CN105614459A - Air-dried beef food production technology - Google Patents

Abstract

The present invention discloses an air-dried beef food production technology. The production technology consists of the following steps: pickling liquid is injected into cut beef and the treated beef is subjected to a sealed pickling at a temperature of 0-5 DEG C; the pickling liquid recipe is as follows: 8-20 g of edible salt, 0.4-1 g of glucose, 0.05-0.1 g of sodium nitrite, 1.5-3 g of spices and 0.6-1.5 g of fermentation starter are added into per 100 ml of water; the active ingredients of the fermentation starter is staphylococcus xylosus S1 CGMCC No. 1572; the pickled beef is firstly dried at a temperature of 16-22 DEG C and a relative humidity of 75-85% for 12-15 days; and then the dried beef is dried again at a temperature of 55-65 DEG C and a relative humidity of 50-60% for 2-4 days to obtain the air-dried beef. A dry powder fermentation starter is applied to pickle and produce the air-dried beef, the entire production cycle of the air-dried beef is greatly shortened, the product quality and taste are significantly improved, and the air-dried beef food has a good application prospect, and is easy to be stored and transported, and suitable for industrial production.

Description

The processing technology of jerked beef food

Technical field

The invention belongs to food processing field, be specifically related to the processing technology of a kind of jerked beef food.

Background technology

Beef is the food that people from the whole world likes to eat, one of meat product of Chinese's consumption, is only second to Carnis Sus domestica, and beef protein content is high, and fat content is low, so delicious flavour, is liked by people, enjoys the laudatory title of " in meat favourite son ". In the processing technology of current jerked beef, complex manufacturing technology, the explained hereafter cycle is long, and products taste is poor.

Summary of the invention

For the above-mentioned technical problem overcoming prior art to exist, it is an object of the invention to, it is provided that the processing technology of a kind of jerked beef food, make processing technology simple to operation, shorten the production cycle of technique and the rich in taste of product.

The processing technology of jerked beef food provided by the invention, comprises the following steps:

(1) pickling liquid is injected in dressed beef, at 0-5 DEG C of temperature, carries out sealed pickling;

(2) pickling liquid formula is: added with 8-20g Sal, 0.4-1g glucose, 0.05-0.1g sodium nitrite, 1.5-3g spice and 0.6-1.5g leaven in every 100ml water; Wherein, the active component of leaven used is staphylococcus xylosus (Staphylococcusxylosus) S1CGMCC �� 1572;

(3) by the beef after pickling first 16-22 DEG C, relative humidity be 75-85% when, dry 12-15 days; Then, 55-65 DEG C, relative humidity be 50-60% when, drier 2-4 days, obtain jerked beef.

The processing technology of jerked beef food provided by the invention, the problems such as it has the beneficial effects that, solves complex manufacturing technology, and the production technology cycle is long, mouthfeel difference, make the product produced have good mouthfeel and longer quality guarantee period, production lot can be made.

Detailed description of the invention

Below in conjunction with an embodiment, the processing technology of jerked beef food provided by the invention is described in detail.

Embodiment

The processing technology of the jerked beef food of the present embodiment, comprises the following steps:

(1) pickling liquid is injected in dressed beef, at 4 DEG C of temperature, carries out sealed pickling;

(2) pickling liquid formula is: added with 15g Sal, 1g glucose, 0.1g sodium nitrite, 3g spice and 1g leaven in every 100ml water; Wherein, the active component of leaven used is staphylococcus xylosus (Staphylococcusxylosus) S1CGMCC �� 1572;

(3) by the beef after pickling first 18 DEG C, relative humidity be 85% when, dry 15 days; Then, 65 DEG C, relative humidity be 60% when, drier 3 days, obtain jerked beef.

The processing technology of jerked beef food, the jerked beef food mouthfeel produced is good, shelf-life limit for length, and product quality is high, can be mass, is subject to liking of general population.

Claims (1)

1. the processing technology of a jerked beef food, it is characterised in that: said method comprising the steps of:

(1) pickling liquid is injected in dressed beef, at 0-5 DEG C of temperature, carries out sealed pickling;

(2) pickling liquid formula is: added with 8-20g Sal, 0.4-1g glucose, 0.05-0.1g sodium nitrite, 1.5-3g spice and 0.6-1.5g leaven in every 100ml water; Wherein, the active component of leaven used is staphylococcus xylosus (Staphylococcusxylosus) S1CGMCC �� 1572;

(3) by the beef after pickling first 16-22 DEG C, relative humidity be 75-85% when, dry 12-15 days; Then, 55-65 DEG C, relative humidity be 50-60% when, drier 2-4 days, obtain jerked beef.