Ukusebenzisa iprotein yezicubu zesoya, i-konjac esulungekileyo yomgubo, i-protein powder, kunye ne-oyile yemifuno njengezona zixhobo ziphambili, iimpawu zesakhiwo secandelo ngalinye zisetyenziselwa ukutshintsha inyama yezilwanyana kunye nokuvavanya itekhnoloji yokucubungula inyama yemifuno kunye ne-ham sausage.
Ifomula esisiseko
Soy tissue protein 10, amanzi omkhenkce 24, ioyile yemifuno 7.5, konjac powder 1.2, protein powder 3, modified starch 1.8, table salt 0.9, iswekile emhlophe 0.4, monosodium glutamate 0.14, I + G 0.1, flavour vegetarian 0.15, whey protein 0. Soy sauce powder 0.6, umbala caramel 0.09, TBHQ 0.03.
Inkqubo yokuvelisa
Iprotheyini yeembotyi zesoya → yongeza amanzi ukuze ubuyisele amanzi emanzini → dehydrate → isilika → ipholile → gcina
Yongeza izinto ezincedisayo kumanzi omkhenkce → uxokomeze kwaye umilise → yongeza iprotein yesoya yesilika → ukuvuselela ngesantya esiphezulu → i-enema → ukupheka (ukwenza inzala) → ukufumanisa → imveliso egqityiweyo → ugcino
Amanqaku okusebenza
1. Ukubuyisela amanzi emzimbeni: yongeza amanzi ukuvumela iprotheni yezicubu zesoya ukuba ifunxe amanzi kwaye iwafumise, kwaye ubuyisele amanzi.Ngeli xesha ukubhideka ngesandla kungalenza libe lifutshane ixesha lokubuyisela amanzi emzimbeni.
2. Ukuphelelwa ngamanzi emzimbeni: Emva kokubuyiselwa kwamanzi, iprotheni yezicubu zesoya iphelelwe ngamanzi kumatshini okhethekileyo wokukhupha amanzi, kwaye kuphela amanzi afanelekileyo okubopha angagcinwa.Isiqulatho samanzi esilawulwa ngokubanzi siphakathi kwe-20% kunye ne-23%.Ubushushu beprotheyini yethishu yeembotyi zesoya emva kokuphelelwa ngamanzi emzimbeni ngokuqhelekileyo abugqithi kuma-25 ° C, obumiselwa bubushushu bamanzi asetyenziswa ekubuyiseleni amanzi emzimbeni.
3. Ukwenza isilika: Iziqwenga zeprotein zesoya eziphelelwe ngamanzi zijijwa zibe yimicu yefilamenti ngumatshini wokusonta inyama yemifuno;kufuneka ukuba ipholile kwiqondo lokushisa ngexesha lokuphepha ukuvumba kunye nokuwohloka kweprotheni kwiqondo lokushisa eliphezulu, eliya kuchaphazela kakubi umgangatho wemveliso yokugqibela.
4. Ukuxuba: Xuba izinto ezincedisayo ezifana nomgubo we-konjac, i-emulsifier, njl. kunye neoli yemifuno emanzini omkhenkce, kwaye udibanise kunye noluhlu oluphakathi.Emva kwe-emulsifying ngokulinganayo, beka i-soya ye-protein yesilika kwaye ushukumise ngesantya esiphezulu se-15min ～ 20min.
5. I-Enema: Khetha i-casing efanelekileyo kwaye uyibeke kumatshini we-enema, i-enema yokuzaliswa kwe-viscous exutywe ngokuhambelana neenkcukacha ezimiselweyo.
6. Ukupheka (i-sterilization): Pheka i-ham kwi-98 ℃ malunga ne-25min, efanelekileyo yokugcina ifriji.Inokuvalwa inzala kwi-135 ℃ malunga ne-10min kwaye inokugcinwa kwiqondo lobushushu begumbi.Inkcazo yemveliso engentla i-45g ~ 50g / strip, ubunzima bemveliso buyanda, ixesha lokupheka kufuneka landiswe.
7. Uvavanyo: Ukuhlolwa kwezempilo ngumsebenzi oyimfuneko ukuze iimveliso zifaneleke kwaye ziqinisekise ubomi bazo kwishelufu.Izinto eziza kuvavanywa ngokubanzi ziquka ukufuma kunye nenani leeseli zebhaktheriya.Inani lamakholoni emveliso kufuneka libe ngaphantsi kwe-30 / g.Iibhaktheriya ze-Pathogenic akufanele zibonwe.
(2) Ukukhenkceza ngokukhawuleza.Beka iisampulu kwisikhenkcisi esikhawulezayo kwaye umkhenkce ukuya kwi -18 ° C.
(3) Ukubhaka.Susa izinto eziphathekayo, zibeke kwi-tray yokubhaka, kwaye uyithumele kwi-oven.(Phezulu naphantsi komlilo, yosa kwi-150 ℃ i-5min, uze ujike kwi-130 ℃ nge-10min).Gcoba ubusi obulungisiweyo ngamanzi kwinyama egciniweyo kwaye uyithumele kwi-oven kwakhona (phezulu naphantsi komlilo, i-130 ℃, 5min).Yikhuphe, yigqume ngoluhlu lwephepha elithanjiswe, yiguqule phezu kwe-tray yokubhaka, ixube ngamanzi obusi, kwaye ekugqibeleni uyithumele kwi-oven (phezulu naphantsi komlilo, i-130 ℃, i-20min ingaphuma kwi-oven).Sika inyama eyosiweyo ibe yimo yoxande.
Ixesha lokuposa: Nov-28-2020