Tomato and dried meat floss beef granules and preparing method thereof

Abstract

The invention discloses tomato and dried meat floss beef granules and a preparing method thereof. The tomato and dried meat floss beef granules are prepared from beef, malt syrup, a proper amount of pickling liquid, a proper quantity of marinating auxiliary materials, tomatoes, modified starch, low-gluten wheat flour, dried meat floss, walnut styles, seasoning liquid, emblic leafflower fruits, plum blossoms, mango seeds, cortex acanthopanacis and a proper amount of rice vinegar. According to the tomato and dried meat floss beef granules, microwaves are adopted for auxiliary pickling, nutrition loss is reduced, flavoring is promoted and is more uniform through further positive and negative pressure rolling and kneading, and meat texture is more tender; the functional vinegar liquid is compounded for vinegar marination injection, and the meat structure is improved while the nutrition and flavor are not damaged; rolling and kneading are carried out again, the vinegar marination functional ingredients are absorbed, and the meat texture is tendered to the maximum; granulation, coating and seasoning are carried out after repeated cooking for flavor locking and aroma increasing, multilayer flavoring and multilayer flavors are achieved, the flavor is full, and the tomato and dried meat floss flavors are achieved; meanwhile, traditional Chinese medicine functional ingredients such as emblic leafflower fruits and plum blossoms are added and have the effects of invigorating the stomach and promoting digestion, and are beneficial to the health of the human body.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a tomato floss beef granule and a preparation method thereof. Background technique [0002] Beef cubes are popular among consumers as a snack food. With the development of my country's economy, people have more and more demands on the quality, safety, flavor and taste of beef cubes. However, the traditional beef cubes are all original beef cubes, with a single color and taste, little change, and long-term eating makes people lose interest. The traditional method for preparing beef dices takes a long time to process, causes a lot of loss of nutrients, is difficult to control the flavor of beef dices, is not suitable for industrial production, and has a single function. [0003] At present, there have been invention patent applications for the invention of beef granules with various flavors and functions, as follows: [0004] (1) The patent application with the application publicati...

AI Technical Summary

Problems solved by technology

[0006] Although the flavor, taste and function of the beef cubes mentioned in the above patent application are indeed richer than traditional products, but simply adding a variety of raw materials to enrich its flavor, but its taste cannot solve the crispness and tenderness of traditional beef cubes and marinated Uniform taste and other issues, thus affecting its actual nutritional value and food flavor