Fuzhou famous eating --- [meat swallow skin] production process
Meat swallow skin (also known as swallow skin) is a white, paper-thin dried meat product made of lean pork as raw material. When it is cooked, it is lubricated and refreshing, and it is full of bird's nest flavor. Swallow skin can be used to prepare and cook various famous dishes such as swallow balls, chicken rolls, and swallow silk, and is a suitable dish for family banquets. Dried swallow skin can also be used as a gift for relatives and friends, and the export exchange rate is very high.
raw material:
Each kilogram of lean pork is accompanied by an appropriate amount of starch and refined salt, which can be added into dried swallow skin 1. 8~2 kg.
The production process is as follows:
1． Meat selection: Take the red meat or lean beef of the hind legs of high-quality pigs, which are fresh and elastic. It is best to use fresh meat that has not been slaughtered for a long time. Cut the meat into 2 to 3 cm thick chunks. If there is no fresh meat, it can also be made of frozen meat, but the quality of the finished product is slightly worse.
2． Ingredients: According to the toughness of the meat, the meat pieces in each part are set into a blank in a certain proportion, and generally each blank is 500 to 1000 grams. The proportion of ingredients is: net lean meat 10 kg, starch (sweet potato flour or other starch) 20 ~ 25 kg, refined salt 60 g, lye 200 g. Starch should be white, delicate, sandless and free of impurities. When used, it is milled into a fine and unsiethed. The lye used is preferably the soil alkali extracted after burning wood or bamboo into ash, or soda powder. Each kilogram of alkali is added to 5 kg of water, dissolved into lye, and the concentration is based on the irritation of the lye placed on the tongue.
3． Pounding: Place the sliced meat on a hardwood board, beat it with a hardwood round, and then add the easily tough pieces of meat one after another, and beat them repeatedly. Flip the pulp while pounding. After 30 minutes of pounding, the pulp is pounded into a paste, and when the tendons are loose, lye and refined salt are added and the beating continues. In some areas, an appropriate amount of cooked sticky rice is added when pounding the meat, in order to increase the stickiness of the pulp. Pound until the pulp becomes a fine, particle-free pulp, which takes 1 hour. When pounding meat, starch is added and pounded gradually; when salt is added. Depending on the quality of the flesh and climate change. If the water content of the meat is high, the amount of salt should be increased; in the warm season, more salt should be added; in the cold winter and dry weather, the amount of salt should be slightly reduced, and the amount of increase or decrease should be within 10 grams, which is used to adjust the moisture of the meat.
4． Thinning: Place the meat paste on a wooden board covered with new and old mixed starch, so that the starch surrounds the meat puree, and gently press it with your hands to gradually expand the meat pulp into a meat cake shape. Then cut into 2 to 3 pieces for flattening, and repeatedly roll with a small wooden stick, sprinkle with starch at any time, so that it is evenly mixed with the meat puree. Roll 8 to 10 times in turn, so that the pulp is pressed into slices, rolled up with a wooden stick and then rolled up, until it is as thin as paper, becoming a fresh swallow flake.
5． Drying: Fresh swallow skin is not easy to preserve, so it should be dried. The thinly milled swallow skin is cut into 20 cm wide, and the length is at the end of the mill, and it is hung on the wire one by one to dry. However, do not be exposed to the sun, because doing so will crack and affect the appearance.
6． Finished product treatment: the dried swallow skin is packaged. During storage, it should be protected from hot sun exposure and heavy pressure. When cooking, dried swallow skin should be spread on wooden boards and sprinkled with some hot water to make it return to moisture and become a state similar to fresh swallow skin. It is used to wrap meat filling to make famous dishes such as swallow balls and chicken rolls.