Meat swiftlet is a kind of dried meat product. Ultra-thin meat swiftlet is refined based on the traditional production methods. Product color white, thin as paper.
(a) Ingredients. Choose the leg lean meat from healthy and fat pigs.
(b) Ingredients. Lean pork 28% -30%, starch 68% -70%, 0.2% -0.4% of salt, alkali 1%, cooked rice right amount.
(c) Make meat paste. The prepared meat pieces are minced with a meat grinder, then mixed with salt, lye and cooked glutinous rice, and ground into a fine, particle-free slurry in a refiner. If the meat has a high moisture content, or when the weather is warm, it may be appropriate to put more salt, and vice versa.
(d) crushing. First, take 1 kg of lean meat and place it on a hardwood cutting board, and then take about 2.2 kg of starch around the lean meat. After the meat is spread on the cutting board, take a portion of the starch from the side and put it in. Gradually press it gently to make it gradually expand into a patties, then cut the patties into 2-3 pieces, spread separately, and spread the starch on one side. On one side, it was repeatedly rolled with a small stick to make it evenly fused. This is repeated 8-10 times until the roll is shaped like a sheet of paper.
(e) Drying. The thin, cut pieces of meat are cut to a size of about 8 cm square and placed in a clean, dry and ventilated place. After the dried meat, the skin will have to be packaged after a slight resurgence.
(f) packaging. After passing the inspection, the meat rind is sealed and packed in 200 g or 250 g bags. When cooking, the dried meat is spread out and a small amount of water is sprayed so that the softening of the moisture can wrap the fillings for consumption.
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