Beef braising process 

Mainly includes the following steps:

Selection and treatment of raw materials

- Raw material selection: Generally, beef hind leg meat with high muscle content and low intermuscular fat, or tendon meat rich in tendons, is selected as raw materials.

- Thawing and acid discharge: Frozen beef needs to be thawed by controlling temperature and humidity, and the center temperature can be -2-2℃ after thawing; Fresh beef needs to be stored in an environment of 0-4℃ for 18-24 hours for acid discharge treatment.

- Trimming and cutting: Remove excess fascia and cut large pieces of beef according to needs.

Curing

- Curing agents: Use edible salt, soy sauce, spices, etc. for curing to increase flavor, adjust texture, color and water retention.

- Curing methods: Including low-temperature vacuum tumbling curing, injection low-temperature vacuum tumbling curing, high-pressure curing and ultrasonic assisted curing technology.

Pre cooking and cooking

- Pre cooking: Carry out preliminary cooking of the cured beef to remove impurities and foam.

- Cooking: Add seasonings and spices, and cook slowly over a low fire to make the beef fully flavored.

Soaking and cooling

- Soaking: Soak the cooked beef in the marinade for a period of time to make it more delicious.

- Cooling: Cool the soaked beef to room temperature or refrigerated.

Packaging and sterilization

- Packaging: Vacuum package the cooled beef to extend the shelf life.

- Sterilization: High-temperature sterilization treatment of packaged beef to ensure food safety.

Through the above process, you can make braised beef with rich flavor and excellent quality.