Production method of braised beef with clear sauce

Abstract

The invention discloses a production process of clear-seared beef, comprising the following steps: soaking the beef in water for 8 hours, changing the water for 3 times according to the turbidity of the water during this period, and precooking the beef at a temperature of 30°C-70°C for 2 hours Finally, ribs were removed and shaped; based on the weight of beef, weigh 0.3-0.5‰ Caoguo, 0.5-0.8‰ fennel, 0.5-0.8‰ dried chili, 0.2‰ -0.4‰ cinnamon, 0.2-0.4‰ nutmeg, 0.2-0.4‰ pepper, 0.2-0.4‰ clove, 0.5-0.8‰ ginger, 0 .5-0.8‰ anise, 0.3-0.5‰ tangerine peel, 0.5-0.8‰ rice wine, soaked in 50° white wine at 60°C for 2 hours, the amount of white wine is the weight of beef 5%, then boiled for 2 hours, filtered, and the filtrate was used for later use; all the filtrate was added to the beef that had been trimmed and shaped, and fried, during which the temperature rose slowly from 50°C to 90°C, and the time was controlled at 80-100 minutes. After cooling, pack and sterilize at 120°C for half an hour. The product obtained by the invention does not destroy the nutrient content of the beef, is tender and delicious, has no fishy smell, is not greasy, and does not need to add preservatives.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a production method of clear-roasted beef. Background technique [0002] Existing beef foods in the market are mostly processing methods such as braised in brown sauce and marinade. Although the products of these processing methods have different tastes, they all have to add oil to make their products greasy. Some methods also destroy the nutritional labeling of beef itself. [0003] The cause of meat food spoilage is due to the invasion and oxidation of spoilage bacteria. At present, the widely used fresh-keeping methods include high-temperature sterilization, adding chemical preservatives directly to food, filling carbon dioxide gas into packaging bags, and adding carbon dioxide gas to food packaging bags. Infused with antioxidants or stored frozen. The fresh-keeping method widely used in beef food is to add chemical preservatives (potassium sorbate or sodium phenylp...

AI Technical Summary

Problems solved by technology

[0005] 1. Due to its ability to absorb oxygen, the outer packaging of food shrinks and deforms, which greatly reduces consumers' desire to buy;

[0006] 2. The physical and chemical indicators of the food in the packaging bag change, and the food changes from soft to hard, making the food rough and hard to chew;

[0007] 3. Since a small bag of antioxidants is embedded in the food bag, it will intuitively create psychological barriers for consumers, and it will be harmful to health if eaten by mistake