Sirloin with health care function of adjusting blood fat through mulberry and processing method thereof

Abstract

The invention relates to the field of food processing, in particular to a processing method of a sirloin with a health care function of adjusting blood fat through mulberry. The processing method comprises the steps of cleaning, soaking with clean water, vacuum kneading, soaking seasoning, stewing seasoning, packaging and sterilizing, and when the sirloin is stewed, various health care herb ingredients with the exception of convention condiment can be added. The instant sirloin processed by the processing method has the characteristics of fresh color and delicate taste, retains full nutrition of beef, leads a person to endless aftertastes, and has health care functions of promoting blood circulation and eliminating stasis and adjusting blood fat at the same time.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a health-care sirloin with mulberry for regulating blood fat and a processing method thereof. Background technique [0002] Beef brisket refers to a piece of meat with tendons, meat, and oily flowers, which is just a general term. According to the parts, the meat from many parts of the beef can be called sirloin. The part imported from abroad is mainly cut into strips of beef ribs (also known as strips of meat), which are boneless strips of meat taken from between the ribs. It has more lean meat, less fat, and less tendons. It is suitable for braised or stew. In addition, on the upper layer of the tenderloin, there is a piece of tenderloin with less tendons, less oil, and more meat, but the shape is irregular. It can also be called sirloin, which is the best braised part. [0003] Beef brisket provides high-quality protein and contains all kinds of amino acids. The ratio of...

AI Technical Summary

Problems solved by technology

Burning and frying beef brisket have strict requirements on the duration of the fire, which must be mastered according to various factors such as the quality, tenderness, quantity, and weather of the beef, and are not suitable for industrialized production; existing smoked or fried meat jerky 1. In the process of making meat floss, a large amount of nutrition of beef itself is destroyed, and some carcinogens such as polycyclic aromatic hydrocarbons and nitrosamines, which are not conducive to human health, are brought into beef. Long-term consumption will cause cancer risk and is not conducive to health; The invention provides a health-care sirloin with mulberries regulating blood lipids and a processing method thereof