Curing method of flavored tea-scented cured beef

Abstract

The invention discloses a curing method of flavored tea-scented cured beef. The curing method comprises the following steps: (1) by the weight of fresh beef, weighing the seasonings such as 3-3.5% of salt, 0.5-1.0% of pu'er tea powder and 1% of white sugar; (2) rubbing: preparing the three seasonings and spreading the seasonings on the surface of the beef in sequence to rub repeatedly; (3) curing: stacking the beef to cure indoors at a constant temperature of 5-8 DEG C for no less than 30 days, and drying by cold air at 8-18 DEG C under a hanging condition until the weight of the beef is reduced to 58-61% of the weight of the fresh beef; and (4) fermentation: fermenting in a fermentation room in which the temperature is 20 DEG C and the relative humidity is 71% for 3 months, and by the weight of 100kg of fresh beef, obtaining the flavored tea-scented cured beef after the beef is cured and fermented to 55+ / -2kg. The cured beef has unique tea scent and is sweet in taste after being fried.

Description

technical field [0001] The invention belongs to a method for pickling dried beef with flavor and tea flavor. Background technique [0002] The traditional method of marinating dried beef is to add salt to the fresh beef after cooling, knead it, put it in a vat to marinate, dry it in the sun after marinating, and then ferment it to become a common dried beef. In order to ensure that the cured dried beef is not bad, the only way is to increase the amount of salt used for marinating dried beef. Therefore, people generally reflect that although dried beef is a low-fat and high-protein food, the salt content is too high, and the taste is too salty, and even tastes salty and bitter; thus affecting the sales of dried beef. In addition, because the condiments used for pickling are simply salt or mixed with other commonly used aniseed, chili, and peppercorns, the taste of dried beef cannot escape the strong spicy and salty taste, and the storage period is slightly longer. Nitrate i...

AI Technical Summary

Problems solved by technology

Therefore, people generally reflect that although dried beef is a low-fat and high-protein food, the salt content is too high, the taste is too salty, and even tastes salty and bitter; thus affecting the sales of dried beef

In addition, because the condiments used for pickling are simply salt or mixed with other commonly used aniseed, chili, and peppercorns, the taste of dried beef cannot escape the strong spicy and salty taste, and the storage period is slightly longer. Nitrate is a hidden danger to the people who eat it