Perennial pickling method for cured beef adopting simulation constant-temperature and low-salt pickling process

Abstract

The invention discloses a perennial pickling method for cured beef adopting a simulation constant-temperature and low-salt pickling process. The method comprises the following steps: selecting beef and seasonings and pickling, wherein the beef is quarantined qualified fresh beef; polishing raw materials by weight percent of 2.5-4% of salt, 0.05-0.15% of fennel seed powder, 0.03-0.10% of amomum tsao-ko, 0.03-0.10% of star aniseed powder, 0.01-0.015% of Chinese prickly ash into powder, and uniformly mixing; heating the salt to enable the temperature of the slat to be higher than the surface temperature of the beef by 1-3 DEG C; adding kneaded beef in a pottery tank in a constant-temperature refrigeration storage, and sealing the mouth of the tank; pickling for not less than 29 days at the constant temperature being 1-3.8 DEG C in the refrigeration storage; air drying in an air drying room at the temperature being 10-15 DEG C; fermenting semi-finished product cured beef after being subjected to the air drying in a fermentation room for 3 months at the temperature being 15-20 DEG C so as to obtain the finished cured beef when white mildew cream exists on the surface of the cured beef. The prepared cured beef is black red, relatively low in salt content, proper in degree of saltiness, and sweet and long-aftertaste in beef, and can meet the tastes of a plurality of consumers; a reliable technology is provided for perennial deep beef processing.

Description

technical field [0001] The invention relates to a perennial pickling method of dried beef with simulated constant temperature and low salt. Background technique [0002] Dried beef is a halal beef food that is very popular with all kinds of consumers. Traditionally marinated dried beef is generally cured with high doses of salt due to the influence of seasons and temperature changes. Due to the restriction of season and temperature, normal pickling can only be carried out after entering winter. Caused like this except winter, pickled beef jerky just can't normally carry out, makes the restriction of beef cattle breeding enterprise and beef processing kind, is difficult to satisfy the demand of market to beef jerky. At the same time, due to the influence of seasons and temperature changes, traditionally pickled dried beef is generally pickled with high-dose salt. Therefore, the amount of salt used in the pickling method is relatively large, and the amount of salt in the cur...

AI Technical Summary

Problems solved by technology

Therefore, the amount of salt used in the pickling method is relatively large, and the amount of salt in the cured dried beef is not easy to remove or reduce, because the eating method of dried beef is generally processed by stir-frying, and the salt content is too high, which is why consumers are picky. The main defect of dried beef