CN103238853A - Production method of fermented beef jerky - Google Patents

Production method of fermented beef jerky Download PDF

Info

Publication number
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
Authority
CN
China
Prior art keywords
fermentation
production
beef
boiling
baking
Prior art date
Application number
CN2012100339647A
Other languages
Chinese (zh)
Inventor
贺银凤
王晓婷
Original Assignee
贺银凤
王晓婷
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 贺银凤, 王晓婷 filed Critical 贺银凤
Priority to CN2012100339647A priority Critical patent/CN103238853A/en
Publication of CN103238853A publication Critical patent/CN103238853A/en

Links

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

A kind of production method of fermentation dehydrated beef

(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.
CN2012100339647A 2012-02-10 2012-02-10 Production method of fermented beef jerky CN103238853A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2012100339647A CN103238853A (en) 2012-02-10 2012-02-10 Production method of fermented beef jerky

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2012100339647A CN103238853A (en) 2012-02-10 2012-02-10 Production method of fermented beef jerky

Publications (1)

Publication Number Publication Date
CN103238853A true CN103238853A (en) 2013-08-14

Family

ID=48918997

Family Applications (1)

Application Number Title Priority Date Filing Date
CN2012100339647A CN103238853A (en) 2012-02-10 2012-02-10 Production method of fermented beef jerky

Country Status (1)

Country Link
CN (1) CN103238853A (en)

Cited By (29)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN104970377A (en) * 2015-07-20 2015-10-14 合肥梅香园禽蛋制品有限公司 Beef roll mingled with strips , and preparation method of beef roll
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
CN105011182A (en) * 2015-06-27 2015-11-04 安徽光正食品有限公司 Preparation method of beef jerky capable of nourishing hearts and soothing nerves
CN105011181A (en) * 2015-06-27 2015-11-04 安徽光正食品有限公司 Preparation method of beef jerky capable of reducing blood pressure
CN105011180A (en) * 2015-06-27 2015-11-04 安徽光正食品有限公司 Preparation method of marinated fragrant beef jerky capable of guiding qi downward
CN105011190A (en) * 2015-06-12 2015-11-04 滁州市百年食品有限公司 Preparation method of lung ventilation promoting honey beef roll
CN105011197A (en) * 2015-06-12 2015-11-04 滁州市百年食品有限公司 Preparation method of beef sauce capable of clearing heat and relieving fidgetness
CN105029461A (en) * 2015-08-20 2015-11-11 西北民族大学 Spiced Moslem fermented air-dried yak meat and preparation method thereof
CN105029460A (en) * 2015-07-20 2015-11-11 合肥梅香园禽蛋制品有限公司 Spicy beef brown rice roll and preparation method thereof
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
CN105029454A (en) * 2015-06-12 2015-11-11 滁州市百年食品有限公司 Preparation method of minty sliced dried beef
CN105029456A (en) * 2015-06-27 2015-11-11 安徽光正食品有限公司 Preparation method of blood-replenishing Qi-tonifying sliced dried beef
CN105054087A (en) * 2015-07-20 2015-11-18 合肥梅香园禽蛋制品有限公司 Tea-flavored beef jerky capable of improving eyesight and preparation method of tea-flavored beef jerky
CN105054089A (en) * 2015-08-20 2015-11-18 西北民族大学 Tomato flavored Muslim fermented air-dried yak meat and preparation method thereof
CN105077310A (en) * 2015-08-20 2015-11-25 西北民族大学 Moslem fermented air-dried yak meat with curry taste and preparation method thereof
CN105077292A (en) * 2015-07-27 2015-11-25 内蒙古蒙元食品技术研究院 Whey fermented sliced dried beef and preparation method thereof
CN105077304A (en) * 2015-07-20 2015-11-25 合肥梅香园禽蛋制品有限公司 Refreshing beef roll with fragrance of preserved meat and preparation method of refreshing beef roll
CN105077309A (en) * 2015-08-20 2015-11-25 西北民族大学 Tea-flavor Muslim fermented yak meat and preparation method thereof
CN105105159A (en) * 2015-08-20 2015-12-02 西北民族大学 Halal air-dried fermented yak meat with flavor of strawberries and making method thereof
CN105124620A (en) * 2015-07-20 2015-12-09 合肥梅香园禽蛋制品有限公司 Intestine-moistening sweet pepper beef roll and preparation method thereof
CN105146549A (en) * 2015-08-20 2015-12-16 西北民族大学 Cumin-flavored Halal fermented air-dried yak meat and preparation method thereof
CN105146546A (en) * 2015-06-27 2015-12-16 安徽光正食品有限公司 Preparation method of stomach invigorating and digestion promoting beef jerky
CN105231158A (en) * 2015-07-20 2016-01-13 合肥梅香园禽蛋制品有限公司 Flavored haw-containing beef paste preparation method
CN105433137A (en) * 2014-09-02 2016-03-30 贵州梵净山生态农业股份有限公司 Production method of fermented dried beef
CN105433136A (en) * 2014-09-02 2016-03-30 贵州梵净山生态农业股份有限公司 Processing method for improving quality of dried beef

Cited By (30)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN103783541B (en) * 2014-01-16 2015-05-13 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
CN105433137A (en) * 2014-09-02 2016-03-30 贵州梵净山生态农业股份有限公司 Production method of fermented dried beef
CN105433136A (en) * 2014-09-02 2016-03-30 贵州梵净山生态农业股份有限公司 Processing method for improving quality of dried beef
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
CN105011197A (en) * 2015-06-12 2015-11-04 滁州市百年食品有限公司 Preparation method of beef sauce capable of clearing heat and relieving fidgetness
CN105029454A (en) * 2015-06-12 2015-11-11 滁州市百年食品有限公司 Preparation method of minty sliced dried beef
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
CN105011190A (en) * 2015-06-12 2015-11-04 滁州市百年食品有限公司 Preparation method of lung ventilation promoting honey beef roll
CN105029456A (en) * 2015-06-27 2015-11-11 安徽光正食品有限公司 Preparation method of blood-replenishing Qi-tonifying sliced dried beef
CN105146546A (en) * 2015-06-27 2015-12-16 安徽光正食品有限公司 Preparation method of stomach invigorating and digestion promoting beef jerky
CN105011182A (en) * 2015-06-27 2015-11-04 安徽光正食品有限公司 Preparation method of beef jerky capable of nourishing hearts and soothing nerves
CN105011181A (en) * 2015-06-27 2015-11-04 安徽光正食品有限公司 Preparation method of beef jerky capable of reducing blood pressure
CN105011180A (en) * 2015-06-27 2015-11-04 安徽光正食品有限公司 Preparation method of marinated fragrant beef jerky capable of guiding qi downward
CN105077304A (en) * 2015-07-20 2015-11-25 合肥梅香园禽蛋制品有限公司 Refreshing beef roll with fragrance of preserved meat and preparation method of refreshing beef roll
CN105029460A (en) * 2015-07-20 2015-11-11 合肥梅香园禽蛋制品有限公司 Spicy beef brown rice roll and preparation method thereof
CN105231158A (en) * 2015-07-20 2016-01-13 合肥梅香园禽蛋制品有限公司 Flavored haw-containing beef paste preparation method
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
CN105124620A (en) * 2015-07-20 2015-12-09 合肥梅香园禽蛋制品有限公司 Intestine-moistening sweet pepper beef roll and preparation method thereof
CN105054087A (en) * 2015-07-20 2015-11-18 合肥梅香园禽蛋制品有限公司 Tea-flavored beef jerky capable of improving eyesight and preparation method of tea-flavored beef jerky
CN104970377A (en) * 2015-07-20 2015-10-14 合肥梅香园禽蛋制品有限公司 Beef roll mingled with strips , and preparation method of beef roll
CN105077292A (en) * 2015-07-27 2015-11-25 内蒙古蒙元食品技术研究院 Whey fermented sliced dried beef and preparation method thereof
CN105077309A (en) * 2015-08-20 2015-11-25 西北民族大学 Tea-flavor Muslim fermented yak meat and preparation method thereof
CN105146549A (en) * 2015-08-20 2015-12-16 西北民族大学 Cumin-flavored Halal fermented air-dried yak meat and preparation method thereof
CN105077310A (en) * 2015-08-20 2015-11-25 西北民族大学 Moslem fermented air-dried yak meat with curry taste and preparation method thereof
CN105054089A (en) * 2015-08-20 2015-11-18 西北民族大学 Tomato flavored Muslim fermented air-dried yak meat and preparation method thereof
CN105029461A (en) * 2015-08-20 2015-11-11 西北民族大学 Spiced Moslem fermented air-dried yak meat and preparation method thereof
CN105105159A (en) * 2015-08-20 2015-12-02 西北民族大学 Halal air-dried fermented yak meat with flavor of strawberries and making method thereof

Similar Documents

Publication Publication Date Title
CN103251010B (en) Preparation method of active lactobacillus pickled vegetable
CN103315325B (en) Spiced beef and its preparation method
CN100455212C (en) Method for preparing fish meat fermented sausage using mixed microbe ferment
CN102669711B (en) Fermented sausage of dietary fiber and goose
CN102805382B (en) Making method of instant squid food
CN101984859B (en) Method for preparing fish-and-rice mixed breaded fish sticks by using microorganism leavening agent
CN101971994B (en) Processing method for pigskin with pickled pepper
Buckenhüskes Selection criteria for lactic acid bacteria to be used as starter cultures for various food commodities
CN101715983B (en) Technology for finely and further processing drunk pearl mussel
CN103584188B (en) Preparation method of carbon grilled squid slices
CN101238830B (en) Method for preparing flavor fermentation meat product and product
CN101518320B (en) Preparation method of long shelf life fermented pickled vegetable
CN100563468C (en) Utilize microbial fermentation to improve the processing method of the rotten bowel lavage product special flavour of fish
CN103202448B (en) Convenient preparation method of fermented pickled Chinese cabbage
KR20060038823A (en) A method for producing packaged kimchi with preservative capacity and quality to be enhanced
CN103156205B (en) Fermented chicken and manufacturing method thereof
CN100591223C (en) Process for quick production of low salt fish sauce
CN102266029B (en) Production method of salted and pickled vegetables
CN101744316B (en) Fermented low-salt semi-dried tilapia mossambica, processing method thereof and application thereof
CN102987435B (en) Preparation method for multifunctional complex-fermented powder for tenderization and fermentation and method for preparing fermented yak meat particles
CN103549484A (en) Curing agent for curing meat product and method for curing preserved meat
KR100426279B1 (en) Lactic acid bacterial fermentation products and manufacturing method thereof
CN101396132B (en) Manufacture method of fermentation flavor yellow croaker
CN101720901A (en) Ferment-fermented pickles and preparation method thereof
JP4041850B2 (en) A novel lactic acid bacterium that shows good growth at low temperatures, high nisin production, excellent saccharide utilization, produces γ-aminobutyric acid, and uses γ-aminobutyric acid in high production methods and techniques for preventing alcohol from burning out.

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20130814

C05 Deemed withdrawal (patent law before 1993)