Making method for dried Luchuan port slice
A production method, the technology of Luchuan pork, applied in the field of food processing, can solve the problems of wasting manpower, cumbersome process, and not being able to reflect that Luchuan pork is oily but not greasy, and achieve the effect of improving quality, increasing nutritional value, and improving the quality of dried meat
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Embodiment 1
[0034] A preparation method of Luchuan pork jerky, comprising the following steps:
[0035] (1) Raw material selection: choose Luchuan pigs, especially free-range or free-range Luchuan pigs, which are best fed by farmers themselves and have the best meat quality. After slaughtering, lean meat is selected as raw meat;
[0036](2) Pretreatment: Remove impurities, blood stains, ribs, and diaphragm from the selected raw meat, then trim the lean meat and cut it into 1.0-1.5mm thick slices lengthwise, with a length of 10-15cm and a width of 5-5mm. 8cm; Slicing the whole piece of lean meat can be done manually or with a slicer. The thickness of the slices cut out by the slicer is uniform and the appearance is better, but sometimes the longitudinal sides of the whole piece of lean meat are not cut well. As a result, the two slices of meat on both sides are not lumped or the length is too short or the meat is minced. At this time, it is necessary to carry out the necessary selection to...
Embodiment 2
[0046] A preparation method of Luchuan pork jerky, comprising the following steps:
[0047] (1) Raw material selection: choose Luchuan pigs, especially free-range or free-ranging Luchuan pigs, which are best fed by farmers themselves and have the best meat quality. After slaughtering, select lean meat as raw meat and put it in a 10°C freezer overnight. Pre-cooling and deacidification, the time is generally not less than 10 hours;
[0048] (2) Pretreatment: Soak the lean meat in clean water to allow it to thaw naturally. During the thawing process, the water can be changed 1 or 2 times according to the actual situation; it can also be thawed with flowing tap water or clean water. After thawing, pretreatment is carried out to remove impurities, blood stains, ribs, and diaphragm, and then the raw meat is trimmed and cut into 1.0-1.5mm thick meat slices longitudinally. The meat slices are 10-15cm long and 5-8cm wide; slices can be Cut manually or with a slicer. The meat slices cu...
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