Processing of beef stew

1, equipment and materials

(1) Equipment: marinated cylinders, vacuum packaging machines, etc.

(2) Materials: beef, salt, sugar, starch, spices, allspice, diced green onion, pepper, monosodium glutamate.

(3) Formula: 100 kg of beef, 4 kg of starch, 2 kg of salt, 2 kg of sugar, 0.5 kg of allspice, 0.3 kg of pepper, 0.5 kg of ginger, 0.5 kg of onion, and 0.2 kg of MSG.

2. The processing technology of beef quail: raw material selection→crushed→cockle mix→preserved→preservation→finishing→baking→flattening, cutting and packaging.

(1) Raw material pretreatment: Select qualified fresh beef for trimming, remove fat, fascia, lymph, etc. and soak in clean water to remove blood stains.

(2) Sinking: The minced beef is put into a vacuum mixer for high-speed mashing, and a good auxiliary material is added into the meat mash. Marinate for 15-20 hours at 2~4°C.

(3) Stretching and forming: The flesh is laid on the bamboo flake to a thickness of 1.5 to 2 mm, placed in a stainless steel rack to promote baking in a steam drying room, and baked at a constant temperature of 65 to 70°C. Hours, when the epidermis is dried and filmed, the meat pieces are peeled off and reversed, and baked at a temperature of 60-65°C for 2 hours, which is a semi-finished product.

(4) Far-infrared baking and ripening: The semi-finished product is placed in a far-infrared high-temperature baking oven at 200-250°C for 1-2 minutes. After the baked piece of meat, it is immediately flattened with a flattening machine and used according to specifications. The dicing machine is sliced ​​into 8 cm, 12 cm and 0.15 cm. When placed in a sterile cooling package, the product is a finished product.

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