• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The invention discloses a method for the preparation of prefabricated beef stew and for improving its quality by means of microwave reheating and belongs to the technical field of meat product processing. In the invention, the thawed raw beef with knife side is tapped for 30 seconds, then immersed in the ultrasonic assisted papain solution, and pretreatment of the tenderization is performed. During cooking, tea polyphenols and Bayberry polyphenols are added proportionally to the excipients and the cooked beef stew with broth is vacuum-packed in a high temperature cooking bag and stored in a 4 ° C refrigerator. Compared to the beef goulash without pretreatment of Zartmachung the delicacy in the novel product of beef goulash during cold storage can be kept good. Because of the delicacy and addition of the antioxidant, the beef goulash after alternating reheating with the 915 MHz / 2450 MHz microwave thus has a stronger red and lighter color. The degree of fat oxidation is reduced to 30% to 40%. The lean meat is moderately soft, but not dry and elastic, and the fat melts in the mouth. The tenderness is improved by 30% to 50% compared to the untreated sample.
    公开号:CH714778A2
    申请号:CH01283/18
    申请日:2018-10-22
    公开日:2019-09-13
    发明作者:Zhang Min；Wang Qingbo；Wang Xianglian；Cao Ping
    申请人:Univ Jiangnan；Yangzhou Yechun Food Production And Distrib Co Ltd；
    IPC主号:
    专利说明:

    CH 714 778 A2
    description
    TECHNICAL FIELD The invention belongs to the technical field of meat product processing and relates to a method for tenderizing pre-made beef goulash and for improving its quality by means of microwave reheating.
    Background Art As an effective meat processing method, tenderizing plays an important role in the modern processing of meat and meat products. Currently, the most important tenderization processes in Germany and abroad include the physical process (e.g. electrical stimulation process, high pressure process, ultrasound process, percussion process or mechanical tenderization process) and the biochemical process (such as salt tenderization process, organic acid tenderization process, biological tenderization process with enzymes).
    Among the many methods, the tenderization process with enzymes has caught the attention of meat researchers because of its advantages. This process is easy to use, requires no additional equipment, does not essentially change the existing production process and significantly improves the tenderness of the meat. Papain is the most commonly used exogenous meat tenderizing enzyme because not only does papain have high enzyme activity, a stable nature and strong proteolytic ability, it is also biologically safe. Papain is used to increase meat tenderness and improve the meat aroma, but also to avoid bad taste. Therefore, papain is widely used in the food industry.
    Ultrasonic wave is a sound wave with a frequency of more than 20 kHz and a type of process of propagation of mechanical vibration in a medium. With high frequency, short waves, it has many advantages such as good directionality, high performance and strong penetration. The three modes of operation of ultrasound technology mainly include cavitation, mechanical action and thermal action. In a liquid there are often small vacuum bubbles or small bubbles of various sizes that contain small amounts of gas or steam. When an ultrasonic wave is applied to the liquid at a certain frequency, only the small bubbles of appropriate size can resonate, and the bubbles that are larger than the resonance size are driven out of the liquid and the bubbles that are smaller than the resonance size , become gradually larger under the effect of ultrasound. If the size of the small bubbles corresponds to the resonance size, the small bubbles swell rapidly in the rarefaction phase of the sound wave, and in the compression phase of the sound wave the small bubbles are suddenly adiabatically compressed until they are destroyed. During the annihilation, the inside of the small bubbles can reach a high temperature of a few thousand degrees and a multiple of normal atmospheric pressure, which is known as the cavitation effect. The ultrasonic waves propagate in the medium so that their vibrational energy is continuously converted into heat by the absorption of the medium, which increases the temperature of the medium. The absorption of the energy of the sound waves can cause total heating in the medium, local heating outside a limit and local heating on the wavefront when a shock wave is generated by the cavitation. The greater the intensity of the ultrasonic wave, the stronger the heat effect. This effect is the heat effect of ultrasound. The mechanical action of the ultrasonic wave is generated by the propagation of mechanical vibrational energy, which causes swirling and flow in the liquid, that the structure of the medium is destroyed and the particles in the liquid are pulverized, whereby an effect can be achieved which is comparable to that of conventional low-frequency ones mechanical turbulence cannot be achieved. The mechanical effect is often used for shredding, cutting, agglutination, etc.
    The study found that the ultrasonic wave itself contributes to the tenderization of meat products. Traditional tenderization processes usually use mechanical methods to crush the meat and thus improve the taste of the meat. This can be better achieved with the ultrasound wave, whereby according to T. Roberts, the connective tissue in a beef fillet of the highest quality is significantly reduced after a two-hour ultrasound treatment at room temperature with 40 kHz and 2 W / cm 2 . The myofibrils of the meat must be destroyed with the ultrasound wave. The damaged myofibrils secrete mucus so that the viscosity of the meat is increased and the meat is tenderized. This has a better effect than traditional tumbling. The vacuum-packed beef is treated under high-energy ultrasound (22 kHz, 22 W / cm 2 ) for 0.5 to 10 minutes and then left to stand for 6-10 days. The beef treated in this way is shown to be loose and easy to cut. With increasing storage time, the red color decreases and the orange color increases. Ahmad and Hasnain (2013) used ultrasound treatment at 20 kHz for 10 minutes to significantly reduce the interaction between actin and myosin and thus increase the tenderness of the chicken. The study by Stadnik and Dolatowski (2011) showed that low-frequency, low-density ultrasound 24, 48, 72 and 96 hours after slaughter can significantly change the pH, shear strength and color deviation of beef. This not only improves the tenderness of the meat, but also significantly prevents the formation of oxymyoglobin. The interaction of the internal structure of the muscle fibers can be weakened with the ultrasound wave so that the structure of the cells is destroyed by direct or indirect «cavitation» and the «background hardness» - «myofibrillar and collagen» of the meat is reduced, which improves the tenderness of the meat becomes. In addition, the experiments showed that under the
    CH 714 778 A2
    Ultrasound wave can activate the activity of the enzyme. For example, casein is used as a substrate, and the activity of α-chymotrypsin is tripled by irradiating a 20 kHz ultrasonic wave.
    When tenderizing the beef under low-intensity ultrasound with the support of papain, the cell structure has changed due to the cavitation effect and the mechanical action of ultrasound, the possibility of contact of the enzymes being increased and the tenderizing effect being improved. The ultrasound-assisted enzyme method is mainly used to extract active ingredients, but there have been few reports of its use in meat tenderization. With papain as a specific proteolytic hydrolase, it is possible to degrade the sarcoplasmic bovine protein, the myofibrillary protein, collagen and connective tissue elastin to form other small molecule proteins. Under the influence of ultrasound, the interaction between myosin and actin can be weakened and the muscle fibers can be destroyed. When the ultrasound wave, with the simultaneous support of papain, acts on the meat of the river mussel, it causes mechanical and physical damage to the muscle fibrin, the cavitation of which can destroy the mitochondria, the sarcoplasmic reticulum and the lysosomal membrane, thus enhancing the tenderness by accelerating the diffusion and penetration of the papain solution is improved.
    In cold storage of meat products, fat oxidation is one of the most important factors that lead to a deterioration in meat products. In addition to making a fat or oil go rancid, it also leads to fading, browning and vitamin damage, reducing nutritional value. The high temperature during reheating increases the level of fat oxidation. With the continuous development of scientific and technological means, polyphenolic compounds are widely used in plants due to their strong antioxidant properties. Tang Shuze, etc. reported that the same level (0.3 g / kg) of catechins has better resistance to oil oxidation and color protection for fish and poultry meat than VE. Sun Chengfeng, etc. reported that frozen pork can still be kept fresh red after 7 days using 0.05% apple polyphenols in combination with 0.05% nicotinamide. Zhang Jinjie, etc. reported that color decay can be effectively prevented by adding 0.2% to 1.0% Bayberry pomace extract in chilled fresh pork; and that a similar antioxidative effect of the fats can be achieved with the addition amount of 0.6% or more as with 0.2% butylated hydroxyanisole. Bayberry is an important economic plant in Zhejiang Province, which is rich in polyphenolic antioxidants such as anthocyanins, flavonoids and phenolic compounds. In the manufacture of Bayberry products (all types of fruit juice, fruit wine, fruit vinegar, etc.), a large amount of Bayberry polyphenols can be found in the pomace of the Bayberry. Tea polyphenols are a generic name for a class of polyhydroxyphenols extracted from tea and their main ingredients are catechins (flavanols), flavonoids, flavonols, anthocyanins, phenolic acids, depsipeptide categories and polymeric phenols, etc. Tea polyphenols are a purely natural food -Antioxidant. Animal fats and oils contain more saturated fatty acids, the oxidation processes of which generate free radicals. The free radical of the fatty acid is consumed by binding with the activity of a hydrogen donor contained in the phenolic hydroxyl group of the phenolic substance to the free phenolic hydroxyl group of the fat, thereby interrupting a chain reaction to achieve the purpose of antioxidating the oil.
    CN 201 310 315 623.3 of Rengong Cheng relates to beef processing, in which a method for producing steamed beef is known, whereby beef is defrosted from 500 to 600 g and when stewed, melon leaf, gynostemma and chestnut are added to the ingredients that increases health care function and benefits human health.
    CN 201 611 205 398.8 from Hongjun Li, etc. relates to breakfast beef product in which a processing method is known, the processing being carried out using raw beef. The raw beef is pre-frozen to keep the beef fresh. Before pre-freezing, it is necessary to carry out the pre-freezing low-temperature treatment for a certain time so that the gap in the pores can be kept in the raw beef because the raw beef is perforated. In the later steaming process, the steam molecules generated by the boiling water under the pieces of meat can penetrate through the pores into the pieces of meat, which increases the molecular gap of the pieces of meat and in turn improves the internal structure of the meat and softens the meat of the pieces of meat ,
    Regarding meat tenderization, Zhang Bin, etc. (CN 201 510 618 149.0) invented an ultra high pressure based method for tenderizing mussel meat. The commercially available river mussels are rinsed off and the shells removed. After removing the gills, the fresh meat is taken. The carp are rinsed in running water and soaked in the water for 10 minutes. The soaked mussel meat is drained and divided into square pieces of 40 mm x 40 mm x 40 mm with a knife. The cut pieces of meat are placed in a vacuum packaging bag, vacuum sealed and then treated in a high pressure container containing deionized water at a pressure of 100-500 MPa for 5-20 minutes. The use of ultrahigh-pressure treatment of river mussel causes a significant improvement in the shear force, the rate of loss of cooking and the pH value to be achieved.
    Quite natural goose tenderizers and their production processes are described in Haiyan Gao etc. (Chinese patent, patent number: 201 410 064 628.8). Fresh papaya is juiced and filtered to provide papaya juice with a volume concentration of 20% -40%. 20% -30% of the juiced and filtered pineapple juice is added to the papaya juice. After mixing, 20% -30% of the pressed kiwi juice
    CH 714 778 A2 added. The prepared tenderizing liquid is used to tenderize the goose meat products and the water retention of goose meat is increased.
    Regarding the microwave reheating process, Juyang Zhao, etc. (2017) examined the effects of different microwave reheating performance and reheating time on the quality of frozen, practical, braised pork. After the study, it was found that the yield, moisture content, tenderness and sensory quality of braised pork were significantly higher than other treatment groups (P <0.05) when the microwave heating power and time were 720W and 60s. The beef goulash is soft, delicious, bright red and rich in aroma.
    Disclosure of the Invention The object of the invention is to research the quality changes such as mouthfeel, color, shear force and fat oxidation of beef goulash in the process of production, cooling and microwave heating and the effects of different pretreatment processes, various addition of antioxidants, to examine various microwave heating parameters for their quality change and finally to find a solution to the serious problem of fat oxidation during production and microwave heating of beef goulash. This solves the problem that cooling and microwave heating greatly reduce tenderness and the meat becomes drier and more elastic, and at the same time improves the color level of the reheated beef goulash to a certain extent so that it has good nutritional value and sensory quality ,
    To achieve the above object, the present invention uses the following technical solutions:
    A method for tenderizing pre-made beef goulash and for improving its quality by means of microwave reheating, which comprises the following steps: mechanical tenderization, cutting into pieces, ultrasound-assisted pretreatment of tenderization using papain, pre-cooking in boiling water, cooking, cooling, packaging and reheating. The process can include the following steps:
    (1) Mechanical tenderization of beef, in particular beef belly or abdominal flap of beef, the raw beef is knocked after thawing with a knife for 30 seconds so that it gets a loose texture;
    (2) cutting the raw beef into pieces;
    (3) Ultrasound-assisted pretreatment using papain, whereby the cut beef is immersed in a papain solution and subjected to a gradual ultrasound pretreatment such that the cut beef is in a first stage at an ultrasonic power of 40W and is treated at a frequency of 20 kHz and at a temperature of 25 ° C for 15 minutes, and is treated in the second stage at an ultrasonic power of 150W and a frequency of 40 kHz and at a temperature of 25 ° C for 15 minutes, and wherein the mass concentration in the papain solution is 0.07% and the pH is 7.0, and the pieces of meat are removed from the papain solution after the pretreatment, rinsed twice with water and drained; (4) precooking the cut beef in boiling water, the beef being placed in boiling water for 20 minutes, then the floating foam removed and the beef removed therefrom and rinsed off;
    (5) Boil the beef with a double-walled kettle, adding lettuce oil, spring onions and ginger and stir-frying for 4 minutes while stirring, while adjusting the valve pressure of the double-walled kettle to 0.1 MPa, and precooking in boiling water Pieces of meat are added and fried for 8 minutes, stirring, with water, tea polyphenols, Bayberry polyphenols, dark soy sauce, salt, refined white sugar, tomato sauce, glutamate, chicken essence, chili sauce, star anise, bay leaves, cinnamon, dried chilli, dried Mandarin peel and Chinese flower pepper are added while the valve pressure is set to 0.5 MPa, and while the marinade is boiling, the kettle is covered with a lid, the valve pressure is set to 0.3 MPa, and the beef goulash is ready after braising for two hours , and below the weight ratio of salad oil:
    Spring onions: ginger: raw beef = 1: 1: 1: 25, and the weight ratio of water: tea polyphenols: bayberry polyphenols: dark soy sauce: salt: refined white sugar: tomato sauce: glutamate: chicken essence: chilli sauce: star anise: bay leaves : Cinnamon: dried chilli: dried mandarin peel: Chinese flower pepper: raw beef = 7500: 2: 3: 20: 20: 100: 100: 30: 30: 30: 20: 10: 15: 20: 30: 20: 5000;
    (6) removing the goulash from the kettle and cooling the goulash to below 10 ° C;
    (7) vacuum packaging of the cooled goulash and storage of the goulash at 4 ° C, the weight ratio between the cooled goulash and the broth being 4: 1;
    (8) reheating the goulash, the goulash first being reheated by means of low-frequency microwaves of 915 MHz for 30-40 seconds, so that the center of the goulash reaches a temperature of 40-50 ° C, and
    CH 714 778 A2 then the goulash is reheated for 20-30 seconds using high-frequency microwaves of 2450 MHz, so that the center of the goulash reaches a temperature of 80-90 ° C.
    It is preferably provided that in step (2) the size of the beef belly piece is 3 χ 3 χ 3 cm to 4 χ 4 χ 4 cm.
    It is preferably provided that in step (7) a nylon retort bag with a temperature resistance of up to 121 ° C is used for vacuum packaging for food.
    The Advantages of the Invention Knife side tapping and ultrasound-assisted pretreatment of raw beef tenderization using papain combined with the addition of the tea polyphenol and Bayberry polyphenol antioxidant to the auxiliary material reduce and decrease the degree of fat oxidation of the beef after cooking the shear force during storage increases more slowly, ie the tenderness of the beef goulash is well kept. Due to the alternating reheating of the beef goulash with the microwave from 915 MHz and 2450 MHz, the color is more red and lighter. The degree of fat oxidation is reduced to 30% to 40%. The lean meat is moderately soft, not dry and elastic, and the fatty meat melts in the mouth. The tenderness is improved by 30% to 50% compared to the untreated sample. This method solves the problem that fat oxidation increases during cooking, cold storage and microwave heating, tenderness is significantly reduced and the meat becomes drier and more elastic. At the same time, the color level of the reheated beef goulash is improved to a certain extent, during which it has good nutritional value and sensory quality.
    Embodiments of the Invention Specific embodiments of the present invention are described in detail below in connection with the technical solutions.
    Embodiment 1
    Production process and microwave reheating process of 2 kg of raw material for beef goulash Raw beef (2 kg) is taken from the freezer and thawed. The thawed, large piece of beef is knocked on the knife side for 30 seconds, so that the beef gets a loose texture. The large raw beef is cut into 3x3x3 cm - 4x4x4 cm square pieces of meat. The raw beef cut into pieces is immersed in a papain solution and treated, the mass concentration in the papain solution being 0.07%, the pH 7.0 and the treatment temperature at 25 ° C. In the first stage, the ultrasound power is 40 W, the frequency is 20 kHz and the treatment time is 15 minutes. In the second stage, the ultrasound power is 150 W, the frequency is 40 kHz and the treatment time is again 15 minutes. The pieces of beef are removed from the papain solution, rinsed twice with water and drained. After the water is added to the saucepan with an intermediate layer and the steam valve is opened, the pieces of meat are heated at air pressure of 1 MPa for 45 minutes. When the water boils, the beef pieces are placed in the water. With the spoon, the water with the beef pieces is stirred 10 times in one minute and after boiling for 20 minutes in boiling water, the floating foam should be removed. The beef pieces are taken out and rinsed with running water for 5 minutes until they are rinsed clean. After the gas valve of the saucepan is opened with an intermediate layer and the pressure is 0.1 MPa, 80 g salad oil, 80 g spring onions, 80 g ginger are added and fried for 4 minutes. The pieces of beef pre-cooked in boiling water are added and seared for 8 minutes. Add water 3 kg, tea polyphenols 0.8 g, bayberry polyphenols 1.2 g, dark soy sauce 8 g, salt 8 g, refined white sugar 40 g, tomato sauce 40 g, glutamate 12 g, chicken essence 12 g, chilli sauce 12 g, star anise 8 g, bay leaves 4 g, cinnamon 6 g, dried chilli 8 g, dried mandarin peel 12 g and Chinese flower pepper 8 g added and cooked until the valve pressure reaches approx. 0.5 MPa. When the marinade is boiling, the lid is closed, the pressure of the gas valve is set to 0.3 MPa and the pieces of beef are kneaded for 2 hours. The beef is removed, placed in a stainless steel bowl and then placed in an air-cooled storage tank to cool down until the temperature is below 10 ° C. After cooling, the beef goulash is vacuum packed with a vacuum bag such that five pieces of meat are added to the respective bags with the addition of the broth, the ratio of beef goulash to broth being 4: 1. The bag is vacuum drawn for 18 seconds at a pressure of -0.15 to -0.1 MPa using a vacuum packaging machine and sealed in 1.8 seconds at an average temperature of 80-90 ° C. After completing the packaging, the beef goulash is stored cool at 4 ° C. If the beef goulash is to be reheated by microwaves, a vacuum bag should first be opened and the beef goulash should be poured into a microwave preservation dish for reheating. The reheating process is carried out by first reheating the beef goulash using low-frequency microwaves of 915 MHz for 40 seconds, so that the middle of the beef reaches a temperature of 40-50 ° C, and then the beef goulash by means of high-frequency microwaves of 2450 MHz for 20 Is reheated for seconds so that the middle of the beef reaches a temperature of 80-90 ° C.
    CH 714 778 A2
    Embodiment 2
    Manufacturing process and microwave reheating process of 4 kg raw material for beef goulash
    权利要求:
    Claims (8)
    [1]
    Raw beef (4 kg) is taken from the freezer and thawed. The thawed, large piece of beef is knocked on the knife side for 30 seconds, so that the beef gets a loose texture. The large raw beef is cut into 3x3x3 cm -4x4x4 cm square pieces of meat. The raw beef cut into pieces is immersed in a papain solution and treated, the mass concentration in the papain solution being 0.07%, the pH 7.0 and the treatment temperature at 25 ° C. In the first stage, the ultrasound power is 40 W, the frequency is 20 kHz and the treatment time is 15 minutes. In the second stage, the ultrasound power is 150 W, the frequency is 40 kHz and the treatment time is 15 minutes. The beef belly pieces are removed from the papain solution, rinsed twice with water and drained. After the water is added to the saucepan with an intermediate layer and the steam valve is opened, the pieces of meat are heated at air pressure of 1 MPa for 45 minutes. When the water boils, the beef pieces are placed in the water. With the spoon, the water with the beef pieces is stirred 10 times in one minute and after boiling for 20 minutes in boiling water, the floating foam should be removed. The beef pieces are taken out and rinsed with running water for 5 minutes until they are rinsed clean. After the gas valve of the saucepan is opened with an intermediate layer and the pressure is 0.1 MPa, 160 g salad oil, 160 g spring onions, 160 g ginger are added and fried for 4 minutes. The pieces of beef pre-cooked in boiling water are added and seared for 8 minutes. Add water 6 kg, tea polyphenols 1.6 g, Bayberry polyphenols 2.4 g, dark soy sauce 16 g, salt 16 g, refined white sugar 80 g, tomato sauce 80 g, glutamate 24 g, chicken essence 24 g, chilli sauce 24 g, star anise 16 g, bay leaves 8 g, cinnamon 12 g, dried chilli 16 g, dried mandarin peel 24 g and Chinese flower pepper 16 g added and cooked until the valve pressure reaches approx. 0.5 MPa. When the marinade is boiling, the lid is closed, the pressure of the gas valve is set to 0.3 MPa and the pieces of beef are kneaded for 2 hours. The beef is taken out into a stainless steel bowl and then placed in an air-cooled storage tank to cool down until the temperature is below 10 ° C. After cooling, the beef goulash is vacuum packed with a vacuum bag in such a way that five pieces of meat are filled into the respective bags with the addition of broth, the ratio of beef goulash to broth being 4: 1. The bag is vacuum drawn for 18 seconds at a pressure of -0.15 to -0.1 MPa using a vacuum packaging machine and sealed in 1.8 seconds at an average temperature of 80-90 ° C. After completing the packaging, the beef goulash is stored cool at 4 ° C. If the beef goulash is to be reheated by microwaves, a vacuum bag should first be opened and the beef goulash should be poured into a microwave preservation dish for reheating. The reheating process is carried out in such a way that the beef goulash is first reheated for 30 seconds using low-frequency microwaves of 915 MHz, so that the middle of the beef reaches a temperature of 40-50 ° C. The beef goulash is then reheated using high-frequency microwaves of 2450 MHz for 30 seconds, so that the middle of the beef reaches a temperature of 80-90 ° C.
    claims
    1. A method of tenderizing pre-made beef goulash and improving its quality by means of microwave reheating, characterized in that it comprises the following steps:
    (1) Mechanical tenderization of beef, knocking the raw beef after thawing with a knife for 30 seconds to give the beef a loose texture;
    [2]
    (2) cutting the raw beef into pieces;
    [3]
    (3) Ultrasound-assisted pretreatment using papain, immersing the sliced beef belly in a papain solution, and subjecting it to a gradual ultrasound pretreatment such that the sliced beef is first stage at 40W ultrasound power and frequency of 20 kHz and at a temperature of 25 ° C for 15 minutes, and in the second stage at an ultrasonic power of 150W and a frequency of 40 kHz and at a temperature of 25 ° C for 15 minutes, and wherein in the papain solution has a mass concentration of 0.07% and a pH of 7.0, and the pieces of meat are removed from the papain solution after the pretreatment, rinsed twice with water and drained;
    [4]
    (4) pre-cook the chopped beef in boiling water, placing the beef in boiling water for 20 minutes, then removing the floating foam and taking the beef out and rinsing it off;
    [5]
    (5) Boil the beef with a double-walled kettle, adding lettuce oil, spring onions and ginger and stir-frying for 4 minutes while adjusting the valve pressure of the double-walled kettle, adding the pieces of meat pre-cooked in boiling water and be fried for 8 minutes with stirring, taking water, tea polyphenols, bayberry polyphenols, dark soy sauce, salt, refined white sugar, tomato sauce, glutamate, chicken essence, chilli sauce, star anise, bay leaves, cinnamon, dried chilli, dried mandarine
    CH 714 778 A2 and Chinese flower pepper are added while the valve pressure is set to 0.5 MPa, and while the marinade is boiling, the kettle is covered with a lid and the valve pressure is set to 0.3 MPa and after braising for two hours the beef goulash is finished, including the weight ratio of salad oil: spring onion: ginger: raw beef = 1: 1: 1: 25, and the weight ratio of water: tea polyphenols: bayberry polyphenols: dark soy sauce: salt: refined white sugar: Tomato Sauce: Glutamate: Chicken Essence: Chili Sauce: Star Anise: Bay Leaves: Cinnamon: Dried Chili: Dried Mandarin Peel: Chinese Pepper: Raw Beef = 7500: 2: 3: 20: 20: 100: 100: 30: 30: 30: 20: 10 : 15: 20: 30: 20: 5000 is;
    [6]
    (6) removing the goulash from the kettle and cooling the goulash to below 10 ° C;
    [7]
    (7) vacuum packing the cooled goulash and storing the goulash at 4 ° C, the weight ratio between the cooled goulash and the broth being 4: 1;
    [8]
    (8) Reheat the goulash, first reheating the goulash using low-frequency microwaves of 915 MHz for 30-40 seconds so that the center of the goulash reaches a temperature of 40-50 ° C, and then the goulash using high-frequency microwaves of 2450 MHz is reheated for 20-30 seconds so that the center of the goulash reaches a temperature of 80-90 ° C.
    2. The method according to claim 1, characterized in that in step (2) the size of the piece of beef is 3 x 3 x 3 cm to 4 χ 4 χ 4 cm.
    3. The method according to claim 1 or 2, characterized in
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