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New technology: Canned Skiitake-Meat pate production

2015-01-28 14:09:03
 
1, Raw materials and auxiliary materials
Skiitake: dried Skiitake with concentrated flavor or fresh Skiitake with good quality; Pork: small package meat cuts with a certificate and acidity discharged through cooling; Bean paste: fermented broad bean o16% moisture content; Chili sauce: reddish brown color, spicy flavor,12% -14% salt r soybean paste with moderate viscousness, no impurities, no peculiar smell, 12%-15% salt content, not exceeding content; Refined oil: refined edible vegetable oil; Starch: white, delicate, unadulterated corn starch; Yellow wine: color clarification, sweet-smellingl, alcohol content above 12 degrees. Auxiliary materials: MSG, salt, sugar, garlic, onions, etc. 
2, Pre-treatment on materials
Dried Shiitakes are soaked in warm water for 2-4 hours, 1 cm mushroom stem remained in air; quarto split for large Skiitakes, two-half for middle Skiitake, then cut into 0.4 cm thick strips. Bean paste and Chili sauce are added with a little water and then are smashed with a shredder (with 0.8 mm sieve). Onion and garlic are washed and chopped into particles like rice.
3, producing and canning 
In each pot, 8 kg Skiitake strips, 20 kg pork cuts, 25 kg bean paste, 8 kg chili sauce , 12 kg refined oil, 8 kg onion, 1 kg garlic particles, 0.5 kg MSG , 1.5 kg salt, 8 kg sugar, 2 kg starch, 5 kg yellow wine are contained.
Firstly, vegetable oil is put into a pot and is heated, after onion and garlic particles are added and fried, pork cuts are added and fried to the extent that can be eaten, then Skiitake strips and other auxiliary materials are added in the pot, after heated to boil, starch is added and the mixture is stirred, after continuously heated to 85-90℃, the cooking is completed, instantly canned with 200 g/can (1 cm headspace left )
4, Seal and sterilization
Can is sealed when the temperature in its center keep 85℃ after canned, then sterilized for 10-50 minutes under 115℃. Finally, cooled and the product is finished.

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