Fermentation type air-dried beef and production method of fermentation type air-dried beef

Abstract

The invention provides a fermentation type air-dried beef and a production method of the fermentation type air-dried beef. The production method comprises the following steps that beef raw materials are subjected to vacuum rolling twisting pickling; the beef subjected to the vacuum rolling twisting pickling is subjected to fermentation treatment, and the fermented beef is subjected to air drying treatment; and the air-dried beef is fried, and the fermentation type air-dried beef is obtained after the cooling, wherein pickling materials adopted in the vacuum pickling rolling twisting pickling process comprise auxiliary materials and lactic acid strains TEXEL DCM-1, beef raw materials are used as the reference, the addition of the auxiliary materials is 2.30 to 2.50 weight percent, and the addition of the lactic acid strains TEXEL DCM-1 is 0.0090 to 0.0125 weight percent. The fermentation type air-dried beef has the advantages that any additives and spice are not added, and the microbe fermentation effect is utilized, so the beef product has the special fragrance, the mouth feeling is soft, the chewing is easy, the digestion is easy, the color is bright and is red brown, and the consumption requirement of modern customers on the health food is met.

Description

technical field [0001] The invention relates to the field of meat product processing, in particular to a fermented air-dried beef and a production method thereof. Background technique [0002] Fermented meat products are a kind of meat products with unique flavor, long shelf life, rich nutrition and other quality characteristics formed by microbial fermentation processing. The specific role of fermentation in the process of meat processing is as follows: [0003] (1) Avoid the formation of biogenic amines. [0004] (2) Inhibit the proliferation of pathogenic microorganisms and avoid the production of toxins. [0005] (3) Improve the nutrition of meat products and promote the formation of good special flavor. [0006] (4) The fermentation process can also improve the tissue structure of meat products, promote color development, reduce the residual amount of nitrite, and reduce the formation of harmful substances. [0007] For a long time, the processing of fermented meat ...

AI Technical Summary

Problems solved by technology

[0009] The invention provides a fermented air-dried beef and its production method to solve the technical problems of poor taste and color of fermented meat products in the traditional technology and potential safety hazards in the use of food additives and spices

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