The function of food packaging machine in making packaged-beef char siew

The function of food packaging machine in making packaged-beef char siew. Vacuum packing machine can be used for packing beef and other meat products. So today, a brief introduction to the production process and packaging form of beef char siu. Vacuum packaging machine manufacturers in the process of production equipment are strict quality control. Packaging machinery and equipment in the use of the need to pay attention to the universality of equipment and quality control.

Ingredients: 10 kg beef.

Injection formula: 2.24kg salt, 0.5kg sugar, 0.07kg sodium isobascorbate, 0.005kg sodium nitrite, 3.5kg egg powder, 12kg carrageenan l12kg, 0.83kg MSG, 0.0085kg red kojic red, 56kg borneol 1.3kg spice water.

Spice water formula: star anise 0.084 kg, prickly ash 0.028 kg dill 0.056 kg, cinnamon 0.084 kg, bay leaf 0.028 kg, water 56 kg. Method:

(1) defrost and segment: take beef at a temperature of -2-0℃, clean the excess animal fat on the surface of the beef, and cut it into blocks with a mass of 200-300 grams. The blocks are complete, without edges and corners, and not loose. Processed meat, bone, larger tendons, thick tissue membrane, injured meat, congestion and impurities. Meat temperature after dressing ≤8℃.

Role of food packaging machine in making packaged beef char siu (2)

(1) boil spice water: injection of spice water should be one day in advance to boil. The specific method is: pour tap water into the sandwich pot. After the water comes to a boil, put the spice package into the water. After 1.5 hours of boiling, pour the brine and the spice package into the bucket car, and place it in the pickle tank at 0-4℃ for later use.

(2) preparation of injection, injection: the spice to 0 to 4 ℃ cold water to join the mixer, start the machine, and monascus red, sodium nitrite, salt, sugar, monosodium glutamate, in turn, mixing, stirring, after being completely dissolved monascus red with sodium nitrite, add borneol, stirring, then add the other raw materials for injection, continue to stir until completely dissolved, then put the water into the injection machine, injection injection to beef, in the process of material liquid production and use, material liquid temperature control in 2-6 ℃, injection rate of seventy percent of total quality beef, meat temperature 8 ℃ or less after injection.

(3) rolling and kneading pickling: put the injected products into a rolling and kneading machine for rolling and kneading. The total rolling time is 7 hours from 0 ℃ to 4℃. After rolling and kneading, the meat is cured for 3±4 hours at 0 ℃ to 4℃.

(4) frying: when the oil temperature in the frying machine or deep fryer rises to 15-215℃, you can start to fry. The frying time is 20-30 seconds. The frying degree is based on the crustiness and whiteness of the meat.

(5) cooking and coloring: the quality of cooking ingredients, salt, monosodium glutamate, sugar, yellow rice wine, ginger, chives, red yeast red and water are respectively 1.1 kg, 0.38 kg, 0.67 kg, 0.857 kg, 0.365 kg, 0.365 kg, 0.03 kg and 140 kg. Pour water into the sandwich pot, after it comes to boil, add the rest of the cooking materials into the water, stir to make the red koji red completely dissolved, put the Fried meat, in 90~95℃ to keep about 40 minutes before the pot, in the process of cooking to turn the meat from time to time, to make the meat up and down, left and right heating uniform.

(6) heat dissipation: after the product is out of the pot, it is put into the cleaned circulation frame and pushed into the cold till the temperature ≤15℃.

The role of food packager in making packaged-beef barbecued pork (7).

The function of food packaging machine in making packaged-beef char siew. Features: this product has the advantages of short production cycle, high efficiency, good taste and long shelf life.