Preparation process of spicy beef jerky

Abstract

The present invention relates to the technical field of beef jerky antiseptic preparation technology, and discloses a preparation process of spicy beef jerky, firstly preparing carboxylated glucose, using carboxylated glucose as raw material, Fe 3+ As a cross-linking agent, the single emulsion method was used to prepare the antiseptic microspheres Am-1 which embedded an antibacterial component sodium nitrite. When coated on the surface of beef jerky, it can slowly release NO and extend the shelf life of beef jerky. In addition, carboxylated glucose was used as the raw material, Fe 3+ Using a cross-linking agent, antiseptic microspheres Am‑2 loaded with two antibacterial components were prepared by a double emulsion method. The hydrophobic antibacterial active factor forsythiaside was encapsulated in the oil phase, and the hydrophilic antibacterial component sodium nitrite was embedded in the aqueous phase. When coated on the surface of beef jerky, the slowly released NO and forsythiaside achieved the beneficial technical effect of extending the shelf life of beef jerky through a synergistic antibacterial effect.

Description

Technical Field

[0001] The invention relates to the technical field of beef jerky preparation technology, in particular to a preparation technology of spicy beef jerky. Background Art

[0002] Traditional beef jerky, with its unique flavor and rich nutrition, has long been a favorite among consumers. However, the shelf life of beef jerky varies due to different packaging methods and materials. The primary factor affecting the shelf life of beef jerky during storage is the presence of microorganisms, including Escherichia coli, Staphylococcus aureus, Clostridium botulinum, and Pseudomonas. Bacterial growth on the surface of meat products causes spoilage. The total bacterial count is an important physical and chemical indicator for evaluating the freshness of meat products. It refers to the total number of bacterial colonies contained in 1 gram or 1 mL of a processed food sample after incubation under specific conditions.

[0003] Research has found that sodium nitrite (NaNO2) is widely used as a colorant and antibacterial agent in meat processing. Its antibacterial mechanism is the production of nitric oxide (NO) within the meat product itself. NO significantly affects bacterial cell structure and can cause severe damage to the cell surface. However, the rapid release of NO from sodium nitrite (NaNO2) (1–5 seconds) under external conditions significantly limits its application as an antibacterial agent on meat surfaces. Forsythin, a diepoxylignan glycoside, is a major component of Forsythia suspensa leaves and a quality control indicator component specified in the Chinese Pharmacopoeia. It exhibits antibacterial, antioxidant, hepatoprotective, lipid-lowering, and anti-aging properties. In recent years, the preparation and research of microspheres has garnered increasing attention. In particular, the preparation and sustained release of drug-loaded microspheres have been widely applied in the pharmaceutical and biological fields. However, in the food industry, research on microspheres capable of encapsulating active substances and antibacterial agents is limited. Summary of the Invention

[0004] The purpose of the present invention is to provide a preparation process of spicy beef jerky, first using carboxylated glucose as raw material, Fe 3+ As a cross-linking agent, the carboxyl group is used as a functional group to react with Fe 3+ Anticorrosive microspheres were prepared by cross-linking through coordination, and then used in the preservation of beef jerky.

[0005] A preparation process of spicy beef jerky comprises the following steps:

[0006] Step 1, using carboxylated glucose as raw material, Fe 3+ As a cross-linking agent, the carboxyl group is used as a functional group to react with Fe 3+ Preparation of antiseptic microspheres with embedded antibacterial components through coordination cross-linking;

[0007] Step 2: coating the antiseptic microspheres on the surface of the spicy beef jerky, and then vacuum-packing the product into a spicy beef jerky product.

[0008] Preferably, the antiseptic microspheres are: antiseptic microspheres encapsulating one antibacterial component, or antiseptic microspheres co-loaded with two antibacterial components, or one or a combination of the above two antiseptic microspheres.

[0009] Preferably, the antiseptic microspheres are antiseptic microspheres Am-1 that embed an antibacterial component, sodium nitrite (NaNO2).

[0010] Preferably, the antiseptic microspheres are: antiseptic microspheres Am-2 loaded with two antibacterial components prepared by a double emulsion method, wherein the hydrophobic antibacterial active factor forsythiaside is coated in the oil phase, and the hydrophilic antibacterial component sodium nitrite is embedded in the water phase.

[0011] Preferably, the carboxylated glucose is prepared by oxidizing glucose using 2,2,6,6-tetramethylpiperidin-1-oxyl radical (TEMPO) as a catalyst and sodium hypochlorite as an oxidant.

[0012] Preferably, the preparation steps of the spicy beef jerky are as follows:

[0013] Step 1: Use the best fresh beef from the needle-cooked part, clean and trim it, remove the fat and tendons, and cut it into large strips first, and then into slices and long strips;

[0014] Step 2: First, prepare the ingredients according to the recipe of spicy beef jerky, then mix the ingredients, and finally put it into the tumbler and stir for 10 minutes;

[0015] Step 3: Marinate the mixed beef in a low temperature storage at 0-8 degrees Celsius.

[0016] Step 4: Hang the marinated beef in strips on a hanging plate, put it into a drying room, smoke and bake it at 60-80℃, and then let it stand in the drying room to obtain spicy beef jerky.

[0017] Preferably, the recipe of the spicy beef jerky is: beef, 100kg, sugar, 8kg, salt, 4kg, MSG, 2kg, chili, 0.5kg, pepper, 0.2kg, star anise, 0.3kg, angelica, 0.3kg, cinnamon, 0.2kg, galangal, 0.2kg, cloves, 0.1kg.

[0018] A spicy beef jerky, the surface of which is coated with antiseptic microspheres, which are made of carboxylated glucose as raw material, Fe 3+ As a cross-linking agent, the carboxyl group is used as a functional group to react with Fe 3+ It is prepared by coordination cross-linking.

[0019] Compared with the prior art, the present invention has the following beneficial technical effects:

[0020] The present invention uses 2,2,6,6-tetramethylpiperidin-1-oxyl free radical (TEMPO) as a catalyst and sodium hypochlorite as an oxidant to oxidize glucose to prepare carboxylated glucose.

[0021] On the one hand, carboxylated glucose is used as raw material, Fe 3+ As a cross-linking agent, the single emulsion method was used to prepare antiseptic microspheres Am-1 that embedded an antibacterial component, sodium nitrite (NaNO2). When coated on the surface of beef jerky, it can slowly release NO and extend the shelf life of beef jerky.

[0022] On the other hand, carboxylated glucose is used as raw material, Fe 3+ Using a cross-linking agent, the antiseptic microspheres Am-2 loaded with two antibacterial components were prepared by the double emulsion method. The hydrophobic antibacterial active factor forsythiaside was encapsulated in the oil phase, and the hydrophilic antibacterial component sodium nitrite (NaNO2) was embedded in the aqueous phase. The microspheres were coated on the surface of beef jerky. The slowly released NO and forsythiaside had a synergistic antibacterial effect, achieving the beneficial technical effect of extending the shelf life of beef jerky. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 This is the synthetic reaction formula for carboxylated glucose. DETAILED DESCRIPTION

[0024] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. The reagents used in the following embodiments can be purchased from conventional manufacturers in the field; the experimental methods used are all conventional experimental methods known to those skilled in the art.

[0025] Example 1:

[0026] Synthesis of carboxylated glucose: Carboxylated glucose is prepared by oxidizing glucose using 2,2,6,6-tetramethylpiperidin-1-oxyl radical (TEMPO) as a catalyst and sodium hypochlorite as an oxidant. The synthesis reaction is as follows: Figure 1 As shown; the specific synthesis steps of carboxylated glucose are as follows: the entire synthesis process is carried out under the stirring action of a magnetic stirrer. First, 1.8 g of glucose is dispersed in 100 mL of deionized water, and then 31.2 mg of TEMPO is added to adjust the solution pH to 10. Then, 1.1 g of sodium chlorate is added to the solution and reacted for 12 hours, and the pH is maintained at 10 throughout the reaction process. Finally, the solution pH is adjusted to 7, the magnetic stirring is stopped, and the precipitated reaction product is washed and filtered with anhydrous ethanol to obtain carboxylated glucose.

[0027] Example 2:

[0028] Preparation of anticorrosive microspheres Am-1, the specific preparation steps are as follows:

[0029] Step 2-1: Weigh 1 g of carboxylated glucose and 100 mg of sodium nitrite (NaNO2) and dissolve them in 20 mL of deionized water. Use 0.1 mol / L hydrochloric acid to adjust the pH of the solution to 3. Weigh 687 mg of ferric sulfate nonahydrate (Fe2(SO4)3·9H2O) and dissolve it in the above solution to prepare an aqueous phase.

[0030] Step 2-2, dissolving 4 g of Span 80 and 2 g of Tween 80 in 200 g of paraffin to prepare an oil phase;

[0031] Step 2-3, adding the water phase to the oil phase and stirring with a magnetic stirrer to form a W / O emulsion;

[0032] Step 2-4: introducing air into the W / O emulsion to prepare antiseptic microspheres Am-1 without an internal oil phase.

[0033] Example 3:

[0034] Preparation of anticorrosive microspheres Am-2, the specific preparation steps are as follows:

[0035] Step 3-1: Weigh 1 g of carboxylated glucose and 100 mg of sodium nitrite (NaNO2) and dissolve them in 20 mL of deionized water. Use 0.1 mol / L hydrochloric acid to adjust the pH of the solution to 3. Under magnetic stirring, add 400 mg of Span 80 and 200 mg of Tween 80 to the solution to prepare an aqueous phase.

[0036] Step 3-2, dissolving 0.1 mg of forsythin in 2 mL of corn oil to prepare the inner oil phase;

[0037] Step 3-3, first add the inner oil phase to the water phase, and then add 687 mg of ferric sulfate nonahydrate (Fe2(SO4)3·9H2O) under magnetic stirring to prepare colostrum;

[0038] Step 3-4, dissolve 3.5 g of Span 80 and 1.5 g of Tween 80 in 400 g of paraffin to prepare the outer oil phase;

[0039] Step 3-5: adding colostrum to the external oil phase, stirring with a magnetic stirrer to form an O / W / O emulsion, and introducing air into the O / W / O emulsion to prepare antiseptic microspheres Am-2.

[0040] Example 4:

[0041] Preparation of spicy beef jerky, the specific preparation steps are as follows:

[0042] Step 4-1: Use the best quality fresh beef from the needle-cooked part, clean and trim it, remove the fat and tendons, and cut it into large strips first, and then into slices and long strips;

[0043] Step 4-2: First, prepare the ingredients according to the recipe of spicy beef jerky, then mix the ingredients, and finally put it into the tumbler and stir for 10 minutes;

[0044] The recipe for spicy beef jerky is as follows: beef, 100kg, sugar, 8kg, salt, 4kg, MSG, 2kg, chili, 0.5kg, Sichuan pepper, 0.2kg, star anise, 0.3kg, angelica, 0.3kg, cinnamon, 0.2kg, galangal, 0.2kg, cloves, 0.1kg.

[0045] Step 4-3: marinate the mixed beef in a low temperature storage at 0-8 degrees for 20 hours;

[0046] Step 4-4, hang the marinated beef on a hanging plate, put it into a drying room, smoke and bake it at 60-80°C for 24 hours, and then let it stand in the drying room for 24 hours to obtain spicy beef jerky.

[0047] Example 5:

[0048] The spicy beef jerky product is prepared in the following steps:

[0049] The antiseptic microspheres Am-1 prepared in Example 2 were coated on the surface of the spicy beef jerky prepared in Example 4, and then vacuum-packed to produce a spicy beef jerky product.

[0050] Example 6:

[0051] The spicy beef jerky product is prepared in the following steps:

[0052] The antiseptic microspheres Am-1 prepared in Example 3 were coated on the surface of the spicy beef jerky prepared in Example 4, and then vacuum-packed to produce a spicy beef jerky product;

[0053] The spicy beef jerky product was tested according to the standard GB / T 23969-2009, and the specific results of the test indicators were: moisture content was 14%, total colony count was within 1000 CFU / g, color was dark red with a black tint, surface meat texture was clear and shiny, meat structure was compact, fiber was slender, color was uniform, smell was spicy beef flavor, and tasted firm meat, rich meat aroma, spicy and delicious, and chewy.

Claims

1. A preparation process for spicy beef jerky, characterized in that: The steps include: Step 1, using carboxylated glucose as raw material, Fe 3+ As a cross-linking agent, the carboxyl group is used as a functional group to react with Fe 3+ Preparation of antiseptic microspheres with embedded antibacterial components through coordination cross-linking; Step 2: coating the antiseptic microspheres on the surface of the spicy beef jerky, and then vacuum-packing the product into a spicy beef jerky product.

2. The preparation process of spicy beef jerky according to claim 1, characterized in that: The antiseptic microspheres are: antiseptic microspheres that embed one antibacterial component, or antiseptic microspheres that co-load two antibacterial components, or one or a combination of the two antiseptic microspheres.

3. The preparation process of spicy beef jerky according to claim 1, characterized in that: The antiseptic microspheres are: antiseptic microspheres Am-1 embedded with an antibacterial component, sodium nitrite (NaNO2).

4. The preparation process of spicy beef jerky according to claim 1, characterized in that: The antiseptic microspheres are: antiseptic microspheres Am-2 loaded with two antibacterial components prepared by a double emulsion method, wherein the hydrophobic antibacterial active factor forsythiaside is coated in the oil phase, and the hydrophilic antibacterial component sodium nitrite is embedded in the water phase.

5. The preparation process of spicy beef jerky according to claim 1, characterized in that: The preparation method of the carboxylated glucose comprises the following steps: using 2,2,6,6-tetramethylpiperidin-1-oxyl free radical (TEMPO) as a catalyst and sodium hypochlorite as an oxidant to oxidize glucose to obtain the carboxylated glucose.

6. The preparation process of spicy beef jerky according to claim 1, characterized in that: The preparation steps of the spicy beef jerky are as follows: Step 1: Use the best fresh beef from the needle-cooked part, clean and trim it, remove the fat and tendons, and cut it into large strips first, and then into slices and long strips; Step 2: First, prepare the ingredients according to the recipe of spicy beef jerky, then mix the ingredients, and finally put it into the tumbler and stir for 10 minutes; Step 3: Marinate the mixed beef in a low temperature storage at 0-8 degrees Celsius. Step 4: Hang the marinated beef in strips on a hanging plate, put it into a drying room, smoke and bake it at 60-80℃, and then let it stand in the drying room to obtain spicy beef jerky.

7. The preparation process of spicy beef jerky according to claim 1, characterized in that: The specific formula of the spicy beef jerky is: beef, 100kg, sugar, 8kg, salt, 4kg, MSG, 2kg, chili, 0.5kg, pepper, 0.2kg, star anise, 0.3kg, angelica, 0.3kg, cinnamon, 0.2kg, galangal, 0.2kg, and cloves, 0.1kg.

8. A spicy beef jerky prepared according to the process of any one of claims 1 to 7, characterized in that: The surface of the spicy beef jerky is coated with antiseptic microspheres, which are made of carboxylated glucose, Fe 3+ As a cross-linking agent, the carboxyl group is used as a functional group to react with Fe 3+ It is prepared by coordination cross-linking.

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