The invention discloses a spiced beef with a
fermentation flavor and a preparation method of spiced beef with the
fermentation flavor. The spiced beef is characterized by being prepared from the following raw materials in parts by weight: 250-260 parts of beef, 40-45 parts of milk, 20-22 parts of niblet, 18-20 parts of
snow pears, 19-21 parts of green plums, 10-11 parts of chocolate, 10-11 parts of highland barley
powder, 10-11 parts of ginger candy, 1-1.2 parts of lyophilized
royal jelly, 8-9 parts of black mustard, 10-11 parts of dried
scallop, 2-2.5 parts of
atractylodes macrocephala koidz, 1.8-2 parts of greenish lily flowers, 1-1.2 parts of rhizoma anemarrhenae, 2-2.3 parts of radix pseudostellariae, 1.4-1.8 parts of loquat leaves, 1-1.2 parts of eurya groffii merr leaves, 1.4-1.5 parts of macrocarpa nucuma, 15-20 parts of
vinasse, 70-75 parts of flour, 10-11 parts of Muyu stone
powder, a proper amount of
lotus leaves, 18-20 parts of spices, 1-1.5 parts of
lactic acid bacteria and 20-25 parts of a
nutrition health liquid. The spiced beef is wrapped and baked with the
vinasse, the flour and the Muyu stone
powder after being fermented, so that the spiced beef is unique in
flavor; the flavor of
wine and microelements in the Muyu stone powder infiltrate into the spiced beef; the nutritive value is improved; and the spiced beef has the
efficacy of moistening
lung after being mixed and cooked with a plurality of extracting solutions of the
snow pears, greenish lily flowers and the like.