The stainless steel sandwich pot (sandwich steam pot) produced by Zhengzhou Yuxiang Machinery Equipment Co., Ltd. includes: natural gas sandwich pot, liquefied gas sandwich pot, heat transfer oil sandwich pot, electric heating sandwich pot, fixed sandwich pot, soup sandwich pot, Cooking dish sandwich pot, stewed meat sandwich pot, mixing pot with spatula, special sandwich pot for moon cake filling (confectionery, pharmaceutical, dairy, wine, pastry, beverage, candied, canned food, etc.) sandwich pot. The sandwich pot produced by Yuxiang Machinery can be used for the processing of spiced beef jerky:
50 kg of fresh beef, 1 kg of salt, 3 kg of soy sauce, 4 kg of sugar, 0.2 kg of ginger, 0.1 kg of pepper, 0.1 kg of allspice, vc-na0.025 kg, potassium sorbate (food grade) 0.05 kg, MSG 0.05 Kilograms, onions, 0.2 kilograms.
Spiced pork: 50 kg of fresh pork, 1.5 kg of salt, 1.5 kg of soy sauce, 6 kg of sugar, 0.2 kg of ginger, 0.2 kg of spiced powder, vc-na0.025 kg, potassium sorbate (food grade) 0.05 kg, MSG 0.05 kg .
Production method 01
Sort and choose fresh lean meat, remove tendons and fat, wash and drain with water, and cut into pieces of meat about 0.5 kg.
Boil the meat into the sandwich pot, add the water to boil, remove the floating broth on the broth, dip for about 30 minutes and remove. Wait until the meat is completely cooled and cut into diced meat 2.0 cm thick and 0.7 cm wide.
The ingredients are suitable for the taste.
Re-cook a portion of the original soup, add all ingredients except potassium sorbate, vc-na, MSG, and boil. When the soup has aroma, put the diced meat into a sandwich pot, control the temperature at 80 ° C ~ 85 ° C, dissolve the potassium sorbate, vc-na, MSG 10 minutes before the pot, and mix well. Pork is cooked for about 60 minutes and beef is cooked for 80 minutes. Drain the diced meat and drain it on the iron mesh.
Drying The iron mesh is dried in a drying oven at 50 ° C to 55 ° C for 3 hours. After taking out and cooling rapidly, the vacuum packaging is the finished product.
The quality of the product requires sensory indicators of reddish brown color, moderate salt and sweetness, rich aroma, no odor.
Physical and chemical indicators of water 20%, salt 2.5%, protein 40%.
The total number of microbial indicators bacteria <100cfu / g, E. coli <40cfu / 100g, pathogenic bacteria can not be detected.
Matters needing attention 1. The traditional process cooking temperature is 95 ° C, the soup is slightly boiling, easy to stick to the bottom of the pot, it needs to be turned over and the diced meat is extremely fragile. Should choose 80 ° C ~ 85 ° C cooking effect is better.
2. Add potassium sorbate and vc-na, which can greatly extend the shelf life. However, due to long-term cooking, potassium sorbate is easily destroyed, and vc-na is unstable, so it needs to be added before the pan.
3. The temperature during the drying process should not be too high, otherwise the color is deep, 50 ° C ~ 55 ° C is appropriate. At this temperature, the moisture content is determined by time and humidity. Vacuum drying was selected for 3 hours. The inside and surface of the product were dry, the taste was crisp, the moisture content was 16.4%, and the yield was 58%.
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Yuxiang Machinery can be customized for customers: packaging machine, high pressure homogenizer, high shear emulsifier, colloid mill, sterilizer, gel pump, beverage pump, filter, sealing machine, filling machine, sandwich pot, capping Machine, coding machine, laboratory equipment, etc.
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