Salted meat and preparation method thereof

Abstract

The invention relates to salted meat and a preparation method thereof and belongs to the technical field of food processing. The salted meat is prepared from the following food raw materials in partsby weight: 1000-1500 parts of fresh meat, 50-100 parts of radish leaves or pumpkin leaves, 3-5 parts of dried orange peel, 1-2 parts of amomum fruits, 5-8 parts of ginger, 0.5-1 part of aniseed, 0.2-0.5 part of fennel, 15-30 parts of table salt, 1-2 parts of vinegar, 50-100 parts of sweet wine liquid, 300-500 parts of oil and 50-150 parts of sugarcane juice. The preparation method comprises the steps: (1) cleaning, (2) boiling in water, (3) frying in oil, (4) pickling, and (5) vacuum packaging. The salted meat provided by the invention is unique in flavor, fat but not greasy, soft and tender in meat fibers, digestible, red in color, salty and sweet in mouthfeel, crisp, soft, delicious, fragrant, delicate, smooth, juicy, chewy and strong in fragrance, the flavor leaves in the mouth and on the lips for a long time after the salted meat is eaten and the salted meat has a lingering aftertaste.

Description

technical field [0001] The invention relates to cured meat and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Pork and beef are rich in protein, fat, carbohydrates, calcium, iron, phosphorus and other components, which can improve the body's ability to resist diseases. They are the main non-staple foods in daily life. role. It is especially suitable for supplementing blood loss and repairing tissues for people who are growing and developing, after surgery and after illness. [0003] However, at present, pork and beef are less practiced, and the common ones are frying and stewing. For pork, because it has a lot of fat, whether it is fried or stewed, it is greasy. If it is eaten in large quantities for a long time, the human body will easily gain weight if it consumes too much fat, which is not good for health. It is best to use whole lean meat to fry or stew , its texture is dry and hard, difficult to taste,...

AI Technical Summary

Problems solved by technology

For pork, because it has a lot of fat, whether it is fried or stewed, it is greasy. If it is eaten in large quantities for a long time, the human body will easily gain weight if it consumes too much fat, which is not good for health. It is best to use whole lean meat to fry or stew , its texture is dry, hard, difficult to taste, and the taste is extremely poor; for beef, although it has more lean meat, its fiber is thicker and difficult to chew, especially for children under 3 years old.

Moreover, people with weak spleen and stomach, especially children and the elderly, eat fried or stewed meaty food, which is not easy to digest, and it is easy to stop eating, thus restricting the edible range and usage of pork and beef