CN104432149A - Man-made preserved egg prepared by pork jelly and meat balls, as well as preparation method thereof - Google Patents
Man-made preserved egg prepared by pork jelly and meat balls, as well as preparation method thereof Download PDFInfo
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- CN104432149A CN104432149A CN201410656038.4A CN201410656038A CN104432149A CN 104432149 A CN104432149 A CN 104432149A CN 201410656038 A CN201410656038 A CN 201410656038A CN 104432149 A CN104432149 A CN 104432149A
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- burger
- pork skin
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- egg
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- 238000002360 preparation method Methods 0.000 title claims abstract description 9
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- 239000008274 jelly Substances 0.000 title abstract description 7
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- HTUMBQDCCIXGCV-UHFFFAOYSA-N lead oxide Chemical compound [O-2].[Pb+2] HTUMBQDCCIXGCV-UHFFFAOYSA-N 0.000 description 2
- 229910000464 lead oxide Inorganic materials 0.000 description 2
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- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
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- 230000035876 healing Effects 0.000 description 1
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- 229910000037 hydrogen sulfide Inorganic materials 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/35—Egg substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to the field of processing meat products, and particularly relates to a man-made preserved egg prepared by pork jelly and meat balls, as well as a preparation method thereof. The man-made preserved egg prepared by pork jelly and meat balls is characterized by comprising pork jelly and meat balls and be prepared by placing the processed refrigerated meat balls into an egg die filled with hot pork jelly and performing low-temperature condensation. The preserved egg is formed by simulation of pork jelly and meat balls, the new applications of the pork skin and meat balls raw materials asre created, and a novel food is provided for people.
Description
Technical field
The present invention relates to field of meat product processing, the artificial preserved egg that especially a kind of jellied pork skin and burger make; The invention still further relates to the preparation method of a kind of jellied pork skin and burger making artificial lime-preserved egg.
Background technology
Pigskin contains protein, fat and dermatan sulfate B, there is softening blood vessel, anticoagulation, promote hematopoiesis function and skin injury healing and health and beauty, the hematopoiesis function of its colloid is better than donkey-hide gelatin, and normal food can increase the increase of content of hemachrome and leukocyte count and antithrombotic formation.
Along with improving constantly of people's living standard, the requirement of people to cooking culture is also more and more higher, not only requires nutritious, and Appearance color it is also proposed very large requirement.Constantly pursuing in exploration, scientists finds, pork skin is not only cheap, is of high nutritive value, and more has and delays senility and anticancer effect.Often edible pork skin, also can make skin plump full, high resilience.Pork skin generally just refers to pigskin, protein mainly collagenic protein in pigskin, it forms alpha-helix peptide chain by various a-amino acids, and three alpha-helix peptide chains are intertwined, and kept forming specific space structure by its auxiliary bond, become the tissue that toughness is strong.Collagenic protein is in the process of heating, and under the effect of cathepsin, make that a sarcoplasmic protein part resolves into peptide and free out and some amino acid are also dissolved in soup along with the rising of water temperature, the collagen in pork skin also resolves into gelatin.Pork skin is to make its change in the process of freezing as follows: 1. understand rapid desufflation after pork skin heating, length can shorten because collagenous fibres toughness by force, poor flexibility, but very soft.2. can become expansion because of water suction when soup continues heating pork skin, leather strap extends reinstatement.3. after long heating, collagen will become water miscible gelatin, and it is exactly make use of this principle that skin freezes, make it cool after be condensed into and freeze.All skins containing collagenic protein, muscle, bone heat through long-time and water, can form gelatin.Gelatin has gelatification, the aqueous solution containing 1% gelatin, can be frozen into transparent semi-solid state after cooling, thus can as jelly goods.But it should be noted that refined salt should not put in advance when boiling skin and freezing, put salt again when skin freezes and boils and draw to an end, effect can be better; Throw the color and luster that salt can affect soup juice too early, freeze especially clearly.Because salt is a kind of electrolyte, in water, it can make the protein coagulating in raw material, affects oozing out of delicate flavour; Salt also can cause the protein dissolved in soup juice to produce precipitation, and soup juice is dimmed.Should skim clean offscum in time when boiling skin and freezing when the water is just on the boil for soup, this layer of offscum mainly protein denaturation floats on the surface of the water together with dirt, as removed offscum not in time, several open after, offscum will be broken up, later not easy-clear, make skin congeal cloudy liquid after knot.
The amino acid composition of Collagen Protein From Pig Skin matter is more similar with the amino acid composition of collagenic protein in human body skin, it can change into gelatin in gastronomical process, gelatin has mesh space structure, it can in conjunction with much water, strengthen cell physiological metabolism, effectively improve the water storage function of body physiological function and skin tissue cell, cell is moistened, keep moisture state, prevent the too early fold of skin.So under certain condition, after Collagen Protein From Pig Skin matter enters human body, collagenic protein required in the skin histology again synthesized in human skin tissue, can the aging course of delaying skin.Collagen can also promote the growth of hair and nail.And lysine also plays an important role to growing of children.Further, collagen forms human body muscle and the indispensable nutrient of bone, but also promote hair, nail growth.The medical science of motherland is also thought, pigskin taste is sweet, cool in nature, has enriching yin qi-restoratives, the function of clearing heat, relieving sore-throat.
Jellied pork skin is that raw material is made with pork rind.Because pork skin contains the collagenic protein identical with application on human skin, so energy delaying skin is aging.It is as clear as crystal that skin freezes quality, just melt in the mouth and tasty and refreshing, and price is very cheap, has won many welcomes liking a person sponging on an aristocrat for health diet.When skin processed freezes, first must on pork skin with fat meat scraping.Otherwise in process, because grease is separated out gradually, under the impact force action that hydro-thermal power produces, grease becomes small granular, forms uniform milky white liquid, affect the transparency that skin freezes with water.After pigskin boiling water is scalded and boiled, surface is heated, and collagenic protein shrinks, and nexine fat meat then becomes soft soft rotten, is easy to scraping fat meat like this, Ex-all grease, can also remove the peculiar smell of pigskin simultaneously.Shred pork skin shape, being the surface area in order to increase pork skin, being beneficial to absorption heat, and the collagenic protein in pork skin is fully dissolved in soup.If wash by rubbing with the hands with alkali and can wash away grease residual on pork skin, not only can remove the peculiar smell on pork skin with vinegar, neutralization alkalescence, can also avoid nutrition leak.
Burger is a kind of traditional food having long history, in the middle and later periods eighties 20th century, manufacturing enterprise of China uses for reference advanced process equipment and technical matters, makes the manufacture craft of burger constantly be inherited and promote lifting, and the burger forming complete set makes operation sequence.Burger has the kinds such as pork balls, chicken balls, beef dumplings, mutton meatballs, fish ball, shrimp meat ball by the classification of used raw material.Whether fried each kind is different and according to added auxiliary material, differentiated multi items again, as pork balls is divided into again stewed croquettes and the burger etc. that boils in plain water.Because China is vast in territory, differing greatly of eating habit, taste requirements, so the kind of burger presents variation, this product is that consumer is than preferable a kind of popular food.
The fragrant tender softness of chicken balls, strong flavor, nutritious, be subject to the favor of consumer.The chicken balls technological process of production: raw meat selection-raw and auxiliary material process-batching and seasoning-mixing cut mix-burger is shaping-poach-fried-precooling-pack-freeze-refrigeration.Because the fat content of chicken is too low, for improving products taste, tenderness and elasticity, it is necessary for adding the higher pork of appropriate fat content.The whole meat slurry temperature cutting the process of mixing will control below 10 DEG C.The shaping use swinging bucket of burger, the forming machine that charging quantity is adjustable complete the shaping of burger, and the size of burger can regulate with mould, and cutting the speed of mixing will match with shaping speed, avoid meat to starch overstocking heating up, and the power that is knotted declines, elasticity variation etc.A hot water tank is fallen into after burger is shaping; treat that burger floats; pull the stainless steel pond boiling of putting into and can heat out; for ensureing to boil and reach bactericidal effect; hot water water temperature controls at about 85 DEG C, makes the central temperature of product reach 70 DEG C, and maintains more than 1min; brew time is unsuitable too short, otherwise the half-cooked sterilization of product can be caused not thorough; Brew time is also unsuitable long, otherwise can cause the fuel-displaced and cracking of product, and affects product special flavour and mouthfeel.
Lime-preserved egg is also known as lime-preserved egg, a kink of preserved egg etc., and be the egg processed food of Chinese han population invention, be a kind of Chinese distinctive food, tool flavour, can promote appetite.Finished product lime-preserved egg, eggshell easily shells adhesion, the brown solidifying body that albumen is translucent, and protein surface has pine branch shape decorative pattern, and yolk is that bottle green solidifies shape, and what have has the sugared heart.After cutting, egg-size is bright-coloured.Food refrigerant tasty and refreshing, fragrant and oiliness, delicious flavour.Lime-preserved egg utilizes egg in alkaline solution, can make the characteristic of protein gel, makes it to become whippy solid.But if lime-preserved egg making uniform recipe design is bad, protein can be made to be hydrolyzed on the contrary in alkaline solution, protein denaturation, in being albumen, just can not eat.If eggshell has slight crack or uniform recipe design not good, the hydrogen sulfide that egg also can be allowed interior is excessive, becomes golden yellow.Normal lime-preserved egg is for blackish green and have preserved egg and full of elasticity.In the preserved egg process formula that China is traditional, all add lead oxide, the lime-preserved egg (yellow lead powder) after peeling, because lead is a kind of poisonous heavy metal element, it is fixed that taboo pin gauge has been made by some country, and have impact on the market of China's export lime-preserved egg.For this reason, relevant scientific research department have studied the substitute material of lead oxide, and wherein the result of use of EDTA and FWD is better.
Summary of the invention
Copy lime-preserved egg with jellied pork skin and burger, open the novelty teabag of pork skin and burger raw material, for people provide a kind of novel foodstuff.
The present invention is achieved in that
The artificial preserved egg that jellied pork skin and burger make, it is characterized in that, be made up of jellied pork skin and burger, the refrigeration burger processed is put into the egg type mould hot skin being housed and freezing, cryogenic temperature condensation forms.
Jellied pork skin used is generally pigskin and freezes, because pigskin raw material sources are extensive, price is low, and the skin of pigskin processing freezes closer to lime-preserved egg.
Burger used is chicken balls, pork balls or beef dumplings, also can be fish ball or other burgers; Preferred chicken balls, because chicken balls elasticity is better, tenderness is better, seasoning of easily mixing colours.
A preparation method for the artificial preserved egg that jellied pork skin and burger make, is characterized in that comprising the following steps:
(1) jellied pork skin makes: put into boiling hot the boiling after 8-10 minute of boiling water pot after being cleaned out by pork rind and take out, be placed in
1%-2% soda water soaks 2-3 hour, and scraping greasy dirt and pig hair, with 0.2%-0.5% acetum rinsing 30-60 minute; Take out, be cut into wide 3-5 centimetre rectangular, rinse well with clear water;
The pork skin cleaned out is put into jacketed pan, and add flavoring and pork skin weight 2-3 water doubly, boiling 2-4 hour, strains oil removing foam at any time;
Take the dish out of the pot and be cooled to 80 DEG C-90 DEG C leaching clear liquids, leaching liquid removes sediment through centrifugation, obtains jellied pork skin liquid, be incubated 40 DEG C-60 DEG C for subsequent use;
(2) burger is made:
Get poultry meat or chicken, after segmentation, cleaning, be twisted into muddy flesh, add batching and cut and mix;
Adding the burger that apparatus for forming meatball makes diameter 1.5-2.0 centimetre, in 85 DEG C of-100 DEG C of hot water storgaes, boiling 5-10 minute to boiling completely; Pull burger hot blast out and be cooled to normal temperature;
(3) freeze forming: first inject half 40 DEG C-60 DEG C jellied pork skin liquid in egg type mould that is clean, that sterilize, adds 0 DEG C-5 DEG C refrigeration burgers, is then filled with 40 DEG C-60 DEG C jellied pork skin liquid by egg type mould; Import into continuous refrigerator-5 DEG C-0 DEG C freezing 25-30 minute shaping;
(4) egg type mould packing box packaging is adopted, 0 DEG C of-5 DEG C of freezers refrigeration.
With jellied pork skin and burger making artificial lime-preserved egg, in above-mentioned steps (1) cook meat skin time the flavoring that uses and weight ratio to add water gross weight for pork skin: the spice bag of salt 1.0%-2.0%, fresh ginger block 0.5%-1.0%, spring onion knot 0.2%-0.5%, cooking wine 2.0%-5.0% and 0.1%-0.5%; Concrete materials and ratio look processing variety and product special flavour and corresponding adjustment.
During with jellied pork skin and burger making artificial lime-preserved egg, in the flavoring in above-mentioned steps (1), add soy sauce, egg cream and food coloring, jellied pork skin liquid is modulated to amber, milky or pink, milk yellow.
During with jellied pork skin and burger making artificial lime-preserved egg, above-mentioned steps (2) uses chicken, and described batching and weight ratio thereof are counted with chicken 16kg: pig show condition fourth 1.0-3.0kg, cock skin 1.0-2.0kg, salt 1.0-1.5kg, sucrose 0.3-0.5kg, carragheen 100-150g, composite phosphate 200-300g, ginger 500-600g, onion 1.0-2.0kg, chickens' extract 150-200g, chicken essence 100-150g, white pepper powder 80-100g, the clear 2.0-2.5kg of frozen egg, cornstarch 3.0-4kg, frozen water 12-15kg.With this chicken balls good springiness produced of filling a prescription, mouthfeel is soft, is suitable for making artificial lime-preserved egg.
Detailed description of the invention
Below by embodiment, the present invention will be described.
Put into boiling hot the boiling after 10 minutes of boiling water pot after being cleaned out by 100kg fresh pig pork skin to take out, be placed in 1% soda water and soak 2 hours, scraping greasy dirt and pig hair, with 0.5% acetum rinsing 30 minutes; Take out, be cut into wide 3-5 centimetre rectangular, rinse well with clear water; The pork skin cleaned out is put into jacketed pan, adds the water of flavoring and pork skin weight 2 times, add 2kg salt, 1kg fresh ginger block, 05kg spring onion, 2kg cooking wine and 200g spices bag boiling 2 hours, strain oil removing foam at any time; Take the dish out of the pot and be cooled to 80 DEG C-90 DEG C leaching clear liquids, leaching liquid removes sediment through centrifugation, obtains jellied pork skin liquid, be incubated 40 DEG C-60 DEG C for subsequent use; Get chicken 16kg, be twisted into muddy flesh with 4mm orifice plate after segmentation, cleaning, add pig show condition fourth 3kg, cock skin 1kg, salt 1.5kg, sucrose 0.5kg, carragheen 150g, composite phosphate 300g, ginger 500g, onion 2.0kg, chickens' extract 200g, chicken essence 100g, white pepper powder 80-100g, the clear 2.5kg of frozen egg, cornstarch 3.kg, frozen water 12kg enter cutmixer and cut and mix 20 minutes; Cutting the muddy flesh mixed and add the burger that apparatus for forming meatball makes diameter 1.5-2.0 centimetre, in 85 DEG C of-100 DEG C of hot water storgaes, boiling 5-10 minute to boiling completely; Pull burger hot blast out and be cooled to normal temperature; Be stored in 0 DEG C of-5 DEG C of freezer for subsequent use; During making artificial lime-preserved egg, first in egg type mould that is clean, that sterilize, inject half 40 DEG C-60 DEG C jellied pork skin liquid, then add 0 DEG C-5 DEG C refrigeration burgers, then egg type mould is filled with 40 DEG C-60 DEG C jellied pork skin liquid; Import into continuous refrigerator-5 DEG C-0 DEG C freezing 25-30 minute shaping; Adopt egg type mould packing box packaging, 0 DEG C of-5 DEG C of freezers refrigeration.
Claims (7)
1., with the artificial preserved egg that jellied pork skin and burger make, it is characterized in that, be made up of jellied pork skin and burger, the refrigeration burger processed is put into the egg type mould hot skin being housed and freezing, cryogenic temperature condensation forms.
2. artificial preserved egg as claimed in claim 1, it is characterized in that, described jellied pork skin is that pigskin freezes.
3. artificial preserved egg as claimed in claim 1, it is characterized in that, described burger is chicken balls, pork balls or beef dumplings.
4. a preparation method for the artificial preserved egg made of jellied pork skin and burger, is characterized in that comprising the following steps:
(1) jellied pork skin makes:
Put into boiling hot the boiling after 8-10 minute of boiling water pot after being cleaned out by pork rind to take out, be placed in
1%-2% soda water soaks 2-3 hour, and scraping greasy dirt and pig hair, with 0.2%-0.5% acetum rinsing 30-60 minute; Take out, be cut into wide 3-5 centimetre rectangular, rinse well with clear water;
The pork skin cleaned out is put into jacketed pan, and add flavoring and pork skin weight 2-3 water doubly, boiling 2-4 hour, strains oil removing foam at any time;
Take the dish out of the pot and be cooled to 80 DEG C-90 DEG C leaching clear liquids, leaching liquid removes sediment through centrifugation, obtains jellied pork skin liquid, be incubated 40 DEG C-60 DEG C for subsequent use;
(2) burger is made:
Get poultry meat or chicken, after segmentation, cleaning, be twisted into muddy flesh, add batching and cut and mix;
Adding the burger that apparatus for forming meatball makes diameter 1.5-2.0 centimetre, in 85 DEG C of-100 DEG C of hot water storgaes, boiling 5-10 minute to boiling completely; Pull burger hot blast out and be cooled to normal temperature;
(3) freeze forming: first inject half 40 DEG C-60 DEG C jellied pork skin liquid in egg type mould that is clean, that sterilize, adds 0 DEG C-5 DEG C refrigeration burgers, is then filled with 40 DEG C-60 DEG C jellied pork skin liquid by egg type mould; Import into continuous refrigerator-5 DEG C-0 DEG C freezing 25-30 minute shaping;
(4) egg type mould packing box packaging is adopted, 0 DEG C of-5 DEG C of freezers refrigeration.
5. the preparation method of the artificial preserved egg of jellied pork skin as claimed in claim 4 and burger making, it is characterized in that, the flavoring in described step (1) and weight ratio thereof are that pork skin adds water gross weight: the spice bag of salt 1.0%-2.0%, fresh ginger block 0.5%-1.0%, spring onion knot 0.2%-0.5%, cooking wine 2.0%-5.0% and 0.1%-0.5%.
6. the preparation method of the artificial preserved egg of jellied pork skin as claimed in claim 4 and burger making, it is characterized in that, add soy sauce, egg cream and food coloring in flavoring in described step (1), jellied pork skin liquid is modulated to amber, milky or pink, milk yellow.
7. the preparation method of the artificial preserved egg of jellied pork skin as claimed in claim 4 and burger making, it is characterized in that, described step (2) uses chicken, described batching and weight ratio thereof are counted with chicken 16kg: pig show condition fourth 1.0-3.0kg, cock skin 1.0-2.0kg, salt 1.0-1.5kg, sucrose 0.3-0.5kg, carragheen 100-150g, composite phosphate 200-300g, ginger 500-600g, onion 1.0-2.0kg, chickens' extract 150-200g, chicken essence 100-150g, white pepper powder 80-100g, the clear 2.0-2.5kg of frozen egg, cornstarch 3.0-4kg, frozen water 12-15kg.
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