Isoseji eyosiweyo yaseTaiwan isuka eTaiwan kwaye ithandwa kakhulu.Isoseji eyosiweyo yaseTaiwan iswiti kwaye inencasa yayo ekhethekileyo yesiqholo;ubukhulu becala yenziwe ngesoseji, kwaye inokuqhotyiswa, ifakwe ngomphunga okanye iqhotswe xa kutyiwa.Kukutya okuzihlaziya okufanelekileyo nanini na.Ukutya kwenyama;Iisoseji ezigcadiweyo zaseTaiwan zisebenzisa inyama yehagu njengesona sithako siphambili, kodwa inyama yenkomo, inyama yegusha, kunye nenkukhu nazo zamkelekile, kufuneka zibe namafutha afanelekileyo, kwaye incasa isenokwahluka kancinane. abantwana kunye nabasetyhini njengamaqela abathengi abaphambili ngenxa yombala omtsha kunye nomswakama, i-flavour epholileyo kunye ne-sweet taste, i-sweet and sweet taste. ukugcina.Inokugcadiswa ize ithengiswe ngomatshini wesoseji kwiindawo zokuthenga, kwiivenkile ezinkulu nakwiindawo abantu abafudukela kuzo, okanye inokuqhotyiswa ize ityiwe ekhaya.Indlela yokutya ilula kwaye ifanelekile.Okwangoku, ukuveliswa kunye nokuthengiswa kweesoseji ezigayiweyo zaseTaiwan zisasazeka kulo lonke ilizwe, kwaye ithemba lophuhliso libanzi ngokungenasiphelo.
1. Izixhobo ezifunekayo
igrinder yenyama, i-blender, umatshini wesoseji, i-oveni yokufunxa, umatshini wokupakisha wevacuum, ifriji ekhawulezayo, njl njl.
2. Inkqubo yokuhamba
Yinyibilikise inyama ekrwada → ukucola → ukugquma → ukuthambisa → izithako kunye nokuzamisa → i-enema → ukuqhina, → ukuxhoma → ukomisa → ukupheka → ukupholisa → ukukhenkceza ngokukhawuleza → ukupakishwa ngevacuum → ukuhlolwa komgangatho kunye nokupakishwa → ukuhlolwa kococeko kunye nefriji
3. Amanqaku enkqubo
3.1 Ukukhetha inyama ekrwada
Khetha inyama yehagu esentsha (engumkhenkce) kwindawo engena bhubhani ethe yaphumelela kuhlolo lwempilo yezilwanyana kunye nesixa esifanelekileyo samafutha ehagu njengenyama ekrwada.Ngenxa yamafutha aphantsi enyama yengulube, ukongeza inani elifanelekileyo leengulube ezinamafutha aphezulu kunokuphucula incasa, iphunga kunye nokuthamba kwemveliso.
3.2 inyama egayiweyo
Inyama eluhlaza inokunqunyulwa ibe ngamacube ngomatshini wokudaya, ubukhulu bayo buyi-6-10mm square.Inokuphinda igaywe nge-grinder yenyama.I-mesh plate ye-grinder yenyama kufuneka ibe yi-8mm ububanzi.Ngaphambi kokusila inyama, kuyimfuneko ukujonga ukuba ipleyiti ye-sieve yentsimbi kunye ne-blade ihambelana kakuhle, kwaye ubushushu bezinto eziluhlaza bupholile ukuya kwi-0 ° C ukuya -3 ° C, enokuthi igayiwe yehagu kunye namafutha. amafutha ngokulandelelanayo.
3.3 Ivundiwe
Yongeza ityuwa, i-sodium nitrite, i-phosphate edibeneyo kunye ne-20kg yamanzi kunye namanzi omkhenkce kwihagu kunye namafutha ngomlinganiselo wokuxuba ngokulinganayo, ugqume umphezulu wesikhongozelo ngoqweqwe lwefilimu yeplastiki ukukhusela amanzi ajikisiweyo ukuba angawi kwaye angcolise ukuzaliswa kwenyama, kwaye yigcine kwindawo yokugcina ubushushu obuphantsi kwi-0-4°C Marinate ngaphezu kweeyure ezili-12.
3.4 Izithako kunye nokuxubha
3.4.1 Indlela yokupheka: Thatha i-100kg yenyama ekrwada njengomzekelo, i-100kg ye-1 yenyama (okanye i-15kg yamafutha ehagu, i-85kg ye-No. 2 inyama), i-2.5kg yetyuwa, i-750g ye-P201 ye-phosphate edibeneyo, i-10kg yeswekile emhlophe , 650g ye-monosodium glutamate, 80g yesodium iso-VC, i-cala 600g yeglu, 0.5kg yeprotheyini yesoya ekwanti, i-120g ye-oyile yehagu ebalulekileyo, i-500g yesoseji yesiqholo, i-10kg yesitatshi setapile, i-6kg yesitatshi esilungisiweyo sombona, isixa esifanelekileyo. irayisi yemvubelo ebomvu (ixabiso lemibala eyi-100), kunye ne-50kg yamanzi omkhenkce.
3.4.2 Ukuxuba: Ukulinganisa ngokuchanekileyo izixhobo ezifunekayo ngokweresiphi, okokuqala uthele inyama egayiweyo kwi-mixer, ugxobhoze imizuzu emi-5-10, ukhuphe ngokupheleleyo iprotheni enyibilikayo yetyuwa enyameni, uze ungeze ityuwa, iswekile, i-monosodium. I-glutamate, iziqholo zesoseji, iwayini emhlophe kunye nezinye izincedisi kunye nesixa esifanelekileyo samanzi omkhenkce zivuselelwa ngokupheleleyo ukwenza ukuzaliswa kwenyama eshinyeneyo.Ekugqibeleni, yongeza i-cornstarch, isitashi sezambane, kunye namanzi e-ice asele, ugxobhoze kakuhle, kwaye ugxobhoze de ibe yinto enamathele kwaye ikhanye., Ngethuba lenkqubo yonke yokuvuselela, ukushisa kokuzaliswa kwenyama kufuneka kuhlale kulawulwa ngaphantsi kwe-10 ℃.
3.5 Lavation
I-sausage yenziwe ngeehagu zendalo kunye neegusha ezinobubanzi obuyi-26-28mm okanye i-collagen casings enobubanzi obuyi-20-24mm.Ngokuqhelekileyo, kungcono ukusebenzisa i-sausage yeprotheni kunye nobubanzi obuhlanganisiweyo be-20mm ngesisindo esisodwa se-40g, kwaye ubude bokuzaliswa bu malunga ne-11cm.Kungcono ukusebenzisa i-sausage yeprotheni kunye nobubanzi obuhlanganisiweyo be-24mm ngesisindo esisodwa se-60g, kwaye ubude bokuzaliswa bu malunga ne-13cm.Ubungakanani be-sausage yobunzima obufanayo buhambelana nomgangatho wokuzalisa, umatshini we-enema ungcono ukusebenzisa umatshini we-kink vacuum enema ozenzekelayo.
3.6 qhina, xhoma
Amaqhina kufuneka afane kwaye aqine, amathumbu afanele abekwe ngokulinganayo xa exhoma, kwaye amathumbu akufanele axinzelelene omnye komnye, gcina umgama othile, uqinisekise ukomisa kakuhle kunye nokungena komoya, kwaye ungathembeli kwinto emhlophe xa ucula.
3.7 ukomisa, ukupheka
Beka i-sausage egcweleyo kwi-oven evuthayo ukuze yome kwaye upheke, ubushushu bomileyo: 70 ° C, ixesha lokumisa: imizuzu engama-20;emva kokumisa, inokupheka, ukushisa kokupheka: 80-82 ° C, ixesha lokupheka: imizuzu engama-25.Emva kokuba ukupheka kugqityiwe, i-steam iyakhutshwa kwaye ipholile kwiqondo lokushisa kwigumbi kwindawo yomoya.
3.8 Ukupholisa kwangaphambili (ukupholisa)
Xa ukushisa kwemveliso kusondele kwiqondo lokushisa, faka ngokukhawuleza kwigumbi lokupholisa kwangaphambili ukuze upholise.Ubushushu bokupholisa kwangaphambili bufuna i-0-4 ℃, kwaye ubushushu beziko lesoseji bungaphantsi kwe-10 ℃.Umoya kwigumbi lokupholisa kwangaphambili kufuneka upholiswe ngenkani ngomatshini womoya ococekileyo.
3.9 ukupakishwa kwevacuum
Sebenzisa iingxowa zokupakisha zevacuum ekhenkcezisiweyo, uzibeke kwiingxowa zokufunxa kwimigangatho emibini, 25 umaleko ngamnye, 50 ngebhegi nganye, idigri yevacuum -0.08Mpa, ixesha lokucoca ngaphezulu kwemizuzwana engama-20, kwaye ukutywinwa kugudile kwaye kuqinile.
3.10 Ukukhenkceza ngokukhawuleza
Dlulisela iisoseji ezigcadiweyo zaseTaiwan ezipakishwe ngevacuum kwindawo ekhawulezayo yokukhenkceza ukuze ibe ngumkhenkce.Iqondo lokushisa kwigumbi lokukhenkceza ngokukhawuleza lingaphantsi kwe-25 ° C kwiiyure ezingama-24, ukwenzela ukuba iqondo lokushisa eliphakathi kweesoseji ezosiweyo zaseTaiwan lehle ngokukhawuleza ngaphantsi kwe-18 ° C kwaye liphuma kwindawo yokugcina impahla epholileyo.
3.11 Ukuhlolwa koMgangatho nokuPakisha
Jonga ubungakanani, ubunzima, imilo, umbala, incasa kunye nezinye izalathi zesoseji ezosiweyo zaseTaiwan.Emva kokuphumelela ukuhlolwa, iimveliso ezifanelekileyo ziya kupakishwa kwiibhokisi.
3.12 Ukuhlolwa kococeko kunye nefriji
Iimfuno zesalathiso sococeko;inani elipheleleyo lebhaktheriya lingaphantsi kwe-20,000 / g;Iqela le-Escherichia coli, elibi;akukho bhaktheriya ye-pathogenic.Iimveliso ezifanelekileyo zifakwe kwifriji engaphantsi kwe-18 ℃, kwaye ubushushu bemveliso bungaphantsi kwe-18 ℃, kwaye ixesha lokugcina malunga neenyanga ezi-6.
Ixesha lokuposa: May-20-2023