Novel method for producing cured beef

Abstract

The invention discloses a method for processing cured beef, and belongs to the technical field of meat science. The method is characterized in that: under manual control, low-temperature high-moisture preservation (temperature is 4 to 8 DEG C, RH is roughly 80 percent and time is 21 to 28 days), intermediate-temperature low-moisture air preservation (temperature is 15 DEG C, RH is roughly 55 percent and time is 30 days) and high-temperature intermediate-moisture fermentation fragrance generation(temperature is 25 DEG C, RH is roughly 65 percent and time is 30 days) are adopted; and the conventional wet curing method is changed into the dry curing method, so that the cured beef can be produced without seasonal restrictions. The method has the advantages that: 1, the method is not limited by seasons, and the cured beef can be produced all year round; 2, the standardized production is realized under manual control; 3, the dry curing method is adopted, and a fault rate is lowered; and 4, the product has a better flavor, and the quality of the product is more stable.

Description

technical field [0001] The invention particularly relates to a new method for producing dried beef. It belongs to the field of meat science and technology. technical background [0002] Dried beef is a traditional cured beef product of ethnic minorities in Yunnan. It has a history of hundreds of years. It is mainly produced in Xundian County, Kunming City, Ludian County, Zhaotong City, and Weishan County, Dali City, etc. where the Hui people live. Dried beef is very popular because of its strong flavor, rich nutrition and convenient eating. As a distinctive traditional beef product, dried beef has broad development advantages and market prospects. [0003] So far, Yunnan dried beef still adopts the traditional production process: healthy cattle → slaughter and bloodletting → peeling → opening and removing internal organs → deboning and segmentation → trimming and finishing → cold drying → weighing → salting → putting into the altar for compaction and sealing → pickling ( ...

AI Technical Summary

Problems solved by technology

[0004] This traditional method produces dried beef, although the cost is relatively low, there are the following problems: (1) strong seasonality

During the pickling period of dried beef, the temperature is required to be lower than 10°C. Yunnan dried beef can only be processed in winter, which limits its output and scale to a certain extent. In addition, intensive processing in winter also increases the price of raw materials and increases the cost.

(2) The wet pickling method adopted in the traditional process is not conducive to air-drying and dehydration, and the defective rate is high

(3) The traditional process is simple to operate, but it is easily affected by changes in external environmental conditions, such as rising temperature during the day, rain, etc.

(4) The aroma production time of traditional dried beef fermentation is relatively short, and the aroma of the product is not strong enough

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