Method for producing dried hawthorn roll meat paste slices
A production method and technology of skin and meat, applied in application, food preparation, food science, etc., can solve the problems of variety, single flavor, complex operation process, and high requirements for raw meat, so as to reduce the cost of dried meat, simple operation, and good effect Effect
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Embodiment 1
[0024] A kind of production method of preserved fruit skin minced meat, comprises the steps:
[0025] 1. Prepare materials: lean meat 40kg, hawthorn puree 30kg, tomato sauce 3kg, white sugar 8kg, monosodium glutamate 1kg, salt 0.5kg, soy sauce 1kg, pork extract 0.5kg, compound phosphate 0.1kg, cinnamon powder 0.1kg.
[0026] 2. Cleaning: Clean the 40kg lean meat that has passed the inspection, and remove the sticky fat.
[0027] 3. Grinding meat: Use a 5mm hole sieve to grind the lean meat into minced meat with a meat grinder.
[0028] 4. Pickling: Add 8kg of white sugar, 1kg of monosodium glutamate, 0.5kg of salt, 1kg of soy sauce, 0.5kg of pork extract, 0.1kg of compound phosphate, 0.1kg of cinnamon powder, and marinate with minced meat at 4°C for 2.5 hours .
[0029] 5. Ingredients: mix the marinated minced meat with 30kg of hawthorn puree and 3kg of tomato paste produced by traditional techniques, and mix them evenly.
[0030] 6. Smear: Smear the minced meat prepared in...
Embodiment 2
[0036] 1. Prepare materials: lean meat 50kg, hawthorn puree 50kg, tomato sauce 4kg, white sugar 10kg, monosodium glutamate 1kg, salt 0.5kg, soy sauce 1.5kg, pork extract 0.5kg, compound phosphate 0.2kg, cinnamon powder 0.2kg.
[0037] 2. Cleaning: Wash 50kg of lean meat that has passed the inspection, and remove the sticky fat.
[0038] 3. Grinding meat: Use a 5mm hole sieve to grind the lean meat into minced meat with a meat grinder.
[0039] 4. Pickling: Add 10kg of white sugar, 1kg of monosodium glutamate, 0.5kg of salt, 1.5kg of soy sauce, 0.5kg of pork extract, 0.2kg of compound phosphate, and 0.2kg of cinnamon powder. Hour.
[0040] 5. Ingredients: mix the marinated minced meat with 50kg of the purchased hawthorn puree and 4kg of tomato paste.
[0041] 6. Smear: Smear the minced meat prepared in the above process in a mold, the thickness of the smear is 3mm, and the thickness should be uniform.
[0042] 7. Baking: After the smearing is completed, enter the baking equi...
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