1. Materials (1) Raw material treatment Select goats' leg muscles with good hygienic and quarantine quality, remove bones, fats, tendon and connective tissue, and cut along the muscle fiber lines to grow 6cm to 7cm and width 3cm to 4cm. The meat pieces were soaked in clean water for about 30 minutes, and the remaining blood in the muscles was leached out, washed and drained for use.
(2) Formulation 1 raw material. Fresh goat meat 50kg.
2 accessories. Salt 1.5kg, white wine 1kg, sugar 1.5kg, pepper 1kg, pepper 0.3kg, ginger 0.5kg, orange peel 0.15kg, fennel 0.1kg, green onions 1kg, monosodium glutamate 0.1kg.
(3) The main equipment boiler, wok and packaging machine.
2. Process flow raw material processing → drift dip → drowning water → ingredients → boiled meat → fried pressure → fried pine → packaging → finished product.
3. Processing methods (1) Drained water Drip the soaked lamb pieces into boiling water and cook for about 10 minutes. Remove and wash them in clean water until they are no blood. Remove residual blood and mutton smell in the muscles.
(2) Boil the meat Put the mutton cubes that have been drowning into the boiling pot, add the same amount of water as the mutton, and add the accessories such as ginger, tangerine peel, fennel, green onion, pepper, and pepper, and season the tangerine peel, fennel, pepper, and peppercorns. The material should be wrapped in gauze in advance. Cook in a fire for 4.5h to 5.5h until the lamb is cooked. Add water to prevent it from boiled and remove the froth. Use a spatula to make a harder shot of the meat. If the meat fibers are separated on their own, the meat is considered cooked. Add sugar, white wine, salt, and monosodium glutamate at this time and continue cooking until the soup is dried.
(3) Remove the ginger, green onions, and seasoning packets by pressure and switch to medium heat. Scatter the meat while scooping it with a spatula. Since the raw meat has different degrees of tenderness and tenderness, it is necessary to grasp the proper temperature during frying and pressure, and the frying and pressing are too early. Some meat pieces have not been boiled and are not easily crushed and the work efficiency is too low; while the frying pressure is too late, the meat pieces are boiled. Too bad to cause sticking and frying.
(4) When the fried meat is fried and pressed to loose, use a small fire and diligently stir it up. When the water is completely dried and the meat pieces are all fluffy and flexible, the color changes from gray brown to golden yellow and becomes a goat floss with a unique flavor. The yield is about 25%. It is also possible to pour the uncooked meat into the frying machine for frying and loosening to improve work efficiency.
(5) If the package is stored for a short period of time, the floss can be placed in a moisture-proof paper bag or plastic bag and stored in a dry place. Because of the strong water absorption of the flesh, if stored for a long time, it needs to be packaged in glass bottles or tin boxes, and it can not be deteriorated for a year.
4. Quality Index (1) Sensory Index Goat meat is golden yellow, with luster, flocculus, fiber is pure and loose, no odor.
(2) physical and chemical indicators finished product moisture is 18% to 20%.
(3) Microbiological indicators The total number of bacteria is less than 30,000/g; the coliform bacteria is less than 40/g; pathogenic bacteria cannot be detected.
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