Method for quickly preparing spiced beef seasoned with sauce

Abstract

The invention provides a method for quickly preparing spiced beef seasoned with sauce. The method comprises the following steps: trimming beef, performing cleaning, and then performing cutting; stir-frying spices to achieve fragrance, performing sieving, and performing ultrasonic extraction to obtain a spice liquid; heating vegetable oil, adding seasonings, performing stir-frying to achieve fragrance, then adding spice liquid and drinking water, performing decocting under normal pressure with strong fire, performing decocting with small fire after the mixture is boiled, and performing coolingand filtering to obtain a marinating soup; uniformly mixing the marinating soup, table salt and an ethanol aqueous solution with a mass concentration of 5% to obtain a pickling liquid, injecting the pickling liquid into meat blocks, and pickling the meat blocks; putting the pickled meat blocks into a pot, adding cold water, performing pre-boiling with strong fire, and performing cooking with smallfire after water is boiled, taking out the meat blocks, and cutting the meat blocks into small blocks; uniformly mixing the marinating soup, table salt and dark soy sauce, performing boiling by strong fire, then adding the beef blocks, then keeping the beef blocks with small fire, and turning off the fire to perform stewing; taking out the stewed beef, performing draining and drying, and taking the rest marinating soup as seasoning liquid for later use; adding the seasoning liquid with a weight of 10% of dried beef into the dried beef, and performing uniform mixing; and carrying out vacuum packaging on the seasoned meat blocks, and performing sterilization to obtain a finished product.

Description

technical field [0001] The invention belongs to the technical field of meat product processing and manufacturing, and in particular relates to a method for quickly making stewed beef in sauce. Background technique [0002] The production process of traditional stewed beef in sauce is mainly made through the repeated use of old stew. The soluble solids, free amino acids and nucleotides in the beef enter the brine, so the flavor of the old stew is excellent, but the old stew A variety of substances harmful to the human body will be generated during repeated use. Due to repeated processing and brine, the ratio of sugar, salt and other solids in the brine will continue to change. It is difficult to guarantee the stewed beef products produced every time. The flavor, mouthfeel and product quality are consistent; and the production process of traditional stewed beef with soy sauce is high in cost, time-consuming, low in production efficiency, and low in utilization of raw and auxil...

AI Technical Summary

Problems solved by technology

[0002] The production process of traditional stewed beef in sauce is mainly made through the repeated use of old stew. The soluble solids, free amino acids and nucleotides in the beef enter the brine, so the flavor of the old stew is excellent, but the old stew A variety of substances harmful to the human body will be generated during repeated use. Due to repeated processing and brine, the ratio of sugar, salt and other solids in the brine will continue to change. It is difficult to guarantee the stewed beef products produced every time. The flavor, taste and product quality are consistent; and the production process of traditional stewed beef is high in cost, time-consuming, low in production efficiency, and low in utilization of raw and auxiliary materials, making it difficult to achieve large-scale industrial production

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