Spiced beef jerky, dried pork soft method

Spiced beef jerky, dried pork soft method

First, materials and equipment Spiced beef jerky (units kg): fresh beef 50, salt 1.0, soy sauce 3.0, sugar 4.0, Ginger 0.2, pepper 0.1, allspice 0.1, vc-na0.025, potassium sorbate (food grade) 0.05, MSG 0.05, Onion 0.2. Spiced dried pork (units kilograms): fresh pork 50, salt 1.5, soy sauce 1.5, sugar 6.0, ginger 0.2, allspice 0.2, vc-na0.025, potassium sorbate (food grade) 0.05, monosodium glutamate 0.05. Second, the production method 1, raw meat finishing: Select fresh lean meat, remove tendons and fat, wash and drain with water, cut into pieces of about 0.5 kilograms. 2, boiled: The meat into the sandwich pot, add boiling water, boil, go to the broth froth, scalding about 30 minutes after the fish out. After the meat is completely cooled, cut into 2.0 cm in length and 0.7 cm in width. 3. Ingredients: ingredients can be made according to local tastes and varieties. 4, re-cooking: take a portion of the original soup, add all ingredients except potassium sorbate, vc-na, MSG, boiled. When the soup is scented, put the diced meat into the sandwich pot, control the temperature at 80-85°C, dissolve the potassium sorbate, vc-na, and monosodium glutamate into the pan for 10 minutes before the pan is added, and stir well. Cook pork for about 60 minutes and beef cook for 80 minutes. Remove the diced meat, drain it, and cool it on the iron mesh. 5. Drying: Dry the iron mesh in a drying oven at 50°C-55°C for 3 hours. After taking out and cooling quickly, vacuum packaging is the finished product. Third, the product quality requirements sensory indicators: brown color, moderate salty sweet, rich aroma, no smell. Physical and chemical indicators: moisture ≤ 20%, salt 2.5%, protein ≥ 40%. Microbial indicators: the total number of bacteria <100cfu/g, E. coli <40cfu/100g, pathogens can not be detected. Fourth, pay attention to matters 1, the traditional cooking process temperature of 95 or so, the soup is slightly boiling, easy to stick the bottom of the stick, you need to keep turning, diced very fragile. Should choose 80-85 °C cooking effect is better. 2. Adding potassium sorbate and vc-na can greatly extend the shelf life. However, due to prolonged cooking, potassium sorbate is easily destroyed and vc-na is not stable, so it must be added before panning. 3, the temperature during the drying process should not be too high, or darker colors, 50-55 °C is appropriate. At this temperature, the moisture content is determined by time and humidity. The vacuum drying was selected and the control time was 3 hours. The inside and surface of the product were dry, the texture was crisp, the moisture content was 16.4%, and the product yield was 58%.

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