Uchishandisa soya bean tishu protein, konjac yakakwenenzverwa hupfu, protein poda, uye mafuta emuriwo sechinhu chikuru chemidziyo, zvimiro zvechikamu chimwe nechimwe zvinoshandiswa kutsiva nyama yemhuka uye kuyedza tekinoroji yekugadzira nyama yemuriwo uye ham soseji.
Basic formula
Soy tissue protein 10, ice water 24, oil oil 7.5, konjac powder 1.2, protein powder 3, modified starch 1.8, table salt 0.9, white sugar 0.4, monosodium glutamate 0.14, I + G 0.1, vegetarian flavour 0.15, whey, protein 0. Soy muto upfu 0.6, caramel ruvara 0.09, TBHQ 0.03.
Nzira yekugadzira
Soybean tissue protein → wedzera mvura kuti uwedzere mvura → dehydrate → sirika → inotonhorera → chengetera
Wedzera zvekubatsira mumvura yeaizi → kurunga uye emulsify → wedzera soya tishu protein sirika → kumhanyisa-kuchidzira → enema → kubika (kuvharisa) → kuona → chigadzirwa chapera → kuchengetedza
Operating points
1. Rehydration: wedzera mvura kuti soy tissue protein itore mvura uye inyorovese, uye rehydrate.Munguva iyi kubvongodzwa kwemaoko kunogona kupfupisa nguva yekudzorerazve mvura mumuviri.
2. Kubvisa mvura mumuviri: Mushure mokudzoreredzwa, iyo soya bean tishu protein inopera mumushini unokosha wekubvisa mvura, uye mvura inosunga yakakodzera chete inogona kuchengetwa.Mvura yemvura inowanzodzorwa iri pakati pe20% ne23%.Tembiricha yesoya bhinzi mapuroteni mushure mekupererwa nemvura kazhinji haipfuure 25 ° C, iyo inotarwa nekudziya kwemvura inoshandiswa mukudzosera mvura.
3. Silking: Zvimedu zveprotein yesoya yakapera mvura inomonwa kuita fiber filaments nemuchina wekumonyorora nyama yemuriwo;inodiwa kuti itonhodzwe kusvika kukushisa kwekamuri munguva kuti udzivise kunhuwa uye kuora kweprotein pakupisa kwepamusoro, izvo zvichakanganisa kunaka kwechigadzirwa chekupedzisira.
4. Kusanganisa: Sanganisa zvinhu zvinobatsira zvakadai sekonjac powder, emulsifier, nezvimwewo pamwe chete nemafuta emiriwo mumvura yechando, uye emulsify nepakati-mutsara unomutsa.Mushure mekuita emulsifying zvakaenzana, isa soyabhinzi tishu protein sirika uye kurunga nekumhanya kwema 15min ～ 20min.
5. Enema: Sarudza iyo casing yakakodzera uye uiise pamushini weenema, enema iyo yakasanganiswa viscous kuzadza zvinoenderana neyakagadzikwa yakatarwa.
6. Kubika (sterilization): Bika ham pa 98 ℃ kweinenge 25min, yakakodzera kuchengetedza firiji.Inogona kuitwa sterilized pa135 ℃ kweinenge 10min uye inogona kuchengetwa pakamuri tembiricha.Izvo zvataurwa pamusoro pechigadzirwa 45g ~ 50g / strip, uremu hwechigadzirwa hunowedzera, nguva yekubika inofanirwa kuwedzerwa.
7. Kuedza: Kuongorora kwehutsanana ibasa rinokosha kuti zvigadzirwa zvikwanise uye kuve nechokwadi chehupenyu hwavo hwesherufu.Zvinhu zvinozoongororwa zvinowanzo sanganisira hunyoro uye huwandu hwemasero ebhakitiriya.Nhamba yemakoroni echigadzirwa inofanira kunge iri pasi pe30 / g.Pathogenic mabhakitiriya haafaniri kuonekwa.
(2) Kukurumidza kuomesa nechando.Isa sampuli mufiriji inokurumidza uye omesa kusvika -18 ° C.
(3) Kubika.Bvisa zvinhu, zviise mubhishi rekubika, uye utumire kuchoto.(Kumusoro nekudzika moto, gocha pa 150 ℃ kwe5min, wozoshandura ku130 ℃ kwe10min).Geza uchi hwakagadzirirwa nemvura pane nyama yakachengetedzwa uye utumire kuchoto zvakare (kumusoro uye pasi moto, 130 ℃, 5min).Bvisa kunze, uvhare nepepa repepa rakazora, rishandure pamusoro petirayi yekubikira, bhura nemvura yeuchi, uye pakupedzisira utumire muchoto (kumusoro uye pasi moto, 130 ℃, 20min inogona kubuda muchoto).Cheka nyama yakakangwa kuita rectangular shape.
Nguva yekutumira: Nov-28-2020