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Curing method of cured beef

A dry and secondary pickling technology, applied in the field of food processing, can solve the problems of difficult control of pickling quality, and achieve the effect of stable quality, good quality and light salty and bitter taste.

Pending Publication Date: 2020-12-15
ZHENFENG MUSLIM BAOJIA LAODIAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The technical solution disclosed in this patent is to marinate by controlling the temperature and humidity to reduce the amount of salt used in the process of pickling; but the quality of the pickle is still difficult to control

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A method for pickling dried beef, comprising the following steps:

[0028] (1) Beef pretreatment: fresh beef is divided into beef pieces, 8w% cellulase solution is sprayed on the surface of the beef pieces, and after standing for 1-2 hours, the enzyme is eliminated at high temperature;

[0029] (2) Pickling treatment: use compound salt to rub on the surface of the beef block, pickle at 0.06MPa for 3 hours after rubbing, and drain the water;

[0030] (3) Smoked roasting treatment: place the marinated beef pieces above the sawdust fire, 1-1.5m away from the sawdust fire, and smoke for 2 days;

[0031] (4) Second pickling treatment: use compound salt to rub again on the surface of the beef block. After rubbing, first treat it at 3-5°C for 4 hours, and then treat it at 38-40°C for 2 hours. ;

[0032] (5) Fermentation and air-drying: Spray the compound bacterial solution on the surface of the beef cubes after the secondary pickling treatment, and ferment for 1 day at 22-25...

Embodiment 2

[0038] A method for pickling dried beef, comprising the following steps:

[0039] (1) Beef pretreatment: fresh beef is divided into beef pieces, 10w% cellulase solution is sprayed on the surface of the beef pieces, and after standing for 1 hour, the enzyme is killed at high temperature;

[0040] (2) Pickling treatment: use compound salt to rub on the surface of the beef block, pickle at 0.08MPa for 4 hours after rubbing, and drain the water;

[0041] (3) Smoked roasting treatment: place the marinated beef block above the sawdust fire, 1-1.5m away from the sawdust fire, and smoke for 3 days;

[0042] (4) Secondary pickling treatment: use compound salt to rub again on the surface of the beef block. After rubbing, treat it at 3-5°C for 4 hours, and then at 38-40°C for 3 hours. ;

[0043] (5) Fermentation and air-drying: Spray the compound bacterial solution on the surface of the beef cubes after the secondary pickling treatment, and ferment for 2 days at 22-25°C; hang the ferme...

Embodiment 3

[0049] A method for pickling dried beef, comprising the following steps:

[0050] (1) Beef pretreatment: fresh beef is divided into beef pieces, 10w% cellulase solution is sprayed on the surface of the beef pieces, and after standing for 1 hour, the enzyme is killed at high temperature;

[0051] (2) Pickling treatment: use compound salt to rub on the surface of the beef block, pickle at 0.08MPa for 4 hours after rubbing, and drain the water;

[0052] (3) Smoked roasting treatment: place the marinated beef block above the sawdust fire, 1-1.5m away from the sawdust fire, and smoke for 3 days;

[0053](4) Secondary pickling treatment: use compound salt to rub again on the surface of the beef block. After rubbing, first treat it at 3-5°C for 5h, and then at 38-40°C for 2h;

[0054] (5) Fermentation and air-drying: Spray the compound bacterial solution on the surface of the beef cubes after the secondary pickling treatment, and ferment for 2 days at 22-25°C; hang the fermented bee...

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Abstract

The invention relates to a curing method of cured beef. The curing method comprises the following steps of: (1), pre-treating beef: cutting fresh beef into beef cubes, spraying enzyme solution on thesurfaces of the beef cubes for treatment, and performing high-temperature enzyme deactivation; (2), performing curing treatment: kneading the surfaces of the beef cubes with composite salt, performingcuring in a vacuum environment after kneading, and performing draining; (3), performing smoking treatment: putting the cured beef cubes above sawdust fire, and performing smoking; (4), performing secondary curing treatment: kneading the surfaces of the beef cubes again with composite salt, and curing; and (5), fermenting and air-drying: spraying compound bacteria solution on the surfaces of the beef cubes subjected to the secondary curing treatment, and fermenting; and hanging the beef cubes subjected to fermentation treatment at a ventilated place for air drying. According to the curing treatment method of the cured beef provided by the invention, the problems of large dosage of edible salt, poor quality and unstable quality in the traditional curing technology are solved; and the prepared cured beef is rose red in meat quality, fine and smooth, and light in salty and bitter taste.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for pickling dried beef. Background technique [0002] Dried beef is a common preserved beef food in Yunnan, Guizhou, Sichuan, Chongqing, Guangxi and other places. It is the most common in Yunnan, and it is most commonly pickled and eaten by the Hui people in Yunnan. 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. [0003] At present, the southern region of my country adopts the traditional method of pickling dried beef, which uses fresh beef, and after cooling, it is pickled with seasonings. The amount of salt used is generally about 5-7%; the high amount of salt used is ...

Claims

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Application Information

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IPC IPC(8): A23L13/00A23L13/40A23L13/70
CPCA23V2002/00A23L13/00A23L13/428A23L13/74A23V2250/712
Inventor 保勇曾雪先
Owner ZHENFENG MUSLIM BAOJIA LAODIAN FOOD CO LTD
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