The invention discloses a preparation process of sauce
stewed beef being long in
shelf life and less in
nutrient loss. The preparation process includes the following steps: 1)
cutting beef into cubes, freezing the beef cubes in a refrigerator, and unfreezing the beef cubes, adding a
salt solution, stirring the beef cubes in a stirrer, filtering the beef, smearing the beef cubes with salt, sealing and compacting the beef cubes to prepare a first pre-
prepared material; 2) washing the first pre-
prepared material with clear water, adding clear water to steam-cook the first pre-
prepared material, steam-cooking the first pre-prepared material with addition of anise, scallions, fennel, raw ginger, and Chinese prickly ash, and taking out and draining the first pre-prepared material to obtain a second pre-prepared material; 3) mixing and boiling anise, fennel, bay leaves, lemon leaves, nutmegs, mustard, dry ginger, bay leaves, vanilla, thyme,
pericarpium citri reticulatae, purple perilla, pepper,
amomum tsao-ko, licorice, honey and clear water, adding the second pre-prepared material, boiling the mixture, taking out and draining the second pre-prepared material, oil-frying the second pre-prepared material and taking out and draining the oil-fried material to obtain a third pre-prepared material; and 4) baking the third pre-prepared material in a baking
machine which has a rotating function, and adding clear oil, yellow
wine, fennel, raw ginger, scallion and sesame to the baked material with uniform stirring, packaging the baked material in bags, and sealing the bags and sterilizing the baked material to prepare the sauce
stewed beef being long in
shelf life and less in
nutrient loss.