Detailed Explanation of Mutton Processing Methods and Operating Steps

Cured Mutton

Remove the fat membrane and tendons from the mutton, and cut into long strips along the grain of the meat. Ingredients per 100 kg of mutton: 5 kg salt, 1 kg each of white granulated sugar and baijiu (white liquor), 0.3 kg Sichuan pepper, and 100 g five-spice powder. Evenly spread the well-mixed ingredients over the surface of the meat strips, place in a vat and cure for 3 to 4 days, turning the contents once midway. After removing from the vat, wash off the auxiliary ingredients with clean water, thread with string and hang to air-dry, or place in a drying room and dry until hard and firm to obtain the finished product.

Rolled Mutton

Select a meat sheep weighing about 20 kg, slaughter it, skin it, and after removing the head, hooves and internal organs, separately trim and cut the muscles from the left and right sides of the carcass, remove the ligaments, fat and tendons, and roll each into a 2.5 kg cylinder. Wrap in non-toxic plastic film and place in an iron box. Each box holds 12 rolls; quick-freeze to obtain the finished product.

Northern Cooked Mutton

Auxiliary ingredient formula: per 100 kg of meat, use 3.3 kg salt, 0.33 kg fennel, 67 g star anise, 33 g tsao-ko (Amomum tsaoko), and 200 g Sichuan pepper.

In summer, increase the salt amount to 4 kg. Processing method: Add water until the mutton is submerged. The mutton should be folded and rolled before going into the pot, and the formula seasonings should be wrapped in gauze and put into the pot together. After the water boils, promptly skim off the foam from the broth, and stir and turn once every hour. Simmer for 6 to 8 hours according to whether the meat is tough or tender, until thoroughly cooked. When removing from the pot, rinse off the floating oil on the surface of the meat with the broth, and cool to obtain the finished product. The yield is 50%. Its characteristics are that when sliced and eaten cold it has no gamy odor, and the meat is tender and loose. Cured Mutton

Remove the fat membrane and tendons from the mutton, and cut into long strips along the grain of the meat. Ingredients per 100 kg of mutton: 5 kg salt, 1 kg each of white granulated sugar and baijiu (white liquor), 0.3 kg Sichuan pepper, and 100 g five-spice powder. Evenly spread the well-mixed ingredients over the surface of the meat strips, place in a vat and cure for 3 to 4 days, turning the contents once midway. After removing from the vat, wash off the auxiliary ingredients with clean water, thread with string and hang to air-dry, or place in a drying room and dry until hard and firm to obtain the finished product.

Rolled Mutton

Select a meat sheep weighing about 20 kg, slaughter it, skin it, and after removing the head, hooves and internal organs, separately trim and cut the muscles from the left and right sides of the carcass, remove the ligaments, fat and tendons, and roll each into a 2.5 kg cylinder. Wrap in non-toxic plastic film and place in an iron box. Each box holds 12 rolls; quick-freeze to obtain the finished product.

Northern Cooked Mutton

Auxiliary ingredient formula: per 100 kg of meat, use 3.3 kg salt, 0.33 kg fennel, 67 g star anise, 33 g tsao-ko (Amomum tsaoko), and 200 g Sichuan pepper.

In summer, increase the salt amount to 4 kg. Processing method: Add water until the mutton is submerged. The mutton should be folded and rolled before going into the pot, and the formula seasonings should be wrapped in gauze and put into the pot together. After the water boils, promptly skim off the foam from the broth, and stir and turn once every hour. Simmer for 6 to 8 hours according to whether the meat is tough or tender, until thoroughly cooked. When removing from the pot, rinse off the floating oil on the surface of the meat with the broth, and cool to obtain the finished product. The yield is 50%. Its characteristics are that when sliced and eaten cold it has no gamy odor, and the meat is tender and loose.