Drying process steps of mutton dryer
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Mutton dryer is a device specially used to dry mutton. The taste and quality of dried mutton are very delicious. So how do we dry mutton? Let's learn about the process steps of mutton dryer.
Brief introduction to mutton:
Mutton was called segmented meat, ram meat, and castrated meat in ancient times. It is one of the most common meats in the world. The texture of mutton is similar to beef, but the meat flavor is stronger. Mutton is more tender than pork, and has less fat and cholesterol than pork and beef.
Li Shizhen said in "Compendium of Materia Medica": "Mutton can warm the middle and replenish deficiency, replenish the middle and replenish qi, stimulate appetite and strengthen the body, and benefit the kidney qi; nourish the gallbladder and improve eyesight, treat coldness due to deficiency, and five kinds of labor and seven kinds of injuries". It can not only protect against wind and cold, but also nourish the body. It has therapeutic and nourishing effects on all kinds of deficiency symptoms such as general wind and cold cough, chronic tracheitis, asthma due to deficiency and cold, impotence due to kidney deficiency, abdominal cold pain, physical weakness and fear of cold, soreness of waist and knees, sallow complexion and thin muscles, deficiency of qi and blood, physical weakness after illness or childbirth, etc. It is most suitable for consumption in winter, so it is called winter tonic and is very popular.
Processing steps of dried mutton
The raw material is firm meat and more lean meat parts such as leg meat. If it is frozen meat, it needs to be thawed in the thawing room, and the temperature slowly rises to 2℃-4℃, so that the raw meat after thawing should maintain normal color and quality.
According to the processing requirements, cut the fresh meat into meat pieces or strips, slices, diced meat, etc. of suitable size for making jerky. The meat should not be wet. The fascia should be removed before cutting. Note that the meat should be cut along the direction of the meat fiber.
According to the taste requirements, various seasonings are added for marination, such as salt, soy sauce, sugar, five-spice powder, chili powder, etc. The marinating seasonings should be mixed evenly to ensure full flavor. The processing plant generally uses a meat marinating tumbling machine. The marinating temperature is maintained at 0℃--4℃. (Depending on the taste, different seasonings can be used to adjust to five-spice, salty dry, original flavor, etc.)
Mutton drying process
Hang the meat strips in the air drying room for air drying or select the intelligent air drying mode in the heat pump drying room. The meat strips cannot drip water, they should be hung straight, not stick to each other, and a little distance should be kept between the meat strips to facilitate ventilation and uniform drying. Generally, a batch of dried meat can be dried in 36 hours at a temperature of 40℃ and a temperature of about 60% in an indoor environment. At this time, the mutton is dark red in color, and feels dry and slightly hard when pinched.
After air drying, the raw meat can be directly packaged and stored in a cold storage, or it can be cooked again, such as steaming, baking, frying, etc. Spread the dried meat flat on the steaming tray, the temperature should be 85℃, and steam for 0.5-1 hour. Spread the dried meat flat, the temperature should be 180℃-220℃, and bake for 3-5 minutes. Fry until the center temperature of the meat is 75℃.
After being cooked again, the meat needs to be cooled to room temperature before packaging, sterilization should be done, and storage should be placed in a hygienic, ventilated, dry and cool warehouse.
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