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1、乡巴佬熟食技术(Afoodtechnology)AfoodtechnologyAsausageMixedingredients：1,aspice:4poundsx20yuan2,aperfume:1.2poundsx28yuan3,chickenmeat(withoutpeeloil)60kg*4yuan4,chickenskin25kg*1.5yuan5,15poundsoffat*1.5yuan6,sugar2.2Jinx2yuan7,salt5jinx0.5yuan8,theseparationofprote
2、inpowder2jinx8yuan9,cornstarch30jinx1yuan10,icewater80catties11,doublecaramel350g-400g*(4yuan/Jin)Process!ngtechnology:TheskinandfathalffrozenPhi10grategroundagain.Thechickenmeatcanbethawedcutintosmallpieceswithaknife,withaknifeintothechoppingmachinein1500/mm,
3、10-20secondsafterthecutaddedsalt,andchickenfat,cut20to30secondsafteraddedintheformulationofXiangbaspicescut30seconds・Thes1owaddhalfoficewater,thencut20-30secondsafterjoiningtheotherhalfoftheice・ThejoinintheformulationofXiangbaYankeesessence,proteinpowder,sugar
4、werecutafteraddingstarchmix・Withknife,highspeed3000/mm,panhigh-speed2mim.Thecutendnotestuffedwithsenseofbrightness,viscosity,fillingendtemperaturedoesnotexceed12degrees・Score1545readpermissions70,registrationtime2008-3-5,andfinallylogon2009-2T9toseethedetailsT
5、OPBeancurdNiuDaoTheessenceof1post71$160moneyonline3hourssendShortMessagebuddyoffline2#andpublishedinthe2008-3-715:54onlyseetheauthorAchickenFormula:1andthesolutionformula:BobonMaotaiWangspice2kgwater100kglkg0.3KGsaltmonosodiumglutamatechickenskeleton10kgpigbon
6、e24kgfat(minced)2kgoniongingergarlielkgProcess:for3hwithawarmfire(inthelast50kgDecoction)withgauzeafterfiltrationissoup・2,ChickeninBrownSaucemelonformula:Wang(1.2%monosodiumcopymaterialbobonMaotaichickenmelon)0.2%glutamatesalt2%sugar3%nitrite5g/100kgV20g/100kg
7、trimerlOO/lOOkgwithblackandsucrosepigment0.5-2%/100kgRedrice40g/(soup)soup(0.5%meatand8610chickensoup)boboncream0.8%3,processingtechnologyRawmaterialcleaning,washing80DEG,dippingsoup20minFry:140-170degrees,fry1,2mininoilThesauce:boildownintothefriedmelonkeepca
8、usticsoda30min85degreeswith0.5%inglobalscatteredfire12hRemoveandcool.Score1545readpermissions70,registrationtime2008-3-5,andfinallylogon2009-2-19toseethedetailsTOPBeancurdNiuDaoThe
