Manufacturing process: raw material pretreatment → pre-cooking → blank cutting → re-cooking → juice extraction → baking → cooling → packaging → finished product.
Formula: beef 100g(3kg/30 people), sugar 2-3g, spiced powder 0.25g, Chili powder 0.25g, salt 2g, monosodium glutamate 0.3g, wine 1g, fennel powder 0. 1g, super soy sauce 4g and sodium benzoate 0.000.
Key points of operation:?
(1) Selection and treatment of raw meat:
With fresh beef, lean meat in front and back legs is the best. First, remove fat, tendons and muscle membranes from raw meat, then cut it into pieces of about 0.5kg along muscle fibers, then soak it in clear water to remove blood stains and drain it for later use. ?
(2) Pre-cooking:?
The purpose of pre-cooking is to further squeeze out blood and harden the meat pieces for cutting. Put the meat in a pot, boil it with clear water and skim off the floating foam on the broth, so that the meat becomes hard and the section is pink, and then take out the filtered soup for later use. ?
(3) blanking: after the meat is cooled, it is cut into 0.5×2.0×4.0cm pieces or 1.5cm pieces along the texture of the beef jerky.
Diced meat (as required) should be uniform in size regardless of its shape, so as to be better colored and chewy, and the ripening time should be the same. ?
(4) Re-cooking:?
Also called braise in soy sauce. Part of the original ingredients of Tonga are boiled with strong fire in order to further ripen and taste. Specifically, 20%~40% of the weight of the meat blank is filtered and boiled, and auxiliary materials and meat slices are added, and the soup is gently turned with a clamp. When the soup smells good,
Switch to low fire, gently turn the diced meat or meat with a spatula to prevent the pot from burning until the soup is almost dry (simmer 1h or so), and take out the meat. ?
(5) baking:?
Spread diced meat or sliced meat on barbed wire to cool, do not stack them, then put them in the oven and bake at 50 ~ 55℃. Turn it frequently to prevent burning, which takes 8- 10h. When the sliced meat doesn't stick to your hands, it's dry outside and soft inside, and it's fragrant and delicious, it becomes meat. The yield of beef jerky is 50%.