Pork 100 Salt 3 Sugar 4 Glucose 4 MSG 0.3 White Wine 3 Maltodextrin 3 Red Yeast Red Pigment 0.015 Phosphate 0.25 Nitrite 0.01 Spices 0.3 Pepper 0.15 Cayenne Pepper 1 Peppercorns 0.4 Ginger Powder 0.2 Cinnamon 0.15 Tempest Thermo-Reactive Pork Powder P-3 1 Dietary Propylene Glycol 3

II, Process flow

Raw material selection, trimming → marinating (or not marinating) → boiling → dicing → broiling flavor → drying, baking → cooling, packaging of finished products

Third, production methods

1. Raw material selection, trimming. Select the front and hind leg meat of the pig, remove broken bones, cartilage, fat, bruises, lymph, tumors, injuries, spots, hair, etc., cleaned. Cleaned pork cut blocks, block weight 300-500g.

2. marinade. In the cut pork blocks add salt, phosphate, nitrite and ice water in a certain proportion and mix well together at low temperatures in the marinade, generally cured for about 24 hours, curing can be stirred regularly during the period of five or six times, so that the meat is fully absorbent.

3. Cooking. Marinated pork blocks into the boiling water to cook, cooking process, pay attention to stirring, and skim the surface of the foam, cooking to five or six mature time out of the pot, placed at a low temperature, standby.

4. Dicing. Cooked has cooled down the pork block cut into certain specifications of the size of the diced meat standby, generally a cubic centimeter size of the meat.

5. Burning flavor. According to a certain proportion of diced meat into the special white soup, add salt, sugar, maltodextrin, pigment for turning and cooking, to be half of the marinade and add spices, white wine, and maintain a certain temperature, pay attention to control the time and fire, to be the marinade is almost dry to add the rest of the monosodium glutamate and other small ingredients, pay attention to stirring, until the broth is absorbed by the meat until the meat is completely absorbed.

6. drying, baking. Stir-fried meat out of the pot, spread in the iron sieve, try to spread evenly, do not pile up together. Then the iron sieve placed in the baking room with the baking, maintaining the temperature of the baking room at about 70 ℃, baking 3-4 hours, baking during the need to pay attention to turning a few times, so that the baking is uniform, when baked to the product appearance dry when taken out of the stall at a constant temperature to dry for 24 hours, the purpose of this is to make the meat diced in the moisture outward infiltration, back to the moisture. Then the diced meat to continue baking, temperature 100 ℃, time 2-3 hours, baked to the product inside and outside the dry, moisture content in about 20% can be.

7. Cooling, finished product. Baked jerky placed to room temperature, can be packaged, finished product.

Fourth, the quality standard

The product is in the form of block or granule, normal color, no impurities, dry meat, with the unique smell of dried pork