Fruit enzyme fermented air-dried beef jerky and preparation method thereof

Abstract

The invention discloses fruit enzyme fermented air-dried beef jerky and a preparation method thereof. The preparation method comprises the following steps: preparing fruit enzyme; adding the fruit enzyme serving as a leavening agent into the beef raw material, and performing vacuum rolling and pickling; performing low-temperature fermentation on the treated beef; performing hot air drying on the fermented beef; frying the air-dried beef; and cooling and packaging the fried air-dried beef. The fruit enzyme fermented air-dried beef disclosed by the invention is free from spices and preservatives, dark red in color, glossy, palatable in meat quality, moderate in hardness, unique in flavor, high in nutritional value, low in energy consumption, more energy-saving and more environment-friendly, and has the aroma of fruits.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to fruit enzyme fermented air-dried beef jerky and a preparation method thereof. Background Art

[0002] Fermented meat products are made from livestock and poultry meat. Under natural or artificial conditions, the meat undergoes a series of physical and chemical changes through the action of specific microorganisms and enzymes, thus forming meat products with special flavor, color, texture, and a longer shelf life.

[0003] At present, most of the research on fermented meat products is focused on products such as ham, fermented sausage and bacon, and there are fewer studies on fermented air-dried beef. Summary of the invention

[0004] In order to further enrich the types of fermented meat products and meet the current people's demand for convenient, fast and healthy food, the purpose of the present invention is to provide calf animal coccus ( Mammalian vitulinus )MYK-03 and a fruit enzyme fermented air-dried beef jerky and a preparation method thereof. The fruit enzyme fermented air-dried beef jerky prepared by the method has the characteristics of dark red color, soft and palatable meat, unique flavor, high nutritional value, and long shelf life.

[0005] The first aspect of the present invention is implemented by the following technical scheme: Mammalian calf )MYK-03, whose deposit number is CGMCC No.29992, whose classification name is Bovine Zoococcus, and whose Latin name is Mammalian vitulinus The strain is deposited in the General Microbiology Center of China Microbiological Culture Collection Administration, address: No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing; deposit date: March 11, 2024.

[0006] The second aspect of the present invention is implemented by the following technical solution: the bovine animal coccus ( Mammalian calf )MYK-03 is used as a fermentation agent to prepare fermented air-dried beef jerky products.

[0007] The third aspect of the present invention is implemented by the following technical scheme: a method for preparing fruit enzyme fermented air-dried beef jerky, which comprises the following steps: Step 1: Prepare fruit enzymes; Step 2: Pre-treat the thawed beef or fresh beef by trimming; Step 3: Add fruit enzyme and seasoning to the pretreated beef, mix, and vacuum-tumble marinate; the weight of the fruit enzyme added is 5-7% of the weight of the pretreated beef; the weight of the seasoning added is 3.8-4.2% of the weight of the pretreated beef; applying fruit enzyme to the production of air-dried beef can not only give the air-dried beef the unique flavor of fruit enzyme, but also the low acidity of fruit enzyme can inhibit the growth of miscellaneous bacteria in the air-dried beef. In addition, the probiotic properties of fruit enzyme will also give the air-dried beef a higher added value, making the air-dried beef product nutritious, delicious, safe and probiotic.

[0008] Step 4: Ferment the vacuum-tumbled marinated beef at 4-10°C for 72-75 hours; low temperature can inhibit the growth of harmful microorganisms such as Clostridium botulinum and Staphylococcus aureus, and inhibit the production of toxins. Low temperature reduces the activity of various enzymes in the meat and prevents the quality of the meat from deteriorating; Step 5: Dry the fermented beef with three-stage hot air for 3.5-4 hours; Step 6: Fry the air-dried beef in hot oil at a temperature of 150-160°C to reduce the moisture content of the beef jerky to 45-48%. After cooling to ≤20°C, obtain fruit enzyme fermented air-dried beef jerky.

[0009] The fruit enzyme is prepared according to the following steps: (1) Peel, wash and cut the fruit into pieces for pre-processing; (2) adding the pretreated fruit to a 0.1-0.2% by weight sodium ascorbate solution, wherein the weight ratio of the fruit to the sodium ascorbate solution is 1-1.2:1; (3) beating the mixture of the fruit and the ascorbic acid solution into a pulp; (4) Adding a fermentation agent in an amount of 0.2-0.3% by weight of the fruit pulp to the fruit pulp, wherein the fermentation agent is composed of calf zoococcus MYK-03 and lactic acid bacteria; the mass ratio of calf zoococcus MYK-03 to lactic acid bacteria is 1:2; the concentration of live bacteria of calf zoococcus MYK-03 is 1×10 8 cfu / mL~1×10 9 cfu / mL; the concentration of live lactic acid bacteria is 1×10 8 cfu / mL~1×10 9cfu / mL; then ferment at 36-37℃ until pH is 5-5.2, then stop fermentation and obtain crude fruit enzyme; lactic acid bacteria is fermented lactobacillus with the preservation number of CICC 21829; fruit enzyme made by compound fermentation agent, added to beef, can make the meat soft, bright red, with fruity taste and fragrance. At the same time, using fruit enzyme to ferment beef jerky, the lower acidity can inhibit the growth and reproduction of harmful microorganisms, and the inoculated calf animal coccus MYK-03 and lactic acid bacteria have a competitive inhibition effect on harmful bacteria. The metabolic products of the dominant bacteria in the fruit enzyme also play a good antibacterial and preservative role. The calf animal coccus MYK-03 in the fruit enzyme has good low temperature resistance and can grow and reproduce under this temperature condition to ferment beef.

[0010] (5) filtering the obtained crude fruit enzyme to obtain the fruit enzyme; Furthermore, the fruits are apples and pineapples.

[0011] Furthermore, the activation method of the leavening agent is: adding the leavening agent into 0.75-0.85% brine at 36-37° C., stirring evenly, and activating for 30-35 minutes.

[0012] Furthermore, a strip-breaking operation is included between step 2 and step 3, specifically, cutting the pretreated beef into beef strips.

[0013] Furthermore, the three-stage hot air drying process in step 5 is specifically as follows: the first stage: drying at 45-50°C for 1 hour; the second stage: drying at 50-55°C for 1 hour; the third stage: drying at 65-70°C for 2 hours. The beef jerky prepared by this drying method has moderate hardness, good color and unique flavor.

[0014] Furthermore, in step 3, the vacuum degree of the vacuum tumbling and curing is 0.06-0.07 MPa, the tumbling and curing time is 20-30 minutes, and the tumbling and curing temperature is 4-10°C.

[0015] Furthermore, the seasoning includes the following components by weight: 3.3-3.5 parts of glucose and 0.5-0.7 parts of edible salt. Glucose can provide a quick-acting carbon source for the growth of microorganisms, and beef can provide sufficient nitrogen sources to meet the growth needs of microorganisms. During the growth and reproduction process, microorganisms produce metabolites such as acids and enzymes, which decompose macromolecular proteins, fats and other substances, which is beneficial to improving meat quality, increasing the content of flavor substances, and inhibiting the growth of harmful bacteria, so that the product has better sensory quality, safety and a longer shelf life.

[0016] The fourth aspect of the present invention is implemented by the following technical scheme: the fruit enzyme fermented air-dried beef jerky is prepared by the preparation method of the fruit enzyme fermented air-dried beef jerky provided by the second aspect.

[0017] Advantages of the present invention: The fruit enzyme prepared by the present invention using strain MYK-03 and lactic acid bacteria as fermentation agents is used for fermenting and preparing air-dried beef, without adding spices and preservatives, and has dark red color, palatable meat, moderate hardness and softness, unique flavor, fruit aroma, high nutritional value and long shelf life. The prepared fruit enzyme fermented air-dried beef product meets the health needs of people at this stage and provides new ideas and theoretical basis for the development of the fermented air-dried beef industry.

[0018] The strain MYK-03 isolated by the present invention is used as a fermentation strain for preparing fermented beef jerky, has the function of coloring and improving meat quality, can make the beef jerky ruddy in color, the meat shreds easy to chew, the fermented meat fragrant, and the taste hardness moderate; at the same time, the strain has the characteristic of being resistant to low temperatures and can adapt to the low-temperature fermentation environment of the present invention.

[0019] The invention adopts low-temperature fermentation and three-stage drying, and the whole preparation process has low energy consumption and is more energy-saving and environmentally friendly. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0021] Figure 1 This is a plate image of strain MYK-03.

[0022] Figure 2 This is the PCR gel electrophoresis diagram.

[0023] Figure 3 This is the phylogenetic tree of strain MYK-03. DETAILED DESCRIPTION

[0024] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0025] Mammaliicoccus vitulinus MYK-03, whose deposit number is CGMCC No.29992, whose classification name is Mammaliicoccus vitulinus, and whose Latin name is Mammalian vitulinus The strain is deposited in the General Microbiology Center of China Microbiological Culture Collection Administration, address: No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing; deposit date: March 11, 2024.

[0026] 1. Morphological identification: Inoculate MYK-03 strain into LB liquid culture medium and culture at 37℃ for 24h. Figure 1 As shown, the colonies are white and opaque, with round protrusions, neat edges, smooth surface, and a diameter of 1-4 mm. Under a microscope, they are Gram-positive, spherical, arranged in clusters, without flagella and spores.

[0027] 2. The screening process of Mammaliicoccus vitulinus MYK-03 specifically includes the following steps: (1) Sampling: The samples used for strain isolation in this experiment were taken from air-dried beef jerky, Italian salami, and Xinjiang air-dried sausage in Xilin Gol pastoral area, Inner Mongolia.

[0028] (2) Strain isolation: A total of 85 bacterial strains were isolated from the samples, of which 84 were negative in the plasma coagulase test and positive in Gram staining.

[0029] (3) Primary screening: 15 bacterial strains resistant to 30% NaCl concentration were selected from 84 bacterial strains.

[0030] (4) Rescreening: Five strains capable of growing and reproducing at 4°C were selected from the 15 salt-tolerant strains: MYK-01, MYK-A, MYK-03, MYK-06, and MYK-09. The screening data are shown in Table 1.

[0031] Table 1 Strain screening results

[0032] (5) Simulated fermentation experiment: Select the colonies of strains MYK-01, MYK-A, MYK-03, MYK-06, and MYK-09, and inoculate them into LB liquid culture medium respectively, and culture them at 37℃ for 24h, then vortex the bacterial solution to make a fermentation agent. Divide a 5kg piece of beef hind leg meat into five even portions, cut each portion of beef into beef strips with a height and width of 2cm, then add 10g of edible glucose to 30ml of distilled water at 4℃, then add 2mL of the prepared bacterial solution fermentation agent, fully dissolve it, add it to the cut beef strips, and stir it evenly. Cover the container with plastic wrap, place it at 0-4℃ for constant temperature fermentation for 72h, and stir it evenly every 24h. After the fermentation is completed, complete the samples according to the beef jerky production method, and record them as sample MYK-01, sample MYK-A, sample MYK-03, sample MYK-06, and sample MYK-09 respectively.

[0033] Samples MYK-01, MYK-A, MYK-03, MYK-06 and MYK-09 were subjected to TPA determination using the British TA-XT2i. TPA determination simulates the movement process of chewing food in the human mouth to measure hardness (g), elasticity and chewiness (g). The beef jerky was cut into 10mm thick, smooth and flat beef jerky slices, placed flat in the center of the stage, and measured using a texture analyzer. The measurement parameters are as follows: pre-measurement speed 2.0mm / s, post-measurement speed 5.0mm / s, compression distance 5.0mm, time 5.0s. Trigger type automatic, trigger force 10g, probe P50 probe. The test was carried out at room temperature, each test was repeated 3 times, and the results were averaged. The TPA determination results of samples MYK-01, MYK-A, MYK-03, MYK-06 and MYK-09 are shown in Table 2.

[0034] Table 2: Sample TPA determination results

[0035] The test results showed that the meat of the samples inoculated with MYK-03 strain during the fermentation process and after cooking was ruddy in color, the shredded meat was easy to chew, the fermented meat was fragrant, and the taste was moderate in hardness. Therefore, MYK-03 was selected as the experimental fermentation strain for jerky.

[0036] 3. Strain identification: The strain MYK-03 was sequenced and identified using bioinformatics methods.

[0037] Depend on Figure 2 From the PCR gel electrophoresis diagram, it can be seen that clear electrophoresis bands can be observed in the gel electrophoresis detection of the 16S rDNA amplification product of MYK-03, and sequencing can be performed.

[0038] like Figure 3 The phylogenetic tree shows that the sequencing results of MYK-03 were compared by Blast in NCBI and a phylogenetic tree was established, proving that strain MYK-03 is Zoococcus calfus, with the Latin name Mammalian vitulinus , this strain is on the “List of Bacteria that can be used in food”.

[0039] 4. Comparative experiment of calf zoococcus MYK-03, calf zoococcus MYK-102, calf zoococcus MYK-110 and calf zoococcus MYK-118 Animal coccus from calves MYK-102, Animal coccus from calves MYK-110 and Animal coccus from calves MYK-118 were independently isolated and identified by Inner Mongolia Mengyuankuan Food Co., Ltd.

[0040] The colonies of strains MYK-03, MYK-102, MYK-110 and MYK-118 were picked and inoculated into LB liquid culture medium respectively, and cultured at 37℃ for 24h, and then the bacterial solution was vortexed to mix and make a fermentation agent. A 4kg piece of beef hind leg meat was evenly divided into 4 portions, and each portion of beef was cut into beef strips with a height and width of 2cm. Then 10g of edible glucose was added to 30ml of distilled water at a temperature of 4℃, and then 2mL of the prepared bacterial liquid fermentation agent was added, fully dissolved, added to the cut beef strips, and fully stirred. The container was covered with plastic wrap and placed at 0-4℃ for constant temperature fermentation for 72h, and stirred evenly every 24h in the middle. After the fermentation was completed, the samples were completed according to the beef jerky production method, and were recorded as sample MYK-03, sample MYK-102, sample MYK-110, and sample MYK-108 respectively.

[0041] Samples MYK-03, MYK-102, MYK-110, and MYK-108 were subjected to TPA determination using the British TA-XT2i. TPA determination simulates the movement process of chewing food in the human mouth to measure hardness (g), elasticity, and chewiness (g). The beef jerky was cut into 10 mm thick, smooth, and flat beef jerky slices, placed flat in the center of the stage, and measured using a texture analyzer. The measurement parameters are as follows: pre-measurement speed 2.0 mm / s, post-measurement speed 5.0 mm / s, compression distance 5.0 mm, and time 5.0 s. The trigger type is automatic, the trigger force is 10 g, and the probe is a P50 probe. The test was carried out at room temperature, and each test was repeated 3 times. The results were averaged. The TPA determination results of samples MYK-03, MYK-102, MYK-110, and MYK-108 are shown in Table 3.

[0042] Table 3: Sample TPA determination results

[0043] The test results showed that there was no significant difference in hardness, elasticity and chewiness among samples MYK-102, MYK-110 and MYK-108, but there was a significant difference in hardness, elasticity and chewiness among sample MYK-03 and MYK-102, MYK-110 and MYK-108. The shredded meat inoculated with MYK-03 strain was easier to chew, had a moderate hardness, good elasticity and better taste overall. The specific mechanism of the above differences is still under study.

[0044] According to a typical embodiment of the present invention, a method for preparing fruit enzyme fermented air-dried beef jerky is provided, comprising: preparing fruit enzyme; adding fruit enzyme as a fermentation agent to beef raw materials, vacuum rolling and kneading and marinating; fermenting the treated beef at low temperature; hot air drying the fermented beef; frying the air-dried beef; cooling and packaging the fried air-dried beef; wherein the fermentation agent added during the fruit enzyme fermentation is the calf animal coccus MYK-03 selected by our company and the fermentation lactobacillus with a preservation number of CICC 21829, the added weight of the fermentation agent is 0.2% of the weight of the fruit pulp, and the added weight of the fruit enzyme is 5% of the weight of the pretreated beef. The fermentation lactobacillus with a preservation number of CICC 21829 was purchased from the General Microbiological Center of the China Microbiological Culture Collection Administration.

[0045] The fruit enzyme fermentation agent used in the embodiment of the present invention has been found in repeated experiments that the fruit enzyme made by the fermentation agent, when added to beef, can make the meat soft, bright red in color, and have the aroma of fruit; at the same time, the lower acidity of the beef jerky fermented with fruit enzymes can inhibit the growth and reproduction of harmful microorganisms.

[0046] In a preferred embodiment of the present invention, the seasonings added in the vacuum tumbling and marinating are glucose and salt. Glucose can provide a quick-acting carbon source for the growth of microorganisms, and beef can provide sufficient nitrogen sources to meet the growth needs of microorganisms. During the growth and reproduction process, microorganisms produce metabolites such as acids and enzymes, which decompose macromolecular proteins, fats and other substances, which is beneficial to improving meat quality, increasing the content of flavor substances, and inhibiting the growth of harmful bacteria, so that the product has better sensory quality, safety and a longer shelf life.

[0047] In a preferred embodiment of the present invention, the fermentation temperature of beef is 4-10°C and the fermentation time is 72 hours. Low temperature can inhibit the growth of harmful microorganisms such as Clostridium botulinum and Staphylococcus aureus, and inhibit the production of toxins. Low temperature reduces the activity of various enzymes in meat to prevent the quality of meat from deteriorating. The bovine animal coccus MYK-03 in the fruit enzyme has good low temperature resistance and can grow and reproduce under low temperature conditions to ferment beef.

[0048] In a preferred embodiment of the present invention, the hot air drying of fruit enzyme fermented beef is divided into three stages. The first stage is dried at 45-50℃ for 1 hour, and the main function of this stage is preheating and drying; the second stage is dried at 50-55℃ for 1 hour, and the main function of this stage is drying; the third stage is dried at 65-70℃ for 2 hours, and the main function of this stage is drying, shaping, and coloring. The beef jerky produced by this drying method has moderate hardness, good color, and unique flavor.

[0049] The fruit enzyme fermented air-dried beef produced in a typical embodiment of the present invention does not add spices and preservatives, has the characteristics of dark red and shiny color, palatable meat texture, unique flavor, high nutritional value, etc.

[0050] Example 1: A method for preparing fruit enzyme fermented air-dried beef jerky, prepared according to the following steps: (1) Raw fruit selection: Use fresh apples and pineapples.

[0051] (2) Fruit pretreatment: Peel, wash and cut apples and pineapples into pieces.

[0052] (3) Color protection: Add the pretreated fruit into a 0.1% by weight sodium ascorbate solution, with the weight ratio of the fruit to the sodium ascorbate solution being 1:1.

[0053] (4) Pulping: Use a juicer to blend the mixture of fruit and ascorbic acid solution into pulp.

[0054] (5) Fruit enzyme fermentation: 0.3% of the weight of the fruit pulp was added to the fruit pulp. The fermentation agent consisted of calf Zoococcus MYK-03 and fermented Lactobacillus with a preservation number of CICC 21829. The mass ratio of calf Zoococcus MYK-03 to lactic acid bacteria was 1:2. The concentration of live bacteria of calf Zoococcus MYK-03 was 1×10 9 cfu / mL, the live bacterial concentration of Lactobacillus fermentum is 1×10 9 cfu / mL; then ferment at a constant temperature of 37°C until the pH value is 5-5.2, then stop fermentation to obtain a crude fruit enzyme. In this embodiment, the activation method of the starter is: add the starter to 37°C saline with a mass percentage of 0.75-0.85%, stir evenly, and activate for 30 minutes.

[0055] (6) Clarification and filtration: Filter the obtained fruit enzyme through a 50-mesh sieve to obtain the fruit enzyme.

[0056] (7) Raw meat selection: Use frozen beef shanks and thaw at 0-4℃.

[0057] (8) Beef pretreatment: The beef is trimmed at a temperature of 0-8°C to remove surface fat and fascia.

[0058] (9) Cut into strips: Cut the beef into strips with a width and height of 2×2 cm.

[0059] (10) Vacuum tumbling and marinating: fruit enzymes and seasonings are added to the beef strips, mixed, and then vacuum tumbling and marinating; the weight of the added fruit enzymes is 5% of the weight of the beef strips; the weight of the added seasonings is 3% of the weight of the beef strips; the vacuum pressure is 0.07 MPa, the time is 20 minutes, and the tumbling and marinating temperature is 4-8°C. The seasonings include: 3.3 parts of glucose and 0.5 parts of edible salt.

[0060] (11) Fermentation: The vacuum-tumbled beef is fermented at 4-10°C for 72 hours.

[0061] (12) Hot air drying of fermented beef: Hot air drying is divided into three stages: the first stage is drying at 45-50℃ for 1 hour, the second stage is drying at 50-55℃ for 1 hour, and the third stage is drying at 65-70℃ for 2 hours.

[0062] (13) Frying: Fry the air-dried beef in hot soybean oil at 150°C until the moisture content is 45-48%.

[0063] (14) Cooling: After being cooled to 20°C by cold air, fruit enzyme fermented air-dried beef jerky is obtained.

[0064] (15) Cutting and shaping: Cut the cooled jerky into required lengths.

[0065] (16) Inner packaging: The inner packaging is vacuum packaging.

[0066] (17) Outer packaging: packaging by weight.

[0067] The beef jerky sample prepared in Example 1 was subjected to TPA measurement using a British TA-XT2i. TPA measurement simulates the movement process of human oral chewing of food to measure hardness (g), elasticity and chewiness (g). The beef jerky was cut into 10 mm thick, smooth and flat beef jerky slices, placed flat in the center of the stage, and measured using a texture analyzer. The measurement parameters were as follows: pre-measurement speed 2.0 mm / s, post-measurement speed 5.0 mm / s, compression distance 5.0 mm, time 5.0 s. Trigger type automatic, trigger force 10 g, probe P50 probe. The test was carried out at room temperature, each test was repeated 3 times, and the results were averaged. The hardness of the beef jerky sample was 1996.5; the elasticity was 0.214; and the chewiness was 611.3.

[0068] Example 1 Sample sensory testing experiment: Ten trained food tasting professionals of different ages and genders were organized to form a sensory evaluation team to taste the samples of Example 1, and score the color, smell, taste, shape, mouthfeel and impurities of the samples according to Table 1. The comprehensive sensory score of the sample was 80.2 points.

[0069] Table 1 Sensory score table of fermented air-dried beef jerky

[0070] The air-dried beef prepared in this embodiment does not add spices and preservatives, has a dark red color, a palatable meat texture, moderate hardness, a unique flavor, a fruity aroma, and high nutritional value.

Claims

1. Zoococcus calf Mammaliicoccus vitulinus )MYK-03, whose deposit number is CGMCC No.29992.

2. The bovine animal coccus as claimed in claim 1 ( Mammaliicoccus vitulinus )MYK-03 is used as a fermentation agent to prepare fermented air-dried beef jerky products.

3. Preparation method of fruit enzyme fermented air-dried beef jerky, It is characterized in that It includes the following steps: Step 1: Prepare fruit enzymes; Step 2: Pre-treat the thawed beef or fresh beef by trimming; Step 3: Add fruit enzyme and seasoning to the pre-treated beef, mix, and vacuum roll and marinate; the weight of the fruit enzyme added is 5-7% of the weight of the pre-treated beef; the weight of the seasoning added is 3.8-4.2% of the weight of the pre-treated beef; Step 4: ferment the vacuum tumble-marinated beef at 4-10°C for 72-75 hours; Step 5: Dry the fermented beef with three-stage hot air for 3.5-4 hours; Step 6: frying the air-dried beef in hot oil at a temperature of 150-160° C. to reduce the moisture content of the beef jerky to 45-48%, and cooling to ≤20° C. to obtain fruit enzyme fermented air-dried beef jerky; The fruit enzyme is prepared according to the following steps: (1) Peel, wash and cut the fruit into pieces for pre-processing; (2) adding the pretreated fruit to a sodium ascorbate solution having a mass percentage of 0.1-0.2%, wherein the mass ratio of the fruit to the sodium ascorbate solution is 1-1.2:1; (3) beating the mixture of the fruit and the ascorbic acid solution into a pulp; (4) Adding a fermentation agent in an amount of 0.2-0.3% by weight of the fruit pulp to the fruit pulp, wherein the fermentation agent is composed of calf zoococcus MYK-03 and lactic acid bacteria; the mass ratio of calf zoococcus MYK-03 to lactic acid bacteria is 1:2; the concentration of live bacteria of calf zoococcus MYK-03 is 1×10 8 cfu / mL~1×10 9 cfu / mL; the concentration of live lactic acid bacteria is 1×10 8 cfu / mL~1×10 9 cfu / mL; then ferment at 36-37°C until the pH value is 5-5.2, then stop fermentation to obtain a crude fruit enzyme; (5) Filtering the obtained crude fruit enzyme to obtain fruit enzyme.

4. The method for preparing the fruit enzyme fermented air-dried beef jerky according to claim 3, It is characterized in that The fruits are apples and pineapples.

5. The method for preparing the fruit enzyme fermented air-dried beef jerky according to claim 3, It is characterized in that The activation method of the leavening agent is as follows: adding the leavening agent into 0.75-0.85% brine at 36-37° C. and stirring evenly, and activating for 30-35 minutes.

6. The method for preparing the fruit enzyme fermented air-dried beef jerky according to claim 3, It is characterized in that The operation of breaking and stripping the beef is also included between step 2 and step 3, specifically, cutting the pretreated beef into beef strips.

7. The method for preparing the fruit enzyme fermented air-dried beef jerky according to claim 3, It is characterized in that The three-stage hot air drying treatment in step 5 is specifically as follows: the first stage: drying at 45-50° C. for 1 hour; the second stage: drying at 50-55° C. for 1 hour; and the third stage: drying at 65-70° C. for 2 hours.

8. The method for preparing the fruit enzyme fermented air-dried beef jerky according to claim 3, It is characterized in that In the step 3, the vacuum degree of vacuum tumbling and curing is 0.06-0.07 MPa, the tumbling and curing time is 20-30 minutes, and the tumbling and curing temperature is 4-10°C.

9. The method for preparing the fruit enzyme fermented air-dried beef jerky according to claim 3, It is characterized in that The seasoning comprises the following components in parts by weight: 3.3-3.5 parts of glucose and 0.5-0.7 parts of edible salt.

10. Fruit enzyme fermented air-dried beef jerky prepared by the method for preparing fruit enzyme fermented air-dried beef jerky according to any one of claims 3 to 9.

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