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Method for processing dry-type ripened beef tenderloin by using three-bacterium compound fermentation inoculant

A beef tenderloin and compound fermentation technology, applied in food science and other directions, can solve problems such as affecting the growth, reproduction and metabolism of fermented inoculants, unable to fully apply the aging process, and have not yet developed fermentation inoculants, etc., to achieve a soft and tender taste. Juice, Flavor Enhancement, Unique Flavor Effect

Pending Publication Date: 2022-07-29
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the aging technology is being studied both at home and abroad, but no special fermentation agent specially used for the dry aging process of beef has been developed.
The use conditions of the existing bacterial agents for fermented beef do not completely match the aging process. The most important thing is that the required temperature is different. The aging process generally uses 1°C to 4°C, while the temperature of fermented beef products is about 30°C. There will be changes according to the requirements of the product, and the difference in temperature will affect the growth, reproduction and metabolism of the fermentation agent, so the existing fermentation agent for fermented meat products cannot be fully applied to the aging process

Method used

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  • Method for processing dry-type ripened beef tenderloin by using three-bacterium compound fermentation inoculant
  • Method for processing dry-type ripened beef tenderloin by using three-bacterium compound fermentation inoculant
  • Method for processing dry-type ripened beef tenderloin by using three-bacterium compound fermentation inoculant

Examples

Experimental program
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Embodiment 1

[0039] A dry-aged beef tenderloin processing method using three-bacteria compound fermentation inoculants, comprising the following steps:

[0040] (1) Preparation of mixed bacterial suspension:

[0041] Add 5 ml of sterile saline to the cultured Debaryomyces hansenii and Pediococcus pentosaceus slanted tubes, scrape off the bacteria with a disposable inoculating ring, mix well, and count the viable bacteria in the bacterial solution by the plate count method. Count, use a pipette to absorb the bacterial solution of Debaryomyces hansenii and Pediococcus pentosaceus into 200 mL of sterile physiological saline, and then add 1 g of the purchased commercial Staphylococcus carnivora, mix well, and make the final bacterial suspension in the The number of viable bacteria of each bacteria reaches 10 6 cfu / mL, that is, the viable count of Staphylococcus meatus, Debaryomyces hansenii and Pediococcus pentosaceus is 1:1:1 to obtain a mixed bacterial suspension;

[0042] (2) Dry-aged bee...

Embodiment 2

[0045] Adjust the ratio of the viable counts of Staphylococcus meatus, Debaryomyces hansenii and Pediococcus pentosaceus in the mixed bacterial suspension of step (1) of Example 1 to 1:1:0.5, 1:1:2, other and Example 1 was kept the same, and dry-aged beef tenderloin was obtained.

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Abstract

The invention discloses a method for processing dry-type ripened beef tenderloin by using a three-bacterium compound fermentation inoculant, and belongs to the technical field of beef processing. The dry-type ripened beef tenderloin processing method using the three-bacterium compound fermentation inoculant comprises the following steps: cleaning and draining fresh beef tenderloin, and spraying a mixed bacterium suspension prepared by mixing staphylococcus carnosus, debaryomyces hansenii and pediococcus pentosaceus in proportion on the surface of the beef tenderloin; putting the beef tenderloin into a ripening cabinet for ripening to obtain the dry type ripening beef tenderloin; wherein the viable count ratio of the staphylococcus carnosus to the debaryomyces hansenii to the pediococcus pentosaceus in the mixed bacterial suspension is (1-2): (1-2): (1-2). The ripening time of the ripening beef tenderloin obtained by the processing method of the dry type ripening beef tenderloin is shortened to 14 days, the loss is reduced to 9.15%, the taste is soft, tender and juicy, the flavor is unique, and the cost is reduced.

Description

technical field [0001] The invention relates to a dry-aged beef tenderloin processing method using a three-bacteria compound fermentation inoculant, and belongs to the technical field of beef processing. Background technique [0002] For hundreds of years, dry-aging techniques have been the primary method people have used to process and store beef. Through dry-aging techniques, the texture of the beef is tenderized and the flavor is concentrated. However, because the traditional dry aging technology uses natural conditions for aging, it takes a long time and has a large loss, so it needs to be improved. [0003] Fermentation agent is a preparation that microorganisms use raw materials to metabolize. The microorganisms that can be used as fermentation agent in fermented meat products mainly include bacteria, yeast and some molds. Safe staphylococcus and lactic acid bacteria are the main bacterial genera currently used as fermentation agents. Staphylococcus has a strong abil...

Claims

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Application Information

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IPC IPC(8): A23L13/70
CPCA23L13/74A23V2002/00A23V2400/427A23V2250/76Y02A40/90
Inventor 钱和徐琳成玉梁郭亚辉于航谢云飞姚卫蓉
Owner JIANGNAN UNIV
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