Spiced oyster sauce, rich nutrition, unique flavor, convenient and hygienic, very popular with consumers.
The main raw materials and ratios of processed spiced wolfberry fruit are: for each 50 kilograms of wolfberry, 5 kilograms of soy sauce, 13.5 kilograms of salt (12.5 kilograms for curing, 1 kilogram for retorting), 1 kilogram of sugar, 500 grams of rice wine, and 200 grams of monosodium glutamate Grams, 5 grams of sodium nitrite, 30 grams of star anise, 25 grams of pepper, 16 grams of fennel, 15 grams of cinnamon, 10 grams of cloves, 100 grams of onions, 60 grams of ginger. Among them, spices are wrapped with gauze.
Processing technology:
1. Slaughter: Choose a healthy live quail. After slaughter, remove the hair, cut the tip of the mouth, the toes, the tip of the wing, and the anus, remove the viscera, and rinse thoroughly with running water.
2, pickled: rinse the water to dry, increase the hardness of the carcass. Then, the fine salt is rubbed on the surface of the carcass and the cavity wall. The amount of salt used is 2.5% of the weight of the alfalfa. The pickling time is based on the temperature, the winter is long, the summer is short, and it usually takes 1 hour-2 hours at room temperature. . The marinated quail is then rinsed with water.
3, modeling: flattening the chest, cross the legs, so that the ankle joint sets into the anus.
4. Frying: Put the sculpted oyster into the oil pan, oil temperature is 180-210°C, fry for 2-3 minutes, wait until the surface is brownish yellow, remove it quickly, place it in the basket and drain and cool.
5, boiled: The various ingredients into the pot, pour the old soup, and add water and other heavy water, and then put the fried clams into the cook, temperature 90 ~ 95 °C, time is about 1 hour.
6. Cooling: Remove the boiled medlar from the pot, keep the whole intact, not broken, and then put it into the cooling room for cooling. Cooling room temperature is 4 ~ 7 °C.
7. Packaging: The cooled crucible is accurately weighed in the packaging room, packaged in a cooking bag, and vacuum-packed and vacuum sealed.
8. Sterilization: Put the worms that have been sealed and put them into the autoclave for sterilization. Maintain 121°C, 12.7 to 14.5 MPa pressure for 5-10 minutes.
9. Inspection: Remove the steaming bag from the autoclave, dry the surface moisture, check and remove the air bag and broken bag, and carry out batch-by-lot sampling for physicochemical and microbiological tests.
10. Packing: The products that are inspected and qualified are packaged and sealed in colored bags and put into the box for sale on the market or storage. The temperature of the reservoir should be kept constant, generally around 0°C.
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