In this paper, low-temperature spiced beef was manufactured with fresh beef as experimental materials through coating it with spices extrication, vacuum packaging, sterilizing.

• 以新鲜牛肉为原料,经过嫩化、煮制、用三种香辛料提取液浸渍、真空包装、二次灭菌生产出质量符合国家标准的低温五香牛肉。