1. Sauce and mutton
(1) Dosing standards. Ingredients: 100 kg of lamb. Accessories: 10 kg of dried yam, 3 kg of salt, 800 g of anise, 200 g of cinnamon, 200 g of clove and 200 g of Amomum.
(2) Processing methods.
Finishing of raw materials: Use lamb of moderate fatness and cut into pieces of different size according to the site. For sites with more tendons, cuts should be smaller; for tenderer meats, cuts can be slightly larger. Place the pieces of meat in the sink and wash them. Drain them and drain them. Store them separately.
Sauce sauce: Mix with a certain amount of water and dried yellow sauce, then filter into the pan, boil for 1 hour, rinse the sauce on the noodles, and put it into the container for use.
Pot: Use the sheep's bones on the bottom of the pot to put the meat with more tendons on the bottom and the meat with tender meat on the top. Add well-prepared sauce and salt.
Sauce: first stir and cook for 1 hour, remove the noodles to remove the smell and smell. Then add the spice bag and old soup, and cook for 6 hours with slow fire. When the meat is rotten and blocky, the pan can be panned.
Pan: When mutton sauce is prepared, it is necessary to pay attention to tactics, so that light hooks are gently supported and meat pieces are kept intact. After being cooled in the pan, it is the finished product.
(3) product features. The color of the sauce is bright and shiny, and the meat is soft and delicious. It does not smell well, and it is not greasy. It is lean, not woody, and has a rich aroma and a refreshing taste.
2. Kaifeng lamb bacon
(1) Dosing standards. Ingredients: 5 kg lamb. Accessories: 100 grams of soy sauce, 100 grams of sugar, 2.5 grams of clove, 7.5 grams of pepper, Shaoxing wine 50 grams, 150 grams of salt.
(2) Processing methods.
Raw Material Finishing: Choose fresh and hard rib meat with qualified sheep, and cut 30 centimeters in length and 5 centimeters in width.
Marinated: Put the salt in the pan and dry it, grind it to the ground, mix it with the prickly ash, and withdraw it on the mutton strips. Rub it evenly and marinate it in the jar for 2 days. Then add the soy sauce, white sugar, Shaoxing wine, and clove powder, mix well with the meat strips, and marinate for 7 days. Turn over twice during pickling to make the meat marinate and even.
Drying: Put the marinated mutton strips out of the cylinder and hang them on a bamboo basket, and dry them for 5 days.
When eating, clean the waxed lamb meat, steamed and boiled, but the fire should not be too large.
(3) product features. Bright color, complete cross-section, solid meat, fresh and delicious, unique.
Esculin Powder is A bitter. Naringin dihydrochalcone obtained by hydrolysis and hydrogenation is a Sweetener, and its sweetness is about 150 times that of sucrose.
It has anti-inflammatory, antibacterial, anti hemagglutination, analgesic and other activities, and has significant diuretic effect on mice. It can inhibit the aldose reductase of rat lens, and it is the growth inhibitor of Bacillus subtilis. At the same time, it can also inhibit the chemical carcinogenesis. It can inhibit the increase of capillary permeability caused by histamine and has a weak analgesic effect. At the same time, it has antibacterial, anticoagulant and inhibition of aldose reductase in rat lens.
Product Name: Esculin Powder
Other Name: Horse Chestnut Extract
Part: Bark
Grade: Food & Medicine Grade
Appearance: White crystalline powder
Specification: 98%
Test Method: HPLC; UV
Esculin, also rendered Aesculin or Asculin, is a coumarin glucoside that naturally occurs in the horse chestnut (Aesculus hippocastanum), California buckeye (Aesculus californica), prickly box (Bursaria spinosa) and in daphnin (the dark green resin of Daphne mesereum). It's also found in dandelion coffee.
1. Anti-inflammation,Anti-cancer, Ease pain, Anti-arrhythmic, Anti-histaminic, Anti- cruor . Esculin is a glycoside composed of glucose and a dihydroxycoumarin compound ;
2. Esculin is a product of a coumarin derivative extracted from the bark of flowering ash (Fraxinus ornus;
3. Esculin is used in the manufacturing of pharmaceuticals with venotonic, capillary- strengthening and antiphlogistic action similar to that of Vitamin P.
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