A dry-cured wet-cured composite cured meat product and a method of making the same

Abstract

The application provides a dry-curing and wet-curing composite cured meat product and a preparation method thereof, and belongs to the technical field of food processing. The preparation method of the dry-curing and wet-curing composite cured meat product comprises the following steps: raw material treatment, salt roasting, dry curing, saturated brine preparation, wet curing, static curing, blanching, cooking and cooling. The dry-curing and wet-curing composite cured meat product is prepared by roasting spice salt for dry curing, then saturated brine is used for wet curing, and a composite curing system is formed by combining low-temperature static curing, so that the problems of uneven curing, low efficiency of traditional single dry curing method, and the problems of weak flavor and poor deodorization effect of single wet curing method are solved. The application has strong process synergy and high curing efficiency, and the prepared meat product has uniform color, rich flavor, complete deodorization and fresh and tender taste, and is suitable for processing of poultry meat products such as chicken, duck and goose, and is suitable for industrialized production.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, and specifically relates to a dry-cured and wet-cured compound cured meat product and its preparation method. Background Technology

[0002] Meat products are an important part of daily consumption for Chinese residents. Marinating is a key process in the traditional processing of cooked meat products such as braising, stewing, and smoking, directly determining the uniformity of flavor absorption, the intensity of flavor, the tenderness of the texture, and the shelf life of the product. Currently, the mainstream marinating methods in the industry are mainly divided into two types: dry marinating and wet marinating.

[0003] Dry curing involves directly coating or rubbing salt and spices onto the surface of the meat, allowing the salt and flavor compounds to gradually penetrate the meat through osmosis. This method imparts a rich and mellow unique flavor to the product, but it has significant drawbacks: a long curing period, low production efficiency, uneven salt distribution leading to large differences in quality between the inside and outside of the meat, and excessive surface dehydration affecting the taste.

[0004] Wet curing involves immersing meat in a prepared brine system. The salt and flavor compounds diffuse quickly and evenly, shortening the curing time. However, wet curing dilutes the original flavor of the meat, resulting in a product with a weak aroma and insufficient aftertaste, failing to achieve the rich flavor of dry curing. Furthermore, conventional low-concentration brine has limited penetration depth and is ineffective at removing the strong odor from meats.

[0005] Existing technologies mostly employ single dry or single wet curing processes, making it difficult to simultaneously achieve curing efficiency, salt uniformity, flavor intensity, and deodorization. Although some research exists on compound curing, it generally does not involve spice roasting to enhance the aroma of dry curing materials, nor does it utilize saturated brine to strengthen penetration and flavor locking in the wet curing stage. This results in insufficient salt transfer and flavor release, poor process synergy, and significant room for improvement in the overall product quality.

[0006] Based on the above problems, there is an urgent need to develop a compound curing process that combines the advantages of dry curing and wet curing, and enhances the effects of stir-frying with seasoned salt and saturated brine, in order to solve the inherent defects of single curing methods and improve the flavor, texture and production efficiency of meat products. Summary of the Invention

[0007] To address the problems existing in the prior art, the present invention aims to provide a dry-cured and wet-cured compound cured meat product and its preparation method. By combining dry curing and wet curing with stir-frying with seasoned salt and saturated brine technology, the salt can be evenly penetrated, the flavor can be fully released, and the effects of removing fishy smell and enhancing aroma can be significantly improved.

[0008] The objective of this invention is achieved through the following technical solution:

[0009] The first aspect of this invention provides a method for preparing a combined dry-cured and wet-cured meat product, comprising the following steps:

[0010] 1) Raw material processing: Cleaning, shaping, and washing meat products;

[0011] 2) Stir-frying with seasoned salt: After soaking and draining the spices, mix them with refined salt and stir-fry over low heat to obtain stir-fried seasoned salt; the spices include Sichuan pepper, star anise, angelica dahurica and bay leaves;

[0012] 3) Dry curing: Evenly coat the meat products with the stir-fried salt and let them marinate at a low temperature;

[0013] 4) Preparation of saturated brine: Sun-dried salt, spices, scallions, ginger, and water are boiled until salt crystals appear, cooled, and filtered to obtain saturated brine; the spices include star anise, cinnamon, fennel seeds, galangal, cardamom, angelica, licorice, white cardamom, and cloves;

[0014] 5) Wet curing: Immersing the dry-cured meat products in the saturated brine;

[0015] 6) Quiet curing: Remove the wet-cured meat products and let them sit at a low temperature for further curing;

[0016] 7) Cooking: The marinated meat products are blanched and boiled in sequence;

[0017] 8) Cooling: to obtain the finished meat products.

[0018] Furthermore, in step 2), the weight ratio of refined salt to spices is: refined salt: Sichuan pepper: star anise: angelica: bay leaf = 550: 8-15: 3-10: 3-6: 2-5; the stir-frying time is 40-50 minutes, and the spices are stir-fried until they are crisp and the refined salt turns yellow.

[0019] Furthermore, in step 3), the dry curing temperature is 0-4℃ and the curing time is 2-4h.

[0020] Furthermore, in step 4), the saturated brine, by weight percentage of the broth, comprises:

[0021] Sun-dried salt 35%-40%, star anise 0.08%-0.12%, cinnamon 0.08%-0.12%, fennel seeds 0.08%-0.12%, galangal 0.08%-0.12%, cardamom 0.03%-0.05%, angelica dahurica 0.15%-0.25%, licorice root 0.08%-0.12%, white cardamom 0.08%-0.12%, cloves 0.03%-0.05%, ginger slices 0.15%-0.25%, scallion segments 0.3%-0.5%;

[0022] The boiling time is 50-70 minutes, boiling until salt crystals appear in the brine. After the brine is cooled to 0-10℃, it is filtered and set aside for later use.

[0023] Furthermore, in step 5), the weight ratio of meat products to saturated brine is 1:1-2, and the wet curing time is 2-4 hours.

[0024] Furthermore, in step 6), the static curing temperature is 0-4℃ and the static curing time is 12-48h.

[0025] Furthermore, step 7) specifically includes the cooking process:

[0026] (1) Blanching: Put the contents into a pot of boiling water and blanch over low heat for 8-10 minutes;

[0027] (2) Cooking: The ingredients for cooking the soup are as follows by weight percentage: star anise 0.03%-0.05%, ginger slices 0.03%-0.05%, scallion segments 0.01%-0.03%, white sugar 0.3%-0.5%, and MSG 0.1%-0.3%. After simmering over low heat for 15-20 minutes, add the blanched meat products. After bringing to a boil, simmer over low heat for 55-65 minutes.

[0028] Furthermore, the meat products are poultry meat products, fish meat products, and animal meat products.

[0029] The second aspect of the present invention provides a dry-cured and wet-cured compound cured meat product, which is prepared by the method described in the first aspect.

[0030] The advantages of this invention compared to the prior art are as follows:

[0031] 1. The dry-curing and wet-curing combined curing process provided by this invention combines the stir-frying of raw salt with saturated brine. First, dry curing creates penetration channels, then wet curing ensures even flavor absorption, and finally, low-temperature static curing stabilizes the quality. This effectively solves the problems of low efficiency and uneven flavor absorption associated with traditional dry curing alone, and weak flavor and poor removal of fishy odors associated with wet curing alone. The resulting meat products have a rich flavor, thorough removal of fishy odors, uniform color, and tender texture. It boasts high production efficiency, wide applicability, and significant market application value.

[0032] 2. Chemical reaction process of spice flavor release during salt stir-frying: Through heating and stir-frying, the spice structure is destroyed, the initial flavor is released, and then through key pathways such as Maillard reaction, the precursor substances in the spice are converted into some flavor compounds, which are finally adsorbed on the salt.

[0033] 3. The specific principle of saturated brine technology accelerating the diffusion of flavor substances: When the curing liquid enters the meat tissue, the salt and other substances in it penetrate into the meat through diffusion and osmosis. The water inside the meat migrates due to the high osmotic pressure of the external environment, reaching a dynamic equilibrium, thus achieving the curing effect. The diffusion rate depends on the temperature and concentration of the brine; the diffusion rate of a high-concentration hot brine is higher than that of a low-concentration cold brine. Therefore, this invention uses saturated brine technology to accelerate the diffusion of flavor substances. Attached Figure Description

[0034] The present invention will be further described below with reference to the accompanying drawings and embodiments:

[0035] Figure 1 This is a schematic flowchart of the method for preparing dry-cured and wet-cured duck meat products according to Embodiment 1 of this application;

[0036] Figure 2 , Figure 3 The content of various volatile components in each group of duck meat products described in Test Example 3 is shown; these include alcohols, aldehydes, ketones, hydrocarbons, esters, acids, and sulfur-containing, nitrogen-containing, and heterocyclic compounds, with different lowercase letters indicating significant differences (P < 0.05). Detailed Implementation

[0037] The embodiments described are provided to better illustrate the present invention, but are not intended to limit the scope of the invention to the embodiments described. Therefore, non-essential improvements and adjustments made to the embodiments by those skilled in the art based on the above description are still within the scope of protection of the present invention.

[0038] The endpoints and any values ​​of the ranges disclosed herein are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoint values ​​of the various ranges, the endpoint values ​​of the various ranges and individual point values, and individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed herein.

[0039] The present invention will be described in detail below through embodiments. It should be understood that the following embodiments are only used to exemplify and further explain and illustrate the content of the present invention, and are not intended to limit the present invention.

[0040] Example 1

[0041] This embodiment uses Cherry Valley duck as raw material and provides a method for preparing duck meat products that are compounded by dry and wet curing, such as... Figure 1 As shown, it includes the following steps:

[0042] 1) Raw material processing: Select Cherry Valley ducks (cleaned) weighing between 2.05-2.15kg, requiring bright color, no blood clots, and no broken skin. First, remove the duck carcass skin, feathers, and foreign objects. Then, put the duck in clean water to clean its cavity, neck, and beak area. Next, thread the right duck wing through the mouth and pin it to shape.

[0043] 2) Stir-frying the seasoned salt: Wash the Sichuan peppercorns, star anise, angelica root, and bay leaves, soak them in water for 35 minutes, and then drain. Mix the seasoned salt with Sichuan peppercorns, star anise, angelica root, and bay leaves in a weight ratio of 550:11:5:4:3. Put the mixture into a pot and stir-fry over low heat for 45 minutes, until the spices are crisp and the salt turns slightly yellow, thus obtaining the stir-fried seasoned salt.

[0044] Dosage: 6 kg of refined salt, 0.12 kg of Sichuan pepper, 0.05 kg of star anise, 0.04 kg of angelica dahurica, and 0.03 kg of bay leaves.

[0045] 3) Dry curing: Take about 0.08-0.09 kg of the above-mentioned stir-fried salt per duck and evenly coat it on the neck, chest cavity, back, breast, legs and wing roots of the duck. Coil the duck wings again. Place the duck in a 0-4℃ cold storage and let it dry curing for 3 hours.

[0046] 4) Preparation of saturated brine: Add water to a pot and add the following ingredients by weight percentage: 38% sun-dried salt, 0.1% star anise, 0.1% cinnamon, 0.1% fennel seeds, 0.1% galangal, 0.04% cardamom, 0.2% angelica dahurica, 0.1% licorice root, 0.1% white cardamom, 0.04% cloves, 0.2% ginger slices, and 0.4% scallion segments. Heat to a boil and simmer over low heat for 60 minutes until salt crystals precipitate in the brine. After turning off the heat, continue to soak the spices, scallions, and ginger in the prepared brine. Cool to 4°C, filter to remove residue, and obtain saturated brine.

[0047] Dosage: 57kg sun-dried salt, 0.15kg star anise, 0.15kg cinnamon, 0.15kg fennel seeds, 0.15kg galangal, 0.06kg cardamom, 0.30kg angelica root, 0.15kg licorice root, 0.15kg white cardamom, 0.06kg cloves, 0.30kg ginger slices, 0.6kg scallion segments, 150kg water.

[0048] 5) Wet curing: The ratio of duck weight to saturated brine weight is 1:1.14. After dry curing, immerse the duck in the cooled saturated brine and soak for 3 hours before removing it.

[0049] 6) Quiet marinating: Transfer the wet-marinated duck carcass to a 0-4℃ cold storage and let it marinate for 16 hours.

[0050] 7) Cooking: The marinated meat products are blanched and boiled in sequence, specifically:

[0051] (a) Blanching: Add water to a pot and bring it to a boil. Put in the marinated duck and blanch over low heat for 9 minutes after boiling to remove blood and impurities.

[0052] (b) Cooking: In a separate soup pot, add water and add the following ingredients according to the percentage of soup water: 0.04% star anise, 0.04% ginger slices, and 0.02% scallion segments. After boiling, simmer over low heat for 18 minutes. Then add 0.4% white sugar and 0.2% MSG and stir well. Add the blanched duck and simmer over low heat for 60 minutes after boiling.

[0053] Dosage: 300kg water, 0.12kg star anise, 0.12kg ginger slices, 0.06kg scallion segments, 1.2kg white sugar, 0.6kg MSG.

[0054] 8) Cooling: Transfer the cooked duck products to the cooling room and cool them until the core temperature reaches the standard to obtain the finished product.

[0055] Test Example 1

[0056] To investigate the effects of different dry curing times on the quality of meat products, this test case followed the method described in Example 1, and dry-cured duck meat for 1, 3, 5, and 7 hours respectively, and then conducted microbial and nutritional component tests.

[0057] Microbiology: The total bacterial count and coliform content in braised products were tested according to GB 2726-2016 "National Food Safety Standard - Cooked Meat Products".

[0058] The determination of nutritional components includes: protein, using the Kjeldahl method, referring to GB 5009.5-2016; fat, referring to GB 5009.6-2016; ash, referring to GB 5009.4-2016; sodium content, referring to GB 5009.91-2017; and moisture content, referring to GB 5009.3-2016.

[0059]

[0060] The test results shown in the table above indicate that no coliform bacteria were detected at different drying times. The total bacterial count decreased with increasing drying time, stabilizing after 3 hours. Protein, fat, and moisture content gradually decreased with increasing drying time, with moisture content stabilizing after 5 hours. Ash and sodium content gradually increased, stabilizing after 5 hours. To preserve the product's nutritional components, texture, and flavor, and to maintain high protein, fat, and moisture content, a drying time of 3 hours was chosen.

[0061] Test Example 2

[0062] To investigate the effects of different wet curing times on the quality of meat products, this test case followed the method described in Example 1, and duck meat was wet-cured for 1, 3, 5, and 7 hours respectively. Microbial and nutritional components were then tested using the same methods as in Test Example 1.

[0063]

[0064] The test results shown in the table above indicate that no coliform bacteria were detected at different wet curing times. The total bacterial count initially decreased with increasing curing time, then slightly increased after 7 hours. Protein, fat, and moisture content gradually decreased with increasing curing time, with moisture content stabilizing after 5 hours. Ash and sodium content gradually increased, stabilizing after 5 hours. To preserve the product's nutritional components, texture, and flavor, and to maintain high protein, fat, and moisture content, a curing time of 3 hours was chosen.

[0065] Test Example 3

[0066] To investigate the effect of different spice dosages on the flavor compound content of the product, this test example followed the method described in Example 1, using different spice dosages in both dry and wet curing processes, as detailed in the table below:

[0067]

[0068] Analysis of volatile flavor components in the prepared duck meat products included alcohols, aldehydes, ketones, hydrocarbons, esters, acids, and sulfur- and nitrogen-containing heterocyclic compounds. The main compounds were alcohols, aldehydes, and ketones, specifically including:

[0069] Detection instruments: Solid phase microextraction device, Supelco, USA; Gas chromatography-mass spectrometry, Agilent Technologies, USA.

[0070] Experimental method: The whole duck was deboned, cut into 0.5cm slices, frozen at -18℃ for 24h, and then freeze-dried under vacuum at -54℃ and 0.1 MPa for 15h. Finally, it was ground into powder.

[0071] Solid-phase microextraction: Take a certain amount of sample and put it into a 15mL sample bottle. Place it in a water bath with a pre-set temperature and keep it warm for 10 minutes. Adsorb at the set temperature, and then insert the extraction head into the gas chromatograph and desorb at 250℃ for 5 minutes.

[0072] GC-MS: Volatile compounds in the sample were separated using a DB-5MS capillary column (0.25 mm × 30 m × 0.25 μm). Injector temperature 250 °C, interface temperature 250 °C, initial column temperature 40 °C, held for 2 min, then increased to 60 °C at 5 °C / min; then to 100 °C at 10 °C / min, no retention; then to 250 °C at 5 °C / min, held for 6 min, detection temperature 250 °C. He was used as the gas, with a flow rate of 1 mL / min. Mass spectrometry conditions: EI mode, electron energy 70 eV, source temperature 230 °C, mass scan range 40-550 amu.

[0073] Qualitative and quantitative analysis: The scanning results were compared with four spectral libraries, MAINLIB, NISTDEMO, REPLIB and WILLEY, for component identification. Only substances with a matching degree (SI) and reverse matching degree (RSI) of 800 or higher (maximum 1000) were analyzed. The relative percentage content of each compound was calculated by normalizing the peak area.

[0074] Test results as follows Figure 2 , Figure 3 As shown, compared with Scheme 1, Scheme 2, and Scheme 3, Scheme 2 and Scheme 3 have higher contents of alcohols, aldehydes, and ketones, with no significant difference. Therefore, the amount of spices used in the salt of Scheme 2 is selected.

[0075] Compared to Schemes 2, 4, and 5, Schemes 4 and 5 have higher levels of alcohols, aldehydes, and ketones, with no significant difference. Therefore, Scheme 4 is chosen for its optimal spice content in the wet marinade.

[0076] Comparative Example 1

[0077] This comparative example provides a method for preparing dry-cured duck meat products. The difference from Example 1 is that the raw materials are only dry-cured for 3 hours, without wet curing or static curing. The same proportion of refined salt and spices are used, and no stir-frying is performed. All other raw materials and steps are the same as in Example 1.

[0078] Comparative Example 2

[0079] This comparative example provides a method for preparing dry-cured duck meat products. The difference from Example 1 is that the raw materials are only dry-cured for 3 hours, without wet curing or static curing. The same proportion of refined salt and spices are prepared using a stir-frying process. All other raw materials and steps are the same as in Example 1.

[0080] Comparative Example 3

[0081] This comparative example provides a method for preparing wet-cured duck meat products. The difference from Example 1 is that no additional salt is used for stir-frying or dry curing; the raw materials are only wet-cured for 3 hours and then statically cured for 16 hours. Furthermore, unsaturated brine is used for wet curing. All other raw materials and steps are the same as in Example 1.

[0082] The preparation of unsaturated brine is as follows: Add water to a pot and add the following ingredients by weight percentage: 19% sun-dried salt, 0.1% star anise, 0.1% cinnamon, 0.1% fennel seeds, 0.1% galangal, 0.04% cardamom, 0.2% angelica dahurica, 0.1% licorice root, 0.1% white cardamom, 0.04% cloves, 0.2% ginger slices, and 0.4% scallion segments. Heat to a boil and simmer over low heat for 60 minutes. After simmering, if no obvious salt crystals precipitate, turn off the heat and continue to soak the spices, scallions, and ginger in the brine. Cool to 4°C, filter to remove the residue, and obtain unsaturated brine.

[0083] Comparative Example 4

[0084] This comparative example provides a method for preparing wet-cured duck meat products. The difference from Example 1 is that no additional salt is used for stir-frying or dry curing; the raw materials are only wet-cured for 3 hours and then statically cured for 16 hours. All other raw materials and steps are the same as in Example 1.

[0085] The process parameter settings for the above embodiments and comparative examples are shown in Table 1.

[0086] Table 1 Comparative Experimental Process Parameter Settings

[0087]

[0088] Sensory evaluation test:

[0089] 1. Evaluation personnel and standards

[0090] Thirty trained sensory evaluators (including the elderly, middle-aged, and young people; 15 men and 15 women) were invited to evaluate the samples based on a total score of 100 points, with 20 points for color, 30 points for taste, 20 points for aroma, and 30 points for mouthfeel. The specific scoring criteria are shown in Table 2.

[0091] Table 2 Comprehensive Evaluation Criteria

[0092]

[0093] 2. Evaluation Results

[0094] Table 3 Test data for each comparison scheme

[0095]

[0096] The data above show that, compared with Comparative Example 2, the meat products made using the salt-based processing method have a higher taste, aroma, and texture than those made using the non-salt-based method. Compared with Comparative Example 3, the meat products made using the saturated brine technology have a higher taste, aroma, and texture. Compared with Comparative Examples 2 and 4, and Example 1, the meat products made using the combined dry and wet curing process have the highest color, taste, aroma, and texture. This combined curing process has a better effect on removing fishy smell and enhancing aroma, resulting in meat products with better flavor.

[0097] Example 2

[0098] This embodiment uses Wuchang bream as raw material to provide a method for preparing a combined dry-cured and wet-cured fish product, including the following steps:

[0099] 1) Raw material processing: The raw Wuchang fish is thawed naturally or in tap water. Remove any Wuchang fish that is not firm, has an off-odor, or is obviously rotten. The raw material weight is 158 kg.

[0100] 2) Stir-frying the seasoned salt: Wash the Sichuan peppercorns, star anise, angelica root, and bay leaves, soak them in water for 35 minutes, and then drain. Mix the seasoned salt with Sichuan peppercorns, star anise, angelica root, and bay leaves in a weight ratio of 550:11:5:4:3. Put the mixture into a pot and stir-fry over low heat for 45 minutes, until the spices are crisp and the salt turns slightly yellow, thus obtaining the stir-fried seasoned salt.

[0101] 3) Dry curing: Take about 0.02-0.04 kg of the above-mentioned stir-fried salt and coat it evenly all over the Wuchang fish; place the treated Wuchang fish in a 0-4℃ cold storage and let it dry curing for 3 hours.

[0102] 4) Preparation of saturated brine: Add water to a pot and add the following ingredients by weight percentage: 38% sun-dried salt, 0.05% cardamom, 0.15% dried tangerine peel, 0.15% angelica root, 0.10% cinnamon, 0.75% galangal, 0.10% white cardamom, 0.08% bay leaf, 0.20% star anise, 0.75% licorice root, 0.05% fennel seeds, 0.05% amomum villosum, 0.10% cloves, 0.03% nutmeg, 0.15% Sichuan pepper, 0.2% ginger slices, and 0.4% scallion segments. Heat to a boil and simmer over low heat for 60 minutes until salt crystals precipitate in the brine. After turning off the heat, continue to soak the spices, scallions, and ginger in the prepared brine. Cool to 4°C, filter to remove residue, and obtain saturated brine.

[0103] Dosage: 57 kg sun-dried salt, 0.08 kg cardamom, 0.23 kg dried tangerine peel, 0.23 kg angelica root, 0.15 kg cinnamon, 0.12 kg galangal, 0.15 kg white cardamom, 0.12 kg bay leaves, 0.30 kg star anise, 0.12 kg licorice root, 0.08 kg fennel seeds, 0.08 kg amomum villosum, 0.15 kg cloves, 0.05 kg nutmeg, 0.23 kg Sichuan pepper, 0.30 kg ginger slices, 0.6 kg scallion segments, 150 kg water.

[0104] 5) Wet curing: The ratio of fish weight to saturated brine weight is 1:1.14. After dry curing, the fish is immersed in the cooled saturated brine and soaked for 3 hours before being taken out.

[0105] 6) Static marinating: Transfer the wet-marinated fish to a 0-4℃ cold storage and let it sit for 16 hours.

[0106] 7) Cooking: Add water to a pot, and add the following ingredients according to the percentage of broth: 0.04% star anise, 0.04% ginger slices, and 0.02% scallion segments. Heat to a boil, then simmer over low heat for 18 minutes. Next, add 0.4% white sugar and 0.2% MSG, stir well, then add the marinated Wuchang fish. After boiling, simmer over low heat for 30-40 minutes.

[0107] Dosage: 300kg water, 0.12kg star anise, 0.12kg ginger slices, 0.06kg scallion segments, 1.2kg white sugar, 0.6kg MSG.

[0108] 8) Cooling: Transfer the cooked fish products to the cooling room and cool them until the core temperature reaches the standard to obtain the finished product.

[0109] Example 3

[0110] This embodiment uses venison as raw material and provides a method for preparing venison products that are cured by a combination of dry and wet curing, including the following steps:

[0111] 1) Raw material processing: Trim the large pieces of venison after it has been slow-cooked, removing tendons, fat, blood clots, bones or cartilage, etc. Then cut it into natural pieces of about 0.36-0.50 kg each, and soak them in clean water for 16 hours. The raw material weight is 158 kg.

[0112] 2) Stir-frying the seasoned salt: Wash the Sichuan peppercorns, star anise, angelica root, and bay leaves, soak them in water for 35 minutes, and then drain. Mix the seasoned salt with Sichuan peppercorns, star anise, angelica root, and bay leaves in a weight ratio of 550:11:5:4:3. Put the mixture into a pot and stir-fry over low heat for 45 minutes, until the spices are crisp and the salt turns slightly yellow, thus obtaining the stir-fried seasoned salt.

[0113] 3) Dry curing: Take about 0.02-0.04 kg / piece of the above-mentioned stir-fried salt and spread it evenly on the surface of the venison pieces; place the venison pieces in a 0-4℃ cold storage and let them dry-cured for 3 hours.

[0114] 4) Preparation of saturated brine: Add water to a pot and add the following ingredients by weight percentage: 38% sun-dried salt, 0.12% star anise, 0.08% cinnamon, 0.05% Sichuan pepper, 0.05% galangal, 0.02% cloves, 0.01% sand ginger, 0.01% white cardamom, 0.02% amomum villosum, 0.05% fennel seeds, 0.05% black cardamom, 0.07% amomum tsao-ko, 0.07% nutmeg, 0.02% licorice root, 0.03% angelica dahurica, 0.2% ginger slices, and 0.4% scallion segments. Heat to a boil and simmer over low heat for 60 minutes until salt crystals precipitate in the brine. After turning off the heat, continue to soak the spices, scallions, and ginger in the prepared brine. Cool to 4°C, filter to remove the residue, and obtain saturated brine.

[0115] Dosage: 57kg sun-dried salt, 0.18kg star anise, 0.12kg cinnamon, 0.08kg Sichuan pepper, 0.08kg galangal, 0.03kg cloves, 0.02kg sand ginger, 0.02kg white cardamom, 0.03kg amomum villosum, 0.08kg fennel seeds, 0.08kg black cardamom, 0.10kg amomum tsao-ko, 0.10kg nutmeg, 0.03kg licorice root, 0.05kg angelica dahurica, 0.30kg ginger slices, 0.6kg scallion segments, 150kg water.

[0116] 5) Wet curing: According to the ratio of venison weight to saturated brine weight = 1:1.14, immerse the dry-cured venison in the cooled saturated brine and soak for 3 hours before taking it out.

[0117] 6) Static curing: Transfer the wet-cured venison to a 0-4℃ cold storage and let it sit for 16 hours.

[0118] 7) Cooking: The marinated meat products are blanched and boiled in sequence, specifically:

[0119] (a) Blanching: Add water to a pot and bring it to a boil. Add the marinated venison and blanch over low heat for 9 minutes after boiling to remove blood and impurities.

[0120] (b) Cooking: In a separate pot, add water and add the following ingredients according to the percentage of water: 0.04% star anise, 0.04% ginger slices, and 0.02% scallion segments. Bring to a boil and simmer for 18 minutes. Then add 0.4% white sugar and 0.2% MSG and stir well. Add the blanched venison and bring to a boil. Simmer for 60 minutes.

[0121] Dosage: 300kg water, 0.12kg star anise, 0.12kg ginger slices, 0.06kg scallion segments, 1.2kg white sugar, 0.6kg MSG.

[0122] 8) Cooling: Transfer the cooked venison products to the cooling room and cool them until the core temperature reaches the standard to obtain the finished product.

[0123] Finally, it should be noted that the above description is only used to illustrate the technical solutions of the present invention and is not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the present invention.

Claims

1. A method for preparing a combined dry-cured and wet-cured meat product, characterized in that, The preparation method includes the following steps: 1) Raw material processing: Cleaning, shaping, and washing meat products; 2) Stir-frying with seasoned salt: After soaking and draining the spices, mix them with refined salt and stir-fry over low heat to obtain stir-fried seasoned salt; the spices include Sichuan pepper, star anise, angelica dahurica and bay leaves; 3) Dry curing: Evenly coat the meat products with the stir-fried salt and let them marinate at a low temperature; 4) Preparation of saturated brine: Sun-dried salt, spices, scallions, ginger, and water are boiled until salt crystals appear, cooled, and filtered to obtain saturated brine; the spices include star anise, cinnamon, fennel seeds, galangal, cardamom, angelica, licorice, white cardamom, and cloves; 5) Wet curing: Immersing the dry-cured meat products in the saturated brine; 6) Quiet curing: Remove the wet-cured meat products and let them sit at a low temperature for further curing; 7) Cooking: The marinated meat products are blanched and / or boiled in sequence; 8) Cooling: to obtain the finished meat products.

2. The preparation method according to claim 1, characterized in that, In step 2), the weight ratio of refined salt to spices is: refined salt: Sichuan pepper: star anise: angelica: bay leaf = 550: 8-15: 3-10: 3-6: 2-5; the stir-frying time is 40-50 minutes, and the spices are stir-fried until they are crisp and the refined salt turns yellow.

3. The preparation method according to claim 1, characterized in that, In step 3), the dry curing temperature is 0-4℃ and the curing time is 2-4h.

4. The preparation method according to claim 1, characterized in that, In step 4), the saturated brine, by weight percentage of the broth, comprises: Sun-dried salt 35%-40%, star anise 0.08%-0.12%, cinnamon 0.08%-0.12%, fennel seeds 0.08%-0.12%, galangal 0.08%-0.12%, cardamom 0.03%-0.05%, angelica dahurica 0.15%-0.25%, licorice root 0.08%-0.12%, white cardamom 0.08%-0.12%, cloves 0.03%-0.05%, ginger slices 0.15%-0.25%, scallion segments 0.3%-0.5%; The boiling time is 50-70 minutes, boiling until salt crystals appear in the brine. After the brine is cooled to 0-10℃, it is filtered and set aside for later use.

5. The preparation method according to claim 1, characterized in that, In step 5), the weight ratio of meat products to saturated brine is 1:1-2, and the wet curing time is 2-4 hours.

6. The preparation method according to claim 1, characterized in that, In step 6), the static curing temperature is 0-4℃ and the static curing time is 12-48h.

7. The preparation method according to claim 1, characterized in that, Step 7) The cooking process specifically includes: (1) Blanching: Put the contents into a pot of boiling water and blanch over low heat for 8-10 minutes; (2) Cooking: The ingredients for cooking the soup are as follows by weight percentage: star anise 0.03%-0.05%, ginger slices 0.03%-0.05%, scallion segments 0.01%-0.03%, white sugar 0.3%-0.5%, and MSG 0.1%-0.3%. After simmering over low heat for 15-20 minutes, add the blanched meat products. After bringing to a boil, simmer over low heat for 55-65 minutes.

8. The preparation method according to claims 1-7, characterized in that, The meat products mentioned are poultry meat products, fish meat products, or animal meat products.

9. A type of meat product cured by a combination of dry and wet curing, characterized in that, The meat product is prepared by the method described in any one of claims 1 to 8.

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