CN103238853A - Production method of fermented beef jerky - Google Patents
Production method of fermented beef jerky Download PDFInfo
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- CN103238853A CN103238853A CN2012100339647A CN201210033964A CN103238853A CN 103238853 A CN103238853 A CN 103238853A CN 2012100339647 A CN2012100339647 A CN 2012100339647A CN 201210033964 A CN201210033964 A CN 201210033964A CN 103238853 A CN103238853 A CN 103238853A
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Abstract
The invention discloses a production method of fermented beef jerky. The production method is characterized by comprising the steps of: cutting fresh beef into 3-4cm strips, soaking the strips by a mixing solution of CaCl2, composite phosphate and ginger juice for a whole night, adding glucose and a fermenting agent in the mixture, fermenting for 8 hours and roasting for 12 hours, boiling in boiling water and roasting for 1 hour, and implementing vacuum packaging and high-pressure sterilization to obtain the fermented beef jerky. The production method makes use of the acid production capacity of acid kumiss from natural fermentation and lactobacillus which is excellent in growth property, and is easy to control a fermentation process and short in fermentation cycle; the production method changes conventional processes of boiling twice, frying and the like, so that the deterioration of a later product due to over oxidation in the frying process is avoided and the shelf life is prolonged; and by adding a tendering pickling process and the fermentation process, the fermented beef jerky is unique in flavor, and has soft lactic acid taste and good color, reflects the fermentation property of lactobacillus, is soft and tender in texture, and is applicable to people of all ages.
Description
(1) technical field
The invention belongs to food processing technology field, what be specifically related to is a kind of brand-new dried beef processing technology.
(2) background technology
Dried beef is nutritious, delicious good to eat, is subjected to liking of consumers in general deeply, mainly contains traditional dried beef and fermented type dried beef.But the topmost problem of current dried beef concentrates on the stability, color and luster of jerky quality and on the shelf-life, this does not satisfy people's consumption demand to a great extent; And the dried beef kind of inoculation fermentation is on the low side, and scale enterprise is also less, traditional spontaneous fermentation dried beef complex process, and fermentation period is long, and this has improved production cost to a great extent, has reduced the productivity effect of enterprise.
(3) summary of the invention
The method that the purpose of this invention is to provide a kind of fermenting and producing dried beef, making utilizes the dried beef fermentation period of this explained hereafter to shorten greatly, last product special flavour uniqueness, have soft lactic acid tart flavour, tender good to eat, the suitable different consumer groups, good colour, strengthen appetite of people, long shelf-life has improved economic benefit effectively.
Concrete enforcement comprises following operation:
(1) beef shaping: bright beef is rejected parts such as manadesma, fat, be cut into the rectangular of 3-4cm.
(2) immersion is pickled: prepare 1-3%CaCl with clear water
2, 0.2-0.6% composite phosphate and 5-10% the ginger juice mixed solution, flood the strip meat of having weighed with this solution, add 1-3% salt and an amount of flavoring, soak about about 12h.
(3) fermentation: add the lactic acid bacteria of 2-4% glucose and about 3% and the mixed culture fermentation agent of Staphylococcus carnosus, fermentation temperature is controlled at 25-32 ℃, and fermentation time is 8-12h.
(4) baking: the cutlet that ferments is toasted about 12h indoor the hanging of baking, and baking temperature is controlled at 45-55 ℃.
(5) boiling: boiling 5-10min toasts 1h again in baking vessel in boiling water.
(6) packaging sterilizing: dried beef is carried out vacuum packaging, autoclaving then earlier.
The present invention also has some technical characterictics like this:
1, the compound concentration of soak is: 1-2%CaCl
2, 0.2-0.4% composite phosphate, 5-7% ginger juice, flood the strip meat of having weighed with this solution, add 1-2% salt and an amount of flavoring, under ultraviolet light, soak about 12h.
2, fermentation strain lactic acid bacteria and Staphylococcus carnosus proportioning are 2: 1 (volume ratio), glucose addition 2-3%, fermentation temperature 28-30 ℃, fermentation time 8-10h.The preparation flow of leavening is as follows:
Activate → go down to posterity → spread cultivation → centrifugal 4000r/min10min → physiological saline washing three times → constant volume 1 * 10
8Cfu/ml
3, baking temperature control is at 45-55 ℃.
4, there is the tenderization of immersion to pickle operation and fermentation procedure in the technological process.
The fermented type dried beef is a kind of novel beef product, and it is to utilize microorganism raw meat to be fermented and the dried beef produced.It not only kept the basic characteristic of traditional dried beef but also make product quality, color and luster, mouthfeel, local flavor and shelf-life be improved significantly.Microorganism has been brought into play important function in process of producing product: (1) promotes color development and prevents oxidation stain.Lactic acid bacteria can utilize carbohydrate to produce lactic acid when maturation, reduces the pH in the meat products, is conducive to NO
2 -Be decomposed into NO, and NO can be combined and be generated nitrosomyoglobin with myoglobins, thereby finally make meat have the distinctive color of pickling.In addition, inoculating starter in meat products can utilize the inhibitory action of its superiority, the growth of the assorted bacterium of control, the H that the bacterium of mixing can also be produced
2O
2Be reduced to H
2O prevents oxidation stain.(2) formation of minimizing nitrosamine.In meat products, add lactic acid bacteria, make it produce lactic acid and reduce pH, impel nitrite to decompose, then can reduce residual NO
2 -, the security that improves meat products.(3) nutritive value of raising goods.The growth in meat products of lactic acid bacteria and staphylococcus can make the protein in the meat be decomposed into skin and amino acid, produces a large amount of flavor substances simultaneously, improves the nutritive value of product.
(4) specific embodiment
Embodiment 1:
The present embodiment processing technology mainly comprises: beef shaping → immersion pickles → ferments → and toasts → boiling → baking → vacuum packaging → autoclaving.
Wherein key points for operation are as follows:
(1) beef shaping: bright beef is rejected parts such as manadesma, fat, be cut into the rectangular of 3-4cm;
(2) immersion is pickled: prepare 1%CaCl with clear water
2, 0.2% composite phosphate and 5% ginger juice mixed solution, flood the strip meat of having weighed with this solution, add 1% salt and an amount of flavoring, soak about about 12h.
(3) fermentation: add the lactic acid bacteria of 1% glucose and 3% and the mixed culture fermentation agent of Staphylococcus carnosus, its ratio is 2: 1, and fermentation temperature is controlled at 25 ℃, and fermentation time is 12h.The preparation flow of leavening is as follows:
Activate → go down to posterity → spread cultivation → centrifugal 4000r/min10min → physiological saline washing three times → constant volume 1 * 10
8Cfu/ml
(4) baking: the cutlet that ferments is toasted about 12h indoor the hanging of baking, and baking temperature is controlled at 45 ℃.
(5) boiling: boiling 5min toasts 1h again in baking vessel in boiling water.
(6) packaging sterilizing: dried beef is carried out vacuum packaging, autoclaving then earlier.
Embodiment 2:
The present embodiment process comprises:
(1) beef shaping: bright beef is rejected parts such as manadesma, fat, be cut into the rectangular of 3-4cm;
(2) immersion is pickled: prepare 2%CaCl with clear water
2, 0.4% composite phosphate and 7% ginger juice mixed solution, flood the strip meat of having weighed with this solution, add 2% salt and an amount of flavoring, soak about about 12h.
(3) fermentation: add the lactic acid bacteria of 2% glucose and 3% and the mixed culture fermentation agent of Staphylococcus carnosus, its ratio is 2: 1, and fermentation temperature is controlled at 30 ℃, and fermentation time is 8h.The preparation flow of leavening is as follows:
Activate → go down to posterity → spread cultivation → centrifugal 4000r/min 10min → physiological saline washing three times → constant volume 1 * 10
8Cfu/ml
(4) baking: the cutlet that ferments is toasted about 12h indoor the hanging of baking, and baking temperature is controlled at 55 ℃.
(5) boiling: boiling 10min toasts 1h again in the baking chamber in boiling water.
(6) packaging sterilizing: dried beef is carried out vacuum packaging, autoclaving then earlier.
Flavor of beef jerky uniqueness, mouthfeel through above-mentioned explained hereafter are tender, because the standard Staphylococcus carnosus that the present invention uses lactic acid bacteria to come from the natural fermented sourdough koumiss and provided by Chinese fermentation industry research institute Research for Industrial Microbial Germ preservation center, and through safety analysis, so edible safety is reliable.
The present invention has gone out to be applicable to and also can make the Other Meat goods outside the production of fermentation dehydrated beef, as sausage or air-dry sausage etc.
Claims (5)
1. the production method of a fermentation dehydrated beef is characterized in that finishing by following step
(1) beef shaping: bright beef is rejected parts such as manadesma, fat, be cut into the rectangular of 3-4cm.
(2) immersion is pickled: prepare 1-3%CaCl with clear water
2, 0.2-0.6% composite phosphate and 5-10% the ginger juice mixed solution, flood the strip meat of having weighed with this solution, add 1-3% salt and an amount of flavoring, under ultraviolet light, soak about about 12h.
(3) fermentation: add the lactic acid bacteria of 2-4% glucose and about 3% and the mixed culture fermentation agent of Staphylococcus carnosus, fermentation temperature is controlled at 25-32 ℃, and fermentation time is 8-12h.
(4) baking: the cutlet that ferments is toasted about 12h indoor the hanging of baking, and baking temperature is controlled at 45-55 ℃.
(5) boiling: boiling 5-10min toasts 1h again in baking vessel in boiling water.
(6) packaging sterilizing: dried beef is carried out vacuum packaging, autoclaving then earlier.
2. according to the production method of the described dried beef of claim 1, it is characterized in that: the compound concentration of soak is in the described step (2): 1-2%CaCl2,0.2-0.4% composite phosphate, 5-8% ginger juice, flood the strip meat of having weighed with this solution, add 1-2% salt and an amount of flavoring, under ultraviolet light, soak about 12h.
3. according to the production method of the described dried beef of claim 1, it is characterized in that: fermentation strain lactic acid bacteria and Staphylococcus carnosus proportioning are 2: 1 (volume ratio) in the described step (3), glucose addition 2-3%, fermentation temperature 28-30 ℃, fermentation time 8-10h.The preparation flow of leavening is as follows:
Activate → go down to posterity → spread cultivation → centrifugal 4000r/min10min → physiological saline washing three times → constant volume 1 * 10
8Cfu/ml.
4. according to the production method of the described dried beef of claim 1, it is characterized in that: baking temperature control is at 45-55 ℃ in the described step (4).
5. according to the production method of claim 1 or 2,3 described dried beef, it is characterized in that: have the tenderization of immersion to pickle operation and fermentation procedure in the technological process.
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| CN103783541A (en) * | 2014-01-16 | 2014-05-14 | 西华大学 | Method for preparing crispy and spicy dried beef slices by low-temperature multi-section fermentation seasoning, quick-freezing and frying technology |
| CN104026606A (en) * | 2014-06-20 | 2014-09-10 | 南京海鲸食品厂 | Beef stick and processing technology thereof |
| CN104489713A (en) * | 2015-01-26 | 2015-04-08 | 吉林大学 | Method for making fermented dried venison |
| CN104643113A (en) * | 2015-01-27 | 2015-05-27 | 四川大学 | Purely-fermented shredded beef jerk and preparation method thereof |
| CN104970376A (en) * | 2015-07-20 | 2015-10-14 | 合肥梅香园禽蛋制品有限公司 | Preparation method of roasted fragrant alcohol-dispelling sliced dried beef and preparation method |
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| CN105029453A (en) * | 2015-06-12 | 2015-11-11 | 滁州市百年食品有限公司 | Preparation method of crispy yolk beef rolls |
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2012
- 2012-02-10 CN CN2012100339647A patent/CN103238853A/en active Pending
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Application publication date: 20130814 |