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Method for preparing hand-torn fermented beef jerky

A technology of beef jerky and hand-shearing is applied in the field of preparation of hand-sheared fermented beef jerky, which can solve the problems of salty taste, difficult chewing of beef jerky, complicated process, etc., and achieves a product that is conducive to digestion and absorption, easy to digest and absorb, and has a consistent internal and external taste. Effect

Inactive Publication Date: 2020-01-10
安徽米乐食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are various kinds of beef products on the market, such as beef rolls, stewed beef, sauce beef, beef cubes and shredded beef jerky. demand, but although the shredded beef jerky currently available on the market has a variety of flavors, they all have the disadvantages of high salt content and salty taste, and because of the dryness, the beef jerky is difficult to chew, which brings great harm to eating. inconvenient
[0004] The existing patent document CN107712672A discloses a method for making hand-shredded beef jerky. It specifically discloses that the beef is beaten and boiled several times successively. Molding in a mould, the process is complicated, and the hand-tearing feeling of beef is also lost; the existing patent document CN104643113A discloses a purebred fermented shredded beef jerky and its preparation method. Then insert Lactobacillus plantarum and Staphylococcus xylosus for fermentation, and then pickle, dry, cook, shape, season, package and sterilize. The prepared beef jerky has certain safety and nutrition, but the obtained The beef jerky local flavor and color and luster are lighter, also lost the chewiness of beef, therefore need further improvement to the preparation method of beef jerky

Method used

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  • Method for preparing hand-torn fermented beef jerky
  • Method for preparing hand-torn fermented beef jerky

Examples

Experimental program
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Effect test

Embodiment 1

[0023] A preparation method of hand-teared fermented beef jerky, comprising the following steps:

[0024] (1) Slicing and cleaning: Remove fascia and fat from fresh beef, soak in clean water for 40 minutes, remove, slice along the direction of beef fiber, with a width of 4-5cm and a thickness of 8-10mm, soak in starch solution 20min, not only can remove the blood in the beef, make the beef bright in color, but also tenderize the beef fiber, which is beneficial to the digestion and absorption of the beef. For the starch solution, add the starch into cold water and stir evenly. The mass percentage concentration of the starch is 14%, wash with water to get carpaccio;

[0025] (2) Deodorization and tenderization: insert 1.2% of the weight of raw beef slices into raw beef slices. The activated lactic acid bacteria are composed of the following activated strains in parts by weight: Lactobacillus bulgaricus 16, Lactobacillus plantarum 11. Lactobacillus delbrueckii 5, activate the st...

Embodiment 2

[0031] A preparation method of hand-teared fermented beef jerky, comprising the following steps:

[0032] (1) Slicing and cleaning: Remove fascia and fat from fresh beef, soak in clean water for 50 minutes, remove, slice along the direction of beef fiber, with a width of 4-5cm and a thickness of 8-10mm, and soak in starch solution 25min, not only can remove the blood in the beef, make the beef bright in color, but also tenderize the beef fiber, which is beneficial to the digestion and absorption of the beef. For the starch solution, add the starch into cold water and stir evenly. The mass percentage concentration of the starch is 15%, wash with water to get carpaccio;

[0033] (2) Deodorization and tenderization: add 1.3% of the weight of activated lactic acid bacteria to raw beef slices. The activated lactic acid bacteria are composed of the following activated strains in parts by weight: Lactobacillus bulgaricus 17, Lactobacillus plantarum 12 , Lactobacillus delbrueckii 6, ...

Embodiment 3

[0039] A preparation method of hand-teared fermented beef jerky, comprising the following steps:

[0040] (1) Slicing and cleaning: Remove fascia and fat from fresh beef, soak in clean water for 60 minutes, remove, slice along the direction of beef fiber, with a width of 4-5cm and a thickness of 8-10mm, and soak in starch solution 30min, not only can remove the blood in the beef, make the beef bright in color, but also tenderize the beef fiber, which is beneficial to the digestion and absorption of the beef. For the starch solution, add the starch into cold water and stir evenly. The mass percentage concentration of the starch is 14~16%, wash with water to get raw beef slices;

[0041] (2) Deodorization and tenderization: add 1.4% activated lactic acid bacteria by weight of raw beef slices to raw beef slices, the activated lactic acid bacteria are composed of the following activated strains in parts by weight: Lactobacillus bulgaricus 18, Lactobacillus plantarum 13 , Lactobac...

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Abstract

The invention mainly relates to the technical field of food processing, and discloses a method for preparing hand-torn fermented beef jerky. The method for preparing the hand-torn fermented beef jerkycomprises the steps of cutting and washing, deodorizing and tendering, primary drying, low-temperature pickling, secondary drying and packaging. According to the method for preparing the hand-torn fermented beef jerky, prepared hand-torn beef jerky has bright color, rich flavor and tough and chewy texture, the high salinity and high fat of traditional pickled food are avoided, and the prepared hand-torn beef jerky is more nutritious and healthy.

Description

technical field [0001] The invention mainly relates to the technical field of food processing, in particular to a method for preparing hand-torn fermented beef jerky. Background technique [0002] Beef is a food that people all over the world love to eat. It is one of the meat products consumed by Chinese people, second only to pork. Beef has high protein content and low fat content, so it is delicious and popular. reputation. Beef is rich in protein, amino acids, vitamins and mineral elements, which can improve the body's disease resistance, promote growth and development, increase muscle, promote recovery, supplement iron and blood, and delay aging. [0003] At present, there are various kinds of beef products on the market, such as beef rolls, stewed beef, sauce beef, beef cubes and shredded beef jerky. demand, but although the shredded beef jerky currently available on the market has a variety of flavors, they all have the disadvantages of high salt content and salty t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/70A23L13/40A23L5/20
CPCA23L5/20A23L5/28A23L13/10A23L13/428A23L13/74A23V2002/00A23V2200/24
Inventor 米文彪
Owner 安徽米乐食品有限公司
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