CN101611884A - A kind of cured beef is with natural pickling liquid and make the dried beef new technology - Google Patents
A kind of cured beef is with natural pickling liquid and make the dried beef new technology Download PDFInfo
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- CN101611884A CN101611884A CN200810031550A CN200810031550A CN101611884A CN 101611884 A CN101611884 A CN 101611884A CN 200810031550 A CN200810031550 A CN 200810031550A CN 200810031550 A CN200810031550 A CN 200810031550A CN 101611884 A CN101611884 A CN 101611884A
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Abstract
The present invention provides a kind of chemical pigment agent juice etc. that do not add, and pure natural, the cured beef that mouthfeel is good are used natural pickling liquid and made the dried beef new technology.The present invention is achieved in that and makes the cured beef natural pickling liquid earlier that its main component percentage is salt 3%, tsaoko 5%, cloves 3%, meat bandit 5%, cassia bark 15%, galingal 15%, the root of Dahurain angelica 4%, deep-well mineral water 50%.Utilize pickling liquid to make dried beef again, its master operation includes: slaughter fresh live bovine cattle, wash, pickle, baking, shaping, section, sauce system, seasoning, shortening, packing, high temperature sterilization, external packing, finished product.Wherein, the described operation of pickling is, in 60 minutes, will slaughter afterflush clean fair bracket quick, sirloin, puts into the freezer that temperature is set to 0 ℃ to-4 ℃, and pickles 48 hours with natural pickling liquid with cured beef.
Description
Technical field
The present invention relates to food processing field, specifically is that a kind of cured beef is used natural pickling liquid and made the dried beef new technology.
Background technology
Beef snack food on the market is varied now, type reaches hundreds of, but portability, mouthfeel beef food good, auxotype are few, greatly the adding in various degree of instant bull meat product additive, pigment, though make the color and luster of food appearance relatively meet the vision requirement, but long-term edible, can make still that consumers in general are healthy to be affected.
Summary of the invention
The present invention provides the good cured beef of a kind of pure natural, mouthfeel with natural pickling liquid and make the dried beef new technology.
The present invention is achieved in that and makes the cured beef natural pickling liquid earlier that its main component percentage is salt 3%, tsaoko 5%, cloves 3%, meat bandit 5%, cassia bark 15%, galingal 15%, the root of Dahurain angelica 4%, deep-well mineral water 50%.
Utilize pickling liquid to make dried beef again, its master operation includes: slaughter fresh live bovine cattle, wash, pickle, baking, shaping, section, sauce system, seasoning, shortening, packing, high temperature sterilization, external packing, finished product.
Wherein, the described operation of pickling is, in 60 minutes, will slaughter afterflush clean fair bracket quick, sirloin, puts into the freezer that temperature is set to 0 ℃ to-4 ℃, and pickles 48 hours with natural pickling liquid with cured beef.
The invention has the beneficial effects as follows not add chemical pigment agent juice, make simple.
The specific embodiment
Embodiment 1:
Be salt 3%, tsaoko 5%, cloves 3%, meat bandit 5%, cassia bark 15%, galingal 15%, the root of Dahurain angelica 4%, an amount of cured beef natural pickling liquid of deep-well mineral water 50% making by composition percentage earlier.
Utilize pickling liquid to make dried beef again, its master operation includes, and slaughters fresh live bovine cattle, washes, pickles, baking, shaping, section, sauce system, seasoning, shortening, packing, high temperature sterilization, external packing, finished product.
Wherein, described pickling in the operation in 60 minutes, will be slaughtered the clean fair bracket quick of afterflush, put into temperature and will be set to-1 ℃ freezer, and pickle 48 hours with pickling liquid.
Embodiment 2:
Be salt 3%, tsaoko 5%, cloves 3%, meat bandit 5%, cassia bark 15%, galingal 15%, the root of Dahurain angelica 4%, an amount of cured beef natural pickling liquid of deep-well mineral water 50% making by composition percentage earlier.
Utilize pickling liquid to make dried beef again, its master operation includes, and slaughters fresh live bovine cattle, washes, pickles, baking, shaping, section, sauce system, seasoning, shortening, packing, high temperature sterilization, external packing, finished product.
Wherein, described pickling in the operation in 60 minutes, will be slaughtered the clean fair sirloin of afterflush, put into temperature and will be set to-4 ℃ freezer, and pickle 48 hours with pickling liquid.
Claims (2)
1, a kind of cured beef is used natural pickling liquid and is made the dried beef new technology, it is characterized in that: the cured beef natural pickling liquid, its Main Ingredients and Appearance percentage is salt 3%, tsaoko 5%, cloves 3%, meat bandit 5%, cassia bark 15%, galingal 15%, the root of Dahurain angelica 4%, deep-well mineral water 50%.
2, a kind of cured beef is with natural pickling liquid and make the dried beef new technology, and it is characterized in that: making the dried beef master operation is: slaughter fresh live bovine cattle, wash, pickle, baking, shaping, section, sauce system, seasoning, shortening, packing, high temperature sterilization, external packing, finished product;
Wherein, the described operation of pickling is, in 60 minutes, will slaughter afterflush clean fair bracket quick, sirloin, puts into the freezer that temperature is set to 0 ℃ to-4 ℃, and pickles 48 hours with natural pickling liquid with cured beef.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810031550A CN101611884A (en) | 2008-06-23 | 2008-06-23 | A kind of cured beef is with natural pickling liquid and make the dried beef new technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810031550A CN101611884A (en) | 2008-06-23 | 2008-06-23 | A kind of cured beef is with natural pickling liquid and make the dried beef new technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101611884A true CN101611884A (en) | 2009-12-30 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN200810031550A Pending CN101611884A (en) | 2008-06-23 | 2008-06-23 | A kind of cured beef is with natural pickling liquid and make the dried beef new technology |
Country Status (1)
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| CN (1) | CN101611884A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744295B (en) * | 2010-01-06 | 2011-12-14 | 成都市翻鑫家科技有限公司 | Preparation method of pickled beef jerky |
| CN101744296B (en) * | 2010-01-27 | 2012-05-23 | 黄海洲 | Preparing method of hand-shredded meat |
| CN102125266B (en) * | 2010-01-14 | 2012-09-05 | 穆欣 | Production method of beef jerky |
| CN102125268B (en) * | 2010-01-14 | 2013-05-08 | 西乡县信一清真肉制品厂 | Sauced beef producing method |
| CN104432178A (en) * | 2014-11-19 | 2015-03-25 | 安徽斌强鸭业有限公司 | Method for pickling salted duck |
| CN107484969A (en) * | 2017-08-29 | 2017-12-19 | 福建佳客来食品股份有限公司 | A kind of preparation method of instant beef |
| CN108294278A (en) * | 2017-01-12 | 2018-07-20 | 湖南省桃江县牛魔王食品有限责任公司 | A kind of natural pickling liquid and the method using the pickling liquid cured beef |
-
2008
- 2008-06-23 CN CN200810031550A patent/CN101611884A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744295B (en) * | 2010-01-06 | 2011-12-14 | 成都市翻鑫家科技有限公司 | Preparation method of pickled beef jerky |
| CN102125266B (en) * | 2010-01-14 | 2012-09-05 | 穆欣 | Production method of beef jerky |
| CN102125268B (en) * | 2010-01-14 | 2013-05-08 | 西乡县信一清真肉制品厂 | Sauced beef producing method |
| CN101744296B (en) * | 2010-01-27 | 2012-05-23 | 黄海洲 | Preparing method of hand-shredded meat |
| CN104432178A (en) * | 2014-11-19 | 2015-03-25 | 安徽斌强鸭业有限公司 | Method for pickling salted duck |
| CN108294278A (en) * | 2017-01-12 | 2018-07-20 | 湖南省桃江县牛魔王食品有限责任公司 | A kind of natural pickling liquid and the method using the pickling liquid cured beef |
| CN107484969A (en) * | 2017-08-29 | 2017-12-19 | 福建佳客来食品股份有限公司 | A kind of preparation method of instant beef |
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Application publication date: 20091230 |