This invention relates to the field of
food processing technology, and discloses a method for preparing crispy beef, comprising the following steps: S1, taking 100 parts by weight of beef, adding 3.25 parts by weight of salt, 0.2 parts by weight of peppercorns, 0.4 parts by weight of
white wine, 40 parts by weight of
ice water, and 0.007 parts by weight of
sodium sorbate and 0.015 parts by weight of
sodium nitrite dissolved in the
ice water, and placing it in a tumbler and stirring for 30 minutes. This invention, through precise marinating,
ice water tumbling, and 72-hour low-temperature marinating, allows the marinade to fully penetrate the beef fibers, thoroughly removing the fishy smell, improving
water retention, and addressing the problem of
dryness. A compound brine using 28 kinds of spices is used, resulting in a rich and layered
aroma, overcoming the single
flavor deficiency of traditional processes. Frying at 260℃ for 2 minutes creates a crispy exterior and tender interior with a stable texture, and the
sugar flavor is diluted to enhance
palatability. Combined with aseptic cooling, vacuum packaging, and 121℃ high-temperature sterilization, the
shelf life is extended, batches are stable, suitable for industrial production, and significantly improves product quality and competitiveness.