CN107647300A - A kind of preparation method of Corned beef - Google Patents
A kind of preparation method of Corned beef Download PDFInfo
- Publication number
- CN107647300A CN107647300A CN201710892042.4A CN201710892042A CN107647300A CN 107647300 A CN107647300 A CN 107647300A CN 201710892042 A CN201710892042 A CN 201710892042A CN 107647300 A CN107647300 A CN 107647300A
- Authority
- CN
- China
- Prior art keywords
- grams
- fresh
- beef
- chilli
- prickly ash
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
Abstract
A kind of preparation method of Corned beef, this method is after fresh beef stripping and slicing, will to add chilli, anise, the fresh amomum tsaoko leaf of chopping, Chinese prickly ash, salt, white wine, pickled after mixing thoroughly 3~5 days, then take out and carry out sootiness with sugarcane skin, until smoke-dried beancurd；Every 10 jin, a traditional unit of weight of fresh beefs add 100~150 grams of chilli, anistree 30~60 grams, chopping 1~2 jin, a traditional unit of weight of fresh amomum tsaoko leaf, 100~150 grams of Chinese prickly ash, 450~500 grams of salt, more than 50 ° of 200~250 grams of white wine.The Corned beef meat that the present invention is prepared it is aromatic and return it is sweet, it is in good taste, it is nutritious, be easy to digest, be unlikely to deteriorate, can preserve for a long time, and appearance luster is golden yellow.
Description
Technical field
The present invention relates to beef processing method technical field.
Background technology
Corned beef is the common cured beef in Yunnan Province of China area, is to be aided with appropriate salt, Chinese prickly ash etc. with fresh beef
Condiment, a kind of beef food formed using the technique processing and fabricating such as rubbing, pickling, drying, air-dried.Through works such as fried, bakings
The Corned beef food aroma of skill culinary art wafts and brims with, very delicious, is extensively liked by a person sponging on an aristocrat.But existing Corned beef food is due to beef
Fiber is thicker, make in addition it is wizened after the reason such as meat is harder and over-salty, it is generally nondigestible, thus ate multipair human body
Health is unfavorable.
The content of the invention
It is easy to digestion, in good taste, nutritious ox present invention aims to solve the deficiencies of the prior art, and provides a kind of a kind of
Wizened preparation method.
The purpose of the present invention is achieved through the following technical solutions：
A kind of preparation method of Corned beef, this method are after fresh beef stripping and slicing, will to add chilli, anise, chopping
Fresh amomum tsaoko leaf, Chinese prickly ash, salt, white wine, pickled after mixing thoroughly 3~5 days, then take out and carry out sootiness with sugarcane skin, until smoke-dried beancurd；Often
10 jin, a traditional unit of weight of fresh beefs add 100~150 grams of chilli, anistree 30~60 grams, chopping 1~2 jin, a traditional unit of weight of fresh amomum tsaoko leaf, Chinese prickly ash
100~150 grams, 450~500 grams of salt, more than 50 ° of 200~250 grams of white wine.
The chilli and anise that the present invention adds are the paprikas and anistree face ground, and Chinese prickly ash is particle or the Chinese prickly ash ground
Face.
In the inventive method, substantial amounts of fresh amomum tsaoko leaf is added, by amomum tsaoko leaf eliminating the phlegm preventing malaria, the helping digestion that helps digestion, nourishing the stomach
Effect is melted into the beef pickled so that the Corned beef of making is easy to digest, and unique pungent fragrance with amomum tsaoko leaf.Tsaoko
Leaf and chilli, anise, Chinese prickly ash, salt, the common compatibility of white wine, carry out sootiness so that be finally prepared using sugarcane skin in addition
Corned beef meat it is aromatic and return it is sweet, it is in good taste, it is nutritious, be easy to digest, be unlikely to deteriorate, can preserve for a long time, and outward appearance color
Pool is golden yellow.
Embodiment
Embodiment 1
A kind of preparation method of Corned beef, by 10 jin, a traditional unit of weight of slitting shapes of fresh beef, add 100 grams of chilli face, eight
40 grams of edged surface, 1.5 jin, a traditional unit of weight of the fresh amomum tsaoko leaf of chopping, 100 grams of pepper powder, 450 grams of salt, 50 ° of 250 grams of white wine, stirring are equal
It is even and suitably knead, it is placed in container and pickles 3~4 days, then take out beef bar hanging, burns fresh sugarcane skin and beef bar is entered
Row sootiness, until smoke-dried beancurd.The method of sootiness uses the fume smoking method of prior art.
Fresh amomum tsaoko leaf of the present invention is desirable conveniently in the place of Yunnan plantation tsaoko, wide material sources, is nearly all
As discarded object.The present invention effectively utilizes the fresh amomum tsaoko leaf passed into disuse, and produces delicious digestible Corned beef.Due to
Amomum tsaoko leaf blade is very big, is shredded and on the one hand is easy for using, on the other hand also for making its fragrance and composition fully melt
Enter in beef.Fresh amomum tsaoko leaf imputrescibility is changed into, and can persistently retain its active ingredient and fragrance, therefore is the reason of cured beef
Think raw material.And it is not suitable for the method for the present invention as tsaoko fruit widely used in grocery trade and Chinese medicine, this is due to
After tsaoko fruit is broken into pieces, fragrance meeting Quick diffusing, and it is easily spoiled, perishable, it is impossible to be used in cured beef.
Embodiment 2
A kind of preparation method of Corned beef, by 10 jin, a traditional unit of weight of slitting shapes of fresh beef, add 150 grams of chilli face, eight
60 grams of edged surface, 2 jin, a traditional unit of weight of the fresh amomum tsaoko leaf of chopping, 150 grams of Chinese prickly ash particle, 500 grams of salt, 65 ° of 200 grams of white wine, stirring are equal
It is even and suitably knead, it is placed in container and pickles 3 days, then take out beef bar hanging, burns fresh sugarcane skin and beef bar is carried out
Sootiness, until smoke-dried beancurd.
Embodiment 3
A kind of preparation method of Corned beef, by 10 jin, a traditional unit of weight of slitting shapes of fresh beef, add 120 grams of chilli face, eight
30 grams of edged surface, 1 jin, a traditional unit of weight of the fresh amomum tsaoko leaf of chopping, 120 grams of pepper powder, 480 grams of salt, 60 ° of 220 grams of white wine, stir
And suitably knead, it is placed in container and pickles 4~5 days, then take out beef bar hanging, burns fresh sugarcane skin and beef bar is carried out
Sootiness, until smoke-dried beancurd.
Claims (2)
1. a kind of preparation method of Corned beef, it is characterised in that this method is by after fresh beef stripping and slicing, adds chilli, eight
Angle, the fresh amomum tsaoko leaf of chopping, Chinese prickly ash, salt, white wine, pickle 3~5 days after mixing thoroughly, then take out and carry out sootiness with sugarcane skin, directly
To smoke-dried beancurd；Every 10 jin, a traditional unit of weight of fresh beefs add 100~150 grams of chilli, anistree 30~60 grams, chopping fresh amomum tsaoko leaf 1~2
Jin, 100~150 grams of Chinese prickly ash, 450~500 grams of salt, more than 50 ° of 200~250 grams of white wine.
A kind of 2. preparation method of Corned beef according to claim 1, it is characterised in that the chilli added in this method
It is the paprika and anistree face that grind with anise, Chinese prickly ash is particle or the pepper powder ground.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710892042.4A CN107647300A (en) | 2017-09-27 | 2017-09-27 | A kind of preparation method of Corned beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710892042.4A CN107647300A (en) | 2017-09-27 | 2017-09-27 | A kind of preparation method of Corned beef |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107647300A true CN107647300A (en) | 2018-02-02 |
Family
ID=61116878
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710892042.4A Pending CN107647300A (en) | 2017-09-27 | 2017-09-27 | A kind of preparation method of Corned beef |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107647300A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835220A (en) * | 2018-06-07 | 2018-11-20 | 重庆烹小鲜生态农业科技有限公司 | A kind of production method of wizened beef |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342526A (en) * | 2011-09-28 | 2012-02-08 | 朱继云 | Process for producing fragrant and crisp dry-cured beef |
| CN102342527A (en) * | 2011-09-28 | 2012-02-08 | 朱继云 | Process for producing fired dry-cured beef |
| CN104026606A (en) * | 2014-06-20 | 2014-09-10 | 南京海鲸食品厂 | Beef stick and processing technology thereof |
| CN105533467A (en) * | 2015-12-25 | 2016-05-04 | 丛华伟 | Making method of cured beef |
| CN105661342A (en) * | 2016-02-25 | 2016-06-15 | 新平瑞科食品加工厂 | Novel cured beef and production method of novel cured beef |
| CN106071943A (en) * | 2016-06-23 | 2016-11-09 | 松阳县诚天和食品有限公司 | A kind of local flavour smoked meat and processing technique thereof |
| CN106343375A (en) * | 2016-11-01 | 2017-01-25 | 耿马傣之源食品加工有限责任公司 | Fried dried beef making method |
| CN107136424A (en) * | 2017-05-28 | 2017-09-08 | 覃玮琪 | A kind of Corned beef and preparation method thereof |
-
2017
- 2017-09-27 CN CN201710892042.4A patent/CN107647300A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342526A (en) * | 2011-09-28 | 2012-02-08 | 朱继云 | Process for producing fragrant and crisp dry-cured beef |
| CN102342527A (en) * | 2011-09-28 | 2012-02-08 | 朱继云 | Process for producing fired dry-cured beef |
| CN104026606A (en) * | 2014-06-20 | 2014-09-10 | 南京海鲸食品厂 | Beef stick and processing technology thereof |
| CN105533467A (en) * | 2015-12-25 | 2016-05-04 | 丛华伟 | Making method of cured beef |
| CN105661342A (en) * | 2016-02-25 | 2016-06-15 | 新平瑞科食品加工厂 | Novel cured beef and production method of novel cured beef |
| CN106071943A (en) * | 2016-06-23 | 2016-11-09 | 松阳县诚天和食品有限公司 | A kind of local flavour smoked meat and processing technique thereof |
| CN106343375A (en) * | 2016-11-01 | 2017-01-25 | 耿马傣之源食品加工有限责任公司 | Fried dried beef making method |
| CN107136424A (en) * | 2017-05-28 | 2017-09-08 | 覃玮琪 | A kind of Corned beef and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 周灿: "《德昂族非物质文化遗产保护与民族村寨旅游》", 30 June 2014, 云南人民出版社 * |
| 沈问金: "《红河美食集萃》", 30 September 2011, 云南美术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835220A (en) * | 2018-06-07 | 2018-11-20 | 重庆烹小鲜生态农业科技有限公司 | A kind of production method of wizened beef |
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Application publication date: 20180202 |