Cumin flavor barbecue

Cumin flavor barbecue

Ingredients: 1000g of beef, 10~30g of cumin powder, 6~10g of salt, 6~10g of MSG, 10~16g of honey, 10~16g of chili oil, 10~16g of edible oil, 10~16 of onion Gram, salt and pepper 10~16g, thirteen incense 6~10g, fennel powder 5~10g. System of law: (1) Cut the beef into diced, and put the onion, cumin powder, salt, monosodium glutamate, honey, chili oil, edible oil according to the prescribed ratio, and then add the seasoning ingredients such as salt and pepper, thirteen incense, etc. Marinate for 6 to 48 hours (preferably marinated in a freezer). (2) Put the marinated beef into thin bamboo strips (five or six pieces of diced meat per string) and put them in the refrigerator for free use. (3) When grilling, place the beef skewers in the grill (available - - charcoal grill, electric oven, steam oven or alcohol oven) - - turn over the grilled - side and......

Roast Beef recipe

Roast Beef recipe

Roast Beef Ingredients: 500 grams of beef (loin or beef ribs), 4 grams of pine nuts. Sauce sauce formula: 20 grams of soy sauce, 20 grams of pear juice, 10 grams of sugar, 15 grams of chopped green onion, 7 grams of minced garlic, 7 grams of sesame seeds, 7 grams of sesame oil, a small amount of pepper. System of law: (1) Cut the tenderloin or intercostal meat into 0.5 cm-sized pieces and cut the knives horizontally and vertically. (2) Making a sauce. (3) Put the seasoning layer into the meat and mix well. (4) Place the meat placed for about 30 minutes on a hot grill and bake. It is best to roast in a strong fire. (5) Put the roasted meat in a bowl and sprinkle a little pine nuts. Recommended machine:smoking house

Harbin sausage production process recipe

Harbin sausage production process recipe

recipe: Pork lean 40kg 71.7167% Fat meat 10kg 11.7130% starch 3.5kg 4.0995% salt 1750~2000g 2.2254% MSG 50g 0.0586% pepper 50g 0.0586% garlic 250g 0.2928% Sodium nitrate 25g 0.0293% 2. Process flow Meat selection, processing, pickling, stuffing, filling, baking, cooking, smoking 3 operating points (1) Selection of meat, processing Select fine meat cut into 100 ~ 150g weight diamond without Meridian and fat. (2) Marinated. At 2~3°C, pickled for about 2 days, the marinated meat is cut bright red, and the fattened meat is salted for 3 to 5 days to make the fat hard and soft. After cutting, the color of the table is consistent. (3) making stuffing and filling(Vaccum filling machine). The fattened meat is cut into approximately 1cm cubes, and the marinated meat is loaded into a meat grinder tutorial. First put the fine meat filling into the sausage stuffing machine, add 2.5~3.5kg of water, and then put......