CN111466524A - Novel fermented beef jerky and preparation method thereof - Google Patents

Novel fermented beef jerky and preparation method thereof Download PDF

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Publication number
CN111466524A
CN111466524A CN202010297198.XA CN202010297198A CN111466524A CN 111466524 A CN111466524 A CN 111466524A CN 202010297198 A CN202010297198 A CN 202010297198A CN 111466524 A CN111466524 A CN 111466524A
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beef
parts
strips
sausage
fermented
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徐龙
梁蕊芳
韩永霞
梁国良
李瑛�
崔丽娟
高丽霞
王玮
王涵
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Batou Light Industry Vocational Technical College
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Batou Light Industry Vocational Technical College
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/45—Addition of, or treatment with, microorganisms
    • A23L13/46—Addition of, or fermentation with fungi, e.g. yeasts; Enrichment with dried biomass other than starter cultures
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/48—Addition of, or treatment with, enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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Abstract

The invention discloses novel fermented beef jerky and a preparation method thereof, and the novel fermented beef jerky comprises the following components by weight: 90-120 parts of beef, 2-3 parts of salt, 0.45-0.6 part of white sugar, 6-8 parts of light soy sauce, 1-2 parts of yellow wine, 0.1-0.25 part of monosodium glutamate, 0.05-0.2 part of ginger powder, 0.05-0.2 part of black pepper, 0.05-0.2 part of cassia bark powder, 0.1-0.4 part of chili powder, 3-7 parts of fresh onion slices, 0.01-0.2 part of miracle fruit juice, 0.1-0.8 part of fig juice, 0.01-0.1 part of sodium benzoate, 0.01-0.08 part of papain and 0.05-0.2 part of compound leavening agent. The invention belongs to the technical field of food processing, and provides novel fermented beef jerky which effectively improves the taste, contains unique fermentation flavor, and has high safety and high nutritional value by selecting ingredients, compounding leavening agent and proportioning, pickling and then filling and fermenting.

Description

Novel fermented beef jerky and preparation method thereof
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to novel fermented beef jerky and a preparation method thereof.
Background
The beef jerky serving as a traditional food in inner Mongolia areas is widely favored by Chinese people due to the characteristics of long shelf life, unique flavor, rich nutrition and the like. The traditional air-dried beef jerky adopts the processes of raw material trimming, pickling and air drying, fascia and fat of beef are removed, the beef is cut into long and thin strips, pickled, hung in wind and air-dried for 3-4 months for eating. The traditional air-dried beef has the defects of difficult quality control, dark brown color, hard mouthfeel, difficult chewing, inconsistent moisture content and large quality difference, and has high cost and low yield. With the development of food technology and industrialization, people improve the technology of air-dried beef jerky, and the new technology is as follows: trimming raw meat, cutting beef into strips, pickling, air-drying the strips for secondary trimming, frying, removing tendons and fat from the beef, cutting the beef into strips with the width of 2-3 cm, adding seasonings, uniformly stirring, pickling for 30-60 minutes, air-drying for 24 hours in an air-drying workshop with the temperature of 15-20 ℃ and the relative humidity of 50%, cutting the beef into uniform meat strips with the thickness of about 5cm again, frying in vegetable oil at the temperature of 150-200 ℃ for 30 minutes, packaging, sterilizing and then using for eating. The new process improves the quality of air-dried beef products to a certain extent, ensures the stability of the product quality, and still has the problems of hard mouthfeel, poor color and luster and the like. Therefore, the research of improving the texture, color and flavor of the finished product and improving the safety of the finished product by utilizing the combined action of the metabolite generated in the microbial fermentation process and the flora of the meat becomes a new focus, and a new process appears: raw material meat trimming, beef slitting, pickling, fermenting, air drying, secondary trimming and drying, wherein tendons and fat of beef are removed, the beef is divided into strips with the width of 2-3 cm, seasonings are added, the strips are uniformly stirred and then pickled for 30-60 minutes, then a fermenting agent is added, the beef is subjected to low-temperature fermentation for 3 days in a pickling cylinder at the temperature of 0-4 ℃ or high-temperature fermentation for 1 day at the temperature of 25 ℃, and then the beef is dried to prepare the fermented beef jerky, and the fermented beef jerky prepared by the method has the advantages that although the problem of hard taste is solved, the new flavor and storage resistance are improved, some problems are encountered in the processing process, the selection of the fermenting agent depends on many factors, the fermentation is carried out according to the specificity and the processing conditions of the product, and the proper fermenting agent is difficult to select; if the wet fermentation is adopted, the meat strips are soaked in the fermentation liquor to easily generate white mold, so that the product smells; if dry fermentation is adopted, the moisture of the meat strips is quickly lost in the fermentation process, so that the fermentation effect is easily influenced; and no matter the dry fermentation is carried out by adopting the wet fermentation, the beef fermentation is in a relatively open environment, the beef fermentation is easily polluted by harmful mixed bacteria in the environment, and the stability and the safety of the product are difficult to control.
Disclosure of Invention
In order to solve the existing problems, the invention prepares the novel fermented beef jerky with unique flavor, effectively improved taste and flavor, unique fermentation flavor, less water loss, stable beef fermentation environment, small pollution of harmful bacteria in the external environment, high safety and high nutritional value by pickling beef and then fermenting the pickled beef by filling beef sausage casing according to the ingredients, the compound leavening agent and the proportion.
The technical scheme adopted by the invention is as follows: a novel fermented beef jerky comprises the following components by weight: 90-120 parts of beef, 2-3 parts of salt, 0.45-0.6 part of white sugar, 6-8 parts of light soy sauce, 1-2 parts of yellow wine, 0.1-0.25 part of monosodium glutamate, 0.05-0.2 part of ginger powder, 0.05-0.2 part of black pepper, 0.05-0.2 part of cinnamon powder, 0.1-0.4 part of chili powder, 3-7 parts of fresh onion slices, 0.01-0.2 part of miracle fruit juice, 0.1-0.8 part of fig juice, 0.01-0.1 part of sodium benzoate, 0.01-0.08 part of papain and 0.05-0.2 part of compound leavening agent; the papain has high thermal stability, does not lose activity even at a high temperature, can be used for tenderizing the beef at 50 ℃, contains a substance for inhibiting sarcoma in fig juice, and various organic acids, lipase and protease thereof, can help digestion, and also has the functions of diminishing inflammation, diminishing swelling, reducing pressure and enhancing the immune function of a human body.
Further, the composite leaven comprises lactobacillus sake, staphylococcus xylosus and staphylococcus carnosus, the weight ratio of the lactobacillus sake, the staphylococcus xylosus and the staphylococcus carnosus is 2:1:1,
further, the activity of the composite starter strain is 1.0 × 107 cfu/ml.
The invention also discloses a preparation method of the novel fermented beef jerky, which comprises the following steps:
1) trimming raw meat: selecting 90-120 parts of beef hind legs, removing fascia and fat of the beef hind legs, cutting the beef hind legs into strips with the width of 1.5-3 cm and the thickness of 1-3 cm along the muscle fiber texture, soaking the strips in clear water for 30-40min, flushing blood and sewage, and draining to obtain raw material strips;
2) tenderizing: mixing the raw material meat strips in the step 1) with 0.01-0.08 part of papain, and placing the mixture at a constant temperature of 50 ℃ for tenderization for 2 hours to obtain tenderized meat strips;
3) the preparation of the leaven comprises mixing the lactobacillus sake, the staphylococcus xylosus and the staphylococcus carnosus according to the weight ratio of 2:1:1 to form the leaven, putting the leaven into a skim milk culture medium, and culturing and activating the leaven at 37 ℃ until the vitality of the strain reaches 1.0 × 107 cfu/ml;
4) pickling: cooling the tenderized meat strips obtained in the step 2) to 4 ℃, mixing with 2-3 parts of salt, 0.45-0.6 part of white sugar, 6-8 parts of light soy sauce, 1-2 parts of yellow wine, 0.1-0.25 part of monosodium glutamate, 0.05-0.2 part of ginger powder, 0.05-0.2 part of black pepper, 0.05-0.2 part of cinnamon powder, 0.1-0.4 part of chili powder, 3-7 parts of fresh onion slices, 0.01-0.2 part of miracle fruit juice, 0.1-0.8 part of fig juice, 0.01-0.1 part of sodium benzoate and 0.05-0.2 part of activated compound leavening agent, uniformly stirring, and pickling at the constant temperature of 4 ℃ for 24 hours to obtain pickled meat strips;
5) filling: preparing a beef sausage casing, filling the pickled beef strips in the step 4) with proper number of strips according to the volume of the beef sausage casing into the soaked beef sausage casing, and binding two ends of the beef sausage casing to obtain a primary processed beef sausage;
6) fermentation: hanging the primary processed sausage in the step 5) into a constant-temperature constant-humidity incubator, and fermenting for 48 hours under the conditions of 30 ℃ and 90-95% of humidity to obtain fermented sausage;
7) drying and after-ripening: after the fermentation is finished, hanging the fermented sausage in the step 6) in a constant temperature and humidity box, and drying and after-ripening for 6-7 days at the temperature of 13-15 ℃ and the humidity of 75-85% until the fermented sausage has hard hand feeling to obtain the after-ripened sausage;
8) trimming and packaging: removing the casings of the post-cooked meat sausages in the step 7), cutting the fermented beef jerky in the post-cooked meat sausages into 3-6cm in length, and carrying out aseptic packaging.
Further, the skim milk culture medium in the step 3) is obtained by heating and boiling milk for 20-30 min, cooling overnight to enable fat of the heated milk to float upwards, removing upper-layer butter fat to obtain skim milk, placing the skim milk in a test tube and a triangular flask, sealing, and placing in a sterilization pot for steam sterilization at 108 ℃ for 10-15 min.
Furthermore, the beef sausage casing in the step 5) is a transparent film which is formed by processing and scraping the beef small intestine to a thickness of 40-60 um and is formed by criss-cross reticular fibers, so that the beef sausage casing has good elasticity, water retention property and water vapor permeability, and after the pickled beef is filled into the sausage casing, the gas permeability can be ensured, the water loss can be reduced, and a stable environment is provided for fermentation; meanwhile, due to the isolation of the film, harmful bacteria in the environment are prevented from directly polluting the beef in the casing, and the safety of the fermented product is improved.
By adopting the scheme, the invention has the following beneficial effects: according to the novel fermented beef jerky and the preparation method thereof, high-quality beef hind leg meat is selected, and is added with the activated compound leaven for fermentation and then eaten, so that the color, the flavor and the texture of the beef jerky product are effectively improved, and the unique fermentation flavor is given to the beef jerky; the growth and the propagation of putrefying bacteria are inhibited, the storage period is prolonged, and the safety and the quality stability of the product are improved; the lactobacillus sake has strong environmental adaptability to meat and shows high competitivenessThe pH value of the beef is rapidly reduced, and the lactobacillus is generated to inhibit the growth of harmful bacteria, so that the meat safety is improved; the staphylococcus xylosus utilizes a large amount of carbohydrate, has strong capability of decomposing nitrite, and has lipase effect to make beef flavor; staphylococcus carnosus can reduce H2O2The formation of peroxide hemin and biliverdin is blocked, and the quality of the beef is prevented from being reduced; the protein in the beef is decomposed into amino acid through microbial fermentation to form a unique flavor, so that the digestibility is improved, and the nutrition and the health care performance of the beef are enhanced by increasing the essential amino acid and the vitamins of a human body; the beef is tenderized by papain, protease of myofibril and connective tissue in the beef is degraded, actomyosin and collagen are decomposed into polypeptide and amino acid substances with smaller molecules, tendon filaments and muscle filaments of meat are broken, the taste is smoother, fresh and tender, the pickled beef is filled into a beef casing for fermentation and drying and then is cooked, the elasticity, water retention property and moisture permeability of the beef casing are good, gas permeation during beef fermentation can be guaranteed, moisture loss can be reduced, and a stable environment is provided for beef fermentation; meanwhile, the beef sausage casing film isolates harmful mixed bacteria in the air, the beef in the sausage casing is effectively prevented from being directly polluted by the harmful mixed bacteria in the environment, the safety of beef fermentation is improved, digestion is assisted by various organic acids, lipase and protease contained in fig juice, appetite is increased, and the mysterious fruit juice is added, so that the beef jerky has better and unique flavor.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
1) trimming raw meat: selecting 100kg of beef hind legs, removing fascia and fat of the beef hind legs, cutting the beef hind legs into strips with the width of 2 cm and the thickness of 2 cm along the muscle fiber texture, soaking the strips in clear water for 30min, flushing blood and sewage, and draining to obtain raw material strips;
2) tenderizing: mixing the raw material meat strips with 0.04kg of papain, and tenderizing for 2 hours at constant temperature of 50 ℃ to obtain tenderized meat strips;
3) preparing a leaven, namely mixing lactobacillus sake, staphylococcus xylosus and staphylococcus carnosus at a weight ratio of 2:1:1 to form the leaven, heating and boiling milk for 20-30 min, cooling overnight to enable the fat of the heated milk to float upwards, removing the butterfat on the upper layer to obtain skim milk, filling the skim milk into a test tube and a triangular flask, sealing the test tube and the triangular flask, placing the test tube and the triangular flask into a sterilizing pot, performing steam sterilization at 108 ℃ for 10-15 min to obtain a skim milk culture medium, placing the leaven into the skim milk culture medium, and culturing and activating the leaven at 3537 ℃ until the strain activity reaches 1.0 × 107 cfu/ml;
4) pickling, namely cooling the tenderized meat strips to 4 ℃, putting the compound leavening agent into skim milk, culturing and activating the tenderized meat strips at 37 ℃ until the strain activity reaches 1.0 × 107cfu/ml to obtain an activated compound leavening agent, mixing the tenderized meat with 2.5kg of salt, 0.56kg of white sugar, 7kg of light soy sauce, 1.5kg of yellow wine, 0.2kg of monosodium glutamate, 0.1kg of ginger powder, 0.15kg of black pepper, 0.15kg of cinnamon powder, 0.2kg of chili powder, 5kg of fresh onion slices, 0.1kg of miracle fruit juice, 0.3kg of fig juice, 0.05kg of sodium benzoate and 0.1kg of activated compound leavening agent, uniformly stirring, and pickling at the constant temperature of 4 ℃ for 24 hours to obtain pickled meat strips;
5) filling: preparing a beef sausage casing, filling the pickled beef strips into the soaked beef sausage casing in a proper number of strips according to the volume of the beef sausage casing, and binding two ends of the beef sausage casing to obtain a primary processed beef sausage;
6) fermentation: hanging the primary processed sausage in a constant temperature and humidity incubator, fermenting for 48 hours under the conditions of 30 ℃ and 90-95% of humidity to obtain fermented sausage;
7) drying and after-ripening: after fermentation, hanging the fermented sausage in a constant temperature and humidity box, drying at 14 ℃ and humidity of 75-85%, and after-ripening for 6-7 days until the fermented sausage has hard hand feeling to obtain the after-ripened sausage;
8) trimming and packaging: removing the casing of the post-cooked meat sausage, cutting the fermented beef jerky in the post-cooked meat sausage into 5cm in length, and aseptically packaging.
Example 2:
1) trimming raw meat: selecting 50kg of beef hind legs, removing fascia and fat of the beef hind legs, cutting the beef hind legs into strips with the width of 2 cm and the thickness of 2 cm along the muscle fiber texture, soaking the strips in clear water for 30min, flushing blood and sewage, and draining to obtain raw material strips;
2) tenderizing: mixing the raw material meat strips with 0.02kg of papain, and tenderizing for 2 hours at constant temperature of 50 ℃ to obtain tenderized meat strips;
3) preparing a leaven, namely mixing lactobacillus sake, staphylococcus xylosus and staphylococcus carnosus at a weight ratio of 2:1:1 to form the leaven, heating and boiling milk for 20-30 min, cooling overnight to enable the fat of the heated milk to float upwards, removing the butterfat on the upper layer to obtain skim milk, filling the skim milk into a test tube and a triangular flask, sealing the test tube and the triangular flask, placing the test tube and the triangular flask into a sterilizing pot, performing steam sterilization at 108 ℃ for 10-15 min to obtain a skim milk culture medium, placing the leaven into the skim milk culture medium, and culturing and activating the leaven at 3537 ℃ until the strain activity reaches 1.0 × 107 cfu/ml;
4) pickling, namely cooling the tenderized meat strips to 4 ℃, putting the compound leavening agent into skim milk, culturing and activating the tenderized meat strips at 37 ℃ until the strain activity reaches 1.0 × 107cfu/ml to obtain an activated compound leavening agent, and uniformly stirring the tenderized meat, 1.3kg of salt, 0.28kg of white sugar, 3.5kg of light soy sauce, 0.8kg of yellow wine, 0.1kg of monosodium glutamate, 0.05kg of ginger powder, 0.08kg of black pepper, 0.08kg of cinnamon powder, 0.1kg of chili powder, 2.5kg of fresh onion slices, 0.05kg of miracle fruit juice, 0.1kg of fig juice, 0.03kg of sodium benzoate and 0.05kg of activated compound leavening agent, and pickling at the constant temperature of 4 ℃ for 24 hours to obtain pickled meat strips;
5) filling: preparing a beef sausage casing, filling the pickled beef strips into the soaked beef sausage casing in a proper number of strips according to the volume of the beef sausage casing, and binding two ends of the beef sausage casing to obtain a primary processed beef sausage;
6) fermentation: hanging the primary processed sausage in a constant temperature and humidity incubator, fermenting for 48 hours under the conditions of 30 ℃ and 90-95% of humidity to obtain fermented sausage;
7) drying and after-ripening: after fermentation, hanging the fermented sausage in a constant temperature and humidity box, drying at 13 ℃ and 70-85% of humidity, and after-ripening for 6-7 days until the fermented sausage has hard hand feeling to obtain the after-ripened sausage;
8) trimming and packaging: removing the casing of the post-cooked meat sausage, cutting the fermented beef jerky in the post-cooked meat sausage into 5cm in length, and aseptically packaging.
Example 3:
1) trimming raw meat: selecting 1kg of beef hind legs, removing fascia and fat of the beef hind legs, cutting the beef hind legs into strips with the width of 2 cm and the thickness of 2 cm along the muscle fiber texture, soaking the strips in clear water for 30min, flushing blood and sewage, and draining to obtain raw material strips;
2) tenderizing: mixing the raw material meat strips with 0.4g of papain, and tenderizing for 2 hours at constant temperature of 50 ℃ to obtain tenderized meat strips;
3) preparing a leaven, namely mixing lactobacillus sake, staphylococcus xylosus and staphylococcus carnosus at a weight ratio of 2:1:1 to form the leaven, heating and boiling milk for 20-30 min, cooling overnight to enable the fat of the heated milk to float upwards, removing the butterfat on the upper layer to obtain skim milk, filling the skim milk into a test tube and a triangular flask, sealing the test tube and the triangular flask, placing the test tube and the triangular flask into a sterilizing pot, performing steam sterilization at 108 ℃ for 10-15 min to obtain a skim milk culture medium, placing the leaven into the skim milk culture medium, and culturing and activating the leaven at 3537 ℃ until the strain activity reaches 1.0 × 107 cfu/ml;
4) pickling, namely cooling the tenderized meat strips to 4 ℃, putting the compound leavening agent into skim milk, culturing and activating the tenderized meat strips at 37 ℃ until the strain activity reaches 1.0 × 107cfu/ml to obtain an activated compound leavening agent, mixing the tenderized beef with 25g of salt, 0.28kg of white sugar, 70g of light soy sauce, 15g of yellow wine, 2g of monosodium glutamate, 1g of ginger powder, 1.5g of black pepper, 1.5g of cinnamon powder, 2g of chili powder, 50g of fresh onion slices, 0.08g of mysterious fruit juice, 0.2g of fig juice, 0.5g of sodium benzoate and 1g of the activated compound leavening agent, uniformly stirring, and pickling at the constant temperature of 4 ℃ for 24 hours to obtain pickled meat strips;
5) filling: preparing a beef sausage casing, filling the pickled beef strips into the soaked beef sausage casing in a proper number of strips according to the volume of the beef sausage casing, and binding two ends of the beef sausage casing to obtain a primary processed beef sausage;
6) fermentation: hanging the primary processed sausage in a constant temperature and humidity incubator, fermenting for 48 hours under the conditions of 30 ℃ and 90-95% of humidity to obtain fermented sausage;
7) drying and after-ripening: after fermentation, hanging the fermented sausage in a constant temperature and humidity box, drying at 14 ℃ and 75-80% of humidity, and after-ripening for 6-7 days until the fermented sausage has hard hand feeling to obtain the after-ripened sausage;
8) trimming and packaging: removing the casing of the post-cooked meat sausage, cutting the fermented beef jerky in the post-cooked meat sausage into 5cm in length, and aseptically packaging.
Example 4:
1) trimming raw meat: selecting 5kg of beef hind legs, removing fascia and fat of the beef hind legs, cutting the beef hind legs into strips with the width of 2 cm and the thickness of 2 cm along the muscle fiber texture, soaking the strips in clear water for 30min, flushing blood and sewage, and draining to obtain raw material strips;
2) tenderizing: mixing 2g of papain into the raw material meat strips, and tenderizing for 2 hours at a constant temperature of 50 ℃ to obtain tenderized meat strips;
3) preparing a leaven, namely mixing lactobacillus sake, staphylococcus xylosus and staphylococcus carnosus at a weight ratio of 2:1:1 to form the leaven, heating and boiling milk for 20-30 min, cooling overnight to enable the fat of the heated milk to float upwards, removing the butterfat on the upper layer to obtain skim milk, filling the skim milk into a test tube and a triangular flask, sealing the test tube and the triangular flask, placing the test tube and the triangular flask into a sterilizing pot, performing steam sterilization at 108 ℃ for 10-15 min to obtain a skim milk culture medium, placing the leaven into the skim milk culture medium, and culturing and activating the leaven at 3537 ℃ until the strain activity reaches 1.0 × 107 cfu/ml;
4) pickling, namely cooling the tenderized meat strips to 4 ℃, putting the compound leavening agent into skim milk, culturing and activating the tenderized meat strips at 37 ℃ until the strain activity reaches 1.0 × 107cfu/ml to obtain an activated compound leavening agent, mixing the tenderized beef with 125g of salt, 28g of white sugar, 450g of light soy sauce, 75g of yellow wine, 10g of monosodium glutamate, 5g of ginger powder, 7.5g of black pepper, 7.5g of cinnamon powder, 10g of chili powder, 250g of fresh onion slices, 8g of miracle fruit juice, 10g of fig juice, 2.5g of sodium benzoate and 1g of the activated compound leavening agent, uniformly stirring, and keeping the temperature at 4 ℃ for 24 hours to obtain pickled meat strips;
5) filling: preparing a beef sausage casing, filling the pickled beef strips into the soaked beef sausage casing in a proper number of strips according to the volume of the beef sausage casing, and binding two ends of the beef sausage casing to obtain a primary processed beef sausage;
6) fermentation: hanging the primary processed sausage in a constant temperature and humidity incubator, fermenting for 48 hours under the conditions of 30 ℃ and 90-95% of humidity to obtain fermented sausage;
7) drying and after-ripening: after fermentation, hanging the fermented sausage in a constant temperature and humidity box, drying at 15 ℃ and humidity of 75-80%, and after-ripening for 6-7 days until the fermented sausage has hard hand feeling to obtain the after-ripened sausage;
8) trimming and packaging: removing the casing of the post-cooked meat sausage, cutting the fermented beef jerky in the post-cooked meat sausage into 5cm in length, and aseptically packaging.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes, which are made by the present specification, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.

Claims (6)

1. The novel fermented beef jerky is characterized by comprising the following components in parts by weight: 90-120 parts of beef, 2-3 parts of salt, 0.45-0.6 part of white sugar, 6-8 parts of light soy sauce, 1-2 parts of yellow wine, 0.1-0.25 part of monosodium glutamate, 0.05-0.2 part of ginger powder, 0.05-0.2 part of black pepper, 0.05-0.2 part of cassia bark powder, 0.1-0.4 part of chili powder, 3-7 parts of fresh onion slices, 0.01-0.2 part of miracle fruit juice, 0.1-0.8 part of fig juice, 0.01-0.1 part of sodium benzoate, 0.01-0.08 part of papain and 0.05-0.2 part of compound leavening agent.
2. The novel fermented beef jerky according to claim 1, wherein the compound leaven comprises lactobacillus sake, staphylococcus xylosus and staphylococcus carnosus, and the weight ratio of the lactobacillus sake, the staphylococcus xylosus and the staphylococcus carnosus is 2:1: 1.
3. The novel fermented beef jerky according to claim 2, wherein the composite starter strain viability is 1.0 × 107 cfu/ml.
4. A novel method for making fermented beef jerky is characterized by comprising the following steps:
1) trimming raw meat: selecting 90-120 parts of beef hind legs, removing fascia and fat of the beef hind legs, cutting the beef hind legs into strips with the width of 1.5-3 cm and the thickness of 1-3 cm along the muscle fiber texture, soaking the strips in clear water for 30-40min, flushing blood and sewage, and draining to obtain raw material strips;
2) tenderizing: mixing the raw material meat strips in the step 1) with 0.01-0.08 part of papain, and placing the mixture at a constant temperature of 50 ℃ for tenderization for 2 hours to obtain tenderized meat strips;
3) preparing a leaven, namely mixing lactobacillus sake, staphylococcus xylosus and staphylococcus carnosus according to the weight ratio of 2:1:1 to form the leaven, putting the leaven into a skim milk culture medium, and culturing and activating the leaven at 37 ℃ until the vitality of the strain reaches 1.0 × 107cfu/ml to obtain a composite leaven;
4) pickling: cooling the tenderized meat strips obtained in the step 2) to 4 ℃, mixing with 2-3 parts of salt, 0.45-0.6 part of white sugar, 6-8 parts of light soy sauce, 1-2 parts of yellow wine, 0.1-0.25 part of monosodium glutamate, 0.05-0.2 part of ginger powder, 0.05-0.2 part of black pepper, 0.05-0.2 part of cinnamon powder, 0.1-0.4 part of chili powder, 3-7 parts of fresh onion slices, 0.01-0.2 part of miracle fruit juice, 0.1-0.8 part of fig juice, 0.01-0.1 part of sodium benzoate and 0.05-0.2 part of activated compound leavening agent, uniformly stirring, and pickling at the constant temperature of 4 ℃ for 24 hours to obtain pickled meat strips;
5) filling: preparing a beef sausage casing, filling the pickled beef strips in the step 4) with proper number of strips according to the volume of the beef sausage casing into the soaked beef sausage casing, and binding two ends of the beef sausage casing to obtain a primary processed beef sausage;
6) fermentation: hanging the primary processed sausage in the step 5) into a constant-temperature constant-humidity incubator, and fermenting for 48 hours under the conditions of 30 ℃ and 90-95% of humidity to obtain fermented sausage;
7) drying and after-ripening: after the fermentation is finished, hanging the fermented sausage in the step 6) in a constant temperature and humidity box, and drying and after-ripening for 6-7 days at the temperature of 13-15 ℃ and the humidity of 75-85% until the fermented sausage has hard hand feeling to obtain the after-ripened sausage;
8) trimming and packaging: removing the casings of the post-cooked meat sausages in the step 7), cutting the fermented beef jerky in the post-cooked meat sausages into 3-6cm in length, and carrying out aseptic packaging.
5. The method for preparing the novel fermented beef jerky according to claim 4, wherein the skim milk culture medium in the step 3) is obtained by heating and boiling milk for 20-30 min, cooling overnight to enable fat of the heated milk to float, removing upper-layer milk fat to obtain skim milk, placing the skim milk in a test tube and a triangular flask, sealing the test tube and the triangular flask, and placing the test tube and the triangular flask in a sterilizing pot for steam sterilization at 108 ℃ for 10-15 min.
6. The method for preparing the novel fermented beef jerky according to claim 4, wherein the beef sausage casing in the step 5) is a transparent thin film which is prepared by processing and scraping the beef small intestine to the thickness of 40-60 um.
CN202010297198.XA 2020-04-15 2020-04-15 Novel fermented beef jerky and preparation method thereof Pending CN111466524A (en)

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CN114903150A (en) * 2022-05-13 2022-08-16 正蓝旗上都牛肉有限公司 Fermented beef sausage and preparation method thereof
CN115176975A (en) * 2022-06-01 2022-10-14 内蒙古农业大学 Processing method of fermented jerky
CN115669874A (en) * 2022-11-01 2023-02-03 西双版纳国氏生物科技有限公司 Production process of fermented meat product

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CN115669874A (en) * 2022-11-01 2023-02-03 西双版纳国氏生物科技有限公司 Production process of fermented meat product

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