Study On Development Of Series Product Of Beef Jerky And Quality Analysis

After slaughtering,beef cattle produce a large number of by-products.Among them,cattle heart,beef liver and cowhide are rich in resources and have high nutritional value.However,due to a series of reasons,the utilization rate of bovine by-products is extremely low,so the processing and utilization prospects are broad.The traditional beef jerky preserved products are mostly livestock and poultry as raw materials,but the research on the use of cow by-products and drawing soy protein combined with beef to produce jerky preserved is rare.In this experiment,bovine heart,beef liver,cowhide and soybean wiredrawing protein were used as raw materials and mixed with beef jerky to prepare meat jerky.The main processing technology of series of beef jerky products was explored,which provided theoretical basis for the research and development of series of beef jerky products,and at the same time,new varieties of meat jerky products were added.The main findings are as follows:1.Drawing soy protein beef breast was developed.By single factor and orthogonal design experiments,the optimal addition amount of basic auxiliary materials was obtained:soybean wiredrawing protein 10%,vegetable oil 6%,carrageenan 0.5%;Through uniform test design,the best flavoring formula was determined:five-spice powder 0.4%,pepper 0.37%,chicken essence 0.65%,fish sauce 3.8%,beef paste flavor 0.6%,ethyl maltol 0.32%;By single factor design and response surface test,have the best baking process:dried beef drying time 5.6 h,drying temperature 44?,the baking time of 10 min,baking temperature of 140?.The soy wiredrawing protein beef breast obtained has high protein content,uniform color distribution,luster,good chewability and strong flavor.It is a kind of nutritious and healthy snack food.2.Compound beef,beef heart and beef liver breast were developed.By single factor and response surface test design,the optimal raw material ratio of complex mixed beef breast was obtained:67%bovine heart,30%bovine liver,5%vegetable oil.Through the single factor and response surface test design,the optimal curing process of complex mixed beef pulp was obtained:curing time 14 h,monascus red pigment content 0.02%,different VC-sodium content0.04%,egg white content 3%.Through the uniform test design,the optimum addition amount of sweet and spicy complex beef offal seasoning was determined:the five-spice powder was0.7%,the salt 2.6%,the sugar 6.1%,the fish sauce 4.2%,the chili powder 1.4%,the ginger powder 0.25%,the beef paste essence 0.79%,the ethyl maltol 0.23%.The preserved beef has unique flavor,ruddy color,chewy,moderate salty and sweet,compact organization,and is a kind of nutritious and excellent leisure food.3.Beef and cowhide restructuring jerky were developed.Through single factor and orthogonal experiment design,the best technology of coinage pretreatment was obtained:the size of cowhide was 3cm~2,the amount of added water was 200%,and the high-pressure time was 60min.According to the single factor and response surface design experiments,the optimal addition amount of the basic auxiliary material of beef skin complex meat breast was obtained:the addition amount of carrageenan was 0.34%,the addition amount of cowhide was 6.2%,and the addition amount of water was 17.8%.Through uniform design test,the optimum adding amount of basic seasoning of beef skin and preserved meat was obtained:1.9%salt,1.4%fish sauce,6%white sugar,0.8%five-spice powder;Through single factor and response surface design of experiment,the compound meat the best roasted beef process for drying time 4 h,drying temperature 53?,the baking time of 7.6 min,baking temperature of 141?.The obtained beef and cowhide restructuring jerky is rich in collagen,with delicate and elastic taste,delicious taste and moderate saltiness and sweetness.4.The protein,water,fat and other nutritional indexes of the beef breast series products all meet the standard requirements of GB/T 31406-2015"meat breast".The total number of colonies,coliform bacteria and content of pathogenic bacteria all met the standard requirements of GB 2726-2016 national standard for food safety cooked meat products.