العربية
Operating Instructions
Required Ingredients for One Batch (100 kg of Liver):
• 100 kg of liver slices
• 4 liters of cooking oil
• 1 bag of Liver Recipe – 6 kg
Processing Steps:
Step 1: Preparing the Liver Slices:
1. Cut the liver into slices according to the kitchen’s standard specifications.
2. Add 1 liter of cooking oil per 25 kg of liver slices and mix well to form a light oil coating. This layer acts as a barrier to reduce exposure to air.
Step 2: Seasoning:
In case of mechanical mixing
1. Place the oil-coated liver slices (100 kg) into the marinator (tumbler).
2. Important Note: If the marinator has a vacuum function, do not activate it.
3. While the machine is running, add the full content of the liver spice mix bag (6 kg).
4. Continue mixing for 5–10 minutes until the seasoning is evenly distributed over all slices.
In case of manual mixing
1. Gradually add the spice mix while manually mixing thoroughly to ensure even coverage.
Step 3: Portioning and Storage:
1. Divide the seasoned liver slices into bags based on the required weight (as per kitchen specifications).
2. Store the bags in refrigeration at 0–5°C until cooking time.
Technical Tips for Enhanced Product Quality:
• Avoid injection or vacuum seasoning, as liver tissue is delicate and does not absorb marinade effectively.
• Coating the liver with oil before seasoning helps prevent oxidation and preserves freshness.
• For best results, season the liver on the same day of use or shortly before
Ingredients
- Salt -Spice Mix (Pepper – Cumin - parsley - Other Seasonings) - Dried Vegetables – Sugar - E621
Allergens
- -
| Fact | Gram | Percent |
|---|---|---|
| Total Fats | 0.32 g | 4% |
| soduim | 0.12 g | 0.01% |
| Carbohydrate | 2.32 g | 29% |
| Fiber | 0.12 g | 1.5% |
| Protein | 0.65 g | 8% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
