Introduction to Jingjiang Meat Preserved
Jingjiang Meat Preserved was founded in 1936. It is finely selected, processed using traditional techniques, and mixed with various natural spices. It is carefully processed through more than ten processes. The product has bright color, delicious taste, easy to consume, and endless aftertaste. It has won the National Gold Award twice and is exported to Japan, Russia, Southeast Asia, Hong Kong and Macao. It is a great gift
What is the nutritional value of Jingjiang dried meatMeat is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine that promotes iron absorption, which can improve iron deficiency anemia; Has the effects of nourishing the kidneys and blood, nourishing yin and moistening dryness; Lean leg meat has relatively low cholesterol and fat content, making it suitable for middle-aged and elderly people who are concerned about obesity or arteriosclerosisWhat are the product characteristics of Jingjiang dried meatPork jerky is made using traditional techniques, selecting high-quality fresh lean meat slices, adding various natural spices and premium fish sauce, and refined through dozens of processes. During processing, the aroma is incredibly fragrant, overflowing with a fragrance that can be described as drifting for ten miles, making those who smell it salivate; The finished product has a neat shape, thin and crystal clear, bright color, and rich luster; Kaifeng is fragrant and appetizing; Chewing carefully at the entrance, it has five flavors: dry, fragrant, fresh, sweet, and salty. The more you chew, the more fragrant it becomes, and the aftertaste is endless. It is truly a human delicacy. The meat jerky is as thin as paper, square in shape, and has the beauty of both fish and meat. Its color is as bright as agate and red jade. Remove oil and fat, fine but not greasy; Moderate sweetness and saltiness, crispy and slightly crunchy. Under the light, the meat jerky is bright red and transparentMethod of making Jingjiang jerky
Ingredients
Main ingredients: 5000 grams of pork leg,
Auxiliary ingredients: 150 grams of eggs,
Seasoning: 425 grams of soy sauce, 5 grams of pepper, 25 grams of monosodium glutamate, and an appropriate amount of natural spices
Production process
1. Material selection and sorting: Select pig hind leg lean meat, remove bones, trim fat, fascia, and minced meat, take its pure muscle, cut it into small pieces to wash away grease, put it into a meat mold, send it to the cold storage for quick freezing, and use a meat slicer to cut it into thin slices
2. Ingredients: After dissolving the seasonings, mix them into the meat slices, mixing them evenly up and down to allow the seasonings to be absorbed into the meat
3. Sifting: Use a specially designed sieve basket to spread the meat slices evenly on the sieve according to the specifications<4. Drying: The sieve basket is sent to a steam drying room and dried at a temperature of 65 ℃ for 5 to 6 hours to form a dry billet. After natural cooling, it is sieved out to form a semi-finished product
5. Baking: Place the semi-finished product in a hollow oven and bake it at high temperature until oil is released, turning it brownish red. After baking, flatten it with a flattening machine, and then cut it into port shapes according to specifications, which is the finished product
6. Packaging: Export products are packaged in cans, with a net weight of 3.5 kilograms per can. Four cans are packed together in a large box, with a total weight of 14 kilograms. The plastic straps on the outside of the box are fastened. There are boxed and 500g bagged options for domestic sales
Awards and honors of Jingjiang dried meat
In 1981, it was successively rated as a high-quality product of Jiangsu Province, a high-quality product of the Ministry of Commerce, and won the National Quality Product Gold Award