Beef pickling method

Abstract

The invention discloses a beef pickling method. The method mainly comprises the following steps: beef soaking and ultrasonic pickling. Fresh beef is pickled through combining soaking, ultrasonic treatment and pickling and adopting a special trace element adding technology to finally realize the reasonable supplementation of zinc and docosahexaenoic acid and meet people's requirements of the taste, the appearance, the flavor, the nutrient components and the shelf life of beef, and the pickled beef can be further processed to obtain various beef products, such as beef granules, beef sauce, beef balls, beef seasonings and so on.

Description

technical field [0001] The invention belongs to the field of food processing, and mainly relates to a method for curing beef, in particular to a method for curing fresh beef during pretreatment. Background technique [0002] Beef is a high-protein food. Every 100g of beef contains 20.2g of protein (about 3.3% more than pork and 10% more than mutton), 2.3g of fat, 1.2g of carbohydrates, and multivitamins. Because beef has lower cholesterol content and fat than other meat products, rich in protein, and amino acid composition is closer to the needs of the human body than pork, which can improve the body's disease resistance. Nutrients are easily digested and absorbed by the human body, and the taste is delicious. favorite. [0003] For beef products produced by traditional techniques, under normal circumstances, fresh beef is only subjected to pretreatment such as simple boiling to remove foam. Since the time when consumers buy beef is less than the time interval when the beef...

AI Technical Summary

Problems solved by technology

Therefore, when we add trace elements and unsaturated fatty acids to food materials, in order to accurately calculate and control the total intake of the trace elements and unsaturated fatty acids by the human body, it is required to achieve uniform addition as much as possible during the preparation process. When the addition is uneven, the amount of trace elements and unsaturated fatty acids ingested by eating the same amount of the food will be very different, which will affect the supplementary effect of trace elements and unsaturated fatty acids and human health

At present, in the food processing industry, when using the existing production technology to prepare beef products, due to the limitation of process conditions, it is still difficult to meet the high requirements for the uniformity of trace components. Therefore, the addition of trace elements and Nutritional Supplement Beef Products with Unsaturated Fatty Acid Components

[0009] In summary, it can be seen that there are still some problems to be solved in the production of beef products, such as incomplete nutrition, lack of trace element supplementation and unsaturated fatty acid supplementation products. The requirements for uniformity of addition are relatively high. When the addition is uneven, it is impossible to accurately calculate and control the total intake of the trace ingredients by the human body. It is very difficult, so it is difficult to see trace element supplementation and unsaturated fatty acid supplementation beef products in the market

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