CN104982876B - Flavoring, the method and dried meat for preparing using flavoring dried meat - Google Patents
Flavoring, the method and dried meat for preparing using flavoring dried meat Download PDFInfo
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- CN104982876B CN104982876B CN201510396882.2A CN201510396882A CN104982876B CN 104982876 B CN104982876 B CN 104982876B CN 201510396882 A CN201510396882 A CN 201510396882A CN 104982876 B CN104982876 B CN 104982876B
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- 235000015177 dried meat Nutrition 0.000 title claims abstract description 55
- 238000000034 method Methods 0.000 title claims abstract description 28
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 81
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 81
- 244000062250 Kaempferia rotunda Species 0.000 claims abstract description 81
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- 238000007654 immersion Methods 0.000 claims abstract description 73
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- 150000003839 salts Chemical class 0.000 claims abstract description 69
- 235000014347 soups Nutrition 0.000 claims abstract description 54
- 239000011344 liquid material Substances 0.000 claims abstract description 40
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- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 1
- 239000007787 solid Substances 0.000 claims 1
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Abstract
The method and dried meat of dried meat are prepared the present invention provides a kind of flavoring, using flavoring.Flavoring includes solid material and liquid material；Solid material includes：7 14 parts of 14 parts of Chinese prickly ash, 5 15 parts of hot pepper, 0.1 3 parts of kaempferia galamga and salt；Liquid material includes：15 parts of soy sauce.The method that dried meat is prepared using flavoring：Take Chinese prickly ash, hot pepper, kaempferia galamga to be added to the water cooking and obtain soup stock；Salt is added, pulls out to obtain soak and immersion meat after 80 120 portions of meat are soaked, immersion meat is air-dried；It is 2nd/1st to three/3rd of respective total amount to add Chinese prickly ash, hot pepper, kaempferia galamga, the amount of salt；Powder is made in remaining Chinese prickly ash, hot pepper, kaempferia galamga, aforementioned powder, salt, soy sauce and soak are uniformly smeared in the surface for soaking meat；Continue to air-dry and obtain dried meat.A kind of dried meat as made from the method.Flavoring that the application provides, the method for preparing using flavoring dried meat, obtained dried meat is in good taste, special taste.
Description
Technical field
The present invention relates to field of food, a kind of method that dried meat is prepared in particular to flavoring, using flavoring
And dried meat.
Background technology
Dried meat is a kind of traditional food, because its is full of nutrition, special taste, is favored be subject to many people.For example, ox
Content of sarcosine in jerky is all higher than any other food, this make it to increase muscle, gain in strength it is especially effective.Dried beef
Containing enough vitamin B6s, people's strengthen immunity can be helped, promotes the metabolism and synthesis of protein, so as to also help
The recovery of body after strenuous exercise, dried beef have the effect of nourishes taste, strong disk bone, breath wind that reduces phlegm, saliva of quenching the thirst, suitably
Hidden under Yu Zhongqi, body void of breathing hard, soreness of bones and muscles, the people of anaemia prolonged illness and yellow dizzy people in face are practical.Trophic analysis dried beef contains someone
Several mineral materials and amino acid needed for body, had not only maintained the flavor of the resistance to chewing of beef, but also deposited never degenerate long.It is known as
" meat gold ".
In the market has the various food materials such as the dried meat of many types, beef, pork, mutton, and spicy, fragrant and sweet taste etc.
The product of various tastes.
These product generally existing nutritive values are lost in the shortcomings of serious, mouthfeel is bad, the shelf-life is short.
In view of this, it is special to propose the present invention.
The content of the invention
The first object of the present invention is to provide a kind of flavoring, the flavoring have raw material sources extensively, fragrance
The advantages that strong, obtained food taste is unique.
The second object of the present invention is to provide a kind of method for preparing dried meat using the flavoring, this method tool
There is easy to operate, obtained dried meat special taste.
The third object of the present invention is to provide dried meat made from a kind of above method, which has thick flavor
The advantages that strongly fragrant, full of nutrition, special taste.
In order to realize the above-mentioned purpose of the present invention, spy uses following technical scheme：
A kind of flavoring, in terms of parts by weight, including solid material and liquid material；
The solid material includes：7-14 parts of 1-4 parts of Chinese prickly ash, 5-15 parts of hot pepper, 0.1-3 parts of kaempferia galamga and salt；
The liquid material includes：1-5 parts of soy sauce.
Chinese prickly ash, hot pepper, kaempferia galamga, salt and soy sauce are arranged in pairs or groups according to specific ratio, the flavoring mouthfeel of acquisition is only
It is special, easily tasty, strong Chinese prickly ash fragrance can be retained.
Preferably, the flavoring, in terms of parts by weight, including solid material and liquid material；
The solid material includes：9-11 parts of 2-3 parts of Chinese prickly ash, 8-12 parts of hot pepper, 0.5-2 parts of kaempferia galamga and salt；
The liquid material includes：2-4 parts of soy sauce.
More preferred proportioning so that flavoring mouthfeel is unique, easily tasty.
The application also provides a kind of method that dried meat is prepared using the flavoring, and the described method includes following step
Suddenly：
A. the Chinese prickly ash, the hot pepper, the kaempferia galamga is taken to be added to the water, cooking obtains soup stock；Add the Chinese prickly ash, described
Hot pepper, the amount of the kaempferia galamga are 2nd/1st to three/3rd of respective total amount；
B. the salt is added in the soup stock, then 80-120 portions of meat are immersed, pulls out and is soaked after immersion
Liquid and immersion meat are steeped, the immersion meat is air-dried；The amount for adding the salt is 1 to three/3rd point of the salt total amount
Two；
C. powder is made in the remaining Chinese prickly ash, the hot pepper, the kaempferia galamga, the table of the immersion meat after air drying
Uniformly smear hot pepper powder, Pricklyash peel, Galanga Resurrectionlily Rhizome, the remaining salt, the soy sauce and the soak in face；Then
Continue to air-dry, obtain dried meat.
Chinese prickly ash, hot pepper, Galanga Resurrectionlily Rhizome, salt, soy sauce and immersion are soaked, air-dry and smear by cooking soup stock plus salt
Liquid, again air-dried production method so that obtained dried meat is in good taste, long shelf-life, special taste, has strong Chinese prickly ash
Fragrance.
Preferably, in the step a, under 100-150 DEG C, 1-3 atmospheric pressure, with pressure cooker boil 2-5 it is small when obtain institute
State soup stock.
Select above-mentioned parameter under the conditions of with pressure cooker cook 2-5 it is small when, can be suitably, quickly by Chinese prickly ash, hot pepper and
Related Component in kaempferia galamga extracts.
It is further preferred that in the step a, the Chinese prickly ash, the hot pepper, the amount of the kaempferia galamga are the one of respective total amount
Half.
In batches, it is suitable that each raw material is used in different steps so that the tasty more thorough, mouthfeel of dried meat is more
Good, the shelf-life is also longer.
It is further preferred that in the step a, the dosage of water is 100-200 parts.
Control the dosage of water so that cook various Related Components in Chinese prickly ash, the soup stock that hot pepper and kaempferia galamga are obtained keep compared with
Good ratio, is conducive to control the taste of the dried meat finally obtained, makes it balanced and unique, is unlikely to produce strange taste.
Preferably, in the step b, the time of the immersion is 1-5 days, and the air-dried time is 1-2 days, the wind
Dry temperature is room temperature.
The control of soaking time and air-dry time so that occur suitably between the various composition and dried meat in flavoring
Infiltration and corresponding chemical change, it is final so that the taste and mouthfeel of dried meat reach optimal.
It is further preferred that the amount that salt is added in the step b is the half of the total amount of the salt.
In two steps the usage amount of salt control be actually in order to enable the saline taste of dried meat, air-dry effect and
Shelf-life reaches optimal.
Preferably, in the step c, the air-dried time is 5-10 days, and the air-dried temperature is 10-25 DEG C.
The control of air-dry time and air-dried temperature so that food materials and flavoring each other can be preferably mutual in air drying process
Effect.
The application also provides a kind of dried meat, and the dried meat is made by the method.
The dried meat as made from the above method, a variety of cooking methods can keep good taste and mouthfeel, and taste is only
Spy, remains with strong Chinese prickly ash fragrance.
Compared with prior art, beneficial effects of the present invention are：
(1) flavoring raw material sources are extensive, cost is low, and unique flavor is easy to use；
(2) method that dried meat is prepared using the flavoring, easy to operate, obtained dried meat is full of nutrition, storage
Deposit time length, unique flavor；
(3) dried meat as made from the above method, can keep good taste and mouthfeel, special taste, remains with dense
Strongly fragrant Chinese prickly ash fragrance, but it is relatively flat and do not stimulate.
Embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the invention.It is not specified in embodiment specific
Condition person, the condition suggested according to normal condition or manufacturer carry out.Reagents or instruments used without specified manufacturer, is
The conventional products that can be obtained by commercially available purchase.
Embodiment 1
Flavoring：Including solid material and liquid material；Solid material includes：Chinese prickly ash 1kg, hot pepper 15kg, kaempferia galamga 0.1kg and salt
14kg；Liquid material includes：Soy sauce 1kg.
Take 1/3rd Chinese prickly ash, hot pepper, kaempferia galamga add 100kg water in, under 100 DEG C, 1 atmospheric pressure, use pressure cooker
Boil 5 it is small when obtain soup stock；2/3rds salt is added in soup stock, then immerses 80kg meat in soup stock, immersion is dragged for after 5 days
Go out to obtain soak and immersion meat, will be air-dried 2 days under immersion meat room temperature；Powder is made in remaining Chinese prickly ash, hot pepper, kaempferia galamga,
Uniformly smear hot pepper powder, Pricklyash peel, Galanga Resurrectionlily Rhizome, remaining salt, soy sauce and immersion in the surface of immersion meat after air-drying
Liquid；Then continue to air-dry 10 days under the conditions of 25 DEG C, obtain dried meat.
Embodiment 2
Flavoring：Including solid material and liquid material；Solid material includes：Chinese prickly ash 4kg, hot pepper 5kg, kaempferia galamga 3kg and salt
7kg；Liquid material includes：Soy sauce 5kg.
Take 2/3rds Chinese prickly ash, hot pepper, kaempferia galamga add 200kg water in, under 150 DEG C, 3 atmospheric pressure, use pressure cooker
Boil 2 it is small when obtain soup stock；1/3rd salt is added in soup stock, then immerses 120kg meat in soup stock, after soaking 1 day
Pull out to obtain soak and immersion meat, will be air-dried 1 day under immersion meat room temperature；Powder is made in remaining Chinese prickly ash, hot pepper, kaempferia galamga,
Uniformly smear hot pepper powder, Pricklyash peel, Galanga Resurrectionlily Rhizome, remaining salt, soy sauce and leaching in the surface of immersion meat after air drying
Steep liquid；Then continue to air-dry 5 days under the conditions of 25 DEG C, obtain dried meat.
Embodiment 3
Flavoring：Including solid material and liquid material；Solid material includes：Chinese prickly ash 2kg, hot pepper 12kg, kaempferia galamga 0.5kg and salt
11kg；Liquid material includes：Soy sauce 2kg.
Take 1/3rd Chinese prickly ash, hot pepper, kaempferia galamga add 150kg water in, under 130 DEG C, 2 atmospheric pressure, use pressure cooker
Boil 3 it is small when obtain soup stock；1/3rd salt is added in soup stock, then immerses 100kg meat in soup stock, after soaking 3 days
Pull out to obtain soak and immersion meat, will be air-dried 2 days under immersion meat room temperature；Powder is made in remaining Chinese prickly ash, hot pepper, kaempferia galamga,
Uniformly smear hot pepper powder, Pricklyash peel, Galanga Resurrectionlily Rhizome, remaining salt, soy sauce and leaching in the surface of immersion meat after air drying
Steep liquid；Then continue to air-dry 10 days under the conditions of 10 DEG C, obtain dried meat.
Embodiment 4
Flavoring：Including solid material and liquid material；Solid material includes：Chinese prickly ash 3kg, hot pepper 8kg, kaempferia galamga 2kg and salt
9kg；Liquid material includes：Soy sauce 4kg.
Take 2/3rds Chinese prickly ash, hot pepper, kaempferia galamga add 120kg water in, under 120 DEG C, 1 atmospheric pressure, use pressure cooker
Boil 4 it is small when obtain soup stock；2/3rds salt is added in soup stock, then immerses 90kg meat in soup stock, immersion is dragged for after 2 days
Go out to obtain soak and immersion meat, will be air-dried 1 day under immersion meat room temperature；Powder is made in remaining Chinese prickly ash, hot pepper, kaempferia galamga,
Uniformly smear hot pepper powder, Pricklyash peel, Galanga Resurrectionlily Rhizome, remaining salt, soy sauce and immersion in the surface of immersion meat after air-drying
Liquid；Then continue to air-dry 8 days under the conditions of 15 DEG C, obtain dried meat.
Embodiment 5
Flavoring：Including solid material and liquid material；Solid material includes：Chinese prickly ash 2.5kg, hot pepper 10kg, kaempferia galamga 1kg and salt
10kg；Liquid material includes：Soy sauce 3kg.
Take Chinese prickly ash, hot pepper, the kaempferia galamga of half to add in 180kg water, under 140 DEG C, 2 atmospheric pressure, it is small to boil 4 with pressure cooker
When obtain soup stock；The salt of half is added in soup stock, then immerses 110kg meat in soup stock, immersion is pulled out after 3 days is soaked
Liquid and immersion meat are steeped, will be air-dried 1 day under immersion meat room temperature；Powder is made in remaining Chinese prickly ash, hot pepper, kaempferia galamga, after air drying
Uniformly smear hot pepper powder, Pricklyash peel, Galanga Resurrectionlily Rhizome, remaining salt, soy sauce and soak in the surface of immersion meat；Then exist
Continue to air-dry 6 days under the conditions of 20 DEG C, obtain dried meat.
Embodiment 6
Flavoring：Including solid material and liquid material；Solid material includes：Chinese prickly ash 1.5kg, hot pepper 6kg, kaempferia galamga 1.5kg and food
Salt 12kg；Liquid material includes：Soy sauce 1.5kg.
Take 1/3rd Chinese prickly ash, hot pepper, kaempferia galamga add 110kg water in, under 110 DEG C, 3 atmospheric pressure, use pressure cooker
Boil 2 it is small when obtain soup stock；The salt of half is added in soup stock, then immerses 85kg meat in soup stock, immersion is pulled out after 2 days
To soak and immersion meat, will be air-dried 1 day under immersion meat room temperature；Powder is made in remaining Chinese prickly ash, hot pepper, kaempferia galamga, is being air-dried
Uniformly smear hot pepper powder, Pricklyash peel, Galanga Resurrectionlily Rhizome, remaining salt, soy sauce and soak in the surface of immersion meat afterwards；So
Continue to air-dry 7 days under the conditions of 20 DEG C afterwards, obtain dried meat.
Embodiment 7
Flavoring：Including solid material and liquid material；Solid material includes：Chinese prickly ash 3.5kg, hot pepper 14kg, kaempferia galamga 2.5kg and food
Salt 14kg；Liquid material includes：Soy sauce 2.5kg.
Take Chinese prickly ash, hot pepper, the kaempferia galamga of half to add in 130kg water, under 140 DEG C, 2 atmospheric pressure, it is small to boil 2 with pressure cooker
When obtain soup stock；2/3rds salt is added in soup stock, then immerses 80kg meat in soup stock, immersion is pulled out after 3 days
To soak and immersion meat, will be air-dried 1 day half under immersion meat room temperature；Powder is made in remaining Chinese prickly ash, hot pepper, kaempferia galamga, in wind
Uniformly smear hot pepper powder, Pricklyash peel, Galanga Resurrectionlily Rhizome, remaining salt, soy sauce and soak in the surface of immersion meat after dry；
Then continue to air-dry 10 days under the conditions of 18 DEG C, obtain dried meat.
Embodiment 8
Flavoring：Including solid material and liquid material；Solid material includes：Chinese prickly ash 3.5kg, hot pepper 5kg, kaempferia galamga 0.1kg and food
Salt 7.5kg；Liquid material includes：Soy sauce 4kg.
Take 2/3rds Chinese prickly ash, hot pepper, kaempferia galamga add 190kg water in, under 115 DEG C, 3 atmospheric pressure, use pressure cooker
Boil 2 it is small when obtain soup stock；The salt of half is added in soup stock, then immerses 80kg meat in soup stock, immersion is pulled out after 4 days
To soak and immersion meat, will be air-dried 1 day under immersion meat room temperature；Powder is made in remaining Chinese prickly ash, hot pepper, kaempferia galamga, is being air-dried
Uniformly smear hot pepper powder, Pricklyash peel, Galanga Resurrectionlily Rhizome, remaining salt, soy sauce and soak in the surface of immersion meat afterwards；So
Continue to air-dry 6 days under the conditions of 15 DEG C afterwards, obtain dried meat.
Embodiment 9
Flavoring：Including solid material and liquid material；Solid material includes：Chinese prickly ash 1kg, hot pepper 5kg, kaempferia galamga 0.1kg and salt
7kg；Liquid material includes：Soy sauce 1kg.
Take Chinese prickly ash, hot pepper, the kaempferia galamga of half to add in 100kg water, under 150 DEG C, 3 atmospheric pressure, it is small to boil 5 with pressure cooker
When obtain soup stock；1/3rd salt is added in soup stock, then immerses 80kg meat in soup stock, immersion is pulled out after 5 days
To soak and immersion meat, will be air-dried 2 days under immersion meat room temperature；Powder is made in remaining Chinese prickly ash, hot pepper, kaempferia galamga, is being air-dried
Uniformly smear hot pepper powder, Pricklyash peel, Galanga Resurrectionlily Rhizome, remaining salt, soy sauce and soak in the surface of immersion meat afterwards；So
Continue to air-dry 10 days under the conditions of 25 DEG C afterwards, obtain dried meat.
Embodiment 10
Flavoring：Including solid material and liquid material；Solid material includes：Chinese prickly ash 4kg, hot pepper 15kg, kaempferia galamga 3kg and salt
14kg；Liquid material includes：Soy sauce 5kg.
Take Chinese prickly ash, hot pepper, the kaempferia galamga of half to add in 200kg water, under 150 DEG C, 3 atmospheric pressure, it is small to boil 5 with pressure cooker
When obtain soup stock；The salt of half is added in soup stock, then immerses 120kg meat in soup stock, immersion is pulled out after 5 days is soaked
Liquid and immersion meat are steeped, will be air-dried 2 days under immersion meat room temperature；Powder is made in remaining Chinese prickly ash, hot pepper, kaempferia galamga, after air drying
Uniformly smear hot pepper powder, Pricklyash peel, Galanga Resurrectionlily Rhizome, remaining salt, soy sauce and soak in the surface of immersion meat；Then exist
Continue to air-dry 10 days under the conditions of 25 DEG C, obtain dried meat.
Comparative example 1
Flavoring：Including solid material and liquid material；Solid material includes：Chinese prickly ash 0.5kg, hot pepper 20kg, kaempferia galamga 0.05kg and
Salt 15kg；Liquid material includes：Soy sauce 6kg.
Take Chinese prickly ash, hot pepper, the kaempferia galamga of half to add in 180kg water, under 140 DEG C, 2 atmospheric pressure, it is small to boil 4 with pressure cooker
When obtain soup stock；The salt of half is added in soup stock, then immerses 110kg meat in soup stock, immersion is pulled out after 3 days is soaked
Liquid and immersion meat are steeped, will be air-dried 1 day under immersion meat room temperature；Powder is made in remaining Chinese prickly ash, hot pepper, kaempferia galamga, after air drying
Uniformly smear hot pepper powder, Pricklyash peel, Galanga Resurrectionlily Rhizome, remaining salt, soy sauce and soak in the surface of immersion meat；Then exist
Continue to air-dry 6 days under the conditions of 20 DEG C, obtain dried meat.
Comparative example 2
Flavoring：Including solid material and liquid material；Solid material includes：Chinese prickly ash 5kg, hot pepper 4kg, kaempferia galamga 5kg and salt
5kg；Liquid material includes：Soy sauce 0.5kg.
Take Chinese prickly ash, hot pepper, the kaempferia galamga of half to add in 180kg water, under 140 DEG C, 2 atmospheric pressure, it is small to boil 4 with pressure cooker
When obtain soup stock；The salt of half is added in soup stock, then immerses 110kg meat in soup stock, immersion is pulled out after 3 days is soaked
Liquid and immersion meat are steeped, will be air-dried 1 day under immersion meat room temperature；Powder is made in remaining Chinese prickly ash, hot pepper, kaempferia galamga, after air drying
Uniformly smear hot pepper powder, Pricklyash peel, Galanga Resurrectionlily Rhizome, remaining salt, soy sauce and soak in the surface of immersion meat；Then exist
Continue to air-dry 6 days under the conditions of 20 DEG C, obtain dried meat.
Comparative example 3
Flavoring：Including solid material and liquid material；Solid material includes：Chinese prickly ash 0.5kg, hot pepper 2kg, kaempferia galamga 0.05kg and food
Salt 5kg；Liquid material includes：Soy sauce 0.5kg.
Take Chinese prickly ash, hot pepper, the kaempferia galamga of half to add in 180kg water, under 140 DEG C, 2 atmospheric pressure, it is small to boil 4 with pressure cooker
When obtain soup stock；The salt of half is added in soup stock, then immerses 110kg meat in soup stock, immersion is pulled out after 3 days is soaked
Liquid and immersion meat are steeped, will be air-dried 1 day under immersion meat room temperature；Powder is made in remaining Chinese prickly ash, hot pepper, kaempferia galamga, after air drying
Uniformly smear hot pepper powder, Pricklyash peel, Galanga Resurrectionlily Rhizome, remaining salt, soy sauce and soak in the surface of immersion meat；Then exist
Continue to air-dry 6 days under the conditions of 20 DEG C, obtain dried meat.
Comparative example 4
Flavoring：Including solid material and liquid material；Solid material includes：Chinese prickly ash 5kg, hot pepper 20kg, kaempferia galamga 5kg and salt
20kg；Liquid material includes：Soy sauce 8kg.
Take Chinese prickly ash, hot pepper, the kaempferia galamga of half to add in 180kg water, under 140 DEG C, 2 atmospheric pressure, it is small to boil 4 with pressure cooker
When obtain soup stock；The salt of half is added in soup stock, then immerses 110kg meat in soup stock, immersion is pulled out after 3 days is soaked
Liquid and immersion meat are steeped, will be air-dried 1 day under immersion meat room temperature；Powder is made in remaining Chinese prickly ash, hot pepper, kaempferia galamga, after air drying
Uniformly smear hot pepper powder, Pricklyash peel, Galanga Resurrectionlily Rhizome, remaining salt, soy sauce and soak in the surface of immersion meat；Then exist
Continue to air-dry 6 days under the conditions of 20 DEG C, obtain dried meat.
Comparative example 5
Flavoring：Including solid material and liquid material；Solid material includes：Chinese prickly ash 2.5kg, hot pepper 10kg, kaempferia galamga 1kg and salt
10kg；Liquid material includes：Soy sauce 3kg.
Take Chinese prickly ash, hot pepper, the kaempferia galamga of half to add in 250kg water, under 160 DEG C, 2 atmospheric pressure, it is small to boil 6 with pressure cooker
When obtain soup stock；The salt of half is added in soup stock, then immerses 130kg meat in soup stock, immersion is pulled out after 6 days is soaked
Liquid and immersion meat are steeped, will be air-dried 3 days under immersion meat room temperature；Powder is made in remaining Chinese prickly ash, hot pepper, kaempferia galamga, after air drying
Uniformly smear hot pepper powder, Pricklyash peel, Galanga Resurrectionlily Rhizome, remaining salt, soy sauce and soak in the surface of immersion meat；Then exist
Continue to air-dry 3 days under the conditions of 20 DEG C, obtain dried meat.
Detect shelf-life under the conditions of 20 DEG C and under the conditions of 0 DEG C of refrigerator cold-storage of embodiment and comparative example and obtained
The taste of dried meat, it is as shown in table 1 below：
1 shelf-life of table contrasts
| Label | 20 DEG C of shelf-life/moons | 0 DEG C of shelf-life/moon |
| Embodiment 1 | 2 | 6 |
| Embodiment 2 | 2 | 6 |
| Embodiment 3 | 2 | 6 |
| Embodiment 4 | 2 | 6 |
| Embodiment 5 | 3 | 8 |
| Embodiment 6 | 2 | 6 |
| Embodiment 7 | 2 | 7 |
| Embodiment 8 | 2 | 6 |
| Embodiment 9 | 2 | 7 |
| Embodiment 10 | 2 | 7 |
| Comparative example 1 | 0.5 | 1 |
| Comparative example 2 | 0.5 | 1 |
| Comparative example 3 | 0.5 | 2 |
| Comparative example 4 | 0.5 | 1 |
| Comparative example 5 | 0.5 | 2 |
As seen from the above table, the dried meat holding time made from the application is grown, and is adapted to large-scale production, transport and sale.
It please foretaste personnel to foretaste, contrast it can be found that special taste, the aromatic flavour of the dried meat of embodiment 1-10；Than
Biased compared with the taste of example 1-5 obvious, taste is partially salty or partially light or partially pungent, and excitement is big.
Although being illustrated and the invention has been described with specific embodiment, but will be appreciated that without departing substantially from the present invention's
Many other change and modification can be made in the case of spirit and scope.It is, therefore, intended that in the following claims
Including belonging to all such changes and modifications in the scope of the invention.
Claims (9)
- A kind of 1. method that dried meat is prepared using flavoring, it is characterised in that in terms of parts by weight, the flavoring includes solid Body material and liquid material；The solid material includes：7-14 parts of 1-4 parts of Chinese prickly ash, 5-15 parts of hot pepper, 0.1-3 parts of kaempferia galamga and salt；The liquid material includes：1-5 parts of soy sauce；The method that dried meat is prepared using the flavoring, is comprised the following steps：A. the Chinese prickly ash, the hot pepper, the kaempferia galamga is taken to be added to the water, cooking obtains soup stock；Add the Chinese prickly ash, the sea Green pepper, the amount of the kaempferia galamga are 2nd/1st to three/3rd of respective total amount；B. the salt is added in the soup stock, then 80-120 portions of meat are immersed, pull out to obtain soak after immersion With immersion meat, the immersion meat is air-dried；The amount for adding the salt is 2nd/1st to three/3rd of the salt total amount；C. powder is made in the remaining Chinese prickly ash, the hot pepper, the kaempferia galamga, the surface of the immersion meat after air drying is equal Even smearing hot pepper powder, Pricklyash peel, Galanga Resurrectionlily Rhizome, the remaining salt, the soy sauce and the soak；Then proceed to Air-dry, obtain dried meat.
- 2. according to the method described in claim 1, it is characterized in that, in terms of parts by weight, the flavoring include solid material and Liquid material；The solid material includes：9-11 parts of 2-3 parts of Chinese prickly ash, 8-12 parts of hot pepper, 0.5-2 parts of kaempferia galamga and salt；The liquid material includes：2-4 parts of soy sauce.
- 3. according to the method described in claim 1, it is characterized in that, in the step a, in 100-150 DEG C, 1-3 atmospheric pressure Under, with pressure cooker boil 2-5 it is small when obtain the soup stock.
- 4. according to the method described in claim 3, it is characterized in that, in the step a, the Chinese prickly ash, the hot pepper, the mountain Amount how is the half of respective total amount.
- 5. according to the method described in claim 4, it is characterized in that, in the step a, the dosage of water is 100-200 parts.
- 6. according to the method described in claim 1, it is characterized in that, in the step b, the time of the immersion is 1-5 days, institute The air-dried time is stated as 1-2 days, the air-dried temperature is room temperature.
- 7. according to the method described in claim 6, it is characterized in that, the amount that salt is added in the step b is the salt The half of total amount.
- 8. according to the method described in claim 1, it is characterized in that, in the step c, the air-dried time is 5-10 days, The air-dried temperature is 10-25 DEG C.
- 9. a kind of dried meat, it is characterised in that the dried meat is made by claim 1-8 any one of them methods.
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| CN108552304A (en) * | 2018-03-01 | 2018-09-21 | 安徽省争华羊业集团有限公司 | A kind of fresh-keeping method of the meat of mutton sheep |
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