Processing and storing method for prolonging shelf life of marinated beef

Abstract

The invention discloses a processing and storing method for prolonging the shelf life of marinated beef. The processing and storing method comprises the following steps: preparing a fresh-keeping agent; adding the fresh-keeping agent, and soaking the marinated beef; performing modified atmosphere fresh-keeping packaging; and storing and the like. The shelf life of the marinated beef produced by adopting the method can reach 7-8 days under the condition that no preservative is added.

Description

technical field

[0001] The invention relates to the field of food processing and storage, in particular to a processing and storage method for extending the shelf life of braised beef. Background technique

[0002] Stewed meat products are a kind of traditional food that people especially like. However, most of the researches on stewed meat products in sauce are currently focused on the formula or process, and there are few researches on the preservation and storage of stewed meat products in sauce. Disclosed as patent CN101889601A is a kind of method for keeping fresh of beef in modified atmosphere packaging at low temperature, which adopts mixed gas of oxygen, nitrogen and carbon dioxide to keep fresh. The ratio of mixed gas is controlled as 50%:25%:25%. This ratio can only be used for fresh meat, and it is completely inapplicable to mature meat. The same, so this method has no reference value for stewed products. Patent CN103891866A discloses a low-temperature preservat...