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Production method of fermented dried beef

A technology of beef jerky and beef, which is applied in the field of food processing, can solve the problems of endangering the health of eaters, high content of carcinogens, heavy smoke of beef jerky, etc., and achieve the effects of improving appetite, long shelf life, and long aftertaste

Inactive Publication Date: 2016-03-30
GUIZHOU MOUNT FANJING ECOLOGICAL AGRI INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The beef jerky made in this way has the flavor of salted products and is very popular among people, but similarly, such beef jerky has a heavier smoke smell, a shorter shelf life, and a higher content of carcinogens, which seriously endangers the health of eaters.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of fermented beef jerky, comprising the following steps:

[0026] (1) Preparation of culture medium: mix peptone, beef extract, sodium chloride, fermented bean curd powder and lactic acid bacteria starter according to a certain amount, sterilize at 128°C for 18 minutes, and then add water to adjust its pH to 6 to obtain culture liquid, the mass ratio of the peptone, beef extract, sodium chloride, fermented bean curd powder and lactic acid bacteria starter is 6:10:5:0.2:0.1;

[0027] (2) Beef pretreatment: select the beef that has passed the hygienic inspection, remove the bone, fascia and fat, and cut it into strips of 40cm, 10cm in width and 8cm in thickness;

[0028] (3) Cleaning and precooking: Wash the strips of beef with warm water at a temperature of 20°C for 18 hours, then put the strips of beef after cleaning into a layered pot, boil them in water at a temperature of 60°C for 12 minutes, and boil them After the beef strips are cut into thin...

Embodiment 2

[0034] A preparation method of fermented beef jerky, comprising the following steps:

[0035] 1. Preparation of culture medium: mix peptone, beef extract, sodium chloride, fermented bean curd powder and lactic acid bacteria starter according to a certain amount, sterilize at 134°C for 14 minutes, and then add water to adjust its pH to 7 to obtain a culture medium ; The mass ratio of the peptone, beef extract, sodium chloride, fermented bean curd powder and lactic acid bacteria starter is 8:12:6:0.4:0.3;

[0036] 2. Beef pretreatment: select the beef that has passed the sanitation test, remove the bone, fascia and fat, and cut it into long strips of 60cm, 15cm in width and 10cm in thickness;

[0037] 3. Cleaning and pre-cooking: Wash the long strips of beef with warm water at a temperature of 30°C for 15 hours, then put the strips of beef after cleaning into a layered pot, and boil them in water at a temperature of 70°C for 8 minutes. Cut long strips of beef into thin slices w...

Embodiment 3

[0043] A preparation method of fermented beef jerky, comprising the following steps:

[0044](1) Preparation of culture medium: mix peptone, beef extract, sodium chloride, fermented bean curd powder and lactic acid bacteria starter according to a certain amount, sterilize at 131°C for 16 minutes, and then add water to adjust its pH to 6.5 to obtain culture liquid, the mass ratio of the peptone, beef extract, sodium chloride, fermented bean curd powder and lactic acid bacteria starter is 7:11:5.5:0.3:0.2;

[0045] (2) Beef pretreatment: select the beef that has passed the hygienic test, remove the bone, fascia and fat, and cut it into strips of 50cm, 12cm in width and 9cm in thickness;

[0046] (3) Cleaning and precooking: Wash the strips of beef with warm water at a temperature of 25°C for 16 hours, then put the strips of beef after washing into a layered pot, boil them in water at a temperature of 65°C for 10 minutes, and boil them After the beef strips are cut into thin sli...

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PUM

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Abstract

The invention discloses a production method of fermented dried beef, and belongs to the technical field of food processing. The method comprises the following steps: preparing a culture solution, preprocessing beef, cleaning the beef, pre-boiling the cleaned beef, re-boiling the pre-boiled beef, fermenting the re-boiled beef, stir-frying the fermented beef, disinfecting the stir-fried beef, and packaging the disinfected beef. No smoking is adopted in the invention, so the dried beef produced in the invention contains no cancerogenic substances easily generated in the smoking process; and the dried beef has an orange-yellow and bright color, so people's appetite is improved. The production method is simple, and the shelf life of the dried beef is long and reaches 1 year or above.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of fermented beef jerky. Background technique [0002] Beef is the second largest meat product in my country, second only to pork. Beef has high protein content and low fat content, so it tastes delicious and is loved by people. Fresh beef has a short shelf life, so people usually make it into beef jerky to extend its shelf life. Beef jerky contains a variety of minerals and amino acids needed by the human body, which not only maintains the chewy flavor of beef, but also keeps it from deteriorating for a long time. The production of beef jerky must first select the first-class raw materials, followed by the control of various parameters (such as temperature, time, moisture content, etc.) in the production process. [0003] At present, there are mainly two methods for the preparation of beef jerky. The first method is: cut the deboned fresh beef into...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/314A23L1/318
Inventor 宁凯林王小清蒋宇
Owner GUIZHOU MOUNT FANJING ECOLOGICAL AGRI INC
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