Solo garlic, also known as single clove garlic, monobulb garlic, single bulb garlic, or pearl garlic,is a variety of Allium ampeloprasum. The size of the single clove differs from approximately 25 to 50 mm in diameter. It has the flavour of the garlic clove but is somewhat milder and slightly perfumed. It originates in Yunnan province in Southern China. The appearance is somewhat akin to that of a pickling onion, with white skin and often purple stripes. Solo garlic offers the advantage, compared to traditional garlic, of being very quick and easy to peel.The harvest time is February to March every year. It has a strong fragrant taste compared with multi(whole) clove regular garlic. It also has a high nutrition content. Its price is higher than regular multi-clove garlic but those people who buy it simply love it.
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First, materials and equipment
1. Fresh donkey meat, salt, white sugar, wine, soy sauce, spices (clove, galangal, prickly ash, grasshopper, gerbera, minced meat, ginger, fennel, fragrant, grass, cinnamon, dragon wave, Amomum and amount of dried chili).
2. The main equipment electronic balance, refrigerator, stainless steel knife, stainless steel plate and so on.
Second, the process of raw material acceptance → cleaning → cutting → pre-cooking → cutting → ingredient batch cooking → baking → inspection → finished product.
Third, technical points
1. Acceptance of raw materials Using fresh donkey meat from non-epidemic areas, the color of the meat is dark red and the smell is normal.
2. Raw material finishing Clean excess fat, blood, lymph, blood vessels, hairs, and other foreign materials on donkeys. Cut the finished donkey into pieces of about 300 grams, and notice that the cuts are neat.
3. Precooking After the water is boiled, put the cut donkey into the pot and cook it for 30 minutes. Cook until the meat in the knife is cut without blood. The precooked meat is cut into pieces of about 80 grams. The shape should be regular, and the blade should be as tidy as possible when slicing.
4. Re-cooking will be a good variety of spices wrapped with gauze wok, add water, white wine, salt, white sugar and soy sauce, etc., boil in the fire on the stir. Then put the cut donkey into the pot and stir to cook for about 3 hours until it is boiled.
5. Baking Put the minced meat pieces in a stainless steel dish and put them in an oven and bake at a temperature of 50-55°C for a moderate amount of time.
6. After the test is completed, it will be tested if it is qualified.
In the processing of meat products, the amount of salt added is usually not less than 2%. For lean meat, salt is added at 3% of the meat weight, sugar is added at 0.1% to 4% of the meat weight, and spices are added at 40 grams/kg. After screening, the best combination of dry processing of donkey meat is as follows: 4.1 grams of salt, 100 grams of white sugar, and 1.1 grams of spices are added to 100 grams of dried donkey meat.
Teach you to do nutritious donkey dry
The protein content of donkey meat is 18.5%, which is higher than that of lamb (14.54%). In addition, the contents of crude protein, phospholipids, vitamin B12 and 10 essential amino acids are higher than that of beef. The mineral content is about 1%, and the cholesterol content is relatively high. low. Donkey meat has the effect of invigorating the spleen and stomach, benefiting qi and blood, helping kidney yang, etc. It is a kind of fitness tonic. Because of its high protein, low fat, delicious taste, rich nutrition and other characteristics, it was used as a delicacy on the table. Therefore, the processing and development of dried donkey products have considerable economic and social benefits.