1. Raw materials: fresh beef shank meat, which meets relevant standards and is roughly the same age.
2. Pretreatment: Remove the tendon, fat and other impurities from the beef, wash it under running water, cut it into pieces of about 250g, put it in a pot under cold water at room temperature, insert a toothpick into the piece of meat, and remove the blood if no blood comes out after taking it out.
Drain out, rinse with cold water, and let cool for later use.
3. Pretreatment*: Peel the skin, stems and other impurities of the auxiliary materials, and smash them. After aging, airtight cooling at room temperature
4. Cutting: Cut the meat into 10*10*5mm pieces.
5. Remove the fishy smell: Soak at 35℃ for 2 hours to remove the fishy smell.
6. Steaming: steam at high pressure 90kpa for 30 minutes, take out
7. Seasoning: Mix the matured beef and pre-processed auxiliary materials and soak them for 4-8 hours (the soaking time is different for different auxiliary materials)
8. Freezing: Pre-cool the beef at -30°C for 30 minutes, then plate it and continue freezing for 4 hours.
9. Freeze-drying process
10. Select and package: Humidity <50%, select qualified products and package them in 4g/small bag
11. Sterilization and storage: Sterilize at high pressure 0.05Mpa for 30 minutes. After cooling, print the production date and store it in storage.
The advantages are as below:
1. Retain nutritional value – Remove water and retain the ‘good stuff’: nutrients, enzymes, flavours, colours and bioactivity.
2. Add value to current product line – Freeze dry an existing product line (fresh or frozen) to produce a completely new product line with no changes to your existing processes