1. Materials and equipment :

1.1 Materials :

Pig muscles, beef muscles, pig fat, starch, seasonings, casings, etc.

1.2 Equipment :

Chopping machine, meat grinder, mixing machine, sausage filling machine, smoking furnace, vacuum packaging machine, etc.

2. Process and formula :

2.1 Process :

Finishing and cutting of raw materials → pickling → ground meat → stuffing → filling → baking → cooking → smoked → finished product.

2.2 Formulation :

25kg of pig muscle, 12.5kg of beef muscle, 11.3kg of pig fat, 1.9kg of dry starch, 50g of pork powder, 1.8~2.6kg of refined salt, 330g of MSG, 45g of pepper, 450g of garlic, red yeast red (color price 7) 50g Soy protein 180g.

3. Main operational essentials :

3.1 Finishing and cutting of raw materials :

Fresh pigs, beef are deboned, peeled, repaired connective tissue, lymph, scars, bruises, etc., especially beef must be removed from fat, and then cut into muscle pieces of 0.5kg or so along the muscle fibers.

3.2 pickling :

Add the prepared muscle mass to the salt, stir it evenly, put it into the container, and marinate it for 3 days at room temperature of about 10 °C. About 80% of the cut surface of the meat will turn into a bright red color and have a solid elastic feeling. That is the drowning. The fat meat is marinated in the same way for 3 to 5 days. When the fat has a firm feeling and the color is uniform, it is drowned.

3.3 ground meat and chopped meat :

The marinated meat and fat are cooled to 3 to 5 ° C, and then sent to a meat grinder for grinding (pork 8 mm. Beef fat 5 mm, put the twisted meat into the chopper Further mash, while adding 30% to 40% of the water weight of the meat.

3.4 Stuffing :

Add the minced meat into the mixing machine, add 25% to 30% of the starch paste, mix well and add the fat diced and other ingredients. Stirring time should be good with the mixing of the meat stuffing, strong water-based, no milky separation, generally 10 ~ 20min, the temperature is not more than 10 ° C is appropriate.

3.5 filling :

Filling with a vacuum sausage machine, every 15cm is a section, sprayed with water and hung on the shelf for baking.

3.6 Drying : 60 degrees 15 minutes, 70 degrees 18 minutes

3.7 smoked : 68 degrees 13 minutes

3.8 cooking : raining 78 degrees 35 minutes, raining for 5 minutes

4. Product technical indicators :

4.1 Sensory indicators :

The finished product is jujube red, smoked smoke evenly, no spots and strips of black spots, the casing is dry, semi-curved shape, the surface is slightly wrinkled, no cracks, no oil, tough, elastic, no bubbles. The meat is pink, the fat block is milky white, and the taste is delicious and delicious.