Cutting the meat slices should not be too narrow, plating meat should be compact, the middle can not leave a gap, the meat will narrow when baked, naturally the meat will be separated from the meat to form a gap in the process of spreading all over the greaseproof paper, too thick.

The storage time of vacuum-packed dried pork is related to the temperature, the odor is relatively high, can be stored for three months to half a year, the temperature is relatively low, can be stored for about a year. Homemade dried pork, the preservation time will be shorter, can be stored for about five days to twenty days. Dried pork needs to be enjoyed in a timely manner and should not be left for too long so as not to affect the taste and flavor.

Introduction:

Good dried pork should be brownish-red in color, evenly sliced, containing 13.5% water, 46.5% protein and 9% fat. To see the good and bad of the dried pork, the first look at the appearance, if the dried pork color reddish-brown and oily and shiny, indicating that the meat is fresh; if the color is dark brown, do not buy. If the surface of the dried meat is very much white stuff, that the dried pork has deteriorated, can no longer eat. Also pay attention to the production date on the packaging, shelf life, origin, etc., it is best to choose the regular manufacturers, such as Jingjiang two fish brand of dried pork.

Second, if the dried pork tastes fragrant and fresh, eat more than not feel dry, indicating that the meat MSG put less, and freshness is the flavor of the meat itself.