Abstract: In order to extend the shelf life of stewed beef at normal temperature on the premise of maintaining the qualities of products texture and taste, the stewed beef products were processed according to the company’s standardized formula and technology. The control group（CK） was sterilized with boiling water for 30 min, and the experimental group（EG1） was sterilized with boiling water for 30 min twice. The different sterilization formulas were EG2（110 ℃, 59 min）, EG3（115 ℃, 38 min） and EG4（121℃, 28 min）. After changing the cooking and stewing time, the EG5 group was sterilized at 121℃ for 28 min. Results showed that the CK group presented good sensory qualities, low fat oxidation degree, high brightness value, and high proportion of immobile water, but the product had peculiar smell and odor after opening the bag on the 4th day of heat preservation. The sensory qualities and texture characteristics of EG1 group were maintained at a high level, but the bag swelling rate was 16.13% on the10th day of heat preservation, and the products in swelling bag presented obvious acid odor. The sensory qualities and texture characteristics of EG2, EG3 and EG4 groups were decreased in turn, while the TBARS values and chloride contents were increased significantly（P＜0.05） compared with CK group, and the immobile water migrated to free water, and these three groups all met the commercial sterility requirements. While meeting the commercial sterility requirements, the sensory quality, texture characteristics, TBARS values and color difference values of EG5 group remained in an ideal state, the immobile water moved to the left, and the water binding force was enhanced.