CN107668551A - A kind of beef method for salting - Google Patents
A kind of beef method for salting Download PDFInfo
- Publication number
- CN107668551A CN107668551A CN201710817286.6A CN201710817286A CN107668551A CN 107668551 A CN107668551 A CN 107668551A CN 201710817286 A CN201710817286 A CN 201710817286A CN 107668551 A CN107668551 A CN 107668551A
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- CN
- China
- Prior art keywords
- parts
- beef
- pickle
- atractylodes rhizome
- bighead atractylodes
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- 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.)
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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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of beef method for salting, comprise the steps of：（1）Beef is cleaned, cleans the moisture section on beef surface.（2）It is sufficiently mixed according to 100 ~ 120 parts of mass parts feeding salt, 50 ~ 60 parts of white sugar, 15 ~ 20 parts of pepper corn, 10 ~ 20 parts of yellow rice wine, 40 ~ 50 parts of high spirit, 1 ~ 4 part of cassia bark, 2 ~ 3 parts of kaempferia galamga, 8 ~ 10 parts of rhizoma zingiberis, 4 ~ 5 parts of the bighead atractylodes rhizome after mixing thoroughly and produces auxiliary material；（3）Pickle：Preserved materials after will be well mixed are put into the dried beef slices cut, are then placed in into vacuum tumbler tumbling 30min, are put into pickle in storehouse after tumbling is uniform and pickle；（4）Air-dry：After pickling, beef is passed through with bamboo stick, beef is then hung over into shady and cool ventilation place 24h.The present invention adds other condiment in curing process, can lift the mouthfeel of cured beef, while can lift the medical value for pickling rear beef containing cassia bark, kaempferia galamga, the bighead atractylodes rhizome in preserved materials.
Description
Technical field
The present invention relates to a kind of beef method for salting, applied to beef processing technique field.
Background technology
Beef is one of common meat, is third place in the world consumption meat, contains abundant protein, amino in beef
Acid, its ratio of components pork need closer to human body, it is possible to increase body resistance against diseases, to growing and Post operation, adjusting after being ill
Foster people loses blood particularly suitable with repair tissue etc. in supplement, has very high medical value, is preserved for ease of beef, warp
Often needing to pickle in beef, can be air-dried in dried beef after pickling, traditional method for salting only adds salt in curing process,
Other flavorings are not added with, do not improve the mouthfeel for pickling rear beef, are unfavorable for reprocessing.
The content of the invention
It is above-mentioned to solve the problems, such as, the invention discloses a kind of beef method for salting, comprise the steps of：
（1）Feedstock treating：Beef is cleaned, cleans the moisture on beef surface, beef is cut into 2cm sheet；
（2）Auxiliary material is pickled in preparation：According to 100 ~ 120 parts of mass parts feeding salt, 50 ~ 60 parts of white sugar, 15 ~ 20 parts of pepper corn, yellow rice wine
10 ~ 20 parts, 40 ~ 50 parts of high spirit, 1 ~ 4 part of cassia bark, 2 ~ 3 parts of kaempferia galamga, 8 ~ 10 parts of rhizoma zingiberis, 4 ~ 5 parts of the bighead atractylodes rhizome be sufficiently mixed and mix thoroughly
After produce auxiliary material, wherein pepper corn is smashed to pieces in advance, and cassia bark, kaempferia galamga, rhizoma zingiberis, the bighead atractylodes rhizome add the clear water of 50 mass parts after need to smashing to pieces,
Then by being cooked by slow fire 30min, decoction liquor is taken to use；
（3）Pickle：Preserved materials after will be well mixed are put into the dried beef slices cut, wherein the mass ratio of preserved materials and beef
For 1:10, tumbling 30min is then placed in into vacuum tumbler, is put into pickle in storehouse after tumbling is uniform and pickles, pickle 12 ~ 24h,
Temperature control is at 2 ~ 8 DEG C；
（4）Air-dry：After pickling, beef is passed through with bamboo stick, beef is then hung over into shady and cool ventilation place 24h, can improved after air-drying
Storage time.
Using the technical program, the beneficial effects of the invention are as follows：Other condiment are added in curing process, can be lifted and pickled
The mouthfeel of beef, while the medical value for pickling rear beef can be lifted, after pickling containing cassia bark, kaempferia galamga, the bighead atractylodes rhizome in preserved materials
Air-dry 1 day, discharge moisture, beef storage time can be improved.
Embodiment
In order that the technical means, the inventive features, the objects and the advantages of the present invention are easy to understand, tie below
Specific embodiment is closed, the present invention is expanded on further.
The invention discloses a kind of beef method for salting, comprise the steps of：
（1）Feedstock treating：Beef is cleaned, cleans the moisture on beef surface, beef is cut into 2cm sheet；
（2）Auxiliary material is pickled in preparation：According to 100 ~ 120 parts of mass parts feeding salt, 50 ~ 60 parts of white sugar, 15 ~ 20 parts of pepper corn, yellow rice wine
10 ~ 20 parts, 40 ~ 50 parts of high spirit, 1 ~ 4 part of cassia bark, 2 ~ 3 parts of kaempferia galamga, 8 ~ 10 parts of rhizoma zingiberis, 4 ~ 5 parts of the bighead atractylodes rhizome be sufficiently mixed and mix thoroughly
After produce auxiliary material, wherein pepper corn is smashed to pieces in advance, and cassia bark, kaempferia galamga, rhizoma zingiberis, the bighead atractylodes rhizome add the clear water of 50 mass parts after need to smashing to pieces,
Then by being cooked by slow fire 30min, decoction liquor is taken to use；
（3）Pickle：Preserved materials after will be well mixed are put into the dried beef slices cut, wherein the mass ratio of preserved materials and beef
For 1:10, tumbling 30min is then placed in into vacuum tumbler, is put into pickle in storehouse after tumbling is uniform and pickles, pickle 12 ~ 24h,
Temperature control is at 2 ~ 8 DEG C；
（4）Air-dry：After pickling, beef is passed through with bamboo stick, beef is then hung over into shady and cool ventilation place 24h, can improved after air-drying
Storage time.
Finally it should be noted that：Above example only not limits technology described in the invention to illustrate the present invention
Scheme；Therefore, although this specification with reference to above-mentioned each embodiment to present invention has been detailed description, this
Field it is to be appreciated by one skilled in the art that still can be modified to the present invention or equivalent substitution；And all do not depart from this
The technical scheme of the spirit and scope of invention and its improvement, it all should cover in scope of the presently claimed invention.
Claims (1)
1. a kind of beef method for salting, it is characterised in that comprise the steps of：
（1）Feedstock treating：Beef is cleaned, cleans the moisture on beef surface, beef is cut into 2cm sheet；
（2）Auxiliary material is pickled in preparation：According to 100 ~ 120 parts of mass parts feeding salt, 50 ~ 60 parts of white sugar, 15 ~ 20 parts of pepper corn, yellow rice wine
10 ~ 20 parts, 40 ~ 50 parts of high spirit, 1 ~ 4 part of cassia bark, 2 ~ 3 parts of kaempferia galamga, 8 ~ 10 parts of rhizoma zingiberis, 4 ~ 5 parts of the bighead atractylodes rhizome be sufficiently mixed and mix thoroughly
After produce auxiliary material, wherein pepper corn is smashed to pieces in advance, and cassia bark, kaempferia galamga, rhizoma zingiberis, the bighead atractylodes rhizome add the clear water of 50 mass parts after need to smashing to pieces,
Then by being cooked by slow fire 30min, decoction liquor is taken to use；
（3）Pickle：Preserved materials after will be well mixed are put into the dried beef slices cut, wherein the mass ratio of preserved materials and beef
For 1:10, tumbling 30min is then placed in into vacuum tumbler, is put into pickle in storehouse after tumbling is uniform and pickles, pickle 12 ~ 24h,
Temperature control is at 2 ~ 8 DEG C；
（4）Air-dry：After pickling, beef is passed through with bamboo stick, beef is then hung over into shady and cool ventilation place 24h, can improved after air-drying
Storage time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710817286.6A CN107668551A (en) | 2017-09-12 | 2017-09-12 | A kind of beef method for salting |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710817286.6A CN107668551A (en) | 2017-09-12 | 2017-09-12 | A kind of beef method for salting |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107668551A true CN107668551A (en) | 2018-02-09 |
Family
ID=61134687
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710817286.6A Pending CN107668551A (en) | 2017-09-12 | 2017-09-12 | A kind of beef method for salting |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107668551A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108685044A (en) * | 2018-05-07 | 2018-10-23 | 李玉梅 | A kind of method for salting of beef |
| CN108813383A (en) * | 2018-06-29 | 2018-11-16 | 遵义市石佛洞牛肉干厂 | Dried beef and its processing method |
| CN113367182A (en) * | 2021-05-25 | 2021-09-10 | 四川省食品发酵工业研究设计院有限公司 | Method for preserving and preserving cold fresh meat |
| CN115281314A (en) * | 2021-03-18 | 2022-11-04 | 青海大学 | Method for naturally dyeing edible cowhide |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN105029502A (en) * | 2015-07-13 | 2015-11-11 | 阜阳市牧旺牧业有限公司 | Pickling method for brine salted egg |
| CN106901213A (en) * | 2017-02-28 | 2017-06-30 | 浦北县龙腾食品有限公司 | The processing method of fresh-keeping skewer |
-
2017
- 2017-09-12 CN CN201710817286.6A patent/CN107668551A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN105029502A (en) * | 2015-07-13 | 2015-11-11 | 阜阳市牧旺牧业有限公司 | Pickling method for brine salted egg |
| CN106901213A (en) * | 2017-02-28 | 2017-06-30 | 浦北县龙腾食品有限公司 | The processing method of fresh-keeping skewer |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108685044A (en) * | 2018-05-07 | 2018-10-23 | 李玉梅 | A kind of method for salting of beef |
| CN108813383A (en) * | 2018-06-29 | 2018-11-16 | 遵义市石佛洞牛肉干厂 | Dried beef and its processing method |
| CN115281314A (en) * | 2021-03-18 | 2022-11-04 | 青海大学 | Method for naturally dyeing edible cowhide |
| CN113367182A (en) * | 2021-05-25 | 2021-09-10 | 四川省食品发酵工业研究设计院有限公司 | Method for preserving and preserving cold fresh meat |
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Application publication date: 20180209 |