Production method for fermented beef granules

A production method and technology of beef granules, applied in food preparation, bacteria used in food preparation, food science, etc., can solve the problems that hinder the development of the beef industry, occupy a large area, and high production costs, so as to achieve rich variety and improve efficiency , the effect of eating convenience

Inactive Publication Date: 2015-04-29
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, traditional beef jerky and other products have a long production cycle, large floor space, high pr...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0021] The processing technology mainly includes: beef leg meat → finishing → dicing → pickling → inoculation → fermentation → seasoning → steaming → drying → cooling → packaging → finished product.

[0022] The following are the specific implementation steps:

[0023] (1) Raw material finishing: remove the tendon tissue, blood and fat from the fresh beef leg meat that has passed the hygienic inspection, and then cut it in the direction of the muscle fiber, and cut it into 2cm×2cm×2cm cubes to make The block shape is complete and the shape is basically the same.

[0024] (2) Marinating: Based on 100g beef weight, 2-3g salt, 8-10mg sodium nitrite and cube beef cubes are thoroughly mixed and marinated in a refrigerator at 4°C for 24h;

[0025] (3) Fermentation: First inoculate Lactobacillus plantarum and Staphylococcus xylosus in the corresponding MRS (pH 6.8 and pH 6.2) medium for activation for 2 to 3 times, and after full activation in the liquid MRS medium Incubate in a 150mL Erlen...

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Abstract

The invention relates to a production method for fermented beef granules. The specific process comprises the following steps: cutting cow leg lean meat into cubic blocks, adding a certain amount of table salt and sodium nitrite to cure at first, and then inoculating a mixed fermentation agent in a constant-temperature and constant-humidity incubator by adopting an injection method and fermenting for 30h, seasoning accessories in a certain ratio, uniformly mixing the accessories with the fermented beef blocks, and steaming for 30-40min, then drying the steamed beef blocks in a vacuum drying box for 5h, and finally preparing the fermented beef granules through cooling, sterilization and vacuum packaging. According to the production method disclosed by the invention, the traditional fermentation agent is replaced by taking lactobacillus plantarum and staphylococcus xylosus as the composite fermentation agent for fermenting the beef blocks, thus shortening the fermentation time, reducing the cost and increasing the efficiency; the searched fermented beef granules are rich in nutrition, good in chewiness, bright in colour, unique in taste and long in storage shelf life while the traditional beef product characteristics are reserved, as well as are well loved by consumers, and wide in application and development prospect.

Description

Technical field [0001] The invention relates to the field of food processing, and in particular to a manufacturing method for producing fermented beef granules by using two kinds of microorganisms in compound fermentation. Background technique [0002] Beef is a health-care meat food with high nutritional value. It has the characteristics of high protein and low fat. At the same time, it is also rich in nutrients such as protein, vitamins, carotene, and minerals such as calcium, iron, and zinc. With the advancement of science and the improvement of quality of life, consumers have higher and higher requirements for meat products. Beef products with balanced nutrition and unique flavor will be more and more welcome. [0003] In recent years, although my country's beef production has been increasing year by year, its consumption has also been rising year by year, but in terms of products, most of my country's beef products are low-grade beef, and finely packaged high-quality beef is r...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/318A23L1/314A23L13/10A23L13/40A23L13/70
CPCA23L13/10A23L13/46A23L13/70A23L13/74A23V2400/11
Inventor 周亚军张猛姚光明周丹周瑞祎王淑杰李俊霞
Owner JILIN UNIV
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