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Finished Product ↠Insulation Inspection ↠Sterilization Cooling ↠Exhaust Seal
Production Method
1. Thaw: Same as curry lamb.
2. Raw material processing: Same as Curry Mutton, but the rib meat should be cut into 6~8 cm wide strips. The leg meat should be cut into pieces 5~6 cm wide.
3. Precooked cuts: Ribs and leg strips should be cooked separately. When the ribs are boiled, cook for 10 minutes in boiling water and boil for 15 minutes. Then cut the cooked bars into small pieces of about 3 cm.
4. Preparation of sauces: 9.4 kg of peanut oil (or goat oil), 23.5 kg of fried onions, 13.8 kg of fried noodles, 31.25 kg of tomato sauce (15%), 9.4 kg of sugar, 0.065 kg of bay leaf, 0.095 kg of pepper, 3.75 kg of MSG, 0.065 kg of clove, 100 kg of bone soup (3%), and 40 kg of water. The fried noodles are made from 4 servings of oil and 7 servings of flour. The amount is 10 servings. The fried onion was made from 1 part oil and 2 parts onion, and the yield was 1.5 parts. Bone soup brewing system: The sheep bones are immersed in water for more than one hour, the ratio of bone to water is about 1:1, and when the broth is cooked, the following formula is added, and clove and bay leaf are added. The soup was boiled and filtered. Recipe: First heat the peanut oil to above 120°C, add the fried onion and ketchup, fry until the oil is reddish, add pepper, sugar, monosodium glutamate, and salt. After the bone soup is boiled, add the fried noodles, stirring continuously, and boil for 5 minutes.
5. Canning: Tank No. 962, net weight 397 grams, 200 grams of mutton, soup 179 grams. Note the reasonable mix of rib meat and leg strips. First, the mutton meat was put into a pot, and then poured into the soup. After being over-weighed, the exhaust was immediately sealed.
6. Exhaust and seal: Vacuum seal 400 mmHg. Thermal exhaust center temperature not less than 70°C.
7. Sterilization cooling: Sterilization type (thermal exhaust): 15′~60′~20/120°C, cooling. If a vacuum sealer is used to extract air, the sterilization time will be prolonged.
8. Insulation inspection: finished product after inspection.
Thick mutton processing technology
Process flow Frozen sheep carcass → Thawing → Treatment → Cutting → Precooked cutting → Canning ↠Sauce preparation