Stewed medlar health care sirloin and processing method of stewed medlar health care sirloin

Abstract

The invention relates to the field of food processing and concretely provides a method for processing stewed medlar health care sirloin. The method comprises the steps of cleaning, soaking, vacuum kneading, stewing seasoning, package and sterilization. Conventional seasonings are added during the stewing, and health care traditional Chinese herbal medicine ingredients are also added. The instant sirloin processed by the method provided by the invention has the characteristics that the color is fresh, the mouth feeling is fine and smooth, all nutrition of the beef is maintained, and the aftertaste is long and mellow after the eating. Meanwhile, the sirloin also has the health care functions of tonifying qi and blood and regulating the immunity.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a stewed wolfberry health-care beef brisket and a processing method thereof. Background technique [0002] Beef brisket refers to a piece of meat with tendons, meat, and oily flowers, which is just a general term. According to the parts, the meat from many parts of the beef can be called sirloin. The part imported from abroad is mainly cut into strips of beef ribs (also known as strips of meat), which are boneless strips of meat taken from between the ribs. It has more lean meat, less fat, and less tendons. It is suitable for braised or stew. In addition, on the upper layer of the tenderloin, there is a piece of tenderloin with less tendons, less oil, and more meat, but the shape is irregular. It can also be called sirloin, which is the best braised part. [0003] Beef brisket provides high-quality protein and contains all kinds of amino acids. The ratio of various amino acids i...

AI Technical Summary

Problems solved by technology

Burning and frying beef have strict requirements on the duration of the fire, which must be mastered according to various factors such as the quality, tenderness, quantity, and weather of the beef, and are not suitable for industrialized production; existing smoked or fried meat jerky, In the process of making meat floss, a large amount of nutrition of beef itself is destroyed, and some carcinogens such as polycyclic aromatic hydrocarbons and nitrosamines, which are not conducive to human health, are brought into beef. Long-term consumption will cause the risk of cancer and is not conducive to health; The invention provides a kind of stewed health beef and its processing method