Our company's Ginger, ginger body fat, thin pieces of large skin, bright yellow color, tendons less meat crispy, strong ginger flavor, no pollution, low fiber content, by the majority of consumers.It is rich in nutrition, contains ginger alcohol and gingerene, and has a wide range of USES.Jining hongshan trading co., LTD. Is a professional fruit and vegetable exporter, supplying hundreds of thousands of tons of ginger, Garlic, apple, pear and so on to foreign customers every year.The company is located in jining city of shandong province and has its own production base, processing plant, warehouse and cold storage.We take full advantage of our geographical advantages and rich experience in export.
Air Dried Ginger,Air Dried Yellow Fat Ginger,Air Dried Fresh Ginger,Air Dried Dry Ginger Jining Sunagro Trade Co., Ltd. , http://www.sunagro-food.com
[Process Flow] Raw Material Selection → Finishing → Row of Acid → Sliced ​​Meat → Marinated → Baking → Finished Product
[operation points]
(1) The raw material selection uses the loin and legs of the beef body as raw materials. The leg and stick in the legs and legs are the best.
(2) Arrange the selected beef to remove the fascia and fat, wash the blood, drain and cut into pieces weighing about 250 grams.
(3) The row of acid is also called fermentation and sweating. Low temperature cylinders in winter and high summer temperatures use pots, but all need to be washed. From the largest to the smallest piece of meat, the fiber is placed from the bottom to the top of the container from coarse to fine. After the release, cover it with gauze and wait for the meat to “sweat†and slice it. The "sweat" that came was that the meat on the top layer was slightly sour, and the meat was chopped and felt sticky. The fermentation time is 12 to 14 hours in spring, 6 to 7 hours in summer, 16 to 18 hours in autumn, and 22 to 26 hours in winter. If the temperature is too low in winter, it can be artificially warmed to promote the fermentation process. The optimal temperature for the fermentation of the acid is 10-12°C.
(4) The meat can be sliced ​​after the meat has been soured. The piece of meat needs to use a special sharp blade, and the piece of meat should follow the muscle fiber. The cut piece of meat can not exceed 0.2 cm thick.
(5) Preserved meat pieces are weighed and gently mixed according to the formula and mixed ingredients (oil is not added), and care is taken to prevent the meat pieces from being crushed. Marinate for 10-20 minutes.
(6) Baking The marinated meat pieces shall be laid on the steel wire mesh or the bamboo sieve. The steel wire mesh or the bamboo mesh shall first be coated with a layer of cooked vegetable oil. When laying meat slices along the direction of the muscle fibers, the pieces are connected to each other, but do not overlap too much, and according to the thickness of the meat pieces, different pressures are applied to make the thickness of the baked meat uniform. Then into the oven to bake 3 to 4 hours, the oven temperature is 60 ~ 70C. Packed immediately after cooling, such as in tinplate cans or plastic bags sealed.
Lighting beef processing technology
[Material formula] 10 kg of beef, 100 grams of Sichuan salt, 100 grams of sugar, 1 kg of Shaoxing wine, 400 grams of Fresh Ginger, 100 grams of sesame oil, 60 grams of pepper, 100 grams of paprika, 40 grams of allspice, 20 grams of monosodium glutamate, cooked Vegetable oil 5 kg (about 2 kg of fuel).