CN106490486A - A kind of method of curing salted meat - Google Patents

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

A kind of method of curing salted meat

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.