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Detailed Explanation of the Processing Techniques and Methods for Deer Sinew
(1) Removal of Deer Sinew Deer sinew refers to the muscle tendons of the deer's four limbs and back. The removal method is as follows: ① For the forelimbs, use a knife to slit open between the back of the metacarpal bone and the muscle tendon, cutting down to the hoof heel below the accessory hoof, leaving the accessory hoof and sesamoid bone on the sinew, then continue slitting upward along the sinew groove to the termination of the fascia at the upper end of the carpal bone and cut it off. The tendon on the front side is also slit open between the front of the metacarpal tendon and the bone, cutting downward to the coronary band with a piece of skin about 5 cm long, then cutting it off, and trimming upward to the upper end of the carpal bone, cutting at the termination of the fascia. ② For the hind limbs, slit open from between the tibia bone and the sinew cavity down to the accessory hoof, cut off at the hoof heel, leaving the accessory hoof and sesamoid bone on the sinew, then continue upward along the sinew groove through the calcaneus to the termination of the tibial muscle tendon and cut it off. The removal of the tendon on the front side of the hind limb is done by slitting open from between the front of the metatarsal bone and the tendon down to above the coronary band, leaving a piece of skin 5 cm long and cutting it off, then trimming upward to the upper end of the metatarsal bone to above the hock joint, cutting open the thick muscle group, and cutting at the termination of the fascia. ③ The muscle tendon of the back refers to the lateral fascia of the longissimus dorsi, which is used to wrap and attach the tendons. First remove the longissimus dorsi, lay it flat on a table with the inner side facing up, then use a knife to remove the intact fascia.
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Introduction to the preparation method and detailed processing flow of dried snake
Dried snake for Chinese medicine is a dried body made by cutting open the abdomen of a medicinal snake, removing the intestines and other internal organs, and then drying it. The processing method for adult dried snake is as follows: after the medicinal snake is caught, kill it by hurling it to the ground or putting it into boiling water; then step on the snake's head and neck with a foot, hold the snake's tail with one hand, and with the other hand use small round-tipped scissors to cut open the abdomen from the cloacal opening forward to the head and neck, remove the internal organs, separate the snake skin from the snake meat at the neck, cut the snake skin, and pull the skin downward with force until the cloacal opening, then cut the snake skin off. With the head as the center, roll the snake meat into a disc shape, insert the tail into the last coil, and
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A Detailed Guide to the Processing Techniques and Methods for Making Dried Shrimp
Main raw materials: Acetes shrimp, salt, etc. Equipment and tools: iron wok, baskets, flow-through stove. Production method: Grade and sort the Acetes shrimp; if there is a lot of debris, use a sieve to screen it; if the raw materials are not clean, wash them, then place them in baskets to drain, with each basket holding about 6 kg of Acetes shrimp. The following methods can be used for cooking: ① Basket-rotating cooking method. Fill an iron wok with a diameter of 90 cm seven-tenths full of fresh water, add 2 kg of salt, and after bringing to a boil, sprinkle an appropriate amount of salt onto the basket of drained shrimp (at a ratio of 15 kg of salt per 50 kg of premium-grade Acetes shrimp, 2.5 kg of salt for grade-one shrimp, 3.5 kg of salt for grade-two shrimp, and 4.5 kg of salt for grade-three shrimp), then place it into the wok, cover with a lid, and after it comes to a boil, remove the lid and use a basket needle to prod the basket body so that it rotates, making the shrimp cook evenly; when the shrimp whiskers straighten out, take out the shrimp basket and place it in a ventilated place to cool. Generally, change the water in the wok once every 5-8 baskets cooked, to prevent the wok water from becoming too salty and affecting the quality of the finished product.
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A Detailed Guide to the Processing and Making of Beijing Roast Duck
Beijing Roast Duck is a famous specialty of Beijing, made from Beijing force-fed duck. The product is characterized by golden, glossy skin, white, fine and tender meat, and crisp skin with fragrant meat. Its process flow is: raw material preparation -> scalding the skin and applying color -> air-drying the carcass -> roasting -> removing from the oven and brushing with oil. 1. Raw material preparation: select a healthy duck of 2.5-3 kg, slaughter it by the method of cutting the three tubes, then remove the feathers and internal organs, cut off the duck feet and wings, and wash clean with water. 2. Scalding the skin and hanging color: after pouring boiling water over the duck body 4 times, pour maltose water (maltose:water = 1:6) over it.
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Detailed Explanation of the Key Processing Techniques for Changshu Braised Chicken
Changshu braised chicken is a traditional famous food from the Changshu area of Jiangsu, with a history of nearly 100 years. Ingredients and formula: 10 chickens, 1 kg refined salt, 750 g soy sauce, 500 g white sugar, 350 g Shaoxing wine, 500 g scallions, 50 g ginger, 25 g fennel, 25 g cassia bark, 25 g dried tangerine peel, 5 g cloves, 3 g amomum. Production method: 1. Material selection: choose healthy, disease-free fresh plump chickens as the main raw material, preferably chickens from the current year. 2. Slaughtering and dressing: slaughter the chickens, drain the blood completely, soak them in hot water, pluck the feathers clean, then split the abdomen open, remove the internal organs,
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Processing and Utilization of Potatoes
I. As Feed Both the tubers and the starch residue of potatoes can be fed to livestock and poultry. According to experiments, feeding 50 kg of potatoes to pigs can increase meat by 2.5 kg; feeding dairy cows can produce 40 kg of milk or 3.5 kg of butter. Feeding each chicken an average of 71 g each of chopped, cooked potatoes and mixed feed per day can increase annual egg production by 30 to 50 eggs and save 20 kg of concentrated feed. II. Extracting Starch Every 100 kg of potatoes generally yields 12.15 kg of starch. The extraction process is relatively simple: first wash the potatoes, then mechanically crush, grind,
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How is potato processed? An introduction to several common processing methods
I. Making jam from potatoes. First wash the potatoes clean, remove any rotten or sprouted parts, then peel off the skin, place them in a steamer and steam until cooked, then take them out and spread them to cool. Next, rub them through a grater into a uniform potato mash and set aside. Put white granulated sugar, water and sour water (that is, the sour water used in a vinegar workshop; mix a small amount of thin rice porridge with bran, place it in a vat, transfer it from vat to vat for one week, once a day, and the filtered sour water is used as a vinegar starter) into a pot and boil until 110°C, then pour the potatoes into the pot, and use an iron shovel to constantly turn them, pressing while stir-frying, until the potatoes
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Detailed Explanation of Coarse Potato Starch Processing Technology
Process flow: Potatoes → washing → grinding → potato residue separation → sedimentation → drying → coarse starch. Key operating points: (1) Grinding into slurry: Select potatoes with high starch content, pick out rotten and diseased potatoes, place them in a washing tank, add clean water and stir with a stick to wash the potato pieces clean. Put the washed potato pieces into a grinder, add water while grinding, grind into starch slurry, and let it flow into a receiving tank. (2) Separation: Use coarse and fine flat screens twice respectively to screen out the potato residue from the starch slurry, or put the starch slurry into a cloth bag, tie the bag opening securely, place it in a tank
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Detailed Explanation of Potato Harvesting, Storage and Processing Techniques
I. Timely harvesting. Potatoes intended for storage are best harvested when dry matter accumulation is at its maximum and the tubers are fully mature. Spring potatoes should be harvested in early to mid-June, while autumn potatoes should be harvested in early November and must not be exposed to frost. Whether spring or autumn potatoes, if rain occurs before harvest, harvesting should wait until the soil has dried appropriately. Freshly dug tubers have tender skins and should be left on the ground to air for 1-2 hours, then collected after the potato skin surface has dried slightly. However, they must not be sun-dried for long periods in summer; after harvest they should be promptly stored in a cool, shaded place. During storage, strict selection should be carried out, removing tubers that are diseased, damaged,
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Detailed Explanation of Carambola Drying Processing Methods and Production Flow
The raw material for processing dried carambola is sour carambola, which is processed as a semi-finished product because it remains very sour after drying and needs further processing into other foods. The processing techniques are as follows: 1. Raw material preparation: Peel off the angular edges of fresh carambola, cut lengthwise into two halves, or cut crosswise into five-pointed star slices. 2. Pretreatment: Because the peel portion of the fruit is rich in tannins, during the drying process the tannin substances will oxidize and discolor, causing the product to turn brown or even black. In order to achieve good color, the raw material needs sulfur treatment, and there are two methods
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