Dianjiang Dried Meat [Chongqing Dianjiang Specialty]

What is Dianjiang dried meat? Authentic Chongqing Dianjiang specialty: Dianjiang jerky

Content summary:Do you want to know what Dianjiang jerky is? This article is a detailed introduction toChongqing Dianjiang specialty - Dianjiang jerky. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Dianjiang jerky. The full text takes about 3 minutes to read, mainly including the basic introduction of Dianjiang jerky and its nutritional value? What are the characteristics of Dianjiang dried meat products? The production method of Dianjiang dried meat, etc

Basic Introduction to Dianjiang Dried Meat

Dianjiang Dried Meat is a Fujian dish with a lingering meat aroma and a long aftertaste. It is salty with a sweet taste, and is chewy and durable. It has a strong and fragrant taste, and is thin but not stuffy

Pork (lean): Pork 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; Compared to other parts of pork, pig lean meat is rich in high-quality protein, with less fat and cholesterol, and can be consumed in moderation by the general population

The meat has a lingering aroma and a long aftertaste, with a salty taste and a sweet aftertaste. It is chewy and enduring, with a strong and fragrant taste, and is thin without filling your teeth

Method for making Dianjiang jerky

1. Material selection: Select pig lean meat that meets hygiene standards, remove tendons and fat. Cut into approximately 1kg pieces of meat, rinse thoroughly with water, remove any blood stains, remove and shred into 3-5 cm long strips

2. Preparation: Put the insoluble ingredients in the raw meat juice and boil for about 2 hours, filter out the residue, and then add the dissolved ingredients such as sugar, salt, soy sauce, MSG, etc. to the pot together with the meat strips. The heat should be high. After boiling for 20-30 minutes, the heat should decrease and simmer on low heat for 1-2 hours. When the brine is basically dry, start the pot

3. Drying: Place the meat into the drying sieve and place it on the rack in the drying room at a temperature of 60-80 ℃. The sieve layers should not be too dense or overlapping, so that the four sides are evenly heated. Baking time is about 5-8 hours, sieve 2-3 times, and the meat will become fragrant as soon as it leaves the room