Salt-reduced compound flavor beef jerky and preparation method thereof

Abstract

The invention discloses salt-reduced compound flavor beef jerky and a preparation method thereof. The salt-reduced compound flavor beef jerky is prepared from the following raw materials in percentage by weight: 100 g of fresh beef and 100 g of pickling seasonings, the pickling seasoning is prepared from 1.2 to 1.8 g of table salt, 0.2 to 0.3 g of potassium chloride, 0.3 to 0.5 g of yeast extract, 0.5 to 1.0 g of kelp extract, 0.2 to 0.3 g of shiitake mushroom powder, 1.0 to 1.5 g of trehalose, 0.5 to 1.2 g of isomaltooligosacharide, 0.05 to 0.1 g of liquorice root extract, 0.02 to 0.03 g of rosemary extract, 0.2 to 0.3 g of calcium ascorbate, 1.5 to 2.0 g of compound spice powder, 1.0 to 1.5 mL of ginger concentrated juice and 15 to 20 mL of water. On the premise that the sodium content is remarkably reduced, the comprehensive quality of the product in the aspects of flavor, texture, stability, safety and the like is synchronously guaranteed and even improved.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a low-sodium compound flavor beef jerky and its preparation method. Background Technology

[0002] Beef jerky, a processed meat product with a long history, is a testament to human ingenuity, invented early on to preserve meat and facilitate its portability. With the development of the modern food industry and the improvement of consumers' living standards, beef jerky has transformed from a simple survival necessity into a widely popular high-protein snack. Its market coverage is extensive, ranging from traditional offline supermarkets to emerging e-commerce platforms, and its product forms and flavors are becoming increasingly diversified, such as air-dried beef, roasted beef jerky, and shredded beef jerky, meeting the needs of different consumer groups. The core advantages of beef jerky lie in its high protein, low fat, portability, and long shelf life, perfectly aligning with modern consumers' demands for a healthy and convenient lifestyle.

[0003] However, behind the booming development of the beef jerky industry, a long-standing and increasingly prominent technological contradiction is hindering its transformation and upgrading towards a healthier direction—namely, the conflict between high salt content and the concept of healthy eating.

[0004] I. The Inevitability of Traditional Processes with High Salt Content and Their Health Risks In the traditional processing of beef jerky, the addition of salt is not merely for flavoring; it plays multiple indispensable roles. This results in its addition amount typically remaining at a high level of 3%-5% (based on raw meat), and some traditional recipes even higher. The specific functions of salt include: The core of flavor shaping: Salt is the "king of all flavors." It can effectively enhance umami and strengthen the natural meaty aroma of beef. Without sufficient salt, the natural flavor compounds in beef cannot be fully extracted and perceived, resulting in a bland taste, a single flavor profile, and a lack of satisfaction.

[0005] The key to texture formation: During the marinating and drying process, the salt solution promotes the dissolution of proteins (mainly actin and myosin) in myofibrils, forming a viscous, gel-like network structure. This process is crucial for the final firm, chewy texture of beef jerky. Reducing salt content leads to insufficient protein dissolution, resulting in a loose texture, a dry or overly hard mouthfeel, and a loss of the typical characteristics of beef jerky.

[0006] Preservation and preservation: Beef jerky has a low water content, but its long shelf life mainly depends on its low water activity. Salt, through osmosis, can effectively reduce the product's water activity (Aw value), inhibiting the growth and reproduction of most bacteria, molds, and yeasts. At the same time, chloride ions also have a direct inhibitory effect on some microorganisms. If the salt content is significantly reduced, the water activity will increase accordingly, seriously challenging the product's microbial stability, drastically shortening its shelf life, and posing food safety risks.

[0007] Processing aids: A certain amount of salt helps the seasonings penetrate the meat more evenly during the marinating process, achieving a uniform flavor.

[0008] While high-salt processing ensures the quality of traditional beef jerky, the associated health risks cannot be ignored. The World Health Organization (WHO) and dietary guidelines in various countries generally recommend that adults consume no more than 5 grams of salt per day. However, 100 grams of regular beef jerky can contain as much as 3-5 grams of salt, meaning that consuming even a small amount can reach or exceed the recommended daily salt intake limit. Long-term excessive sodium intake has been scientifically proven to be an independent risk factor for health problems such as primary hypertension, cardiovascular disease, chronic kidney disease, and osteoporosis. With the global movement to reduce salt, sugar, and oil intake, consumers are increasingly concerned about the sodium content in food, leading to an explosive growth in demand for low-sodium healthy foods.

[0009] II. Existing attempts at salt reduction technology and their limitations In response to the market's demand for healthier products, the industry has tried various salt reduction solutions, but these solutions often have unsatisfactory results, making it difficult to maintain the overall quality of beef jerky while reducing salt content.

[0010] Simple physical salt reduction method: This is the most direct method, which simply reduces the amount of salt added to the formula. However, as mentioned earlier, this method can trigger a series of negative effects: Flavor collapse: The product lacks umami flavor and has a weak meaty aroma. The overall flavor intensity and complexity have significantly decreased, failing to meet consumers' demand for deliciousness.

[0011] Deterioration of texture: The product becomes dry, hard, tough, or loose, losing its chewy and pleasant taste.

[0012] Shelf life risk: If moisture activity control fails, microorganisms will grow more easily, and more stringent sterilization packaging or the addition of chemical preservatives must be used, which runs counter to the consumer trend of "clean label".

[0013] Potassium chloride substitution: Partially replacing sodium chloride with potassium chloride is a common sodium reduction strategy. Potassium chloride provides a similar salty taste, and potassium ions are beneficial to the cardiovascular system. However, this method has significant drawbacks: Odor problem: Potassium chloride at high concentrations can produce an unpleasant metallic bitterness or astringency, which seriously affects product acceptance.

[0014] Health concerns: High-potassium foods pose potential risks to special populations such as those with renal insufficiency who need to restrict potassium intake.

[0015] Flavor enhancer supplementation: This involves adding monosodium glutamate (MSG) or disodium nucleotides (I+G) to compensate for the loss of umami flavor due to salt reduction. However, this method has two main problems: Flavor imbalance: It can only supplement "umami" but cannot fully simulate the overall enhancement effect of salt on meat aroma, and excessive use may produce "off-flavors" that some consumers find offensive.

[0016] The controversy surrounding "non-clean labels": More and more consumers are opting for foods with simple ingredient lists, natural ingredients, and no artificial additives. The use of chemically synthesized flavor enhancers contradicts the "natural and healthy" product positioning, reducing the product's market appeal.

[0017] Physical structure modification methods: These involve techniques such as injection tumbling and high-pressure treatment to allow salt to penetrate more evenly and quickly, aiming to achieve the same penetration effect with less salt. However, these methods typically require sophisticated equipment and primarily address penetration efficiency, offering limited improvement over fundamental flavor and texture deficiencies.

[0018] In summary, the challenge lies in significantly reducing sodium content while simultaneously ensuring a rich and harmonious flavor, a satisfactory texture, and a sufficiently safe shelf life. Existing single-technology salt reduction methods all have their limitations and cannot systematically solve this complex problem.

[0019] Therefore, the market urgently needs an innovative and systematic solution. This solution should not be a simple substitution of ingredients or physical reduction, but rather a completely new technological system built from multiple dimensions such as flavor synergy, texture regulation, and biological preservation. By organically integrating natural compound flavoring strategies, texture improvement technologies, and natural preservation technologies, beef jerky products that truly meet low-sodium health standards and offer excellent flavor, taste, and safety can be developed without relying on high salt and chemical additives. Summary of the Invention

[0020] The purpose of this invention is to provide a low-sodium compound flavor beef jerky and its preparation method.

[0021] The technical solution adopted by this invention to solve its technical problem is: A type of low-sodium compound flavored beef jerky is made from fresh beef, which is marinated with seasonings, then boiled and dried. The ratio of fresh beef to marinade is as follows: Based on 100g of fresh beef, the marinade includes: 1.2-1.8g salt, 0.2-0.3g potassium chloride, 0.3-0.5g yeast extract, 0.5-1.0g kelp extract, 0.2-0.3g shiitake mushroom powder, 1.0-1.5g trehalose, 0.5-1.2g isomaltooligosaccharide, 0.05-0.1g licorice extract, 0.02-0.03g rosemary extract, 0.2-0.3g calcium ascorbate, 1.5-2.0g compound spice powder, 1.0-1.5mL concentrated ginger juice, and 15-20mL water.

[0022] Existing technologies typically use 3-5% salt, while this invention uses 1.2-1.8%.

[0023] The salt reduction strategy of this invention: Use sodium salt substitutes, such as non-sodium potassium chloride and non-chlorinated calcium ascorbate, to replace sodium salts.

[0024] By using flavor enhancers, such as yeast extract, kelp extract, and shiitake mushroom powder, a multi-dimensional flavor compensation can be established to reduce consumers' dependence on saltiness and obtain low-sodium, high-sensory-tasting products.

[0025] Vacuum curing technology is used to accelerate the distribution of salt inside the product and improve the uniformity of salt in the cured product. The principle is to accelerate salt absorption by promoting the absorption of the curing liquid through pressure gradient.

[0026] The superimposed application of ultrasonic technology can shorten the marinating time, improve marinating efficiency, reduce the amount of salt used, and improve the quality of low-salt meat products. The principle is that the cavitation effect of ultrasound in the liquid medium accelerates mass transfer and improves the structural characteristics of marinated products.

[0027] This invention employs a multi-dimensional saltiness perception system with three levels: 1. Direct salt reduction and non-sodium salt substitution activate salty taste receptor channels through the synergistic effect of potassium, calcium and other cations with sodium ions.

[0028] 2. Flavor Compensation: Enhanced Umami: Yeast extract, kelp extract, and shiitake mushroom powder are used to improve the overall flavor intensity of the product and reduce reliance on saltiness; Harmonized Sweetness: Trehalose and isomaltooligosaccharide are added, and their mild sweetness works with the umami to create a rounded and full-bodied flavor. Isomaltooligosaccharide also has prebiotic function; Bitterness Suppression: Licorice extract is a natural sweetener and bitterness masking agent that can suppress the aftertaste that potassium chloride may cause.

[0029] 3. Texture adjustment: Through vacuum tumbling, ultrasonic assistance, and the addition of trehalose, the internal distribution of the marinade is accelerated and evenly distributed, improving absorption and utilization rate and perfecting the overall flavor.

[0030] Compared with existing technologies, this invention, by constructing a systematic solution integrating "flavor compensation, texture regulation, processing enhancement, and biological preservation," successfully breaks through the technical barriers of traditional high-salt beef jerky processing and achieves the following series of synergistic and beneficial effects: 1. Achieve systematic and in-depth salt reduction, resulting in a truly full and authentic salty taste, thus resolving the core contradiction that "reducing salt means reducing flavor."

[0031] Sodium content is significantly reduced: Through scientific formula design, the amount of salt added as the core saltiness agent is reduced from 3-5% in traditional processes to 1.2-1.8%. The sodium content of the finished product is reduced by more than 30%-50% compared with similar products on the market, achieving a truly low-sodium health food.

[0032] Multi-dimensional Saltiness Perception System: This solution is not a simple physical reduction of salt or a single substitution, but rather constructs a multi-layered flavor enhancement network: Synergistic saltiness enhancement by ions: The potassium ions in potassium chloride, the calcium ions in calcium ascorbate, and the residual sodium ions produce a synergistic activation effect on taste receptors, which significantly enhances the intensity and persistence of saltiness without increasing sodium content.

[0033] Enhanced umami flavor in multiple dimensions: Yeast extract is rich in nucleotides and amino acids, which, together with kelp extract (rich in glutamic acid) and flavor compounds in shiitake mushroom powder, create a "synergistic effect of umami flavor," greatly enhancing the overall richness and fullness of the product's flavor and effectively transferring and reducing reliance on a single salty taste.

[0034] Bitterness Masking and Flavor Harmony: The innovative introduction of licorice extract, with its natural sweetness and unique flavor components, effectively masks the metallic bitterness and aftertaste of potassium chloride, ensuring a pure taste. At the same time, the mild sweetness of trehalose and isomaltooligosaccharide further rounds out the overall flavor, forming a harmonious flavor system that blends saltiness, umami, and sweetness.

[0035] 2. Apply natural functional ingredients to give products "clean label" attributes and added health value.

[0036] Health-oriented: This formulation system abandons chemically synthesized preservatives and flavor enhancers (such as monosodium glutamate), and uses only natural extracts or food ingredients, which meets the modern consumer's pursuit of "clean labels" and natural and healthy ingredients.

[0037] Synergistic Functional Effects: The selected ingredients offer multiple health benefits. Isomaltooligosaccharide, as a prebiotic, contributes to gut health; trehalose is stable and possesses excellent water-retention, anti-aging, and quality-preserving properties; calcium ascorbate supplements calcium while regulating texture; rosemary extract and calcium ascorbate form a natural and highly effective antioxidant synergistic system, jointly inhibiting fat oxidation and pigment degradation, solving the problems of oxidative rancidity and color deterioration that may be exacerbated by salt reduction, and significantly extending shelf life.

[0038] 3. Deep integration of innovative processing techniques to overcome the textural and permeability challenges caused by salt reduction.

[0039] Ultrasonic-vacuum tumbling synergistic marinating technology: This technology organically combines the cavitation effect of ultrasound, mechanical stirring, and the pressure difference under vacuum conditions, producing a synergistic effect of "1+1>2". Cavitation effect: Ultrasound generates microjets and shock waves in meat tissue, which violently damages the muscle fiber membrane and connective tissue, forming a large number of microchannels, which open up shortcuts for the penetration of the marinade.

[0040] Vacuum tumbling: Under negative pressure, the meat expands and the muscle fibers relax, which helps the marinade to spread and be absorbed quickly and evenly between the myofibrils.

[0041] Overall benefits: This combined process doubles the pickling efficiency at low salt concentrations, reducing pickling time to half or even less than traditional methods; it ensures that limited salt and flavor substances can penetrate deeply and evenly into the center of the product, avoiding the "salty on the outside and bland on the inside" phenomenon often seen in ordinary reduced-salt products; at the same time, it improves the dissolution and cross-linking of myofibrils through physical action, enabling the final product to form a firm, flexible and chewy ideal texture even under low salt conditions, effectively preventing texture deterioration problems such as loose texture or dry and tough texture.

[0042] 4. Segmented precision drying process optimizes product quality and yield.

[0043] A segmented drying strategy of "low temperature first, then medium temperature" is adopted (drying at 50-55℃ for 2-3 hours, then at 60-65℃ for 1-2 hours). The initial low-temperature stage avoids rapid surface crusting and hardening, facilitating the gradual migration of internal moisture to the outside; the appropriate increase in temperature in the later stage promotes final drying and stimulates the Maillard reaction, giving the product better color and roasted aroma. This process is particularly important in the context of salt reduction, as it allows for better control of the drying process, reduces moisture gradient stress, prevents product cracking, and improves yield and appearance quality.

[0044] In summary, through multi-level and systematic innovation in formulation and process, this invention successfully maintains and even improves the overall quality of the product in terms of flavor, texture, stability and safety while significantly reducing sodium content. It provides a reliable and industrially feasible technical path for developing a new generation of beef jerky products that combine health and deliciousness, and has extremely high market application value and industrial promotion significance.

[0045] The raw materials of the compound spice powder are star anise, cinnamon, Sichuan pepper, fennel, dried tangerine peel and cloves in a weight ratio of 5:3:2:1.5:1:0.5.

[0046] A method for preparing a low-sodium compound flavor beef jerky includes the following steps: (1) Raw material pretreatment: After removing tendons and fat from fresh beef, cut it into strips or slices; (2) Ultrasonic-assisted vacuum tumbling and marinating: Salt, potassium chloride, yeast extract, trehalose, calcium ascorbate, isomaltooligosaccharide, and licorice extract are mixed and dispersed in water. Kelp extract, shiitake mushroom powder, rosemary extract, compound spice powder, and ginger concentrate are added and mixed to make a marinating solution. Add the beef strips or slices and marinade to an ultrasonic tumbler and tumble for 20-30 minutes, then let them marinate for 6-8 hours. (3) Cooking: After marinating, put all the marinade into the cooking pot, add water until the liquid level covers the beef, bring to a boil, then simmer for 40-60 minutes, stirring regularly to ensure even heating; (4) Drying: Dry the cooked beef to obtain beef jerky; (5) Vacuum packaging: The beef jerky is vacuum packaged after cooling.

[0047] In step (2), the parameters for ultrasonic tumbling are set as follows: under the conditions of vacuum degree -0.06~-0.08MPa, temperature 2-4℃, ultrasonic frequency 20-40kHz, and ultrasonic power 180-500W, ultrasonic tumbling is performed in a cycle mode of forward rotation for 5 minutes, reverse rotation for 5 minutes, and interval for 5 minutes.

[0048] In step (4), the drying is carried out in stages, specifically: drying at 50-55℃ for 2-3 hours, and then drying at 60-65℃ for 1-2 hours.

[0049] The beneficial effects of this invention are: The innovation of this invention lies in the adoption of a multi-dimensional saltiness enhancement system and a multi-level processing technology. Through interionic interactions, multi-site activation of taste receptors, and the synergistic effect of marine umami components (activating multiple taste receptor channels through the synergistic effect of potassium, calcium and other cations with sodium ions; utilizing flavor peptides and amino acids in seaweed extracts (kelp extract, trehalose; kelp extract mainly provides flavor, while trehalose mainly improves quality) to enhance the overall flavor intensity of the product), it is possible to maintain the saltiness perception of the product while significantly reducing sodium content. Through innovative processes such as ultrasonic tumbling and marinating and segmented drying and marinating, the problems of insufficient penetration and textural degradation faced under salt reduction conditions are overcome.

[0050] (1) A systematic solution for reducing salt and compensating for flavor is provided, so that the product can be reduced in salt without losing its saltiness. This technology no longer relies on a single sodium chloride substitution strategy, but instead constructs a multi-dimensional saltiness enhancement system. The salt content of the beef jerky product is 1.2-1.5%, which is 30%-50% lower than the sodium content of traditional products. The "partial substitution + flavor enhancement" strategy is adopted. Through sodium salt substitution combined with natural umami substances such as kelp extract, yeast extract, shiitake mushroom powder, compound spices and ginger and licorice extract, a "meat freshness-seaweed freshness-spicy aroma" compound flavor is formed, which improves the taste and flavor layers of the product and realizes and effectively solves the problem of poor palatability of directly reduced salt beef jerky products.

[0051] (2) Application of multifunctional natural ingredients, with emphasis on clean product labeling. Adding healthy ingredients such as trehalose and isomaltooligosaccharide, while ensuring the flavor and color of the product, enhances the health value of the product through prebiotics and low GI characteristics; applying the antioxidant synergistic system of rosemary extract and calcium ascorbate, the two show a significant synergistic effect in inhibiting fat oxidation and protecting color in beef jerky, solving the technical problem of decreased oxidative stability of reduced salt products.

[0052] (3) Multi-process integration and innovation to improve the quality of salt-reduced products. The combination of ultrasonic-assisted technology and vacuum tumbling can shorten the marinating time to half of the original time, significantly improving marinating efficiency; in the development of salt-reduced compound flavor products, it can make the limited salt and flavor substances penetrate into the muscle fibers more fully and evenly, improve the product texture, and make the product flavor more full and three-dimensional. Attached Figure Description

[0053] Figure 1 These are radar charts showing the sensory evaluation of beef jerky prepared using different methods. Figure 2 This is a graph showing the effect of different preparation methods on the changes in TBARS of beef jerky samples. Detailed Implementation

[0054] The technical solution of the present invention will be further described in detail below through specific embodiments.

[0055] In this invention, unless otherwise specified, all raw materials and equipment used are commercially available or commonly used in the field. The methods described in the following embodiments are conventional methods in the field, unless otherwise specified.

[0056] In this invention: rosemary extract and isomaltooligosaccharide were purchased from Ningxia Guosheng Biotechnology Co., Ltd.; kelp extract, licorice extract and ginger concentrate were purchased from Baoji Liupanyun Biotechnology Co., Ltd.

[0057] The compound spice powder is made from star anise, cinnamon, Sichuan pepper, fennel, dried tangerine peel, and cloves in a weight ratio of 5:3:2:1.5:1:0.5, and then pulverized.

[0058] Example 1: 1.8 Salt-reduced formula + ultrasonic tumbling + AB (A represents rosemary extract, B represents calcium ascorbate) Raw material pretreatment: 10kg of fresh beef was cut into strips after removing tendons and fat.

[0059] Ultrasonic tumbling and marinating: Mix 180g salt, 20g potassium chloride, 30g yeast extract, 100g trehalose, 50g isomaltooligosaccharide, and 20g calcium ascorbate in 2L of water. Add 150g compound spice powder, 60g kelp extract, 20g shiitake mushroom powder, 2g rosemary extract, 5g licorice extract, and 100mL ginger concentrate to make a marinating solution. Pour the solution into the beef strips, mix well, and then add the beef strips to an ultrasonic tumbling machine. Under conditions of vacuum degree -0.08MPa, temperature 4℃, ultrasonic frequency 40kHz, and ultrasonic power 300W, ultrasonically tumble for 20 minutes in a cycle mode of "forward rotation 5min - reverse rotation 5min - intermittent 5min". Let it stand and marinate for 8 hours.

[0060] Cooking: Put the marinated beef into a pot, add 20L of water, bring to a boil and skim off the foam. Simmer over low heat for 40 minutes and then remove the beef strips. Stir every 5 minutes during cooking to ensure even heating.

[0061] Segmented drying: Spread the meat strips flat on a wire rack and dry at 55℃ for 3 hours, then dry at 65℃ for 2 hours before cooling.

[0062] Vacuum packaged.

[0063] Example 2: 1.5 Salt-reduced formula + ultrasonic tumbling + AB The difference from Example 1 is that: Ultrasonic tumbling and marinating: Dissolve 150g salt, 25g potassium chloride, 45g yeast extract, 120g trehalose, 80g isomaltooligosaccharide, and 25g calcium ascorbate in 2L of water. Add 180g compound spice powder, 80g kelp extract, 25g shiitake mushroom powder, 2.5g rosemary extract, 8g licorice extract, and 120mL concentrated ginger juice to make a marinating solution. Pour the solution into the beef strips, mix well, and then add the beef strips to an ultrasonic tumbling machine. Under conditions of vacuum degree -0.08MPa, temperature 4℃, ultrasonic frequency 40kHz, and ultrasonic power 300W, tumble for 20 minutes in a cycle of "forward rotation 5min - reverse rotation 5min - intermittent 5min". Let it stand and marinate for 8 hours.

[0064] Example 3: 1.2 Salt-reduced formula + ultrasonic tumbling + AB The difference from Example 1 is that: Ultrasonic tumbling and marinating: Mix 120g salt, 30g potassium chloride, 60g yeast extract, 150g trehalose, 120g isomaltooligosaccharide, and 30g calcium ascorbate in 2L of water. Add 200g compound spice powder, 100g kelp extract, 30g shiitake mushroom powder, 3g rosemary extract, 10g licorice extract, and 150mL ginger concentrate to make a marinating solution. Pour the solution into the beef strips, mix well, and then add the beef strips to an ultrasonic tumbling machine. Under conditions of vacuum degree -0.08MPa, temperature 4℃, ultrasonic frequency 40kHz, and ultrasonic power 300W, ultrasonically tumble for 20 minutes in a cycle mode of "forward rotation 5min - reverse rotation 5min - intermittent 5min". Let it stand and marinate for 8 hours.

[0065] Comparison Example 1: Standard Recipe + Standard Marinating The difference from Example 1 is that: Marinating: Add 300g salt and 300g white sugar to 2L of water, stir to dissolve, then add 200g compound spices, mix well, pour into the beef strips, mix evenly, and let stand at 4℃ to marinate for 16 hours.

[0066] Comparison Example 2: Direct Salt Reduction Formula + Regular Marinating The difference from Example 1 is that: Marinating: Add 180g of salt and 300g of white sugar to 2L of water, stir to dissolve, then add 200g of compound spices, mix well, pour into the beef strips, mix evenly, and let stand at 4℃ for 16 hours to marinate.

[0067] Comparative Example 3: Direct Salt Reduction + Ultrasonic Tumbling Marinating + No AB The difference from Example 1 is that: Ultrasonic tumbling and marinating: Add 180g of salt and 300g of white sugar to 2L of water, stir to dissolve, then add 200g of compound spices, mix well, pour into the beef strips, mix evenly, and then add to an ultrasonic tumbling machine. Under the conditions of vacuum degree -0.08MPa, temperature 4℃, ultrasonic frequency 40kHz, and ultrasonic power 300W, ultrasonic tumbling is performed for 20 minutes in a cycle mode of "forward rotation 5min - reverse rotation 5min - intermittent 5min". Let it stand and marinate for 8 hours.

[0068] Comparison ratio 4:1.8 reduced salt recipe + conventional pickling + with AB The difference from Example 1 is that: Marinating: Mix 180g salt, 20g potassium chloride, 30g yeast extract, 100g trehalose, 50g isomaltooligosaccharide, and 20g calcium ascorbate in 2L of water. Add 150g compound spice powder, 60g kelp extract, 20g shiitake mushroom powder, 2g rosemary extract, 5g licorice extract, and 100mL ginger concentrate to make a marinade. Mix the marinade with the beef strips and let it marinate at 4℃ for 16 hours.

[0069] Comparative Example 5: 1.8 Reduced Salt Formula + Ultrasonic Tumbling + A (Rosemary Extract) The difference from Example 1 is that: No calcium ascorbate was added to the raw materials.

[0070] Comparative Example 6: 1.8 Reduced Salt Formula + Ultrasonic Tumbling + B (Calcium Ascorbate) The difference from Example 1 is that: No rosemary extract was added to the ingredients.

[0071] Comparative ratio 7:1.8 reduced salt formula + ultrasonic tumbling + AB-free The difference from Example 1 is that calcium ascorbate and rosemary extract were not added to the raw materials.

[0072] Example 4: The difference from Example 1 is that, under the conditions of vacuum degree -0.06MPa, temperature 2℃, ultrasonic frequency 20kHz, and ultrasonic power 180W, ultrasonic tumbling was performed for 30 minutes in a cycle of "forward rotation 5min-reverse rotation 5min-interval 5min", followed by standing marinating for 6 hours.

[0073] Example 5: The difference from Example 1 is that: under the conditions of vacuum degree -0.07MPa, temperature 3℃, ultrasonic frequency 30kHz, and ultrasonic power 500W, ultrasonic tumbling was performed for 20 minutes in a cycle of "forward rotation 5min-reverse rotation 5min-interval 5min", followed by standing marinating for 7 hours.

[0074] Example 6: The difference from Example 1 is that it is simmered over low heat for 60 minutes.

[0075] Example 7: The difference from Example 1 is that it is simmered over low heat for 50 minutes.

[0076] Indicator Measurement: (1) Determination of sodium content: The sodium content was determined by flame atomic absorption spectrometry according to GB5009.91-2017 Determination of potassium and sodium in food. A certain mass of beef jerky was accurately weighed after being crushed and digested by microwave. The sodium content in the sample was determined by atomic absorption spectrometry. Three replicates were performed for each group.

[0077] (2) Shear force determination: Beef jerky was cut into uniform pieces of 2cm×1cm×1cm and measured using a texture analyzer equipped with WBS blades. Specific measurement parameters: probe descent speed before measurement 2mm / s, test speed 1mm / s, deformation amount 10mm. Each sample was measured 4 times.

[0078] (3) Sensory evaluation: A sensory evaluation group of 10 people with professional training was invited to conduct sensory evaluation of the beef jerky according to the evaluation criteria. The sensory evaluation criteria are shown in Table 1. Table 1 Sensory Evaluation Criteria .

[0079] (4) Lipid oxidation analysis: The thiobarbituric acid (TBARs) values ​​of beef jerky samples prepared by different methods were determined by spectrophotometry according to GB5009.181-2016 "Determination of malondialdehyde in Food". Samples stored at 4℃ for 0 days and 28 days were measured, with three replicates for each group. To study the synergistic effect of rosemary extract and calcium ascorbate on the inhibition of lipid oxidation in beef jerky, the synergistic index was calculated using the following formula. CI ,like CI If >1, it indicates that the two have a synergistic effect; if CI If the value is less than 1, it indicates that the two have an antagonistic effect.

[0080] Where P(i) represents the inhibition rate of lipid oxidation in beef jerky samples by different additives. RE, rosemary extract; Vc-Ca, calcium ascorbate.

[0081] Results of index determination: Effects of different preparation methods on sodium content, shear force, sensory evaluation and lipid oxidation of beef jerky.

[0082] As shown in Table 2, compared with the beef jerky prepared by conventional method in Comparative Example 1, the sodium content of the beef jerky samples prepared by different salt reduction formulas and processes was reduced by 30.72%-50.61%, achieving effective sodium reduction.

[0083] Shear force is one of the main evaluation indicators of meat product tenderness. According to Table 2, compared with the conventional formula of Comparative Example 1, the shear force of the samples in Examples 1-3 was significantly reduced and the tenderness was improved by adding ultrasonic tumbling and marinating process to the salt-reduced compound formula, which greatly improved the palatability of the salt-reduced beef jerky. Comparative Examples 2-3 show that salt reduction can improve the tenderness of meat products, and the ultrasonic tumbling and marinating process has a significant effect on improving tenderness.

[0084] The sensory evaluation results show that ( Figure 1 (Table 2) Under the condition of reduced salt seasoning, the total sensory evaluation scores of Examples 1-3 were all higher than those of Comparative Example 1, especially Example 3, which had the highest total score of 89.6. Compared with Comparative Example 1, which did not add a compound flavor formula, Example 3 showed significant optimization in taste and aroma. The prepared sample had a rich taste and a variety of flavors that were rich and balanced, achieving the goal of reducing salt without reducing saltiness. Comparative Example 2, which directly reduced salt, had a sensory score of 47.6, with a decrease not only in taste but also in aroma and mouthfeel scores. Comparative Example 4 used the same reduced salt seasoning formula as Example 3, but did not use the ultrasonic tumbling marinating process. The resulting sample had lower sodium content and lower scores in taste and aroma than Example 3, indicating that ultrasonic tumbling marinating is beneficial for the penetration and diffusion of materials in the meat sample and is effective in improving the saltiness and flavor of the sample. Compared to Example 1, Comparative Examples 5-7, which did not contain rosemary extract or calcium ascorbate, showed a decrease in scores in terms of taste, aroma, color, and mouthfeel. Comparative Example 7, in particular, indicates that rosemary extract and calcium ascorbate have a good effect on enriching the flavor and quality of reduced-salt beef jerky.

[0085] Table 2. Effects of different preparation methods on sodium content and shear force of beef jerky .

[0086] TBARS is an important indicator for evaluating lipid oxidation in samples, reflecting the content of malondialdehyde (MDA) produced by the oxidation of unsaturated fatty acids in the sample. MDA is one of the most common secondary products of lipid oxidation. Figure 2It can be seen that the degree of lipid oxidation in beef jerky varies after different marinating formulas and processes. Compared with the traditional formulas in Examples 1-3, the degree of lipid oxidation in Examples 1-3, which use the patented low-salt compound flavor formula combined with the high-efficiency marinating process, is significantly reduced. This indicates that the low-salt compound flavor formula effectively inhibits the degree of lipid oxidation and rancidity in the beef jerky samples and reduces the generation of secondary products of lipid oxidation. Although Examples 5-6 used a low-salt formula, they did not use rosemary extract and calcium ascorbate simultaneously, and the degree of lipid oxidation was significantly improved compared with Examples 1-3. Comparative Example 4 used a low-salt compound flavor formula but did not use the ultrasonic tumbling process. Although the degree of lipid oxidation was higher than that of the examples, it was still significantly lower than that of Comparative Examples 5-7. This indicates that the combined application of rosemary extract and calcium ascorbate significantly improves the degree of lipid oxidation in the product, and the ultrasonic tumbling process helps to exert the effects of the relevant components. After 28 days of storage, the TBARS of all groups significantly increased, but the comparative examples 1-3 of the traditional formula and the comparative example 7 without the added antioxidant synergistic component were significantly higher than other groups. Examples 1-3 were significantly lower than the comparative examples. The comparative example 5 with only rosemary added showed better lipid oxidation inhibition than the comparative example 6 with only calcium ascorbate added. Further comparative analysis of the lipid oxidation effects of Example 1 and Comparative Examples 5-7 (see Table 3) was conducted. Using the comparative example 7 without rosemary extract and calcium ascorbate as a control, the inhibitory effect of different treatments on lipid oxidation of beef jerky after 28 days was analyzed. The results showed that the synergistic index of rosemary extract and calcium ascorbate was 1.65, which is greater than 1, indicating that the two have a synergistic effect. Based on the synergistic anti-lipid oxidation effect of rosemary extract and calcium ascorbate, this invention can achieve the same or better preservation effect with a lower dosage, reducing the use of additives and saving costs.

[0087] In summary, the combined salt reduction and flavor enhancement process of this patented ultrasonic tumbling technique can significantly improve lipid oxidation in beef jerky samples. Among them, the antioxidant dual-component rosemary extract and calcium ascorbate can synergistically inhibit lipid oxidation in beef jerky.

[0088] Table 3. Effects of different antioxidant formulations on the degree of lipid oxidation in beef jerky .

[0089] The embodiments described above are merely preferred embodiments of the present invention and are not intended to limit the present invention in any way. Other variations and modifications are possible without departing from the technical solutions described in the claims.

Claims

1. A reduced salt composite flavored beef jerky, characterized by, The application discloses a method for preparing beef jerky, which comprises the following steps: preparing fresh beef, mixing and dispersing salt, potassium chloride, yeast extract, trehalose, calcium ascorbate, isomaltooligosaccharide and liquorice extract in water, adding kelp extract, lentinus edodes powder, rosemary extract, compound spice powder and ginger concentrated juice to prepare a marinating liquid, marinating beef strips or beef slices in the marinating liquid in an ultrasonic rolling machine for 20-30 minutes, standing for 6-8 hours, boiling the marinating liquid, and then slowly boiling the beef for 40-60 minutes, wherein the beef is stirred regularly to ensure uniform heating, drying the boiled beef to obtain beef jerky, and vacuum packaging the beef jerky. The ratio of fresh beef to marinating liquid is as follows: 100g of fresh beef, 1.2-1.8g of salt, 0.2-0.3g of potassium chloride, 0.3-0.5g of yeast extract, 0.5-1.0g of kelp extract, 0.2-0.3g of lentinus edodes powder, 1.0-1.5g of trehalose, 0.5-1.2g of isomaltooligosaccharide, 0.05-0.1g of liquorice extract, 0.02-0.03g of rosemary extract, 0.2-0.3g of calcium ascorbate, 1.5-2.0g of compound spice powder, 1.0-1.5mL of ginger concentrated juice, and 15-20mL of water. The raw materials of the compound spice powder are composed of star anise, cassia bark, Chinese prickly ash, fennel, dried orange peel and clove at a weight ratio of 5:3:2:1.5:1:0.

5.

2. The reduced salt composite flavored beef jerky according to claim 1, characterized in that, The method comprises the following steps:

3. A process for the preparation of a reduced salt composite flavored beef jerky as claimed in claim 1, wherein, (1) raw material pretreatment: after removing fascia and fat from fresh beef, the fresh beef is cut into strips or slices; (2) ultrasonic-assisted vacuum rolling marinating: salt, potassium chloride, yeast extract, trehalose, calcium ascorbate, isomaltooligosaccharide and liquorice extract are mixed and dispersed in water, and then kelp extract, lentinus edodes powder, rosemary extract, compound spice powder and ginger concentrated juice are added and uniformly mixed to prepare a marinating liquid; beef strips or beef slices and the marinating liquid are added into an ultrasonic rolling machine, and ultrasonic rolling is performed for 20-30 minutes, and then standing marinating is performed for 6-8 hours; (3) boiling: after marinating, all the marinating liquid is added into a boiling pot, water is added until the liquid surface is higher than the beef, and then boiling is performed, and after boiling, the beef is slowly boiled for 40-60 minutes, and the beef is stirred regularly to ensure uniform heating; (4) drying: the boiled beef is dried to obtain beef jerky; (5) vacuum packaging: after cooling, the beef jerky is vacuum packaged. In step (2), the parameters of ultrasonic rolling are set as follows: under the conditions of a vacuum degree of-0.06~-0.08MPa, a temperature of 2-4℃, an ultrasonic frequency of 20-40kHz and an ultrasonic power of 180-500W, ultrasonic rolling is performed in a cycle mode of forward rotation for 5 minutes, reverse rotation for 5 minutes and interval for 5 minutes.

4. The method of claim 1, wherein, In step (4), the drying is performed in stages, specifically, drying is performed at 50-55℃ for 2-3 hours, and then drying is performed at 60-65℃ for 1-2 hours.

5. The preparation method according to claim 1, characterized in that, ​

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