Fermented beef jerky product and manufacturing method thereof

Abstract

The invention discloses a fermented beef jerky product and a manufacturing method thereof. The fermented beef jerky product is prepared from 10 kg of tendon beef, 50 g of salt, 50 g of white sugar, 10 g of glucose, 50 g of ground black pepper, 10 g of ajinomoto, 50 g of fresh ginger, 50 g of onion, 50 g of light soy sauce, 0.02 g of nitrite and 20 g of papain. The manufacturing method comprises the steps of raw beef trimming, leavening agent preparation and activation, raw beef curing, raw beef fermentation, fermented beef jerky drying, fermented beef jerky maturing, fermented beef jerky aseptic packaging and storage and the like. The fermented beef jerky product has the advantages that the traditional beef jerky quality, taste and flavor are improved, the color is more bright, original color and taste are kept, the beef jerky normal temperature preservation time is prolonged, nutritional ingredients can be easily absorbed by people in the fermentation process, putrefying bacteria are effectively retrained from growing, and production and processing are not limited by seasonality.

Description

technical field [0001] The invention relates to a flavored beef jerky, in particular to a fermented beef jerky product and a preparation method thereof, belonging to the field of flavored beef jerky. Background technique [0002] Beef accounts for the second place in the proportion of meat consumption in my country, and beef jerky, as one of the beef products, has always been loved by all ethnic groups in the country. Its characteristics are that it can be stored for a long time, is easy to carry, and is rich in nutrition. And beef jerky has a history of thousands of years. "Zhou Li" has the sayings of "dried meat with wax palm" and "dried meat". In "Qi Min Yao Shu" written by Jia Sixie of the Northern Wei Dynasty more than 1500 years ago, there are detailed records on the processing technology of jerky. Traditional beef jerky production is often workshop-style, usually without aseptic packaging conditions, and there are many problems in product storage time and hygienic c...

AI Technical Summary

Problems solved by technology

In order to prolong the storage period of jerky products, a large amount of salt or long-term air-drying methods will be used to reduce the water activity of beef jerky. This process will lead to changes in the structure of beef tissue fibers, which will increase the toughness of meat tissue fibers, resulting in beef jerky. The dry texture is hard and the color is dark, and it is difficult to meet the requirements of all consumers in terms of appearance and quality.