm high, 23 cm long, and 12.5 cm wide. Put a white cloth around the mold, in order to avoid the wrinkle of the cloth and affect the appearance of the product, the white cloth can be cut into 10 cm wide strips, and the liner is attached to the bottom and four sides of the mold. After the cloth strip exposes the mold, after the meat is full, the ends of the cloth are flattened and wrapped tightly. The meat must be tight, leaving no gaps, and finally covered with a mold cover and pressed with a spring.
Cooking: Place the mold with the meat in the cooking pot, submerge in water and leave a small distance between each mold. When heated to 85°C, the heating is stopped and the water temperature is maintained at about 80°C. After 4 to 5 hours, the pan can be cooked. After cooking, the body tends to shrink, and it must be tightened again with a spring. After being naturally cooled, it is sent to a cold store of about 0°C and cooled for 12 hours. After removing the mold, it is a finished product.
3 product characteristics; finished appearance is slightly red, bright color, internal solid no void, the slice is not loose, fresh and tender meat. The food is salty and moderate, and the meat is delicious. It is a fine Western food.
(3) Cantonese bacon.
1 Ingredients: Ingredients: pork 100 kg. Accessories; 3 kg of fine salt, 4 kg of sugar, 3 kg of red soy sauce, 2 kg of white wine, 200 g of anise, 200 g of cinnamon, 200 g of pepper, and 25 g of sodium nitrate.
2 processing methods:
Finishing of the choice of materials: Select fresh rib pork with qualified health inspection, thin and tender meat, remove ribs, breast milk, and minced meat, then cut a meat strip of 33 to 38 cm in width and 1.5 to 2 cm in width. Small holes for hanging ropes.
Pickling: The cut meat will be soaked in warm water of 40-45°C, dilute the oil and dirt, and drain the water into a large container. The salt, sugar, soy sauce, white wine and other accessories are mixed in proportion, mixed evenly with the meat strips, and marinated in large cylinders. Turn it up and down every 2 hours to make it even. After about 8 to 10 hours, it can be marinated.
Baking: After removing the marinated meat, knot the rope at the perforation, then hang it on the bamboo basket, keep it at a distance of 3-4 centimeters, and bake it in the baking room. The temperature of the drying room is maintained at 45-50°C, and the temperature is first controlled and gradually decreased. When baking, every few hours, change the position from top to bottom inside and outside, and make it baked evenly. After baking for about three days, it becomes a bacon product, and the yield is about 72% to 75%. If you don't use baking oven, you can expose it to sunlight and keep it until the surface is oily.
Preservation: After the dried bacon is cooled, it is removed from the bamboo poles, and the bacon is strung together with twine to form a small bar, each weighing about 2.5 kilograms. It is then hung on a wooden stand and stored in a dry and ventilated place.
3 product features: knife edge neatly, without minced meat. The appearance is shiny, golden fat, deep red lean meat, rich flavor.
(4) Tianjin sauce.
1 Ingredients: Ingredients: 5000 grams of white meat (net meat). Accessories: 200 grams of salt, 250 grams of soy sauce, 50 grams of sugar, 75 grams of Shaoxing wine, 100 grams of green onions, 100 grams of fresh ginger.
2 processing methods:
Choice of materials: Use pork that meets hygienic requirements. The thickness of the fertilizer is 1.5 to 2 cm. Repair the remaining hair and dirt on the skin, cut the pork belly, and then cut into 500 to 750 grams of cubed meat.
Soaking: The cut meat pieces are soaked in cold water for about 4 hours, drained and drained.
Yu system: After draining the meat, put it in a boiling water pot, simmer for about 30 minutes to remove blood stains.
Sauce: Make a good piece of meat into a saucepan and add all the ingredients (spice is packed in a gauze bag). Cook for 30 minutes in a high heat and cook in a low heat for 3.5 to 4 hours until the soup is soaked. When the pork is diced, it is finished when it cools. The production rate is about 60%.
3 product features: Tianjin sauce, finished block, red and brown color, fat uniform, delicate meat, strong and delicious.
(5) Spiced sauce (also known as Suzhou sauce)
1 ingredients standards: Ingredients: 5000 grams of pork. Accessories: 150 grams of soy sauce, 300-350 grams of salt, 150 grams of Shaoxing wine, 50 grams of sugar, 7 grams of cinnamon, 10 grams of anise, Xinhui mandarin peel (can be used on behalf of the orange peel) 5 grams, 100 grams of green onions, ginger 10 grams, Nitrates 2.5 grams.
2 processing methods:
Finishing of the selected materials: Select fresh porcine rib meat qualified by the veterinarian to remove blood stains and cut the teat. Then cut into rectangular pieces that are 16 cm wide and 10 cm wide. Between the ribs of each piece of meat, 8 to 10 knife eyes are poked with a knife to absorb salt and taste.
Pickling: Sprinkle salt and aqueous ammonia solution on the raw meat, rub salt on the skin around the skin and hand, and marinate for 5-6 hours in a wooden barrel. Then, it is salted and marinated for 12 hours. If the room temperature is above 30°C, it only needs to be marinated for several hours; when it is around 10°C, it needs to be marinated for 1 to 2 days.
Sauce: Remove the marinated meat and drain the salt and brine. Put the old soup in the pot first, stir and boil, add meat and various spices, and then stir to boil, add Shaoxing wine and soy sauce, and use low heat to cook for 2 hours. If there is a large amount of meat in the sauce, it must be cooked after boiling for 1 hour to promote even ripening. About half an hour before the pan, add sugar, and when the skin color changes to straw yellow, you can pan.
Pan: When the sauce is in the pan, the foam on the meat is played, and the skin is arranged block by block in a clean food pan, and the ribs are removed with heat to keep the appearance beautiful, and the finished product is cooled.
3 product features: golden skin color, lean red meat, fat but not greasy, delicious mellow.
(6) Roasted suckling pigs. Also known as crispy suckling pig, it is a traditional flavor of Guangdong.
1 ingredients standards: Ingredients: a small pig. Excipients: 75 grams of salt, 50 grams of dry sauce, 150 grams of sugar, 50 grams of Southern flavor bean curd, 25 grams of sesame, 7.5 grams of five spices, onion, garlic, maltose, and a little different.
2 processing methods:
Finishing and Finishing: Select piglets weighing 5 to 6 kilograms, thin skin, and full bodied body, and slaughter blood, gizzards and viscera according to the usual method, and clean them to become the original carcass. Then, split the spine from the inside of the buttock, taking care not to break the cuticle to maintain its shape. Remove the plate oil and remove 3 to 4 ribs and shoulder blades from the chest. Rinse thoroughly with water and drain to remove water.
Marinated: Fry the spiced powder, stir in the salt, spread evenly in the abdominal cavity of the suckling pig, marinate for 10 minutes. Then, white sugar, dry sauce, sesame paste, southern milk, garlic, diced green onion and other ingredients are mixed and applied to the abdominal cavity in proportion.
Wipe the sugar liquid: Apply a good material to the body, use a special long fork to wear it from the hind leg to the corner of the mouth, and then use hot water at 70°C to scald and drain the water. Then smear the maltose solution, hang it in a well-ventilated place, and blow dry the epidermis.
Baking: There are two kinds of baking methods. One is baked in an open hearth, made of iron rectangular ovens, baked red in the hearth, placed in forked suckling pigs, and baked on fire. Bake chest and abdomen first, about 20 minutes. In the abdominal cavity, support the wood strips, then bake the head, back, chest and abdomen and the edge. The whole body of the pig, especially the neck and waist, must be used to remove water from the needle. At the same time, it is necessary to brush oil to wipe off or smooth out the grease that has been roasted out of the body and the skin so as not to flow on the skin or meat and affect the appearance.
The second is to use a dark furnace to bake, using the general roast duck, goose oven. First heat the furnace to a high temperature, place the suckling pig carcass in the furnace, and bake it for about 30 minutes. When the pig's skin starts to change color, it is taken out with a needle, and the grease that is oozing out is smoothed and baked for 20-30 minutes.
3 Product features: Crispy suckling pig, ruddy in color, crisp and fragrant in skin, loose in entrance, delicious and tasty, famous in China and abroad.
(7) Boshan barbecue.
1 Ingredients: Ingredients: 10 kg. Accessories: 200 grams of salt, 20 grams of Zanthoxylum.
2 processing methods:
Finishing materials: Fuel-free fruit trees, such as apple wood, persimmon wood, jujube wood, camphor wood, etc., are prohibited from using smoked or odoriferous firewood. About 60 kilograms of fine lean lean pigs were used to slaughter, remove viscera, and chop a half according to the usual method, remove the suet, remove bones, and dry the epidermis. The time for hanging the skin is 1 day in spring and autumn and 2 days in winter. It is not suitable for making in summer. The well-oiled meat is cut into strips of 30 cm in length and 5 cm in width.
Marinated, airing: pork strips add salt, pepper, soaked in water, marinated for 40 minutes. Then hang with a barbecue hook and let it dry for 4 to 5 hours.
Grilling: The dried meat is brought into the oven and smoked with smokeless fruit. It is generally baked for 3.5 to 4 hours until the skin is foaming.
3 product features: beautiful color, golden skin, white fat, lean red brown. Skin crisp and tender, fragrant but not greasy, incense and quiet, unique. Boshan barbecue, can be eaten directly, but also can make dishes, both hot and cold.
(8) Cantonese style sausages.
1 Ingredients: Ingredients: 35 kilograms of lean meat and 15 kilograms of fat. Accessories: salt 1.25 kg, sugar 2 kg, 1.5 kg of white wine, 750 g colorless soy sauce, fresh ginger 500 g (for crushed juice), 50 grams of pepper, 100 grams of MSG, 3 grams of sodium nitrite.
2 processing methods:
Finishing of raw materials: The qualified raw pork was used for inspection, and the lean meat was cut into thin slices of about 1.2 cm in thickness along the muscle texture, rinsed with cold water to eliminate the odor and make the flesh lighter. After draining, use a mincer to grind, the pore size requires 1 ~ 1.2 cm. The fattened meat is cut into 0.8-1 centimeters of fat and rinsed with warm water to remove surface stains.
Mixing: First add a small amount of warm water in the container, add salt, sugar, soy sauce, ginger, pepper, monosodium glutamate, sodium nitrite, mix and dissolve, then add lean meat and fat, stir, and finally add white wine. Meat filling. When filling, it is necessary to strictly control the amount of water, usually 4 to 5 kg.
Filling: Wash the sheep's casings with warm water and wash them. Fill the casings with enema or by hand. When filling, uniform and firm requirements were found and bubbles were found to be exhausted by needles. One knot every 12 centimeters is ligated. Then rinse the cooked sausages with warm water and hang them on the bamboo skewers.
Drying baking: Hanging sausages, exposed to sunlight, flipped about 3 hours. After drying for 0.5 to 1 days, transfer to baking room for baking. Temperature requirements 50 ~ 52 °C, baking about 24 hours, that is the finished product. The production rate is 62%.
Preservation: The storage method is the best for hanging. Below 10°C, it can be stored for more than 3 months. Cook before eating, place in a boiling water pot, cook for about 15 minutes.
3 Product Features: The appearance of small and exquisite, red and white color, bright and bright. The taste of food is refreshing, sweet and delicious, and the aftertaste is endless.
(9) Beijing sausage.
1 Ingredients: Ingredients: 42.5 kilograms of pork and 7.5 kilograms of fat. Accessories: 1.5 kg of salt, 1.5 kg of soy sauce, 1.25 kg of sugar, 50 g of soybean meal, 50 g of Amomum villosum, 50 g of Chinese zanthoxylum, 250 g of fresh ginger, and 5 g of sodium nitrate.
2 processing methods:
Choice of materials: Use qualified pig's hind leg and back hard fat mantis, remove bones and tendons. Cut lean meat and fat scallops into cubes of about 1 cm. Fertilizer rinse once with warm water, remove oil, impurities, drain water.
Mixing: Mix together fat and lean diced meat, add salt and sodium nitrate, knead and mix well. After 10 minutes of standing, all the other ingredients were added and stirred well.
Filling: The stuffed filling is poured into the macerated casing by machine or manually. Filling should be even and uniform, ligaturing every 20 centimeters and ligating it into one section. Filled sausages are rinsed once in warm water to remove contaminated oil and impurities from the surface to clean the intestines and remove air and moisture by needles.
Drying: Braised sausages are placed on bamboo rafts and dried under sunlight. About 15 days in winter and 7-8 days in spring and autumn, it is the finished product. It can also be sent directly to the baking oven without drying. The production rate is 60% to 65%.
3 Product Features: This product is a raw product, hanging in the shade can not be stored for months. Before eating, steam or cook for about 15 minutes. It tastes mellow and delicious.
(10) Jincheng ham sausage. Ham sausage is based on the Western-style intestinal process characteristics, combined with the Chinese people's eating habits of a kind of intestinal products, all local production, a variety of brands, the process is much the same. Take Jincheng ham for example.
1 ingredients standards: Ingredients: pork lean 50 kg. Excipients: starch 4 kg, soybean protein powder 250 g, thickener 1 kg (add 3 times hot water-soluble), salt 1.25 kg, 500 grams of white sugar, 500 grams of white wine, 100 grams of pepper noodles, 50 grams of noodles, cloves Noodle 10 grams, 3 grams of sodium nitrite, 5 kg of clear water.
2 processing methods:
Finishing of Raw Materials: Select fresh pork lean meats that are qualified for hygiene. After washing and draining, cut them into strips of meat. Each weighing about 25 grams.
Marinate: Mix the salt and sodium nitrite thoroughly, withdraw on the piece of meat, stir well, put it in the tub, put it in the cold storage or freezer at 0～3°C, cool and pickle for 3 days.
Making stuffing: The marinated lean meat pieces are left half, and the rest are minced with a meat grinder, requiring a 2 mm hole diameter and twisted into a meaty grind. Mix white spirits, monosodium glutamate, sugar, soy protein powder, pepper noodles, sesame noodles, clove noodles, starch, water, and thickener liquids, and pour them into the meat. Then put the remaining half of the lean meat into the meat. Stir with a stuffing machine and add ice flakes or ice water to prevent the temperature from rising. After 10-15 minutes, stir into the stuffing.
Filling: Use cellophane casings and pour in sausage stuffing using an enema machine. Every 20 centimeters, the ligation is two sections. The intestine will be placed on the bamboo skewers, leaving proper space between the intestines for ventilation.
Roasting, smoking and steaming: The original loquat is hung in the oven. The oven temperature is controlled at about 70°C and baked for 15 minutes. Switch to a sawdust smelting furnace. The oven temperature is 70°C and smoke is baked for 30 minutes. Finally, steaming with a spray. At a temperature of 80°C or higher, about 15 minutes or so, when the center temperature of the intestine reaches 72°C, it indicates that it has been steamed. After the pan is out, cool with tap water and cool it in the ventilated place.
3 Features: Suitable for industrial production, consistent product specifications, resistant to storage, stored at 15 °C below 6 months without deterioration. Easy to carry, eat directly, delicious and palatable.
(11) Otsu Intestines.
1 Ingredients: Ingredients: raw pork (fat and thin proportions) 50 kg. Accessories: salt 2.75 kilograms, soy sauce 4 kilograms, onion 1.5 kilograms, 500 grams of fresh ginger, 100 grams of spiced noodles, 50 grams of pepper noodles, MSG 100 grams, 300 grams of red yeast rice, wet starch 25 kilograms, 3 grams of sodium nitrite, 25 kg of clear water.
2 processing methods:
Finishing of raw materials: Select fresh pork that has passed the hygienic process, clean it to the net and drain to remove the moisture. Use a meat grinder to twist the meat into 1cm small pieces. Green onions and fresh ginger are chopped. Red rice milled into noodles.
Making stuffing: Mix salt, soy sauce, diced green onion, ginger, red yeast rice noodles, prickly ash noodles, spiced noodles, monosodium glutamate, sodium nitrite, starch, water, etc., pour into the meat, stir well with the stuffing machine. After the instant, enter the stuffing.
Filling: Soften and wash pig casings with warm water. The filling of the intestines is filled into the casing with an enema machine or manually. Each interval is 45 centimeters, and each head is left with 4 centimeters of space, and the two heads are fastened together to form a circle.
Cooking: Put the cooked red sausage into the boiling water pot in a timely manner. The water temperature should be kept above 95°C. After 25-30 minutes, serve. When cooking, gently flip with a wooden stick to find bubbles, and use a long iron bar to suffocate the eye. The production rate is 202%.
3 Product Features: Rosy color, fresh and palatable, tender meat, easy to eat.
(12) Taicang Floss.
1 ingredients standards: Ingredients: pork lean 50 kg. Accessories: 15 kg of soy sauce, 1.5 kg of sugar, 1 kg of ginger, 750 g of rice wine, and 60 g of anise.
2 processing methods:
Finishing of the selected materials: The veterinary meat of qualified fresh pigs was selected, and bones, skins, fats, and tendons were removed. The meat was cut into fist-sized pieces along the muscle pattern and soaked in cold water to wash out contaminants and dirt. Drain the water.
Cooked: Cut the meat into the pot, add fresh water, the surface of the water 3 to 5 cm more than the meat, boil with a big fire, remove the slick, floating foam. Put ginger and anise (into the bag), continue cooking for 2 hours, and add rice wine. Cook until the pieces of meat are loose, add sugar, and gently turn with a shovel; add soy sauce after half an hour and continue cooking.
Stir fry: Cook until the meat is soft and the soup is about to burn. Remove the bag and use a micro-fire. Scatter the meat with a spatula and stir. Diligently stir and diligently turn it until it is dry. The color of the meat gradually changed from grey to brown.
Loose pine: After the soup is fried and the muscle fiber is loose, take out the pan, pour it into a clean bowl (or food tray), and repeatedly loosen it by hand on the wooden raft. The first pass was scattered, and the second pass was fluffed into fluffy fibers to make it fluffy. The thicker flesh and impurities were picked out. After cooling, the finished product was finished and packaged in plastic bags. Conditional, can be used to stir-fry the machine loose, with a loose machine into a fluffy, with a vacuum packaging machine packaging.
3 product features: golden or yellow color, fiber was fluffy, fluffy and soft, delicious taste, rich aroma, rich nutrition, easy to carry.
(13) Dried spicy pork.
1 Ingredients: Ingredients: 10 kilograms of pork. Accessories: 200 grams of salt, 400 grams of soy sauce, 40 grams of dry red chili powder, 500 grams of white sugar, 200 grams of white wine, 20 grams of MSG, 20 grams of curry powder, 50 grams of cinnamon, 30 grams of anise.
2 processing methods:
Raw material finishing: Select qualified fresh pork lean meat, remove bones, tendons, fat, cut into pieces of about 500 grams. Place the meat in cold water, soak for 1 hour, rinse and drain.
Precooked slices: Washed meat pieces in the pan, add water without meat. Heat until the meat is ripe, remove and cool. Then, cut into rectangular pieces of pork or diced meat.
Cooking: Cut the sliced ​​meat on the pot and add about 2.5kg of the soup. Add salt, sugar, soy sauce, cinnamon, anise, chili powder, etc. according to the ratio. Heat and boil. When the soup is quickly dried, stir fry and add white wine and stir-fry. Finally, add MSG and curry powder.
Baking: The fried meat pieces are pan-baked, spread, and placed on an iron sieve, fed into an oven, and baked every other hour. About 7 hours after baking, when the meat pieces are hardened, they are baked. After being dried, they are finished products and packaged.
3 product features: brown color, dry meat, spicy, strong flavor, unique flavor.
(14) Shanghai pork dumplings.
1 ingredients standards: Ingredients: pork lean 5 kg. Accessories: 125 grams of refined salt, 50 grams of colorless soy sauce, 700 grams of white sugar, 125 grams of high-alcohol wine, 50 grams of red rice flour, 10 grams of allspice, traces of sodium nitrate.
2 processing methods:
Choice of materials: Use qualified pigs' hind legs for lean meat, clean it after trimming, drain water. It is then sent to the freezer for quick freezing, and is sent to the warehouse when the temperature reaches -2°C, and cut into 2 mm thick slices with a microtome.
Mixing, pickling: The salt, soy sauce, sugar, sorghum wine, red rice flour, allspice, sodium nitrate, etc. were mixed in proportion, mix, add to the pork slices, stir and marinate for 30 to 40 minutes. In the meantime, mix it once every 10 to 20 minutes.
Baking: Apply a layer of vegetable oil on the iron screen, place marinated meat, and spread evenly. Into the drying room, at a temperature of 40 ~ 50 °C, baking about 30 minutes. When the meat pieces become hard and reach 7-8 ripeness, lift the meat pieces and bake them for 30-40 minutes until the meat piece is hard and brittle. After cooling, it is cut into rectangular slices according to certain specifications.
3 Product Features: The shape of the sheet is neat, the specifications are the same, the color is ruddy, the crisp and crisp is crisp, and the flavor is beautiful.
Pain Relief Patch For Breast
[Name] Medical Cold Patch
[Package Dimension] 10 round pieces
The Pain Relief Patch is composed of three layers, namely, backing lining, middle gel and protective film. It is free from pharmacological, immunological or metabolic ingredients.
[Scope of Application] For cold physiotherapy, closed soft tissue only.
[Indications]
The patches give fast acting pain relief for breast hyperplasia, breast fibroids, mastitis, breast agglomera tion, swollen pain.
[How To Use a Patch]
Please follow the Schematic Diagram. One piece, one time.
The curing effect of each piece can last for 6-8 hours.
[Attention]
Do not apply the patch on the problematic skin, such as wounds, eczema, dermatitis,or in the eyes. People allergic to herbs and the pregnant are advised not to use the medication. If swelling or irritation occurs, please stop using and if any of these effects persist or worsen.notify your doctor or pharmacist promptly. Children using the patch must be supervised by adults.
[Storage Conditions]
Store below 30c in a dry place away from heat and direct sunlight.
Pain Relief Patch For Breast
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