China has rich broiler resources. To improve the economic value of chickens and develop deep processing and finishing of chicken meat, we have developed a western-style chicken meatball. The product is rich in green onion, soft and fragrant, rich in nutrients, and is favored by foreign markets such as Japan and Germany. First, the chicken meat production process of raw materials processing → measurement → mixing → forming → frying → small boiling → frozen → inspection → packaging → health inspection → refrigeration II. Process requirements 1 raw meat selection. Fresh (frozen) deboned chicken meat and appropriate amount of lean pork from the non-epidemic area were selected as raw meat. Since the fat content of chicken is too low, it is necessary to mix appropriate amounts of pork with a high fat content to improve product taste and tenderness. The thawed chicken needs to be further cleaned of chicken skin and bones. The pork also needs to remove cartilage and fascia. 2 ingredients and seasoning. Chicken 60 kg, pork 40 kg, onion 28 kg, soybean protein 2 kg, egg 3 kg, starch 6 kg, salt 1 kg, garlic 1 kg, ginger 0.5 kg, phosphate 0.15 kg, monosodium glutamate 0.1 kg, white pepper 0.15 Kilograms, water amount. 3 raw materials processing. Clean the fresh onion of good quality and cut it into the size of rice. Soybean protein is mixed with water and stirred in a mixer. Eggs are washed in a clean container. The thawed chicken and pork are cut into strips and minced at low temperature. The treated raw and auxiliary materials are processed and used immediately to avoid long-term storage. 4 mixing and forming. Pour the minced meat of the accurately weighed raw meat into a blender, mix the salt and an appropriate amount of water, stir well, add additives such as phosphate, egg, soy protein, and onion, continue mixing, and finally add the starch and mix well. The temperature of the entire stirring process should be controlled below 4°C. The shaping of the meatballs is done by the forming machine, using a rotary barrel type, adjustable filling machine. 5 fried and boiled. Fried chicken meatballs: The meatballs coming out of the forming machine are then fried in a boiling saucepan to form a beautiful light brown or tan shell to hold the shape. Remove the meatballs from the pan and cool them down and cook them in a boiling water pan. Boiled chicken meatballs: After the meatballs are formed, they are cooked in a boiling water pot. In order to ensure the cooked and achieve the bactericidal effect, to make the product's center temperature reach 70 °C, and maintain for more than 1 minute, the boiling time should not be too long, otherwise it will cause the product to affect the flavor and taste oil. 6 pre-cooled and frozen. The cooked meatballs are pre-cooled in a pre-cooling chamber with a pre-cooling temperature of 0-4°C. The pre-cooling chamber air is forced to cool by a clean air machine. After the pre-cooling, the frozen storage is frozen, and the quick-freezing storage temperature is -23°C or even lower, so that the product temperature rapidly falls below -15°C. 7 inspection and packaging. The sensory indicators such as product weight, shape, color, and taste must be checked. Film pouches are packaged, and several pouches are packed as one box. 8 Guardian Refrigeration. The health indicators are mainly the number of bacteria less than 5000/g; E.coli group, negative; pathogenic bacteria, none. Qualified products are chilled in a freezer below -18°C. The storage period is 10 months.
Foot of ningxia hong xingda incense Organic Apple fruit suborbicular, fruit surface color yellow green, most with orange chardonnay fruit surface, covered with bright red stripes, pulp yellow-white, succulent crisp, sweet, rich fragrance, quality first-class; The fruit has a sugar content of over 15%, more than 4% of the national average, and the flesh is tight and crisp and sweet, which is widely loved by consumers all over the world. There is a longer optimal consumption date than any other apple, not even refrigerated. It can be kept for 4 months at normal temperature. If refrigerated, Fuji can be kept for 5--7 months.
Altitude: high altitude area light, clean air, environment close to original condition, no industrial pollution. With an average elevation of 1160-2900m, the central health center has a strong uv light, which produces the natural pollution-free apple, which conforms to the concept of a modern green diet.
Temperature: moderate temperature can avoid the chance of fruit tree encountering disease. The average temperature in ningxia is 8.4 degrees Celsius, which has an important influence on the growth, development, yield and quality of apple. The piedmont apple is thriving in such a good environment.
Humidity environment: moderate amount of rainfall provides necessary conditions for apple's growth. The annual rainfall in the central health region is 186 millimeters. The fruit is slow to grow and the fruit is hard and hard, which fully guarantees the fruit's sugar content and the relatively average size of apples.
Sunshine condition: apple is the fruit tree, the central health area of the whole year is nearly 3,800 hours, is beneficial to the Apple Fruit coloring. The piedmont apples are red and bright.
Temperature difference factors: ambassador apple nighttime respiration weak temperature gap between day and night, consume less organic matter, the accumulation of organic matter during the day more, that apple store down a large number of glucose sugar candy, etc have better taste. The average diurnal temperature difference between apple and apple is 14 degrees centigrade, and the larger diurnal temperature difference ensures the sweet and delicious characteristics of the apple.
Other factors: frost can make apple blossom and fruit, which can cause frozen flower jelly, which is bad for apple's production. The piedmont apple has been kept at least 167 days without frost for the whole year, which minimizes the influence of apple on yield and quality.
Red Admiral Apple
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Ningxia hongxingda fruit industry , http://www.hxdfruit.com