A fermented beef jerky and its preparation method

Abstract

The present invention provides a fermented beef jerky and a preparation method thereof, which relates to the technical field of food processing. The preparation method of the fermented beef jerky of the present invention includes processes such as beef pretreatment, enzymatic hydrolysis, low-temperature pickling, and ripening. Through reasonable enzymatic hydrolysis and fermentation processes, the present invention prepares a fermented beef jerky with rich nutrition, complete color, aroma, and taste.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and particularly to a fermented beef jerky and a preparation method thereof. Background Art

[0002] Flavored meat products refer to products that are added with specific seasonings or spices during the production process to endow the meat products with unique flavors and taste characteristics. Such products usually add flavors through methods such as seasonings, spices, fermentation, or smoking. For example, pickled hams, sausages, smoked meats, etc. They not only meet people's taste requirements but also can increase the added value and consumer attraction of meat products through specific production processes.

[0003] Currently, most flavored meat products on the market need to use auxiliary materials including preservatives, flavors, spices, nitrites, phosphates, etc. for production and processing to achieve the effects of extending the shelf life and producing better flavor and taste, but this poses certain potential safety hazards to consumers' health.

[0004] Therefore, how to prepare a fermented beef jerky with rich nutrition, complete color, aroma, and taste without adding auxiliary materials such as flavors, spices, and nitrites is of great significance for the development of flavored meat products. Summary of the Invention

[0005] To solve the above problems, the present invention provides a fermented beef jerky and a preparation method thereof. Through a reasonable enzymatic hydrolysis and fermentation process, the preparation of a fermented beef jerky with rich nutrition, complete color, aroma, and taste is realized.

[0006] The preparation method of the fermented beef jerky described in the present invention includes the following steps:

[0007] S1. Select fresh and healthy beef, remove the fascia and fat, and then cut it.

[0008] S2. Mix the cut beef with a compound enzyme preparation and stir evenly, and then carry out enzymatic hydrolysis.

[0009] S3. Mix the enzymatically hydrolyzed beef with seasonings evenly, and then add a compound fermentation agent and yeast extract for low-temperature pickling.

[0010] S4. After the beef pickling is completed, ripen it to obtain the fermented beef jerky.

[0011] Further, the compound enzyme preparation includes one or two of papain and neutral protease. Preferably, the compound enzyme preparation is composed of papain and neutral protease. More preferably, the compound enzyme preparation is composed of papain and neutral protease in a weight ratio of 9:(1 - 2). Further preferably, the compound enzyme preparation is composed of papain and neutral protease in a weight ratio of 9:1.

[0012] Further, the addition amount of the complex enzyme preparation is 0.1 wt% to 2 wt% of the beef. Preferably, the addition amount of the complex enzyme preparation is 0.5 wt% to 1.5 wt% of the beef. More preferably, the addition amount of the complex enzyme preparation is 1.0 wt% of the beef.

[0013] Further, the enzymatic hydrolysis temperature is 45°C to 60°C, and the enzymatic hydrolysis time is 0.5 to 3 h. Preferably, the enzymatic hydrolysis temperature is 45°C to 55°C, and the enzymatic hydrolysis time is 1 to 2 h. More preferably, the enzymatic hydrolysis temperature is 50°C, and the enzymatic hydrolysis time is 1.5 h.

[0014] Further, dissolving the complex enzyme preparation in warm water with a mass 2 to 4 times that of the complex enzyme preparation and then adding it to the beef during enzymatic hydrolysis is more conducive to the progress of enzymatic hydrolysis and improves the uniformity of the enzymatic hydrolysis effect.

[0015] Further, the seasonings include one or more of salt, granulated sugar, glucose, and honey.

[0016] Further, the complex fermentation agent includes one or two of staphylococcus and lactobacillus. Preferably, the complex fermentation agent includes staphylococcus and lactobacillus.

[0017] Further, the staphylococcus is one or more of Staphylococcus carnosus, Staphylococcus vitulinus, and Staphylococcus xylosus. Preferably, the staphylococcus is Staphylococcus carnosus, Staphylococcus vitulinus, and Staphylococcus xylosus.

[0018] Further, the lactobacillus is Lactobacillus plantarum.

[0019] Further, the complex fermentation agent is composed of Staphylococcus carnosus, Staphylococcus vitulinus, Staphylococcus xylosus, and Lactobacillus plantarum with a viable bacteria number ratio of 3:2:2:1.

[0020] Further, the addition amount of the complex fermentation agent is 0.8×10 7 CFU / g to 1.5×10 7 CFU / g. Preferably, the addition amount of the complex fermentation agent is 1×10 7 CFU / g.

[0021] Further, the addition amount of the yeast extract (CAS No.: 8013-01-2) is 0.5 wt% to 5 wt% of the beef. Preferably, the addition amount of the yeast extract is 1 wt% to 3 wt% of the beef. More preferably, the addition amount of the yeast extract is 2 wt% of the beef.

[0022] Furthermore, the low-temperature pickling is carried out in 3 stages. In the first stage, Staphylococcus carnosus is added for low-temperature pickling, and the pickling time is 20 - 25 h. In the second stage, Staphylococcus vitulinus and Staphylococcus xylosus are added, and the pickling time is 20 - 30 h. In the third stage, Lactobacillus plantarum is added, and the pickling time is 20 - 25 h.

[0023] Furthermore, the low-temperature pickling temperature is 0°C - 10°C. Preferably, the low-temperature pickling temperature is 2°C - 8°C. More preferably, the low-temperature pickling temperature is 4°C.

[0024] Furthermore, the ripening method is drying.

[0025] Furthermore, the drying temperature is 55°C - 65°C, and the drying time is 0.5 - 5 h. Preferably, the drying temperature is 60°C, and the drying time is 2.5 h.

[0026] The present invention also provides a fermented beef jerky prepared according to the above method.

[0027] Compared with the prior art, the beneficial technical effects of the present invention are as follows:

[0028] By means of the process of enzymatic hydrolysis first and then low-temperature pickling fermentation, the present invention improves the sensory quality of beef jerky. On the premise of giving it a good flavor, it greatly improves its texture characteristics, overcoming the problems of traditional beef jerky such as being too hard in texture, difficult to chew, having a single flavor, and lacking a sense of hierarchy.

[0029] By means of the staged low-temperature pickling process, the present invention improves the nutritional value of beef jerky and at the same time improves the color of beef jerky, avoiding problems such as dull product color. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] The present invention will be further described below in conjunction with the drawings.

[0031] Figure 1 It is the process flow chart of the preparation of the fermented beef jerky of the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0032] The present invention provides a method for preparing fermented beef jerky, which includes the following steps:

[0033] S1. Select fresh and healthy beef, remove fascia and fat, and then cut it.

[0034] S2. Mix the cut beef with a compound enzyme preparation and stir evenly, and then carry out enzymatic hydrolysis.

[0035] S3. Mix the enzymatically hydrolyzed beef with seasonings evenly, and then add a compound fermentation agent and yeast extract for low-temperature pickling.

[0036] S4. After the beef is marinated, it is aged to obtain fermented beef jerky.

[0037] In one embodiment, the complex enzyme preparation includes one or both of papain and neutral protease.

[0038] In one embodiment, the complex enzyme preparation consists of papain and neutral protease.

[0039] In one embodiment, the complex enzyme preparation consists of papain and neutral protease in a weight ratio of 9:(1 - 2).

[0040] In one embodiment, the complex enzyme preparation consists of papain and neutral protease in a weight ratio of 9:1.

[0041] In one embodiment, the addition amount of the complex enzyme preparation is 0.1wt% - 2wt% of the beef.

[0042] In one embodiment, the addition amount of the complex enzyme preparation is 0.5wt% - 1.5wt% of the beef.

[0043] In one embodiment, the addition amount of the complex enzyme preparation is 1.0wt% of the beef.

[0044] In one embodiment, the enzymolysis temperature is 45°C - 60°C, and the enzymolysis time is 0.5 - 3h.

[0045] In one embodiment, the enzymolysis temperature is 45°C - 55°C, and the enzymolysis time is 1 - 2h.

[0046] In one embodiment, the enzymolysis temperature is 50°C, and the enzymolysis time is 1.5h.

[0047] In one embodiment, when enzymolyzing, dissolving the complex enzyme preparation with 2 - 4 times the mass of warm water and then adding it to the beef is more conducive to the progress of enzymolysis and improves the uniformity of the enzymolysis effect.

[0048] Papain is derived from papaya fruit and belongs to cysteine protease. It is mainly active under neutral to alkaline conditions, usually in the pH range of 6 - 10, and can break protein chains. Neutral protease is suitable for neutral pH conditions (usually between 6 - 8) and is mainly used in food processing, especially for protein hydrolysis and the preparation of enzyme hydrolysates, such as protein degradation in seafood seasonings and meat processing.

[0049] The present invention not only accelerates the enzymatic hydrolysis of connective tissue and protein in beef by the enzyme preparation through the combination of papain and neutral protease in a specific ratio, achieves a good tenderizing effect, but also can improve the efficiency of enzymatic hydrolysis. More importantly, it is found in actual research that the use of a small amount of neutral protease can change the composition of the enzymatic hydrolysis product, so that part of the enzymatic hydrolysis product can be used by microorganisms in the subsequent low-temperature pickling process, thereby increasing the activity of microorganisms in a low-temperature environment, and then achieving a better low-temperature pickling effect. Therefore, the combination of papain and neutral protease can not only improve the tenderizing effect of beef, but also provide a better basis for the subsequent fermentation process, and improve the quality and taste of the final product.

[0050] In one embodiment, the seasoning includes one or more of salt, white sugar, glucose, and honey.

[0051] Nitrite (usually added in the form of sodium nitrite) is one of the most commonly used raw materials in meat processing. It can effectively inhibit the growth of bacteria and other microorganisms in meat products, especially pathogenic bacteria with strong salt tolerance such as Clostridium perfringens. This is very important for extending the shelf life of meat products and food safety. In addition, nitrite can combine with myoglobin in meat to form nitrosomyoglobin, which makes meat products appear bright red. This color is not only beautiful, but also a cognitive indicator of the quality of meat products by consumers. Therefore, the use of nitrite is one of the important raw materials for improving the sensory quality of meat products.

[0052] However, nitrites can react with amino compounds under high temperature or acidic conditions to form nitrosamines, which are considered potential carcinogens, especially nitrosamine compounds, which are believed to be related to diseases such as gastric cancer. Long-term intake of excessive nitrites can have negative effects on health, including but not limited to affecting blood circulation, interfering with thyroid function, inducing allergic reactions, etc. In addition, children and pregnant women are particularly sensitive to nitrites, and excessive intake may affect the development of children's nervous system or have adverse effects on the fetus. Finally, there may be a certain association between excessive intake of nitrites and some diseases, such as cardiovascular disease, diabetes, etc. Therefore, in meat food processing, it is very important to reasonably control the amount of nitrite added and the way it is used to ensure food safety and consumer health.

[0053] During the beef fermentation process, a certain amount of nitrite will be produced due to the action of the raw materials themselves and microorganisms. If the processing process cannot be strictly controlled and nitrite is added to improve product quality, the nitrite content will increase significantly, thereby increasing the risk of harm to human health. Therefore, the present invention does not use nitrite in the ingredients.

[0054] In one embodiment, the compound fermentation agent comprises one or both of staphylococcus and lactobacillus. In one embodiment, the compound fermentation agent comprises staphylococcus and lactobacillus.

[0055] In one embodiment, the staphylococcus is one or several of staphylococcus carnosus, staphylococcus vitulinus, and staphylococcus xylosus.

[0056] In one embodiment, the staphylococcus is staphylococcus carnosus, staphylococcus vitulinus, and staphylococcus xylosus.

[0057] In one embodiment, the lactobacillus is lactobacillus plantarum.

[0058] In one embodiment, the compound fermentation agent is composed of staphylococcus carnosus, staphylococcus vitulinus, staphylococcus xylosus, and lactobacillus plantarum with a viable count ratio of 3:2:2:1.

[0059] In one embodiment, the addition amount of the compound fermentation agent is 0.8×10 7 CFU / g to 1.5×10 7 CFU / g.

[0060] In one embodiment, the addition amount of the compound fermentation agent is 1×10 7 CFU / g.

[0061] In one embodiment, the addition amount of the yeast extract (CAS No.: 8013-01-2) is 0.5 wt% to 5 wt% of beef.

[0062] In one embodiment, the addition amount of the yeast extract is 1 wt% to 3 wt% of beef.

[0063] In one embodiment, the addition amount of the yeast extract is 2 wt% of beef.

[0064] In one embodiment, the low-temperature curing is carried out in 3 stages. In the first stage, staphylococcus carnosus is first added for low-temperature curing, and the curing time is 20 - 25 h. In the second stage, staphylococcus vitulinus and staphylococcus xylosus are added, and the curing time is 20 - 30 h. In the third stage, lactobacillus plantarum is added, and the curing time is 20 - 25 h.

[0065] In one embodiment, the low-temperature curing temperature is 0°C to 10°C. In one embodiment, the low-temperature curing temperature is 2°C to 8°C.

[0066] In one embodiment, the low-temperature curing temperature is 4°C.

[0067] Since no nitrite is added additionally to the raw materials in the present invention, other processes are required to achieve the same or similar effects. For this purpose, the present invention selects a compound fermentation bacterium agent and combines a staged fermentation process to achieve this effect.

[0068] In the first stage of the present invention, Staphylococcus carnosus is first added for low-temperature pickling. Staphylococcus carnosus is used to reduce nitrate to nitrite, endow beef with a unique red color, and use the lactic acid produced by it to lower the pH value and inhibit the growth of harmful bacteria. In the second stage, the present invention uses Staphylococcus vitulinus and Staphylococcus xylosus to consume the excess nitrite in the first stage. Combining with the previously added Staphylococcus carnosus can improve the competitiveness of the three bacteria in the system, and improve the low-temperature pickling efficiency while controlling the nitrite content.

[0069] Lactobacillus plantarum is a lactic acid bacterium widely used in fermented meat products. It produces various flavor substances during the fermentation process, such as lactic acid, acetic acid and alcohols, endowing beef jerky with a unique sour taste and aroma, and significantly improving the taste and flavor of beef jerky. Therefore, using Lactobacillus plantarum during the low-temperature pickling process has a very important impact on improving the quality of the beef jerky of the present invention. However, Lactobacillus plantarum has an inhibitory effect on Staphylococcus. Therefore, the present invention selects to add Lactobacillus plantarum in the last stage of low-temperature pickling. In addition, since Staphylococcus carnosus, Staphylococcus vitulinus and Staphylococcus xylosus have a long fermentation time for low-temperature pickling, and the synergistic effect between the three is utilized to improve the competitiveness of the three bacteria in the system. Therefore, the impact of adding Lactobacillus plantarum finally on Staphylococcus is limited, and by strictly limiting the ratio between different strains of bacteria, Lactobacillus plantarum will not have a great impact on Staphylococcus on the premise of playing a good role.

[0070] In one embodiment, the ripening method is drying.

[0071] In one embodiment, the drying temperature is 55°C to 65°C, and the drying time is 0.5 to 5 h.

[0072] In one embodiment, the drying temperature is 60°C and the drying time is 2.5 h.

[0073] Compared with the frying ripening method, the drying ripening method adopted by the present invention can reduce the fat content in beef jerky, and can better retain the nutritional components and flavor substances in beef, avoiding their loss during high-temperature frying. And through the previous processes such as enzymatic hydrolysis and fermentation, the present invention also overcomes the deficiency that the traditional dried beef jerky has a dry and hard taste, and finally obtains a healthy and delicious beef jerky product.

[0074] The technical solutions provided by the present invention are further described below in conjunction with embodiments.

[0075] Example 1

[0076] A preparation method of fermented beef jerky is as follows:

[0077] S1. Select the large cucumber strip at the rear of fresh and healthy fattening cattle, remove the fascia and fat, and then cut it into meat slices with a thickness of 1.5 - 1.8 cm;

[0078] S2. Mix the cut beef with 1.0 wt% of a compound enzyme preparation and stir evenly, and then enzymatically hydrolyze at 50 °C for 1.5 h;

[0079] The compound enzyme preparation is composed of papain and neutral protease in a weight ratio of 9:1;

[0080] S3. Mix the enzymatically hydrolyzed beef with seasonings evenly, and then add 1×10 7 CFU / g of a compound fermentation agent and 2 wt% of yeast extract for low-temperature marinating;

[0081] The dosage of seasonings (by weight percentage of beef raw materials) is: 5% salt, 5% granulated sugar, 1% glucose; the compound fermentation agent is composed of staphylococci with a viable bacteria quantity ratio of 3:2:2:1, namely Staphylococcus carnosus, Staphylococcus vitulinus, Staphylococcus xylosus, and Lactobacillus plantarum;

[0082] The low-temperature marinating is carried out in 3 stages. In the first stage, add Staphylococcus carnosus for low-temperature marinating, and the marinating time is 25 h. In the second stage, add Staphylococcus vitulinus and Staphylococcus xylosus, and the marinating time is 20 h. In the third stage, add Lactobacillus plantarum, and the low-temperature marinating time is 25 h. The low-temperature marinating temperature is 4 °C;

[0083] S4. After the beef marinating is completed, dry it at 60 °C for 2.5 h, and then cool it to obtain fermented beef jerky.

[0084] Example 2

[0085] A preparation method of fermented beef jerky is as follows:

[0086] S1. Select the large cucumber strip at the rear of fresh and healthy fattening cattle, remove the fascia and fat, and then cut it into meat slices with a thickness of 1.5 - 1.8 cm;

[0087] S2. Mix the cut beef with 0.5 wt% of a compound enzyme preparation and stir evenly, and then enzymatically hydrolyze at 55 °C for 2 h;

[0088] The compound enzyme preparation is composed of papain and neutral protease in a weight ratio of 9:1;

[0089] S3. Mix the enzymatically hydrolyzed beef with seasonings evenly, and then add 0.8×10 7Low-temperature marinating is carried out with a compound fermentation agent of CFU / g and 1 wt% of yeast extract;

[0090] The usage amount of seasonings (by weight percentage of beef raw materials) is: 5% of table salt, 5% of granulated sugar, and 1% of glucose; the compound fermentation agent is composed of staphylococci with a viable bacteria quantity ratio of 3:2:2:1, namely Staphylococcus carnosus, Staphylococcus vitulinus, Staphylococcus xylosus, and Lactobacillus plantarum;

[0091] The low-temperature marinating is carried out in 3 stages. In the first stage, Staphylococcus carnosus is added for low-temperature marinating, and the marinating time is 25 h. In the second stage, Staphylococcus vitulinus and Staphylococcus xylosus are added, and the marinating time is 30 h. In the third stage, Lactobacillus plantarum is added, and the low-temperature marinating time is 25 h. The low-temperature marinating temperature is 4°C;

[0092] S4. After the beef marinating is completed, it is dried at 60°C for 2.5 h and then cooled to obtain fermented beef jerky.

[0093] Example 3

[0094] A preparation method of fermented beef jerky comprises the following steps:

[0095] S1. Select the large cucumber strips at the rear of healthy fattening cattle, remove the fascia and fat, and then cut them into meat slices with a size of 1.5 - 1.8 cm;

[0096] S2. Mix the cut beef with 1.5 wt% of compound enzyme preparation and stir evenly, and then carry out enzymatic hydrolysis at 45°C for 1 h;

[0097] The compound enzyme preparation is composed of papain and neutral protease in a weight ratio of 9:1;

[0098] S3. Mix the enzymatically hydrolyzed beef with seasonings evenly, and then add 1.5×10 7 CFU / g of compound fermentation agent and 3 wt% of yeast extract for low-temperature marinating;

[0099] The usage amount of seasonings (by weight percentage of beef raw materials) is: 5% of table salt, 5% of granulated sugar, and 1% of glucose; the compound fermentation agent is composed of staphylococci with a viable bacteria quantity ratio of 3:2:2:1, namely Staphylococcus carnosus, Staphylococcus vitulinus, Staphylococcus xylosus, and Lactobacillus plantarum;

[0100] The low-temperature marinating is carried out in 3 stages. In the first stage, Staphylococcus carnosus is added for low-temperature marinating, and the marinating time is 20 h. In the second stage, Staphylococcus vitulinus and Staphylococcus xylosus are added, and the marinating time is 20 h. In the third stage, Lactobacillus plantarum is added, and the low-temperature marinating time is 20 h. The low-temperature marinating temperature is 4°C;

[0101] S4. After the beef is marinated, it is dried at 60 °C for 2.5 h and then cooled to obtain fermented beef jerky.

[0102] Example 4

[0103] Same as Example 1, the difference is that the compound enzyme preparation is composed of papain and neutral protease in a weight ratio of 9:2.

[0104] Example 5

[0105] Same as Example 1, the difference is that the low-temperature marinating temperature is 0 °C, the marinating time in the first stage is 25 h, the marinating time in the second stage is 30 h, and the marinating time in the third stage is 25 h.

[0106] Example 6

[0107] Same as Example 1, the difference is that the low-temperature marinating temperature is 10 °C.

[0108] Test Example 1

[0109] Use a texture analyzer to measure the TPA parameters of the fermented beef jerky, including hardness, elasticity, cohesiveness, and chewiness. Use a * to represent the redness value of the meat, and the free amino acid content is determined by gas chromatography-mass spectrometry.

[0110] Unless otherwise specified, all experiments are repeated 3 times. ANOVA (analysis of variance) and Duncan's multiple comparison analysis are performed using SPSS Statistics 26. The results are expressed as mean ± standard deviation, and P < 0.05 indicates a statistically significant difference.

[0111] The detection results of the fermented beef jerky in Examples 1-6 are shown in Table 1:

[0112] Table 1 Detection results of the fermented beef jerky in Examples 1-6

[0113]

[0114] As can be seen from Table 1, when preparing beef jerky within the scope defined by the present invention, there are no significant differences in the elasticity, cohesiveness, redness, and free amino acid content of the obtained products. However, there are certain differences in the hardness and chewiness of the beef jerky prepared under different conditions. Generally speaking, they are all within a better range.

[0115] Comparative Example 1

[0116] Same as Example 1, the difference is that:

[0117] Enzymolysis is not carried out, and the meat slices are directly subjected to low-temperature marinating treatment.

[0118] Comparative Example 2

[0119] Same as Example 1, except that: only papain is used during the enzymatic hydrolysis process.

[0120] Comparative Example 3

[0121] Same as Example 1, except that: Staphylococcus carnosus is not included in the compound fermentation inoculum, and the low-temperature pickling also does not include the first stage.

[0122] Comparative Example 4

[0123] Same as Example 1, except that: Staphylococcus vitulinus and Staphylococcus xylosus are not included in the compound fermentation inoculum, and the low-temperature pickling also does not include the second stage.

[0124] Comparative Example 5

[0125] Same as Example 1, except that: Lactobacillus plantarum is not included in the compound fermentation inoculum.

[0126] Comparative Example 6

[0127] Same as Example 1, except that: in the low-temperature pickling part, it is carried out simultaneously. The specific steps are as follows: the enzymatically hydrolyzed beef is evenly mixed with seasonings, and then 1×10 7 CFU / g of the compound fermentation inoculum and 2 wt% of yeast extract are added for low-temperature pickling at 4°C for 70 h;

[0128] The dosage of seasonings (by weight percentage of beef raw material) is: 5% salt, 5% granulated sugar, 1% glucose; the compound fermentation inoculum is composed of Staphylococcus with a viable cell number ratio of 3:2:2:1, namely Staphylococcus carnosus, Staphylococcus vitulinus, Staphylococcus xylosus, and Lactobacillus plantarum.

[0129] Test Example 2

[0130] The TPA parameters of the fermented beef jerky, including hardness, elasticity, cohesiveness, and chewiness, were measured using a texture analyzer. The redness value of the meat was represented by a*, and the free amino acid content was determined by gas chromatography-mass spectrometry.

[0131] Unless otherwise specified, all experiments were repeated 3 times. ANOVA (analysis of variance) and Duncan multiple comparison analysis were performed using SPSS Statistics 26. The results were expressed as mean ± standard deviation, and P<0.05 was considered statistically significant.

[0132] The detection results of the fermented beef jerky in Comparative Examples 1-6 are shown in Table 2:

[0133] Table 2 Detection results of the fermented beef jerky in Comparative Examples 1-6

[0134]

[0135] In this article, specific examples are used to illustrate the principles and implementation manners of the present invention. The description of the above embodiments is only used to help understand the method and its core idea of the present invention; at the same time, for those of ordinary skill in the art, according to the idea of the present invention, there will be changes in the specific implementation manners and application scopes. In summary, the content of this specification should not be construed as a limitation on the present invention.

Claims

1. A method for preparing fermented beef jerky, characterized in that: The following steps are involved: S1. Select fresh and healthy beef, remove the fascia and fat, and then cut into pieces; S2, mixing the cut beef with the composite enzyme preparation and stirring evenly, and then performing enzymolysis; S3, mixing the enzymatically hydrolyzed beef and seasoning evenly, and then adding a composite fermentation agent and yeast extract for low-temperature pickling; S4, after the beef is marinated, it is aged to obtain fermented beef jerky; The composite enzyme preparation is composed of papain and neutral protease in a weight ratio of 9:1 or 9:2, and the added amount is 0.5wt%, 1wt% or 1.5wt% of the beef; The composite fermentation bacterial agent is composed of Staphylococcus carnosus, Staphylococcus calfus, Staphylococcus xylosus, and Lactobacillus plantarum in a live bacteria ratio of 3:2:2:1; The low-temperature pickling is carried out in three stages. In the first stage, Staphylococcus carnosus is added for low-temperature pickling. In the second stage, Staphylococcus calf and Staphylococcus xylosus are added for low-temperature pickling. In the third stage, Lactobacillus plantarum is added for low-temperature pickling. When the low-temperature pickling temperature is 0°C, the first-stage low-temperature pickling time is 25 h, the second-stage low-temperature pickling time is 30 h, and the third-stage low-temperature pickling time is 25 h; when the low-temperature pickling temperature is 4°C or 10°C, the first-stage low-temperature pickling time is 20 h~25 h, the second-stage low-temperature pickling time is 20 h~30 h, and the third-stage low-temperature pickling time is 20 h~25 h.

2. The preparation method according to claim 1, characterized in that: The seasoning includes one or more of salt, white sugar, glucose and honey.

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