Deep-layer production method of whole beef

The main ingredient is 200 Jin of beef.

Seasoning salt 6 ginger 2 kg sugar 2 kg liquor 2 kg sesame oil 4 kg pepper 300 g pepper powder 300 g sodium nitrite 1 kg spice 200 g.

The practice of salted beef

1. Select back ground meat and leg heart meat of cattle, accounting for about 20% of the total beef. The meat quality of legs is the best, second only to the heart meat of legs. Beef with deep red meat color, long fiber, less fat fascia, luster and elasticity, and slightly dry appearance is used as raw material, which weighs about 250 grams after washing, hanging and cutting.

2. Grind all kinds of ingredients into powder for later use.

3. Put the meat in a pickling tank (2% nitric acid water) and cover it with gauze to let the meat drain acid (also called fermentation), which is slightly sour and sticky to the touch. At this time, take it out and cut it into pieces, with the thickness not exceeding 0.2 cm. And mix the auxiliary materials with the meat slices evenly, preferably 5 kg each time, so as to avoid uneven mixing of seasonings or meat rot.

4. Spread the sliced meat on the cooking basket, send it to the drying room and bake it at 60 ~ 70℃. When the lower layer is dry until there is no water, the meat slices turn from white to black and then to brown, and when it is 80% dry, the bottom layer drying net is transferred to the middle layer. Generally, you can leave the room after baking for 3 ~ 4 hours, cool for 2 ~ 3 minutes, squeeze the two corners of the basket by hand, and the finished product will naturally fall off.

5. Packaging and storage: the finished product is wrapped with gauze, and the yield is 23 ~ 3 1%. Tinplate packaging, net weight per can 125g, can be stored for more than 2 years. If it is in bulk, it can be placed in a small jar, lined with moisture-proof paper and sealed at the jar mouth.