CN108925853A

CN108925853A - A kind of spicy and hot salted meat or preserved meat and preparation method thereof

Info

Publication number: CN108925853A
Application number: CN201710386709.3A
Authority: CN
Inventors: 白迎霞; 屈江妮
Original assignee: Individual
Current assignee: Individual
Priority date: 2017-05-26
Filing date: 2017-05-26
Publication date: 2018-12-04

Abstract

The invention belongs to food technology field, in particular to a kind of spicy and hot salted meat or preserved meat and preparation method thereof, it is characterised in that：Every 1000g meat matches following ingredient：15~50g of refined salt, 15~50g of capsicum, 15~20g of Chinese prickly ash, 5~10g of tsaoko, 30~100g of white wine, 20~50g of glutinous rice, 10~20g of sesame, 10~20g of Randia cochinchinensis, 10~15g of ginger, 10~20g of white sugar, 5~8g of illiciumverum, production method include cleaning, first marinated, mixing, secondary marinated and sealing, manufacture craft production of the present invention is simple, and the butcher's meat or bacon of production have unique flavor, and taste is in good taste, it is convenient, the advantages that long shelf-life.

Description

A kind of spicy and hot salted meat or preserved meat and preparation method thereof

Technical field

The invention belongs to food technology field, in particular to a kind of spicy and hot salted meat or preserved meat and preparation method thereof.

Background technique

The meat for making sour meat mainly has pork, beef, mutton, chicken, duck and goose etc..Existing butcher's meat or The production method of bacon is：After seasoning is applied on body, its naturally dry is allowed, meat need to be fried again when edible or boiling As prepared food.But there is no the welcomes by most of crowds for this kind of butcher's meat or bacon, first is that since the marinated time is short, seasoning Material is not well into meat, until the taste of meat is made not to be fine；Second is that meat is more dry after being dried using the meat that this method is pickled Firmly, the fragrance and mouthfeel of meat be will affect after frying for a long time or boiling, and general butcher's meat method only has saline taste not have tart flavour, taste Road mouthfeel is not good enough.

Summary of the invention

The purpose of the present invention is to provide a kind of energy overcome the deficiencies in the prior art, proposes that one kind is delicious, mouthfeel is good Spicy and hot salted meat or preserved meat production method.

To achieve the goals above, spicy and hot salted meat or preserved meat of the invention, it is characterised in that：Every 1000g meat is matched and is matched as follows Material：15~50g of refined salt, 15~50g of capsicum, 15~20g of Chinese prickly ash, 5~10g of tsaoko, 30~100g of white wine, 20~50g of glutinous rice, sesame Fiber crops 10~20g, 10~20g of Randia cochinchinensis, 10~15g of ginger, 10~20g of white sugar, 5~8g of illiciumverum.

The production method of above-described spicy and hot salted meat or preserved meat, it is characterised in that：Including cleaning, pickling for the first time, mix, Secondary marinated and sealing, specific process step are as follows：

(1) it cleans

Fresh meat is cleaned up, strip or sheet are cut into；

(2) first marinated

The fresh meat refined salt of above step (1), ginger, white sugar and white wine is marinated, obtain just butcher's meat processed；

(3) it mixes

By glutinous rice and sesame respectively fried dry to ripe sending fragrance when take the dish out of the pot, capsicum, Chinese prickly ash, tsaoko, Randia cochinchinensis and star aniseed powder is added Broken and uniformly mixed mixed ingredient；

(4) secondary marinated

The ingredient that above-mentioned steps (3) obtain is put into togerther in the first butcher's meat processed that step (1) obtains, is stirred；

(5) it seals

The secondary marinated material juice with production butcher's meat stirred evenly that above-mentioned steps (4) are obtained is put into togerther in crock, is poured into Crock is sealed white wine, and storage obtains spicy butcher's meat.

Refined salt, white sugar and white wine salting period used in step (2) described above are 12~20 hours, the dosage of white wine Be every 1000g meat be 30~40g.

Step (5) the described above marinated time is at least one month.

After the above-described spicy sour meat marinated time up to one month or longer time, opening sealing crock fish out meat It rises, drying is sealed with packaging bag, obtains spicy bacon.

Above-described drying is natural drying, or is dried using baker.

Pickling process production of the present invention is simple, and marinated sour meat has unique flavor, and delicious, mouthfeel is good, convenient, The advantages that long shelf-life.

Specific embodiment

Further detailed description is done to the present invention with reference to embodiments：

Spicy and hot salted meat or preserved meat of the invention and preparation method thereof, it is characterised in that：Every 1000g meat matches following ingredient：Refined salt 15 ~50g, 15~50g of capsicum, 15~20g of Chinese prickly ash, 5~10g of tsaoko, 30~100g of white wine, 20~50g of glutinous rice, sesame 10~ 20g, 10~20g of Randia cochinchinensis, 10~15g of ginger, 10~20g of white sugar, 5~8g of illiciumverum.

The production method of the spicy and hot salted meat or preserved meat, comprises the following steps that：

(1) it cleans.Fresh meat is cleaned up, strip or sheet are cut into；

(2) first marinated.The fresh meat refined salt of above step (1), ginger, white sugar and white wine is marinated, obtain just butcher's meat processed；

(3) it mixes.By glutinous rice and sesame respectively fried dry to ripe sending fragrance when take the dish out of the pot, be added capsicum, Chinese prickly ash, tsaoko, Randia cochinchinensis With octagonal crushing and uniformly mixed mixed ingredient；

(4) secondary marinated.The ingredient that above-mentioned steps (3) obtain is put into togerther in the first butcher's meat processed of step (1), is sufficiently stirred It is even；

(5) it seals.The material juice for stirring evenly secondary marinated meat and making butcher's meat that above-mentioned steps (4) are obtained is put into togerther watt In tank, white wine is poured into, crock is sealed, is put in storage, obtains spicy butcher's meat.

Refined salt, white sugar and white wine salting period used in step (2) described above are 12~20 hours, and the dosage of white wine is Every 1000g meat is 30~40g.

For step (5) described above as soon as the marinated time is at least month, the longer taste of salting period is better.

After the one month marinated time of above-described spicy sour meat or after the longer time, sealing crock is opened, with packing Bag sealing, obtains spicy bacon.

Above-described drying is natural drying, or is dried using baker.

Embodiment 1

Liuzhou food factory, in August, 2013 are made spicy sour meat of the invention of pork, using every 1000g meat with such as Lower ingredient：Refined salt 50g, capsicum 50g, Chinese prickly ash 20g, tsaoko 10g, white wine 30, glutinous rice 50g, sesame 20g, Randia cochinchinensis 10g, ginger 15g, white sugar 10g, octagonal 5g.

Spicy butcher's meat includes following production method：

The first step：Cleaning.Fresh pork is purchased back, position is streaky pork, and fresh pork is cleaned up, it is cut into about 2 × 5 × The meat piece of 10cm size；

Second step：It is first marinated.The fresh pork of first step refined salt, ginger, white sugar and white wine are pickled, the dosage of white wine is every 1000g meat is 30g, and salting period is to obtain just butcher's meat processed 15 hours；

Third step：Mixing.By glutinous rice and sesame respectively fried dry to ripe sending fragrance when take the dish out of the pot, be added capsicum, Chinese prickly ash, tsaoko, mountain Calusena lansium and octagonal crushing are simultaneously uniformly mixed mixed ingredient；

4th step：It is secondary marinated.The ingredient that third step is obtained is put into togerther in the tentatively marinated pork that the first step obtains, and is filled Divide and stirs evenly；

5th step：Sealing.The material juice for stirring evenly secondary marinated meat and making butcher's meat that 4th step is obtained is put into togerther respectively In the pipkin of kind shape, white wine is poured into, crock is sealed, the marinated time is two months.

The pork curing food made of above method enters supermarket of Liuzhou City in 10 bottoms month, has obtained many clients' It welcomes, the people eaten is profuse in praise.

Embodiment 2

Nanning food factory, in September, 2013 are made spicy bacon of the invention of pork, using every 1000g meat with such as Lower ingredient：Refined salt 20g, capsicum 15g, Chinese prickly ash 15g, tsaoko 5g, white wine 35, glutinous rice 20g, sesame 10g, Randia cochinchinensis 20g, ginger 10g, White sugar 20g, octagonal 8g.

Spicy bacon includes following production method：

The first step：Cleaning.Fresh pork is purchased back, position is streaky pork, and fresh pork is cleaned up, and is cut into strip about 20cm ~30cm long；

Second step：It is first marinated.The fresh pork of first step refined salt, ginger, white sugar and white wine are pickled, the dosage of white wine is every 1000g meat is 30g, and salting period is to obtain just butcher's meat processed 20 hours；

4th step：It is secondary marinated.The ingredient that third step is obtained is put into togerther in the tentatively marinated pork of the first step, is sufficiently stirred It mixes uniformly；

5th step：Sealing.The material juice for stirring evenly secondary marinated meat and making butcher's meat that 4th step is obtained is put into togerther greatly In crock, white wine is poured into, crock is sealed, is pickled, after this marinated spicy meat is one month marinated, opens sealing crock, it will Marinated cutlet picks up, and drying is sealed with packaging bag, obtains the spicy bacon of this product.

The spicy bacon product made of above method enters supermarket of Nanning City in 10 bottoms month, has obtained many return Head client.

Claims

1. a kind of spicy and hot salted meat or preserved meat, it is characterised in that：Every 1000g meat matches following ingredient：15~50g of refined salt, capsicum 15~ 50g, 15~20g of Chinese prickly ash, 5~10g of tsaoko, 30~100g of white wine, 20~50g of glutinous rice, 10~20g of sesame, Randia cochinchinensis 10~ 20g, 10~15g of ginger, 10~20g of white sugar, 5~8g of illiciumverum.

2. the production method of spicy and hot salted meat or preserved meat according to claim 1, it is characterised in that：Including cleaning, salting down for the first time System, mixing, secondary marinated and sealing, specific process step are as follows：

(1) it cleans

Fresh meat is cleaned up, strip or sheet are cut into；

(2) first marinated

(3) it mixes

(4) secondary marinated

(5) it seals

The material juice of the secondary cured meat stirred evenly and production butcher's meat that above-mentioned steps (4) obtain is put into togerther in crock, Enter white wine, crock is sealed, is put in storage, obtains spicy butcher's meat.

3. the production method of spicy and hot salted meat or preserved meat according to claim 1 or 2, it is characterised in that：Step (2) institute Refined salt, white sugar and white wine salting period are 12~20 hours, and the dosage of white wine is that every 1000g meat is 30~40g.

4. the production method of spicy and hot salted meat or preserved meat according to claim 1 or 2, it is characterised in that：The step (5) salts down The time of system is at least one month.

5. the production method of spicy and hot salted meat or preserved meat according to claim 1 or 2, it is characterised in that：The spicy acid After the one month marinated time of meat, sealing crock is opened, meat is picked up, is dried, is sealed with packaging bag, obtain spicy bacon.

6. the production method of spicy and hot salted meat or preserved meat according to claim 5, it is characterised in that：The drying is nature Drying, or dried using baker.