CN104957644A - Preparation method of cured beef - Google Patents
Preparation method of cured beef Download PDFInfo
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- CN104957644A CN104957644A CN201510286853.0A CN201510286853A CN104957644A CN 104957644 A CN104957644 A CN 104957644A CN 201510286853 A CN201510286853 A CN 201510286853A CN 104957644 A CN104957644 A CN 104957644A
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- beef
- pickled
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- capsicum
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Abstract
The invention discloses a preparation method of cured beef. The method comprises the following steps: cutting beef into blocks according to beef textures, and airing the beef blocks so as to remove moisture; stirring table salt and pepper powder according to the proportion of 1:0.25-0.35 so as to obtain pepper salt; placing the beef blocks flat, taking tincture of capsicum, dipping hands in the tincture of capsicum, and rubbing the tincture of capsicum on beef surfaces till the beef surfaces are wet; adding the pepper salt into the beef according to the proportion of the beef to the pepper salt being 1:0.02-0.03, uniformly rubbing and kneading the beef, and placing the rubbed and kneaded beef into a rolling and rubbing machine to be mechanically rolled and rubbed; placing the rolled and rubbed beef in an earthen jar, flatly stacking the beef, and sealing the mouth of the jar to pickle the beef; taking the pickled beef out of the earthen jar, and separately hanging the beef blocks at daytime so as to air or illuminate the beef blocks in the sun; flatly stacking the beef blocks at night, pressing the beef with a heavy object so as to drain moisture, and repeating the operations so as to obtain the pickled beef; cutting the pickled beef into blocks, slices or shreds, and subpackaging the pickled beef blocks, the pickled beef slices, or the pickled beef shreds so as to obtain finished products of pickled beef. The method disclosed by the invention has the characteristic of guaranteeing the finished products of pickled beef to taste delicious and strong, and not to be liable to decay.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of preparation method of Corned beef.
Background technology
Corned beef is a kind of beef cure foods being aided with appropriate salt and being made, in manufacture craft, pickle with air-dry be its main and prevailing technology.
Because Corned beef is with rich flavor, nutritious, instant, is loved by the people, thus there are wide advantages for development and market prospects.But the Corned beef mouthfeel of simply smearing the techniques such as salt, rubbing, pickled, airing, air-dry, frying according to tradition obtained is poor, not easily tasty, also apt to deteriorate, and assistant officer need propose a kind of preparation method that can solve the Corned beef of foregoing problems.
Summary of the invention
The object of the present invention is to provide a kind of preparation method that can ensure finished product Corned beef rich in taste, thick taste, not perishable Corned beef.
The preparation method of a kind of Corned beef of the present invention, comprises the following steps:
(1) by beef according to beef meat line, cut into bulk, dry moisture;
(2) ratio of joining 0.25-0.35 jin zanthoxylum powder in 1 jin of salt stirs to obtain the spiced salt;
(3) block beef is kept flat, get the tincture of capsicum, be stained with hand and wipe in beef surface, to drenching meat table; Add the 0.02-0.03 jin spiced salt by 1 jin of beef, rub with hand rubbing and put into tumbler evenly and carry out mechanical tumbling, tumbling time is 25-35 minute;
(4) by the beef that tumbling is good, put into native altar, smooth stacking, then seal altar mouth and pickle 15-20 days;
(5) beef in the native altar of pickled rear taking-up, the independent hang airing of every block on daytime or sunshine; Collect smooth stacking night, and with weight extruding to discharge moisture, repeatedly operate 10-15 days and get final product;
(6) packing and get final product after stripping and slicing, section or chopping.
The preparation method of the above-mentioned a kind of Corned beef stated, wherein: described beef is Carnis Bovis seu Bubali.
The preparation method of above-mentioned a kind of Corned beef, wherein: the described tincture of capsicum to be soaked in by 5-8 jin Chinese prickly ash in 50 jin of 50-55 degree maize wine more than 30 days and to get final product, and the time, the longer the better.
The present invention compared with prior art, there is obvious beneficial effect, as can be known from the above technical solutions: the present invention is according to beef meat line, beef is cut into block, original form of beef muscle and the natural sarcolemma on beef surface can be kept, both can prevent beef from being polluted in Corned beef manufacturing process, finished product Corned beef can be prevented again spoiled; Use the highly pure wine tincture of capsicum to be stained with and wipe beef surface, the effect of natural anticorrosion can be played when not adding any artificial preservative, the diffusion of flavouring in meat can also be promoted, promote the mouthfeel of finished product Corned beef, strengthen color freshness; Carry out the operating procedure of vacuum and antivacuum compartment tumbling in tumbler, can guarantee that beef is in the process of vacuum tumbling, fully absorbs flavouring because capillary opens, again in antivacuum tumbling procedure, flavouring is locked in meat, repeatedly tumbling, promotes tasty; Adopt white, two kinds of mode process in daytime after pickling, can guarantee that moisture is got rid of fully, be convenient to preservation.
Aforementioned preparation technology is unexistent in existing Corned beef manufacture craft, can guarantee to have rich in taste, thick taste, not perishable feature according to the Corned beef obtained by the present invention.
Detailed description of the invention
embodiment 1
A preparation method for Corned beef, comprises the following steps:
(1) by beef according to beef meat line, cut into bulk, dry moisture;
(2) ratio of joining 0.25 jin of zanthoxylum powder in 1 jin of salt stirs to obtain the spiced salt;
(3) block beef is kept flat, get the tincture of capsicum, be stained with hand and wipe in beef surface, to drenching meat table; Add 0.03 jin of spiced salt by 1 jin of beef, rub with hand rubbing and put into tumbler evenly and carry out mechanical tumbling, tumbling time is 25 minutes;
(4) by the beef that tumbling is good, put into native altar, smooth stacking, then seal altar mouth and pickle 15 days;
(5) beef in the native altar of pickled rear taking-up, the independent hang airing of every block on daytime or sunshine; Collect smooth stacking night, and with weight extruding to discharge moisture, repeatedly operate 15 days and get final product;
(6) packing and get final product after stripping and slicing, section or chopping.
Wherein, the described tincture of capsicum 5 jin of Chinese prickly ashes is soaked in 50 jin of 50 degree of maize wine 30 days to obtain.
embodiment 2
A preparation method for Corned beef, comprises the following steps:
(1) by beef according to beef meat line, cut into bulk, dry moisture;
(2) ratio of joining 0.35 jin of zanthoxylum powder in 1 jin of salt stirs to obtain the spiced salt;
(3) block beef is kept flat, get the tincture of capsicum, be stained with hand and wipe in beef surface, to drenching meat table; Add 0.02 jin of spiced salt by 1 jin of beef, rub with hand rubbing and put into tumbler evenly and carry out mechanical tumbling, tumbling time is 35 minutes;
(4) by the beef that tumbling is good, put into native altar, smooth stacking, then seal altar mouth and pickle 20 days;
(5) beef in the native altar of pickled rear taking-up, the independent hang airing of every block on daytime or sunshine; Collect smooth stacking night, and with weight extruding to discharge moisture, repeatedly operate 10 days and get final product;
(6) packing and get final product after stripping and slicing, section or chopping.
Wherein, the described tincture of capsicum 8 jin of Chinese prickly ashes is soaked in 50 jin of 55 degree of maize wine 40 days to obtain.
embodiment 3
A preparation method for Corned beef, comprises the following steps:
(1) by Carnis Bovis seu Bubali according to beef meat line, cut into bulk, dry moisture;
(2) ratio of joining 0.3 jin of zanthoxylum powder in 1 jin of salt stirs to obtain the spiced salt;
(3) block Carnis Bovis seu Bubali is kept flat, get the tincture of capsicum, be stained with hand and wipe in Carnis Bovis seu Bubali surface, to drenching meat table; Add 0.025 jin of spiced salt by 1 jin of Carnis Bovis seu Bubali, rub with hand rubbing and put into tumbler evenly and carry out mechanical tumbling, tumbling time is 30 minutes;
(4) by the Carnis Bovis seu Bubali that tumbling is good, put into native altar, smooth stacking, then seal altar mouth and pickle 17 days;
(5) Carnis Bovis seu Bubali in the native altar of pickled rear taking-up, the independent hang airing of every block on daytime or sunshine; Collect smooth stacking night, and with weight extruding to discharge moisture, repeatedly operate 13 days and get final product;
(6) packing and get final product after stripping and slicing, section or chopping.
Wherein, the described tincture of capsicum 6.5 jin of Chinese prickly ashes is soaked in 50 jin of 52 degree of maize wine 50 days to obtain.
The above, it is only preferred embodiment of the present invention, not any pro forma restriction is done to the present invention, anyly do not depart from technical solution of the present invention content, the any simple modification done above embodiment according to technical spirit of the present invention, equivalent variations and modification, all still belong in the scope of technical solution of the present invention.
Claims (3)
1. a preparation method for Corned beef, comprises the following steps:
(1) by beef according to beef meat line, cut into bulk, dry moisture;
(2) ratio of joining 0.25-0.35 jin zanthoxylum powder in 1 jin of salt stirs to obtain the spiced salt;
(3) block beef is kept flat, get the tincture of capsicum, be stained with hand and wipe in beef surface, to drenching meat table; Add the 0.02-0.03 jin spiced salt by 1 jin of beef, rub with hand rubbing and put into tumbler evenly and carry out mechanical tumbling, tumbling time is 25-35 minute;
(4) by the beef that tumbling is good, put into native altar, smooth stacking, then seal altar mouth and pickle 15-20 days;
(5) beef in the native altar of pickled rear taking-up, the independent hang airing of every block on daytime or sunshine; Collect smooth stacking night, and with weight extruding to discharge moisture, repeatedly operate 10-15 days and get final product;
(6) packing and get final product after stripping and slicing, section or chopping.
2. the preparation method of a kind of Corned beef as claimed in claim 1, wherein: described beef is Carnis Bovis seu Bubali.
3. the preparation method of a kind of Corned beef as claimed in claim 1 or 2, wherein: the described tincture of capsicum to be soaked in by 5-8 jin Chinese prickly ash in 50 jin of 50-55 degree maize wine more than 30 days and to get final product, and the time, the longer the better.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510286853.0A CN104957644A (en) | 2015-05-31 | 2015-05-31 | Preparation method of cured beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510286853.0A CN104957644A (en) | 2015-05-31 | 2015-05-31 | Preparation method of cured beef |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104957644A true CN104957644A (en) | 2015-10-07 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510286853.0A Pending CN104957644A (en) | 2015-05-31 | 2015-05-31 | Preparation method of cured beef |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105533467A (en) * | 2015-12-25 | 2016-05-04 | 丛华伟 | Making method of cured beef |
| CN107232517A (en) * | 2017-08-02 | 2017-10-10 | 安顺微巨新媒体科技有限公司 | A kind of method for salting of red as fire black goat gigot meat |
| CN111109531A (en) * | 2019-12-12 | 2020-05-08 | 贵州黔牛香清真食品有限公司 | Preparation method of cured beef |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393130A (en) * | 2013-07-19 | 2013-11-20 | 江西省鸽鸽食品有限公司 | Processing technology of dried beef |
| CN103750389A (en) * | 2014-01-09 | 2014-04-30 | 贵州大学 | Rapid salting method of low-salt salted pork |
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2015
- 2015-05-31 CN CN201510286853.0A patent/CN104957644A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393130A (en) * | 2013-07-19 | 2013-11-20 | 江西省鸽鸽食品有限公司 | Processing technology of dried beef |
| CN103750389A (en) * | 2014-01-09 | 2014-04-30 | 贵州大学 | Rapid salting method of low-salt salted pork |
Non-Patent Citations (5)
| Title |
|---|
| 孙宝忠 等: "《牛肉加工新技术》", 31 January 2013, 中国农业出版社 * |
| 张文正 等: "《畜产品加工技术》", 31 May 1997, 中原农民出版社 * |
| 施天成: "认清烹调用酒", 《四川烹饪》 * |
| 甘智荣: "《大厨不外传的1001例烹饪秘籍》", 30 June 2015, 重庆出版社 * |
| 蔡正时 等: "《农家腌腊熏食品技术》", 30 September 2006, 江西科学技术出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105533467A (en) * | 2015-12-25 | 2016-05-04 | 丛华伟 | Making method of cured beef |
| CN107232517A (en) * | 2017-08-02 | 2017-10-10 | 安顺微巨新媒体科技有限公司 | A kind of method for salting of red as fire black goat gigot meat |
| CN111109531A (en) * | 2019-12-12 | 2020-05-08 | 贵州黔牛香清真食品有限公司 | Preparation method of cured beef |
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Application publication date: 20151007 |