How to process dried meat? Dried meat is prepared by adding fresh lean meat to the ingredients. Although the raw materials, ingredients, and switches of various dried meats are different, the processing work is generally the same. The general processing method is as follows: (1) Selection and treatment of raw materials: Select fresh lean meat, take the best leg, remove fat, bones, and then drain with water first, and cut the meat to about 0.5 kg. (2) Boil boiled: Cook the chopped meat in clean water for 30 minutes. When the pan is opened, remove the floating foam on the surface, remove and cut into meat slices or diced meat. (3) Ingredients: There are many recipes. (4) Formula 1: 50 kg of lean meat, 1.25 kg of salt, 2.5 kg of soy sauce, 125 g of allspice, or an amount of anise, dried tangerine peel and cinnamon sticked into the gauze. . (5) Recipe II: 50 kg of lean meat, 1 kg of salt, 3 kg of soy sauce, 4 kg of sugar, 0.5 kg of yellow sprinkling, 125 g of ginger, 125 g of onions, and 125 g of allspice. (6) Re-boiled: Take some of the original soup and add the ingredients. The big yao will boil. When there is a glutinous rice dumpling, a small fire will be used. The sliced ​​pork or pork diced shall be placed in the pan. Turning constantly, when the soup is dry, several generations will take out and drain. (7) Baking: The cooked domestic debt is placed on the ironman's screen and dried with the inflammation. When baking, the temperature of the drying room is kept at 50-55°C and it needs to be turned frequently to avoid scorching. (8) Preservation: Store dried meat in a dry and ventilated place. It can be kept in dot matrix fonts for 2 to 3 months. If it is put into off-duty bottles and tinplate cans, it can be stored for 3 to 5 months. It is best to use paper bag packaging and bake together with the paper bag for one hour. This can prevent long performance and extend the shelf life.
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