Chewing beef and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and particularly relates to chewing beef and a preparation method thereof. Black tea-rhizoma polygonati-semen cassiae-American ginseng composite soup, black tea powder, coffee powder and basic seasoning are used as a composite pickling agent to pickle beef, and the beef which can be directly eaten is prepared through rolling, pickling, primary drying, forming, steaming, secondary drying, seasoning, inner packaging and sterilization in sequence, so that the caffeine content of the product is increased, and the taste of the beef is improved. Meanwhile, the functions of refreshing, regulating immunity, nourishing the liver, improving eyesight and resisting fatigue are also enhanced.

Description

Technical Field

[0001] The present application belongs to the technical field of food processing, and specifically relates to a kind of chewy beef and a preparation method thereof. Background Art

[0002] With the ever-increasing pace of life and increasing competitive pressure, consumers are increasingly demanding products that can refresh the mind. However, existing products that can refresh the mind are mostly tea drinks, coffee drinks, functional drinks, etc., which have high sugar content. Excessive intake of these products will increase the risk of overweight and obesity.

[0003] Beef is a nutritious food. It is not only rich in high-quality protein, but also contains a variety of B vitamins and minerals such as iron, zinc, and selenium. It is an important source of high-quality protein for the human diet. According to Chinese medicine, beef is sweet, neutral or slightly warm in nature, and belongs to the spleen and stomach meridians. It has the effects of nourishing the spleen and stomach, replenishing qi and blood, and strengthening tendons and bones. It is one of the must-have foods for strengthening the body.

[0004] Therefore, it is a feasible solution to combine beef with black tea, coffee, etc. to prepare food with the function of refreshing the mind. However, the existing technology currently only discloses some production technologies of tea-flavored beef, but these tea-flavored beef generally have the defects of low caffeine content and poor refreshing effect. There are very few reports on the production technology of coffee beef. Only in the application No. 201310275563.7, a method for making coffee-flavored quick-frozen beef balls is disclosed. The processing formula is 20-25 beef, 7-10 pork belly, 4-6 coffee powder, 2-3 lotus leaf powder, 0.1-0.15 black tea powder, 1-1.5 papaya, 0.6-1 sweet potato, 0.5-0.8 amomum, 0.4-0.7 chicken gizzard, 0.4-0.6 poria, 0.6-0.9 kiwi, 0.3-0.5 chives, 0.2-0.4 beef essence paste, and the preparation process steps are raw material pretreatment, mincing, mixing, ball making, steaming or not steaming, freezing. However, this product has the disadvantages of poor chewing, no prominent coffee flavor, and needs to be heated and cooked before eating.

[0005] In addition, there are some solutions for adding dual-purpose food and medicine in the prior art. For example, the application No. 202410179389.4 discloses a method for preparing polygonatum beef jerky, in which polygonatum powder and water are mixed at a mass ratio of 1:20 to 40 to obtain a polygonatum mixed solution, and then the solution is used to marinate beef. In this method, marinating beef in a wet state will cause the loss of various water-soluble nutrients and flavor substances in the beef, and at the same time, the main active ingredients polysaccharides and saponins in polygonatum cannot be effectively utilized.

[0006] Therefore, a beef product which is convenient to eat and has the functions of supplementing high-quality protein, refreshing the mind, enhancing immunity, nourishing the liver and improving eyesight, and resisting fatigue is needed in the art. Summary of the invention

[0007] To this end, the present application provides a chewy beef and a preparation method thereof, wherein the beef is marinated by adding a composite soup of black tea-polygonatum-cassia seed-American ginseng, black tea powder and coffee powder, and basic seasonings as a composite marinade, and then the beef is prepared into directly edible beef, which not only increases the caffeine content of the product, but also enhances its functions of refreshing the mind, regulating immunity, nourishing the liver and improving eyesight, and resisting fatigue.

[0008] Based on the above purpose, the technical scheme of the present application discloses a method for preparing chewy beef, comprising: adding a composite marinade to pretreated beef strips, stirring evenly, and then sequentially tumbling, marinating, primary drying, molding, steaming, secondary drying, seasoning, inner packaging and sterilization to obtain the chewy beef strips; wherein,

[0009] The composite pickling agent comprises a black tea-polygonatum-cassia seed-American ginseng composite soup, black tea powder, coffee powder and basic seasoning.

[0010] Furthermore, to every 100 parts of marinated beef, the following are added by mass: 14 to 16 parts of black tea-polygonatum-cassia seed-American ginseng compound soup, 0.6 to 0.8 parts of black tea powder, 0.5 to 0.6 parts of coffee powder, and 8 to 16 parts of basic seasoning.

[0011] Furthermore, the preparation method of the black tea-polygonatum-cassia seed-American ginseng composite soup is: after compounding black tea, polygonatum, cassia seed and American ginseng, add drinking water 13 to 15 times of their mass, soak them, heat and boil them, and filter them to obtain filter residue and first-boiled composite soup; add drinking water 3 to 5 times of its original mass to the filter residue, boil and filter them to obtain second-boiled composite soup; mix the first-boiled composite soup and the second-boiled composite soup to obtain the black tea-polygonatum-cassia seed-American ginseng composite soup.

[0012] Furthermore, the mass ratio of the black tea, polygonatum, cassia seed and American ginseng is 1.0-1.3:0.15-0.3:0.1-0.3:0.02-0.06.

[0013] Furthermore, in the heating and boiling after soaking, the soaking time is 8 to 10 minutes, and the boiling time is 8 to 12 minutes; in the boiling and filtering, the boiling time is 2 to 4 minutes.

[0014] Furthermore, the basic seasoning includes white sugar, edible salt, spices, chicken seasoning and food flavors.

[0015] Furthermore, the tumbling and kneading is maintained for 30 to 40 minutes under a negative pressure base of 3 KPa, a pump stop pressure of 75 KPa, and a return air time of 10 seconds.

[0016] Furthermore, the pickling is carried out at 4 to 7° C. for 12 to 16 hours.

[0017] Furthermore, the primary drying is to dry the marinated beef strips at 65-70° C. for 1-2 hours, and then dry at 60-65° C. to 58-60% of the mass of the pretreated beef strips.

[0018] Furthermore, the secondary drying is to dry the beef after shaping and steaming at 70-75° C. until its moisture content is 26-30%.

[0019] Furthermore, the seasoning is to evenly mix the beef cubes after secondary drying and cooling with special flavor seasoning.

[0020] And, the chewy beef prepared according to the above preparation method.

[0021] The beneficial effects of the present invention are:

[0022] 1. The present invention uses black tea and a composite soup prepared with polygonatum, cassia seed and American ginseng, as well as black tea powder and coffee powder during pickling. The combined use of black tea and coffee can increase the caffeine content of the product, thereby ensuring that the product has a good refreshing effect. In addition, the composite use of black tea, polygonatum, cassia seed and American ginseng can also enhance the product's functions of regulating immunity, nourishing the liver and improving eyesight, and resisting fatigue.

[0023] 2. The present invention mixes the pre-treated beef strips with the composite marinade and then performs a tumbling process. The beef is turned upside down in the drum by physical impact, and the beef hits and tumbles against each other. This not only allows the beef to evenly absorb the marinade, but also promotes the dissolution of salt-soluble protein in the beef with the help of edible salt, thereby improving the water retention, tenderness and yield of the product. In addition, the vacuum tumbling before marinating can also expel air from the beef, reduce the oxidation of myoglobin and fat, inhibit the growth of microorganisms, and help improve the color and quality of the product.

[0024] 3. The present invention adopts a relatively long time (12 to 16 hours) of low temperature pickling (4 to 7°C) technology, which can ensure that various pickling materials fully penetrate into the beef and is conducive to the formation of flavor substances, thereby increasing the aroma of the product and reducing the fishy smell of the beef.

[0025] 4. The double drying of the marinated beef in the present invention allows the product to have appropriate moisture, which can not only give the product good chewiness, but also reduce the subsequent sterilization intensity, thereby retaining the unique flavor of the product to the maximum extent. DETAILED DESCRIPTION

[0026] The technical solution of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0027] Disclosed in an embodiment of the present application is a method for preparing chewy beef, comprising adding a composite marinade to pretreated beef strips, stirring evenly, and then sequentially tumbling, marinating, primary drying, molding, steaming, secondary drying, seasoning, inner packaging and sterilization to obtain the beef; wherein the composite marinade comprises a black tea-polygonatum-cassia seed-American ginseng composite soup, black tea powder, coffee powder and basic seasoning.

[0028] In this embodiment, the black tea and coffee provide the caffeine required for chewy beef. The black tea-polygonatum-cassia seed-American ginseng composite soup is used in combination with black tea powder and coffee powder. Compared with directly adding coffee powder, the caffeine content of the chewy beef prepared in the present application is increased.

[0029] Among the raw materials described in this application, beef is a nutritious food that is not only rich in high-quality protein, but also contains a variety of B vitamins and minerals such as iron, zinc, and selenium. It is an important source of high-quality protein for human diet. According to traditional Chinese medicine, beef is sweet in taste, neutral or slightly warm in nature, and belongs to the spleen and stomach meridians. It has the effects of nourishing the spleen and stomach, replenishing qi and blood, and strengthening tendons and bones. It is one of the must-have foods for strengthening the body.

[0030] Black tea is a fermented tea that contains dietary fiber, protein, amino acids, a variety of B vitamins and minerals, and other nutrients. It is also rich in active ingredients such as tea polyphenols, tea polysaccharides, and theophylline, and has high health value. According to Chinese medicine, black tea is sweet and astringent, warm in nature, and enters the heart, lung, and spleen meridians. It has the effects of nourishing the heart and lungs, strengthening the spleen and digesting food. Modern medical research shows that black tea has the effects of refreshing the mind, enhancing immunity, protecting the cardiovascular and cerebrovascular system, anti-oxidation, anti-aging, anti-radiation, anti-mutation, anti-tumor, anti-virus, lowering blood sugar, and lowering blood lipids.

[0031] Coffee is one of the three major beverages in the world. It has a unique flavor and is favored by consumers. Coffee is rich in nutrients and active ingredients such as protein, amino acids, polysaccharides, caffeine, polyphenols, terpenes, etc., and has high nutritional and health value. Chinese medicine believes that coffee is slightly bitter, astringent, and has a neutral nature. It has the effects of refreshing, diuretic, and stomachic. Modern medical research shows that coffee has the effects of stimulating nerves, regulating immunity, anti-oxidation, anti-inflammatory, anti-cancer, lowering blood sugar, lowering blood lipids, and protecting cardiovascular and cerebrovascular and liver.

[0032] Polygonatum sibiricum is the dried rhizome of Polygonatum sibiricum, a plant of the Liliaceae family. It is an important food and medicine substance. It not only contains nutrients such as starch, protein, dietary fiber, B vitamins and various minerals, but also is rich in active ingredients such as polysaccharides, saponins, flavonoids, alkaloids, and has high nutritional and health value. According to traditional Chinese medicine, Polygonatum sibiricum is sweet in taste, neutral in nature, and belongs to the spleen, lung, and kidney meridians. It has the effects of replenishing qi and nourishing yin, strengthening the spleen, moistening the lungs, and benefiting the kidneys. Modern medical research has shown that Polygonatum sibiricum has the functions of regulating immunity, anti-fatigue, anti-oxidation, anti-aging, anti-osteoporosis, anti-depression, anti-tumor, lowering blood sugar, and lowering blood lipids. At present, there are many kinds of food in China that use Polygonatum sibiricum as the main raw material, including Polygonatum sibiricum wine, Polygonatum sibiricum tea, Polygonatum sibiricum instant granules, Polygonatum sibiricum tablets candy, Polygonatum sibiricum oral liquid, etc.

[0033] Cassia seed is the dried and mature seeds of Cassia and Cassia obtusifolia, a leguminous plant. It is a food and medicine substance rich in active ingredients. Cassia seed not only contains nutrients such as protein, lipids, polysaccharides, multiple vitamins and minerals, but also is rich in anthraquinone compounds with laxative effects, and has high nutritional and therapeutic value. According to traditional Chinese medicine, Cassia seed tastes bitter, sweet and salty, is slightly cold in nature, and enters the liver and large intestine meridians. It has the effects of clearing the liver and improving eyesight, moistening the intestines and relieving constipation. Modern medical research shows that Cassia seed has the effects of anti-oxidation, regulating immunity, lowering blood pressure, and lowering blood lipids.

[0034] American ginseng is a perennial herbaceous plant of the Araliaceae family and the genus Panax. It contains a variety of amino acids, vitamins and minerals, as well as nutrients and active ingredients such as ginsenosides, polysaccharides, terpenes, polyphenols, and flavonoids, and has high therapeutic and health value. According to traditional Chinese medicine, American ginseng tastes sweet and slightly bitter, is cool in nature, and enters the heart, lung, and kidney meridians. It has the effects of replenishing qi and nourishing yin, clearing away heat and promoting fluid, replenishing heart qi, and nourishing kidney yin. Modern medical research shows that American ginseng has the effects of regulating immunity, anti-fatigue, anti-oxidation, anti-aging, improving memory, lowering blood sugar, and anti-tumor.

[0035] In a further embodiment, to every 100 parts of pretreated beef strips are added, by mass: 14 to 16 parts of black tea-polygonatum-cassia seed-American ginseng compound soup, 0.6 to 0.8 parts of black tea powder, 0.5 to 0.6 parts of coffee powder, and 8 to 16 parts of basic seasoning.

[0036] In a further embodiment, the preparation method of the black tea-polygonatum-cassia seed-American ginseng composite soup is: after compounding black tea, polygonatum, cassia seed and American ginseng, add drinking water 13 to 15 times their mass, soak them, heat and boil them, and filter them to obtain filter residue and first-boiled composite soup; add drinking water 3 to 5 times its original mass to the filter residue, boil and filter them to obtain second-boiled composite soup; mix the first-boiled composite soup and the second-boiled composite soup to obtain a black tea-polygonatum-cassia seed-American ginseng composite soup.

[0037] In a further embodiment, the mass ratio of black tea, polygonatum, cassia seed and American ginseng is 1.0-1.3:0.15-0.3:0.1-0.3:0.02-0.06.

[0038] In a further embodiment, in the heating and boiling after soaking, the soaking time is 8 to 10 minutes, and the boiling time is 8 to 12 minutes; in the boiling and filtering, the boiling time is 2 to 4 minutes.

[0039] In a further embodiment, the basic seasoning includes white sugar, edible salt, spices, chicken seasoning and food flavors.

[0040] In a further embodiment, the tumbling is maintained for 30 to 40 minutes under a negative pressure base of 3KPa, a pump stop pressure of 75KPa, and a return air time of 10s. The tumbling treatment utilizes the principle of physical impact to make the beef flip up and down in the drum, collide and beat each other, which can not only make the beef absorb the marinade evenly, but also promote the dissolution of salt-soluble protein in the beef with the help of edible salt, thereby improving the water retention, tenderness and yield of the product. In addition, vacuum tumbling before marinating can also expel air from the beef, reduce the oxidation of myoglobin and fat, inhibit the growth of microorganisms, and help improve the color and quality of the product.

[0041] In a further embodiment, the pickling is carried out at 4-7°C for 12-16 hours. The use of a relatively long time (12-16 hours) of low temperature pickling (4-7°C) technology can ensure that various pickling materials fully penetrate into the beef and is conducive to the formation of flavor substances, thereby increasing the flavor of the product and reducing the fishy smell of the beef.

[0042] In a further embodiment, the primary drying is to dry the marinated beef strips at 65-70°C for 1-2 hours, and then dry at 60-65°C to 58-60% of the mass of the pre-treated beef strips; the secondary drying is to dry the formed and steamed beef at 70-75°C to a moisture content of 26-30%. The two dryings give the product an appropriate moisture content, which can not only give the product good chewiness, but also reduce the subsequent sterilization intensity, thereby maximally retaining the unique flavor of the product.

[0043] In a further embodiment, the seasoning is to mix the beef cubes after secondary drying and cooling evenly with special flavor seasoning. For example, the special flavor seasoning can be one of spicy seasoning, black pepper and black garlic seasoning, curry seasoning, Italian red pepper seasoning, etc. The amount of addition depends on actual needs and is not particularly limited in this application.

[0044] It should be noted that the parts not described in detail in this embodiment are all conventional processing methods in the field. For example, the method for pre-processing beef strips is to remove fascia, fat, bones, hair and other impurities on fresh or thawed beef, and then cut the beef strips into strips with a thickness of 6 to 10 mm and a width of 30 to 40 mm along the beef muscle fibers, wash them and drain them for 30 to 40 minutes.

[0045] The technical effects of the present application will be further described below in conjunction with specific embodiments.

[0046] Example 1 Preparation of chewy beef

[0047] Taking black pepper and black garlic flavor as an example, the components and weight proportions of the black pepper and black garlic flavored chewy beef are 100 kg of cooked beef and 2.6 kg of black pepper and black garlic seasoning;

[0048] Based on 100 kg of pre-treated beef strips, the composition of the composite pickling agent is 16 kg of black tea-polygonatum-cassia seed-American ginseng composite soup, 8.0 kg of white sugar, 0.5 kg of edible salt, 0.8 kg of black tea powder, 0.5 kg of coffee powder, 0.2 kg of spices, 1.2 kg of chicken seasoning, and 1.3 kg of food flavors;

[0049] The preparation method is as follows:

[0050] (1) Raw material pretreatment and preparation of black tea-polygonatum-cassia seed-American ginseng composite soup

[0051] First, remove the fascia, fat, bones, hair and other impurities from fresh or thawed beef, then cut it into strips with a thickness of 6 mm and a width of 30 mm along the beef fibers, wash it with tap water and drain for 30 minutes;

[0052] Add 15 times the mass of drinking water to the mixture of black tea-polygonatum-cassia seed-American ginseng in a mass ratio of 1.3:0.3:0.3:0.06, soak for 10 minutes, heat and boil for 12 minutes, filter, and obtain a first-cooked composite soup; add 3 times the original mass of drinking water to the filtered residue, heat and boil for 2 minutes, filter, and obtain a second-cooked composite soup; mix the first-cooked composite soup with the second-cooked composite soup to obtain a black tea-polygonatum-cassia seed-American ginseng composite soup;

[0053] (2) Ingredients

[0054] Mix white sugar, edible salt, black tea powder, coffee powder, spices, chicken seasoning, and food flavors evenly, add to the black tea-polygonatum-cassia seed-American ginseng compound soup cooled to room temperature, stir evenly, and pour into the pre-treated beef strips;

[0055] (3) Rolling

[0056] The beef strips mixed in the vacuum tumbler were kept for 40 minutes at a negative pressure base of 3 KPa, a pump stop pressure of 75 KPa, and a return air time of 10 seconds;

[0057] (4) Pickling

[0058] Marinate the rolled beef strips at 4°C for 16 hours, turning them over once during the marinating period.

[0059] (5) Primary drying

[0060] The marinated beef strips were dried at 70°C for 1 h and then dried at 65°C to 58% of the mass of the pretreated beef strips;

[0061] (6) Molding

[0062] Cut the dried beef strips into blocks with a length of 32 mm;

[0063] (7) Steaming

[0064] Steam the shaped beef cubes for 25 minutes;

[0065] (8) Secondary drying

[0066] The steamed beef after shaping is dried at 75° C. to a moisture content of 26% to obtain cooked beef;

[0067] (9) Seasoning

[0068] Mix the beef cubes after secondary drying and cooling with black pepper and black garlic seasoning;

[0069] (10) Inner packaging

[0070] Vacuum packing the seasoned beef cubes;

[0071] (11) Sterilization

[0072] The vacuum-packed beef was kept at 112° C. for 15 minutes and rapidly cooled to room temperature to obtain the chewy beef with black pepper and black garlic flavors.

[0073] The caffeine content of the product in this example was tested to be 896 mg / kg.

[0074] Example 2 Preparation of chewy beef

[0075] Taking curry flavor as an example, the components and weight proportions of the curry flavor chewy beef are 100 kg of cooked beef and 2.8 kg of curry seasoning;

[0076] Based on 100kg of pretreated beef strips, the composition of the composite marinade is 15kg of black tea-polygonatum-cassia seed-American ginseng composite soup, 7kg of white sugar, 0.4kg of edible salt, 0.6kg of black tea powder, 0.6kg of coffee powder, 0.25kg of spices, 0.8kg of chicken essence seasoning, and 1.8kg of food flavors.

[0077] The preparation method is as follows:

[0078] (1) Raw material pretreatment and preparation of black tea-polygonatum-cassia seed-American ginseng composite soup

[0079] First, remove the fascia, fat, bones, hair and other impurities from the fresh or thawed beef, then cut it into strips with a thickness of 8 mm and a width of 35 mm along the beef fibers, wash it with tap water and drain for 35 minutes;

[0080] Add 14 times the mass of drinking water to the mixture of black tea-polygonatum-cassia seed-American ginseng in a mass ratio of 1.2:0.2:0.2:0.04, soak for 9 minutes, heat and boil for 10 minutes, filter, and obtain a first-cooked composite soup; add 4 times the original mass of drinking water to the filtered residue, heat and boil for 3 minutes, filter, and obtain a second-cooked composite soup; mix the first-cooked composite soup with the second-cooked composite soup to obtain a black tea-polygonatum-cassia seed-American ginseng composite soup;

[0081] (2) Ingredients

[0082] Mix white sugar, edible salt, black tea powder, coffee powder, spices, chicken seasoning, and food flavors evenly, add to the black tea-polygonatum-cassia seed-American ginseng compound soup cooled to room temperature, stir evenly, and pour into the pre-treated beef strips;

[0083] (3) Rolling

[0084] The beef strips mixed in the vacuum tumbler were kept for 35 minutes at a negative pressure base of 3 KPa, a pump stop pressure of 75 KPa, and a return air time of 10 seconds;

[0085] (4) Pickling

[0086] Marinate the rolled beef strips at 6°C for 14 hours, turning them over once;

[0087] (5) Primary drying

[0088] The marinated beef strips were dried at 68°C for 1.5 h and then dried at 63°C to 59% of the mass of the pretreated beef strips;

[0089] (6) Molding

[0090] Cut the dried beef strips into blocks with a length of 29 mm;

[0091] (7) Steaming

[0092] Steam the shaped beef cubes for 20 minutes;

[0093] (8) Secondary drying

[0094] The steamed beef after shaping is dried at 73° C. until its moisture content is 28%, thereby obtaining cooked beef;

[0095] (9) Seasoning

[0096] Mix the beef cubes after secondary drying and cooling with the curry seasoning;

[0097] (10) Inner packaging

[0098] Non-vacuum packaging of seasoned beef cubes;

[0099] (11) Sterilization

[0100] The non-vacuum-packed beef was irradiated with 6 kGy to obtain the curry-flavored chewy beef.

[0101] The caffeine content of the product in this example was tested to be 903 mg / kg.

[0102] Example 3 Preparation of chewy beef

[0103] Taking Italian red pepper flavor as an example, the components and weight proportions of the Italian red pepper flavored chewy beef are 100 kg of cooked beef and 1.6 kg of Italian red pepper seasoning;

[0104] Based on 100 kg of pre-treated beef strips, the composition of the composite pickling agent is 14 kg of black tea-polygonatum-cassia seed-American ginseng composite soup, 6 kg of white sugar, 0.3 kg of edible salt, 0.7 kg of black tea powder, 0.55 kg of coffee powder, 0.2 kg of spices, 0.6 kg of chicken seasoning, and 1.3 kg of food flavor;

[0105] The preparation method is as follows:

[0106] (1) Raw material pretreatment and preparation of black tea-polygonatum-cassia seed-American ginseng composite soup

[0107] First, remove the fascia, fat, bones, hair and other impurities from the fresh or thawed beef, then cut it into strips with a thickness of 10 mm and a width of 40 mm along the beef fibers, wash it with tap water and drain for 40 minutes;

[0108] Add drinking water 13 times the mass of black tea-polygonatum-cassia seed-American ginseng in a mass ratio of 1.0:0.15:0.1:0.02, soak for 8 minutes, heat and boil for 8 minutes, filter to obtain a first-cooked composite soup; add drinking water 5 times the mass of the original mass to the filtered residue, heat and boil for 4 minutes, filter to obtain a second-cooked composite soup; mix the first-cooked composite soup with the second-cooked composite soup to obtain a black tea-polygonatum-cassia seed-American ginseng composite soup;

[0109] (2) Ingredients

[0110] Mix white sugar, edible salt, black tea powder, coffee powder, spices, chicken seasoning, and food flavors evenly, add to the black tea-polygonatum-cassia seed-American ginseng compound soup cooled to room temperature, stir evenly, and pour into the pre-treated beef strips;

[0111] (3) Rolling

[0112] The beef strips mixed in the vacuum tumbler were kept for 30 minutes at a negative pressure base of 3 KPa, a pump stop pressure of 75 KPa, and a return air time of 10 seconds;

[0113] (4) Pickling

[0114] Marinate the rolled beef strips at 7°C for 12 hours, stirring once during the marinating period;

[0115] (5) Primary drying

[0116] The marinated beef strips were dried at 65°C for 2 h and then dried at 60°C to 60% of the mass of the pretreated beef strips;

[0117] (6) Molding

[0118] Cut the dried beef strips into blocks with a length of 26 mm;

[0119] (7) Steaming

[0120] Steam the shaped beef cubes for 15 minutes;

[0121] (8) Secondary drying

[0122] The steamed shaped beef is dried at 70°C until the moisture content thereof is 30%, thereby obtaining cooked beef;

[0123] (9) Seasoning

[0124] Mix the twice dried and cooled beef cubes with Italian red pepper seasoning;

[0125] (10) Inner packaging

[0126] Vacuum packing the seasoned beef cubes;

[0127] (11) Sterilization

[0128] The vacuum-packed beef was kept at 103° C. for 25 minutes and rapidly cooled to room temperature to obtain Italian red pepper flavored chewy beef.

[0129] The caffeine content of the product in this example was tested to be 889 mg / kg.

[0130] Example 4 Preparation of chewy beef

[0131] Taking spicy flavor as an example, the components and weight proportions of the spicy chewy beef are 100 kg of cooked beef and 2.2 kg of spicy seasoning (chili powder and pepper powder);

[0132] Based on 100kg of pre-treated beef strips, the composition and mass of the composite pickling agent are 16kg of black tea-polygonatum-cassia seed-American ginseng composite soup, 12kg of white sugar, 0.5kg of edible salt, 0.6kg of black tea powder, 0.5kg of coffee powder, 0.3kg of spices, 0.8kg of chicken seasoning, and 2.0kg of food flavors;

[0133] The preparation method is as follows:

[0134] (1) Raw material pretreatment and preparation of black tea-polygonatum-cassia seed-American ginseng composite soup

[0135] First, remove the fascia, fat, bones, hair and other impurities from the fresh or thawed beef, then cut it into strips with a thickness of 8 mm and a width of 35 mm along the beef fibers, wash it with tap water and drain for 35 minutes;

[0136] Add 14 times the mass of drinking water to the mixture of black tea-polygonatum-cassia seed-American ginseng in a mass ratio of 1.2:0.2:0.2:0.04, soak for 9 minutes, heat and boil for 10 minutes, filter, and obtain a first-cooked composite soup; add 4 times the original mass of drinking water to the filtered residue, heat and boil for 3 minutes, filter, and obtain a second-cooked composite soup; mix the first-cooked composite soup with the second-cooked composite soup to obtain a black tea-polygonatum-cassia seed-American ginseng composite soup;

[0137] (2) Ingredients

[0138] Mix white sugar, edible salt, black tea powder, coffee powder, spices, chicken seasoning, and food flavors evenly, add to the black tea-polygonatum-cassia seed-American ginseng compound soup cooled to room temperature, stir evenly, and pour into the pre-treated beef strips;

[0139] (3) Rolling

[0140] The beef strips mixed in the vacuum tumbler were kept for 35 minutes at a negative pressure base of 3 KPa, a pump stop pressure of 75 KPa, and a return air time of 10 seconds;

[0141] (4) Pickling

[0142] Marinate the rolled beef strips at 5°C for 14 hours, turning them over once during the marinating period.

[0143] (5) Primary drying

[0144] The marinated beef strips were dried at 68°C for 1.5 h and then dried at 63°C to 59% of the mass of the pretreated beef strips;

[0145] (6) Molding

[0146] Cut the dried beef strips into blocks with a length of 28 mm;

[0147] (7) Steaming

[0148] Steam the shaped beef cubes for 20 minutes;

[0149] (8) Secondary drying

[0150] The steamed shaped beef is dried at 73°C until the moisture content thereof is 28%, thereby obtaining cooked beef;

[0151] (9) Seasoning

[0152] Mix the beef cubes after secondary drying and cooling with the spicy seasoning;

[0153] (10) Inner packaging

[0154] Vacuum packing the seasoned beef cubes;

[0155] (11) Sterilization

[0156] The non-vacuum packed beef was irradiated with 4 kGy.

[0157] The caffeine content of the product in this example was tested to be 796 mg / kg.

[0158] The caffeine content of the blank control product of this embodiment (no black tea was added to the composite soup, and no black tea powder and coffee powder were added to the pickling agent) was 0.

[0159] The above embodiments are only preferred implementations of the present invention, and the protection scope of the present invention is not limited to the above embodiments. All technical solutions under the concept of the present invention belong to the protection scope of the present invention. It should be pointed out that for ordinary technicians in this technical field, improvements and modifications without departing from the principle of the present invention should also be regarded as the protection scope of the present invention.

Claims

1. A method for preparing chewy beef, characterized in that The composite marinade is added to the pretreated beef strips, stirred evenly, and then subjected to rolling, marinating, primary drying, forming, steaming, secondary drying, seasoning, inner packaging and sterilization in sequence to obtain the beef strips; The composite pickling agent comprises a black tea-polygonatum-cassia seed-American ginseng composite soup, black tea powder, coffee powder and basic seasoning. To every 100 parts of pickled beef, the following are added by mass: 14 to 16 parts of black tea-polygonatum-cassia seed-American ginseng composite soup, 0.6 to 0.8 parts of black tea powder, 0.5 to 0.6 parts of coffee powder and 8 to 16 parts of basic seasoning.

2. The preparation method according to claim 1, characterized in that: The preparation method of the black tea-polygonatum-cassia seed-American ginseng composite soup is as follows: after compounding black tea, polygonatum, cassia seed and American ginseng, adding drinking water of 13 to 15 times of their weight, soaking, heating, boiling and filtering to obtain filter residue and first-boiled composite soup; adding drinking water of 3 to 5 times of its original weight to the filter residue, boiling and filtering to obtain second-boiled composite soup; mixing the first-boiled composite soup and the second-boiled composite soup to obtain the black tea-polygonatum-cassia seed-American ginseng composite soup.

3. The preparation method according to claim 2, characterized in that: The mass ratio of the black tea, polygonatum, cassia seed and American ginseng is 1.0-1.3:0.15-0.3:0.1-0.3:0.02-0.

06.

4. The preparation method according to claim 2, characterized in that: In the heating and boiling after soaking, the soaking time is 8 to 10 minutes, and the boiling time is 8 to 12 minutes; in the boiling and filtering, the boiling time is 2 to 4 minutes.

5. The preparation method according to claim 1, characterized in that: The basic seasoning comprises white sugar, edible salt, spices, chicken seasoning and food flavors.

6. The preparation method according to claim 1, characterized in that: The tumbling and kneading is carried out for 30 to 40 minutes under the negative pressure base of 3 KPa, the pump stop pressure of 75 KPa, and the air return time of 10 seconds.

7. The preparation method according to claim 1, characterized in that: The pickling step is to pickle the chicken at 4 to 7° C. for 12 to 16 hours.

8. The preparation method according to claim 1, characterized in that: The primary drying is to dry the marinated beef strips at 65-70°C for 1-2 hours, and then dry them at 60-65°C to 58-60% of the mass of the pre-treated beef strips; the secondary drying is to dry the formed and steamed beef at 70-75°C to a moisture content of 26-30%.

9. The preparation method according to claim 1, characterized in that: The seasoning is to evenly mix the beef cubes after secondary drying and cooling with special flavor seasoning.

10. Chewable beef prepared according to any one of the preparation methods of claims 1 to 9.