Maple Leaf Meat Jujube [Liaoning Haicheng Specialty]

What is Maple Leaf Meat Jujube? Authentic specialty of Haicheng, Liaoning: Maple Leaf Meat Jujube

Summary:Do you want to know what Maple Leaf Meat Jujube is? This article is a detailed introduction toLiaoning Haicheng specialty - Maple Leaf Meat Jujube. The editorial team of China Specialty Network reviewed and collected relevant information on Maple Leaf Meat Jujube and reorganized it. The full text takes about 3 minutes to read, mainly including the basic introduction of Maple Leaf Meat Jujube and the product characteristics of Maple Leaf Meat Jujube? The production method of maple leaf flesh jujube, etc

Introduction to Maple Leaf Meat Jujube

Maple Leaf Meat Jujube is mainly made from fresh frozen pork, pure lean meat without fat, tendons, and ligaments, finely ground to an appropriate degree, and mixed with various seasoning materials. It is filled with small-diameter pig intestines and then dried and boiled

What are the product characteristics of Maple Leaf Meat Jujube

Its characteristics are bright color, like red dates, beautiful appearance, delicious taste, sweet and salty, mellow and delicious

Method for making maple leaf dates

1. Raw material preparation: Select pure and refined meat from second or third grade fresh pork that has passed hygiene inspection.

. Remove the bones from the selected pork, cut off the lean meat without tendon sheaths or ligaments, and then cut the lean meat into meat strips weighing about 250 grams, which are then crushed in a 5-millimeter fenestrated meat grinder

2. Filling: First, put various seasonings into a blender and mix them together. Stir until the meat and seasonings are evenly mixed and the filling is sticky

3. Pouring and drying: Before use, the casing must be cleaned and checked for hygiene requirements. It is best to water it before the enema, not during pouring. After pouring the meat filling into the intestine, tie the intestine with a rope into a shape resembling red dates. During the shaping process, pay attention to making the meat filling tight and without gaps to prevent the formation of voids in the intestine. If there is air, use a needle to release it, and then hang the meat and dates in a dry and ventilated place to air dry. It takes about half a month in spring and autumn to achieve a degree of finger pressure and elasticity, and the intestine skin should be dry and wrinkled

4. Cooking: After air drying, wash the dates with warm water, then put them into a pot with a water temperature between 86-90 ℃. Cook for about 15 minutes and remove to obtain the finished product