Making method of honeydew beef

Abstract

The invention discloses a making method of honeydew beef. The making method specifically comprises the following content of firstly performing fishy smell removal on beef, and performing preservationtreatment; making nutritive honeydew, then performing mixing and decoction to obtain finished products, wherein in the decoction process, barrel-shaped bone juice and honey are added; and finally performing precooling, performing vacuum packing, and performing microwave low-temperature sterilization so as to obtain the honeydew beef. The honeydew beef jerky is rosy and uniform in color, fragrant,crisp and sweet in mouth feel, chewy and convenient to carry and eat; through kneading, the beef can be tenderized, and the texture of the beef is good; traditional Chinese medicine liquid is added for reinforcing the health-care efficacy of the beef; firstly, the beef is subjected to the preservation treatment, and then the preserved beef, the honeydew and the barrel-shaped bone juice are subjected to mixing and decoction, so that the taste and the nutrition can penetrate into the inner parts of the beef, and the honeydew beef is rich in fragrance, soft in mouth feel and convenient to chew; and in the making process, through enzyme deactivation and microwave sterilization, bacterium invasion can be effectively reduced, the quality guarantee period can be prolonged, and the processing of green foods can be met.

Description

technical field [0001] The invention relates to a method for preparing honey-juice beef, which belongs to the technical field of health food processing. Background technique [0002] Beef is one of the foods that people love to eat, and it is one of the most consumed meat products in China, second only to pork, and beef has high protein content, low fat content, delicious taste, and is deeply loved by people; During the processing and storage of traditional beef products, they are affected by factors such as internal oxygen and external light, which easily cause pigment decomposition and discoloration. [0003] Honey beef has a unique flavor and is easy to eat. It is a traditional delicacy in my country. It has been loved by consumers for a long time. However, the traditional processing technology of honey beef is backward and wastes energy, especially when the heating time is not enough. Insufficient and tough taste, difficult to chew, not suitable for consumption by the el...

AI Technical Summary

Problems solved by technology

[0002] Beef is one of the foods that people love to eat, and it is one of the most consumed meat products in China, second only to pork, and beef has high protein content, low fat content, delicious taste, and is deeply loved by people; During the processing and storage of traditional beef products, they are affected by factors such as internal oxygen and external light, which easily cause pigment decomposition and discoloration

[0003] Honey beef has a unique flavor and is easy to eat. It is a traditional delicacy in my country. It has been loved by consumers for a long time. However, the traditional processing technology of honey beef is backward and wastes energy, especially when the heating time is not enough. Insufficient and tough taste, difficult to chew, not suitable for consumption by the elderly and children. Beef is rich in protein, which can easily cause microbial growth and reproduction, and is susceptible to microbial contamination, resulting in spoilage. Methods such as adding preservatives and high-temperature sterilization are often used to extend the shelf life of meat. With the improvement of living standards, while people are pursuing delicious traditional meat products, they also hope to adopt safe and green anti-corrosion and fresh-keeping methods to ensure food safety