Dog meat is a high-protein, low-fat, calcium, iron and other ingredients, as well as advanced nutrition of carotenoids and trace elements. The canned fruit produced by the canned meat is tender, delicious, and has a distinctive flavor. Canned production process is: pretreatment, precooked (fried) with soup, Cans, exhaust seals, bactericidal cooling. 1 Braised canned meat 1.1 Pretreatment includes material selection, cleaning, deboning and dicing. Fresh veterinary inspection of fresh dog meat, peeled, gutted, washed off the surface of the attached dog hair and other debris, remove the head and paws, remove the leg bones and other large bones, remove the lymph (reserve the spine, Ribs and neck bone). Then cut into small pieces of 3cm to 4cm square, and then block by block to remove the remaining hair, lymph and impurities. 1.2 Fry the dog meat 100kg, salt 2kg, soy sauce 5kg, cooking wine 3kg, sugar 2.5kg, lard 3kg, orange peel 0.3kg, red pepper 0.5kg. First heat the lard into a ladle pot and heat it. Then put in the dried tangerine peel and the diced dog meat. When the frying is continued until the surface shrinks, add about one-third of the amount of cooking wine, then add salt, sugar, soy sauce and other ingredients. Stir fry mix while adding, until half-cooked, remove. 1.3 Soup with onion 300g, ginger 300g, star anise 100g, pepper 50g, grass 50g, monosodium glutamate 80g, sachet amount, bone soup 70kg, after cleaning, will smash ginger, cinnamon mash, star anise, pepper, grass with After being wrapped in gauze, put it into the sandwich pot of Sheng bone soup and boil it for more than 30 minutes, and then filter it. Finally, add the sachet and monosodium glutamate and mix well for use. Add the fried dog meat by adding 35kg of spice water per 100kg, cover and cook until the meat is cooked, the dehydration rate is about 30%, then pour into the remaining two-thirds of the amount of cooking wine, stir and mix evenly. The pot was filtered through a stainless steel mesh sieve. Separate the meat and soup, and control the soup to about 60kg. 1.4 Cans are used for sealed cans. The net weight of each bottle is 540g. 310g of meat, soup 230g. Therefore, canned products are bone-based products, so we must pay attention to the mix of solids. 1.5 Exhaust Seal The thermal exhaust gas bottle inner temperature not lower than 85 °C, maintain 15min. The vacuum sealer evacuates 500 mm Hg and should be extended for a longer period than normal boneless cans. The sealer is used to seal the cans and the cans are inspected. Only qualified persons can enter the next step of sterilization. 1.6 Sterilization Cooling Sterilization (thermal exhaust): 15'-60'-15/118°C. Cooling should be carried out in sections, generally 100°C, 80°C, 60°C, and 40°C. When the temperature is lowered to 45°C or less, the pots can be potted, coated with anti-rust oil, and kept in storage. 2 Five canned canned meat 2.1 Pretreatment After the slaughter, the qualified fresh dog meat shall be blown with a blowtorch to remove fluff from the skin and then soaked in clean water to remove the dirt. Then cut the chunks of meat into chunks, simmer with cold water, boil, remove, rinse with water, and drain. The bones were removed and the lymph nodes, blood vessels, congestion, melanoma, coarse fascia, fat, and diseased tissue were removed and cut into 4 cm squares. 2.2 Precooking Add water to submerge the meat, boil it, and pull out the floating foam until the center of the meat is free of blood. 2.3 with soup dog bone soup 77.88%, sugar 4.67%, 2.3% refined salt, soy sauce 4.67%, 3.12% soybean oil, ginger 1.17%, star anise 0.156%, garlic 1.95%, cinnamon 0.11%, rice wine 3.39%, monosodium glutamate 0.234%, agar 0.35%. First, ginger, garlic, star anise, cinnamon and other spices into powder, add water, boil 4h, add bone soup, sugar, salt, soy sauce, soybean oil, etc., filtered and boiled and filtered. 2.4 canned dog meat pieces into the cleaned, disinfected glass bottles, net weight 500g per pot, solids 250g, soup 250g soup temperature requirements more than 80 °C). 2.5 Exhaust airtight After canning, place it in the exhaust box and exhaust it. When the central temperature in the tank reaches 80°C, seal it with a sealer. 2.6 Sterilization After cooling and sealing, the cans are sterilized in an autoclave and then sub-cooled with hot water.
Dark Tea is one of the six tea categories in China with the most complex, unique and longest production processing cycle. It history draw backs to early of the 16th century, and was stipulated as the Official Tea transported to northwest which was needed by the national minority people and became there necessity. Till today, there is still a famous saying, [One would rather go without cereal for three days than be denied tea for one single day."
It is brick like in appearance, dark and shining, red and strong tea soup, mellow to the taste with lasting scent.
Brownish-yellow or brownish red in infusion, Infused leaves are coarse and large and aroma is stale, piney, and smoke-like, of microbial fermentation, with a mellow taste. It is processed into a variety of shapes, such as brick, pillow, cake, bowl, etc.
Dark Tea
Dark Tea,Brick Dark Tea,Chinese Dark Tea,Organic Dark Tea
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