Generally, fresh and hygienic cow hind legs are selected to make Niu Song meat. The storage temperature of raw materials should reach-18℃, and the raw materials should be pollution-free when picking materials.
2 Thawing inspection
After the bovine muscle is thawed in water, it should be shiny, showing a basically uniform red or crimson color. The meat is tight and firm, with no peculiar smell and no peculiar smell. The meat can be thawed until it is slightly soft inside.
Division 3
When dividing, you should peel, bone and fat first, and then divide the large pieces into small pieces according to the types of meat and the tendons of the meat, so as to ensure the consistency of the pieces, that is, the sizes of the pieces cooked in the same pot should be basically the same.
4 boiling
Boil chopped meat and seasoning packets (ginger, fennel, etc.). ) in a tiltable jacketed pot. Turn on the gas and boil water, the sooner the better; After the water is boiled, turn the upper and lower meat pieces to remove the floating oil on the surface; Add yellow wine until the meat is cooked until there is no blood in the center and the fiber in the meat is loose. The total cooking time is 3 ~ 4 h.
5 stir fry
Stir-fry cooked meat in a flat-bottomed rotating pot, and add seasonings such as white sugar, soy sauce and monosodium glutamate in turn. The purpose of frying is to completely dissolve the feed liquid, and fully mix the shredded pork with the auxiliary materials, so that the feed liquid will not agglomerate, agglomerate, scorch the board, smell burnt and the soup will not flow out when it is dissolved in the meat; Reduce moisture and change color. After frying for 45 minutes, the moisture in the semi-finished meat floss decreased. Hold it in the palm of your hand, and when there is no soup flowing down, you can start the pot. The frying process has an impact on the quality and taste of the finished product, so you must follow the operating rules.
6 bakery
Semi-finished floss fiber is tender, so in order not to damage it, it is roasted with slow fire for 1 time. The central temperature of the dried meat floss is 55℃, and it is baked for about 4 minutes. Then pour the meat floss out, remove the skin inside the machine, pour the meat floss back for the second baking, and the baking time is 15 min. The purpose of secondary baking is to reduce crispness and burnt taste in the finished product and improve the quality of the finished product. After twice baking, the original wet semi-finished meat floss will become dry, loose and soft. During the baking process, the products should be guaranteed to be free from caking, caking and foreign matter, and the moisture content of each pot of products should be basically uniform, controlled within the standard range, and the qualified rate is above 98%.
7 Pre-cooling treatment (including sterilization)
Put the meat floss on the stainless steel plaque, loosen it every 10 min/time, and pick out the suspicious foreign objects. The product should be packed in time within 30 minutes to ensure its crispness. During sterilization, ensure that the room temperature of each batch of products is below 35℃ (above 0℃) and the humidity is less than 50%, and sterilize every 0.5 h 1 time. Operators are not allowed to enter the pre-cooling room during sterilization.
8 packaging
Large packaging products are packed in snakeskin bags, each bag is about 25 kilograms. To distinguish the batches of large packaged products, there are obvious signs; When packaging small specifications, the net content of the product should be sufficient, the seal should be flat and airtight, and the factory date should be clear and definite.
9 warehousing and storage
The storage temperature shall not exceed 30℃ and the humidity shall not exceed 50%. If the temperature is too high, bacteria will grow