Raw material formula: pork 100 kg mung bean warm starch 25 kg pine nuts 300 g sesame oil 3 kg scallion 2 kg fresh ginger 1 kg monosodium glutamate 300 g refined salt 4.5 kg pepper noodles 120 g.
Production method:
1. Raw material finishing: second-grade pork and pork tripe (bladder) are used. The ratio of fat to lean meat is 85% lean meat, and fat meat 15%. Cut the selected fat lean meat without tendons, soft fat and elbows into small slices 4 ~ 5 cm long, 3 ~ 4 cm wide and 2 ~ 2.5 cm thick.
2. Stuffing: Put the sliced meat, starch and all auxiliary materials into a stuffing mixing tank, add a proper amount of water to dissolve and stir evenly until the stuffing is sticky.
3. Filling: Wash the belly, drain the water, fill 70% to 80% of the meat, sew the belly with a bamboo needle, and stir the filling by hand every 3-5 times to avoid the precipitation of the meat.
4. Cooked: Rub your belly evenly with your hands before cooking to prevent precipitation. Wash the stuffing soup on your stomach with water. The concentration of soup salt in the pot is Pomei 8 ~ 10 degree. Put the water into the pot after boiling, and keep the water temperature at about 85℃. After entering the pot, puncture and deflate once every half an hour or so to drain the oil and water in the stomach. And turn it frequently to avoid uneven raw and cooked. The floating foam in the pot can be removed at any time. Cook for more than 2 hours.
5. Fumigation: The ratio of sugar to sawdust in the tobacco pot or tobacco pot is three to one. That is 3 kg of sugar and sawdust 1 kg. Put the cooked belly into the smoking drawer with an interval of 3 ~ 4 cm, which is convenient for smoking thoroughly and evenly. Smoked for 6-7 minutes, then discharged from the furnace, cooled and dried, and bamboo needles were removed to obtain the finished product.
Quality standard:
1. color: the abdomen is brown, evenly smoked, bright and smooth. The fat in the belly is white, the lean meat is reddish and the starch is light gray.
2. Tissue: The outer skin is wrinkle-free, complete and elastic. The filling is even, the filling in the middle is cooked but not sticky, and the cut surface is transparent and bright. Each weighing 500-750g.
3. Taste: delicious, fragrant and delicious, no pine oil smell, no sticky paste, no tooth loss.