Method for modified atmosphere processing of beef

Abstract

The invention provides a method for modified atmosphere processing of beef. The method comprises the following steps of packaging salted, precooked and marinated beef by a composite membrane, carrying out nitrogen filling and sealing, carrying out multistage heating sterilization of the nitrogen-infilling packaged beef, and fast cooling to obtain a beef product. The method has the advantages that processes are simple; operation is feasible; any antiseptics are not adopted; an original fragrance of a beef product can be effectively retained; spicy roast beef obtained by the method has a delicious taste and a good mouth feel; the problem that beef pieces have irregular shapes and can be easily stewed until it's tender is solved; a color, a fragrance and a taste of beef pieces can be retained well; sterilization is full; and a storage life of beef is prolonged obviously by the method, wherein the storage life can reach to 2 years at a normal temperature.

Description

technical field

[0001] The invention relates to a processing method of an instant product whose main raw material is beef. Background technique

[0002] Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's ability to resist diseases. It is especially suitable for people who are growing and developing, post-operative, and post-ill to supplement blood loss and repair tissues. Eating beef in cold winter has the effect of warming the stomach and is a good tonic for cold winter. Traditional Chinese medicine believes that beef has the effects of nourishing the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm and wind, and quenching thirst and saliva.

[0003] There are many defects in the current common processing method, such as irregular beef block shape, brittle meat, poor taste, loss of nutrition, and short shelf life of food. C...

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