Lamb processing method

Remove fat membranes and tendons from the mutton and cut them into strips. Per 100 kg of lamb ingredients: 5 kg of salt, 1 kg of white sugar and white wine, 0.3 kg of pepper, and 100 grams of five spices. Mix the evenly-mixed ingredients evenly on the surface of the meat and marinate for 3 days to 4 days in the cylinder. After the cylinder is discharged, the accessories are washed off with clean water, the rope is air-dried or air-dried or dried in a drying room until it is dry and hard.

Roll mutton

The mutton sheep with a body 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.

Northern cooked mutton

Accessories formula: 3.3 kg of salt per 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. Processing method: The amount of 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. Stir over 6 hours to 8 hours according to the tenderness of the meat, and cook till 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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Depending on the product injected, the session lasts an average of 20 minutes (injection of a zone + massage of the zone injected).

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