Instant sheep giblet making method
A production method and technology of haggis, which is applied in the field of instant haggis production, can solve the problems of consumers' inconvenient eating, and achieve the effect of retaining flavor and nutrition
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[0010] Take 200 kg of haggis and wash, add 2 kg of fennel, 1 kg of pepper, 1 kg of aniseed, 2 kg of cinnamon, 1 kg of nutmeg, 6 kg of onion, 9 kg of refined salt, 6 kg of ginger, and 5 kg of garlic, all in proportion Put it into a packaging bag and pack it with 300-500 grams of nitrogen per bag, and then undergo multi-stage mild F-value sterilization, that is, sterilize at 85°C for 3 minutes, sterilize at 100°C for 2 minutes, and sterilize at 110°C for 2 minutes. Sterilize at 121°C for 3 minutes, and the finished product is ready after cooling.
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