Compound chicken embryo meat is a kind of advanced nutrition and health food that is beneficial to children's growth and development, beneficial to the improvement of the function of the spleen and stomach, and beneficial to the aging and anti-aging of middle-aged and old people. For the elderly to prevent arteriosclerosis, brain tissue aging, osteoporosis, reduce blood fat, prevent obesity and so have a certain positive effect. The use of the processing techniques described below to make a composite chicken embryo meal not only improves material utilization but also facilitates mechanized production. First, production formula: Chicken embryo 10%, chicken 20%, rabbit meat 50%, carrot juice 10%, sugar 8%, salt 2%, starch 3%, quail eggs 3%, rice wine 2%, ginger powder, pepper 0.5% of powder, 0.3% of garlic juice, 0.2% of MSG, 0.5g/kg of vitamin C, and 0.15/kg of sodium nitrite. Second, the process: raw materials → weighing → minced → seasoning → pickling → smearing → baking → sheeting → slice → barbecue → cooling → packaging. Third, the operating points: 1. Chicken embryo, rabbit meat, chicken weighing, crushing. The prepared chicken embryo, chicken, and rabbit meat are weighed and mixed according to the formula proportions. The meat is minced in three-stage meat grinders with large to small pore diameters. The minced meat should be thin and not to be mixed together. Should be less than 10°C. 2. seasoning, pickling. Put the carrot juice and rice wine into the mixer first, then add the minced meat, stir for 2 to 3 minutes, add starch, vitamin C, sodium nitrite, and quail egg, and add the rest of the seasoning evenly. Continue to stir 5~ 7 minutes, until the meat sticks slippery and delicate, the temperature is not higher than 20 °C. Finally, vitamin C and sodium nitrite are added with a little water, stirred for 2-3 minutes, transferred into a marinated pool at a temperature of 7-10°C, and marinated for 40-60 minutes. 3. Smear, baking. Place the quail egg liquid into 5 kg of cold boiled water, prepare the starch milk, pour in the blender, then put it into the marinated meat loaves, stir for 7 to 10 minutes, mix it with the starchy milk, and wash the bamboo sieve before washing. Dry, brush the surface with sesame oil, then rub the meat on the bamboo sieve, use a spatula to play smooth, smooth, thickness of 2 to 3 mm. Before baking, the temperature of the oven is raised to 90°C, and then the bamboo sieve of the smear is put in, the temperature is controlled at 85°C, and the baking is performed for about 15 to 20 minutes. After the removal, the condensation sheet is peeled off to make it reversed and then baked. 10 to 15 minutes, the temperature was adjusted to 65 °C, bake about 3 to 4 hours, to the moisture content less than 20% out of the oven tablet. 4. Tableting, slicing, baking. After the oven was compressed by a tablet machine, cut into 2 cm and 37 cm sheets. In order to make the product taste tender and fragrant, it is then sent to an oven at a high temperature of 150°C for 2 to 3 minutes until the oil appears on the surface and the fragrance escapes. This prevents the burnt paste from drying for too long. 5. Cooling and packaging. Immediately after grilling, it is evenly spread out, blown with cold or natural cooling with a fan, sent to a sterile room, and vacuum-packed, 50, 100, or 200 grams per bag, into a beautifully-printed carton, and finally Packing and packing are finished products.
