Spicy and hot salted meat or preserved meat and preparation method thereof

Abstract

The invention belongs to the technical field of food, and particularly relates to spicy and hot salted meat or preserved meat and a preparation method thereof. The spicy and hot salted meat or preserved meat is characterized by comprising the following ingredients per 1000g meat: 15-50g refined salt, 15-50g chili, 15-20g pepper, 5-10g amomum tsao-ko, 30-100g white spirit, 20-50g sticky rice, 10-20g sesame, 10-20g randia cochinchinensis, 10-15g ginger, 10-20g white sugar and 5-8g anise. The preparation method comprises the steps of cleaning, initial curing, mixing, secondary curing and sealing. A preparation technology is simple, and the prepared salted meat or preserved meat has the advantages of unique flavor, good taste, convenience in eating, long shelf life and the like.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a kind of spicy cured meat or bacon and a preparation method thereof. Background technique [0002] The main meats for making sour meat are pork, beef, mutton, chicken, duck, goose and so on. The preparation method of existing cured meat or bacon is: after seasoning is applied on the meat, it is allowed to dry naturally, and the meat needs to be fried again or boiled to become cooked food when eating. But this kind of cured meat or cured meat has not been welcomed by most of the crowd. One is that the seasonings do not fully enter the meat due to the short curing time, so that the taste of the meat is not very good; After the meat is dried, the meat is relatively dry and hard, and the aroma and taste of the meat will be affected after frying or steaming for a long time, while the general method of curing meat has only salty taste and no sour taste, and the taste and mouthfeel are n...

AI Technical Summary

Problems solved by technology

But this kind of cured meat or cured meat has not been welcomed by most of the crowd. One is that the seasonings do not fully enter the meat due to the short curing time, so that the taste of the meat is not very good; After the meat is dried, the meat is relatively dry and hard. After long-term frying or steaming, the aroma and taste of the meat will be affected. However, the general method of marinating meat is only salty but not sour, and the taste is not good.