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Fermented sour soup flavored beef jerky and preparation method thereof

A kind of beef jerky and fermented technology, applied in the field of beef jerky, can solve the problems of difficult control, uneven taste penetration, hard jerky, etc., and achieve the effect of long shelf life, not easy to mold, and strong aftertaste

Inactive Publication Date: 2019-06-25
TONGREN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] 4) The choice of the amount of salt added, because there is already a small amount of salt in the sour soup, it is difficult to control the content of adding salt alone again, the beef jerky becomes very hard if there is too much, and the taste penetration is not uniform enough if there is less;

Method used

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  • Fermented sour soup flavored beef jerky and preparation method thereof
  • Fermented sour soup flavored beef jerky and preparation method thereof
  • Fermented sour soup flavored beef jerky and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Embodiment 1: a kind of fermented sour soup flavor beef jerky, comprises following proportioning by weight:

[0044] Beef 90, green tea 1.8, dried ginger slices 0.4, rock sugar 1.8, compound phosphate 0.2, lactic acid bacteria and yeast (3:1) 2.0, glucose 1.3, salt 0.8, honey 5.5, chili powder 0.3, five-spice powder 0.8, pepper 0.8 , Zanthoxylum bungeanum grain 0.8, Zanthoxylum bungeanum powder 0.8, red sour soup 7.5, sesame oil 5.5, gross weight is 3kg, makes beef jerky by above weight portion proportioning, and its preparation method comprises the following steps:

[0045] 1) Raw meat pretreatment: Remove the fat, tendon and fascia of the selected beef, cut it into pieces of meat with a set weight, roll and knead it to loosen the tightness of the beef, and put the relaxed beef along the muscle original Cut into strips (length 3cm×width 1cm×height 1cm) in the fiber direction, uniform in size and shape, soak in clean water to remove blood, soak for 2h-3h and drain for l...

Embodiment 2

[0056] Embodiment 2: a kind of fermented sour soup flavor beef jerky, comprises following composition and weight ratio thereof: beef 100, green tea 2, dried ginger slices 0.5, rock sugar 2, compound phosphate 0.3, lactic acid bacteria and yeast (3: 1) 2.2, glucose 1.5, salt 1, honey 6, chili powder 0.5, five-spice powder 1, pepper powder 1, peppercorns 1, pepper powder 1, red sour soup 8, sesame oil 6; the total weight is 3kg, and the above weight parts Proportioning is made into beef jerky, and its preparation method comprises the following steps:

[0057] 1) Raw meat pretreatment: Remove the fat, tendon and fascia of the selected beef, cut it into pieces of meat with a set weight, roll and knead it to loosen the tightness of the beef, and put the relaxed beef along the muscle original Cut into strips (length 3cm×width 1cm×height 1cm) in the fiber direction, uniform in size and shape, soak in clean water to remove blood, soak for 2h-3h and drain for later use;

[0058] 2) Pr...

Embodiment 3

[0068] Embodiment 3: a kind of fermented sour soup-flavored beef jerky, comprising the following proportions by weight: beef 110, green tea 2.2, dried ginger slices 0.6, rock sugar 2.2, compound phosphate 0.4, lactic acid bacteria and yeast (3:1) 2.4 , glucose 1.7, salt 1.2, honey 6.5, chili powder 0.7, five-spice powder 1.2, pepper powder 1.2, peppercorns 1.2, pepper powder 1.2, red sour soup 8.5, sesame oil 6.5, the total weight is 3kg, made by the above weight ratio Beef jerky is formed, and its preparation method comprises the following steps:

[0069] 1) Raw meat pretreatment: Remove the fat, tendon and fascia of the selected beef, cut it into pieces of meat with a set weight, roll and knead it to loosen the tightness of the beef, and put the relaxed beef along the muscle original Cut into strips (length 3cm×width 1cm×height 1cm) in the fiber direction, uniform in size and shape, soak in clean water to remove blood, soak for 2h-3h and drain for later use;

[0070] 2) Pre...

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Abstract

The invention discloses fermented sour soup flavored beef jerky and a preparation method thereof. The beef jerky comprises, by weight, 90-110 parts of beef, 1.8-2.2 parts of green tea, 0.4-0.6 part ofginger slice, 1.8-2.2 parts of rock sugar, 0.2-0.4 part of compound phosphate, 2.0-2.4 parts of lactic acid bacteria and yeast, 1.3-1.7 parts of glucose, 0.8-1.2 parts of salt, 5.5-6.5 parts of honey, 0.3-0.7 of chili powder, 0.8-1.2 parts of spiced powder, 0.8-1.2 parts of pepper, 0.8-1.2 parts of Sichuan pepper, 0.8-1.2 parts of Sichuan pepper powder, 7.5-8.5 parts of red sour soup and 5.5-6.5parts of sesame oil. The sour soup flavored beef jerky prepared by the above components has the unique flavor of the sour soup, the flavor of the beef jerky is more excellent, the nutritional value ishigher, the digestibility of the fermented beef jerky is improved, and the flavor is improved. The probiotics in the fermented beef jerky inhibits the growth of harmful microorganisms, prolongs the shelf life of the beef jerky, and improves the safety of the beef jerky.

Description

technical field [0001] The invention belongs to the technical field of beef jerky, and in particular relates to a fermented sour soup-flavored beef jerky and a preparation method thereof. Background technique [0002] Beef is rich in protein, carnitine, amino acid, VA, VB 1 , VB 2 , calcium, iron, phosphorus and other substances, the fat and cholesterol content are lower than other meat products, these nutrients can not only meet the nutritional needs of the human body, but also have very important physiological functions, its delicious taste and nutrients are easily digested Absorption, high nutritional value, deeply loved by people, known as "the favorite of meat", is a good material for jerky processing. Beef jerky is a traditional meat product in my country. Beef jerky is a snack food made of beef through more than a dozen processes such as cooking, stripping, marinating, and dehydrating. It has high protein content, low fat content, and unique taste. It has the charac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L33/10A23B5/16A23B5/14
Inventor 李刚凤江丹霞朱苗陆雨芳李丽闫莉莉黎江霍蓓
Owner TONGREN UNIV
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