Processing method of fermented-soybean-flavor air-dried marinated beef

Abstract

The invention provides a processing method of fermented-soybean-flavor air-dried marinated beef, and belongs to the technical field of meat product processing. The processing method of the fermented-soybean-flavor air-dried marinated beef comprises the following steps: (1), carrying out pretreatment, namely performing acid drainage treatment on beef; (2), carrying out tenderizing and marinating, namely injecting a tenderizing solution into raw beef piece, carrying out tenderizing, and then, carrying seasoning and marinating, wherein the tenderizing solution comprises 0.3-0.4% by mass concentration of fig protease, 0.01-0.02% by mass concentration of bacillus subtilis and 0.03-0.05% by mass concentration of tea polyphenols; (3), carrying out fermentation treatment, namely performing fermenting on the marinated beef and fermented soybeans; (4), carrying out smoking and roasting treatment; and (5), carrying out air-drying treatment. A novel air-dried marinated beef product which is delicate in taste, reddish brown in color and luster, unique in fermented soybean aroma and healthy to eat is obtained by the processing method through carrying out process improvements.

Description

[0001] 【Technical field】 [0002] The invention relates to the technical field of meat product processing, in particular to a processing method of soy-flavored dried beef. [0003] 【Background technique】 [0004] Dried beef is a common preserved beef food in Yunnan, Guizhou, Sichuan, Chongqing and other places. It is the most common in Yunnan, and it is most commonly pickled and eaten by the Hui people in Yunnan. Dried beef is the high-quality beef that the Hui people in Yunnan select from the hind legs and other parts of fat beef cattle in autumn and winter every year, supplemented with appropriate amount of salt, pepper and other seasonings, and processed by kneading, pickling, drying, air-drying, frying and other techniques. A kind of beef food. [0005] In the traditional workshop-style dried beef processing, in order to prevent corrosion and prolong the shelf life, most of them increase the amount of salt, chemical preservatives, or use air-drying to reduce the moisture t...

AI Technical Summary

Problems solved by technology

[0005] In the traditional workshop-style dried beef processing, in order to prevent corrosion and prolong the shelf life, most of them increase the amount of salt, chemical preservatives, or use air-drying to reduce the moisture to a very low level, so that the arrangement and structure of the meat tissue fibers change, and the water-holding capacity decreases. Muscle tissue fiber toughness enhancement

Images