CN106490486A - A kind of method of curing salted meat - Google Patents
A kind of method of curing salted meat Download PDFInfo
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- CN106490486A CN106490486A CN201510567451.8A CN201510567451A CN106490486A CN 106490486 A CN106490486 A CN 106490486A CN 201510567451 A CN201510567451 A CN 201510567451A CN 106490486 A CN106490486 A CN 106490486A
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- meat
- pickle
- vinegar
- dry
- white wine
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Abstract
The invention discloses a kind of method of curing salted meat, a kind of curing salted meat method, including traditional meat embryo cleaning, unhairing, dry pickle, hanger, dry, tank bag, storage, it is characterized in that：Cure four-in-one, i.e. salt, white sugar, white wine and vinegar；2nd, pickle placement midway white wine to wash；3rd, pickle end vinegar to clean.
Description
Technical field
The present invention relates to meat packing, specifically a kind of method of curing salted meat.
Background technology
Cigarette smoked cured product is that our people likes a kind of edible food, dry curing salted meat, wet curing salted meat,
Mixing curing salted meat method, but cure difference curing salted meat effect is different.
Content of the invention
The invention aims to providing a kind of method of curing salted meat, this curing salted meat method is processed
Cigarette smoked cured product fresh, quality better.
The method of curing salted meat of the present invention, cure include salt, white sugar, white wine and vinegar.With prior art not
Be：First, dry pickle, cure made by salt, white sugar；Secondly, pickle placement midway white wine to wash, in vain
Wine is placed after washing again；Again, pickle end vinegar to clean；Finally hang and dry in the air.
So dry pickle, both salt and white sugar are stirred, then uniformly smeared on cutlet or meat embryo.
Cutlet, salt, weight of white sugar ratio are 100: 1-2.5-: 0.5-0.75.
Described wet salting system, the dry meat embryo (cutlet) for pickling placement midway is carried out with more than 50 DEG C of white wine
Wash, meat embryo (cutlet) is 100: 2 with the weight ratio of white wine, and the meat embryo (cutlet) after wine is washed is reapposed
Pickled in container again, it is 6-18 hours altogether to pickle standing time；
It is to pickle meat embryo (cutlet) after end that described vinegar is cleaned, and is cleaned with vinegar, meat embryo (cutlet)
Weight ratio with vinegar is 100: 3.
It is an advantage of the invention that：1st, curing process, meat embryo (cutlet) are fresh, never degenerate, become sour；
2nd, hang to dry in the air and never degenerate, do not become sour.
Specific embodiment
With reference to specific embodiment, the invention will be further elaborated.
A kind of method of curing salted meat, including following technological process：
It is illustrated by taking pork as an example：Meat embryo → singe → clean → meat cutting bar → dry is pickled (by salt and
Both white sugar stirs, and then uniformly smears on cutlet or meat embryo.Cutlet, salt, weight of white sugar ratio are
→ wet salting system is { by dry the pickle meat embryo (cutlet) of placing midway with 50 DEG C 100: 1-2.5-: 0.5-0.75)
Above white wine is washed, and the weight ratio of meat embryo (cutlet) and white wine is 100: 2, wine wash after meat embryo (meat
Bar) reappose in container and pickle again, pickle standing time altogether be 6-18 hours → vinegar clean { by meat embryo (meat
Bar) pickle end after, cleaned with vinegar, the weight ratio of meat embryo (cutlet) and vinegar is 100: 3 } → hanger
→ dry → chimney kiln or baking box → sootiness → finished product → unload frame → tank bag → storage.
Claims (1)
1. a kind of method of curing salted meat, including traditional meat embryo cleaning, unhairing, dry pickle, hanger, dries in the air
Dry, tank bag, storage, is characterized in that：Cure four-in-one, i.e. salt, white sugar, white wine and vinegar；2nd, pickle
Place midway white wine to wash；3rd, pickle end vinegar to clean；4th, salt, white sugar, white wine and vinegar weight ratio are
100∶1-2.5∶0.25-0.75∶2∶3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510567451.8A CN106490486A (en) | 2015-09-08 | 2015-09-08 | A kind of method of curing salted meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510567451.8A CN106490486A (en) | 2015-09-08 | 2015-09-08 | A kind of method of curing salted meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106490486A true CN106490486A (en) | 2017-03-15 |
Family
ID=58286749
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510567451.8A Withdrawn CN106490486A (en) | 2015-09-08 | 2015-09-08 | A kind of method of curing salted meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106490486A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101904516A (en) * | 2010-07-05 | 2010-12-08 | 陆超 | Rapid processing method of smoked and dried products |
| CN102697068A (en) * | 2012-06-15 | 2012-10-03 | 重庆敦康农业发展股份合作社 | Method for preparing Tujia cured meat |
| CN104286773A (en) * | 2014-10-10 | 2015-01-21 | 赵国英 | Method for preparing preserved meat pickle |
| CN104489711A (en) * | 2014-12-31 | 2015-04-08 | 重庆市城口县赵孝春野生食品开发有限公司 | Production method of preserved meat |
-
2015
- 2015-09-08 CN CN201510567451.8A patent/CN106490486A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101904516A (en) * | 2010-07-05 | 2010-12-08 | 陆超 | Rapid processing method of smoked and dried products |
| CN102697068A (en) * | 2012-06-15 | 2012-10-03 | 重庆敦康农业发展股份合作社 | Method for preparing Tujia cured meat |
| CN104286773A (en) * | 2014-10-10 | 2015-01-21 | 赵国英 | Method for preparing preserved meat pickle |
| CN104489711A (en) * | 2014-12-31 | 2015-04-08 | 重庆市城口县赵孝春野生食品开发有限公司 | Production method of preserved meat |
Non-Patent Citations (1)
| Title |
|---|
| 蒋云升: "《烹饪卫生与安全学》", 31 January 2006, 中国轻工业出版社 * |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170315 |