(i) General
1. Selection and handling of raw meat
Fresh pork and beef are preferred, with lean meats before and after being preferred. The fat and tendons of the raw meat are removed first, then washed and drained, and cut into pieces of meat of about 0.5kg.
2. Recipe
Table Recipes for several types of dried meat (calculated as 100 kg of lean meat) Unit: kg
Recipe Salt 2.5 Soy Sauce 5 Fivesmeal Powder 0.25 Sugar 8 Rice Wine 1 Ginger 0.25 Green Onion 0.25
If there is no five-spice powder, you can wrap the fennel, tangerine peel and cinnamon in an appropriate amount in gauze, and then put it in a pot and cook it with the meat.
3. Boil
Put the meat pieces into the pot, boil with water, skim off the foam on the broth, blanch for 20 to 30 minutes, make the meat hard, and then fish out the diced meat cut into 1.5cm×1.5cm × 1.5cm or cut into 1.5cm× 2.0cm×4.0cm slices (as needed).
4. Re-cook
Take part of the original soup, add the ingredients, bring to a boil over high heat, when the soup has a fragrant flavor, switch to low heat, and put the diced meat or slices of meat into the pot, and use the spatula to gently turn it over until the soup is dry, then remove the meat.
5. Bake
The diced meat or slices of meat are spread on a barbed wire mesh and baked at 50 ~ 55 ° C, which should be turned frequently to prevent burning, it takes 8 to 10h, and it takes 8 to 10h to bake until the meat is hard and dry, and the taste is aromatic. The yield of beef jerky is about 50%, and the yield of pork jerky is about 45%.
6. Packaging and storage
The dried meat is first packaged in a paper bag and then baked for 1h, which can prevent mold from deteriorating and prolong the shelf life. If it is packed in a glass bottle or tinplate can, it can be stored for about 3 to 5 months. The dried meat is damp and soft and can be baked again, but the taste is poor.
(2) Chengdu spicy pork jerky
1. Formulation (unit: kg)
Lean pork 50; monosodium glutamate 0.05; refined salt 0.75; chili flavor 1~1.25; soy sauce 2 ; pepper powder 0.15; sugar 0.75 ~ 1; pollen 0.05; sesame oil 0.5; sesame noodles 0.15; white wine 0.25; vegetable oil. Amount
2. Processing technology
The first few processes of processing are basically the same, but after the initial cooking, each is different, the cooked meat pieces are cut into 5 cm long, 1 cm wide and long pieces, mixed with salt, white wine, 1.5kg soy sauce into a marinade liquid, marinated for 30min, and then fried, fished out with sugar, monosodium glutamate and 0.5kg soy sauce mixed evenly, and then the fried meat pieces are poured into the mixed seasoning to fully mix and cool. Chili noodles and sesame oil are added to the fried meat pieces and mixed well to make the finished product.