Technological process for preparing fermentation dehydrated beef using composite leaven

A technology of compound fermentation agent and process method, which is applied in the field of food processing, can solve the problems of low utilization rate of production site, low microbial index, long fermentation cycle, etc., and achieve the effect of shortening cycle, strong fermentation flavor, and improving organizational structure

Inactive Publication Date: 2008-08-27
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But its process is complicated, the fermentation cycle is long, the utilization rate of production site is low, the production cost is high, and the microbial index is low at the same time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The processing technology of this embodiment mainly includes: cutting beef into pieces → marinating → fermenting → oven roasting → steaming in an electric steamer → cooling → packaging.

[0021] The main points of operation are as follows:

[0022] (1) Meat cut into pieces: remove the connective tissue from the beef, cut into 1-2cm square, 6-10cm long meat strips;

[0023] (2) Pickling: Based on 1000g of beef, weigh 0.8g amomum, 0.8g cayenne, 1.2g cinnamon, 1.8g fennel, 0.8g pepper, 0.8g aniseed, 1.8g nutmeg, 0.8g clove, fresh ginger 0.4g, cooking wine 0.9g. Put various seasonings into the material bag, cook with 50ml of water, keep boiling at 50ml, cook for 1 hour, cool, add 0.05g of sodium nitrite, 9g of salt, 1.2g of monosodium glutamate, compound Phosphate 3.5g, stir evenly to make marinade. Put the beef strips into the prepared marinating solution and marinate at 1°C for 12 hours;

[0024] (3) Fermentation: Lactobacillus casei (KLDS1.01.0381) was cultured in MR...

Embodiment 2

[0030] The process of this embodiment includes:

[0031] 1. Cut the meat into pieces: Remove the connective tissue from the beef, cut into 1-2cm square, 6-10cm long meat strips;

[0032] 2. Pickling: Based on 1000g of beef, weigh 1.2g of amomum, 1.2g of grass, 1.8g of cinnamon, 2.2g of fennel, 1.2g of pepper, 1.2g of aniseed, 2.2g of nutmeg, 1.2g of clove, and 0.6g of fresh ginger. g, cooking wine 1.1g. Put various seasonings into the material bag, cook with 50ml of water, keep boiling at 50ml, cook for 1.5 hours, cool, add 0.05g of sodium nitrite, 11g of salt, 1.2g of monosodium glutamate, compound Phosphate 4.5g, stir evenly to make marinade. Put the beef strips into the prepared marinade and marinate at 4°C for 12 hours;

[0033] 3. Fermentation: Lactobacillus casei (KLDS1.01.0381) was cultured in MRS medium at 37°C for three generations, fully activated and then cultured on a shaker for 8 hours, Staphylococcus xylosus was activated in MSA medium at 32°C for three genera...

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Abstract

The invention provides a method for producing fermented beef jerky with compound leaven. The bacteria strain used in fermentation is lactobacillus casei and staphylococcus xylosus with volume ratio of 1:3 and volume of addition of 1-1.5%, the fermentation temperature is 20 DEG C, and the fermentation time is 5 days. The addition of lactobacillus casei reduces pH value of the product, improves safety, improves the texture of the product, and shortens fermentation period. At the same time, the addition of staphylococcus xylosus generates a large amount of flavoring substances during fermentation process, improves sensing effect of the product, and the final product has thick fragrance, good taste, and infinitive aftertaste. The inventive method is especially suitable for producing fermented beef jerky, as well as air dried sausage and sausage.

Description

(1) Technical field [0001] The invention relates to food processing technology, in particular to a process for producing beef jerky by compound fermentation of two kinds of microorganisms. (2) Background technology [0002] Beef jerky is a popular beef product. The preparation of traditional natural fermented beef jerky is refined through multiple processes such as material selection, trimming, marinating, air-drying, and roasting. It is a unique flavor, low-fat, High protein green food. However, its process is complicated, the fermentation period is long, the utilization rate of the production site is low, the production cost is high, and the microbial index is low simultaneously. (3) Contents of the invention [0003] The purpose of the present invention is to provide a process for producing beef jerky using a composite starter, so that the taste of beef jerky produced by the process is close to or better than that of naturally fermented beef, and at the same time the f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L13/10A23L13/40
Inventor 孔保华褚福娟刁新平
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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