Fermented beef ham

A beef and ham technology, applied in application, food preparation, food science and other directions, can solve the problems of high cost, long fermentation time and maturation time, large loss, etc., and achieve the effects of low cost, strong fermentation flavor and high yield

Inactive Publication Date: 2009-05-06
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing process for making beef ham takes a long time to ferment and mature, and it takes several months. It also needs a hygienic place for fermentation and maturation, which leads to great loss and high cost.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] The present invention makes the raw material parts by weight of active ingredient and consists of:

[0051] Marinade Ingredients:

[0052] Beef 100 Salt 1 Pepper 0.1 Clove 0.05

[0053] Nutmeg 0.06

[0054] Inoculation injection ingredients:

[0055] Water 100 Salt 0.85 Soy Protein Isolate 0.1

[0056] Pediococcus pentosaceus and Lactobacillus sake 0.5

[0057] Among them, Pediococcus pentosaceus:Lactobacillus sake 10:1, strain concentration 5×10 7 cfu / ml.

[0058] Its production method is:

[0059] a. Cut the beef into strips with a width of 2-15cm, a thickness of 2-15cm, and a length of 3-40cm;

[0060]b. The dry pickling method is used for marinating. First, mix the ingredients of salt, pepper, cloves and nutmeg, then evenly spread them on the surface of the meat, and then marinate for 5 to 72 hours at 0°C to 5°C , and then remove;

[0061] c. Preparation of inoculation injection: add salt in water to make normal saline, then add soybean protein isolate, aft...

Embodiment 2

[0068] The present invention makes the raw material parts by weight of active ingredient and consists of:

[0069] Marinade Ingredients:

[0070] Beef 100 Salt 1 Pepper 0.1 Clove 0.05

[0071] Nutmeg 0.06

[0072] Inoculation injection ingredients:

[0073] Water 100 Salt 0.87 Soy Protein Isolate 1.5

[0074] Pediococcus pentosaceus and Lactobacillus sake1

[0075] Among them, Pediococcus pentosaceus: Lactobacillus sake 5:5, strain concentration 10 8 cfu / ml,

[0076] The steps of the preparation method of the present invention are the same as in Example 1, except that the cultured bacterial classification Pediococcus pentosacea and Lactobacillus sake are added therein, and the bacterial classification concentration in the injection is 10 8 cfu / ml.

Embodiment 3

[0078] The present invention makes the raw material parts by weight of active ingredient and consists of:

[0079] Marinade Ingredients:

[0080] Beef 100 Salt 1 Pepper 0.1 Clove 0.05

[0081] Nutmeg 0.06

[0082] Inoculation injection ingredients:

[0083] Water 100 Salt 0.9 Soy Protein Isolate 3

[0084] Pediococcus pentosaceus and Lactobacillus sake 10

[0085] Among them, Pediococcus pentosaceus: Lactobacillus sake 1:10, strain concentration 10 9 cfu / ml.

[0086] The steps of the preparation method of the present invention are the same as in Example 1, except that the cultured bacterial classification Pediococcus pentosacea and Lactobacillus sake are added therein, and the bacterial classification concentration in the injection is 10 9 cfu / ml.

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PUM

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Abstract

The invention discloses a fermented beef ham, pertaining to the field of foods. The invention aims at providing a fermented beef ham prepared by a new preparation formula and technique. The effective raw materials for the fermented beef ham in parts by weight are as follows: preserved ingredients including beef, common salt, ground pepper, clove and nutmeg and ingredients for inoculating injecta including water, common salt, soybean protein isolate, pediococcus pentosaceus and sake lactobacillus. In respect of the fermented beef ham, materials selected are wide with either large-piece beef or small-piece beef. The technologies of injection inoculation and tumbling dispersion are applied, therefore, the strains can disperse evenly and rapidly in the beef, the fermentation is even and the speed of fermentation is accelerated greatly.

Description

Technical field: [0001] The invention belongs to the field of food. Background technique: [0002] Beef is an indispensable meat product in people's daily life. There are many ways to eat it, such as smoking, sauce, steaming, roasting, stewing, etc., and some beef is made into ham products to increase its shelf life. However, the existing process for making beef ham takes a long time to ferment and mature, and needs several months. It also needs a hygienic and good place for fermentation and maturation. The loss is very large and the cost is very high. Invention content: [0003] The purpose of the present invention is to provide a kind of fermented beef ham that a kind of new preparation recipe and technology make. [0004] The present invention makes the raw material parts by weight of active ingredient and consists of: [0005] Marinade Ingredients: [0006] Beef 100 Salt 1~10 Pepper 0.1~1 Clove 0.05~0.9 [0007] Nutmeg 0.06~1.2 [0008] Inoculation injection ingre...

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 刘学军
Owner JILIN AGRICULTURAL UNIV
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