Method for processing tea-flavored sauced beef

Abstract

The invention discloses a method for processing tea-flavored sauced beef. The method comprises the following steps of: cutting beef into pieces; adding water into gardenia, fennel, hawthorn, clove, divaricate saposhnikovia root, goldthread root, dark plum, green tea and a proper amount of table salt, boiling over a slow fire to obtain soup bases and pickling beef loaves which are divided into front and rear parts in the soup bases; performing smokeless roasting until the beef loaves are sixty percent cooked; rinsing the roasted beef loaves by using alkaline water and washing by using clear water; adding water into marination concentrated soup and a mixed material bag and sauce-boiling for 1 hour; soaking for 1 hour in tea-flavored soup bases boiled in green tea and black tea, fishing out and air-drying; and finally drying, sterilizing and packaging. In the method, the adding of the tea can ensure that finished sauced beef has long-lasting tea-flavored taste and can remove the greasy taste of the beef, and the hawthorn can ensure that the beef is tenderized and the sauced beef has fragrant and crispy mouthfeel; and a proper amount of gardenia, clove and the like in meat pickling soup bases have good effects of colorizing and preserving the beef, and the beef obtained through sauce boiling does not contain nitrite.

Description

technical field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a method for processing beef with tea-flavored sauce. Background technique

[0002] Existing sauced beef products have multiple tastes, but there is no sauced beef product of tea-flavored taste. In the traditional production method of sauced beef, a certain amount of nitrite is usually added for dehydration, deodorization and preservation of fresh beef, as well as the color development of beef in the process of stewed beef. Therefore, the processed beef sauce contains a certain amount of nitrite Nitrite in the body is harmful to the human body. Contents of the invention

[0003] The object of the present invention is to disclose a processing method of tea-flavored beef sauce. The beef sauce produced by the method has a crispy mouthfeel and tea aroma, and does not contain nitrite.

[0004] The technical scheme that realizes above-mentioned purpose is to car...