1. Raw materials and recipes: fresh poultry lean meat (chicken, duck, quail, etc. can be) 50 kg, sugar 6.5 to 7.5 kg, fish sauce 4 kg, eggs 15 kg, white pepper 0.1 kg, 0.25 kg of monosodium glutamate, red yeast Meter amount.
2 operation process: (1) choice of materials. The poultry that have passed the health and quarantine inspection are selected, and the chest and leg muscles are taken as raw materials for processing after slaughter. (2) Organize. The selected raw material is cut into small pieces after the bones are removed and the skin, subcutaneous fat, and fascia are removed and washed. (3) mix. The small pieces of meat are poured into a masher for mashing, mashing and emulsification to destroy the muscle cells so as to release more protein and achieve the best adhesion. Adding various accessories and appropriate amount of cold boiled water while mixing the sides, on the one hand, can increase the stickiness of the meat and adjust the hardness of the meat. On the other hand, it can reduce the temperature of the meat and prevent the meat from denaturalizing due to high temperatures. After the end of the mix, let stand for 2 minutes so that the seasoning fully penetrates into the meat. (4) baking. The baking tray was first brushed with oil and then the mash was spread on a sieve pan to a uniform thin layer with a thickness of about 2 mm. Put the meat with the sieve tray into the oven, bake at 65°C for 5-6 hours, take it out, allow it to cool naturally, and put it in an oven with a temperature of 200-250°C for 1 minute. Until the meat shrinks into brownish red. (5) Flatten and dice. Using a flattener, the baked meat pieces are flattened and cut into 8 cm 12 cm long squares, which are finished products.
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