The hoof hooves are changed from raw to raw, the processing is extremely cumbersome, and the labor is also troublesome. Therefore, it is difficult to see sales in the bagged sheep's hoof market. The halal meat products - spiced and spicy hooves that have been researched and developed by researchers have made up for this gap in the current market. Quantitative soft packaged spicy mutton hoof is not only color, smell and taste, but also rich in nutrients, rich in protein, amino acids and a variety of vitamins, minerals, especially the special rich in protein, long-term eat can add desire, nourishing, but also solution It is a functional food for beauty and beauty that has been very popular with everyone.
1. Process selection material → net hair → go hoof shell → scrape → drowning → rinse → cooking → drying → weighing → packaging → sterilization → inspection → packing → finished product.
2. The seasoning formula is calculated on the basis of 50 kg of hooves per processing, 1 quaternary water (pre-cooked material): 50 g of Suye, 100 g of garlic, 150 g of large-grained salt and 50 g of thyme. 2 cooking ingredients: aniseed (star anise, fennel) 100g, cinnamon 50g, pepper 50g, sharp red pepper 100g (shred), clove 50g, white peony 50g, fennel 50g, cumin 100g, minced meat 50g, pepper 50g, Majiao 50g, Caokou 100g, Caocao 50g, salt 200g, monosodium glutamate 100g, sugar 50g, amount of yeast extract, ginger 150g, garlic 100g, onion 200g, chicken oil 100g, cooking wine 300mL, ethyl maltol, flavor, Red yeast powder, sunset yellow amount.
3. Operation method (1) Select the sheep's hooves to select the sheep's hooves which are slaughtered after the healthy sheep are slaughtered, and it is required to use the sheep's hoof to process the better.
(2) net wool hooves net hair, using hot alkali water scalding method to net hair. The method is to boil the water, add fire alkali, and mix the hot alkali water with a mass fraction of 3% to 5%, then fall down the hoof and stir until the wool is burned and the sheep's hoof is wiped out. Rinse the residue on the hooves of the sheep's hooves repeatedly with cool water, and touch the hooves of the hand to feel that the hooves are not slippery.
(3) Rinse the hooves on the hoof shell and peel off the hoof shells one by one with a sharp knife.
(4) After scraping and removing the hoof shell, use a knife to scrape the whole sheep's hoof and scrape it again, until the fluff and hairs are scraped.
(5) Liquor (also known as pre-cooking) Add the large amount of salt, sage, thyme, garlic, and boiled in the fire, pour into the hooves, and stir until it is boiled for about 30 minutes. Remove and rinse immediately with cool water. Precooked soup is discarded.
(6) The hooves after boiling water are poured into the cooking pot. Put the Chinese herbal seasoning into the seasoning bag, and put it into the soup pot. Then put the ginger, garlic, onion, pepper, salt, ethyl maltol, chicken oil, yeast extract, etc. into the soup pot. Boil it with the fire and cook. After 10 minutes to 20 minutes, add flavors, flavors, sugar, red yeast powder, sunset yellow, cooking wine, etc., taste the salty taste and taste of the soup, watch the color of the hooves, adjust the saltiness, taste and color, then use Slow fire until cooked.
(7) Drying and drying the cooked sheep's hooves, and let them cool and cool on the Internet.
(8) Weighing using quantitative packaging, each bag is 80g5g. It is usually a bag of sheep hooves.
(9) The package is vacuum packed using a transparent plastic cooking bag.
(10) There are two kinds of methods for sterilization and sterilization. One is to use a high pressure autoclave at a pressure of 0.1 MPa to 0.15 MPa and a temperature of 110°C to 121°C for 30 minutes. The other is boiled and sterilized. After the water is boiled, it is put into the vacuum sheep's hoof bag. After boiling, it is maintained for 30 minutes. Remove and brew for 30 minutes with cool water. After cooling, put it into boiling water and sterilize for 30 minutes. After cooling, remove and control the moisture.
(11) After the quality inspection and label sterilization, the bags should be inspected; if any air leakage or bagging is picked up, it shall be reworked. The rest are all qualified products, labeled on the bag. Packed in a standard carton, 40 bags per carton.
4. Product specifications Qualified products light red color, the entrance is bad, rotten and tendons, fresh meat, spicy spiced, very weak flavor. Physical and chemical indicators and microbial indicators are in line with national standards. Cold food, hot food can be, shelf life can be maintained for 3 months.
1. Process selection material → net hair → go hoof shell → scrape → drowning → rinse → cooking → drying → weighing → packaging → sterilization → inspection → packing → finished product.
2. The seasoning formula is calculated on the basis of 50 kg of hooves per processing, 1 quaternary water (pre-cooked material): 50 g of Suye, 100 g of garlic, 150 g of large-grained salt and 50 g of thyme. 2 cooking ingredients: aniseed (star anise, fennel) 100g, cinnamon 50g, pepper 50g, sharp red pepper 100g (shred), clove 50g, white peony 50g, fennel 50g, cumin 100g, minced meat 50g, pepper 50g, Majiao 50g, Caokou 100g, Caocao 50g, salt 200g, monosodium glutamate 100g, sugar 50g, amount of yeast extract, ginger 150g, garlic 100g, onion 200g, chicken oil 100g, cooking wine 300mL, ethyl maltol, flavor, Red yeast powder, sunset yellow amount.
3. Operation method (1) Select the sheep's hooves to select the sheep's hooves which are slaughtered after the healthy sheep are slaughtered, and it is required to use the sheep's hoof to process the better.
(2) net wool hooves net hair, using hot alkali water scalding method to net hair. The method is to boil the water, add fire alkali, and mix the hot alkali water with a mass fraction of 3% to 5%, then fall down the hoof and stir until the wool is burned and the sheep's hoof is wiped out. Rinse the residue on the hooves of the sheep's hooves repeatedly with cool water, and touch the hooves of the hand to feel that the hooves are not slippery.
(3) Rinse the hooves on the hoof shell and peel off the hoof shells one by one with a sharp knife.
(4) After scraping and removing the hoof shell, use a knife to scrape the whole sheep's hoof and scrape it again, until the fluff and hairs are scraped.
(5) Liquor (also known as pre-cooking) Add the large amount of salt, sage, thyme, garlic, and boiled in the fire, pour into the hooves, and stir until it is boiled for about 30 minutes. Remove and rinse immediately with cool water. Precooked soup is discarded.
(6) The hooves after boiling water are poured into the cooking pot. Put the Chinese herbal seasoning into the seasoning bag, and put it into the soup pot. Then put the ginger, garlic, onion, pepper, salt, ethyl maltol, chicken oil, yeast extract, etc. into the soup pot. Boil it with the fire and cook. After 10 minutes to 20 minutes, add flavors, flavors, sugar, red yeast powder, sunset yellow, cooking wine, etc., taste the salty taste and taste of the soup, watch the color of the hooves, adjust the saltiness, taste and color, then use Slow fire until cooked.
(7) Drying and drying the cooked sheep's hooves, and let them cool and cool on the Internet.
(8) Weighing using quantitative packaging, each bag is 80g5g. It is usually a bag of sheep hooves.
(9) The package is vacuum packed using a transparent plastic cooking bag.
(10) There are two kinds of methods for sterilization and sterilization. One is to use a high pressure autoclave at a pressure of 0.1 MPa to 0.15 MPa and a temperature of 110°C to 121°C for 30 minutes. The other is boiled and sterilized. After the water is boiled, it is put into the vacuum sheep's hoof bag. After boiling, it is maintained for 30 minutes. Remove and brew for 30 minutes with cool water. After cooling, put it into boiling water and sterilize for 30 minutes. After cooling, remove and control the moisture.
(11) After the quality inspection and label sterilization, the bags should be inspected; if any air leakage or bagging is picked up, it shall be reworked. The rest are all qualified products, labeled on the bag. Packed in a standard carton, 40 bags per carton.
4. Product specifications Qualified products light red color, the entrance is bad, rotten and tendons, fresh meat, spicy spiced, very weak flavor. Physical and chemical indicators and microbial indicators are in line with national standards. Cold food, hot food can be, shelf life can be maintained for 3 months.
Dietary Supplement and Food additives
Dietary Supplement,Pyrroloquinoline Quinone,Pqq Acid,Pqq Pyrroloquinoline Quinone
Fuzhou Contay Biotechnology Co., Ltd , https://www.contaybio.com