How to marinate lean meat strips, how to marinate meat strips

Cured meat is very common in life, cured meat is salted, is a kind of food that meets the taste of the public, good cured meat is delicious, and can be stored for a long time, so it is very popular with the majority of people, in fact, cured meat we can also do it ourselves, the following will introduce the method for you.

Ingredients: pork: 100 kg salt: 14 16 kg.

How to make it: 1. Extraction: Cured meat raw materials are divided into two types: bone-in and bone-free.

The cured meat with bones is processed in different parts of the raw meat, and the material is taken in slices, small pieces, and hooves and legs according to the different parts of the raw meat. Fragmentation refers to the removal of the head, tail, and back of the legs; A small piece refers to a rectangular piece of meat (legs and feet are pork legs with claws) of about kilograms each.

2. Refurbishment: Finishing and removing minced meat, dirty blood, lymph, broken oil, etc., in order to penetrate the salt, it is necessary to cut a knife every 2 6 cm on the meat block, and the concentration is generally 1 3 of the meat quality. The size of the knife edge, how much is the depth, according to the temperature and muscle thickness, such as the temperature above 15, the knife edge should be larger, more, in order to speed up the pickling speed; 15 Below it may be smaller, and less so.

3. Salt system: Generally, it is divided into three times to rub salt, the first time is the initial salt, the second time is the large salt, and the third time is the double salt.

The initial salt is evenly applied to the surface of the raw meat. The next day, then add a large amount of salt, rub the salt evenly, stuff an appropriate amount of new salt at the knife edge, and stack it neatly into a stack. After 4 5 days of overturning, the upper and lower floors are reversed; and sprinkle with an appropriate amount of fresh salt.

After about 7 days of resalting, it should be turned over in time and a small amount of salt should be applied. It takes about 25 days to rub the salt three times to make it a finished product. 4. Salt fixing:

Cured meat can be stored in -5 cold storage, or it can be submerged in salt water at 24-25 degrees. If there is turbidity and peculiar smell of salt water, it means that the salt brine has deteriorated, and the salt brine must be re-boiled before use.

The taste of cured meat is quite beautiful, which has a large salt component, salt can inhibit the growth of bacteria and microorganisms, of course, cured meat also has such an effect, the protein content in cured meat is very high, can promote the growth of damaged cells, and can also maintain the acid-base balance in the human body.

Therefore, eating cured meat is not only a taste enjoyment, but also a spiritual enjoyment, and the fat in cured meat is not very much, and regular consumption will not cause obesity, and it will make your body's endocrine more stable.

01 Clean the lean meat, cut it into slices, or long strips the thickness of chopsticks, or meat segments, and grab it with a spoonful of cooking wine.

Cut some chopped green onions, minced ginger and minced garlic, and then add a little thirteen spices or peppercorns.

Pour in a little vinegar, not a lot of a little bit, grasp well, then add light soy sauce and oyster sauce, grasp well.

If you eat it first, add a little salt and marinate it for ten minutes before cooking, if you don't eat it for the time being, add some cornstarch to marinate, so that you can marinate it in the refrigerator, and take it as you go, and the tender ones are particularly delicious.

Preparation: Take fresh meat or frozen meat with thin skin, moderate fat and lean skin, scrape off the skin and meat dirt, and cut it into standard ribbed strips with a thickness of 4 5 cm per kilogram. If you want to make boneless bacon, you also have to cut off the bones.

7 kg of salt, 1 kg of refined nitrate, and 1 kg of pepper for processing bone-in bacon. Kilograms of salt, kilograms of refined nitrate, 5 kilograms of sugar, kilograms of liquor and soy sauce, and 3 4 kilograms of distilled water are used for processing boneless bacon.

Before the preparation of auxiliary materials, the salt and nitrate are crushed, and spices such as pepper, fennel, and cinnamon are dried and milled.

2. There are three ways to pickle:

1. Dry and poor acres of pickling.

Wipe the cut strips with the dry marinade and put them into the vat in the order of the meat side down, with the top layer of skin facing up. The remaining dry marinade is applied to the upper meat strips, marinated for 3 days and turned over.

2. Wet picking. Put the marinated boneless bacon into the prepared marinade for 15 18 hours, and turn the tank 2 times in the middle.

3. Mix and marinate.

Wipe the meat strips with dry marinade and put them in the jar, pour the sterilized aged pickling liquid to flood the meat strips, and mix the salt in the pickling with no more than 6%.

1. Cut the meat slices, generally 5mm thick, gently chop the meat slices with the back of the knife, pay attention to the order of cutting, and cut both sides. The purpose of cutting is to make it taste good. Put the chopped meat slices into a container, add salt, monosodium glutamate, cooking wine, soy sauce, shredded green onions, shredded ginger and other condiments, and then stir them with your hands.

2. After marinating for half an hour, you can wrap the starch and egg white prepared with starch, and then put it in the bread crumbs to coat it with a layer of bread crumbs. Put the breaded tenderloin in a pan and fry it until browned. When exploding, you should pay attention to the heat, not too urgent, and not too soft.

After removing it, cut it into strips with a knife, sprinkle with spiced noodles, and serve. Chicken, this method can also be used.

The practice of marinating meat in oil (altar meat).

1) Cut the pork into pieces 18 cm long, 10 cm wide and about 8 cm thick, put it in a steamer and steam it until it is six mature, take it out, smear salt and five-spice powder on the meat pieces with heat, cool thoroughly and set aside.

2) After the oil is refined, the slag is discarded, the temperature is reduced to about 45, vitamin C is added and mixed well, first poured into some cushions in the altar, and then the cooled meat is soaked in oil, and then the remaining oil is poured into the altar, the meat pieces are all submerged, and the mouth of the altar is sealed after the oil solidifies, and it is placed in a cool and dry place. Note: The inside and outside of the jar must be coated with glaze, and the mouth of the jar is flat and smooth, which is easy to seal; Every time the meat is taken, the oil in the jar should be re-refined and the meat should be buried; Vitamin C should be added to the refined oil to prevent the oxidation of the oil from becoming hala.

Features: Pork is salty and fragrant, nutritious, and can be stored for a long time.

The practice of storing cured meat in plant ash.

1) After cutting the meat, steam the meat and smear it with salt, smear five-spice powder, etc., and soak the marinated meat in the same way.

2) Wrap the meat pieces in hemp paper separately. At the bottom of the box, a layer of grass ash with a thickness of about 10 cm is laid, and then a layer of meat is rubbed with salt and five-spice powder, and a layer of plant ash is placed, so that the layers of mold are changed alternately, and the general wooden box can be placed in 2-4 layers of meat pieces. Finally, it is capped with plant ash, and the wooden box is placed in a dry and cool place.

Note: The thickness of each layer of plant ash is not less than 10 cm; The distance between the meat and the surrounding walls should not be less than 10 cm. This method is not suitable for wet and rainy areas.

Characteristics: mellow meat taste, salty and delicious.

Bacon method 1:

1. It is best to buy two-knife meat and sitting meat, and scrape the dirty things on the meat with a knife (do not wash with water);

2. Fry the salt and peppercorns together, and the salt will be fried until the yellow color is stir-fried.

3. Evenly spread the fried salt on the meat (the salt is about half a catty, you can master it according to your own taste), we here (I am from Chengdu) probably put the salted meat in a pot to marinate for 7 days, and turn it once a day;

After the day, take out the meat and dry it, and be sure to dry it in a particularly ventilated place!

5. After drying for a week, take off the meat, smear the mash juice directly on the meat, and let it dry for another 1-2 weeks. (During this period, you can also rub the mash twice);

6. The most important point: be sure to use the wind to blow! This is the key point of the bureau to guess the wind blowing bacon!

7. When you want to eat, take off the bacon, wash the mash, cook and eat if the meat tastes salty, and steam it if the taste is suitable. (The steaming time is about 20-40 minutes, depending on the heat.)