That year, hot strips were popular. Once teachers came in, they could ask about the taste of hot strips. For some reason, they felt good when they smelled it. It was like a bag. So slowly fell in love with the taste of hot strips, after a semester of eating irremediable, even in the morning when I eat breakfast, I will add a package of hot strips in the big cake, bite, oil slowly left, but also very consciously stretched out the tongue to lick, the heart is still delicious that how can there be such a delicious food ah! So unconsciously eating for a semester, after coming home from vacation, I found that my face had begun to grow acne. At first, I had not noticed it. First, I grew up on my forehead, then on both sides of my cheeks. I slowly dared not look in the mirror, and finally I dared not go out. Later, the family worried about my face, all kinds of prescriptions, all kinds of hospital medicine I almost vomited, the hospital inspection said that too much junk food to eat "poisoning" too deep, must be slowly recuperated, and then a woman doctor in the hospital let me go home to drink 2 cups of medlar soaked water every day, so as to invigorate Qi and blood, but also to prevent the skin from becoming more serious too fast. So slowly drank a holiday, slowly much better, and vowed never to eat hot strips again. Later, it was found that Lycium barbarum could improve skin aging, which was mainly caused by free radical oxidation. Lycium barbarum polysaccharide and B carotene contained in Lycium barbarum were potent antioxidants, together with the synergistic effect of selenium and vitamin E, Lycium barbarum formed a powerful antioxidant force. In addition, vitamin A could maintain the growth and composition of epithelial tissue. It can prevent dry skin and keratosis of hair follicles, thus playing the role of beauty, nourishing the skin. Since then, I can not do without medlar water, and gradually formed a habit. Goji Berry Fiyat,Goji Berry,Organic Goji,Goji Berry Tea Lixian Spring Pharmaceutical Co., Ltd. , http://www.lxctyy.com
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.
Author: Taishun County Bureau of Agriculture, Wenzhou City, Zhejiang Province
The processing technology of spicy goat floss
Taishun County is located in the southern mountainous area of ​​Zhejiang Province and has abundant grassland resources. In recent years, goat production has developed rapidly. Since goat meat has a unique smell, it can be difficult to remove if it is handled improperly in cooking, thus affecting the consumption of goat meat. According to the characteristics of goat meat, we developed the spicy goat frankfurter based on the traditional processing technology of floss. The processing method of this product is described below.