CN104982876A - Seasoning, method for preparing air-dried meat through seasoning and air-dried meat - Google Patents
Seasoning, method for preparing air-dried meat through seasoning and air-dried meat Download PDFInfo
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- CN104982876A CN104982876A CN201510396882.2A CN201510396882A CN104982876A CN 104982876 A CN104982876 A CN 104982876A CN 201510396882 A CN201510396882 A CN 201510396882A CN 104982876 A CN104982876 A CN 104982876A
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- 238000000034 method Methods 0.000 title claims abstract description 27
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 8
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 83
- 150000003839 salts Chemical class 0.000 claims abstract description 70
- 235000014347 soups Nutrition 0.000 claims abstract description 55
- 239000011344 liquid material Substances 0.000 claims abstract description 40
- 239000011343 solid material Substances 0.000 claims abstract description 40
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 240000008574 Capsicum frutescens Species 0.000 claims description 78
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- 235000002566 Capsicum Nutrition 0.000 abstract 5
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- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention provides a seasoning, a method for preparing air-dried meat through the seasoning and the air-dried meat. The seasoning comprises a solid material and a liquid material. The solid material comprises 1-4 parts of pepper, 5-15 parts of chili pepper, 0.1-3 parts of rhizoma kaempferiae and 7-14 parts of salt. The liquid material comprises 1-5 part of soybean sauce. The method for preparing the air-dried meat through the seasoning comprises the steps that the pepper, the chili pepper and the rhizoma kaempferiae are added into water and cooked to obtain a soup base; the salt is added into the soup base, 80-120 parts of meat is soaked in the soap base and taken out, a soak solution and soaked meat are obtained, and the soaked meat is air-dried, wherein the added amount of the pepper, the added amount of the chili pepper, the added amount of the rhizoma kaempferiae and the added amount of the salt are one third to two thirds of the total quantities of the pepper, the chili pepper, the rhizoma kaempferiae and the salt respectively; the remaining pepper, the remaining chili pepper and the remaining rhizoma kaempferiae are made into powder, and the powder, the salt, the soybean sauce and the soak solution are uniformly smeared onto the surface of the soaked meat; the soaked meat continues to be air-dried, and then the air-dried meat is obtained. The invention further provides the air-dried meat prepared through the method. The seasoning, the method for preparing the air-dried meat through the seasoning and the prepared air-dried meat have the advantages that the prepared air-dried meat is good and unique in taste.
Description
Technical field
The present invention relates to field of food, in particular to a kind of flavoring, use flavoring to prepare method and the dried meat of dried meat.
Background technology
Dried meat is a kind of traditional food, because it is nutritious, special taste, is subject to the favor of a lot of people.Such as, the content of sarcosine in dried beef is all higher than other food any, this make it to growth muscle, gain in strength effective especially.Dried beef contains enough vitamin B6s, people's develop immunitypty can be helped, promote metabolism and the synthesis of protein, thus the recovery of health after also contributing to strenuous exercise, dried beef has the effect of nourishing taste, strong dish bone, the breath wind that reduces phlegm, the saliva that quenches the thirst, the yellow dizzy people practicality in hidden under being suitable for middle gas, body void of breathing hard, soreness of bones and muscles, anaemia prolonged illness and face.Trophic analysis dried beef contains several mineral materials and the amino acid of needed by human body, has both maintained the resistance to local flavor chewed of beef, stored for a long timely again never degenerates.Be called " meat gold " by people.
Market there is very eurypalynous dried meat, the various food materials such as beef, pork, mutton, and the product of the various taste such as spicy, fragrant and sweet taste.
The shortcomings such as these product ubiquity nutritive values run off seriously, mouthfeel is bad, the shelf-life is short.
In view of this, special proposition the present invention.
Summary of the invention
The first object of the present invention is to provide a kind of flavoring, and described flavoring has the advantages such as raw material sources are extensive, aromatic flavour, obtained food taste are unique.
The second object of the present invention is to provide a kind of method using described flavoring to prepare dried meat, and the method has the advantages such as simple to operate, obtained dried meat special taste.
The dried meat that the third object of the present invention is to provide a kind of said method obtained, this dried meat has the advantages such as aromatic flavour, nutritious, special taste.
In order to realize above-mentioned purpose of the present invention, spy by the following technical solutions:
A kind of flavoring, with weight parts, comprises solid material and liquid material;
Described solid material comprises: Chinese prickly ash 1-4 part, hot pepper 5-15 part, kaempferia galamga 0.1-3 part and salt 7-14 part;
Described liquid material comprises: soy sauce 1-5 part.
Chinese prickly ash, hot pepper, kaempferia galamga, salt and soy sauce are arranged in pairs or groups according to specific ratio, the flavoring mouthfeel of acquisition is unique, easily tasty, can retain strong Chinese prickly ash fragrance.
Preferably, described flavoring, with weight parts, comprises solid material and liquid material;
Described solid material comprises: Chinese prickly ash 2-3 part, hot pepper 8-12 part, kaempferia galamga 0.5-2 part and salt 9-11 part;
Described liquid material comprises: soy sauce 2-4 part.
The proportioning be more preferably, makes flavoring mouthfeel unique, more easily tasty.
The application also provides a kind of method using described flavoring to prepare dried meat, said method comprising the steps of:
A. get described Chinese prickly ash, described hot pepper, described kaempferia galamga be added to the water, boiling obtains soup stock; Add described Chinese prickly ash, described hot pepper, described kaempferia galamga amount be 2/1 to three/3rds of respective total amount;
B. in described soup stock, add described salt, then 80-120 part meat is immersed, pull out after immersion and obtain soak and soak meat, by air-dry for described immersion meat; The amount adding described salt is 2/1 to three/3rds of described salt total amount;
C. remaining described Chinese prickly ash, described hot pepper, described kaempferia galamga are made powder, the surface uniform of described immersion meat after air drying smears hot pepper powder, Pricklyash peel, Galanga Resurrectionlily Rhizome, remaining described salt, described soy sauce and described soak; Then continue air-dry, obtain dried meat.
Soaked by boiling soup stock, salt adding, air-dry and smear Chinese prickly ash, hot pepper, Galanga Resurrectionlily Rhizome, salt, soy sauce and soak, again air-dry preparation method, such that the dried meat mouthfeel that obtains is good, long shelf-life, special taste, have the fragrance of strong Chinese prickly ash.
Preferably, in described step a, 100-150 DEG C, under a 1-3 atmospheric pressure, within 2-5 hour, obtain described soup stock with high pressure pan boiling.
Select with pressure cooker boiling 2-5 hour under above-mentioned parameter condition, can be suitable, fast the Related Component in Chinese prickly ash, hot pepper and kaempferia galamga is extracted.
Further preferably, in described step a, the amount of described Chinese prickly ash, described hot pepper, described kaempferia galamga is the half of respective total amount.
In batches, appropriate in different steps, use each raw material, make dried meat tasty more thorough, mouthfeel is better, the shelf-life is also longer.
More preferably, in described step a, the consumption of water is 100-200 part.
Control the consumption of water, in the soup stock that boiling Chinese prickly ash, hot pepper and kaempferia galamga are obtained, various Related Component keeps good ratio, is conducive to the taste controlling the final dried meat obtained, and makes it balanced and unique, is unlikely to generation strange taste.
Preferably, in described step b, the time of described immersion is 1-5 days, and the described air-dry time is 1-2 days, and described air-dry temperature is normal temperature.
The control of soak time and air-dry time, makes the various composition in flavoring and suitable infiltration and corresponding chemical change occurs between dried meat, finally makes the taste of dried meat and mouthfeel reach best.
More preferably, the amount adding salt in described step b is the half of the total amount of described salt.
In two steps, the control of the use amount of salt is actually to make the saline taste of dried meat, air-dry effect and shelf-life reach best.
Preferably, in described steps d, the described air-dry time is 5-10 days, and described air-dry temperature is 10-25 DEG C.
The control of air-dry time and air-dry temperature, makes food materials and flavoring in air drying process can better interact each other.
The application also provides a kind of dried meat, and described dried meat is obtained by described method.
The dried meat obtained by said method, multiple cooking method can keep good taste and mouthfeel, special taste, remains with strong Chinese prickly ash fragrance.
Compared with prior art, beneficial effect of the present invention is:
(1) flavoring raw material sources are extensive, cost is low, unique flavor, easy to use;
(2) method of dried meat prepared by the flavoring described in use, simple to operate, and obtained dried meat is nutritious, the storage time long, unique flavor;
(3) dried meat obtained by said method, can keep good taste and mouthfeel, special taste, remains with strong Chinese prickly ash fragrance, but does not relatively gentlely stimulate.
Detailed description of the invention
Below in conjunction with embodiment, embodiment of the present invention are described in detail, but it will be understood to those of skill in the art that the following example only for illustration of the present invention, and should not be considered as limiting the scope of the invention.Unreceipted actual conditions person in embodiment, the condition of conveniently conditioned disjunction manufacturer suggestion is carried out.Agents useful for same or the unreceipted production firm person of instrument, be and can buy by commercially available the conventional products obtained.
Embodiment 1
Flavoring: comprise solid material and liquid material; Solid material comprises: Chinese prickly ash 1kg, hot pepper 15kg, kaempferia galamga 0.1kg and salt 14kg; Liquid material comprises: soy sauce 1kg.
Get the Chinese prickly ash of 1/3rd, hot pepper, kaempferia galamga add in 100kg water, under 100 DEG C, 1 atmospheric pressure, within 5 hours, obtain soup stock with high pressure pan boiling; In soup stock, add the salt of 2/3rds, then 80kg meat is immersed in soup stock, soaks to pull out after 5 days and obtain soak and immersion meat, under meat normal temperature will be soaked air-dry 2 days; Remaining Chinese prickly ash, hot pepper, kaempferia galamga are made powder, and the surface uniform of immersion meat after air drying smears hot pepper powder, Pricklyash peel, Galanga Resurrectionlily Rhizome, remaining salt, soy sauce and soak; Then under 25 DEG C of conditions, continue air-dry 10 days, obtain dried meat.
Embodiment 2
Flavoring: comprise solid material and liquid material; Solid material comprises: Chinese prickly ash 4kg, hot pepper 5kg, kaempferia galamga 3kg and salt 7kg; Liquid material comprises: soy sauce 5kg.
Get the Chinese prickly ash of 2/3rds, hot pepper, kaempferia galamga add in 200kg water, under 150 DEG C, 3 atmospheric pressure, within 2 hours, obtain soup stock with high pressure pan boiling; In soup stock, add the salt of 1/3rd, then 120kg meat is immersed in soup stock, soaks to pull out after 1 day and obtain soak and immersion meat, under meat normal temperature will be soaked air-dry 1 day; Remaining Chinese prickly ash, hot pepper, kaempferia galamga are made powder, and the surface uniform of immersion meat after air drying smears hot pepper powder, Pricklyash peel, Galanga Resurrectionlily Rhizome, remaining salt, soy sauce and soak; Then under 25 DEG C of conditions, continue air-dry 5 days, obtain dried meat.
Embodiment 3
Flavoring: comprise solid material and liquid material; Solid material comprises: Chinese prickly ash 2kg, hot pepper 12kg, kaempferia galamga 0.5kg and salt 11kg; Liquid material comprises: soy sauce 2kg.
Get the Chinese prickly ash of 1/3rd, hot pepper, kaempferia galamga add in 150kg water, under 130 DEG C, 2 atmospheric pressure, within 3 hours, obtain soup stock with high pressure pan boiling; In soup stock, add the salt of 1/3rd, then 100kg meat is immersed in soup stock, soaks to pull out after 3 days and obtain soak and immersion meat, under meat normal temperature will be soaked air-dry 2 days; Remaining Chinese prickly ash, hot pepper, kaempferia galamga are made powder, and the surface uniform of immersion meat after air drying smears hot pepper powder, Pricklyash peel, Galanga Resurrectionlily Rhizome, remaining salt, soy sauce and soak; Then under 10 DEG C of conditions, continue air-dry 10 days, obtain dried meat.
Embodiment 4
Flavoring: comprise solid material and liquid material; Solid material comprises: Chinese prickly ash 3kg, hot pepper 8kg, kaempferia galamga 2kg and salt 9kg; Liquid material comprises: soy sauce 4kg.
Get the Chinese prickly ash of 2/3rds, hot pepper, kaempferia galamga add in 120kg water, under 120 DEG C, 1 atmospheric pressure, within 4 hours, obtain soup stock with high pressure pan boiling; In soup stock, add the salt of 2/3rds, then 90kg meat is immersed in soup stock, soaks to pull out after 2 days and obtain soak and immersion meat, under meat normal temperature will be soaked air-dry 1 day; Remaining Chinese prickly ash, hot pepper, kaempferia galamga are made powder, and the surface uniform of immersion meat after air drying smears hot pepper powder, Pricklyash peel, Galanga Resurrectionlily Rhizome, remaining salt, soy sauce and soak; Then under 15 DEG C of conditions, continue air-dry 8 days, obtain dried meat.
Embodiment 5
Flavoring: comprise solid material and liquid material; Solid material comprises: Chinese prickly ash 2.5kg, hot pepper 10kg, kaempferia galamga 1kg and salt 10kg; Liquid material comprises: soy sauce 3kg.
Get the Chinese prickly ash of half, hot pepper, kaempferia galamga add in 180kg water, under 140 DEG C, 2 atmospheric pressure, within 4 hours, obtain soup stock with high pressure pan boiling; In soup stock, add the salt of half, then 110kg meat is immersed in soup stock, soaks to pull out after 3 days and obtain soak and immersion meat, under meat normal temperature will be soaked air-dry 1 day; Remaining Chinese prickly ash, hot pepper, kaempferia galamga are made powder, and the surface uniform of immersion meat after air drying smears hot pepper powder, Pricklyash peel, Galanga Resurrectionlily Rhizome, remaining salt, soy sauce and soak; Then under 20 DEG C of conditions, continue air-dry 6 days, obtain dried meat.
Embodiment 6
Flavoring: comprise solid material and liquid material; Solid material comprises: Chinese prickly ash 1.5kg, hot pepper 6kg, kaempferia galamga 1.5kg and salt 12kg; Liquid material comprises: soy sauce 1.5kg.
Get the Chinese prickly ash of 1/3rd, hot pepper, kaempferia galamga add in 110kg water, under 110 DEG C, 3 atmospheric pressure, within 2 hours, obtain soup stock with high pressure pan boiling; In soup stock, add the salt of half, then 85kg meat is immersed in soup stock, soaks to pull out after 2 days and obtain soak and immersion meat, under meat normal temperature will be soaked air-dry 1 day; Remaining Chinese prickly ash, hot pepper, kaempferia galamga are made powder, and the surface uniform of immersion meat after air drying smears hot pepper powder, Pricklyash peel, Galanga Resurrectionlily Rhizome, remaining salt, soy sauce and soak; Then under 20 DEG C of conditions, continue air-dry 7 days, obtain dried meat.
Embodiment 7
Flavoring: comprise solid material and liquid material; Solid material comprises: Chinese prickly ash 3.5kg, hot pepper 14kg, kaempferia galamga 2.5kg and salt 14kg; Liquid material comprises: soy sauce 2.5kg.
Get the Chinese prickly ash of half, hot pepper, kaempferia galamga add in 130kg water, under 140 DEG C, 2 atmospheric pressure, within 2 hours, obtain soup stock with high pressure pan boiling; In soup stock, add the salt of 2/3rds, then 80kg meat is immersed in soup stock, soaks to pull out after 3 days and obtain soak and immersion meat, under meat normal temperature will be soaked air-dry 1 day half; Remaining Chinese prickly ash, hot pepper, kaempferia galamga are made powder, and the surface uniform of immersion meat after air drying smears hot pepper powder, Pricklyash peel, Galanga Resurrectionlily Rhizome, remaining salt, soy sauce and soak; Then under 18 DEG C of conditions, continue air-dry 10 days, obtain dried meat.
Embodiment 8
Flavoring: comprise solid material and liquid material; Solid material comprises: Chinese prickly ash 3.5kg, hot pepper 5kg, kaempferia galamga 0.1kg and salt 7.5kg; Liquid material comprises: soy sauce 4kg.
Get the Chinese prickly ash of 2/3rds, hot pepper, kaempferia galamga add in 190kg water, under 115 DEG C, 3 atmospheric pressure, within 2 hours, obtain soup stock with high pressure pan boiling; In soup stock, add the salt of half, then 80kg meat is immersed in soup stock, soaks to pull out after 4 days and obtain soak and immersion meat, under meat normal temperature will be soaked air-dry 1 day; Remaining Chinese prickly ash, hot pepper, kaempferia galamga are made powder, and the surface uniform of immersion meat after air drying smears hot pepper powder, Pricklyash peel, Galanga Resurrectionlily Rhizome, remaining salt, soy sauce and soak; Then under 15 DEG C of conditions, continue air-dry 6 days, obtain dried meat.
Embodiment 9
Flavoring: comprise solid material and liquid material; Solid material comprises: Chinese prickly ash 1kg, hot pepper 5kg, kaempferia galamga 0.1kg and salt 7kg; Liquid material comprises: soy sauce 1kg.
Get the Chinese prickly ash of half, hot pepper, kaempferia galamga add in 100kg water, under 150 DEG C, 3 atmospheric pressure, within 5 hours, obtain soup stock with high pressure pan boiling; In soup stock, add the salt of 1/3rd, then 80kg meat is immersed in soup stock, soaks to pull out after 5 days and obtain soak and immersion meat, under meat normal temperature will be soaked air-dry 2 days; Remaining Chinese prickly ash, hot pepper, kaempferia galamga are made powder, and the surface uniform of immersion meat after air drying smears hot pepper powder, Pricklyash peel, Galanga Resurrectionlily Rhizome, remaining salt, soy sauce and soak; Then under 25 DEG C of conditions, continue air-dry 10 days, obtain dried meat.
Embodiment 10
Flavoring: comprise solid material and liquid material; Solid material comprises: Chinese prickly ash 4kg, hot pepper 15kg, kaempferia galamga 3kg and salt 14kg; Liquid material comprises: soy sauce 5kg.
Get the Chinese prickly ash of half, hot pepper, kaempferia galamga add in 200kg water, under 150 DEG C, 3 atmospheric pressure, within 5 hours, obtain soup stock with high pressure pan boiling; In soup stock, add the salt of half, then 120kg meat is immersed in soup stock, soaks to pull out after 5 days and obtain soak and immersion meat, under meat normal temperature will be soaked air-dry 2 days; Remaining Chinese prickly ash, hot pepper, kaempferia galamga are made powder, and the surface uniform of immersion meat after air drying smears hot pepper powder, Pricklyash peel, Galanga Resurrectionlily Rhizome, remaining salt, soy sauce and soak; Then under 25 DEG C of conditions, continue air-dry 10 days, obtain dried meat.
Comparative example 1
Flavoring: comprise solid material and liquid material; Solid material comprises: Chinese prickly ash 0.5kg, hot pepper 20kg, kaempferia galamga 0.05kg and salt 15kg; Liquid material comprises: soy sauce 6kg.
Get the Chinese prickly ash of half, hot pepper, kaempferia galamga add in 180kg water, under 140 DEG C, 2 atmospheric pressure, within 4 hours, obtain soup stock with high pressure pan boiling; In soup stock, add the salt of half, then 110kg meat is immersed in soup stock, soaks to pull out after 3 days and obtain soak and immersion meat, under meat normal temperature will be soaked air-dry 1 day; Remaining Chinese prickly ash, hot pepper, kaempferia galamga are made powder, and the surface uniform of immersion meat after air drying smears hot pepper powder, Pricklyash peel, Galanga Resurrectionlily Rhizome, remaining salt, soy sauce and soak; Then under 20 DEG C of conditions, continue air-dry 6 days, obtain dried meat.
Comparative example 2
Flavoring: comprise solid material and liquid material; Solid material comprises: Chinese prickly ash 5kg, hot pepper 4kg, kaempferia galamga 5kg and salt 5kg; Liquid material comprises: soy sauce 0.5kg.
Get the Chinese prickly ash of half, hot pepper, kaempferia galamga add in 180kg water, under 140 DEG C, 2 atmospheric pressure, within 4 hours, obtain soup stock with high pressure pan boiling; In soup stock, add the salt of half, then 110kg meat is immersed in soup stock, soaks to pull out after 3 days and obtain soak and immersion meat, under meat normal temperature will be soaked air-dry 1 day; Remaining Chinese prickly ash, hot pepper, kaempferia galamga are made powder, and the surface uniform of immersion meat after air drying smears hot pepper powder, Pricklyash peel, Galanga Resurrectionlily Rhizome, remaining salt, soy sauce and soak; Then under 20 DEG C of conditions, continue air-dry 6 days, obtain dried meat.
Comparative example 3
Flavoring: comprise solid material and liquid material; Solid material comprises: Chinese prickly ash 0.5kg, hot pepper 2kg, kaempferia galamga 0.05kg and salt 5kg; Liquid material comprises: soy sauce 0.5kg.
Get the Chinese prickly ash of half, hot pepper, kaempferia galamga add in 180kg water, under 140 DEG C, 2 atmospheric pressure, within 4 hours, obtain soup stock with high pressure pan boiling; In soup stock, add the salt of half, then 110kg meat is immersed in soup stock, soaks to pull out after 3 days and obtain soak and immersion meat, under meat normal temperature will be soaked air-dry 1 day; Remaining Chinese prickly ash, hot pepper, kaempferia galamga are made powder, and the surface uniform of immersion meat after air drying smears hot pepper powder, Pricklyash peel, Galanga Resurrectionlily Rhizome, remaining salt, soy sauce and soak; Then under 20 DEG C of conditions, continue air-dry 6 days, obtain dried meat.
Comparative example 4
Flavoring: comprise solid material and liquid material; Solid material comprises: Chinese prickly ash 5kg, hot pepper 20kg, kaempferia galamga 5kg and salt 20kg; Liquid material comprises: soy sauce 8kg.
Get the Chinese prickly ash of half, hot pepper, kaempferia galamga add in 180kg water, under 140 DEG C, 2 atmospheric pressure, within 4 hours, obtain soup stock with high pressure pan boiling; In soup stock, add the salt of half, then 110kg meat is immersed in soup stock, soaks to pull out after 3 days and obtain soak and immersion meat, under meat normal temperature will be soaked air-dry 1 day; Remaining Chinese prickly ash, hot pepper, kaempferia galamga are made powder, and the surface uniform of immersion meat after air drying smears hot pepper powder, Pricklyash peel, Galanga Resurrectionlily Rhizome, remaining salt, soy sauce and soak; Then under 20 DEG C of conditions, continue air-dry 6 days, obtain dried meat.
Comparative example 5
Flavoring: comprise solid material and liquid material; Solid material comprises: Chinese prickly ash 2.5kg, hot pepper 10kg, kaempferia galamga 1kg and salt 10kg; Liquid material comprises: soy sauce 3kg.
Get the Chinese prickly ash of half, hot pepper, kaempferia galamga add in 250kg water, under 160 DEG C, 2 atmospheric pressure, within 6 hours, obtain soup stock with high pressure pan boiling; In soup stock, add the salt of half, then 130kg meat is immersed in soup stock, soaks to pull out after 6 days and obtain soak and immersion meat, under meat normal temperature will be soaked air-dry 3 days; Remaining Chinese prickly ash, hot pepper, kaempferia galamga are made powder, and the surface uniform of immersion meat after air drying smears hot pepper powder, Pricklyash peel, Galanga Resurrectionlily Rhizome, remaining salt, soy sauce and soak; Then under 20 DEG C of conditions, continue air-dry 3 days, obtain dried meat.
The taste of dried meat detecting shelf-life under 20 DEG C of conditions and under 0 DEG C of refrigerator cold-storage condition of embodiment and comparative example and obtain, as shown in table 1 below:
Table 1 shelf-life contrasts
| Label | 20 DEG C shelf-life/moon | 0 DEG C shelf-life/moon |
| Embodiment 1 | 2 | 6 |
| Embodiment 2 | 2 | 6 |
| Embodiment 3 | 2 | 6 |
| Embodiment 4 | 2 | 6 |
| Embodiment 5 | 3 | 8 |
| Embodiment 6 | 2 | 6 |
| Embodiment 7 | 2 | 7 |
| Embodiment 8 | 2 | 6 |
| Embodiment 9 | 2 | 7 |
| Embodiment 10 | 2 | 7 |
| Comparative example 1 | 0.5 | 1 |
| Comparative example 2 | 0.5 | 1 |
| Comparative example 3 | 0.5 | 2 |
| Comparative example 4 | 0.5 | 1 |
| Comparative example 5 | 0.5 | 2 |
As seen from the above table, the dried meat holding time that the application obtains is long, is applicable to large-scale production, transport and sale.
The personnel that please foretaste foretaste, and contrast can find, the special taste of the dried meat of embodiment 1-10, aromatic flavour; The taste of comparative example 1-5 is obviously biased, and taste is partially salty or partially light or partially pungent, and excitement is large.
Although illustrate and describe the present invention with specific embodiment, however it will be appreciated that can to make when not deviating from the spirit and scope of the present invention many other change and amendment.Therefore, this means to comprise all such changes and modifications belonged in the scope of the invention in the following claims.
Claims (10)
1. a flavoring, is characterized in that, with weight parts, comprises solid material and liquid material;
Described solid material comprises: Chinese prickly ash 1-4 part, hot pepper 5-15 part, kaempferia galamga 0.1-3 part and salt 7-14 part;
Described liquid material comprises: soy sauce 1-5 part.
2. flavoring according to claim 1, is characterized in that, with weight parts, comprises solid material and liquid material;
Described solid material comprises: Chinese prickly ash 2-3 part, hot pepper 8-12 part, kaempferia galamga 0.5-2 part and salt 9-11 part;
Described liquid material comprises: soy sauce 2-4 part.
3. use the flavoring described in claim 1 or 2 to prepare a method for dried meat, it is characterized in that, said method comprising the steps of:
A. get described Chinese prickly ash, described hot pepper, described kaempferia galamga be added to the water, boiling obtains soup stock; Add described Chinese prickly ash, described hot pepper, described kaempferia galamga amount be 2/1 to three/3rds of respective total amount;
B. in described soup stock, add described salt, then 80-120 part meat is immersed, pull out after immersion and obtain soak and soak meat, by air-dry for described immersion meat; The amount adding described salt is 2/1 to three/3rds of described salt total amount;
C. remaining described Chinese prickly ash, described hot pepper, described kaempferia galamga are made powder, the surface uniform of described immersion meat after air drying smears hot pepper powder, Pricklyash peel, Galanga Resurrectionlily Rhizome, remaining described salt, described soy sauce and described soak; Then continue air-dry, obtain dried meat.
4. method according to claim 3, is characterized in that, in described step a, 100-150 DEG C, under a 1-3 atmospheric pressure, within 2-5 hour, obtain described soup stock with high pressure pan boiling.
5. method according to claim 4, is characterized in that, in described step a, the amount of described Chinese prickly ash, described hot pepper, described kaempferia galamga is the half of respective total amount.
6. method according to claim 5, is characterized in that, in described step a, the consumption of water is 100-200 part.
7. method according to claim 3, is characterized in that, in described step b, the time of described immersion is 1-5 days, and the described air-dry time is 1-2 days, and described air-dry temperature is normal temperature.
8. method according to claim 7, is characterized in that, the amount adding salt in described step b is the half of the total amount of described salt.
9. method according to claim 3, is characterized in that, in described steps d, the described air-dry time is 5-10 days, and described air-dry temperature is 10-25 DEG C.
10. a dried meat, is characterized in that, described dried meat is obtained by the method described in any one of claim 3-9.
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| CN108552304A (en) * | 2018-03-01 | 2018-09-21 | 安徽省争华羊业集团有限公司 | A kind of fresh-keeping method of the meat of mutton sheep |
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| CN104982876B (en) | 2018-05-04 |
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