阅读说明：本技术 一种卤制牛肉及其加工工艺 (Marinated beef and processing technology thereof ) 是由 娄崇赞 于 2021-08-12 设计创作，主要内容包括：本发明涉及食品加工技术领域,具体提出了一种卤制牛肉及其加工工艺,该卤制牛肉,亚硝酸盐残余量≤12mg/kg,包括清洗、预制、卤料包配制、卤制、出锅等步骤,针对性配料,并设计预调浆料,分别对卤制前的生肉和卤制过程中转熟肉,进行阶段性调整,有效改善肉质和口感,色泽红润且香糯,入口滑嫩却不乏劲道,余味无穷,同时,通过预制步骤中特制浆料代替传统腌制,不仅口感更为柔和,卤制后的亚硝酸盐也显著降低,综合营养价值更高。(The invention relates to the technical field of food processing, and particularly provides marinated beef and a processing technology thereof, wherein the marinated beef has nitrite residual content less than or equal to 12mg/kg, and comprises the steps of cleaning, prefabricating, marinating in a marinating material bag, marinating, taking out of a pot and the like, targeted ingredients are added, pre-mixed slurry is designed, and staged adjustment is respectively carried out on raw meat before marinating and cooked meat in the marinating process, so that the meat quality and the taste are effectively improved, the color is ruddy and fragrant, the taste is smooth and tender but not strong, the aftertaste is endless, meanwhile, the traditional pickling is replaced by specially-made slurry in the prefabricating step, the taste is softer, the nitrite after marinating is also obviously reduced, and the comprehensive nutritional value is higher.)

1. A marinated beef is characterized in that: the residual amount of nitrite in the marinated beef is less than or equal to 12 mg/kg.

2. The marinated beef of claim 1, wherein the processing comprises the steps of:

cleaning: taking fresh and healthy beef as a raw material, removing bones and dirt, washing the surface with clear water, then rinsing the beef with clear water until bloodless water is leached out, draining, taking out the beef and changing the beef to a cutter at a certain angle along the direction of grains for later use;

prefabrication: coating the pre-mixed slurry in a cutter opening of a cutter, then binding the beef with a cotton yarn rope or a cotton yarn net, fastening and coating, placing in a container, adding light soy sauce, turning and kneading until the beef is uniformly infected, and then tightly stacking for 20-30min for later use;

preparing a marinating package: cleaning and airing pepper, star anise, fennel, sand ginger, bay leaves, cinnamon, fructus amomi and willow branches, crushing, filling into seasoning bags, and preparing seasoning bags, wherein each seasoning bag is 20-25g, and each seasoning bag is used for marinating 2.5-3.5kg of beef;

marinating: putting the beef in the step 2) and cold water into a pot, adding ginger slices, boiling, removing fire, flushing to remove floating foam, then taking out the pot again, adding clear water and a spice bag, adding the beef after boiling, then adding light soy sauce, dark soy sauce, cooking wine and shallot sections, keeping for 3-5min after boiling, then turning for 10-20min with small fire, adding the decocted ginger sugar water and the pre-mixed slurry, uniformly turning, covering a layer of dried lotus leaves on the surface layer, keeping for 5-10min with small fire, turning off the fire, and stewing for 10-20 min;

taking out of the pot: taking out of the pot, cooling, removing bound cotton yarn or cotton yarn net, slicing for eating, or directly cutting into suitable size after removing the bound cotton yarn or cotton yarn net, vacuum packaging, and warehousing for sale.

3. The marinated beef of claim 2, wherein: and 2) cutting the beef with the cutter at an angle of 10-30 degrees along the beef texture, wherein the distance between the cutting edges is 3-5cm, and the depth of the cutting edge is 50-80% of the thickness of the beef.

4. The marinated beef of claim 2, wherein: the pre-mixed slurry in the step 2) and the step 4) comprises the following components in percentage by mass: 2-4% of vegetable oil, 3-5% of dried small shrimps, 10-15% of salt, 5-15% of lemon, 5-10% of potato starch, 40-50% of edible seaweed and the balance of water, pulping the dried small shrimps, the lemon and the edible seaweed, adding the pulped dried small shrimps, the lemon and the edible seaweed into the water together with the salt, the vegetable oil and the potato starch, and uniformly stirring.

5. The marinated beef of claim 2, wherein: the dosage of the pre-mixed pulp in the step 2) is 60-100g per 1kg of beef, and the pre-mixed pulp in the step 4) is 20-40 g.

6. The marinated beef of claim 2, wherein: and step 3), the mass percentage of the Chinese prickly ash, the star anise, the dried hot pepper, the fennel, the sand ginger, the bay leaf, the cassia bark, the fructus amomi and the willow branch in the marinating bag is 5:5: 5: 3:3:3:5:3:5.

7. The marinated beef of claim 2, wherein: and 4) selecting galangal as ginger sugar water, selecting crystal sugar as sugar, wherein the using amount of the crystal sugar is as follows: sugar: water =3:5:20, and the dosage of the water is 150-200g per 1kg of the beef ginger sugar water.

8. The marinated beef of claim 2, wherein: and 4) selecting galangal as ginger sugar water, selecting crystal sugar as sugar, wherein the using amount of the crystal sugar is as follows: sugar: water =3:5:20, and the dosage of the water is 150-200g per 1kg of the beef ginger sugar water.

9. The marinated beef of claim 2, wherein: and 5) performing antiseptic sterilization at the temperature of 115 ℃ and 125 ℃, wherein the antiseptic is any one or more of potassium sorbate, nisin, epsilon-polylysine and hydrochloride thereof, and the dosage of the antiseptic is less than or equal to 0.8 g/kg.

Technical Field

The invention relates to the technical field of food processing, in particular to marinated beef and a processing technology thereof.

Background

The beef is the second largest meat food in China, is second to the pork, has high protein content and low fat content, has amino acid composition closer to the requirements of human bodies than the pork, has delicious taste and is popular with people. The beef can improve the disease resistance of the organism, and is particularly suitable for people in growth development, after operation and disease, in the aspects of blood loss supplement, tissue repair and the like. Eating beef in winter has the function of warming stomach, and is a good tonic product in winter. The traditional Chinese medicine considers that: the beef has the effects of tonifying middle-jiao and Qi, nourishing spleen and stomach, strengthening bones and muscles, eliminating phlegm and calming endogenous wind, quenching thirst and stopping salivation. Is suitable for people with sinking of middle qi, short breath, weak constitution, soreness of bones and muscles, anemia, and blurred vision.

Fresh beef has a short shelf life, and therefore people usually make the fresh beef into beef products to prolong the shelf life of the beef. The beef product contains various mineral substances and amino acids required by human body, not only maintains the chewing-resistant flavor of the beef, but also does not deteriorate after long-term storage.

The spiced beef is a common preparation method in beef products. The beef product is prepared by firstly selecting the first-class raw materials and secondly controlling various parameters in the preparation process. In the traditional spiced beef, the procedures of pickling, smoking and the like are adopted in the preparation process, so that the quality of the beef is damaged, the beef tastes heavy and is easy to taint, a large amount of harmful ingredients are generated, and great potential safety hazards are brought to the health of eaters.

Disclosure of Invention

In view of the above, the invention aims to provide marinated beef and a processing technology thereof, and the marinated beef comprises the steps of cleaning, prefabricating, preparing a marinating material bag, marinating, taking out of a pot and the like, wherein the raw beef before marinating and the cooked beef in the marinating process are subjected to targeted burdening and pre-prepared pulp are designed, and staged adjustment is performed to effectively improve the meat quality and the taste, the color and luster are ruddy and fragrant, the taste is smooth and tender but not poor, and the aftertaste is endless.

In order to achieve the purpose, the invention provides the following technical scheme:

the marinated beef has nitrite residue less than or equal to 12 mg/kg.

The marinated beef processing technology comprises the following steps:

1) cleaning: taking fresh and healthy beef as a raw material, removing bones and dirt, washing the surface with clear water, then rinsing the beef with clear water until bloodless water is leached out, draining, taking out the beef and changing the beef to a cutter at a certain angle along the direction of grains for later use;

2) prefabrication: coating the pre-mixed slurry in a cutter opening of a cutter, then binding the beef with a cotton yarn rope or a cotton yarn net, fastening and coating, placing in a container, adding light soy sauce, turning and kneading until the beef is uniformly infected, and then tightly stacking for 20-30min for later use;

3) preparing a marinating package: cleaning and airing pepper, star anise, fennel, sand ginger, bay leaves, cinnamon, fructus amomi and willow branches, crushing, filling into seasoning bags, and preparing seasoning bags, wherein each seasoning bag is 20-25g, and each seasoning bag is used for marinating 2.5-3.5kg of beef;

4) marinating: putting the beef in the step 2) and cold water into a pot, adding ginger slices, boiling, removing fire, flushing to remove floating foam, then taking out the pot again, adding clear water and a spice bag, adding the beef after boiling, then adding light soy sauce, dark soy sauce, cooking wine and shallot sections, keeping for 3-5min after boiling, then turning for 10-20min with small fire, adding the decocted ginger sugar water and the pre-mixed slurry, uniformly turning, covering a layer of dried lotus leaves on the surface layer, keeping for 5-10min with small fire, turning off the fire, and stewing for 10-20 min;

5) taking out of the pot: taking out of the pot, cooling, removing bound cotton yarn or cotton yarn net, slicing for eating, or directly cutting into suitable size after removing the bound cotton yarn or cotton yarn net, vacuum packaging, and warehousing for sale.

As further preferred in the invention, the knife change in the step 2) is specifically a lower knife which inclines for 10-30 degrees along the beef texture, the distance between the knife edges is 3-5cm, and the knife edge depth is 50-80% of the beef thickness.

As a further preferable mode of the invention, the pre-prepared slurry in the step 2) and the step 4) comprises the following components in percentage by mass: 2-4% of vegetable oil, 3-5% of dried small shrimps, 10-15% of salt, 5-15% of lemon, 5-10% of potato starch and 40-50% of edible seaweed, pulping the dried small shrimps, the lemon and the edible seaweed, adding the pulped dried small shrimps, the lemon and the edible seaweed into water together with the salt, the vegetable oil and the potato starch, and uniformly stirring.

As a further preference of the invention, the amount of the pre-mixed size in the step 2) is 60-100g and the amount of the pre-mixed size in the step 4) is 20-40g per 1kg of beef.

As a further preferable mode of the invention, the mass percentage of the pepper, the aniseed, the dried pepper, the fennel, the sand ginger, the bay leaf, the cinnamon, the amomum villosum and the willow twig in the marinating bag in the step 3) is 5:5: 5: 3:3:3:5:3:5.

As further preferred in the invention, in the step 4), the ginger in the ginger sugar water is galangal, the sugar is crystal sugar, and the dosage of the sugar is ginger: sugar: water =3:5:20, and the dosage of the water is 150-200g per 1kg of the beef ginger sugar water.

As a further preferred mode of the invention, the antiseptic sterilization in the step 5) is performed at the high temperature of 115 ℃ and 125 ℃, the antiseptic is any one or a combination of potassium sorbate, nisin, epsilon-polylysine and hydrochloride thereof, and the dosage of the antiseptic is less than or equal to 0.8 g/kg.

The invention has the beneficial effects that: the marinated beef and the processing technology thereof comprise the steps of cleaning, prefabricating, marinating in a marinating bag, marinating, taking out of a pot and the like, targeted ingredients are prepared, pre-mixed slurry is designed, raw meat before marinating and cooked meat in the marinating process are respectively adjusted in stages, the meat quality and the taste are effectively improved, the color is ruddy and fragrant, the taste is smooth and tender without losing strength, the aftertaste is endless, meanwhile, the traditional pickling is replaced by the specially-made slurry in the prefabricating step, the taste is softer, the nitrite after marinating is also obviously reduced, and the comprehensive nutritional value is higher.

Compared with the traditional pure salt pickling, the method has the advantages that the pre-mixed slurry is matched with light soy sauce pickling, the knife is reasonably designed, the flavor is more uniform and has no bias feeling, meanwhile, the lemon, the dried small shrimps and other flavors are matched for improvement, the effects of water locking, tenderness increasing and freshness increasing are realized on the meat, the nutritional ingredients are effectively locked, the pickling destructiveness is small, and the taste and the nutrition retentivity of the meat are greatly improved. In addition, the step of binding the cotton yarn rope or the cotton yarn net is also set in a targeted manner for the design of the cutter, so that on one hand, the water loss is slowed down in the pickling process, and on the other hand, in the marinating process, the loose and soft meat caused by long-time boiling can be effectively avoided, and the marinated meat is more chewy.

Furthermore, the transfer and taking of the bound beef are more convenient and fast in the marinating process, the production efficiency is effectively improved, the contact surface with the outside is reduced, the flavor influence is small, and the deterioration and pollution rate is low. Based on the method, the firepower is reasonably regulated and controlled, the boiling time interval is reduced, the raw materials are boiled slowly with small fire to be tasty, and are covered with lotus leaves at last, and are stewed with closed fire, so that the fragrant and glutinous mouthfeel is improved, the taste of the brine is locked, and the brine is soaked with the faint scent of the lotus leaves, so that the mouthfeel is further improved, the flavor is stronger, the aftertaste effect is greatly improved, and the brine is fragrant and fresh and is not greasy to eat.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments of the present invention without any inventive step, are within the scope of the present invention.

Example 1:

the marinated beef has nitrite residue less than or equal to 12 mg/kg.

Specifically, the processing technology of the marinated beef comprises the following steps:

1) cleaning: taking fresh and healthy raw material beef (conventionally, beef tendon meat), removing bones and dirt, washing the surface with clear water, rinsing with clear water until bloodless water is leached (water is changed for 2-3 times during the period, the total leaching time is not less than 3 hours), draining, taking out, and changing a cutter at a certain angle along the texture direction for later use;

wherein the knife is specifically a lower knife which inclines 10-30 degrees along the beef texture, the distance between the knife edges is 3-5cm, and the depth of the knife edge is 50-80% of the thickness of the beef;

2) prefabrication: coating the pre-mixed slurry in a knife mouth of a screwdriver, then binding the beef with a cotton yarn rope or a cotton yarn net, fastening and coating, placing in a container, adding light soy sauce (proper amount can ensure that the beef can be uniformly stained), turning and kneading until the beef is uniformly stained, and then tightly stacking for 20-30min for later use;

the pre-mixed slurry comprises the following components in percentage by mass: 4% of vegetable oil, 5% of dried small shrimps, 15% of salt, 10% of lemon, 10% of potato starch, 50% of edible seaweed (such as kelp, sea cabbage and the like) and the balance of water, pulping the dried small shrimps, the lemon and the edible seaweed, adding the pulped dried small shrimps, the lemon and the edible seaweed into the water together with the salt, the vegetable oil and the potato starch, and uniformly stirring, wherein in the step, the consumption of each 1kg of beef pre-conditioning pulp is 80 g;

3) preparing a marinating package: cleaning and airing pepper, star anise, fennel, sand ginger, bay leaves, cinnamon, fructus amomi and willow branches, crushing, filling into seasoning bags, and preparing seasoning bags, wherein each seasoning bag is 20-25g, and each seasoning bag is used for marinating 2.5-3.5kg of beef;

wherein, the mass percentage of the Chinese prickly ash, the star anise, the dried hot pepper, the fennel, the sand ginger, the bay leaf, the cassia bark, the fructus amomi and the willow twig in the marinating bag is 5:5: 5:3: 3:3:5:3:5, during actual preparation, the spicy pepper is directly weighed according to gram proportion, a plurality of spicy degree gears can be set according to needs, the spicy taste is not limited, the specific pepper dosage ratio can be 3-10, and the dry pepper dosage can be 5-10 (the same below);

4) marinating: putting the beef in the step 2) and cold water into a pot, adding ginger slices, boiling, removing fire, flushing to remove floating foam, then taking out the pot again, adding clear water and a spice bag, adding the beef after boiling, then adding light soy sauce, dark soy sauce, cooking wine and shallot sections, keeping for 3-5min after boiling, then turning for 10-20min with small fire, adding the decocted ginger sugar water and the pre-mixed slurry, uniformly turning, covering a layer of dried lotus leaves on the surface layer, keeping for 5-10min with small fire, turning off the fire, and stewing for 10-20 min;

wherein, the preparation of the pre-mixed pulp in the step is the same as that in the step 2), the dosage of the pre-mixed pulp is 40g per 1kg of beef; in addition, the ginger in the ginger sugar water is galangal, the sugar is crystal sugar, and the using amount of the ginger: sugar: water =3:5:20, and the dosage of the beef ginger syrup is 150g per 1 kg; furthermore, the dosage of ginger slices is 20-30g, light soy sauce is 10-20ml, dark soy sauce is 5-10ml, cooking wine is 20-30ml and shallot segments are 20-30g per 1kg of beef;

5) taking out of the pot: taking out of the pot, cooling, removing bound cotton yarn or cotton yarn net, slicing, and eating, wherein the product is suitable for instant gravy and can be stored for 2-3 days under refrigeration condition;

or directly cutting the mixture into proper sizes after constraint is removed, performing antiseptic sterilization, then performing vacuum packaging, and warehousing for sale, wherein the effective period of the vacuum packaging is 20 days, specifically, the antiseptic sterilization is performed at the high temperature of 125 ℃ of 115-.

Example 2:

the marinated beef has nitrite residue less than or equal to 12 mg/kg.

Specifically, the processing technology of the marinated beef comprises the following steps:

1) cleaning: taking fresh and healthy raw material beef (conventionally, beef tendon meat), removing bones and dirt, washing the surface with clear water, rinsing with clear water until bloodless water is leached (water is changed for 2-3 times during the period, the total leaching time is not less than 3 hours), draining, taking out, and changing a cutter at a certain angle along the texture direction for later use;

wherein the knife is specifically a lower knife which inclines 10-30 degrees along the beef texture, the distance between the knife edges is 3-5cm, and the depth of the knife edge is 50-80% of the thickness of the beef;

2) prefabrication: coating the pre-mixed slurry in a knife mouth of a screwdriver, then binding the beef with a cotton yarn rope or a cotton yarn net, fastening and coating, placing in a container, adding light soy sauce (proper amount can ensure that the beef can be uniformly stained), turning and kneading until the beef is uniformly stained, and then tightly stacking for 20-30min for later use;

the pre-mixed slurry comprises the following components in percentage by mass: 2% of vegetable oil, 5% of dried small shrimps, 10% of salt, 15% of lemon, 5% of potato starch, 60% of edible seaweed and the balance of water, pulping the dried small shrimps, the lemon and the edible seaweed, adding the pulped dried small shrimps, the salt, the vegetable oil and the potato starch into the water, and uniformly stirring, wherein in the step, the using amount of the beef pre-conditioning pulp is 100g per 1 kg;

3) preparing a marinating package: cleaning and airing pepper, star anise, fennel, sand ginger, bay leaves, cinnamon, fructus amomi and willow branches, crushing, filling into seasoning bags, and preparing seasoning bags, wherein each seasoning bag is 20-25g, and each seasoning bag is used for marinating 2.5-3.5kg of beef;

wherein, the mass percentage of the Chinese prickly ash, the star anise, the dried hot pepper, the fennel, the sand ginger, the bay leaf, the cassia bark, the fructus amomi and the willow twig in the marinating bag is 5:5: 5:3: 3:3:5:3:5, and during actual preparation, directly weighing and proportioning according to grams;

4) marinating: putting the beef in the step 2) and cold water into a pot, adding ginger slices, boiling, removing fire, flushing to remove floating foam, then taking out the pot again, adding clear water and a spice bag, adding the beef after boiling, then adding light soy sauce, dark soy sauce, cooking wine and shallot sections, keeping for 3-5min after boiling, then turning for 10-20min with small fire, adding the decocted ginger sugar water and the pre-mixed slurry, uniformly turning, covering a layer of dried lotus leaves on the surface layer, keeping for 5-10min with small fire, turning off the fire, and stewing for 10-20 min;

wherein, the preparation of the pre-mixed pulp in the step is the same as that in the step 2), the dosage of the pre-mixed pulp is 30g per 1kg of beef; in addition, the ginger in the ginger sugar water is galangal, the sugar is crystal sugar, and the using amount of the ginger: sugar: water =3:5:20, and the dosage of the beef ginger syrup is 200g per 1 kg; furthermore, the dosage of ginger slices is 20-30g, light soy sauce is 10-20ml, dark soy sauce is 5-10ml, cooking wine is 20-30ml and shallot segments are 20-30g per 1kg of beef;

5) taking out of the pot: taking out of the pot, cooling, removing bound cotton yarn or cotton yarn net, slicing, and eating, wherein the product is suitable for instant gravy and can be stored for 2-3 days under refrigeration condition;

or directly cutting the mixture into proper sizes after constraint is removed, performing antiseptic sterilization, then performing vacuum packaging, and warehousing for sale, wherein the effective period of the vacuum packaging is 20 days, specifically, the antiseptic sterilization is performed at the high temperature of 125 ℃ of 115-.

Example 3:

the marinated beef has nitrite residue less than or equal to 12 mg/kg.

Specifically, the processing technology of the marinated beef comprises the following steps:

1) cleaning: taking fresh and healthy raw material beef (conventionally, beef tendon meat), removing bones and dirt, washing the surface with clear water, rinsing with clear water until bloodless water is leached (water is changed for 2-3 times during the period, the total leaching time is not less than 3 hours), draining, taking out, and changing a cutter at a certain angle along the texture direction for later use;

wherein the knife is specifically a lower knife which inclines 10-30 degrees along the beef texture, the distance between the knife edges is 3-5cm, and the depth of the knife edge is 50-80% of the thickness of the beef;

2) prefabrication: coating the pre-mixed slurry in a knife mouth of a screwdriver, then binding the beef with a cotton yarn rope or a cotton yarn net, fastening and coating, placing in a container, adding light soy sauce (proper amount can ensure that the beef can be uniformly stained), turning and kneading until the beef is uniformly stained, and then tightly stacking for 20-30min for later use;

the pre-mixed slurry comprises the following components in percentage by mass: 4% of vegetable oil, 3% of dried small shrimps, 10% of salt, 10% of lemon, 5% of potato starch, 60% of edible seaweed and the balance of water, pulping the dried small shrimps, the lemon and the edible seaweed, adding the pulped dried small shrimps, the salt, the vegetable oil and the potato starch into the water, and uniformly stirring, wherein in the step, the using amount of the beef pre-mixed pulp is 60g per 1 kg;

3) preparing a marinating package: cleaning and airing pepper, star anise, fennel, sand ginger, bay leaves, cinnamon, fructus amomi and willow branches, crushing, filling into seasoning bags, and preparing seasoning bags, wherein each seasoning bag is 20-25g, and each seasoning bag is used for marinating 2.5-3.5kg of beef;

wherein, the mass percentage of the Chinese prickly ash, the star anise, the dried hot pepper, the fennel, the sand ginger, the bay leaf, the cassia bark, the fructus amomi and the willow twig in the marinating bag is 5:5: 5:3: 3:3:5:3:5, and during actual preparation, directly weighing and proportioning according to grams;

4) marinating: putting the beef in the step 2) and cold water into a pot, adding ginger slices, boiling, removing fire, flushing to remove floating foam, then taking out the pot again, adding clear water and a spice bag, adding the beef after boiling, then adding light soy sauce, dark soy sauce, cooking wine and shallot sections, keeping for 3-5min after boiling, then turning for 10-20min with small fire, adding the decocted ginger sugar water and the pre-mixed slurry, uniformly turning, covering a layer of dried lotus leaves on the surface layer, keeping for 5-10min with small fire, turning off the fire, and stewing for 10-20 min;

wherein, the preparation of the pre-mixed pulp in the step is the same as that in the step 2), the dosage of the pre-mixed pulp is 40g per 1kg of beef; in addition, the ginger in the ginger sugar water is galangal, the sugar is crystal sugar, and the using amount of the ginger: sugar: water =3:5:20, and the dosage of the beef ginger syrup is 150g per 1 kg; furthermore, the dosage of ginger slices is 20-30g, light soy sauce is 10-20ml, dark soy sauce is 5-10ml, cooking wine is 20-30ml and shallot segments are 20-30g per 1kg of beef;

5) taking out of the pot: taking out of the pot, cooling, removing bound cotton yarn or cotton yarn net, slicing, and eating, wherein the product is suitable for instant gravy and can be stored for 2-3 days under refrigeration condition;

or directly cutting the mixture into proper sizes after constraint is removed, performing antiseptic sterilization, then performing vacuum packaging, and warehousing for sale, wherein the effective period of the vacuum packaging is 20 days, specifically, the antiseptic sterilization is performed at the high temperature of 125 ℃ of 115-.

Comparative example 1:

referring to example 1, comparative examples 1 to 3 were prepared:

comparative example 1:

in the same way as the example 1, the traditional salt pickling means is used for replacing the pre-prepared slurry in the step 2) of the application, and other conditions are not changed (the step 4) still contains the pre-prepared slurry);

comparative example 2:

the step of changing knives is deleted in the same way as the embodiment 1, and other conditions are not changed;

comparative example 3:

in the same way as the example 1, the traditional salt pickling means is used for replacing the pre-mixed sizing agent in the step 2) of the application, a yarn rope or a yarn net is not adopted for binding, meanwhile, the pre-mixed sizing agent part is deleted, and other conditions are not changed.

The spiced beef prepared in the examples 1-3 of the invention and the comparative examples 1-3 are subjected to taste and item tests, and the data are as follows:

in the table, the shelf life is as an example of vacuum packaging, the good rate comes from popularization and research, and the eating population is 20-60 years old.

It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.

The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.