Premade beef dish flavor development regulation method

Abstract

The invention discloses a prefabricated beef dish flavor development regulation and control method which comprises the following steps: step 1, constructing a prefabricated beef dish product quality index which is used for characterizing the comprehensive quality of a product; step 2, dividing the maturity of the braised beef product into four grades, namely grade I, grade II, grade III and grade IV, cooling, packaging, freezing and storing when the central temperature of the beef blocks reaches the maturity in the braised beef making process, and then carrying out reheating treatment; step 3, selecting the proper maturity of the braised beef blocks in the braised beef making process according to the quality index of the reheated prefabricated beef dish product; and step 4, making the braised beef product according to the maturity of the braised beef blocks in the braised beef making process determined in the step 3. According to the method, the proper maturity of the prefabricated beef dish is optimized, the hot processing degree is accurately controlled, and the reheating is performed before consumption for heat treatment compensation, so that the effect of continuously improving the product quality is achieved.

Description

Technical Field

[0001] The invention relates to the technical field of preparing prefabricated beef dishes, and more particularly to a method for regulating the development of flavor of prefabricated beef dishes. Background Art

[0002] Beef is an excellent source of protein and other essential nutrients (trace elements and vitamins) and is one of the main ingredients in many classic dishes. Although there are countless types of beef dishes on the market, braised beef stands out among them and is highly appreciated around the world for its rich and unique flavor characteristics.

[0003] The braised beef products on the market are mainly presented in the form of being cooked and then frozen, so that consumers can enjoy them at any time. This cooking method makes the cooking process more convenient and meets the needs of modern consumers for quick food. The pre-prepared braised beef on the market is all fully cooked and then frozen, which will cause the quality of the dish to deteriorate after reheating. Summary of the invention

[0004] The purpose of the present invention is to provide a method for regulating the flavor development of prefabricated beef dishes. By constructing a quality index of the prefabricated beef dish product, the quality index of the reheated product can be obtained. The appropriate maturity of braised beef chunks in a production process of the braised beef product can be determined according to the quality index of the reheated product. After obtaining the appropriate maturity of the braised beef chunks, product production can be guided and the reheated product can have better quality.

[0005] In order to achieve these objects and other advantages of the present invention, a method for regulating and controlling the flavor development of a prefabricated beef dish is provided, comprising the following steps: Step 1: Construct the product quality index of pre-prepared beef dishes, where the product quality index of pre-prepared dishes = 20% texture + 10% color + 20% overall acceptability + 20% taste + 30% flavor; Step 2: The maturity of the braised beef is divided into four levels: level I, level II, level III, and level IV. During the production process of level I maturity, the central temperature of the meat reaches 75°C, during the production process of level II maturity, the central temperature of the meat reaches 67.5°C, during the production process of level III maturity, the central temperature of the meat reaches 60°C, and during the production process of level IV maturity, the central temperature of the meat reaches 52.5°C. When the central temperature of the meat reaches each maturity during the production process of the braised beef, the meat is cooled, packaged, frozen, and then reheated; Step 3, selecting the appropriate maturity of the braised beef chunks in the braised beef production process according to the quality index of the pre-prepared beef dish after reheating; Step 4: Prepare the braised beef product according to the maturity of the braised beef chunks determined in step 3, then cool, package, and freeze the product for storage, and reheat the product before consumption.

[0006] Preferably, in the method for regulating the flavor development of prefabricated beef dishes, making the braised beef product comprises the following steps: Step 1: After thawing the beef, cut it into standard cubes of 2 cm × 2 cm × 2 cm with uniform thickness. After removing the lymph, blood stasis, hair and foreign matter, put the beef into a pot of boiling water, remove the foam on the surface, and start the timer from the time the water boils. Pre-cook it for 4-6 minutes and set it aside for later use. Step 2: add water and heat to boiling, then add auxiliary materials, seasonings, and seasoning packets, put in the pre-cooked beef cubes, heat over high heat for 10 minutes, then heat over low heat for 50 minutes, when the center temperature of the braised beef cubes reaches level I, II, III, and IV maturity, cool the processed beef to room temperature, then put it into a plastic container and fill it with soup, and finally vacuum-pack the braised beef in a plastic container.

[0007] Preferably, in the method for regulating flavor development of prefabricated beef dishes, the suitable maturity of the braised beef chunks during the production process of the braised beef is level III.

[0008] Preferably, in the method for regulating flavor development of prefabricated beef dishes, in step 2, heating is performed over a high heat of 2800-3500 W for 10 min, and then heating is performed over a low heat of 800-1000 W for 50 min.

[0009] Preferably, in the method for regulating flavor development of prefabricated beef dishes, microwave heating is used for reheating, and the reheating endpoint is that the center temperature of the meat reaches 75°C.

[0010] The present invention has at least the following beneficial effects: The present invention constructs a product quality index of pre-prepared beef dishes, thereby obtaining the quality index of the reheated product. The appropriate maturity of braised beef chunks in a production process of the braised beef product can be determined according to the quality index of the reheated product. After obtaining the appropriate maturity of the braised beef chunks, product production can be guided, and the reheated product can have better quality.

[0011] The present invention adopts a method combining physical and chemical index determination with flavor substance detection to compare the edible quality and flavor characteristics of braised beef of different maturity levels after reheating to full maturity, providing theoretical and technical support for improving the quality of pre-prepared meat dishes after reheating, and breaking through the lack of relevant theories on the flavor development of meat dishes in the current industry. Pre-prepared meat dishes on the market have the problem of excessive heat processing. After reheating, the product will produce an over-cooked taste (WOF), resulting in a decrease in the quality of the dish. In the process of making the braised beef product, the present invention first accurately controls the heat processing degree of the braised beef to an appropriate maturity of the braised beef blocks, and then compensates for the heat treatment by reheating before consumption, which can achieve the effect of continuously improving the product quality.

[0012] Other advantages, objectives and features of the present invention will be embodied in part through the following description, and in part will be understood by those skilled in the art through study and practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] Figure 1 This is a schematic diagram of the flavor development process of braised beef at different heating levels. DETAILED DESCRIPTION

[0014] The present invention is further described in detail below in conjunction with the accompanying drawings so that those skilled in the art can implement the invention with reference to the description.

[0015] It should be noted that the experimental methods described in the following embodiments are conventional methods unless otherwise specified, and the reagents and materials can be obtained from commercial channels unless otherwise specified.

[0016] The present invention provides a method for regulating and controlling the flavor development of a prefabricated beef dish, comprising the following steps: Step 1: Construct a product quality index for pre-prepared beef dishes. The product quality index for pre-prepared dishes = 20% texture + 10% color + 20% overall acceptability + 20% taste + 30% flavor; Step 2: The maturity of the braised beef is divided into four levels: level I, level II, level III, and level IV. During the production process of level I maturity, the central temperature of the meat reaches 75°C, during the production process of level II maturity, the central temperature of the meat reaches 67.5°C, during the production process of level III maturity, the central temperature of the meat reaches 60°C, and during the production process of level IV maturity, the central temperature of the meat reaches 52.5°C. When the central temperature of the meat reaches each maturity during the production process of the braised beef, the meat is cooled, packaged, frozen, and then reheated; Step 3, selecting the appropriate maturity of the braised beef chunks in the braised beef production process according to the quality index of the pre-prepared beef dish after reheating; Step 4: Prepare the braised beef product according to the maturity of the braised beef chunks determined in step 3, then cool, package, and freeze the product for storage, and reheat the product before consumption.

[0017] The present invention constructs a product quality index of pre-prepared beef dishes, thereby obtaining the quality index of the reheated product. The appropriate maturity of braised beef chunks in a production process of the braised beef product can be determined according to the quality index of the reheated product. After obtaining the appropriate maturity of the braised beef chunks, product production can be guided, and the reheated product can have better quality.

[0018] In the process of making the braised beef product, the heat processing degree of the braised beef is firstly accurately controlled to a suitable maturity of the braised beef chunks, and then the heat treatment compensation is performed by reheating before consumption, so as to achieve the effect of continuously improving the product quality.

[0019] In the method for regulating the flavor development of prefabricated beef dishes, making the braised beef product comprises the following steps: Step 1: After thawing the beef, cut it into standard cubes of 2 cm × 2 cm × 2 cm with uniform thickness. After removing the lymph, blood stasis, hair and foreign matter, put the beef into a pot of boiling water, remove the foam on the surface, and start the timer from the time the water boils. Pre-cook it for 4-6 minutes and set it aside for later use. Step 2: Add water and heat to boiling, then add auxiliary materials, seasonings, and seasoning packets, put in the cooked beef cubes, heat over high heat for 10 minutes, then heat over low heat for 50 minutes, when the center temperature of the braised beef cubes reaches level I, II, III, and IV maturity, cool the processed beef to room temperature, then put it into a plastic container and fill it with soup, and finally vacuum-pack the braised beef in a plastic container.

[0020] In the method for controlling the flavor development of prefabricated beef dishes, the appropriate maturity of the braised beef chunks during the braised beef production process is level III. In the present invention, the maturity of the braised beef chunks is firstly precisely controlled at level III during the braised beef production process, and then heat treatment compensation is performed by reheating before consumption, so as to achieve the effect of continuously improving product quality.

[0021] In the method for regulating the flavor development of prefabricated beef dishes, in step 2, heating is performed over a high heat of 2800-3500 W for 10 min, and then heating is performed over a low heat of 800-1000 W for 50 min.

[0022] In the method for regulating flavor development of prefabricated beef dishes, microwave heating is used for reheating, and the reheating end point is when the central temperature of the meat reaches 75°C.

[0023] Example 1 The present invention provides a method for regulating and controlling the flavor development of a prefabricated beef dish, comprising the following steps: During the production process of braised beef in brown sauce, when the center temperature of the meat reaches level III maturity, it is cooled, packaged, and stored in a frozen state, and then reheated before consumption; during the production process of level III maturity, the center temperature of the meat reaches 60°C.

[0024] In the method for preparing the pre-made beef dish, preparing the braised beef product comprises the following steps: Step 1: After thawing the beef, cut it into standard cubes of uniform thickness of 2 cm×2 cm×2 cm. After removing the lymph, blood stasis, hair and foreign matter, put the beef into a pot of boiling water, remove the foam on the surface, and start the timer from the time the water boils. Pre-cook it for 5 minutes and set it aside for later use. Step 2: Add water and heat to boiling, then add auxiliary materials, seasonings, and seasoning packets, put in the pre-cooked beef cubes, heat over high heat for 10 minutes, then heat over low heat for 50 minutes. When the center temperature of the braised beef cubes reaches level III maturity, cool the processed beef to room temperature, then put it into a plastic container and fill it with soup, and vacuum-pack the braised beef in a plastic container.

[0025] In the method for regulating the flavor development of prefabricated beef dishes, in step 2, heating is performed over a high heat of 2800-3500 W for 10 min, and then heating is performed over a low heat of 800-1000 W for 50 min.

[0026] In the method for regulating flavor development of prefabricated beef dishes, microwave heating is used for reheating, and the reheating end point is when the central temperature of the meat reaches 75°C.

[0027] In the method for regulating and controlling the flavor development of prefabricated beef dishes, yellow beef is used.

[0028] Example 2 The difference from Example 1 is that during the production process of the braised beef, when the central temperature of the meat reaches level II maturity, it is cooled, packaged, and stored frozen, and is reheated when eaten; wherein, during the production process of level II maturity, the central temperature of the meat reaches 67.5°C.

[0029] Example 3 The difference from Example 1 is that during the production process of the braised beef, when the central temperature of the meat reaches level I maturity, it is cooled, packaged, and frozen for storage, and is reheated when eaten; wherein, during the production process of level I maturity, the central temperature of the meat reaches 75°C.

[0030] Example 4 The difference from Example 1 is that during the production process of the braised beef, when the central temperature of the meat reaches grade IV maturity, it is cooled, packaged, and stored frozen, and is reheated when eaten; wherein, during the production process of grade IV maturity, the central temperature of the meat reaches 52.5°C.

[0031] The present application proposes a method for improving the edible quality of meat dishes. First, the degree of heat processing of braised beef is accurately controlled to an appropriate degree of maturity of braised beef chunks, and then heat treatment compensation is performed by reheating before consumption, which can achieve the effect of continuously improving product quality.

[0032] 1 Product Quality Index of Pre-prepared Meals Definition of product quality index: Product quality index of prepared dishes = 20% texture + 10% color + 20% overall acceptability + 20% taste + 30% flavor The product quality index in Table 1 is calculated according to the above formula.

[0033] 2 Classification of the degree of thermal processing of braised beef 2.1 Heat processing level I: The center temperature of the braised beef cubes is heated to 75℃.

[0034] 2.2 Heat processing level II: The center temperature of the braised beef cubes is heated to 67.5℃.

[0035] 2.3 Heat processing level III: The center temperature of the braised beef cubes is heated to 60℃.

[0036] 2.4 Heat processing level IV: The central temperature of the braised beef cubes is heated to 52.5℃.

[0037] 3. Braised beef processing process Braised beef products with heat processing levels of Ⅰ, Ⅱ, Ⅲ, and Ⅳ were prepared respectively (corresponding to the products prepared in Example 3, Example 2, Example 1, and Example 4), cooled, packaged, and frozen for 72 hours. Reheating was performed before consumption, and the reheating method was microwave heating, and the reheating end point was that the central temperature of the meat reached 75°C. The quality of the four reheated samples was analyzed, as shown in FIG. Figure 1 As shown, Figure 1 The product quality index in the table corresponds to that in Table 1.

[0038] Hot processing level I: 100% maturity; hot processing level II: 90% maturity; hot processing level III: 80% maturity; hot processing level IV: 70% maturity.

[0039] Depend on Figure 1It can be seen that the products with heat processing level I maturity used in the market will cause the quality of the dishes to decline after reheating if they are reheated before consumption. However, the products with heat processing level II maturity, level III maturity and level IV maturity will improve the quality of the dishes after reheating if they are reheated before consumption. The quality of the products with heat processing level III maturity after reheating is higher than that of the products with heat processing level I maturity after reheating. Therefore, in the process of making braised beef in brown sauce, the heat processing degree of the braised beef in brown sauce is first accurately controlled at level III, and then heat treatment compensation is performed by reheating before consumption, which can achieve the effect of continuously improving product quality.

[0040] 4. Quality index determination Texture, color, sensory perception and electronic tongue are important indicators for judging the edible quality of meat dishes. The four indicators are measured and analyzed by a texture analyzer, a colorimeter, a sensory evaluation panel and an electronic tongue respectively.

[0041] 4.1 Texture determination The texture of pre-cooked braised beef of different maturity was determined as follows: The textural properties of the beef stew dish were measured using the Texture Profile Analysis (TPA) model of the Texture Analyzer.

[0042] ①Cut the sample into cubes (1 cm× 1 cm× 1 cm) along the direction of the muscle fibers.

[0043] ②The conditions of TPA are as follows: P / 50R flat cylindrical probe, test speed of 2.0 mm / s, test speed of 1.0 mm / s, post-test speed of 2.0 mm / s, trigger force of 5 g, compatibility of 30% for two consecutive cycles, and interval of 5 s.

[0044] ③The measured parameters include hardness, elasticity, cohesion, viscosity and chewiness.

[0045] ④Measure each sample three times and take the average value and record the value.

[0046] 4.2 Sensory evaluation ① A sensory evaluation of beef dishes was conducted by 10 well-trained and experienced sensory evaluation panelists (5 males and 5 females), aged between 23 and 27 years old.

[0047] ② Evaluate the color, aroma, taste, quality, acceptability of the beef and the overall acceptability of the dish according to the Chinese national standard (QB / T 5471-2020).

[0048] ③ Place the samples randomly on a disc with five digital codes at room temperature and rinse the mouth with pure water between samples.

[0049] 4.3 Color determination The color of the braised beef at four maturity levels after reheating to full maturity was measured and compared using a colorimeter (Colorimeter CR-400, Konica Minolta, Tokyo, Japan).

[0050] ① The colorimeter is calibrated with a white standard plate before testing.

[0051] ② L * represents brightness (100 represents full white, 0 represents full black), a* represents red (positive value represents red, negative value represents green), and b* represents yellow (positive value represents yellow, negative value represents blue).

[0052] ③Three measurements were carried out and the average value was taken.

[0053] 4.4 Electronic tongue data measurement ① Weigh 4 g of sample, tear it into pieces, mince it with a meat grinder, and homogenize it for 1 min.

[0054] ②Put the minced meat in a 200 mL beaker, add 120 mL of extract (deionized water), and perform ultrasonic extraction for 20 minutes. ③ Freeze centrifuge for 15 min (4℃, 10000r / min), filter the extract through a 0.45um filter membrane, take 100 mL of the test solution and pour it into a beaker. The data acquisition sequence is alternating between ultrapure water and the test solution. In order to make the sensor response value stable, the data acquisition time for each sample is 120s, and the response value at the 120th second is selected as the characteristic value for analysis.

[0055] 4.5 Determination of Volatile Flavor Index The content of volatile flavor compounds is an important indicator of the quality of meat dishes. The qualitative and quantitative analysis was performed using electronic nose and gas chromatography-mass spectrometry (GC-MS).

[0056] (1) Electronic nose data measurement Comparison of flavor compounds in braised beef at four maturity levels after reheating to full maturity was conducted using an electronic nose.

[0057] ① Place 2 g of sample into a 20 mL headspace vial.

[0058] ② Use filtered dry air flow (99%, 300 ml / min) as carrier gas for electronic nose detection.

[0059] ③The data acquisition cycle lasted 60 s, and the system re-equilibration required an additional 180 s. The pattern recognition software Win-muster (Version 1.6.2.22, Airsense Analytics GmbH, Schwerin, Germany) was used to record and analyze the data.

[0060] (2) Determination of volatile flavor substances ① Volatile compounds were extracted by headspace solid phase microextraction (HS-SPME).

[0061] ② 1.5 μL of internal standard (2-methyl-3-heptanone) was added to 2 g of beef. The standard (2-methyl-3-heptanone, 1.68 μg / μL, dissolved in methanol) was placed in a 20 mL headspace glass bottle, and the 50 μm thick PDMS / DVB / CAR was exposed in the headspace glass bottle. It was exposed in the headspace glass bottle for 40 min to absorb volatile compounds.

[0062] ③Insert the sample into the gas chromatograph (GC) for 2 min desorption. GC-MS analysis was tested using a GC-MS device (QP 2010Ultra, Shimmy). A DB-WAX column (30 m × 0.25 mm × 0.25 μm) was used. Helium with a flow rate of 1 mL / min was used as the carrier. The temperatures of the injector and ion source were 200 °C, 240 °F, 240 °C, 240 °F, 240 °C, 240 °F, 240 °F, respectively. ◦ C and 250 ◦ C. The initial temperature of the oven was set to 40 ◦ C, the oven heating program is 40 ◦ C for 3 min, then at 5 ◦ The speed was increased to 120 C / min ◦ C, followed by 10 ◦ The speed was increased to 200 C / min ◦ C for 13 min. Mass spectra were performed at an ionization energy of 70 eV and full load. Energy was 70 eV and full scan mode was 35-500 m / z.

[0063] 5 Quality index analysis The product quality index in Table 1 is calculated according to the formula listed above.

[0064] Table 1 Quality index scores of braised beef at four maturity levels after reheating As shown in Table 1, the braised beef sample with heat processing degree of grade III, that is, the center of the meat block is 60℃, has the highest quality index after reheating. The braised beef samples with heat processing degree of grade I, grade II and grade IV are close in quality index after reheating. The results are in line with Figure 1 .

[0065] The present invention constructs a product quality index of pre-prepared beef dishes, thereby obtaining the quality index of the reheated product. The appropriate maturity of braised beef chunks in a production process of the braised beef product can be determined according to the quality index of the reheated product. After obtaining the appropriate maturity of the braised beef chunks, product production can be guided, and the reheated product can have better quality.

[0066] Table 2 Texture data of braised beef at four maturity levels after reheating Table 2 shows the texture data of braised beef in red stewed with four levels of maturity after reheating. As shown in Table 2, the hardness value of the braised beef sample with heat processing level III, that is, the center of the meat block is 60℃, is in the middle after reheating, and the chewiness index of the product is the highest, which can better reflect the quality characteristics of the braised beef in red stewed.

[0067] Table 3 Electronic nose data of pre-cooked braised beef at four maturity levels after reheating Table 3 shows the electronic nose data after reheating of braised beef with four levels of maturity. As shown in Table 3, the electronic nose W1W sensor is sensitive to sulfur compounds and can detect sulfur compounds. There are significant differences in the response of the braised beef prepared by the four methods to the W1W sensor, among which the concentration of sulfur compounds in the pre-prepared beef dishes with a heat processing degree of level III is the highest.

[0068] Table 4 Electronic tongue data of pre-cooked braised beef at four maturity levels after reheating Table 4 shows the electronic tongue data of the braised beef with four levels of maturity after reheating. As shown in Table 4, the response values ​​of braised beef prepared by the four methods to compound taste-B (PKS), sour taste (AHS), compound taste-A (CPS) and bitter taste (SCS) are quite different. The response value of the pre-prepared beef dishes with heat processing degree of level III is higher in terms of sour taste.

[0069] 6. Effects, objectives, principles and explanations of this application The present application proposes a method for improving the quality of pre-prepared meat dishes after reheating by regulating the maturity of pre-prepared meat dishes. The method combines the determination of physical and chemical indicators with the detection of flavor substances to compare the edible quality and flavor characteristics of braised beef with different maturity levels after reheating to full maturity, providing theoretical and technical support for improving the quality of pre-prepared meat dishes after reheating, filling the theoretical gap related to the flavor development of meat dishes in the current industry, and solving the problem that all pre-prepared meat dishes on the market are prepared at full maturity, which will cause the quality of dishes to deteriorate after reheating.

[0070] The purpose of this application is to provide a method for controlling the quality of pre-prepared dishes. By accurately controlling the temperature of pre-prepared dish materials, it is possible to ensure that the flavor of the product develops moderately and the product quality is kept in an intermediate transition state, that is, the quality "fixing method" is used to lock it. The flavor formation reaction can be restarted by simple reheating, and the quality development process can be continued, so that the product quality can be well presented, thereby improving the product's authenticity and convenience of consumption.

[0071] The present invention constructs a product quality index of pre-prepared beef dishes, thereby obtaining the quality index of the reheated product. The appropriate maturity of braised beef chunks in a production process of the braised beef product can be determined according to the quality index of the reheated product. After obtaining the appropriate maturity of the braised beef chunks, product production can be guided, and the reheated product can have better quality.

[0072] In the process of making braised beef products, the present invention firstly accurately controls the degree of heat processing of braised beef to a suitable degree of maturity of braised beef meat, and then compensates for the heat treatment by reheating before consumption, so as to achieve the effect of continuously improving product quality. The main components of meat are proteins, including myosin, actin, myoglobin, hemoglobin, etc. The denaturation temperatures of these proteins are different during the heat processing, which has a direct impact on the formation of meat quality. The denaturation temperature of myosin is 55°C; the denaturation temperature of actin is 70-80°C; the denaturation temperature of myoglobin is 79°C; and the denaturation temperature of hemoglobin is 67°C.

[0073] Different from the optimization method of pre-cooking process of conditioned beef products in application No. 201811524326.9, the center temperature of the meat blocks was controlled to 25°C, 30°C, 35°C, 40°C, 45°C, and 50°C during the pre-cooking process, and the meat blocks were immediately taken out for cooling and analysis. It can be seen that at this processing temperature, the protein in the center of the meat blocks did not reach the denaturation temperature, and the quality of such products was poorly developed.

[0074] In the present application, the central temperature of the meat reached 52.5°C, 60°C, 67.5°C, and 75°C, respectively. Under these treatment conditions, myosin or other proteins have achieved different degrees of denaturation. Myosin is the most important protein in meat, accounting for about 1 / 3 of the total muscle protein. Myosin denaturation indicates that the quality of meat has changed significantly from raw meat. After protein denaturation, the texture gradually solidifies, can lock a certain amount of moisture and flavor substances, and the product quality develops moderately.

[0075] Although the embodiments of the present invention have been disclosed as above, they are not limited to the applications listed in the specification and the implementation modes, and they can be fully applied to various fields suitable for the present invention. For those familiar with the art, additional modifications can be easily implemented. Therefore, without departing from the general concept defined by the claims and the scope of equivalents, the present invention is not limited to the specific details and the illustrations shown and described herein.

Claims

1. A method for regulating the flavor development of pre-prepared beef dishes, characterized in that: The following steps are involved: Step 1: Construct the product quality index of pre-prepared beef dishes, where the product quality index of pre-prepared dishes = 20% texture + 10% color + 20% overall acceptability + 20% taste + 30% flavor; Step 2: The maturity of the braised beef is divided into four levels: level I, level II, level III, and level IV. During the production process of level I maturity, the central temperature of the meat reaches 75°C, during the production process of level II maturity, the central temperature of the meat reaches 67.5°C, during the production process of level III maturity, the central temperature of the meat reaches 60°C, and during the production process of level IV maturity, the central temperature of the meat reaches 52.5°C. When the central temperature of the meat reaches each maturity during the production process of the braised beef, the meat is cooled, packaged, frozen, and then reheated; Step 3, selecting the appropriate maturity of the braised beef chunks in the braised beef production process according to the quality index of the pre-prepared beef dish after reheating; Step 4: Prepare the braised beef product according to the maturity of the braised beef chunks determined in step 3, then cool, package, and freeze the product for storage, and reheat the product before consumption.

2. The method for regulating flavor development of pre-prepared beef dishes according to claim 1, characterized in that: The production of braised beef products includes the following steps: Step 1: After thawing the beef, cut it into standard cubes of 2 cm × 2 cm × 2 cm with uniform thickness. After removing the lymph, blood stasis, hair and foreign matter, put the beef into a pot of boiling water, remove the foam on the surface, and start the timer from the time the water boils. Pre-cook it for 4-6 minutes and set it aside for later use. Step 2: add water and heat to boiling, then add auxiliary materials, seasonings, and seasoning packets, put in the pre-cooked beef cubes, heat over high heat for 10 minutes, then heat over low heat for 50 minutes, when the center temperature of the braised beef cubes reaches level I, II, III, and IV maturity, cool the processed beef to room temperature, then put it into a plastic container and fill it with soup, and finally vacuum-pack the braised beef in a plastic container.

3. The method for regulating flavor development of pre-prepared beef dishes according to claim 1, characterized in that: During the production process of braised beef, the appropriate maturity of the braised beef chunks is level III.

4. The method for regulating flavor development of pre-prepared beef dishes according to claim 2, characterized in that: In step 2, heat with a high heat of 2800-3500 W for 10 min, and then heat with a low heat of 800-1000 W for 50 min.

5. The method for regulating flavor development of pre-prepared beef dishes according to claim 1, characterized in that: The reheating was performed by microwave heating, and the end point of the reheating was when the center temperature of the meat reached 75°C.

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