Beef with pickled peppers and preparation method thereof

Abstract

The present invention discloses a beef with pickled peppers, which is made from the following raw materials in parts by weight: beef 500-510, beef tripe 80-90, honey 10-11, pickled peppers 30-35, semen boitae 2-3, cistanche deserticola 1-2, cassia seeds 2-3, siraitia grosvenorii 3-4, salt 10-11, xanthan gum 0.3-0.4, beta-cyclodextrin 1-1.1, capsicum red pigment 0.9-1, soybean oil 40-45, cinnamomum cassia 6-7, amomum tsaoko 8-9, Chinese prickly ash 12-13, and yellow wine 20-21. The beef is subjected to saline injection, which can effectively shorten the pickling time, increase production rate, and the added xanthan gum in the salt water can improve beef water activity, reduce cooking loss and shear force, and the added beta-cyclodextrin reduces meat smelly taste. At the same time, the added capsicum red pigment can not only enable the beef to have a bright color and luster, but also can extend the shelf life of the beef with pickled peppers. In addition, the beef with pickled peppers has efficacy of moistening intestines.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to pickled pepper beef and a preparation method thereof. Background technique [0002] Beef is one of the meat products. China's per capita beef consumption is second only to pork. Beef is high in protein, low in fat, and delicious. And pickling is an important process in the beef processing process. At present, the processing of beef generally adopts the wet pickling method, but this method has shortcomings such as uneven pickling and too long pickling time, thereby affecting the local flavor of the product. Therefore, how to effectively shorten the curing time and improve the yield has become an urgent problem to be solved in the current beef processing. Contents of the invention [0003] The object of the invention is to provide a kind of pickled pepper beef and a preparation method thereof in order to remedy the defects of the prior art. [0004] The present invent...

AI Technical Summary

Problems solved by technology

And marinating is an important process in the process of beef processing. At present, the processing of beef generally adopts the wet marinating method, but this method has disadvantages such as uneven marinating and too long marinating time, which affects the flavor of the product.