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Beef fermented processed product with low nitrite content

A low-nitrite, processed product technology, applied in the direction of yeast-containing food ingredients, bacteria used in food preparation, food science, etc., can solve the problem of reducing the nitrite content of processed beef and achieve good synergistic effect Effect

Inactive Publication Date: 2018-11-16
GUIZHOU MOUNT FANJING ECOLOGICAL AGRI INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, how to reduce the nitrite content in processed beef through multi-strain fermentation technology has not yet been technically researched or reported.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A fermented and processed beef product with low nitrite content, the processed beef product is obtained through fermentation and processing using a multi-strain starter, and the multi-strain starter is composed of Candida utilis, Streptococcus thermophilic Cocci and Bifidobacteria are mixed in a ratio of 3:2:1.

[0020] The preparation process of the beef fermented processed product with low nitrite content comprises the following steps:

[0021] (1) Remove the fascia of the cleaned beef, cut it into 0.8cm thick slices, add appropriate amount of seasoning, mix with the beef and knead for 5 minutes, mix well, put the prepared beef in a refrigerator at 4°C and marinate for 4 hours Afterwards, it was irradiated with ultraviolet light for 40 min.

[0022] The dosage ratio of the seasoning is as follows: 1000g of beef, 30g of cooking wine, 10g of salt, 15g of glucose, 15g of soy sauce, 20g of seafood sauce, 30g of starch, and 2g of sodium nitrite.

[0023] (2) Inoculate th...

Embodiment 2

[0027] A fermented and processed beef product with low nitrite content, the processed beef product is obtained through fermentation and processing using a multi-strain starter, and the multi-strain starter is composed of Candida utilis, Streptococcus thermophilic Cocci and Bifidobacteria are mixed according to the ratio of 4:3:1, and the multi-strain starter prepared by this method is inoculated into beef according to the inoculum amount accounting for 1% of the weight of beef, mixed well, and placed at a constant temperature of 35 degrees Celsius After 18 hours of fermentation and cultivation, a fermented beef product was obtained. All the other parameters and steps are the same as in Example 1.

Embodiment 3

[0029] A fermented and processed beef product with low nitrite content, the processed beef product is obtained through fermentation and processing using a multi-strain starter, and the multi-strain starter is composed of Candida utilis, Streptococcus thermophilic Coccus and Bifidobacterium are mixed according to the ratio of 4:2:2, and the multi-strain starter prepared by this method is inoculated into the beef according to the inoculation amount of 1.5% of the beef weight, mixed well, and placed at 30 degrees Celsius After constant temperature fermentation and cultivation for 24 hours, the fermented beef product is obtained. All the other parameters and steps are the same as in Example 1.

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PUM

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Abstract

The invention relates to a beef fermented processed product with low nitrite content. The beef fermented processed product is prepared through fermentation processing based on a multi-strain fermenting agent. The multi-strain fermenting agent is prepared from Candida utilis, Streptococcus thermophilus and bifidobacterium according to a ratio of (3-4): (2-3): (1-2) through mixing. The beef is inoculated with 1-1.5% of the multi-strain fermenting agent and the beef is fermented at 30-35 DEG C for 18-24h so that a fermented processed product is obtained. Through use of the multi-strain fermentingagent composed of three specifically selected strains in beef fermenting processing, the content of nitrite in beef is observably reduced and good synergistic effects of the strains are shown.

Description

technical field [0001] The invention belongs to the field of beef processing, in particular to a fermented beef product with low nitrite content. Background technique [0002] Because of its high protein content, low fat content and comprehensive nutrition, beef accounts for an increasing proportion of meat consumption. Conditioned meat products are widely favored by consumers because of their convenience, exquisite packaging and balanced nutrition. A food additive, nitrite, is often added in the process of meat product processing. Its main function is: first, nitrite reacts with myoglobin to form nitrite myoglobin, which is pink, that is, color development; secondly, it can inhibit the reproduction of microorganisms. Especially the reproduction of botulinum toxin-producing bacteria can avoid food poisoning, that is, antiseptic effect; moreover, it can increase the elasticity of meat products, eliminate the peculiar smell of raw meat, and improve product quality. However, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40
CPCA23L13/428A23L13/46A23V2002/00A23V2400/249A23V2250/76
Inventor 王小清蒋宇
Owner GUIZHOU MOUNT FANJING ECOLOGICAL AGRI INC