Saf Meat is a series of new and convenient meat products developed through the combination of traditional methods of processing dried meat products and modern technology. Compared with traditional dried meat, Saf meat maintains its unique traditional flavor and good storability, while its sensory properties have been greatly improved and its product grade has been improved. The following is a brief introduction to the processing technology of Safiu Beef and Safari Beef in this series of convenient meat products.
I. Safiu Beef
(1) 100 kg of beef with raw materials, 2.8 kg of salt, 10 g of sodium nitrite, 100 g of sodium ascorbate, 200 g of glucose, 300 g of honey, 500 g of ginger, 1 kg of green onions, 200 g of fennel, and 200 g of pepper. Star anise 300 grams, pepper 150 grams, Amomum 100 grams, 1.5 kilograms of soy sauce, cooking wine 1 kilogram.
(II) Process flow Raw material selection → Cleaning → Preservation → Braising → Slicing → Baking → Tableting → Packaging → Pasteurization → Packaging → Finished products
(three) technical points
(1) Using high quality fresh loin meat that meets the hygiene standards as the raw material, remove the oil film on the surface, rinse and drain the blood, drain the water, and cut the fibers into long pieces.
(2) Wrap ginger, cumin, prickly ash, Chinese green onion, star anise, pepper (broke), and Amomum into the bag, and add boiling water for 30-40 minutes.
(3) Filter out the fragrance water and dissolve it into the rest of the accessories, that is, pickle. After the marinade is cold, put in a strip of meat (the marinade is just immersed in the meat, ascorbic acid is added at the same time as the meat), marinated at 2-4°C for 72 hours.
(4) Take out the meat strips, pour the remaining pickle into the pot, add the appropriate amount of fresh water, put the original spice package, boil for about 10 minutes, filter out insoluble materials and impurities.
(5) put meat, soup temperature is maintained at 85-90 °C, halogen restriction for 2 hours, remove and drain to cool, straight muscle fibers cut into small slices, the shape of willow leaves.
(6) Into the oven 55-60 °C baked to about 35% water content (water activity value αw0.90-0.88), remove and flatten and cool.
(7) In a transparent boiling bag, place small pieces of each bag flat and vacuum seal.
(8) Put in about 80°C hot water for 15-20 minutes, remove and drain, wipe the surface moisture and then wrap.
(d) Product characteristics are similar to willow leaves, ruddy color, semi-transparent. Open bags ready to eat, rich spice, crispy slag, for the leisure nutrition. The shelf life at room temperature is 2 months and 4-8 months.
Second, Saf
(1) 100 kg of raw materials for pork, rabbit or lamb, 2 kg of salt, 10 g of sodium nitrite, 100 g of sodium ascorbate, 500 g of white granulated sugar, 250 g of Liquor (60 degrees), 100 g of monosodium glutamate, allspice 200 grams, 200 grams of pepper, Sichuan spicy sauce 3 kilograms, vegetable oil amount.
(b) Process selection of raw materials, cleaning and cutting, cutting, marinating, pre-cooking, dicing, dehydration, mixing and packing of finished products.
(three) technical points
(1) Use pork, rabbit, or mutton that meets hygienic standards. Frozen meat is also acceptable. Leg and hip meat are preferred. Clean and cut into small strips.
(2) Take a small amount of fresh water, dissolve in salt, nitrate and sugar, and spread evenly on the meat. Mix together with sodium ascorbate and marinate at 2-4°C for 48-72 hours.
(3) Add boiling water to the pot and boil it. Bring the meat down to a boil, add to the floating foam, add liqueur, and cook until the meat is cooked and not rotten. Remove and cool. Cut to about 1.5 cubic centimeters square.
(4) The vegetable oil is boiled to 160-180°C, and the diced meat is deep-fried until it is semi-dried. The surface is golden brown and the oil is drained.
(5) Add hot and spicy sauce, spiced pepper, pepper, and monosodium glutamate.
(6) After being thoroughly cooled, it shall be packed in a transparent vacuum bag, 25-75 grams per bag (different specifications), and vacuum sealed. One after another inspection after packaging.
(4) Product characteristics Meat grains are basically the same size, red and brown color, open bag ready to eat, crisp inside and outside soft, rich flavor. Leisure, tourism, catering are good. The shelf life at room temperature is 40 days, 4-8 months or more.
I. Safiu Beef
(1) 100 kg of beef with raw materials, 2.8 kg of salt, 10 g of sodium nitrite, 100 g of sodium ascorbate, 200 g of glucose, 300 g of honey, 500 g of ginger, 1 kg of green onions, 200 g of fennel, and 200 g of pepper. Star anise 300 grams, pepper 150 grams, Amomum 100 grams, 1.5 kilograms of soy sauce, cooking wine 1 kilogram.
(II) Process flow Raw material selection → Cleaning → Preservation → Braising → Slicing → Baking → Tableting → Packaging → Pasteurization → Packaging → Finished products
(three) technical points
(1) Using high quality fresh loin meat that meets the hygiene standards as the raw material, remove the oil film on the surface, rinse and drain the blood, drain the water, and cut the fibers into long pieces.
(2) Wrap ginger, cumin, prickly ash, Chinese green onion, star anise, pepper (broke), and Amomum into the bag, and add boiling water for 30-40 minutes.
(3) Filter out the fragrance water and dissolve it into the rest of the accessories, that is, pickle. After the marinade is cold, put in a strip of meat (the marinade is just immersed in the meat, ascorbic acid is added at the same time as the meat), marinated at 2-4°C for 72 hours.
(4) Take out the meat strips, pour the remaining pickle into the pot, add the appropriate amount of fresh water, put the original spice package, boil for about 10 minutes, filter out insoluble materials and impurities.
(5) put meat, soup temperature is maintained at 85-90 °C, halogen restriction for 2 hours, remove and drain to cool, straight muscle fibers cut into small slices, the shape of willow leaves.
(6) Into the oven 55-60 °C baked to about 35% water content (water activity value αw0.90-0.88), remove and flatten and cool.
(7) In a transparent boiling bag, place small pieces of each bag flat and vacuum seal.
(8) Put in about 80°C hot water for 15-20 minutes, remove and drain, wipe the surface moisture and then wrap.
(d) Product characteristics are similar to willow leaves, ruddy color, semi-transparent. Open bags ready to eat, rich spice, crispy slag, for the leisure nutrition. The shelf life at room temperature is 2 months and 4-8 months.
Second, Saf
(1) 100 kg of raw materials for pork, rabbit or lamb, 2 kg of salt, 10 g of sodium nitrite, 100 g of sodium ascorbate, 500 g of white granulated sugar, 250 g of Liquor (60 degrees), 100 g of monosodium glutamate, allspice 200 grams, 200 grams of pepper, Sichuan spicy sauce 3 kilograms, vegetable oil amount.
(b) Process selection of raw materials, cleaning and cutting, cutting, marinating, pre-cooking, dicing, dehydration, mixing and packing of finished products.
(three) technical points
(1) Use pork, rabbit, or mutton that meets hygienic standards. Frozen meat is also acceptable. Leg and hip meat are preferred. Clean and cut into small strips.
(2) Take a small amount of fresh water, dissolve in salt, nitrate and sugar, and spread evenly on the meat. Mix together with sodium ascorbate and marinate at 2-4°C for 48-72 hours.
(3) Add boiling water to the pot and boil it. Bring the meat down to a boil, add to the floating foam, add liqueur, and cook until the meat is cooked and not rotten. Remove and cool. Cut to about 1.5 cubic centimeters square.
(4) The vegetable oil is boiled to 160-180°C, and the diced meat is deep-fried until it is semi-dried. The surface is golden brown and the oil is drained.
(5) Add hot and spicy sauce, spiced pepper, pepper, and monosodium glutamate.
(6) After being thoroughly cooled, it shall be packed in a transparent vacuum bag, 25-75 grams per bag (different specifications), and vacuum sealed. One after another inspection after packaging.
(4) Product characteristics Meat grains are basically the same size, red and brown color, open bag ready to eat, crisp inside and outside soft, rich flavor. Leisure, tourism, catering are good. The shelf life at room temperature is 40 days, 4-8 months or more.
Products and Services
1. OEM service provided. We can do OEM with your brand(print, graphics on the products).
2. We have different kinds of Organic Pasta.(One-shop service)
3. International certificates. Guarantee our quality and make sure you can sell them all over the world!
Organic Pasta
Soybean Paste Noodles,High Protein Food,Organic Black Rice Noodle,Spaghetti Pasta
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