Pickling method of low-salt cured beef

Abstract

The invention discloses a low-salt cured beef pickling method which comprises the following steps: S1, trimming: trimming fresh beef to remove thick fat parts on the edges, and cutting the beef into blocks after uniformly dividing the beef; s2, pickling: compounding KCl and NaCl according to a mass ratio of 3: 7, weighing compound salt accounting for 5% of the mass of the beef, uniformly smearing the compound salt on the surface of the beef, and forcibly rolling to enable salt to fully permeate into the beef; s3, sealing and storing: sealing the uniformly smeared beef, placing the beef in a constant-humidity constant-temperature box with the temperature of 4 DEG C and the humidity of 90%, and standing and storing for 30 days; and S4, airing a finished product: taking out the pickled beef, airing the beef indoors, ensuring a ventilation condition, and airing the finished product. When the cured beef is pickled, 30% KCl can be used for replacing NaCl, so that not only can the sodium content in the product be reduced, but also the quality of the cured beef can be maintained and even improved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a low-salt beef jerky pickling method. Background Art

[0002] Beef jerky has a long history of development, and Yunnan Province is the earliest province in China to produce beef jerky. In the southwest, beef jerky from Xundian, Zhaotong and other places is the most representative. It has high nutritional value, delicious taste, crispy taste, no fishy smell, no greasy taste, and a very unique flavor. It is rich in protein, amino acids, minerals and other nutrients, and is deeply loved by people. Traditional pickled beef jerky is mainly based on sodium salt. The salt content is controlled according to different consuming groups and storage time. Because of this, it is inevitable that it will be salty or light in the actual production process, affecting the taste of consumers, especially during the storage process, the meat color will darken, the fat will turn yellow, and it will be easy to mold. The dietary fiber in beef jerky is coarse, with high cholesterol, high protein and low fat. The elderly, children and people with weak digestion should not eat too much.

[0003] At present, the main problem facing beef jerky is that it tastes salty and the sodium content exceeds the amount recommended by the World Health Organization. The high sodium content seriously affects the health of consumers and induces cardiovascular diseases such as hypertension. In many countries, the salt intake is much higher than the recommended value. Therefore, people have made many attempts to reduce and replace salt. Salt reduction is the most effective method at this stage. However, the reduction in intake will lead to a dose-dependent decrease in blood pressure. Data show that the salt intake of Chinese residents is decreasing year by year. The salt intake in food should be controlled, but salt control is not just "salt reduction". Edible salt is an important source of minerals for the human body. Low intake will also affect people's health. Controlling salt intake requires controlling the content of sodium ions on the one hand and increasing the content of other beneficial elements in salt on the other hand. For example, potassium, calcium, magnesium and other elements are all good choices. This study uses potassium salt to partially replace sodium salt in the pickling process. Through a comprehensive analysis of various physical and chemical indicators and sensory evaluations in beef jerky, the optimal replacement amount of potassium chloride is determined, and a certain theoretical basis is provided for finding scientific solutions to the current situation of excessive salt content in the quality of beef jerky. It also has important research significance for maintaining the sodium-potassium balance in the human body. Summary of the invention

[0004] The invention aims to provide a low-salt beef jerky pickling method. When the beef jerky is pickled, 30% KCl can be used to replace NaCl, which can not only reduce the sodium content in the product, but also maintain or even improve the quality of the beef jerky.

[0005] The above technical objectives of the present invention are achieved through the following technical solutions:

[0006] A low-salt beef jerky pickling method comprises the following steps:

[0007] S1. Trimming: trim the fresh beef, remove the thick fat on the edge, divide it into equal parts and cut it into pieces;

[0008] S2. Marinating: compound the mixture according to the mass ratio of KCl:NaCl of 2-5:5-8, and then weigh 5% of the mass of beef and evenly apply the compound salt to the surface of the beef, and roll and knead vigorously to allow the salt to fully penetrate into the beef;

[0009] S3. Seal and store: seal the evenly coated beef;

[0010] S4. Dry the finished product: Take out the marinated beef and dry it indoors, ensuring good ventilation and air conditioning.

[0011] Further preferably, in step S2, the mass ratio of KCl:NaCl is 3:7.

[0012] More preferably, in step S3, the mixture is kept in a constant temperature and humidity environment at a temperature of 4° C. and a humidity of 90%.

[0013] More preferably, in step S3, the mixture is kept stationary for 20-40 days.

[0014] More preferably, in step S3, the mixture is left to stand for 30 days.

[0015] In summary, the present invention has the following beneficial effects:

[0016] First, the present invention uses potassium chloride (KCl) to partially replace sodium chloride (NaCl) to marinate beef jerky, and when the ratio is 3:7, the moisture content is moderate, which helps to maintain a good taste and is beneficial to the preservation of the product; the salt content is significantly reduced, which helps to reduce health risks caused by excessive intake of sodium salt, such as high blood pressure; the nitrite content in the beef jerky is significantly reduced, and the lower nitrite content helps to improve food safety; the degree of fat oxidation is relatively low, which helps to extend the shelf life of the product and maintain a good flavor; the marinated product performs well in terms of color, flavor, texture and chewiness.

[0017] Second, under the optimal ratio of 3:7 (potassium chloride: sodium chloride) compound salt pickling conditions, the best pickling time is 30 days. At this time, the moisture content is moderate, and for beef jerky, it is not too hard to affect chewing, nor too high to affect preservation; the salt content has reached a relatively ideal level, and the taste and flavor of beef jerky are the best; the nitrite content has reached a stable state of 0.09 mg / kg, and the stable nitrite content helps to maintain the safety of the product; fat oxidation has reached a relatively ideal level, which helps to maintain the flavor of the product and extend the shelf life; at this time, the beef jerky is ruddy in color, moderate in texture, rich in meat flavor, easy to chew, with better overall quality and the highest sensory score. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 The difference in moisture content of beef jerky cured with low sodium salt at different ratios;

[0019] Figure 2 The difference in salt content of beef jerky cured with different proportions of low-sodium salt;

[0020] Figure 3 The difference in nitrite content of beef jerky cured with different proportions of low-sodium salt;

[0021] Figure 4 The difference in thiobarbituric acid content in beef jerky cured with different proportions of low sodium salt;

[0022] Figure 5 The change of moisture content of beef jerky at different pickling times;

[0023] Figure 6 The salt content of beef jerky changes at different pickling times;

[0024] Figure 7 The change of nitrite content in beef jerky at different pickling times;

[0025] Figure 8 The changes of thiobarbituric acid content in beef jerky at different pickling times;

[0026] Fig. 9 The changes in sensory evaluation results of beef jerky under different marinating times. DETAILED DESCRIPTION

[0027] In order to make those skilled in the art better understand the technical solution of the present invention, the present invention is further described in detail below in conjunction with embodiments. It will be understood by those skilled in the art that the following embodiments are only used to illustrate the present invention and should not be regarded as limiting the scope of the present invention.

[0028] Example

[0029] A low-salt beef jerky pickling method comprises the following steps:

[0030] S1. Trimming: trim the fresh beef, remove the thick fat on the edge, divide it into equal parts and cut it into pieces;

[0031] S2. Marinating: compound the mixture according to the mass ratio of KCl:NaCl of 3:7, and then weigh 5% of the mass of beef and evenly apply it on the surface of the beef, and roll and knead vigorously to allow the salt to fully penetrate into the beef;

[0032] S3. Sealing and storage: seal the beef evenly coated with the paste and place it in a constant humidity and temperature box at a temperature of 4°C and a humidity of 90% for 30 days;

[0033] S4. Dry the finished product: Take out the marinated beef and dry it indoors, ensuring good ventilation and air conditioning.

[0034] Comparative Example

[0035] (1) Determination of moisture content

[0036] Each group of samples was measured according to the first method: direct drying method in the national standard GB5009.32-016 "Determination of moisture content in food".

[0037] (2) Determination of nitrite

[0038] Referring to the national standard GB5009.33-2016 "Determination of nitrite and nitrate in food", the nitrite content of each group of dried beef was determined by spectrophotometry.

[0039] (3) Determination of thiobarbituric acid value

[0040] Referring to the national standard GB / T 35252-2017 "Determination of 2-thiobarbituric acid value of animal and vegetable fats", the spectrophotometric method was used to determine the changing trend of thiobarbituric acid (TBA) content at different pickling time periods during the pickling process of low-sodium salt dried beef.

[0041] (4) Salt

[0042] Refer to the national standard GB5009.44-2016 "Determination of Chloride in Food". Use the silver titration method, 10% potassium chromate as an indicator, and use the calibrated silver nitrate standard solution to titrate the chloride content in the sample.

[0043] (5) Sensory analysis

[0044] 20 students majoring in food (10 males and 10 females) were selected and trained to form an evaluation team. They fried beef samples with different concentration ratios. The four aspects of the color, flavor, texture, and chewiness of the beef jerky were evaluated. The scorers performed sensory evaluation according to the sensory evaluation standards of beef jerky in Table 1 and scored the beef jerky marinated with different concentrations of low-sodium salt.

[0045] Table 1 Sensory evaluation standards for dried beef

[0046]

[0047] The experimental results were calculated strictly according to the calculation formula in the above experimental method. Three parallel experiments were performed for each indicator. The calculation results were expressed as "mean ± standard deviation". WPS 2019 software was used for data collation and drawing charts.

[0048] Comparative Example 1 (compound ratio)

[0049] 1.1 Production process of dried beef

[0050] Fresh local beef → trimming and cutting → weighing → salting → standing in a constant temperature and humidity chamber for 20 days → air drying → finished product

[0051] (1) Marinating: fresh beef was trimmed and the thicker fat part on the edge was removed. The beef was accurately weighed on an electronic balance, divided evenly and cut into 5 groups. KCl:NaCl was compounded at a mass ratio of 0:10 (control group), 2:8, 3:7, 4:6, and 5:5. Then, 5% of the mass of the beef was weighed and the compound salt was evenly applied to the surface of the beef. The beef was rolled and kneaded vigorously to allow the salt to fully penetrate into the beef to prevent deterioration during the marinating process.

[0052] (2) Sealed storage: Seal the beef evenly coated with the paste and mark the concentration with a label paper. Store it in a constant humidity and temperature box at 4°C and 90% humidity for 20 days.

[0053] (3) Drying the finished product: Take out the marinated beef and dry it indoors. Wrap it with a layer of yarn to prevent contamination by flies and mosquitoes. Ensure ventilation conditions. Dry the finished product and take samples to measure various indicators.

[0054] 1.2 Results Analysis and Discussion

[0055] 1.2.1 Changes in moisture content

[0056] Table 2 Moisture content of dried beef marinated with different proportions of low sodium salt

[0057]

[0058] In this experiment, the moisture content of beef jerky decreased significantly after 30 days of pickling. Figure 1 As shown in the figure, the moisture content of the beef jerky in the control group with a KCl:NaCl ratio of 0:10 and the experimental group with a KCl:NaCl ratio of 5:5 was low, and the highest moisture content was in the experimental group with a KCl:NaCl ratio of 2:8, reaching 35.20% ± 0.03. The taste of beef jerky is suitable and conducive to preservation when the moisture content is 35% to 40%. Too high moisture is not conducive to the preservation of beef jerky, and too low moisture will lead to a poor taste and a hard texture that is not conducive to digestion and absorption. The moisture content of the experimental group with a KCl:NaCl ratio of 3:7 in the figure is 34.31% ± 0.03. Compared with other groups, the moisture content is moderate and the taste is better.

[0059] 1.2.2 Changes in salt content

[0060] Table 3 Salt content of dried beef marinated with different proportions of low sodium salt

[0061]

[0062]

[0063] like Figure 2 As shown, the salt content of the control group was 0.023% ± 0.01, with the highest salt content. The salt content of the 5:5 experimental group was 0.017% ± 0.01, with a slightly higher salt content. The lowest salt content was in the experimental groups with KCl:NaCl ratios of 3:7 and 4:6. The salt content of these two groups was the same, both 0.014% ± 0.00. Excessive salt content will cause the taste of beef jerky to be salty, and long-term consumption will increase the risk of high blood pressure. The elderly and children should not eat too much. This shows that the use of appropriate potassium salt instead of sodium salt can reduce the salt content of beef jerky and improve the nutritional value of beef jerky.

[0064] 1.2.3 Changes in nitrite content

[0065] Table 4 Nitrite content of dried beef marinated with different proportions of low sodium salt

[0066]

[0067] Figure 3 It can be seen that the nitrite content in the control group is 0.20mg / kg±0.07, which is closest to the experimental group KCl:NaCl (5:5) and (3:7) pickled groups, which is 0.19mg / kg. Among them, the experimental group with a KCl:NaCl ratio of 2:8 has the highest nitrite content, which is 0.27mg / kg±0.03. The experimental group (4:6) is 0.22mg / kg±0.02, which is slightly higher than the control group. However, the nitrite content of both the experimental group and the control group is lower than the national standard, which is 30mg / kg. In the figure, the nitrite content of the experimental group with a KCl:NaCl ratio of 3:7 is 0.19mg / kg±0.03. Compared with other experimental groups, the nitrite content is the lowest, indicating that this ratio is more suitable for pickling beef jerky.

[0068] 1.2.4 Changes in thiobarbituric acid values

[0069] TBA is an important indicator for measuring the degree of fat oxidation. The larger the value, the higher the degree of oxidation, and vice versa. The maximum TBA value of meat substances is between 0.7mg / kg and 1mg / kg. Meat exceeding 1mg / kg is considered to have been oxidized and spoiled and cannot be eaten. In this experiment, due to the influence of temperature and the subsequent drying, the TBA values ​​were all high, but the TBA values ​​of each group were within the normal range. Figure 4As shown, the control group with a KCl:NaCl ratio of 0:10 and the experimental group with a KCl:NaCl ratio of 5:5 both resulted in high TBA values ​​in beef jerky, which shows that the degree of oxidation in these two groups is high. However, the lowest TBA value is in the experimental group with a KCl:NaCl ratio of 3:7, reaching 0.59 mg / kg±0.03, indicating that a KCl:NaCl ratio of 3:7 can delay the spoilage caused by fat oxidation during the pickling process of beef jerky.

[0070] 1.2.5 Sensory analysis

[0071] Table 5 Sensory evaluation scores of dried beef marinated with different proportions of low sodium salt

[0072]

[0073] As shown in Table 5, under the conditions of low-sodium salt pickling at different concentrations, the color, texture, flavor and chewiness of beef jerky have changed significantly. The sensory score of beef jerky in the experimental group with a KCl:NaCl ratio of 3:7 was the highest, with a sensory score of 88 points. This group of beef jerky had a good taste, a ruddy and shiny surface, just the right hardness, a unique aroma of beef jerky and was easy to chew. The sensory evaluation score of beef jerky in the experimental group with a KCl:NaCl ratio of 5:5 was the lowest, with a score of only 64 points. The meat aroma of beef jerky in this group was slightly lighter than that of other groups and accompanied by a peculiar smell. The surface was brown, the texture was slightly hard and not easy to chew. Overall, beef jerky was more suitable at a concentration ratio of KCl:NaCl of 3:7. At this time, the surface of the beef jerky was ruddy and shiny, the hardness was moderate and easy to chew, and it had a unique aroma of beef jerky.

[0074] 1.3 Conclusion

[0075] According to the experimental results, the moisture content in beef jerky cured with different concentrations of low-sodium salt ranged from 31.98% to 35.20%, with no significant changes. The moisture content is more appropriate when the KCl:NaCl ratio is 3:7. The salt content is between 0.023mg / kg and 0.017mg / kg, of which the salt content of the groups with KCl:NaCl ratios of 3:7 and 4:6 is 0.014mg / kg±0.00, which is more appropriate. The nitrite content is between 0.19mg / kg and 0.27mg / kg, and the thiobarbituric acid (TBARS) is between 0.59mg / kg and 0.76mg / kg. Based on the comprehensive physical and chemical indicators and sensory evaluation, the group with a KCl:NaCl ratio of 3:7 is most suitable for cured beef jerky. 30% KCl can be used to replace NaCl during the curing process to achieve the goal of reducing salt and produce healthier beef jerky products.

[0076] Comparative Example 2 (Pickling Time)

[0077] 2.1 Pickling method

[0078] The low-sodium beef jerky pickled in the optimal ratio (potassium chloride: sodium chloride 3:7) was sampled by the five-point sampling method at 0, 10, 20, 30, and 40 days, and the changes in moisture, salt, nitrite, and TBA values ​​at different pickling times were determined. The low-sodium beef jerky at 0 days was used as the control group to determine the changes in the physical and chemical properties of the beef jerky.

[0079] 2.2 Results and Analysis

[0080] 2.2.1 Changes in moisture content

[0081] The moisture content in dry-cured products is one of the main factors affecting food quality and flavor. Figure 5 It can be seen that with the change of pickling time, the moisture content of low-sodium salt beef jerky shows a gradual downward trend. The moisture content is relatively high at 0d, reaching 71.14%, and the beef cell tissue has not lost water at this time. The downward trend of the moisture content of beef jerky is small from 0-10d. The downward trend of the moisture content of beef jerky is large from 10-30d, from 66.74% to 34.31%. After 30d, the downward trend of the moisture content of beef jerky is relatively slow. Therefore, from the perspective of moisture content, the best pickling time for beef jerky is 30d, when the moisture content is 34.31%. For beef jerky, it will not be too hard, affecting the chewiness, nor will it be too high, affecting the preservation.

[0082] 2.2.2 Changes in salt content

[0083] The use of compound salt to pickle beef jerky not only gives the food a certain special flavor and inhibits the growth of microorganisms, but also significantly reduces the sodium content. Figure 6 It can be seen that with the change of pickling time, the salt content of beef jerky pickled with composite salt gradually increased. At 0-10 days, the low-sodium salt beef jerky was soaked in salt water and reached 3.43%. In the later stage of pickling, as the low-sodium salt beef jerky was air-dried, the change in the salt content of the beef jerky gradually became gentle, and the salt content of the beef jerky reached a relatively stable state. The beef jerky entered the mature stage and was more suitable for consumption. From the perspective of salt content, the best pickling time for beef jerky is 30 days.

[0084] 2.2.3 Changes in nitrite content

[0085] Depend on Figure 7It can be seen that with the change of pickling time, the nitrite content in low-sodium beef jerky increases rapidly and then shows a slow upward trend. At 0-10d, the nitrite content of beef jerky increased rapidly, increasing by 0.05mg / kg compared with the control group. However, at 10-20d, the nitrite content of beef jerky increased slowly. After that, as the beef jerky was air-dried, the salt content reached a gentle trend, so at the stage of 20-30d, the nitrite content showed a significant upward trend again, and at 30-40d, the trend of change tended to be gentle. Therefore, from the perspective of nitrite content, the nitrite content of beef jerky can be regarded as reaching a stable state when it is pickled for 30d, and the nitrite content will not increase significantly after pickling for a period of time, so it is more suitable for consumption.

[0086] 2.2.4 Changes in thiobarbituric acid value

[0087] Depend on Figure 8 It can be seen that with the change of pickling time, the thiobarbituric acid value of beef jerky showed an upward and gradually flattened trend. At 0-10 days, the TBA value of beef jerky increased slowly. However, at 10-20 days, as the beef jerky was air-dried, the TBA value of beef jerky increased significantly, from 0.32 mg / kg to 0.91 mg / kg, and a flat trend appeared at 20-30 days. The amount of sodium chloride added has a certain effect on fat oxidation during the processing of dry-cured meat. In the later stage of pickled beef jerky, the TBA value tends to a flat state. Therefore, from the perspective of thiobarbituric acid value, the beef jerky will not increase significantly after 20 days of pickling, indicating that lipid oxidation has reached a relatively ideal state.

[0088] 2.2.5 Sensory evaluation

[0089] This time, a new taste scoring index has been added, with each score being 20 points. Fig. 9 It can be seen that with the change of pickling time, the color, texture, flavor and chewiness of low-sodium beef jerky show a gentle upward and gradually downward trend. When the pickling time is 30 days, the sensory score of beef jerky is high, reaching 93 points. At this time, the low-sodium beef jerky tastes better, the color is ruddy and shiny, the surface is smooth, the hardness is moderate, the meat is strong, and it is easy to chew. Therefore, from the overall point of view, it is more appropriate to pickle beef jerky for 30 days. At this time, the beef jerky has a ruddy and shiny color, a strong meat flavor, a smooth surface, a moderate hardness, and is easy to chew.

[0090] 2.3 Conclusion

[0091] At the optimal ratio of 3:7 (potassium chloride: sodium chloride), the moisture content of low-sodium salt beef jerky dropped from 71.14% to 34.31%, and stabilized after 30 days. In the early stage of pickling (0-30 days), the moisture content dropped to 39.83% and the salt content increased by 2.76%. The salt and nitrite content increased with the increase of pickling time, and tended to be stable after 30 days, with the nitrite content reaching 0.09 mg / kg. The TBA value increased significantly by 0.59 mg / kg in 10-20 days, and then stabilized. The sensory score was 93 points at 30 days, with a ruddy color, rich meat aroma and moderate texture. In summary, after about 30 days of pickling, the moisture, salt and nitrite content are stable, fat oxidation is less, the flavor is good, and the quality is excellent.

[0092] The above embodiments are merely explanations of the present invention and are not limitations of the present invention. After reading this specification, those skilled in the art may make modifications to the embodiments without any creative contribution as needed. However, such modifications are protected by the patent law as long as they are within the scope of the claims of the present invention.

Claims

1. A low-salt beef jerky pickling method, characterized in that: The following methods are included: S1. Trimming: trim the fresh beef, remove the thick fat on the edge, divide it into equal parts and cut it into pieces; S2. Marinating: compound the mixture according to the mass ratio of KCl:NaCl of 2-5:5-8, and then weigh 5% of the mass of beef and evenly apply the compound salt to the surface of the beef, and roll and knead vigorously to allow the salt to fully penetrate into the beef; S3. Seal and store: seal the evenly coated beef; S4. Dry the finished product: Take out the marinated beef and dry it indoors, ensuring good ventilation and air conditioning.

2. The low-salt beef jerky pickling method according to claim 1, characterized in that: In step S2, the mass ratio of KCl:NaCl is 3:

7.

3. The low-salt beef jerky pickling method according to claim 1, characterized in that: In step S3, the mixture is stored in a constant temperature and humidity environment at a temperature of 4° C. and a humidity of 90%.

4. The low-salt beef jerky pickling method according to claim 1, characterized in that: In step S3, the mixture is kept at rest for 20-40 days.

5. The low-salt beef jerky pickling method according to claim 4, characterized in that: In step S3, the mixture is left to stand for 30 days.

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