Sauce marinated beef and preparation method thereof

Abstract

The invention relates to the technical field of food processing, and discloses sauced beef and a preparation method thereof. The preparation method comprises the following steps: (1) pickling beef in a pickling solution containing silverweed cinquefoil root powder, blanching and dicing to obtain pickled beef; (2) marinating the pickled beef in marinade containing bone collagen protein to obtain marinated beef; and (3) mixing the marinated beef with the mixing materials, and sterilizing to obtain the sauced and marinated beef. The sauced and stewed beef prepared by the method can provide nutritional ingredients, flavor and health-care functions, and meanwhile, the water-retaining property, tenderness and yield of the sauced and stewed beef are increased by combining the bone collagen, so that the taste, the quality and the economic benefits are improved.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a braised beef and its preparation method. Background Technology

[0002] Currently, conventional braised meat is typically prepared by dry-curing meat chunks and then slowly braising them in an old broth. However, excessively high braising temperatures or prolonged braising times can cause excessive denaturation of muscle proteins and significant loss of moisture and soluble substances. Consequently, the resulting products (especially yak meat products) generally suffer from a tough and dry texture, inconsistent yield, and limited nutritional fortification methods (such as simply adding bone broth). This simplistic approach to beef production not only reduces the comprehensiveness of the product's nutritional content and affects its suitability for consumer tastes and quality preferences, but also results in low yields that negatively impact economic efficiency. Summary of the Invention

[0003] The purpose of this invention is to overcome the problems of low yield, poor water retention, limited nutritional value, and poor economic benefits in the existing technology, and to provide a braised beef and its preparation method. The braised beef prepared by this method can provide nutritional components, flavor and health benefits, and at the same time, it combines bone collagen to increase the water retention, tenderness and yield of the braised beef, thereby improving the taste, quality and economic benefits.

[0004] To achieve the above objectives, the first aspect of the present invention provides a method for preparing braised beef, the method comprising: (1) Marinate the beef in a marinade containing fern root powder, blanch it and cut it into small pieces to obtain marinated beef; (2) Marinate the beef in a brine containing collagen to obtain braised beef; (3) Mix the braised beef and seasonings together and sterilize to obtain braised beef.

[0005] A second aspect of the present invention provides a braised beef prepared by the above-described preparation method.

[0006] This invention uses a combination of fern root powder and collagen to prepare braised beef, which increases nutritional content, flavor, and health benefits while also improving the water retention, tenderness, and yield of the braised beef, thereby enhancing its taste, quality, and economic benefits. Attached Figure Description

[0007] Figure 1 This is a process flow diagram of braised beef according to a preferred embodiment of the present invention; Figure 2This is a microstructure diagram of braised beef prepared according to the method of the present invention. The left side is braised beef obtained by adding puffed fern root and papain-hydrolyzed collagen (Example 1), and the right side is braised beef obtained by adding unpuffed fern root and bone broth (Example 6). Detailed Implementation

[0008] The endpoints and any values ​​of the ranges disclosed herein are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoint values ​​of the various ranges, the endpoint values ​​of the various ranges and individual point values, and individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed herein.

[0009] The first aspect of this invention provides a method for preparing braised beef, the method comprising: (1) Marinate the beef in a marinade containing fern root powder, blanch it and cut it into small pieces to obtain marinated beef; (2) Marinate the beef in a brine containing collagen to obtain braised beef; (3) Mix the braised beef and seasonings together and sterilize to obtain braised beef.

[0010] In this invention, there are no particular restrictions on the cut of beef selected; conventional choices can be made when selecting beef cuts. Preferably, the beef is beef from the foreleg and / or hind leg.

[0011] In this invention, the beef can be pre-treated after selection to further improve its texture. The pre-treatment includes, but is not limited to, removing tendons, impurities, and fat from the beef.

[0012] In this invention, there is no particular limitation on the size of the beef to be marinated; those skilled in the art can adjust it as needed. Preferably, the beef is cut into 8-10cm pieces. 3 The block.

[0013] In this invention, in order to further improve the water retention, tenderness and yield of braised beef, preferably, the fern root powder is puffed fern root powder, and the preparation method of the puffed fern root powder includes: peeling the fern root and then puffing it with airflow, and then crushing the puffed fern root.

[0014] In this invention, there is no particular limitation on the method of peeling fern fiber powder, as long as it can be peeled. Preferably, the method of peeling fern fiber powder is to use a roller peeling machine and / or a feeding type ramie peeling machine.

[0015] This invention does not impose any particular limitations on the airflow puffing equipment, as long as it can achieve the puffing effect. Airflow puffing offers advantages such as lead-free puffing, stable and excellent product quality, and better taste.

[0016] In this invention, preferably, the puffing conditions include: a temperature of 150-190℃, a pressure of 0.5-1MPa, a time of 2-6 min, and an airflow velocity of 8-15 m / s. Using puffed fern fiber powder to prepare braised beef can improve the water retention, tenderness, and yield of braised beef while further enhancing its crispy and delicious flavor.

[0017] In this invention, there is no particular limitation on the pulverizing equipment. Preferably, the pulverizing equipment is selected from at least one of mechanical pulverizers, air jet mills, grinders, and cryogenic pulverizers.

[0018] In this invention, there is no particular limitation on the mesh size of the fern root powder, and it can be a conventional choice in the field. Preferably, the pulverization process results in a fern root powder with a particle size greater than or equal to 100 mesh.

[0019] In this invention, to improve the nutritional content and taste of the marinated beef, preferably, the amount of fern root powder used is 1-2 kg relative to 10 kg of beef (for example, it can be 1.0 kg, 1.1 kg, 1.2 kg, 1.3 kg, 1.4 kg, 1.5 kg, 1.6 kg, 1.7 kg, 1.8 kg, 1.9 kg, 2.0 kg, or any intermediate value above).

[0020] In this invention, preferably, the content of fern root powder in the pickling liquid is 30-70 wt%.

[0021] In this invention, preferably, the amount of the marinade used is 2-5 kg ​​relative to 10 kg of beef.

[0022] In this invention, preferably, the pickling conditions include: a temperature of 0-10℃, a time of 10-20h, a rotation speed of 5-15r / min, and an absolute vacuum of 0.06-0.09MPa.

[0023] In this invention, the marinating liquid further includes: salt, Sichuan peppercorns, sugar, monosodium glutamate, chicken bouillon, and sesame oil. Those skilled in the art can select the seasonings in the marinating liquid other than the fern root powder according to their own taste preferences.

[0024] In this invention, there is no particular limitation on the content of each component in the marinade. Those skilled in the art can adjust it according to their own desired taste. Preferably, relative to 10kg of beef, the amount of salt is 50-100g, the amount of Sichuan peppercorns is 10-20g, the amount of white sugar is 20-40g, the amount of monosodium glutamate is 10-50g, the amount of chicken essence is 10-40g, and the amount of sesame oil is 10-20g.

[0025] In this invention, the marinating liquid generally also contains water. The amount of water used is not particularly limited and can be a conventional choice in the field. Preferably, the amount of water used is 1-2 kg relative to 10 kg of beef.

[0026] In this invention, the method and equipment for the marinating process are not particularly limited and can be conventional choices in the art. Preferably, the marinating process is carried out in a vacuum tumbler. This preferred method can shorten the marinating time, improve marinating efficiency, and further enhance the tenderness and water retention of the meat, thus improving the quality of the meat pieces.

[0027] In this invention, to enhance the flavor of the beef, it is blanched after marinating. Preferably, the blanching conditions include: a temperature of 95-98℃ and a time of 90-100 minutes.

[0028] In this invention, there is no particular limitation on the size of the beef chunks; those skilled in the art can adjust it as needed. Preferably, after blanching, the beef is cut into 5-6cm pieces. 3 piece.

[0029] In this invention, brine can be prepared before the brining process, and the brine preparation process includes the following steps; S1. After pretreating the bovine bone powder with an organic acid solution, add protease to carry out enzymatic hydrolysis, inactivate the hydrolysate, and separate the solid and liquid to obtain a bone collagen extract. S2. Optionally, add spices, salt, and MSG to the collagen extract.

[0030] In this invention, there is no particular limitation on the mesh size of the bovine bone powder; any conventional choice in the art can be used. Preferably, the mesh size of the bovine bone powder is 50-60 mesh. In this invention, "mesh" is a unit of sieve measurement, referring to the ASTM E11 standard.

[0031] In this invention, to improve the taste of braised beef, preferably, the amount of organic acid used is 10-20g relative to 1kg of beef bone powder.

[0032] In this invention, preferably, the organic acid is selected from at least one of citric acid, malic acid, lactic acid, tartaric acid, and acetic acid, and more preferably citric acid. This preferred method enables effective decalcification and collagen dissolution while minimizing the impact on the natural triple helix structure of collagen, thereby obtaining collagen with higher bioactivity.

[0033] In this invention, preferably, the organic acid solution is pretreated for 3-4 hours.

[0034] In this invention, there is no particular limitation on the temperature of the organic acid pretreatment; preferably, the temperature is room temperature.

[0035] In this invention, after pretreatment with an organic acid solution, the beef can be rinsed with water until it is neutral.

[0036] In this invention, to further improve the tenderness of braised beef, preferably, the amount of protease used is 5-20g relative to 1kg of beef bone powder.

[0037] In this invention, preferably, the protease is selected from at least one of papain, trypsin and bromelain, and more preferably papain.

[0038] In this invention, preferably, the conditions for the enzymatic hydrolysis reaction include: a temperature of 45-55°C and a time of 5-8 hours.

[0039] In this invention, preferably, the inactivation conditions include: a temperature of 80-85°C and a time of 15-20 minutes.

[0040] In this invention, the enzymatic hydrolysis products are subjected to solid-liquid separation after inactivation to remove solid phase impurities. There are no particular limitations on the separation method, as long as the enzymatic hydrolysis products can be separated into solid and liquid phases. A preferred embodiment of this invention uses filtration through a filter screen to obtain the supernatant.

[0041] In this invention, the proportions of each component in the brine are not particularly limited, and those skilled in the art can adjust them according to their desired taste. The amount of spices relative to 1 kg of beef bone powder is preferably 0-2500 g, more preferably 1500-2500 g. The amount of salt relative to 1 kg of beef bone powder is preferably 300-600 g. The amount of monosodium glutamate (MSG) relative to 1 kg of beef bone powder is preferably 100-200 g. Those skilled in the art can also select seasonings other than collagen in the brine according to their desired taste.

[0042] In this invention, there are no particular limitations on the specific components and content of the spices, and those skilled in the art can choose and combine them according to their own taste.

[0043] In this invention, after adding spices, salt, and monosodium glutamate, water is generally added to prepare the braising liquid. There is no particular limitation on the water content. Preferably, the amount of water used is 15-25 kg relative to 10 kg of beef.

[0044] In this invention, preferably, the amount of brine used is 16-30 kg relative to 10 kg of beef.

[0045] In this invention, preferably, the braising conditions include: a temperature of 85-95℃ and a time of 100-150 min.

[0046] In this invention, to further improve the flavor of braised beef, seasonings can be added after braising. Preferably, the seasonings include: salt, sugar, umami enhancer, flavorings and spices, and sesame seeds.

[0047] In this invention, there are no particular limitations on the specific components and content of the flavorings and fragrances; those skilled in the art can choose and combine them according to their own tastes. Preferably, the amount of flavorings and fragrances used is 0-6g relative to 10kg of beef, more preferably 4-6g.

[0048] In this invention, those skilled in the art can select the seasonings in the mixture according to their own desired taste.

[0049] In this invention, there is no particular limitation on the content of each component in the mixture, and those skilled in the art can adjust it according to their own desired taste.

[0050] In this invention, to further improve the flavor of braised beef, preferably, the amount of the seasoning is 0.3-0.5 kg relative to 10 kg of beef.

[0051] In this invention, to further improve the flavor of braised beef, preferably, relative to 10kg of beef, the amount of salt is 10-30g, the amount of white sugar is 30-60g, the amount of umami agent is 1-3g, and the amount of sesame seeds is 300-400g.

[0052] In this invention, there is no particular limitation on the mixing instrument, and any conventional choice in the art can be used. Preferably, the mixing instrument is a mixing machine.

[0053] In this invention, preferably, the stirring time is 5-10 minutes.

[0054] In this invention, there is no particular limitation on the sterilization instrument, and any conventional choice in the art can be used. Preferably, the sterilization device is a sterilization kettle.

[0055] In this invention, preferably, the sterilization conditions include: a temperature of 115-121℃ and a time of 30-40 minutes.

[0056] In this invention, preferably, the beef is yak meat. Because of their growing environment and being slaughtered at an advanced age, yaks have thicker muscle fibers and more connective tissue than ordinary cattle, resulting in inherently lower tenderness, and significant differences in tenderness between different parts of the animal.

[0057] In this invention, preferably, the collagen is derived from yak (bones).

[0058] According to a particularly preferred embodiment of the present invention, the method includes: A1. Clean the fresh yak hind leg meat thoroughly, remove the beef and cut it into 8-9cm pieces. 3 Wash and drain the beef chunks; A2. After cleaning and drying the fern root, remove the outer skin of the fern root using a drum peeler. Then, use an airflow puffing device to puff the fern root under the conditions of pressure 0.5-0.8MPa, temperature 160-170℃, time 2-4min, and airflow speed 10-13m / s. Finally, use a pulverizing device to pulverize it into fern root powder of 100-105 mesh. A3. For 10kg of beef, take 1-1.5kg of the above-mentioned fern root powder, 70-80g of salt, 15-18g of green Sichuan peppercorns, 28-32g of white sugar, 28-32g of monosodium glutamate, 18-23g of chicken essence, and 15-20g of sesame oil, dissolve them in 1-1.5kg of water and stir evenly to prepare a marinade. Marinate the cut beef pieces with the marinade in a vacuum tumbler at 3-6℃, vacuum degree 0.06-0.09MPa and rotation speed 5-10r / min for 12-15h. A4. Add the marinated yak meat to cold water, heat to 95-98℃, and maintain this temperature for 90-95 minutes. Skim off any foam, and let it cool naturally before cutting the yak meat into 5-6cm pieces. 3 The block; A5. For 10kg of beef, take 1kg of 50-55 mesh yak bone powder, add 5-6kg of water and 18-20g of citric acid, stir at room temperature for 4-5 hours, rinse twice with clean water until neutral, add 8-10g of papain, and heat to 50-52℃ while stirring for 6-8 hours for enzymatic hydrolysis. After enzymatic hydrolysis, heat to 78-82℃ and maintain for 12-16 minutes. Filter the residue through an 80-mesh filter to obtain the supernatant. Add 1.8-2.0kg of spices, 480-520g of salt, and 110-130g of monosodium glutamate to the supernatant, mix well, and add water to 18-22kg to prepare the brine. Place the diced yak meat pieces into the 18-22kg brine for braising at 86-90℃ for 110-130 minutes. After braising, remove and allow to cool naturally. A6. For 10-12kg of beef, put the braised yak meat chunks into a mixing machine, add 23-26g of salt, 48-52g of white sugar, 2-3g of flavor enhancer, 3-5g of flavoring and spices, and 280-320g of sesame seeds, and stir for 5-8 minutes. After stirring, the yak meat needs to be cooled to room temperature. A7. After mixing the yak meat chunks, put them into a vacuum packaging bag, vacuum seal it, and put it into a sterilizer for sterilization at a temperature of 115-121℃ for 30-34 minutes. A8. Clean and dry the sterilized braised yak meat, inspect it, and then package it.

[0059] A second aspect of the present invention provides a braised beef prepared by the above method.

[0060] In this invention, the yield of the braised beef refers to the data measuring the change in weight from raw meat to finished product. Yield = (weight of braised yak beef after cooking / weight of raw yak beef) × 100%.

[0061] In this invention, the moisture content of the braised beef is measured using a rapid moisture analyzer.

[0062] In this invention, preferably, the moisture content of the braised beef is not less than 39%.

[0063] In this invention, the shear force is a core instrumental indicator for objectively evaluating the tenderness of meat. The lower the value, the more tender the meat. The instrument is a texture analyzer or a dedicated tenderness meter.

[0064] In this invention, preferably, the shear force value of the braised beef is not higher than 9000g.

[0065] In this invention, the microstructure of the braised beef is observed using an optical microscope.

[0066] The present invention will be described in detail below through embodiments.

[0067] The specific test method for yield is as follows: weigh the cooked yak meat and calculate it according to the formula (weight of cooked braised yak meat / weight of raw yak meat) × 100%.

[0068] The specific method for testing moisture content is as follows: mince the cooked braised yak meat using a meat grinder, take 2g and spread it evenly on the sample tray of a rapid moisture analyzer, and the measured moisture content is the moisture content (wt%) of the braised yak meat.

[0069] The specific method for measuring shear force is as follows: cut a 2.5cm×2cm×2cm cube from the cooked yak meat sample along the direction of the muscle fibers, and measure the shear force using a TA.XT Plus texture analyzer. Install the HDP / BSG probe and matching chassis. The conditions are: return distance 100 mm, return speed 10 mm / sec, and contact force 50 g.

[0070] Example 1 A1. Clean the fresh yak hind leg meat thoroughly, take 10kg and cut it into 8cm pieces. 3 Cut the beef into chunks, and wash and drain them; A2. After cleaning and drying the fern root, remove the outer skin of the fern root using a drum peeler. Then, use an airflow puffing device to puff the fern root under the conditions of 0.5MPa pressure, 170℃ temperature, 4min time and 12m / s airflow speed. Finally, use a pulverizing device to pulverize it into 100-mesh fern root powder. A3. For 10kg of beef, take 1kg of the above-mentioned fern root powder, 75g of salt, 16g of green Sichuan pepper, 30g of white sugar, 30g of MSG, 20g of chicken essence, and 16g of sesame oil, dissolve them in 1kg of water and stir well to prepare a marinade. Marinate the cut beef pieces with the marinade in a vacuum tumbler at 4℃, vacuum degree 0.09MPa and rotation speed 8 r / min for 12h. A4. Add the marinated yak meat to cold water, heat to 98℃ and maintain for 90 minutes. Skim off any foam, let it cool naturally, and then cut the yak meat into 5cm pieces. 3 The block; A5. For 10 kg of beef, take 1 kg of 50-mesh yak bone powder, add 5 kg of water and 20 g of citric acid, stir at room temperature for 4 hours, rinse twice with water until neutral, add 10 g of papain, and heat to 50℃ while stirring for 8 hours for enzymatic hydrolysis. After enzymatic hydrolysis, heat to 80℃ and maintain for 15 minutes. Filter the residue through an 80-mesh filter to obtain the supernatant. Add 2000 g of spices, 500 g of salt, and 120 g of MSG to the supernatant, mix well, and add water to 20 kg to prepare the brine. Place the diced yak meat pieces into the 20 kg brine and braise at 90℃ for 120 minutes. After braising, remove and allow to cool naturally. A6. For 10kg of beef, put the braised yak meat chunks into a mixer, add 25g of salt, 50g of white sugar, 2g of flavor enhancer, 5g of flavoring and spices, and 300g of sesame seeds, and stir for 6 minutes. After stirring, the yak meat needs to be cooled to room temperature. A7. After mixing the yak meat chunks, put them into a vacuum packaging bag, vacuum seal it, and put it into a sterilizer for sterilization at a temperature of 121℃ for 30 minutes. A8. Clean and dry the sterilized braised yak meat, inspect it, and then package it.

[0071] The sterilized and cooled braised yak meat was weighed, and its moisture content and shear force were measured to calculate the yield. The obtained moisture content, yield, and shear force are shown in Table 1.

[0072] Example 2 Braised beef was prepared according to the method in Example 1, except that the puffing temperature was 120°C, the pressure was 2 MPa, the time was 1 min, and the airflow speed was 5 m / s.

[0073] Example 3 Braised beef was prepared according to the method in Example 1, except that the fern root was directly pulverized after being peeled and not subjected to air-puffing.

[0074] Example 4 Braised beef was prepared according to the method in Example 1, except that citric acid was replaced with malic acid.

[0075] Example 5 Braised beef was prepared according to the method in Example 1, except that papain was replaced with trypsin.

[0076] Example 6 The braised beef was prepared according to the method in Example 1, except that unexpanded fern root powder was added to the marinade. The braising liquid was prepared as follows: for 10 kg of beef, take 1 kg of yak bone, add 5 kg of water, simmer for 8 hours and remove the bone. Add 2 kg of spices, 500 g of salt and 120 g of monosodium glutamate to the supernatant, mix well and add water to 20 kg to make bone broth.

[0077] Comparative Example 1 Braised beef was prepared according to the method in Example 1, except that fern root was replaced with wolfberry.

[0078] Comparative Example 2 Braised beef was prepared according to the method in Example 1, except that fern root was not used.

[0079] Comparative Example 3 Braised beef was prepared according to the method in Example 1, except that yak bone powder was replaced with gelatin.

[0080] Comparative Example 4 The braised beef was prepared according to the method in Example 1, except that 2 kg of spices, 500 g of salt, and 120 g of monosodium glutamate were added to 5 kg of water, mixed evenly, and then water was added to 20 kg to obtain the braising liquid.

[0081] Table 1

[0082] As shown in Table 1, the addition of puffed fern fiber powder and papain-hydrolyzed collagen further improves the yield and moisture content of braised yak meat, ensuring the product's economic benefits and water retention. Simultaneously, it reduces the product's shear force, improving its tenderness and texture. This demonstrates that puffed fern fiber powder and papain-hydrolyzed collagen can work synergistically to increase the water retention, tenderness, and yield of braised yak meat, thereby enhancing its flavor, texture, and quality.

[0083] Specifically, analysis of Examples 1 and 2-6 shows that adding puffed fern fiber powder and papain-hydrolyzed collagen from the preferred range of this application can further improve the yield, moisture content and shear strength of braised yak meat.

[0084] Analysis of Comparative Examples 1-4 shows that the yield and moisture content of braised yak meat prepared by using wolfberry instead of fern root powder, using gelatin instead of yak bone powder, and by not adding fern root powder or yak bone powder are significantly reduced, while the shear stress is increased. Therefore, the braised yak meat prepared by these methods cannot achieve the effects obtained by this invention within the preferred range.

[0085] from Figure 2 As shown in the images, the left image depicts the microstructure of braised yak meat with added puffed fern root powder and papain-hydrolyzed collagen, while the right image shows the microstructure of braised yak meat with added unpuffed fern root and bone broth. The comparison reveals that the braised yak meat with added puffed fern root powder and papain-hydrolyzed collagen has finer muscle fibers filled with a gelatinous substance; the braised yak meat with added unpuffed fern root and bone broth has coarser and denser muscle fibers. This demonstrates that puffed fern root powder and papain-hydrolyzed collagen can improve the tenderness of braised yak meat, making it more moist, juicy, and easier to chew, while also locking in flavor.

[0086] The preferred embodiments of the present invention have been described in detail above; however, the present invention is not limited thereto. Within the scope of the inventive concept, various simple modifications can be made to the technical solutions of the present invention, including combinations of various technical features in any other suitable manner. These simple modifications and combinations should also be considered as the content disclosed in the present invention and are all within the protection scope of the present invention.

Claims

1. A method for preparing braised beef, characterized in that, The preparation method includes: (1) Marinate the beef in a marinade containing fern root powder, blanch it and cut it into small pieces to obtain marinated beef; (2) Marinate the beef in a brine containing collagen to obtain braised beef; (3) Mix the braised beef and seasonings together and sterilize to obtain braised beef.

2. The preparation method according to claim 1, wherein, The fern fiber powder is puffed fern fiber powder, and the preparation method of the puffed fern fiber powder includes: peeling the fern fiber and then puffing it with airflow, and then crushing the puffed fern fiber. Preferably, the puffing temperature is 150-190℃, the pressure is 0.5-1MPa, the time is 2-6min, and the airflow velocity is 8-15m / s; Preferably, the pulverization process results in a fern fiber powder with a particle size greater than or equal to 100 mesh.

3. The preparation method according to claim 1, wherein, In step (1), the amount of fern root powder used is 1-2 kg relative to 10 kg of beef; And / or, the content of fern root powder in the pickling solution is 30-70 wt%; And / or, relative to 10 kg of beef, the amount of the marinade used is 2-5 kg; And / or, the pickling conditions include: a temperature of 0-10℃, a time of 10-20h, a rotation speed of 5-15r / min, and a vacuum degree of 0.06-0.09MPa; And / or, in step (1), the marinade further includes: salt, Sichuan peppercorns, white sugar, monosodium glutamate, chicken essence and sesame oil; Preferably, relative to 10kg of beef, the amount of salt is 50-100g, the amount of Sichuan peppercorns is 10-20g, the amount of white sugar is 20-40g, the amount of monosodium glutamate is 10-50g, the amount of chicken essence is 10-40g, and the amount of sesame oil is 10-20g.

4. The preparation method according to any one of claims 1-3, wherein, In step (2), the method for preparing the brine includes the following steps; S1. After pretreating the bovine bone powder with an organic acid solution, add protease to carry out enzymatic hydrolysis, inactivate the hydrolysate, and separate the solid and liquid to obtain a bone collagen extract. S2. Optionally, add spices, salt, and MSG to the collagen extract.

5. The preparation method according to claim 4, wherein, The amount of organic acid used is 10-20g relative to 1kg of bovine bone meal; And / or, the organic acid is selected from at least one of citric acid, malic acid, lactic acid, tartaric acid and acetic acid, preferably citric acid; And / or, relative to 1 kg of bovine bone meal, the amount of the protease used is 5-20 g; And / or, the protease is selected from at least one of papain, trypsin and bromelain, preferably papain; And / or, the conditions for the enzymatic hydrolysis reaction include: a temperature of 45-55°C and a time of 5-8 hours; And / or, the inactivation conditions include: a temperature of 80-85°C and a time of 15-20 min. And / or, in step S2, relative to 1 kg of beef bone powder, the amount of spices used is 0-2500 g, the amount of salt is 300-600 g, and the amount of monosodium glutamate is 100-200 g.

6. The preparation method according to claim 1, wherein, In step (2), the amount of brine used is 16-30 kg relative to 10 kg of beef; Preferably, the braising conditions include: a temperature of 85-95℃ and a time of 100-150 minutes.

7. The preparation method according to claim 1, wherein, In step (3), the mixing ingredients include: salt, white sugar, umami agent, flavoring and spices, and sesame seeds; Preferably, the amount of the seasoning is 0.3-0.5 kg relative to 10 kg of beef; Preferably, relative to 10kg of beef, the amount of salt is 10-30g, the amount of white sugar is 30-60g, the amount of umami agent is 1-3g, the amount of flavoring and fragrance is 0-6g, and the amount of sesame seeds is 300-400g. Preferably, the sterilization conditions are: temperature 115-121℃, time 30-40 min.

8. The preparation method according to claim 1, wherein, The beef in question is yak meat; And / or, the collagen is collagen derived from yak.

9. A braised beef prepared by the method described in any one of claims 1-8.

10. The braised beef according to claim 9, wherein, The moisture content of the braised beef is not less than 39 wt%; Preferably, the shear force value of the braised beef is not higher than 9000g.

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