Method for processing high-protein, low-fat and room-temperature-preserved ready-to-eat beef without using grease

Abstract

The invention discloses a method for processing high-protein, low-fat and room-temperature-preserved ready-to-eat beef without using grease, and relates to the technical field of processing of ready-to-eat beef. The method concretely comprises the following processing steps: putting prepared tenderizing liquid into a water bath kettle at a constant temperature, and adding beef cubes into the tenderizing liquid; beating and curing the beef cubes by using a tumbling machine; rapidly cooking the cured beef cubes under the conditions of high temperature and high pressure, then taking out and cooling; drying the cooled beef cubes; after the dried beef cubes are cooled, metering according to the specifications for carrying out vacuum packaging, and sterilizing. According to the method provided by the invention, the beef is beaten and cured by means of the tumbling machine, so that a mechanical effect of enabling myofibril to be broken is achieved, a certain role is played in muscle tenderization, the product is enabled to be tender in mouth feel, and the normal temperature storage of the product is facilitated; the aims of lowering the cost and increasing the benefit are achieved by combining microwave drying and hot air drying, and the product is easy to preserve; the tenderizing liquid used in the method has a good tenderization effect, so that the dried beef has very good chewiness.

Description

technical field [0001] The invention relates to the technical field of instant beef processing, in particular to a processing method for high-protein, low-fat instant beef preserved at room temperature without using fat. Background technique [0002] Beef is rich in protein and amino acids, which can improve the body's disease resistance. The nutritional composition of beef products is closer to the needs of the human body, easy to digest and absorb, and can improve the body's disease resistance. It has become one of the main meat foods in my country. Among them, it can be opened The ready-to-eat beef products in bags are easy to carry, and are generally loved by the public as snacks, rations, and energy supplements, and are suitable for all ages. [0003] The production method of beef products in the market usually increases the shelf life by adding preservatives after rapid drying, and the finished beef usually uses a large amount of flavors and fragrances to cover up the f...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is: in order to solve the problem of beef products in the market, preservatives are usually added after rapid drying to increase the shelf life, and the finished beef usually uses a large amount of flavors and fragrances to cover up the fishy smell of beef, and long-term consumption of this Beef products will cause harm to people's health, have poor taste, are easily polluted by microorganisms during production and storage, and have a short storage period. To provide a processing method for high-protein, low-fat, room-temperature, instant beef without using fat