Processing of mushroom canned meat sauce

Canned mushroom paste canned meat is a new type of health food that is popular in the market. It is rich in nutrition and unique in flavor. It is a good product on the family table. Its processing skills are as follows:

1, raw materials and accessories. Mushrooms: Use dry shiitake mushrooms with thick scent, thick caps, or fresh mushrooms of good quality. Pork: Use a small package with a qualified certificate to cut the meat (should be subjected to cooling acid). Soybean paste: The sauce fermented by broad beans or soybeans has normal color, moderate viscosity, no impurities, no odor, 12%-15% salt content, and no more than 16% water content. Pepper sauce: red and brown color, spicy sauce, salt content of 12% -14%. Refined oil: Choose a refined, clear and transparent refined edible vegetable oil. Starch: Uses white, delicate, non-impurative corn starch. Yellow wine: Clear color, normal taste alcohol, alcohol content above 12 degrees. In addition, accessories include MSG, salt, sugar, garlic, and onions.

2, the original, supplementary materials pre-resolved. Put the dried mushrooms in warm water and soak for 2-4 hours. Hold the mushroom shank 1 cm, open the big mushrooms four times, split the mushrooms, and then cut into 0.4 cm thick strips. After splitting the meat to ease the cold, cut into 1cm square diced meat and use it with the cut. Add a small amount of water to the bean paste and chilli sauce, and make a separate sauce (0.8 mm diameter sieve machine). After peeling and rooting the onion and garlic, wash and grind them into rice grains.

3, manufacturing cans. 8 kg of mushrooms for each pot, 20 kg of pork, 25 kg of bean paste, 8 kg of pepper, 12 kg of refined oil, 8 kg of onion, 1 kg of garlic, 0.5 kg of MSG, 1.5 kg of salt, 8 kg of sugar, starch 2 kg, 5 kg of rice wine. Put the vegetable oil into a ladle pot and heat it. Place the onion grains and garlic grains in saute. Add the pork diced and fry. Then add the savory scallops and other ingredients. After heating and boiling, add the balanced release starch. Stir and continue the heating to 85-90 degrees Celsius when the pan, hot and canned 200 grams per can (leave 1 cm headspace).

4, dense banned bacteria. After the cans are sealed in vacuum, they can also be vented with heat and sealed when the temperature in the tank reaches 85 degrees Celsius. It is then sterilized at a temperature of 115 degrees Celsius for 10-50 minutes, and it is a finished product after cooling.