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...

Examples

Embodiment 1

[0024] The fermented beef jerky product is prepared from the following raw materials in parts by weight:

[0025] Tendon meat 10kg, salt 50g, sugar 50g, glucose 10g, black pepper 50g, monosodium glutamate 10g, ginger 50g, onion 50g, light soy sauce 50g, nitrite 0.02g, papain 20g.

[0026] Wherein, the addition of the papain can make the beef reach the best tenderization effect;

[0027] Described leavening agent is made up of staphylococcus xylosus, staphylococcus carnosus, pediococcus lactis, and weight proportion is staphylococcus xylosus: staphylococcus carnus: pediococcus lactis=1:1:2, by the addition of this ratio starter, The fermentation time cost is saved, and the eating quality of the beef jerky can reach the best effect.

Embodiment 2

[0029] The preparation method of the above-mentioned embodiment 1 fermented beef jerky product, comprises the following steps:

[0030] (1) Trimming of raw meat: cut and trim the whole beef tendon into long strips;

[0031] (2) Preparation and activation of the starter: put the mixed starter in the skim milk medium (skim milk powder: 10g; yeast powder: 0.1g; distilled water: 100ml; medium sterilization temperature: 115°C and sterilization time: 7 minutes , and then rapidly cooled), the activation temperature is 27°C, so that the activity of lactic acid bacteria reaches 1.0×10 7 Cfu / ml to achieve the best fermentation state;

[0032] (3) Raw meat marinating: the temperature is 4°C, and the time is 1d, so that the seasoning, additives and beef strips are fully marinated;

[0033] (4) Raw meat fermentation stage: temperature 25°C, humidity 95%, time 18h, after a certain period of fermentation, the acidity of the raw meat is reduced and flavor substances are produced.

[0034] ...

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...

Examples

Embodiment 1

[0024] The fermented beef jerky product is prepared from the following raw materials in parts by weight:

[0025] Tendon meat 10kg, salt 50g, sugar 50g, glucose 10g, black pepper 50g, monosodium glutamate 10g, ginger 50g, onion 50g, light soy sauce 50g, nitrite 0.02g, papain 20g.

[0026] Wherein, the addition of the papain can make the beef reach the best tenderization effect;

[0027] Described leavening agent is made up of staphylococcus xylosus, staphylococcus carnosus, pediococcus lactis, and weight proportion is staphylococcus xylosus: staphylococcus carnus: pediococcus lactis=1:1:2, by the addition of this ratio starter, The fermentation time cost is saved, and the eating quality of the beef jerky can reach the best effect.

Embodiment 2

[0029] The preparation method of the above-mentioned embodiment 1 fermented beef jerky product, comprises the following steps:

[0030] (1) Trimming of raw meat: cut and trim the whole beef tendon into long strips;

[0031] (2) Preparation and activation of the starter: put the mixed starter in the skim milk medium (skim milk powder: 10g; yeast powder: 0.1g; distilled water: 100ml; medium sterilization temperature: 115°C and sterilization time: 7 minutes , and then rapidly cooled), the activation temperature is 27°C, so that the activity of lactic acid bacteria reaches 1.0×10 7 Cfu / ml to achieve the best fermentation state;

[0032] (3) Raw meat marinating: the temperature is 4°C, and the time is 1d, so that the seasoning, additives and beef strips are fully marinated;

[0033] (4) Raw meat fermentation stage: temperature 25°C, humidity 95%, time 18h, after a certain period of fermentation, the acidity of the raw meat is reduced and flavor substances are produced.

[0034] ...