Colour blocks/colour strips
Print outTry making mince blocks and coarsely grate or make shreds. Then use instead of or alongside minced meat in your favorite recipes. Try our recipes for Bolognese, Cowboy Soup, Chili sin Carne and Tikka Masala.
Portions
Nutrition and climate performance
Portion size: 65g
Ingredients
Finished quantity of minced meat strips
- 6,5 kg shredded meat
Ingredients, minced meat strips
- 3,4 kg Dry Simsubas
- 14 grams Black pepper
- 78 gram Salt
- 3,0 kg water
- 170 grams Chinese dark soy
- 400 grams Rapeseed oil
Instructions
Mixing:
- Mixing can be done in a Varimixer/Björn, in a cooking pot or by hand. When mixing in a cooking pot, do not forget to remove the side wing. We recommend a maximum of 20 kg of dry Simsubas per batch when mixing in a cooking pot. NOTE! When mixing with inferior stirring (saucepan or pre-mixing) make sure that the water, oil and all "wet ingredients" are mixed together a little before starting the stirring for best results.
Instruction, minced meat strips
- Mix the dry spices and dry simsuba base.
- Then mix in all the other ingredients
- Start mixing at low speed and when all the liquid has entered the powder increase the speed.
- Ready after about 20 seconds in the Varmixer/Björn (when the dough has come together into a homogeneous mass) and about 2 minutes in the cooking pot.
- Cover with ink about 5 kg per sheet and temper to 86 degrees at 120 degrees, 20% moisture in the Combi oven.
- Leave to cool overnight
- Grate with a 10 mm coarse matrix (coarsely grated carrots) on a shredder or grind in a meat grinder.
Tips:
- Fry on minced meat strips: The casserole has a better texture and keeps better when kept warm if you fry on minced meat strips.