Pickling agent for manufacturing process of dried beef

A production process and a technology for pickling preparations, applied in the field of pickling preparations, can solve problems such as harming human health and harming health, and achieve the effects of enhancing taste, rich nutrition and delicious taste

Inactive Publication Date: 2010-06-16
CHENGDU FANXINJIA TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this method, there is still swallow nitrite which is harmful to human health, and compound phosphate is also harmful to health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A salting agent used in the process of making dry beef, the salting agent is composed of the following components by weight ratio: based on 100ml of water, including 10g of salt, 0.5g of glucose, 1.5g of spices and 0.5g of starter , 20g Baicao Cream. In the present invention, the starter uses a dry powder starter whose active ingredient is Staphylococcus xyJOSUS S1 CGMCC No. 1572. The starter is prepared by culturing Staphylococcus xyJOSUS S1 CGMCC No. 1572, centrifuging, adding a freeze-drying protective agent to the concentrated bacteria, and freeze-drying. The formula of the lyoprotectant is as follows: every 100ml of skim milk with a mass concentration of 10% is added with 2g of glycerin, 1g of vitamin C, 3g of sucrose and 3g of calcium carbonate. In the above preparation process, the mass ratio of the concentrated bacteria to the freeze-drying protective agent is 1:10, and in the process of marinating the beef, the weight ratio of the marinating agent to the beef ...

Embodiment 2

[0014] A kind of salting agent used in the process of making dry beef, said salting agent is made of the following components by weight ratio: based on 100ml water, including 20g salt, 1g glucose, 3g spices and 1.5g starter, 40g Baicao Cream. In the present invention, the starter uses a dry powder starter whose active ingredient is Staphylococcus xyJOSUS S1 CGMCC No. 1572. The starter is prepared by culturing Staphylococcus xyJOSUS S1 CGMCC No. 1572, centrifuging, adding a freeze-drying protective agent to the concentrated bacteria, and freeze-drying. The formula of the lyoprotectant is as follows: every 100ml of skim milk with a mass concentration of 15% is added with 4g of glycerin, 3g of vitamin C, 5g of sucrose and 5g of calcium carbonate. In the above preparation process, the mass ratio of the concentrated bacteria to the freeze-drying protective agent is 10:1, and in the process of marinating the beef, the weight ratio of the marinating agent to the beef is 1:10.

Embodiment 3

[0016] A pickling agent used in the process of making dry beef, said pickling agent is composed of the following components by weight ratio: based on 100ml of water, including 15g salt, 0.8g glucose, 2g spices and 1g starter, 30g Baicao Cream. In the present invention, the starter uses a dry powder starter whose active ingredient is Staphylococcus xyJOSUS S1 CGMCC No. 1572. The starter is prepared by culturing Staphylococcus xyJOSUS S1 CGMCC No. 1572, centrifuging, adding a freeze-drying protective agent to the concentrated bacteria, and freeze-drying. The formula of the lyoprotectant is as follows: every 100ml of skim milk with a mass concentration of 13% is added with 3g of glycerin, 2g of vitamin C, 4g of sucrose and 4g of calcium carbonate. In the above preparation process, the mass ratio of the concentrated thallus to the freeze-drying protective agent is 1:1, and in the process of marinating the beef, the weight ratio of the marinating agent to the beef is 1:7. .

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PUM

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Abstract

The invention relates to a pickling agent, in particular to a pickling agent for the manufacturing process of dried beef, which comprises the following components in proportion by weight (in terms of 100ml of water): 10-20g of salt, 0.5-1g of glucose, 1.5-3g of spice, 0.5-1.5g of fermenting agent and 20-40g of plant soot, wherein a dry powder fermenting agent of which the active component is Staphylococcus xylosus (S1CGMCC No.1572) is used. In the process of pickling beef, the weight ratio of the pickling agent to the beef is 1:5-10. The dried beef pickled by the pickling agent is dried but not hard, is moist but not soft, has the advantages of ruddy and bright appearance, delicious taste, appropriate salt content, durable aftertaste, good color, flavor and taste and rich nutrition, thereby having good application prospects.

Description

technical field [0001] The invention relates to a pickling agent, in particular to a pickling agent used in the process of making beef jerky. Background technique [0002] Beef jerky is a kind of fermented beef product that can be directly eaten fresh, which is made from beef carcass cut meat and processed by low-temperature pickling and drying. Since the end of the 19th century, with the expansion of the application scope of modern meat product processing and preservation methods such as refrigeration and vacuum packaging, the mechanization and scale of production of chilled meat, canned products, and sausage products have developed rapidly. Dry beef production has been replaced by beef processing and storage. The main method has evolved into a traditional flavored meat production method that meets the needs of consumers for taste adjustment. [0003] At present, the production of dry beef has reached the stage of factoryization and standardization. Traditional production ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L1/318A23L13/40A23L13/70
Inventor 谭晶
Owner CHENGDU FANXINJIA TECH
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