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Production method of fermented beef jerky

A production method and beef jerky technology, which is applied in the new beef jerky processing technology field, can solve the problems of long fermentation period, few varieties of beef jerky, and reduced production efficiency of enterprises.

Inactive Publication Date: 2013-08-14
贺银凤 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the main problems of current beef jerky are the quality stability, color and shelf life of jerky, which cannot meet people's consumption needs to a large extent; less, the traditional natural fermented beef jerky process is complicated, and the fermentation cycle is long, which greatly increases the production cost and reduces the production efficiency of the enterprise

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The processing technology of this embodiment mainly includes: beef shaping→soaking and pickling→fermentation→baking→boiling→baking→vacuum packaging→autoclaving.

[0020] The main points of operation are as follows:

[0021] (1) Beef shaping: Remove the fascia and fat from the fresh beef, and cut it into 3-4cm long strips;

[0022] (2) Soaking and marinating: prepare 1% CaCl with water 2 , 0.2% compound phosphate and 5% ginger juice mixed solution, use this solution to submerge the weighed tiaozi meat, add 1% salt and appropriate seasoning, and soak for about 12 hours.

[0023] (3) Fermentation: add 1% glucose and 3% mixed starter of lactic acid bacteria and Staphylococcus carnus, the ratio is 2:1, the fermentation temperature is controlled at 25°C, and the fermentation time is 12h. The preparation process of leavening agent is as follows:

[0024] Activation→passaging→expansion→centrifugation at 4000r / min for 10min→washing with normal saline three times→constant volu...

Embodiment 2

[0029] The process of this embodiment includes:

[0030] (1) Beef shaping: Remove the fascia and fat from the fresh beef, and cut it into 3-4cm long strips;

[0031] (2) Soaking and marinating: prepare 2% CaCl with water 2 , 0.4% compound phosphate and 7% ginger juice mixed solution, submerge the weighed tiaozi meat with this solution, add 2% salt and appropriate seasoning, and soak for about 12 hours.

[0032] (3) Fermentation: add 2% glucose and 3% mixed starter of lactic acid bacteria and Staphylococcus carnus, the ratio is 2:1, the fermentation temperature is controlled at 30°C, and the fermentation time is 8h. The preparation process of leavening agent is as follows:

[0033] Activation→passaging→expansion→centrifugation at 4000r / min for 10min→washing with normal saline three times→constant volume 1×10 8 cfu / ml

[0034] (4) Roasting: Hang and bake the fermented meat strips in the oven for about 12 hours, and the baking temperature is controlled at 55°C.

[0035] (5) ...

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Abstract

The invention discloses a production method of fermented beef jerky. The production method is characterized by comprising the steps of: cutting fresh beef into 3-4cm strips, soaking the strips by a mixing solution of CaCl2, composite phosphate and ginger juice for a whole night, adding glucose and a fermenting agent in the mixture, fermenting for 8 hours and roasting for 12 hours, boiling in boiling water and roasting for 1 hour, and implementing vacuum packaging and high-pressure sterilization to obtain the fermented beef jerky. The production method makes use of the acid production capacity of acid kumiss from natural fermentation and lactobacillus which is excellent in growth property, and is easy to control a fermentation process and short in fermentation cycle; the production method changes conventional processes of boiling twice, frying and the like, so that the deterioration of a later product due to over oxidation in the frying process is avoided and the shelf life is prolonged; and by adding a tendering pickling process and the fermentation process, the fermented beef jerky is unique in flavor, and has soft lactic acid taste and good color, reflects the fermentation property of lactobacillus, is soft and tender in texture, and is applicable to people of all ages.

Description

(1) Technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a brand-new beef jerky processing technology. (2) Background technology [0002] Beef jerky is rich in nutrition and delicious, and is deeply loved by consumers. There are mainly traditional beef jerky and fermented beef jerky. However, the main problems of beef jerky at present are the stability, color and shelf life of jerky, which cannot meet people's consumption needs to a large extent; Less, the traditional natural fermented beef jerky process is complicated, and the fermentation cycle is long, which greatly increases the production cost and reduces the production efficiency of the enterprise. (3) Contents of the invention [0003] The purpose of the present invention is to provide a method for fermenting and producing beef jerky, so that the fermentation period of beef jerky produced by this process is greatly shortened, and the final product has ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L13/10A23L13/40A23L13/70
Inventor 贺银凤王晓婷
Owner 贺银凤
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