Preparation method of spiced beef

Abstract

The invention discloses a preparation method of spiced beef. In the process of preparing an injection, green vegetables including cabbage powder and Chinese cabbage powder are used for replacing chemical nitrite and are taken as a curing agent; the modern production technology is combined with the traditional technology, the step of secondary seasoning is added, and the sodium nitrite residue amount in the finished product of the spiced beef is less than or equal to 10mg / kg and is far lower than the standard in China; the prepared spiced beef is fresh and tender as well as tasty and refreshing in mouth feel, and is consistent in color, aroma and taste of the inside and outside; the mouth feel and flavor of the traditional spiced beef are maintained under the conditions that the production efficiency and the sanitary processing are guaranteed, and the production yield reaches up to 75%.

Description

technical field [0001] The invention relates to a method for preparing sauced beef, which belongs to the technical field of food processing. Background technique [0002] Sauce beef is a kind of traditional beef product in my country, which is loved by consumers. Its main feature is that the finished products are all cooked and can be eaten directly; the products are not easy to package and store, and are suitable for local production and local supply. The traditional processing method of stewed meat products is also relatively backward, and basically still uses the traditional hand-made workshop-style production method, which has many shortcomings such as low production efficiency, unstable quality, uneven color, and hard texture. lagging behind the requirements of the development of the times. [0003] The development of modern food technology provides a variety of professional equipment for meat processing. The production of sauced beef with full automation instead of t...

AI Technical Summary

Problems solved by technology

As we all know, nitrite is a carcinogen. The country has strict control standards for the content of nitrite in meat products. Although the content is strictly controlled during the production process, the addition of chemical nitrite will bring harm to the human body after all. At the same time, the production operation method of the complete assembly line has lost the due flavor of the product while pursuing productivity and improving the yield of beef. It lacks in-depth research on the production process, and its taste is far inferior to the beef sauce prepared by traditional methods. Moreover, the taste and color of the center of the finished beef sauce are inconsistent with the surface of the meat