The process of secondary processing of seasoned prefabricated beef into stewed beef products

Abstract

The invention discloses a process for secondary processing of seasoned prefabricated beef into stewed beef products in sauce, comprising the following steps: dividing fresh beef into pieces of uniform size; The absorbent paper absorbs the surface moisture, and then puts it into 80‑90°C water for high and low temperature cooking. The cooking temperature is strictly controlled. When the central temperature reaches 30‑40°C, it is taken out and cooled to obtain pre-cooked beef; then fried, marinated, Cooked, finished product. The invention adopts the precooking process to process fresh beef through different temperature procedures to produce conditioned precooked beef products, which not only breaks the technical barrier of raw beef precooking, but also increases the possibility of international trade and reduces the import of raw beef risks of. The pre-cooked processed beef sauce not only reduces the water activity value, which is beneficial to product storage, but also the pre-cooking temperature does not affect the acceptance of color, aroma and taste, and the semi-complete yield rate is high.

Description

technical field [0001] The invention belongs to the technical field of beef processing, and in particular relates to a process for secondary processing of precooked and conditioned fresh beef into stewed beef products in sauce. Background technique [0002] Meat products are rich in protein, nutritious and delicious, and are deeply loved by consumers. Especially for ready-to-eat cooked meat products, the freshness is the most important quality characteristic related to food safety. With the improvement of people's living and consumption levels in our country, ready-to-eat delicious meat products are more and more favored by consumers. [0003] Beef is very popular among consumers because of its high protein, low fat and low cholesterol. With the rapid economic development and the improvement of consumption level, my country's demand for beef is increasing day by day. As the world's third largest consumer of beef, my country has experienced a shortage of beef. At present,...

AI Technical Summary

Problems solved by technology

[0005] In view of the restrictions on international trade of fresh beef, the raw materials of most beef producing countries cannot participate in international trade, while cooked or conditioned beef is very convenient in international trade, and many countries do not have too many restrictions on such products. However, most of the fully cooked beef products are not suitable for the domestic market or the existing problem of Chinese requirements for beef products. The present invention provides a process for secondary processing of pre-cooked fresh beef into stewed beef products, which solves the problem. The problem that fresh beef cannot participate in international trade. At the same time, after the pre-cooking process, the water activity value of the stewed beef in sauce is reduced, which is conducive to product storage. The stewed beef products processed by using the pre-cooked fresh beef not only taste good, The pre-cooking temperature does not affect the acceptance of color, aroma and taste, and the semi-complete yield rate is high (the semi-complete yield refers to the ratio of the weight of stewed beef to the weight of pre-cooked beef, reflecting the cost loss of re-processing beef after pre-cooking ), which is of great significance to middlemen when pre-cooked beef is sold as a product in the future

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