1. Standard Ingredients: 5 kg of high-quality beef, preferably from the hind leg for its lean texture.
Additional Ingredients: 75 grams of salt, 250 grams of soy sauce, 10 grams of sodium benzoate as a preservative, 100 grams of white wine to enhance flavor, 600 grams of sugar for sweetness and preservation, and 10 grams of monosodium glutamate (MSG) to boost umami taste.
2. Processing Methods:
Raw Material Preparation: Start with fresh, inspected beef that meets health standards. Select the best leg cuts, remove bones, connective tissue, and excess fat. Rinse thoroughly with clean water and trim any rough edges for a neat appearance.
Freezing and Slicing: Place the meat in a freezer or refrigerator and freeze for 2-3 hours until the core temperature reaches -2°C. Once frozen, slice the meat into pieces approximately 10 cm long and 1–1.3 cm wide using a meat slicer or by hand for consistency.
Mixing and Marinating: In a large bowl, combine sugar, white wine, salt, MSG, sodium benzoate, and soy sauce. Add the sliced beef and mix well. Let it marinate for 12 hours, stirring every 30 minutes to ensure even distribution of flavors.
Baking: Preheat the oven to around 50°C. Lightly brush a metal rack with vegetable oil to prevent sticking. Arrange the marinated meat slices on the rack and bake for 3–4 hours, or until fully cooked and slightly dried. This process gives the final product a rich, savory flavor and a firm texture.
3. Product Characteristics: The finished product has a uniform, flat shape with a deep red-brown color. It is flavorful, not greasy, and offers a satisfying chewiness with a strong, aromatic taste that lingers on the palate. Perfect for snacking or as a premium meat dish.
This recipe ensures a delicious, long-lasting, and visually appealing product, ideal for both home cooking and commercial production. The combination of traditional methods and precise ingredient ratios makes this beef product stand out in terms of taste and quality.
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