Braised horse meat:
Process 1: Cut the horse meat into mahjong-sized squares, put it in a pot and cook for 15 minutes, then take it out, rinse it with cold water and put it on a plate for later use.
Process 2: Wash the pan and put it on a small fire, put a little base oil in the pan, then add 20 grams of sugar to the oil and stir it quickly with a spoon. When saccharification turns red and bubbles, add 50 grams of water, stir well, and put the juice into a bowl for later use.
Process 3: Put 100g oil into the pot, and when the oil is heated to 80% heat, pour in horse meat. At the same time, add 50 grams of green onions and 30 grams of ginger slices and stir them with horse meat. After one minute, drop the juice into the pot for dyeing. When the horse meat turns golden yellow, add water to the horse meat. Then add the right amount of refined salt and brown sugar, not too much brown sugar, just a little sweeter. Finally, add five star anises and a piece of cinnamon and cook over low heat. When the meat is soft, a delicious dish of braised horse meat will be ready.
Method for making smoked horse meat:
1 Selection and pretreatment of raw meat
Select fresh and high-quality tenderloin, thigh meat or frozen meat, remove lymph, glands, floating fat and dirt that may remain on the surface, cut into pieces with the size of 250-500g, soak in cold water for about 1 hour, drain the blood left in the muscles, and drain the water after washing. Frozen meat needs thawing. If water is used as thawing medium, the water temperature should be kept at 5~ 12℃.
2 batching and curing
Meat 100kg, salt 3kg, sugar 1kg and sodium nitrate 40g.
The traditional curing method is dry curing, that is, mixing salt, sugar and sodium nitrate evenly, smearing on the surface of the meat, filling and pressing the meat in a curing container, and curing at 2-4℃ for 3-5 days. In order to prevent air from entering the curing container, it can be covered with a cover or plastic film. After curing, take out the meat, wash the surface with clear water, and drain the water. In recent years, some factories have bought kimchi syringes, inserted many hollow needles on the kimchi syringes into muscles, and injected the pickling solution into raw meat evenly, with the injection amount being about 8%~ 10% of the raw meat sample, so that the curing time of the processed meat will be greatly shortened. The main purpose of curing is to preserve meat (such as salt, sodium nitrate and sodium nitrite), stabilize meat color (sodium nitrate and sodium nitrite), improve the water retention and cohesiveness of meat (salt, some meat products are added with compound phosphate, but Xinjiang special smoked horse meat is generally not added), and improve flavor (salt, sodium nitrite and sugar). Adding 0.5%~ 1% sugar can also balance the taste and make the meat soft and good in color.
3 Smoking
Put the cured meat pieces through the iron wire, arrange them in a smoking box (pay attention to leave a proper distance), light the fire, burn sawdust and smoke at about 60℃ for 5~6 hours. Some manufacturers have begun to smoke under dark fire with smoke boxes.
When you start smoking, be sure to clean the dirt on the surface of bacon. If the meat slices cut by the knife are still attached to the product, or the grease is not clean, there will be no smoke components attached to these parts to produce smoke mottling. This will not only affect the appearance, but also lead to corruption from this part, which will obviously reduce the preservation of the product.
The smoking material should be wood with less resin content, good smoke smell and more anti-corrosive substances, generally chopped with hardwood, sawdust and sawdust. Materials with high resin content are easy to produce black smoke, which makes the product black, and contains a variety of terpene components, so the smoke taste is not very good. The hardwood species actually used, such as Cyclobalanopsis glauca, beech and birch, are preferred.
4 cooking
After smoking, put the bacon pieces on the grate of the cooking pot, steam them, keep the temperature of the meat pieces at 90 ~ 100℃, and take them out of the pot after 1 ~ 2 hours.
The surface of the finished smoked horse meat is smoky dark brown, the section is dark red, there is no oil drop and salt frost, the taste is slightly salty, the muscles are tight and chewy, and the yield is between 60% and 70%.