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Method for enhancing preservation and tenderness of sliced dried beef

A preservative and beef jerky technology, which is applied in meat/fish preservation, food preservation, meat/fish preservation with chemicals, etc. It can solve the problems of high hardness, weak product market competitiveness, and monotonous flavor, and achieve hardness reduction Effect

Inactive Publication Date: 2014-01-01
HUNAN AGRICULTURAL UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The hardening and syneresis of meat during cooking and roasting leads to hard taste, high hardness, poor color, monotonous flavor, short shelf life, weak product market competitiveness, and limited market consumption.

Method used

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  • Method for enhancing preservation and tenderness of sliced dried beef
  • Method for enhancing preservation and tenderness of sliced dried beef
  • Method for enhancing preservation and tenderness of sliced dried beef

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] After the cattle are slaughtered and divided, the hind leg of the beef is selected as the raw material for processing, and the hind leg of the beef is divided into regular blocks with a weight of 2.5Kg. The cleaned beef block is pre-cooked at 100°C for 1 hour, cooled, and mechanically cut into beef with a thickness of 1.2cm. Slices, beef slices were boiled at 100°C for 5 minutes, taken out, drained, and weighed after cooling; add 4.5% salt, 2.5% sugar, 1.5% honey, 0.4% beef powder, chili powder according to the weight of the weighed beef slices 0.4%, 1.2% monosodium glutamate, 1.2% chicken essence, 0.12% maltol, 1.3% compound spices, 1.0% arowana oil, after rolling for 4 minutes, add 4% lactic acid bacteria-producing plant milk according to the weight of the weighed beef slices The fermented concentrate of Lact.chili.6, mixed evenly, sealed, and fermented at room temperature for 8 hours; the fermented beef slices were baked at 80°C for 4 hours until the water activity of...

Embodiment 2

[0053] After the cattle are slaughtered and divided, the hind leg of the beef is selected as the raw material for processing, and the hind leg of the beef is divided into regular blocks with a weight of 3.0Kg. The cleaned beef block is pre-cooked at 100°C for 1.2 hours, cooled, and mechanically cut into 1.5cm thick pieces. Beef slices, boil the beef slices at 100°C for 5 minutes, take them out, drain, and weigh after cooling; add 5% salt, 3.5% sugar, 2.0% honey, 0.35% beef powder, and chili pepper according to the weight of the weighed beef slices. 0.45% powder, 1.0% monosodium glutamate, 1% chicken essence, 0.1% maltol, 1.2% compound spices, 1.0% arowana oil, after rolling for 6 minutes, add 5% lactic acid bacteria-producing plants according to the weight of the weighed beef slices The fermented concentrate of Lactobacillus Lact.chili.6, mixed evenly, sealed, and fermented at room temperature for 8 hours; the fermented beef slices were baked at 90°C for 3 hours until the water...

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Abstract

The invention provides a method for enhancing the preservation and the tenderness of sliced dried beef. The method comprises the following steps: slaughtering cattle and dividing; cutting, pre-boiling, mechanically cutting and cooking; blending seasonings and adding 3%-5% of a fermentation concentrated solution of lactobacillus plantarum; mixing uniformly and sealing; fermenting at room temperature for 8 hours and baking at 80 DEG C for 3-4 hours; controlling the water activity of the sliced dried beef to 0.3-0.4; and finally, cooling and packaging to obtain the product. A preparation method of the fermentation concentrated solution of lactobacillus plantarum comprises the following steps: placing lactobacillus plantarum on an inclined plane of an MRS (Methicillin Resistant Staphylococcus) solid culture medium; performing activating cultivation at 37 DEG C for 24 hours and then transferring to a production strain culture medium to be subjected to enlarged cultivation at 37 DEG C for 24 hours; and then carrying out 10-time vacuum concentration to obtain the product. Each 1000ml of production strain culture medium contains 20g of glucose, 5g of peptone, 10g of beef extract and 5g of monopotassium phosphate. The sliced dried beef prepared by the method provided by the invention has the characteristics of small hardness, long guarantee period, good color and luster, good flavor and the like.

Description

technical field [0001] The invention relates to a jerky food, in particular to a method for enhancing the preservation and tenderness of beef jerky. Background technique [0002] Beef is the second largest meat product in my country, second only to pork. Beef has high protein content, low fat content and delicious taste. It is very popular and enjoys the reputation of "the favorite of meat". Beef jerky is a traditional product in my country. It is delicious, nutritious, unique in flavor, storage-resistant, and easy to eat, and is deeply favored by consumers. Beef jerky contains a variety of minerals and amino acids needed by the human body, which not only maintains the chewy flavor of beef, but also keeps it from deteriorating for a long time. Beef jerky also has certain therapeutic effects. Beef has the functions of invigorating the middle qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm and wind, and quenching thirst and saliva....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/00A23B4/22A23L1/311A23L1/318A23L13/10A23L13/70
Inventor 赵玲艳胡迪牛
Owner HUNAN AGRICULTURAL UNIV
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