Marinating material of sauced beef and preparation method of sauced beef

Abstract

The invention discloses a marinating material of sauced beef and a preparation method of the sauced beef. The preparation method comprises the following steps of using 100 parts of to-be-sauced beef as a base material, and using the following auxiliary materials, wherein pickling materials comprise salt, pepper, star anise and fennel; spicy materials comprise clove, fructus amomi, amomum cardamomum, netmeg, fructus galangae, cinnamon, pepper, star anise, licorice root, bay leaves, root of hairy asiabell, angelica root, amomum tsao-ko, hawthorn, monosidum glutanate and orange peel; seasoners comprise salt, yellow wine, hoisin sauce, soybean source, garlic, ginger, scallion and rock candy; pretreating the raw materials, pickling, pre-cooking, preparing marinating water, soaking into the marinating water, preparing in the marinating water, cooling, and packaging the finished product, so as to obtain the sauced beef product. The sauced beef has the advantages that by adopting a formula, the flavor of the prepared sauced beef is particular, and the mouth feel is good; the flavor of the sauced beef is furthest maintained by the method of controlling the flavor deteriorating of the sauced beef, and the shelf life of the product is obviously prolonged.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a stewed beef stew and a preparation method of the sauced beef. Background technique [0002] With the rapid development of the economy and the gradual improvement of people's living standards, meat products have become a major part of consumers' "vegetable baskets" and one of the staple foods for residents' dietary consumption. With the rapid development of the meat industry and the increase in consumption, traditional meat products are more in line with Chinese consumption habits, and their demand is increasing rapidly. The traditional meat products of sauce and stew are gradually formed by the working people of our country through continuous practice, exploration and practice in the production and labor for thousands of years. It is the crystallization of the collective wisdom of the Chinese nation and an important part of the world's precious food cultural...

AI Technical Summary

Problems solved by technology

However, the development and application of traditional Chinese meat products in terms of flavor maintenance and shelf life extension are still extremely rare.

[0004] At present, the main problems of sauce beef are as follows: (1) The variety is relatively single, which is far from meeting the needs of consumers with diverse tastes. We should learn more from the development strategy of Western-style meat products; (2) The shelf life is short under the condition of maintaining flavor. At present, hot and fresh products are sold with good flavor but very short shelf life (1-2 days). Vacuum packaging combined with secondary thermal sterilization has a long shelf life but poor taste and flavor. It is urgent to develop shelf life under the condition of flavor preservation with independent intellectual property rights. Extension technology; (3) Problems such as unclear processing mechanism, unclear flavor formation mechanism, and lack of process standardization