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Making method of cured beef

A production method, technology of nuba

Pending Publication Date: 2016-05-04
丛华伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional processing technology is complex and often requires long-term high-temperature cooking and frying. Not only the processing cost is high, but also it is easy to cause nutrient loss, which is not conducive to the promotion of niuba

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of preparation method of niuba is characterized in that it is made of the following raw materials according to the mass ratio:

[0018] 1000g of beef buttock meat, 2g of pepper, 5g of star anise, 3g of grass fruit, 5-g of garlic, 5g of spicy millet, 5g of salt, 10g of monosodium glutamate, 10g of pepper seed, 5g of chicken essence,

[0019] The first step, marinating: grind 2g of peppercorns, 10g of star anise, 5g of grass fruit, 10g of garlic, 5g of millet pepper, 10g of salt, 10g of monosodium glutamate, 5g of chicken essence and 10g of pepper seeds into powder to make a pickling seasoning. Remove the tendon, skin, fat and other sundries from the beef, cut it into strips with a thickness of 2-4cm, mix well with the marinating seasoning, and marinate in the marinating tank for 6 hours;

[0020] The second step is drying; spread the marinated yellow beef in the sun during the day, take back the dried yellow beef at night, put the yellow beef on a stick, and place...

Embodiment 2

[0023] A kind of preparation method of niuba is characterized in that it is made of the following raw materials according to the mass ratio:

[0024] Yellow beef 1000g, pepper 5g, star anise 20g, grass fruit 12g, garlic 15g, millet spicy 30g, salt 15g, monosodium glutamate 30g, pepper seeds 20g,

[0025] The first step, marinating: grind 5g peppercorns, 20g star anise, 12g grass fruit, 15g garlic, 30g millet pepper, 20g salt, 30g monosodium glutamate, 10g chicken essence and 20g pepper seeds into powder to make marinade seasoning. Remove the tendon, skin, fat and other sundries from the beef, cut it into strips with a thickness of 3-5cm, mix well with the marinating seasoning, and marinate in the marinating tank for 2 hours;

[0026] The second step is drying; spread the marinated yellow beef in the sun during the day, take back the dried yellow beef at night, put the yellow beef on a stick, place it on top of the charcoal fire and dry it at a temperature of 40°C Carry out dr...

Embodiment 3

[0029] A kind of preparation method of niuba is characterized in that it is made of the following raw materials according to the mass ratio:

[0030] 1000g of beef buttock meat, 3g of pepper, 10g of star anise, 8g of grass fruit, 10g of garlic, 5-30g of millet pepper, 7g of salt, 25g of monosodium glutamate, 3g of perilla, 10g of pepper seed,

[0031] The first step, marinating: grind 3g peppercorns, 10g star anise, 8g grass fruit, 10g garlic, 5-30g millet pepper, 7g salt, 25g monosodium glutamate, 10g pepper seeds, 3g perilla, and 8g chicken essence into powder to make Marinate the seasoning, remove tendons, skin, fat and other sundries from the yellow beef, cut into strips with a thickness of 3-5cm, mix well with the marinating seasoning, and marinate in the marinating tank for 4 hours;

[0032] The second step is to dry; spread the marinated yellow beef in the sun during the day, take back the dried yellow beef at night, wear the yellow beef with a stick, place it on top of...

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PUM

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Abstract

The invention relates to the field of food processing, in particular to a making method of cured beef. The method comprises the following steps of: the first step of pickling: grinding 2-5g of Chinese prickly ash, 10-20g of star aniseed, 5-12g of fructus tsaoko, 10-15g of garlic, 5-30g of capsicum frutescens, 10-20g of salt, 10-30g of gourmet powder and 10-20g of pepper fruit seeds into powder, making the powder into pickling seasoning, removing tendons, peel, fat and other sundries from cattle meat, cutting the cattle meat without the tendons, the peel, the fat and the other sundries into cattle meat strips of which the thickness is 2-5cm, uniformly mixing the cattle meat strips with the pickling seasoning, and pickling the uniformly mixed cattle meat strips in a pickling vat for 2-6 hours; the second step of airing: spreading the pickled cattle meat in the sun in the daytime for airing, recovering the aired cattle meat at night, enabling the processed cattle meat to be penetrated with sticks, putting the sticks with the cattle meat above charcoal fire, drying the cattle meat on the sticks under the temperature condition of 40-60 DEG C, and repeating the actions of airing and drying until the moisture content of the cattle meat is aired or dried, wherein the airing time is 20-40h, and the drying time is 15-30h; and the third step of roasting: putting the dried cattle meat on a baking pan, and roasting the cattle meat for 3-10min until the roasted cattle meat is cooked. The making method disclosed by the invention has the advantages that the cured beef is delicious, unique in fragrance, high in nutrient value and the like.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing burdock with delicious taste, unique fragrance and high nutritional value. Background technique [0002] Dried beef is a traditional delicacy of ethnic minorities in Yunnan. It has a history of hundreds of years. It is mainly produced in Xundian County of Kunming City, Ludian County of Zhaotong City, Weishan County of Zhaotong City and other Hui-inhabited areas. Dried beef is very popular because of its strong flavor, rich nutrition and convenient eating. The traditional processing technology is complex and often requires long-term high-temperature cooking and frying. Not only the processing cost is high, but also it is easy to cause nutrient loss, which is not conducive to the promotion of niuba. Contents of the invention [0003] In order to solve the above-mentioned problems, the present invention provides a method for preparing burdock with delicious t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40
CPCA23V2002/00A23V2200/14A23V2200/16
Inventor 丛华伟
Owner 丛华伟
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