Nowadays, pickled beef has become a favorite food. With the development of market economy, the manufacturers of pickled beef and ingredients are also increasing, and the enterprise competition is becoming more and more fierce. At present, the most concerned problem of customers is how to improve the taste and reduce the production cost while ensuring the product quality of pickled beef?

According to the current market situation, the way to solve the problem is: adding water retaining agent and meat moisturizing conditioner to sauce marinated beef products can not only improve the quality structure of meat products, but also improve the water retention of meat products, so as to improve the yield of products and help many customers solve their problems.

1、 Formula:

Compound flavor enhancer for food

Beef tendon meat, ice water, water retaining agent, meat moisturizing conditioner, salt, nitrite, monosodium glutamate, white granulated sugar, sodium isovc, instant five flavor powder, beef ointment, etc.

2、 Process Description:

Raw meat processing → preparation of pickling solution → rolling and kneading → low temperature pickling → blanching → boiling of old soup → vacuum packaging → secondary sterilization → cooling → finished products.

3、 Specific process: process flow:

1. Raw meat treatment: beef tendon meat qualified in inspection and quarantine shall be selected;

2. Prepare pickling solution;

3. Rolling and kneading: put the prepared pickling solution and the trimmed beef into the rolling machine for vacuum rolling and kneading, and the vacuum degree is -0.08mpa;

4. Low temperature pickling: for more than 24 hours, the internal hair color of beef is full, and the center is bright red;

5. Blanching: 5 ~ 10 minutes;

6. Cooking of old soup: put the pickled and blanched beef into the old soup prepared in advance, boil it over high fire and cook it over low fire for about 2 hours;

7. Secondary sterilization: high temperature sterilization to ensure the safety of product circulation time;

8. Cooling: take it out for cooling, and then vacuum packaging;

9. Finished products: sold according to the actual requirements.