Preservative for spiced stewed beef products and method for applying preservative

Abstract

The invention relates to a preservative for spiced stewed beef products and a method for applying the preservative. The preservative is characterized by comprising, by weight, 0.2-1.4 parts of Nisin,12-17 parts of sodium lactate and 0.05-0.08 part of potassium sorbate. The method includes a, precisely weighing the preservative with the Nisin, the sodium lactate and the potassium sorbate, adding the preservative into water, preparing preservative solution and controlling the concentration to allow the concentration of the Nisin to be 0.3 g / L, the concentration of the sodium lactate to be 15 g / L and the concentration of the potassium sorbate to be 0.07 g / L; b, soaking marinated spiced beef in the prepared preservative solution at the room temperature for the soaking time of 3-7 min. A ratioof the mass (kg) of the spiced stewed beef to the volume (L) of the preservative solution is 1:1 under the control at the step b. The preservative and the method have the advantages that the shelf life of food can be prolonged and can reach 25 days, and the quality and the hygiene safety of the spiced stewed beef products can be improved; the preservative and the method can be applied to industrial production, and the economic benefits of enterprises can be increased.

Description

technical field [0001] The invention belongs to the technical field of food additives, and relates to a preservative for stewed beef products in sauce and a method for using the preservative for stewed beef products in sauce. Background technique [0002] Sauce beef is a famous specialty dish in Hohhot, Inner Mongolia. It began in the middle of the Qing Dynasty and was created by Liu Lu, a Hui operator in Cangzhou, Hebei. Because of his fine selection of ingredients and heavy use of various seasonings to cook, the sauced beef has a strong umami taste, so it has become famous all over the country in the late Qing Dynasty. Up to now, with the development of the economy and the improvement of living standards, in-depth research on the basis of sauced beef has led to the emergence of the current sauced beef. Due to the processing technology of the stewed beef and the characteristics of the beef itself, it has a unique flavor and texture, making it a leader in the stewed meat pr...

AI Technical Summary

Problems solved by technology

In our country, especially in some small and medium-sized cities and vast rural areas, the research on meat antiseptic and fresh-keeping technology mostly focuses on the use of antiseptic and fresh-keeping agents, and the research is not deep enough. Although there are many research reports, there are few actual applications in production.

Images