Nitrate-free beef and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and particularly discloses saltpeter-free beef and a preparation method thereof.The saltpeter-free beef is obtained by adding color protection liquid into raw material beef, conducting vacuum rolling and pickling, conducting marinating treatment, adding xylose and conducting high-temperature sterilization; wherein the color protection liquid comprises a natural pigment and an antioxidant; hot peppers, white spirit and acidic substances are added in the marinating treatment. According to the method, the beef is subjected to primary color development by utilizing the color protection liquid consisting of the natural pigment and the antioxidant in combination with vacuum rolling and kneading treatment; then adding an acidic substance in the marinating process to adjust the marinating environment to be acidic, stabilizing the color of natural pigment, and helping the dissolution of capsochrome by using white spirit to secondarily color the beef; finally, xylose is added for high-temperature sterilization, and the beef is further colored through Maillard and caramelization reactions; through three times of coloring and layer-by-layer coloring, the color development effect of nitrite in the beef is replaced, the beef product with good color is finally obtained, and the safety of the beef product is improved.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to saltpeter-free beef and a preparation method thereof. Background Art

[0002] Nitrite is widely used in meat processing due to its good coloring and antioxidant effects. It is a common and important food additive. However, when the nitrite content in meat products is too high, it will have toxic side effects on the human body. As consumers continue to pursue healthy food, finding an ideal substitute for nitrite and developing nitrite-free beef will help improve food safety, protect consumer health, and expand market space.

[0003] The color of meat products can also be given by adding pigments, but some synthetic pigments may have safety issues. Consumers are increasingly concerned about the safety of food additives, so they are concerned about the use of synthetic pigments. Natural pigments are safer, but these natural pigments may not be as good as synthetic pigments in terms of stability and coloring effect. How to improve the coloring effect of natural pigments in meat products is an urgent problem that the industry needs to solve.

[0004] Based on this, the present invention is proposed. Summary of the invention

[0005] Based on the above reasons, the present invention provides saltpeter-free beef and a preparation method thereof, in which a color protection liquid composed of natural pigments and antioxidants is used instead of nitrite for color development, an acidic substance is added during the marinating process to prevent the natural pigment from changing color, and peppers are soaked in white wine to dissolve the pepper pigment to further color the beef, and finally xylose is added for high-temperature reaction to form the final color of the beef.

[0006] The invention first provides saltpeter-free beef, which is obtained by adding color-protecting liquid to raw beef, vacuum rolling and kneading, marinating, and adding xylose for high-temperature sterilization; The color-protecting liquid contains natural pigments and antioxidants; and chili peppers, white wine and acidic substances are added during the braising process.

[0007] Furthermore, the natural pigments are red monascus and cochineal red.

[0008] The present invention also provides a method for preparing saltpeter-free beef, comprising the following steps: The raw beef is trimmed and placed in a soaking tank until the center is softened, and then soaked for 30 minutes to obtain pretreated beef; Adding color-protecting liquid to the pretreated beef, placing the beef in a vacuum tumbling machine for tumbling and marinating, and leaving the tumbling machine to stand for 1 to 1.5 hours to obtain marinated beef; Put the marinated beef and pre-treated spices in a braising pot, add water and boil over high heat for 30-45 minutes, add seasonings and simmer over low heat for 1-1.5 hours, turn off the heat and cool, keep it at about 80°C and simmer for 4.5-5.5 hours to obtain the braised beef; The braised beef is cut into pieces and mixed with the ingredients, and then vacuum-packed and sterilized at high temperature to obtain the nitrate-free beef.

[0009] Furthermore, the tumbling and kneading process is to adjust the vacuum degree of the tumbling machine to -0.08 to -0.06 MPa and marinate for 1 to 1.5 hours.

[0010] Furthermore, the pretreated spices are obtained by crushing the compound spices and putting them into a gauze bag, adding white wine in a mass ratio of 1: (0.45-0.55) and soaking for 10-15 minutes.

[0011] Furthermore, in parts by weight, the composite spice comprises 5-8 parts of inner yellow pepper, 3-5 parts of erjingtiao pepper, 10-15 parts of cinnamon, 15-20 parts of bay leaves, 8-10 parts of angelica, 8-10 parts of dried ginger, 8-10 parts of star anise, 5-8 parts of amomum, 5-8 parts of fennel, 5-8 parts of tangerine peel, 3-5 parts of cloves, and 3-5 parts of galangal.

[0012] Furthermore, the seasoning is 3-5 parts of soybean paste, 3-5 parts of light soy sauce, 2-3 parts of yeast extract, 1-2 parts of braised food paste, 1-2 parts of beef paste, and 1-2 parts of chicken paste, measured by weight.

[0013] Furthermore, in parts by weight, the mixing material comprises 0.3-0.5 parts of xylose, 5-8 parts of corn germ oil, 0.5-0.7 parts of chicken seasoning, 0.3-0.5 parts of five-spice powder, and 0.1-0.2 parts of yeast extract.

[0014] Furthermore, the high temperature sterilization is sterilization in a sterilizing autoclave at a temperature of 118-121° C. and a pressure of 0.18-0.20 Mpa for 15-20 min.

[0015] The invention also provides saltpeter-free beef obtained by the preparation method.

[0016] Compared with the prior art, the present invention has the following beneficial effects: The invention utilizes a color protection liquid composed of natural pigments and antioxidants in combination with a vacuum tumbling process to color the beef for the first time; then, an acidic substance is added during the braising process to adjust the braising environment to be acidic, stabilize the color of the natural pigment, and white wine is used to help dissolve the pepper pigment to color the beef for the second time; finally, xylose is added for high-temperature sterilization, and the beef is further colored through Maillard and caramelization reactions; through the three colorings, the color is enhanced layer by layer, the coloring effect of nitrite in the beef is replaced, and finally a beef product with good color is obtained, thereby improving the safety of the beef product. DETAILED DESCRIPTION

[0017] In order to make the purpose, technical scheme and advantages of the present invention clearer, the present invention is further described in detail below in conjunction with specific embodiments.It should be understood that these descriptions are exemplary only, and are not intended to limit the scope of the present invention.In addition, in the following description, the description of known structures and technologies is omitted to avoid unnecessary confusion of the concept of the present invention.Unspecified conditions in the embodiments are carried out according to the conditions of normal conditions or manufacturer recommendations.Reagents used or instruments that do not specify manufacturers are conventional products that can be purchased and obtained commercially.

[0018] The first embodiment of the present invention provides saltpeter-free beef, which is obtained by adding color-protecting liquid to raw beef, vacuum tumbling and marinating, braising, and adding xylose for high-temperature sterilization; wherein the color-protecting liquid contains natural pigments and antioxidants; chili, white wine and acidic substances are added during the braising process; and the natural pigments are red yeast rice and cochineal red.

[0019] In the present embodiment, natural pigments are added during the tumbling, tenderizing and marinating process of the raw beef to promote the formation of the color of the beef, but the stability of natural pigments is poor, so the present invention simultaneously adds natural pigments and antioxidants to prevent the natural pigments from oxidizing and discoloring and maintain the stability of the color; on the other hand, the natural pigments will also dissolve into the braising soup during the braising process, affecting the coloring effect, so the present invention adds chili and white wine during the braising process, and the white wine increases the dissolution of the pigment in the chili, which combines with the fat in the beef, thereby enhancing the coloring effect during the braising process. Furthermore, the natural pigments use red yeast rice and cochineal red, both of which The pigment is more stable in an acidic environment and appears bright red. In an alkaline environment, cochineal red darkens to brown-red. During the braising process, the pH of the environment changes due to the addition of marinade, which has a significant impact on the color. Therefore, acidic substances are also added during the braising process to stabilize the color of the natural pigment. Finally, xylose is added to the amino acids in the beef through a high-temperature sterilization process to produce Maillard and caramelization reactions, which increase the color of the beef. The color formed by the Maillard reaction is stable and is less affected by environmental factors such as temperature and light during storage, so a beef product with stable color and quality can be obtained.

[0020] It should be noted that the antioxidants in the color protection liquid of the present invention are antioxidants commonly used in the art, including but not limited to sodium D-isoascorbate, ascorbic acid, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tert-butylhydroquinone (TBHQ), etc. The color protection liquid also includes common seasonings such as salt; the acidic substances added during the braising process are acidic seasonings commonly used in the art, including but not limited to vinegar, lemon juice, kimchi soup, etc.

[0021] The second embodiment of the present invention provides a method for preparing saltpeter-free beef, comprising the following steps: The raw beef is trimmed and placed in a soaking tank until the center is softened, and then soaked for 30 minutes to obtain pretreated beef; Adding color-protecting liquid to the pretreated beef, placing the beef in a vacuum tumbling machine for tumbling and marinating, and leaving the tumbling machine to stand for 1 to 1.5 hours to obtain marinated beef; Put the marinated beef and pre-treated spices in a braising pot, add water and boil over high heat for 30-45 minutes, add seasonings and simmer over low heat for 1-1.5 hours, turn off the heat and cool, keep it at about 80°C and simmer for 4.5-5.5 hours to obtain the braised beef; The braised beef is cut into pieces and mixed with the ingredients, and then vacuum-packed and sterilized at high temperature to obtain the nitrate-free beef.

[0022] In this embodiment, the pretreated beef is soaked to remove blood, thereby reducing the generation of beef odor and the influence of blood color on the color of beef. The vacuum tumbling action destroys the fibers of the beef chunks, allowing the color-protecting liquid to enter the interior of the meat chunks, making the natural pigment coloring more uniform, and the coloring effect is enhanced by standing. The braising treatment stabilizes the color of the natural pigment on the one hand, and enhances the coloring effect through the pigment in the spices on the other hand, and forms the main characteristic flavor of the nitrate-free beef. After mixing, high-temperature sterilization is performed to form the final color of the nitrate-free beef, thereby obtaining a nitrate-free beef product that does not use nitrite for coloring.

[0023] In some specific embodiments, the pre-treated spices are obtained by crushing the compound spices and putting them into a gauze bag, adding white wine in a mass ratio of 1: (0.45-0.55) and soaking for 10-15 minutes. Soaking the compound spices in white wine is beneficial to the dissolution of the pigment in the pepper, and has an extraction effect on the flavor components in the spices, so that the flavor substances are fully dissolved, and promotes the formation of the characteristic flavor of beef during the braising process.

[0024] In some specific embodiments, the compound spices include 5-8 parts of inner yellow pepper, 3-5 parts of Erjingtiao pepper, 10-15 parts of cinnamon, 15-20 parts of bay leaf, 8-10 parts of angelica, 8-10 parts of dried ginger, 8-10 parts of star anise, 5-8 parts of amomum, 5-8 parts of fennel, 5-8 parts of tangerine peel, 3-5 parts of cloves, and 3-5 parts of galangal. The inner yellow pepper and Erjingtiao pepper have bright colors and good coloring effects. The gingerol and hexahydrocurcumin in the dried ginger can prevent oil oxidation and protect the fat-soluble pigments in the pepper.

[0025] In some specific embodiments, the mixing material is 0.3-0.5 parts of xylose, 5-8 parts of corn germ oil, 0.5-0.7 parts of chicken seasoning, 0.3-0.5 parts of five-spice powder, and 0.1-0.2 parts of yeast extract by weight; the high-temperature sterilization is sterilization in a sterilizing kettle at a temperature of 118-121°C and a pressure of 0.18-0.20 Mpa for 15-20 minutes. Xylose is added to the mixing material, and Maillard reaction and caramelization reaction occur during the sterilization process, thereby increasing the color and flavor of the braised beef.

[0026] It can be understood that, except for the above special instructions, other parameters of the embodiments of the present application can be obtained by technicians in this field through experiments based on general experience or actual needs. This application is not particularly limited, and only provides some preferred embodiments. For example, in some preferred embodiments, the tumbling and marinating is to adjust the vacuum degree of the tumbling machine to -0.08~-0.06 Mpa, and marinate for 1~1.5h; in some preferred embodiments, the seasoning is 3~5 parts of soybean paste, 3~5 parts of light soy sauce, 2~3 parts of yeast extract, 1~2 parts of braised paste, 1~2 parts of beef paste, and 1~2 parts of chicken paste, by weight.

[0027] The following will disclose specific embodiments for implementing the present application, as well as corresponding comparative examples to demonstrate the relevant technical effects of the present application.

[0028] Example 1 Preparation of Nitrate-free Beef Prepare color protection solution: 0.018 parts of red yeast rice, 0.009 parts of cochineal red, 0.12 parts of sodium D-isoascorbate, 2.5 parts of edible salt, 12 parts of water, all of the above ingredients are calculated by weight; Prepare compound spices: 6 parts of inner yellow pepper, 4 parts of Erjingtiao pepper, 12 parts of cinnamon, 12 parts of bay leaves, 9 parts of angelica, 9 parts of dried ginger, 9 parts of star anise, 7 parts of amomum, 6 parts of cumin, 7 parts of tangerine peel, 4 parts of cloves, 4 parts of galangal, all of the above ingredients are calculated by weight; Prepare seasoning liquid: 4 parts soybean paste, 4 parts light soy sauce, 2 parts yeast extract, 2 parts stewed paste, 2 parts beef paste, 1 part chicken paste, all ingredients are calculated by weight; Trimming and soaking: Cut the beef into 6 cm thick chunks, remove the thicker fascia, and soak the trimmed chunks in a soaking tank until the center softens. Continue soaking for 30 minutes, changing the water once in the middle. Marinating: Use a steel needle to poke holes in the soaked meat evenly, add color-protecting liquid, roll and knead in a vacuum at -0.07 Mpa for 1.2 hours, and let it stand for 1 hour to obtain marinated beef; Braising: Take 10 parts of compound spices, crush them into large particles and put them in a gauze bag, add white wine at a ratio of 1:0.5 and soak for 10 minutes, add the soaked compound spices and white wine into a pot, then add 200 parts of water, 100 parts of marinated beef and 9 parts of vinegar, boil over high heat, remove the foam and cook for 30 minutes, add 30 parts of seasoning liquid, stir and dissolve evenly, turn to medium-low heat and keep it boiling for 1 hour, then keep it at about 80°C and simmer for 5 hours, remove the meat pieces, drain the water, and cut them into cubes of about 2 cm to obtain braised beef; Mixing: Mix 100 parts of braised beef, 0.4 parts of xylose, 6 parts of corn germ oil, 0.6 parts of chicken seasoning, 0.4 parts of five-spice powder, and 0.15 parts of yeast paste until each piece of meat is evenly coated with the ingredients; Packaging and sterilization: Vacuum seal the package, seal tightly without any material stuck, and transport the packaged product into the sterilizer, sterilize at 121℃, 0.19 Mpa, and sterilize for 18 min.

[0029] Example 2 Preparation of Nitrate-free Beef Prepare color protection solution: 0.020 parts of red yeast rice, 0.010 parts of cochineal red, 0.15 parts of ascorbic acid, 3 parts of edible salt, and 15 parts of water. The above ingredients are calculated by weight. Prepare compound spices: 8 parts of inner yellow pepper, 5 parts of Erjingtiao pepper, 15 parts of cinnamon, 20 parts of bay leaves, 10 parts of angelica, 10 parts of dried ginger, 10 parts of star anise, 8 parts of amomum, 8 parts of cumin, 8 parts of tangerine peel, 5 parts of cloves, 5 parts of galangal, all of the above ingredients are calculated by weight; Prepare seasoning liquid: 5 parts soybean paste, 5 parts light soy sauce, 3 parts yeast extract, 2 parts stewed paste, 1 part beef paste, 2 parts chicken paste, all ingredients are calculated by weight; Trimming and soaking: Cut the beef into 6 cm thick chunks, remove the thicker fascia, and soak the trimmed chunks in a soaking tank until the center softens. Continue soaking for 30 minutes, changing the water once in the middle. Marinating: Use a steel needle to poke holes in the soaked meat evenly, add color-protecting liquid, roll and knead in a vacuum at -0.08 Mpa for 1 hour, and let it stand for 1 hour to obtain marinated beef; Braising: Take 10 parts of compound spices, crush them into large particles and put them in a gauze bag, add white wine at a ratio of 1:0.5 and soak for 10 minutes, add the soaked compound spices and white wine into a pot, then add 200 parts of water, 100 parts of marinated beef and 8 parts of vinegar, boil over high heat, remove the floating foam and cook for 45 minutes, add 30 parts of seasoning liquid, stir and dissolve evenly, turn to medium-low heat and keep it boiling for 1 hour, then keep it at about 80°C and simmer for 5 hours, remove the meat pieces, drain the water, and cut them into cubes of about 2 cm to obtain braised beef; Mixing: Mix 100 parts of braised beef, 0.3 parts of xylose, 8 parts of corn germ oil, 0.7 parts of chicken seasoning, 0.5 parts of five-spice powder, and 0.1 parts of yeast paste until each piece of meat is evenly coated with the ingredients; Packaging and sterilization: Vacuum seal the package, seal tightly without any material stuck, and transport the packaged product into the sterilizer, sterilize at 118℃, 0.20 Mpa, and sterilize for 15 min.

[0030] Example 3 Preparation of Nitrate-free Beef Prepare color protection solution: 0.016 parts of red yeast rice, 0.008 parts of cochineal red, 0.1 parts of BHA, 2 parts of edible salt, and 10 parts of water. The above ingredients are calculated by weight. Prepare compound spices: 5 parts of inner yellow pepper, 3 parts of Erjingtiao pepper, 10 parts of cinnamon, 15 parts of bay leaves, 8 parts of angelica, 8 parts of dried ginger, 8 parts of star anise, 5 parts of amomum, 5 parts of cumin, 5 parts of tangerine peel, 3 parts of cloves, 3 parts of galangal, all of the above ingredients are calculated by weight; Prepare seasoning liquid: 3 parts soybean paste, 3 parts light soy sauce, 2 parts yeast extract, 1 part stewed paste, 2 parts beef paste, 1 part chicken paste, all ingredients are calculated by weight; Trimming and soaking: Cut the beef into 6 cm thick chunks, remove the thicker fascia, and soak the trimmed chunks in a soaking tank until the center softens. Continue soaking for 30 minutes, changing the water once in the middle. Marinating: Use a steel needle to poke holes in the soaked meat evenly, add color-protecting liquid, roll and knead in a vacuum at -0.06 Mpa for 1.5 hours, and let it stand for 1.5 hours to obtain marinated beef; Braising: Take 10 parts of compound spices, crush them into large particles and put them in a gauze bag, add white wine at a ratio of 1:0.5 and soak for 15 minutes, add the soaked compound spices and white wine into a pot, then add 200 parts of water, 100 parts of marinated beef and 10 parts of vinegar, boil over high heat, remove the foam and cook for 45 minutes, add 30 parts of seasoning liquid, stir and dissolve evenly, turn to medium-low heat and keep it boiling for 1 hour, then keep it at about 80°C and simmer for 5 hours, remove the meat pieces, drain the water, and cut them into cubes of about 2 cm to obtain braised beef; Mixing: Mix 100 parts of braised beef, 0.5 parts of xylose, 5 parts of corn germ oil, 0.5 parts of chicken seasoning, 0.3 parts of five-spice powder, and 0.2 parts of yeast paste until each piece of meat is evenly coated with the ingredients; Packaging and sterilization: Vacuum seal the package, seal tightly without any material stuck, and transport the packaged product into the sterilizer, sterilize at 121 ℃, 0.18Mpa, and sterilize for 20 minutes.

[0031] Comparative Example 1 The preparation method is the same as that of Example 1, except that only 4-5% edible salt solution is used in vacuum tumbling instead of color protection liquid.

[0032] Comparative Example 2 The preparation method is the same as that of Example 1, except that the vacuum tumbling step is eliminated.

[0033] Comparative Example 3 The preparation method is the same as that of Example 1, except that no compound spices are added during the marinating process.

[0034] Comparative Example 4 The preparation method is the same as that of Example 1, except that the addition of xylose is omitted.

[0035] Comparative Example 5 The preparation method is the same as that of Example 1, except that the addition of natural pigments is omitted during the pickling process, and 0.1 g / kg of nitrite is added instead. The addition of sour substances is omitted during the braising process, and the addition of xylose is omitted during the mixing process. The residual nitrite content of the prepared beef is 10 mg / kg after testing.

[0036] Test Example 1 Chromaticity The measurement was performed using a CM-3700 automatic colorimeter. The colorimeter was first standardized using a standard white plate. The color difference between each sample and the standard white plate was compared using the reflection mode. The beef blocks obtained in Examples 1 to 3 and Comparative Examples 1 to 5 were gently rinsed with ultrapure water to remove the attached matter, and the excess surface water was gently wiped dry with a napkin. The beef was trimmed into blocks of approximately 2 cm × 2 cm × 2 cm in a direction perpendicular to the muscle fibers, and five points of sampling were performed on the upper surface of each block to determine the average value, and L*, a* and b* were recorded. The test results are shown in Table 1.

[0037] As can be seen from Table 1, the chromaticity parameters of Examples 1 to 3 are slightly different, and compared with Comparative Examples 1 to 2, in Example 1, vacuum tumbling and color protection agent treatment can significantly improve the brightness, redness and yellowness of the product, and improve the overall color of the product; compared with Comparative Example 3, in Example 1, compound spices are added during the braising process, which also improves the brightness, redness and yellowness; compared with Comparative Example 4, in Example 1, xylose is added during the mixing process, and the Maillard reaction and caramelization reaction occur during the sterilization process, which improve the redness and yellowness values ​​of the product, and the product color is better; compared with Comparative Example 5, in Example 1, the color index difference between the technical solution of the present invention and nitrite coloring is relatively small, indicating that the technical means of the present invention can replace the coloring effect of nitrite.

[0038] Table 1 Comparison of chromaticity parameters of examples and comparative examples .

[0039] Example 2 Sensory Evaluation The sensory evaluation method of beef was based on GB / T 23586-2022 General Rules for Quality of Sauce-marinated Meat Products and GB / T 19694-2008 Geographical Indication Product Pingyao Beef. The beef blocks obtained in Examples 1 to 3 and Comparative Examples 1 to 5 were randomly numbered and sampled, and tasted in a sensory evaluation room. Six professionals (3 men and 3 women) who had received sensory evaluation training were organized to evaluate according to the standard evaluation process. The sensory scoring items and score distribution standards are shown in Table 2. The total score is 100 points, and the scores are summarized after the sub-items are evaluated. The experimental results are shown in Table 3.

[0040] Table 2 Sensory scoring criteria for beef .

[0041] As can be seen from Table 3, the total sensory scores of Examples 1 to 3 all exceed 90 points, and the sensory quality is high. Compared with Comparative Examples 1 to 2, in Example 1, vacuum tumbling and color protection liquid can significantly improve the color of the beef, and its appearance, morphology, tissue state, taste and mouthfeel are all better; compared with Comparative Example 3, in Example 1, no spices are added during the braising process, and its appearance, color, taste and mouthfeel are seriously affected, the color is dark, and the taste is insufficient; compared with Comparative Example 4, in Example 1, xylose is added during the mixing process, which can significantly improve the color of the product, and also has an improving effect on the taste and mouthfeel; compared with Comparative Example 5, in Example 1, the sensory score is higher, indicating that the beef of the present invention is superior to the beef with nitrite added in terms of sensory quality, and the sensory quality of the braised beef is improved.

[0042] Table 3 Comparison results of sensory scores .

[0043] The above description is only a preferred embodiment of the present invention and does not limit the present invention in any form. Any simple modification or equivalent change made to the above embodiment based on the technical essence of the present invention shall fall within the protection scope of the present invention.

Claims

1. Saltpeter-free beef, characterized in that: The raw beef is added with color-protecting liquid, vacuum-tumbled, marinated, and brine-cured, and then xylose is added and sterilized at high temperature to obtain the product; The color-protecting liquid contains natural pigments and antioxidants; and chili peppers, white wine and acidic substances are added during the braising process.

2. The saltpeter-free beef according to claim 1, characterized in that: The natural pigments are red monascus and cochineal.

3. The method for preparing saltpeter-free beef according to claim 1 or 2, characterized in that: The steps include: The raw beef is trimmed and placed in a soaking tank until the center is softened, and then soaked for 30 minutes to obtain pretreated beef; Adding color-protecting liquid to the pretreated beef, placing the beef in a vacuum tumbling machine for tumbling and marinating, and leaving the tumbling machine to stand for 1 to 1.5 hours to obtain marinated beef; Put the marinated beef and pre-treated spices in a braising pot, add water and boil over high heat for 30-45 minutes, add seasonings and simmer over low heat for 1-1.5 hours, turn off the heat and cool, keep it at about 80°C and simmer for 4.5-5.5 hours to obtain the braised beef; The braised beef is cut into pieces and mixed with the ingredients, and then vacuum-packed and sterilized at high temperature to obtain the nitrate-free beef.

4. The method for preparing saltpeter-free beef according to claim 3, characterized in that: The tumbling and kneading process is to adjust the vacuum degree of the tumbling and kneading machine to -0.08 to -0.06 MPa and marinate for 1 to 1.5 hours.

5. The method for preparing saltpeter-free beef according to claim 3, characterized in that: The pretreated spices are obtained by crushing the compound spices and putting them into a gauze bag, adding white wine in a mass ratio of 1: (0.45-0.55) and soaking for 10-15 minutes.

6. The method for preparing saltpeter-free beef according to claim 5, characterized in that: The composite spice comprises, by weight, 5 to 8 parts of inner yellow pepper, 3 to 5 parts of Erjingtiao pepper, 10 to 15 parts of cinnamon bark, 15 to 20 parts of bay leaf, 8 to 10 parts of angelica dahurica, 8 to 10 parts of dried ginger, 8 to 10 parts of star anise, 5 to 8 parts of amomum villosum, 5 to 8 parts of fennel, 5 to 8 parts of tangerine peel, 3 to 5 parts of cloves, and 3 to 5 parts of galangal.

7. The method for preparing saltpeter-free beef according to claim 3, characterized in that: By weight, the seasoning is 3 to 5 parts of soybean paste, 3 to 5 parts of light soy sauce, 2 to 3 parts of yeast extract, 1 to 2 parts of braised food paste, 1 to 2 parts of beef paste, and 1 to 2 parts of chicken paste.

8. The method for preparing saltpeter-free beef according to claim 3, characterized in that: In parts by weight, the mixing material comprises 0.3-0.5 parts of xylose, 5-8 parts of corn germ oil, 0.5-0.7 parts of chicken seasoning, 0.3-0.5 parts of five-spice powder, and 0.1-0.2 parts of yeast paste.

9. The method for preparing saltpeter-free beef according to claim 3, characterized in that: The high temperature sterilization is carried out by sterilizing in a sterilizing kettle at a temperature of 118-121° C. and a pressure of 0.18-0.20 Mpa for 15-20 min.

10. Nitrate-free beef prepared according to any one of the preparation methods of claims 3-9.