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The production method of a slice of half-dried meat
The production method of a slice of half-dried meat
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机译：一片半干肉的生产方法
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摘要
The present invention relates to a method of manufacturing a semi-dry jerky, it can be used as wonryoyuk of the Figure (Mobling) fat deposition number of sites when selecting the wonryoyuk because wider the choice of wonryoyuk Availability The use of cheap wonryoyuk and seasoning In when can improve the mouthfeel and at the same time reducing the conventional sugar content instead of honey, syrup and avoid becoming a product by the use further added glycerin fatty acid ester, crackle, the aging is appropriate to increase two-fold ripening curing time than conventional since it is possible to add the flavor of the product, Roasting reduces by 25% the drying time than the conventional two meat soft to reduce the evaporation of water, to provide a long shelf life of beef jerky than the expiration date of the existing products by the high-temperature high-pressure sterilization entity retort sterilization treatment One would allow.
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