The mutton jerky dryer is a special equipment for drying mutton. The quality of the mutton jerky after drying is very delicious, so how do we dry the mutton? Let us to understand the process steps of mutton jerky dryer.
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.)
Mutton jerky drying process
For air-drying, it shall hang the meat strips in the air-drying room for air-drying, or select the smart air-drying mode in the heat pump drying room. The meat strips should not be dripping, and they should be hung upright and not stick to each other. Keep a little distance between the meat strips to facilitate ventilation and dryness. Generally, the temperature is better controlled at 40 °C. One batch of meat trip can be dried in 36 hours in an indoor environment with 40 °C. At this time, the lamb is in dark red, and it feels dry and slightly hard when you pinched it.
The dried raw meat can be directly packaged and stored in the cold storage, or it can be cooked again, such as re-cooking, re-baking, and deep-frying. If you choose re-cooking, you’d better to spread the dried meat on a cooking tray at a temperature of 85°C, and cook for 0.5-1 hour. If you choose deep-frying, lay the dried jerky on a flat surface at a temperature of 180°C-220°C, and bake it for 3-5 minutes, the frying process will be finished until the core temperature of the jerky is 75°C.
After being cooked again, the dried meat needs to be cooled, packaged, sterilized, and shall be stored in a sanitary, ventilated, dry and cool warehouse.
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