High-speed high-speed beater beater _ _ Zhengzhou war machinery

 The method of multi-flavored pork balls practices Ingredients: lean and tender pork meat Accessories: bread crumbs, onion, pepper, eggs, milk, cheese, tomatoes, celery, fresh garlic seasoning: salt, cooking wine, pepper, chicken, tomato juice, end cumin, vinegar, oil practice: 1, modulation multi sauce: tomato juice into the wok boil, then add the peeled and chopped tomatoes, chopped garlic end, chopped celery, fennel 10 minutes to cook until thick juice then add salt, white vinegar can; 2 onions, peeled and chopped end, pepper Diqie into the end of the cheese cut into the end; 3, take a vessel into pig meat , onion, pepper at the end, milk, eggs, cheese, salt, cooking wine, pepper, bread crumbs stir, reshaping Maruko stand; 4, wok into the oil, into the hot oil 4 will balls into the frying pan, fry two appear brown, cooked plate, then pour the sauce meatballs good modulation material rice: rice 80 grams, 200 grams of pig meat. Spices: salt 5 grams, 8 grams of soy sauce, pepper, Henan high-speed beater, sesame oil 3 grams low-speed beater beater, pork sauce 5 grams, 40 grams of starch, 8 g garlic, ginger 5 grams. Practice: 1. Wash the rice and soak for a long time. 2. The pig meat into starch, salt, soy sauce, pepper, sesame oil, pork sauce, garlic, ginger meatballs speed beater, stirring with chopsticks in one direction, until the meat that was filamentous stir with chopsticks can. The marinated meat by hand into a homogeneous group of balls, roll in the drain water in the rice until the meatballs Muddy rice, meat unseen so far. 3. steamer set the fire, the rice into the pot meatballs beater speed, with the fire can be steamed. Production process: 1. `raw material selection: selection of frozen surimi (saltwater or freshwater fish pretreated with ground meat to skin and bone after early by chopping frozen products), demanding a freeze well, no odor . Feibiao selection of backfat, fat can be broken. 2. Pretreatment: The frozen surimi cut into small pieces with a knife, or broken through the frozen fat fat fat stranding with 3mm orifice. After pretreatment of raw materials on the environment 0 ℃ -4 ℃ in reserve. 3. Beating: Frozen surimi cuts put in beater, first by adding meatballs crisp agent, salt, MSG, ginger, white pepper, egg white, carrageenan and other high-speed beating until homogeneous meat, then add After stranding 3mm orifice Feibiao beating, finally adding starch, low speed, mix well, in the beating process control temperature with ice Note meat paste temperature below 12 ℃. 4. Forming: meatball molding machine or by hand. Immediately after forming the balls into the warm water 35 ℃ -45 ℃ to soak for 40-60 minutes in the secondary molding. 5. Cooking: After forming at 80 ℃ -90 ℃ in hot water and cook 15-20 minutes. 6. Cooling: meatballs cooked immediately after release to the environment 0 ℃ -4 ℃ in the central temperature is cooled to below 8 ℃. 7. IQF: the fish into the frozen bank after cooling frozen 24-36 hours. 8. Storage: The frozen products placed in low temperature -18 ℃ storage library. Process points: 1. beating process temperature control, to ensure that meat paste pan temperature below 10 ℃. 2. The Sec gel fish products (low gelling temperature usually taken at 40 ℃ -50 ℃, high temperature gelation temperature at 80 ℃ -90 ℃), better elasticity and brittleness. High-speed high-speed beater beater _ _ Zhengzhou war machinery provided by flames Machinery Co., Ltd., Zhengzhou City. Machinery Co., Ltd., Zhengzhou City, flames (www.fenghuojx.com) strong, credible, in Zhengzhou snack food processing equipment industry has accumulated a large number of loyal customers. The company better work attitude and constantly improving innovative ideas will lead Zhengzhou war machinery into the brilliant and you work for a better future!