3 dog food production techniques

1. Dog jerky

1. Prepare materials. Use small pieces of dog meat and a small amount of pig fat cut while processing other products, the fat-to-thin ratio should not exceed 1 ∶ 10. Cut the raw meat into long strips 3 cm thick, wash and drain, and grind it with a meat grinder. Don't crush the fat.

two。 Pickled. Per 100 kg raw materials, 2 kg of salt, 4 kg of soy sauce, 8 kg of sugar, 1.5 kg of liquor, 200 g of monosodium glutamate, 200 g of compound phosphate, 50 g of sodium isoascorbate, 50 g of nicotinamide, 5 g of sodium nitrite, 200 g of white pepper, 240 g of mixed spices, 300 g of minced ginger and 3 kg of eggs. Mix all kinds of ingredients into the minced dog meat and marinate at 5 ℃ for 24 hours.

3. Stir. The cured dog meat is made into minced meat. Add starch which accounts for 5% of raw meat weight and 25% soybean protein isolate powder and mix well.

4. Dry. Spread the minced meat evenly on the bamboo mat, 2mm to 3mm thick. Put it into the drying room to be dehydrated, the temperature is maintained at 70 ℃ for 2 hours.

5. Baked. The dried meat was completely flaky, removed from the bamboo mat, moved to a baking pan and baked in an oven at a temperature of 200: 240 ℃ for about 1.5 minutes. When the sliced meat comes out of oil and the surface is reddish brown, flatten it immediately.

6. Packing. When the meat slices are slightly cooled and soft, they are cut into cubes of 12cm × 8cm and sealed in a composite plastic bag.

Dog sausage

1. Prepare materials. Choose moderately thin dog meat and pig fat as raw materials. Cut salted strips of dog meat and grind it with a meat grinder; cut pig fat into 1 cm square pieces.

two。 The recipe. 70 kg of lean dog meat, 30 kg of pig fat, 2.2 kg of salt, 7.5 kg of sugar, 10 g of potassium nitrate, 5 kg of soy sauce and 3.8 kg of rose wine.

3. Make stuffing. Mix meat and seasoning with 30% water and let stand for 2 to 4 hours.

4. Enema. Soak the casings in pig's small intestine or sheep's intestines in warm water for 2 to 3 hours, wash, check through water, and remove the parts with leaks. Pour the meat stuffing into the casings, ligate a section every 15 to 20 centimeters long, pierce the hole with a needle, and release the gas.

5. Dry. The filled sausage was exposed to the sun on a wooden pole or dried in a room of 40: 45 ℃ for 2 or 3 days, hung in a well-ventilated place and dried for 10 to 15 days, and the finished product was finished when the water content was less than 55%.

Dog ham sausage

1. The recipe. Dog lean meat 85 kg, pig fat 15 kg, salt 3 kg, sugar 1 kg, monosodium glutamate 200 g, starch 10 kg, pepper 200 g, sodium nitrite 6 g.

two。 Make it. Cut the fat into 1cm square pieces, grind the lean dog meat and fill it with beef casings or artificial casings. Every 30cm is divided into 1 section, baking temperature 70 ℃, time 1.5 hours. The cooking temperature is 90 ℃ and the cooking time is 1 hour. The fumigation temperature is 60: 70 ℃ and the fumigation time is 5: 6 hours.