Although the shape of the dumplings is similar, the difference between the south and the north flavors is relatively large. There are many meats in the south, mainly in salty taste, and there are many candied dates in the north. The sweetness is the main flavor. The author has overcome many limitations of the manual by many experiments. Achieve mass production and produce ham, a product that suits North-South flavors.
First, material equipment
1. raw material. Pork belly (3:7 fat and thin), glutinous rice.
2. Accessories. Salt, white granulated sugar, nitrous acid, red yeast rice powder, compound phosphate, allspice (commercially available), monosodium glutamate, pepper, Tianbo meat flavor 20982, fresh reed leaves or loquat leaves.
3. equipment. Sandwich pot, ham mold, hydraulic enema machine, sterilization tank, nylon membrane (diameter 80mm), punching machine.
Second, the formula (unit: Kg)
Streaky pork 15, glutinous rice 85, salt 2, sugar 8, phosphate 0.05, allspice 0.4, Tianbo 20982 0.4, red rice noodles 0.010, nitrous oxide 0.003, monosodium glutamate 0.4, pepper 0.1, potassium sorbate 0.1, sodium lactate 1 , ice water amount.
Third, the process of glutinous rice plus blisters, cooking and cooling (saliva pork) marinated → minced meat → (with rice after cooking) stirring → enema → mold → sterilization → cooling
1. Soak in glutinous rice, cook and cool. Fresh cilantro or brown leaves will be removed. The glutinous rice in the sand, grass rods and other debris detection, washing one or two times, the water temperature of about 15 °C soaked in water, summer 4 hours in winter 7 hours for a water, to prevent rice fermentation, soaking time 48-72 The purpose of hour is to make the rice fully absorb water. After the soaking time is reached, cook in a ladle pot, add water a little over rice, add reed leaves or palm leaves when cooking, and cook for 30 minutes. Remove the rice, use a tool to cool it off, then add 2/3 of water to soak for 2 hours.
2. Marinated, ground meat. Mix salt, sugar, and nitrous acid in a certain proportion and then add in pork. Mix well and marinate for 24 hours. Pickle time after 10mm mincing, add compound phosphate, allspice, monosodium glutamate, etc. Mix well, mix well with glutinous rice after cooling, and add appropriate amount of water.
3. Enema, mold. The plastic bag is cut according to the process requirements, one end is punched, fillings are filled according to the specification, punching and stamping are performed.
4. Sterilization, cooling. Put the pressed ham into the pan and push it into the sterilizing tank. Open the sterilizing tank according to the operating procedures of the sterilizing tank and start the sterilization. Sterilization work style: 15-20-15/121°C, backpressure 2.1KPa. Back pressure cooling.
5. Sensory test.
6. Microbiological examination. The total number of bacteria is 10, which is commercially sterile and pathogenic bacteria cannot be detected.
Third, discuss the process of adding loquat leaves and loquat leaves cook, so that the product is better to maintain the original flavor of Chinese wolfberry fruit, but also the development and improvement of the traditional handicrafts; this process is used to marinated pork processing, not only has special The flavor, and a certain amount of fat to avoid the return of rice; while multiple soaking with water can promote adequate absorption of rice, reduce the reversion of starch; this formula used Tianbo flavor 20982, so that the salty and sweet flavor of ham Showed more mellow, pure.
First, material equipment
1. raw material. Pork belly (3:7 fat and thin), glutinous rice.
2. Accessories. Salt, white granulated sugar, nitrous acid, red yeast rice powder, compound phosphate, allspice (commercially available), monosodium glutamate, pepper, Tianbo meat flavor 20982, fresh reed leaves or loquat leaves.
3. equipment. Sandwich pot, ham mold, hydraulic enema machine, sterilization tank, nylon membrane (diameter 80mm), punching machine.
Second, the formula (unit: Kg)
Streaky pork 15, glutinous rice 85, salt 2, sugar 8, phosphate 0.05, allspice 0.4, Tianbo 20982 0.4, red rice noodles 0.010, nitrous oxide 0.003, monosodium glutamate 0.4, pepper 0.1, potassium sorbate 0.1, sodium lactate 1 , ice water amount.
Third, the process of glutinous rice plus blisters, cooking and cooling (saliva pork) marinated → minced meat → (with rice after cooking) stirring → enema → mold → sterilization → cooling
1. Soak in glutinous rice, cook and cool. Fresh cilantro or brown leaves will be removed. The glutinous rice in the sand, grass rods and other debris detection, washing one or two times, the water temperature of about 15 °C soaked in water, summer 4 hours in winter 7 hours for a water, to prevent rice fermentation, soaking time 48-72 The purpose of hour is to make the rice fully absorb water. After the soaking time is reached, cook in a ladle pot, add water a little over rice, add reed leaves or palm leaves when cooking, and cook for 30 minutes. Remove the rice, use a tool to cool it off, then add 2/3 of water to soak for 2 hours.
2. Marinated, ground meat. Mix salt, sugar, and nitrous acid in a certain proportion and then add in pork. Mix well and marinate for 24 hours. Pickle time after 10mm mincing, add compound phosphate, allspice, monosodium glutamate, etc. Mix well, mix well with glutinous rice after cooling, and add appropriate amount of water.
3. Enema, mold. The plastic bag is cut according to the process requirements, one end is punched, fillings are filled according to the specification, punching and stamping are performed.
4. Sterilization, cooling. Put the pressed ham into the pan and push it into the sterilizing tank. Open the sterilizing tank according to the operating procedures of the sterilizing tank and start the sterilization. Sterilization work style: 15-20-15/121°C, backpressure 2.1KPa. Back pressure cooling.
5. Sensory test.
6. Microbiological examination. The total number of bacteria is 10, which is commercially sterile and pathogenic bacteria cannot be detected.
Third, discuss the process of adding loquat leaves and loquat leaves cook, so that the product is better to maintain the original flavor of Chinese wolfberry fruit, but also the development and improvement of the traditional handicrafts; this process is used to marinated pork processing, not only has special The flavor, and a certain amount of fat to avoid the return of rice; while multiple soaking with water can promote adequate absorption of rice, reduce the reversion of starch; this formula used Tianbo flavor 20982, so that the salty and sweet flavor of ham Showed more mellow, pure.
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