Process effect of mixing sandwich pot in chicken meatballs
Process effect of mixing sandwich pot in chicken meatballs:
1. Selection of raw meat: Select fresh (frozen) boneless chicken and appropriate amount of lean pork from the non-epidemic areas for veterinary health inspection as raw material. Due to the low fat content of chicken, adding appropriate amount of pork with higher fat content can improve the taste and tenderness of the product. The thawed chicken needs to be carefully cleaned and the bones removed. Pork also needs to eliminate cartilage, fascia and so on.
2. Ingredients and seasoning: chicken 60kg, pork 40kg, onion 28kg, soy protein 2kg, egg 3kg, starch 6kg, salt lkg, garlic lkg, ginger 500g, phosphate 150g, MSG lOOg, white pepper 150g, water amount.
3. Processing of raw materials and ingredients: select fresh onion with good quality, wash and cut into rice size; soy protein and water are mixed evenly with a blender; eggs are beaten in a clean container; chicken and pork after thawing are cut into strips. Stir into minced meat at low temperature. The processed raw materials and ingredients are processed and used to avoid long-term storage.
4. Mix and form; pour the accurately weighed minced meat into a stirred sandwich pot (steam heating or electric heating), add salt and water, stir well, then add phosphate, egg, soy protein and onion. The auxiliary materials continue to be mixed in the stirred sandwich pot, and the starch is added after the Zui and stirred evenly. The temperature of the entire mixing process should be controlled below 4 degrees. After the zui, the meatball mixture is formed by a forming machine.
5. Deep-fried and boiled:
1 Fried chicken meatballs: The meatballs from the forming machine are then fried in a hot sandwich pan and fried until the shell is beautifully light brown or yellowish brown. The meatballs are removed from the sandwich pan. After proper cooling, the infused water is boiled in a sandwich pan, and the meatballs are poured into a sandwich pan for cooking.
2 Boiled chicken balls: After the meat balls are formed, they can also be cooked directly into the boiling water sandwich pot. To ensure that it is cooked and sterilized, the meatball center temperature should be 70 degrees and maintained for more than 1 minute. The boiling time should not be too long, otherwise it will cause the meat balls to oil and affect the flavor and taste.
6. Pre-cooling and freezing: The cooked meat pellets are pre-cooled into the pre-cooling chamber, and the pre-cooling temperature is 0 to 4 degrees. The pre-cooling chamber air is forced to cool with a clean air machine. After pre-cooling, the frozen storage is frozen, and the temperature of the frozen storage is below -23 degrees, so that the temperature of the meatball rapidly drops below -15 degrees.
7. Quality inspection and packaging: Inspect the weight, shape, color, taste and other indicators of the meatballs. The qualified products are packaged in a film pouch and then packed.
8. Health inspection and refrigeration: Hygienic indicators require: the total number of bacteria is less than 5000 / g; E. coli group, negative;
Sweet corn. The light green outer leaves of sweet corn are yellow grains, but also purple and yellow. The grains are small and round, the skin is thin and soft, tender, sweet and delicious.Contains carotene, zeaxanthin, with the effect of eye protection.
Sweet corn is most often boiled into soups. It is a favorite soup for children and adults, whether it is made into a clear corn soup with ribs or pureed with cream.
Corn is also a good choice for consumption during weight loss because of its high available energy. The metabolic energy of corn is 14.06 MJ/kg, with the highest being 15.06 MJ/kg, the highest of the cereal feeds. This is mainly due to the fact that there is very little crude fibre in corn, only 2%, while the nitrogen-free leachate is up to 72% and the digestibility is up to 90%; on the one hand, corn has a high crude fat content, between 3.5% and 4.5%.
So how do you cook a sweet corn?
1. Leave the leaves
If you strip the leaves off, the corn will lose nutrients and flavor when it cooks, so it's best to leave two thin leaves to make it easier to cook and have a nice aroma.
2. Soak
Soak the corn in cold water for 20 to 30 minutes before boiling, then boil it on high heat to give it a bit more chew.
3. Add salt
When the water is boiling, add a little salt to amplify the sweetness of the corn.
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