1, unfrozen: 10 kg products: pigs, chickens, ducks, cattle, etc. are distributed according to the actual sales situation.
Thaw until the meat is soft and the blood is drained, soak 1 bleaching 1 time, and change the water several times.
2. Pickling: drain the thawed product water, and the better the pickling effect is. After draining, put it into an empty basin, and add the pickling materials: salt 12.5g/kg and cooking wine 15g/kg, stirring once every ten minutes, and finishing the pickling in 40 minutes.
Preparation of the spice bag: 8 g of Aquilaria Resinatum, 7 g of Cortex Moutan, 5 slices of dried lemon, 7 g of Cortex Moutan, 40 g of Radix Angelicae Dahuricae, 20 g of Cortex Cinnamomi Japonici, 9 g of Pericarpium Citri Tangerinae 12 g, 9 g of fragrant leaves, 6 g of Amomum tsao-ko 15 g, and 0/0/5 g of Alpinia officinarum. Clove15g, Amomum villosum10g, licorice 30g, citronella10g, gardenia jasminoides Ellis 3, cardamom 8g, cinnamon 7g and codonopsis pilosula12g.
Boil in boiling water for 3 minutes, pick it up and wash it with clear water several times, dry it, and put it into a spice bag.
Stir-fry the sugar color: add 600g of rock sugar to the iron pot, add oil to submerge half of the sugar, heat until the sugar is completely dissolved and smoke comes out in the pot, turn off the fire and stop heating, and when the sugar naturally changes color (from tan-reddish brown-black) to reddish brown, add 300g of hot water to boil, and stir evenly all the time.
Production of stock: add 30kg of clear water into the pot, bring to a boil, add 4kg of chicken skeleton and 4kg of tube bones, and simmer for 4-6 hours with low fire, then boil out white soup, and filter the residue. The boiled fresh soup is not less than 25kg, which is not enough to replenish clear water.
We only use 30 kg of soup stock, and we can keep the extra for the next soup.
Brine blending: take 30 kg of fresh soup, add spice bag, boil for more than 10 minutes, then add 600g of dried pepper, 350g of pepper, 500 g of salt, 400 g of monosodium glutamate, and finish adding sugar.
1, add 5 kg of salad oil to boil for 30 minutes and keep boiling.
2. After the brine is ready, scoop up all the ingredients, let it stand for 12 hours, ferment it, and then marinate the goods.
Marinating the ingredients: put the spice bag, garlic and ginger100g, and cooking wine 50g into the brine, boil it with strong fire, add the marinated ingredients, turn off the fire after the brine is cooked, and let it sit for 60 minutes to taste.
1: For different kinds of ingredients, don't use a pot of brine, which is easy to cross-taste, especially for those with a large amount of brine. This standard must be strictly implemented.
2. No matter what kind of meat is cooked, it should be soaked, so as to be more tasty.