100 pounds of meat to do sausage and bacon seasoning recipe of the ratio is how much?

You look at it to know ah 1 "bacon production Ingredients: pure lean pork 2.5 kg, 100 grams of salt, 50 grams of sugar, 50 grams of brown sugar, 150 grams of soy sauce, 10 grams of monosodium glutamate, 60 ° white wine 100 grams. Production: first cut the lean meat into long strips or thin slices, each strip (block) weighs about 50-250 grams, and then immersed in a pot of boiling water, immediately fished out and placed in a clean water leakage container, drained of water. Meanwhile, mix the ingredients in another container and boil to cool. Drain the lean meat strips (blocks) into the cooled ingredients, marinate for 2 hours, turning the tank once. Baking: the marinated meat strips out, into the 50 ℃ baking room baking 2-3 days, to be the surface of the lean meat has a dry and hard feeling, the cut surface is light red that is the finished product. 2" red onion bacon raw materials: Hunan bacon 200 grams, 50 grams of red onion, red pepper 1, ginger, green onion 10 grams, 30 grams of peanut oil, 5 grams of salt, 10 grams of monosodium glutamate, 5 grams of soy sauce king, the right amount of wet flour, 5 grams of sesame oil, 150 grams of broth production process: 1, Hunan bacon cleaned and sliced thickly, red onion peeled and cut into chunks, red pepper slices, sliced ginger, green onion cut into pieces. 2, burning pot of oil, put ginger, bacon stir fry until fragrant. 3, then add broth, salt, monosodium glutamate, soy sauce king, red pepper, scallion segments with a small fire cooked to taste, thickened with wet cornstarch, dripping sesame oil into the dish can be. 3" bacon production Five pancakes cut into large strips. With soy sauce, salt, sugar, chicken essence (it is said that if you put monosodium glutamate will become acidic did not try) must buy a bottle of Xinghuacun Fen wine in order to bring out the flavor of bacon. There is also pepper powder to give the meat a massage! Press a period of time to marinate for a while and then press again! Put the massaged meat in a basin to marinate up do not care about it, the next day with a string and put on the balcony to blow the sun ...... about a week later you can eat. I like to eat bacon, but the street to buy always feel a little less assured so every year to make their own. 4" bacon production Salted meat is cured. Marination is a cooking method for cold dishes, in which seasonings are mixed with the main ingredients and the flavors of the seasonings penetrate into the main ingredients after a certain period of time. There is no need to use fire during the marinating process. There are many types of marinades, such as salt marinade, drunken marinade, bad marinade, and so on. Salted meat is made by salting. Salting is a method of rubbing the ingredients with salt or dipping them in brine, and it is the most basic method in curing. In the process of drunken pickling and bad pickling, it is also necessary to go through the process of salt pickling first. After salting the food, water is secreted and salt penetrates, which makes the food tender and appetizing. In the salt cured meat recipe, sometimes add some nitrate, which can make the meat color red, taste delicious. But this carries a certain danger. Because the common stone nitrite nitrate is easy to combine with the dimethylamine in the meat, after consumption can generate nitrosamines in the body. Nitrosamine is a carcinogenic substance. Oh, do not be eat eat scared ah, in fact, as long as to go to some of the big a little bit of the store to buy, completely can rest assured! 5 "Wuhan bacon (a) raw materials and trimming Select fresh pork ribs, boneless, cut into lengths of about 45 centimeters, about 4 centimeters wide strip of meat. (B) ingredients Raw meat 50 kg, fine salt 15 kg, nitrate 0.025 kg, sugar 3 kg, colorless soy sauce 1.25 ü g, Fen wine (or white wine) 0.75 kg, white pepper 0.l kg, curry powder 0.025 kg. (C) curing the meat according to the actual weight of salt and nitrates, curing 12-14 hours, after starting the tank with 40-45?C warm water to wash off the surface of the silt and blood and other dirt (do not soak), and then mix the rest of the ingredients, and then cured for 2-3 hours. After curing, put on the hemp rope, hang it on the bamboo pole, and send it into the drying room to be baked with charcoal (the temperature is controlled at 50-55?C) for 36 hours, which is the finished product. 6" Wuhan jerky jerky is made of fresh lean meat with ingredients chopped. Its raw materials are mostly used beef, and fresh lean meat of the front and rear legs is the best. (A) Raw material processing First, remove the fat and tendons of the raw meat, then wash and drain the pure lean meat with water, and cut it into pieces of meat of about 3 centimeters. (B) boiled meat in a pot of water for about 30 minutes, when the water is slightly boiling, skim the froth on the broth, fish out and cut into pieces of meat or diced meat. (C) Ingredients Depending on local customs. Introduce a few ingredients for choice. (1) 50 kilograms of lean meat, 1.25 kilograms of salt, 2.5 kilograms of soy sauce, 125 grams of five-spice powder (or fennel, tangerine peel and cinnamon appropriate amount of wrapped in gauze, put into the pot with the beef and cook). (2) 50 kilograms of lean meat, 1.5 kilograms of salt, 3 kilograms of soy sauce, 100-20O grams of five-spice powder. (3) 50 kilograms of lean meat, 1 kilogram of salt, 3 kilograms of soy sauce, 4 kilograms of sugar, 0.5 kilograms of yellow wine, 125 grams of ginger, 125 grams of green onion, 125 grams of five-spice powder. (D) re-cooking take part of the original soup, add the ingredients, boil with high heat. When the soup has a flavor, change to a small fire, and has been cut into slices (or d) of meat into the pot, with a spatula constantly gently turn, to be soup is almost dry, that is, the meat is taken out and drained. (E) baking will be drained meat flat on the wire mesh, drying with fire that is the finished product. Baking, baking room temperature should be maintained at 50-55?C, and need to turn the meat often to avoid scorching. If curry powder is added to the meat before baking, it will become curry beef jerky after baking. Add other spices (such as five-spice powder, chili powder and wah oil, etc.) is also the same treatment. 7) Chongqing Smoked Bacon Smoked bacon is a very flavorful New Year's item in the mountain city of Chongqing. Fresh pork is cured with peppercorns, dried chili peppers and cooking wine, and then warmly smoked over a low fire with fragrant cypress branches. When the bacon is steamed, it has a mellow aroma, is fat but not greasy, lean but not stiff, and has an endless aftertaste in the mouth. 8" bacon melon slices Ingredients: 25 grams of bacon, 50 grams of cucumber, 150 grams of winter melon, 10 grams of water-whipped fungus, 10 grams of vegetable oil, 1 gram of salt. Nutrition: protein 7.8 grams, 12.8 grams of fat, 8.3 grams of carbohydrates, total calories 179 kcal, exchanging portions of 2. Preparation: 1. bacon slices in a bowl with water, ginger and green onion slices, steaming through the standby; 2. cucumber, winter melon cleaned and sliced for standby, fungus soaked and cleaned; 3. pot on the stove, oil is hot, add slices of bacon, seasoning and the three ingredients can be stir-fried together. 9" cured meat products before buying fine identification Just go to the supermarket to take a look, you will find that today's meat products are really a variety of types, you do not have to do it yourself, you can eat delicious meat products. Among them, cured meat is a kind of consumer favorite, such as the common ham, salted duck, sausage and so on. Experts remind you that whether you buy or eat, you still need to pay more attention. Most of the cured meat products in supermarkets are packaged, but there are also bulk products. In general, consumers should identify them by both appearance and odor. Bacon (preserved sausage) (1) color and lustre identification of good quality bacon color is bright, muscle is bright red or dark red, fat transparent or milky white; meat dry, firm, elastic, finger pressure without obvious dents. Deterioration of bacon grayish color, fat is obviously yellow, the surface of the mold, mold spots, wipe still have mold stains, flabby, inelastic, and with mucus. (2) odor identification of fresh bacon has an inherent flavor, and poor quality products have obvious rancidity or other odors. Salted meat a look at the appearance. Good quality salted meat skin dry and hard, pale, no mold and mucus, fat white or reddish, hard, muscle cuts flat, glossy, dense and strong structure, bright red or rose red and even without spots, no moths. Deterioration of salted meat skin sticky and slippery, soft texture, uneven color, fat was gray or yellow, texture like tofu, muscle cut surface dark red or gray-green. The second is the smell. High-quality salted meat has the inherent odor of salted meat. Deterioration of salted meat fat has a mild rancid taste, slightly sour taste of the tissue around the bone, the more serious taste of haram and corruption odor. Ham Quality ham has a rose-red color in the meat, white, yellowish or reddish fat, glossy, and firm texture. If it is directly eaten, it is best to buy pure meat ham; used as a simmering soup, you can buy ham claws or hooves. In the purchase of whole ham, to first look at the ham with or without moth holes. Inferior ham muscle cut surface is sauce color, there are various colors on the spot. Fat cut surface is yellow or yellow-brown, no luster. The state of the organization is loose and soft, and even sticky paste. In addition, don't forget to smell the pure flavor of the ham when buying. Other meat products to buy In addition to cured meat, there are some meat products are also popular among consumers, such as barbecue meat, barbecued meat, etc., the identification of such meat products and cured meat is much the same. Sauce marinated meat quality sauce marinated meat color fresh, slightly soy sauce red, with glossy, neat and smooth meat cuts, the structure of the tight and strong, elastic, oily. With the flavor of the sauce marinated lavender, no foreign odor. Barbecue meat good barbecue meat surface smooth, glossy, muscle cut surface luminous, slightly red, fat was light cream color (duck, goose was yellowish). Muscle cut surface is tight, no blood and water pressure, fat slippery and brittle. It has a unique barbecue flavor and no peculiar odor. Barbecued pork is glossy, muscle firm and taut, fresh color, soy sauce red, meat aroma is pure for the best. 10" golden needles fried bacon (Figure) Ingredients: 100 grams of bacon, 100 grams of fresh golden needles, 2 red chili peppers, 2 green onions, 1/4 teaspoon cornstarch, 1 teaspoon sesame oil, 1/4 teaspoon sugar, 1/2 teaspoon soy sauce, 1 teaspoon light soy sauce, 1/2 teaspoon Shaoxing wine, 1/2 bowl of broth, 2 tbsp of salad oil Preparation: 1, the bacon brushed and washed and sliced into thin slices, fresh needles picked and cleaned, the red pepper head open slices, green onion cut into thin slices, freshly sliced, and the red pepper. Cut the red chili pepper into slices and the green onion into 3 cm pieces. 2, the gold needle, bacon into the hot water, respectively, slightly boiled, fished out and drained standby. The pot is hot, add 2 tablespoons of salad oil, green onions, red pepper, bacon into the pot to stir-fry, and then add soy sauce, soy sauce, wine, sugar, broth to cook taste, to be soup needle by 3 tablespoons of sugar, pouring into the processed gold needles slightly stir-fry, color thin thickening, add sesame oil can be added before the pot 11 "preserved meat (Fig. Every winter, probably in the New Year's Eve some time before the family will have to kill the pigs and slaughter the goat, to stay enough fresh meat for New Year's Eve, the rest of the meat with salt, with a certain amount of salt, with a certain amount of salt, with a certain amount of salt, with a certain amount of salt. The rest of the meat is salted with a certain proportion of pepper, aniseed, star anise, cinnamon, cloves and other ingredients, pickled in the altar, 7-15 days later, hung up on a rope string, dripping dry, using cypress branches, sugar cane bark, Tsubaki bark or firewood to light a fire, slowly smoked, and then hanged up and smoked with the fire to slowly dry into. Another method is to hang on the top of the stove, or hanging in the burning firewood cooking or taking ambient, so that the daily cooking fire on the meat smoked. Smoked bacon, cooked, cut into slices, transparent and shiny, bright color, yellow and red, eat the flavor mellow, fat and not greasy mouth, thin and not stuffed teeth. The flavor is unique and rich in nutrition; it has the functions of appetizing, removing cold and eliminating food. Bacon from fresh meat processing to production to storage, meat quality unchanged, long-term flavor, put a long time will not be bad. A long time ago, people measured the rich and poor by the amount of bacon hanging in the house. Ingredients: 5 kilograms of pork, 150 grams of salt, 25 grams of pepper, pine sawdust 1.5 kilograms. (peanut shells can also) Method: (1) marinade. First cut the pork into 5 cm wide strip, with a bamboo skewer tied on many small eyes, and then fried peppercorns, salt rubbed into the flavor, skin down meat up layer by layer placed in ceramic or enamel containers (avoid using metal utensils), in the uppermost layer of the skin should be up meat facing down, and pressure to attention. Spring and winter in the non-freezing place, summer and fall season in the cool place, chicken marinated for 5 days, inverted once a day. After pickling the end of the meat with a rope to hang in a well-ventilated place to dry to half dry. (2) Smoking. Put the dried meat on the iron grate in an iron pot, put sawdust on the bottom of the pot and cover the pot. Burning pot with fire, with the smoke of the early according to the end of the meat smoked color. Smoked and hung in a ventilated place, until the water is dry. (3) edible. Smoked meat skin on the fire burned yellow, then soaked in warm water to soften, with a scraper to stain the mud, the yellow side of the skin with a knife to scrape clean, and then washed with warm water, on the drawer to steam for 50 to 60 minutes to take out, sliced and served on a plate that is ready. Characteristics: bright red meat, fresh smoke flavor. Better preservation (dry bacon without moisture can be kept for 3 months without deterioration). 1 Answer: 小乖乖哥 - 军侯 八 八 8 2008-11-20 10:35 我我我来评论>> 有關内容 ?6?1 我公司是做腊肉制品的，如果在食品贸易网上注册会员，有什么好处？ 1 2009-8-17?6?1 Please help me with the name, bacon, last name Wu 1 2009-6-8?6?1 How to make bacon 4 2009-1-7?6?1 Supermarket bacon seasoning that brand is good? Does it taste good? What additional procedures are needed? 2009-1-5?6?1 How to make bacon and sausage at home, make it easy! 2008-11-9 More questions about what is the ratio of the seasoning recipe for making bologna and bacon>> View same topic question: bacon Other Answers *** 4 Articles Bamboo Shoots Bologna Winter bamboo shoots bologna is the Hunan people's favorite seasonal dish. In the winter season, bamboo shoots are on the market, take its fat and tender and bacon combined cooking, a unique flavor, this dish bacon is soft, asparagus fresh and crispy. Ingredients: Main ingredients: 500 grams of bacon. Ingredients: 100 grams of green garlic, 150 grams of net asparagus. Seasonings: monosodium glutamate 0.5 grams, 50 grams of cooked lard, 50 grams of broth. Method: (1) will be cleaned bacon, steamed out of the cage, cut into 4 cm long, 3 cm wide, 0.3 cm thick slice. Asparagus first cut comb back-shaped strip, and then cut into about 0.3 cm thick slices, green garlic cleaned and cut into 3 cm sections. (2) frying pan into the cooked lard boiled to six mature, down into the bacon, asparagus stir-fry, add meat broth slightly simmer to collect dry water, into the green garlic, monosodium glutamate, and then stir-fry a few times, plate that is completed. Ingredients: 150g of bacon, 3 pieces of dried tofu, 2 garlic cloves, 3 red chili peppers Seasoning: 1 tbsp of wine, 1 tsp of soy sauce, 1 tsp of sesame oil, a pinch of monosodium glutamate (MSG) Method: 1. Steam the bacon and cut into slices, slice the dried tofu into thin slices, and cut the garlic cloves and chili peppers into segments. 2. 2. pan incense red pepper, add dried tofu and bacon stir-fry, then add seasonings and garlic fry stir-fry can be \ Jade bacon Ingredients: half fat and lean bacon 350 grams? 100 grams of green and red pepper 50 grams of eggs, flour, flour, ginger, garlic, onion white end, fine pepper, salt, sesame, red oil, sesame oil, Salad oil 1500 grams (about 100 grams) a little coriander Method: 1? bacon washed, cut into 5 cm long, 3 cm wide, 0.5 cm thick slices; green and red pepper to remove the seeds, cut into minced; eggs knocked into a bowl, add flour, flour, mixing The whole egg paste. 2? Net pot on the fire, into the salad oil to three or four hot, the bacon slices hanging well all egg batter, into the pan fried until the color was light yellow and shaped, fish out, until the oil temperature rises to five or six when the heat, and then into the pan to re-fry until crispy, fish out and drain the oil. 3? pot to stay in the bottom of the oil, into the ginger, garlic, minced incense, into the bacon stir-fry, seasoned salt, fine pepper, sprinkle sesame seeds, stir-fry after the pot, into the dish into a square. 4? Wash the pan and put on the fire, put a little salad oil to heat, down into the? Pepper stir-fried to crisp, then into the green and red pepper and green onion white end of the stir-fry, dripping into the red oil, sesame oil, pan poured in the plate on the bacon, and finally with a little coriander garnish, that is, into the. Characteristics: meat and pepper crispy, chic flavor. Bacon Fried Rice Ingredients: 100g of rice, 1 egg, 40g of bacon, 20g of colorful beans, 8g of green onion, moderate oil, salt, sugar, black pepper, moderate amount of method: 1. Hot frying pan, first into the bacon diced over the oil burst fragrant and then fish up and spare. 2. Heat a frying pan, pour in a moderate amount of oil, turn the heat to medium, beat in the egg and scramble it with a spatula. 3. Add diced bacon, colorful beans and green onion from recipe 1 to recipe 2 and stir-fry for 1 minute. 4. Add the rice into the pot of Method 3, press it down with a spatula, turn on high heat and stir fry for about 1 minute, then add salt, sugar and black pepper seasoning and stir fry evenly to serve. Garlic bacon Method: 1, garlic moss wash and remove the two heads, cut into long 3 cm section. Bacon scraped clean, fire prairie old skin cleaned, put into the soup pot cooked, cut into long 5 cm, 3.5 cm wide, 0.3 cm thick slices. 2, frying pan on medium heat, put the oil burned to fifty percent hot, into the bacon slices fried incense, micro spit oil, into the garlic moss section fried to the raw, add salt, monosodium glutamate, sugar fried evenly, from the pan on the plate can be. Ingredients: 1 piece bacon, 1 box tofu, 2 green onions, 2 tablespoons oyster sauce (30ml), 1 teaspoon sugar (5g), 1/4 teaspoon salt (1g), 1/2 teaspoon white pepper (3g), 2 tablespoons cornstarch (30ml) Directions: 1) Boil the bacon in a pot of cold water over high heat for 10 minutes, then remove from the pot and cool down. Cut tofu into 2cm cubes, place in a skillet and fry on both sides over medium heat until golden brown. Wash and cut green onions into pieces. 2) Pour a little oil into the skillet, heat until 70% hot, add the green onions, then pour in the bacon, tofu, oyster sauce, sugar, salt and pepper and stir fry evenly, pour in the water (not more than half of the ingredients can be) cover the lid, simmer for 5 minutes over medium heat, with the lid open, drizzle in the water starch and stir to evenly. Super nagging: ** will be bacon ahead of time in the water for 10 minutes, that can remove the salty flavor, after frying the texture can remain soft and tender some. **Bacon and oyster sauce have a certain degree of saltiness, so please remember to put in salt. Answer: wind like drift - 秀才 三级 2008-11-20 10:35 bacon fried Dutch beans. Answer: can love to what time - intermediate disciple second level 2008-11-20 10:36 I am Hunan people bacon production is simple. Buy fresh pork (with fat best) cut into palm-sized pieces with rope hanging up, salt, air-drying one to two days to prepare an iron container, bad iron bucket can be, will be drilled holes under the iron bucket ventilation, filled with wood shavings, charcoal briquettes, the top of the put a wire frame in order to facilitate the release of the meat, the wood shavings pointing to the smoke to dry meat, two to three days can be, in the middle of the addition of the right amount of wood shavings! Good bacon looks like lean meat black with red, especially hard and difficult to cut, fat meat will be transparent after slicing! Bacon is suitable for frying shredded potatoes, fried green peppers,