CN110710639A - Air-drying fermentation process of dried beef - Google Patents
Air-drying fermentation process of dried beef Download PDFInfo
- Publication number
- CN110710639A CN110710639A CN201810764822.5A CN201810764822A CN110710639A CN 110710639 A CN110710639 A CN 110710639A CN 201810764822 A CN201810764822 A CN 201810764822A CN 110710639 A CN110710639 A CN 110710639A
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- beef
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- fermentation process
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- 235000015278 beef Nutrition 0.000 title claims abstract description 129
- 238000000855 fermentation Methods 0.000 title claims abstract description 44
- 230000004151 fermentation Effects 0.000 title claims abstract description 44
- 238000007605 air drying Methods 0.000 title claims abstract description 30
- 238000003756 stirring Methods 0.000 claims abstract description 26
- 238000001035 drying Methods 0.000 claims abstract description 19
- 238000005554 pickling Methods 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims description 18
- 235000009566 rice Nutrition 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 239000011248 coating agent Substances 0.000 claims description 12
- 238000000576 coating method Methods 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000009461 vacuum packaging Methods 0.000 claims description 7
- 238000004332 deodorization Methods 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 239000006002 Pepper Substances 0.000 claims description 4
- 240000004760 Pimpinella anisum Species 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims description 4
- 235000017804 Piper guineense Nutrition 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 238000009775 high-speed stirring Methods 0.000 claims description 4
- 238000007602 hot air drying Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 2
- 238000007710 freezing Methods 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 5
- 244000203593 Piper nigrum Species 0.000 claims 1
- 239000004615 ingredient Substances 0.000 abstract description 7
- 230000009286 beneficial effect Effects 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 3
- 241000209094 Oryza Species 0.000 description 13
- 238000005457 optimization Methods 0.000 description 7
- 241000722363 Piper Species 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 241000723347 Cinnamomum Species 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
Classifications
-
- 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
-
- 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
-
- 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
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
Abstract
The invention discloses an air-drying fermentation process of dried beef, which comprises the following steps: s1, preparing a main material and an auxiliary material; s2, removing fishy smell of beef; s3, pickling beef; s4, air-drying the beef; s5, preparing fermentation powder; s6, fermenting beef; the step S2 is arranged, so that the beef can be effectively deodorized, the fishy smell of the beef is reduced to a great extent by uniform stirring, and various ingredients play a primary pickling role in the beef while the fishy smell is removed, thereby achieving two purposes; the beef is dried in the set step S3 and the set step S4, the drying mode is a combination of low temperature and high temperature, the drying mode does not damage the texture of the beef, the beef drying effect is good, and the set step S6 is used for fermenting the beef, so that the taste of the beef is improved under the condition that various ingredients are not added, and the beef is beneficial to healthy use.
Description
Technical Field
The invention relates to the technical field of beef processing, in particular to an air-drying fermentation process of dried beef.
Background
The beef jerky is prepared by an air drying process, so that the beef is low in moisture content, becomes beef jerky, is dry in taste and not greasy, is suitable for being popular with the masses, but the traditional beef jerky is overlarge in taste of ingredients, the taste of the beef is covered, the eating of the excessive ingredients is not beneficial to the simplicity of the body, but if the ingredients are not placed, the beef has larger fishy smell and is difficult to eat.
Aiming at the problems, the invention provides an air-drying fermentation process of beef jerky.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides an air-drying fermentation process of dried beef, which comprises the steps of beef deodorization, beef air-drying and beef fermentation, and the taste of the beef is improved under the condition of not adding various ingredients, so that the air-drying fermentation process is beneficial to healthy use.
In order to achieve the purpose, the air-drying fermentation process of the dried beef adopted by the invention comprises the following steps:
s1, preparing main materials and auxiliary materials: freezing beef, cutting into slices, and collecting salt;
s2, beef deodorization: according to the beef: fishy smell removing water is 1: 2, soaking the beef in the fishy smell removing water in a weight ratio, and stirring at a constant speed by using an external stirrer;
s3, pickling beef: draining off the beef in the step S2, uniformly coating the salt in the step S1 on the surface of the beef, after the coating is finished, putting the beef into a barrel type stirrer for high-speed stirring, and after the stirring is finished, taking out the beef and standing for pickling;
s4, air drying of beef: placing the cured beef in a hot air drying room, and drying the beef in a drying mode to ensure that the water content of the beef is 20-30 percent;
s5, preparing fermentation powder: the raw material of the fermentation powder is glutinous rice, and the glutinous rice is steamed;
s6, beef fermentation: uniformly coating the cooked glutinous rice on the surface of the beef, putting the beef into a sealed storage tank for natural fermentation, and taking out after the fermentation is finished.
As a further optimization of the above scheme, in step S1, the refrigerating temperature is 0-2 degrees celsius, and the refrigerating time is 30-35 hours.
As a further optimization of the above scheme, in the step S2, 10 g of ginger slices, 10 g of white sugar, 50 g of starch, 10 g of cinnamon, 5 g of anise and 5 g of pepper are added to 2 jin of water, the stirring time of the stirrer is 2-3 hours, and the stirring speed is 100-120 rpm.
As a further optimization of the above scheme, in the step S3, the stirring time of the drum type stirrer is 1-2 hours, the stirring speed is 1000-1200 revolutions per minute, and the standing time is 72-80 hours.
As a further optimization of the above scheme, in step S4, the drying mode is: drying is started to keep the temperature at 10 ℃ for 2 hours, then the temperature is raised to 30 ℃ for 2 hours, and then the temperature is lowered to 15 ℃ for 2 hours.
As a further optimization of the scheme, in the step S5, the cooking time of the glutinous rice is 20-25 minutes, the cooking temperature is 40-50 ℃, and the weight ratio of the beef to the glutinous rice is 1: 1.
As a further optimization of the scheme, in the step S6, the sealing time of the beef is 240-250 hours.
The further optimization of the scheme also comprises sterilization and vacuum packaging, wherein the sterilization is carried out for 60 minutes by using an ultraviolet lamp, the temperature of the ultraviolet lamp is 100 ℃, and then the obtained product is conveyed into a vacuum packaging machine for vacuumizing.
The air-drying fermentation process of the dried beef provided by the invention has the following beneficial effects:
1. an air-drying fermentation process of dried beef, set up step S2, can carry out effectual deodorization to beef, through at the uniform velocity stirring, the fishy smell of beef has been reduced to a great extent to when removing the fishy smell, various adjuvants play preliminary pickling effect to beef, kill two birds with one stone.
2. An air-drying fermentation process of dried beef is provided with a step S3 and a step S4, wherein the beef is air-dried, the drying mode is a combination of low temperature and high temperature, and the drying mode does not damage the texture of the beef, so that the air-drying effect of the beef is good.
3. An air-drying fermentation process of dried beef, which is provided with a step S6 of fermenting the beef, and the taste of the beef is enhanced under the condition of not adding various ingredients, thus being beneficial to healthy use.
4. The air-drying fermentation process of the dried beef is suitable for various meats, the continuous time of the steps can be adjusted according to actual conditions, and the application range is quite wide.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail by examples below. It should be understood, however, that the description herein of specific embodiments is only intended to illustrate the invention and not to limit the scope of the invention.
Example one
The invention provides a technical scheme that: the air-drying fermentation process of the dried beef comprises the following steps:
s1, preparing main materials and auxiliary materials: cutting refrigerated beef into slices, and taking salt for later use, wherein the refrigerating temperature is 0-2 ℃ and the refrigerating time is 30-35 hours;
s2, beef deodorization: according to the beef: fishy smell removing water is 1: 2, soaking the beef in fishy smell removing water, and stirring at a constant speed by using an external stirrer, wherein the fishy smell removing water is prepared by adding 10 g of ginger slices, 10 g of white sugar, 50 g of starch, 10 g of cassia bark, 5 g of aniseed and 5 g of pepper into every 2 jin of water, the stirring time of the stirrer is 2-3 hours, and the stirring speed is 100-120 revolutions per minute.
S3, pickling beef: draining off the beef in the step S2, uniformly coating the salt in the step S1 on the surface of the beef, after the coating is finished, putting the beef into a cylinder type stirrer for high-speed stirring, and after the stirring is finished, taking out the beef for standing and pickling, wherein the stirring time of the cylinder type stirrer is 1-2 hours, the stirring speed is 1000-1200 revolutions per minute, and the standing time is 72-80 hours.
S4, air drying of beef: placing the cured beef in a hot air drying room, and performing a drying mode on the beef to ensure that the moisture content of the beef is 20-30 percent, wherein in the step S4, the drying mode is as follows: drying is started to maintain the temperature at 10 ℃ for 2 hours, then the temperature is raised to 30 ℃ for 2 hours, and then the temperature is lowered to 15 ℃ for 2 hours.
S5, preparing fermentation powder: the fermentation powder is prepared from glutinous rice as a raw material, the glutinous rice is steamed for 20-25 minutes at 40-50 ℃, and the weight ratio of the beef to the glutinous rice is 1: 1.
S6, beef fermentation: uniformly coating the cooked glutinous rice on the surface of the beef, then putting the beef into a sealed storage tank for natural fermentation, taking out the beef after fermentation is finished, wherein the sealing time of the beef is 240-250 hours, finally sterilizing and vacuum packaging, sterilizing for 60 minutes by using an ultraviolet lamp tube, and feeding the beef into a vacuum packaging machine for vacuumizing, wherein the degree of absorption of the ultraviolet lamp is 100.
Example two
S1, preparing main materials and auxiliary materials: cutting refrigerated beef into slices, and taking salt for later use, wherein the refrigerating temperature is 2-4 ℃ and the refrigerating time is 10-15 hours;
s2, beef deodorization: according to the beef: fishy smell removing water is 1: 2, soaking the beef in fishy smell removing water, and stirring at a constant speed by using an external stirrer, wherein the fishy smell removing water is prepared by adding 10 g of ginger slices, 10 g of white sugar, 50 g of starch, 10 g of cassia bark, 5 g of aniseed and 5 g of pepper into every 2 jin of water, the stirring time of the stirrer is 2-3 hours, and the stirring speed is 100-120 revolutions per minute.
S3, pickling beef: draining off the beef in the step S2, uniformly coating the salt in the step S1 on the surface of the beef, after the coating is finished, putting the beef into a cylinder type stirrer for high-speed stirring, and after the stirring is finished, taking out the beef for standing and pickling, wherein the stirring time of the cylinder type stirrer is 2-4 hours, the stirring speed is 1000-1200 revolutions per minute, and the standing time is 72-80 hours.
S4, air drying of beef: placing the cured beef in a hot air drying room, and performing a drying mode on the beef to ensure that the moisture content of the beef is 20-30 percent, wherein in the step S4, the drying mode is as follows: drying was started to maintain the temperature at 20 ℃ for 2 hours, then raised to 40 ℃ for 2 hours, and then lowered to 10 ℃ for 2 hours.
S5, preparing fermentation powder: the fermentation powder is prepared from glutinous rice as a raw material, the glutinous rice is steamed for 10-15 minutes at 40-50 ℃, and the weight ratio of the beef to the glutinous rice is 1: 1.
S6, beef fermentation: uniformly coating the cooked glutinous rice on the surface of the beef, then putting the beef into a sealed storage tank for natural fermentation, taking out the beef after fermentation is finished, wherein the sealing time of the beef is 480 times for 500 hours, finally sterilizing and vacuum packaging, sterilizing for 60 minutes by using an ultraviolet lamp tube, and feeding the beef into a vacuum packaging machine for vacuumizing, wherein the degree of absorption of the ultraviolet lamp is 100.
The above description is only exemplary of the present invention and should not be taken as limiting, any modification, equivalent replacement or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (8)
1. An air-drying fermentation process of dried beef, which is characterized in that: the method comprises the following steps:
s1, preparing main materials and auxiliary materials: freezing beef, cutting into slices, and collecting salt;
s2, beef deodorization: according to the beef: fishy smell removing water is 1: 2, soaking the beef in the fishy smell removing water in a weight ratio, and stirring at a constant speed by using an external stirrer;
s3, pickling beef: draining off the beef in the step S2, uniformly coating the salt in the step S1 on the surface of the beef, after the coating is finished, putting the beef into a barrel type stirrer for high-speed stirring, and after the stirring is finished, taking out the beef, standing and pickling;
s4, air drying of beef: placing the cured beef in a hot air drying room, and drying the beef in a drying mode to ensure that the water content of the beef is 20-30 percent;
s5, preparing fermentation powder: the raw material of the fermentation powder is glutinous rice, and the glutinous rice is steamed;
s6, beef fermentation: uniformly coating the cooked glutinous rice on the surface of the beef, putting the beef into a sealed storage tank for natural fermentation, and taking out after the fermentation is finished.
2. The air-drying fermentation process of the beef jerky according to claim 1, characterized in that: in the step S1, the refrigerating temperature is 0-2 ℃ and the refrigerating time is 30-35 hours.
3. The air-drying fermentation process of the beef jerky according to claim 1, characterized in that: in the step S2, the fishy smell removing water is prepared by adding 10 g of ginger slices, 10 g of white sugar, 50 g of starch, 10 g of cassia bark, 5 g of anise and 5 g of pepper into every 2 jin of water, the stirring time of the stirrer is 2-3 hours, and the stirring speed is 100 and 120 turns per minute.
4. The air-drying fermentation process of the beef jerky according to claim 1, characterized in that: in the step S3, the stirring time of the drum type stirrer is 1-2 hours, the stirring speed is 1000-1200 revolutions per minute, and the standing time is 72-80 hours.
5. The air-drying fermentation process of the beef jerky according to claim 1, characterized in that: in step S4, the drying mode is: drying is started to maintain the temperature at 10 ℃ for 2 hours, then the temperature is raised to 30 ℃ for 2 hours, and then the temperature is lowered to 15 ℃ for 2 hours.
6. The air-drying fermentation process of the beef jerky according to claim 1, characterized in that: in the step S5, the cooking time of the glutinous rice is 20-25 minutes, the cooking temperature is 40-50 ℃, and the weight ratio of the beef to the glutinous rice is 1: 1.
7. The air-drying fermentation process of the beef jerky according to claim 1, characterized in that: in the step S6, the sealing time of the beef is 240-250 hours.
8. The air-drying fermentation process of the beef jerky according to claim 1, characterized in that: sterilizing with ultraviolet lamp tube for 60 min at 100 deg.C, and vacuum-packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810764822.5A CN110710639A (en) | 2018-07-12 | 2018-07-12 | Air-drying fermentation process of dried beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810764822.5A CN110710639A (en) | 2018-07-12 | 2018-07-12 | Air-drying fermentation process of dried beef |
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| Publication Number | Publication Date |
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| CN110710639A true CN110710639A (en) | 2020-01-21 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201810764822.5A Pending CN110710639A (en) | 2018-07-12 | 2018-07-12 | Air-drying fermentation process of dried beef |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113142507A (en) * | 2021-05-31 | 2021-07-23 | 成都大学 | Microbial color fixing method for surface of jerky |
| CN116478797A (en) * | 2023-04-26 | 2023-07-25 | 农夫与海(杭州)食品有限公司 | Air-drying fermentation system and method for beef production |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN116478797A (en) * | 2023-04-26 | 2023-07-25 | 农夫与海(杭州)食品有限公司 | Air-drying fermentation system and method for beef production |
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Application publication date: 20200121 |