Processing method of western Hunan flavor cattle beef

Abstract

The invention discloses a processing method of western Hunan flavor cattle beef. The method comprises steps of pickling, boiling with brine, soaking with red oil and the like. During pickling, beef issoaked in a glutinous rice liquid after being pickled with table salt, Chinese prickly ash powder and other substances, the glutinous rice liquid is fermented with distiller's yeast, the surface tissue of the beef can be improved, brine can be promoted to enter the beef tissue later, meanwhile, glutinous rice has certain viscosity, and volatilization loss of flavoring substances can be avoided during hanging cooling. The red oil consists of rapeseed oil, light soy sauce, chili powder and pectin. The pectin can improve toughness and crispness of beef and improve the taste of the beef and can further protect the beef and prevent reduction of the flavor after being mixed with the rapeseed oil. The beef with good taste and lasting flavor can be obtained with the method. Meanwhile, the preparation method is high in controllability and prone to industrial and mass production.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing method of flavored Xiangxi yellow beef. Background technique [0002] Beef is the third most consumed meat in the world, accounting for about 25% of the meat market. Behind pork (38%) and poultry (30%), beef is rich in protein and amino acids, and its composition is closer to the needs of the human body than pork, which can improve the body's disease resistance. [0003] Xiangxi yellow beef is delicious in quality and is a national-level excellent variety. It is rich in protein and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's ability to resist diseases, and it can supplement blood loss and repair tissues for people who are growing and developing, and those who are recuperating after surgery and after illness etc. are particularly suitable. Eating beef in cold winter has the effect of warming the stomach and is a...

AI Technical Summary

Problems solved by technology

[0004] Raw beef is a meat product with no fragrance and strong fishy smell, which is difficult to eat; flavored beef refers to beef that has a strong aroma and taste through certain processing methods. Due to the high nutritional value of beef, The demand is large, the fishy smell of fresh beef is heavy, and improving the fragrance of beef is an important way of beef utilization. At present, there are many researches on flavor beef both at home and abroad. Geranium leaves, horseradish, fennel and other condiments, marinated beef, and then fried to obtain beef jerky, although this patent can improve the taste of beef to a certain extent, but due to the tight meat quality of beef, soaking in water Pickling is difficult to infiltrate the taste, and it needs to be cut into thin slices to obtain better-tasting beef cattle. At the same time, it is fried in the end, which is difficult to control, and the high energy consumption is not suitable for industrial production.

Patent CN107692063A develops a method for preparing flavored beef jerky. In this patent, under the action of cumin, cloves, tangerine peel and other seasonings, the beef is placed at 2-5°C, refrigerated for 5-10 hours, and finally steamed to obtain the flavor. Beef jerky, this method avoids high-temperature frying, but at low temperature, it is more difficult for seasoning to enter the interior of the beef to improve the flavor