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Beef quality regulation and control method and beef product produced by same

A beef and quality technology, applied in the direction of food drying, food ingredients as taste improvers, food ingredients as taste improvers, etc., can solve the problems of difficult chewing, dark color, dry and hard texture, etc. Low energy consumption, improved dry and hard effect

Inactive Publication Date: 2020-04-21
CHINA MEAT RES CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The beef jerky products currently on the market are generally dark in color, dry and hard in texture, and difficult to chew, especially not suitable for children and the elderly.
Moreover, the characteristics and flavor of the product are not outstanding, the homogeneity is serious, and the appeal to consumers is not enough

Method used

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  • Beef quality regulation and control method and beef product produced by same
  • Beef quality regulation and control method and beef product produced by same
  • Beef quality regulation and control method and beef product produced by same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The present embodiment provides a kind of preparation method of beef strip product:

[0032] (1) Selection of raw meat: Select qualified frozen beef tenderloin and thaw it in a cold storage at 0-4°C.

[0033] (2) Trim and cut into strips: remove the fascia and fat on the surface of the raw meat at 10-12°C. According to product specifications, cut into long strips along the direction of muscle fibers.

[0034] (3) Pickling: After cleaning and disinfecting the fermentation room, pickle the beef strips evenly mixed with the marinade, the ambient temperature of the fermentation room is 20° C., and the pickling time is 48 hours. The marinade includes auxiliary materials and starters, wherein the starters include: 2.5×10 9 ~8×10 10 cfu / g Staphylococcus carnus and 3×10 10 ~9.8×10 10 cfu / g Staphylococcus bovis.

[0035] The auxiliary materials include table salt, trehalose, garlic powder, onion powder, cinnamon powder, and soy sauce. Based on the weight of raw meat, the ...

Embodiment 2

[0044] This example uses the same method as Example 1 to prepare beef strips, the difference is that rattan pepper powder and rattan pepper oil are added to the auxiliary materials of the marinade, and the added amount is 5% and 5% respectively based on the weight of raw meat. 50%.

Embodiment 3

[0046] In this example, beef strips were prepared using the same method as in Example 1, except that the curing conditions were as follows: the fermentation temperature was 18° C., and the curing time was 60 hours.

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Abstract

The invention relates to a beef quality regulation and control method and a beef product produced by the method. The beef quality regulation and control method comprises the following steps: adding aleavening agent during pickling of a beef raw material, wherein the leavening agent comprises Staphylococcus carnosus and Staphylococcus vitulinus, pickling is performed for 24-72 hours at a temperature of 15-25 DEG C; and conducting drying, cooking and sterilization. According to the invention, the leavening agent is added during the pickling of the beef raw material, and drying, cooking and sterilization are then performed so as to achieve the quality regulation and control of the beef raw material, so the problems of dry and hard texture and color deterioration of the beef product can be improved, shearing force can be reduced by about 56%, and the product can be endowed with new flavor. The new micro-fermented beef product produced by the method disclosed by the invention is ruddy in color, easy to chew and unique in flavor, and has better market competitiveness.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a beef quality control method and beef products produced by the method. Background technique [0002] Beef is one of the common meat products at present. It can be processed into various forms for people to eat, such as steak, cowboy bone, beef jerky, beef cubes, beef jerky, etc. It can also be mixed with other meat to make sausage or blood sausage . Beef is a popular food because it is rich in protein and all kinds of amino acids. [0003] The beef jerky products currently on the market are generally dark in color, dry and hard in texture, and difficult to chew, especially not suitable for children and the elderly. Moreover, the characteristics and flavor of the product are not outstanding, the homogeneity is serious, and the appeal to consumers is not enough. [0004] Slightly fermented beef strips are obtained by adjusting fermentation and other processes on the basis of trad...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L13/40A23L13/10A23L5/20
CPCA23L13/74A23L13/428A23L13/72A23L13/10A23L5/21A23L13/76A23V2002/00A23V2200/16A23V2200/14A23V2300/10
Inventor 乔晓玲刘梦张顺亮赵冰潘晓倩周慧敏李素朱宁吴倩蓉
Owner CHINA MEAT RES CENT
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