Marinating process of healthy spiced beef with long shelf life and less nutrient loss

Abstract

The invention discloses a marinating process of healthy spiced beef with long shelf life and less nutrient loss, which comprises the following steps: splitting beef into cubes, putting the beef cubes in a refrigeration house for freezing, unfreezing the beef cubes, then adding a table salt solution, feeding the beef cubes into a stirrer for stirring, carrying out filtering, coating the surface layer with table salt, and placing the beef cubes in a sealed and compressed mode so as to obtain a first prefabricated material; thoroughly cleaning the first prefabricated material with clear water, adding clear water for boiling, adding cassia bark, cumin, shallots, ginger slices and pepper for boiling, fishing out the first prefabricated material, and draining off the first prefabricated material so as to obtain a second prefabricated material; mixing and boiling aniseed, cumin, rosemaries, alpinia katsumadai hayata, netmeg, alpinia officinarum hance, dried ginger, saffron, vanilla, costus roots, poppy seeds, mint, pepper, amomum tsaoko, licorice roots, honey and clear water, adding the second prefabricated material for boiling, fishing out and draining off the second prefabricated material, frying the second prefabricated material, and then fishing out and draining off the second prefabricated material so as to obtain a third prefabricated material; and putting the third prefabricated material in a baking machine with a rotating function for baking, taking out the third prefabricated material, then adding edible vegetable oil, cooking wine, shallots, ginger slices, cumin and sesame, uniformly stirring the ingredients, and carrying out bagging, sealing and sterilizing so as to obtain the healthy spiced beef with long shelf life and less nutrient loss.

Description

technical field [0001] The invention relates to the technical field of beef products, in particular to a stewed beef stew with a long healthy shelf life and little nutrient loss. Background technique [0002] Existing sauced beef products are mainly prepared by washing the processed beef and marinating it with salt, monosodium glutamate, spices, etc., the color, aroma and taste of the product are improved, but in the preparation process, a part of the collagen in the beef The grade structure is destroyed, the continuous high temperature causes collagen to decompose into gelatin, and the taste, color and luster and nutrients of the processed beef products change greatly. Therefore, although the current method can be industrialized, it still cannot meet the needs of consumers. SUMMARY OF THE INVENTION [0003] The invention proposes a stewed beef stewed process with a long healthy shelf-life and less nutrient loss. The product is soft and delicate in texture, fresh in taste,...

AI Technical Summary

Problems solved by technology

[0002] Existing sauced beef products are mainly prepared by washing the processed beef and marinating it with salt, monosodium glutamate, spices, etc., the color, aroma and taste of the product are improved, but in the preparation process, a part of the collagen in the beef The grade structure is destroyed, the continuous high temperature causes collagen to decompose into gelatin, and the taste, color and luster and nutrients of the processed beef products change greatly. Therefore, although the current method can be industrialized, it still cannot meet the needs of consumers.