Study on Savoury Beef Jerky Fermented by Lactic Acid

Abstract

Abstract: With traditional cuisine beef jerky fermented by Lactobacillus, this experiment has obviously improved the texture, color and flavor of the products, and determined the formula and technologcial conditions. The technologcial conditions are obtained: beef after sterilizing need appending salt 0.3%, carrot juice 2%, glucose 1%, culture temperature 40℃, culture time 48h; bittern temperature 100℃, bittern time 50min; roasting temperature 90℃, roasting time 150min.

Key words: , Lactobacillus； fermentation； beef jerky； technologcial conditions；

ZHANG Gen-Sheng, Shen-Chun-Yan, Yue-Xiao-Xia. Study on Savoury Beef Jerky Fermented by Lactic Acid[J]. FOOD SCIENCE, 2006, 27(11): 623-627.

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Study on Savoury Beef Jerky Fermented by Lactic Acid

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