CN106509664A - Manufacture method of cured beef - Google Patents
Manufacture method of cured beef Download PDFInfo
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- CN106509664A CN106509664A CN201610964110.9A CN201610964110A CN106509664A CN 106509664 A CN106509664 A CN 106509664A CN 201610964110 A CN201610964110 A CN 201610964110A CN 106509664 A CN106509664 A CN 106509664A
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Abstract
The present invention discloses a manufacture method of cured beef. The method comprises material selecting and trimming: fresh beef is selected and the selected beef is cut and trimmed; material blending: edible salt at a mass ratio of 4%-6% of the beef is added into the cut fresh beef and the beef is kneaded for 15-20 minutes; pickling: the kneaded beef is placed in a pickling pool to be put still at a cold storage at a temperature of 8-10 DEG C for 20-25 days; washing: the pickled beef is washed with tap water; air-drying: the washed beef is naturally air-dried or placed in a closed low-temperature air-drying room to conduct a dehumidification air-drying; the natural air-drying can only be used in winter sunny days, the air-drying is conducted for 7-10 days, and a natural air-drying field is at least the air-drying room with a mesh enclosure at the upper side; and the air-drying temperature of the closed air-drying room is 10-18 DEG C, and the air-drying is conducted for 45-60 hours until the water content of the beef is air-dried to be 35%-45%. The method is not restricted by seasons and can produce the cured beef being stable in product quality, and clean and healthy year by year.
Description
Technical field
The invention belongs to Corned beef manufacture method technical field.
Background technology
Corned beef is the traditional food that Yunnan Hui people the most generally pickles and eats, and is to choose back leg of stout and strong beef cattle etc.
The high quality beef at position, is aided with the flavoring agent such as appropriate Sal, and using the technique such as rubbing, pickled, dry in the sun, air-dried, manufacture is formed
A kind of beef food.Come from after winter slaughters beef cattle earliest, be to retain convenient, by part beef salt adding, rubbing, air-dried,
For eating successively, in the course of time, just define Corned beef pickles tradition.
Traditional Corned beef will be made in cold winter, and other season temperature are high, and the Corned beef for processing is easy
It is rotten spoiled.And can't rain in the making phase, weather can not be excessively moist, otherwise cannot air-dry in a short time, can be mouldy
It is rotten.Therefore, for a long time, Yunnan is among the people all can only manufacture Corned beef in arid cold winter, and the production of Corned beef is serious
It is limited by seasonal weather.With the expansion of Corned beef consumption market, traditional mode of production has been difficult to meet the demand in market.
Additionally, the existing mode of production, the air-dried of Corned beef is air-dried in the naturally for opening wide, in rainy season and wet weather not
Normally can air-dry, it is difficult to normal to produce.Air-dried temperature-time is difficult to unified, unlimited environment and is also difficult to prevent mosquitos and flies etc. from stining
Sting, it is impossible to reach food hygienic standard so that wizened product quality is difficult to control to.
The content of the invention
The purpose of the present invention is exactly to solve the deficiencies in the prior art, there is provided one kind is not subject to seasonal restrictions, can give birth to throughout the year
Produce, product quality is stable, sanitation and hygiene Corned beef method for production.
The purpose of the present invention is achieved through the following technical solutions：
A kind of manufacture method of Corned beef, method are as follows：
(1) sorting and finishing：Fresh beef is selected, is split and is repaired, segmentation is into strips or block；
(2) dispensing：To in the fresh beef split according to 4%～6% ratio of Quality Beef addition Sal, kneading 15
～20 minutes, Sal is made to be evenly distributed in meat；
(3) pickle：The good meat of kneading is placed in into pickling pool, is stood at a constant temperature and is pickled, under the steady temperature
Standing is placed in the freezer of 8～10 DEG C of temperature, stands 20～25 days；
(4) clean：The meat tap water pickled is cleaned；
(5) air-dry：Dehumidifying will be carried out to air-dry in the meat natural air drying for cleaning or the low-temperature air-drying room for being placed in closing；It is natural
Air-dried fine day that can only be in the winter time is adopted, and is air-dried 7～10 days, and natural air drying field is the air-dried room that at least top is guard；Closing
Hurricane drier air-dried temperature be 10～18 DEG C, air-dry 45～60 hours, air-dry to beef moisture content 35%～45%.
The present invention can also add other dispensings in batching step；Described other dispensings include but is not limited to Fructus Capsici, flower
Green pepper, anise, Fructus Tsaoko.
The inventive method is pickled using the good meat of kneading is placed in freezer, and cleaning after pickling is placed in the hurricane drier closed
Inside carry out dehumidifying to air-dry, simulation completely has been even more than traditional winter and has made natural air drying technique so that Corned beef is manufactured
No longer limited by season, can manufacture production throughout the year, meet the demand in market.Using the air-dried interior of closing to pickling
Good beef carries out dehumidifying and air-dries, and within traditional natural air drying being foreshortened to 60 hours in 10 days or so, substantially increases life
Efficiency, and the end product quality standard unification for obtaining is produced, hygiene, steady quality, beef dry are uniform.Air-dried due to whole
Process is carried out at low temperature, can prevent beef from going bad, and keeps the natural nutrition and fragrance of beef to greatest extent.Even certainly
So air-dry, the place that natural air drying field is covered for guard can prevent mosquitos and flies from biting beef, it is ensured that the sanitation and hygiene of product.
The inventive method realizes the standardization of Corned beef, mass and produces throughout the year.The Corned beef product quality of production is steady
It is fixed, sanitation and hygiene, it is wizened that mouthfeel has exceeded that traditional-handwork manufactures.
Specific embodiment
Embodiment 1
A kind of manufacture method of Corned beef, method are as follows：
(1) sorting and finishing：Select meat color it is scarlet, glossy, it is fatty in milky white or yellow, meat closely, be as good as
The fresh beef of taste, is split and is repaired, and segmentation is into strips or block；
(2) dispensing：To in the fresh beef split according to 4%～6% ratio of Quality Beef addition Sal, kneading 15
～20 minutes, Sal is made to be evenly distributed in meat.According to client's needs, other dispensings can also be added, it is including but not limited to peppery
Green pepper, Pericarpium Zanthoxyli, anise, Fructus Tsaoko etc.；
(3) pickle：The good meat of kneading is placed in into pickling pool, is stood at a constant temperature and is pickled, under the steady temperature
Standing is placed in the freezer of 8～10 DEG C of temperature, stands 20～25 days；
(4) clean：The meat pickled is placed in service sink, is cleaned with tap water；
(5) air-dry：Dehumidifying will be carried out to air-dry in the meat natural air drying for cleaning or the low-temperature air-drying room for being placed in closing.It is natural
Air-dried fine day that typically can only be in the winter time is adopted, and is air-dried 7～10 days, and natural air drying field is the place covered with guard, typically
Build air-dry room, air-dry room bottom with it is brick into or coaming plate surround, prevent the dust on ground to be blown into, top be guard ventilation
It is ventilative, less is blocked to sunlight, is air-dried, cleaned beef is hung over and air-dry on hanger, entirely air-dry room
For an enclosed environment with inlet/outlet, can effectively prevent the debris such as mosquitos and flies and other winged insects and fallen leaves from entering.Using the wind of closing
Carry out dehumidifying to air-dry in dry chamber, it is 10～18 DEG C to air-dry indoor air-dried temperature, air-dries 45～60 hours, air-dries aqueous to beef
Rate 35%～45% (referring to mass content).
Embodiment 2
A kind of manufacture method of Corned beef, method are as follows：
(1) sorting and finishing：Select meat color it is scarlet, glossy, it is fatty in milky white or yellow, meat closely, be as good as
The fresh beef of taste, is split and is repaired, and segmentation is into strips or block；
(2) dispensing：To in the fresh beef split according to 5% ratio of Quality Beef addition Sal, kneading 15～20
Minute, Sal is evenly distributed in meat；
(3) pickle：The good meat of kneading is placed in into pickling pool, is statically placed in the freezer of 8～10 DEG C of temperature, stand 20～25
My god；
(4) clean：The meat pickled is placed in service sink, is cleaned with tap water；
(5) air-dry：The meat for cleaning is placed in the low-temperature air-drying room of closing to carry out dehumidifying and is air-dried.Air-dry indoor air-drying
Temperature is set as 15 DEG C, air-dries 48～60 hours, air-dries to beef moisture content 40% or so (referring to mass content), that is, obtain into
Product.
Claims (2)
1. a kind of manufacture method of Corned beef, it is characterised in that method is as follows：
(1) sorting and finishing：Fresh beef is selected, is split and is repaired, segmentation is into strips or block；
(2) dispensing：To in the fresh beef split according to 4%～6% ratio of Quality Beef addition Sal, kneading 15～20
Minute, Sal is evenly distributed in meat；
(3) pickle：The good meat of kneading is placed in into pickling pool, is stood at a constant temperature and is pickled, stand under the steady temperature
It is placed in the freezer of 8～10 DEG C of temperature, stands 20～25 days；
(4) clean：The meat tap water pickled is cleaned；
(5) air-dry：Dehumidifying will be carried out to air-dry in the meat natural air drying for cleaning or the low-temperature air-drying room for being placed in closing；Natural air drying
Fine day that can only be in the winter time is adopted, and is air-dried 7～10 days, and natural air drying field is the air-dried room that at least top is guard；That what is closed is low
The air-dried temperature of warm air dry chamber is 10～18 DEG C, air-dries 45～60 hours, air-dries to beef moisture content 35%～45%.
2. the manufacture method of a kind of Corned beef according to claim 1, it is characterised in that in batching step, can also plus
Enter other dispensings；Described other dispensings include but is not limited to Fructus Capsici, Pericarpium Zanthoxyli, anise, Fructus Tsaoko.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610964110.9A CN106509664A (en) | 2016-10-28 | 2016-10-28 | Manufacture method of cured beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610964110.9A CN106509664A (en) | 2016-10-28 | 2016-10-28 | Manufacture method of cured beef |
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| CN106509664A true CN106509664A (en) | 2017-03-22 |
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| CN201610964110.9A Pending CN106509664A (en) | 2016-10-28 | 2016-10-28 | Manufacture method of cured beef |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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|---|---|---|---|---|
| CN1860929A (en) * | 2005-12-12 | 2006-11-15 | 赵建华 | Air-dried cooked beef |
| CN101878916A (en) * | 2009-05-04 | 2010-11-10 | 云南农业大学 | Method for processing dry-cured beef food |
| CN103238854A (en) * | 2013-05-17 | 2013-08-14 | 西藏牦牛王生态食品开发有限公司 | Production method of air-dried yak meat |
| CN103815419A (en) * | 2014-02-26 | 2014-05-28 | 中国农业科学院北京畜牧兽医研究所 | Preparation method for air-dried beef |
| CN105360981A (en) * | 2015-11-24 | 2016-03-02 | 安徽先知缘食品有限公司 | Method for producing spicy air-dry duck webs |
| CN105410699A (en) * | 2015-10-31 | 2016-03-23 | 云南百乐开农牧业发展有限公司 | Curing method of flavored tea-scented cured beef |
| CN105614459A (en) * | 2014-11-07 | 2016-06-01 | 青岛首泰农业科技有限公司 | Air-dried beef food production technology |
| CN105876656A (en) * | 2016-04-28 | 2016-08-24 | 新疆农垦科学院 | Method for making air-dried mutton |
| CN105995583A (en) * | 2016-07-11 | 2016-10-12 | 青海大学 | Making method of naturally-frozen yak jerky |
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2016
- 2016-10-28 CN CN201610964110.9A patent/CN106509664A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1860929A (en) * | 2005-12-12 | 2006-11-15 | 赵建华 | Air-dried cooked beef |
| CN101878916A (en) * | 2009-05-04 | 2010-11-10 | 云南农业大学 | Method for processing dry-cured beef food |
| CN103238854A (en) * | 2013-05-17 | 2013-08-14 | 西藏牦牛王生态食品开发有限公司 | Production method of air-dried yak meat |
| CN103815419A (en) * | 2014-02-26 | 2014-05-28 | 中国农业科学院北京畜牧兽医研究所 | Preparation method for air-dried beef |
| CN105614459A (en) * | 2014-11-07 | 2016-06-01 | 青岛首泰农业科技有限公司 | Air-dried beef food production technology |
| CN105410699A (en) * | 2015-10-31 | 2016-03-23 | 云南百乐开农牧业发展有限公司 | Curing method of flavored tea-scented cured beef |
| CN105360981A (en) * | 2015-11-24 | 2016-03-02 | 安徽先知缘食品有限公司 | Method for producing spicy air-dry duck webs |
| CN105876656A (en) * | 2016-04-28 | 2016-08-24 | 新疆农垦科学院 | Method for making air-dried mutton |
| CN105995583A (en) * | 2016-07-11 | 2016-10-12 | 青海大学 | Making method of naturally-frozen yak jerky |
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| Title |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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: 20170322 |
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