Nine kinds of pork food processing technology

First, the local method pickled Jinhua ham 1. Selection of materials: Select skin thin legs, plump legs, serum hair net, meat fresh pig hind legs, cool thoroughly, you can pickled. The weight of fresh legs is generally around 5-8 kg. The shape of the fresh legs should be trimmed and the fat on both sides must be scraped to make it into a bamboo leaf shape. 2. Marinated: Take a large porcelain pot to spread a ham is appropriate, the bottom of the pad a few clean bamboo, the skin down, the meat facing up, leg skin and the disc can not contact, divided into 3 to 6 times salt. For the first time, the salinity accounted for 1/5 to 1/6 of the total salinity. After 2 to 3 days, the surface was salified, and some bloody water from the bottom of the disc should be removed in time. The second time the amount of salt in the total salt amount of 1/2 ~ 3/5, thick and exposed bones, etc. should be more salt, with skin repeatedly rubbing. After 8 to 9 days, the salt gradually dissolves the infiltration, and the 3rd and 4th salts are refilled until the salt is used up. After about ten days of marinating, the total pickling time is 20 to 35 days, and the total salt content is 7% to 10% of fresh leg weight, depending on the temperature. 3. Wash the sun: Soak the marinated meat legs in clean water. Brush with a soft brush to remove salt and stains from the surface. Hang it in the sun and dry it in the sun. In winter, it is usually dried for 3 to 5 days. Slightly rose red is degree. 4. Fermentation: Place the broiled meat leg in a ventilated and dry place. As the temperature rises, the ham surface begins to ferment naturally and the ham meat surface grows green or greenish-yellow yellow colonies. This is a natural phenomenon of good fermentation and does not have to be wiped off. At this time, the ham began to produce special, sweet smells. Throughout the ham fermentation process, pest control, fly bites, so as not to lay eggs out of insects. Second, Hunan bacon production 1. Preparation: Take a thin skin of fat, thin and moderate meat or frozen meat to scrape epidermal dirt, cut into 0.8 to 1 kg, thickness of 4 to 5 cm standard ribs of meat. If boneless bacon is made, bones must be removed. Processing bones and bacon with salt 7 kg, refined fine 0.2 kg, pepper 0.4 kg. Processing boneless bacon with salt 2.5 kg, refined fine 0.2 kg, sugar 5 kg, 3.7 kg of white wine and soy sauce, distilled water 3 to 4 kg. Before the preparation of accessories, the salt and nitrocellulose are crushed, and dried spices such as pepper, fennel and cinnamon are dried. 2. There are three methods of pickling: (1) dry pickled. The chopped meat strips are rubbed with the dry marinade, placed in the bowl in the order of the meat facing down, with the top layer facing up. The remaining dry marinade was spread on the upper strips and picked up for 3 days. (2) Wet salting. The cured boneless bacon was added to the preparation pickling solution and marinated for 15 to 18 hours in the middle. (3) mixed salted. Put the meat strips into the jar with dry marinade, pour the meat strips that have been sterilized by the Chen pickle liquid, and mix the amount of salt in the pickled salt no more than 6%. 3. Cured bone cured meat must be rinsed and dried before smoking. Normally, 8 to 9 kg of charcoal and 12 to 14 kg of sawdust are used per 100 kg of meat embryos. The hung meat embryos were hung in the smoke room, ignited the wood chips, closed the smoke house door, so that the smoke was evenly distributed, the initial temperature in the smoke room was 70°C, and it gradually decreased to 50-56°C after 3 to 4 hours, keeping 28 About hours are finished products. The bacon that has just been made must be matured after 3 to 4 months of preservation. Third, the aroma bacon system method 1. Ingredient ratio: fat and thin appropriate peeled boneless fresh pork 10 kg, 0.7 kg of clean salt, fennel, cinnamon, pepper, pepper a total of 100 grams, grapes, sugar 50 grams, 400 grams of sugar , 60 grams of white wine 300 grams, 350 grams of soy sauce, 500 grams of cold water. 2. Production: Cumin, cinnamon, pepper, pepper baking, grinding and other seasoning mixing, meat cut into 3 ~ 4635 cm, into the seasoning, knead and mix into the pot and marinate. After 3 days of pickling, turn it over once, pick it out for 4 days, remove it, rinse it in clean cold water, dry it, and dry it in a cool, ventilated place. Smoked with fir, cypress sawdust or corn heart, peanut shells, seeds shells, cotton, sesame and other clips as smoked. The smoke should be small, the temperature should be controlled at 50-60°C, and the smoke should be thickened and turned every 4 hours. Smoke into the meat round yellow (about 24 hours) after about 10 days, let it naturally mature into a flavor bacon. Hang in a dry, ventilated, cool place for 5 months. The altar is placed in an altar with a thickness of 3 cm of lime, and the sealed altar can be preserved for 3 months. It can be stored in plastic food bags and can be stored in food or plant ash for more than 1 year. Fourth, bacon processing bacon suitable for processing in the winter months. 1. Selection of materials: use pork rib meat, pork, leg meat can be. The meat requires fresh, normal flesh color, sufficient bloodletting, and cooling. 2. Use salt and nitrate: Each half kilogram of fresh pork is salted with 75 grams of salt, 2.5 grams of nitramine, and a small amount of pepper. Marinate before mixing to salt and nitrate mixture. 3. Processing: Every 12cm on the meat surface is cut into a knife, the depth is two-thirds of the body, 30% of the mixture of salt and nitrate is taken, the surface of the meat is rubbed, and then the meat is placed in the cylinder, and stones are added to discharge the remaining meat. Blood in the water. After 1 day, remove the meat, drain the blood, use the salt and nitrate mixture 45% to rub the body, stuff the knife, put it in the jar, and sprinkle some salt on the meat. Three days later, the salt and nitrate mixture was rubbed at 25% to re-absorb the body and the knife, and then the meat was hung in a cool, ventilated place and dried. The whole process of pickling was about 24 days. At this time, the meat was red and had the inherent aroma of bacon. Fifth, high-quality sausage production 1. Formula: lean pork 90 kg, 5 kg of white sugar, 10 kg of fat pork, 3 kg of salt, MSG 200 grams, 750 grams of white wine, fresh ginger (or garlic mud) 150 grams. 2. Method: (1) Dices: The lean meat is cut into meat slices first, then cut into meat strips, and finally cut into small squares of 0.5 cm. (2) Rinse: Lean lean immersed with 1% salt water, stirring regularly, to promote blood and water to accelerate dissolution, reduce product oxidation and darker color. The stained saline was removed after 2 hours, then soaked in saline for 6 to 8 hours, finally rinsed and filtered. After the fat pudding is washed with boiling water, it is immediately washed with cold water and dried. (3) Pickling: Wash the fat, lean diced, mixed with seasoning and seasoning, and marinate for about 8 hours. Turn it up and down once every 2 hours to make the seasoning uniform. When pickling, it is protected from high temperature, sunlight, insects and dust. (4) enema: salt, dry casing first soaked in warm water for 15 minutes, softened after washing inside and outside again, and the other soaked with water, soaking hair temperature can not be too high, so as not to affect the strength of the casing. Put the casing from the end of the casing onto the funnel mouth (or the mouth of the Skinner) and place it on the end. Put clean air and tie it well. Then pour the diced meat into it. Fill the casing with the diced meat and release the casing from the mouth until the end. After filling the entire casing, the port is tied, and finally it is tied with a length of about 15 centimeters and divided into small segments. (5) Drying: The sausages should be hung in a ventilated place to be air-dried for about half a month, and the fingers should not be deformed to a certain degree. Can not be exposed to the sun, otherwise the fat will be fat and oil, deeper lean color. (6) Preservation: Keep clean and free of dust, use a food bag cover, do not tie the bag upside down, both dust-proof and breathable will not grow mildew. When steamed and let cool before eating, slices, delicious. Sixth, the simple method of pork dumplings 1. Select one of the materials selected fresh pig hind legs, peeled bones, divided into 6 to 7 pieces, to the net fascia and fat, the pure lean meat into the water rinse 10 ~ 15 minutes, remove the slice (1.5 to 2 cm), thickness and approximate, to the net blood. 2. Ingredient: 750g of white sugar per 5kg of lean meat, special soy sauce, 375g of fish marinade, 125g of eggs, 20g of white pepper, 22.5g of monosodium glutamate, 0.8g of sodium nitrite, and stir in the cut lean meat. Uniform. After 10-15 minutes of mixing, the meat is spread on an iron sieve (without leaks) and baked on the oven. After drying, it is taken out, cut into 1213 cm squares, and placed in a sieve and baked on the oven. Between the sieve and the fire, add iron plates in the middle, sieving the sieve, about 6 centimeters from the fire, and the temperature is 200-250 degrees. Bake and bake for 2 to 3 minutes. Serve the meat. Remove the package after cooling. Seven, pork loose production method 1. Selection of materials: fresh pork hind leg, will be cut into strips of pure lean strips about 10 cm long strips, washed drained and set aside. 2. Ingredients: The ingredients of Fujian's pork are: 50 kg of lean pork, 9 kg of white soy sauce, 3.2 kg of granulated sugar, 3.2 kg of red rice, 1.5 to 2.5 kg of shrimp, and 0.3 to 0.35 kg of net lard. Taicang Floss Ingredients: 45 kg of lean pork, 5 kg of sugar, 3.15 kg of white soy sauce, 0.75 kg of salt, 0.15 kg of ginger, and 75 g of MSG. 3. Make the embryo: Put the lard in the iron pan to boil, add the red torreise to dry thoroughly, add the soy sauce and the appropriate amount of water, use the simmer to cook for 20 minutes, go to the slag and floating foam. The smashed meat will be smashed and the firepower should be moderate, otherwise the residue will not be easy to make the meat loose. It has been simmered until the pan has dried, and when it is simmered, it is constantly flipped with a spatula and the meat is squeezed to gradually dry the water until the meat fiber becomes loose. 4. Frying loose: Put the embryo into the pot, and quickly bake until the meat is 50% dry. After the wine, grains, monosodium glutamate and sugar are melted, pour it into the pot and heat it slightly to continue baking with slow fire. Until the pot around to make fine minced meat, rubbed by hand to feel fiber elastic, no sense of moisture, generally reach a semi-dry can clean up. Then shake the flesh to make the fiber fluffy and pick up the condensed meat. Separately use lard to heat and melt into a fluid and pour it into the pot. Continue to fry until it is completely fluffy. Avoid fire when fried, to prevent baking coke, especially after adding sugar should pay attention to, after the fried pine dry 4 to 5 days packing. Eight, the processing of trochanter tendons 1. When the cramps washed with water on the trotters on the hair, blood, with a sharp knife on the left and right sides of the ribs scratch the cortex, grasp the tendons by hand, cut off the hoof and ribs contact, pumping Remove tendons and cut off the head. 2. Remove the tendons immediately into the room temperature lime soaked for several hours, repeated scrubbing to completely remove the blood, and then placed in lime water soaked at 40 °C, so that the surface of the tendons ribs bristles, facilitate scraping trimming. 3. Trim the oil and cut off the ribs on the fresh ribs after soaking. Scrape the oil between the fork ribs and the back, and trim them neatly. 4. During re-immersion, put the ribs after scraping into the normal temperature lime water soaking, and then forcefully wash, thoroughly remove the oil skin, grease, then add a little alum in the lime water, into the tendons, soak for 1 hour, remove and dry . 5. Sulfur smoked color is placed on the bamboo sifter after drying, smoke in the smoke room for 3 to 4 hours, remove and rinse with water again. 6. Dry or sun-baking or baking, the maximum temperature can not exceed 45 °C, dry should pay attention to turning over, so as not to uneven heat so that bending ribs. Nine, fragrant belly production 1. Belly treatment: Select fresh porcine bladder, remove debris and add 10% salt rubbed twice, the first time with 70% salt on the inside and outside of the belly, and then into the pickle jar, stamped and sealed Storage. After 10 days, use the remaining 30% salt for a second time to rub and marinate for 3 months. Add a small amount of dry salt and knead and marinate it. Put it in a bag and hang it. 2. Filling preparation: Formula 1: Pork lean 3.5 kg, pork fat 1.5 kg, sugar 250 g, sodium nitrate (antiseptic) 5 g, 5 g of allspice. Recipe II: pork 3.5 kilograms, pig manure 1.5 kilograms, white sugar 250 grams, 50 grams of soy sauce, 200 grams of salt, sorghum liquor 150 grams, 20 grams of pepper powder, 20 grams of monosodium glutamate, sodium nitrate 1 gram. When making stuffing, the lean meat is cut into thin strips, fattened and cut into small diced meats, and the wine, salt, sugar, sodium nitrate and seasonings etc. are sprinkled in the meat and stirred evenly. The mixture is allowed to stand for about 30 minutes and fully infiltrated. Into the belly. 3. Zhagu stuffing: each belly stuffed with 200 grams, so that the meat and belly stick, with fine hemp rope hit live buckle, set in the meat belly ball tie. 4. Drying fermentation: the temperature below 16 °C, drying 2 to 3 days, the sun is good belly belly transparent, fat and lean meat color, belly and Zhakou dry. Then cut the long head of the zhakou, hang it together with every 10 bellies, and put it in a ventilated and dry room. Turn it into the fermentation after about 40 days, and the warehouse can be closed to prevent excessive drying and deformed oil flow. 5. Finished oil mix: For every four fragrant bellies together, 100 fragrant bellies plus 2 kilograms of sesame oil are mixed with sesame oil on the belly. Finished products: 250 grams each, in the shape of an apple. The meat is of a tight quality. After cutting, it is clear and red and white. The taste of the food is slightly sweet. When eating, wash with water first, and then put it into a cold water pot and boil it for about 1 hour. After cooling, cut it before eating. Otherwise, the meat is easy to loosen and lose its characteristics.

Goji Berry is taken as one of the most famous plants, which can be both for medical and eating use. The history of goji berry up-picking and for eating use has a long history of 4000years in China. People from different social hierarchies, from the emperor to ordinary people, take goji berry as a good component of medical prescriptions. Goji berry enjoys a great popularity from ancient to modern times, at home and abroad and it has a long lasting and profound life preservation culture.

Ningxia Goji Berry enjoys a great fame around the global due to its high quality standard; meanwhile, it is the only protected product of geographical identity in China, goji berry has a great popularity describes as "goji berry of the world is in China, goji berry of China is in Ningxia and Ningxia`s goji berry is the best".

Specification:

 

Ningxia goji berry is categorized into 5 levels for experimental use. The fruit particles are required to have evenness in shape, with juicy fruit but not dry particle with impurities, humidity or bitten by insect.

Top Level:≤ 250grains/50g   

Excellent Level:≤ 280grains/50g

Superfine Level:≤ 370grains/50g  

First Rate:≤ 580grains/50g

Second Rate:≤ 900grains/50g

 

2. Identification

 

Color: The color of Ningxia goji berry should be red or dark red and lack luster.

 

Shape: Ningxia goji berry has big spindle size in shape with thin skin and full pulp. The particle is somewhat above normal size with style trace at the front of the particle and white stipe trace at the bottom.

Flavor: Ningxia goji berry is astringent at first bite then sweet, without ill-smell.

Goji Berry

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