Instant spiced shredded beef food

Abstract

The invention discloses an instant spiced shredded beef food, which is prepared from the following raw materials in parts by weight: 100,000 parts of beef, 2300 parts of edible salt, 1800 parts of white sugar, 1500 parts of aginomoto and 50 parts of vitamin C, and is prepared from the following spiced ingredients in parts by weight: 3,000 parts of red oil, 500 parts of five-spice oil, 40 parts of ethyl maltol, 1500 parts of beef cream, 1500 parts of chicken cream, 60 parts of ginger oil, 60 parts of scallion oil, 500 parts of five spice powder and 2,0000 parts of spice water. The preparation method comprises the following steps: preparing fresh meat, tumbling, pickling, charging, marinating, frying with hot oil, mixing raw materials and seasoning; carrying out vacuum packing and sterilization treatment; and cleaning, treating, airing, cooling, inspecting and warehousing. The invention aims at providing the instant spiced shredded beef food. The beef is uniformly seasoned and pickled, is good in flavor and taste, moderate in taste, neither too hard, nor too soft, and easy to chew and eat; most fresh taste of beef is reserved; the color of the beef is close to normal color; no toner needs to be externally added; and the food is relatively healthy.

Description

technical field [0001] The invention belongs to the field of food and food preparation, and relates to instant beef products, in particular to an instant spiced shredded beef food. Background technique [0002] Beef is the second largest meat food in China, second only to pork. Beef is rich in nutrients. Every 100 grams of beef contains 20.1 grams of protein, which is 3.3% more than pork; the amino acid composition in beef is closer to the needs of the human body than pork; the fat in beef is less than pork, and potassium, magnesium, iron , B vitamin content is also very rich. At present, beef is mostly used as a kind of food material for people to fry, and a small part of it is processed into beef jerky products and sauce stewed products for people to use as leisure snacks. Processing beef into beef jerky with high nutritional content and rich protein is not restricted by fresh meat, nor is it restricted by cold chain logistics for frozen meat. [0003] Beef jerky is dri...

AI Technical Summary

Problems solved by technology

The production of beef jerky must first choose the best raw materials, followed by the formula, production process and production time; traditional hand-cooked shredded beef is usually prepared by marinating, drying and boiling, and the marinating time is long More than 10 days, it has the disadvantages of long production cycle, single taste, and uneven seasoning

[0004] In addition, fresh beef contains a variety of minerals and amino acids needed by the human body, but the beef jerky on the market adds too much to increase the shelf life of beef preservatives; at the same time, in order to maintain the original color of beef, coloring agents are added, which is not conducive to human health

[0005]In addition, the existing shredded beef is too dry and has a hard taste, which is not easy to chew and eat, and the nutrients are lost more