Boshan dried meat has a very high reputation in the Qilu region. After ancient generations, its ancient production method has continued to this day and has a history of nearly one hundred years. Boshan dried meat is made from Boshan dried meat, which is based on dried meat to improve the formula, making it a completely different kind of unique food from ordinary dried meat.
1. Selection of materials
First of all, we must choose pork with inspection certificate. Secondly, the best part of the meat selection is pork tenderloin, which makes the dried meat with beautiful appearance, moderate toughness, and good taste. Also observe the freshness of the meat. The surface of the fresh meat has a slightly dry outer membrane. After cutting, the cross section of the meat is red and the meat is transparent. From the perspective of hardness and elasticity, the fresh meat has a compact and elastic cut surface. After the finger is pressed, the depression will recover quickly. The selected meat is placed in a freezer for refrigerating, and the refrigerating temperature is controlled at 5 to 6°C for the following slicing process.
2. Cleaning
Use flowing water to clean the raw materials. When washing meat, use your hands to gently rub the dirt and blood impurities on the surface of the meat. Rinse 3 to 4 times repeatedly.
3. Slice
The entire section of the tenderloin is first cut into small pieces. The section of the meat piece should be straight and flat. The skewed section is not conducive to the subsequent processing. The reference dimensions are: about 12 cm long and about 8 cm wide. Then we must trim the cut large pieces of meat, trim the uneven edges, and remove fascia and fat.
Cut the meat slice to grasp the correct cutting method. When the knife is cut, the knife face should be parallel to the meat segment. A hand knife should slowly cut forward and the other hand should press the pork. The thickness of the meat under the slice is controlled to about 1 mm. Cut the meat along the texture of the meat, so that the finished product is not easy to damage, taste better.
In addition, when meat is cut, the meat is easy to slip, and a towel can be put under the cutting board; if the lower knife is astringent, it can be wetted on the knife surface and then sliced. After the meat is cut, put the meat in the empty container to control the water for 1 hour, which is convenient for later pickling.
4. Pickled
Take 50 kg of preserved meat as an example, the proportion of ingredients is: 400 grams of pepper, 450 grams of salt, 0.5 to 1 kg of sugar, and 300 grams of MSG.
The weighed ingredients are mixed with hot water and stirred to fully mix. After the temperature of the seasoning liquid is cooled, it is poured into the cut meat pieces. In order to make the meat marinated better and add flavor, you can gently knead the pieces of meat that have been glued together by hand, and separate the pieces of meat that have been glued together. Let stand for about 40 minutes. The meat pieces are marinated.
5. Dry
After the meat is marinated, it is followed by a drying process. This step may seem simple, but it is time-consuming to operate.
It is necessary to prepare bamboo curtains as a carrier for meat drying. The air-dried environment requires clean and tidy, no dust, and good ventilation.
In order to prevent the meat from sticking to bamboo curtains, it is necessary to brush oil on the bamboo curtain before use. The specific method is to apply the vegetable oil evenly to the bamboo curtain, and brush it several times during operation to avoid any omissions.
Put the marinated meat pieces on bamboo curtains one by one. The meat pieces should be arranged neatly and evenly, and do not overlap on bamboo curtains.
Appropriate meat must be promptly aired. During the air-drying process, it needs to be turned 2 or 3 times to avoid mutual adhesion.
The drying time is not limited and can be determined by the following method. Look at color: dried meat is lighter in color. Look at toughness: You can use your hand to chop the cured meat, if the meat is tall and straight and flexible, it means the meat has dried well. During the rainy season, in order to speed up the speed of drying of the meat, you can use windows and fans to solve the problem. In the process of air-drying, if there are meat rolls, gluten, and small pieces of minced meat, remove them in time so as not to damage the taste and appearance in the finished product.
6. Deep-fried
Generally used high temperature oils, such as peanut oil or soybean oil. Usually selected low oil temperature frying, temperature control between 220 ~ 270 °C. The oil temperature should not be too high or too low. If the oil temperature is too high, it is easy to fry the meat. If the oil temperature is too low, it is not easy to fry.
There are tricks to test the oil temperature, you can take a piece of meat into the oil, if the meat piece quickly becomes soft, and the meat color becomes lighter, indicating that the oil temperature is just right, you can make the meat under the fried.
The specific approach is: put the dried air-dried meat piece by piece into the pan. In the early stage, it is not advisable to turn frequently. After the meat cake is crisped, it can be stirred gently with a colander to make it heated evenly, avoiding the phenomenon of adhesion and frying. The color of the fried meat pieces becomes ruddy. When you remove the dried meat, it is necessary to shake the colander up and down to control the accumulation of oil on the dried meat and put it in a pot for cooling. After a day, it can be packaged.
Repeated use of cooking oil can produce harmful substances that are detrimental to human health. Therefore, the oil used for frying the dried meat requires replacement of the new oil after 3 to 4 uses.
7. Packaging
Packaging requires strict testing of the product, such as: thin and thick meat, brittle, and size. During the dispensing, the dried meat is weighed and weighed using a clamp. The bag mouth is wiped clean with a towel, and the sealing is performed uniformly. Bulk dried meat is required to be stored at a low temperature and in a dry place.
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