Method for preparing crispy and spicy dried beef slices by low-temperature multi-section fermentation seasoning, quick-freezing and frying technology

Abstract

The invention discloses a method for preparing crispy and spicy dried beef slices by a low-temperature multi-section fermentation seasoning, quick-freezing and frying technology. The method comprises the following steps: adopting pre-boiling seasoning and compound protease tenderization technology to treat reshaped beef and carrying out seasoning and tenderization treatment; then rotating and frying in a vacuum frying pan under the condition of vacuum degree ranging from -0.080Mpa to -0.085Mpa for 10-25 minutes; carrying out multi-section mixing and low-temperature multi-section fermentation seasoning, quickly freezing the beef and slicing by using a slicing machine; and frying at a high temperature to prepare the crispy and spicy dried beef slices. The dried beef slices prepared by the technology have a brown yellow color, are crispy and spicy in mouth feel and are suitable for people of all ages; the guarantee period of the beef is prolonged to 2-2.5 years from 18-24 months; the energy consumption is reduced by 10%-12%; the cost of producing the beef is reduced by 10%-15% and the yield is up to 50%.

Description

technical field [0001] The embodiment of the present invention relates to a method for preparing food, in particular to a method for preparing quick-frozen crispy spicy beef slices with low-temperature multi-stage fermentation. Background technique [0002] At present, domestic beef is mainly circulated in the form of raw meat, and a very small part is sold in the form of commodities after reprocessing. National beef production has dropped from more than 7 million tons in 2010 to more than 6 million tons, and the amount of beef stock and slaughter has dropped by more than 10 million heads in the past four years. The products of beef deep processing are divided into three types: cooked beef (including beef jerky, beef floss, beef candy, shredded beef, etc.), sauce stew (beef sauce, beef paste, etc.), raw food (meat skewers, steaks, quick-frozen dumplings, etc.) etc.), while the deep processing of beef on the market is mainly prepared food (beef skewers). Over the years, the...

AI Technical Summary

Problems solved by technology

Over the years, the processing methods of beef have not changed much. The products are dry and hard, gray in color and poor in taste. Most of them are produced in workshops, with backward technology, low yield and high energy consumption.