CN106722277A - It is a kind of to roast the method that meat is pickled - Google Patents
It is a kind of to roast the method that meat is pickled Download PDFInfo
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- CN106722277A CN106722277A CN201610931769.4A CN201610931769A CN106722277A CN 106722277 A CN106722277 A CN 106722277A CN 201610931769 A CN201610931769 A CN 201610931769A CN 106722277 A CN106722277 A CN 106722277A
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- meat
- pickled
- juice
- dill
- barbecue
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Abstract
The method that meat is pickled is roasted the invention discloses a kind of, comprising following operating procedure：(1) keeping temperature is 20~25 DEG C of air-dried 5~10min after pre-processing, and dill juice then will be added to pickle 0.5~1.5h, is taken out, and is drained；(2) gained meat is put into flavoring after step (1) is drained, and keeping temperature pickles 3~5h for 1~3 DEG C, obtains final product.The method that present invention barbecue meat is pickled, preparation technology is simple and direct easy to operate, and products obtained therefrom quality is good, delicious meat, and with certain pliability and freshness, local flavor is good, and cost of manufacture is relatively low.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of method that barbecue meat is pickled.
Background technology
Butcher's meat is mainly salted with salt.When fresh meat is pickled, the salt dosage for pickling fresh meat is to prepare playing for butcher's meat
One of key factor.When the salting liquid using high concentration, osmotic pressure is big, and water loss is fast, and taste is over-salty and mouthfeel is not fresh；But use
Salt amount is poor less than 7% antiseptic power, meanwhile, dip time extension, the maturity period postpones, nutritive value reduction.In a word, salt is used
Amount is excessive, hinders finished product local flavor, crosses and does not reach anti-corrosion purpose at least, while influenceing meat mouthfeel quality.At present to barbecue meat
Pickle, can cause that the jerky flavoring after processing is strong mostly, meat flavour is boring, and more hard, difficulty is chewed.
The information for being disclosed in the background section is merely intended to increase the understanding to general background of the invention, without answering
In being considered as recognizing or imply in any form that the information structure has been the prior art well known to persons skilled in the art.
The content of the invention
The present invention pickles rear gained jerky quality, has a poor flavour, meat in the prior art to roasting the meat to be pickled
The not delicious problem of matter, invents a kind of method that barbecue meat is pickled, it is intended to obtain the side that a kind of delicious, fresh fragrant barbecue meat is pickled
Method.
To achieve the above object, the technical scheme that the present invention is provided is as follows：
It is a kind of to roast the method that meat is pickled, comprising following operating procedure：
(1) keeping temperature will be 20~25 DEG C and air-dry 5~10min after pretreatment, then will add dill juice pickle 0.5~
1.5h, takes out, and drains；
(2) gained meat is put into flavoring after step (1) is drained, and keeping temperature pickles 3~5h for 1~3 DEG C, obtains final product.
Wherein, the pretreatment described in step (1) is to clean meat, is drained the water, and spreads 0.5~0.7g according to every 1g meat and gives birth to
Powder, massages 5~10min, and cleaning, section is obtained final product.
Wherein, described dill juice is squeezed the juice for dill leaf, is made the dill juice that mass concentration is 30~40%.
Wherein, the dill juice and meat quality ratio for being added in step (1) are 1~2:1.
Wherein, temperature is pickled in step (1) for 5~6 DEG C.
Wherein, the flavoring described in step (2) is by peanut oil, light soy sauce, salt, ginger, fecula, egg white and rice wine group
Into.
Wherein, the flavoring described in step (2) is made up of according to ratio of weight and number following components raw material：Peanut oil 1~
2~3 parts of 3 parts, 5~10 parts of light soy sauce, 2~3 parts of salt, 0.1~0.5 part of ginger, 1~2 part of fecula, 1~2 part of egg white and rice wine.
Wherein, described rice wine is glutinous rice wine that volumetric concentration is 30~40%.
Compared with prior art, the present invention has the advantages that：
The method that present invention barbecue meat is pickled, preparation technology is simple and direct easy to operate, and products obtained therefrom quality is good, delicious meat, tool
There is certain pliability and freshness, local flavor is good, and cost of manufacture is relatively low.
Specific embodiment
It is described in detail with reference to specific embodiment, it is to be understood that protection scope of the present invention is not by specific
The limitation of implementation method.
Embodiment 1
A kind of to roast the method that meat is pickled, operating procedure is as follows：
(1) pork is cleaned, is drained the water, 0.5g fecula is spread according to every 1g porks, massage 5~10min, cleaning is cut into slices, i.e.,
Pretreated pork is obtained, is 20 DEG C of air-dried 10min by pork keeping temperature after pretreatment, then according to dill juice and meat quality
Than being 1:1 addition mass concentration be 30% dill juice keeping temperature for 5~6 DEG C are pickled 1.5h, taking-up, drain；
(2) gained meat is put into flavoring after step (1) is drained, and keeping temperature pickles 5h for 1 DEG C, obtains final product；Wherein, adjust
Taste substance weighs following components raw material in units of g：Peanut oil 1g, light soy sauce 5g, salt 2g, ginger 0.1g, fecula 1g, egg white 1g and
Volumetric concentration is 30% glutinous rice wine 3g, and each component raw material mixing and stirring is obtained final product.
Embodiment 2
A kind of to roast the method that meat is pickled, operating procedure is as follows：
(1) beef is cleaned, is drained the water, 0.7g fecula is spread according to every 1g beef, massage 10min, cleaning, section is obtained final product
Pretreated beef, is 25 DEG C of air-dried 5min by beef keeping temperature after pretreatment, then according to dill juice and meat quality ratio
It is 2:1 addition mass concentration be 40% dill juice keeping temperature for 5~6 DEG C are pickled 0.5h, taking-up, drain；
(2) gained meat is put into flavoring after step (1) is drained, and keeping temperature pickles 3h for 3 DEG C, obtains final product；Wherein, adjust
Taste substance weighs following components raw material in units of g：Peanut oil 3g, light soy sauce 10g, salt 3g, ginger 0.5g, fecula 2g, egg white 2g
Glutinous rice wine 2g with volumetric concentration is 40%, each component raw material mixing and stirring is obtained final product.
Embodiment 3
A kind of to roast the method that meat is pickled, operating procedure is as follows：
(1) chicken is cleaned, is drained the water, 0.6g fecula is spread according to every 1g chicken, massage 8min, cleaning, section is obtained final product pre-
Chicken after treatment, is 22 DEG C of air-dried 7min by chicken keeping temperature after pretreatment, is then according to dill juice and meat quality ratio
1.5:1 addition mass concentration be 35% dill juice keeping temperature for 5~6 DEG C are pickled 1h, taking-up, drain；
(2) gained meat is put into flavoring after step (1) is drained, and keeping temperature pickles 3~5h for 2 DEG C, obtains final product；Its
In, flavoring weighs following components raw material in units of g：Peanut oil 2g, light soy sauce 7g, salt 2.5g, ginger 0.3g, fecula 1~
2g, egg white 1.5g and the glutinous rice wine 2.5g that volumetric concentration is 35%, each component raw material mixing and stirring is obtained final product.
The foregoing description to specific illustrative embodiment of the invention be in order to illustrate and illustration purpose.These descriptions
It is not wishing to limit the invention to disclosed precise forms, and it will be apparent that according to above-mentioned teaching, can be much changed
And change.The purpose of selecting and describing the exemplary embodiment is that explaining that certain principles of the invention and its reality should
With so that those skilled in the art can realize and using a variety of exemplaries of the invention and
A variety of selections and change.The scope of the present invention is intended to be limited by claims and its equivalents.
Claims (8)
1. it is a kind of to roast the method that meat is pickled, it is characterised in that comprising following operating procedure：
(1) keeping temperature will be 20~25 DEG C and air-dry 5~10min after pretreatment, then will add dill juice pickle 0.5~
1.5h, takes out, and drains；
(2) gained meat is put into flavoring after step (1) is drained, and keeping temperature pickles 3~5h for 1~3 DEG C, obtains final product.
2. the method that barbecue meat is pickled according to claim 1, it is characterised in that：Pretreatment described in step (1) be by
Meat is cleaned, and is drained the water, and 0.5~0.7g fecula is spread according to every 1g meat, massages 5~10min, and cleaning, section is obtained final product.
3. the method that barbecue meat is pickled according to claim 1, it is characterised in that：Described dill juice is squeezed the juice for dill leaf,
It is made the dill juice that mass concentration is 30~40%.
4. the method that barbecue meat is pickled according to claim 1, it is characterised in that：The dill juice and meat added in step (1)
Mass ratio is 1~2:1.
5. the method that barbecue meat is pickled according to claim 1, it is characterised in that：Temperature is pickled in step (1) for 5~6 DEG C.
6. the method that barbecue meat is pickled according to claim 1, it is characterised in that：Flavoring described in step (2) is by spending
Oil generation, light soy sauce, salt, ginger, fecula, egg white and rice wine composition.
7. the method that barbecue meat is pickled according to claim 1, it is characterised in that：Flavoring described in step (2) according to
Ratio of weight and number, is made up of following components raw material：1~3 part of peanut oil, 5~10 parts of light soy sauce, 2~3 parts of salt, ginger 0.1~
2~3 parts of 0.5 part, 1~2 part of fecula, 1~2 part of egg white and rice wine.
8. the method that meat is pickled is roasted according to claim 6 or 7, it is characterised in that：Described rice wine is for volumetric concentration
30~40% glutinous rice wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610931769.4A CN106722277A (en) | 2016-10-31 | 2016-10-31 | It is a kind of to roast the method that meat is pickled |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610931769.4A CN106722277A (en) | 2016-10-31 | 2016-10-31 | It is a kind of to roast the method that meat is pickled |
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| Publication Number | Publication Date |
|---|---|
| CN106722277A true CN106722277A (en) | 2017-05-31 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201610931769.4A Pending CN106722277A (en) | 2016-10-31 | 2016-10-31 | It is a kind of to roast the method that meat is pickled |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107647306A (en) * | 2017-11-28 | 2018-02-02 | 黎祥（大田）食品有限公司 | A kind of butcher's meat |
-
2016
- 2016-10-31 CN CN201610931769.4A patent/CN106722277A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107647306A (en) * | 2017-11-28 | 2018-02-02 | 黎祥（大田）食品有限公司 | A kind of butcher's meat |
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Application publication date: 20170531 |
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