Dried meat processing technology
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1 Selection and Processing of Raw Materials Generally, beef is used as the Raw Material for the production of dried meat, and lean meat is preferred for fresh and front legs. Remove the chunks of fat from the meat (other meats are the same), cut into pieces of about 1kg, then soak in cold water for about 1h, leaching the blood from the muscles, and remove and drain.
2 Cook and drain the drained meat into boiling water. In the soup, 1.5% of refined salt, a little slag skin, and an aliquot can be added. The water temperature is maintained above 90°C, and the slicks in the soup are removed at any time until the internal section is pink, approximately 90 minutes or so.
3 After cooling and cutting the boiled meat pieces, put them in a bamboo basket and then cool them. After removing the thick tendons, cut them into pieces or diced meats of the required specifications.
4 Ingredients The following describes the four kinds of ingredients, according to the actual reference selection (100kg lean meat as the standard).
(1) 2.5kg of salt, 5kg of soy sauce, and 0.25kg of allspice.
(2) 3 kg of salt, 6 kg of soy sauce, and 0.3 kg of allspice.
(3) 2 kg of refined salt, 6 kg of soy sauce, 8 kg of sugar, 1 kg of rice wine, 0.25 kg of ginger, and 0.25 kg of allspice.
(4) 1.2 kg of refined salt, 14 kg of soy sauce, 1 kg of granulated sugar, 0.2 kg of allspice, 0.36 kg of licorice powder, 0.4 kg of chili powder, 0.4 kg of monosodium glutamate, 0.1 kg of benzoin, and 2.8 kg of Shaoxing wine.
5 Re-boil the original soup and add the ingredients to the pot. The fire will be boiled. Add the cut lean semi-finished products. When the soup has a scent, change it to a low heat and cook it gently with a spatula from time to time. When the soup is going to dry, add the wine and monosodium glutamate and mix it immediately. After being out, spread it on a baking sieve and let it drain and cool.
6 Before roasting and baking, add spices such as curry powder or allspice, chili powder, and soy sauce to the meat and mix well. After baking, it becomes a curry beef jerky or other dried meat with its own flavor.
The roasting sieve with meat embryos is placed on the grid of the drying room. The temperature of the drying room is maintained at 50-60° C., and the position is adjusted once every 1-2 hours, and the dried meat is turned over to avoid scorching. About 7h or so is the finished product. The yield of beef jerky is about 50%.
7 Packing and storage The packaged dried meat can generally be stored for 2 to 3 months in a dry and ventilated place. In a glass jar or tinplate, it can be stored for 3 to 5 months. The first use of paper bags, together with the paper bag and then baked 1h, you can prevent mold, and extend the storage period.