潮汕猪肚丸制作工艺详解(国外英文资料).docVIP

潮汕猪肚丸制作工艺详解(国外英文资料) Detailed solution of chaoshan pork belly pill Point 1: select chaoshan local pork belly It is the first step in making pork bellies, which is the basis for making good meat circles. I selected chaoshan local fresh pork stomach, because it is more fair than sichuan, hunan and other places of the pork stomach, with a certain amount of oil, and a slightly sweet, more suitable for class. When choosing pork belly, choose the appearance to be milky white or yellowish brown, to organize strong and strong toughness, inside and outside the blood clot and dirt is good. The rotting pork belly is pale green and the tissue is loose, fragile and foul smelling. Strictly speaking, even if it is not spoiled, it will not be able to use a pigs stomach that is too long or frozen. The pork belly and the pork belly of the pork belly stir to make the meat round, the pig fat, black pepper powder, roasted white sesame, refined salt, MSG are used for the ingredients and seasonings. Point two: wash pigs stomach with starch The first processing of the pigs stomach affects the taste of the finished product, it has a bad taste and it damages the internal tissue and affects the shape. General teacher sure pork belly rub with salt, vinegar, but will be on the surface of the slime wash thoroughly, losing its unique fragrance, it is suggested that scrub with wet starch 3 minutes (about 1 kg of pork belly with 50 grams of wet starch scrub, eliminating part surface mucous, smell the no red in SAO flavor, two such defects are inevitable -- can wash pork belly, dont cover it. Point 3: the knife is filtered, the meat is boiled away Make pork stomach pills are generally mass production, the first 5 kg net pork stomach and 10 kilograms of pig meat cut into the hind legs, put in electric meat grinder (with three mile knife sieve) ground, pig fat with another five li dao sieve ground. Some teachers often ignore the knife, sieve size selection of fine mouth used pork stomach and leg meat