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Whey fermented sliced dried beef and preparation method thereof

A beef jerky and whey technology, which is applied to food preparation, bacteria and lactobacilli used in food preparation, etc., can solve the problems of quality stability, color and shelf life, and firm texture of beef jerky that are difficult to chew.

Inactive Publication Date: 2015-11-25
内蒙古蒙元食品技术研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Beef jerky is a traditional meat product in my country. It is rich in nutrition and delicious. As a snack food, it is deeply loved by consumers. However, most of the traditional beef jerky is hard, difficult to chew and the quality of beef jerky is stable. , color and shelf life can not meet people's consumption needs to a large extent; whey is a by-product produced in the yogurt production process, containing β-lactoglobulin, α-lactalbumin, bovine serum albumin, immunoglobulin (Ig), lactoferrin and transferrin, casein polypeptide and various vitamins and mineral salts are food raw materials with high nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The processing technology of this embodiment mainly includes: cutting beef strips → marinating and fermenting → baking → frying → vacuum packaging → sterilization.

[0021] (1) Beef cut into strips: Remove the fascia and fat from the beef, and cut into 1-2cm square, 6-10cm long strips.

[0022] (2) Marinating and fermenting: add 3% salt, 0.6% sodium tripolyphosphate, 0.8% white sugar, 0.3% super soy sauce, 4% whey and appropriate amount of spices to the beef strips, and vacuum roll at 0.4MPa for 20 minutes. It was moved into the fermentation chamber and fermented at 32°C for 8 hours.

[0023] (3) Roasting: hang the fermented meat strips in the barn for about 12 hours and bake at a temperature of 35°C. When the relative humidity of the barn is higher than 60% rh, the fan will automatically dehumidify.

[0024] (4) Frying: Fry at 170°C for 2 minutes, then cool.

[0025] (5) Packing and sterilization: the beef jerky is first vacuum-packed and then sterilized.

Embodiment 2

[0027] The processing technology of this embodiment mainly includes: cutting beef strips → marinating and fermenting → baking → frying → vacuum packaging → sterilization.

[0028] (1) Beef cut into strips: Remove the fascia and fat from the beef, and cut into 1-2cm square, 6-10cm long strips.

[0029] (2) Marinating and fermenting: add 1% salt, 0.2% sodium tripolyphosphate, 0.6% white sugar, 0.1% super soy sauce, 2% whey and appropriate amount of spices to the beef strips, vacuum roll at 0.4MPa for 20 minutes, and put It was moved into the fermentation chamber and fermented for 12 hours at 28°C.

[0030] (3) Roasting: hang the fermented meat strips in the barn for about 12 hours and bake at 45°C. When the relative humidity of the barn is higher than 60% rh, the fan will automatically dehumidify.

[0031] (4) Frying: Fry at 170°C for 2 minutes, then cool.

[0032] (5) Packing and sterilization: the beef jerky is first vacuum-packed and then sterilized.

[0033] The above exa...

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PUM

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Abstract

The present invention discloses a sliced dried beef fermentation method using yogurt fermentation by-products of whey as a fermentation agent. The preparation method includes the following steps: cutting beef into strips, pickling the beef strips, and fermenting the pickled beef strips, adding flavorings and yogurt fermentation obtained by-products of whey in the fermented beef strips, vacuum rolling the treated beef strips, and then fermenting the rolled beef strips, baking the fermented beef strips, oil-frying the baked beef strips, etc. The fresh whey containing lactic acid bacteria is used as a fermentation agent for the first time for the fermentation of sliced dried beef, so that the sliced dried beef produced by the technology not only retains the basic characteristics of the traditional sliced dried beef, but also enables obvious improvements in product texture, color and luster, taste, flavor, nutritional value and shelf life.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of fermented beef jerky using fresh whey as a starter. Background technique [0002] Beef jerky is a traditional meat product in my country. It is rich in nutrition and delicious. As a snack food, it is deeply loved by consumers. However, most of the traditional beef jerky is hard, difficult to chew and the quality of beef jerky is stable. , color and shelf life can not meet people's consumption needs to a large extent; whey is a by-product produced in the yogurt production process, containing β-lactoglobulin, α-lactalbumin, bovine serum albumin, immunoglobulin (Ig), lactoferrin and transferrin, casein polypeptide and various vitamins and mineral salts are food raw materials with high nutritional value. At the same time, fresh whey contains Lactobacillus plantarum, Lactobacillus casei, Lactobacillus helveticus and other lactic acid bacteria...

Claims

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Application Information

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IPC IPC(8): A23L1/31A23L1/314A23L13/00A23L13/40
CPCA23V2002/00A23V2400/147A23V2400/11A23V2400/125A23V2400/169A23V2200/02A23V2200/048A23V2200/10A23V2250/204
Inventor 赵富元高树芳赵力宽王艳平庄引弟
Owner 内蒙古蒙元食品技术研究院
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