Preparation method of cured beef

Abstract

The invention discloses a preparation method of cured beef. The preparation method includes the following steps: selecting high-quality beef, performing kneading in a vacuum tumbler at a vacuum pressure of 0.06 Mpa for 20-40 minutes, taking the beef out of the vacuum tumbler, adding curing ingredients to the beef, performing kneading, then putting the beef with the curing ingredients into a sealedjar, putting the sealed jar in a refrigerator, performing curing for 12-18 days, taking the cured beef out, putting the obtained beef into a fire-cure furnace at a fire-cure temperature of 65-75 DEGC for 1-3 hours, taking the obtained beef out of the fire-cure furnace, performing natural air drying, performing fire-curing once again, taking the obtained beef out of the furnace, then putting thebeef into a natural air-drying room, performing air drying at room temperature for 15 days, putting the dried beef into an ultraviolet disinfection room, performing disinfection for 12 hours, puttingthe disinfected beef into a vacuum packaging room, setting the pressure at 0.6 Mpa, the vacuuming time at 58 seconds, the heating time at 48 seconds and the delay sealing time at 28 seconds, and performing packaging, coding and storage. The cured beef which is prepared by using the preparation method of the cured beef has the characteristics of low content of salt, good taste, health, safety, no preservatives and the like.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing dried beef. Background technique [0002] Dried beef is a unique food in the Yunnan-Guizhou area, and the best ones are produced in Hui-inhabited areas such as Xundian and Huize. Dried beef is the high-quality beef that the Hui people in Yunnan select from the hind legs and other parts of fat beef cattle in autumn and winter every year, supplemented with appropriate amount of salt, pepper and other seasonings, and processed by kneading, pickling, drying, air-drying, frying and other techniques. A kind of beef food. Dried beef is easy to carry and store, and can be fried, boiled or grilled when eating. Since there is no national standard for this product, only local standards exist in Yunnan. There are many ways to make it, and different regions have different methods, and the taste is also different. [0003] In the process of traditional beef j...

AI Technical Summary

Problems solved by technology

[0003] In the process of traditional beef jerky production, in order to avoid corruption and stink in the pickling process, too much salt is often added to the fresh beef. Although adding too much salt can quickly dehydrate the beef and play a role in keeping it fresh, but during the eating process, It is necessary to remove part of the salt in the beef, otherwise the beef will be too salty and taste too salty; in addition, in order to prolong its shelf life, preservatives are often added to food to prolong the product shelf life. There are disadvantages in security