CN107048217A - A kind of wizened preparation method of stem of noble dendrobium - Google Patents

A kind of wizened preparation method of stem of noble dendrobium Download PDF

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Publication number
CN107048217A
CN107048217A CN201710259808.5A CN201710259808A CN107048217A CN 107048217 A CN107048217 A CN 107048217A CN 201710259808 A CN201710259808 A CN 201710259808A CN 107048217 A CN107048217 A CN 107048217A
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stem
noble dendrobium
wizened
raw meat
cure
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CN201710259808.5A
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Chinese (zh)
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刁树生
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云南普洱磨黑八千方食品有限公司
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Priority to CN201710259808.5A priority Critical patent/CN107048217A/en
Publication of CN107048217A publication Critical patent/CN107048217A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/044Smoking; Smoking devices

Abstract

The present invention relates to wizened preparation method, a kind of wizened preparation method of stem of noble dendrobium, including the pretreatment of raw meat, the preparation of cure and the processing of raw meat are disclosed;Described cure is prepared as by lemon-grass:The stem of noble dendrobium:Fennel:The mass ratio of tsaoko is (3~7):(4~9):(2~4):(3~6) mixture is obtained after mixing, is calculated as (25~65) by solid-to-liquid ratio g/mL:280, mixture is added water and boiled, cure is obtained, cooled down standby;The processing of described raw meat is that pretreated raw meat is put into gained cure to carry out immersion treatment, and sealed pickling processing is carried out after then taking out, after the completion of dried, smoked and dried successively, that is, obtain the stem of noble dendrobium wizened.Preparation method of the present invention is simple, products obtained therefrom is dried, and is easy to packaging to carry.It is tastier, nutritious compared with routinely drying up, the wizened long shelf-life of the present invention gained stem of noble dendrobium.

Description

A kind of wizened preparation method of stem of noble dendrobium

Technical field

Concretely it is a kind of wizened preparation method of stem of noble dendrobium the present invention relates to wizened preparation method.

Background technology

It is wizened to refer to the process of meat after pickling again through the processed goods made by overbaking (or exposure under daylight).Bacon Antiseptic power is strong, can extend the holding time, and increases distinctive local flavor and dry up and produced in Chinese north and south, and species appears, former Material has mainly beef, pork.

Wizened fat content is relatively low, nutritive value is higher but its salt content is similarly higher, to high fat of blood, hyperglycaemia, For the patients with chronic diseases such as hypertension and old friend, and it is improper.And one of modern meat products is common problem encountered is that artificial Add nitrite either nitrate or meat products air-dry or drying course in due to microbial action produce nitrous acid Salt.Nitrite or nitrate are one of carcinogenic substances for being currently known, and it is apparent to human health damage.How to the greatest extent may be used It is noticeable problem that the harm that Nitrite in Meat Products brings, which can be eliminated,.

In many daives life of a family pickle meat products, nitrite or nitrate will not be typically added, it is treated after completing Its own produces nitrite and can declined after a period of time, but this method fabrication cycle length and may be only available for small family's system Make, batch production is more bothered.

The content of the invention

It is an object of the invention to provide a kind of without adding nitrite or nitrate, holding time length and delicious food can The preparation method that mouth, the stem of noble dendrobium for having tonic effect are dried up.

The present invention solves above-mentioned technical problem, and the technical scheme of use is, a kind of wizened preparation method of stem of noble dendrobium, including original Expect pretreatment, the preparation of cure and the processing of raw meat of meat.Described cure is prepared as by lemon-grass:The stem of noble dendrobium:Fennel:Grass The mass ratio of fruit is (3~7):(4~9):(2~4):(3~6) mixture is obtained after mixing, be calculated as by solid-to-liquid ratio g/mL (25~ 65):280, mixture is added water and boiled 10~30 minutes, cure is obtained, natural cooling is standby;Or after directly being squeezed the juice with the stem of noble dendrobium Press:Lemon-grass:Stem of noble dendrobium juice:Fennel:The mass ratio of tsaoko is:(3~7):(4~9):(2~4):(3~6) mixed after mixing Compound, is calculated as (25~65) by solid-to-liquid ratio g/mL:280, mixture, which is added water, to boil obtains cure after 10~30 minutes, naturally cold It is standby.The cure made by the proportioning is not while former wizened local flavor is influenceed, also with hay-scented taste, and using the cure also It can make to dry up and have more high nutritive value.

The stem of noble dendrobium also known as dendrobium, are orchid family Dendrobium Sw, effect:Reinforcing stomach reg fluid, nourishing Yin and clearing heat has:Build up health, Strengthen the spleen and stomach, protect liver cholagogic, strengthen muscles and bones, the effect of bright eyes.

The stem of noble dendrobium has good inhibiting effect to pathogenic bacteria-helicobacter pylori common in the spleen-stomach diseases, helps to treat atrophy Property gastritis, the illness of the Helicobacter pylori such as superficial gastritis, duodenal ulcer, meanwhile, oral stem of noble dendrobium decocting liquid can promote Enter the secretion of gastric juice, strengthen the emptying ability of stomach, help digest.The stem of noble dendrobium has preferable choleretic effect, and ancient Chinese medicine doctor all thinks " iron Pi Fengdou " has the effect of nourishing hepatic yin, is the key medicine of the various liver and gall for the treatment of simultaneously, available for treatment hepatitis, cholecystitis, gall stone Etc. disease in the liver and gallbladder.The stem of noble dendrobium can nourish yin-fluid, yin-fluid can lubricating joint, so as to reach that strengthening the muscles and bones, fluent joint, enhancing are anti- The effect of rheumatism.Modern pharmacological research shows that the stem of noble dendrobium can improve stress ability, with good antifatigue, the effect of resist oxygen lack. Stem of noble dendrobium energy yin-nourishing, can make moist sering, blood vessel be expanded, so as to stimulate circulation.Blood stasis symptom can be significantly improved, blood is reduced Cholesterol and triglyceride, improves High-density Lipoprotein-cholesterol, can treat cardiovascular and cerebrovascular disease.The stem of noble dendrobium contains volume Lymphatic temperament, have moist trophism to human body skin.The stem of noble dendrobium can make the activity of the aldose reductase in cataractous lenses Significantly improve, and make the activity of a variety of enzymes substantially return to normally, show dendrobium candidum to the enzyme activity sexual abnormality caused by galactolipin Change has suppression or role of correcting.Dendrobium candidum has tonifying five zang organs, thick stomach, the function of strong cloudy strengthening the essence.Dendrobium candidum contains rich Rich polysaccharose substance, a kind of diaphragm is produced after eating in stomach, reduces destruction of the alcohol to stomach, while strengthening the generation of liver Thank to function, by being reconciled in vivo, alcoholic strength is dissolved, allow drunk people to recover compared with fastoperation.

The processing of described raw meat is that pretreated raw meat is put into gained cure to carry out immersion treatment, then Stacked in multi-layers is placed in salt down and sealed pickling is carried out in cylinder handles 24 hours after taking-up, after the completion of carry out successively Indoor Natural dry, Smoke and drying and processing, that is, obtain the stem of noble dendrobium and dry up.

Contain a variety of natural nutrition elements in the stem of noble dendrobium, nutritive value and health-care effect be all very high, if can by dendrobium nutrient and Its distinctive taste is incorporated in meat products, not only obtains flavour, and can overcome the problem of wizened and bacon endangers health. In the case of without nitrite or nitrate, this stem of noble dendrobium is wizened can still to preserve long period, and fabrication cycle It is short.

It is further that pretreated raw meat is put into gained cure and soaked 12~24 hours, the interior is certainly So dry 10~15 hours, smoke 1~2 hour, toasted 4~6 hours at 45~65 DEG C.

At present, the cycle for making wizened finished product generally requires two weeks, but applicant creates the manufacture craft of the present invention With stem of noble dendrobium cure, on the premise of wizened local flavor and quality is ensured, wizened cycle time will be made within one week.

It is further that the pretreatment of the raw meat includes raw meat scraping dirt, cleaned, and is cut into 2~4kg strip or block Shape, then by amount of the every kilogram of raw meat with 10~30g salt, rubbing raw material meat surface with salt makes salt be sufficiently submerged in raw material In meat.2~4kg strip or bulk are cut into, by practice, salt can so immersed more abundant in raw meat.

It is further that the width of the strip or bulk is 5~7cm.Raw meat is cut into width for 5~7cm strips Or block, so not only easily transport, also having makes more fully to act in salt immersion raw meat.

It is further that described immersion treatment is that cure did not had raw meat at least 1cm.So it is to ensure raw meat Sufficiently it can be soaked in cure.

It is further that the described stem of noble dendrobium is Pu'er dendrobium candidum.

It is further that described smoking is that the cigarette produced using the burning of lemon-grass powder is smoked with heat to meat System.

It is further that described raw meat includes beef, pork, mutton and its internal organs and chicken, duck, the flesh of fish.So may be used So that this stem of noble dendrobium is dried up, kind is more rich, and taste is more.

It is further after the drying and processing, raw meat is immersed in 30~60 in the mixed juice of wild jujube and capsicum Minute, take out obtain that the stem of noble dendrobium is wizened after interior is dried or the drying and processing after, to raw meat smearing wild jujube and capsicum Mixed juice, interior obtains the stem of noble dendrobium and dried up after drying.

Here wild jujube and the mixing juice mixing of capsicum can be with mass ratio 1:(0.5~3) mixing is squeezed, and its peppery degree can To be allocated by the appropriate pure water of addition, Tabasco here is preferred to use red sharp green pepper and squeezed the juice.Here the addition root of Tabasco Allocated according to the wizened obtained peppery degree of the stem of noble dendrobium.

Be further, into the cylinder that salts down place raw meat when, in the cylinder that salts down add ginger juice, garlic juice, asparagus juice or Lemon juice.By adding ginger juice, garlic juice, asparagus juice or lemon juice to raw meat, self-generating in raw meat can be effectively reduced Nitrite or nitrate.

Beneficial effects of the present invention at least include one below;

Compared to it is wizened in others, the stem of noble dendrobium that the present invention makes is dried up delicious meat, special taste, with special perfume (or spice) Cogongrass mellowness, and it is edible after be not likely to produce greasy feeling, can improve a poor appetite.Lemon-grass has citrus scented because of it, is called lemonene Thatch, it contains citral, has sterilization, sterilization and treatment neuralgia, the effect of courbature, can improve digestive function, disappear up to stomach invigorating The work(of fat, can slow down muscles and bones ache, cramp or spasm;Also the discomforts such as diarrhoea, flu and fever, headache can be treated.

The stem of noble dendrobium has good inhibiting effect to pathogenic bacteria-helicobacter pylori common in the spleen-stomach diseases, helps to treat atrophy Property gastritis, the illness of the Helicobacter pylori such as superficial gastritis, duodenal ulcer, meanwhile, oral stem of noble dendrobium decocting liquid can promote Enter the secretion of gastric juice, strengthen the emptying ability of stomach, help digest.

The gained stem of noble dendrobium of the invention is wizened need not to add any chemical addition agent and preservative, both can guarantee that the nutrition of raw meat It is not lost in, there is higher nutritive value and health-care effect again.Had after the fused stem of noble dendrobium of fat content during the gained stem of noble dendrobium is wizened Effect is cut down, it is adaptable to the sinking of qi of middle-jiao, body void of breathing hard, soreness of bones and muscles and anaemia prolonged illness and yellow dizzy people in face it is designed for old people, moreover it is possible to Tonifying middle-Jiao and Qi, nourishes taste, strong muscles and bones.

Preparation method of the present invention is simple, products obtained therefrom is dried, and is easy to packaging to carry.Compared with routinely wizened, it is more delicious can Mouthful, it is nutritious, and lemon-grass and the stem of noble dendrobium also have suppress bacterium effect, therefore the present invention gained stem of noble dendrobium dry up the shelf-life Long, normal temperature laboratory is saved to 120 days, is vacuumized sealing normal temperature and is saved to 200 days, it is stored refrigerated can be up to more than 1 year.

Embodiment

Embodiment 1

(1) by beef or mutton scraping dirt, clean, the width for being cut into 2~4kg is 6~8cm strip.

(2) by the amount of every kilogram of beef 20g salt, the beef surface of step (1) is rubbed with salt, salt is fully soaked Enter in beef.

(3) lemon-grass is pressed:The stem of noble dendrobium:Fennel:The mass ratio of tsaoko is 5:8:3:3 by the lemon-grass, stem of noble dendrobium, fennel, tsaoko, mixed Mixture is obtained after conjunction, 45 are calculated as by solid-to-liquid ratio g/mL:250, mixture is added water and boiled 20 minutes, cure is obtained, it is naturally cold It is standby.

(4) beef obtained by step (2) is soaked 12 hours with cure obtained by step (3), cure did not had at least 1 li of beef It, is then entirely placed on and salts down in cylinder by rice again, stacked in multi-layers, and add appropriate asparagus juice, compresses, sealed pickling 24 hours with After take out it is disposed within dry naturally 12 hours, recycle the imperfect combustion of lemon-grass powder and the cigarette that produces carries out smoking 2 After hour, toasted 3 hours at 65 DEG C, that is, obtain stem of noble dendrobium Corned beef or stem of noble dendrobium sheep is wizened.

Gained stem of noble dendrobium Corned beef is cut into slices or cut after fritter, through pan-fried, fried or coordinate with other food materials and stir-fry, boil that soup etc. is conventional to be cooked Prepare food, you can edible.Beef has tonifying middle-Jiao and Qi, nourishes taste, strong muscles and bones, breath wind that reduces phlegm, the function of saliva of quenching the thirst.

Embodiment 2

(1) by beef or mutton scraping dirt, clean, the width for being cut into 2~4kg is 6~8cm strip.

(2) by the amount of every kilogram of beef or mutton 25g salt, beef or the mutton surface of step (1) are rubbed with salt, Salt is set to be sufficiently submerged in beef or mutton.

(3) lemon-grass is pressed:The stem of noble dendrobium:Fennel:The mass ratio of tsaoko is 5:8:3:3 by the lemon-grass, stem of noble dendrobium, fennel, tsaoko, mixed Mixture is obtained after conjunction, 55 are calculated as by solid-to-liquid ratio g/mL:280, which add water mixture, boils 30 minutes, obtains cure, natural cooling It is standby.

(4) raw meat obtained by step (2) is soaked 24 hours with cure obtained by step (3), then it is entirely placed on salted down In cylinder, stacked in multi-layers, and add appropriate asparagus juice compresses sealed pickling and takes out that disposed within to dry 15 naturally small after 24 hours When, the cigarette for recycling the imperfect combustion of lemon-grass powder and producing smoke after 1.5 hours, 3.5 is toasted at 70 DEG C small When, that is, obtain stem of noble dendrobium Corned beef or stem of noble dendrobium sheep is wizened.

Embodiment 3

(1) by pork liver scraping dirt, clean, be cut into the strip or bulk of 1~3kg width for 7~9cm.

(2) by the amount of every kilogram of pork liver 15g salt, the pork liver surface of step (1) is rubbed with salt, salt is fully soaked Enter in pork liver.

(3) lemon-grass is pressed:The stem of noble dendrobium:Fennel:The mass ratio of tsaoko is 4:5:2:3 by the lemon-grass, stem of noble dendrobium, fennel, tsaoko, mixed Mixture is obtained after conjunction, 25 are calculated as by solid-to-liquid ratio g/mL:240, mixture is added water and boiled 10 minutes, cure is obtained, it is naturally cold It is standby.

(4) raw meat obtained by step (2) is soaked 15 hours with cure obtained by step (3), then it is entirely placed on salted down In cylinder, and add appropriate asparagus juice, compress sealed pickling taken out after 24 hours it is disposed within dry naturally 10 hours, recycle The imperfect combustion of tealeaves powder and the cigarette that produces smoke after 1 hour, toasted 2 hours at 60 DEG C, that is, obtain tea perfume pig Liver.

Embodiment 4

(1) by chicken or duck scraping dirt, clean, the width for being cut into 1~2kg is 5~8cm bulk.

(2) by every kilogram of chicken or the amount of duck 20g salt, chicken or the duck surface of step (1) is rubbed with salt, makes food Salt is sufficiently submerged in chicken or duck.

(3) lemon-grass is pressed:The stem of noble dendrobium:Fennel:The mass ratio of tsaoko is 3:5:2:2 by the lemon-grass, stem of noble dendrobium, fennel, tsaoko, mixed Mixture is obtained after conjunction, 45 are calculated as by solid-to-liquid ratio g/mL:250, mixture is added water and boiled 30 minutes, cure is obtained, it is naturally cold It is standby.

(4) chicken obtained by step (2) or duck are soaked 24 hours with cure obtained by step (3), cure did not had chicken or duck At least 1 centimetre, then it is entirely placed on salted down in cylinder, stacked in multi-layers, and appropriate asparagus juice is added, compress sealed pickling 24 hours After take out it is disposed within dry naturally 10 hours, recycle the imperfect combustion of lemon-grass powder and the cigarette that produces carries out smoking 1 After hour, toasted 2 hours at 60 DEG C, that is, obtain stem of noble dendrobium chicken or duck.

Embodiment 5

(1) scraping dirt will be oppressed, cleaned, bulk or strip of the 0.5~1kg width for 3~6cm is cut into.

(2) by every kilogram of flesh of fish amount of 10g salt, the flesh of fish surface of step (1) is rubbed with salt, salt is fully soaked Enter in the flesh of fish.

(3) lemon-grass is pressed:The stem of noble dendrobium:Fennel:The mass ratio of tsaoko is 3:5:2:2 mix lemon-grass, the stem of noble dendrobium, fennel, tsaoko Mixture is obtained after conjunction, 40 are calculated as by solid-to-liquid ratio g/mL:250, mixture is added water and boiled 25 minutes, cure is obtained, it is naturally cold It is standby.

(4) flesh of fish obtained by step (2) is soaked 22 hours with cure obtained by step (3), cure did not had at least 1 li of the flesh of fish Rice, then it is entirely placed on salted down in cylinder, stacked in multi-layers, and appropriate asparagus juice is added, compress sealed pickling and taken out after 24 hours Disposed within to dry naturally 10 hours, the cigarette for recycling the imperfect combustion of lemon-grass powder and producing smoke after 1 hour, Toasted 3 hours at 60 DEG C, that is, obtain stem of noble dendrobium bacon.

Embodiment 6

(1) by beef scraping dirt, clean, be cut into 2~4kg strip or bulk.

(2) by the amount of every kilogram of beef 20g salt, the beef surface of step (1) is rubbed with salt, salt is fully soaked Enter in beef.

(3) lemon-grass is pressed:The stem of noble dendrobium:Fennel:The mass ratio of tsaoko is 5:8:3:3 by the lemon-grass, stem of noble dendrobium, fennel, tsaoko, mixed Mixture is obtained after conjunction, 45 are calculated as by solid-to-liquid ratio g/mL:250, mixture is added water and boiled 20 minutes, cure is obtained, it is naturally cold It is standby.

(4) beef obtained by step (2) is soaked 12 hours with cure obtained by step (3), cure did not had at least 1 li of beef It, is then entirely placed on and salts down in cylinder by rice again, stacked in multi-layers, and add appropriate asparagus juice, compresses, sealed pickling 24 hours with After take out it is disposed within dry naturally 12 hours, recycle the imperfect combustion of lemon-grass powder and the cigarette that produces carries out smoking 2 After hour, toasted 3 hours at 65 DEG C.Here asparagus juice plays the role of reduction nitrous acid or nitrate content.

(5) wild jujube and the mixing juice of capsicum are squeezed, in mass ratio 1 when it is squeezed:Quantitative mixed juice is squeezed in 2 mixing Liquid, mixed juice allocates appropriate amount of purified water, and the Corned beef after (4) are toasted is immersed in mixing juice 40 minutes, is taken out Natural interior obtains stem of noble dendrobium Corned beef after drying afterwards.Here mixing juice not only has the function of seasoning, also has further drop The function of low nitrite or nitrate content.

Embodiment 7

As different from Example 6, step (5) squeezes wild jujube and the mixing juice of capsicum, in mass ratio 1:0.5 mixing is squeezed Take.

Embodiment 8

As different from Example 6, step (5) squeezes wild jujube and the mixing juice of capsicum, in mass ratio 1:3 mixing are squeezed Take.

Comparative example 1:It is not both with Examples 1 and 2, without the processing of the step (3), without nitrite or nitre Hydrochlorate.

Comparative example 2:Be not both with Examples 1 and 2, without the processing of the step (3), add appropriate nitrite or Nitrate.

Applicant obtains following table by comparative example 1 and 2, comparative example 1~8.

Subjective appreciation test is carried out, will dry up stir-fries after being cut into small pieces and (be not added with any other garnishes), randomly selects by 22 ~35 years old totally 10 people, (wherein each 5 of men and women) composition scoring group, at room temperature fasted conditions evaluated.Standards of grading are Color and luster (10 points);Apparent state (10 points);Palatability (20 points);Food flavor (20 points).The average mark finally obtained is contrasted, Obtain following table.

Color and luster It is apparent Palatability Food flavor Comparative example 1 4.1 5.5 10.2 12.1 Comparative example 2 6.8 5.3 9.9 9.4 Embodiment 1 5.8 7.1 12.8 15.9 Embodiment 2 5.2 6.8 11.5 16.6 Embodiment 3 6.9 5.8 13.7 14.0 Embodiment 4 4.8 6.0 14.8 15.2 Embodiment 5 6.3 6.8 12.5 14.7 Embodiment 6 6.6 7.7 14.5 17.1 Embodiment 7 6.2 6.9 14.8 16.8 Embodiment 8 6.5 7.4 14.1 15.9

In the test of its subjective appreciation, behave oneself best in embodiment 2 with embodiment 6 on food flavor, generally embodiment 1 is arrived 8, all significantly it is better than comparative example 1 and 2 on food flavor.

Applicant according to《The survey of GB 5009.33-2010 national food safety standard nitrite in food and nitrate It is fixed》In method following table is measured to obtain to embodiment 1~8.

Compared with comparative example 1 and 2, the content of nitrite of embodiment 1~8 is considerably lower.

Take the wizened section of the stem of noble dendrobium obtained by above-described embodiment or cut after fritter, through pan-fried, fried or stir-fry and cook with the cooperation of other food materials Prepare food, the following object of observation is provided with every meal 50g:The sinking of qi of middle-jiao, body void of breathing hard, soreness of bones and muscles and anaemia prolonged illness and yellow dizzy people in face it People eats.At 30 (ages of patients with chronic diseases:28~75 years old), 1~2 time on the one, observe 2 weeks.

As a result:The stem of noble dendrobium Corned beef that the present invention is provided is without dyspeptic symptom after food, to body void of breathing hard, soreness of bones and muscles With anaemia prolonged illness and yellow dizzy people in face person, have no that headache, dizziness, tinnitus, palpitaition etc. are reacted during edible.

Conclusion:The stem of noble dendrobium that the present invention is provided is dried up tasty, low fat, nutritious, can nourishing the stomach, shield stomach, lung stomach drops The fire of deficiency type, aid digestion, blood pressure rise can be prevented effectively from, the products application is safe and free of toxic and side effects, when possessing longer preservation Between, normal temperature laboratory is saved to 120 days, vacuumize sealing normal temperature save to 200 days, it is stored refrigerated can be up to more than 1 year.

Claims (10)

1. a kind of wizened preparation method of stem of noble dendrobium, it is characterised in that:The preparation of pretreatment, cure including raw meat and raw meat Processing;
Described cure is prepared as by lemon-grass:The stem of noble dendrobium:Fennel:The mass ratio of tsaoko is (3~7):(4~9):(2~4): (3~6) mixture is obtained after mixing, is calculated as (25~65) by solid-to-liquid ratio g/mL:280, mixture is added water and boils 10~30 points Clock, obtains cure, and natural cooling is standby;
Or directly squeezed the juice with the stem of noble dendrobium after by:Lemon-grass:Stem of noble dendrobium juice:Fennel:The mass ratio of tsaoko is:(3~7):(4~9):(2~ 4):(3~6) mixture is obtained after mixing, is calculated as (25~65) by solid-to-liquid ratio g/mL:280, mixture is added water and boils 10~30 Cure is obtained after minute, natural cooling is standby;
The processing of described raw meat is that pretreated raw meat is put into gained cure to carry out immersion treatment, is then taken out Stacked in multi-layers is placed in salt down and sealed pickling is carried out in cylinder handles 24 hours afterwards, after the completion of carry out Indoor Natural successively and dry, smoke And drying and processing, that is, obtain the stem of noble dendrobium and dry up.
2. a kind of wizened preparation method of stem of noble dendrobium according to claim 1, it is characterised in that:By pretreated raw meat It is put into gained cure and soaks 12~24 hours, the Indoor Natural dries 10~15 hours, smokes 1~2 hour, 45~65 Toasted 4~6 hours at DEG C.
3. a kind of wizened preparation method of stem of noble dendrobium according to claim 1, it is characterised in that:The pretreatment of the raw meat Including raw meat scraping dirt, clean, 2~4kg strip or bulk is cut into, then by every kilogram of raw meat 10~30g salt Amount, raw material meat surface is rubbed with salt makes salt be sufficiently submerged in raw meat.
4. a kind of wizened preparation method of stem of noble dendrobium according to claim 3, it is characterised in that:The width of the strip or bulk Spend for 5~7cm.
5. a kind of wizened preparation method of stem of noble dendrobium according to claim 1, it is characterised in that:Described immersion treatment is to salt down Material did not had raw meat at least 1cm.
6. a kind of wizened preparation method of stem of noble dendrobium according to claim 1, it is characterised in that:The described stem of noble dendrobium is Pu'er iron The skin stem of noble dendrobium.
7. a kind of wizened preparation method of stem of noble dendrobium according to claim 1, it is characterised in that:Described smoking is to utilize perfume The burning of cogongrass powder and the cigarette that produces and heat are smoked to meat.
8. a kind of wizened preparation method of stem of noble dendrobium according to claim 1, it is characterised in that:Described raw meat includes ox Meat, pork, mutton and its internal organs and chicken, duck, the flesh of fish.
9. a kind of wizened preparation method of stem of noble dendrobium according to claim 1, it is characterised in that:After the drying and processing, Raw meat is set to be immersed in the mixed juice of wild jujube and capsicum 30~60 minutes, taking-up interior obtains the stem of noble dendrobium after drying and dried up or institute State after drying and processing, smear raw meat wild jujube and the mixed juice of capsicum, interior obtains the stem of noble dendrobium and dried up after drying.
10. a kind of wizened preparation method of stem of noble dendrobium according to claim 1, it is characterised in that:Placed into the cylinder that salts down During raw meat, ginger juice, garlic juice, asparagus juice or lemon juice are added in the cylinder that salts down.
CN201710259808.5A 2017-04-19 2017-04-19 A kind of wizened preparation method of stem of noble dendrobium CN107048217A (en)

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CN104432158A (en) * 2014-11-20 2015-03-25 惠州市欧野科技有限公司 Health food suitable for patient with diabetes mellitus to eat and preparation method of health food
CN104719931A (en) * 2015-02-13 2015-06-24 广西平南县三桂食品有限公司 Preparation method of cured meat
CN105379823A (en) * 2015-12-15 2016-03-09 云南普洱磨黑八千方食品有限公司 Manufacturing method of tea-fragrant preserved meat
CN106036509A (en) * 2016-06-25 2016-10-26 云南普洱磨黑八千方食品有限公司 Manufacturing method of tea flavor cured beef

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