Process of producing dragon wisker beef
A production method and beef technology, applied in food preparation, application, food science and other directions, can solve the problems of accelerated bacterial reproduction, waste, and high water activity, achieve natural and beautiful shape and color, reduce production costs, and taste comfortable products. Effect
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[0008] The present invention will be described in further detail below with reference to the drawings and embodiments: The preparation method of the dragon beard beef is as follows:
[0009] 1) Material selection: Choose the front and hind legs of beef.
[0010] 2) Slice forming: the beef is cut into slices 0.3 to 1.5 cm thick after removing the tendons and oil.
[0011] 3) Marinating: After mixing 2 kg of salt, 2.5 kg of white wine, and 0.02 kg of sodium nitrite, add them to 100 kg of beef slices and mix them evenly, and then send them to a low temperature room controlled at 0℃~7℃. Take out after marinating for 10 to 18 hours.
[0012] 4) Baking: Hang the marinated raw meat into the roasting room, and then push it into the charcoal roasting oven for roasting. The roasting temperature is maintained at 50℃~140℃, and the raw meat is roasted for 12-24 hours. The moisture of the meat is reduced to about 40%. After cooling to room temperature, the raw meat is taken out to enter the nex...
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