CN102894395A

CN102894395A - Making method of salted beef

Info

Publication number: CN102894395A
Application number: CN2011102121863A
Authority: CN
Inventors: 宋其祥
Original assignee: Chongqing Qianjiang District Qianshuang Technology Co Ltd
Current assignee: Chongqing Qianjiang District Qianshuang Technology Co Ltd
Priority date: 2011-07-27
Filing date: 2011-07-27
Publication date: 2013-01-30

Abstract

Belonging to the beef processing field, the invention relates to a making method of salted beef. The method can effectively solve the disadvantages of large moisture content and unsatisfying dry mouthfeel in general beef. The method consists of: using a knife to split a cattle leg, then discarding the bone on the cattle leg, cutting beef on the cattle leg into small pieces with the knife, then putting the beef into a pot, conducting heating and boiling for 5 minutes, using a colander to get the beef out and putting it into a sieve to drain the excessive moisture; putting salt, cooking wine, and soy sauce into a basin together, then using a spoon to stir them evenly, putting the beef into the well prepared material to soak it for 2 days, and turning the beef over twice a day in soaking process so as to make the spices fully absorbed by the beef; getting the well salted beef out, hanging the beef on an airing rod by an iron hook to air it for 7 days; and removing the iron hook used for hanging the beef, then putting the beef into an oven to bake it for 7 hours with soft fire at 30DEG C, and then taking the beef out, thus obtaining the salted beef. The method provided in the invention is mainly used for beef processing.

Description

A kind of preparation method of beefbacon

Technical field the present invention relates to a kind of preparation method of beefbacon.

Background technology beef is a kind of nutritious meat product, contains abundant nutritional labeling in the beef, and the eating method of beef is more, but the eating method of general beef has such shortcoming, and the moisture that is exactly general beef is heavier, and mouthfeel is dry and comfortable not.

Summary of the invention the objective of the invention is to provide a kind of preparation method of beefbacon, and it is heavier that it can effectively solve the moisture of general beef, the shortcoming that mouthfeel is dry and comfortable not.

The object of the present invention is achieved like this: a kind of preparation method of beefbacon, select fresh foreshank as raw material, with cutter bracket is cut open, then weed out the bone on the bracket, with cutter foreshank is cut into small pieces, the weight of every beef is 200 grams, then beef is put into pot and is heated and boil 5 minutes, with beef more than bloodstain get rid of, then with strainer with beef get put into sieve drain more than moisture; Salt, cooking wine, salt, soy sauce are put into basin together, then stir with spoon, then beef is put into the material that modulates and soaked, allow beef in material, soak 2 days, to stir every day 2 times in the process of soaking, then allow beef fully suck condiment; The beef of pickling is got, hang up to hang over cleek and shone on the pole airing 7 days; The cleek of hanging beef is taken down, then put into baking oven and get final product with 30 ℃ little fire baking taking-up in 7 hours.

That a kind of preparation method of beefbacon, this product have is nutritious, taste is aromatic, the characteristics of instant edible.

The specific embodiment

Composition of raw materials: 50 kilograms in beef, 2 kilograms of salt, 1.5 kilograms of cooking wine, 2 kilograms of salt, 1.5 kilograms in soy sauce.

Select materials: select fresh foreshank as raw material, with cutter bracket is cut open, then weed out the bone on the bracket, with cutter foreshank is cut into small pieces, the weight of every beef is 200 grams, then beef is put into pot and is heated and boil 5 minutes, with beef more than bloodstain get rid of, then with strainer with beef get put into sieve drain more than moisture.

Pickle: 1.5 kilograms of 2 kilograms of salt, 1.5 kilograms of cooking wine, 2 kilograms of salt, soy sauce are put into basin together, then stir with spoon, then beef being put into the material that modulates soaks, allow beef in material, soak 2 days, to stir every day 2 times in the process of soaking, then allow beef fully suck condiment.

Airing: the beef that will pickle gets, and hangs up to hang over cleek and shines on the pole airing 7 days.

Oven dry: the cleek that will hang beef takes down, and then puts into baking oven and toasts taking-up in 7 hours with 30 ℃ little fire and get final product.

Packing: it is packaged two beef of every bag of packing with vacuum plastic bag.

Claims

1. the preparation method of a beefbacon, it is characterized in that: select fresh foreshank as raw material, with cutter bracket is cut open, then weed out the bone on the bracket, with cutter foreshank is cut into small pieces, the weight of every beef is 200 grams, then beef is put into pot and is heated and boil 5 minutes, with beef more than bloodstain get rid of, then with strainer with beef get put into sieve drain more than moisture; Salt, cooking wine, salt, soy sauce are put into basin together, then stir with spoon, then beef is put into the material that modulates and soaked, allow beef in material, soak 2 days, to stir every day 2 times in the process of soaking, then allow beef fully suck condiment; The beef of pickling is got, hang up to hang over cleek and shone on the pole airing 7 days; The cleek of hanging beef is taken down, then put into baking oven and get final product with 30 ℃ little fire baking taking-up in 7 hours.