Fermented beef jerky and preparation method thereof

• Main Authors: JIN QING, LI GUANHAO, LIU CHANGLEI, MOU BAIDE, YANG XIAO, ZHANG HUA
• Format: Patent
• Language: Chinese; English
• Published: 02.04.2024
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention provides fermented beef jerky and a preparation method thereof, and belongs to the technical field of food processing. The Yanbian cattle beef is used as a raw material, and the Yanbian special flavor beef jerky which is unique in flavor, rich in nutrition, high in beneficial bacterium abundance and high in monounsaturated fatty acid content can be prepared by compounding the Yanbian cattle beef with the pediococcus pentosaceus and the staphylococcus aureus and combining a specific fermentation process. Compared with unfermented beef jerky, the fermented beef has the advantages that infectious microbes of the fermented beef are reduced, physical and chemical indexes are better, the content of free amino acids is increased, the types of fatty acids are increased, the flavor is improved, and a new product with a unique flavor is provided for development of national characteristic products. 本发明提供了一种发酵牛肉干及其制备方法，属于食品加工技术领域。本发明以延边黄牛肉为原料，经戊糖片球菌和小牛肉葡萄球菌复配结合特定的发酵工艺可制备出一种风味独特、营养丰富、有益菌丰度和单不饱和脂肪酸含量高的延边特色风味牛