CN110663884A - Preparation method of hand-torn fermented beef jerky - Google Patents
Preparation method of hand-torn fermented beef jerky Download PDFInfo
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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
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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
- A23L13/40—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
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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
- A23L13/70—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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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
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- A—HUMAN NECESSITIES
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention mainly relates to the technical field of food processing, and discloses a preparation method of hand-torn fermented beef jerky, which comprises the following steps: cutting, cleaning, tenderizing, primary drying, low-temperature pickling, secondary drying and packaging; according to the preparation method of the hand-torn fermented beef jerky, the prepared hand-torn beef jerky is bright in color, rich in flavor and chewy in taste, high salt and high fat of traditional pickled food are avoided, and the hand-torn fermented beef jerky is more nutritional and healthy.
Description
Technical Field
The invention mainly relates to the technical field of food processing, in particular to a preparation method of hand-torn fermented beef jerky.
Background
Beef is a food which is popular among people all over the world, and is one of meat foods consumed by Chinese people, and the beef is second to pork, so that the beef has high protein content and low fat content, is delicious in taste, is favored by people, and enjoys the beauty of 'Jiaozi in meat'. The beef contains rich protein, amino acid, vitamins and mineral elements, and has effects of improving disease resistance, promoting growth and development, increasing muscle, promoting rehabilitation, supplementing iron, replenishing blood, and delaying aging.
The beef products sold on the market at present are various, and comprise beef rolls, spiced beef, sauced beef, beef granules and hand-torn beef jerky, and even if the hand-torn beef jerky is only torn, the beef jerky has various flavors so as to meet the requirements of different consumers, but the hand-torn beef jerky sold on the market at present has the defects of high salinity and salty taste, and the beef jerky is difficult to chew due to dryness, so that great inconvenience is brought to eating.
The prior patent document CN107712672A discloses a method for making hand-torn beef jerky, and specifically discloses that beef is beaten and boiled for multiple times, the operation is complicated, and the beating is carried out after the boiling, so that the beef is easy to break, and then the beef is placed in a mould for forming, the process is complex, and the hand-torn feeling of the beef is lost; the prior patent document CN104643113A discloses a pure-breed fermented hand-torn beef jerky and a preparation method thereof, and specifically discloses that beef is subjected to bacteria reduction treatment, then lactobacillus plantarum and staphylococcus xylosus are inoculated for fermentation, and then pickling, drying, boiling, forming, seasoning, packaging and sterilization are carried out, so that the prepared beef jerky has certain safety and nutrition, but the obtained beef jerky is light in flavor and color and loses the chewy property of the beef, and therefore the preparation method of the beef jerky needs to be further improved.
Disclosure of Invention
In order to make up for the defects of the prior art, the invention aims to provide a preparation method of hand-torn fermented beef jerky.
A preparation method of hand-torn fermented beef jerky comprises the following steps:
(1) cutting and cleaning, namely removing fascia and fat from fresh beef, soaking the fresh beef in clear water for 40 ~ 60min, removing, slicing the beef along the fiber direction of the beef, wherein the width is 4 ~ 5cm, the thickness is 8 ~ 10mm, and soaking the beef in a starch solution for 20 ~ 30min, so that the blood in the beef can be removed, the beef is bright in color, the beef fiber can be tenderized, the digestion and absorption of the beef are facilitated, and the fresh beef slices are cleaned by the clear water to obtain raw beef slices;
(2) the rejuvenation comprises the steps of inoculating activated lactobacillus which accounts for 1.2 ~ 1.4.4% of the weight of the raw beef slices into the raw beef slices, uniformly stirring, fermenting at the constant temperature of 32 ~ 34 ℃ for 10 ~ 12h, removing the fishy smell of the beef, rejuvenating beef fibers, avoiding the beef from generating sourness, decomposing only a small amount of fat in the beef in the lactobacillus fermentation process, generating a large amount of extracellular polysaccharide, permeating into the beef fibers, effectively removing the fishy smell of the beef, facilitating the digestion and absorption of the beef, and washing with clear water to obtain the rejuvenated beef;
(3) primary drying, namely placing the tenderized beef in a freeze dryer, freeze-drying at-45 ~ -43 ℃ until the water content is 25 ~ 27%, taking out, placing the beef in a temperature of 65 ~ 70 ℃ for drying until the water content is 11 ~ 13%, quickly removing a large amount of water in the beef through freeze drying, increasing the porous structure of the beef, facilitating the permeation of flavor substances, enabling the internal and external taste of the dried beef to be consistent, and then drying at low temperature to slowly reduce water, so that the chewing taste of beef fibers can be increased, and the primary dried beef is obtained;
(4) low-temperature pickling, namely placing the primarily dried beef in an autoclave, sterilizing at 121 ℃ for 25 ~ 30min to ensure that the dried beef fiber rapidly absorbs water and then expands, keeping the chewing taste of the beef fiber, naturally cooling to room temperature, taking out the beef, placing the beef in a pickling material, uniformly stirring, pickling at 25 ~ 30 ℃ for 8 ~ 10h, then reducing the temperature to 11 ~ 13 ℃ and pickling at constant temperature for 3 ~ 4d, firstly pickling at high temperature to promote the pickling liquid to fully contact the beef, rapidly permeating the beef fiber and promoting the proliferation of wine saccharomyces cerevisiae, and then fermenting at low temperature to ensure that the pickling material slowly permeates the beef fiber, so that the beef jerky has consistent internal and external tastes and has rich flavor, and alcohol and polysaccharide components generated in the fermentation process of the wine saccharomyces cerevisiae slowly permeate the beef fiber to ensure that the beef jerky has mellow taste, thereby obtaining pickled beef;
(5) secondary drying, namely putting the pickled beef in an oven at 70 ~ 75 ℃ to dry until the water content is 35 ~ 37 ℃, and then putting the dried beef in an oven at 3 ~ 5 ℃ for ventilation drying until the water content is 20 ~ 22%, firstly baking the beef at high temperature, quickly evaporating water and alcohol among beef fibers, increasing gaps among the beef, enabling the beef to be loose, being convenient for hand tearing and eating, avoiding inconvenient hand tearing and chewing digestion caused by the hardness of the traditional beef jerky, then air-drying at low temperature, slowly dissipating water, increasing the chewing taste of the beef fibers, and keeping the color and flavor of the beef to obtain secondary dried beef;
(6) packaging: packaging the secondary dried beef, and performing radiation sterilization to obtain the shredded fermented beef jerky.
And (2) adding starch into cold water in the starch solution obtained in the step (1), and uniformly stirring, wherein the mass percentage concentration of the starch is 14 ~ 16%.
The activated lactobacillus in the step (2) is composed of activated strains of lactobacillus bulgaricus 16 ~ 18, lactobacillus plantarum 11 ~ 13 and lactobacillus delbrueckii 5 ~ 7 in parts by weight, the strains are respectively activated and centrifuged, precipitates are taken, and the activated strain precipitates are mixed in parts by weight.
And (4) freeze-drying in the step (3), wherein the shelf heating temperature is 36 ~ 38 ℃.
The pickling material in the step (4) is added with 23 ~ 25% of the weight of the beef, and comprises the following raw materials, by weight, 21 ~ 23 parts of five spice powder, 17 ~ 19 parts of salt, 11 ~ 13 parts of cooking wine, 8 ~ 10 parts of light soy sauce, 8 ~ 10 parts of white granulated sugar, 5 ~ 7 parts of hot pepper and 80 ~ 100 parts of fermentation liquor, and all the raw materials are uniformly mixed and are ready to use when being prepared.
The fermentation liquor is prepared by inoculating the activated wine saccharomyces cerevisiae into a white granulated sugar solution with the mass percentage concentration of 2 ~ 3%, and uniformly stirring.
And (5) ventilating and drying at the wind speed of 4.2 ~ 4.4.4 m/s.
The hand-torn fermented beef jerky prepared by the preparation method of the hand-torn fermented beef jerky.
The invention has the advantages that: according to the preparation method of the hand-torn fermented beef jerky, the prepared hand-torn beef jerky is bright in color, rich in flavor and chewy in taste, high salt and high fat of traditional pickled food are avoided, and the hand-torn fermented beef jerky is more nutritional and healthy; firstly, the fat and fascia of the beef are removed, so that the influence on the chewy taste of the beef jerky is avoided, and the sliced beef jerky is soaked in a starch solution, so that the blood in the beef can be removed, the beef is bright in color, the beef fiber can be tenderized, and the digestion and absorption of the beef are facilitated; activated lactobacillus is inoculated into the cleaned beef for lactobacillus low-temperature short-time fermentation, the beef can be prevented from generating sourness while beef fishy smell and beef fiber are removed, only a small amount of fat in the beef can be decomposed in the lactobacillus fermentation process, a large amount of extracellular polysaccharide is generated and permeates into the beef fiber, and the fishy smell of the beef can be effectively removed, so that the beef is convenient to digest and absorb; placing the beef in a freeze dryer, quickly removing a large amount of water in the beef through freeze drying, increasing the porous structure of the beef, facilitating the permeation of flavor substances, enabling the inner and outer taste of the beef jerky to be consistent, and then drying at low temperature, slowly reducing the water content, and increasing the chewing taste of beef fibers; after primary drying, placing the beef in a high-pressure steam sterilization pot for high-temperature sterilization and curing, so that dried beef fibers expand after absorbing moisture quickly, the chewing taste of the beef fibers can be kept, then adding a pickling material into the beef, pickling at high temperature firstly, promoting the pickling liquid to be in full contact with the beef, quickly permeating the beef fibers, promoting the proliferation of wine saccharomyces cerevisiae, and then fermenting at low temperature, so that the pickling material slowly permeates the beef fibers, so that the beef jerky has consistent internal and external taste and rich flavor, and alcohol and polysaccharide components generated in the fermentation process of the wine saccharomyces cerevisiae slowly permeate the beef fibers, so that the beef jerky has mellow taste; and after pickling, secondary drying is carried out, high-temperature baking is carried out firstly, moisture and alcohol among beef fibers are quickly evaporated, gaps among the beef are increased, the beef is loose, the beef is convenient to tear and eat by hands, the inconvenience of tearing by hands and chewing digestion caused by the hardness of the traditional beef jerky is avoided, the moisture is slowly dissipated by low-temperature air drying, the chewing taste of the beef fibers is increased, and the color, the luster and the flavor of the beef are kept.
Detailed Description
The invention is illustrated by the following specific examples.
Example 1
A preparation method of hand-torn fermented beef jerky comprises the following steps:
(1) cutting and cleaning, namely removing fascia and fat from fresh beef, soaking the fresh beef in clear water for 40min, removing the fresh beef, slicing the beef along the fiber direction of the beef, wherein the width of the beef is 4 ~ 5cm, the thickness of the beef is 8 ~ 10mm, and soaking the beef in a starch solution for 20min, so that not only can the blood in the beef be removed, but also the beef is bright in color, the beef fiber can be tenderized, and the digestion and absorption of the beef are facilitated, and the starch solution is prepared by adding starch into cold water and uniformly stirring, the mass percentage concentration of the starch is 14%, and cleaning the beef with clear water to obtain raw beef slices;
(2) the method comprises the steps of (1) performing fishy smell tenderization, namely inoculating activated lactic acid bacteria accounting for 1.2 ~% of the weight of raw beef slices into the raw beef slices, wherein the activated lactic acid bacteria comprise the following activated strains, namely lactobacillus bulgaricus 16, lactobacillus plantarum 11 and lactobacillus delbrueckii 5 in parts by weight, respectively activating, centrifuging and taking precipitates, mixing the activated strain precipitates in parts by weight, uniformly stirring, fermenting at the constant temperature of 32 ℃ for 10 hours, removing the fishy smell of the beef, tenderizing beef fibers, avoiding the generation of sourness of the beef, decomposing only a small amount of fat in the beef in the lactobacillus fermentation process, generating a large amount of extracellular polysaccharide, permeating into the beef fibers, effectively removing the fishy smell of the beef, facilitating the digestion and absorption of the beef, and washing the beef with clear water to obtain the tenderized beef;
(3) primary drying, namely placing the tenderized beef in a freeze dryer, freeze-drying at the temperature of minus 45 ℃ until the water content is 25 ~ 27%, heating a shelf at the temperature of 36 ℃, taking out, placing at the temperature of 65 ℃ again, drying until the water content is 11 ~ 13%, quickly removing a large amount of water in the beef through freeze drying, increasing the porous structure of the beef, facilitating the permeation of flavor substances, enabling the inside and outside taste of the dried beef to be consistent, then drying at low temperature, slowly reducing the water content, and increasing the chewing taste of beef fibers to obtain the primary dried beef;
(4) and (3) low-temperature pickling: placing the primarily dried beef in an autoclave, sterilizing at 121 ℃ for 25min to ensure that the dried beef fiber rapidly absorbs moisture and then expands, keeping the chewing taste of the beef fiber, naturally cooling to room temperature, taking out, placing the beef in a pickling material, wherein the addition of the pickling material is 23% of the weight of the beef, and the pickling material comprises the following raw materials in parts by weight: the production method comprises the following steps of uniformly mixing all raw materials, namely five-spice powder 21, salt 17, cooking wine 11, light soy sauce 8, white granulated sugar 8, hot pepper 5 and fermentation liquor 80, using the mixture at present, wherein the fermentation liquor is obtained by inoculating activated wine saccharomyces cerevisiae into a white granulated sugar solution with the mass percentage concentration of 2%, uniformly stirring to obtain the fermentation liquor, uniformly stirring, pickling at the temperature of 25 ℃ for 8 hours, then reducing the temperature to 11 ℃, pickling at the constant temperature for 3 days, firstly pickling at the high temperature to promote the pickling liquor to be fully contacted with beef, quickly permeating beef fibers, promoting the proliferation of wine saccharomyces cerevisiae, then fermenting at the low temperature to enable pickling materials to slowly permeate the beef fibers, enabling the beef jerky to have consistent internal and external taste and rich flavor, and enabling alcohol and polysaccharide components generated in the fermentation process of the wine saccharomyces cerevisiae to slowly permeate the beef fibers to enable the beef jerky to have mellow taste, so as;
(5) secondary drying, namely placing the pickled beef in an oven at 70 ℃ until the water content is 35 ℃, then placing the pickled beef in an oven at 3 ℃ for ventilation drying at the wind speed of 4.2m/s until the water content is 20 ~ 22%, firstly drying the beef at high temperature, quickly evaporating water and alcohol among beef fibers, increasing gaps among the beef, enabling the beef to be loose, facilitating hand tearing and eating, avoiding inconvenient hand tearing and chewing digestion caused by the hardness of the traditional dried beef, then air-drying at low temperature, slowly dissipating water, increasing the chewing taste of the beef fibers, and keeping the color and flavor of the beef to obtain secondary dried beef;
(6) packaging: packaging the secondary dried beef, and performing radiation sterilization to obtain the shredded fermented beef jerky.
Example 2
A preparation method of hand-torn fermented beef jerky comprises the following steps:
(1) cutting and cleaning, namely removing fascia and fat from fresh beef, soaking the fresh beef in clear water for 50min, removing, slicing the beef along the fiber direction of the beef, wherein the width of the beef is 4 ~ 5cm, the thickness of the beef is 8 ~ 10mm, and the beef is soaked in a starch solution for 25min, so that the beef can not only remove the blood in the beef and make the beef bright in color, but also tenderize the beef fiber and be beneficial to the digestion and absorption of the beef;
(2) rejuvenation: activated lactic acid bacteria accounting for 1.3% of the weight of the raw beef slices are added into the raw beef slices, and the activated lactic acid bacteria consist of the following activated bacteria in parts by weight: respectively activating strains of Lactobacillus bulgaricus 17, Lactobacillus plantarum 12 and Lactobacillus delbrueckii 6, centrifuging, taking precipitates, mixing the activated strain precipitates according to parts by weight, uniformly stirring, fermenting at the constant temperature of 33 ℃ for 11 hours, removing beef fishy smell, tenderizing beef fibers, avoiding the beef from generating sourness, decomposing only a small amount of fat in the beef during lactobacillus fermentation, generating a large amount of extracellular polysaccharide, permeating into the beef fibers, effectively removing the beef fishy smell, facilitating digestion and absorption of the beef, and washing with clear water to obtain tenderized beef;
(3) primary drying, namely placing the tenderized beef in a freeze dryer, freeze-drying at the temperature of minus 44 ℃ until the water content is 25 ~ 27%, heating a shelf at the temperature of 37 ℃, taking out, placing at the temperature of 68 ℃ again, drying until the water content is 11 ~ 13%, quickly removing a large amount of water in the beef through freeze drying, increasing the porous structure of the beef, facilitating the permeation of flavor substances, enabling the inside and outside taste of the dried beef to be consistent, then drying at low temperature, slowly reducing the water content, and increasing the chewing taste of beef fibers to obtain the primary dried beef;
(4) and (3) low-temperature pickling: placing the primarily dried beef in an autoclave, sterilizing at 121 ℃ for 28min to ensure that the dried beef fiber rapidly absorbs moisture and then expands, keeping the chewing taste of the beef fiber, naturally cooling to room temperature, taking out, placing the beef in a pickling material, wherein the addition of the pickling material is 24% of the weight of the beef, and the pickling material comprises the following raw materials in parts by weight: the production method comprises the following steps of uniformly mixing all raw materials, namely five-spice powder 22, salt 18, cooking wine 12, light soy sauce 9, white granulated sugar 9, hot pepper 6 and fermentation liquor 90, using the mixture at present, wherein the fermentation liquor is obtained by inoculating activated wine saccharomyces cerevisiae into a white granulated sugar solution with the mass percentage concentration of 2.5%, uniformly stirring to obtain the fermentation liquor, uniformly stirring, pickling at 28 ℃ for 9 hours, reducing the temperature to 12 ℃, pickling at constant temperature for 3.5 days, firstly pickling at high temperature, promoting the pickling liquor to be fully contacted with beef, rapidly permeating beef fibers, promoting the proliferation of the wine saccharomyces cerevisiae, and then fermenting at low temperature to ensure that pickling materials slowly permeate the beef fibers, so that the beef jerky has consistent internal and external taste and rich flavor, and alcohol and polysaccharide components generated in the fermentation process of the wine saccharomyces cerevisiae slowly permeate the beef fibers to ensure that the beef jerky has mellow taste, thereby obtaining the beef;
(5) secondary drying, namely putting the pickled beef in an oven at 73 ℃, drying to the water content of 36 ℃, then putting the beef at 4 ℃ for ventilation drying at the wind speed of 4.3m/s until the water content is 20 ~ 22%, firstly drying the beef at high temperature, quickly evaporating the water and alcohol among beef fibers, increasing the gaps among the beef, enabling the beef to be loose, facilitating hand tearing and eating, avoiding the inconvenience of hand tearing and chewing digestion caused by the hardness of the traditional beef jerky, then air-drying at low temperature, slowly dissipating the water, increasing the chewing taste of the beef fibers, keeping the color and flavor of the beef, and obtaining the secondary dried beef;
(6) packaging: packaging the secondary dried beef, and performing radiation sterilization to obtain the shredded fermented beef jerky.
Example 3
A preparation method of hand-torn fermented beef jerky comprises the following steps:
(1) cutting and cleaning, namely removing fascia and fat from fresh beef, soaking the fresh beef in clear water for 60min, removing, slicing the beef along the fiber direction of the beef, wherein the width of the beef is 4 ~ 5cm, the thickness of the beef is 8 ~ 10mm, and the beef is soaked in a starch solution for 30min, so that the beef can not only remove the blood in the beef and make the beef bright in color, but also tenderize the beef fiber and be beneficial to the digestion and absorption of the beef, and the starch solution is added into cold water and stirred uniformly, the mass percentage concentration of the starch is 14 ~ 16%, and the beef raw slices are cleaned with clear water to obtain beef slices;
(2) rejuvenation: activated lactic acid bacteria accounting for 1.4% of the weight of the raw beef slices are added into the raw beef slices, and the activated lactic acid bacteria consist of the following activated bacteria in parts by weight: respectively activating strains of Lactobacillus bulgaricus 18, Lactobacillus plantarum 13 and Lactobacillus delbrueckii 7, centrifuging, taking precipitates, mixing the activated strain precipitates according to parts by weight, uniformly stirring, fermenting at the constant temperature of 34 ℃ for 12 hours, removing beef fishy smell, tenderizing beef fibers, avoiding the beef from generating sourness, decomposing only a small amount of fat in the beef during lactobacillus fermentation, generating a large amount of extracellular polysaccharide, permeating into the beef fibers, effectively removing the beef fishy smell, facilitating digestion and absorption of the beef, and washing with clear water to obtain tenderized beef;
(3) primary drying, namely placing the tenderized beef in a freeze dryer, freeze-drying at the temperature of-43 ℃ until the water content is 25 ~ 27%, heating a shelf at the temperature of 38 ℃, taking out, placing at the temperature of 70 ℃ again, drying until the water content is 11 ~ 13%, quickly removing a large amount of water in the beef through freeze drying, increasing the porous structure of the beef, facilitating the permeation of flavor substances, enabling the inside and outside taste of the dried beef to be consistent, drying at low temperature, slowly reducing the water content, and increasing the chewing taste of beef fibers to obtain the primary dried beef;
(4) and (3) low-temperature pickling: placing the primarily dried beef in an autoclave, sterilizing at 121 ℃ for 30min to ensure that the dried beef fiber rapidly absorbs moisture and then expands, keeping the chewing taste of the beef fiber, naturally cooling to room temperature, taking out, placing the beef in a pickling material, wherein the addition of the pickling material is 25% of the weight of the beef, and the beef is composed of the following raw materials in parts by weight: the production method comprises the following steps of uniformly mixing all raw materials, namely five-spice powder 23, salt 19, cooking wine 13, light soy sauce 10, white granulated sugar 10, hot pepper 7 and fermentation liquor 100, using the mixture at present, wherein the fermentation liquor is obtained by inoculating activated wine saccharomyces cerevisiae into a white granulated sugar solution with the mass percentage concentration of 3%, uniformly stirring to obtain the fermentation liquor, uniformly stirring, pickling at the temperature of 30 ℃ for 10 hours, then reducing the temperature to 13 ℃, pickling at the constant temperature for 4 days, firstly pickling at the high temperature to promote the pickling liquor to be fully contacted with beef, quickly permeating beef fibers, promoting the proliferation of wine saccharomyces cerevisiae, and then fermenting at the low temperature to slowly permeate the pickling materials into the beef fibers, so that the beef jerky has consistent internal and external tastes and rich flavors, and alcohol and polysaccharide components generated in the fermentation process of the wine saccharomyces cerevisiae slowly permeate into the beef fibers to ensure that the beef jerky has mellow taste, thereby obtaining;
(5) secondary drying, namely placing the pickled beef in a 75 ℃ oven, drying to the water content of 37 ℃, then placing at 3 ~ 5 ℃ for ventilation drying, wherein the air speed is 4.4m/s, and the water content is 20 ~ 22%, firstly drying at high temperature, quickly evaporating the water and alcohol among beef fibers, increasing the gaps among the beef, leading the beef to have loose feeling, being convenient for hand tearing and eating, avoiding inconvenient hand tearing and chewing digestion caused by the hardness of the traditional beef jerky, then air-drying at low temperature, slowly dissipating the water, increasing the chewing taste of the beef fibers, keeping the color and flavor of the beef, and obtaining the secondary dried beef;
(6) packaging: packaging the secondary dried beef, and performing radiation sterilization to obtain the shredded fermented beef jerky.
Comparative example 1
The procedure of example 1 was repeated except for the step (2).
Comparative example 2
The procedure of example 1 was repeated except for the step (3).
Comparative example 3
The sterilization in step (4) was removed, and the procedure was the same as in example 1.
Comparative example 4
The air drying in step (5) was removed and oven drying was continued, the same procedure as in example 1.
Comparative example 5
Prior patent document CN107712672A discloses a method for making hand-torn dried beef.
Comparative example 6
The prior patent document CN104643113A discloses a pure-breed fermented shredded beef jerky and a preparation method thereof.
The taste and texture indexes of the hand-torn beef jerky of the examples and the comparative examples are as follows:
selecting the beef jerky of the examples and the comparative examples respectively, and determining the content (mg/100 g) of amino acids in each group of beef jerky by referring to GB/T5009.124-2003 determination of amino acids in food; measuring the biogenic amine content (mg/kg) in each group of beef jerky by referring to GB/T5008.208-2008 'determination of biogenic amine content in food'; then using British TA-XT2i to perform TPA measurement, wherein the TPA measurement is to simulate the motion process of chewing food in human mouth, measure hardness (g), elasticity and chewiness (g), cut dried beef into 10mm thick, smooth and flat round pieces, place the round pieces in the center of a stage, and measure the round pieces by using a texture analyzer, and the measurement parameters are as follows: a probe: p/0.5s, speed before measurement: 2.0mm/s, test speed: 5.0mm/s, speed after test: 5.0mm/s, test distance: 5.0mm, compression distance: 5.0mm, secondary compression time: 5.00s, the detection is carried out at room temperature, each test is repeated for 3 times, the results are averaged, and the taste and the texture indexes of the hand-torn beef jerky of the examples and the comparative examples are shown in the table 1.
Table 1: taste and texture index of hand-torn beef jerky of examples and comparative examples
The results in table 1 show that the total amount of free amino acids is obviously higher than that of the comparative example, the total amount of biogenic amine is obviously lower than that of the comparative example, and the hardness, elasticity and chewiness of the preparation method of the hand-torn fermented beef jerky are proper, so that the hand-torn fermented beef jerky provided by the invention is safe and nutritional and is chewy and chewy.
Sensory evaluation of the hand-torn beef jerky of examples and comparative examples:
please use 20 experienced sensory evaluation teachers to perform sensory quality analysis on the color, taste and mouthfeel of each group of hand-torn beef jerky, and the sensory quality is described directionally, and the sensory evaluation results of the hand-torn beef jerky in the examples and the comparative examples are shown in table 2.
Table 2: sensory evaluation results of hand-torn beef jerky of examples and comparative examples
The results in table 2 show that the preparation method of the hand-shredded fermented beef jerky provided by the embodiment has purplish red color, rich flavor, moderate salt and sweet taste, fine and chewy texture, chewing resistance and easy digestion, and the hand-shredded fermented beef jerky provided by the invention has better mouthfeel and edibility.
Claims (8)
1. A preparation method of hand-torn fermented beef jerky is characterized by comprising the following steps:
(1) cutting and cleaning, namely removing fascia and fat from fresh beef, soaking in clear water for 40 ~ 60min, removing, slicing along the beef fiber direction, wherein the width is 4 ~ 5cm, the thickness is 8 ~ 10mm, soaking in a starch solution for 20 ~ 30min, and cleaning with clear water to obtain raw beef slices;
(2) rejuvenation, namely inoculating activated lactobacillus accounting for 1.2 ~ 1.4.4 percent of the weight of the raw beef slices into the raw beef slices, uniformly stirring, fermenting at the constant temperature of 32 ~ 34 ℃ for 10 ~ 12h, and washing with clear water to obtain the rejuvenated beef;
(3) primary drying, namely placing the tenderized beef in a freeze dryer, carrying out freeze drying at the temperature of-45 ~ -43 ℃ until the water content is 25 ~ 27%, taking out the beef, and then placing the beef at the temperature of 65 ~ 70 ℃ for drying until the water content is 11 ~ 13%, thus obtaining primary dried beef;
(4) low-temperature pickling, namely placing the primarily dried beef in an autoclave, sterilizing at 121 ℃ for 25 ~ 30min, naturally cooling to room temperature, taking out, placing the beef in a pickling material, uniformly stirring, pickling at 25 ~ 30 ℃ for 8 ~ 10h, cooling to 11 ~ 13 ℃, and pickling at constant temperature for 3 ~ 4d to obtain pickled beef;
(5) secondary drying, namely putting the pickled beef in an oven at 70 ~ 75 ℃ to dry until the water content is 35 ~ 37 ℃, and then putting the dried beef in an oven at 3 ~ 5 ℃ for ventilation drying until the water content is 20 ~ 22%, thus obtaining secondary dried beef;
(6) packaging: packaging the secondary dried beef, and performing radiation sterilization to obtain the shredded fermented beef jerky.
2. The preparation method of the hand-torn fermented beef jerky according to claim 1, wherein the starch solution obtained in the step (1) is prepared by adding starch into cold water and uniformly stirring, wherein the mass percentage concentration of the starch is 14 ~ 16%.
3. The method for preparing the hand-torn fermented beef jerky according to claim 1, wherein the activated lactic acid bacteria in the step (2) comprise the following activated strains of lactobacillus bulgaricus 16 ~ 18, lactobacillus plantarum 11 ~ 13 and lactobacillus delbrueckii 5 ~ 7 in parts by weight, the activated strains are respectively activated and centrifuged, and the activated strain precipitates are mixed in parts by weight.
4. The method for preparing the hand-torn fermented beef jerky according to claim 1, wherein the freeze-drying of the step (3) is performed at a shelf heating temperature of 36 ~ 38 ℃.
5. The preparation method of the hand-torn fermented beef jerky according to claim 1, wherein the pickling material in the step (4) is added in an amount of 23 ~ 25% of the weight of the beef, and is prepared from the following raw materials, by weight, 21 ~ 23% of five spice powder, 17 ~ 19% of salt, 11 ~ 13% of cooking wine, 8 ~ 10% of light soy sauce, 8 ~ 10% of white granulated sugar, 5 ~ 7% of hot pepper and 80 ~ 100% of fermentation liquor, and all the raw materials are uniformly mixed and are ready to use.
6. The preparation method of the hand-torn fermented beef jerky according to claim 5, wherein the fermentation broth is obtained by inoculating activated wine saccharomyces cerevisiae into a white granulated sugar solution with the mass percentage concentration of 2 ~ 3%, and uniformly stirring.
7. The method for preparing shredded fermented beef jerky according to claim 1, wherein the step (5) of air drying is carried out at an air speed of 4.2 ~ 4.4.4 m/s.
8. A shredded fermented beef jerky prepared by the method for preparing shredded fermented beef jerky according to any one of claims 1 ~ 7.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111449204A (en) * | 2020-04-13 | 2020-07-28 | 浙江佳时食品有限公司 | Making process of high-protein-content beef jerky |
| CN114766634A (en) * | 2022-05-12 | 2022-07-22 | 上海来伊份股份有限公司 | Fermented beef slices and preparation method thereof |
| CN115152828A (en) * | 2022-07-25 | 2022-10-11 | 云南品悦食品有限公司 | Freeze-dried beef and production method thereof |
| CN116784457A (en) * | 2023-06-26 | 2023-09-22 | 贵州台农兴旺食品有限公司 | Preparation method of pork soft whistle |
-
2019
- 2019-11-11 CN CN201911092462.XA patent/CN110663884A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111449204A (en) * | 2020-04-13 | 2020-07-28 | 浙江佳时食品有限公司 | Making process of high-protein-content beef jerky |
| CN114766634A (en) * | 2022-05-12 | 2022-07-22 | 上海来伊份股份有限公司 | Fermented beef slices and preparation method thereof |
| CN115152828A (en) * | 2022-07-25 | 2022-10-11 | 云南品悦食品有限公司 | Freeze-dried beef and production method thereof |
| CN116784457A (en) * | 2023-06-26 | 2023-09-22 | 贵州台农兴旺食品有限公司 | Preparation method of pork soft whistle |
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