your location:technical process of quick-frozen pickled vegetables and meat and quick-freezing equipment
1. preparation of raw materials
pork belly processing: the ingredients should be more than three layers and 30mm thick; rinse with water, remove the pig hair and cut into 150mm x 150mm pieces. boil in boiling water until medium cooked, about 0.5 hour; remove and drain.
brush the dark soy sauce evenly with an oil brush. after drying, fry the pork skin in 180 degrees celsius oil until golden brown for about 3 minutes; take it out, soak it in cold water until soft, and cut it into 8mm thick and 70mm wide slices.
preparation of plum vegetables: use zhejiang and hangzhou plum vegetables, which have no peculiar smell, no debris, and no deterioration; soak them in clean water for 0.5 hours to remove debris; boil them in boiling water for 0.5 hours, and cut them with a vertical vegetable cutter.
processing of chives and ginger: wash the ginger and cut into 2mm thin slices. remove the roots, yellow leaves, and diseases of the chives and wash them; saute with 2/3 of the total amount of oil until fragrant and put into a spice bag.
preparation of pork belly: when the temperature of the electric frying pan is 200c, add salad oil. when the oil is hot, add pork belly and fry for 5 minutes; add all the seasonings and fry for 2 minutes; add water, add the spice bag, and remove after 30 minutes of boiling. christine 15mino
preparation of pickled vegetables: when the temperature of the electric wok is 200c, add lard. after the oil is hot, add pickled vegetables and fry for 5 minutes. add all the seasonings and fry for 2 minutes. add water and boil for 30 minutes. remove and steam for 15 minutes.
2. cooling and packaging: meat is cooled to room temperature for bagging, quick freezing, and boxing; vegetables are cooled to room temperature for bagging, quick freezing, and boxing.
