High-pressure meat steaming process method

[0027] Example one

[0028] Reference figure 1 As shown, the high-temperature cooking production method for making pork floss includes the following steps:

[0029] Step S1: Select appropriate fresh meat, remove the visible fat and fascia on the surface of the fresh meat, and only keep the lean part of the fresh meat to ensure the taste of the meat product. Secondly, wash the fresh meat to remove impurities and blood on the surface of the meat, and replace the traditional soaking method with washing to prevent the meat from being soaked in the water for a long time to affect the taste of the meat and even lose the nutrients of the meat.

[0030] Among them, the fresh meat can be beef, pork or mutton, etc., and corresponding meat products can be generated according to actual needs. Here, there is no restriction on the types of fresh meat.

[0031] Step S2: Cut the meat after the fat and fascia have been removed into pieces, so that the thickness of the fresh meat is maintained between 5

[0041] Example two

[0042] This embodiment provides a high-temperature cooking production method for making dried meat. The production method of dried meat is improved on the basis of the first embodiment. Step S1 is the same as Step S2. Step S3: After the meat is cooled, then The meat is cut, and the meat is sliced, sliced ​​or diced according to food specifications to form the shape of dried meat. The step S4 in this embodiment is the same as the step S4 in the first embodiment, and the shaped dried meat is fried to taste and dried to form a finished dried meat product.