Marinated beef with improved mouth feel and prolonged quality guarantee period and preparation method of marinated beef

Abstract

The invention discloses marinated beef with improved mouth feel and prolonged quality guarantee period and a preparation method of the marinated beef. The marinated beef is prepared from the following raw materials in parts by weight: bitter bamboo leaves, beef, fresh ginger, star aniseeds, fistular onion stalks, dry red peppers, table salt, radix angelicae sinensis, radix astragali, Chinese cinnamon, yellow wine, haw powder, pricklyash peel powder, rapeseed oil and an appropriate amount of water. The bamboo leaf powder is mixed with cooking liquor extracted from spice, then marinating is performed to enable the beef to be tasteful, and ultrasonic wave action is used, so that the marinating effect is increased, and the beef is tasteful; and the beef is not cooked for a long time, and besides, in the preparation process, freeze-drying and dehydration are performed, so that a part of water in surface meat quality is volatilized, the meat quality is tight, the marinated beef is favorable in mouth feel, and the quality guarantee period is also prolonged relatively.

Description

technical field [0001] The invention belongs to the technical field of stewed food, and in particular relates to a stewed beef with improved taste and extended shelf life and a preparation method thereof. Background technique [0002] In the past, most stewed foods such as pickled peppers and chicken feet were made and sold immediately, but with the increasing market demand, in order to extend the shelf life of products, measures such as vacuum packaging, high-temperature sterilization, and adding preservatives are often used to control the bacteria contained in the products. quantity. However, high-temperature and high-pressure sterilization will make pickled peppers and chicken feet soft and rotten, with reduced elasticity and serious juice loss. In order to overcome the defects caused by high-temperature sterilization, the low-temperature cold sterilization method currently used by most similar products is radiation sterilization. Irradiation sterilization is a cold ster...

AI Technical Summary

Problems solved by technology

[0004] As the market continues to expand, there are more and more meat products, and people have more and more choices. Correspondingly, there will be a serious surplus of meat products. In general, the way to deal with meat products that are about to expire is to process mature materials , made into canned food, frozen food or vacuum-packed food, etc., this method can reduce the waste of food, but such as pickled pepper chicken feet, stewed trotters, stewed chicken legs or beef, dried fish, etc., even if they are packaged and sterilized After a period of time in the vacuum packaging bag, it will inevitably be affected by temperature, humidity, packaging effects, etc., and the taste, color and taste of meat foods will be affected to varying degrees; It becomes dark and dull, accompanied by a large amount of juice flowing out to produce bad smell; the present invention will develop a new method for this point, by adding the spice extract of bitter bamboo leaf powder to marinate and halogenate tasty meat products to improve its antibacterial Antioxidant activity to prolong shelf life