Pork jerky is a favorite meat convenience food in several countries. The pork jerky produced by traditional technology has the merits of unique flavor, rich nutrition, long storage period, and convenient for home travel.
With the improvement of people’s living standards, such dried pork products could be seen everywhere in the market, especially, it has been seen as a high-grade snack food for family and travel. Taking pork (mostly pig lean meat) as raw materials, add salt, seasonings, spices and other auxiliary materials, and it will be processed into cooked&dried meat product by selecting materials, trimming, tenderizing, pickling, boiling, burning, drying, baking, cooling, packing, etc. .
Processing steps of pork jerky
(1) Selection and pretreatment of pork jerky
Fresh or thawed meat, usually the hind leg meat, that has passed quarantine shall be selected as the raw materials. After removing the bones, the fat and fascia shall be removed as well. Afterwards, the pork will be cut into pieces along the muscle fibers, and then to wash off the oil.
(2) Sliced pork jerky
Put the meat into a slicer to slice or slice it manually. When slicing, it must be sliced along the muscle fibers of the meat, and the thickness of the meat slices should be controlled at about 1 cm.
(3) Seasoned and pickled pork jerky
The meat slices can be seasoned and marinated in a seasoning machine. The purpose of seasoning and marinating is to fully mix various seasonings and meat slices evenly, and to play a massage for the meat. After the meat slices are stirred and massaged, a part of the salt-soluble protein in the meat can be dissolved, which makes the meat slices sticky and facilitates the connection between the meat slices and the seasoning. Therefore, when seasoning, attention should be paid to evenly mixing the seasoning with the meat slices in order to dissolve the salt-soluble protein in the meat slices. Mix the auxiliary ingredients with the cut meat slices, and marinate the meat in the cold storage which are below 10 centigrade for about 2 hours.
(4) spread and select Pork jerky
The spreading processes are manual operation. Firstly, brush food oil on the surface of the bamboo dish or stainless steel sieve dish, and then spread the seasoned meat slices on top. As the protein glue has been dissolved between the meat slices, these meat slices are stuck together, however, the meat slices and the meat slices must not be overlapped.
Drying process of pork jerky
The purpose of drying pork jerky is mainly to promote color, dehydration and maturation. Put the large pieces of meat that have been spread on the sieve tray into the heat pump drying room. The drying temperature is between 55°C and 60°C, but the drying temperature in the early stage can be slightly higher. The moisture content of the finished pork jerky should be less than 20%, and 13-16% is appropriate in general. Some pork jerky products are no need to be baked because it could become a finished product after baking, cutting into shape, and adding sesame oil.
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