San Xianchang is a mixture of rabbit meat, chicken and pork fat. It is moderately soft and hard, flexible, and is popular among consumers. It is a good product for enema. The specific production steps are as follows:
1. Raw materials renovation. The rabbit meat and chicken are first peeled and boned, and tendons and bones are trimmed and cut into strips.
2. Ingredients. 0.5 kg of mixed powder, 1.75 kg of refined salt, 1 kg of sugar, 1 kg of starch, 2.5 kg of soy protein, 0.15 kg of MSG, 100 g of white pepper powder, 70 g of powdered corn, 200 g of onion powder, 50 g of ginger powder, 3% rouge Red solution 75 ml, sodium nitrite solution 100 ml, water 15-20 kg.
3. Marinated. Cut 20 kg of chicken, 20 kg of rabbit and 10 kg of fat meat into strips. Mix 1.7 kg of salt per 50 kg of salt and marinate in a cold storage at 1~2°C for more than 12 hours. Chicken and rabbit meat were minced with a 1.5 mm hole grinder.
4. Pork meat. The minced chicken and rabbit meat will be transferred to the turntable of the meat machine. Add a little water to the meat, then add the ingredient solution, continue the fat, until the meat is condensed, and then add the fat meat. During the process of clam meat, appropriate amount of crushed ice is added to reduce the temperature of the meat and prevent deterioration.
5. Enema. The plastic casing (7.5 cm in diameter) was soaked in warm water, and then the meat was slowly poured in and the knot was tightened on the tensioner. Each is 40 cm long.
6. Cooking. Place the filled embryos in a 90°C water bath, turn off the steam, and cook for 1.5 hours. Immediately cool down in the sand-filtered water and dry it.
7. Packaging and storage. The finished product is packed into a cardboard box that is clean and padded with plastic film. The outside of the box is packed with plastic tape. Stored in cold storage at 2~4°C, it can generally be stored for 2~3 weeks.
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