Raw material requirements: Choose beef hind leg or tenderloin (fat content ≤5%), firm meat, no fascia. (Pork belly can also be used)
Slice thickness: 2-4 mm (too thick affects crispness, too thin is fragile).
Patented process: Slice after freezing to -20℃ to improve thickness uniformity and automatic slicing efficiency
Deodorization: Soak for 1 hour to remove blood, add ginger to remove the fishy smell when first cooked
Seasoning marinating formula: salt, sugar, soy sauce, spice powder, cooking wine (adjusted according to meat weight).
Marinating time: 0℃ refrigeration for several hours (adjusted according to the formula)
In the Western Flag HH series drying room, use 65-80℃ hot air circulation drying for 1-2 hours.
In the Western Flag XG series drying room, 65-80℃ hot air circulation drying, 2-4 hours.
Optional process:
Preliminary dehydration: remove surface moisture and fix the shape.
Method:
Hot air pre-drying: Spread the meat slices on a baking tray, put them in a hot air dryer, set the temperature to 50-60℃, and dry them for 30-40 minutes until the surface is slightly dry and not sticky.
Natural draining: If the output is small, it can be placed on a wire rack for ventilation and draining for 1-2 hours, but attention should be paid to the clean environment to avoid pollution.
Forming and shaping
Plate processing: Put the pre-baked meat slices into a slicer and press them into slices of about 0.1cm, or roll them flat by hand to ensure uniform thickness (key: thickness uniformity directly affects drying efficiency and crispness).
Cutting and shaping: Use a mold to cut into square, round and other shapes, remove irregular edges, and ensure the beauty of the finished product.
Cooling and seasoning
Cooling: After drying, place it in a sterile cooling room and cool it naturally to room temperature to avoid moisture due to temperature difference.
Secondary seasoning: Spray or coat seasoning powder according to taste to increase the flavor level. After seasoning, it can be dried at low temperature (40℃) for 10 minutes to fix the taste.
Problem phenomenon, cause analysis, solution
Too hard after drying: too high temperature or too long time, reduce the temperature to 65-70℃, shorten the drying time, increase the number of flips
Not crispy: moisture content does not meet the standard (>5%), extend the drying time or increase the later drying temperature to 75℃
Dark color: excessive Maillard reaction or local temperature is too high, control the temperature ≤80℃, ensure uniform spacing between baking trays, avoid stacking
High breakage rate: uneven slice thickness or insufficient pickling, optimize the slicing process, increase starch (1-2%) during pickling to enhance toughness
Post time: Jun-21-2025
