Mutton processing method

Cured mutton

Remove the fat membrane and tendons of mutton and cut along the meat lines to grow strips. Every 100 kg mutton ingredients: 5 kg of salt, 1 kg of granulated sugar, 1 kg of liquor, 0.3 kg of pepper and 100 g of five spices. Smear the ingredients evenly on the surface of the meat strips, marinate in the jar for 3 to 4 days, and turn the jar once. After getting out of the tank, wash off the auxiliary materials with clean water, hang them through the rope and air-dry or go into the drying room until they are dry and hard.

Rolled mutton

Select mutton sheep weighing about 20 kg to be slaughtered, peeled, head, hoof and viscera removed, the muscles on the left and right sides of the carcass removed, ligaments, fat and tendons removed, each rolled into a 2.5 kg cylinder, packed with non-toxic plastic film and placed in an iron box. 12 rolls per case, quick-frozen.

Northern cooked mutton

Excipient formula: per 100 kg of meat salt 3.3 kg, cumin 0.33 kg, fennel (star anise) 67 g, grass fruit 33 g, pepper 200 g.

Increase the amount of salt to 4 kg in summer. Processing method: add water to immersed mutton. Mutton should be rolled into the pot, the formula seasoning should be packed with gauze and put into the pot. After the water boils, skim off the soup foam in time and turn it over once an hour. Simmer for 6 to 8 hours according to the tender degree of the meat, and cook until thoroughly cooked. When coming out of the pot, rinse the meat noodles with soup and cool. The production rate is 50%. Characterized by sliced cold food without taste, fleshy crisp. Cured mutton

Remove the fat membrane and tendons of mutton and cut along the meat lines to grow strips. Every 100 kg mutton ingredients: 5 kg of salt, 1 kg of granulated sugar, 1 kg of liquor, 0.3 kg of pepper and 100 g of five spices. Smear the ingredients evenly on the surface of the meat strips, marinate in the jar for 3 to 4 days, and turn the jar once. After getting out of the tank, wash off the auxiliary materials with clean water, hang them through the rope and air-dry or go into the drying room until they are dry and hard.

Rolled mutton

Select mutton sheep weighing about 20 kg to be slaughtered, peeled, head, hoof and viscera removed, the muscles on the left and right sides of the carcass removed, ligaments, fat and tendons removed, each rolled into a 2.5 kg cylinder, packed with non-toxic plastic film and placed in an iron box. 12 rolls per case, quick-frozen.

Northern cooked mutton

Excipient formula: per 100 kg of meat salt 3.3 kg, cumin 0.33 kg, fennel (star anise) 67 g, grass fruit 33 g, pepper 200 g.

Increase the amount of salt to 4 kg in summer. Processing method: add water to immersed mutton. Mutton should be rolled into the pot, the formula seasoning should be packed with gauze and put into the pot. After the water boils, skim off the soup foam in time and turn it over once an hour. Simmer for 6 to 8 hours according to the tender degree of the meat, and cook until thoroughly cooked. When coming out of the pot, rinse the meat noodles with soup and cool. The production rate is 50%. Characterized by sliced cold food without taste, fleshy crisp.