Beef/pork 50kg, salt 1.2kg, soy sauce 2.5kg, sugar 10kg, monosodium glutamate (MSG) 1.6kg, yellow wine 1.5kg, five-spice powder 0.2kg, chili powder 0.2kg, ginger 0.5kg, fennel 0.1kg.
Technological ProcessSelection of raw materials → Cleaning → Split trimming → Soaking → Change of knife → Brine injection → Vacuum curing → Nao water → Cutting or slicing → Seasoning brine → Secondary seasoning → Drying → Cooling → Aseptic treatment → Soaking Change the knife → brine injection → vacuum pickling → Nao water → cut strip or slice → seasoning brine → second seasoning → drying → cooling → aseptic packaging → inspection → finished product into the warehouse.
1. Raw material trimming: use sanitary and quarantine-qualified beef/pork, trimming the fat muscle membrane, broken bones, etc.
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2. Soaking: soak the beef in circulating water for 24 hours to remove blood and reduce the fishy flavor.
3. Nao water: add ginger, fennel, water (to submerge the meat shall prevail) in the cooking pot, heat and boil, and then add the meat to maintain the state of micro-boiling, cook until the center of the meat without blood. This process takes 1 to 1.5 hours.
4. Cooling, cutting (strips) slices: cool the meat through the direction of the meat fiber slices or strips.
5. Brining: Strain the soup of boiled meat with gauze and put it into the cooking pot, add salt, soy sauce, sugar, five-spice powder and chili powder according to the proportion. After heating and boiling, put the meat into the pot, set the temperature of the cooking pot to 100 ℃, cooking time for 20 minutes, and then set the temperature of the cooking pot to 80 ℃ to cook for 30 minutes. Add monosodium glutamate and yellow wine 10 minutes before leaving the pot.
6. drying: drain the brine after the meat or meat evenly spread on the hot air dryer cart stainless steel mesh tray, baking temperature of 85 - 95 ℃, time for about 1 hour, according to the amount of air-drying set up a good hot air dryer automatic humidity.
7. Packaging: Before packaging, the bag, the operating table and other appliances that may be in contact with the product should be thoroughly disinfected, pay attention to avoid secondary pollution.
2 Can jerky be eaten directly
Jerky can be eaten directly.
The finished product is in the form of small flakes, strips, grains, flocculent or granular, often with a fine surface fluff or spices.
3 What kind of jerky good qualityBeef jerky color is yellow or brown, yellow-brown; pork jerky is yellow, brown-red or red dates. Jerky products have a unique flavor, generally spicy, five flavors, curry flavor and juice flavor, taste fresh and mellow, sweet and salty moderate, strong aftertaste.
The water activity of these products is very low, most bacteria have been unable to grow, so the shelf life is longer, the protein content of these products is very high, belonging to the meat products in the high-grade products.
4 What kinds of jerkyjerky according to the raw material is divided into beef jerky, pork jerky, horse jerky, rabbit jerky, dried fish, etc.; according to the shape is divided into strips, slices, diced, granular, etc.; according to the flavor is divided into five-flavored jerky, spicy jerky, curry jerky, jerky with juice, etc.. Even for the same kind of five-spice jerky, the recipe is not the same.