Method of making spicy and crispy meat slice using venison and deer glue
A technology of venison and venison, applied in the fields of application, food preparation, food science, etc., can solve the problems of bland taste, hard meat, and heavy fishy smell.
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[0055] The raw and auxiliary materials of the crispy meat slices of venison and venison glue of the present invention are as follows:
[0056] Trimmed venison 100kg
[0057] Deer glue (dry weight) 100 kg
[0058] 3 kg white sugar
[0059] Small ground sesame oil 40kg
[0060] Salt 3 kg
[0061] MSG 0.7 kg
[0062] Peanut oil (consumption) 25 kg
[0063] Seasoning 0.2 kg
[0064] Chili powder 0.2 kg
[0065] Shaoxing wine 18 kg
[0066] 3 kg ginger
[0067] 3kg pepper powder
[0068] 3 kg pepper powder
[0069] Sodium erythorbate ≤0.5 g / kg of the final product. The above raw materials can be used to make 200 kg of crispy meat slices, and the maximum dosage of sodium erythorbate is 100 grams.
[0070] Production process:
[0071] Select venison: remove excess fat, broken bones, congestion, lymph, thick blood vessels, tendon, meat membrane, hair and other foreign objects on the venison. Slicing and roasting: Cut the venison into thin slices, spread the meat slices on...
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