Barbecued pork is a traditional food in my country. With the continuous improvement of processing technology and the continuous development of some new techniques, barbecued beef has made great progress in both flavor and appearance. 1. Processing technology of barbecued pork beef 1. Process flow

Raw meat - trimming - injection - rolling - cutting - mixing - marinating - soup collection - packaging - sterilization - refrigerated storage 2. Formula proportion of beef 100 kg, 2.0 kg of table salt, 1.5 kg of sugar, 0.3 kg of compound phosphate, 0.08 kg of sodium isoVC, 0.006 kg of sodium nitrite, 0.5 kg of MSG, 2.0 kg of protein, 4 kg of starch, 0.2 kg of red yeast red pigment solution, beef Flavor (20983) 0.1kg, beef flavor (6201) 0.4kg, ice water 39kg. 3. Processing technology 1) Use lean meat from beef steak, clam steak, rice noodles and other parts to remove congested tendon and other impurities. The raw meat temperature is lower than 10℃. 2) Prepare all excipients into an injection solution at a temperature below 8°C to prevent precipitation and agglomeration of the solution. Inject the beef evenly twice, with an injection volume of 50%. 3) Vacuum rolling for 8-12 hours, turning for 20 minutes and stopping for 10 minutes. After rolling and kneading, cut the meat into 2 × 3 × 4 cm square meat pieces, and continue rolling and kneading for 1 hour. The total marinating time is more than 16 hours. 4) Heat the old soup to 95℃, put the beef cubes into the pot, set the soup temperature at about 85℃, and cook for 1 hour. Skim off the foam on the soup surface to keep the old soup clear. When cooked, take it out and set it aside. 5) Take 30 kilograms of old soup, add 2 kilograms of sugar, some red yeast rice and 300 grams of Tianbo beef essence (6204) and cook over a slow fire. When the soup becomes slightly viscous, add it to the braised meat. Mix well and let cool. The meat is jujube red in color, uniform in size and rich in burnt aroma. 6) Quantitatively package in sterilization bags, quantitatively 300-400g/bag, and sterilize at 121 degrees for 10 minutes. 7) Move the product to the pre-cooling warehouse to reduce the core temperature of the product to below 15 degrees, and check whether the product packaging is leaking. 8) Store products in a constant temperature warehouse (0℃-4℃), inspect and sell them. 2. Flavor characteristics of barbecued pork beef: barbecued pork beef is deep cherry red in color, smooth in color, deep red in cross-section, and has a rich and unique aroma. Sweet and salty, salty and fresh, with a soft texture, strong chewing feeling, neat appearance and uniform size. The flavor theme of barbecued pork beef is soybean flavor. The beef itself has a strong smell of fishy smell. It needs to use more intense and distinctive flavors and spices to cover up and remove this fishy smell and give the beef a more mellow meat flavor. Tianbo Flavor 20983 is a product with a prominent first fragrance. It has good high temperature resistance and can cover up various bad smells of raw meat. The aroma and fragrance retention effect of Beef Flavor 6201 is very outstanding. It can enhance the fragrance retention of barbecued pork. With constant chewing, the beef flavor is continuously released, giving people eternal aroma enjoyment. The aroma of meat sauce produced by the combination of beef flavor 6204 and some spices can make the flavor of the product more plump and round, with endless aftertaste. Barbecued pork beef is a relatively distinctive product among my country's traditional meat products. Consumers in most areas of our country like this kind of food. I believe that barbecued pork beef will meet the needs of consumers with better, more diverse and richer varieties and characteristics.