Will it stink when drying soy sauce meat in summer, and how to dry soy sauce meat in summer

In summer, the temperature is high, so it is not suitable for drying soy sauce meat. Because soy sauce meat needs to be dried during the production process, and the summer sun is too strong, it will cause the soy sauce meat to dry too quickly, which will affect the taste of soy sauce meat.

At the same time, the temperature in summer is high, and the food is easy to spoil, and if the soy sauce meat is not stored well, it is easy to stink.

Therefore, it is necessary to pay attention to the preservation method of soy sauce meat in summer and avoid the influence of direct sunlight and high temperature in order to maintain the taste and quality of soy sauce meat.

The sauce meat has been dried for two days and smells a little because there is a bacterial infection and it has begun to spoil. In the process of drying bacteria, it will deteriorate and stink, indicating that it is really bad, good meat will not smell, especially sauce meat, it will only have the flavor of sauce and the combination of meat fragrance, if you smell stink, then you quickly throw away and give up.

Sauce meat is a kind of pickled raw meat products made by marinating pork with sweet noodle sauce and spice seasoning and then drying it naturally, which has the characteristics of beautiful color and rich flavor.

Sauce meat features. Compared with other raw meat products, traditional sauce meat has the following characteristics, the first is that it is easy to process. Traditional sauce meat processing does not require special instruments and equipment, and the family workshop can meet the production requirements. Second, the flavor is unique.

Sauce meat is a meat product with rich flavor and good taste, which integrates meat aroma, sauce fragrance and umami.

And different flavors can be modulated according to the consumer's own preferences. Third, it is more hygienic and safe without smoking, and the salt content is lower than that of bacon and other meat products, which is in line with the mainstream of contemporary consumption.

5 catties of pork belly, high liquor, spice bag (star anise, cinnamon, bay leaves, peppercorns, cumin), rice wine. Seasonings required: dark soy sauce, light soy sauce, rock sugar Step 1:

The selection of materials for making soy sauce meat and bacon is basically the same, and pork belly and front leg meat are the first choice. Don't wash the pork belly you bought, just scrape the surface of the pork skin with a knife, and then rub it all over the pork belly with high white wine to sterilize it and give it a richer fragrance. Step 2:

Let's prepare the sauce needed for marinating soy sauce meat, prepare 400 grams of light soy sauce, 30 grams of dark soy sauce, 25 grams of rock sugar, 30 grams of rice wine, all pour them into a waterless and oil-free pot, and then add a spice bag (this spice bag is usually used for braised meat), and if there is no spice bag, you can use 2 star anise, a piece of cinnamon, 3 bay leaves, a small handful of peppercorns and cumin to replace. Step 3: After the heat boils, turn to low heat and continue to simmer for 5 minutes, then turn off the heat and cool until it is cool, then add 40 grams of liquor and stir well.

Step 4: Pour the cooled juice into the pork belly, rub and massage the reed chain with your hands several times, and then cover it with plastic wrap and put it in the refrigerator for 2 days. It is important to note that the utensils used should not be stained with raw water and other stains to prevent deterioration during the pickling process.

Step 5: The marinated pork belly is strung with a rope, and then the juice on the surface is wiped clean with clean absorbent paper, hung in the sun to dry for 3 days, and then transferred to a cool and ventilated place to air dry for about a week, so that the soy sauce meat is ready.