CN101731643B - Pickling agent for manufacturing process of dried beef - Google Patents
Pickling agent for manufacturing process of dried beef Download PDFInfo
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- CN101731643B CN101731643B CN2010100280108A CN201010028010A CN101731643B CN 101731643 B CN101731643 B CN 101731643B CN 2010100280108 A CN2010100280108 A CN 2010100280108A CN 201010028010 A CN201010028010 A CN 201010028010A CN 101731643 B CN101731643 B CN 101731643B
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Abstract
The invention relates to a pickling agent, in particular to a pickling agent for the manufacturing process of dried beef, which comprises the following components in proportion by weight (in terms of 100ml of water): 10-20g of salt, 0.5-1g of glucose, 1.5-3g of spice, 0.5-1.5g of fermenting agent and 20-40g of plant soot, wherein a dry powder fermenting agent of which the active component is Staphylococcus xylosus (S1CGMCC No.1572) is used. In the process of pickling beef, the weight ratio of the pickling agent to the beef is 1:5-10. The dried beef pickled by the pickling agent is dried but not hard, is moist but not soft, has the advantages of ruddy and bright appearance, delicious taste, appropriate salt content, durable aftertaste, good color, flavor and taste and rich nutrition, thereby having good application prospects.
Description
Technical field
The present invention relates to a kind of curing agent, particularly a kind of curing agent for dried beef manufacturing process.
Background technology
Dried beef is to cut meat as raw material take the ox trunk, and the class that the processing technologys such as employing low-temperature salting, drying process is fresh edible fermented beef goods directly.Since 19 end of the centurys; be accompanied by the expansion of the modern meat products Storage method ranges of application such as refrigeration, vacuum packaging; production mechanization, the scales such as cooling meat, tin product, sausage food develop rapidly, and dried Beef production has been developed by beef processing and storage major way and become the traditional properties meat products mode of production that satisfies consumer taste adjustment needs.
at present, the production of dried beef has reached batch production and normalization period, traditional production method exists the process-cycle long, productive rate is low, cost is high, of low quality, the problems such as nutritional labeling is low, and for floridity, often use nitrite in beef, after edible, human body is produced greatly harm, make dried beef be difficult to come in popular life, as 2007.02.28, Patent Office of the People's Republic of China discloses the patent of invention (notification number: CN1919068) of a kind of " a kind of processing method of Chinese style Bologna " by name, content comprises: 1) to account for the salt of beef weight 2% ratio, the natrium nitrosum of 0.3% calcium chloride and 0.45% composite phosphate and 15～18g/100 kilogram beef, the sodium nitrate of 170～180g/100 kilogram beef consists of Chinese style Bologna processing curing agent.2) the spice formula of Chinese style Bologna is cow meat: 100kg, salt 450～550g, sugar 3.5～4.5kg, mustard 450～550g, ginger+garlic (1: 1) 0.8～1.2kg, nutmeg 32～38g, white pepper powder 350～450g, chilli powder 180～220g, cumin powder 650～680g.3) Chinese style Bologna processing features is, the curing agent of inventing is applied in the stripping and slicing of safe and sanitary beef mowing surperficial, and salting period is 5～6 days; Fermentation processing temperature condition is: 43 ℃, 1-2 days interior humidity of fermentation processing is controlled at 80%～90%, drops to 50～70% at 3-4 days, finishes processing when weightlessness is 20%～30%.Still have the nitrous acid swallow that is detrimental to health in the method, and composite phosphate impairs one's health simultaneously also.
Summary of the invention
For solving the above-mentioned deficiency of prior art, the invention provides a kind of curing agent for dried beef manufacturing process.Cost of the present invention is low, nutritional labeling is high, useful health, and also raw material is simple, and the delicious matter of the beef that makes is beautiful, and practical value is high, is suitable for promoting.
The present invention adopts following technical scheme:
A kind of curing agent for dried beef manufacturing process, it is characterized in that: described curing agent is made of the component of following weight proportion: in 100ml water, comprise 10-20g salt, 0.5-1g glucose, 1.5-3g spice and 0.5-1.5g leavening, 20-40g Plant Soot.
In the present invention, described leavening employing active component is the dry powder leaven of staphylococcus xylosus (StaphylococcusxyJOSUS) S1 CGMCC № 1572.This leavening is centrifugal after staphylococcus xylosus (Staphylococcus xyJOSUS) S1 CGMCC № 1572 is cultivated, and after concentrated thalline adds freeze drying protectant, makes after freeze drying.Wherein the frozen-dried protective agent prescription is: be added with 2-4g glycerine in the skimmed milk that every 100ml mass concentration is 10-15%, 1--3g vitamin C, 3-5g sucrose and 3-5g calcium carbonate.
In above-mentioned preparation process, the mass ratio of concentrated thalline and freeze drying protectant is 0.1-10: 1, be preferably 1: 1.
In the cured beef process, the weight ratio of curing agent and beef is 1: 5-10.
Salt of the present invention goes that raw meat is tasty, glucose has additional nutrients composition, glucose and salt share sweetly saltyly have both, aftertaste is long, spice increases the fragrance of beef, use this dry powder leaven and pickle the production jerked beef, can in the jerked beef production technology, fermentation time effectively shortens with having now, Plant Soot had both increased the beef aesthetic feeling, and strengthened its mouthfeel, more useful beef nutritional labeling.The dried dried beef that makes with this curing agent and not hard, profit and not soft, ruddy vivid, delicious flavour, the degree of saltiness is suitable, and aftertaste is long, looks good, smell good and taste good, and is nutritious, has a good application prospect.
The specific embodiment
Embodiment 1
A kind of curing agent for dried beef manufacturing process, described curing agent is made of the component of following weight proportion: in 100ml water, comprise 10g salt, 0.5g glucose, 1.5g spice and 0.5g leavening, 20g Plant Soot.In the present invention, described leavening employing active component is the dry powder leaven of staphylococcus xylosus (Staphylococcus xyJOSUS) S1 CGMCC № 1572.This leavening is centrifugal after staphylococcus xylosus (Staphylococcus xyJOSUS) S1 CGMCC № 1572 is cultivated, and after concentrated thalline adds freeze drying protectant, makes after freeze drying.Wherein the frozen-dried protective agent prescription is: every 100ml mass concentration is to be added with 2g glycerine, 1g vitamin C, 3g sucrose and 3g calcium carbonate in 10% skimmed milk.In above-mentioned preparation process, the mass ratio of concentrated thalline and freeze drying protectant is 1: 10, and in the cured beef process, the weight ratio of curing agent and beef is 1: 5.
Embodiment 2
A kind of curing agent for dried beef manufacturing process, described curing agent is made of the component of following weight proportion: in 100ml water, comprise 20g salt, 1g glucose, 3g spice and 1.5g leavening, 40g Plant Soot.In the present invention, described leavening employing active component is the dry powder leaven of staphylococcus xylosus (StaphylococcusxyJOSUS) S1 CGMCC № 1572.This leavening is centrifugal after staphylococcus xylosus (Staphylococcus xyJOSUS) S1 CGMCC № 1572 is cultivated, and after concentrated thalline adds freeze drying protectant, makes after freeze drying.Wherein the frozen-dried protective agent prescription is: every 100ml mass concentration is to be added with 4g glycerine, 3g vitamin C, 5g sucrose and 5g calcium carbonate in 15% skimmed milk.In above-mentioned preparation process, the mass ratio of concentrated thalline and freeze drying protectant is 10: 1, and in the cured beef process, the weight ratio of curing agent and beef is 1: 10.
Embodiment 3
A kind of curing agent for dried beef manufacturing process, described curing agent is made of the component of following weight proportion: in 100ml water, comprise 15g salt, 0.8g glucose, 2g spice and 1g leavening, 30g Plant Soot.In the present invention, described leavening employing active component is the dry powder leaven of staphylococcus xylosus (StaphylococcusxyJOSUS) S1 CGMCC № 1572.This leavening is centrifugal after staphylococcus xylosus (Staphylococcus xyJOSUS) S1 CGMCC № 1572 is cultivated, and after concentrated thalline adds freeze drying protectant, makes after freeze drying.Wherein the frozen-dried protective agent prescription is: every 100ml mass concentration is to be added with 3g glycerine, 2g vitamin C, 4g sucrose and 4g calcium carbonate in 13% skimmed milk.In above-mentioned preparation process, the mass ratio of concentrated thalline and freeze drying protectant is 1: 1, and in the cured beef process, the weight ratio of curing agent and beef is 1: 7.。
Claims (2)
1. curing agent that is used for dried beef manufacturing process, it is characterized in that: described curing agent is made of the component of following weight proportion: in 100ml water, comprise 15g salt, 0.8g glucose, 2g spice and 1g leavening, 30g Plant Soot;
It is the dry powder leaven of staphylococcus xylosus (Staphylococcus xylosus) S1 CGMCC № 1572 that described leavening adopts active component; this leavening is centrifugal after staphylococcus xylosus (Staphylococcus xylosus) S1 CGMCC № 1572 is cultivated; after concentrated thalline adds freeze drying protectant; make after freeze drying; wherein the frozen-dried protective agent prescription is: be added with 2-4g glycerine in the skimmed milk that every 100ml mass concentration is 10-15%; 1-3g vitamin C, 3-5g sucrose and 3-5g calcium carbonate.
2. a kind of curing agent for dried beef manufacturing process according to claim 1, it is characterized in that: in the cured beef process, the weight ratio of curing agent and beef is 1:5-10.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010100280108A CN101731643B (en) | 2010-01-04 | 2010-01-04 | Pickling agent for manufacturing process of dried beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010100280108A CN101731643B (en) | 2010-01-04 | 2010-01-04 | Pickling agent for manufacturing process of dried beef |
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| Publication Number | Publication Date |
|---|---|
| CN101731643A CN101731643A (en) | 2010-06-16 |
| CN101731643B true CN101731643B (en) | 2013-05-08 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2010100280108A Expired - Fee Related CN101731643B (en) | 2010-01-04 | 2010-01-04 | Pickling agent for manufacturing process of dried beef |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106071913A (en) * | 2016-06-28 | 2016-11-09 | 额敏县新大同创生物工程有限责任公司 | Fermented beef dry products and preparation method thereof |
| CN107495139A (en) * | 2017-09-30 | 2017-12-22 | 贵州省印江梵净山鼎牛食品有限公司 | A kind of fermentation dehydrated beef and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1124100A (en) * | 1994-12-07 | 1996-06-12 | 天津商学院 | Nitrate-free meat pickling agent |
| CN1806682A (en) * | 2006-01-11 | 2006-07-26 | 中国农业科学院畜牧研究所 | Method for preparing air-dried beef |
| CN1919068A (en) * | 2006-09-28 | 2007-02-28 | 中国农业科学院北京畜牧兽医研究所 | Chinese style Lebanon sausage processing method |
-
2010
- 2010-01-04 CN CN2010100280108A patent/CN101731643B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1124100A (en) * | 1994-12-07 | 1996-06-12 | 天津商学院 | Nitrate-free meat pickling agent |
| CN1806682A (en) * | 2006-01-11 | 2006-07-26 | 中国农业科学院畜牧研究所 | Method for preparing air-dried beef |
| CN1919068A (en) * | 2006-09-28 | 2007-02-28 | 中国农业科学院北京畜牧兽医研究所 | Chinese style Lebanon sausage processing method |
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| CN101731643A (en) | 2010-06-16 |
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Granted publication date: 20130508 Termination date: 20140104 |