Raw materials: lean pork: 9 jins of fat: 1 jin of casing: 5 meters

Ingredients 1. Compound treasure (type A): 0.1 jins

2. Salt: 0.2 jins

3. Sugar: 0.1 jins

4. I+G: appropriate amount

5. Corn starch: 0.65 jins

6. Modified starch: 0.65 jins

7. Soy protein isolate: 0.3 jins

8. Protective pigment: 0.03 jins

9. Water: 4.5 catties

10. Protein glue: 0.05 catties

11. Onion: 1 catties

12. Flavor: 0.02 catties

13. Monascus red yeast: appropriate amount

14. Crisp enhancer: 0.05 jins

15. Pork King: 0.03 jins

16. Add flavor Ethyl malt powder: appropriate amount

2. Production process

1. Remove the fat and ligaments from the lean meat and cut it into five kilograms of diced meat in a diamond shape about two centimeters, and use the remaining lean meat, Crush the fat and onions together, mix and add a pound of water, stir and stir. Then mix all the ingredients with three kilograms of water, pour into the meat filling, mix into a paste, and submerge for four hours.

2. Put one end of the casing into the sausage stuffing machine (or large funnel) When filling, the filling should be full. Use a needle to deflate any bubbles. One needle every 200MM and buckle both ends.

3. Put cold water in the pot, boil the pot and cook on low heat for 20 minutes until cooked.

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Luncheon meat

Ingredients: Pork essence: nine pounds (※cold fresh meat or sour fresh meat) fat: one pound

Ingredients 1. Compound treasure ( Type A): one tael

2. Sugar: one liang

3. Salt: two taels

4. Protein glue: five qian

5. I+G: appropriate amount

6. Corn starch: six and a half

7. Modified starch: six and a half

8. Soy protein isolate: 3 liang

9. Flavored malt powder: appropriate amount

10. Water: 1 jin

11. Bone soup: 3 liang Half a catty

12. Crisp-increasing agent: five qian

13. Pork flavor: two qian

14. Monascus red yeast: appropriate amount

2. Production process:

1. Mince the lean meat and fat together, mix and add water, stir and stir. Then mix all the ingredients with the bone soup, pour it into the meat filling, mix it into a paste, and marinate for four hours.

2. Steam the marinated meat filling for 40 minutes until it is cooked.

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