(I) Process flow Preparation of kimchi altar → Incubation → Fermentation → Finished product Raw material selection and processing → Incubation → Fermentation → Finished product Preparation of Kimchi brine → Incubation → Fermentation → Finished product (II) Technical points 1. Preparation of kimchi altar: Wash the kimchi altar clean, filled with boiling water, sterilization for 10 minutes, dry, spare. 2. Raw material selection: Select peppers with thick flesh, small placenta, good hardness, no insects, and no scars as raw materials. 3. Raw material processing: Wash the selected peppers with clean water 3 times to 4 times, wash the sediment and impurities, and control the moisture on the surface. 4. Prepare brine: Use well water and mineral water with a hardness above 16H to prepare the solution. 5. Brew in the altar: Place the processed ingredients into the altar. Hold it firmly. When it is half-altar, put the prepared spice package into the altar. Then continue to wear the altar until it is 6 centimeters away from the altar. It is ~ 8 centimeters. Jammed with bamboo, salt water to flood the material. Then cover the altar cover and add salt water to the altar mouth sink to form a water seal. 6. Fermentation, acidification: Put the kimchi altar in the shade for natural fermentation. If the room temperature is 15 °C ~ 20 °C, about 10 days to 15 days to open the altar feeding. 7. Finished products: The high-quality chili pickle should be clean, rich in aroma, crisp in texture, containing 2% to 4% of salt, 0.4% to 0.8% of acid, keeping the original color of chili, acid, sweet, salty, and spicy palatability. Yaks are breeds of
livestock on the plateau of China. Most live in the pollution-free and
clean environment of the alpine region. Yak meat protein content, low fat content, rich in mineral elements, amino acid structure and human body closer to the ratio. The
total amount of yaks in China accounts for 93% of the world total and
is a renewable resource. It is a huge animal food resource that has not
been developed and utilized. With the improvement of living
standards, people's pursuit of diet has tended to be safe, green,
nutritious and health-oriented, and the pollution-free and pure natural
yak meat products have good market prospects by virtue of its
advantages. Yak meat as raw materials processed all kinds of meat products more and more consumers. In
particular, the use of modern technology ham meat type recombinant meat
products, so that the high quality of yak meat has been fully exerted. In
order to meet the growing need for convenient table-top food in the
market, the company has developed a flavorful tableware that combines
the characteristics of recombinant yak meat and spicy sauce, is more
nutritious, versatile, convenient to eat and easy to transport and
store. Yak meat sauce. Beef Paste,Sauce Beef,Instant Beef,Beef Special Sauce GUYUAN XINYUE FOOD CO.,LTD. , https://www.xyamin.com
Add 6% to 8% salt, 2.5% white wine, 2.5% rice wine, 3% white sugar, 1% dried ginger, and 1% garlic to the water. Other spices such as 0.1% star anise, 0.1% prickly ash, 0.1% licorice, grass, orange peel, etc. are wrapped in gauze, ready for use.