CN103892291A - Air dried meat and preparing method thereof - Google Patents
Air dried meat and preparing method thereof Download PDFInfo
- Publication number
- CN103892291A CN103892291A CN201410119192.8A CN201410119192A CN103892291A CN 103892291 A CN103892291 A CN 103892291A CN 201410119192 A CN201410119192 A CN 201410119192A CN 103892291 A CN103892291 A CN 103892291A
- Authority
- CN
- China
- Prior art keywords
- meat
- parts
- dried meat
- salt
- pepper
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015177 dried meat Nutrition 0.000 title claims abstract description 32
- 238000000034 method Methods 0.000 title abstract description 13
- 235000013372 meat Nutrition 0.000 claims abstract description 48
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 19
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 19
- 239000006002 Pepper Substances 0.000 claims abstract description 19
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 19
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 19
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 19
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 19
- 229930006000 Sucrose Natural products 0.000 claims abstract description 19
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 19
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 19
- 238000010411 cooking Methods 0.000 claims abstract description 19
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 12
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 12
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 12
- 235000015277 pork Nutrition 0.000 claims abstract description 12
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract 5
- 239000000463 material Substances 0.000 claims description 29
- 241000522254 Cassia Species 0.000 claims description 18
- 241000722363 Piper Species 0.000 claims description 18
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 18
- 235000008397 ginger Nutrition 0.000 claims description 18
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 18
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 18
- 239000004223 monosodium glutamate Substances 0.000 claims description 18
- 238000002360 preparation method Methods 0.000 claims description 18
- 238000005554 pickling Methods 0.000 claims description 15
- 238000000855 fermentation Methods 0.000 claims description 14
- 230000004151 fermentation Effects 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 14
- 230000003203 everyday effect Effects 0.000 claims description 7
- 235000021110 pickles Nutrition 0.000 claims description 7
- 238000009938 salting Methods 0.000 claims description 7
- 244000273928 Zingiber officinale Species 0.000 claims 4
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000013622 meat product Nutrition 0.000 abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 239000000049 pigment Substances 0.000 abstract description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract 2
- 230000002335 preservative effect Effects 0.000 abstract 2
- 241001346334 Amomum tsao-ko Species 0.000 abstract 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000012466 permeate Substances 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 241000212314 Foeniculum Species 0.000 description 14
- 241000234314 Zingiber Species 0.000 description 14
- 239000003795 chemical substances by application Substances 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000021120 animal protein Nutrition 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 239000013064 chemical raw material Substances 0.000 description 1
- 239000003245 coal Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses air dried meat which comprises the following raw materials in parts by weight: 65-85 parts of fresh pork, 0.01-0.03 part of aginomoto, 0.05-0.09 part of white sugar, 0.02-0.04 part of fennel, 0.003-0.02 part of cooking wine, 0.1-0.3 part of salt, 1.2-2.2 parts of amomum tsao-ko, 0.4-0.6 part of kaempferiae, 0.8-1.2 parts of anise, 1.6-2.4 parts of clove, 2.5-4.5 parts of cinnamon and 2-4 parts of pepper. According to the air dried meat, flowing air with the temperature of below 12 DEG C lowly permeates inside the meat to ensure that water is evaporated, and original nutritional ingredients and special faint scent flavor of a meat product can be kept, the prepared air dried meat is fat but not greasy, and the expiration date is relatively long (at least half a year) under the condition of no use of a preservative. Compared with other preparing methods, the preparing method has the advantages that a processing technique is simplified, any artificial added pigments, seasoning, preservative and other chemical raw materials are not added in the processing procedure, the secondary pollution is prevented, the original taste and flavour are kept, and the taste application range is wide.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of dried meat and preparation method thereof.
Background technology
Dried meat is a kind of traditional meat product, the Mongols is in the nomadism of 1,100, when slaughtering the domestic animal of the wild beast of trapping or raising, herdsman cook after prepared food use, in edible remaining situation, for these surplus meat are stored with Portable belt or use frequently, just hanging up in the wild after these surplus meat salt addings, be dried through exposing to the weather, like this, surplus meat not only imputrescibility is rotten, while eating again, also have a distinctive flavour.Do not have in the past in the situation of Refrigeration Technique and equipment, traditional air-dry beef and mutton goods, being a kind of means of preserving meat product, is the mankind in order to survive and to live and obtain a kind of method in animal protein source, does not therefore pursue the enjoyment of the pleasing and mouthfeel of outward appearance.Now, along with expanding economy and scientific and technological progress, people's living standard is improving constantly, in order to meet the different demands of people to meat product taste, all utilizing modern machinery equipment and technological means both at home and abroad, taking the various jerkys of research and production, its domestic preparation method is selected raw meat to be entered to a pot rear flavouring material boil, send in baking oven and toast again, until become jerky.And European method for making is by after first bulk fresh meat salt adding and pickling spices, through smoke dried dehydration, then carry out boiling, then natural drying.In order to boost productivity, increase the diversity of taste, extend the holding time, so just adopt and dry, dry, smoke-dried beancurd, the method such as dry is accelerated the dehydration of jerky, adopt the method for interpolation tasty agents and various condiment to change the taste of jerky, adopt the method for adding anticorrisive agent to reach the resting period that extends jerky, so, not only lose the distinctive local flavor of dried meat, and people's health is produced to harm, prepare the fuel coal using of dried meat, the burning serious environment pollution of charcoal etc., and some dried meat is added with anticorrisive agent, after edible, the health of human body is caused to very large impact, time guarantee period while not using anticorrisive agent is short, traditional dried meat post-production is cumbersome, need to boil for a long time, production process complexity.
Summary of the invention
The object of the present invention is to provide that a kind of mouthfeel is good, unique flavor, the simple dried meat of technique and preparation method thereof.
Technical scheme of the present invention: a kind of dried meat, comprises the raw material of following portions by weight proportioning: fresh pork 65～85, monosodium glutamate 0.01～0.03, white sugar 0.05～0.09, fennel seeds 0.02～0.04, cooking wine 0.003～0.02, salt 0.1～0.3, tsaoko 1.2～2.2, husky ginger 0.4～0.6, anistree 0.8～1.2, cloves 1.6～2.4, Chinese cassia tree 2.5～4.5, pepper 2～4.
As preferably, described dried meat comprises the raw material of following portions by weight proportioning: fresh pork 70～80, monosodium glutamate 0.015～0.025, white sugar 0.06～0.07, fennel seeds 0.025～0.035, cooking wine 0.005～0.015, salt 0.15～0.25, tsaoko 1.5～2, husky ginger 0.45～0.55, anistree 0.9～1.1, cloves 1.8～2.2, Chinese cassia tree 3～4, pepper 2.5～3.5.
As further preferred, described dried meat comprises the raw material of following portions by weight proportioning: fresh pork 75, monosodium glutamate 0.02, white sugar 0.08, fennel seeds 0.03, cooking wine 0.01, salt 0.2, tsaoko 1.7, husky ginger 0.5, anise 1, cloves 2, Chinese cassia tree 3.5, pepper 3.
The preparation method of described dried meat, comprises the following steps:
A, raw material are selected and finishing: fresh pig brisket is boned and got its rib, repair diaphragm meat, after the assorted hair of blowtorch burning-off, be cut into the strip meat material that 30～40cm is long, 8～12cm is wide, 3～5cm is thick for subsequent use;
B, cure preparation: by for subsequent use to monosodium glutamate, white sugar, fennel seeds, cooking wine, salt, tsaoko, husky ginger, anise, cloves, Chinese cassia tree, pepper mix and blend;
C, pickle: step a gained meat material block-by-block is put into cure and crumples, then by meat stockpile code neatly to pickling pool, the temperature of pickling pool is controlled at 0～12 ℃ of scope, turns every day once, salting period is no less than one week;
D, fermentation: the meat material that step c has been pickled is placed in added hanging in hanging room, between every meat material, between left and right apart from 5cm, apart from 10～20cm, temperature is controlled at 0～12 ℃ between the upper and lower, keep ventilating, fermentation time 20～30 days.
Beneficial effect of the present invention: the present invention utilizes 12 ℃ of following mobile wind hyposmosis meat inside to make moisture evaporation, can keep the original nutritional labeling of meat products and special delicate fragrance local flavor, the dried meat of producing is fertile and oiliness, in the situation that not using anticorrisive agent, the shelf-life is grown (at least half a year), compared with other processing method, both simplified processing technology, in process, do not add any artificial interpolation pigment, seasoning, the anticorrosion secondary pollution that waits chemical raw material and produce therefrom, genuine, taste adapts to wide, sanitation and hygiene, can environment not produced and be polluted, be convenient to processing in enormous quantities, and instant, can room temperature storage.Dried meat under only need first burning before edible, then cleans up with hot water, then steams about 30 minutes, i.e. edible also can frying, and can leave completely eater's hobby of its main local flavor goes to cook.
The specific embodiment
Below in conjunction with specific embodiment, technical scheme of the present invention is clearly and completely described, obviously, described embodiment is only one of them embodiment of the present invention, rather than whole embodiment.Based on the embodiment in the present invention, those of ordinary skills, not making the every other embodiment obtaining under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
A kind of dried meat, comprises the raw material of following portions by weight proportioning: fresh pork 65, monosodium glutamate 0.01, white sugar 0.05, fennel seeds 0.02, cooking wine 0.003, salt 0.1, tsaoko 1.2, husky ginger 0.4, anistree 0.8, cloves 1.6, Chinese cassia tree 2.5, pepper 2.
The preparation method of described dried meat, comprises the following steps:
A, raw material are selected and finishing: fresh pig brisket is boned and got its rib, repair diaphragm meat, after the assorted hair of blowtorch burning-off, be cut into the strip meat material that 30～40cm is long, 8～12cm is wide, 3～5cm is thick for subsequent use;
B, cure preparation: by for subsequent use to monosodium glutamate, white sugar, fennel seeds, cooking wine, salt, tsaoko, husky ginger, anise, cloves, Chinese cassia tree, pepper mix and blend;
C, pickle: step a gained meat material block-by-block is put into cure and crumples, then by meat stockpile code neatly to pickling pool, the temperature of pickling pool is controlled at 0～12 ℃ of scope, turns every day once, salting period is no less than one week;
D, fermentation: the meat material that step c has been pickled is placed in added hanging in hanging room, between every meat material, between left and right apart from 5cm, apart from 10～20cm, temperature is controlled at 0～12 ℃ between the upper and lower, keep ventilating, fermentation time 20～30 days.
Embodiment 2
A kind of dried meat, comprises the raw material of following portions by weight proportioning: fresh pork 70, monosodium glutamate 0.015, white sugar 0.06, fennel seeds 0.025, cooking wine 0.005, salt 0.15, tsaoko 1.5, husky ginger 0.45, anistree 0.9, cloves 1.8, Chinese cassia tree 3, pepper 2.5.
The preparation method of described dried meat, comprises the following steps:
A, raw material are selected and finishing: fresh pig brisket is boned and got its rib, repair diaphragm meat, after the assorted hair of blowtorch burning-off, be cut into the strip meat material that 30～40cm is long, 8～12cm is wide, 3～5cm is thick for subsequent use;
B, cure preparation: by for subsequent use to monosodium glutamate, white sugar, fennel seeds, cooking wine, salt, tsaoko, husky ginger, anise, cloves, Chinese cassia tree, pepper mix and blend;
C, pickle: step a gained meat material block-by-block is put into cure and crumples, then by meat stockpile code neatly to pickling pool, the temperature of pickling pool is controlled at 0～12 ℃ of scope, turns every day once, salting period is no less than one week;
D, fermentation: the meat material that step c has been pickled is placed in added hanging in hanging room, between every meat material, between left and right apart from 5cm, apart from 10～20cm, temperature is controlled at 0～12 ℃ between the upper and lower, keep ventilating, fermentation time 20～30 days.
Embodiment 3
A kind of dried meat, comprises the raw material of following portions by weight proportioning: fresh pork 75, monosodium glutamate 0.02, white sugar 0.08, fennel seeds 0.03, cooking wine 0.01, salt 0.2, tsaoko 1.7, husky ginger 0.5, anistree 1, cloves 2, Chinese cassia tree 3.5, pepper 3.
The preparation method of described dried meat, comprises the following steps:
A, raw material are selected and finishing: fresh pig brisket is boned and got its rib, repair diaphragm meat, after the assorted hair of blowtorch burning-off, be cut into the strip meat material that 30～40cm is long, 8～12cm is wide, 3～5cm is thick for subsequent use;
B, cure preparation: by for subsequent use to monosodium glutamate, white sugar, fennel seeds, cooking wine, salt, tsaoko, husky ginger, anise, cloves, Chinese cassia tree, pepper mix and blend;
C, pickle: step a gained meat material block-by-block is put into cure and crumples, then by meat stockpile code neatly to pickling pool, the temperature of pickling pool is controlled at 0～12 ℃ of scope, turns every day once, salting period is no less than one week;
D, fermentation: the meat material that step c has been pickled is placed in added hanging in hanging room, between every meat material, between left and right apart from 5cm, apart from 10～20cm, temperature is controlled at 0～12 ℃ between the upper and lower, keep ventilating, fermentation time 20～30 days.
Embodiment 4
A kind of dried meat, comprises the raw material of following portions by weight proportioning: fresh pork 80, monosodium glutamate 0.025, white sugar 0.07, fennel seeds 0.035, cooking wine 0.015, salt 0.25, tsaoko 2, husky ginger 0.55, anistree 1.1, cloves 2.2, Chinese cassia tree 4, pepper 3.5.
The preparation method of described dried meat, comprises the following steps:
A, raw material are selected and finishing: fresh pig brisket is boned and got its rib, repair diaphragm meat, after the assorted hair of blowtorch burning-off, be cut into the strip meat material that 30～40cm is long, 8～12cm is wide, 3～5cm is thick for subsequent use;
B, cure preparation: by for subsequent use to monosodium glutamate, white sugar, fennel seeds, cooking wine, salt, tsaoko, husky ginger, anise, cloves, Chinese cassia tree, pepper mix and blend;
C, pickle: step a gained meat material block-by-block is put into cure and crumples, then by meat stockpile code neatly to pickling pool, the temperature of pickling pool is controlled at 0～12 ℃ of scope, turns every day once, salting period is no less than one week;
D, fermentation: the meat material that step c has been pickled is placed in added hanging in hanging room, between every meat material, between left and right apart from 5cm, apart from 10～20cm, temperature is controlled at 0～12 ℃ between the upper and lower, keep ventilating, fermentation time 20～30 days.
Embodiment 5
A kind of dried meat, comprises the raw material of following portions by weight proportioning: fresh pork 85, monosodium glutamate 0.03, white sugar 0.09, fennel seeds 0.04, cooking wine 0.02, salt 0.3, tsaoko 2.2, husky ginger 0.6, anistree 1.2, cloves 2.4, Chinese cassia tree 4.5, pepper 4.
The preparation method of described dried meat, comprises the following steps:
A, raw material are selected and finishing: fresh pig brisket is boned and got its rib, repair diaphragm meat, after the assorted hair of blowtorch burning-off, be cut into the strip meat material that 30～40cm is long, 8～12cm is wide, 3～5cm is thick for subsequent use;
B, cure preparation: by for subsequent use to monosodium glutamate, white sugar, fennel seeds, cooking wine, salt, tsaoko, husky ginger, anise, cloves, Chinese cassia tree, pepper mix and blend;
C, pickle: step a gained meat material block-by-block is put into cure and crumples, then by meat stockpile code neatly to pickling pool, the temperature of pickling pool is controlled at 0～12 ℃ of scope, turns every day once, salting period is no less than one week;
D, fermentation: the meat material that step c has been pickled is placed in added hanging in hanging room, between every meat material, between left and right apart from 5cm, apart from 10～20cm, temperature is controlled at 0～12 ℃ between the upper and lower, keep ventilating, fermentation time 20～30 days.
The foregoing is only the preferred embodiments of the present invention; not thereby limit the scope of the invention; that on description of the present invention basis, does is equal to replacement, improves, or directly, is indirectly used in other relevant technical field, within being all in like manner included in protection scope of the present invention.
Claims (4)
1. a dried meat, it is characterized in that, comprise the raw material of following portions by weight proportioning: fresh pork 65～85, monosodium glutamate 0.01～0.03, white sugar 0.05～0.09, fennel seeds 0.02～0.04, cooking wine 0.003～0.02, salt 0.1～0.3, tsaoko 1.2～2.2, husky ginger 0.4～0.6, anise 0.8～1.2, cloves 1.6～2.4, Chinese cassia tree 2.5～4.5, pepper 2～4.
2. a kind of dried meat according to claim 1, is characterized in that: the raw material that comprises following portions by weight proportioning: fresh pork 70～80, monosodium glutamate 0.015～0.025, white sugar 0.06～0.07, fennel seeds 0.025～0.035, cooking wine 0.005～0.015, salt 0.15～0.25, tsaoko 1.5～2, husky ginger 0.45～0.55, anise 0.9～1.1, cloves 1.8～2.2, Chinese cassia tree 3～4, pepper 2.5～3.5.
3. a kind of dried meat according to claim 1, is characterized in that: the raw material that comprises following portions by weight proportioning: fresh pork 75, monosodium glutamate 0.02, white sugar 0.08, fennel seeds 0.03, cooking wine 0.01, salt 0.2, tsaoko 1.7, husky ginger 0.5, anise 1, cloves 2, Chinese cassia tree 3.5, pepper 3.
4. a preparation method for a kind of dried meat described in claim 1～3 any one, is characterized in that, comprises the following steps:
A, raw material are selected and finishing: fresh pig brisket is boned and got its rib, repair diaphragm meat, after the assorted hair of blowtorch burning-off, be cut into the strip meat material that 30～40cm is long, 8～12cm is wide, 3～5cm is thick for subsequent use;
B, cure preparation: by for subsequent use to monosodium glutamate, white sugar, fennel seeds, cooking wine, salt, tsaoko, husky ginger, anise, cloves, Chinese cassia tree, pepper mix and blend;
C, pickle: step a gained meat material block-by-block is put into cure and crumples, then by meat stockpile code neatly to pickling pool, the temperature of pickling pool is controlled at 0～12 ℃ of scope, turns every day once, salting period is no less than one week;
D, fermentation: the meat material that step c has been pickled is placed in added hanging in hanging room, between every meat material, between left and right apart from 5cm, apart from 10～20cm, temperature is controlled at 0～12 ℃ between the upper and lower, keep ventilating, fermentation time 20～30 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410119192.8A CN103892291A (en) | 2014-03-27 | 2014-03-27 | Air dried meat and preparing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410119192.8A CN103892291A (en) | 2014-03-27 | 2014-03-27 | Air dried meat and preparing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103892291A true CN103892291A (en) | 2014-07-02 |
Family
ID=50984120
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410119192.8A Pending CN103892291A (en) | 2014-03-27 | 2014-03-27 | Air dried meat and preparing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103892291A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256669A (en) * | 2014-08-25 | 2015-01-07 | 安徽源牌实业（集团）有限责任公司 | Western Anhui air-dried mutton |
| CN105054095A (en) * | 2015-06-30 | 2015-11-18 | 安徽先知缘食品有限公司 | Making method of spicy dried duck |
| CN105211822A (en) * | 2015-11-03 | 2016-01-06 | 荔波邓记风猪有限公司 | A kind of wind pig flavouring material and processing method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008094921A1 (en) * | 2007-01-29 | 2008-08-07 | Conagra Foods Rdm, Inc. | Meat seaning product and method |
| CN101361572A (en) * | 2008-09-14 | 2009-02-11 | 努拉·合德尔汗 | Whole sheep air dried meat and making method thereof |
| CN101380119A (en) * | 2008-10-20 | 2009-03-11 | 陈道响 | Production technique of air dried meat |
| CN102078007A (en) * | 2010-12-13 | 2011-06-01 | 河南工业大学 | Processing method for cooling and air-drying meat products |
| CN102389118A (en) * | 2011-11-30 | 2012-03-28 | 四川理工学院 | Method for preparing pork jerky |
| CN102697067A (en) * | 2012-06-01 | 2012-10-03 | 贵阳吉品风味食品有限公司 | Air dried meat and production method thereof |
-
2014
- 2014-03-27 CN CN201410119192.8A patent/CN103892291A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008094921A1 (en) * | 2007-01-29 | 2008-08-07 | Conagra Foods Rdm, Inc. | Meat seaning product and method |
| CN101361572A (en) * | 2008-09-14 | 2009-02-11 | 努拉·合德尔汗 | Whole sheep air dried meat and making method thereof |
| CN101380119A (en) * | 2008-10-20 | 2009-03-11 | 陈道响 | Production technique of air dried meat |
| CN102078007A (en) * | 2010-12-13 | 2011-06-01 | 河南工业大学 | Processing method for cooling and air-drying meat products |
| CN102389118A (en) * | 2011-11-30 | 2012-03-28 | 四川理工学院 | Method for preparing pork jerky |
| CN102697067A (en) * | 2012-06-01 | 2012-10-03 | 贵阳吉品风味食品有限公司 | Air dried meat and production method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256669A (en) * | 2014-08-25 | 2015-01-07 | 安徽源牌实业（集团）有限责任公司 | Western Anhui air-dried mutton |
| CN105054095A (en) * | 2015-06-30 | 2015-11-18 | 安徽先知缘食品有限公司 | Making method of spicy dried duck |
| CN105211822A (en) * | 2015-11-03 | 2016-01-06 | 荔波邓记风猪有限公司 | A kind of wind pig flavouring material and processing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103610088A (en) | Preserved meat and pickling method thereof | |
| KR101593298B1 (en) | Method for manufacturing smoked chitterlings and Packaged chitterlings thereby | |
| CN103349294B (en) | Processing method for tea flavor sandwich meat | |
| CN103340424B (en) | Method utilizing rice bran to bake meat product | |
| CN103330232A (en) | Wild vegetable-chicken liver flavored mini salami and preparation method thereof | |
| CN104719972A (en) | Method for processing half-dried sea bass conditioning food | |
| CN104397730A (en) | Preparation method of golden shredded beef | |
| CN103892291A (en) | Air dried meat and preparing method thereof | |
| CN109123593A (en) | A kind of honeydew powdered soy and its application method | |
| CN105614725A (en) | Preparation method of dried rosemary leaf processed preserved meat and preserved fish | |
| CN100462018C (en) | Air-drying meat food and is production method | |
| CN109156507A (en) | A kind of method for salting of special flavor bacon | |
| CN103431362A (en) | Spicy dried scallop sauce and making method thereof | |
| CN106261890A (en) | A kind of beer roasting duck and preparation method thereof | |
| KR101627403B1 (en) | Fermented sausage using old layer hen meat and manufacturing method thereof | |
| CN105341726A (en) | Making method of pig's trotters | |
| Szafrańska et al. | Polish meat products-tradition and modernity | |
| CN103798818A (en) | Fragrant rabbit and preparation method thereof | |
| CN111213846A (en) | Preparation method of smoked and air-dried chicken | |
| Szafrańska et al. | Promotion of cultural heritage-regional and traditional polish meat products | |
| CN103750370A (en) | Tea leaf aroma chicken leg processing method | |
| Waraczewski et al. | Long-matured cured meats from Poland and Europe compared–An overview | |
| CN106901196A (en) | A kind of manufacture craft of wild boar jerky | |
| CN106307132A (en) | Spicy pig's trotters and processing method thereof | |
| CN107156788A (en) | A kind of salted dried mustard cabbage cured meat and fish thick chilli sauce and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140702 |