Steps for lamb jerky processing
The meat which is has hard texture, such as leg meat, will be selected as raw materials. If it is frozen meat, it should be placed in the thawing room for thawing, and the temperature shall be slowly increase to 2 ℃-4 ℃ to ensure the meat maintains normal color and good quality.
According to the processing requirements, cut the fresh meat into pieces, strips, slices, diced meat, etc. Whihc are suitable for making dried meat. The meat quality is required to be water-free, and the fascia should be removed before cutting. It should be noticed that the meat should be cut along the direction of the meat fiber.
According to taste requirements, various seasonings such as salt, soy sauce, sugar, five-spice powder, chili powder, etc. shall be added and stirred evenly to ensure full taste. Processing plants generally use meat pickling tumblers for marinating. The temperature of marinating is kept at 0℃-4℃. (According to different tastes, it can be matched with different seasonings to make it into spice taste, salty & dry taste, original taste, etc.)