Purely-fermented shredded beef jerk and preparation method thereof

Abstract

The invention discloses a preparation method of purely-fermented shredded beef jerks, which comprises the following steps: (1) bacteria-reducing treatment: uniformly coating table salt with a mass accounting for 10-12% of that of a beef on the surface of the beef which is subjected to fascia and fat eliminating and cleaned, kneading for 8.0-10 min, washing off the table salt on the surface of the beef by using sterile water, putting the cleaned beef into a lactic acid solution with a mass concentration of 2.5-3.5% to soak for 8.0-10 min, wherein the ratio of the volume of the lactic acid solution to the mass of the cleaned beef is (1.5-2.5) : 1, the volume unit is mL, and the mass unit is g; and after soaking is completed, washing off a lactic acid on the surface of the beef by using sterile water, so that a beef subjected to bacteria-reducing treatment is obtained; (2) inoculated fermentation; (3) salting; (4) drying; (5) boiling; and (6) molding, flavoring, packaging and sterilizing. The method disclosed by the invention can shorten the fermentation time, and improve the safety of products.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a purebred fermented shredded beef jerky and a preparation method thereof. Background technique [0002] Traditional fermented beef jerky is produced by natural fermentation. Due to the limitations of the natural environment and production methods, there are defects such as large fluctuations in strains, unstable product quality, difficult control of product safety, and long production cycles. The above-mentioned problems can be solved to a certain extent by artificially inserting pure-bred bacterial strains for fermentation, so the production of beef jerky by pure-bred fermentation has a broader market prospect. [0003] In the prior art, there have been reports on the method for fermenting beef jerky by artificially inserting pure strains. For example, ZL200810064191.2 discloses a "processing method for producing fermented beef jerky using a composite starter", the m...

AI Technical Summary

Problems solved by technology

Because the raw meat is not treated with bacteria reduction before fermentation, it is difficult for the strains in the mixed starter to quickly become the dominant bacteria, resulting in too long fermentation time

At the same time, spoilage bacteria in raw meat may cause protein spoilage and easily produce biogenic amines, which will affect product quality and safety.

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