Weigh accurately

Weigh all the auxiliary ingredients accurately first, then mix them well and dissolve them in ice water while stirring. Add 1/3 of the amount of ice water to the mixed brine into flake ice or small ice cubes after crushing large pieces of ice with an ice shaver to prevent the temperature from rising during injection and keep the brine temperature at 0 to 4°C.

Rinse clean

While making ingredients, install the injection needle with the needle hole in place, inject clean water into half of the salt water tank, turn on the start and injection buttons, and rinse with clean water for 5 seconds. ~10 minutes, and observe whether water is flushed out of all the needle holes to prevent tendons and thin meat from clogging the needle holes due to the last use. Then, use 0.4% peracetic acid to disinfect all areas that may come into contact with salt water and meat, and rinse with clean water after 5 minutes. Drain the clean water from the salt water tank.

Injecting salt water

Pour the salt water into the tank, turn on the injection machine, and drain off the lighter water that flows out first. When the color is close to the salt water, install the return pipe. Adjust the water inlet valve to control the water injection rate. This recipe sets the water injection rate to 60%. Start the injection, and inject three times on both sides of the meat. Maintain the uniformity of the injection. Stir the saline while injecting. After the injection, weigh it with a scale to calculate whether the water injection rate meets the formula requirements. If the total amount is not enough, add the saline. together.

Fully tumble

Put the injected raw meat into the tumbler, vacuum it to 0.08 kPa, and keep the temperature between tumblers and tumblers at 3 to 5°C. The total rolling time for the spine and tenderloin is 14 hours, with 40 minutes of work, 20 minutes of rest, and a speed of 7 revolutions per minute; for pig type IV meat, it is set according to the finished product requirements. The total rolling time is 12 to 14 hours, with 11 revolutions per minute. Turn, work for 40 minutes, and have a gap of 20 minutes. After rolling and kneading, if the meat is slightly dry and has a certain stickiness and brightness, it can be cut into pieces, shaped and rolled with spices according to the requirements of the finished product. Then lift the hanging rod and put it into the furnace.

Drying and packaging

Drying temperature is 65~70℃, 40 minutes; smoking temperature is 70~75℃, 40 minutes; cooking temperature is 83~85℃, 1.5~2.5 hours. After the barbecue is cooled to normal temperature, it can be vacuum packed. After packaging, it is sterilized twice (100°C, 10 minutes), then quickly put into tap water to cool, take it out when it is the same temperature as the water, wipe off the water, pack it, and store it in the finished product warehouse. .