Processing method of preserved braised beef

Abstract

The invention discloses a processing method of preserved braised beef. The processing method comprises the following steps: carrying out unfreezing and cleaning, mixing, pickling, baking, preparing braising soup bases, carrying out braising by virtue of a cold-hot conversion method, selecting, removing impurities, carrying out step cooling, slicing, carrying out packaging, and the like. Accordingto the processing method, braising is carried out by virtue of the cold-hot conversion method, so that the braised beef has relatively good tasty effect; the cooling temperature during the braising through the cold-hot conversion method is controlled in a step manner, so that relatively good quality of the braised beef is well obtained; and the prepared braised beef has two flavors of braised products and baked foods, the flavors are stereoscopic and gentle, the taste is specific. Two specific compound mixtures can penetrate into beef, so that the tissue structure of the beef can be improved,and the synchronous antibacterial effect can be achieved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method for fresh-keeping stewed beef. Background technique [0002] Among many stewed meat products in sauce, stewed beef is the well-deserved king. Because beef has rich nutritional value and excellent taste, it is loved by consumers. It is known as the single product with the highest profit and the best potential market in the industry. . At present, the processing method of stewed beef is still using the traditional processing technology, that is, pretreatment-salting-steaming-cooling-packaging. With the continuous innovation of the food industry, many new products are also flooding into the market. Braised beef has gradually been unable to meet the needs of modern people for the diversity of delicious food. Moreover, the stewed beef processed by traditional technology also has the problem of short shelf life. The shelf life of commercially available fresh stewed ...

AI Technical Summary

Problems solved by technology

At present, the processing method of stewed beef is still using the traditional processing technology, that is, pretreatment-salting-steaming-cooling-packing. With the continuous innovation of the food industry, many new products are also flooding into the market. Braised beef has gradually been unable to meet the needs of modern people for the diversity of food taste

Moreover, the stewed beef processed by traditional technology still has the problem of short shelf life. The shelf life of commercially available fresh stewed beef is 5-7 days, which is far from meeting the market's requirements for product shelf life, which seriously restricts the development of the industry.

[0003] Therefore, there is a lack of stewed beef products with various tastes and long shelf life in the market now, which is also a hot research topic for industry technicians recently.