Purely-fermented shredded beef jerk and preparation method thereof

A hand-shredded beef, pure-bred fermentation technology, applied in the field of food processing, can solve the problems of protein corruption, too long fermentation time, affecting product quality and safety, etc., and achieve the goals of increasing content, low decarboxylase activity, and shortening the production cycle Effect

Active Publication Date: 2015-05-27
成都生禾田文化传播有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the raw meat is not treated with bacteria reduction before fermentation, it is difficult for the strains in the mixed starter to quickly become the dominant bacteria, resulting in too long fermentation time
At the same time, spoilage bacteria in raw meat may cause protein spoilage and easily produce biogenic amines, which will affect product quality and safety.

Method used

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  • Purely-fermented shredded beef jerk and preparation method thereof
  • Purely-fermented shredded beef jerk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The preparation process steps of purebred fermented shredded beef jerky in the present embodiment are as follows:

[0035] (1) Bacteria reduction treatment

[0036] Evenly smear 11% salt by mass on the surface of the cleaned beef after removing fascia and fat, and rub it repeatedly for 10 minutes, then wash off the surface salt with sterile water, put the cleaned beef into a lactic acid solution with a mass concentration of 3.0% Soak in medium for 8minmin, the mass ratio of the volume of described lactic acid solution and the beef after cleaning is 1.5:1, wash off surface lactic acid with aseptic water after soaking, obtain the beef that reduces bacteria;

[0037] (2) Inoculation fermentation

[0038] Cut the sterility-reduced beef obtained in step (1) into strips of 20 cm long, 3 cm wide and 0.8 cm thick along the meat fiber direction in a clean environment at 12°C to obtain beef strips, and add 0.5% glucose and beef D-sodium erythorbate with 0.2% of the mass of the ...

Embodiment 2

[0048] The preparation process steps of purebred fermented shredded beef jerky in the present embodiment are as follows:

[0049] (1) Bacteria reduction treatment

[0050] Evenly smear 12% salt by mass on the surface of the beef after the fascia and fat have been removed and washed, and rub it repeatedly for 9 minutes. Soak in medium for 9minmin, the mass ratio of the volume of described lactic acid solution and the beef after cleaning is 2.0:1, wash away surface lactic acid with aseptic water after soaking finishes, obtain the beef that reduces bacteria;

[0051] (2) Inoculation fermentation

[0052] The sterility-reduced beef obtained in step (1) is cut into strips of 22 cm in length, 3.5 cm in width and 1.0 cm in thickness along the meat fiber direction in a clean environment at 14° C. to obtain beef strips, and 0.6% of the quality of the beef strips is added with glucose and D-sodium erythorbate with 0.15% of the mass of beef strips was stirred evenly, then a compound fe...

Embodiment 3

[0062] The preparation process steps of purebred fermented shredded beef jerky in the present embodiment are as follows:

[0063] (1) Bacteria reduction treatment

[0064] Evenly smear 10% of the mass of salt on the surface of the cleaned beef after fascia and fat have been removed, and rub it repeatedly for 8 minutes. Soak in medium for 10minmin, the mass ratio of the volume of described lactic acid solution and the beef after cleaning is 2.5:1, wash off surface lactic acid with aseptic water after soaking finishes, obtain the beef that reduces bacteria;

[0065] (2) Inoculation fermentation

[0066] Cut the sterility-reduced beef obtained in step (1) into strips of 24 cm in length, 4 cm in width and 1.2 cm in thickness along the meat fiber direction in a clean environment at 16° C. to obtain beef strips, and add 0.4% glucose and beef D-sodium erythorbate with 0.1% of the mass of the strips was stirred evenly, and then a compound fermentation broth with 2.0% of the mass of ...

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Abstract

The invention discloses a preparation method of purely-fermented shredded beef jerks, which comprises the following steps: (1) bacteria-reducing treatment: uniformly coating table salt with a mass accounting for 10-12% of that of a beef on the surface of the beef which is subjected to fascia and fat eliminating and cleaned, kneading for 8.0-10 min, washing off the table salt on the surface of the beef by using sterile water, putting the cleaned beef into a lactic acid solution with a mass concentration of 2.5-3.5% to soak for 8.0-10 min, wherein the ratio of the volume of the lactic acid solution to the mass of the cleaned beef is (1.5-2.5) : 1, the volume unit is mL, and the mass unit is g; and after soaking is completed, washing off a lactic acid on the surface of the beef by using sterile water, so that a beef subjected to bacteria-reducing treatment is obtained; (2) inoculated fermentation; (3) salting; (4) drying; (5) boiling; and (6) molding, flavoring, packaging and sterilizing. The method disclosed by the invention can shorten the fermentation time, and improve the safety of products.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a purebred fermented shredded beef jerky and a preparation method thereof. Background technique [0002] Traditional fermented beef jerky is produced by natural fermentation. Due to the limitations of the natural environment and production methods, there are defects such as large fluctuations in strains, unstable product quality, difficult control of product safety, and long production cycles. The above-mentioned problems can be solved to a certain extent by artificially inserting pure-bred bacterial strains for fermentation, so the production of beef jerky by pure-bred fermentation has a broader market prospect. [0003] In the prior art, there have been reports on the method for fermenting beef jerky by artificially inserting pure strains. For example, ZL200810064191.2 discloses a "processing method for producing fermented beef jerky using a composite starter", the m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L1/015A23L1/29A23L13/10A23L5/20A23L13/40A23L13/70A23L33/00
CPCY02A40/90
Inventor 姚开李欣蔚贾冬英迟原龙赵甲元
Owner 成都生禾田文化传播有限责任公司
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