First, the Meat China version of the process overview Guoluo beef jerky is famous not only because the raw material is high-quality beef, but also because of its special production process. It uses fresh yak meat as raw material, and is processed by pretreatment, first boiling, slicing, re-cooking, dehydration, cooling and packaging. Cheng, its main processing technology is as follows: 1 Raw material selection Yak is a semi-wild and semi-primitive rare animal that grows on the top of the earth and has no pollution. The raw natural growth process of yak is to drink natural mineral water. It is a valuable Chinese herbal medicine such as Cordyceps and Fritillaria. It makes the yak meat tender and delicious, and has unique medicinal value. 2 pretreatment For the production of Guoluo beef jerky, the fresh lean meat with a smooth surface and normal beef flavor and slightly tight elasticity is preferred. It is better to use the beef front leg and the hind leg lean meat, and the selected raw meat is peeled and peeled. After fat, sarcolemma and bones, cut into pieces of meat along the muscle fibers, soak the cut pieces of meat in flowing water, remove blood water and dirt, drain the water and set aside. 3 first cook The drained meat pieces are boiled in boiling water, and the water is covered with meat pieces. To remove the meat or odor, fresh ginger pieces can be added. During the initial cooking process, the dirt and oil in the soup should be removed in time. The first boil is usually about 1h. When the blood red color in the center of the meat is just subsided, no blood is suitable. After the meat is removed, the soup is filtered and used. . The first cooking is to further squeeze out the blood water, and make the meat pieces hard to facilitate dicing. The time of first cooking should not be too long, otherwise the meat pieces will lose too much water and shrink tightly, which will make the subsequent soup materials not easily absorbed and reduce the products. rate. 4 slices After the boiled meat pieces are removed, they are cooled, and the thick tendons are removed. According to the process requirements, they are cut into the required shapes of diced, sliced, and strips according to the requirements of the process, and the slices are required to be uniform. 5 recooking Re-cooked soup is generally selected from 20%-40% of the first boiled soup, white sugar, salt and so on directly into the pot, other accessories such as pepper, fennel and other gauze wrapped into the pot, and then added diced. Start cooking on high heat, when the soup has aroma, reduce the firepower, release the wine and MSG when the juice is quickly collected, and simmer the juice for 1-2 hours. Re-cooking is for the further ripening and savory of beef jerky. The sign of re-cooking is to pinch the diced meat by hand. The gravy is exuded but does not drip. At this time, the beef is fully mature. 6 dehydration The beef jerky is dehydrated by baking, and the semi-finished meat of the juice is spread on a wire mesh sieve and baked in an oven. The temperature of the drying room is kept at 50-60 ° C, and the position is adjusted up and down every 1-2 h, and the dried meat is turned over to avoid scorching. After 6-8 h, after the meat pieces are dry and soft, the pieces are taken out and cooled, which is the finished product. 7 cooling package The dehydrated meat pieces are cooled as soon as possible, generally cooled naturally in winter, and cooled in a low temperature environment in summer. To prevent secondary pollution, vacuum packaging is generally used. 8 finished product features The dried beef jerky is uniform in color, yellowish brown, thick, long, and basically uniform in size. It has the smell and taste of beef jerky. It tastes delicious and mellow, moderately sweet and salty, and has a rich aftertaste. Second, the encyclopedia version of the process overview Guoluo beef jerky is made from fresh yak meat. After the meat is cooked and white water is cooked, it is cut into small pieces, then added with pepper powder, curry powder, monosodium glutamate, cooking wine, sugar, salt and other ingredients. to make. Production Process ?? 1, the formula 50 kg of beef, 1.2 kg of salt, 2.5 kg of soy sauce, 10 kg of white sugar, 1.6 kg of MSG, 1.5 kg of rice wine, 0.2 kg of spiced powder, 0.2 kg of chili powder, 0.5 kg of ginger, and 0.1 kg of fennel. 2, processing technology Raw material trimming--→soaking--→boiling--→cooling--→slicing--→broiling--→baking--→packaging 3, operating points 1) Raw material trimming Use beef that has passed the sanitary quarantine, repair the fat sarcolemma, broken bones, etc., and cut into small pieces of 1-1.5 cm. 2) Soaking The beef was immersed in circulating water for 24 hours to remove blood water and reduce the astringency. 3) Boiling Add ginger, fennel, and water (according to the immersed meat) in the pan, heat and boil, then add the meat to maintain a slightly boiling state, and cook until the meat center has no blood. This process takes 1-1.5 hours. 4) Cooling, slicing The meat is cooled and cut into 3--5 mm slices, taking care to slice along the direction of the meat fibers. 5) Braised The soup of boiled meat is filtered with gauze and placed in a halogen pot, and salt, soy sauce, white sugar, allspice, and paprika are added in proportion. After heating and boiling, put the meat into the pot, open the steam valve and cook for 20 minutes, simmer for 30 minutes, and stir constantly while cooking. Add MSG and rice wine 10 minutes before the pan, and put it into the leaking dish to drain the soup. This process takes 1 hour. 6) baking It adopts a reciprocating tunnel drying room with 6 layers above and below. The suitable temperature for baking is 85--95 °C, and the time is about 1 hour. Pay attention to the timely elimination of water vapor. 7) Packaging Separate the large and small pieces first, sell them in bulk, and sell them in small bags. Take care to avoid secondary pollution. 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