1, raw meat pretreatment: the beef pick skin, bone, tendon, tendon, fat and myofilm, along the muscle fiber cut into 0.5 kg of beef blocks. Soak in water to remove blood, dirt, drain and prepare.
2, the first cooking: the first cooking usually do not add accessories. But sometimes in order to remove the smell or odor of beef, you can add 0.2% -0.5% of the weight of beef fresh ginger.
3, cut into cubes (slices, strips): beef blocks cooled, according to process requirements in the slicer cut into cubes, slices, strips and other shapes. No matter what shape, it is required to be uniform in size.
4, re-cooking, juice: re-cooking soup preparation, take 20%-40% of the initial cooking soup, the formula of insoluble seasonings such as peppercorns, fennel, etc. into the pot with gauze wrapping, and other auxiliary ingredients such as sugar, salt, etc. directly into the pot. After boiling over high heat, the heat should be reduced as the soup reduces to prevent paste. Particular attention should be paid to the wine, monosodium glutamate should be put in the fast closing juice.
5, dehydration: beef jerky conventional dehydration method for the barbecue method. Will collect the juice of the semi-finished jerky spread on the wire mesh sieve, placed in the sieve car into the drying room barbecue. But if you use the oven barbecue, the first section of the temperature can be slightly higher, can be controlled at about 70 ℃.
6, cooling: barbecue jerky is generally spread out in the clean room, using natural cooling method cooling. Mechanical exhaust if necessary, but should use filtered wind, so as to avoid dust and bacteria into the drying room. The room temperature of the drying room should not be higher than 20℃ and the relative temperature is below 50%. Beef jerky avoid in cooling, because that is easy to cause water absorption and moisture return.
7, packaging: packaging to use air barrier, moisture-proof performance of good materials, such as PE/PET film or PE/NY film.