With the improvement of people's living standards, health foods are increasingly favored by people. Dried meat is a simple and easy-to-produce food and health care product for young and old, especially for children. The production method is described below.
1 slaughter to cut the jugular vein slaughter is more convenient, clean, and should be stripped after bleeding is complete. Take two thighs and chest muscles, soak in cold water for 40 to 60 minutes, soak up the remaining blood in the meat and drain it for use.
2 Put the drained meat (7~10kg) into the primary cooking supplement (white sugar 50g, salt 50g, licorice powder 18g, ginger powder 10g, pepper 10g, pepper powder 5g, sodium benzoate 5g, high quality) Soy sauce boiled in water in a pot of 700g). Immediately rinse the oil in the soup and boil for 1 hour.
3 Slice the boiled meat pieces to a bamboo sieve and cool them. Then cut the meat pieces into pieces 4 to 5 cm long.
4 Re-cooking will be after the first cook and cut into semi-finished meat 5kg into the broth in the first cooking, and add the complex soup 300 ~ 500mL (Polygalaceae 15g, 15g wolfberry fruit, Alpinia 10g, add boiled into 300 ~ 500mL of soup can also), boiled again, cook constantly turning, until the soup quickly dry, then add cooking wine 150g, monosodium glutamate 20g, mix well pan. Then the pan of meat is placed on a grill and spread out to cool.
5 Dry the roasted sieve with meat slices into the oven, control the temperature at 50～60°C, change the position of the roasting sieve every 60～100 minutes, and turn the meat piece to make it evenly dry, after about 7 hours Can be dried. After the dried meat pieces are cooled, they are put into plastic food bags with trademarks and sealed. Deng Yincai Author: Ankang College, Shaanxi Province, from: "Special Economic Animals and Plants" 2006.11
1 slaughter to cut the jugular vein slaughter is more convenient, clean, and should be stripped after bleeding is complete. Take two thighs and chest muscles, soak in cold water for 40 to 60 minutes, soak up the remaining blood in the meat and drain it for use.
2 Put the drained meat (7~10kg) into the primary cooking supplement (white sugar 50g, salt 50g, licorice powder 18g, ginger powder 10g, pepper 10g, pepper powder 5g, sodium benzoate 5g, high quality) Soy sauce boiled in water in a pot of 700g). Immediately rinse the oil in the soup and boil for 1 hour.
3 Slice the boiled meat pieces to a bamboo sieve and cool them. Then cut the meat pieces into pieces 4 to 5 cm long.
4 Re-cooking will be after the first cook and cut into semi-finished meat 5kg into the broth in the first cooking, and add the complex soup 300 ~ 500mL (Polygalaceae 15g, 15g wolfberry fruit, Alpinia 10g, add boiled into 300 ~ 500mL of soup can also), boiled again, cook constantly turning, until the soup quickly dry, then add cooking wine 150g, monosodium glutamate 20g, mix well pan. Then the pan of meat is placed on a grill and spread out to cool.
5 Dry the roasted sieve with meat slices into the oven, control the temperature at 50～60°C, change the position of the roasting sieve every 60～100 minutes, and turn the meat piece to make it evenly dry, after about 7 hours Can be dried. After the dried meat pieces are cooled, they are put into plastic food bags with trademarks and sealed. Deng Yincai Author: Ankang College, Shaanxi Province, from: "Special Economic Animals and Plants" 2006.11
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