Remove fat membranes and tendons from the mutton and cut them into strips. Each 100 kg of lamb ingredients: salt 5 kg, 1 kg of white sugar, white wine, 0.3 kg of pepper, five spices 100 grams. Mix the evenly-mixed ingredients evenly on the surface of the meat strips, marinate for 3-4 days in the cylinder, and turn the cylinder 1 time in the middle. After the cylinder is discharged, the accessories are washed off with clean water, and the rope is air-dried, or dried in a drying room until it is dry and hard.
Roll mutton
The sheep with a weight of about 20 kg were slaughtered, stripped and the head, hoofs, and viscera were removed. The muscles on the left and right sides of the carcass were individually cut to remove ligaments, fat, tendons, and rolled into 2.5-kg cylinders. Nontoxic plastic was used. Film packaging, placed in the iron box. Each box of 12 volumes, quick-frozen Serve.
Mutton soup
1, accessories formula: per 100 kg lamb, with sugar, monosodium glutamate, Liquor, 2% of the 1 kg of salt water, sesame oil 2 kg, 2-3 kg of salt, ginger water (1:4) 20 kg, pepper oil, 0.3 kg of pepper and 0.2 kg of spices. According to local taste habits, Sichuan should add appropriate amount of pepper, increase the amount of pepper, sesame oil amount; Hunan flavor to add the right amount of sesame.
2, production methods: Select lamb, fresh buttocks, bone removal, repair to tendons, muscle, fat. Cut the muscle fibers into a rectangular piece of 2-3 mm thick, mix the meat pieces and accessories, and marinate for 30-45 minutes. It is then tiled on iron (bamboo) screens coated with oil, each edge slightly overlapping. After drying the water, it is placed in a drying oven at 40-50°C for 30 minutes. Bake until the pieces of meat are brittle, and the adhesion between the meat pieces and the sieve and the meat pieces can be separated. Cutting into sheets of a given specification on demand will be finished products.
Cooked mutton
1. Formulation of accessories: 3.3 kg of salt for every 100 kg of meat, 0.33 kg of cumin, 67 g of anise (octagonal), 33 g of grass and 200 g of pepper. Increase the amount of salt in summer to 4 kg.
2, processing methods: water added to the immersion lamb. The mutton should be folded in a pot and the recipe seasoned in a gauze package. After the water is opened, promptly smash the soup and splash it once every hour. Cook for 6-8 hours according to the degree of tenderness and tenderness. Cook until thoroughly cooked. When the pan is out, use the soup to flush the oil on the surface and cool it. The production rate is 50%. It is characterized by cold food without savory taste and crisp flesh.
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