Manufacturing method for beef wrapper

Abstract

The invention relates to a manufacturing method for a beef wrapper. The manufacturing method comprises the following steps: beef selection: a step of carrying out blood anticoagulation treatment before live cattle is slaughtered, slaughtering the live cattle, carrying out sufficient bloodletting, taking cattle belly meat, removing fat oil and fascia, soaking obtained cattle belly meat into clear water, carrying out rinsing to remove extravasated blood, carrying out deacidification treatment with a deacidification liquid, and selecting the cattle belly meat after acid is discharged according togrades and parts by weight; beef tenderizing: a step of cut beef abdomen meat into blocks, put the beef abdomen meat blocks into a water starch liquid, carrying out soaking, taking the beef abdomen meat blocks out of the water starch liquid, carrying out draining, uniformly injecting a compound spice juice into the beef abdomen meat, intermittently rolling the beef abdomen meat for a plurality oftimes, and placing the rolled beef abdomen meat into a drying box so as to form a water-locked thin shell; beef cooking: a step of putting obtained beef into a cooking pot, carrying out precooking for 5-10 min, taking the beef out of the cooking pot, carrying out cleaning, placing obtained beef belly meat and a seasoning bag into the cooking pot, carrying out cooking for 20-30 minutes, taking thebeef belly meat out of the cooking pot, and carrying out cooling; and beef packaging: a step of carrying out sterilizing at a high temperature, soaking the beef in a natural preservative solution, taking the beef out of the natural preservative solution, and carrying out draining and vacuum packaging.

Description

technical field

[0001] The invention relates to a method for making beef, in particular to a method for making beef sheathing. Background technique

[0002] Beef, known as the "Pride of Meat", is very popular in today's health-conscious diet because of its delicious taste, high nutritional value, high protein and low fat, delicious and not fat. Stir-frying, stewing, frying, hot pot, and barbecue all have unique flavors, but if the beef is not handled properly, it will be old and old, and it is simply wasteful.

[0003] There is a delicacy about beef, which originated in the Spring and Autumn Period and the Warring States Period. It is stewed by senior cooking technicians and nutritionists from all over the country with a variety of natural spices. Talk about cowhide.

[0004] The cowhide is the belly of the brisket, the part between the soft cortex and the lean meat layer. A piece of lean meat is wrapped in a layer of soft leather. The combination of skin and flesh, with ...