Preparation process of sauce stewed beef being long in shelf life and less in nutrient loss

Abstract

The invention discloses a preparation process of sauce stewed beef being long in shelf life and less in nutrient loss. The preparation process includes the following steps: 1) cutting beef into cubes, freezing the beef cubes in a refrigerator, and unfreezing the beef cubes, adding a salt solution, stirring the beef cubes in a stirrer, filtering the beef, smearing the beef cubes with salt, sealing and compacting the beef cubes to prepare a first pre-prepared material; 2) washing the first pre-prepared material with clear water, adding clear water to steam-cook the first pre-prepared material, steam-cooking the first pre-prepared material with addition of anise, scallions, fennel, raw ginger, and Chinese prickly ash, and taking out and draining the first pre-prepared material to obtain a second pre-prepared material; 3) mixing and boiling anise, fennel, bay leaves, lemon leaves, nutmegs, mustard, dry ginger, bay leaves, vanilla, thyme, pericarpium citri reticulatae, purple perilla, pepper, amomum tsao-ko, licorice, honey and clear water, adding the second pre-prepared material, boiling the mixture, taking out and draining the second pre-prepared material, oil-frying the second pre-prepared material and taking out and draining the oil-fried material to obtain a third pre-prepared material; and 4) baking the third pre-prepared material in a baking machine which has a rotating function, and adding clear oil, yellow wine, fennel, raw ginger, scallion and sesame to the baked material with uniform stirring, packaging the baked material in bags, and sealing the bags and sterilizing the baked material to prepare the sauce stewed beef being long in shelf life and less in nutrient loss.

Description

technical field [0001] The invention relates to the technical field of beef products, in particular to a preparation process for stewed beef with long shelf life and little nutrient loss. Background technique [0002] Existing stewed beef products are mainly prepared by washing the processed beef and marinating it with salt, monosodium glutamate, spices, etc., the color, aroma and taste of the product are improved, but in the preparation process, the amount of collagen in the beef The primary structure is destroyed, the continuous high temperature decomposes collagen into gelatin, and the taste, color, and nutrients of the processed beef products change greatly. Therefore, although the current method can be industrialized, it still cannot meet the needs of consumers. . Contents of the invention [0003] The invention proposes a preparation process of stewed beef in sauce with long shelf-life and less nutrient loss. The product is soft and tender in texture, fresh in taste...

AI Technical Summary

Problems solved by technology

[0002] Existing stewed beef products are mainly prepared by washing the processed beef and marinating it with salt, monosodium glutamate, spices, etc., the color, aroma and taste of the product are improved, but in the preparation process, the amount of collagen in the beef The primary structure is destroyed, the continuous high temperature decomposes collagen into gelatin, and the taste, color, and nutrients of the processed beef products change greatly. Therefore, although the current method can be industrialized, it still cannot meet the needs of consumers.