Main ingredient: 200 pounds of beef
Seasoning: salt 6 hands, 2 pounds of ginger, 2 pounds of sugar, 2 pounds of white wine, 4 pounds of sesame oil, 300 grams of pepper, 300 grams of pepper, 1 kg of sodium nitrite, 200 grams of spices
Steps:
1. Selected from the back of the cow's twisted meat and the heart of the leg meat, accounting for about 20% of the total amount of the whole head of beef.
2. Leg heart meat after the leg meat quality is the best, to meat color deep red, fiber longer, less fat fascia, glossy elasticity, the appearance of slightly dry and not sticky hands of beef as raw materials, washed and hung to dry, cut into blocks weighing about 250 grams.
2. Grind all kinds of ingredients into powder and spare.
3. Put the meat into the curing tank (concentration of 2% nitrate), covered with gauze, so that the meat row acid (also known as fermentation), slightly sour taste, hand touching the sticky feeling. At this time take out and cut into slices of material, the thickness of no more than 0.2 cm. And mix the accessories with the meat slices, each time to 5 kg is appropriate, so as not to mix the spices unevenly or meat was mixed rotten.
4. Spread the meat on a bamboo skewer, sent to the baking room, baked at 60 ~ 70 ℃. When the lower layer of baking to the moisture is not, the meat from white to black, and then to brown, has eight or nine percent dry, the bottom of the baking sieve to the middle layer. Generally into the room baked 3 to 4 hours can be out of the room, cool 2 to 3 minutes, with the hands of the two pairs of corners of the Shaoji a squeeze, the finished product naturally come off.
5. Packaging, storage: the finished product is wrapped in gauze, the yield is 23-31%. Packed in tinplate, each listening to 125 grams of net weight, can be put more than 2 years, if the bulk, can be stored in a small mouth cylinder, lined with moisture-proof paper, cylinder mouth seal.