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| Study on Processing Technology of Fermented Beef Jerky |
| LI Jiang;YANG Yanbin;ZHOU Hong;LI Kaixiong |
| College of Food, Shihezi University, Xinjiang Shihezi 832000, China |
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Abstract Through microorganism fermentation process for improving the texture, color and flavor of the products distinctly.the microorganism fermentation processing(in the conditions of different time and temperature) of beef jerky samples which were dried was studied in sense evaluation, pH, hydrolyzed proteins, amino acids, nitrite content and other indexes.The optimal production process of fermented beef jerky is determined by Orthogonal Test, which is the blanching time is 10 min;fermentation time is 3 days:fermentation temperature is 30℃.
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2009, Vol. 23 
