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Processing method for dry-cured beef

A processing method and beef technology, applied in the field of food processing, can solve the problems of losing the delicious taste of cured beef and unhealthy human body, and achieve the effect of prolonging the storage time of the original flavor at room temperature

Inactive Publication Date: 2019-04-16
怀化永晟畜牧养殖专业合作社
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the drive of profit in the market, the production methods of cured beef are different. In order to save costs and make the cured beef beautiful in color and good in appearance, most of the cured beef is smoked with sulfur when making cured beef. It loses the deliciousness of cured beef and is not healthy for the human body

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  • Processing method for dry-cured beef

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Embodiment Construction

[0020] The following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only some, not all, embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0021] see figure 1 Shown, the invention provides a kind of cured beef processing method, and this method comprises the steps:

[0022] Step S1, cutting the fresh beef into multiple beef strips, and each beef strip is in the shape of a rectangular strip.

[0023] In this embodiment, the weight of each beef strip is about 1-3KG, and the length of each beef strip is 30-35cm. The purpose of this step is to shorten the time for each beef strip to be processed in...

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Abstract

The invention discloses a processing method for dry-cured beef. The method comprises the following steps that fresh beef is cut into multiple beef strips, and each beef strip is in a rectangular stripshape; by weight, 1 part of salt, 0.1 part of liqueur, 0.3 part of white sugar, 0.3 part of shredded fresh ginger, 0.05 part of cinnamon, 0.03 part of Sichuan peppers and 20 parts of beef strips aretaken for salting; the salted beef strips are placed in a ventilated and shade place for airing for 3-5 hours; the aired salted beef strips are soaked in cold water one by one and aired for 5-7 days under sun illumination, and the time of each salted beef strip soaking in the cold time is shorter than 5 seconds; the aired salted beef is subjected to smoking treatment. Compared with the related art, the processing method for the dry-cured beef has the advantages that the method is simple and low in cost, the preservation time is long, and the taste is good.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for processing cured beef. Background technique [0002] With the improvement of people's living standards, beef has become a family main dish. Beef is rich in nutrition and has a good taste. [0003] Cured beef has a long storage time and does not need to be refrigerated. It also has a special scent of bacon. It is also one of the main New Year products that people buy during the Chinese New Year. Because of its fragrance and long storage time, cured beef can be eaten at any time. However, with the drive of profit in the market, the production methods of cured beef are different. In order to save costs and make the cured beef beautiful in color and good in appearance, most of the cured beef is smoked with sulfur when making cured beef. It loses the delicious taste of cured beef and is unhealthy to the human body. [0004] Therefore, be necessary to provide a kind of new...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/00A23B4/044
CPCA23B4/00A23B4/044
Inventor 彭先福
Owner 怀化永晟畜牧养殖专业合作社
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