Stewed sirloin and preparation method thereof

Abstract

The invention relates to stewed sirloin and a preparation method thereof. The stewed sirloin is prepared through the following process steps of: flavor treating, soaking, cooking to be sixty percent-cooked, packaging, high-pressure cooking sterilization and the like. The sirloin subjected to soaking with seasonings is only cooked to be sixty percent-cooked in boiled water. After meat blocks are heated and expanded, protein is denatured, and the meat blocks are shrunk after cooling, so that gravy, nutrient components and delicate flavor of the inner part of the sirloin are locked and can not flow out. The prepared sirloin has delicate flavor and high nutrient value, and the nutrient components are retained. As the sirloin is stewed to be sixty percent-cooked, is fished out for cooling and vacuum packaging and then is put into a pressure cooker for cooking, the prepared sirloin has more brittle surface, tender meat and good taste and is easy for preservation. A sauce used in the stewed sirloin is made of materials beneficial to human bodies, and beef with flavor is fresh and tender and is tastily moderate.

Description

technical field [0001] The invention relates to a stewed beef brisket and a preparation method thereof. Background technique [0002] In the prior art, the processing of beef is roughly divided into several types such as burning, frying, marinating, smoking, and frying. Burning and frying beef have strict requirements on the heat, which should be controlled according to various factors such as beef quality, tenderness, quantity, weather, etc., and are not suitable for industrial production; It is suitable for industrialized mass production, but in the process of making it, a large amount of nutrition of the beef itself is destroyed, and some substances that are not conducive to human health are brought into the beef, the taste is not good, and long-term consumption is not conducive to health; Using a large number of seasonings with many varieties, such as star anise, etc., will produce substances that are harmful to the human body, and long-term consumption is likely to cau...

AI Technical Summary

Problems solved by technology

Burning and frying beef have strict requirements on the heat, which should be controlled according to various factors such as beef quality, tenderness, quantity, weather, etc., and are not suitable for industrial production; It is suitable for industrialized mass production, but in the process of making it, a large amount of nutrition of the beef itself is destroyed, and some substances that are not conducive to human health are brought into the beef, the taste is not good, and long-term consumption is not conducive to health; Using a large number of seasonings with many varieties, such as star anise, etc., will produce substances that are harmful to the human body, and long-term consumption is likely to cause cancer

It is difficult to see packaged beef stew with soup in the vacuum-packed beef deli products sold in the market

[0003] The traditional method of making clear beef stew is to stew the beef in water until the meat is rotten, the taste is poor, and the nutrients and the umami taste of the beef are transferred from the meat to the soup; in the process of boiling the soup, a large number of nutrients and air In contact with the oxygen in the meat, it is oxidized and destroyed; a large number of seasonings are stewed in water until the meat is rotten. This kind of beef has more flavors of seasonings, which have a strong and greasy taste, which affects the deliciousness of the beef itself; a large number of seasonings, such as star anise etc., also contains substances that are harmful to the human body