CN106942616A - A kind of processing method of Corned beef - Google Patents
A kind of processing method of Corned beef Download PDFInfo
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- CN106942616A CN106942616A CN201710141886.5A CN201710141886A CN106942616A CN 106942616 A CN106942616 A CN 106942616A CN 201710141886 A CN201710141886 A CN 201710141886A CN 106942616 A CN106942616 A CN 106942616A
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Abstract
The present invention provides a kind of processing method of Corned beef, belongs to meat product processing technology field.The processing method comprises the step of (1) pretreatment：The acid discharge processing of beef；(2) tenderization and pickle：Injected into raw beef block after tenderizing liquid carries out tenderization and be seasoned pickle again, the head mold for being 0.01% 0.02% containing the momordica grosvenori proteolytic, mass concentration that mass concentration is 0.3 0.4% in tenderizing liquid, the Tea Polyphenols that mass concentration is 0.03 0.05%；(3) fermentation process：Cured beef is fermented together with pickle juice；(4) processing is fire-cureed；(5) processing is air-dried.The present invention obtains a kind of mouthfeel delicacy, reddish brown color and luster, aromatic flavour and the Corned beef new product for eating health by being improved technologic.
Description
【Technical field】
The present invention relates to meat product processing technology field, and in particular to a kind of processing method of Corned beef.
【Background technology】
Corned beef is a kind of common beef cure foods in the ground such as cloud, expensive, river, Chongqing, most commonly seen with Yunnan, and is Yunnan
People from Hui ethnic group the most generally pickles and eaten.Corned beef is back leg that Yunnan Hui people chooses stout and strong beef cattle in annual time autumn and winter etc.
The high quality beef at position, is aided with the condiment such as appropriate salt, Chinese prickly ash, using the technique such as rubbing, pickled, drying, air-dried, frying, plus
A kind of beef food that work is made.
The processing of the workshop-based Corned beef of tradition, for anti-corrosion and extends the shelf life, and is mostly that to increase salt consumption, chemistry anti-
Rotten agent consumption or to be down to moisture extremely low using air-drying, the array structure of such meat tissue fiber changes, moisture holding capacity drop
It is low, the enhancing of meat tissue tenacity of fibre.Thus the Corned beef of traditional handicraft processing and storage phase length, hard quality is that it is the most significant
Feature.With the improvement of people's living standards, the development of meat industry, hard Corned beef has been difficult to meet modern consumer
Demand, upgrading traditional dry-cured beef production is allowed to both meet multiple demand of the consuming public to Corned beef local flavor, and can be real
Existing traditional dry-cured beef modern production, is the breach of Corned beef processing enterprise innovation.
【The content of the invention】
The present invention goal of the invention be：For above-mentioned problem, there is provided a kind of processing method of Corned beef, this hair
Bright method can obtain the Corned beef new product that a kind of mouthfeel is delicate, color and luster is reddish brown, eat health by modified technique step.
To achieve these goals, the technical solution adopted by the present invention is as follows：
A kind of processing method of Corned beef, comprises the following steps：
(1) pre-process：After health and live ox is slaughtered, 12-24h progress is placed in temperature is 0-4 DEG C of cooling chamber
Acid discharge is handled；Acid discharge chooses ox buttocks meat after being disposed, and cleans blood stains, is cut into long 8-12cm, width 5-8cm, thickness 5-8cm
Raw beef block；
(2) tenderization and pickle：Tenderizing liquid is injected into raw beef block, after being wrapped up with preservative film under conditions of 25-28 DEG C
Stand 30-40min；Then raw beef block is cut into thick 4-5mm carpaccio, is immersed in preprepared pickling liquid and salts down
2-4h processed, obtains cured beef；Wherein, in the tenderizing liquid containing mass concentration for 0.5-0.6% momordica grosvenori proteolytic, quality
The Tea Polyphenols that head mold that concentration is 0.01%-0.02%, mass concentration are 0.03-0.05%, the consumption beef clod of tenderizing liquid
The 3-4% of weight；
(3) fermentation process：Drained away the water after cured beef is picked up, it is remaining that cured beef then is immersed in into salted white
In pickle juice, the 36-48h that ferments is placed under the environmental condition that temperature is 28-32 DEG C, dried beef slices is individually picked out, fermented beef is obtained
Piece；
(4) processing is fire-cureed：First fermented beef piece is suppressed after consolidation, then shines system in the sun one day, sieve is then placed within
On the net, sootiness 1-2h at 40-50cm is put in above charcoal fire；
(5) air-dry：The dried beef slices surface clean handled through sootiness is clean；After gauze wrapped, gravity-flow ventilation is hung on
4-5d under environment, then takes gauze away, is placed on screen cloth and is air-dried 10-15 days in natural ventilating environment, produces the ox and does
Bar.
In the present invention, it is preferable that during the acid discharge processing, cooling indoor humidity is 75-85%, and ventilation wind speed is 3-4m/
s。
In the present invention, it is preferable that pomelo peel dried product is added with the charcoal fire described in step (4).
In the present invention, it is preferable that the pickling liquid is mixed by the raw material of following parts by weight：200-300 parts of white wine,
60-80 parts of salt, 80-100 parts of soy sauce, 80-100 parts of honey, 30-45 parts of garlic, 30-45 parts of ginger slice, sodium bicarbonate 18-20
Part, 5-8 parts of tsaoko, 5-8 parts of dried orange peel, 5-8 parts of fennel seeds, 5-8 parts of anise, 5-8 parts of cassia bark, 20-30 parts of Chinese medicine additive；
The Chinese medicine additive is the water decoction being made up of the raw material of following parts by weight：25-35 parts of adlay, burdock 20-25
Part, 25-30 parts of persimmon, 12-18 parts of Chinese pholidota pseudobulb or herb, 9-15 parts of Litsea pungens, 15-20 parts of citron, 10-15 parts of cultivated land, milk thistle 6-10
Part.
Above-mentioned Chinese medicine additive is made by the following method：All raw materials are got out by weight, after cleaning up, with weight
Measure after the water immersion 20-30min for all 5-8 times of raw material gross weights, boil, then simmer 25-30min, filtering to filter
Liquid and filter residue；Take filter residue to be boiled again with the water of all 4-5 times of raw material gross weights, then simmer 15-20min, filter
Filtrate and filter residue, will twice gained filtrate merge, and be concentrated into 25 DEG C test relative densities be 1.15-1.18 concentrate,
Produce the Chinese medicine additive.
In the present invention, it is preferable that the compacting consolidation described in step (4) suppresses 2-3h under 0.1-0.2Mpa pressure.
In summary, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
1st, in the present invention, played a crucial role in the Tenderization of beef be with tenderizing liquid Tenderization and with fermented soya bean and
The two steps of the processing that beef ferments together.Momordica grosvenori proteolytic used is to be extracted to obtain by fresh fructus momordicae wherein in tenderizing liquid
, the protease to the high hydrolysing activity of casein is contained in fresh fructus momordicae, the activity of momordica grosvenori proteolytic is high, is papain
More than 1 times of activity, plays preferable beef fresh purification effect in the present invention.Head mold can produce substantial amounts of form sediment in growth course
Powder enzyme, protease, lipase, and the organic acids such as citric acid, gluconic acid, lactic acid, butanedioic acid can also be produced, in beef fresh purification
During, there is synergistic effect to momordica grosvenori proteolytic, Tea Polyphenols is a kind of important polyphenoils, also has elimination bad smell concurrently
And color-protecting function, the tenderization liquid energy that these three raw materials are mixed makes last gained ox by beef protein of degrading, beef fiber
It is wizened to become mouthfeel delicacy.Raw beef is subsequently together with pickle juice in fermentation process, the bacterium produced when being fermented using pickle juice
Further fermentation is planted, experiment is proved, so the beef after processing becomes softer in follow-up mouthfeel and meat is fragrant more strong,
Corned beef can also be made more stable, extended shelf life.
2nd, in the present invention, in order to obtain more preferable local flavor, make Corned beef oily but not greasy, adopted in the drying process of Corned beef
Handled with the mode of sootiness, offset the health effect that expense person brings to reduce sootiness product, the present invention is pickling ox
Chinese medicine additive is with the addition of during meat, effect of each Chinese medicine used is as follows：Adlay, property slightly sweet flavor is slightly cold, have inducing diuresis for removing edema,
The effects such as invigorating spleen to remove dampness, relaxing muscles and tendons eliminating impediment, clearing away heat and eliminating pus；Burdock has hypoglycemic, hypotensive, blood fat, improves body immunity, resists
The effects such as aging, scavenging activated oxygen, anticancer, removing heavy metals.Adlay, burdock are respectively provided with good effect of ejecting poison.Persimmon has
Heat-clearing, moistening lung is promoted the production of body fluid, the effect of removing toxic substances.For coughing, spit blood, heat is thirsty, and aphtha, hot dysentery is had blood in stool.Chinese pholidota pseudobulb or herb has yin-nourishing profit
The effect of lung, clearing heat and detoxicating, dampness removing, dispersing blood stasis.It is usually used in cough with lung heat, hemoptysis is spitted blood, dizziness, headache, nocturnal emission, abscess of throat,
Rheumatalgia pain, damp and hot edema.Effect of Litsea pungens has middle benefit gas promoting qi circulation and relieving pain, drying damp and strengthening spleen to help digestion, removing toxicity for detumescence.Citron has reason
Gas, Shu Yu, dissolving phlegm, effect of sharp diaphragm；Treat for stomachache turgor, the modeling of phlegmatic cough's gas, the few food of the sound of vomiting of vomitting.Cultivated land nourishing yin and nourishing blood, temperature compensation liver
Kidney.Milk thistle has clearing heat and detoxicating, lactagogue, liver protection, effect of cholagogic.8 taste Chinese medicines act synergistically, and pass through adlay, burdock toxin expelling；
Persimmon, Chinese pholidota pseudobulb or herb support lung；The strong taste of Litsea pungens, citron；Cultivated land, milk thistle are tonified the liver and kidney；And by burdock, milk thistle it is anti-
Cancer is acted on, the burden that neutralizing smoked foods are brought to human lung, stomach and liver, is made Corned beef food more healthy, is adapted to
Various people eat.
In a word, the present invention is technologic by improving, obtain that a kind of mouthfeel is delicate, color and luster is reddish brown, give off a strong fragrance and
Eat the Corned beef new product of health.
【Embodiment】
In order to more clearly express the present invention, below by way of specific embodiment, the invention will be further described.
Embodiment 1
A kind of processing method of Corned beef, comprises the following steps：
(1) pre-process：After health and live ox is slaughtered, 12h progress acid discharges are placed in temperature is 0-4 DEG C of cooling chamber
Processing；It is 75-85% that cooling indoor humidity is controlled during acid discharge, and ventilation wind speed is 3m/s.Acid discharge chooses yellow after being disposed
Ox buttocks meat, cleans blood stains, is cut into long 8-12cm, width 5-8cm, thickness 5-8cm raw beef block；
(2) pickling liquid is prepared：25 parts of adlay, 20 parts of burdock, 25 parts of persimmon, 12 parts of Chinese pholidota pseudobulb or herb, wooden ginger are weighed by weight
9 parts of son, 15 parts of citron, 10 parts of cultivated land, 6 parts of milk thistle；After cleaning up, with the water logging that weight is all 5 times of raw material gross weights
Steep after 20min, boil, then simmer 25min, filter to get filtrate and filter residue；Filter residue is taken with all 4 times of raw material gross weights
Water boils again, then simmers 15min, filters to get filtrate and filter residue, gained filtrate will merge twice, and be concentrated into 25 DEG C
The relative density of test is 1.15 concentrate, produces the Chinese medicine additive.
Weigh 200 parts of white wine, 60 parts of salt by weight, 80 parts of soy sauce, 80 parts of honey, 30 parts of garlic, 30 parts of ginger slice,
18 parts of sodium bicarbonate, 5 parts of tsaoko, 5 parts of dried orange peel, 5 parts of fennel seeds, anistree 5 parts, 5 parts of cassia bark, 20 parts of Chinese medicine additive；By all originals
Material is well mixed, obtains pickling liquid.
(3) tenderization and pickle：Prepared with sterilized water containing the momordica grosvenori proteolytic, mass concentration that mass concentration is 0.5%
The Tea Polyphenols tenderizing liquid that head mold and mass concentration for 0.02% are 0.05%, tenderizing liquid, tenderizing liquid are injected into raw beef block
Consumption with the 4% of beef clod weight；30min is stood after being wrapped up with preservative film under conditions of 25-28 DEG C；Then by raw beef
Block is cut into thick 4mm carpaccio, is immersed in preprepared pickling liquid and pickles 2h, obtains cured beef, the use of pickling liquid
Amount is advisable with submerging dried beef slices；
(4) fermentation process：Drained away the water after cured beef is picked up, it is remaining that cured beef then is immersed in into salted white
In pickle juice, the 36h that ferments is placed under the environmental condition that temperature is 28-32 DEG C, dried beef slices is individually picked out, fermented beef piece is obtained；
(5) processing is fire-cureed：First fermented beef piece is suppressed after 3h under 0.1Mpa pressure, then shines system in the sun one day,
It is then placed within screen cloth, is put in above charcoal fire sootiness 1h at 40-50cm, fire-cures drying added with pomelo peel in charcoal fire used
Product；
(6) air-dry：The dried beef slices surface clean handled through sootiness is clean；After gauze wrapped, gravity-flow ventilation is hung on
4d under environment, then takes gauze away, is placed on screen cloth and is air-dried 15 days in natural ventilating environment, produces Corned beef.
Embodiment 2
A kind of processing method of Corned beef, comprises the following steps：
(1) pre-process：After health and live ox is slaughtered, 18h progress acid discharges are placed in temperature is 0-4 DEG C of cooling chamber
Processing；It is 75-85% that cooling indoor humidity is controlled during acid discharge, and ventilation wind speed is 4m/s.Acid discharge chooses yellow after being disposed
Ox buttocks meat, cleans blood stains, is cut into long 8-12cm, width 5-8cm, thickness 5-8cm raw beef block；
(2) pickling liquid is prepared：30 parts of adlay, 22 parts of burdock, 27 parts of persimmon, 15 parts of Chinese pholidota pseudobulb or herb, wooden ginger are weighed by weight
12 parts of son, 18 parts of citron, 12 parts of cultivated land, 8 parts of milk thistle；After cleaning up, with the water logging that weight is all 6 times of raw material gross weights
Steep after 25min, boil, then simmer 26min, filter to get filtrate and filter residue；Filter residue is taken with all 4.5 times of raw material gross weights
Water boil again, then simmer 18min, filter to get filtrate and filter residue, gained filtrate will merge twice, and and be concentrated into 25
DEG C test relative density be 1.16 concentrate, produce the Chinese medicine additive.
Weigh 250 parts of white wine, 70 parts of salt by weight, 90 parts of soy sauce, 95 parts of honey, 40 parts of garlic, 40 parts of ginger slice,
19 parts of sodium bicarbonate, 6 parts of tsaoko, 6 parts of dried orange peel, 7 parts of fennel seeds, anistree 7 parts, 7 parts of cassia bark, 25 parts of Chinese medicine additive；By all originals
Material is well mixed, obtains pickling liquid.
(3) tenderization and pickle：Prepared with sterilized water containing the momordica grosvenori proteolytic, mass concentration that mass concentration is 0.55%
The Tea Polyphenols tenderizing liquid that head mold and mass concentration for 0.01% are 0.04%, tenderizing liquid, tenderizing liquid are injected into raw beef block
Consumption with the 3.5% of beef clod weight；35min is stood after being wrapped up with preservative film under conditions of 25-28 DEG C；Then by raw ox
Cube meat is cut into thick 4-5mm carpaccio, is immersed in preprepared pickling liquid and pickles 3h, obtains cured beef；
(4) fermentation process：Drained away the water after cured beef is picked up, it is remaining that cured beef then is immersed in into salted white
In pickle juice, the 42h that ferments is placed under the environmental condition that temperature is 28-32 DEG C, dried beef slices is individually picked out, fermented beef piece is obtained；
(5) processing is fire-cureed：First fermented beef piece is suppressed after 2h under 0.2Mpa pressure, then shines system in the sun one day,
It is then placed within screen cloth, is put in above charcoal fire sootiness 2h at 45cm, fire-cures and pomelo peel dried product is added with charcoal fire used；
(6) air-dry：The dried beef slices surface clean handled through sootiness is clean；After gauze wrapped, gravity-flow ventilation is hung on
5d under environment, then takes gauze away, is placed on screen cloth and is air-dried 10 days in natural ventilating environment, produces Corned beef.
Embodiment 3
A kind of processing method of Corned beef, comprises the following steps：
(1) pre-process：After health and live ox is slaughtered, 24h progress acid discharges are placed in temperature is 0-4 DEG C of cooling chamber
Processing；It is 75-85% that cooling indoor humidity is controlled during acid discharge, and ventilation wind speed is 4m/s.Acid discharge chooses yellow after being disposed
Ox buttocks meat, cleans blood stains, is cut into long 8-12cm, width 5-8cm, thickness 5-8cm raw beef block；
(2) pickling liquid is prepared：35 parts of adlay, 25 parts of burdock, 30 parts of persimmon, 18 parts of Chinese pholidota pseudobulb or herb, wooden ginger are weighed by weight
15 parts of son, 20 parts of citron, 15 parts of cultivated land, 10 parts of milk thistle；After cleaning up, with the water that weight is all 8 times of raw material gross weights
Soak after 30min, boil, then simmer 30min, filter to get filtrate and filter residue；Filter residue is taken with all 5 times of raw material gross weights
Water boil again, then simmer 20min, filter to get filtrate and filter residue, gained filtrate will merge twice, and and be concentrated into 25
DEG C test relative density be 1.18 concentrate, produce the Chinese medicine additive.
300 parts of white wine, 80 parts of salt, 100 parts of soy sauce, 100 parts of honey, 45 parts of garlic, ginger slice 45 are weighed by weight
Part, 20 parts of sodium bicarbonate, 8 parts of tsaoko, 8 parts of dried orange peel, 8 parts of fennel seeds, anistree 8 parts, 8 parts of cassia bark, 30 parts of Chinese medicine additive；Will be all
Raw material is well mixed, and obtains pickling liquid.
(3) tenderization and pickle：Prepared with sterilized water containing the momordica grosvenori proteolytic, mass concentration that mass concentration is 0.6%
The Tea Polyphenols tenderizing liquid that head mold and mass concentration for 0.01% are 0.03%, tenderizing liquid, tenderizing liquid are injected into raw beef block
Consumption with the 3% of beef clod weight；40min is stood after being wrapped up with preservative film under conditions of 25-28 DEG C；Then by raw beef
Block is cut into thick 4-5mm carpaccio, is immersed in preprepared pickling liquid and pickles 4h, obtains cured beef；
(4) fermentation process：Drained away the water after cured beef is picked up, it is remaining that cured beef then is immersed in into salted white
In pickle juice, the 48h that ferments is placed under the environmental condition that temperature is 28-32 DEG C, dried beef slices is individually picked out, fermented beef piece is obtained；
(5) processing is fire-cureed：First fermented beef piece is suppressed after 3h under 0.1Mpa pressure, then shines system in the sun one day,
It is then placed within screen cloth, is put in above charcoal fire sootiness 1h at 50cm, fire-cures and pomelo peel dried product is added with charcoal fire used；
(6) air-dry：The dried beef slices surface clean handled through sootiness is clean；After gauze wrapped, gravity-flow ventilation is hung on
4d under environment, then takes gauze away, is placed on screen cloth and is air-dried 15 days in natural ventilating environment, produces Corned beef.
The applicant is during Corned beef is developed, and tenderization, Corned beef local flavor and the balance of health for beef are made
It is substantial amounts of to grind work, in order to preferably express the effect of the present invention, now the situation of part test is summarized as follows：
1st, Corned beef mouthfeel improves experiment：
(1) test method：Multigroup contrast test group is set, different techniques are respectively adopted and are made：
Experimental group 1-3：Corned beef is made by the way of embodiment 1-3；
Contrast groups 1：Manufacture craft is substantially same as Example 2, and difference is to comprise only 0.55% in tenderizing liquid
Momordica grosvenori proteolytic.
Contrast groups 2：Manufacture craft compared with Example 2, the step for reducing fermentation process；
Contrast groups 3：Manufacture craft compared with Example 2, is comprised only in the step for reducing fermentation process, and tenderizing liquid
0.55% papain.
(2) result of the test：
Prepare after Corned beef, Corned beef obtained by each group is carried out into 3 performance indications such as color and luster, tenderness, mouthfeel is carried out
Comparation and assessment, according to the standard of table 1 during comparation and assessment, ask 20 volunteers for having deep love for cuisines to be divided greatly, each index is made even respectively, finally
Acquired results are shown in Table 2.
The sensory evaluation standard of table 1
The Analyses Methods for Sensory Evaluation Results of table 2
| Group | Mouthfeel | Tenderness | Color and luster | Overall assessment |
| Experimental group 1 | 32 | 33 | 17 | 82 |
| Experimental group 2 | 33 | 34 | 18 | 85 |
| Experimental group 3 | 30 | 31 | 15 | 76 |
| Contrast groups 1 | 17 | 16 | 15 | 48 |
| Contrast groups 2 | 20 | 17 | 17 | 54 |
| Contrast groups 3 | 23 | 24 | 16 | 63 |
From the results shown in Table 2, can be well received using the Corned beef each side prepared by the technique of the present invention,
Overall assessment highest.Contrast groups 1 are inadequate due to being not added with head mold and Tea Polyphenols, tenderizing effect, the slightly hard and color and luster of Corned beef
Obfuscation；The step in contrast groups 2 due to reducing fermentation process, mouthfeel, fragrance and the tenderness of Corned beef are affected.
Due to using papain in contrast groups 3, its obtained Corned beef is sliding tender type, and mouthfeel is not as the present invention.
2nd, the shelf-life experiment of Corned beef
100g is taken to be placed in about 37 DEG C of temperature, the constant temperature and humidity incubator of humidity about 75% Corned beef obtained by each group, quality
Sanitary index tests weekly a microbiological indicator, and contrast groups 2,3 are after six weeks i.e. beyond GB 2726-2005 cooked meat products
To the standard of ＜ 10000CFU/g as defined in jerky in sanitary standard；And just to occur microorganism after 8 weeks exceeded for other groups.
Described above is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
The equal change or modification change completed under bright patent claim, the technical spirit suggested by all present invention, all should belong to
Cover the scope of the claims in the present invention.
Claims (6)
1. a kind of processing method of Corned beef, it is characterised in that comprise the following steps：
(1) pre-process：After health and live ox is slaughtered, 12-24h progress acid discharges are placed in temperature is 0-4 DEG C of cooling chamber
Processing；Acid discharge chooses ox buttocks meat after being disposed, and cleans blood stains, is cut into long 8-12cm, width 5-8cm, thickness 5-8cm raw ox
Cube meat；
(2) tenderization and pickle：Tenderizing liquid is injected into raw beef block, is stood after being wrapped up with preservative film under conditions of 25-28 DEG C
30-40min；Then raw beef block is cut into thick 4-5mm carpaccio, is immersed in preprepared pickling liquid and pickles 2-
4h, obtains cured beef；Wherein, in the tenderizing liquid containing mass concentration for 0.5-0.6% momordica grosvenori proteolytic, mass concentration
The Tea Polyphenols for being 0.03-0.05% for 0.01%-0.02% head mold, mass concentration, the consumption beef clod weight of tenderizing liquid
3-4%；
(3) fermentation process：Drained away the water after cured beef is picked up, cured beef is then immersed in the remaining pickles of salted white
In juice, the 36-48h that ferments is placed under the environmental condition that temperature is 28-32 DEG C, dried beef slices is individually picked out, fermented beef piece is obtained；
(4) processing is fire-cureed：First fermented beef piece is suppressed after consolidation, then shines system in the sun one day, is then placed within screen cloth,
Sootiness 1-2h at 40-50cm is put in above charcoal fire；
(5) air-dry：The dried beef slices surface clean handled through sootiness is clean；After gauze wrapped, natural ventilating environment is hung on
Lower 4-5d, then takes gauze away, is placed on screen cloth and is air-dried 10-15 days in natural ventilating environment, produces the Corned beef.
2. the processing method of Corned beef according to claim 1, it is characterised in that：During the acid discharge processing, in cooling chamber
Humidity is 75-85%, and ventilation wind speed is 3-4m/s.
3. the processing method of Corned beef according to claim 1, it is characterised in that：Add in charcoal fire described in step (4)
Added with pomelo peel dried product.
4. the processing method of Corned beef according to claim 1, it is characterised in that：The pickling liquid is by following parts by weight
Raw material be mixed：200-300 parts of white wine, 60-80 parts of salt, 80-100 parts of soy sauce, 80-100 parts of honey, garlic 30-45
Part, 30-45 parts of ginger slice, 18-20 parts of sodium bicarbonate, 5-8 parts of tsaoko, 5-8 parts of dried orange peel, 5-8 parts of fennel seeds, 5-8 parts of anise, cassia bark
5-8 parts, 20-30 parts of Chinese medicine additive；
The Chinese medicine additive is the water decoction being made up of the raw material of following parts by weight：25-35 parts of adlay, 20-25 parts of burdock, persimmon
Sub- 25-30 parts, 12-18 parts of Chinese pholidota pseudobulb or herb, 9-15 parts of Litsea pungens, 15-20 parts of citron, 10-15 parts of cultivated land, 6-10 parts of milk thistle.
5. the processing method of Corned beef according to claim 4, it is characterised in that：The Chinese medicine additive passes through with lower section
Method is made：All raw materials are got out by weight, after cleaning up, are soaked with weight for the water of all 5-8 times of raw material gross weights
After 20-30min, boil, then simmer 25-30min, filter to get filtrate and filter residue；Take all raw material gross weights of filter residue
4-5 times of water boils again, then simmers 15-20min, filters to get filtrate and filter residue, gained filtrate will merge twice, and
The relative density for being concentrated into 25 DEG C of tests is 1.15-1.18 concentrate, produces the Chinese medicine additive.
6. the processing method of Corned beef according to claim 5, it is characterised in that：Compacting consolidation described in step (4)
2-3h is suppressed under 0.1-0.2Mpa pressure.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108378305A (en) * | 2018-05-30 | 2018-08-10 | 凤凰县腊尔山小康牧业科技有限公司 | A kind of processing method of western Hunan flavor Carnis Bovis seu Bubali |
| CN108902765A (en) * | 2018-08-28 | 2018-11-30 | 贵州大学 | Sour soup fermentation Corned beef and preparation method thereof |
| CN109170494A (en) * | 2018-08-28 | 2019-01-11 | 贵州大学 | Novel artificial inoculating starter Corned beef and its method |
| CN112971046A (en) * | 2021-03-30 | 2021-06-18 | 西南大学 | Processing method of low-purine chicken leisure food |
| CN115590155A (en) * | 2022-09-27 | 2023-01-13 | 荆楚理工学院（Cn） | Method for making preserved meat without sodium nitrite |
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| CN106107558A (en) * | 2016-06-27 | 2016-11-16 | 安徽先知缘食品有限公司 | A kind of dispensing manufacturing fermentation dried mutton and preparation technology |
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| CN102919862A (en) * | 2012-11-19 | 2013-02-13 | 西华大学 | Method for quickly producing tea fragrant dried beef by vacuum multi-section temperature control rotary frying technology |
| CN103404878A (en) * | 2013-06-24 | 2013-11-27 | 吴瑞凤 | Production method of crispy stomach-invigorating cured beef |
| CN106107558A (en) * | 2016-06-27 | 2016-11-16 | 安徽先知缘食品有限公司 | A kind of dispensing manufacturing fermentation dried mutton and preparation technology |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108378305A (en) * | 2018-05-30 | 2018-08-10 | 凤凰县腊尔山小康牧业科技有限公司 | A kind of processing method of western Hunan flavor Carnis Bovis seu Bubali |
| CN108902765A (en) * | 2018-08-28 | 2018-11-30 | 贵州大学 | Sour soup fermentation Corned beef and preparation method thereof |
| CN109170494A (en) * | 2018-08-28 | 2019-01-11 | 贵州大学 | Novel artificial inoculating starter Corned beef and its method |
| CN109170494B (en) * | 2018-08-28 | 2022-10-25 | 贵州大学 | Novel artificial inoculation leaven cured beef and method thereof |
| CN112971046A (en) * | 2021-03-30 | 2021-06-18 | 西南大学 | Processing method of low-purine chicken leisure food |
| CN115590155A (en) * | 2022-09-27 | 2023-01-13 | 荆楚理工学院（Cn） | Method for making preserved meat without sodium nitrite |
| CN115590155B (en) * | 2022-09-27 | 2024-04-16 | 荆楚理工学院 | Manufacturing method of preserved meat without adding sodium nitrite |
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Application publication date: 20170714 |