Preparation method of coffee dried meat
A production method and dry technology, applied in the functions of food ingredients, food ingredients as taste improvers, food science and other directions, can solve problems such as harm to health, single dry taste, etc., and achieve long shelf life, rich nutrition, and easy packaging and carrying. Effect
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Embodiment 1
[0022] Dry coffee making method, including:
[0023] Pretreatment of raw meat: Scrape and clean the pork, then cut the pork into strips with a weight of 0.2kg, then put 30g of salt into each kilogram of pork, rub the strips of pork, and soak the salt into the pork ;
[0024] Preparation of the marinade: put 1 part of Puer coffee powder into 10 parts of water by weight and stir evenly, then boil the evenly stirred coffee powder solution for 30 minutes, then cool the boiled coffee powder solution to room temperature to obtain the marinade;
[0025] Smoked raw meat: soak all the pre-treated pork in the marinade for 15 hours, and make the marinade cover 1cm of the pork, then take it out and let it dry naturally for 15 hours, then smoke for 12 hours, and finally put the smoked The pork was baked in an electric oven at a temperature of 60°C for 3 hours to obtain dry coffee.
Embodiment 2
[0027] Dry coffee making method, including:
[0028] Pretreatment of raw meat: scrape and wash the beef, then cut the beef into strips with a weight of 0.5kg, then put 10g of salt into each kilogram of beef, knead the strips of beef, and soak the salt into the beef ;
[0029] Preparation of the marinade: put 1 part of Puer coffee powder into 15 parts of water by weight and stir evenly, then boil the evenly stirred coffee powder solution for 10 minutes, then cool the boiled coffee powder solution to room temperature to obtain the marinade;
[0030] Smoked raw meat: soak all the pre-treated beef in the marinade for 25 hours, and make the marinade cover the beef by 2cm, then take it out and let it dry naturally for 10 hours, then smoke for 2 hours, and finally put the smoked The beef with a temperature of 40 ° C was roasted for 4 hours to obtain dry coffee.
Embodiment 3
[0032] Dry coffee making method, including:
[0033] Pretreatment of raw meat: scrape and wash the mutton, then cut the mutton into strips with a weight of 0.3kg, then put 20g of salt into each kilogram of mutton, rub the strips of mutton, and soak the salt into the mutton ;
[0034] Preparation of the marinade: put 1 part of Puer coffee powder into 13 parts of water by weight and stir evenly, then boil the evenly stirred coffee powder solution for 20 minutes, then cool the boiled coffee powder solution to room temperature to obtain the marinade;
[0035] Smoked raw meat: immerse all the pretreated mutton in the marinade for 20 hours, and make the marinade cover the mutton by 1.5cm, then take it out and let it dry naturally for 13 hours, then smoke for 1.5 hours, and finally put the smoked The final mutton was baked at a temperature of 50°C for 3.5 hours to obtain dry coffee.
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