Preparation method of instant pickled beef

• Main Authors: CHEN WEI, WANG HAIJUN, QIN GUOXIN, YANG PAN, CHEN YONGXIAN, WEI YUNING, MO LEIXING, HE JIE, WANG TIANSHUN
• Format: Patent
• Language: Chinese; English
• Published: 10.05.2019
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention provides a preparation method of instant pickled beef, and relates to the technical field of food production. The method comprises the steps of preprocessing, tendering pickling, airing,roasting, cooling and packaging. A complex enzyme, compound phosphate and a pickling agent are adopted by the preparation method to perform tendering and pickling, the complex enzyme comprises, according to every gram of beef pieces, trypsase, papain and transglutaminase, the compound phosphate comprises sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate; the pickling agent comprises carrageenan, soybean protein isolate, edible starch, edible salt, white sugar, five-spice powder, rice wine, soy sauce and a composite preservative. The method has the advantages that thetendering effect is improved, the elasticity of beef is improved and the taste is improved on the basis that the original flavor of the pickled beef is maintained. 本发明提供提供一种即食牛干巴的制备方法，涉及食品制造技术领域。包括以下步骤：预处理、嫩化腌制、风干、烤制、冷却和包装。该制备