CN101803752A - Novel method for producing cured beef - Google Patents
Novel method for producing cured beef Download PDFInfo
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- CN101803752A CN101803752A CN201010164115A CN201010164115A CN101803752A CN 101803752 A CN101803752 A CN 101803752A CN 201010164115 A CN201010164115 A CN 201010164115A CN 201010164115 A CN201010164115 A CN 201010164115A CN 101803752 A CN101803752 A CN 101803752A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 235000013372 meat Nutrition 0.000 claims abstract description 24
- 238000000855 fermentation Methods 0.000 claims abstract description 21
- 230000004151 fermentation Effects 0.000 claims abstract description 21
- 239000003570 air Substances 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims description 27
- 239000011780 sodium chloride Substances 0.000 claims description 27
- 235000021110 pickles Nutrition 0.000 claims description 18
- 238000005554 pickling Methods 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 7
- 239000000463 materials Substances 0.000 claims description 7
- 238000005516 engineering processes Methods 0.000 claims description 6
- 238000006297 dehydration reactions Methods 0.000 claims description 5
- 241000256113 Culicidae Species 0.000 claims description 4
- 241000255925 Diptera Species 0.000 claims description 4
- 241000238631 Hexapoda Species 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 238000001764 infiltration Methods 0.000 claims description 4
- 238000007689 inspection Methods 0.000 claims description 4
- 238000009423 ventilation Methods 0.000 claims description 4
- 239000002253 acids Substances 0.000 claims description 3
- 239000004568 cements Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000007788 liquids Substances 0.000 claims description 3
- 230000001932 seasonal Effects 0.000 abstract description 5
- 239000000796 flavoring agents Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 2
- 241001081830 Degeneriaceae Species 0.000 abstract 3
- 238000004321 preservation Methods 0.000 abstract 2
- 238000000034 methods Methods 0.000 description 4
- 210000000988 Bone and Bones Anatomy 0.000 description 2
- 210000000614 Ribs Anatomy 0.000 description 2
- 238000007605 air drying Methods 0.000 description 2
- 210000000038 chest Anatomy 0.000 description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-M nitrite anion Chemical compound 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- 210000003484 anatomy Anatomy 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic Chemical compound 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[As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- BDOSMKKIYDKNTQ-UHFFFAOYSA-N cadmium Chemical compound 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[Cd] BDOSMKKIYDKNTQ-UHFFFAOYSA-N 0.000 description 1
- 229910052793 cadmium Inorganic materials 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 239000011133 lead Substances 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound 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[Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
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Abstract
The invention discloses a method for processing cured beef, and belongs to the technical field of meat science. The method is characterized in that: under manual control, low-temperature high-moisture preservation (temperature is 4 to 8 DEG C, RH is roughly 80 percent and time is 21 to 28 days), intermediate-temperature low-moisture air preservation (temperature is 15 DEG C, RH is roughly 55 percent and time is 30 days) and high-temperature intermediate-moisture fermentation fragrance generation(temperature is 25 DEG C, RH is roughly 65 percent and time is 30 days) are adopted; and the conventional wet curing method is changed into the dry curing method, so that the cured beef can be produced without seasonal restrictions. The method has the advantages that: 1, the method is not limited by seasons, and the cured beef can be produced all year round; 2, the standardized production is realized under manual control; 3, the dry curing method is adopted, and a fault rate is lowered; and 4, the product has a better flavor, and the quality of the product is more stable.
Description
Technical field
The present invention be more particularly directed to the wizened new method of producing of a kind of ox.Belong to technical field of meat science.
Technical background
Ox is wizened to be the traditional salted and cured beef product of Minorities in Yunnan, have to go up century-old history, main product in Xun Dian county, Kunming, Yunnan, Hui ethnic group compact communities such as Zhaotong City Ludian County and Dali Wei Shan county.Because with rich flavor, nutritious, the instant of Niu Ganba is loved by the people.The wizened traditional beef product as a kind of characteristic distinctness of ox has wide advantages for development and market prospects.
So far Yunnan Niu Ganba still adopts traditional processing technology: and healthy ox → slaughter bloodletting → peeling → internal organ that cut open the chest → pick a bone cut apart → and the mowing arrangement → cold drying in the air → salt of weighing → go up pickles → goes into the altar compacting and seal → pickle (18～21 days, during turn over cylinder once) → go out air-dry (15～20 days) → finished product of altar airing.
This produced in conventional processes Niu Ganba though cost is lower, exists following problem: (1) is seasonal strong.Ox requires temperature to be lower than 10 ℃ during drying up and pickling, and Yunnan Niu Ganba can only process in the winter time, makes its output and scale be subjected to certain restriction; Concentrating processing winter in addition, also is that cost of material goes up, and cost increases.(2) wet cure of traditional handicraft employing is unfavorable for air-dry dehydration, and defect rate is higher.(3) traditional handicraft is simple to operate, but is subject to the influence that external environmental condition changes, and raises, rains as daytime temperature etc.(4) it is short partially that the fragrant time is produced in the traditional dry-cured beef fermentation, and product fragrance is strong inadequately.
The Niu Ganba production new technique that the present invention relates to is intended to solve the deficiency of traditional handicraft.By literature search, do not see the open report identical with the present invention.
Summary of the invention
The objective of the invention is to overcome the deficiency of prior art, provide a kind of manual control condition to produce Niu Ganba, the Niu Ganba new process for processing that makes it not be subject to seasonal restrictions, can produce throughout the year down.
The wizened production method of a kind of ox of the present invention is such realization: at 4 ℃-8 ℃ of temperature, humidity RH79-81%, 21～28 days time carried out low temperature and high relative humidity and pickles with beef; Temperature is at 15 ℃, humidity RH 53-55%, 30 days time carry out in warm low humidity airing; Temperature is at 25 ℃, humidity RH 63-65%, and 30 days time carried out in the high temperature wet fermentation and produces fragrantly, obtained the Niu Ganba product under the manual control condition.
The concrete operations step is as follows:
(1) selects for use through the qualified healthy ox of health quarantine;
(2) butcher by standardization technology;
(3) cut apart finishing;
(4) the cold after-ripening of drying in the air: beef clod is spread in 2-4 ℃ of environment out cooling acid discharge 12～24 hours, guarantee that the cube meat central temperature is lower than 7 ℃;
(5) pickle:
A, last preserved materials: the preserved materials that mixes is divided to spread upon the beef surface three times in proportion, concrete upward salt ratio and time are: pickling first day is 50%, the 3rd day 30%, the 5th day 20%, batching should be spread upon uniformly the surface of meat when pickling, when going up salt at every turn, should smear the salt of respective numbers according to the weight of every meat, crumple about 5 minutes, make cube meat soft, be easy to the salt infiltration, pickle temperature in 4-8 ℃ of scope, should not be higher than 10 ℃, relative humidity 80%, and adopt pile to pickle
B, dehydration are air-dry: select relatively more shady and cool and ventilation is good, the room that can prevent mosquitos and flies is as hurricane drier, and installation
Air-conditioning and exhaust blower, temperature are controlled at 15 ℃, and humidity should be controlled at 60%, and air-dry time 30 days is air-dry end in 60% o'clock up to the Niu Ganba moisture,
C, fermentation are produced fragrant: adopt temperature and appropriateness under the natural conditions, promptly control 25 ℃ of temperature, humidity should be controlled at 70%, fermentation time is about 30 days, air-dry Niu Ganba can continue to hang over fermentation in the hurricane drier, and strengthen the insect pest management, and yield rate should be controlled at 75%, and the Niu Ganba moisture is controlled at below 55%.
Described pile is pickled and is: go up after the salt cube meat is stacked on the cement board and pickle, pickling liquid is flowed away, pickled for 3～4 weeks, week about with the meat turning once, note checking and pickle quality.
The invention has the advantages that: (1) is not subject to seasonal restrictions, can produces throughout the year; (2) standardized production under the manual control condition; (3) adopt dry salting, reduce defect rate; (4) better, the steady quality of product special flavour.
It is dry salting that the present invention changes traditional wet cure, helps Niu Ganba and dehydrates, reduces defect rate.The wizened industry development of ox is had great importance and necessity.
The specific embodiment
The present invention adopts low temperature and high relative humidity to pickle (4-8 ℃, about humidity RH 80%, 21～28 days time), the airing of middle temperature low humidity is (15 ℃, about humidity RH 55%, 30 days time), fragrant (25 ℃, humidity RH about 65%, 30 days time) are produced in wet fermentation in the high temperature, the manual control condition produces Niu Ganba down, makes it not be subject to seasonal restrictions, can produce throughout the year.
(1) selects for use through the qualified healthy ox of health quarantine.
(2) butcher by standardization technology.
(3) cut apart finishing:
(4) the cold after-ripening of drying in the air
(5) going up salt pickles
A, last salt are pickled
In proportion the preserved materials that mixes is divided to spread upon the beef surface three times, specifically go up salt ratio and time and be: pickling first day is 50%, the three day 30%, the five day 20%.Batching should be spread upon uniformly the surface of meat when pickling, when going up salt, should smear the salt of respective numbers at every turn, crumple about 5 minutes, make cube meat soft, be easy to the salt infiltration according to the weight of every meat,
B, the condition of pickling are controlled
C, pile are pickled
D, the dehydration air-dry
A, hurricane drier are selected
Select relatively more shady and cool and ventilation is good, the room that can prevent mosquitos and flies is as hurricane drier, and install an air-conditioner and exhaust blower.
B, air drying condition control
The temperature and humidity of strict control hurricane drier, temperature can not be too high, is controlled at about 15 ℃, and humidity should be controlled at about 60%, and air-dry time is about 30 days.The wizened moisture of ox is about air-dry end in 60% o'clock.
F, fermentation are produced fragrant
A, fermentation condition control
After the air-dry end, because Niu Ganba moisture descends, salt content is higher relatively, is not easy putrid and deteriorated, so fermentation stage can adopt temperature and appropriateness under the natural conditions, promptly control about 25 ℃ of temperature, humidity should be controlled at about 70%, and fermentation time is about 30 days.
B, management
Air-dry Niu Ganba can be continued hang over fermentation in the hurricane drier, strengthen the insect pest management.Yield rate should be controlled at 75%, and the Niu Ganba moisture is controlled at below 55%.
G, quality inspection
H, finished product
Further specify flesh and blood of the present invention below, but content of the present invention is not limited to this.
Embodiment: (1) healthy ox
Select for use through the qualified healthy ox of health quarantine.
(2) butcher
Butcher by standardization technology.
(3) cut apart finishing
Be divided into 12 pairs of cube meat by the region of anatomy and be respectively block of wood, lunch box, reaping hook, outside plate, lining shelves, treadle-operated tilt hammer for hulling rice mouth, muzzle, slubbing rib, two road ribs, chest, labor head, the bone watchman's wooden clapper that is commonly called as.
(4) the cold after-ripening of drying in the air
Beef clod is spread in 2-4 ℃ of environment out cooling acid discharge 12～24 hours, guarantee that the cube meat central temperature is lower than 7 ℃.
(5) going up salt pickles
A, last salt are pickled
In proportion the preserved materials that mixes is divided to spread upon the beef surface three times, specifically go up salt ratio and time and be: pickling first day is 50%, the three day 30%, the five day 20%.Batching should be spread upon uniformly the surface of meat when pickling, when going up salt, should smear the salt of respective numbers at every turn, crumple about 5 minutes, make cube meat soft, be easy to the salt infiltration according to the weight of every meat.
B, the condition of pickling are controlled
Strict control temperature and humidity, temperature should not be higher than 10 ℃ in 4-8 ℃ of scope, relative humidity about 80%.
C, pile are pickled
After the last salt cube meat is stacked on the cement board and pickles, pickling liquid is flowed away, pickled for 3～4 weeks.Week about with the meat turning once, attention inspection is pickled quality.
D, the dehydration air-dry
A, hurricane drier are selected
Select relatively more shady and cool and ventilation is good, the room that can prevent mosquitos and flies is as hurricane drier, and install an air-conditioner and exhaust blower.
B, air drying condition control
The temperature and humidity of strict control hurricane drier, temperature can not be too high, is controlled at about 15 ℃, and humidity should be controlled at about 60%, and air-dry time is about 30 days.The wizened moisture of ox is about air-dry end in 60% o'clock.
F, fermentation are produced fragrant
A, fermentation condition control
After the air-dry end, because Niu Ganba moisture descends, salt content is higher relatively, is not easy putrid and deteriorated, so fermentation stage can adopt temperature and appropriateness under the natural conditions, promptly control about 25 ℃ of temperature, humidity should be controlled at about 70%, and fermentation time is about 30 days.
B, management
Air-dry Niu Ganba can be continued hang over fermentation in the hurricane drier, strengthen the insect pest management.Yield rate should be controlled at 75%, and the Niu Ganba moisture is controlled at below 55%.
G, quality inspection, finished product.
Testing result sees Table 1, table 2
Table 1 organoleptic indicator
Table 2 physics and chemistry, sanitary index
Claims (3)
1. novel method for producing cured beef is characterized in that with beef at 4 ℃-8 ℃ of temperature, humidity RH79-81%, 21～28 days time carried out low temperature and high relative humidity and pickles; Temperature is at 15 ℃, humidity RH 53-55%, 30 days time carry out in warm low humidity airing; Temperature is at 25 ℃, humidity RH 63-65%, and 30 days time carried out in the high temperature wet fermentation and produces fragrantly, obtained the Niu Ganba product under the manual control condition.
2. novel method for producing cured beef according to claim 1 is characterized in that concrete technology has following steps: (1) is selected for use through the qualified healthy ox of health quarantine;
(2) butcher by standardization technology;
(3) cut apart finishing;
(4) the cold after-ripening of drying in the air: beef clod is spread in 2-4 ℃ of environment out cooling acid discharge 12～24 hours, guarantee that the cube meat central temperature is lower than 7 ℃;
(5) pickle:
A, last preserved materials: the preserved materials that mixes is divided to spread upon the beef surface three times in proportion, concrete upward salt ratio and time are: pickling first day is 50%, the 3rd day 30%, the 5th day 20%, batching should be spread upon uniformly the surface of meat when pickling, when going up salt at every turn, should smear the salt of respective numbers according to the weight of every meat, crumple about 5 minutes, make cube meat soft, be easy to the salt infiltration, pickle temperature in 4-8 ℃ of scope, should not be higher than 10 ℃, relative humidity 80%, and adopt pile to pickle
B, dehydration are air-dry: select relatively more shady and cool and ventilation is good, the room that can prevent mosquitos and flies is as hurricane drier, and install an air-conditioner and exhaust blower, temperature is controlled at 15 ℃, humidity should be controlled at 60%, air-dry time 30 days is air-dry end in 60% o'clock up to the Niu Ganba moisture
C, fermentation are produced fragrant: adopt temperature and appropriateness under the natural conditions, promptly control 25 ℃ of temperature, humidity should be controlled at 70%, fermentation time is about 30 days, air-dry Niu Ganba can continue to hang over fermentation in the hurricane drier, and strengthen the insect pest management, and yield rate should be controlled at 75%, and the Niu Ganba moisture is controlled at below 55%.
3. the ox according to claim 1 and 2 production method of drying up, it is characterized in that: it is to go up after the salt cube meat is stacked on the cement board to pickle that described pile is pickled, and pickling liquid is flowed away, and pickles for 3～4 weeks, week about with the meat turning once, attention inspection is pickled quality.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102342527A (en) * | 2011-09-28 | 2012-02-08 | 朱继云 | Process for producing fired dry-cured beef |
| CN102342526A (en) * | 2011-09-28 | 2012-02-08 | 朱继云 | Process for producing fragrant and crisp dry-cured beef |
| CN102835669A (en) * | 2012-09-18 | 2012-12-26 | 内蒙古大牧场食品有限责任公司 | Fermentation type air-dried beef and production method of fermentation type air-dried beef |
| CN103783561A (en) * | 2014-02-28 | 2014-05-14 | 宣威市星月清真食品有限公司 | Perennial pickling method for cured beef adopting simulation constant-temperature and low-salt pickling process |
| CN105166003A (en) * | 2015-11-02 | 2015-12-23 | 云南主赐清真食品有限公司寻甸分公司 | Method for curing cured beef all year round |
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| CN1732786A (en) * | 2004-08-10 | 2006-02-15 | 刘伦发 | Process for preparing delicious preserved pork by winter-chamber method |
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| CN1732786A (en) * | 2004-08-10 | 2006-02-15 | 刘伦发 | Process for preparing delicious preserved pork by winter-chamber method |
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| 《怎样养菜牛 附 菜牛肉产品的加工》 19841130 王荫宗 怎样养菜牛 附 菜牛肉产品的加工 云南人民出版社 , 第1版 1 * |
| 《肉品学与肉品加工技术》 19911031 路生辉 肉品学与肉品加工技术 兰州大学出版社 , 第1版 1 * |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342527A (en) * | 2011-09-28 | 2012-02-08 | 朱继云 | Process for producing fired dry-cured beef |
| CN102342526A (en) * | 2011-09-28 | 2012-02-08 | 朱继云 | Process for producing fragrant and crisp dry-cured beef |
| CN102835669A (en) * | 2012-09-18 | 2012-12-26 | 内蒙古大牧场食品有限责任公司 | Fermentation type air-dried beef and production method of fermentation type air-dried beef |
| CN103783561A (en) * | 2014-02-28 | 2014-05-14 | 宣威市星月清真食品有限公司 | Perennial pickling method for cured beef adopting simulation constant-temperature and low-salt pickling process |
| CN103783561B (en) * | 2014-02-28 | 2015-09-09 | 宣威市星月清真食品有限公司 | The long-term method for salting of Corned beef simulation constant temperature less salt |
| CN105166003A (en) * | 2015-11-02 | 2015-12-23 | 云南主赐清真食品有限公司寻甸分公司 | Method for curing cured beef all year round |
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| CN101803752B (en) | 2012-10-03 |
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