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| Fried cow shutter soft canned |
| Release time:2012/6/29 |
| A, the process flow Raw material pretreatment cut Fried with the boiled soup soup vacuum sealing bag sterilization leaching washing bag cooling insulation inspection finished products Second, key operation 1. The raw material processing raw materials has been commercially available, alkali treated cow shutter, also can use without processing of fresh cow shutter, if not after alkali treatment cattle shutter, from 65-70 ℃, 10% of NaOH solution for 15 seconds, remove the rub to black film, rinse clean with salt and vinegar rub the to the peculiar smell, running water for 20-30 minutes, with 0.1% of acetic acid and alkaline solution, then wash with water. 2. The cook in boiling water for about six minutes to hot divide peculiar smell and dehydration, in the boiled in water can avoid dehydration fully in Fried fry out when mixed with oil, the oil goes lean, preparing to drain water after cooking. 3. Cut cut into about 5 cm, about 1-1.5 cm wide of the strip 4. Fried in 150 ℃ under the oil temperature, than to fuel 1-0. 3, Fried four minutes to light yellow. Fried requires fry out water as far as possible, in order to avoid water in material in high-temperature sterilization emerge when, dilute bag soup, make taste becomes weak. 5. With 120 kg water sauce, ginger 2 kg, cinnamon 0.2 kg, Chinese prickly ash 75 g, anise 40 g, clove 50 g, cumin 50 g, boil 1 hour, about 100 kg soup, add onion out of the pot before 200 g, spices, add in sugar water 5 kg, salt 5 kg, melted filtering, join AGAR powder 0.5 kg, add the column wait 6 kg sauce, MSG 0.5 kg, boil out of the pot of yellow rice wine before joining 5 L. 6. Dip soup will buy a small amount of the shutter when deep-fried with soup for 0.5 hours, remove and dry. 7. Vacuum sealing to specifications of 12 mm * 17 mm of three layer compound materials for cooking bags container, the extraction of soup cattle shutter container bag, weighing, no bag 100 g material, add 10-25 ML sauce, bagging FengKouChu don't pay attention to when infected with seasoning sauce. Then vacuum sealing, vacuum degree of 0.075-0.080 MPa. 8. Antiseptic sterilization formula for 15 min-30 min-15 min / 121 ℃, after sterilization back pressure cooling to 45 ℃, bag as soon as possible after sealing should be sterilization, the interval time should not be more than 30 minutes. 9. Cooling sterilization take out after cooling, dry bag outside moisture, note that any bag breakage. 10. Insulation test samples at 37 ℃ ± 2 ℃ kept the constant temperature box in the 7 d, examined for bulge bag, and sampling do microbes inspection and sensory inspection. Eliminate fat bag, leakage, plus external packing bag bag after sealing for finished products. |
To address:Xiying Industrial Park North Friendship Road ShiJiaZhuang City,HeBei
Phone: 400-800-2076
Fax: 0311-67907859
E-mail: jiarijixie@yahoo.cn
Website: chayanika.com
