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Fermentation processing technology of semi-dried beef jerky by using lactobacillus sakei

A processing technology, Lactobacillus technology, applied to Lactobacillus, bacteria used in food preparation, applications, etc., can solve the problems of single flavor, hard texture, microbial growth and reproduction, etc.

Inactive Publication Date: 2020-11-20
HENAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, although traditional beef jerky products have a hard texture and a single flavor, and are not suitable for middle-aged and elderly people, they have a relatively broad market space due to their long shelf life
Although semi-dry beef jerky products have moderate moisture content and good tenderness, they are suitable for the consumption of most consumers, but due to their high moisture content, they are likely to cause the growth and reproduction of microorganisms, which leads to the obvious defect of short shelf life

Method used

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  • Fermentation processing technology of semi-dried beef jerky by using lactobacillus sakei
  • Fermentation processing technology of semi-dried beef jerky by using lactobacillus sakei
  • Fermentation processing technology of semi-dried beef jerky by using lactobacillus sakei

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0065] In this application, the processing flow of semi-dry fermented beef jerky is: trimming of raw materials → pickling → fermentation → stewing → cooling → baking → finished product. in particular:

[0066] (1) Trimming and marinating of raw materials

[0067] Remove the fascia fat, and trim the raw meat into 3×1×1cm blocks;

[0068] Add seasoning to the trimmed beef cubes and marinate for 24 hours;

[0069] The specific formula of seasoning is: salt 1.2%, sugar 1%, glucose 1.2%, sodium nitrite 0.01%, D-sodium erythorbate 0.03%. (Note, the meaning of "%" here is equivalent to the mass ratio of beef chunks. Take "salt 1.2%" as an example, which means that 1.2Kg of salt is added to every 100Kg of beef)

[0070] (2) Fermentation

[0071] The number of viable bacteria in the fermented bacterial liquid of Lactobacillus sarkeri is adjusted to 10 7 After CFU / g, add beef cubes and carry out constant temperature fermentation at 25°C;

[0072] In order to determine the effect o...

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Abstract

The invention belongs to the technical field of food processing, and relates to a patent application for a fermentation processing technology of semi-dried beef jerky. The process specifically comprises the following steps: raw material trimming, pickling, fermenting, marinating, baking to prepare the semi-dried beef jerky and the like. According to the application, the inventor takes lactobacillus sakei as a fermentation strain, takes moisture content, moisture distribution, pH value, moisture activity, shear force, sensory evaluation and the like as evaluation indexes, and compares and researches the quality of the semi-dry fermented beef jerky at different fermentation times by designing different fermentation times, therefore, a certain technical foundation is laid for the improvementof the fermentation process of the semi-dry beef product, and meanwhile, a relatively good reference is provided for the processing of other types of beef products.

Description

technical field [0001] This application belongs to the technical field of food processing, and relates to a patent application for a fermentation and processing technology of semi-dry beef jerky. Background technique [0002] Because beef has significant advantages of high nutritional value such as high protein and low fat, beef products have been favored by consumers in recent years. In the specific deep-processing products, the product types are different, and the product characteristics and suitable groups are also significantly different. For example, although traditional beef jerky products have a hard texture and a single flavor, and are not suitable for middle-aged and elderly people, they have a relatively broad market space due to their long shelf life. Although semi-dry beef jerky products have moderate moisture content and good tenderness, they are suitable for the consumption of most consumers, but due to their high moisture content, they are likely to cause the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L5/10
CPCA23L13/10A23L13/428A23L13/74A23L13/72A23L13/76A23L5/13A23L5/10A23V2002/00A23V2400/11A23V2200/14A23V2200/16
Inventor 祝超智焦阳阳赵改名崔文明李珊珊张继冉李佳麒银峰白雪原茹昂赵洋秦可梦
Owner HENAN AGRICULTURAL UNIVERSITY
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