Low-salt cured beef and preparation method thereof

Abstract

The invention relates to the technical field of preparation of cured beef, and discloses low-salt cured beef which comprises main materials and auxiliary materials in parts by mass as preparation raw materials, the main materials comprise fresh yellow cattle meat and compound salt, and the auxiliary materials comprise tea polyphenol, alanine, calcium gluconate and a kelp powder aqueous extract. The formula comprises 100 parts of fresh yellow cattle meat, 5 parts of compound salt, 0.1 part of tea polyphenol, 0.2 part of alanine, 0.5 part of calcium gluconate and 1 part of kelp powder aqueous extract. The method comprises the following steps: putting cleaned beef strips into a microwave oven, mixing 5% of compound salt with tea polyphenol, anthocyanin, rosemary extract, alanine and calcium gluconate in order to improve the pickling efficiency, adding 50 parts of clear water, and uniformly stirring to prepare a pickling solution; and cooling the fried cured beef to room temperature, packaging with a vacuum packaging bag, and carrying out ultrahigh pressure treatment (300MPa, 5 minutes) to replace irradiation, prolong the shelf life and retain the flavor, so that the method has the advantages of traditional flavor, prolonged shelf life, simple production process and the like.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of beef jerky preparation, in particular to a low-salt beef jerky and a preparation method thereof. BACKGROUND

[0002] Beef jerky is a characteristic cured beef product in the southwest region, which has become an important food for daily diet and festival gift of local people due to its characteristics of rich flavor, long storage and convenient carrying, and is also an important part of regional characteristic food industry.

[0003] The preparation process of traditional beef jerky usually includes: selecting high-quality fresh beef from the hind leg of yellow cattle, cutting the beef into pieces, repeatedly rubbing and marinating the beef pieces with a large amount of salt (marinating at room temperature or low temperature for 3-7 days), and then naturally drying or low-temperature drying (moisture content below 20%) to obtain the finished product with red color, compact texture and rich salty flavor. This process relies on high salt content to achieve preservation and ensure that the product can be stored at room temperature for more than 6 months. However, with the improvement of modern consumers' health consciousness, the high salt problem has become a core pain point of traditional beef jerky.

[0004] To solve the problem of high salt, various attempts have been made in the prior art to produce low-salt beef jerky, including biological fermentation method: reducing pH value through fermentation of lactic acid bacteria, yeast and other microorganisms to inhibit the growth of harmful bacteria and reduce the use of salt, but the fermentation process is prone to produce peculiar smell (such as sour smell), which destroys the "mellow flavor" of traditional beef jerky; vacuum marinating, low-temperature marinating (4-10℃) to speed up the penetration of salt and reduce the amount of salt (to 4%-5%), but it is easy to cause excessive water loss of beef, making the beef become dry and hard, and the beef jerky has the problems of flavor loss, poor taste and long production cycle. SUMMARY

[0005] (I) Technical problems solved In view of the deficiencies of the prior art, the present application provides a low-salt beef jerky and a preparation method thereof, which has the advantages of traditional flavor, extended shelf life, simple production process and the like, and solves the above problems.

[0006] (II) Technical solutions To achieve the above-mentioned purpose, the present application provides the following technical solutions: a low-salt beef jerky, which is prepared from main materials and auxiliary materials, the main materials including fresh yellow cattle meat and compound salt, and the auxiliary materials including tea polyphenol, alanine, calcium gluconate and seaweed powder water extract, and the formula is: 100 parts of fresh yellow cattle meat, 3 parts of compound salt, 0.1 part of tea polyphenol, 0.2 part of alanine, 0.5 part of calcium gluconate and 1 part of seaweed powder water extract.

[0007] Preferably, the compound salt is sodium chloride, potassium chloride and potassium citrate, and the ratio is 8:2:0.5.

[0008] Preferably, the adjuvant also includes 0.05 parts of cyanidin and rosemary extract.

[0009] A low-salt beef jerky preparation method is carried out in the following steps: S1, raw material processing: remove the fascia and fat from fresh yellow beef, cut it into 2-3 cm thick strips, wash it with clean water, and drain the water; S2, microwave pretreatment: put the beef strips into a microwave oven and heat them at 100W for 2 minutes; S3, marinating: mix the compound salt, tea polyphenol, cyanidin, rosemary extract, alanine, and calcium gluconate, add 50 parts of clean water, stir well to make a marinating solution; put the beef strips into the marinating solution and inject them with the salt water injection machine (10ml of marinating solution per 100g of beef), then put them into a tumbling machine (speed 10rpm) and tumble for 15 minutes; seal the beef strips and place them in a refrigerator at 6℃ and 85% humidity for marinating for 24 hours (shorten the marinating time to avoid bacterial growth); S4, drying: hang the marinated beef strips in a drying room and dry them with 50℃ hot air for 12 hours until the moisture content is reduced to below 20%; S5, air frying: put the dried beef strips into an air fryer and heat them at 180℃ for 10 minutes until the surface is golden and crispy; S6, packaging: cool the fried beef jerky to room temperature, package it with a vacuum packaging bag (EVOH high barrier film), and use ultra-high pressure treatment (300MPa, 5 minutes) instead of irradiation to extend the shelf life and retain the flavor.

[0010] Preferably, in S2, the beef strips are placed in a microwave oven and heated at 100W for 2 minutes to improve the marinating efficiency.

[0011] Preferably, in S4, the beef strips are dried with 50℃ hot air for 12 hours to reduce the drying temperature and retain more nutrients.

[0012] Preferably, S4 can also use Xiangchun tree wood as the only fuel to slowly roast the beef strips in a special oven, control the temperature at 65-75℃, and roast for 4-6 hours, turn the beef strips over regularly during the roasting process, so that the internal moisture of the beef slowly evaporates and fully absorbs the unique fragrance produced by the burning of Xiangchun tree.

[0013] Compared with the prior art, the present application provides a low-salt beef jerky and a preparation method thereof, which has the following beneficial effects: 1. This invention involves placing washed beef strips in a microwave oven and heating them at 100W for 2 minutes. To improve marinating efficiency, a marinating solution is prepared by mixing 3% compound salt with tea polyphenols, anthocyanins, rosemary extract, alanine, and calcium gluconate, adding 50 parts water, and stirring well. The beef strips are then immersed in the marinating solution and injected with brine using a brine injector, followed by tumbling in a tumbler for 15 minutes. The beef strips are then sealed and marinated in a cold storage at 6°C and 85% humidity for 24 hours to shorten the marinating time and prevent bacterial growth. The beef strips are hung in a drying room and dried with hot air at 50℃ for 12 hours until the moisture content drops below 20%. The drying temperature is then lowered to retain more nutrients and flavor. The dried beef strips are then placed in an air fryer and heated at 180℃ for 10 minutes until the surface is golden brown and crispy. The fried beef jerky is then cooled to room temperature, vacuum-packed, and treated with ultra-high pressure (300MPa, 5 minutes) to replace irradiation, extend shelf life, and retain flavor. This method has the advantages of traditional flavor, extended shelf life, and simple production process.

[0014] 2. This invention uses compound salt to reduce sodium content and enhance umami flavor. Tea polyphenols have antioxidant properties and inhibit the formation of nitrosamines. Anthocyanins have antioxidant properties and improve color. Rosemary extract is a natural preservative and extends shelf life. Alanine is a flavor enhancer and replaces part of the salt. Calcium gluconate increases calcium content and improves the texture of beef. Kelp powder water extract increases flavor and retains moisture. Attached Figure Description

[0015] Figure 1 This is a schematic diagram of the method of the present invention. Detailed Implementation

[0016] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0017] Please see Figure 1 A low-salt beef jerky, by weight, comprises main ingredients and auxiliary ingredients as raw materials. The main ingredients include fresh yellow beef and compound salt, and the auxiliary ingredients include tea polyphenols, alanine, calcium gluconate and kelp powder water extract. The formula is as follows: 100 parts fresh yellow beef, 3 parts compound salt, 0.1 parts tea polyphenols, 0.2 parts alanine, 0.5 parts calcium gluconate and 1 part kelp powder water extract.

[0018] The compound salt consists of sodium chloride, potassium chloride, and potassium citrate, in a ratio of 8:2:0.5.

[0019] The auxiliary materials also include anthocyanins and rosemary extract, and the proportion of each is 0.05 parts.

[0020] A preparation method of low-salt beef jerky is carried out in the following steps: S1, raw material processing: remove the fascia and fat from fresh yellow beef, cut it into 2-3 cm thick strips, wash it with clean water, and drain the water; S2, microwave pretreatment: put the beef strips into a microwave oven and heat them at 100W for 2 minutes; S3, marinating: mix compound salt, tea polyphenol, anthocyanin, rosemary extract, alanine, and calcium gluconate, add 50 parts of clean water, stir evenly to make a marinating liquid; put the beef strips into the marinating liquid, inject them with the salt water injection machine (10ml of marinating liquid per 100g of beef), and then put them into a tumbling machine (speed 10rpm) for tumbling for 15 minutes; seal the beef strips and place them in a cold storage at 6℃ and 85% humidity for marinating for 24 hours (shorten the marinating time to avoid bacterial growth); tea polyphenol + rosemary extract: inhibit lipid oxidation; anthocyanin + calcium gluconate: enhance color stability and water retention of meat quality; S4, drying: hang the marinated beef strips in a drying room and dry them with 50℃ hot air for 12 hours until the water content is reduced to below 20%; 50℃ hot air drying: low-temperature slow dehydration to avoid surface hardening; S5, air frying: put the dried beef strips into an air fryer and heat them at 180℃ for 10 minutes until the surface is golden and crispy; S6, packaging: cool the fried beef jerky to room temperature, package it with a vacuum packaging bag (EVOH high barrier film), and treat it with ultra-high pressure (300MPa for 5 minutes) to replace irradiation, extend the shelf life, and retain the flavor; 300MPa / 5min treatment: inactivate Salmonella / Listeria; EVOH high barrier film: oxygen transmission rate <0.01cc / m²·day (1 / 200 of ordinary PE film), combined with ultra-high pressure treatment, extend the shelf life.

[0021] In S2, put the beef strips into a microwave oven and heat them at 100W for 2 minutes to improve the marinating efficiency; Microwave makes the polar molecules (such as water and protein) in the beef vibrate at high frequency to generate heat effect, forming micropore channels that facilitate the penetration of subsequent marinating agents. Low-temperature heating at 100W can initially inhibit the activity of surface microorganisms and reduce the amount of salt used. The power can be adjusted to 100-300W to avoid overheating and hardening of the meat. After heating, it is recommended to stand for 5 minutes to ensure uniform heat distribution.

[0022] In S4, dry the beef strips with 50℃ hot air for 12 hours to reduce the drying temperature and retain more nutrients.

[0023] S4 can also use the wood of the tree as the only fuel for slow fire roasting beef strips in a special oven, controlling the temperature at 65-75 DEG C, the roasting time at 4-6 hours, and turning over regularly during the period, so that the internal moisture of the beef slowly evaporates and fully absorbs the unique fragrance produced by the burning of the tree.

[0024] In use, prepare fresh yellow beef 100 parts, compound salt 3 parts, tea polyphenol 0.1 part, alanine 0.2 part, calcium gluconate 0.5 part and seaweed powder water extract 1 part, remove the fascia and fat of the fresh yellow beef, cut into 2-3 cm thick strips, wash with clean water and drain the water; put the beef strips into a microwave oven and heat for 2 minutes at 100W power; mix the compound salt, tea polyphenol, anthocyanin, rosemary extract, alanine and calcium gluconate, add 50 parts of clean water, stir evenly to prepare a pickling liquid; put the beef strips into the pickling liquid and inject with the brine injection machine (10ml of pickling liquid per 100g of beef), then put into a tumbling machine (speed 10rpm) and tumble for 15 minutes; seal the beef strips and place in a refrigerator at 6 DEG C and 85% humidity for pickling for 24 hours; hang the pickled beef strips in an oven and dry with 50 DEG C hot air for 12 hours until the moisture content is reduced to below 20%; put the dried beef strips into an air fryer and heat at 180 DEG C for 10 minutes until the surface is golden and crispy; cool the fried beef jerky to room temperature, package with a vacuum packaging bag (EVOH high barrier film) and treat with ultra-high pressure instead of irradiation to extend the shelf life and retain the flavor.

[0025] The present application can also use the wood of the tree as the only fuel for slow fire roasting beef strips in a special oven, controlling the temperature at 65-75 DEG C, the roasting time at 4-6 hours, and turning over regularly during the period, so that the internal moisture of the beef slowly evaporates and fully absorbs the unique fragrance produced by the burning of the tree.

[0026] Although embodiments of the present application have been shown and described, it is to be understood that various modifications, substitutions, replacements and changes can be made to these embodiments without departing from the principles and spirit of the present application, and the scope of the present application is defined by the appended claims and their equivalents.

Claims

1. A low-salt jerky, characterized by: The preparation raw materials include main materials and auxiliary materials in mass fraction, the main materials include fresh beef and compound salt, and the auxiliary materials include tea polyphenol, alanine, calcium gluconate and kelp powder water extract, and the formula is as follows: 100 parts of fresh beef, 3 parts of compound salt, 0.1 part of tea polyphenol, 0.2 part of alanine, 0.5 part of calcium gluconate and 1 part of kelp powder water extract.

2. The low-salt beef jerky according to claim 1, characterized in that: The compound salt is sodium chloride, potassium chloride and potassium citrate, and the ratio is 8:2:0.

5.

3. The low-salt beef jerky according to claim 1, characterized in that: The auxiliary materials further include anthocyanin and rosemary extract, and the proportion of the parts is 0.05 parts.

4. A method of preparing a low-salt jerky using the low-salt jerky according to any one of claims 1 to 3, characterized by: The following steps are carried out: S1, raw material treatment: remove the fascia and fat of fresh beef, cut into 2-3cm thick strips, wash with clean water, and drain water; S2, microwave pretreatment: put the beef strips into the microwave oven, heat for 2 minutes at 100W power; S3, marinating: mix the compound salt, tea polyphenol, anthocyanin, rosemary extract, alanine and calcium gluconate, add 50 parts of clean water, stir evenly to prepare the marinating liquid; put the beef strips into the marinating liquid, inject with the brine injection machine (10ml of marinating liquid per 100g of beef), then put into the tumbling machine (10rpm) and tumble for 15 minutes; seal the beef strips and place them in a cold storage at 6℃ and 85% humidity for marinating for 24 hours; S4, drying: hang the marinated beef strips in the drying room and dry with 50℃ hot air for 12 hours until the moisture content is reduced to below 20%; S5, air frying: put the dried beef strips into the air fryer, heat at 180℃ for 10 minutes until the surface is golden and crispy; S6, packaging: cool the fried beef jerky to room temperature, package with a vacuum packaging bag (EVOH high barrier film), and treat with ultra-high pressure (300MPa, 5 minutes) instead of irradiation to extend the shelf life and retain the flavor.

5. The method of claim 4, wherein the low-salt jerky is prepared by: In S2, the beef strips are put into the microwave oven and heated at 100W power for 2 minutes to improve the marinating efficiency.

6. The method of claim 4, wherein the low-salt jerky is prepared by the steps of: In S4, the beef strips are dried with 50℃ hot air for 12 hours to reduce the drying temperature and retain more nutrients.

7. The method of claim 4, wherein the low-salt jerky is prepared by the steps of: In S4, the beef strips can also be slowly roasted in a special oven using only the wood of Xiangchun trees, with the temperature controlled at 65-75℃ and the roasting time controlled at 4-6 hours, and the beef strips are turned over regularly during the roasting to slowly evaporate the internal moisture and fully absorb the unique fragrance produced by the burning of Xiangchun trees.

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