How are dog meat foods made? A detailed explanation of 3 production techniques

I. Dried dog meat slices

1. Preparation of materials. Use the small pieces of dog meat trimmed off when processing other products and a small amount of pork fatback; the fat-to-lean ratio must not exceed 1:10. Cut the raw meat into strips 3 cm thick, wash and drain, and grind with a meat grinder. Do not grind the fatback.

2. Curing. For every 100 kg of raw meat, use 2 kg of salt, 4 kg of soy sauce, 8 kg of white sugar, 1.5 kg of baijiu, 200 g of monosodium glutamate, 200 g of compound phosphate, 50 g of sodium erythorbate, 50 g of nicotinamide, 5 g of sodium nitrite, 200 g of white pepper powder, 240 g of mixed spices, 300 g of minced ginger, and 3 kg of eggs as ingredients. Add all the ingredients to the ground dog meat and mix well, then cure at 5°C for 24 hours.

3. Stirring. Make the cured dog meat into a meat paste. Add starch equal to 5% of the raw meat weight and 25% soybean protein isolate powder, and mix evenly.

4. Drying. Spread the meat paste evenly on a bamboo mat to a thickness of 2-3 mm. Place in a drying room to dehydrate at a maintained temperature of 70°C for 2 hours.

5. Roasting. After drying, the meat forms complete thin sheets. Remove them from the bamboo mat, transfer to a baking tray, and place in a roasting oven to roast at 200-240°C for about 1.5 minutes. When the meat slices release oil and the surface turns brownish red, take them out and immediately press flat.

6. Packaging. When the meat slices have cooled slightly and are soft, cut them into 12 cm x 8 cm rectangular pieces and seal-pack them in composite plastic bags.

II. Dog meat sausage

1. Preparation of materials. Choose dog meat with a moderate fat-to-lean ratio and pork fatback as raw materials. Cut the dog meat into strips and grind with a meat grinder; cut the pork fatback into 1 cm cubes.

2. Formula. 70 kg lean dog meat, 30 kg pork fatback, 2.2 kg salt, 7.5 kg granulated sugar, 10 g potassium nitrate, 5 kg soy sauce, 3.8 kg rose liqueur.

3. Making the filling. Add water equal to 30% to the meat and seasonings and mix well, then let stand for 2-4 hours.

4. Stuffing the casings. Use pork small intestine or sheep intestine as casings; soak in warm water for 2-3 hours, wash clean, check by running water through them, and remove any parts with holes. Stuff the meat filling into the casings, tie off into sections every 15-20 cm, and prick holes with a needle to release gas.

5. Drying. Hang the stuffed sausages on wooden poles to sun-dry or dry indoors at 40-45°C for 2-3 days, then hang in a well-ventilated place to continue drying for 10-15 days, until the moisture content is below 55%, and they are finished products.

III. Dog meat ham sausage

1. Formula. 85 kg lean dog meat, 15 kg pork fatback, 3 kg salt, 1 kg white sugar, 200 g monosodium glutamate, 10 kg starch, 200 g pepper powder, 6 g sodium nitrite.

2. Production. Cut the fatback into 1 cm cubes, grind the lean dog meat, and stuff into beef casings or artificial casings, dividing into sections every 30 cm; baking temperature 70°C for 1.5 hours. Boiling temperature 90°C for 1 hour. Smoking temperature 60-70°C for 5-6 hours.