Hexagonal beef breasts
Pot beef produced in Liuhe County, Jiangsu Province, also known as beef breast, is a famous product loved by the masses, has a history of 100 years, in 1918 participated in the Jiangsu Native Products Exhibition, won praise.
Raw material formula Fat beef front leg meat 100 kg Refined salt 4.5 kg Rock sugar 3 kg High-grade Yangzhou YuanQiu 10 kg Mango salt water 1 kg Fennel appropriate amount
Production method 1. Marinating: cut the beef into 1.5 to 2.5 kg pieces, put it in the tank with salt water, fine salt, marinate in summer for half a day to a day, winter and autumn for 5 to 7 days, autumn for 2 to 3 days, turn the cylinder 2 to 3 times a day, and wash and control dry after the carmine is revealed.
2. Dip: Put the beef into the old soup and put in the ingredients, add enough water, cook on high heat for 1 to 2 hours to change to a warm heat, seal the head with butter, maintain the temperature in the pot, and continue to cook for 9 to 10 hours.
3. Stacking pots: Stack the beef breasts in a cypress pot and fill them with the original juice, and cover the top with belly meat. After cooling, the beef breast condenses into one with the marinade, and then cuts it according to the amount requested by the customer when selling.
4. Packaging: Beef breasts are generally packed in clay pots, and now they are mostly packaged in plastic bags, which is a good gift for relatives and friends.
Product features The flesh color is red and bright, and the breast meat is not scattered. Fragrant and fermented, it is most suitable for eating after illness, which can not only adjust the taste, but also nourish the body.
