Deep processing of ostriches

Ostrich herbivores have the value of low-fat and high-nutrient, and they have been bred and processed into delicious delicacies and foods. In recent years, the breeding of ostriches has developed rapidly. In addition to its slaughtering and processing supply market, it has been able to process soft packaging products with long shelf life, commercial value, safety, health, and nutrition, and their products are in short supply. ?
First, the process: raw material selection → thawing or maturation → deboning → cutting → precooked → fry spices → packaging → vacuum sealing → sterilization → storage and transportation. ?
Second, the operating points:
1. Mature or thawed: Methods and conditions for thawing. Thawing room temperature in summer is 16°C~20°C, wintertime is 10°C~15°C, thawing time is 12-24 hours in summer, 18~36 hours in winter, relative humidity is 85%-90%, the center temperature of thawed meat is summer ≤ 7°C, winter ≤10°C. The method is: The meat should be hung in batches, the distance between the film and the film is about 5cm, and the distance should not be less than 20cm, and the hind legs should be hung upwards. If the use of fresh meat requires a mature, mature method: Place the body under 2-4°C for 3 to 4 hours, and wait until the stiffness is over and soften before processing. ?
2, Eviscerate: using a knife to follow the bones, cut the meridians, etc., slashing bones occur, so as not to produce bone slag in the body, affecting the quality of processing. ?
3, cut the block: first cut and then cut into pieces. According to different product specifications. Such as processing diced cut 0.8 ~ 1.2cm square small pieces. Processing braised and the like cut into small pieces of 3.5 ~ 4cm. ?
4, pre-cooked: can be cut into pieces after pre-cooked and cut into pieces. Bar width to 4 ~ 6cm is appropriate. Pre-cooking time, 30 to 35 minutes, add pre-cooked spices: white wine or cooking wine, onion (no onions can be used onion), spices, bay leaves, pepper, ginger, etc., the temperature of 97 °C ~ 99 °C is appropriate.
5, slice frying spices: production of seasoning products only so. Take ostrich meat as an example. The cuts are 0.8~1.2cm, and the leg meat and breast meat are evenly mixed and mixed. The proportion of ingredients is 100kg of diced meat, 2.85kg of refined salt, 5.4kg of soy sauce, 2.25kg of granulated sugar, 1.0kg of rice wine, 0.6kg of monosodium glutamate, and 2.25-2.5kg of refined vegetable oil. Water 10kg. Operation method: Heat vegetable oil in a sandwich pot and heat it to 180°C-210°C. Then add small pieces such as meat pieces and viscera, and fry the spices for 3 to 5 minutes and remove them into containers for use. ?
6, the processing of braised ostrich meat: The ostrich meat cut into 3 ~ 6cm wide strips, placed in water, precooked 45 to 60 minutes, the center of the meat strips without blood for degree. Add appropriate amount of caramel in the precooking, and after the completion of precooking, pick up and dry and fry for 30-40 seconds at 180°C; With soup: soy sauce 3kg, ginger 0.45kg chopped, 2.85kg rice wine, onion 0.43kg, 2.3 ~ 2.5kg of salt, MSG 0.091kg, sugar 7.6kg, broth 100kg, this is soup braised ostrich meat canned.
7. Packaging: The preparation of soft packs of diced meat must be carried out using composite film bags. Each bag of 100g, solids content of 95 ~ 98g, soup 2 ~ 4g is appropriate. If hard-packed braised meat is prepared, the ratio of solids to soup should be emphasized. Solids must not be less than 55%. ?
8. Sealing: The hard-packed product of braised ostrich meat with soup needs vacuum auto-sealing machine. Then sterilize, according to canned sterilization formula.
Third, product quality: regardless of the soft and hard packaging should be sealed well, no expansion bag no leakage bag, no pollution, with the product should have the flavor and taste; salt content of about 1.8%.
Fourth, should pay attention to the problem of processing: ostrich meat to go wrong problem. The ostrich who feed on birds and can't fly, takes the long meat as the first, and the meat must have the smell of herbivores. In the process of processing our products, we have taken the following measures to improve the quality. Increase the amount of spices, such as raising the proportion of ginger, pepper, etc.; change light blue onion; increase cinnamon leaves and other methods to inhibit and eliminate the smell of ostrich meat, to maintain its aroma. Ostrich meat is more tender than beef. After the ostrich has been slaughtered, it must be in accordance with the requirements of the process to carry out the necessary stages of maturity, must not ignore this point in the processing. In addition, the depth of comprehensive utilization should also be increased during processing.

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